Michelle Weber
Cooking to impress? We found a French inspired lentil cake, fancy enough to win over your toughest critic but easy enough to make at home. 7's Frances Rivera heads to petite Robert to learn how it's done. It’s in "The Dish."
The Chef: Jacky Robert
INGREDIENTS: lentil cake
2 lbs. green lentils
1 finely diced onion
1 oz. chopped garlic
4 oz. finely diced carrot
4 whole eggs (optional)
1 cup ap flour
3 lbs. bread crumb
salt, black pepper
1 cup virgin olive oil
shredded vegetables
INGREDIENTS: sauce:
2 red bell peppers
1 onion chopped coarsely
5 springs fresh thyme
1 finely chopped garlic
½ cup virgin olive oil
cayenne pepper, salt
¼ reduced balsamic vinegar
Mesclun salad
METHOD
- Sweat the carrot, onion and garlic with ½ cup of olive oil for 10 minutes. Add the lentil and cover with water. Simmer for 20 minutes. Add breadcrumb to get the lentil to a thick paste. Adjust the seasoning. Add 2 eggs if you wish. Make 8 oz patties in the shape of hamburgers. Beat the eggs. Dip each patty in flour first then in the beaten eggs (optional) and lastly in breadcrumb. Fry the cakes in a pan with the remaining olive oil. Cook for 10 minutes in the oven.
- For the bell pepper sauce, remove seeds and cut into cubes. Sweat the onions in a saucepan with ½ cup of olive oil. Add the bell peppers and cook slowly for 15 minutes. Add the garlic and cook for another 5 minutes. Blend everything into a fine puree and adjust the seasoning.
-The plate, make decor with the vinegar and the red sauce, the stir fried vegetables and the mesclun salad.
468 Commonwealth Ave
Boston MA 02215
617-375-0699
480 Columbus Avenue
Boston MA 02118
617-867-0600
http://www.petitrobertbistro.com
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