Le bol du dragon - Published

Published Dec 16 2014: La Mouffette Gourmande

¾ tasse vinaigre de riz ou de cidre de pomme

1 tasse huile d’olive

4 c. à table huile de sésame grillé

¼ tasse Tamari ou Braggs aminoacids

5 c. a table jus de citron ou limette

3 c. à table tahini

2 c. a table gingembre frais râpé

2-3 gousses d’ail râpé ou pressé

1 tasse de bouillon de liquide très chaud

-          Mélanger le tout avec un fouet

-          Faire cuire des nouilles chinoises, de riz ou de fèves mung, dans de l’eau bouillante + du riz brun

Assembler le suivant, en couches :

-          Nouilles cuites

-          Carottes râpées et/ou de la betterave râpée

-          Brocoli cuit à la vapeur, al dente

-          Riz brun

-          Zucchini ou daikon râpé

-          Avocat en cubes

-          Tofu, cuit, en cubes (faire cuire avec un peu de la sauce, au four)

-          Sprouts et laitue fraîche

-          Graines de citrouille, tournesol ou chanvre

-          Persil, oignon vert, graines de sésame rôti

On peut aussi ajouter de la sauce chili.

(Recette de Roland fait lors de son séjour de guérisseur à Lafontaine, novembre 2013)

Test 2 - Braised Beef Braciola Stuffed with Basil and Mozzarella

The first time I tried this I had two different types of steak: a boneless blade steak which is a tender, grilling steak with lots of marbling; and a bottom round steak, which is a chuck-type cut, usually preferred for braising. Well, the bottom round steak was good, but the boneless blade steak was much more tender. The bottom line is, if you're looking to use a more inexpensive cut of steak, this is a good recipe, but it's even more delectable with a more tender, expensive cut.

2 lb. flank steak (ex: bottom round, but see note, above)
Kosher salt and freshly ground black pepper
1 cup grated mozzarella
3/4 cup freshly grated Parmigiano-Reggiano
1/3 cup Panko breadcrumbs
28 large fresh basil leaves, en chiffonade
1/4 cup olive oil
1 large yellow onion, diced
1/2 cup red wine
One 28-oz. can diced tomatoes and their juices (3 cups)
1/4 tsp. crushed red pepper flakes
8 oz. button mushrooms, quartered

1. On a large cutting board, slice the steak lengthwise along one side, without cutting all the way through the meat, and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with salt and pepper.
2. Combine the mozzarella, Parmigiano, breadcrumbs, and basil for the stuffing, and sprinkle evenly over one side of the beef, and roll it up lengthwise, jelly roll–style, with the stuffing inside. Secure with kitchen twine in a few places.
3. Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other sides until browned as well. Transfer to a large plate.
4. Add the remaining oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables.

Test 3 - Herbed Lamb Burgers

I think this recipe is pretty much good to go, but I still need to successfully reproduce it before I'm satisfied.

1 egg
2 tbsp lemon juice
1/3 cup minced chives (or 1 small onion, very finely chopped)
1/3 cup minced fresh mint
1/3 cup minced fresh parsley
1/4 tsp red pepper flakes
2 cloves garlic, minced
2 tsp ground coriander
1 tsp diced marjoram or oregano
1/2 tsp ground cumin
1/2 tsp each of salt and pepper
1/4 tsp allspice
1/2 cup bread crumbs
1 lb (454 g) ground lamb

1. Beat the egg with the lemon juice. Stir in the fresh herbs, garlic, and dried herbs&spices. Add the lamb and the bread crumbs; mix until combined. Shape into four patties.
2. Place on a greased grill over medium heat; close the lid and grill, turning once, until no longer pink inside and a digital thermometer inserted sideways into the centre reads 170°F (77°C), about 15 minutes.

French Toast (Pain doré) - Test 1

1 - This is the beginning of my search for the perfect French toast recipe. French toast or, as we called it, pain doré was a frequent Sunday lunch food in our house when I was growing up, probably because it acted as a vehicle for maple syrup. As I grew up, I realized there were other types of French toast, subtle variations on the theme. I'm very please with my pancake recipe, now I want to find the right French toast recipe for me. I start my search by trying a Cook's Illustrated recipe. I've listed the things I'd like to try and change, in the recipe.

