{"id":1365,"date":"2011-01-20T18:47:25","date_gmt":"2011-01-21T02:47:25","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1365"},"modified":"2012-04-02T11:56:26","modified_gmt":"2012-04-02T18:56:26","slug":"caviar-lentils-legumes-gout-de-luxe","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/caviar-lentils-legumes-gout-de-luxe","title":{"rendered":"go\u00fbt de luxe: caviar taste. legume budget. perfect."},"content":{"rendered":"

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go\u00fbt de luxe:<\/strong><\/p>\n

caviar taste.\u00a0 legume budget.\u00a0 perfect.<\/strong><\/span><\/p>\n

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Go\u00fbt de luxe<\/span><\/em> <\/span><\/em><\/strong> means \u201cluxurious taste\u201d or \u201ctaste of luxury.\u201d \u00a0 Sometimes you want to indulge your taste for luxury without paying the monetary price typically associated with it. \u00a0 So what is easy to do that tastes expensive, but isn’t? \u00a0Beluga lentils and that is why a Beluga lentil h<\/em><\/span><\/span>ors-d\u2019oeuvre <\/span><\/em>is this week\u2019s simple pleasure.<\/span><\/p>\n

Lentils are a legume \u00a0 (which is a fruit with edible seeds in a pod).\u00a0 Other legumes include soybeans, green beans,\u00a0 fava beans, garbanzo beans, and peanuts.\u00a0 Legumes are full of dietary protein and fiber\u00a0 (both soluble and insoluble) and are often used as a meat substitute. \u00a0 Legumes are not only good for your health but a delight for your budget (compare one pound of organic aged beef which can cost around $22-24 per pound with a pound of heirloom beans for about $3-4).<\/span><\/p>\n

When we think of lentils, generally most people think of the dark green Puy lentils from Velay, France (which admittedly are wonderful). \u00a0These green lentils are commonly prepared creamy-style or served in a salad (often with roasted red beets).\u00a0 However, lentils come in a variety of sizes and colors, including red, orange, ivory, canary yellow, various shades of green and brown, and black.\u00a0 The green, brown, and black varieties retain their shape better then the orange, red and canary colored varieties.\u00a0 The orange, red and canary colored lentils are often found in Indian cuisine and take on a very creamy consistency when simmered.\u00a0 Lentils (eaten out of the pod) do not need to be rehydrated and take only 20-30 \u00a0minutes to simmer.<\/span><\/p>\n

Beluga lentils look exactly like the famous caviar for which they are named.\u00a0 \u00a0 They are shiny, dark black, small, and round.\u00a0 Beluga lentils are delicate and mild-flavored.\u00a0 They can be prepared al dente or simmered longer for a creamier texture.\u00a0 They are wonderful additions to soups and salads and they pair well with fleshy white fish (i.e., Sea Bass or Cod) as well as with pork and game (including two of my favorites:\u00a0 wild boar and crispy pork belly). \u00a0 Beluga lentils are also good pur\u00e9ed.<\/span><\/p>\n

This Beluga lentil <\/span>hors -d\u2019oeuvre<\/span> <\/span><\/em>is true to the caviar theme.\u00a0 Beluga caviar is typically served with sour cream on top of halved boiled new potatoes (and accompanied by a bottle of ice-cold vodka encased in ice).\u00a0 Here, instead of sour cream, we use cr\u00e8me fra\u00eeche with freshly grated horseradish.\u00a0 Instead of potatoes or toast points, we use thinly sliced raw turnips. \u00a0 Instead of water or vegetable stock (which is the typical fare in which to simmer lentils), we use white wine and fish stock, keeping with the caviar theme and giving the lentils a slightly salty, seafood boost.<\/span><\/p>\n

This <\/span>hors -d\u2019oeuvre <\/span><\/em>takes about 20 minutes active time.\u00a0 It can be prepared in advance and tastes best when it has chilled overnight.\u00a0 The cr\u00e8me fra\u00eeche and the turnips can also be prepared in advance.<\/span><\/p>\n

So fancy, here is to your luxurious — budget and health conscious —\u00a0 taste. \u00a0 The chilled vodka is optional.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

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<\/span>LM<\/span><\/p>\n

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beluga lentils on turnip slices
\n<\/strong><\/span>with horseradish cr\u00e8me fra\u00eeche, chives, and black sea salt<\/strong><\/span><\/p>\n

<\/strong><\/span>stats:<\/span><\/span><\/p>\n

yields approximately\u00a0 2 dozen<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

2 teaspoons rendered duck fat or unsalted butter
\n<\/span>1\/2 pound (8 ounces) Beluga lentils
\n<\/span>2 cloves of garlic, finely minced
\n<\/span>1 tablespoon shallot, finely minced
\n<\/span>1\/4 cup dry white wine
\n<\/span>1 bouquet garni (leek, fresh Italian parsley, fresh bay leaf)
\n<\/span>2 1\/2 cups quality fish stock
\n<\/span>1 teaspoon kosher salt (and to taste)
\n<\/span>freshly ground black pepper (to taste)<\/span><\/p>\n

<\/span>1\/2 cup (4 ounces) cr\u00e8me fra\u00eeche
\n<\/span>4 teaspoons freshly grated horseradish
\n<\/span>4 small turnips<\/span><\/p>\n

garnish<\/span><\/span><\/span><\/p>\n

black sea salt,\u00a0 as needed
\n<\/span>fresh chives, as needed<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n

<\/span><\/span><\/span>lentils<\/span><\/span><\/span><\/p>\n