Gluten Free Pasta with Peppers and Capers

The inspiration: A need for a quick meal and to clean out my fridge

Sunday afternoons find me with a need to make a quick meal to feed my family. We’ll have Shabbat leftovers for dinner, but lunch is always about using up what is in the house. Since starting FODMAP, the definition of a ‘quick’ meal has changed. Even so, I didn’t have 30 minutes or an hour to make something. So what to make that would be hot, filling, taste good, and FODMAP friendly?

The Innovation: Using a corn/rice blend pasta instead of completely rice pasta

I’ve tried making rice pasta – it was a mushy overcooked disaster. But at the same time I bought the rice pasta, I also bought a bag of corn/rice blend GF pasta as well. If I’ve never seen it before, I always want to try it. It cooks quickly, too – about the same time and way you’d cook regular pasta. While the pasta cooked, I could saute some peppers I had in the fridge, and add something for a hit of acid. Capers are lovely for that – cooking them a little reduces the astringency a good bit, leaving a lovely almost citrus flavor in its place.  When my two younger kids demanded second helpings, I knew I had a winner.

My Re-Interpretation: Gluten Free Pasta with Peppers and Capers

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Ingredients:

2 large red bell peppers, sliced into strips

1  8 oz bag of GF corn/rice pasta (I used Landau’s)

2 heaping tablespoons of large capers

Olive oil for sauteeing peppers, plus a tiny bit extra

Juice of half a lemon

Juice from the capers to taste

Salt to taste

Pepper to taste.

Dried parsley to taste

To Prepare:

1) Liberally salt the water for the pasta, when it reaches a boil add the pasta and stir frequently as it cooks to prevent clumps. Boil for about 7 -10 mins, testing at the 7 minute mark for doneness. When the pasta is al dente, remove from fire, drain from water and rinse lightly.

2) While you cook the pasta, add a bit of olive oil to your saute pan. When it is hot, add the peppers and parsley.

3) Saute the peppers at medium high heat for about 5 mins, or til the peppers start to soften and change color.

4) Add the capers, and cook for another 2-3 mins or until peppers are soft but not mushy.

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5) Add pepper-caper mixture to the cooled but still warm pasta. Mix in the caper juice, lemon juice, salt and pepper. Serve immediately.

 

December Kosher Connection LinkUp: Cookies for Chanukah: GF Chocolate Covered Cookies

The Inspiration: Chanukah, a Kosher Connection Linkup, and Eating More Mindfully

In our house, it is not Chanukah unless Mommy (that’s me!) makes cookies. I rarely bake, so when I do it is a treat my whole family enjoys.  In the past few months, I have started to eat healthier and I knew my normal cookie recipe wasn’t going to work on my new diet. I also wasn’t about to make cookies for my family and not get to have any. I follow the FODMAP diet (http://www.aboutibs.org/site/treatment/low-fodmap-diet/) and everything I use in a normal cookie recipe (margarine, white sugar, all-purpose flour) was all no good for me now. So here was my question: could I make a cookie my whole family would enjoy, even me?

 

The Innovation: Following the basic cookie ratio from  Michael Ruhlman’s Ratio, using Gluten Free 1:1 Flour, Turbinado Sugar, and Earth Balance to make the cookies, then covering them in chocolate.

Frankly, I wasn’t even certain if this recipe would come together at all. I followed the ratio for a basic cookie ( the 1-2-3: 1 part fat, 2 parts sugar, 3 parts flour) and the dough simply wouldn’t come together enough to hold a cookie shape. In the end, however, with a bit of tweaking I was able to make a delicious cookie following the ratio, but by adding an additional ingredient to help the flour bind together. The cookie is a dry, slightly crunchy cookie with a mild flavor that would pair well with anything. The chocolate on the outside takes it to another level. I used Equal Exchange Organic Free Trade Chocolate that had bits of roasted espresso beans inside, but feel free to substitute with your preference.

