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Petra and pizza fuses Jordan with the ancients

Monday, 3 October 2016 Marc d'Entremont 2 Comments

Petra was carved into multi colored mineral laden sandstone by the Nabataeans c. 300 B.C., yet this geographically strategic region in present day Jordan generated wealth for whoever had control long before the city existed. As a center for long-haul caravans, some stretching for 700 camels, Petra was an ideal junction for the distribution of goods on their way south, west and north into the Levant, Egypt and the Eastern Mediterranean. As for security, Petra was a natural bank vault.

The massive city was carved into the red sandstone cliffs on the flanks of Jordan’s vast dry Wadi Araba. The dramatic main entrance through a long towering and narrow gorge – a Siq – was a defensive and psychological tour de force. The eyes are focused on the first building that comes into view, the impressive Al Khaznch. Popularly known as the Treasury, its purpose was more likely ceremonial – shock and awe.

Named a UNESCO World Heritage Site in 1985, chosen in 2007 as one of the New 7 Wonders of the World and discovered by Hollywood in the Indiana Jones franchise, Petra deserves its reputation as the top tourist attraction in the Hashemite Kingdom of Jordan. With an international mix of visitors, the carriage, horse, donkey and camel rides, the craft and trinket stalls, local musicians and water hawkers add a visceral caravan atmosphere to a serious archaeological site.

Petra’s dominance of the Spice Route in the Levant continued well into the Roman era when the city became the capital of the empire’s Arabian province. Although it’s not clear what use the Nabataeans meant for many structures, the Romans added obvious flourishes – an impressive theater, colonnaded market and freestanding temples. Yet if it were not for the genius of three human accomplishments, the glory of Petra would have been impossible.

Petra’s wealth and life in the Cradle of Civilization were based on wheat, sheep and water. The domestication of a wild grain and a feisty animal in prior millenniums allowed for settled life and the rise of towns. Yet all life was dependent on water, especially in regions prone to drought. The Nabataeans mastered an efficient system of dams, cisterns and water channels carved in rock that provided this desert city with a profitable surplus of water.

While Petra declined after the 5^th century A.D. due to changing commercial routes and serious earthquakes, wheat, sheep, people and the need for water remained. The cuisine of Jordan’s Bedouin culture harken back to the basics of ancient settled life. Flat ash bread is still buried under the hot coals while goat, lamb and poultry may be grilled or baked in a hot sand pit. Vegetables of all types are pickled and dried fruits, nuts and cheese round out the basics.

Who knows when humans first discovered that slathering toppings on flat rounds of bread and baking them were tasty and had infinite possibilities? Among the many dozens of mezze – small plates – that dominate Jordanian cuisine, Araies Iahma is a favorite among locals and visitors. Known as Bedouin Pizza, araies lahma is easy to prepare.

Araies Iahma (Bedouin Pizza) – 8 servings

Ingredients:

1 pound ground meat – any combination of lamb, beef, mutton or goat
1 medium onion, diced
½ cup olive oil
1 green chili pepper, seeds removed, diced
2 cloves garlic, crushed and diced
2 tomatoes, blanched, skinned and diced (see preparation)
1 teaspoon ground cumin
1 teaspoon sea salt
pita bread

Preparation:

vegetable ingredients (note: blanched tomatoes lower right ready to have skin slipped off)

Preheat oven to 350°F (180°C)
Blanch the tomatoes for 45 seconds in boiling water and plunge into a bowl of ice water. Using a sharp knife slit the sides of the skin and slip off the skin
Finely dice the tomatoes, onion, chili pepper and garlic
Add the salt, cumin, and diced vegetables to the ground meat and mix well.
Cut each round of pita in half, and spread a thin layer of meat inside each pocket.
Brush the stuffed pita halves with olive oil and arrange on a sheet pan.
Bake for 7 minutes, turn each pita over and continue for 5 minutes more.

Serve hot with a salad as a light lunch, as an appetizer or part of a festive and elaborate Jordanian mezze buffet.

Cooking class at Petra Kitchen, Petra, Jordan

Araies Iahma is just one of a dozen dishes a visitor can participate in preparing at the Petra Kitchen. The staff of the Petra Kitchen under manager Ali and chef Mustafe have created a participatory dinner that introduces guests to the top tastes of Jordanian cuisine. Couple this with its location at the very epicenter of ancient human achievement, and dining in Petra becomes a bonding experience with the ancestors.

When you go:

Non-stop flights are available from major North American hubs to Amman, Jordan.

Petra is a 3-hour drive south from Amman on modern highways. Although day excursions can easily be arranged from Amman, to give Petra its due, an overnight in one of the new town’s attractive hotels is recommended.

As in all hot arid regions, visitors to Petra are urged to carry and drink plenty of water. Visiting the entire site entails walking 6 to 9 miles round trip, but carriage, horse, donkey and camel transportation is available. Bottled water is easily purchased in the historic site from numerous vendors.

A nighttime candle light illumination of the Al Khaznch (the Treasury) is not recommended. Candlelight at its base fails to do the vast edifice justice. Save your energy for the daylight.

Disclaimer: the author was a guest of the Jordan Tourism Board North America, the Moevenpick Petra Hotel and the Petra Kitchen. Araies Iahma recipe reproduced courtesy of the Petra Kitchen.

You can read additional articles on Jordan by Marc d’Entremont at:

The historic beauty of Jordan

Four serene destinations in timeless Jordan

Not all Jordan almonds are Jordan Almonds

A glimpse at the Hashemite Kingdom of Jordan

You can read more articles by Marc d’Entremont at:

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Food, Middle East Travel, recipes, Travel and Food

Not all Jordan almonds are Jordan Almonds

Sunday, 2 October 2016 Marc d'Entremont 2 Comments

This article on the cuisine of Jordan – with recipes – has little to do with almonds; it has everything to do with the misunderstood terms of authenticity and fusion when it relates to national cuisines. Yet let’s take almonds as an example, in Jordan they do not coat this delectable nut in a tooth breaking armor of sugar. The reason is simple; Jordan Almonds are an invention of the Roman Empire and the Kingdom of Jordan didn’t exist until the 20^th century – let’s not get into the derivation of the name.

Salatat Khyar and Fatoosh are ubiquitous and refreshing cucumber salads, part of the common repertoire in Jordan. Yet their main vegetable, the cucumber, probably didn’t make its way into Levantine cuisine from India until circa 1000 B.C.E. – long after a thriving food culture had developed. The Spice Route and the Silk Road, legendary commercial links between Europe and Asia, intersected in Jordan and the greater Levant resulting in today’s timeless fusion Middle Eastern cuisine.

