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Posts Tagged ‘Vegetarian’

This weird looking thing is romanesco and it’s awesome.  I’m not a huge broccoli or cauliflower fan, but this is their more delicious sibling.  Plus, it’s probably the only nuclear green food without artificial ingredients.  I’ve only recently started cooking with it, and now can’t stop.  Mostly I’ve been roasting it, but it was fabulous in some roasted garlic aioli during the Super Bowl, and it’s really good on this pizza.

Romanesco Pizza a la Arugulove

Ingredients
1 pizza dough (this is my latest favorite recipe)
a couple heads of romanesco, broken up into florets
1 lemon, zested and juiced
a couple leeks, washed and thinly sliced
A bunch of kalamata olives, pitted and diced (I probably used about 1/3 of a cup before chopping)
A tablespoon or two of capers, chopped up a bit, if you can
A handful of fresh parsley, minced
4 ounces of goat cheese
Olive oil, salt & pepper

Directions
Preheat the oven to 450.  Toss the romanesco in olive oil and salt and pepper and roast for about 10-15 minutes.

Meanwhile, heat up some olive oil in a skillet over medium heat.  Add the leeks, and saute until soft, about 7-10 minutes.  Towards the end, add the lemon juice, and simmer until cooked off.  Place the olives, capers, and parsley in a bowl.  When the leeks are done, add those and mix together.  Spread out on the pizza dough.

At this point, I was tempted to bake and eat just like this.  I may do it too, for my next party.

But, this time, I persevered.  I pulled the romanesco out and spread it on the pizza.  Add the crumbled goat cheese and the lemon zest.  Stick it back in the oven and bake for another 12 minutes or so.  Pull out and enjoy with a glass of crisp rose or sauvignon blanc.

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I served these at my New Year’s Eve party.  They were one of those, rare “please please please let this idea in my head work” hail marys that actually turned out exactly as I had imagined.  A Festivus Miracle indeed.

I don’t have a recipe, but I can tell you they were easier than they looked.  First, I cut a butternut squash in half, oiled it, and roasted it in the oven until it was soft.  Scraped out the insides and threw it in the food processor.

To make the polenta, I heated 2 cups of whole milk,  1 cup of water, and about 2 tablespoons of butter in a pan and added 1 cup of polenta over medium heat.  I whisked and stirred for a good ten minutes, then added about a 1 1/2 cups of butternut squash puree to the mix, as well as a good heaping teaspoon of salt.  Stir until it starts to get firm and the corn tastes cooked.

Pour the mixture into an oiled 9X13 pan and refrigerate over night.  The next day, I heated an oven to 350 and baked it for a good 30 minutes or so, until the top began to brown.  Let it cool, then cut into 1 1/2 inch squares.

To make the pesto, I cut a small chunk of parmesan cheese (probably about 1-2 ounces) and 5 or 6 large sage leaves and pounded the hell out of them in a mortar and pestle.  Add a bunch of salt and pepper and about 1 1/2 cups of walnuts.  Pound away until you reach the desired consistency and taste.  If it’s too sagey, add more walnuts.  If it’s not sage-y enough, mince some and add it in.  It’s really trial and error here.  Once the balance is right, mix in some olive oil until it gets to a pesto consistency.

To serve, dollop the pesto and a bit of mascarpone cheese on each square.  Surprisingly, they still looked and tasted fine well past midnight, so you can make these a bit in advance and serve at room temperature without a problem.

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I’m alive and I’m back.  I have had a really busy few weeks and just haven’t had time to post anything.  But, I signed up to do the Dark Days challenge again this year, which should keep me on a more regular posting schedule.

The Dark Days Challenge is hosted by (not so) Urban Hennery, and is a winter-long challenge where participants commit to cooking one meal each week comprised of local, organic, and ethically sound food.  I did it last year and had a lot of fun discovering new ingredients, as well as local resources, like my Marin Sun Farms meat CSA and the super delicious Stonehouse blood orange infused olive oil.  All the meals I made last year can be found here.

And this begins my second year.  As my inaugural entry, I made a pumpkin chestnut soup.  Technically, a kabocha squash chestnut soup, I guess since that’s the gourd I had in the house.  And oh em gee, it might be the best soup I have ever made in my life.  It was nutty in the way that a peanut based soup is, but earthier than that.  And kabocha squash (aka my new favorite winter vegetable) is also a pretty nutty tasting vegetable, so it worked really well with the chestnuts.

I will say that the chestnuts were a pain in the neck to shell.  Usually, once I find out I like a soup recipe, I make a triple or quadruple batch of it and freeze it by the quart.  But, the idea of shelling three or four times as many chestnuts makes me want to cry.  So, I won’t tell anyone if you buy the jars of shelled or pureed chestnuts.

I found the recipe on Sunshine’s Kitchen, discovered by browsing Food Gawker, and it is an adaption of a Martha Stewart recipe.  The produce all comes from my local farmers’ market, the chicken stock was homemade from a Marin Sun Farms chicken, and the cream comes from Clover Stornetta.

