Fresh ingredients, simple techniques and great food.
Feb 27:Smoked ham and gruyere melt; Pork belly with lentils
Lunchtime found us in Santa Monica ahead of Philip giving a Lumberjack Presentation, so we ate Le Pain Quotidian where we both had:
PARIS HAM & AGED GRUYÈRE served with mustard trio
Served with an interesting green salad that featured shaved fennel, it was pretty tasty. At $18.06 a serve it wasn’t cheap, but then it is in Santa Monica.
After a long day in Santa Monica and fighting traffic, there wasn’t the will to cook from scratch, so Greg took some partially prepared items from Trader Joe’s and made a meal of them: Pork belly steamed and fried off with ready cooked lentils that were reheated in chicken stock with onion and celery added to enhance the flavor.
The pork belly was steamed on top of the lentils while they were cooking, then fried off to get some crispness and mayard reaction on the surface.