Another very good Risotto dish! I combined all the mushrooms together and just used 16 oz of what I usually use, splitting up half for the first part and half for use later.
4 cups vegetable stock
1 cup white wine
1 TB oil
1 oz butter
2 leeks, thinly sliced
8 oz field mushrooms, sliced
2 cups arborio rice
8 oz button mushrooms, sliced
2 TB chopped parsley
1/2 cup grated Parmesan cheese
Bring the stock and wine to a boil, reduce heat and keep at a simmer.
Heat the oil and butter in a large pan, then add the leeks and cook for 5 minutes or until the leeks are golden. Add the field mushrooms and cook for 3 minutes. Add the rice to the mushroom mixture and stir until the grains become translucent. Add 1 cup of the hot liquid to the rice and stir over medium heat until all the liquid is absorbed. Continue to add the hot liquid, 1/2 cup at a time, stirring until absorbed between each addition. Reserve the final 1/2 cup of liquid.
Stir in the button mushrooms and reserved liquid. Cook, stirring, until the liquid is absorbed and the rice is tender. Stir in parsley and Parmesan cheese. Season with salt and pepper.
The Essential Vegetarian Cookbook, Bay Books, 2010
Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts
Saturday, May 19, 2012
Pasta Vegetable Bake
1 TB olive oil
1 large onion, finely chopped
1 clove garlic, crushed
3 medium zucchinis, sliced
3 1/3 oz button mushrooms, sliced
2 cups tomato pasta sauce
1 cup frozen peas
salt and pepper
1 1/2 cups dried pasta (penne or spiralli)
4 TB grated Parmesan cheese
Preheat oven to 300 degrees F. Heat oil in a frying pan. Add the onion and garlic to the pan, cover over low heat for 4 minutes or until onions are soft. Add zucchinis and mushrooms, cook for 3 minutes. Add the sauce and peas, cook for 3 minutes. Season with salt and pepper. Remove from heat and set aside.
Cook pasta for 10-12 minutes. Drain. Add to the vegetables in the pan. Spoon the mixture into a casserole dish. Sprinkle with Parmesan cheese and bake, covered, for 20-30 minutes.
The Essential Vegetarian Cookbook, Bay Books, 2010
1 large onion, finely chopped
1 clove garlic, crushed
3 medium zucchinis, sliced
3 1/3 oz button mushrooms, sliced
2 cups tomato pasta sauce
1 cup frozen peas
salt and pepper
1 1/2 cups dried pasta (penne or spiralli)
4 TB grated Parmesan cheese
Preheat oven to 300 degrees F. Heat oil in a frying pan. Add the onion and garlic to the pan, cover over low heat for 4 minutes or until onions are soft. Add zucchinis and mushrooms, cook for 3 minutes. Add the sauce and peas, cook for 3 minutes. Season with salt and pepper. Remove from heat and set aside.
Cook pasta for 10-12 minutes. Drain. Add to the vegetables in the pan. Spoon the mixture into a casserole dish. Sprinkle with Parmesan cheese and bake, covered, for 20-30 minutes.
The Essential Vegetarian Cookbook, Bay Books, 2010
Wednesday, January 18, 2012
Shiitake-apple Risotto
I wanted to try a new risotto dish. This was good, and it was my first time cooking apple on the stove.
4 cups vegetable stock (I try to get low sodium)
1 small onion, finely chopped
1 1/2 tablespoon olive oil or butter
1/2 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
3 garlic cloves, minced
1 small Granny Smith apple, cored and cut into 1/2 inch dice
1 cup Arborio or other risotto rice
Salt and pepper
2 tablespoons Parmesan cheese
2 teaspoons thyme
Bring stock to a simmer. In a saucepan, cook the onion in the oil over medium-low heat until softened and translucent, 3-5 minutes. Add the mushrooms and garlic, and cook until mushrooms are soft, about 5 minutes.
