Three words will keep this torte from flowing out all over your cooking surface: LET IT SIT. Do not let your hunger overcome the need for it to solidify and cool, like I did. It was a mess. A tasty and delicious mess, but a mess all the same.
EDIT: I've given up making this as a torte. It's now a casserole.
Mats
3 sprigs fresh sage, plus 2 Tbsp chopped sage. This is how I bid adieu to the last of my herb-garden sage.
12 oz baby bella mushrooms, quartered
3 leeks , white and light green parts cut into 1/2 inch thick rounds.
12 oz broccoli, cut into bite-sized florets
1 lb uncooked rigatoni
4 Tbsp butter
1/4c flour
32 oz creamy butternut squash soup
2c Gruyere cheese, grated
1 c ricotta cheese.
Preheat oven to 350. Assemble a springform pan and coat lightly with cooking spray, set aside.
Put a large pot of water on the stove to boil. Add the 3 sprigs of sage and 2 tsp salt. Bring it to a full boil.
Now we blanch the veggies. To do this, cook them for the indicated times, then pull them out of the boiling water into a colander and rinse with cold water. Don't dump the water out after each vegetable or you'll spend a lot of time waiting for the water to boil again. After you rinse the vegetable with cold water, pat them dry and set them aside in a bowl.
Blanching times:
Mushrooms: 3 min
Leeks: 2 min
Broccoli: 1 min
After the veggies are blanched, dump the rigatoni into the blanching water and cook them for 3 minutes LESS than indicated on the package. Mine were in there for 9 minutes. When finished, drain them (you can get rid of the water now) and rinse the pasta with cold water.
Put the now-empty pot on the stove on medium heat and let any water evaporate out. Melt the butter in the pot, then add the flour for a roux! Stirring constantly, cook the roux for 5 minutes until it's a nutty brown color.
Add the butternut squash soup, chopped sage and half the gruyere cheese. Stir constantly for 5 minutes while it thickens.
Turn off the heat, add the rigatoni and blanched veggies and stir well, so everything's coated.
Pour half the rigatoni mixture into the springform pan. Dot with half the ricotta cheese, then pour the other half of the rigatoni over top. Dot with the remaining ricotta and sprinkle the remaining gruyere over top.
Bake for 35 minutes. You'll probably want to put a baking sheet under the springform pan, as it may leak a bit.
When the top of the torte is golden and the cheese is bubbly, remove from the oven.
LET IT SIT. 10 minutes minimum, 15 to be safe. It WILL go everywhere if you try to plate it right away.
When you're ready, place a large dish over the top of the springform and invert. Pop off the mold and serve.
Wednesday, October 16, 2013
Braised Salmon with leeks and dill
This dish is well-accompanied by roasted fingerling potatoes.
Mats
1 tsp olive oil
2 leeks, white and light green parts only, sliced into 1/2 inch thick rounds and separated
4 cloves garlic, crushed
3 tomatoes, diced
1/4 tsp salt
1/8 tsp pepper
1/2c white wine
2 6oz skinless salmon fillets
1/2 tsp dry or 1 1/2 tsp fresh dill. I found my store carries these little tubes of various spices (like dill) that are mushed into a paste and can be used like fresh herbs. You have to refrigerate them, but they have a bit longer shelf-life than loose herbs.
Heat oil in a large saucepan over medium-high heat. Add the leek, cook for 3 minutes stirring frequently.
Add the crushed garlic, cook for 2 minutes.
Add the diced tomatoes, salt and pepper, cook for 2 more minutes.
Place the salmon in the pan, then add the white wine. Sprinkle the dill on top of the salmon.
Bring the mixture to a boil, cover with a lid, then reduce the heat to medium-low and cook for 8 minutes.
Serve with roasted potatoes.
Mats
1 tsp olive oil
2 leeks, white and light green parts only, sliced into 1/2 inch thick rounds and separated
4 cloves garlic, crushed
3 tomatoes, diced
1/4 tsp salt
1/8 tsp pepper
1/2c white wine
2 6oz skinless salmon fillets
1/2 tsp dry or 1 1/2 tsp fresh dill. I found my store carries these little tubes of various spices (like dill) that are mushed into a paste and can be used like fresh herbs. You have to refrigerate them, but they have a bit longer shelf-life than loose herbs.
Heat oil in a large saucepan over medium-high heat. Add the leek, cook for 3 minutes stirring frequently.
Add the crushed garlic, cook for 2 minutes.
Add the diced tomatoes, salt and pepper, cook for 2 more minutes.
Place the salmon in the pan, then add the white wine. Sprinkle the dill on top of the salmon.
Bring the mixture to a boil, cover with a lid, then reduce the heat to medium-low and cook for 8 minutes.
Serve with roasted potatoes.
Coconut Red Curry
I was pleasantly surprised that this did not come out as spicy as I had feared it would. The particular curry paste I used was Thai Taste "gang ped", plus some stuff in Thai that I can't read.
