Sunday, July 21, 2013

Balsam Knob



It's been so fun to have Katherine visit us in Asheville. One of the highlights was our hike up Balsam Knob. It was a beautiful day with blue skies and scattered clouds. It was just so great to be hiking with my sister--reminded me of when we lived in Boulder, Colorado together.  We took a picnic of Walnut Lentil Pate, lemon hummus, carrots, celery, cherries and strawberries. The pate was so good--tasted earthy and savory with the fresh herbs from my garden, and it had that Umami flavor that is soooo wonderful. The dense texture was great for spreading and very satisfying. It was delicious picnic food and of course would be great as an appetizer or along side a salad.

1 1/4 cup walnuts
3/4 cup green lentils
3 cups water
1 bay leaf
1 small onion chopped
4 cloves garlic
3 tbs chopped parsley
1 tbs each fresh thyme, rosemary and basil (marjoram would be good too--I just didn't have any)
1 tbs mirin
1 1/2 tbs umeboshi plum paste
2 tbs yellow miso
1 tsp black pepper
3 tbs olive oil

 Toast walnuts in 350 degree oven for approximately 10 minutes and set aside to cool.

Bring lentils and water to a boil (no need to add salt--miso and umeboshi paste have all the salt needed for the pate), reduce heat and simmer for 20-30 minutes until cooked.

Heat 1 tbs of the olive oil in a skillet on medium and saute onion and garlic. Use water if needed to soften. Set aside and allow to cool.

Puree cooled walnuts in a food processor until consistency of paste. Add lentils, onion/garlic mixture, fresh herbs, mirin, miso, umeboshi plum paste and pepper. While processing, drizzle 1 tbs olive oil.

Serve with cornichons, raw veggies and crackers. Drizzle with last tbs of olive oil to finish.









1 comment:

  1. That was a beautiful day, so fun to be with you. And I can't wait to make that pate this week, it's addictive!

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