vegetarian Archives - Page 5 of 13 -

June 17, 2015

Grilled Spring Vegetables with Parsnip Potato Puree

With CSA season well underway, it’s sort of a game for me to see how well I can use up the week’s share before it’s time to pick up the next one. There was a time when trying to figure out a way to use up my share was stressful, but these days I’m much more relaxed about cooking and now I find it rather a fun challenge. When it approaches time for the next share pick-up, I’ve been doing a clean sweep of the fridge and whatever is left from that week becomes our dinner. Considering this meal was the result of some serious cleaning out the fridge, I had not planned on posting this, but we enjoyed it so much that I quickly snapped a shot of some leftovers just so I could share it. One of the big cooking lessons I’ve learned is that a recipe does not need to be elaborate or complicated in order for it to be delicious. This meal is the perfect example- only a few ingredients, yet because of its simplicity, the goodness of the fresh spring produce is really able to shine. Here we have asparagus, garlic scapes, and scallions, grilled to perfection and accompanied with a creamy parsnip potato puree. Parsnips turn velvety smooth when pureed and the contrast of flavors and textures with the grilled vegetables is wonderful. I think this makes such a light and refreshing early summer meal and I hope you think so too.

Grilled Spring Vegetables with Parsnip Potato Puree

Serves: 4-6

Ingredients

1½ pounds parsnips, peeled
½ pound potatoes, peeled
½ cup whole milk or buttermilk, optional
any combination of Asparagus, Garlic Scapes, Spring Onions, and/or Scallions
extra virgin olive oil
sea salt and freshly ground pepper

Instructions

Chop the parsnips into 1-inch pieces and place into a saucepan. Chop the potatoes into ¾-inch pieces and add to the parsnips. Cover with cold water and add a generous pinch of salt. Bring to a boil, then lower heat and simmer until tender, about 20-35 minutes. Drain, reserving the cooking liquid. Puree the parsnips and potatoes using an immersion blender or by hand using a potato masher. Add enough milk, buttermilk, or reserved cooking liquid to make the mixture velvety smooth. If using an immersion blender, be careful not to over blend/process in order to avoid the mixture turning gummy. You could also pass the parsnips and potatoes through a food mill if you have one.
Lightly coat vegetables with olive oil and a light sprinkling of salt. Grill over medium heat for 2-4 minutes, turning and rotating halfway through the cooking time. Vegetables should be tender and charred, but not overly soft.
To serve, mound a generous portion of the parsnip potato puree onto a plate. Top with grilled vegetables, drizzle with olive oil, and season with freshly ground black pepper.

Notes

parsnip potato puree from Deborah Madison's The New Vegetarian Cooking for Everyone

May 20, 2015

Cremini Fontina Pizza

Pizza Fridays have recently made a comeback at our house, although it’s probably more accurate to say we’re more on an every other Friday routine. Combined with a movie night, it’s such a pleasant way to unwind, relax, and start the weekend with the kids. Pepperoni pizza seems to remain everyone’s favorite except mine, but Ryan and the kids have all been good sports about letting me sneak in another variety of pizza here and there. In terms of my favorite pizzas, I especially love this cremini fontina combination layered with garlic oil and a scattering of red onions. It’s just a tad more work than pepperoni pizza but completely worth the few extra minutes of preparation. I slightly adapted Jim Lahey’s no-knead pizza dough to make a whole wheat flax version that has become my go-to recipe for pizza dough. It’s simple, no-fuss, and the pizza turns out perfectly crusty and chewy every time. Just remember to start the dough the evening before to allow for an overnight rise. Here’s to many more family pizza/movie nights to come!

Cremini Fontina Pizza

Serves: 3-4

Ingredients

Garlic Oil

2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
3 tablespoons olive oil

Pizza

1 tablespoon olive oil
1 garlic clove, minced
¾ cup sliced red onion, about 1 small onion
8 ounces cremini mushrooms, sliced
8 ounces mozzarella cheese, shredded
4 ounces fontina cheese, shredded
chopped fresh parsley for garnish, optional
½ recipe No-Knead Pizza Dough (see recipe below)

Instructions

Garlic Oil

In a saute pan, mix the garlic, red pepper, olive oil, and dash of salt. Warm over low heat for 10 minutes. Stir occasionally and do not allow the garlic to brown. Transfer to a small bowl and set aside.