The many variations on classic cucumber salads found throughout the Middle East and the Mediterranean mimic the layers of cultural influence made possible through commerce on the Spice Route and the Silk Road. Research Salatat Khyar and often the Algerian recipe appears, significant for the absence of yogurt in the recipe despite that dairy staple being otherwise well utilized. Why the Berbers and Moors of North Africa left yogurt out is a mystery.

Still this article is not about cucumbers, yogurt or almonds – although Jordan has wonderful raw almonds that are another story altogether. National cuisines – aka authentic – are a myth simply because cooking is regional; it’s all about what’s available. For most that was a 50-mile radius from one’s village. Yet for the Middle East that was the known world.

The delectable smoky flavor of baba ganouj – Jordan’s spelling – is known throughout the Middle Eastern culinary world. Except in Jordan tahini (sesame paste) is absent. Yet tahini was common in the region. Pomegranate molasses on the other hand was an import from Persia brought in by caravan. Concentrating juices of perishable fruits (dibs) was common. The addition of mint is a regional Jordanian variation as well not found in the more commonly known Lebanese baba ghanoush. The result for Jordan’s baba ganuj is a recipe for chopped salad rather than a dip. It’s a refreshing mezze (small plate) with notes of mint and sweet/sour pomegranate.

Baba Ganuj (serves 8)

Pomegranate molasses is available in better markets (Whole Foods, Trader Joes, etc) and Middle Eastern groceries. This recipe comes from The Petra Kitchen, Petra, Jordan.

Ingredients:

2 pounds eggplant (approximately 2 medium size)
1 green bell pepper
2 garlic cloves
1 tablespoon chopped fresh mint
2 tablespoons lemon juice
1 large tomato
1 medium sweet onion
1 tablespoon salt
1 tablespoons olive oil
1 tablespoons pomegranate molasses

Preparation:

Prick the eggplants with a fork and roast on a baking dish in a 375° oven for 45 to 60 minutes until very soft. (Roasting over charcoal in a baking dish will impart a better smokey flavor. Turn the eggplants several times.) Allow the eggplants to cool. Split the eggplants and scoop out all the flesh discarding the skins. Place in a stainless steel or ceramic mixing bowl.
Add olive oil, lemon juice and salt and mash with a fork until a chunky puree.
Dice the tomato, pepper and onion. Crush and dice the garlic and add all to the eggplants.
Stir in mint.

Garnish with parsley and/or additional mint and serve with flat bread.

ingredients for Muhammara in food processor

Muhammara, redolent of roasted red peppers and walnuts, means brick colored in Arabic because that’s the color of the dip – the color of Wadi Rum sand. Yet variations are all over the world of the Spice Road and Silk Route as far north as Georgia in the Caucuses. It’s rich tasting yet light in texture, and this Jordanian recipe is simple to prepare.

Muhammara – 8 servings

Ingredients:

2 ½ pounds red bell peppers
1 or 2 small hot chili peppers
6 ounces walnuts
½ cup wheat crackers
1 tablespoon lemon juice
2 tablespoons pomegranate molasses
½ teaspoon ground cumin
¾ teaspoon salt
½ teaspoon sugar
2 tablespoons olive oil

Preparation:

Roast the red peppers until skins are blistered and charred using one of these three methods – (1) on a baking dish in a 400° oven for 10 – 15 minutes (2) over charcoal turning the peppers several times, or (3) over the open flame of a gas stove holding the peppers with tongs or a long fork like marshmallows.
Place the peppers in a bowl and cover or in a paper bag for 15 minutes. This will steam the peppers allowing the charred skin to easily slip off. Discard the skins, seeds and membranes.
In a food processor, grind the walnuts, crackers, lemon juice, pomegranate molasses, cumin, salt and sugar until smooth.
Add the red peppers and process until smooth.
With the machine running, add the olive oil in a thin stream and then the chili peppers. If too thick add 1 to 2 tablespoons water.
Scrap the puree into a stainless, glass or ceramic bowl, cover and refrigerate overnight for best flavor, although it’s fine to eat it right away.

Serve drizzled with extra olive oil and/or pomegranate molasses garnished with walnuts or pine nuts and accompanied by wheat crackers or flat bread.

smoked salmon on flatbread with labna, dill & capers

Labna (soft yogurt cheese) is more common than butter as a spread especially on traditional flat breads. It’s frequently on the breakfast table along with smoked fish. Flatbread with labna, smoked salmon, red onion, capers and dill is as common in Jordan as bagels and lox in America. Fusion isn’t the adulteration of cuisine; it’s evolution and creativity.

Disclosure: the author was a guest of Jordan Tourism North America arranged for members of the International Food, Wine and Travel Writers Association. Royal Jordanian Airlines has non-stop flights to Amman from Chicago and New York. Baba Ganuj recipe courtesy of the Petra Kitchen, Petra, Jordan. Muhammara, recipe “The Cooking of the Eastern Mediterranean” by Paula Wolfert)

You can read additional articles on Jordan by Marc d’Entremont at:

The historic beauty of Jordan

Four serene destinations in timeless Jordan

Petra and pizza fuses Jordan with the ancients

A glimpse at the Hashemite Kingdom of Jordan

You can read more articles by Marc d’Entremont at:

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Central America Travel, Food, Hotels, Restaurants and hotels, Travel, Travel and Food

Villa Premiere: excellence by design in Puerto Vallarta

Thursday, 29 September 2016 Marc d'Entremont 3 Comments

View of Bay of Banderas from room at Villa Premiere Boutique Hotel & Romantic Getaway

As a chef I usually shy away from all-inclusive resorts. Being a captive audience for a resort’s desire to maximize profits too often results in forced acceptance of less than stellar quality. Yet Villa Premiere Boutique Hotel proves that excellence is by design.

hand painted inspirational quotes on the interior walls throughout the hotel

Hoteles Buenaventura group was founded over 30 years ago in Puerto Vallarta by a family of engineers and architects with three generations now actively involved. A flair for design is evident in the liberal use of original art that decorates public spaces and rooms as well as the ergonomic comfort that dominates the furnishings. Villa Premiere is one of three resorts under the group’s umbrella along the vibrant shore of the Bay of Banderas.

private hot tub/pool on balcony of a corner suite

Villa Premiere, built in 1999, completed a multi-million dollar renovation in September 2016 under the direction of the second generation family CEO and architect José Abel Villa Fernandez. Not only were all 60 rooms and suites refurbished but the public areas including pools and the three restaurants received major improvements. The adult only Villa Premiere Boutique Hotel & Romantic Getaway exudes comfort, serenity and extraordinary customer service even before you arrive. Upon making a reservation an email is sent with a list of pillow, room scent and mini-bar preferences.

