Itsy Bitsy Pieces

Sorry for the hiatus, faithful readers. Two weekends ago I had a bit of an incident, in which I managed to chip my two front teeth pretty badly. While I wait for the verdict as to whether they can be saved, I've been forbidden from using my front teeth for any purpose whatsoever. This has made eating somewhat tricky. For the first week I subsisted almost entirely on oatmeal, soup and pudding until I realized that I could eat solid food as long as it was made up of small pieces that I could place into the back of my mouth and chew with my molars, bypassing the front teeth entirely.

Last night I made a goat cheese, lentil and potato salad that fit the bill pretty well. Everything in it is in little pieces - no incisors necessary. Also, it's fast, pretty healthy and tastes good. If anyone has suggestions for other meals that are front-teeth-free, please, pass them along. It'll be at least another week and a half until I have recovered full mastication ability.


Goat Cheese, Lentil and Potato Salad
serves 2 as a main course

• 1-1/4 c. French green lentils, rinsed and drained
• 3 Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 3 scallions, thinly sliced
• 2 medium tomatoes, seeded and finely diced
• 1/2 c. finely chopped flat-leaf parsley
• 1 large garlic clove, minced
• 1/2 c. extra-virgin olive oil
• 1/4 c. fresh lemon juice
• salt and pepper
• 8 oz. fresh goat cheese, crumbled

In a large saucepan, cover the lentils with cold water and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 18 minutes. Drain the lentils well and transfer to a large bowl. Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils. Add the scallions, tomatoes, parsley, garlic, olive oil and lemon juice, season with salt and pepper and toss. Spoon the lentil salad onto plates and top with the goat cheese.

I borrowed this recipe from the October 2007 Food and Wine. They recommend a Semillon as a wine pairing, since its lemony/zesty flavors partner naturally with the earthy lentils and tangy dressing and goat cheese.