Recipe: Recipes Using Vegetables (8)

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Vegetable Recipes - 2000-10-19 (8)

Hub-UK (08:42:34) :

Hub Tomatoes la Creme
This is a fabulous side dish for eating with anything grilled or barbecued whether it is fish or meat. It is very easy to prepare and can be prepared in advance and re-warmed or prepared and eaten straight away. All ingredients can be varied according to taste. The recipe is for 3 portions (or 2 if you really like it).

1 Tin Italian Chopped Tomatoes
1/4 pt Double cream or Creme Fraiche
2 teaspoons (4 cloves) crushed garlic
1 Medium onion
Tsp of Herbes de Provence (or Oregano, etc.)
Good pinch sea salt
Black pepper

Chop onion finely and fry until tender in olive oil. Add crushed garlic and fry for another minute. Add chopped tomatoes, bring to the boil and simmer for 10 minutes.

Add double cream and stir.

As a variation you can add some mushrooms - put these in with the onions. You can cook this dish in advance or just before you want to use it

Serves 3.

This recipe comes from www.hub-uk.co.uk

Hub-UK (08:31:44) :

Potatoes Hub-Dauphinoise
This is one of the great potato dishes. It is easy to prepare and can be prepared in advance and warmed in the microwave. All ingredients can be varied according to taste

4 medium potatoes, peeled and thinly sliced
1 pt whipping cream
2 teaspoons (4 cloves) crushed garlic
Small bunch chives
0.1kg grated Gruy re cheese (to cover top of dish)
1/2 teaspoon sea salt
Black pepper
Cayenne pepper

Pour cream into saucepan. Add garlic and chopped chives and bring to the boil. Simmer for 5 minutes.

Peel and thinly slice potatoes. Place in a buttered rectangular ovenproof dish. Pour the cream mixture over the potatoes. Sprinkle with sea salt, black pepper and cayenne pepper.

Bake uncovered, for 50 to 60 minutes at 200 centigrade, or until the potatoes are tender and most of the cream is absorbed. Sprinkle with grated cheese during the last 5 minutes of cooking.

Serves 4.

from www.hub-uk.co.uk

Hub-UK (08:28:03) :

Mushroom PAte
This weeks recipe is a wonderful way of making use of all those different mushrooms that are now becoming available in the UK supermarkets. It is basically vegetarian in nature but for the true vegan the cream, eggs and butter may me substituted with extra breadcrumbs to bind and should be just chilled and not cooked in the oven. Which ever way it is a wonderful dish that I am sure you will all enjoy.

It initially looks long winded but as you read through the recipe you will see just how easy and quick it can be made

Vegetable broth 300ml
Dried porcine mushrooms 200ml
Extra virgin olive oil 100ml
Chopped shallots 100gm
Garlic cloves (crushed) 2pc
Dry sherry 50ml
Shiitake caps (sliced) 300gm
Oyster mushroom caps (sliced) 300gm
Cream 200ml
Eggs 4 pc
Ground almonds (toasted) 50ml
Chopped thyme 2tsp
Chopped parsley 50ml
Fresh breadcrumbs 50gm
Lemon juice 1 1/2 tbs
Salt 2tsp
Fresh ground pepper 1/2 tsp
Unsalted butter 2tbs
Olive oil 1tbs
Fresh oyster mushroom caps (quartered) 1cup
Fresh shiitake mushroom caps (quartered) 1cup
Whole almonds, toasted and chopped coarse 3/4 cup

Method
To make pate

Oil a 3 litre terrine, line with lightly oiled greaseproof paper. Preheat oven to 170 C
In a small saucepan bring broth to a boil and remove pan from heat. Soak porcine in hot broth 30 minutes, or until softened
Remove porcine, squeezing out excess liquid, and reserve soaking liquid. Rinse porcine to remove any grit and pat dry. Chop porcine and put in a large bowl
Strain reserved soaking liquid through a fine sieve lined with a coffee filter or dampened paper towel into another small saucepan
Simmer soaking liquid over moderate heat until reduced to about 1/4 cup and return to bowl with porcine, set aside
In a large non-stick skillet heat 2 tablespoons olive oil over a moderate heat cook shallot and garlic, stirring, until softened, add sherry
Transfer shallot mixture to a blender.
In the skillet heat 2 tablespoons of the oil over moderately high heat and saut shiitake and oyster mushrooms in batches
Place all these ingredients into a blender, add cream, eggs and almonds to mixture in blender and pur e about 1 minute, or until very smooth
Add this pur e to porcine mixture and stir in remaining p t ingredients until combined well. Pour mixture into terrine and cover with foil
Place in a bain marie and bake in middle of oven for approximately 70 minutes
Remove from oven and chill p t in the terrine, covered for at least 6 hours (preferably over night)
Bring p t to room temperature before carefully un-moulding: run a thin knife around edge of terrine and dip terrine into a bowl of hot water for 5 - 10 seconds. Invert a large plate over terrine and invert p t onto plate
To make topping

In a large skillet heat butter and oil over moderately high heat until foam subsides and saut mushrooms and almonds, stirring, until mushrooms are tender.
Transfer mixture to a heatproof bowl and cool. Add parsley and season with salt and pepper, tossing to combine.
Mound topping on top of p t
Chef's Note:
Serve with a fresh tomato coulis and toast, melba toast, crackers, biscuits or a variety of breads.

When cooking with normal white button style mushrooms: soup, stuffings, etc try adding a few drops of angastura bitters to the final product when seasoning, you will be surprised how it enhances the flavour of the mushrooms!

From the Tallyrand section on www.hub-uk.co.uk

KellyWA (09:47:02) :

Creamy Root Vegetable Soup with Oats

cut old-fashioned rolled oats
teaspoon dried rosemary, crumbled
3 small parsnips, peeled and cut into -inch cubes
3 large carrots, peeled and cut into -inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
medium rutabaga, peeled and cut into -inch cubes
2 teaspoons sea salt

Bring 1-1/4 cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from the heat and cool.. Puree in a food processor or blender with the rosemary until smooth and creamy, about 30 seconds. Set aside.

Place 4-1/2 cups cold water, the parsnips, carrots, turnips and rutabaga in a large pot and bring to boil. Reduce the heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes.

Stir in the pureed oatmeal and salt. Serve

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]

KellyWA (09:46:32) :

Butternut-Black Bean Soup

8 to 10 servings

2 cups black beans, sorted, rinsed well, and drained
2 tablespoons canola or corn oil
1 medium onion, chopped
2 teaspoons sea salt
4 garlic cloves, minced
2 large butternut squash (2 to 2-1/2 pounds each) peeled and cut into to 1-inch cubes (5 to 6 cups)
2 teaspoons tamari
Freshly milled black pepper
Sour cream (optional)
Chopped fresh cilantro (optional)

Place the beans in a pot with enough cold water to cover by a few inches and bring to a boil. Boil for 3 to 5 minutes. Remove from the heat, cover, and let stand for 1 hour. (Alternately, if you have the time and foresight, you can soak the beans at room temperature for at least four hours or overnight.) Rinse the beans thoroughly.

Heat the oil in a large pot over medium-high heat. Add the onion and salt and saut , stirring occasionally, until the onion is almost translucent, about five minutes. Add the garlic and sauce until the onion is very soft, about five minutes more.

Stir in 7 cups water, the squash, the beans and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the beans are tender, but not mushy, about 1 hour.

Remove 1 cup of the beans and vegetables and at least 1 cup of the broth and puree in a blender or food processor. Return the puree to the pot. (If you want thicker soup, puree more of the beans and vegetables.) Add the tamari and pepper to taste and simmer for five minutes more.

Divide the soup among individual bowls, garnish each with a dollop of sour cream and a sprinkling of cilantro, if desired. Serve.

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]

KellyWA (09:46:03) :

Chipotle Paste

8 whole dried chipotle peppers or 1 tablespoon plus 1-1/2 tsp ground chipotle
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon dried oregano, crumbled
2 pinches ground cloves.

If using whole chipotles, place them in a small saucepan with just enough water to cover. Bring to a boil and boil for 30 minutes, adding more water if the saucepan threatens to dry out. Reserve the cooking liquid. (If there is non left, place 2 tablespoons hot water in the pan and swirl it to pick up the chipotle essence.) Remove and discard the stems from the chipotles. Place the chipotles and 2 tablespoons of the cooking liquid, the lemon juice, cinnamon, chili powder, oregano, and cloves in a food processor or blender. Puree, scraping down the sides, until smooth and creamy, 3 to 5 minutes.

If using ground chipotles, stir all the ingredients together in a small bowl with 2 tablespoons water to form a paste.

Refrigerate the paste in an airtight container. It will keep for at least one month.

Note: Chipotle Paste is a marvelous way to perk up a dish with a spicy, smoky flavor. A little goes a long way.

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]

KellyWA (09:45:36) :

Spaghetti with Chipotle and Garlic

4 to 6 servings

1 pound spaghetti
sea salt
cup olive oil
4 medium tomatoes, seeded and coarsely chopped
10 garlic cloves, minced
1-2 tablespoons Chipotle Paste
freshly grated Parmesan or Asiago cheese (optional)

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 9 minutes. Drain well.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the tomatoes and 1 teaspoon salt and saut , stirring occasionally, until the tomatoes begin to disintegrate, 4 to 5 minutes.

Add the garlic and chipotle paste and saut , stirring occasionally, for 4 to 5 minutes more. Taste and correct the seasonings. Toss the sauce with the pasta and serve with the cheese, if desired.

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]

KellyWA (09:44:53) :

Red Potato Salad with Asparagus and Artichoke Hearts

3 pounds red potatoes (15 or 16 small or 8 or 9 large [3"} potatoes)

1 pound fresh asparagus, 1 inch trimmed off the base and, if the stalks are thicker than a pencil, peeled.

4-1/2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1-1/2 teaspoons honey

teaspoon sea salt, plus more to taste

6 tablespoons extra-virgin olive oil

1 14-ounce can whole artichoke hearts, drained, each heard cut vertically into eighths

3 ounces blue cheese (about cup) or more to taste, crumbled (optional)

2 tablespoons chopped fresh dill

Freshly milled black pepper

Fresh arugula or spinach (optional)

Place the potatoes in a large pot with enough water to cover and bring to a boil. Reduce the heat to low, cover, and simmer until they can be pierced with a fork, 15 to 12 minutes for small potatoes or 25 to 30 minutes for larger ones. Drain and let cool for a few minutes. Cut the potatoes into bite-size pieces and place in a large bowl.

Steam the asparagus until tender but not soggy, just until a knife can pierce the thick part of the stalk, 8 to 12 minutes. Immediately remove from the steam and transfer to a cutting board to cool. Slice into 1-inch lengths and add to the potatoes.

Whisk together the vinegar, mustard, honey, and salt in a small bowl. Drizzle in the olive oil, whisking until well blended and creams. Add the artichoke and dressing to the potatoes and toss lightly.

Add the blue cheese (if using), dill, and pepper to taste. Toss lightly, taste and adjust seasoning with more salt, pepper, and/or blue cheese to taste.

Refrigerate until serving time. Serve on a bed of arugula or spinach, if desired.

VARIATION ~~ No-Frills, Red Potato Salad.
Omit the asparagus, artichoke hearts and blue cheese. The dill can be omitted, too, though I prefer to use it. Add medium red onion, diced, and one large celery rib, diced.

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]