Tag Archives: lentils

Salmon & Lentils with Burgundy

Posted on August 26, 2011 by physicsman

We have had the meal before, see my 3 June post, when we tried it – successfully – with Pinot Gris Bit I have been buying cheap wines and we had some JS TTD Macon-Villages open. For comparison I also … Continue reading →

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Pork Chops with Lentils and a Beaujolais

Posted on June 11, 2011 by physicsman

The lentils are the base of a salsa that is liberally dosed with lemon – a much lighter treatment than is associated with the word ‘lentils’ – and a good balance to the broad taste and fatty tendency of pork. … Continue reading →

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Salmon with a Lentil-based Salsa; a Pinot Gris Experiment

Posted on June 3, 2011 by physicsman

I have just bought a whole case of Turckheim Pinot Gris 2009 from The Wine Society at £7.95 a bottle. Its label recommends fruits de mer, pasta, chicken and fish. The label says (my translation): ‘Through dry Pinot Gris our … Continue reading →

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Three Little Chardonnays Are We

Posted on February 1, 2011 by physicsman

In my quest for drinkable chardonnay at below Burgundy prices I recently picked up three bottles that looked promising. The excuse for opening them was a plan for two appropriate meals in succession, first salmon on a bed of lentils, … Continue reading →

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Sausage and Lentils with Cabbage and a Big Red Wine

Posted on November 3, 2010 by physicsman

First, these are the lentils left over (deliberately) from Sunday’s boiled ham meal. That cooking session has given us one Sunday dinner, two weekday winter salads, today’s lunchtime ham sandwich, tonight’s lentils, and will yet give us tomorrow’s lunchtime sandwiches … Continue reading →

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Ham with Lentils and Baked Onions – Red or White?

Posted on October 31, 2010 by physicsman

Another simple and robust dish that takes some work but does not require refined skills, nor fancier tools than a sharp knife, big pans, a baking tray and a sieve. If you can’t manage that why are you reading this … Continue reading →

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Pork Chops with Herb Butter and Lemon on Lentils with Cotes du Rhone

Posted on September 12, 2010 by physicsman

This is a firm favourite, the sort of brasserie cooking that is rare in the UK. Simple but high quality components treated without pretension, but designed to bring out complementary tastes and make a balanced meal. Well trimmed pork chops, … Continue reading →

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Salmon with Lentils and White Burgundy

Posted on August 14, 2010 by physicsman

Wild salmon is still available and well worth the premium. It’s tasty so you don’t need much of it and the accompaniment should not be too rich. This version, where the salmon is grilled or fried, then served on a … Continue reading →

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A Veggie Challenge

Posted on July 18, 2010 by physicsman

What do you drink with lentils, albeit lentils in the style of Bill Sewell with onions, garlic, cream, balsamic vinegar and soy sauce? These aren’t in the tongue-dryingly dull style favoured by masochist vegetarians. They are much tastier and richer, … Continue reading →

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