Add the apple and stir a few times. Add the rice and cook, stirring constantly, for 1-2 minutes, until the grains begin to turn opaque. Raise the heat to medium-high and ladle in 1 cup of the stock. The liquid should quickly boil and then simmer until you are finished. Continue to stir without stopping, getting all sides and the bottom of the pan, so the rice does not stick or burn. Keep stirring until the liquid is absorbed and evaporated. Ladle in 1/2 cup more hot liquid and repeat the process until the pan is again void of much stock.
After 15 minutes, season with salt and pepper. Add slightly less liquid now at each addition until you get your desired results in about 20-25 minutes.
When the risotto is done, remove it from the heat, stir in the cheese and thyme.
The Bold Vegetarian Chef, Ken Charney, 2002
4 cups vegetable stock (I try to get low sodium)
1 small onion, finely chopped
1 1/2 tablespoon olive oil or butter
1/2 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
3 garlic cloves, minced
1 small Granny Smith apple, cored and cut into 1/2 inch dice
1 cup Arborio or other risotto rice
Salt and pepper
2 tablespoons Parmesan cheese
2 teaspoons thyme
Bring stock to a simmer. In a saucepan, cook the onion in the oil over medium-low heat until softened and translucent, 3-5 minutes. Add the mushrooms and garlic, and cook until mushrooms are soft, about 5 minutes.
Add the apple and stir a few times. Add the rice and cook, stirring constantly, for 1-2 minutes, until the grains begin to turn opaque. Raise the heat to medium-high and ladle in 1 cup of the stock. The liquid should quickly boil and then simmer until you are finished. Continue to stir without stopping, getting all sides and the bottom of the pan, so the rice does not stick or burn. Keep stirring until the liquid is absorbed and evaporated. Ladle in 1/2 cup more hot liquid and repeat the process until the pan is again void of much stock.
After 15 minutes, season with salt and pepper. Add slightly less liquid now at each addition until you get your desired results in about 20-25 minutes.
When the risotto is done, remove it from the heat, stir in the cheese and thyme.
The Bold Vegetarian Chef, Ken Charney, 2002
Sunday, December 4, 2011
Mushroom & Ale Pie
We didn't have any ale, so I just substituted water for the ale. This recipe serves 4 people. This dish had a really amazing taste, even with just the water. And it looked pretty too! This would definitely be a dish to make again and to bring to a dinner.
2 onions, peeled
1 lb, 2 oz mushrooms
1 3/4 tbsp butter
1 tbsp oil
1 garlic clove
1 stalk celery, sliced
4 tbsp all-purpose flour
1 1/4 cups brown ale
2 tsp mustard
2 tbsp parsley
salt and pepper
2 cups puff pastry (I used 2 sheets)
1 beaten egg
Slice the onions into thin wedges. Thickly slice the mushrooms. If some are small eave them whole (I purchased pre-sliced mushrooms).
Heat oil and butter in a large pan and cook the onions and garlic over a moderate heat until they soften. Add they celery and cook for a further 2-3 minutes.
Add the mushrooms and stir well to coat in the onion and celery mixture. Cover and cook over a gentle heat, stirring from time to time, until the mushrooms change color and soften (about 10 minutes).
Sprinkle over the flour and cook, stirring, for 1 minute, until all the flour is mixed in and any juice that have collected are absorbed.
Add a little of the ale and stir well to mix; it will thicken quite quickly at this point. Continue adding the ale a little at a time until it is all incorporated. Simmer gently for 5 minutes. Remove from the heat. Stir in the mustard and parsley and season to taste. Pour into a 5-cup capacity deep pie dish (I used a 9-inch pie dish). If using individual ones, divide the mixture equally between them. Set to one side to cool a little.
