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Posts Tagged ‘vegetarian’

I promised Debbie about a month ago that I will make some lentil soup and put the recipe up, but this entire time I just wasn’t inspired to cook any lentils, then I saw these green french lentils at the coop and knew that today is the day.

Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly and they don’t require any soaking.
Green lentils are usually the ones I go for, the french ones are more delicate and take longer to cook. all lentils should be rinsed and picked through for stones before cooking. Oh, and by the way, they will take longer to cook if they are combined with salt or acidic ingredients, so add these last.

for the soup you will need:
1 medium onion, diced
5-6 cloves of garlic
1 medium carrot, sliced
1 stick of celery
1 small turnip
1 large potato
1 1/2 cup of lentils, picked and rinsed
5-6 cups of chicken stock or water
1 tomato, chopped
2 tablespoon cumin
2 tablespoon paprika
1 bay leaf
salt and pepper
1-2 tablespoons of lemon juice
chopped parsley for garnish

start by sweating the onion, carrot, celery and turnip in 2 tablespoons of oil, add black pepper and a pinch of salt just to get some liquid out of the veggies, add garlic, potato and lentils. Add liquid, cumin, paprika and a bay leaf. bring to a boil and lower to simmer. cook for 40 minutes to an hour, depending on the lentils you are using. Keep checking that there is enough liquid in the pot,  the lentils soak up a lot of liquid as they cook and the soup will slowly turn thicker, its up to you to decide how thick you want it to be. Taste a few lentils after the first 40 minutes and see if they are completely cooked and soft, make any adjusting to the flavor if needed, if the lentils are ready add the lemon juice, salt and the chopped tomato, cook for 5-10 more minutes discard the bay leaf and serve, garnished with chopped parsley.

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As a kid, just like many, I didn’t eat brussels sprouts, I’m not sure if it was the smell, the look or simply the name that made me abstain from it, either way it wasn’t until recent years when I started eating it. One of the first times I truly felt like we might have a future was at Alta restaurant in NYC a few years ago, they were roasted and served with apples, pistachios and creme fraiche, as I’m writing these words I am wondering “how could it be that I have never tried to duplicate that dish?”

Brussels sprouts get a delicious sweet flavor when caramelized and even slightly burnt, I like starting them in a hot pan and then finishing it in the oven.

There are many ways to roast these little green beauties, some include the addition of bacon, pancetta, chorizo or other cured pork products, it sure does add some fatty goodness to the dish and if you chooses to use any of the above, start by rendering the meat for a few minutes to get some of the fat melted in the pan, then add to the same pan your cleaned and washed sprouts, cut in halves or quarters.
If you chooses a vegetarian dish, heat up some oil and/or butter and throw them in on a medium-high heat, then add salt and pepper and cook for a 5-7 minutes, stirring occasionally.
Place pan in a pre-heated over, at 375° F, for about 10-15 minutes, or until brussels sprouts are soft and nicely roasted. you can add some roasted nuts once out of the oven, my favorite are sliced almonds but if I don’t have any I’ll use pine nuts instead.
This simple dish can be easily adjusted to your liking, you can spice it up with some chili or serve with fresh granny-smith apple slices and some lite drizzle of honey or reduced apple cider.

Either way its hard to go wrong.

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Yesterday Aoife and I decided on a trade, she will make me a very needed cake/pie serving dish and I, in return, will make her pies. Sweet and savory pies. First pie to be exchanged: leek, goat cheese and mushrooms (with a little bit of sun-chokes).
I bought a beautiful Leek at the coop a few days ago that has been begging to be cooked, and so as soon as I got up I started working on it. Tart dough is simple to make and it is by far more rewarding then buying a frozen pre-made crust.
The fun thing about baking pies is that you don’t have to be so accurate, often when baking there is not much room for making up stuff as you go. With pies, however, I find that I have a lot more room to play with quantities and ingredients and that is exactly how I like to cook. I actually had some sun-chokes that needed to be used and so I peeled them, sliced them, cooked them in some milk and stuffed them in the bottom of the tart.

Stay tuned for more pie recipes over the next few weeks, and feel free to suggest ideas for pies I should make for the clay master and her chef lover.

Dough ingredients:

  • 2 cups All purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold butter, cut to cubes
  • 6 tablespoons ice cold water

Mix flour and salt in a bowl, add butter and mix until the butter pieces are pea-size. Add the water, one tablespoon at a time and mix with your fingertips. Do not over work the dough or it will become hard.
Wrap in plastic and let rest in the fridge for 15 minutes.

Make the filling:

  • 3lbs leek, white part, thinly sliced
  • 15-20 mixed mushrooms, cremini, oyster, shiitake, brushed cleaned and chopped coarsely
  • 3 tablespoon butter
  • 2 tablespoon fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 oz goat cheese
  • 3 oz creme fraiche
  • 1/2 cup chicken stock

* if you want to use potatoes or sun-chokes as well, peel and slice them and then cook in milk or cream for about 20 minutes until soft.

In a frying pan melt the butter and add the leek. Cook until leek is translucent, about 5 minutes, add thyme, bay leaf, 1/2 the salt, 1/2 the pepper and the chicken stock. Cover and cook for 15 minutes. Make sure not to brown the leeks.
Uncover and cook for about 15 more minutes until all juices are almost gone.
In a separate pan melt the remaining butter and add the mushrooms and, salt and pepper. Cook for about 10 minutes until the mushrooms have released their juices.
Place the leeks in a bowl, discard the nay leaf and mix in goat cheese and creme fraiche.

On a floured surface roll out the dough. Butter a 9″ pie pan and line with rolled dough, fill with the leek mixture and bake for 15-20 minutes until the crust and leeks are starting to turn golden. Place mushrooms on top and bake for 10-15 minutes more.
Place on a wire rack and let cool for 10-15 minutes.
Serve warm.

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