EPC and I were away on holidays and then we both caught a cold. Not by choice, of course, so perhaps it is more accurate to say the cold caught up with us! Anyway, there is nothing worse than a summer cold. So, although we returned home last week, I didn’t get around to cooking anything blog-worthy until this past weekend.
We had a good time on our holiday. We went to Saskatoon, the “Paris of the Prairies”, and spent our time hanging out with friends and relaxing. I went to the Saskatoon Farmer’s Market where I was able to pick up some handmade crochet-topped kitchen towels and a couple of beautiful aprons. We also cooked up some fresh asparagus that evening on the BBQ – delicious!
If any of you plan on heading to Saskatoon this summer, aside from visiting the farmer’s market, I suggest stopping in at Museo – the coffee shop adjacent to the Medel Art Gallery and Conservatory. They have wonderful lattes and serve almond butter with their toasted bagels! The gallery is located along the South Saskatchewan River and is adjacent to the wonderful Meewasin Trail system. It you keep walking along the trail towards downtown you will come to the Victoria Street Bridge. Just across this bridge from downtown is Las Palapas restaurant. Here I had some wonderful pozole soup. The great thing about Las Palapas, other than the food, is that it is located right next to Homestead Ice Cream. They have traditional flavours and some unique ones like Avocado, Roses and Honey, and Dill Pickle (can you believe it?). I stuck with the slightly more traditional Butter Brickle and Dad’s Oatmeal Cookie on top of my cone.
Of course I can’t forget Christie’s Bakery on Saskatoon’s west side (they are opening a second location on Broadway this summer). We picked up a delicious Saskatoon berry pie, some wonderful lemon tarts, and a monstrous loaf of potato bread.
Yes, I certainly ate a lot on our trip! Which in why we stuck to simple hearty meals when we returned.
Now that I got our trip to Saskatoon out my system, onto the Jack Bishop part of the post.
I found out about Jack Bishop from a blog that I love to read: Cook and the Books. In one of her posts she recommended that readers check out his Year in a Vegetarian Kitchen cookbook, which I did, and then I promptly checked out his Complete Italian Vegetarian Cookbook from the library as well. It was hard to pick a recipe, but I settled on Polenta with Lentils and Tomato Sauce. It was fantastic, simple to make and very flavourful. As I am sure you can tell by the photo, it is also an impressive meal to serve guests.
Because it was so warm out this past weekend, I broiled the polenta in our toaster oven, which took a little longer than it would have in the oven, but delicious all the same. I think if you were in a rush you could get away with canned lentils and store-bought polenta, but make the recipe as is if you can.
Polenta with Lentils and Tomato Sauce
1 cup cornmeal
2/3 cup green lentils, rinsed and drained
1 bay leaf
4 medium garlic cloves, (2 whole and 2 minced)
3 tablespoons of olive oil
1 small onion, finely chopped
1 large carrot, peeled and finely diced
1 celery stalk, peeled and finely diced
1 14 ounce can diced tomatoes
2 tablespoons of parsley, minced
Freshly grated Parmesan for garnish
- Bring 8 cups of water to boil in a medium saucepan and add the lentils, bay leaf and 2 whole cloves of garlic.
- Reduce the heat and simmer until the lentils are tender – about 25 minutes
- While the lentils are simmering you can prepare the polenta – see below
- When the lentils are tender drain and discard the bay leaf and garlic cloves.
- Heat the oil in a large saucepan and saute the onion, carrot and celery until tender – about 10 minutes.
- Add the tomatoes and simmer for about 10 minutes.
- Add the lentils and cook for 2 minutes until the sauce is heated and the flavours have mingled.
- Stir in the parsley and season with salt and freshly ground pepper.
- Spoon the lentils over 3 polenta triangles, garnish with cheese and serve.
- Bring 4 cups of water to a boil in a medium-sized saucepan.
- When the water comes to a boil, add 1 teaspoon of salt and lower the heat to medium
- Slowly whisk the cornmeal into the pot in a steady stream. This should take about 1 minute. If you add the cornmeal to quickly it will form lumps.
- Whisk the cornmeal continuously to prevents lumps and simmer until the polenta starts to thicken – about 1 to 2 minutes.
- Reduce the heat to low and cook very slowly, stirring frequently for 15 minutes.
- Pour into a lightly oiled 8 x 12 pan, smooth the top and let cool.
- You can make this the day before and keep in the fridge covered in plastic wrap.
- When the polenta has cooled and is firm (about 30 minutes), turn the polenta onto a cutting board and cut into 8 squares. Cut each square in half to form a triangle.
- Place on a baking sheet and spray each triangle lightly with oil and broil until lightly browned. Turn and broil the second side.