Tuesday, January 19, 2010

Got Leftover Kumquats?



If not, that's all right- this recipe begs for substitutions. Try using different types of onions, different types of rice, a different lager, fennel in place of celery, or orange slices with their juice in place of kumquats with their poaching liquid.

Sweet 'n' Sour Lentil Stew With Poached Kumquats

Ingredients

2 Tbsp. olive oil
1 onion, diced large
2 cloves garlic, sliced
2 carrots, sliced
1 stalk celery, sliced
2 tsp. cumin
1 tsp. cinnamon
1/4 tsp. black pepper
Dried cayenne pepper to taste
1/2 c. fresh cilantro leaves, chopped
1 tsp. salt, divided
2 1/2 c. vegetable broth
1/2 c. Yuengling Lager
1 c. preserved tomatoes, diced (I really have got to get Pomi to advertise with me)
2 tsp. tomato paste
3/4 c. lentils, cooked
3/4 c. rice, cooked
1/2 of a poblano pepper; roasted, peeled, and chopped
2 Tbsp. kumquat poaching liquid
Juice of 1/4 lemon

Directions

In a stew pot, heat the olive oil over medium-high. Add the onion, garlic, carrots, celery, cumin, cinnamon, black pepper, and cayenne pepper. Saute until the onions are translucent, about five minutes.

Add the cilantro and 1/2 tsp. of the salt. Saute one minute more.

Add the broth, beer, preserved tomatoes, and tomato paste. De-glaze the pot. Bring contents to a boil, then reduce heat and let simmer over medium-low for 15 minutes.

Add the lentils, rice, poblano pepper, kumquats, poaching liquid, and remaining salt. Simmer 15 minutes more. Remove from heat and stir in the lemon juice. Serves 4.


Beat the eggs. Whip the cream. Show no mercy.


9 comments:

Angie's Recipes said...

I love kumquats, but they are quite rare here....the stew looks very very yummy.

5 Star Foodie said...

The stew is fabulous with the addition of kumquats and I also loved your kumquat shortcake in the previous post, awesome!

pegasuslegend said...

very lovely dish :)

linda@saltyseattle said...

you crack me up! leftover kumquats, why yes, they are in the back pocket of my skinny jeans, i'll just go and get them. ok, ok, i realize right now in climates besides my own there are kumquats flourishing, multiplying and thriving as they're all over the market right now, so there is certainly a likelihood of having extras, but i think this recipe sounds so delightful it's worth seeking out kumquats especially to make it. delicious post!

wasabi prime said...

Will definitely keep an eye out for kumquats the next time I'm at the store. They're such pretty things and clearly have a wide variety of uses!

The Paris Food Blague said...

yay kumquats!

Rachel J aka Tha Pizza Cutta said...

Your variation ideas are superb on his comfort yet creative dish! I love the dishes that empty the refrigerator and I've never cooked with kumquats.

Rachel J aka Tha Pizza Cutta said...

Your variation ideas are superb on his comfort yet creative dish! I love the dishes that empty the refrigerator and I've never cooked with kumquats.

Shelly said...

Definitely very interesting with the kumquats. We used have a kumquat tree and I'd be able to eat to my satisfaction, so your post has me sorely missing that tree. Thanks for sharing this...I want to try this at some point.