QVS, DBVS and SeaChange update, and 2 recipes

Tonight we went to the Quilcene Museum Wine tasting…a great annual event.  Finn River was giving tastes of their Cacao—but had none for sale and I wanted others to know they are for sale at QVS (along with many other of the wines at the tasting)  And if we don’t carry it, ask if we can. Tom and I stopped and bought one of the Cacao after the tasting. So once I have sent this out….

The Discovery Bay Village Store has some new flavors of ice cream…peach is full of fresh peach flavor, run raisin is back, coffee rocky road, etc.  But what I did not know before  is they have GLUTEN Free ice cream cones.
Lentils….I generally think there is nothing wrong with them other than they lack flavor and interest.  But I love risotto –but feel it should be reserved for special events. Well, I came across a Lentil  risotto that was fabulous and made the lentils very tasty and had the protein from the lentils…a real winner.  The secret is to soak the lentils over night (more or less) so they cook in the same time as the rice. I cooked it my in a pressure cooker ( which is my favorite way to cook many things) but I am sure it would work in your regular recipe.
Lentil Risotto
Soak 1 cup of lentils over night/or all day.  Chop one large onion and saute in a little olive oil. Add one cup of arborio rice and saute a little, add two smashed garlic cloves. The recipe called for 3.25 cups of vegetable broth and I used almost a cup of white wine for part of that. Add the drained lentils. In a pressure cooker you add all of the liquid, put the lid on and cook 7 minutes and it is perfect.
Here is a link to the original recipe for pressure cookers. http://www.hippressurecooking.com/lentil-risotto-peasant-cooking-under-pressure/
(I just reread the recipe and discovered it called for no onion but celery and parsley–I am sure that would be good too…I really can’t follow a recipe I guess) Now if you don’t have a pressure cooker, please use your usual method of adding the liquid slowly and stirring. One could add cheese if desired but we felt it was great without.
The other recipe I am sharing comes from a customer who modified it from a recent issue of Food and Wine.  An easy no cook hollandidaise sauce that keeps for several days in the refrigerator…amazing and good.

Avocado Hollandaise
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1/2 a ripe avocado
2 tsp lemon juice [I use much more — juice of 1 lime]
1/4 C hot water
1-2 T olive oil
salt and pepper

Puree avocado, lemon juice and hot water in a blender until smooth, about 2 mins.  With machine on, drizzle in olive oil until combined.  Season with salt and pepper and serve.

I think Seachange will be open on Saturday….
Cass
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