Preheat the oven to 400 degrees F. Roll out the pastry on a well-floured surface to approximately 1/2-inch thick. Brush the edges of the pie dish with a little water. Cut thin strips of pastry and press them around the edge of the pie dish. Brush this pastry edge with a little more water. Now take the larger piece of pastry and drape over the pie dish, then cut away the excess. Use the pastry scraps to decorate the top of the pie, if you wish. Brush with beaten egg to glaze. Using a sharp knife cut 2-3, 2in slashes in the middle of the pastry to allow steam to escape during cooking.
Bake for 25-30 minutes.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
2 onions, peeled
1 lb, 2 oz mushrooms
1 3/4 tbsp butter
1 tbsp oil
1 garlic clove
1 stalk celery, sliced
4 tbsp all-purpose flour
1 1/4 cups brown ale
2 tsp mustard
2 tbsp parsley
salt and pepper
2 cups puff pastry (I used 2 sheets)
1 beaten egg
Slice the onions into thin wedges. Thickly slice the mushrooms. If some are small eave them whole (I purchased pre-sliced mushrooms).
Heat oil and butter in a large pan and cook the onions and garlic over a moderate heat until they soften. Add they celery and cook for a further 2-3 minutes.
Add the mushrooms and stir well to coat in the onion and celery mixture. Cover and cook over a gentle heat, stirring from time to time, until the mushrooms change color and soften (about 10 minutes).
Sprinkle over the flour and cook, stirring, for 1 minute, until all the flour is mixed in and any juice that have collected are absorbed.
Add a little of the ale and stir well to mix; it will thicken quite quickly at this point. Continue adding the ale a little at a time until it is all incorporated. Simmer gently for 5 minutes. Remove from the heat. Stir in the mustard and parsley and season to taste. Pour into a 5-cup capacity deep pie dish (I used a 9-inch pie dish). If using individual ones, divide the mixture equally between them. Set to one side to cool a little.
Preheat the oven to 400 degrees F. Roll out the pastry on a well-floured surface to approximately 1/2-inch thick. Brush the edges of the pie dish with a little water. Cut thin strips of pastry and press them around the edge of the pie dish. Brush this pastry edge with a little more water. Now take the larger piece of pastry and drape over the pie dish, then cut away the excess. Use the pastry scraps to decorate the top of the pie, if you wish. Brush with beaten egg to glaze. Using a sharp knife cut 2-3, 2in slashes in the middle of the pastry to allow steam to escape during cooking.
Bake for 25-30 minutes.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Monday, January 17, 2011
Microwave Mushroom Risotto
The note to the recipe says that it is very easy to make, and doesn't require the constant stirring that risotto usually requires. Very true, this was very good and easy to make. The note also says you can substitute other sauteed vegetables for the mushrooms or omit veggies altogether. I made this as is.
8 oz. mushrooms, sliced
Pinch salt
A splash of white wine or Marsala
3 cloves garlic, minced
2 T. olive oil
1 T. butter
1/2 small onion, minced
1 cup arborio rice
3 cups liquid (veggie broth, water, some wine, etc.) [I used water]
1/4 cups or more grated Parmesan cheese
Chopped parsley or other chopped herbs
Salt and pepper to taste
Saute the mushrooms in 1 tablespoon of the olive oil (you can use butter instead). Sprinkle with a pinch of salt and saute until the mushrooms give up most of their juices. Add the splash of wine or Marsala and cook until most of the liquid is cooked away. Stir in the minced garlic and cook for another minute or two. Set the mixture aside.