Guests receive a complimentary neck massage upon registration

Guests are presented with glasses of champagne before sitting at the reception desk. After the necessary formalities of registration they’re whisked to one of two masseuses who provide a complimentary neck massage. By the time they’re thoroughly relaxed a staff member escorts the guest to their room where the baggage has already been delivered. A platter may await in the antechamber of the room next to the espresso machine with an attractive arrangement of welcoming sweets. That’s all within the first hour.

If a guest has opted for the all-inclusive package – highly recommended – the discrete pampering will continue during their stay. An extensive room service menu and a well-stocked mini-bar may entice one to remain in their room gazing out on the pounding surf of the Bay of Banderas from the balcony. Yet the glass walled and open air restaurants, beachfront pool bar, luxurious Mind & Soul Spa, the spacious well equipped gym and the soft sand beach are equally enticing.

From breakfast to late night cocktails, the Villa Premiere’s chefs and mixologists never cease to amaze. Each dish whether it’s traditional mechaca – northern Mexican dried beef scrambled with eggs – a tropical fruit plate, extraordinary seafood soup or a fanciful dessert of faux sweet fried egg with tulle cookie bacon, the skill, quality and imaginative presentations are outstanding. Cocktails are made with the freshest ingredients from superb fresh fruit margaritas (no mixes here!) to the finest scotch.

Trio of breakfast quesadillas: Huitlachoche (mushrooms that grow on local corn) Squash blossom & Mexican sausage

Yet the Villa Premiere/Hoteles Buenaventura’s commitment to service goes beyond the paying guest. I met staff members that have been in the family’s employ for years. The young executive chef has been in charge of the kitchen for five years – since he was 24. In an age when longevity in the hospitality industry is often measured in months, that’s a lifetime.

La Orquesta Escuela de Puerto Vallarta with Villa Premiere GM Allesandro Stifani

One evening we were serenaded at Villa Premiere by the La Orquesta Escuela de Puerto Vallarta, a youth orchestra consisting of at risk Puerto Vallarta teens. Under the direction of an equally youthful Daniel Oliveros and the patronage of Hoteles Buenaventura, these children are learning life skills equal to their newfound musical talents. The success of La Orquesta Escuela de Puerto Vallarta bodes well for both the city and Mexico.

Puerto Vallarta, unlike many resort cities that I’ve visited worldwide still maintains the charm of its humble beginnings as just another village on the Mexican coast. When discovered in the 1960s it attracted artists, writers and sport fishermen looking for tranquility. Although luxury resorts, condos and beachfront nightlife along the Malecon now entertain thousands, it’s still the gentle rhythmic sound of the surf while drifting off to sleep at Villa Premiere that’ll remind you life is good.

contented cats & craft sellers on La Islita del Rio Cuale, Puerto Vallarta

Disclaimer: the author was a guest of Villa Premiere Boutique Hotel & Romantic Getaway, Puerto Vallarta Tourism Board and Latitude International

Parasailing on the beach in front of Villa Premiere

You can read more by Marc d’Entremont on Puerto Vallarta:

Discovering the meaning of pride in Puerto Vallarta

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Food, recipes, Travel and Food, USA Travel

Cedar planked salmon: the Pacific Northwest on a plate

Tuesday, 27 September 2016 Marc d'Entremont

A trip to the Pacific Northwest inspired this dish. It’s hard to ignore the glistening salmon, the allure of the sea and the moist forest scents of cedar. The forests and rivers provided the ingredients for this dish, common to the Native American cultures of the Salish Sea. Here it’s fused with ginger from the east captured in English inspired preserves. Most grocers sell ginger preserves, and it’s available through mail order.

The rich oils of wild salmon are excellent for absorbing flavors, and the aromatic wood pairs well with the tangy sweetness of the ginger and lemon. The slow caramelizing with sweet onion enhances the anise flavor of fresh fennel. The apple cider syrup napping the vegetables compliments the ginger glaze on the fish.

Cedar planks for cooking are available from kitchen supply stores, upscale grocers and by mail order. Never use cedar that has been treated for construction. Follow the instructions for soaking the cedar plank before proceeding with cooking.

Ginger Glazed Cedar Planked Salmon & Cider Glazed Caramelized Fennel

Ingredients for the cedar plank:

1 cedar plank
3 to 4 cups apple cider (water or wine may be substituted).

Preparation:

Two hours before grilling, place the cedar plank in a roasting pan large enough to fit.

Pour the apple cider over the plank and soak, turning once. Soak for two hours.

Ingredients for the fennel and sweet onion:

1 fennel bulb
1 medium sweet onion
3 tablespoons unsalted butter
1/2 cup simmering water
salt and pepper to taste

Preparation:

Cut stalks off fennel bulb. Remove and reserve fronds, discard the stalks. Slice bulb into 4 to 6 slices.
Peel and slice the onion into 4 to 6 slices.
Melt the butter in a 12-inch sauté pan, or one large enough to fit the fennel and onions in a single layer.
Arrange the fennel and onions on top of the melted butter.
Add the simmering water and cover. Reduce heat and gently steam for 10 minutes.
Remove the lid and cook an additional 15 minutes allowing the water to evaporate and the vegetables to lightly brown. Turn at least once.

Ingredients for the salmon

1 pound wild caught salmon fillet, ideally with the skin on
olive oil to coat
salt and pepper to taste
1 lemon, zest and juice
4 to 5 tablespoons ginger preserves

Preparation:

Heat a gas or charcoal grill to about 350ºF or a medium heat-setting.
Remove the plank from the apple cider and place it on a baking sheet. Reserve the apple cider for the fennel glaze.
Place the salmon fillet, skin side down, onto the plank. Lightly coat the top of the salmon with olive oil and season with salt and pepper.
Mix the lemon juice and zest into the ginger preserves and spoon over the salmon.
Place the cedar plank on the grill and cover the grill. Cook for 12 to 18 minutes. The salmon is done when it is uniformly pink in the center.

Preparation for the fennel’s cider glaze:

reduced cider

While salmon is grilling, pour the reserved apple cider into a sauce pan and reduce over high heat until it’s a light syrup, about a 75 percent reduction.