2 - I fell into the common cooking trap of making it complicated thinking that makes it better. Stop it. The old complicated recipe is at the bottom, and the new, simplified version is directly below these comments.

3 - The simplified version works just fine. Letting the bread soak through and then allowing it to cook slowly seems important. I would like to try to use only egg yolk, but that seems a bit extreme in most cases, when I want something, quick.

FOR EVERY 3 SLICES OF BREAD, sliced thick

1 egg

1/3 cup milk

pinch of salt

butter for frying

OPTIONAL

1/8 tsp ground cinnamon 

1/8 tsp ground nutmeg

1/2 tsp vanilla extract

1. Beat together the egg, milk, salt, and optional spices and vanilla.
2. Heat a knob of butter in a fry pan over medium-low heat for a few minutes or until the butter starts to gently froth. 
3. When ready, completely submerge each slice of bread in the egg mixture, allowing for the custard to soak in, but not so long that the bread falls apart. 
4. Allow the bread to drip for a bit before putting it in the pan, and cook on both sides until golden. Serve hot.

OLD RECIPE

8 large slices hearty white sandwich bread (we tried Cobs white sandwich and it was interesting, but too dense for the liquid to soak to the middle even after several minutes) or good-quality challah (IT SHOULD BE AT LEAST DAY OLD AND DRY-ISH)

1 1/2cups whole milk, warmed
3 large egg yolks
Cinnamon sugar (mix 1/2 teaspoon ground cinnamon, 3 tablespoons brown sugar)
2 tablespoons butter, melted, plus 2 tablespoons for cooking
1/4 teaspoon salt
1 tablespoon vanilla extract
Maple syrup

1. (Drying the Cobs bread ended up making a tougher French toast. Not recommended, but to try with other types of bread) Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
2. Whisk warm milk, yolks, cinnamon sugar, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
3. If the pan isn’t hot enough when you put your first slice in, the custard spreads out, forming a foot on the bottom of the French toast. When the pan is hot enough, the batter won’t have time to seep and the eggs will start cooking as soon as they hit it. For good texture, reduce heat so that the bread takes about 3 minutes to brown.
4. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side (be sure it's long enough for the liquid to have soaked all the way to the middle). Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. (This last bit seemed excessive, but now I think it may have been good to let it all rest and finish soaking before putting on griddle for the capillary action)
4. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Do not crowd the bread. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.)  Since there’s sugar in the egg mixture (the custard), it will caramelize and burn quickly. Plus, the inside won’t cook, and you’ll be left with a burnt yet soggy piece of French toast. Conversely, if you cook it on too low a temperature, the bread will dry out and you won’t have that nice, soft center that makes French toast so decadent. Cook 3-4 minutes per side on medium to medium-high heat.
5. Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

Garlic Thyme Quinoa Pilaf - Test 1

1 - Simple and good. Served it with Stovetop Scalloped Potatoes and it worked out really nicely together.

GET WEIGHTS

1 Tbsp olive oil
3-4 pressed garlic
1 cup quinoa
2 cups chicken broth
1/4 tsp dried thyme

1. Heat olive oil in bottom of pot. 
2. Cook garlic until beginning to be fragrant, about 1 minute. 
3. Add quinoa and stir for a minute or two before adding chicken broth and dried thyme. 
4. Cook over low temperature until all liquid is absorbed and grain is soft, about 30 minutes.

Testing - Chicken Breasts baked in Lemon and Sage

Rind of 2 lemons
Juice of 2 lemons
1 1/2 tsp pepper
2 tsp salt
1/2 cup olive oil
8 cloves garlic, pressed
60 fresh sage leaves (about 1/2 cup loosely packed), minced
4 - 6 chicken breasts, boneless, skinless

1. In a heavy-duty freezer bag, mix together all ingredients, add chicken breasts and let marinade at least 30 minutes, massaging through the bag every so often.
2. Heat oven to 400F. Put chicken, skin side down, on baking sheet with an extra spoonful of marinade on top. Cook 15 minutes, flip and spoon another dollop of marinade on top and cook about another 15 minutes or until internal temperature reads 165F.
3. Goes very nicely with Garlic Thyme Quinoa Pilaf.

