Friday, October 19, 2018

Squash with Olive Oil and Garlic

(recipe from Maine magazine)

1 whole buttercup squash
1 head of garlic
Olive oil
Kosher salt and fresh ground pepper, to taste

Preheat the oven to 350F.

Place the whole buttercup squash on a cookie sheet.  Take the head of garlic, cut the top tips off, and place on a piece of aluminum foil.  Drizzle olive oil on top,  Wrap the foil around the head of garlic and put it on the cookie sheet.  Place squash and the garlic in the oven.

In 30 minutes or so, take the garlic out, if soft.  In an hour, take the squash out, if very soft.  Prick with a metal skewer to test.  Cut the squash in half, remove the seeds, and put the soft flesh in a bowl.  Add the roasted cloves of garlic to the squash, along with a little olive oil, and mash until the consistency is uniform.  Add salt and pepper to taste.

Tuesday, October 16, 2018

Shitake, Leek & Arugula Salad

(recipe from a magazine, not sure which one)

1/2 lb. shitake mushrooms, stemmed and sliced 1/4-inch thick
1 medium leek, white and light green parts only, halved lengthwise and sliced 1/8-inch thick
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 lemon
3 lightly packed cups baby arugula

Position a rack in the center of the oven and heat the oven to 450F.

In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

On a small baking sheet, scatter the mushrooms and leeks in a single layer.  Roast until the vegetables are tender, about 15 minutes. 

Combine the arugula and roasted vegetables in a large bowl.  Squeeze about 1 Tbsp. juice from the lemon onto the vegetables and toss to combine.  Season to taste.

(For a convenient dinner, roast some 6 oz. salmon fillets along with the vegetables on the baking sheet.  Serve together.)

Dijon Vinaigrette Potato Salad

(recipe from Whole Foods Market)

3 lbs. medium Yukon Gold potatoes, whole (each about 3 inches in diameter)
1/2 cup olive oil
3 Tbs. white wine vinegar
2 tsp. coarse-grained Dijon mustard
1 Tbsp. caper liquid from the jar
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh chives, finely chopped
1/3 cup flat-leaf parsley, chopped
3 Tbsp. fresh tarragon, minced
2 Tbsp. capers, drained

Place the potatoes in a large pot and add enough water to cover them by 2 inches.  Bring the water to a boil and cook the potatoes until tender, about 15 minutes.  Drain the potatoes and let cool.

Whisk together the olive oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a small bowl until blended.  Set aside.

Cut the cooked potatoes into bite-size pieces.  Place the potatoes in a large bowl.  Add the chives, parsley, tarragon and capers.  Pour the dressing over the potato mixture and gently toss to coat.  Serve at room temperature.


Friday, October 12, 2018

Fall Mushroom Soup with Savory Herbs

(recipe adapted from Edible Maine magazine)

5 Tbsp. olive oil, divided
2 yellow sweet onions, diced
Kosher salt
3 leeks, cut into thin rounds
1 1/2 lbs. button or cremini mushrooms, cleaned and sliced
1/4 cup sherry
4 cups vegetable broth
Fresh ground pepper
1/2 lb. maitake mushrooms (or any fancy mushroom blend), cleaned and cut bite-sized
3 sprigs oregano (or similar amount dried)
3 sprigs thyme, leaves picked from stems (or similar amount dried)
3 sprigs rosemary, leaves picked from stems (or similar amount dried)
1 cup unsweetened plain almond milk

In a medium, heavy-bottomed soup pot with a cover, warm 3 Tbsp. olive oil over medium-low heat.  Add the onions and a big pinch of salt and give a stir.  Cover.  Let cook for 5 minutes.  Add the leeks and let cook for another 10 minutes.  Add the button mushrooms and another pinch of salt and let cook for 10 minutes, checking periodically to make sure that nothing is browning.  All the vegetables should be sweating in their own natural juice.  Add the sherry and turn up the heat to medium-high.  Let boil for 2 to 3 minutes until the alcohol is cooked off.  Add the vegetable broth.  Bring to a simmer and let cook for another 5 minutes.  Turn off the heat.  Put half of the mixture into a blender and blend to a slightly coarse texture.  Return to the pot and season with salt and pepper.

In a medium sauté pan, melt remaining 2 Tbsp. olive oil over medium heat.  Add the maitake mushrooms, herbs, and salt to taste.  Sauté until tender.

Add the sautéed mushrooms and herbs to the soup pot with the almond milk.  Stir and warm.

(I added a bunch of fresh chopped tarragon to the soup as well because I had on hand.  Sautéed it with the mushrooms, and instead just added the other dried herbs directly to the soup with the broth.  Was delicious!)


Sunday, September 23, 2018

Roasted Cherry Tomato Clafoutis

(recipe from Whole Living magazine)

1 1/2 lbs. cherry tomatoes
2 cloves garlic, sliced
2 Tbsp. olive oil
2 Tbsp. fresh thyme (I used less, dried)
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 oz. grated Manchego cheese
5 basil leaves, torn into pieces
1 Tbsp. chopped fresh parsley

Heat oven to 400F.  On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper.  Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep)  baking dish and let cool slightly.  Decrease oven temperature to 350F.

In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 tsp. salt, and herbs.  Pour mixture over slightly cooled tomatoes.

Bake until top is golden brown and edges are puffed, 35 to 40 minutes.  Serve warm or at room temperature.





Quinoa and Bean Summer Salad

(recipe from The Kinfolk Table by Nathan Williams)

1 cup quinoa
2 Tbsp. olive oil
Sea salt
2 cups water
One 16-oz. can black beans, rinsed and drained
One 16-oz. can chickpeas, rinsed and drained
1 red bell pepper, ribs and seeds removed, chopped
1 cucumber, seeded and cut into 1/4-inch dice
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
Freshly ground black pepper

Rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear.  Heat 1 Tbsp. of the olive oil in a medium saucepan over medium-high heat until shimmering.  Add the quinoa and 1/2 tsp. salt and cook, stirring, for about 5 minutes or until beginning to dry and turn golden.  Add the water and bring to a boil.  Reduce the heat to medium and simmer for about 10 minutes.  Reduce the heat to low, cover, and cook for about 15 minutes, until all of the water has been absorbed and the quinoa is tender.  Fluff the quinoa with a fork and transfer to a salad bowl.  Cool completely.

Add the black beans, chickpeas, bell pepper, cucumber, vinegar, lemon juice, and remaining 1 Tbsp. olive oil and toss to combine.  Season with salt and pepper to taste and serve.




Cauliflower Sautéed with Peaches and Cardamom

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

4 cups chopped cauliflower
2 medium shallots, slivered
1/4 tsp. salt
3/4 lb. peaches (2 medium)
1/2 tsp. ground cardamom
Several grinds black pepper
2 Tbsp. minced fresh parsley leaves

Combine the cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet.  Cover and cook over medium heat 7-10 minutes, until the cauliflower is barely fork-tender.

Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.

When the cauliflower is barely tender, stir in the peaches and sprinkle the cardamom and pepper evenly over the contents of the skillet.  Cook, stirring gently but frequently, for 3 minutes or so, until the peaches are heated through.  Toss with the parsley in a bowl and serve hot or at room temperature.

(Really good and interesting.  I took an old vegan cookbook - so old it didn't have any recipes with kale! - and cooked my way through the whole of it.  Many recipes were so-so, but there have been a few stunners like this one, truly odd and delightful.)