Mats
1c rice. I like using unwashed short grain white rice.
1 Tbsp red curry paste
1 can light coconut milk
1/4 c fresh basil, chopped
1/4c bamboo shoots
3 Tbsp fish sauce
2 Tbsp brown sugar
1/3c chicken stock
8 oz baby bella mushrooms, halved
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 onion, diced
Prepare the rice, set aside
In a large saucepan over medium heat, combine the coconut milk and curry paste. Simmer for 5 minutes.
Add the chopped basil, bamboo, 3 Tbsp fish sauce, 2 Tbsp brown sugar and 1/3c chicken stock and mushrooms. Simmer for 12 minutes.
While the curry is cooking, heat a separate saucepan over high heat. Add 1/2 Tbsp oil and swirl the pan to coat the bottom in oil. Sear the bell pepper pieces and onion for about 4 minutes. I like my picking up tiny bits of char on the outside of the peppers, so I don't stir the pan often at all.
Add the peppers and onions to the curry, and stir well to combine.
To serve - either fill a bowl with rice and spoon the curry over top or just dump the rice into the curry and make sort of a soupy rice mixture. I personally like it more like a soup.
Mats
1c rice. I like using unwashed short grain white rice.
1 Tbsp red curry paste
1 can light coconut milk
1/4 c fresh basil, chopped
1/4c bamboo shoots
3 Tbsp fish sauce
2 Tbsp brown sugar
1/3c chicken stock
8 oz baby bella mushrooms, halved
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 onion, diced
Prepare the rice, set aside
In a large saucepan over medium heat, combine the coconut milk and curry paste. Simmer for 5 minutes.
Add the chopped basil, bamboo, 3 Tbsp fish sauce, 2 Tbsp brown sugar and 1/3c chicken stock and mushrooms. Simmer for 12 minutes.
While the curry is cooking, heat a separate saucepan over high heat. Add 1/2 Tbsp oil and swirl the pan to coat the bottom in oil. Sear the bell pepper pieces and onion for about 4 minutes. I like my picking up tiny bits of char on the outside of the peppers, so I don't stir the pan often at all.
Add the peppers and onions to the curry, and stir well to combine.
To serve - either fill a bowl with rice and spoon the curry over top or just dump the rice into the curry and make sort of a soupy rice mixture. I personally like it more like a soup.
Spice Rubbed Roased Salmon with Lemon-Garlic Spinach
Fish is good. Fish is good for you. I make sure to cook a nice bit of fish at least once a week. This one, served with one of my favorite leafy greens, only needs *maybe* a bit of wild rice to round out the meal.
Mats
Fish Mats
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp paprika
1/8 tsp cinnamon
1/8 tsp black pepper
1 lb salmon fillet, skin on
1 large onion, thinly sliced. I used my mandolin.
Spinach Mats
1 tsp olive oil
2 garlic cloves, crushed
12 oz baby spinach
1/4 tsp salt
1 Tbsp lemon juice
2 Tbsp fresh cilantro, chopped.
Making the Fish
Pre-heat the oven to 400 degrees
Spay a 11x7 baking dish with cooking spray and place the thinly sliced onion over the bottom of the pan.
Wash and de-scale the salmon. Stores don't usually do a good job at getting all the scales off, so be sure to rub against the grain of the fish and pick out the remnants. Pat the fish dry, then place skin-side down on top of the sliced onions.
In a small bowl, combine all the spices and stir really well.
Using ALL the spice rub, cover the top of the salmon in the spices. Make sure to get the edges as well.
Bake at 400 for about 17 minutes. Based on the thickness of the cut, you may need to add a few more minutes. Test the fish to see if it flakes easily.
Making the Spinach
Heat oil in a large pan over medium heat.
Add crushed garlic, cook 1 minute.
Add half the spinach, cook for 1 minute so it begins to wilt.
Add the other half of the spinach, stir well and cook for 4 minutes, stirring frequently.
Remove from heat and pour the salt and lemon juice over the spinach, tossing a few times
When serving, place the fish on a platter, surround with the onions and spinach and sprinkle the whole thing with the fresh cilantro.
Mats
Fish Mats
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp paprika
1/8 tsp cinnamon
1/8 tsp black pepper
1 lb salmon fillet, skin on
1 large onion, thinly sliced. I used my mandolin.
Spinach Mats
1 tsp olive oil
2 garlic cloves, crushed
12 oz baby spinach
1/4 tsp salt
1 Tbsp lemon juice
2 Tbsp fresh cilantro, chopped.
Making the Fish
Pre-heat the oven to 400 degrees
Spay a 11x7 baking dish with cooking spray and place the thinly sliced onion over the bottom of the pan.
Wash and de-scale the salmon. Stores don't usually do a good job at getting all the scales off, so be sure to rub against the grain of the fish and pick out the remnants. Pat the fish dry, then place skin-side down on top of the sliced onions.