Test 3 - Shepherd's Pie with Mustard Thatch

NOTE 1: the main change is to reduce the amount of Worcestershire sauce.
NOTE 2: Create 'Topping' and 'Filling' sections.
NOTE 3: Changed instructions to add veg sooner; felt that following the old instructions meant the lamb was overcooking while veg (esp. carrots) weren't cooked yet. ALSO, added a pinch of salt to the potatoes to make the flavours pop.
4 - March 20, 2018: Followed the instructions, made it for a group, no improvements suggested.
5 - Feb 2 2019 - I think this is it. It is holding. Perhaps a pinch more salt in the potatoes.

Topping:
1lb 12oz floury (old) potatoes (weight is before peeling)
1/4 cup milk or cream
1 Tbsp Dijon mustard
1 Tbsp whole grain mustard
Butter, to taste
A couple of pinch of salt
Filling:
1 lb ground lamb
1 onion, chopped
2 celery stalks, sliced diced
2 carrots, diced
1 cup garden peas
1 Tbsp tomato paste
2 Tbsp cornstarch
2/3 cup stock (lamb or beef)
1 Tbsp tsp Worcestershire sauce
2 Tbsp chopped fresh rosemary (or 2 tsp dried and crumbled)
2 pinches salt
1\4 tsp pepper

1. Preheat oven to 400F.

Topping:

1. Boil the potatoes in lightly salted water until tender. Drain and mash until smooth, mixing in the dairy, mustards, butter, salt and pepper.

Filling:

1. Fry the lamb with a little butter. When you can start to hear the sizzle, add the vegetables and cook until just starting to brown, stirring often. Add the chopped vegetables and cook, stirring often, until lamb fully browns and veg start to cook, about 5 minutes. 
2. Add the tomato paste and the stock. Keep stirring and bring to a boil, stirring until the sauce thickens/reduces a bit, then remove from heat.
3. Stir in the Worcestershire sauce and the rosemary, and season to taste.

Assemblage:

1. Transfer the lamb mixture to a 7 cup ovenproof dish and spread the potato evenly on top.
2. Bake for 35 minutes or until golden on top.

Gardener's Cottage Pie - Testing

If shepherds were vegetarian, what would they make their pies from? This is a recipe I'd started exploring about 5 years ago and lost the finalized instructions for. The following are the ingredients, I think...
1 - It needs something. After the fact, I added cheddar, which worked nicely. I'm also wondering how mushrooms would change things, and if it's a question of cheddar OR mushrooms, or a matter of cheddar AND mushrooms.

2 - It's been sooo long since I've made this recipe. In the intervening years since, I feel like I may have learned something that could help with this recipe. Simply put - brown the veg. I will indicate this in the recipe for when I make it tonight. Oh, and it's late fall, I have no zucchini, so I'm going to put in some winter squash instead. I know, lots of variables, but also I want to use what's on hand and seasonal.

The cooking was interesting. The sequencing is pretty good but I'm putting the mushrooms with the carrots and squash.

Topping
1½ lbs. boiled, peeled and mashed potatoes 
2 Tbsps. butter
2 Tbsps. cream
salt, to taste
OPTIONAL dash of turmeric 

1. Mash all together until well blended

Filling

3 Tbsps. veg oil

2 onions, diced (12oz/340gr)

1 leek, sliced
4 garlic cloves, minced (20gr)
2 carrots, diced (6oz) 

8 oz mushrooms diced

OPTIONAL: 8oz winter squash, small dice, fall/winter
½ cup white wine
1 red bell pepper, diced
OPTIONAL 3 stalks (about 4.5 oz) diced celery (OR a hefty pinch of celery seed)
1 large tomato or 8oz diced canned tomato
1 cup corn

1 cup peas 
1 bunch spinach or swiss chard, sliced thin
OPTIONAL: 1 zucchini, diced in summer
½ tsp pepper
1 tsp paprika