My Interpretation: Chocolate Covered Blood Orange Cookies

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 Ingredients:

2 1/2 cups Gluten Free, 1:1  flour

2 sticks Earth Balance (slightly softened)

1 1/2 cups turbinado sugar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 tablespoon blood orange zest

4 extra large eggs

12 oz best quality chocolate, melted over a double boiler.

Yield: approx. 3 dzn cookies, depending on size

To prepare:

1) Pre heat oven to 350F. Cream the Earth Balance with the sugar using a paddle attachment on a stand mixer.  Combine til you cannot see the sugar inside the Earth Balance anymore, about 5 minutes.

2) Add all your ingredients except the eggs. Mix together on low speed for 5-7 minutes, scraping down about 3 times in between. When the Earth balance/sugar is combined completely with the flour and other ingredients, add the eggs.

3) Mix together til a thick batter forms, and eggs are completely mixed into the batter, another 2-3 more. Make sure to scrape the bowl down to ensure everything is mixed together.

4) Form small balls between your palms, then press them almost completely flat. Place them on a parchment lined sheet tray and bake for about 15 mins. The cookies are done when the entire top looks completely dry and develops small cracks. Cool completely.

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5) Using an off-set spatula, dip each cookie quickly into the melted chocolate and place on parchment covered tray. Refrigerate to set the chocolate onto the cookie.


Salmon Salad with Donut Peaches and Pistachios

The inspiration: a long Shabbat afternoon spent with a friend

Shabbat afternoon is the time I use to catch up with my neighbors (who also happen to be good friends of mine).  I live in an apartment building in Brooklyn that is home to about 30 families, and we are all like one big extended family. So many a late Shabbat afternoon (about 2 hours before nightfall on Saturday afternoon) you will find my kids and I visiting a neighbor and sharing a light meal with them.  One of the foods we enjoy at that time besides challah is salad – something light to offset the heavy Shabbat lunch from several hours earlier. I will usually go to visit a friend with fresh produce or some sort of fish and between the two of us we make a couple of salads.

The innovation: pairing a fish with a stone fruit

Salads are fun – you can add so many different combinations. So one Shabbat afternoon I showed up to my friend’s house with donut peaches, leftover baked salmon, and roasted pistachios. It had been a last minute invite, and I was basically making it up as I went. This salad was originally made that Shabbat afternoon with iceberg lettuce, but the flavor of the peaches with the salmon and pistachios stuck with me. Donut peaches are not as sweet as regular peaches – they remind me of more of white peaches – and I find they work really well with salmon.

My interpretation:  Salmon Salad with Donut Peaches and Pistachios

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Ingredients

8 oz fresh, boneless/skinless salmon fillet, baked or grilled

10 to 12 oz spring greens or mesclun mix (you want a mixture that has both sweet and  bitter greens)

3 donut peaches, pitted and sliced

large handful of roasted pistachios, crushed

a scant drizzle of best quality light olive oil

a two-finger pinch of sea salt (if desired)

1) Make sure the salmon is completely chilled if you are preparing it fresh. I have used leftover salmon as well – warm fish will wilt your greens.

2) Carefully flake the salmon, and mix the fish, peaches, and olive oil into the greens with your hands delicately.

3) Taste and add sea salt now if desired. If not, top with pistachios.

 

Recipe for a simple baked salmon

In an aluminum tray or pan,  place your salmon skin side down. Add a sprinkle of salt and squeeze half of a fresh lemon over the fish. Cover tightly, bake at 350 for about 15mins. Fish is done when glistening and completely cooked through.

