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Original Secret Lentil studio set-up, when I moved out of my dining room in 2008.
Mike, Phil, Colleen and me (not shown) getting things started.
My first video! And what a masterpiece, cough cough.
Music: She'll Have a Salad by The Human
Country Style Pork Ribs, pulled, in-bag seasoned (BBQ flavor) I made a gravy from the left over pork juices from the bag (adding water, flour, onion powder, salt and pepper) Unfortunately when it was later reheated, it decided to separate but fresh it was perfect. Also for sides, white Thai Jasmine rice and Jodhpur Lentils. Spicy, flavorful, and delicious :)
3 lentils with silver leaf and frit from Kaz, Marina, Rock Your Baby and Black Night
kazkebab on Etsy
Bowl with a lentil salad with salad greens, sun-dried tomatoes, artichoke hearts, black olives, zucchini, roasted bell pepper slices, alfalfa sprouts, home made vegan feta and a vegan tzatziki sauce.
Secret Lentil cuffs are each a little landscape of freeform stitching - with ruffles and frays and little volcanos and spores and other surprises. No two are alike. They are made from multiple layers of 100% linen — and between that and the extensive stitching, they have a nice substantial feel. Each closes with a stretchy loop and a hand chosen button from my coveted stash of vintage buttons. They're super comfortable.
This also began with a mirepoix. Add the mirepoix (tip: saying mirepoix makes you sound less incompetent) to 1/2 bottle of wine (I used Wolf Creek Syrah), veggie stock, crushed tomatoes, seasonings, 1 pound lentils, 1 pound mushrooms, 1 pound potatoes, and any other veg you care to throw in there. I threw in a couple handfuls of these really nice green beans. COOK. EAT.
I overdid the herbs and the celery here so it's a little, like, not minty? but a little more herbally effervescent than I prefer. Spice content is xlnt (all pot likker from collards, not half and half watered down), I could've used more than just one medium-large yellow onion, garlic was a pretty good amount at about 6 large cloves (sauteed in barely enough olive oil to cover the bottom of the dutch oven which was a good amount), and I used the leftover tomato-y ness from a can of whole peeled that I use for the sneaky collards because I never throw anything away apparently.
Next time: whoa hoss on that celery!! and don't add tarragon or marjoram or dill or thyme, and maybe ditch the oregano too while you're at it. Until then this is excellent with a grilled cheese or if you want the cold hard biscuits of the matter? a giant bag of fritos (don't tell anybody).
When I was a kid, walking the railroad tracks in my home town, it was corn or wheat that leaked from the cars that went by the grain elevators. In Seattle it's lentils.
This lentil dish (served on lettuce leaves) that I took to dad's for a lunch was surprisingly delicious, despite expectations of hippy food.
...water, lentils, garlic, onion, celery, carrot, basil, oregano, chicken flavor bullion, and olive oil.
July 1, 2010: Here's what I did....
Curried Lentil Soup
A couple tablespoons of olive oil
1 yellow or white onion, chopped
~6 carrots, chopped
1 leek, washed well and chopped
1 garlic clove, grated
4-5 small to medium-sized potatoes, washed and chopped
1 cup lentils, rinsed
2 32oz. containers of low-sodium chicken stock
Curry paste (I can't remember the name of the brand, but I used 3+ tablespoons. Use curry powder or any curry spices you like instead.)
1-2 tablespoons of tomato paste (I used about 3-4 tablespoons - which was way too much)
1 can diced tomatoes (or fresh diced)
2 bay leaves
Also: dried thyme, basil, salt pepper
Heat oil in the a big soup pot, and sauté the onions and carrots for a few minutes. Once the onions have softened, add the leeks and garlic and cook for a couple more minutes. Add the curry and tomato paste and coat everything with it. Stir in the potatoes, lentils, diced tomatoes, stock, and a little bit of spices. Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes until the vegetables are tender and the lentils are cooked. Check your seasoning, you maybe want to add more spies at this point. Serve over rice or with naan.
Note: I also might have added in some grated or chopped ginger. I don't remember, but it sounds like a good idea. Add it in with the garlic and leeks.
I uploaded these in order, but for some reason Flickr decided that they were not in the RIGHT order!
Recently I did a 9 course tasting menu for all the big wigs of the company that I work for Tavistock International.
The chef, Ryan Jackson, with the help of the two Sous chefs, Ben Knox and myself Jason J Buckley put together a sample to show these people what we can do! I did the execution and plating, but these are all of our ideas. Unfortunatley I did not get pictures of the intermetzo or dessert, but they were done by our pastry chef William Woodard.
The Menu is as follows:
C1: Amuse - Fried Oyster with citrus Ravigote
C2: Yellow Beet Tartare, Frissee, Truffled Goat Cheese Croustini, 25 year Balsamic
C3: Lobster 2 Way, Poached Tail with citrus, avocado, and Lobster spring roll with sweet and spicy citrus sauce
C4: Lentil Soup, Wild Mushroom and Duck Raviolo, Balsamic Caramel
C5: Grilled Hudson Valley Foie Gras, Apple Crepe, Apple Demi, Pepper/Muscat Gastrique
C6: Seard Day Boat Sea Scallop, Caramelized Shallot, Brocolini, Parsnip Puree, Shallot Demi
C7: Intermetzo - Huckleberry and Mandarin Stolli Granite (C7 Not Pictured)
C8: Seared Lamb Loin, Potato Risotto, Haricot Verts, Oven Dried Tomato and Fennel Relish, Bordolaise
C9: Dessert - Huckleberry Bread Pudding, Huckleberry Compote, Vanilla "Frogurt" and Bittersweet Chocolate Souffle, Peanut Butter Ice Cream, Banana Brulee' (C9 not pictured)
Fin orienteringsbana i det regnvåta reservatet. Lentil inledde bra men tappade fokus i samband med tappat fäste vilket ledde till flygtur och söndertrasat knä på en klipphäll mellan k1 och k2. Därefter inleddes ett aggressivt sökande efter de kamouflagefärgade snitslarna.
Tempot var inget fel på. (Kanske var det det som var felet.)