Lentils and Rice..

The overwhelming majority of votes asked for California Wild Rice and french Green Lentils so I tried both..

The California Grade A+ Long Grain Wild Rice from Indian Harvest is beautiful to look at and even more satisfying to consume.

Their description of the product is thus "This glossy, rich wild rice is prized for its long grains and ultra-upscale appearance. Considered to be the finest grains available, Grade A+ Wild Rice offers a nutty flavor with umami overtones. Grown in the mountains of northeastern California."

I wondered if I could take the "leftover" cooking water, reduce it and use it to flavor a dressing to accompany the rice since I'll be serving it as a cold salad bar choice.  I'll have to try that next time.  As I cooked the rice, I kept getting this wonderful earthy smell that just draws you into the whole process.  The taste was exactly what I expected from the product..  Nutty, rich, with some tooth to it (why must people overcook wild rice until it resembles popped corn?) and deeply complex.


Now on to one of my favorite things to cook.  Lentils, specifically French Lentils.

"The deep olive green and black coloring of the pure (lePuy type) lentil provides an exciting accent to dishes. An earthy flavor complements rich stocks and sauces."

To me, these guys are the epitome of lentils.  I've used them for years in soups, as a simple amuse-bouche and as an accompaniment to a whole host of vegetables and meats.  Earthy, rich and "meaty" are some of the words I would use to describe these.  I've cooled them down and will mix them with the mixed salad we offer them and see what they say.

The end result you ask?

From left to right, cooked Wild Rice, pickled radish shavings and cooked Lentils.

For my next post, I will talk about my vacuum sealer.

Listening to 3 Rounds and a Sound by Blind Pilot

One Red Thread by Blind Pilot

Alfredo and The Blender

Sounds like an interesting movie title but it's not..

I decided to make a large batch of Alfredo with my "special" blender..

Sooo, how do I start my Alfredo?

Skim Milk (gotta watch those calories and grams of fat), Minced Garlic, Parmesan Cheese, Chopped Parsley, heyyy, go get your own recipe..  This post is more about a technique than the actual recipe.  ALWAYS have tasting spoons ready.

And out comes the star of the show.

The Blendtec (http://www.willitblend.com/) is a mean puppy.  You can run a "Soup, Sauce" cycle that allows the blades to spin fast (1560 W of power) and for about 90 seconds which allows the product to be "heated" in the blender.  This is important because it allows the Alfredo to "emulsify" (bring together two "unblendable" liquids) quite nicely and the extra air that gets introduced gives it a nice mouthfeel.

Sooo..  What's the end product look like you ask?

Not the best picture but you didn't read all of this because of the pictures so there..

Here is the product on the lunch line at school..

Did I mention that after the Alfredo, I thorougly cleaned the blender and made some soup?

Pasta (Whole Grain Rotini or Spaghetti), Sauce (Alfredo or Marinara), choice of protein (Chicken or Ground Beef), Whole Grain Breadstick, Green Salad and Chicken & Tomato Soup.. $3.75

And that's how I roll..  Actually, rolls will be dicussed later on..

I dedicate this to my blender..

This is my blender. There are many others like it, but this one is mine. My blender is my best friend. It is my life. I must master it as I must master my life. Without me, my blender is useless. Without my blender, I am useless. I must crank up my blender true. I must blend better than my enemy, who is trying to beat me. I must outblend him before he outblends me. I will. Before Yukiyu I swear this creed: my blender and myself are defenders of my kitchen, we are the masters of our enemy, we are the saviors of my life. So be it, until there is no enemy, but peace. Amen

Listening to Song for You by Alexi Murdoch
http://youtu.be/WB4dAdPu_lg