Melt the remaining oil and butter for 1 minute in the microwave in a large microwavable bowl. [Cover bowl so it doesn't splatter]. Stir in onion and heat on high for 3 minutes or until onion is translucent. Stir in rice and microwave for another minute on high. Add all liquid and heat for 9 minutes on high. Stir. Heat for approximately 9 more minutes and stir again. Most of the liquid will be absorbed at this point, but the risotto will still be a but soupy. If it is dry, add a little more liquid. Stir in the mushrooms, the cheese and parsley or other herbs. Let stand, covered, for 5 minutes before serving.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
8 oz. mushrooms, sliced
Pinch salt
A splash of white wine or Marsala
3 cloves garlic, minced
2 T. olive oil
1 T. butter
1/2 small onion, minced
1 cup arborio rice
3 cups liquid (veggie broth, water, some wine, etc.) [I used water]
1/4 cups or more grated Parmesan cheese
Chopped parsley or other chopped herbs
Salt and pepper to taste
Saute the mushrooms in 1 tablespoon of the olive oil (you can use butter instead). Sprinkle with a pinch of salt and saute until the mushrooms give up most of their juices. Add the splash of wine or Marsala and cook until most of the liquid is cooked away. Stir in the minced garlic and cook for another minute or two. Set the mixture aside.
Melt the remaining oil and butter for 1 minute in the microwave in a large microwavable bowl. [Cover bowl so it doesn't splatter]. Stir in onion and heat on high for 3 minutes or until onion is translucent. Stir in rice and microwave for another minute on high. Add all liquid and heat for 9 minutes on high. Stir. Heat for approximately 9 more minutes and stir again. Most of the liquid will be absorbed at this point, but the risotto will still be a but soupy. If it is dry, add a little more liquid. Stir in the mushrooms, the cheese and parsley or other herbs. Let stand, covered, for 5 minutes before serving.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Wednesday, January 5, 2011
Stuffed Mushrooms
I cut this recipe in half, because it was just for the two of us. But here is the complete recipe. Next time I would probably use a different type of mushroom.
1/2 cup lentils
1 cup water
1 scallion, chopped finely
1 small onion, peeled and finely chopped
2 teaspoons oil
2 Tablespoons water
Dash of pepper to taste
20 medium mushrooms or 15 large mushrooms
Cook lentils in water in a small pot over medium heat for 55 minutes. Remove from heat and mash.
Saute scallion and onion with oil and water in a frying pan over medium heat for 3 minutes. Add cooked lentils and pepper. Saute around 3 minutes. Remove from heat.
Preheat over to 450 degrees. Meanwhile, take caps off mushrooms. Discard stems. Stuff mushroom caps with lentil mixture. Place mushrooms on a lightly oiled pan and bake for 450 degrees for 12 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
1/2 cup lentils
1 cup water
1 scallion, chopped finely
1 small onion, peeled and finely chopped
2 teaspoons oil
2 Tablespoons water
Dash of pepper to taste
20 medium mushrooms or 15 large mushrooms
Cook lentils in water in a small pot over medium heat for 55 minutes. Remove from heat and mash.
Saute scallion and onion with oil and water in a frying pan over medium heat for 3 minutes. Add cooked lentils and pepper. Saute around 3 minutes. Remove from heat.
Preheat over to 450 degrees. Meanwhile, take caps off mushrooms. Discard stems. Stuff mushroom caps with lentil mixture. Place mushrooms on a lightly oiled pan and bake for 450 degrees for 12 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Mushroom/Noodle Kugel
A no-egg kugal!
12-ounce package eggless noodles (the packages at our store are 16 ounces, and so I just used the entire package - didn't make a difference in the recipe)
10 cups water
3/4 pound mushrooms, finely chopped
1 onion, finely chopped
2 teaspoons oil
Salt and pepper to taste
1 cup soy milk (I just used regular milk)
2 Tablespoons cornstarch
Cook noodles for 8 minutes until tender. Drain.
Meanwhile, preheat oven to 350 degrees. Saute mushrooms and onion with oil in a frying pan for 3 minutes. Add seasonings. Dissolve cornstarch in soy milk and add to sauteed mushrooms and onions. Simmer 2 minutes longer, stirring constantly.
In a lightly oiled baking pan, put a layer of 1/3 noodles followed by 1/3 mushroom/onion mixture. Repeat process two more times. Bake at 350 degrees for 45 minutes.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
12-ounce package eggless noodles (the packages at our store are 16 ounces, and so I just used the entire package - didn't make a difference in the recipe)
10 cups water
3/4 pound mushrooms, finely chopped
1 onion, finely chopped
2 teaspoons oil
Salt and pepper to taste
1 cup soy milk (I just used regular milk)
2 Tablespoons cornstarch
Cook noodles for 8 minutes until tender. Drain.