In a small bowl, combine all the spices and stir really well.
Using ALL the spice rub, cover the top of the salmon in the spices. Make sure to get the edges as well.
Bake at 400 for about 17 minutes. Based on the thickness of the cut, you may need to add a few more minutes. Test the fish to see if it flakes easily.
Making the Spinach
Heat oil in a large pan over medium heat.
Add crushed garlic, cook 1 minute.
Add half the spinach, cook for 1 minute so it begins to wilt.
Add the other half of the spinach, stir well and cook for 4 minutes, stirring frequently.
Remove from heat and pour the salt and lemon juice over the spinach, tossing a few times
When serving, place the fish on a platter, surround with the onions and spinach and sprinkle the whole thing with the fresh cilantro.
Chickpea Curry with Rice
I do love a good curry. This one comes together with very little effort.
Mats
1c basmati or brown rice. You can get the "boil in a bag" kind if you want to make it really easy
1 Tbsp canola oil
1 onion, diced
1 1/2 tsp garam masala
2 cans chickpeas, drained
1 can diced tomatoes
12 oz fresh baby spinach
1/2c Greek yogurt
1/2 tsp salt
1/2c chopped fresh cilantro.
Cook the rice, set aside.
Heat the oil in a large pan over medium-high heat. Add the diced onion and cook 5 minutes or until soft.
Add the garam masala, cook 30 seconds while stirring vigorously.
Add the chickpeas, tomatoes and baby spinach and stir, Cook about 2 minutes or until the spinach begins to wilt.
Remove from heat, stir in the yogurt and salt.
Serve over rice and sprinkle with cilantro.
Mats
1c basmati or brown rice. You can get the "boil in a bag" kind if you want to make it really easy
1 Tbsp canola oil
1 onion, diced
1 1/2 tsp garam masala
2 cans chickpeas, drained
1 can diced tomatoes
12 oz fresh baby spinach
1/2c Greek yogurt
1/2 tsp salt
1/2c chopped fresh cilantro.
Cook the rice, set aside.
Heat the oil in a large pan over medium-high heat. Add the diced onion and cook 5 minutes or until soft.
Add the garam masala, cook 30 seconds while stirring vigorously.
Add the chickpeas, tomatoes and baby spinach and stir, Cook about 2 minutes or until the spinach begins to wilt.
Remove from heat, stir in the yogurt and salt.
Serve over rice and sprinkle with cilantro.
Spicy Vegan Sloppy Joes
I've always felt conflicted about sloppy joes. They're good, but well... sloppy. I think the shredded red cabbage really makes this sammich come together.
Mats
1lb cremini mushrooms
1 Tbsp olive oil
1 large onion, diced
1/2c dark ale
1/2c walnuts
1 green bell pepper, diced
1 chipolte in adobo sauce, diced
1/4 c ketchup
3 Tbsp tomato paste
Hamburger buns
Shredded red cabbage. I got lucky in that my grocery store sells this by the bag, so I didn't have to deal with shredding it myself
Using a food processor, process the mushrooms in small batches until they're finely chopped. I had to do 4 batches to get all mine done. You're going for a consistency like ground beef.
Run the walnuts through the food processor too.
In a large saucepan, heat the oil over medium high heat. Add the diced onion and 1 Tbsp of the ale. Cook about 5 minutes.
Add the chopped walnuts and peppers, cook, stirring frequently, for 3 minutes.
Add the chipolte and mushrooms and cook until the mushrooms are just cooked through, about 5 minutes.
Add the rest of the ale, ketchup, tomato paste, 1/4 tsp of salt and stir well. Cook until heated through or until the sauce is the desired consistency. I like mine fairly thick, so I cooked it for about 10 minutes.
Serve on hamburger buns with a healthy measure of red cabbage on top.
Mats
1lb cremini mushrooms
1 Tbsp olive oil
1 large onion, diced
1/2c dark ale
1/2c walnuts
1 green bell pepper, diced
1 chipolte in adobo sauce, diced
1/4 c ketchup
3 Tbsp tomato paste
Hamburger buns
Shredded red cabbage. I got lucky in that my grocery store sells this by the bag, so I didn't have to deal with shredding it myself
Using a food processor, process the mushrooms in small batches until they're finely chopped. I had to do 4 batches to get all mine done. You're going for a consistency like ground beef.
Run the walnuts through the food processor too.
In a large saucepan, heat the oil over medium high heat. Add the diced onion and 1 Tbsp of the ale. Cook about 5 minutes.
Add the chopped walnuts and peppers, cook, stirring frequently, for 3 minutes.
Add the chipolte and mushrooms and cook until the mushrooms are just cooked through, about 5 minutes.
Add the rest of the ale, ketchup, tomato paste, 1/4 tsp of salt and stir well. Cook until heated through or until the sauce is the desired consistency. I like mine fairly thick, so I cooked it for about 10 minutes.
Serve on hamburger buns with a healthy measure of red cabbage on top.
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