Garnish with basil leaves and serve with Beurre Blanc. Mound lentils on individual plates and place salmon fillet on each mound. Place on cookie sheet and roast until just opaque throughout, about 10 minutes, depending on thickness of fillets. Meanwhile, season salmon with salt and pepper to taste. Stir in lemon juice, the remaining tablespoon of olive oil, the parsley and sliced basil. Add red pepper and sauté until softened, about 2 minutes.Īdd lentils to pan and sauté to allow flavors to blend, about 2 minutes. Add celery and carrot and sauté until softened, about 5 minutes. Add onion and sauté until slightly softened, 2 to 3 minutes. In frying pan over medium heat, heat 1 tablespoon of the olive oil. Bring to a boil over medium-high heat, reduce heat to medium-low, cover and cook until lentils are tender but not soft, 30 to 40 minutes. Rinse lentils, place in a saucepan and add stock or water. Pick over lentils, discarding any misshapen lentils or grit. Salt and freshly ground black pepper to tasteġ salmon fillet, 1 ½ to 2 pounds, skin removed and fish cut into 6 equal pieces Preparation Cool crust completely in springform pan on a rack.ġ cup Le Puy or other small, green lentilsġ small carrot, peeled and finely choppedĢ tablespoons finely chopped red bell pepperĢ tablespoons finely chopped flat-leaf parsleyĢ tablespoons thinly sliced fresh basil, plus whole leaves for garnish Place springform pan in shallow baking pan or on rimmed cookie sheet and bake in preheated oven 10 minutes. Invert bottom of 9- or 9 ½-inch springform pan (to make it easier to slide cake off), then lock on the side.Ĭombine crust ingredients in bowl with a fork, then press onto bottom and 1 inch up side of springform pan. Graham cracker crust: Put oven rack in middle position and preheat oven to 350 degrees. Cool completely, stirring occasionally, about 30 minutes. Add butter and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.įorce lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. ![]() Lemon curd: In a 2-quart heavy saucepan, whisk together zest, juice, sugar and eggs. Remove side of springform pan before serving. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Transfer pan to a rack and immediately run a knife around top edge of cake to loosen. (Center of cake will appear very loose but will continue to set as it cools.) Place on shallow pan or baking sheet in preheated oven until cheesecake is set 1 ½ inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Avoid touching crust with knife to prevent crumbs from getting into filling.) Repeat with remaining filling and curd. Pour two thirds of the cream cheese filling into the crust, then spoon half the lemon curd over filling and swirl curd into filling with a small knife. Beat in sour cream and vanilla until combined. Reduce speed to low and add eggs, one at a time, beating until incorporated. In a large bowl, beat together cream cheese and sugar at medium speed until smooth, 1 to 2 minutes. Prepare lemon curd and graham cracker crust. ½ stick (¼ cup) unsalted butter, cut into small piecesĥ tablespoons unsalted butter, melted Preparation Home - Search - New Listings - Authors - Titles - Subjects - Serialsīooks - News - Features - Archives - The Inside StoryĮdited by John Mark Ockerbloom copyrights and licenses.3 packages (8 ounces each) cream cheese, room temperatureġ teaspoon finely grated fresh lemon zest Help with reading books - Report a bad link - Suggest a new listing (See our criteria for listing serial archives.) This page has no affiliation with the serial or its publisher. This page is maintained for The Online Books Page. This is a record of a major serial archive. The Milwaukee Journal Sentinel continues to publish online and offline. ![]()
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