Tuesday, 30 November 1999 00:00

Layered Mashed Potatoes and Mushroom Casserole

Layered Mashed Potatoes and Mushroom Casserole


Layers of sauteed braising greens and mushroom duxelle are sandwiched between layers of mashed potatoes. Yum.
12 servings, about 3/4 cup each | Active Time: 1 hour 20 minutes | Total Time: 2 hours

Ingredients
1.25 pounds potatoes,
8 oz cremini or white mushrooms, halved
1/2 tablespoon butter
1/4 cup nonfat buttermilk
1 large egg plus 1 large egg white, beaten
1/2 teaspoons salt, divided
1/2 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 cloves garlic, finely chopped
1/4 lb braising greens, thawed
1/3 cup mushroom broth or reduced-sodium beef broth
2/3 tablespoons all-purpose flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh rosemary
1/3 cup freshly grated Parmesan cheese, divided

Preparation

Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and 1/4 teaspoon salt. Set aside.

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add braising greens and continue to cook, stirring to blend and heat through. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Preheat oven to 400°F.

To assemble, spread half of the mashed potatoes in an even layer in a baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
Bake until hot throughout and the top is golden brown, about 35 minutes.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Roast Chicken with Mustard Vinaigrette

Roast Chicken with Mustard Vinaigrette


Here's a great recipe for roasting a whole bird. The Mustard Vinaigrette is really versatile and can be used on a potato salad, on a green salad, as well as this chicken. From Bon Appetit, May 1994.
1 5-7 lb roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sageFresh rosemary and sage sprigs


Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat.

Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour.

Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

Mustard Vinaigrette
1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

Published in Dinner
Tuesday, 30 November 1999 00:00

Beet, Apple and Goat Cheese Salad

Beet, Apple and Goat Cheese Salad


Yet another from Cook's Garden... There are seemingly endless variations of beet and apple salads and I have never met one I didn't like. So in honor of THE LAST beets of the share (pretty sure this may be it!) do them right by using them in a way that makes you pine for the day the new beets get pulled from the ground. This recipe is merely a suggestion, feel free to change up nuts (pecans, walnuts, pine nuts), cheeses (goat, feta, blue), herbs etc! I had a very similar salad the other night with beets, apples, some grated celeriac, pecans, blue cheese and maple balsamic. Funny thing is that even in the book the title is as above, but the recipe itself calls for feta. Apparently, even the author couldn't decide. So dig through the fridge and see what you've got t0 throw together.

6 medium beets
2 tart apples
1/2 cup walnuts, toasted
1/2 cup crumbled feta cheese
1/2 cup parsley
1 small red onion
1/2 cup walnut or olive oil
1/4 cup balsamic
2 TB shallots
1/2 tsp Dijon mustard

Salt and Pepper to taste

Preheat oven to 400°. Scrub 6 mix beets and wrap in foil. Bake until tender, about 45 minutes. Cool, peel and cut into 1/2 inch cubes. Mix with 2 finely chopped tart apples, 1/2 cup toasted walnuts, 1/2 cup chopped parsley, and 1/2 cup thinly sliced sweet red onion. Whisk together 1/4 cup balsamic vinegar, 1/2 cup walnut or olive oil and 1/2 tsp Dijon mustard. Pour over salad and season to taste with salt and freshly ground pepper. Toss with 1/2 cup crumbled Feta cheese.