 

Sour Cherry Lemon Iced Tea

So one of the perks of my job, besides being surrounded with the most current and amazing things for a kitchen, is the ability to purchase what I’d like for my kitchen at a significant discount. For now, I have a whole list on order. That’s because what I want, (Wusthof knives, Staub Dutch ovens, a Wellness gel floor mat, a full set of All-Clad stainless steel pots and pans, and that is just the start of the list) I need serious money. But every now and then we get in something that I just have to have. I try not to indulge too much – good thing too, as we get new merchandise in at least once a week. But I had my eye on a Primula Flavor It 3 in 1 system. It comes with a fine mesh insert for loose-leaf tea, a filter for infusing fruit into the water, and even a freezable insert that you can put inside the pitcher to chill the drink without ice cubes. I had to get this, and when I did, one of the first drinks I made was this sour cherry lemon iced tea.  Super refreshing, not too sweet – this iced tea is perfect anytime you can get fresh sour cherries. This was my first time using this fruit, and I know I will be using it again. 016 Ingredients (this makes about 3/4 of a gallon) 16 sour cherries, stems removed and squished between your fingers 4 tea bags 2 and a half lemons cut into quarters 3 to 5 oz of honey  (I find that blueberry, or wildflower varieties work best. ( Clover honey I found to be too sweet for my liking)   018 1) If you have a pitcher like mine, make a layer of cherries, then lemons, then teabags, then the remaining lemons. Add the honey over the fruit and teabags, and fill pitcher with boiling hot water.  If you don’t have a pitcher, use a pot, add all the ingredients, then fill with water. 2)Leave the fruit and tea in the water til the water cools to just above room temperature. Stir the insert inside the pitcher or stir your ingredients once or twice. I like to leave my insert in for about an hour, but for weaker iced tea leave the fruits and tea in the water for less time. 3) Remove the insert, or strain your tea mixture into a pitcher. Make sure to press down gently on the fruit and tea so you get as much liquid from it as possible. Chill and serve. 

Red Currant Coulis

To say that this summer has been insanely busy is an understatement.  In June, I started a new job – I’m the shipping manager of a high-end kitchen utensil store in Boro Park called Kitchen Couture.  It’s a candy store for foodies like me – all the best brands, anything you’d could want for your kitchen.  It’s a fantastic job, and I love it – it’s just a lot of hours.

Starting in September, I’ll be working even more hours. The weather will be getting cooler as well, and soon I’ll also be filling orders for chocolates again.  So while I will definitely still continue to blog, I cannot promise how often it will be.  Right now I am hoping to get back on schedule and blog weekly, but if I blog two or three times a month, I will be happy as well.

One recipe I did make (and I was really happy to do, because I never worked with this fruit before) was a red currant coulis. I have plans with this as a base for a filling for chocolates, so stay tuned to find out if I am successful.

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In the meantime, let me give you the recipe for the coulis. If you want it sweeter, add more sugar – since I plan to mix it with fondant, I intentionally added less sugar.

Ingredients:

2 lbs fresh red currants, stems removed and rinsed 

enough cold water to just cover over the fruit

2 cups of sugar

2 tablespoons of kirsch

1) In a large non-reactive pot, add all the currants and water and bring to a boil until the fruit is soft and wilted.

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2) Drain the currants and reserve the liquid. 

3) Pass the currants through a food mill or pour the fruit into a strainer and press firmly against the sides of the strainer, scraping the bottom to get the fruit puree. Incorporate this with the reserved liquid. 

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4) Bring the puree to a boil and add the sugar and kirsch. Boil for five minutes, then remove from the fire and let cool.  

Meeting Chef Jehangir Mehta: Blendability at Broadway Bites

Many thanks to Sarah Davis and  Ellina Stein for coordinating this interview with Chef Mehta. For more information on Blendabilty, please visit The Mushroom Channel 

It all started with a simple email: ‘How would you like to meet Chef Jehangir Mehta? He’ll be at Broadway Bites promoting Blendability. You can also email us questions to have him answer.’  After I got over my initial reaction ( that perhaps they confused me with some more famous blogger)  I immediately said yes and started working on the logistics. This interview/meeting almost didn’t happen – it turned out at the last minute that the blogger event was scheduled on Shabbat. However, Sarah and Ellina graciously worked it out that I would be able to meet Chef Mehta on Friday morning, the day before the event!

