Thanksgiving Virtual Potlock

Hi Everyone! In honor of my FAVORITE holiday - Thanksgiving - I am having a virtual potluck. If you are making a fun dish that you think the blogosphere needs to be aware of (or just feel like participating) than this is for you!!! I know this is short notice, but I kind of just thought of it. I know there are a bunch of readers of this blog that will be making interesting and delicious Thanksgiving recipes. I know that Randi is hosting Thanksgiving this year and I will be preparing at least two dishes.

So, the details - If you have a blog and want more traffic - send a picture of your dish and the link to kitchensuccess at gmail dot com. If you do NOT have a blog (or did not blog on the dish you made) and still want to participate (which you should!!!) just send a picture and a sentence or two about what you made to the same address. Send your entries by December 7th to be included!

Thanks!
Georgia

Last Chance & Lentil Spinach Salad

Today is your last chance to enter our Local Honey Giveaway. Comment on this post with a valid email address and the winner will be picked tonight at midnight EST!


Another great blogger whose recipe suggestions I love to try is Lindsay and Taylor of Love and Olive Oil. Not too long ago they posted a delicious looking Spinach and Lentil Salad with Blue Cheese and Tart Cherry Vinaigrette and I just had to try it asap.

Unfortunately, I couldn't find the puy (green) lentils they raved about, but even with just regular brown lentils this salad was tops. Some gorgonzola and bacon crumbles made it especially fantastic and dynamic. Lentils pack great protein and fiber - an ideal substitute for meat.

This recipe originated at Epicurious.

4 to 6 servings

3/4 cup green lentils
7 tablespoons red-wine vinegar
8 bacon slices (about 6 ounces)
1/4 cup olive oil
1/3 cup finely chopped shallot
1/4 cup water
1/2 cup dried unsweetened tart cherries (about 3 ounces)
2 tablespoons sugar
3 1/2 cups baby or regular spinach leaves
1/3 cup blue cheese (about 2 ounces)

In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)

In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.

In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.

Add half of vinaigrette to lentils and toss well. In another bowl toss spinach with half of lentil mixture, half of bacon, half of cheese, remaining vinaigrette, and salt and pepper to taste.

Divide remaining lentil mixture among 6 plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.

Inspiration Everywhere

Don't forget to comment on this post to try and win our Local Honey Giveaway! The winner will be drawn on November 7th (Saturday).


Recently I've been aggressively increasing the number of recipes on my "to try" list from blogs I read on a regular basis. Ever since making the ginger soup with chard at 101 Cookbooks I've been really inspired to make some more of Heidi's recent recipes. Her Broccoli Cheddar Soup called out to me. Though I may have made some adjustments, mostly out of laziness or a missed ingredient when grocery shopping, this recipe turned out amazingly.


With a mild broccoli taste, smooth cheddar and mustardy kick both in the soup and in the croutons, I wanted to eat my way through the entire pot. I highly recommend giving this one a try when you have friends to eat it with you. As Heidi points out, re-heated Broccoli soup is much less appetizing. The homemade croutons baked with mustard are an idea I simply love and can't wait to try again in the future.

See the recipe at 101 Cookbooks, and definitely give this one a try.

Also, I am now the proud owner of a kitchen aid mixer (finally!), so prepare to see a lot more baking from me in the near future. Thanks Mom!