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READING ON THE GO AT UNION STATION LENDING LIBRARY
In the spring of 2015, The Union Station Redevelopment Corporation launched a […]
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Serves 6 to 8
This summer salad can be taken on a picnic, or eaten at home on the terrace in the sunshine.
1 1/2 cups green lentils6 cups chicken stock1 garlic clove, pierced with atoothpick1 teaspoon herbes de Provencel small bay leafl tomato, peeled, seeded, andfinely chopped3 green onions, finely chopped, including some green tops1 tablespoon minced fresh parsley1 tablespoon capers, drained
1/2 cup olive oil2 tablespoons fresh lemon juicel teaspoon Dijon mustard1/2 teaspoon saltFreshly ground pepper to taste1/2 cup (2 1/2 ounces) crumbled freshgoat cheese8 to 12 slices lightly toastedFrench bread
Rinse and pick over the lentils to remove any stones. Put the lentils in a 4-quart saucepan and add the chicken stock, garlic, herbs, and bay leaf. Bring to a gentle simmer and cook uncovered for 20 to 30 minutes, or until tender. Do not overcook or the lentils will be mushy. Drain and let cool.Remove the garlic clove and bay leaf.
Put the lentils in a bowl and add the tomato, green onions, parsley, and capers. Whisk together the vinaigrette ingredients, add to the lentils, and toss gently. Sprinkle the crumbled goat cheese on the top. Serve with the French bread.
Peach and Raspberry Tart
Boxes of red and gold peaches are usually set at the back of the market table--out of reach of fingers that can bruise their flesh.
1/2 cup (1 stick) unsalted butter atroom temperature1/4 cup confectioners' sugar, siftedl cup all-purpose flourl teaspoon grated lemon zest
l 1/2 cups waterl cup dry white wine3/4cup granulated sugarJuice of 1/2 lemonl lemon zest strip4 to 5 fresh peaches, peeled, pitted, and cut into 1/2 inch slices
3/4 cup apricot jam1 tablespoon fresh lemon Juicel cup fresh raspberries
To make the crust: Preheat the oven to 350(F. In a small bowl, mix all theingredients together with a fork until well blended. Press the dough into thebottom and up the sides of a round 9-inch pie dish or tart pan. Bake in theoven for 20 to 25 minutes, or until the top is lightly browned. Transfer to arack and let cool.
To poach the peaches: In a large saucepan, combine the water, white wine sugar, lemon juice, and zest. Bring to a simmer and cook for several minutes. Add the peach slices and simmer for about 4 minutes. With a slotted spoon remove the slices to a plate. Reserve the poaching liquid to poach the other fruit.
To assemble the tart: In a medium saucepan over medium heat, melt the apricot jam. Push it through a sieve into a bowl, using the back of a spoon. Stir in the lemon juice. Spread 1/2 cup of the jam over the baked crust. Arrange the peach slices in circles over the jam, and scatter the raspberries over the top. Spoon the remaining jam over the fruit.
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