Tag Archives: Vegetarian

Year Round

Fresh Herb Kuku

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Tons of herbs create a delicious flavor and a vivid green color.
40 to 60 pieces, depending on how you cut it.
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6 to 8 eggs

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ground cumin

3 cloves garlic

1 bunch scallions

2 bunches fresh parsley

2 bunches fresh cilantro

2 bunches fresh dill

1 TBL dried fenugreek leaves

1 TBL flour

2-3 TBL olive oil

1 cup full-fat yogurt or labneh

1-2 tsp dried mint

1/2 tsp dried rose petals

lavash bread (quantity varies according to size of pieces)

Preheat oven to 400º F. Wash and dry the following fresh herbs.

  • 1 bunch scallions
  • 2 bunches fresh parsley
  • 2 bunches fresh cilantro
  • 2 bunches fresh dill

For the parsley, discard the stems and keep the leaves. For the cilantro, trim away the bottom part of the bunches, keeping the remaining stems. For the dill, remove the very thickest stems. For each herb, place separately in food processor and operate until it is finely chopped. You should have about one cup of each herb. As you finish each batch, add it to a large mixing bowl. Add

  • 1 TBL dried fenugreek leaves
  • 1 TBL flour (or rice flour for a gluten-free version)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cumin
  • 2 cloves garlic, peeled and crushed
  • 6 beaten eggs

NOTE: You may need an additional egg or two if the mixture is very thick.

Oil a 9×13 baking sheet with sides (half-hotel pan or jelly roll pan preferred to a cake pan). Line with parchment paper and oil that too. Pour the batter into the pan and spread evenly.

Bake at  400º F for 25-30 minutes until done. (A toothpick inserted will come out clean.) While the pan bakes, make the following mixture:

  • 1 cup full-fat yogurt or labneh
  • 1-2 tsp dried mint
  • 1/2 clove garlic, crushed or minced very fine
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Place in a serving bowl and sprinkle top with

  • 1/2 tsp dried rose petals

When the kuku is baked and cooled, cut it into pieces. I like to cut it into 13 1-inch strips and then cut the strips in anywhere from 3 to 6 pieces depending on the size of the servings. Cut lavash into pieces that are the same length as the kuku pieces and a little more than twice as wide wide.

To serve, put out the room-temperature kuku, lavash and the yogurt mixture. Encourage your guests to spread the yogurt mixture onto a piece of lavash and fold it around a piece of the kuku. (The kuku can be served without the lavash and dipped in the yogurt mixture.)

Note: Leftovers need to be kept refrigerated.

Adapted from Silk Road Cooking by Najmieh Batmanglij.

Year Round

Flourless Orange and Almond Cake

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No butter, no oil, no flour: a delicious, moist cake with the flavor of almonds and orange. Served with a marmalade sauce.
Makes an 8-inch or 10-inch cake
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2 navel oranges

65g or 100g brown sugar

130g or 200g granulated (white) sugar

4 or 6 eggs

165g or 250g almond flour

1 tsp or 1–1/2 tsp baking powder

orange marmalade

This recipe can make either an 8-inch or 10-inch pan. Whichever you use, ATTNmake sure it is at least 1–1/2 inches high.

Simmer, covered thoroughly in water for 2 hours:

  • 2 navel oranges

Alternatively, place them in a 6-quart pressure cooker with enough water to cover (even if you have to hold them down to measure it) and process at high pressure for 20 minutes. Let pressure release naturally. Discard the water.

Preheat oven to 350º F. Line the bottom of the greased baking pan with parchment paper.

In the bowl of a food processor, combine

  • 65g or 100g brown sugar
  • 130g or 200g granulated (white) sugar
  • 4 or 6 eggs

Process until it forms a fluffy mixture. Cut the cooked unpeeled cooked oranges into 8 pieces. The two oranges I used weighed just over 600g (total) after cooking, so for the 8-inch cake I used only 400g of the orange and discarded the excess. For the 10-inch cake I used the total amount of the oranges. Add the orange pieces to the food processor and process until it has been fully incorporated: you’ll see small pieces of skin floating through the mixture. ATTN For the larger cake I had to process it in two batches.

Combine in a bowl

  • 165g or 250g almond flour
  • 1 tsp or 1–1/2 tsp baking powder

Transfer the liquid mixture to a large bowl. Add the dry ingredients and stir to combine. Transfer batter to prepared pan and bake. ATTNYou may need to cover the top loosely with foil if it starts to get too dark. The small cake takes about 45 to 55 minutes. The 10-inch cake bakes in 55 to 65 minutes.  A toothpick inserted in the middle should come out clean.

