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Note: Many of the steps should be done concurrently. While the oven is heating, peel and devein the shrimp, and start the chicken stock heating. While the stock is infusing and the tomatoes are roasting: pick through and rinse the lentils, mince the shallot, and chop the parsley. While the lentils are cooking finish the vinaigrette. The whole dish can be finished in not much more than an hour, so is feasible for a week night meal, and fantastic enough for a celebratory supper. For the vinaigrette: Heat oven to 400° F. Core tomatoes, then cut in half lengthwise. Remove the seeds. Place the tomato halves cut side down on a parchment lined baking sheet, and smash them so they are fairly flat. The skin will split in several places, use a paring knife to help it if needed. Brush tomatoes with olive oil. Bake until skin is spotted brown, about 25 to 30 minutes. Allow to cool 10 to 15 minutes, or until easily handled. Peel the skin from the tomatoes. Transfer the tomatoes to food processor. Add 2 tablespoons vinegar, shallot, salt, cumin, paprika, and black pepper. Process until homogenous. While processing, slowly drizzle in the olive oil. Taste and add additional salt, pepper, or vinegar. Add the parsley, and pulse several times to combine. The parsley should essentially be minced, not fully incorporated. For the shrimp and lentils: Peel and devein shrimp, saving the shells. Toss the shrimp with kosher salt, black pepper, and sugar. Cover and refrigerate. Combine the shells with the chicken stock and bay leaf in a 2 to 3 quart saucepan. Bring to a simmer over high heat, then reduce heat to maintain. After 15 to 20 minutes, strain the shells and bay leaf from the stock. Return the stock to the pan and add the lentils. Bring to a boil over high heat, then reduce heat to a simmer. Cook until the lentils are tender, about 25 to 30 minutes. Drain the lentils, and return them to the pan. Stir in most of the vinaigrette, leaving some to drizzle over the final dish. Keep the pan
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Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Hold their shape — warm lentil salads, braised with aromatics
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Professional copper saucepan — ultimate thermal control for sauces
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Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Hold their shape — warm lentil salads, braised with aromatics
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Professional copper saucepan — ultimate thermal control for sauces