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Chef Jehangir Mehta is famous across the world – I’ll explain more about that in my second post, where I get the answers to the questions I emailed him. For now, I want to focus on Blendability and the event at Broadway Bites.

Blendability (as I understand it) is the art and science of taking mushrooms and using that to replace a percentage of ground animal protein (such as turkey, beef, chicken) – without impacting the original ingredient in any negative fashion (in terms of mouthfeel, consistency or taste).  How is this art and science? I asked Chef Mehta how he would use this in a real-life scenario. He explained to me that the Angus Blended Burger took a lot of experimenting to get right, ensuring the ‘whole burger experience – the char on the outside, the juiciness, the flavor.’  While he experimented with ratios of meat to mushroom as high as 70/30, he found his ideal blend at 80/20.

Broadway Bites is a twice yearly pop-up event located at Greeley Square Park (33rd and Broadway)  that showcases a cross section of the awesome food scene that makes NYC one of the foodie capitals of the world.  My designated foodie (DH’s aunt, who has an exceptionally refined palate, definite opinions and impeccable manners and taste) and I met up with Chef Mehta at his popup for Graffiti  and his newest venture Me and You (I will DEFINITELY be discussing this more in detail in the next Chef Mehta post!)

As my designated foodie keeps kosher as well (‘completely kosher in the house, kosher-style outside the house, and no meat or obvious treif’- her words, not mine) she sampled the vegetable mushroom dumplings.  While I marveled at the smell (a spicy blend of Asian and Indian, and simply mouthwatering) and the presentation ( there were bits of tiny crunchy garnish that had been made by with garbanzo bean flour and water using a spaetzel -style technique of forcing the batter through a sieve) she gave me a low down on the taste.

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”  Very good. Wow. Oh.  Are you sure there is no meat in here? It’s spicy, and there is something I can’t place, but very good. I’d definitely pay money for this. Look, I cleaned my plate. ”

Consider that this woman has dined aboard the Queen Mary II cruise liner, has traveled the world, and regularly dines with friends in the best restaurants (kosher as well as non kosher), I feel I can say that this was not your standard vegetable dumpling.

While DH’s aunt enjoyed her dumplings and chatted with Ellina and the cook behind the counter, I was able to get nearly an hour, uninterrupted, to speak with Chef Mehta. What did we talk about? I’ll give you a little teaser – the conversation spanned from how to get children to try new foods, the importance of teaching them as young as possible to know their palettes, how to shift the tastes and food preferences of an entire generation.   We touched on religion, compared cultures, and even considered that an newer form of cooking technology could possibly revolutionize how to cook for Shabbat and Yom Tov. We also talked about eating gluten free for necessity versus eating that way as a diet or out of the perception it is healthier.

But for all that…well, there will be another post!

 

For a cooking video from Culinary Institute of America’s Chef Bill Briwa demonstrating Blendability, click here 

For everything you need to know about Chef Jehangir Mehta, his restaurants (Graffiti, Mehtaphor, and his new venue Me and You) click here

 

 

 

 

 

 

 

Lazy Leftovers Make Super Summer Suppers: Roasted Chicken Salad with Provencal Style Tomatoes and Dijon Dressing

The inspiration: Leftover roasted chicken breasts, garbanzo beans that needed eating, fresh tomatoes, and a need for something to feed my family for lunch.

Leftover chicken breasts can be delicious, but they usually need something to accompany them to really make them taste their best. Rummaging around my fridge, I found some leftover garbanzo beans, and I had tomatoes that needed to be used up.  It was far too hot to stand over a stove to cook, and when I am feeling lazy I usually make some sort of salad. This way I feed my family quickly and it’s not too much work!

The innovation: Giving the whole salad a boost by adding seasoned, roasted tomatoes and a bit of Dijon-red wine vinegar dressing.