1 tsp basil

1 tsp thyme

1 tsp hot sauce

½ tsp salt

1 cup (4oz) grated cheddar
Hot sauce, to serve

1. Sauté onion, leeks and garlic in the oil until starting to soften brown.
2. Add the carrots, mushrooms and squash and sauté until they start to brown, then add wine. 
3. Scrape up the loosened fond and cook the veg until tender.
4. Add the pepper and the tomato and cook a bit longer.
5. Toss in the corn, peas, spinach and zucchini. Cover Do not cover (to concentrate flavor) and cook for about 5 minutes or until the liquid has reduced a bit (how much?).
6. Mix in the cheese, salt, pepper, paprika, basil, thyme, and hot sauce.
7. Spoon into a casserole and top with the potato mix.
8. Bake 30 minutes at 400°F.

Lemony Chickpea casserole - Testing

I can't remember where this came from, only that I made it only once, several years ago. Like maybe 15 years ago.

1 - I'm not sure about the amount of salt. I tried 3 tsps and found it too salty although Ben liked it well enough. Also, when I made it last it was lovely and moist but I used 1/2 cup Greek yogurt, 1/2 cup of its whey and 1/2 cup creme fraiche. I hope what I've recommended below is a more convenient solution.

2 - The salt is just right I think. So is the dairy. I've standardized with mass and volume measurements. Now, if I make yogurt cheese or mascarpone, would that be a good substitute for the cottage cheese?

5 cups (1lb 14oz/860g) cooked chickpeas
1 cup (5.5oz/156g) cooked brown rice
3 oz shallots, minced or grated
2 cloves garlic, minced
Juice and zest of 1 lemon
2 tsp salt
1/2 tsp ground black pepper
4 large eggs, beaten
2 cup cottage cheese
1 1/4 cup plain yogurt (not Greek yogurt; it has too little moisture)
1/4 cup milk or cream
1/2 cup grated Parmesan cheese
1/2 cup fresh flat-leaf parsley
2 stalks fresh rosemary (leaves only)

Topping
1/2 cup grated Parmesan cheese
2/3 cup dried bread crumbs (ie: Panko)
Olive oil

1. Preheat the oven to 375°F and lightly grease a 9x13-inch or other 3-quart baking dish with olive oil.
2. In a large bowl, mix the chickpeas with the rice, shallots, garlic, and lemon zest and juice. Season with salt and pepper.
3. Mix the beaten eggs in a medium bowl with the cottage cheese, yogurt, milk (or cream) and 1/2 cup of the Parmesan cheese. Finely mince the parsley and fresh rosemary leaves. Stir the cottage cheese mixture and herbs into the chickpea mixture.
4. Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup Parmesan and the bread crumbs. (At this point the casserole can be covered and refrigerated for up to 24 hours.) Drizzle with olive oil. Bake for 45 minutes, 60 to 75 minutes or until bubbling and golden. Let stand for 10 minutes before serving.

Vegetable Korma - Testing

1 - Made it with milk and almond instead of coconut milk and cashews. It was very tasty but the sauce was too thin. I thought the almond flour would thicken it but, no dice. What can I do here?

1 tbsp vegetable oil

3 cardamom pods, bashed, seeds removed, husk discarded

½ tsp ground turmeric

2 tsp ground cumin
2 tsp ground coriander

1 tsp garam masala

1 green chilli deseeded and finely chopped

1 garlic clove , crushed
thumb-size piece ginger , finely chopped

1 onion (6oz/170g) finely chopped
1 medium potato (8oz), diced into ½ inch chunks
2 carrots (6oz), cubed
½ of a cauliflower (about 1lb), in florets
6 button mushrooms, in eighths
1 cup frozen peas
½ cup paneer, diced
1½ cup chicken stock
1 cup coconut milk
½ cup ground almonds (can substitute for ground cashews)
1½ tsp salt, or to taste
pepper, to taste
2 heaping Tbsp. toasted, unsweetened grated coconut
cilantro, chopped, to garnish