Plate the salmon and fennel:

When the salmon’s cooked, remove the plank to a cutting board. Slice the fillet into three portions and, using a thin spatula, separate the skin from the fillet.
Arrange on plates with the fennel and onion. Drizzle the apple cider syrup over the fennel and decorate the dish with chopped fennel fronds.

Usually cedar planks can be re-used once or twice until they become overly charred, cracked or impossible to clean. Clean under hot running water – do not use detergent – scrubbing off the skin and loose ash. Allow to dry on a rack and store with the grill.

Mount Shuksan, North Cascades National Park, Washington

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Architecture, Cultural Sites, European Travel, Food, Greece, Historic Sites, Hotels, Restaurants and hotels, Travel, Travel and Food, UNESCO World Heritage Sites

Thessaloniki at the crossroads of Greece

Sunday, 25 September 2016 Marc d'Entremont

Greek students at the Archaeology Museum of Thessaloniki

As Thessaloniki has been at the crossroads of Greek history for 2,500 years then by all means walk the city. It’s not a small city but easy for anyone who enjoys a good low-impact hike. When that stroll includes stops at world-class historic sites, vibrant centuries old markets and unique cafes, the discoveries that are in store can be amazing.

What to visit:

Roman archeological sites: the 4^th century triumphal arch of the Emperor Galarius still has a direct road connecting his palace to the Rotunda. For over 2,000 years the Rotunda served as a Greek/Roman temple, Christian church, mosque and now an Orthodox Church treasure.

The Archaeology Museum of Thessaloniki houses a wealth of culture that both Macedonia and the city fostered from pre-historic times to the golden age of Alexander.

Towering above downtown Thessaloniki up the foothills of Mount Chortiatis where the ancient acropolis was located, the massive fortress of the Heptapyrgion guarded the city for nearly two millenniums. Started by the Romans in the late 4^th century it was substantially expanded by the Byzantine Empire in the 12^th century and Ottomans in the 15^th.

Down the hill the Monastery of Vlatadon in Ano Poli was built on a site already sacred where St. Paul preached to the Thessalonians in the year 51.

Until its near destruction in the great fire of 1917 the historic Ladadika district was the heart of Thessaloniki’s commercial activity and Jewish heritage. What survived both the fire and Nazi extermination is the heart of tradition and the city’s elegant beaux-arts pre-World War II rebuilding. Today it’s a trendy neighborhood of cafes and shops. Centuries old market arcades, the Modeano and Bezesteni in particular, still ply traditional goods such as textiles, flowers and jewelry.

Cafes surround the 15th century Bey Hamam, a preserved Ottoman public bathhouse.

The White Tower, built by the Ottoman Empire in the 15th century on Roman and Byzantine foundations, is a popular icon and focal point of the new seaside promenade.

Restaurants:

Ouzou Melathron is classically Greek as well as trendy Ladadika.

Agioli Restaurant serves fusion Greek on Thessaloniki’s seaside promenade.

Oval Café is surrounded by the city’s Parisian style architectural splendor.

Hotels:

Mediterranean Palace Hotel, traditional elegance in the Ladadika on the waterfront.

kosher honey, almonds & grilled fish, Astoria Hotel

Astoria Hotel, in the Ladadika, is modern and kosher.

Hyatt Regency Thessaloniki and Hotel Nikopolis are elegant resorts near the airport with superb cuisine.

Day excursion:

Follow the Wine Roads of Northern Greece and visit Domaine Anesti Babatzimopoulou.

Disclaimer: The author was a guest of the Halkidiki Tourism Authority and the Thessaloniki Hotels Association

For additional detailed articles on Thessaloniki by Marc d’Entremont please see:

Thessaloniki’s layers of civilization

Following threads in Thessaloniki

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cast iron pans, Food, Photography, recipes, Travel and Food

A surprise pairing: vanilla, pineapple, salmon, scallops

Friday, 9 September 2016 Marc d'Entremont 2 Comments

Sautéed salmon and scallops with caramelized pineapple and vanilla sauce

Vanilla sauce and pineapple certainly don’t seem like they ought to pair with fish and seafood. Yet this savory sauce along with caramelized fresh pineapple accent the natural sweet notes of salmon and scallops in surprising ways. Just as in desserts, the vanilla highlights the natural flavors of this dish.

As a chef I enjoy playing with food especially deconstructing dishes I’ve enjoyed in restaurants. The recipe I’ve created for this dish was inspired by several variations of these four ingredients over the years. For this dish please resist substitutions.

Vanilla extract will be too intense whereas the natural bean provides a subtle essence of vanilla. Sweet unsalted butter will coat your mouth with flavors in a way oil will not. Canned pineapple is too wet to properly caramelize; seek out a ripe fresh fruit.

Sautéed salmon and scallops with caramelized pineapple and vanilla sauce

Ingredients for two generous servings

2 six ounce wild salmon fillets with skin
6 sea scallops, approximately ½ pound
3 one inch thick slices of fresh pineapple, skin removed
7 tablespoons sweet butter
1 tablespoon fresh tarragon leaves
kosher salt and white pepper to taste

Ingredients for the sauce

1 whole vanilla bean
1/3^rd cup (5 ounces) white wine
2 tablespoons grated sweet onion
2 tablespoons sweet butter
1 cup unsweetened almond milk
1 tablespoon corn starch dissolved in 2 tablespoons white wine
kosher salt and white pepper to taste

Preparation

Place one large cast iron pan and two medium size cast iron or heavy stainless steel sauté pans into a cold oven and preheat the oven to 425° F.

For the salmon, scallops and pineapple

Lightly season the salmon on both sides with kosher salt and white pepper.
Dry the sea scallops with paper towel.
Remove the pineapple skin and cut 3 one inch thick round slices. Slice each round in half. (reserve and refrigerate the remaining fruit for other uses).
Pull off 1 packed tablespoon of fresh tarragon leaves

(Set all these ingredients aside and make the vanilla sauce before proceeding with step 5).