Meanwhile, preheat oven to 350 degrees. Saute mushrooms and onion with oil in a frying pan for 3 minutes. Add seasonings. Dissolve cornstarch in soy milk and add to sauteed mushrooms and onions. Simmer 2 minutes longer, stirring constantly.
In a lightly oiled baking pan, put a layer of 1/3 noodles followed by 1/3 mushroom/onion mixture. Repeat process two more times. Bake at 350 degrees for 45 minutes.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Monday, February 15, 2010
Stroganoff
This book has tidbits on the different types of vegetarian, and what kind of foods should in included, and what should be avoided in a vegetarian diet. Very educational. Most of the recipes are divided into 2 sections, one section is for doubling the recipe so you don't have to do the math yourself! The recipes that I made, and am including here, are for the least number of servings. This book also has wonderful pictures. A few recipes I've made from the book did not turn out as expected, so I didn't include them in the blog.
This is easy and delicious. This recipe serves 2. I used thick noodles.
1 3/4 tbsp unsalted butter
2 shallots, peeled and sliced
1 1/3 cup mushrooms, cleaned and sliced
1 1/2 tbsp all-purpose flour
2/3 cup veggie stock
1 1/2 tbsp brandy (I've also used water as a substitute)
1/3 cup heavy cream (I've used light cream instead)
1/2 tbsp Dijon mustard (any mustard will do)
2 tbsp fresh parsley, chopped
salt and pepper
Heat the butter in a large skillet or casserole dish until melted. Add the shallots and cook until they are soft. Add the mushrooms and cook, stirring from time to time, until tender. Sprinkle over the flour and cook, stirring, for 1 minute.
Add about a quarter of the stock, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring well to ensure that the mixture is smooth and thickened.
Simmer gently for 5 minutes, then stir in the brandy. Now add the cream and mustard, stirring to mix. Remove from the heat and sprinkle over the chopped parsley, season to taste and then serve.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
This is easy and delicious. This recipe serves 2. I used thick noodles.
1 3/4 tbsp unsalted butter
2 shallots, peeled and sliced
1 1/3 cup mushrooms, cleaned and sliced
1 1/2 tbsp all-purpose flour
2/3 cup veggie stock
1 1/2 tbsp brandy (I've also used water as a substitute)
1/3 cup heavy cream (I've used light cream instead)
1/2 tbsp Dijon mustard (any mustard will do)
2 tbsp fresh parsley, chopped
salt and pepper
Heat the butter in a large skillet or casserole dish until melted. Add the shallots and cook until they are soft. Add the mushrooms and cook, stirring from time to time, until tender. Sprinkle over the flour and cook, stirring, for 1 minute.
Add about a quarter of the stock, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring well to ensure that the mixture is smooth and thickened.
Simmer gently for 5 minutes, then stir in the brandy. Now add the cream and mustard, stirring to mix. Remove from the heat and sprinkle over the chopped parsley, season to taste and then serve.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Sunday, February 14, 2010
Romanian Mushroom Paprikash
I usually wouldn't have potatoes and pasta together, but this is delicious!
1 pound button mushrooms or larger mushrooms, quartered
1 onion, peeled and finely chopped
2 tablespoons oil
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon unbleached white flour
salt and pepper to taste
2 pounds white potatoes, peeled and chopped
1 pound elbow macaroni
Stir-fry mushrooms and onions with oil in a large frying pan over medium-high heat for 5 minutes. Add parsley, garlic, paprika, flour, salt and pepper to taste, and potatoes. Cover the ingredients with water and simmer 15 minutes in covered pan until potatoes are tender. Stir occasionally to prevent sticking.