I had wanted to make Provencal style tomatoes for a while. I have a cookbook that I read to get inspired (The Provencal Cookbook by Gui Gedda and Marie-Pierre Moine) and I kept coming back to this recipe.  Even so, the salad still needed a kick, something to make it really delicious. I love a good Dijon dressing, and after dipping pieces of cold chicken into some Dijon mustard, I had the idea for this dressing.

This salad is full of flavors and textures – the softness of the salad greens, the bite from the Dijon and the red leaf lettuce, the smooth creaminess of the garbanzo beans, the silky texture and sweetness from the tomatoes, and the roasted flavor and heartiness of the chicken. I think that is what makes it a great salad – no two mouthfuls are indentical.

My Interpretation: Roasted Chicken Salad with Provencal Style Tomatoes and Dijon Dressing

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This recipe is a entree size portion for 2-3 adults.

Ingredients:

3 large boneless/skinless chicken breasts (already cooked and cooled completely)

2 cups already cooked garbanzo beans

4 beefsteak tomatoes

1/4 tsp of the following spices: sugar, fine sea salt, oregano, and garlic

1 (12oz) bag of butter lettuce/red leaf lettuce mix (or 12 oz of your preferred salad greens)

3 tblsp of Dijon mustard

2 tblsp of capers

2 tblsp of juice from the capers

2-3 oz of red wine vinegar

A three- finger pinch each of  sea salt and black pepper

Olive oil 

To Prepare:

1) Preheat oven to 400F. Cut the tomatoes in half, and with a spoon carefully scoop out the seeds and white interior (set aside for another use or dispose). Turn upside on a sheet tray and leave sit for at least 30 minutes to remove excess liquid. 

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2) Oil a oven-safe baking dish with a light layer of olive oil, and arrange tomatoes in dish cut-side up. Sprinkle insides with the sugar, fine sea salt, oregano, and garlic. Bake at 400F for about 45 mins, then remove and let cool to just above room temperature.

3) Cut the tomatoes into slices – you may notice that the skin comes away as you cut, and that is ideal. Whatever skin remains after cutting, carefully peel away. Refrigerate and chill completely.

4) While you wait for tomatoes to cool assemble the dressing. Using a stick blender, blend together everything except the olive oil.  Very slowly and in a thin stream add the olive oil til mixture looks a bit fluffy and is a very pale yellow.Taste and adjust seasoning if needed. 

5) To assemble, slice the chicken breasts on the bias, then cut in half down the middle (for a fancier presentation leave in strips) Add the garbanzo beans, and roasted tomatoes to the salad greens. To avoid over-dressing the salad, dip the fingertips of one hand into the dressing, then fold the dressing onto the salad, gently mixing the ingredients at the same time. Save leftover dressing for another use. 

 

 

 

 

Silvertip Roast with Mustard Crust (Maille Mustard Review)

Many thanks to Diana Castelnuovo-Tedesco of Fraiche PR  for sending me two full size jars of Maille mustard (1 Old Style and 1 Dijon Originale) to sample. All opinions are my own.

I’ve seen Maille mustard in my local supermarket, and chalked it up to one of those ingredients that I’d have in the fridge of my dreams. You know, the type of things that would be in your fridge if you had an unlimited food budget.

PHOTO CREDIT: http://maille.us/

PHOTO CREDIT: http://maille.us/

So when I got an email from Diana asking if I was interested in reviewing these products, I jumped at the chance.  I couldn’t wait to taste really excellent, kosher mustard (both of these are certified OU pareve).

I can say I wasn’t disappointed, and for the first time in my life tasted genuine Dijon mustard. In short, these are excellent products. I tasted a bit of each straight from the jar. The Old Style was a bit spicy, and I was surprised by how smooth the flavor was on my tongue. As soon as I tasted this, I knew exactly what I wanted to do with it.

