Lentil and Almond Burgers

[nverland]

Lentil and Almond Burgers
Serves: 5
Preparation time: 2 hours (including 1 hour chilling time)


Ingredients
6 cups water
1 cup brown lentils or green French lentils
2 tablespoons extra-virgin olive oil, divided
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots (about 2 medium)
1/3 cup finely chopped celery (about 1 stalk)
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten
1 tablespoon lemon juice


Preparation
1. Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.


2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.


3. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.

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[black-raven135.livejournal.com]

BLACKBERRY-ORANGE MUFFINS

TIME/SERVINGS
Total Time: 55 mins
Makes: 12 muffins

INGREDIENTS
12 paper liners
1 cup granulated sugar
1 teaspoon packed, finely grated orange zest (from about 1 medium orange)
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), melted
1 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
2 cups blackberries (about 12 ounces)

INSTRUCTIONS

1. Heat the oven to 375°F and arrange a rack in the middle. Line a 12-well muffin pan with paper liners and set it aside.


2. Place 1/4 cup of the sugar and half of the orange zest in a small bowl and use your fingers to combine; set aside.


3. Whisk the remaining zest, flour, baking powder, and salt together in a large bowl to break up any lumps; set aside.


4. Place the melted butter, cream, remaining 3/4 cup of sugar, eggs, and vanilla in a large bowl and whisk until evenly combined.


5. Add the butter-sugar mixture to the flour mixture and stir until just evenly mixed, about 30 strokes. (A few lumps will remain, but don't overmix—the batter will be thick but the ingredients should be evenly incorporated.) Add the blackberries and stir until just evenly incorporated.


6. Divide the batter among the muffin wells (the wells will be very full). Evenly sprinkle all of the orange-sugar mixture over the muffins. Bake until a toothpick inserted in the center comes out clean and the sugar is golden brown in spots, about 22 to 25 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature.