(recipe from Cook Your Way to the Life You Want by Christina Pirello)
Filling
2 tsp. oil
2 to 3 leeks, split lengthwise, rinsed well, and thinly sliced
Soy sauce
1 small butternut squash, peeled, seeded, and diced
1 cup cooked chestnuts, coarsely minced
3 Tbsp. plain almond milk
About 1/4 cup coarsely minced walnuts, pan toasted, for garnish
Walnut Pastry
1 1/2 cups whole wheat pastry flour
Pinch sea salt
1/2 cup walnuts, finely minced
1/4 cup walnut or corn oil
About 4 Tbsp. water
Make the filling: Heat oil in a deep skillet over medium heat. Add leeks and a dash of soy sauce; saute until limp, about 5 minutes. Add squash and a dash of soy sauce; saute, stirring, until mixed in with leeks and shiny with oil. Stir in chestnuts and milk, and season lightly with soy sauce. Cover, and simmer over low heat until squash is soft, about 15 minutes. Remove cover, and simmer until sauce reduces and thickens.
Make the pastry: Meanwhile, preheat oven to 350F. Oil a rectangular tart pan with a removable bottom. Combine flour, salt, and walnuts in a medium bowl. With a fork or pastry cutter, cut in oil until it is the texture of wet sand. Slowly mix in water until dough gathers into a firm ball. Roll dough between 2 sheets of parchment to create a rectangle that is about 1 inch larger than the pan. Transfer rectangle to the pan and press, without stretching, to fit into crevices of pan. Trim away excess crust flush with top rim. Pierce in several places with a fork. Fit a piece of foil over crust, pressing for a firm fit. Fill crust with dried beans or pie weights to prevent crust from bubbling. Bake 17 minutes. Remove from oven, lift foil and beans (you may reuse the beans for pie weights), and allow crust to cool.
To assemble: Spoon filling evenly into cooled pastry. Garnish with toasted walnuts, and let stand about 15 minutes before slicing.
(Note: I used a frozen pie crust! I just baked the crust a bit, filled it with the filling, and baked more following directions on package. Super tasty! The chestnuts, leeks, and squash are delicious!)
Showing posts with label leeks. Show all posts
Showing posts with label leeks. Show all posts
Thursday, January 31, 2019
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.)
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.)
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!)
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!)
Wednesday, February 28, 2018
Julie Wilson's Wild Rice and Mushroom Soup
(recipe modified from The New York Times Cook Book via a newspaper clipping)
1 cup (about 1 1/2 oz.) dried mushrooms such as shitake, morels, chanterelles or oyster mushrooms
5 cups hot water
2 Tbsp. butter (I used coconut oil)
1/2 cup wild rice
Salt to taste
1 1/2 Tbsp. olive oil
1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup finely chopped leeks
2 1/2 Tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
Fresh ground pepper to taste
1/4 tsp. Tabasco sauce
1 cup half-and-half (I used canned coconut milk)
3 oz. fresh mushrooms
Juice of 1/2 lemon
1 tsp. dry sherry
1 tsp. finely chopped thyme leaves, or 1/2 tsp. dried
1/4 cup finely chopped parsley
Put the dried mushrooms in a mixing bowl and add 4 cups of the water. Let soak 20 minutes or longer. Drain but reserve the soaking liquid.
Squeeze the drained mushrooms and run under cold water to remove any soil or sand. Squeeze dry. Trim off any rough stems. Chop coarsely. Set aside.
Line a mixing bowl with a sieve. Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it. Set aside.
Meanwhile, bring the remaining 1 cup of water to a boil in a small heavy saucepan and add 1 Tbsp. of the butter and the wild rice. Add salt and cover closely. When the water returns to the boil, simmer about 50 minutes, or until the rice "blossoms" and the water is absorbed. Add a little more water if necessary as the rice cooks.
Meanwhile, heat the oil in a soup pot and add the onions, garlic, and leeks. Cook, stirring often, until the onions are softened. Add the chopped soaked mushrooms and sprinkle with flour. Cook over low heat, stirring often, about 4 minutes. Add the white wine, vegetable stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked. Bring to the boil. Simmer uncovered over low heat about 1 hour. There should be 5 or 6 cups of soup.
Strain the soup, reserving both the liquid and the solids. Ladle the solids, a little at a time, into a food processor and blend thoroughly. Return the soup to the pot; add the reserved liquid and half-and-half.
