Copyright: Deborah Madison, Vegetarian Suppers
1 tablespoon olive oil
1 large onion, diced
1 teaspoon crumbled dried sage leaves
2 pinches of dried thyme
1/2 pound mushrooms, chopped
1/2 cup cashews, roughly chopped
1/2 cup pecans, roughly chopped
1 teaspoon tamari or soy sauce or to taste
sea salt and freshly ground pepper
1 cup cooked brown rice or bulgur
1/2 cup grated cheddar cheese
1 egg
1/2 cup bread crumbs
1. Heat the oil in a medium skillet. Add the onion, crumble in the herbs, and cook over high heat, stirring frequently, until the onion is seared in places and starting to soften, 3 to 4 minutes. Add the mushrooms and nuts and cook, stirring frequently, until the mushrooms have released and then reabsorbed their juices, after several minutes. Stir in the tamari and season with 1/2 teaspoon salt and pepper to taste.
2. Transfer this mixture to your food processor, add the rice, cheese, egg, and bread crumbs, and pulse so that the mixture resembles ground meat. Fry a dab in some olive oil to check the seasonings and correct if needed.
3. To cook, film a wide nonstick skillet with oil. Scoop out 1/2-cup measures, then add them to the skillet and press down on them with a spatula so that the patties are about 1/2 inch thick. Fry over medium heat until brown, 4 to 5 minutes, then turn and finish cooking the second side, another 4 minutes or so.
Saturday, January 2, 2010
Friday, January 1, 2010
Wine-Braised Lentils
Wine-Braised Lentils
Serves 4
3/4 cup French green (Le Puy) or black (Beluga) lentils, cleaned and rinsed
1 tablespoon plus 1 teaspoon olive oil, divided use
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 garlic cloves, 1 crushed, 1 halved
1 tablespoon tomato paste
1 1/2 cups dry red wine
1 teaspoon prepared Dijon-style mustard
Sea salt and freshly ground pepper
12 red pearl onions
1 big bunch of spinach or other greens, such as Tuscan kale, leaves only, washed
1 tablespoon butter or walnut oil, or to taste
4 slices sturdy country bread
Parboil lentils for 5 minutes and drain.
Heat 1 tablespoon oil in a 2- or 3-quart saucepan. Add diced onion, carrot and celery and cook over medium-high heat for several minutes, browning them a bit. Add crushed garlic, mash tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 1 1/2 cups water, the drained lentils, and 1 teaspoon salt. Simmer, covered, until lentils are tender, 30 to 40 minutes.
While lentils are cooking, blanch pearl onions in boiling water for 1 minute, then drain. Peel off
skins, then put them in a pan with the remaining 1 teaspoon olive oil and cook over medium heat, sliding them in the pan now and then, until tender and beginning to color, about 5 minutes. Add a splash of wine or water toward the end and deglaze pan. Season with salt and pepper.
Wilt spinach in a skillet in the water clinging to its leaves. Season with salt and pepper. (Tuscan kale will take about 7 minutes.) Stir cooked greens into the lentils, add 1 tablespoon of butter or walnut oil, taste again, and season to taste.
Toast bread and rub it with the halved garlic. Cut each piece in thirds and arrange them on the plates. Spoon lentils over the toast and garnish with onions.
From "Vegetarian Suppers From Deborah Madison's Kitchen" by Deborah Madison
Serves 4
3/4 cup French green (Le Puy) or black (Beluga) lentils, cleaned and rinsed
1 tablespoon plus 1 teaspoon olive oil, divided use
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 garlic cloves, 1 crushed, 1 halved
1 tablespoon tomato paste
1 1/2 cups dry red wine
1 teaspoon prepared Dijon-style mustard
Sea salt and freshly ground pepper
12 red pearl onions
1 big bunch of spinach or other greens, such as Tuscan kale, leaves only, washed
1 tablespoon butter or walnut oil, or to taste
4 slices sturdy country bread
Parboil lentils for 5 minutes and drain.
Heat 1 tablespoon oil in a 2- or 3-quart saucepan. Add diced onion, carrot and celery and cook over medium-high heat for several minutes, browning them a bit. Add crushed garlic, mash tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 1 1/2 cups water, the drained lentils, and 1 teaspoon salt. Simmer, covered, until lentils are tender, 30 to 40 minutes.
While lentils are cooking, blanch pearl onions in boiling water for 1 minute, then drain. Peel off
skins, then put them in a pan with the remaining 1 teaspoon olive oil and cook over medium heat, sliding them in the pan now and then, until tender and beginning to color, about 5 minutes. Add a splash of wine or water toward the end and deglaze pan. Season with salt and pepper.
Wilt spinach in a skillet in the water clinging to its leaves. Season with salt and pepper. (Tuscan kale will take about 7 minutes.) Stir cooked greens into the lentils, add 1 tablespoon of butter or walnut oil, taste again, and season to taste.
Toast bread and rub it with the halved garlic. Cut each piece in thirds and arrange them on the plates. Spoon lentils over the toast and garnish with onions.
From "Vegetarian Suppers From Deborah Madison's Kitchen" by Deborah Madison
Dried Porcini and Fresh Mushrooms over Toast
Adapted from Deborah Madison's Vegetarian Suppers
1/2 ounce dried porcini mushrooms
1/2 ounce dried shiitake mushrooms
1/2 cup dry white wine
olive oil
1 large white onion, finely diced
1/2 lb sliced portobello mushrooms
1/2 lb white or cremini mushrooms, sliced
1 tsp tomato paste
1-2 Tbsp parsley and marjoram (or thyme) chopped finely
2/3 cup half and half, cream, or mushroom stock
salt and pepper to taste.
Heat the dried mushrooms, wine, and 1/2 cup water in a small saucepan until boiling. Remove from heat and set aside for 30 minutes. Strain the mushrooms, reserving the liquid, and chop them into a rough dice.
Meanwhile, heat the oil in a large skillet. Saute the onion until it starts to color (about 5 minutes.) Add the portobello and cremini mushrooms and about a tsp of sea salt and turn the heat to high. Saute until they are browned but try not to overcook them. (5-10 minutes) Add half the herbs and tomato paste, and the porcini mushrooms. Add a few tablespoons of the soaking liquid- and add more a little at a time until the mushrooms are glazed and cooked.
Toast two large pieces of hearty country bread. As the bread toasts, add the cream to the skillet. Stir until heated through and thick. Serve over toast.
1/2 ounce dried porcini mushrooms
1/2 ounce dried shiitake mushrooms
1/2 cup dry white wine
olive oil
1 large white onion, finely diced
1/2 lb sliced portobello mushrooms
1/2 lb white or cremini mushrooms, sliced
1 tsp tomato paste
1-2 Tbsp parsley and marjoram (or thyme) chopped finely
2/3 cup half and half, cream, or mushroom stock
salt and pepper to taste.
Heat the dried mushrooms, wine, and 1/2 cup water in a small saucepan until boiling. Remove from heat and set aside for 30 minutes. Strain the mushrooms, reserving the liquid, and chop them into a rough dice.
Meanwhile, heat the oil in a large skillet. Saute the onion until it starts to color (about 5 minutes.) Add the portobello and cremini mushrooms and about a tsp of sea salt and turn the heat to high. Saute until they are browned but try not to overcook them. (5-10 minutes) Add half the herbs and tomato paste, and the porcini mushrooms. Add a few tablespoons of the soaking liquid- and add more a little at a time until the mushrooms are glazed and cooked.
Toast two large pieces of hearty country bread. As the bread toasts, add the cream to the skillet. Stir until heated through and thick. Serve over toast.
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