Chorizo and Lentil Soup

1 cup tocino (chopped bacon)
1 onion, diced
2 celery stalks, diced
3 carrots, diced
4 cloves garlic, minced
1 cup cured chorizo, chopped
1 cup chicken breast, chopped
1 cup green, yellow, or red lentils
64 oz chicken stock
1 cup chopped tomato

Heat bacon in a soup pot, add garlic, onion, celery and carrots. Cook over low heat for about 5 minutes (this is soffritto), add the chorizo and chicken and cook for another 5 minutes. Add the lentils and stock. Cook over low heat for about 30 minutes, then toss in the tomato and continue cooking for about 15 minutes longer or until the lentils are tender. Serve. Eat.

Simple Vinaigrette

½ cup extra virgin olive oil
3 tablespoons wine vinegar (White, Red, or Sherry)
touch of Salt
freshly ground black pepper
1 tablespoon minced white onion

In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Let sit for 2 minutes. Whisk in the olive oil until the vinaigrette is emulsified.

The Salt Experiment

Beef Ribeye (1 Hour Salting)
Beef Ribeye (1 Minute Salting)

The post Recipes for January 2017 appeared first on Wine School of Philadelphia.