Cool for 10 minutes on a rack, run knife around pan and then invert twice (removing parchment paper) and leave it on a rack to finish cooling.

Thin out some orange marmalade with water at a simmer. Let cool. To serve, combine some mascarpone with milk or cream, served on the side of a slice of cake, drizzling the top of the wedge with a spoonful of the thinned marmalade mixture.

Adapted from the Polpo cookbook

 

Year Round

Aloo Gobi (Potatoes and Cauliflower)

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A dry-style Indian dish. I like it spicy, but feel free to adjust to your taste
enough for several people as a side dish
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1 medium-size head of cauliflower

2-inch piece of peeled ginger

3 or 4 cloves of garlic

1 TBL ground coriander

1/4 tsp turmeric

1/2 tsp Kashmiri chili powder or paprika

1/2 tsp hot chili powder

2 TBL peanut oil

1 jalapeño pepper

1 tsp cumin seeds

1 pound yukon gold potatoes

fresh cilantro

Wash, trim and cut into medium-sized florets

  • 1 medium-size head of cauliflower

Grate

  • 2-inch piece of peeled ginger
  • 3 or 4 cloves of garlic

Place in a small (2-cup) bowl and add

  • 1 TBL ground coriander
  • 1/4 tsp turmeric
  • 1/2 tsp Kashmiri chili powder or paprika
  • 1/2 tsp hot chili powder
  • 1 tsp salt
  • 1/2 cup water

In a large pot over medium-high heat, add

  • 2 TBL peanut oil

Heat until shimmering. Add

  • 1 jalapeño pepper, stem removed and cut in two halves. I retained the seeds.

Let cook for 30 seconds. Add

  • 1 tsp cumin seeds

ATTN It may spatter and the seeds will begin to pop. When they do, add the water-spice mixture ATTNwhich may spatter so be careful.  Cook about 2 minutes, then add the cut cauliflower and

  • 1 pound yukon gold potatoes, scrubbed and cut into 1/2-inch thick slices. Cut the slices into half-circles if they are large.
  • 1/2 cup water

Stir the mixture to coat the vegetables and reduce heat to a low enough level to maintain a simmer. Cover and cook for about 15 minutes. Uncover, as the dish should dry out some as it finishes: this is not a saucy dish. Test for salt and add more to taste. When the potatoes are cooked, serve, garnished with

  • 2 TBL chopped cilantro leaves

Adapted from http://www.foodnetwork.com/recipes/aarti-sequeira/cauliflower-and-potatoes-aloo-gobi-recipe.html

 

Year Round

Farfalle with Wild Mushrooms

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Makes 2 servings

1 whole head of garlic

4 plum tomatoes

1/4 cup dried porcini (scant 1/2 ounce)

1/2 pound assorted fresh mushrooms such as shiitakes and chanterelles

1/4 cup olive oil

1 large shallot

2 tablespoons Marsala

1/2 pound farfalle

1–1/2 tablespoon butter

1/2 cup shaved parmesan

6 fresh basil leaves

Preheat the oven to 425°. Cut one inch off the top of

1 whole head of garlic

Set the head on a piece of aluminum foil, cut side up. Pour

1 teaspoon olive oil

over the top of the cut garlic, wrap it in the foil and roast for about an hour. Squeeze the roasted garlic from the skins into a small bowl and mash well. Cover with plastic wrap.

Meanwhile, on a rimmed baking sheet, toss together

4 plum tomatoes, quartered

2 teaspoons olive oil

salt and pepper

Lay the tomato wedges on their sides and roast for 30 minutes or until tender and browned on the bottom. Using a spatula, transfer the tomatoes to a plate.

In a small heatproof bowl, combine

1/4 cup dried porcini (scant 1/2 ounce)

1/2 cup boiling water

Set aside to soften, about 20 minutes. Remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.

In a large frying pan heat

2 tablespoons olive oil

Add in an even layer

1/2 pound assorted fresh mushrooms such as shiitakes (stems removed) and

         chanterelles, halved or quartered depending on their size

Season with salt and pepper. Cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes. Stir the mushrooms and continue to cook, until tender, about 4 minutes longer. Transfer to a plate.

Add to pan

1 tablespoon olive oil

1 large shallot, minced

and cook for about 3 minutes, until the shallots are translucent. Add

2 tablespoons Marsala

Simmer until reduced by half, pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. Add the porcini and the roasted garlic puree.

