Category Archives: Brunch

Lentil Me This

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Right.  So.  I just got my bill for the renewal of my domain name and web hosting space.  It reminded me that it’s been two years since I first started this project.  (It has also served as a tangible reminder that maintaining my blog does in fact require a small financial investment!)   I felt a pang of disappointed because when I started stickafourchetteinit two years ago, I was overflowing with enthusiasm, energy and ideas, and I never got the content off and running as I’d hoped.  And maybe I won’t this time either, but I’m giving it another go, because, well, why the stickafo not.

It’s summer – in a BIG way.  The temperatures have consistently been in the 90s, the cicadas are out singing and the rosé spends 20 pre-open minutes in the freezer to get the just the right chill.  This all obviously leads our collective culinary penchants to converge on a common subjet… SALAD!  As a compliment to a BBQ, or as a main dish on its own, the summer salad offers endless possibilities for cold fresh food!  And who doesn’t love cold and fresh in this heat!?

So – here’s a recipe for a hearty, flavorful and filling lentil salad that I’ve used both as a side and as a main dish.  Cooking the lentils does require some heat – I usually do them in the evening.  I don’t serve this salad totally cold – if I make it made ahead of time, I remove it from the fridge about an hour before serving.

Crunchy Lentil Salad

A totally not boring way to love a lentil.

Crunchy Lentil Salad

1 cup green lentils

5 cups water

1 bay leaf

1 stock of celery finely chopped

1 medium/large carrot finely chopped

1/4 cup finely shopped red onion

2 tbsp. finely chopped parsley

1/4 cup olive oil

2 tbsp. lemon juice

1 garlic clove pressed

1/4 teaspoon dried thyme

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

Cook the lentils in the 5 cups of water (with the bay leaf) for about 15 minutes – they should still be crunchy.  While the lentils are cooking chop the carrot, celery, onion and parsley. Drain the lentils (I allow them to sit in the colander for a couple of minutes) and remove the bay leaf. Transfer the cooked lentils to a serving bowl, add chopped veggies and mix well.

Make the dressing by mixing together the olive oil, lemon juice, spices and pressed garlic clove.  Add salt and pepper to taste. Pour dressing into the lentils/veggies and mix all together. 

Serve slightly chilled in summer, at room temperature in colder months.

Stick A Fourchette In It – ‘Cause You’re Done!

Quick as Brunch Scall-yinz Pancakes

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Brunch: the green light meal on the weekend to mix and match anything you want to eat in one meal without worrying about the service order.  Pain-au-chocolat treat with an espresso to start, sure that makes sense, because it’s basically breakfast.  Followed immediately by cheese “en aperitif”,  then a green salad with carrot ginger dressing.  Why, yes, totally ok, we’re now at lunch!  And maybe a coupe of champagne during the meal, because hey, this is brunch, so why the f not!

If I ever get back to posting regularly, there will be a lot of brunch entries, because it’s easily my favorite meal to prepare and to eat.

So here’s a good one to start: Savory Scallion Pancakes.  Totally easy, totally fast, and a big hit among kids and adults alike.  As a lil’ shout-out to my Pittsburgher sister and her fam, I’ll call them Savory Scall-yinz Pancakes.  Because yinz is gonna like ’em.

I also have to admit that I snagged this recipe from Gwyneth’s cookbook (don’t judge me), and actually didn’t tweak it much because it’s pretty good as is.

Fry for about 3 minutes on each side

Fry for about 3 minutes on each side

Drizzle with some tamari !

Drizzle with some tamari !

 

Savory Scall-yinz Pancakes

1 cup spelt flour

1/4 cup brown rice flour

1 1/4 cups ice water

1 tablespoon grilled sesame seed oil

1 to 1 1/2 cups of thinly sliced scallions

Pinch of sea salt

Oil for frying (I’ve used canola and olive… the canola seems to turn out the best pancakes)

In a large bowl combine the flours and the ice water and whisk to get a nice looking batter with no lumps.  Add the sesame seed oil and incorporate the scallions.

Heat a large pan for frying and cover the bottom lightly with a layer of cooking oil.  I use my iron pan for this and it’s the bomb (even if I don’t have the Eiffel Tower handle version).  Really, totally and completely worth the investment.

There are a couple of ways to fry these babies.  I tend to make smaller pancakes as opposed to one big pancake for each person.  I find most people have a hard time committing to “bigger”, and experiment more easily with little portions.  And let’s be honest, it takes a leap of faith to accept pancakes based around something from the onion family.  I use my 1/4 measuring cup and make batches of 3 small pancakes at a time, frying lightly on each side for 2-5 minutes depending on the heat of the pan. Between each batch I add a bit more oil so the bottom of the pan is covered very lightly.

Sprinkle with some salt, or drizzle with a bit of tamari and serve warm!

Stick a Fourchette in It, ‘Cause You’re Done!