Meanwhile, cook macaroni in water until tender. Drain and add to the mushroom/potato mixture. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
1 pound button mushrooms or larger mushrooms, quartered
1 onion, peeled and finely chopped
2 tablespoons oil
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon unbleached white flour
salt and pepper to taste
2 pounds white potatoes, peeled and chopped
1 pound elbow macaroni
Stir-fry mushrooms and onions with oil in a large frying pan over medium-high heat for 5 minutes. Add parsley, garlic, paprika, flour, salt and pepper to taste, and potatoes. Cover the ingredients with water and simmer 15 minutes in covered pan until potatoes are tender. Stir occasionally to prevent sticking.
Meanwhile, cook macaroni in water until tender. Drain and add to the mushroom/potato mixture. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Saturday, November 14, 2009
Pinwheel Pasta Bake
1 1/2 lb dried rotelle (pinwheels)
dash of olive oil
2 tbsp sunflower oil
1 clove of garlic, crushed
1/2 lb mushrooms, quartered
1/4 lb zucchini, chopped
3 tbsp chopped, fresh parsley
2/3 cup vegetable broth
2 1/4 cups grated mature Cheddar cheese
Bring a large saucepan of water to boil, and add the rotelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, and set aside.
Heat the sunflower oil in a large frying pan, and saute the garlic for 2 minutes. Add the mushrooms and zucchini, and cook, covered, for 5 minutes, or until softened.
Stir the chopped parsley and vegetable broth into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the rotelle, and stir in the grated cheese.
Preheat the oven to 400 degrees. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
dash of olive oil
2 tbsp sunflower oil
1 clove of garlic, crushed
1/2 lb mushrooms, quartered
1/4 lb zucchini, chopped
3 tbsp chopped, fresh parsley
2/3 cup vegetable broth
2 1/4 cups grated mature Cheddar cheese
Bring a large saucepan of water to boil, and add the rotelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, and set aside.
Heat the sunflower oil in a large frying pan, and saute the garlic for 2 minutes. Add the mushrooms and zucchini, and cook, covered, for 5 minutes, or until softened.
Stir the chopped parsley and vegetable broth into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the rotelle, and stir in the grated cheese.
Preheat the oven to 400 degrees. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
Tagliatelle with Mushrooms
I love making pasta dishes. Here are some of my favorites from one of my vegetarian pasta cookbooks.
1 lb tagliatelle
dash of olive oil
2 tbsp butter
1 clove of garlic, crushed
2 tbsp chopped, fresh parsley
1/2 lb button or cup mushrooms, sliced
salt and freshly ground black pepper
1 1/4 cups light cream
freshly grated Parmesan cheese, to serve
Can also use spaghetti or linguini.
Bring a large saucepan of water to boil, and add the tagliatelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Meanwhile, melt the butter in a large frying pan, and saute the garlic and chopped parsley for 2-3 minutes. Add the sliced mushrooms and cook for 5-8 minutes, or until softened and slightly browned.
Season the mushroom mixture with salt and freshly ground black pepper, then stir in the cream. Cook the sauce for 1-2 minutes, then stir in the tagliatelle. Continue to cook while stirring to coat the tagliatelle in the sauce. Serve with plenty of freshly grated Parmesan cheese.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
1 lb tagliatelle
dash of olive oil
2 tbsp butter
1 clove of garlic, crushed
2 tbsp chopped, fresh parsley
1/2 lb button or cup mushrooms, sliced
salt and freshly ground black pepper
1 1/4 cups light cream
freshly grated Parmesan cheese, to serve
Can also use spaghetti or linguini.
Bring a large saucepan of water to boil, and add the tagliatelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Meanwhile, melt the butter in a large frying pan, and saute the garlic and chopped parsley for 2-3 minutes. Add the sliced mushrooms and cook for 5-8 minutes, or until softened and slightly browned.
