Last night BSK cooked a BIG pot of green lentils. Unsure of precise portion measurements, BSK cooked enough to feed a military platoon. No matter, they will be eaten to the last morsel since they are so good. BSK cooked them in part water, part chicken broth plus leeks, garlic, green onions, thyme and dashes of tomato paste and hot sauce. They were good company for a pound of fresh haddock filets. HG dipped the fish in beaten egg, rolled them in Canadian fish fry mix and fried them for less than a minute in very hot oil. Frank’s Hot Sauce and PEI mustard pickle were the condiments plus some chopped cherry tomatoes and scallions. Argentine Malbec was the drink. Lovely dinner. Finished with the surprisingly good peanut brittle from the Atlantic Superstore in Charlottetown. HG was introduced to green lentils (as a salad served cold with olive oil and lemon juice) when he was a youngster in New York. They were part of the all you can eat starters (shredded carrots, pickled beets, etc.) that were served at Larre’s, the pleasant and very inexpensive French restaurant that was a hangout for French art world expatriates during World War Two. HG enjoys lentils in many forms. BSK’s red lentils soup is a warming pleasure as is Indian dal (made with yellow lentils it is not favored by BSK). In yesteryear New York, many restaurants (and some diners) served super hearty brown lentil soup enriched by many slices of boiled or grilled frankfurters. Very filling. A large bowl quelled hunger in satisfying fashion.
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