The Dijon Originale, however, gave me quite a surprise. In the past, I have tasted Grey Poupon, and was not thrilled with the taste – that had been a bit sharp and sour to the point my mouth puckered. Imagine my surprise when I taste this Dijon – bright, full of flavor – and a bit hot.  The heat lingers on the tongue a bit after eating it. After getting over my initial reaction, I found that I kept wanting more.

I will confess that I still need to develop a recipe for this mustard, but just try this- dip boiled red potatoes straight into the jar of Dijon Orignale – and then try to stop eating them. You will find it very hard, if not impossible. I know this from personal experience.

As for the Old Style mustard, I highly recommend using it as a crust on a roast. Be generous – the flavor is distinct but not overpowering, and I can say this was one of the best roasts I have ever made.

Silvertip Roast with Mustard Crust

Ingredients:

2 Silvertip Roasts, about 3 lbs each

2 cups dry red wine

Salt and Pepper for sprinkling

Half a jar of Maille Old Style mustard

2 shallots, sliced

1 pack of crimini mushrooms, cleaned and left whole

1 large Spanish onion, cut in half then cut into slices

To Prepare:

1) Pre-heat oven to 350F.  In a disposable aluminum tray (or doubled up 2 gallon Ziploc bags) pour the red wine over roasts and set in the fridge for a minimum of 20 mins, turning once midway through. While the roasts are marinating, prepare your vegetables and set aside.

2) Remove roasts and discard wine, gently pat dry and sprinkle salt and pepper over top and bottom of roasts.

3) Using a roasting pan with insert, arrange the vegetables on the bottom of the pan. Add the insert, placing the roasts on it. Using a brush (or your fingertips)  liberally apply the mustard all over the roasts, top and bottom. maille1fwp 4) Loosely cover with aluminum foil and roast for 1 hour, uncovering half way through. The temperature at this point will be about 140F, or mid-rare. I would not recommend cooking this style of roast much past mid rare to meduim (150F).

5) Leave roasts to cool at room temperature at least one hour, or until it is barely warm when touched. Slice on a diagonal, and serve with the roasted mushrooms and onions from the bottom of the pan.

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For more information on these specific varieties of mustard, as well as Maille’s other products, please visit their website: http://maille.us/

Nicoise Salad with Potatoes – May Kosher Connection Challenge

Shavuot is about two weeks away, and I am already planning my menu. Especially for the last meal, on the second day of the holiday. In our Hasidic group the men and boys gather in the synagogues to observe the passing of a previous Rebbe (Grand Rabbi) on that day. They are away from early morning til very late in the afternoon, and even eat the festive holiday meal in the synagogue. These yahrzeit seudot (meals to commemorate the passing of a holy person) take place twice a year – once on Shavuot and once during Sukkot. We women take these times to eat with friends – groups of women co-ordinate and get together and eat in each other’s homes. Just as the men and boys bond together in the synagogues, the women and girls bond together over a delicious Yom Tov meal. It is also a chance to relax the menu a bit – it is our custom to eat meat at every Yom Tov meal except these. nicoise This is a more modern interpretation of a Nicoise salad – it features seared tuna, as well as green beans and baby red bliss potatoes. Instead of a vinagrette, it is merely dressed with fresh lemon juice and extra virgin olive oil.  This is a recipe for one large, main course salad, and is easy to multiply for larger amounts.

Ingredients:

1 tuna steak,about 6 oz

4 baby red potatoes, cut in half lengthwise

4 black olives (with pits)

