by Frédéric Morin, David McMillan & Meredith Erickson, published by Ten Speed Press, 2011.
The Montreal food scene is huge - I go so far as to make the claim that a Montreal bagel is vastly superior to the more celebrated New York version - and it pains me that I haven't as yet eaten at Joe Beef, a restaurant that every chef and (more importantly) eater I trust tells me is *the* place to go. Till that joyous moment comes, I have at least the book to inspire and gratify me, and I heartily commend it to you. The Lentils Like Baked Beans, below, from its introduction to the recipe itself, gives you some indication why.
Lentils Like Baked Beans
This great side dish has a bit of a Quebecois-lumberjack-in-Bollywood taste. It is red lentils cooked like dahl, seasoned like baked beans. It is a pork chop’s best friend, or will mate with a hefty breakfast.
4 slices bacon, finely diced
1 onion, finely chopped
½ teaspoon minced garlic
2 cups (400 g) red lentils, picked over and rinsed
4 cups (1 liter) water
¼ cup (60 ml) ketchup
2 tablespoons maple syrup, plus more as needed
2 tablespoons neutral oil
1 tablespoon cider vinegar, plus more as needed
2 tablespoons Colman’s dry mustard
1 teaspoon pepper, plus more as needed
1 bay leaf
1. Preheat the oven to 350°F (180°C). In an ovenproof pot with a lid, fry the bacon over medium-high heat until crisp. Add the onion and cook, stirring, for about 4 minutes, or until softened. Then add the garlic and cook for 1 minute longer.
2. Add the lentils, water, ketchup, maple syrup, oil, vinegar, mustard, pepper, and bay leaf. Stir well and season with salt. Bring to a boil. Cover, place in the oven, and bake for 45 minutes, or until the lentils are tender.
3. Taste and correct the seasoning with salt, pepper, maple syrup, and vinegar. Serve hot now or later.
Posted by Nigella on the 31st Jan 2013