Season the mushroom mixture with salt and freshly ground black pepper, then stir in the cream. Cook the sauce for 1-2 minutes, then stir in the tagliatelle. Continue to cook while stirring to coat the tagliatelle in the sauce. Serve with plenty of freshly grated Parmesan cheese.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
Sunday, April 20, 2008
you know, I'm not as Passover Crazy as I could be.
You know those crazy Christmas ladies, who have a themed Christmas tree in every room of their house? And when they go on vacation, they go shopping for the sole purpose of buying a commemorative christmas ornament? I'm working on being that obsessed about Passover. I buy cookbooks if they have good passover friendly recipes, the more non traditional, the better. I start planning Seder and other Passover meals a month ahead of time. I'm always surprised how many Passover friendly (or one ingredient away from Passover friendly) recipes I find in my favorite French Cookbooks, The Book of French Provincial Cooking, by Hilaire Walden. Best cookbook purchase ever.
Sure, I don't observe Passover as much as I could (non-Passover friendly food gets shoved to the back of the pantry or fridge, or tossed in the freezer), but i'm happily food obessed. We shared cooking responsibilities with another family this year. They hosted the Seder, we brought the side dishes and one of three desserts. I got to cook on a flat top range for the first time.
With recipes below, or links to the recipes:
Marinated Mushrooms (Adapted from The Book of French Provincial Cooking)
Zucchini Gratin (Same Source as above)
Sweet Potatoes and Apples
Garlic Roasted Potatoes
and Forgotten Cookies for Dessert.
Marinated Mushrooms
1 onion, sliced very thin
l clove of garlic, minced
2 tbsp olive oil
1 tbsp coriander
1 cup red wine
1 lb button mushrooms, sliced if bigger than bite sized
2 large tomatoes, diced
salt & pepper
chopped parsley
bay leaf
Saute onion & garlic in oil for about 5 minutes. Stir in mushrooms, coriander, and tomatoes, salt and pepper and bay leaf. Pour wine over. Bring to a boil, then simmer 10 minutes. If you want the sauce thicker, removed mushrooms and onions with a slotted spoon, and simmer until it's at a thickness you want, then add mushrooms and onions back in. garnish with parsley. Can be served hot or at room temperature.
Zucchini Gratin
2 lbs zucchini, sliced
olive oil
1 can diced tomatoes
2 cloves garlic, minced
2 tbsp chopped basil or parsley
salt & pepper
½ cup matzah meal
¼ - ½ cup shredded greyere cheese
1 tbsp butter
put sliced zucchini in a colander with plenty of salt (it draws the moisture out). Leave for one hour, then rise zucchini well (rinse it again, there is a lot of salt there!) and dry with paper towels.
Preheat oven to 400. Heat oil in a heavy skillet over medium high heat, and saute zuchini until they begin to brown. You want them browned, not mushy. Remove zucchini with a slotted spoon and set aside. Add tomatoes, garlic, basil or parsley, and salt & pepper to skillet. Bring to a boil, then simmer till it thickens a bit. Stir the zucchini back in, then pour it all into a baking dish. Mix the matzah meal and cheese in a bowl, and sprinkle that on top. Cut the butter up, and dot the top of the gratin with it. Bake at 400 for 30 minutes.
Stay tuned for more Passover goodness, including Matzah ball soup (I made the best soup of my life the other night. I need to figure out what the heck I did!), Turkey and Leek Fritters, more Rattatoullie, Sweet potatoes with pears, and some other stuff. It's all good.
. . .sadly not much on the book front. I got Michael Moorcock's The Dreamcatchers Daughter from the library, and I've been staring at it for a week, unable to pick it up. If you've been following this blog, you know of my growing obsession with Michael Moorcock, so why can't I pick this thing up? The dust jacket summary mentions something about historical World War II characters (maybe one of them is an Eternal Hero?). . And you know what? I'm just not ready for my Elric fantasy world to be tainted by the contemporary. I want Elric to stay in the beautiful, surreal, idealistic fantasy world he belongs in. Sigh.