Pumpkin and Chestnut Cream Soup
Recipe by Martha Stewart, as adapted by Sunshine’s Kitchen

Ingredients
2 Tablespoons of butter
1 small onion, minced
1 large carrot, diced
3 small potatoes, diced
About 1.5-2 pounds of pumpkin, cubed (or kabocha squash)
About 1/2 pound of chestnut purée, or the same amount of cooked and peeled chestnuts
4 cups water, chicken broth, or vegetable broth
a good splash  cup of cream
salt, pepper and nutmeg to taste

Directions

Heat butter in a large pot and add onions.  Saute until golden brown.  add carrots, potatoes, and squash and saute for a few minutes.  Add thechestnuts, and water or broth, bring to a boil, reduce heat, and simmer until the vegetables are soft, about 20 minutes.

Working in batches, carefully transfer to a blender to puree.   Add back to pot.  Gently whisk in cream or milk, and add a bit more water if the soup is too thick.  Add salt and pepper to season and serve.

I served mine up with a cold glass of Lagunitas Copper Ale – perfect match. 

 

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I saw this vegetable at the farmers’ market and thought it was a pumpkin.  Turns out, it’s not a pumpkin.  It’s a red kobacha squash, also known as a sunshine squash.  The guy at the stand assured me it was delicious though, so I figured it would sub just fine in this recipe.  It’s also the closest thing to a Halloween recipe I’ve got.

If you buy one, a word of warning.  Sharpen your knives, clear your countertop, and summon  your inner Freddie Krueger.  This is quite a bit more difficult than cutting a sandwich in half.  By the grace of God, goddesses, Xenu, and the Flying Spagetti Monster, I got this thing cut open without stabbing myself or breaking everything in my kitchen.  I had a few near misses, but chopped it all up without incident

 This is the first Rick Bayless recipe I’ve ever made, and I’m definitely interested in trying more now.  This recipe was unusual.  I don’t usually cook vegan meals, so it was a nice change.  I served it over rice, making it also a gluten free meal, so this dish would be a great contribution to a potluck or buffet, if you have a lot of friends with various dietary restrictions.   The recipe took a while to prepare, so it’s not really a good weeknight meal, but it makes a ton of food, so your labors will be worth it.  The recipe says it serves four as a main course, but my husband and I ate it for dinner, then for lunch, and still had leftovers.  To mix things up a bit, we  the last of it as a taco filling, piling it on corn tortillas and topping them with cotija cheese – really, really good. 

Smoky Braised Mexican Pumpkin (or Squash)
Recipe by Rick Bayless, via Martha Stewart

Ingredients

Three to six 1/4-to-1/2- ounce stemmed, dried chipotle chiles, or canned chipotle chiles en adobo
3 large cloves garlic
5 medium (about 8 ounces) tomatillos, husked, rinsed, and halved
2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes
1 tablespoon olive oil
1 medium white onion, thinly sliced
1 1/2 cups sliced Swiss chard
1 teaspoon coarse salt
4 cups peeled, seeded, and cut into 3/4-inch cubes fresh pumpkin, preferably from a 1 1/2-pound wedge cut from a tan or green Mexican pumpkin or a 2-pound pie pumpkin 
2 poblano peppers, cut into 1 inch chunks (not in the original recipe, but I had some and figured I’d use them)

Directions 

Make the salsa: If using dried chiles, preheat a large nonstick skillet over medium heat.  Add chiles and toast, turning frequently and pressing down with a flat spatula, until very aromatic, about 30 seconds.  Transfer chiles to a small bowl and cover with hot water. Let sit until chiles are rehydrated, for 30 minutes, stirring frequently to ensure even soaking.

Place garlic and tomatillos in the skillet. Toast, turning occasionally, until soft and blackened in some spots, 3 to 4 minutes for the tomatillos and about 5 minutes for the garlic. Transfer garlic, tomatillos, and their juices to the bowl of a food processor or jar of a blender.

Drain chiles, either from the soaking water or their canning liquid, and discard liquid. Add chiles to the tomatillos and process to a fine-textured puree. Set aside.

If you are using fresh tomatoes, the original recipe recommends cutting them up and roasting them in the oven for a few minutes.  I didn’t see the point, and just skipped that step.  I don’t think it makes a difference, and the recipe is complicated enough as is.

In a large heavy skillet, heat oil over medium-high heat.  Saute onions until soft and translucent.  Add the stems of the chard and the diced poblanos, if you are using them.  Saute for about 5 minutes or so, until they start to soften.  Add the chard and a few tablespoons of water. (I used the water leftover from soaking my chipotles.)  Add the salsa and tomatoes and stir to combine.

To make this dish ahead of time, cover and refrigerate sauce for up to 2 days, then continue cooking as follows.

Preheat oven to 350 degrees.  Place the diced pumpkin and squash evenly in a glass baking dish (the recipe said 9×9, but I had enough food for a 8×13).  Pour the chard mixture over the squash.   Cover baking dish with foil and bake until pumpkin is tender, 40 to 45 minutes. Dish can be cooled and refrigerated at this point, if desired, then continue cooking as followed when ready to serve.