Pizza

Preheat oven to 500. If using a pizza stone, preheat stone as well. (Ideally pizza stone should be preheated for an hour. This truly does make a difference.)
Using the same pan, heat olive oil over medium heat. Add the garlic and onion and saute until onion begins to soften, about 2-3 minutes. Add mushrooms, season to taste with salt and pepper, and cook until most of the liquid has evaporated, another 4-5 minutes.
Place dough on a lightly floured surface or parchment paper. Gently stretch and shape pizza dough to a 12"-14" circle. Brush a layer of garlic oil over entire crust.
To assemble, layer the mozzarella and fontina cheeses followed by the mushroom onion mixture.
Bake for 8-10 minutes, until cheese is bubbly and begins to brown. Garnish with chopped fresh parsley, if desired.

No-Knead Whole Wheat Flax Pizza Dough

Ingredients

550 grams all-purpose flour, about 4 cups
270 grams whole wheat flour, about 2 cups
2 tablespoons ground flax seed
2½ teaspoons salt
¼ + ⅛ teaspoon active dry yeast
2½ cups water

Instructions

In a large bowl, whisk all ingredients together except water. Gradually add water and stir with a wooden spoon until all of the flour is incorporated. Use hands if necessary to bring dough together. Cover bowl with plastic wrap and let rise at room temperature for 18-20 hours. Dough should double and appear bubbly when ready. Divide and form dough into 2 mounds. Cover with plastic wrap and allow dough to rest another 20-30 minutes, until dough is pliable.
This makes enough for 2 12"-14" pizzas. I usually use half of the dough on one day and freeze the remaining half for another day.

Notes

adapted from Jim Lahey's No Knead Pizza Dough

March 31, 2015

Brussels Sprouts and Bacon Gratin

One more appearance for brussels sprouts here before I start transitioning over to spring vegetables. We had light snow and temps in the 20s over the weekend so keeping with winter vegetables for now seems completely appropriate. Cold weather calls for warm and cozy comfort food and this brussels sprouts and bacon gratin fits the bill. Usually I prefer my vegetables on the lighter side, but every so often I crave something rich and cheesy such as this gratin. It’s adapted from the cover recipe of the Nordstrom Family Table Cookbook and while I am sure the original version is heavenly, I decided to lighten it up a bit by substituting whole milk for a portion of the heavy cream and slightly reduced the amount of gruyere. After all, I wanted this dish to be mainly about the brussel sprouts and even though I love gruyere, too much can be overpowering. I also used bacon instead of prosciutto, although I think the prosciutto would also be splendid. This naturally makes a good side dish, but it can also be a main course when tossed with pasta and served along with a lighter salad. This gratin can be made and assembled ahead of time and baked right before serving so it’s perfect fare for special occasion meals when there’s lots going on and it’s best to work ahead. If you are looking for a last minute vegetable for Easter brunch this weekend, consider making this one!

Brussels Sprout and Bacon Gratin

Ingredients

1 tablespoon extra virgin olive oil
4 ounces nitrate-free bacon, diced
1¼ pounds brussels sprouts, trimmed and halved lengthwise
¼ cup finely chopped shallots
⅓ cup white wine
1 cup reduced-sodium chicken broth
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 ounces shredded Gruyere cheese, about 1½ cups
1 cup heavy cream
1 cup whole milk

Instructions

In a large skillet over medium heat, heat olive oil. Add the bacon and cook, stirring occasionally, until brown and crispy. Remove bacon with a slotted spoon and transfer to a paper-towel lined plate.
Add the brussels sprouts to the same pan with the bacon fat and cook, stirring occasionally, until brussels sprouts start to brown and turn golden, about 7-8 minutes. Add the shallots and stir for another 2 minutes, until shallots begin to soften. Add the wine and cook for another couple minutes until reduced by half. Add the broth, salt, and pepper and bring to a boil. Continue to cook until liquid is reduced by half and brussels sprouts are tender, about 5 minutes.
Preheat oven to 375. Lightly oil a 2-quart baking dish. Using a slotted spoon, transfer brussels sprouts to prepared dish. Sprinkle half of the gruyere on top. Boil the remaining cooking liquid until it's reduced to about 2 tablespoons. Lower heat to medium, add the cream and milk, and continue to cook to reduce by half, about 10 minutes. Season to taste with additional salt and pepper.
Pour cream mixture over brussels sprouts and gruyere. Sprinkle with crisped bacon and then top with remaining gruyere. Bake until bubbly and top starts to turn golden brown, about 20 minutes. Serve immediately.

Notes

adapted from the Nordstrom Family Table Cookbook