Using a thick potholder remove the large hot cast iron pan and place it on the stove over high heat – leave the other 2 pans in the oven. Melt 3 tablespoons of sweet butter in the pan, add the fresh tarragon leaves and top immediately with the salmon fillets skin side down. Sauté the salmon for 2 minutes.
Using a thick potholder, remove the medium pans from the oven and place on the stove. Using the same potholder place the large cast iron pan with the salmon into the oven and bake for 7 to 10 minutes. Leave the salmon skin side down as it will become crisp and flavorful.
Place the medium cast iron or stainless steel pans onto high heat and melt 2 tablespoons sweet butter in each. Sauté the pineapple in one pan until lightly caramelized for 5 to 7 minutes turning half way through.
While the pineapple is cooking sauté the sea scallops in the other medium pan for about 2 minutes per side.
When the pineapple and scallops are finished remove the salmon from the oven and follow the plating instructions.

fresh tarragon in the pan ready to be topped with the salmon

For the sauce

Slice the vanilla bean in half and gently scrape the seeds into a small saucepan and add the pod. Pour the wine over the vanilla. Over medium heat bring the wine to a simmer and reduce to 4 tablespoons (2 ounces). Discard the pods.
In a small sauté pan melt 2 tablespoons sweet butter over medium heat and add the grated onion. Gently cook for a few minutes until the onion is translucent. Do not brown.
Add the onions to the reduced vanilla wine and pour in the almond milk.
Bring the mixture to a simmer and cook uncovered for 7 to 10 minutes.
Dissolve the cornstarch in 2 tablespoons white wine and stir into the almond milk. Simmer gently for 1 to 2 minutes until the sauce is slightly thickened.
Line a strainer with cheesecloth and strain the sauce into a small heat proof bowl and keep warm by placing into a larger bowl containing enough hot water to reach half way up the side of the sauce bowl.

(Continue with steps 5 – 9 of the salmon, scallops and pineapple).

To plate the dish

Cover the bottom of a dinner plate with vanilla sauce. Place one salmon fillet in the center of the plate. Arrange 3 sea scallops on top and/or to the side of the fillet. Arrange 3 half slices of pineapple to the side of the salmon and scallops.

Enjoy this mélange of flavors from the tropics and the sea with a crisp green salad and a dry white wine such as a sauvignon blanc.

You can read more articles by Marc d’Entremont at:

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Central America Travel, Costa Rica, Food, recipes, Restaurants and hotels, Travel, Travel and Food

Exquisite Pacific Bisque at the El Faro Hotel, Costa Rica

Monday, 29 August 2016 Marc d'Entremont

Hotel El Faro’s Executive Chef Ali Garita Fonesta makes the finest seafood bisque that I as a chef journalist has ever tasted in all my international travels. Besides the talent necessary to create such a delectable dish, location to the freshest fish and seafood is essential. Quepos on Costa Rica’s central Pacific Coast is that ideal location.

fish tacos El Faro The Pacific Ocean coastline of Costa Rica is a veritable super market for some of the freshest sustainable seafood available. Costa Rica has strict laws governing commercial fishing – catch and release only for sports fishing.

Only forty some miles south of Costa Rica’s capital of San Jose, the Central Pacific Coast has been popular with locals and expats for decades. Besides the warm water of Manuel Antonio National Park and the shrikes of the holler monkey, Quepos is a quintessential beach town. Lush vegetation surrounds a jumble of beach houses, B & Bs, hotels, restaurants and bars.

El Faro, lighthouse, off Quepos, Costa Rica

From the waterfront the landscape rises dramatically up tropical forested hills. Sitting high up the hills is Costa Rica’s unique shipping container Hotel El Faro. From every balcony is a view of the dramatic swimming pool and its namesake the El Faro (lighthouse) clearly visible on its small rock island in the harbor.

The use of shipping containers as unique modular housing, given the tiny house movement, is in line with Costa Rica’s drive for ecologically sensitive living. The repurposed containers provide all the amenities any guest would desire. Sizes range from compact to suites with efficiency kitchens.

Although the location is positioned on a dramatically steep location the hotel provides transport from its reception area and parking lot to the hotel rooms. The reception area is at the base of an impressive tropical plant and rock landscaped stream that flows from the hotel high on the hill. It’s a favorite habitat for Costa Rica’s impressive garrobo lizards which are virtual pets of the El Faro.

Yet it’s the restaurant that’s the El Faro’s most impressive feature. Under the talented hands of Chef Ali Garita Fonseca this open air venue at the edge of the hotel’s infinity pool is ideal. The location is perfect and the cuisine equals the view. All the selections I sampled were superb, but the Pacific Seafood Bisque was outstanding.

Chef Ali Garita Fonseca’s El Faro Seafood Bisque – 2 to 4 servings depending if it’s a first course or the entrée.

Notes: This is not inexpensive for the average North American but well worth the cost, time and effort. Although a cook can substitute packaged seafood stock, the dish’s unique flavor begins with a home made fish stock. Since it’s best to purchase a whole small red snapper simply ask the fish monger to give you the head and tail after filleting the fish.

Ingredients:

For the fish stock:

Head and tail of a filleted red snapper or other firm white fish
medium onion peeled and chopped
2 to 3 stalks of fresh celery
small bunch of rinsed cilantro
1 to 2 chopped tomatoes
1 peeled carrot
6 cups cold water
salt and pepper to taste

Preparation:

Add all the ingredients to a pot and cover with the cold water. Bring to a simmer, cover and cook for 40 to 60 minutes. Strain and reserve the stock. Discard the solids.

Soup ingredients:

4 tablespoons sweet butter
1 large sweet bell green pepper chopped
1 large chopped onion
4 chopped celery stalks
4 garlic cloves chopped
1/2 cup white wine
4 cups fish stock
2 ounces chives chopped
1 ounce of fresh chopped cilantro
4 ounces shrimp in the shell
8 to 12 ounces of red snapper fillets or other firm white fish
4 ounces of cleaned clams in the shell
4 ounces of cleaned mussels.
8 ounces of lump crab meat or 16 ounces of crab legs in the shell
6 ounces of sliced octopus – tubes &/or tenticles
Salt and pepper to taste

Preparation

Melt the butter in a large soup pot. Add the peppers, onion, celery and gently cook for 5 to 8 minutes until soft but not browned.
Add the white wine, fish stock and herbs. Bring to a gentle simmer.
Add all the fish and seafood. Cover and gently simmer for 5 to 8 minutes or until the clams and mussels open.

You may want to garnish the bisque with additions of steamed rice, common in Hispanic cuisine, and spritzes of fresh lime.

When you go: Juan Santamaría International Airport (SJO) is served by many airlines worldwide and is within an easy 20 minute drive of downtown San Jose.

Disclaimer: The author was a guest of Hotel El Faro, ENroute Communications and Revista Ander de Viaje. Special thanks to my guide throughout my stay in Costa Rica Mauricio Aymerich, director Small Distinctive Hotels. Transportation within Costa Rica was provided by Toyota Rent a Car of San Jose. A Rav4 made Costa Rica’s mountain roads, especially the few unpaved, safe and comfortable.