Published in Salads
Tuesday, 30 November 1999 00:00

THAI SOUP WITH GINGER AND COCONUT

THAI SOUP WITH GINGER AND COCONUT


With chicken, make a stock by simmering the chicken in a large stock pot. Cover with water, and add any vegetable parings as you prepare the vegetables. Remove the chicken after about 30 minutes. Cool and then shred the meat. Strain the broth and set aside 8 cups.
Vegetarian broth can be made from the vegetable parings. For this recipe, use some ginger, lemongrass and garlic to flavor the broth.
2 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp grated fresh ginger
1 pc lemongrass, diced, or pinch of dry lemongrass powder
2 tsp red Thai curry paste, to taste
2 tsp salt
3 shallots, sliced
6 piece diakon, halved and sliced on a diagonal
2 carrots, halved and sliced on a diagonal
1 c coconut milk
8 c broth (chicken or vegetable)
2 tbsp fish sauce (or tamari for vegetarian)
1 cake tofu, drained & cubed
or
chicken from one bird
1 # pac choi, cut into shreds
Chopped fresh cilantro for garnish
1 lime cut in wedges
Hot sauce
Combine the garlic, ginger, lemongrass, curry paste and salt together in a small bowl to make paste. Heat the oil in a soup pot over medium heat and add this spice paste and the shallots. Sweat for a few minutes, and then add the coconut milk, daikon and carrots. Simmer gently for 5 minutes, add the broth, fish sauce/tamari, and tofu or chicken. Simmer until vegetables are tender, adding the pac choi at the very end. Garnish with cilantro and a squeeze of lime. Add hot sauce to taste.
You could serve this with rice or noodles, if you like.
So, as promised, here's another great greens recipe. This is a dish shared with me by Barry at the Buffalo Mt Coop in Hardwick. He was having his lunch while I was shopping. It looked so yummy he gave me a bite. The sweet flavor of the caramelized onions really shines through, and kale is especially good here. I’m sure I’ve changed it some since then, but that's the evolution of cooking!

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Rainbow Potato Salad

Rainbow Potato Salad


The colorful potatoes in your bag today would make a beautiful, French-inspired potato salad.

1.5 pounds Adirondack red & blue potatoes (yellow too!), cut in 1 1/2 chunks
1/3 cup olive or sunflower oil
1/3 cup white wine
2 TB cider vinegar
1 1/2 TB Dijon-style mustard
1 tsp dried tarragon
1 tsp kosher salt
freshly-ground pepper to taste
1/2 cup minced shallots
1 large clove garlic, minced

Radish Sprouts
Chopped Hard Boiled Egg

In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.

Published in Salads
Tuesday, 30 November 1999 00:00

Stir-fried Kohlrabi and Mushrooms

Stir-fried Kohlrabi and Mushrooms


Serves 4 as a side.

1 TB cooking oil
1 small onion, or several shallots, thinly sliced
1 clove garlic, chopped
6 oz. shiitake mushrooms, sliced, stems removed
1 lb. kohlrabi, peeled and cut into thin, matchstick slices
1 TB water
2 tsp soy sauce
2 tsp dark sesame oil
2 tsp cider or rice vinegar
1/4 tsp white pepper
1 tsp dried ginger or 1 tablespoon fresh, chopped ginger

Heat oil in a large skillet or wok over high heat. Add onion and garlic (and fresh ginger, if using) and cook stirring frequently for about 1 minute. Add mushrooms, continue cooking another minute or two. Add kohlrabi and cook for three minutes, stirring frequently. Add the water, soy, sesame oil, vinegar, pepper and dried ginger. Cover, reduce heat slightly and cook at a high simmer for about 5 minutes, until kohlrabi is crisp tender.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Soy Dipping Sauce

For Dipping Sauce:


1/4 cup soy sauce
1 TB cider or rice vinegar
1 TB dark sesame oil
1 TB toasted sesame seeds
1 TB honey
1 large clove minced garlic
1 1/2 tsp peeled and grated ginger
2 TB minced shallots

Preheat oven to 200F. In a food processor, process the tofu, ginger, garlic, fish sauce, soy sauce, flour and soymilk or water, until smooth. Add more liquid if the batter is too thick. It should be easily spoonable. Mix in cilantro, chopped fermented vegetables and cayenne. Heat oils in a large nonstick skillet over medium-high heat. Spoon batter into pan, about 3 TB of batter for each pancake. Cook until browned on one side, about 3 to 4 minutes. Then flip and repeat. Place cooked pancakes in a pan in preheated oven while you finish with the rest of the batter.