1. In a large pan, heat the oil over med-high heat.  Once the oil gets hot, add turmeric powder, cumin, coriander, garam masala, ginger, garlic, chili. Stir everything together until it begins to make a paste and fresh ingredients are cooked, about 5 minutes. Add a little water if the spices start to stick to prevent burning, but let the water evaporate before adding any more.
2. Add the onion and potatoes.  Stir-fry until the potatoes begin to get a little brown—they don’t need to cook all the way through, yet.
3. Add all the other vegetables and paneer and stir-fry for about 3 minutes.  Add about 1 tsp. salt.
4. Add the stock and coconut milk to the pan with the vegetables.  Turn the heat to about medium and let the curry simmer until the vegetables are cooked (7 minutes for al-dente). Add salt and pepper to taste.
5. Once the veg are cooked, turn off the heat and stir in the almond flour; allow to rest a few minutes.  Garnish with chopped coriander and toasted coconut.

Chou-fleur gratiné - Testing

NOTE 3: Next time try removing the pan from heat source before adding milk to butter+flour to see if that will help avoid lumpiness and the milk bubbling up.

1 - Obviously I've made this before, but I don't know when and I don't know where the recipe came from or how much I've altered it. But it's good!

2 - It was all good but I overcooked the cauliflower. I don't know if this means the instructions need to change or not. 'Til next time, dear recipe! We'll get you nicely polished in the end.

1 cauliflower (approx. 2lbs)
1 oz butter
1/4 cup flour
1 1/2 cups milk

1 tsp salt

1/4 tsp pepper

1 tsp chopped fresh thyme

1/4 tsp nutmeg
2 egg yolks
1.75 oz Cheese (gruyere or cheddar etc, like quiche, a good way to use leftover heels)
1.75 oz parmesan, grated, divided into two portions
1/3 cup bread crumbs (Panko is best)

1. Pre-heat oven to 375F.
2. Cut up cauliflower into florets and blanch cauliflower in salted water for about 5 minutes or just al dente. Pour out the boiling water and run cold water in the pot full of veg for a few minutes. Set aside. 
3. Melt the butter in a saucepan and whisk the flour into the butter. Cook until it's just starting to turn golden to cook out the pasty taste of raw flour. 
4. Turn the heat down low and whisk the milk into the butter/flour mixture.
5. Keep whisking until it turns into a smooth, thick sauce. 
6. Stir in the salt, pepper, thyme and nutmeg. Whisk in the grated cheese and half the parmigiana and mix until the cheeses have melted.
7. Whisk in the egg yolks. 
8. Drain the cauliflower thoroughly and put in a gratin or casserole dish. 
9. Press the cauliflower down decisively!
10. Pour over the hot cheese sauce. 
11. Mix the bread crumbs and the remaining half of the parmigiana together in a small bowl, and sprinkle on top. 
12. Bake, uncovered, for 25-30 minutes. If the topping hasn't browned sufficiently, turn on the broiler and watch the spots that are browning fastest and remove when it's to your liking.
13.  Grate fresh pepper over the top and serve immediately.

Untested - Braised Lamb Shoulder Chops with Root Vegetables

http://www.epicurious.com/recipes/food/views/Braised-Lamb-Shoulder-Chops-with-Root-Vegetables-363910

For the root vegetables:

10 small carrots, peeled and cut into medium dice

8 small turnips, peeled and cut into medium dice

8 small parsnips, peeled and cut into medium dice

3 tablespoons sugar (really? This much or at all? seems like cheating when your veg aren't good)

3 teaspoons fine sea salt

3 tablespoons unsalted butter

For the lamb shoulder chops:

8 (1-inch-thick) lamb shoulder blade chops (also called round bone lamb shoulder chops)*

3 to 4 tablespoons olive oil

2 heads garlic, cloves peeled and left whole

6 medium carrots, peeled and roughly chopped

4 medium celery stalks, roughly chopped

2 medium onions, roughly chopped

5 sprigs fresh rosemary

10 sprigs fresh thyme

4 whole dried bay leaves

3 quarts lamb or beef stock

* If lamb shoulder blade chops are unavailable, substitute bone-in lamb loin chops.