1 Romaine heart (I use Andy Boy), torn into bite size pieces by hand

1 hard boiled egg

8-10 fresh green beans, ends trimmed

Juice from one fresh lemon

3 oz extra virgin olive oil

Table salt for salting water

Sea salt for seasoning

Olive oil spray for grilling

To Prepare: Fill a large pot at least halfway with water, and add table salt to the water, enough so there is the finest layer on the bottom of the pot Add your egg and when the water is at a full boil, add your green beans and potatoes set a timer for 8 minutes. When the timer goes off, remove egg with slotted spoon and set into a bowl of cold water to cool.  Boil for a few minutes more, testing once midway. The beans are done when still crispy and green but not hard. Use a slotted spoon to remove green beans and set aside. Boil for another 10 mins or so, then check potatoes by gently poking with a fork – if they are soft but not mushy, they are done. Drain and remove, setting aside with the green beans. Put a grill pan on the stove, and get it very hot. Spray the pan lightly with olive oil spray. Place the tuna steak into the pan for 2- 3 mins, depending on thickness. Flip once, cook another 2 mins on the other side, then remove from pan, sprinkle with a pinch of sea salt and set aside. Roll the lemon on a cutting board or counter and cut in half, squeezing into a bowl and removing the seeds. Add the olive oil a tiny pinch of sea salt. Mix well. When all ingredients are cool but not cold, take everything except the tuna, egg, and olives and combine. Garnish with the remaining ingredients and serve immediately.

Kol Foods: A Series on Duck (Finale) Duck Mujadara

The ducks used in these recipes are from KOL Foods. (http://kolfoods.com/) I received no other compensation – all opinions are my own.

One of the things I love to do in the kitchen is to take ingredients, look at them, and say “What happens if I…”.  There is two vital considerations I keep in mind at all times. One – it has to make sense to me. Two – it must treat the ingredient with the respect I feel it deserves.  Yes, even if it’s leftovers. Especially if it’s leftovers. In many homes, they are the source of whines and frowns, but in my house, they can sometimes be better than the original meal!

So when I managed (by hook, crook and bribery) to secure a full duck breast (two pieces) for this recipe I knew precisely how I was going to utilize these gorgeous leftovers. Because let’s face it – duck is delicious right out of the oven, but the next day?  It can be some of the best eating ever. The question was how to make the meat stretch enough to feed my now duck-crazy family.

If anyone asks me what one of my favorite Middle Eastern dishes are, mujadara is in the top three (shakshuka and lachmagine round out that list). Many varieties of lentils and rice are staples in my home, so this made my choice pretty simple. To avoid a clash of tastes, (the recipe I was taught for this dish has cilantro, which I couldn’t see working with duck) I had to re-tool the recipe a bit. I can say these were leftovers my whole family enjoyed! (This recipe make quite a lot, so divide it easily in half for a smaller amount)

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Recipe for Duck Mujadara

3 cups basmati rice 

2 cups green lentils 

1 whole KOL Foods duck breast (two pieces), already cooked and diced

1/3 cup white wine

2 tbsp of lemon juice

heaping 1/2 tsp of turmeric

tiny pinch of cumin

Salt and pepper to taste

Generous splash of olive oil

 4 cups of  duck stock, plus a little more for the lentils. (see this recipe for duck stock )

1) In a large pot, add just the lentils and a mix of water, white wine and duck stock til the lentils are covered and have an additional knuckle of liquid above that. Bring to a boil, then turn off and leave sit for a minimum of 2 hours (check and add a bit more stock if needed) and then simmer on low til prefered doneness. 

2) In another pot, add your rice, 4 C  duck stock, olive oil, a scant handful of salt and a three-finger pinch of pepper. Simmer for 25 mins with the lid tightly closed. Remove from fire and leave sit for 10 mins. (Nearly everyone I know combine steps 1 and 2, but I find either the lentils are not done as I like or the rice is too soft, so until I get a bit better at making mujadara this is how I make it. If you are able to make the lentils and rice together in the same pot, please feel free to do so.) 

3) In a saucepan, add the white wine, lemon juice, tumeric, and cumin to make a sauce. Add the duck breasts last and cook on low heat til the pieces of duck are warmed through. 

4) Combine the rice and the lentils gently, then add the duck pieces and sauce. Using a rubber or silcone spatula, fold the mixture together til well-coated (all the rice should have a bright yellow hue) and serve immediately.