Lentils With Port Glazed Shallots Recipes

MUSHROOM STRUDEL WITH BRAISED SHALLOTS AND FRENCH LENTILS, WITH A PORT DEMI-GLAZE

Steps:

• Mushroom Strudel Filling: In large saute pan sweat garlic in butter. Add mushrooms and saute briefly. Deglaze with Marsala and add all remaining ingredients. Cook on low heat until all liquid has evaporated. Remove thyme stems and chill mushroom mixture.
• Braised Shallots: Preheat oven to 350 degrees F.
• In large saute pan, caramelize shallots in butter. Deglaze with white wine and Espagnole sauce. Add all remaining ingredients. Cover the pan, place in the oven, and cook until shallots are tender, about 15 to 20 minutes. Remove from oven and keep hot.
• Sauce: Place all ingredients in saucepan and reduce by half.
• Lentils: Place both ingredients in a saucepan, bring to a boil, and then simmer on medium heat until lentils are tender.
• Preheat oven to 350 degrees F.
• Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of each sheet with melted butter and layer together.
• Place 3 ounces of strudel mix in center of dough, leaving one inch of uncovered dough on either end. Fold over edges and roll to form a strudel. Repeat with remaining ingredients.
• Bake in 350 degree F oven for 10 to 15 minutes, or until brown. Remove from oven and cut through middle of strudel on bias.
• Cover plate with 6 ounces of sauce. Place 4 braised shallots in center of plate, stack strudel on top of shallots, and garnish with French lentils.

GLAZED SHALLOTS

Steps:

• In a large skillet, heat oil over medium-high. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
• Add 1 3/4 cups water, orange zest and juice, vinegar, and sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until most of the liquid has evaporated, shallots are tender enough to be easily pierced with the tip of a knife, and liquid is syrupy, 35 to 40 minutes. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.) Serve.

CORNISH GAME HENS WITH PANCETTA, JUNIPER BERRIES AND BEETS

Steps:

• Position 1 rack in top third of oven and second rack in bottom third of oven and preheat to 375°F. Mix 1 1/2 cups chopped beet greens, pancetta and juniper berries in medium bowl. Season to taste with salt and pepper. Fill hen cavities with pancetta mixture, dividing equally. Tie hen legs together. Place hens in heavy large roasting pan. Rub 1 tablespoon olive oil over hens. Sprinkle hens with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Roast hens on bottom rack in oven until golden and juices run clear when thickest part of thigh is pierced, about 1 hour 15 minutes.
• Meanwhile, toss chopped beets with remaining 2 tablespoons olive oil on heavy large baking sheet. Season with salt and pepper. Arrange beets in single layer. Roast beets on top rack in oven until tender and beginning to caramelize, stirring occasionally, about 45 minutes.
• Transfer hens to plates. Remove string. Scrape up any browned bits from bottom of roasting pan. Pour pan juices through sieve into 2-cup glass measuring cup. Spoon fat off top of pan juices.
• Spoon beets around hens. Drizzle pan juices around hens and serve.

GLAZED SHALLOTS

Steps:

• Peel the shallots.
• Melt 2 ounces margarine in heavy pot.
• Add the whole shallots.
• Sprinkle with sugar.
• Season to taste with salt and pepper.
• Fill pot with water just to cover shallots and cook over a medium-high heat until the water has completely evaporated, stirring occasionally with a wooden spoon.

MIDDLE EASTERN LENTILS AND RICE WITH CARAMELIZED SHALLOTS

Steps:

• Paritally cook the lentils in a saucepan of salted boiling water for 15 minutes. Drain and set aside.
• Heat 1tbs of the oilive oil in a skillet over medium heat. Add the shallots and cook, stirring frequently, until lightly browned, about 10 minutes. Remove half of the shallots from the skillet and set aside.
• Add the lentils to the skillet and stir in the cumin, coriander, paprika and salt and pepper to taste. Add the rice and water, bring to a boil and cook, uncovered, until the lentils are tender and the rice is cooked, about 30 minutes. Remove from the heat, cover and set aside for 10 to 15 minutes while you finish cooking the reserved shallots.
• Heat the remaining 1 tbs of oil in a skillet over medium heat. Add the reserved shallots and cook until browned and caramelized, about 5 minutes.
• Place the rice and lentil mixture in a large serving bowl and top with the crisp shallots. Serve hot.

GLAZED SHALLOTS

Steps:

• In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
• Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.

LENTILS WITH PORT-GLAZED SHALLOTS

Steps:

• Combine Port and small shallots in heavy medium saucepan. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes. Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.)
• Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
• Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils. Season to taste with salt and pepper. Transfer lentils to bowl and serve.