To continue cooking, uncover dish and raise the oven temperature to 400 degrees. Continue baking until sauce has reduced slightly and top becomes crusty, about 15 minutes. Serve immediately, with rice, corn tortillas, or whatever you’d like.

 



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In the November 2010 Food & Wine, the magazine claims that vegetables are the next big thing.  Now, I love my Food & Wine, but seriously, how desperate were they when they came up with that line?  In any event, in promoting vegetables as the next big thing, they had a recipe for parsnip bacon.  I guess since bacon was the last big thing, they figured they had to work it in to help us ease the transition from one big thing to the next.  The recipe sounded good, so I thought I’d give it a try.

In a weird twist, the finished product looked nothing like the picture, but did look a lot like bacon.  However, it tasted nothing like bacon.  But it did taste like Terra Chips, which are pretty awesome, if not as awesome as bacon.  But since bacon is out, and vegetables are in, then that’s probably just as well.

Parsnip Chips

Preheat the oven to 300.  Using a vegetable peeler, peel a parsnip into thin strips.  Toss in vegetable oil (like the recipe) or olive oil (like me).  Spread out on a baking sheet lined with parchment paper and sprinkle with smoked sea salt.

Bake at 300 for an hour and 15 minutes (like the recipe) or until they start to burn after about 35 minutes (like me).

Despite my issues with them, they were really good.  Crunchy and salty, they’d make for a nice party snack.  The long strips look really nice standing up in a glass, a lot nicer than a bowl of Terra Chips which just look like potpouri.


 

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Back in May, I spent a weekend in Sonoma with some friends.  We rented a giant house in Guernville and relaxed for four days, drinking wine, lounging by the pool, driving around Healdsburg, and playing Taboo.  We took turns cooking and one night, a few of us teamed up for Mexican.  I made my sweet potato and chorizo tacos, my husband made the guacamole, and our friends made some amazing salsas, beans, and these incredible vegetarian tacos.

I’ve been craving those tacos ever since that night and finally got around to making them.  And you should too because they are awesome.  My proportions here are just rough estimates.  Use whatever you have on hand in whatever combo you like.

Corn, Poblano, and Mushroom Tacos
Recipe by my friends, Gabriel and Christina

Ingredients
a pound or so of cremini mushrooms, thinly sliced
A few poblano peppers, cut into 1 1/2 inch pieces
2 ears of corn, shucked
A couple cloves of garlic, minced
Pinch of red pepper flakes
A big splash of canola oil
Half an onion
a bunch of cilantro
lime
a bit of cotija cheese, to serve
tortillas (should make enough to fit on about 10 or so 6 inch tortillas)

Directions
Mince the onion and the cilantro.  Mix together with a big pinch of salt and the squeeze of a half of lime.  Stir and set aside.

In a wide skillet on medium, heat a bit of canola oil.  Add the red pepper flakes and garlic, stir for a minute or so.  Turn the skillet up to medium high, and add the peppers.  Saute for a few minutes, until they start to soften.  Add the mushrooms.  Saute for 5-8 minutes.  If the vegetables start to look dry and stick to the pan, add a small splash of water.


When the peppers and mushrooms are cooked, stir in the corn.  Saute until the corn is warmed through.

Spoon on to the tortillas and add a spoonful of the onion-cilantro mixture and a few crumbles of cotija cheese.

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One of my favorite blogs is Not Eating Out in New York.  The blogger, Cathy Erway, always uses such lovely, fresh produce and comes up with some of the most interesting combinations.  She was the creative force behind one of my favorite dishes last year, sweet potato gnocchi with arugula and hazelnuts.  So, when she posted this salad, I knew I had to make it.

It’s delicious.  If you are looking for something inspired and fresh to do with your beets, I highly recommend this. I didn’t have all the ingredients, so I simplified it quite a bit.  I imagine it’s even better when done properly, but this worked out well for a farmers’ market eve dinner, when produce on hand is low.

Peach and Beet Salad
Adapted from Cathy Erway, Not Eating Out in New York

Ingredients
4 beets
2 medium-sized peaches
2-3 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
handful fresh basil leaves

Ingredients I skipped: 1 shallot or 1/2 small onion, finely chopped, about 1/4 cup sweet bell or cubano pepper, finely chopped, about 1/4 cup the beet stems, finely chopped

Directions
Preheat oven to 375 degrees. Wash each beet and remove any long strands.  Wrap each beet individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (depending on the size of your beets). Remove from oven, unwrap foil, and let cool completely. Once cool enough to handle, peel the skins off (they should slip off easily). Cut into quarter or eighth wedges.

In a large bowl, toss the onion, pepper and beet stems if you are using them, with the olive oil, lemon juice and salt and pepper to taste.  Carefully cut peaches into wedges and discard the pits. Gently toss in the beet and peach wedges, and add the basil leaves for garnish just before serving.

The beets stained the peaches before I could get a good picture, but here it is.  I served it up with some delicious ribs, coated with a harissa spice blend, and a bottle of pinot noir for a summery, fresh Friday night dinner.

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