Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Spicy lentil-potato patty on flatbread

jason

I like piadina, the lard-enhanced soft, cracker-like flatbread of Italy’s Emilia-Romagna region. But I don’t use a lot of pork lard in my vegetarian kitchen. On the other hand, the toasted ghee I made last week stands in just fine; in German clarified butter is actually known as Butterschmalz, and other kinds of rendered fats are known as (Animal-)schmalz. So I always thought it would work as a fair alternative if I decided to make a piadina- or crespelle-like flatbread at home. The ingredients are functionally equivalent, though the flavors are certainly not the same. It's definitely a respectable fat.

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I wasn’t really trying to make something particularly Italian, though; I just wanted a nice thin crispy-soft flatbread. Given my tendency to cook vaguely Indian food over the last few days, I actually thought something with the nuttiness of chapati would actually be nice, but I wanted something closer to the texture of piadina to hold up to my filling. So I balanced the two concepts by using a 50–50 ratio of whole wheat to white flour, as would be fairly typical for chapati, I blended in my toasted ghee, then added some water until I had a stiff dough.

My lentil cravings haven’t quite disappeared, but I didn’t want something as dense as my koftas, so this time I made a big lentil-potato pancake. I incorporated parboiled potatoes into a spiced ground lentil mixture. I made patties and cooked them in a substantial amount of oil. I browned it on both sides. The patty took a fair amount of time to cook, along the lines of a Rösti, but had a nice texture, flavor and color. Even with the lengthy cooking time, I’d definitely recommend finely grinding lentils for this kind of application rather than using cooked lentils.

I placed this lentil-potato “patty” between two layers of the flatbread with some sliced tomatoes, sweet onions, and raclette cheese.

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I served this with a signature salad of mine, mixed greens with a yuzu-honey vinaigrette.

In the morning I made buttermilk waffles with some Hawaiian coconut syrup I got at the Beaverton Uwajimaya. It’s full of saturated and trans fats and has a very nice coconut flavor. It doesn’t look like it would photograph well when plated, so I didn’t try.

I got a late start doing business-like things. I should have worked harder today, but Monday seems to be the one day I give myself the luxury of working a little slowly… But I didn’t come home to make dinner until about 8pm, so I ate fairly late. But I sent off oustanding orders.

My car’s brakes have been making disturbing noises recently, so I am afraid I’ll have to get them checked… another irritating expenditure.