Additional articles on Costa Rica by Marc d’Entremont:

It begins with scented hand towels

Cuna del Angel is discretely gluten-free in Costa Rica

Monteverde Biological Reserve is a climate change laboratory

Costa Rica and the vision of Pedro Belmar

Cream of Pejibaye: a Costa Rican national dish

Hotel Grano de Oro: ethics and luxury in Costa Rica

Villa Caletas: luxury with a conscience in Costa Rica

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

Save

Architecture, Central America Travel, Costa Rica, Food, Hotels, Photography, Restaurants and hotels, Travel and Food

Villa Caletas: luxury with a conscience in Costa Rica

Sunday, 14 August 2016 Marc d'Entremont

Sunset from Villa Caletas ampitheater — Sunset from Villa Caletas amphitheater

Denis Roy emigrated from France with a dream somewhere in his head that materialized into creating a fantasy in Costa Rica. On over 700 acres of improbable, undeveloped coastal and mountain wilderness, using building methods that hearkened back to the days of the pyramids, the hotel, restaurants and spa complex of Villa Caletas and the Zephyr Palace emerged over time. A fusion of river stone castle and tropical Victorian architecture, the 50 rooms range from stunning to awe inspiring.

Villa Caletas ampitheater — Villa Caletas amphitheater

Sunsets from the amphitheater are legendary and views encompass forested hills and ocean from many angles. Yet those beautiful hills required total reforestation due to cattle overgrazing. The lush peaks of today were barren, rocky and eroding into the clear Pacific below. Fifteen hundred trees were planted from the beach up the mountain, and Villa Caletas continues to spearhead major reforestation projects in the region.

Ten percent of electricity is solar powered and all hot water is provided through a system of air conditioner heat transfer. Each room’s air conditioning system uses smart technology reducing the temperature automatically when no one is present and increasing it to a guest’s pre-set comfort zone when they enter their room.

Twenty-five years ago this lush location had no roads, no water and no electricity. Denis had an initial concept to construct a 25 room hotel on this spectacular site with its panoramic views of the Pacific Ocean’s Herradura Bay on Costa Rica’s Central Coast. But cost and engineering reality limited his first venture to eight rooms. Yet Denis was not deterred.

Denis Roy is a dreamer who understands that demanding clients will pay for luxury if unique. Waking in the king size bed of my suite, room 88, a panoramic view unfolded through the expansive glass wall overlooking Herradura Bay. After a quick call to the front desk I was picked up in an electric golf cart to meet General Manager Frederick Nepveu and whisked off in a four-wheel drive car down the mountain to the beach for breakfast.

The slow drive down the steep hill passed Villa Caletes’ hydroponic farm growing herbs and produce. No contact with soil controls pest infestation of the produce. The lush forest teemed with animals and birds in the cool of the early morning.

El Pelicano Snack Bar on the Beach, Villa Caletas

The beach complex offers privacy, the well designed El Pelicano Snack Bar on the Beach and an array of comfortable beach chaise lounges. The shuttle runs every 30 minutes from 9:00 a.m. to 4:00 p.m. Breakfast included fresh extracted organic kale juice, an artful fruit salad and a typical Costa Rican breakfast plate – gallo pinto (black beans and rice) eggs, sautéed sweet plantains, fresh avocado and a wedge of fried white cheese. The gentle lapping of Pacific Ocean waves was the only music necessary.

breakfast at El Pelicano Snack Bar on the Beach, Villa Caletas

Villa Caletas is a complex of buildings set among the lush restored mountain landscape. Small Distinctive Hotels are not for the budget traveler, but if seeking bang for the buck, Villa Caletas delivers in spades. While river stone buildings dominate most of the complex, a graceful Victorian glass and wood filigree building with the Mirador Restaurant tops a jungle of exotic plants and expansive window walls that bring the outside indoors.

A massive traditional open air palapa with hand carved wood pillars set on the edge of a cliff is dedicated to Denis’ passion for yoga, yet has become popular for events up to 300 guests. The Serenity Spa, tucked behind the palapa, is a haven of calm. Providing all the services one expects from a luxury spa, I nearly drifted off to sleep under relaxing hands, scented oils and the soft sounds of water fountains.

The Zephyr Palace is the crown jewel of this luxe property. Seven massive individually designed and decorated suites provide luxury befitting a palace. Private dining rooms, hand painted ceilings, in room exercise equipment, hand crafted furniture, exotic woods, marble tiles, original art, private infinity pools and televisions that slide into the foot of king size beds at the touch of a button are among just a few of the luxuries in the Zephyr Palace. On the day of my visit the suites were fully booked by a wedding party, not an uncommon occurrence.

Providing an atmosphere of effortless comfort requires attention to detail from the eyes and hands of dedicated employees. Many of the managers live on site, including Denis Roy and general manager Frederick Nepveu. Over 150 employees, including 20 gardeners, maintain the 50 room Villa Caletes/Zephyr Palace complex.

wine & civiche, Anfiteatro Bar and Restaurant, Villa Caletas

For a culinary travel journalist Denis Roy, Frederick Nepveu, Chef Fernando Adaniz and food and beverage manager Pablo Lombardo oversee a cuisine that matches the style of Villa Caletas. Lunch started with a trio of ceviche: mango, sea snails and fish paired with a light and lemony chardonnay. Grilled rare yellow fin tuna was accompanied by a timbal of yucca and napped with pipian sauce – roasted pumpkin seeds. A salad included flor de Itavo (yucca) leaves that taste like artichoke hearts. Dessert was a light and cooling sorbet of nancy mirabelle plum.

Lunch at Anfiteatro Bar and Restaurant, Villa Caletas

Pre dinner drinks at sunset commenced with an orange martini cocktail created especially for me. A long peel of orange rind twisted around the stem of the glass and dipped into the fragrant drink. Its color mimicked the setting sun’s display. The steep Greek inspired Villa Caletas amphitheater adjacent to the open-air Anfiteatro Bar and Restaurant is a local destination for observing beautiful sunsets for which Costa Rica has a well deserved reputation. Soft ambient music added to the charm.

Segueing to a cliff side table Chef Fernando Adaniz opened dinner with an amuse bouche of avocado and salmon with crème fraîche on toast. Seafood terrine of lobster, shrimp and mussels with chipotle mayonnaise was followed by an entrée of red snapper rolled around lobster. It was napped with a light egg and mustard seed sauce. A smooth pinot grigio with citrus hints tied together this dinner of fresh seafood.

