Locals Island Bison Tournedos with Braised Lentil Ragout
May11

Locals Island Bison Tournedos with Braised Lentil Ragout

This dish is a serious course in the elements of classic French cooking.  The Braised French Lentil Ragout is outstanding.   And yes, bison are being farmed (ranched?) on Vancouver Island, near Black Creek in the lush Comox River Valley.  For six servings 6 X 4 oz  Island Bison Tenderloin 3 Tbsp olive oil 3 cups julienned white chipollini onions ¼ cup shallot, minced fine ½ Tbsp crushed black peppercorn 1 Tbsp fresh basil, minced 1...

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Warm Lemon Lentils with Cumin, Coriander, Spinach and Fairwinds Farm Yogurt served with Spiced Lentil Crackers
May11

Warm Lemon Lentils with Cumin, Coriander, Spinach and Fairwinds Farm Yogurt served with Spiced Lentil Crackers

Using Red Fife flour, the heritage grain popularized by the Fife family in the mid-1800s  and one of foundations of Prairie agriculture, these  crackers that would go well with cheeses or a hummus made, we hope, with lentils.  2 yellow onions, julienned 2 tbsp minced garlic 2 tbsp minced ginger ½ cup chopped cilantro 2 tbsp cumin seed, toasted & ground 2 tbsp coriander seeds, toasted & ground 1 cinnamon stick 1 tbsp chipotle...

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Lentil Scones with Country Ham and Cheese Curds
May11

Lentil Scones with Country Ham and Cheese Curds

This is a recipe I know I will make over and over.  The clincher for me is the kale…I love the stuff and with the cheese curds and lentils, they are full of all the good things I love to eat!   They’d be great with Paul Rogalski’s Curried Lentil Soup.  ½ cup whole green lentils dry 3 cups all purpose flour ½ tsp kosher salt 1 Tbsp baking powder ½ cup butter (frozen and grated) ½ cup country ham diced ½ cup cheese curds (packed) ¼ cup...

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Pressure Cooked Curried Duck and Lentil Soup
May11

Pressure Cooked Curried Duck and Lentil Soup

While Chef Rogalski uses a pressure cooker to prepare this flavour-rich soup, it can be prepared as well in a large, heavy saucepot.  While he suggested buying the Duck Confit, Chef Craig Flinn of Chives Restaurant in Halifax provides a good basic recipe. Makes 8 – 10 servings.  4 Tbsp canola oil 2 cups diced celery 2 cups chopped onion 3 cups diced apple 5 Tbsp peeled and grated ginger root 2 garlic cloves, crushed 1/3 cup curry...

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Lentil Burger
May11

Lentil Burger

From the heart of lentil-land, this burger can take on any comers.   I like them made into ‘slider-size’…mini burgers that I can use as appetizers to top with sour cream or a favourite relish.   2 cups (500 mL) du Puy lentils  3 large onions, finely chopped  3 ½ Tbsp (50 mL) olive oil  4 cloves garlic, finely chopped  1 Tbsp (15 mL) ground cumin  1 Tbsp (15 mL) ground coriander  1 Tbsp (15 mL) herbes de Provence  2 Tbsp (30 mL)...

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