Cook

1/2 pound farfalle

in a large pot of boiling salted water until al dente. Meanwhile, rewarm the roasted tomatoes and the mushroom sauce. Add the sauteed fresh mushrooms to the sauce, swirl in

1 tablespoon butter

salt and pepper, to taste

Drain the pasta and toss with

1/2 tablespoon butter

Add the mushroom sauce and toss well. Mound the pasta into two serving bowls and top with the roasted tomato wedges,

1/2 cup shaved parmesan (use a potato peeler)

6 fresh basil leaves, finely shredded

Adapted from Food & Wine magazine

Year Round

Fettuccine with Grated Beets and Cheese

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Wonderful flavor, beautiful colors and so easy to make.
Makes 6 servings
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  • 3 tablespoons poppy seeds
  • 6 tablespoons unsalted butter
  • 1–1/2 pounds beets
  • 1 pound fettuccine
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon balsamic vinegar
  • 1/4 cup minced chives

In a large heavy saucepan, over a high heat, toast

  • 3 tablespoons poppy seeds

stirring until they smell slightly nutty. It takes about 2 minutes. Remove from pan and set aside. Add

  • 5 tablespoons unsalted butter

to the same pan and cook over moderate heat until the butter starts to brown, about 5 minutes. Stir in

  • 1–1/2 pounds beets, peeled and finely grated in a food processor
  • salt and pepper, to taste

Reduce heat to low and cover. Cook until the beets are tender, about 10 minutes.

Meanwhile, cook

  • 1 pound fettuccine

in boiling salted water. Drain and transfer to a large warmed serving bowl. Toss the fettuccine with

  • 1 tablespoon butter
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • salt and pepper, to taste

Stir in the cooked beets, sprinkle with the toasted poppy seeds and add

  • 1 teaspoon balsamic vinegar

Garnish with

  • 1/4 cup minced chives

Adapted from Food & Wine magazine

Year Round

Ricotta and Coffee Cream

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Simplicity says it all. This is one of the best and easiest dessert recipes we know. Use the best ricotta when you make this.

Makes 6 servings

1–1/2 pounds fresh ricotta

2/3 cup sugar

5 tablespoons dark rum

1/2 cup plus 2 tablespoons very strong espresso coffee

36 espresso coffee beans, for optional garnish

Put

1–1/2 pounds fresh ricotta

2/3 cup sugar

5 tablespoons dark rum

1/2 cup plus 2 tablespoons very strong espresso coffee, cooled

in the food processor and process to a creamy consistency. Pour the mixture into six individual glass dessert dishes and store in the refrigerator overnight. Just before serving you may optionally garnish each with six crisp coffee beans. Serve cold.

Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan

Fall, Summer

Cabbage and Ginger Slaw

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This is an incredibly refreshing salad.

Makes 8 to 12 servings, depending on your guests

6 cups finely shredded Napa cabbage

1 large red bell pepper, cleaned and finely sliced

2 cups shredded carrots

1/2 cup finely slivered pickled ginger

1/2 cup seasoned rice vinegar

Mix all the ingredients together. If making ahead, chill up to six hours, but it is definitely better the fresher it is. We prefer to mix it all together just before our guests arrive.

Adapted from Sunset Recipe Annual, 1996 Edition

Fall, Winter

Pasta with Caramelized Onions and Cabbage

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A few basic ingredients make a delicious dish
Serves 4 as a main dish

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1/4 cup olive oil

2 large onions

4 large cloves garlic

6 cups thinly sliced cabbage

2 tablespoons dried oregano

2 tablespoons balsamic vinegar

1 pound pasta

Freshly grated Parmesan or Romano cheese

Heat in a large heavy skillet

  • 1/4 cup olive oil

over medium-low heat. Add

  • 2 large onions, cut into 1/4-inch slices, broken into rings
  • Salt and pepper

Saute until soft and caramelized, about 30 minutes. Do not try to rush this step. Add

  • 4 large cloves garlic, minced
  • 6 cups thinly sliced cabbage
  • 2 tablespoons dried oregano
  • Salt and pepper, to taste
  • 2 tablespoons balsamic vinegar

Stir well, add just enough water to cover the bottom of the pan. Cover and cook over medium heat until very tender, about 45 minutes, stirring often and adding a little more water if it dries out. Meanwhile, cook

  • 1 pound pasta

in boiling salted water. Add drained pasta to pan when the cabbage is done, toss well to combine for about 5 minutes. Serve hot, with

  • freshly grated Parmesan or Romano cheese
Adapted from teriskitchen.com