Hungarian Gewurztraminer and French Lentils with Puff Pastry
By Meguire Campbell
Often when we think of Gewurztraminer, we think of a sweeter style of
wine. However, this Hungarian Tramini (same grape as Gewurstraminer)
is totally dry. It still contains those characteristic heady, spicy
aromas of Gewurztraminer (cinnamon and cardamom) and a bit of floral
notes (dried rose petal sachet). On the palette, Tramini has a bright,
green apple, cleansing acidity. This wine is layered with so many
complex flavors that pair well with this multi-layered and rich
tasting dish.
I have been cooking a lot lately with those little French green
lentils and think I finally have figured out my favorite way of
preparing them. I toss the cooked lentils with crumbled goat cheese,
then bake a lid of store bought puff pastry on top. Serve with a side
of garlic wilted spinach. With so many textures and concentrated
flavors, it is a complete and satisfying dinner. Seriously, delicious
and super easy to make. Puff pastry? Hungarian wine? Your friends will
be impressed.
The goat cheese and buttery puff pastry need a wine with enough
acidity to hold up to their richness and cleanse your palate after
each bite. The Tramini works perfectly. The variety of flavors in the
dish and the wine play off of each other delightfully.
French Lentils with Puff Pastry
1 1/2 cups of French Green Lentils (sorted and rinsed)
1 Bay Leaf
Olive Oil
1 Onion, diced
1 Large Carrot, very small dice
1 Celery Rib, very small dice
1 Clove Garlic, very very small dice
1 Tablespoon Tomato Paste
2/3 cup of Dry White Wine (Bandits work well..)
2 Teaspoons of Dijon Mustard
2 Teaspoons of fresh chopped Parsley
Goat Cheese
Puff Pastry (Store bought) **
Bag of pre-washed Spinach
More Garlic
Take out Puff Pastry, put it on your counter to thaw. Put lentils and bay leaf in 3 cups of water in a medium sized pot. Bring to a boil and then simmer for about 25 minutes until lentils are
cooked through but still firm. In the meantime, heat olive oil in a medium sized pan, and add carrots, onion, celery. Brown for a few minutes. Stir in the finely diced garlic clove and tomato paste. Then add your wine and Dijon mustard. Stir and cover for about 7 minutes, lower the heat a touch. The wine will reduce and you vegetables should get kind of syrupy in the liquid. Taste, add salt. By this time you lentils should be about done. Add them and whatever cooking liquid is
left to your syrupy, concentrated vegetables. Transfer to a large bowl. Add parsley and crumble in you goat cheese. I like to use about 2 and a half ounces. Taste, add salt and fresh cracked pepper as needed. Now transfer to a large casserole dish OR individual ramekins.
Set your oven to 350. Roll out the puff large enough to cover the dish.
Flour your counter liberally as you roll, as this dough can get quite sticky as it warms up. Place on top of dish and press firmly around the edges. Make pretty slits to let out the steam. Bake until golden brown. If you really want, you can brush the tops with egg wash for a nice shine. While the puff bakes, you can wilt your spinach in a bit of olive oil and some crushed garlic. Let the lentils sit for a moment when you take them out of the oven and be careful of hot steam hitting you in the face as you break into the puff pastry. Now open a bottle of the Tramini and pour yourself a glass. Unless you've been drinking it this whole time you've been cooking, which is fine too.
** A note on Puff Pastry: As admirable as it is to make your own from
scratch, it is completely unnecessary. Don't do it, unless you have
tremendous patience or excess butter and time on your hands. The store
bought puff is great tasting and easy to work with.
