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We discussed a recent New York Times article on the subject of recipe ownership and copyright laws.
Joy has been cooking up pressed mushroom steaks
Marisa shares her refried red lentil recipe:
2 tablespoons olive oil
1/2 cup chopped red onion
2 garlic cloves, finely chopped
2 cups cooked red lentils
1 teaspoon ground cumin
1 teaspoon kosher salt
4-5 turns of a pepper grinder
fresh lime juice, as needed
2 tablespoons chopped green onion to garnish (optional)
Heat oil in a skillet over medium-high heat. When it shimmers, add onions. Cook, stirring regularly, until the onions develop some brown spots and are fragrant, about five minutes. Add garlic and stir to combine. Add lentils, cumin, salt and pepper and stir.
If the lentils appear to be sticking, add a splash of water to help things loosen. Use a potato masher to help break down the lentils as they simmer in the pan.
Once the lentils are quite tender and have almost entirely lost their individuality, taste the refried lentils. Add more salt or a splash of lime juice to balance.
Use as you would refried beans in burritos or quesadillas.
Makes 2 1/2 cups.
And finally, we do a rapid-fire round of what we’re loving lately.