Hal Duncan's Vellum also made it into the library bag. I tried reading this book last summer, and I couldn't get into it. Too weird, even for me. So i'll give it another try. And i'm sure next year, i'll pick up The Dreamcatcher's Daughter, and just go nuts for it.
Finished Steven Brust's Book of Jhereg. Excellent book. Now I just need to find time to write a review.
Sure, I don't observe Passover as much as I could (non-Passover friendly food gets shoved to the back of the pantry or fridge, or tossed in the freezer), but i'm happily food obessed. We shared cooking responsibilities with another family this year. They hosted the Seder, we brought the side dishes and one of three desserts. I got to cook on a flat top range for the first time.
With recipes below, or links to the recipes:
Marinated Mushrooms (Adapted from The Book of French Provincial Cooking)
Zucchini Gratin (Same Source as above)
Sweet Potatoes and Apples
Garlic Roasted Potatoes
and Forgotten Cookies for Dessert.
Marinated Mushrooms
1 onion, sliced very thin
l clove of garlic, minced
2 tbsp olive oil
1 tbsp coriander
1 cup red wine
1 lb button mushrooms, sliced if bigger than bite sized
2 large tomatoes, diced
salt & pepper
chopped parsley
bay leaf
Saute onion & garlic in oil for about 5 minutes. Stir in mushrooms, coriander, and tomatoes, salt and pepper and bay leaf. Pour wine over. Bring to a boil, then simmer 10 minutes. If you want the sauce thicker, removed mushrooms and onions with a slotted spoon, and simmer until it's at a thickness you want, then add mushrooms and onions back in. garnish with parsley. Can be served hot or at room temperature.
Zucchini Gratin
2 lbs zucchini, sliced
olive oil
1 can diced tomatoes
2 cloves garlic, minced
2 tbsp chopped basil or parsley
salt & pepper
½ cup matzah meal
¼ - ½ cup shredded greyere cheese
1 tbsp butter
put sliced zucchini in a colander with plenty of salt (it draws the moisture out). Leave for one hour, then rise zucchini well (rinse it again, there is a lot of salt there!) and dry with paper towels.
Preheat oven to 400. Heat oil in a heavy skillet over medium high heat, and saute zuchini until they begin to brown. You want them browned, not mushy. Remove zucchini with a slotted spoon and set aside. Add tomatoes, garlic, basil or parsley, and salt & pepper to skillet. Bring to a boil, then simmer till it thickens a bit. Stir the zucchini back in, then pour it all into a baking dish. Mix the matzah meal and cheese in a bowl, and sprinkle that on top. Cut the butter up, and dot the top of the gratin with it. Bake at 400 for 30 minutes.
Stay tuned for more Passover goodness, including Matzah ball soup (I made the best soup of my life the other night. I need to figure out what the heck I did!), Turkey and Leek Fritters, more Rattatoullie, Sweet potatoes with pears, and some other stuff. It's all good.
. . .sadly not much on the book front. I got Michael Moorcock's The Dreamcatchers Daughter from the library, and I've been staring at it for a week, unable to pick it up. If you've been following this blog, you know of my growing obsession with Michael Moorcock, so why can't I pick this thing up? The dust jacket summary mentions something about historical World War II characters (maybe one of them is an Eternal Hero?). . And you know what? I'm just not ready for my Elric fantasy world to be tainted by the contemporary. I want Elric to stay in the beautiful, surreal, idealistic fantasy world he belongs in. Sigh.
Hal Duncan's Vellum also made it into the library bag. I tried reading this book last summer, and I couldn't get into it. Too weird, even for me. So i'll give it another try. And i'm sure next year, i'll pick up The Dreamcatcher's Daughter, and just go nuts for it.
Finished Steven Brust's Book of Jhereg. Excellent book. Now I just need to find time to write a review.
Subscribe to:
Posts (Atom)