1. Blanch the root vegetables:  DO AHEAD
2.  Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cooking. Drain again and pat dry. The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.
3. Roast the lamb:
4.  Position a rack in the middle of the oven and preheat to 275°F.
5. Trim any excess fat from the lamb and sprinkle all sides with salt and pepper. In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking. Working in 3 or 4 batches (wipe the pan clean and add 1 tablespoon oil between batches), sear the lamb, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer as done to a large roasting pan. Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock. Place over high heat, using two burners, and bring to a simmer. Cover the roasting pan with foil, transfer to the oven, and roast until the meat is tender but not falling off the bone, about 2 hours.
6. Allow the lamb to cool in its braising liquid for about 45 minutes. Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm. Pour the braising liquid through a fine-mesh sieve, pressing on any solids. Discard the solids and return the braising liquid to the roasting pan. Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil. Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes. Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes.
7. While the lamb is heating, finish the root vegetables:
8.  In a medium sauté pan over moderate heat, melt the butter. Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.
9. To serve:
10.  Divide carrots, parsnips, and turnips among 8 plates. Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately.

Testing - Chocolate Cut-out Ice cream Cookies

Recipe adapted slightly from Bake at 350. Makes 40-50 cookies.

1 - I tasted one cookie and immediately identified that they are meant to be the waffers of an ice cream sandwich. Ben and Erica suggested something like a frozen mousse or custard or even whipping the ice cream and refreezing it after applying it to the cookies. I wondered if a whipped cream icing like the one for this cake could work.

2 1/2 c. flour
1/2 c. cocoa powder
1 tsp cinnamon instant espresso powder
1 c. (2 sticks) salted butter, at room temperature
1 1/2 c. sugar
1 egg
1 tsp vanilla

1.  In a large bowl, beat together the softened butter with the sugar until the mixture is light and creamy. Beat in the egg until fully combined, then beat in the vanilla.
2. Meanwhile in another bowl combine the flour, cocoa powder and cinnamon.
3. In small quantities, slowly add the flour mixture to the butter mixture, fully incorporating the flour into the butter between each addition. The dough will appear somewhat crumbly, but should stay together when pressed into a ball. 
4. Press the dough into two disks, then wrap these in plastic and let rest in the refrigerator for about 30 minutes or up to 72 hours.
5. Also put in a marble slab or pizza stone or even just a large plate in the freezer to cut the ice cream on.
6. Preheat the oven to 350°F. Line a baking sheets with parchment paper. 
7. Lightly flour your work space and a rolling pin, and roll out one of the disks of dough to about 1/4 inch thickness. If the dough is cracking or not staying together, knead with your hands until it's smooth and workable. 
8. When cutting cookies, if using shaped cookie cutters, make sure to cut mirror images of each cookie to make the sandwiches. 
9. Cut out as many cookies as you can from the dough, then press the remaining dough back into a ball and roll out again. Repeat until all dough is used. 
10. Bake for 7-8 minutes, then remove to a cooling rack. 
11. Once fully cooled put in the freezer for 15 minutes.
12. Cut the vanilla ice cream into 1/2" slices, and on the cold marble slab, use the cookie cutters to cut out one shape for each cookie pair.

Lentilles Du Puys

http://recettes.de/lentilles-vertes/3

http://www.tambouilleetdelices.fr/2012/11/30/jarret-de-porc-et-lentilles-vertes-du-puy-a-la-badiane/

http://miam-chouchie.com/?p=891

http://www.marmiton.org/recettes/recette_ragout-de-lentilles-vertes-du-puy_24629.aspx

Pork Belly with Lentils

http://www.cookingchanneltv.com/recipes/pork-belly-with-lentils-recipe/index.html

recipes

http://www.taste.com.au/forums/viewtopic.php?p=34183&sid=aaede9ea661d9e550f2973691750379a

Spice spatchcocked chicken with chilli masala sauce and puy lentil salad

http://www.bbc.co.uk/food/recipes/butter_chilli_13339

Duck confit with lentils

http://www.bbc.co.uk/food/recipes/confit_de_canard_aux_68185