Smoked Bacon Lentil Ragout
The Waterfont Centre has a marvellous herb garden and was the second hotel in Canada to have it’s own bee hives. When Dana serves this at Heron’s, it’s a menu component in her Pan-seared Qualicum Bay Scallops, Smoked Bacon~ Lentil Ragout, Sherry Jus & Petite Pea Greens.
- 4 slices double smoked bacon, cut into 1/4-inch strips
- 1 medium yellow onion, chopped
- 1 large carrots small diced
- 1 rib celery small diced
- 2 cloves garlic, minced
- ½ lb green dry lentils, rinsed in cold water
- 1 litre chicken stock
- ½ teaspoon fresh thyme
- 1 bay leaf
- ¼ cup chopped fresh parsley, with a little extra for garnish
- 1 cup dry red wine or dry sherry
Heat a large, thick-bottomed pot (6 to 8 quart) on medium heat. Add the bacon and cook until much of the fat has rendered out and the bacon is browned and cooked through, about 10 minutes.
Add the carrots, onions, celery, stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened, about 5-7 minutes. Add the garlic and cook a minute more, until fragrant. Deglaze with red wine or dry sherry.
Add the rinsed lentils, stock, thyme, bay leaf. Add a teaspoon of salt and some pepper. You will season more to taste later. Bring to a boil and reduce the heat to a simmer. Cook partially covered until lentils are tender, about 30 minutes. Correct seasoning if necessary.
Executive Chef Dana Hauser
Herons at the Fairmont Vancouver, Vancouver, BC
Raised on the East Coast of Canada, Executive Chef Hauser developed a natural passion for local ingredients and being true to the product. Chef Hauser ignites her naturally embedded love for seafood and her true devotion to fresh, sustainable, seasonal ingredients. Intrigued by nurturing relationships with the neighbouring farmers who source the very elements that constitute her culinary creations, and a philosophy around fresh food innovation, Hauser constructs signature dishes that combine locally sourced ingredients into authentic West Coast flavour.