Tuesday, January 4, 2011
I'm trying two new things at once: (a) writing my own non-cheater recipe and (b) posting this entry through an app, so let me know if (a) the recipe doesn't make sense and (b) if this post looks funky. Thank you for continuing to join me on this ever evolving Project.
2 14oz pkgs dried lentils
9.5 cups homemade stock (beef)
2 tsp salt
Lacón (cooked in the pressure cooker with the potatoes)
2 large potatoes, cut into chunks (cooked in pressure cooker with lacón)
1lb calabaza or butternut squash, cut into chunks
1. Soak lentils in water until they have absorbed all the liquid. They will double in size.
2. Transfer lentils to a larger bowl and cover again with fresh water. Leave an additional 1" water over the lentils in the new bowl.
3. In a large stockpot, add the lentils, including the water, beef stock and salt.
4. Bring to a boil and then reduce heat to low.
5. Simmer on low heat for one hour.
6. Add the lacón, potatoes and calabaza to the lentils after the one hour and get started on the sofrito.
4 Tablespoons olive oil
1 large onion
1 green pepper
3 cloves garlic
1lb ham steak, cubed
3 chorizos, sliced
7. In a food processor, blend the onion, green pepper and garlic.
8. In a skillet, heat the olive oil.
9. Add the Cuban trilogy, ham and chorizo and let cook for a few minutes, until well-blended and green peppers are no longer bright green.
10. Add the sofrito to the lentils and bring to a boil.
11. Reduce heat to low and continue simmering.
1 platano maduro, boiled
2 7oz cans pimentos (pimiento morrones)
12. In a food processor, blend the cooked platano maduro, one entire can of the pimentos and the other can of pimentos, strained.
13. Add the blend to the lentils and heat through.
Serve hot with thinly sliced Cuban bread, topped with olive oil and garlic.
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Posted by Christina GP at 10:58 PM