Mix all ingredients for dipping sauce in a small bowl. Toss the sprouts with 1/4 cup of the dipping sauce and arrange on platter. Place tofu pancakes atop the sprouts and serve with extra dipping sauce on the side.

Tuesday, 30 November 1999 00:00

Creamy Kohlrabi and Celeriac Gratin

Creamy Kohlrabi and Celeriac Gratin


For a hearty and satisfying lunch, try frying up leftover wedges of this gratin with eggs on the side. Serves 8.

1 cup thinly sliced shallots
3 TB butter
1 lb. celeriac, peeled, quartered, then thinly sliced.
1 lb. kohlrabi, peeled, quartered, then thinly sliced
2/3 cup heavy cream
2/3 cup whole milk
1 tsp dried, crushed tarragon
dash cayenne pepper
1 tsp salt
1/2 tsp ground black pepper

Preheat oven to 400F. Butter a deep dish pie plate. Heat 1 tablespoon butter in a small skillet over medium heat and saute shallots until translucent, but not yet browned, about 3 minutes. Set aside. Combine the remaining ingredients, including the 2 tablespoons of butter, in a large pot. Cover and place over medium-high heat.

As soon as the mixture boils, remove the pan from the heat and mix in sauteed shallots. Pour into prepared pie dish, smooth and cover with foil. Bake 40 minutes. Remove foil. Bake for about 15 minutes more, until the veggies are tender, the top browns and the sauce bubbles thickly. Let stand 10 minutes before serving.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Basic Vinaigrette

Basic Vinaigrette


This version of my basic vinaigrette is made with sunflower oil. It will add a pleasant nutty taste to the dressing. I start with a 2-1 oil to vinegar ratio, then taste and adjust to personal preference. I also follow the advice of Alice Waters and let my salt, pepper and shallots sit in the vinegar for a bit before whisking in the oil. I believe that this gives the salt a chance to dissolve and the flavors to meld. Thus, I usually start my vinaigrette at the beginning of my meal preparation and add the oil at the end.

3 TB apple cider, or other good vinegar
1 good pinch kosher or sea salt
1/4 tsp fresh ground pepper
1 TB minced shallot
1/2 tsp mustard, such as Dijon
6 TB sunflower oil

Combine all ingredients save for the oil in a measuring cup or bowl. Pour in oil in a slow steady stream, whisking constantly. Taste and adjust for oil, acid and spice balance as desired.

Tuesday, 30 November 1999 00:00

Greens with Wild Ginger-Maple Vinaigrette

Greens with Wild Ginger-Maple Vinaigrette


Here's another salad idea. It just seems a shame to do anything else with these gorgeous super tender greens! I found this recipe in The New American Cooking by Joan Nathan. It has a connection to NECI as well; the recipe is one she got from a wild foods dinner they prepared.

1 cup dressing
3 TBSP Peeled, minced wild ginger, or 2 TBSP store bought
pinch of salt
2 cloves garlic
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp sherry
1 tbsp rice wine vinegar
1 1/2 tsp dijon mustard
fresh ground pepper
1/4 c maple syrup
1/4 c oil
2 tbsp toasted sesame oil

Mince ginger, salt, garlic and shallots in a food processor. Whiz in the rest of the ingredients, except the oils. Set aside for about an hour, then slowly whisk in the oils until emulsified. Check seasoning to your taste.

6 C mixed salad greens
a few thinly sliced mushrooms
thinly sliced half-moons of salad turnip
1 pound roasted beets, carrots, etc
Toss greens with a bit of dressing; use it sparingly so you don't overpower the delicate greens. Top with mushrooms, turnip and beets and a grinding of fresh black pepper
Now for dessert...

Strawberry Clafouti
This French custard tart has an unusual name, but it's a lovely and simple treat. Serve warm or at room temperature with a bit of whipped cream.

Butter a 10 inch baking dish, like a pie plate. Preheat oven to 375
Battter:
3/4 c flour
2/3 c maple sugar
3 eggs
1 1/4 c milk

Published in Salads
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