Meanwhile, cut the fresh mushrooms into thin slices. There should be about 1 1/2 cups.
Heat the remaining Tbsp. of butter in a small skillet and add the sliced fresh mushrooms. Sprinkle with lemon juice and cook, stirring, about 1 minute. Sprinkle with sherry.
Add the sliced mushrooms and wild rice to the soup and bring to the boil. Add salt and pepper. Sprinkle with thyme and parsley. Serve hot in hot soup bowls.
(This is the soup my father makes every year for Christmas. It is elegant. I made it this year, and tried a vegan adaptation with the coconut milk, which turned out pretty good. A few modifications: 1. I strained my mushroom soaking liquid thorough a coffee french press. 2. I blended the solids and the liquid together in a Vitamix. (My dad says he doesn't blend his.) 3. I used dried thyme, and added it earlier, before simmering the soup.)
1 cup (about 1 1/2 oz.) dried mushrooms such as shitake, morels, chanterelles or oyster mushrooms
5 cups hot water
2 Tbsp. butter (I used coconut oil)
1/2 cup wild rice
Salt to taste
1 1/2 Tbsp. olive oil
1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup finely chopped leeks
2 1/2 Tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
Fresh ground pepper to taste
1/4 tsp. Tabasco sauce
1 cup half-and-half (I used canned coconut milk)
3 oz. fresh mushrooms
Juice of 1/2 lemon
1 tsp. dry sherry
1 tsp. finely chopped thyme leaves, or 1/2 tsp. dried
1/4 cup finely chopped parsley
Put the dried mushrooms in a mixing bowl and add 4 cups of the water. Let soak 20 minutes or longer. Drain but reserve the soaking liquid.
Squeeze the drained mushrooms and run under cold water to remove any soil or sand. Squeeze dry. Trim off any rough stems. Chop coarsely. Set aside.
Line a mixing bowl with a sieve. Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it. Set aside.
Meanwhile, bring the remaining 1 cup of water to a boil in a small heavy saucepan and add 1 Tbsp. of the butter and the wild rice. Add salt and cover closely. When the water returns to the boil, simmer about 50 minutes, or until the rice "blossoms" and the water is absorbed. Add a little more water if necessary as the rice cooks.
Meanwhile, heat the oil in a soup pot and add the onions, garlic, and leeks. Cook, stirring often, until the onions are softened. Add the chopped soaked mushrooms and sprinkle with flour. Cook over low heat, stirring often, about 4 minutes. Add the white wine, vegetable stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked. Bring to the boil. Simmer uncovered over low heat about 1 hour. There should be 5 or 6 cups of soup.
Strain the soup, reserving both the liquid and the solids. Ladle the solids, a little at a time, into a food processor and blend thoroughly. Return the soup to the pot; add the reserved liquid and half-and-half.
Meanwhile, cut the fresh mushrooms into thin slices. There should be about 1 1/2 cups.
Heat the remaining Tbsp. of butter in a small skillet and add the sliced fresh mushrooms. Sprinkle with lemon juice and cook, stirring, about 1 minute. Sprinkle with sherry.
Add the sliced mushrooms and wild rice to the soup and bring to the boil. Add salt and pepper. Sprinkle with thyme and parsley. Serve hot in hot soup bowls.
(This is the soup my father makes every year for Christmas. It is elegant. I made it this year, and tried a vegan adaptation with the coconut milk, which turned out pretty good. A few modifications: 1. I strained my mushroom soaking liquid thorough a coffee french press. 2. I blended the solids and the liquid together in a Vitamix. (My dad says he doesn't blend his.) 3. I used dried thyme, and added it earlier, before simmering the soup.)
Thursday, November 3, 2016
Wild Rice with Butternut Squash, Leeks, and Corn
(recipe from Bon Appetit magazine)
1 1/2 cups wild rice
2 tsp. coarse salt
3 cups butternut squash, peeled and cut into 1/2-inch cubes (from 1 1/2 lb. squash)
3 Tbsp. olive oil
6 Tbsp. butter, divided (I used coconut oil)
1 1/2 cups leeks, finely chopped
1 1/2 cups frozen white corn kernels, thawed
1 Tbsp. chopped fresh parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 tsp. coarse salt to boil in a large saucepan. Add rice; bring to a boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on a rimmed baking sheet to cool. Transfer to bowl.
