Wednesday, February 10, 2010

what to call it?

today i was in a mood to make something but i didn't know what to call it. i still have no idea what it should be called. i just knew that i wanted a brothy french lentil mixture with greens and the rest of the chanterelle mushroom ravioli i bought at phoenix pastificio last week. i've never had ravioli with lentils in a broth before, but heck...for some reason, i was in the mood for this....perhaps because i knew i had all of these things on hand.

admittedly, i have french lentils on the brain since i visited corso with JB last night where they had a special with cod and lentils that was just yummy....and corso also did a lentils in broth with a house made lamb sausage during a recent visit with the best friend that was tasty as well.

but i'm still not entirely sure where my drive to try lentils with pasta came from...but i decided not to question it...and just try it. there seems to be a lot of that going on in my life these days.

so after my various meetings and such, i entered my kitchen this afternoon with a distinct purpose. i chopped up some organic red onion .....


browned it with some extra virgin olive oil and dried sage (that i dry at home...cheaper and tastes better...and is easy to do btw)

then added some chopped organic shiitake mushrooms (from oregon)....



as i wanted the "broth" to complement the mushrooms in the ravioli. then i added a ramekin of french lentils....and stirred that around for a bit.....




then added some water, a bit more dried sage, and a handful of cooked brown rice that i happen to have in the fridge....and let that simmer for about 20 min....or so.... (i also put another pot of water to boil for the ravioli as the lentils were simmering)


once the mixture had reduced quite a bit and thickened, i tasted it and added some sea salt and the rest of the curly spinach i bought at the farmers market last week...and lowered the temperature of the burner.





then i quickly cooked the rest of the fresh chanterelle mushroom ravioli. once the ravioli was done, i plated a few of them....


and then added the lentil, mushroom, spinach broth mixture....


hmmmm. it looked quite delicious.....


and i am happy to report that after i took a bite i was able to confirm that it is as delicious as it looks. i love the heartiness of the mushroom sage broth which was thickened by the lentils and rice. the mushroom woodiness of the broth also paired nicely with the mushroom ravioli. overall, this dish said "winter comfort" to me.

i still have no idea what to call this....is it a stew? a soup? a pasta dish? hmmmm.

while i hadn't heard of this before i made it today....some culture or region must have already come up with this combo. i doubt very much that i can take credit for it. although i don't have a name for it, i think i'll be adding this yummy and hearty combination to my regular rotation.

No comments: