Something From the Store: Lentils

These Cote D'Azur Lentils are one of the may things I've brought home from Plenty. I like their simple no nonsence black and white lable. Lentils du Puy are green french lentils, they were originally grown in the volcanic soils of Puy in France...thus the name. These babies are a product of Canada and I have no idea where they're grown. What did we do with them? We've cooked these twice now and mostly just winged it.

1 1/2 Cups Lentils du Puy
1/2 Cup Each Chopped Onion, Cellery and Carrots
3-4 Garlic Cloves
Red Wine of Choice
3-4 Cups (ish) Veg Stock
3 Bay Leaves
4 Cloves

Saute the carrots, cellery, onions and garlic in olice oil until they are cooked and soft and then pour in a rather generous glass of red wine. Once the veg is mixed up with the wine dump in the lentils. We didn't pre-rinse or anything, however I did search them for stones and such but these were great quality. Stir to coat them and then pour in some veg stock until everything is under the stock but not drowning in it. Toss in a few bay leaves and cloves and leave to a simmer. Season to taste with salt and pepper while it's cooking. Watch the liquid level and as it becomes absorbed pour in a little more as needed until the lentils are soft but not mush. Make sure to pull out the bay and cloves before serving.Beautiful color to them, hey?We served ours with hazelnut brocolli and cauliflower, sauteed beets and roast yams, as this was what was in the cupboards at the time. I have since made this with without having stock in the house or wine, I justed used water and added dried orange peel, fennel seeds, and cinnimon sticks, but I got to tell you, the stock and wine really give the lentils that extra umph.

Plentiful

I haven't really mentioned yet that I have a part time job. Right around the time we were house hunting I saw that one of my favorite shops was hiring and I thought, what the hell, I could use some more stress in my life.
Plenty is "an eclectic emporium of fine foods and other goods." Pretty much you name it Plenty has it, crafts, books, tea, coffee, magazines, cardboard sculptures, pottery, random awesomeness... it never ends. And now for the last few months I have been lucky enough to be a part of it.
I thought it was going to be an added stress, but given the chaos the our lives have been in, it has been a glowing haven, a calm in the storm if you will. Sure I spend way more money than I'm making there, and yes I have gained an unhealthy addiction to the best brownies ever to grace the earth, but it's worth it.
And coming soon, I'll be doing posts about some of the foo I'm bringing home and how we've been cooking it. First up French Lentils, later today...

A Vantasy Picnic

We were lucky enough to be invited on a late summer vantasy picnic by the seaside the other day. Oh, and what fun was had by all. In the small confines of this van a delicious meal was prepared and served and eaten and most of all enjoyed. Some of our favourite people will be taking this van down the coast to the wilds of California and hopefully back again (please come back...). I envy the sights they will see, the food they will eat and the people they will meet. I don't envy the world’s smallest bathroom/shower they will be using for the next month. Follow their blog if you are interested in the sort of intrigue and excitement that, sadly my blog doesn't offer.

Party Down

I would like to have more themed dinner parties. Although more would imply that currently we have themed parties which is not the case. What sort of themes you inquire? Well, perhaps an 80’s birthday party for no ones birthday but with big poofy dresses, party hats and a birthday cake, or maybe a circus party with a kissing booth, bearded lady, caramel popcorn and lots of stripes, or perhaps a French party and we can view all 5678 photos we took in France with commentary for each pic (although that probably would only be fun for me…)

My Favorite Thing.

Been spending a lot of time doing my favourite thing... eating. The Moss Street market just happens to be filled with some of the most amazing farmers and the best pie maker known to man, we have been eating well this summer. It makes it even easier to eat well is having two fantastic cooks at your finger tips. My loving husband of Bread by Matt fame and Anna's husband Grant from Brasserie L'ecole who I believe may be the most passionate man about food that ever graced this earth, cooked up a storm last weekend... it was heavenly. Then finally my sweetheart treated me with a date night at Brasserie L'Ecole either the best or second best restaurant in Victoria... and it was all we could have hoped for. Olives, frites, good wine, great atmosphere, what else is there in life?