Ivy Tech Culinary School teacher, student prepare Lentil Salad, Salmon with Pepper Sauce
It was an exciting and delicious day in the Indy Style studio thanks to McFarling Foods! Joining us today was, Chef Thom England, CEC, CSS, culinary arts program coordinator at Ivy Tech Culinary School, Joi Somer Moseley, Ivy Tech culinary student and Lexie Dames, associate buyer at McFarling Foods and Miss Circle City 2021.
In the kitchen Chef Thom and one of his students whipped up a Lentil Salad and Herb Grilled Salmon. These are two menu items that the class is producing for Courses Restaurant dinner service this summer. McFarling Foods is a scholarship sponsor and school donor to Ivy Tech Culinary School, and they say they’re very invested.
Meanwhile, Lexie told us about how she will represent Indianapolis in the Miss Indiana USA pageant next month and how supportive her McFarling Foods team has been as she prepares.
McFarling is proud to support Lexie in this competition and to promote her as much as possible. She is making appearances all over town, at businesses, restaurants, sporting events and even on food drops with McFarling Foods.
Lentil Salad (Serves 4)
- 1 1/2 cups French green lentils
- 1 bay leaf
- 5 sprigs thyme
- 2 oz carrot, Small dice
- 4 oz red onion, small diced
- 2 oz celery, small diced
- 4 oz sherry Vinaigrette
- 1 small shallot, peeled and minced
- Freshly ground black pepper
- 1/2 cup (30g) chiffonade fresh flat-leaf parsley
- 1 cup (100g) walnuts or pecans, toasted and coarsely chopped
- 1 cup (130g) crumbled feta cheese
1. Rinse the lentils and put them in a saucepan with plenty of lightly salted water, the bay leaf, and the thyme. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Add the diced vegetables and cook for another 5 to 10 minutes, until the lentils are tender; be careful not to overcook them.
2. While the lentils are cooking, make the dressing. Mix the vinegar, salt, mustard, oil, and shallot in a large bowl.
3. Drain the lentils well and mix them into the dressing while still warm, stirring to coat the lentils. Remove the bay leaf and thyme and let cool to room temperature, stirring occasionally.
4. At service: Add a few grinds of pepper and mix in the parsley, nuts, and goat cheese. Taste, and add additional salt, if desired. Serve the salad at room temperature.
Herb Grilled Seafood (Serves 1)
- 6 oz of seafood that can be grilled
- Sea salt and white pepper tt
- 1 oz fresh herbs
- 2 oz cooking oil
- 3 oz Pipérade (recipe below)
- 3 oz Lentil Salad (Recipe Below)
- Basque Pipérade with grilled seafood
Basque Pipérade with grilled seafood (Serves 4)
- 5 tbsp. rendered duck fat
- 7 oz. jambon de Bayonne or pancetta, cut into 1/4-inch strips
- 2 cloves garlic, smashed flat
- 1 1⁄4 lb. green padrón or shishito peppers, stemmed, seeded, and torn into 1/2-inch-wide strips
- 3 small yellow onions, finely chopped
- 1 tbsp. tomato paste
- One 10-oz. jar whole red piquillo peppers, drained and torn into 1/2-inch-wide strips
- 1 lb. vine-ripe tomatoes, cored, peeled, and roughly chopped
- 4 sprigs flat-leaf parsley
- 4 sprigs thyme
- 1 bay leaf
- Kosher salt
- Piment d’Espelette
- In a large saucepan, warm 2 tablespoons duck fat over medium heat.
- Add the jambon and garlic, and cook, stirring, until lightly browned, about 6 minutes.
- Add the padrón peppers and onions to the pan and cook, stirring, until softened and lightly browned, about 14 minutes.
- Stir in the tomato paste, cook for 2 minutes, then add the piquillo peppers along with the tomatoes, parsley, thyme, and bay leaf.
- Season the peppers with salt and piment d’Espelette and cook, stirring occasionally, until the tomatoes break down and the pipérade is thickened but still loose, about 10 minutes.
- Scrape the pipérade onto a serving platter and keep warm
For more information, visit the links below:
General email address for Hospitality department: Indianapolisemail@example.com
Hospitality Administration program page: Ivytech.edu/hospitality-admin/
Courses Restaurant page: Ivytech.edu/indianapolis/5974.html
Courses Restaurant Facebook: Facebook.com/coursesativytechindy
Courses Restaurant reservations through OpenTable: Oopentable.com/courses-restaurant?corrid=52484829-057d-4000-b20d-288153e2918b&avt=eyJ2IjoyLCJtIjowLCJwIjowLCJzIjowLCJuIjowfQ&p=2&sd=2021-07-08T19%3A00%3A00
For more information on McFarling Foods, visit McFarling.com.
THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.