Dinner at Anfiteatro Bar and Restaurant , Villa Caletas

Befitting a luxe hotel dinner, dessert was preceded by a mouth cleansing sorbet of passion fruit. Dessert was an appropriately dense chocolate cake garnished with strawberry and kiwi sauce and cubes of fresh pineapple, papaya and watermelon. Did you know that Costa Rica is the world’s largest grower of pineapples? Villa Caletas, naturally, makes all its breads, pastries and desserts in house. Food and beverage manager Pablo Lombardo’s Mexican roots shined when he presented an after dinner tasting of smooth premium tequilas.

I had to remind myself that with the gentle evening breeze and lush vegetation surrounding all that it was not long ago that this site was a barren wasteland. That’s why the many infinity pools dotting Villa Caletas become a metaphor for the group of Small Distinctive Hotel owners, managers and chefs this travel journalist interviewed during an eight-day tour – the visions they conjure gazing into infinity. Villa Caletas and Small Distinctive Hotels of Costa Rica provide luxury with a conscience transforming what we destroy into what we desire.

Frederick Nepveu, GM, Chef Fernando Adaniz & Denis Roy, owner/founder Villa Caletas & Zephyr Palace — Frederick Nepveu, GM, Chef Fernando Adaniz &
Denis Roy, owner/founder Villa Caletas & Zephyr Palace

When you go: Juan Santamaría International Airport (SJO) is served by many airlines worldwide and is within an easy 20 minute drive of downtown San Jose. Hotel Villa Caletas on the Central Pacific Coast region of Puntarenas is an hour and fifteen-minute drive from Juan Santamaría International Airport.

Disclaimer: The author was a guest of Hotel Villas Caletas, Small Distinctive Hotels, ENroute Communications and Revista Ander de Viaje. Special thanks to my guide throughout my stay in Costa Rica Mauricio Aymerich, director Small Distinctive Hotels. Transportation within Costa Rica was provided by Toyota Rent a Car of San Jose. A Rav4 made Costa Rica’s mountain roads, especially the few unpaved, safe and comfortable.

Additional articles on Costa Rica by Marc d’Entremont:

It begins with scented hand towels

Cuna del Angel is discretely gluten-free in Costa Rica

Monteverde Biological Reserve is a climate change laboratory

Costa Rica and the vision of Pedro Belmar

Cream of Pejibaye: a Costa Rican national dish

Hotel Grano de Oro: ethics and luxury in Costa Rica

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

Save

Central America Travel, Costa Rica, Food, Hotels, Restaurants and hotels, Travel, Travel and Food

Hotel Grano de Oro: ethics and luxury in Costa Rica

Wednesday, 27 July 2016 Marc d'Entremont

(left) Marco Montoya, GM, (right) Executive Chef Francis Canal Bardot

Executive Chef Francis Canal Bardot is also a farmer. He not only grows many of the organic produce used in the dining room of the Hotel Grano de Oro but also raises the geese for his exquisite foie gras. Yes I’m well aware that will immediately raise controversy, yet that’s due to a common misconception.

Force-feeding geese to grow plump livers is never necessary. Allowing the geese to roam free-range eating healthy food produces the tender succulent livers Chef Bardot uses in creating such imaginative taste bites as his amuse bouche of foie gras topping a scallop. This sensitivity is at the core of Hotel Grano de Oro and tourism in Costa Rica.

The Small Distinctive Hotels of Costa Rica of which Hotel Grano de Oro is a member commit themselves to leaving the smallest possible negative environmental impact on the planet – nothing we humans do is devoid of all negative impacts. From the point of view of creating a luxurious boutique hotel, Canadians Eldon and Lori Cooke used methods well established in that sector of economic development. They became enamored with the beauty and life style of Costa Rica in the 1980s, but disappointed in hotel offerings in its capital San Jose.

Eldon and Lori Cooke transformed an early 20^th century Victorian mansion into a 21 room boutique hotel. Several years later they added the adjacent house owned by the same family expanding to today’s 34 rooms. Each room has a unique interior including number 6 with its own private courtyard garden complete with a fountain.

Connecting the two structures by a modern lobby, original interior courtyard gardens and maintaining many original features such as a second floor hallway of windows overlooking the dining courtyard melds the two structures while adding 21^st century conveniences. A rooftop garden in the newer house overlooking downtown San Jose is complete with hot tubs. Discrete signage remind guests to keep noise at a minimum to maintain the Grano de Oro’s atmosphere of being a house guest in a grand home.

That’s the luxury side of Hotel Grano de Oro, but this is a Small Distinctive Hotel and, besides the culinary excellence of Chef Bardot, there’s another dimension. Eldon and Lori Cooke became concerned with a social problem that plagues many areas of the world, not just Costa Rica, the sexual abuse of young women. Beyond the abuse were the issues of abandonment, especially of the children that often resulted from abuse, and life long psychological scars.

Eldon and Lori Cooke were instrumental in creating the Asociacion Reaccion en Cadena por Nuestra Ninez and opened Casa Luz (“House of Light”) in San Jose. Casa Luz provides multi-year residential programs for abused teenage mothers and their children and a safe home. The program includes all necessary monetary, emotional and psychological support victims need. Just ask and the front desk will be pleased to discuss this significant humanitarian project while you enjoy the elegance of Grano de Oro, knowing a portion of the hotel’s profits help support this house of light.

(far left) Mauricio Aymerich, director Small Distinctive Hotels, (top left) Michelle Cooke , (top right) Ciro DeAngles, (far right) Marc d'Entremont — (far left) Mauricio Aymerich, director Small Distinctive Hotels, (top left) Michelle Cooke , (top right) Ciro DeAngles, (far right) Marc d’Entremont

I had the great pleasure over several breakfasts, lunches and dinners in conversations with Marco Montoya, Michelle Cooke and Ciro DeAngles to learn about Eldon and Lori Cooke’s vision for Grano de Oro. In an age when employee loyalty in the hospitality industry is measured in months, the hotel’s staff are lifers. Marco Montoya, general manager, started his career 25 years ago when the hotel opened. Chef Francis Canal Bardot has been in charge of the restaurant for 23 years and many of the chambermaids will eventually retire after life long careers.

Eldon and Lori now concentrate on Casa Luz while their daughter Michelle and her Italian husband Ciro DeAngles, a certified sommelier, continue to improve Grano de Oro maintaining the hotel as San Jose premier accommodation. That takes work in Costa Rica, which is blessed with a vibrant tourist industry. Success is in the details and remembering that nothing should be taken for granted. For myself as a chef and culinary travel writer the details are discovered in the dining room.