Preheat oven to 350F. Oil a rimmed baking sheet. Toss squash cubes and 3 Tbsp. oil in a medium bowl. Spread squash in a single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool.
Melt 4 Tbsp. butter in a large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 Tbsp. butter and parsley. Season with salt and pepper. Transfer to a bowl and serve.
1 1/2 cups wild rice
2 tsp. coarse salt
3 cups butternut squash, peeled and cut into 1/2-inch cubes (from 1 1/2 lb. squash)
3 Tbsp. olive oil
6 Tbsp. butter, divided (I used coconut oil)
1 1/2 cups leeks, finely chopped
1 1/2 cups frozen white corn kernels, thawed
1 Tbsp. chopped fresh parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 tsp. coarse salt to boil in a large saucepan. Add rice; bring to a boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on a rimmed baking sheet to cool. Transfer to bowl.
Preheat oven to 350F. Oil a rimmed baking sheet. Toss squash cubes and 3 Tbsp. oil in a medium bowl. Spread squash in a single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool.
Melt 4 Tbsp. butter in a large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 Tbsp. butter and parsley. Season with salt and pepper. Transfer to a bowl and serve.
Wednesday, October 28, 2015
Roasted Hubbard Squash Soup with Hazelnuts & Chives
(recipe from Fine Cooking magazine)
3 Tbsp. olive oil
3 large cloves garlic, peeled
1 Tbsp. coriander seeds
1 1/2 tsp. fennel seeds
1 1/2 tsp. dried sage
1 small (5 1/2-6 lbs.) Hubbard squash, halved lengthwise and seeded
2 Tbsp. unsalted butter (I used coconut oil)
1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
2 medium carrots, peeled and cut into small dice
Kosher salt
5 cups vegetable broth
1 bay leaf
2 tsp. fresh lemon juice
Freshly ground black pepper
1/2 cup hazelnuts, toasted, skinned, and chopped
2 Tbsp. thinly sliced chives
Several small pinches Espelette pepper or cayenne
Position a rack in the center of the oven and heat the oven to 400F. Line a heavy-duty rimmed baking sheet with parchment.
In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste. Rub the spice mixture on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour.
Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind - you'll need about 5 cups.
Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes. Add the squash, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup's flavor.
Remove the bay leaf and allow the soup to cool slightly. Puree the soup in batches in a blender. Return the soup to the pot and add the lemon juice. Season to taste with salt and pepper. Garnish with the chopped hazelnuts, chives, and Espelette or cayenne pepper.
(Nice flavor. The recipe is a bit involved, and I followed all of the steps, but I wonder if the grinding of the spices to rub on the roasting squash is necessary - perhaps just add the spices into the soup along with the broth? Also, the hazelnuts add an interesting element, but I think could just as well be left out, as they are only garnish.)
3 Tbsp. olive oil
3 large cloves garlic, peeled
1 Tbsp. coriander seeds
1 1/2 tsp. fennel seeds
1 1/2 tsp. dried sage
1 small (5 1/2-6 lbs.) Hubbard squash, halved lengthwise and seeded
2 Tbsp. unsalted butter (I used coconut oil)
1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
2 medium carrots, peeled and cut into small dice
Kosher salt
5 cups vegetable broth
1 bay leaf
2 tsp. fresh lemon juice
Freshly ground black pepper
1/2 cup hazelnuts, toasted, skinned, and chopped
2 Tbsp. thinly sliced chives
Several small pinches Espelette pepper or cayenne
Position a rack in the center of the oven and heat the oven to 400F. Line a heavy-duty rimmed baking sheet with parchment.
In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste. Rub the spice mixture on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour.
Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind - you'll need about 5 cups.
Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes. Add the squash, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup's flavor.
Remove the bay leaf and allow the soup to cool slightly. Puree the soup in batches in a blender. Return the soup to the pot and add the lemon juice. Season to taste with salt and pepper. Garnish with the chopped hazelnuts, chives, and Espelette or cayenne pepper.
(Nice flavor. The recipe is a bit involved, and I followed all of the steps, but I wonder if the grinding of the spices to rub on the roasting squash is necessary - perhaps just add the spices into the soup along with the broth? Also, the hazelnuts add an interesting element, but I think could just as well be left out, as they are only garnish.)
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