Ingredients:
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10 cups of chicken or vegetable stock
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2 cups lentils (red or brown)
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1-2 medium onions, chopped
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2-3 carrots, chopped
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1-2 potatoes, cubed
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2 cloves garlic, minced
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½ teaspoon salt
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¼ teaspoon pepper
Directions:
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Rinse lentils well.
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Combine all ingredients in a large soup pot. Bring to a boil, stirring often.
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Cover and simmer about 45 minutes, or until lentils are tender, stirring occasionally.
Variations:
Add any of the following ingredients:
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Small pieces of ham
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Basil leaves
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Curry powder
Written by Ian McKenzie on February 22nd, 2007 with no comments.
Read more articles on Soup and Vegetable.
Yield: 4 servings
* 4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
* 8 tablespoon(s) unsalted butter (1 stick)
* 2 whole eggs
* 2 egg yolks
* 1/3 cup(s) sugar
* 1/2 teaspoon(s) vanilla extract
* 1 tablespoon(s) cake flour
Directions:
Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9–10 minutes. The centre will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then un-mold onto a plate. Serve with a few raspberries and a dollop of whipped cream.
Ghirardelli - Recipes
Written by Ian McKenzie on February 22nd, 2007 with no comments.
Read more articles on Dessert.
Written by Ian McKenzie on February 22nd, 2007 with no comments.
Read more articles on Uncategorized and Books.