Grano de Oro restaurant & dining courtyard

A relaxed yet elegant atmosphere with a staff well trained in the best of European service is the setting for extraordinary cuisine. Chef Bardot misses nothing in creating an international menu that utilizes Costa Rica’s abundance of superb products prepared with classic precision and presented for perfect photo opps. Menu items satisfy all from omnivores such as myself to the most committed vegan.

Not only does Chef Bardot maintain his own small farm, but also most items undergo their fabrication from the foie gras to the smoked salmon in house. The pastry chef – she’s also a lifer at the hotel – makes all the breads and desserts in a dedicated air conditioned pastry kitchen.

Grano de Oro wine celler & grappa in a dedicated glass

Ciro DeAngles personally oversees the Grano de Oro’s select wine cellar. Selections range from Le Garde Malbeck 2014, an Argentine full bodied wine with distinctive cherry notes, Spain’s La Atalaya del Camino, a garnacha tintorera and Monastrell old vine red blend to smooth and fiery grappas that pair well with desserts such as an excellent cheese selection or artistically arranged frozen orange soufflé.

Dinners begin with an amuse bouche, daily special mini dishes created from the chef’s fertile imagination served on spoons. Papaya with salmon and herbs and salmon tartar encasing hard boiled egg at another dinner are meant to make a diner smile.

from top left: papaya with salmon and herbs, foie gras topping a scallop, country pate, timbal of smoked salmon salmon — from top left: papaya with salmon and herbs, foie gras topping a scallop, country pate, timbal of smoked salmon

As a chef I love appetizers. The imagination and artistry in creating a small plate that satisfies both the eyes and the taste buds is the true test of a skilled chef. Chef Bardot exceeds with the selections I enjoyed: mini empanadas with buffalo mozzarella and balsamic reduction, suckling pig rillettes wrapped in homemade brioche with Nubosa Costa Rican craft beer sauce, in house smoked salmon, fennel salad and a creamy tarragon vinaigrette and house made country pate with pistachios accompanied by pickled red cabbage, mushrooms, gherkins and red grain mustard.

from top left: stuffed saddle of rabbit, quinoa cake w/octopus, Duck breasts w/caramelized fig, prosciutto & porcini mushroom mousse chicken breast

Locally raised braised saddle of rabbit stuffed with a mousseline, red wine reduction and potatoes dauphinoise was but one choice in a select entrée menu. A prosciutto and porcini mushroom mousse was encased by a chicken breast. Perfectly grilled rare duck breasts were accompanied by caramelized fig, grilled butternut squash and a pate crostini.

There are an abundance of fish dishes and some vegetarian options on both the lunch and dinner menus. The lunch menu tantalized with that most iconic of Costa Rican soups, cream of pejibaye. Nearly impossible to have outside of Costa Rica this smooth, tasty palm fruit is a must have when visiting the country. Fortunately, good latino markets in the United States carry preserved palm fruit, and you can follow my recipe for this classic.

A quinoa cake on the lunch entrée menu shined with imagination and taste. Tender chunks of grilled octopus, peas, scallions and herbs blended with the ancient South American grain of quinoa accompanied by a tomato relish was light yet filling but most of all perfectly executed.

from top left: Eggs Benedict, omelet w/spinach & mushrooms, poached eggs in truffle cream, fresh local fruit

Breakfast receives the same attention to detail. Freshly squeezed organic juices, plates of glistening fruit and homemade sweet breads certainly provide energy for a day of exploring. Yet poached eggs in truffle cream with oyster mushrooms and asparagus or eggs benedict with a white hollandaise may make you question whether you should just remain at Grano de Oro and eat all day.

When you go: Juan Santamaría International Airport (SJO) is served by many airlines worldwide and is within an easy 20 minute drive of downtown San Jose and Hotel Grano de Oro

Disclaimer: The author was a guest of Hotel Grano de Oro, Small Distinctive Hotels, ENroute Communications and Revista Ander de Viaje. Special thanks to my guide throughout my stay in Costa Rica Mauricio Aymerich, director Small Distinctive Hotels. Transportation within Costa Rica was provided by Toyota Rent a Car of San Jose. A Rav4 made Costa Rica’s mountain roads, especially the few unpaved, safe and comfortable.

Additional articles on Costa Rica by Marc d’Entremont:

It begins with scented hand towels

Cuna del Angel is discretely gluten-free in Costa Rica

Monteverde Biological Reserve is a climate change laboratory

Costa Rica and the vision of Pedro Belmar

Cream of Pejibaye: a Costa Rican national dish

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

Save

Food, recipes

Easy lentil and prosciutto stuffed peppers

Monday, 25 July 2016 Marc d'Entremont

As I often do, I created a recipe with ingredients I had on hand. In this case it became a baked stuffed pepper recipe using lentils instead of rice. The nutritional difference between rice and lentils is negligible. I simply like the taste of lentils and figured it was a good alternative. The prosciutto and feta cheese adds all the salt this dish requires.

Ingredients for 2 to 3 servings:

3 bell peppers – note: I prefer to mix bell pepper colors: red, yellow, green, and orange
½ cup lentils
1 ½ – 2 cups water
1/3^rd of a sweet onion
2 cloves garlic
2 celery stalks with leaves from the center of the bunch
2 to 3 tablespoons olive oil
3 slices prosciutto
1/3^rd cup crumbled feta cheese
6 leaves fresh basil
3 sundried tomatoes
1 cup chicken or vegetable stock

Procedure:

Bring 1 & ½ cups (12 ounces) water to a boil. Add the lentils and reduce heat. Cover when the lentils are gently simmering. Simmer for 30 to 40 minutes checking half way through to add additional boiling water if necessary. The lentils should be tender and all water evaporated.
While lentils are simmering, slice the tops of the peppers off and set aside. Place the peppers into an oven proof baking dish that will provide a snug fit for the peppers.
Dice the onion, celery and garlic.
Heat the olive oil in a medium sauté pan and gently cook the onion, celery and garlic until soft but not browned. Turn the heat off.
Dice the prosciutto, basil leaves and sundried tomatoes.
Preheat the oven to 400° F.
In a small sauce pan heat the chicken or vegetable stock just to the boiling point.
When the lentils are tender combine with the onion, celery and garlic. Add the prosciutto, basil leaves, feta cheese and sundried tomatoes. Gently combine – do not mash the lentils.
Spoon into the peppers and replace the tops. Pour the stock into the baking dish around, not over, the peppers.
Place the dish into the preheated oven and bake for 45 minutes until the peppers are soft.

A crisp dry white wine goes well with this dish. Try an Assyrtiko from the Greek island of Santorini.

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