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Lamb Chops with Mushroom Wine Sauce
Lamb Chops with Mushroom Wine Sauce
This recipe got great reviews, is pretty quick, and would work well for various meats. Some say the cornstarch was unnecessary but if you like a thick sauce, then go for it. From Gourmet October 1993. Serves 2.
1 tablespoon oil
1 lb 1/2-inch-thick lamb chops, patted dry
2 large garlic cloves, minced
1/2 small onion, chopped fine (about 1/4 cup)
4 to 8 oz mushrooms, sliced
1 tablespoon tamari
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves
In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the tamari and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
Mushroom Pizza
Mushroom Pizza
In honor of the mushrooms of course. But you may also have red and yellow onions, frozen peppers, garlic, or pesto, or frozen greens from this or past shares to play with for your pizza this week. Get creative!
1 pizza crust
1.5 cups sliced shiitakes or oysters
1/2 medium onion, sliced 1 tablespoon butter
1-2 TB garlic minced
1 pizza crust
4 ounces soft goat cheese or fresh mozzarella
Pinch of dried Oregano
Pinch of dried Thyme
*some slices of kohlrabi tossed into the butter saute with would be great too!
Briefly sauté the mushrooms and onion in the butter just until they become limp, then add garlic and sauté one minute more and then arrange them on top of the pizza crust. Crumble or place slices of cheese on top of the mushrooms and onions, then sprinkle on the oregano, thyme -- they add that extra little zing. Bake at 425 degrees for 15 to 20 minutes, or until the tips of the cheese start to brown.
Parsnip and Turnip Soup
Parsnip and Turnip Soup
From the website toomanychefs.com
1 onion, peeled and diced fine
2 cloves crushed garlic
2 tablespoons olive oil
4 parsnips, peeled and diced into 1 pieces
1 carrot, peeled and diced into 1 pieces
2 turnips, peeled and diced into 1 cubes
1 stalk celery, cut into 1 pieces
1 large potato, peeled and diced into 1 cubes
4 cups vegetable stock salt and pepper to taste
In a dutch oven or soup pot, heat the oil until it shimmers. Add the garlic, celery, and onion and sautee for about 60 seconds. Add the rest of the vegetables, cover, and sautee over medium-high heat stirring fairly frequently until the vegetables soften up and are easily pierced by a sharp knife, about seven-ten minutes. Add the stock and cook for 20 minutes over medium-low heat, stirring and scraping the bottom to get any vegetable fond that has stuck to the bottom into the soup.
Taste and adjust salt and pepper. Blend with an immersion blender and serve.
Linguine with Garlic and Oil
Linguine with Garlic and Oil
With this one, olive oil is the primary flavor, so use a good quality oil. Be careful not to overcook the garlic. There are times when an oil-based sauce is not thin enough to coat your pasta. In this case, add more oil or a bit of pasta-cooking water. From Mark Bittman's How To Cook Everything Cookbook. Serves 2.
Salt
1/6 cup extra virgin olive oil, or more as needed
1 tablespoons minced garlic
1 small dried red chiles, or to taste, or hot red pepper flakes to taste (optional)
1/2 pound linguine (or spaghetti, or any other pasta)
1/4 cup chopped fresh parsley leaves (optional)
1. Bring a large pot of water to a boil and salt it. Put the oil, garlic, the chiles if you're using them, and a pinch of salt in a small skillet or saucepan over medium-low heat. Let the garlic sizzle a bit, shaking the pan occasionally, just until it turns golden, about 3 minutes. Turn off the heat if the pasta isn't ready.
2. If using fresh pasta, toss in the boiling water and when it just begins to boil again, it's done. Drain it, reserving a bit of the cooking water. Reheat the garlic and oil mixture briefly if necessary. Dress the pasta with the sauce, adding a little more oil or some of the cooking water if it seems dry. Taste and adjust the seasoning, then toss with the parsley if you're using it.
Winter Vegetable Tart
Winter Vegetable Tart
This recipe was brought to my attention by share member Stacy Fraser who has been making it over and over again all winter using lots of different combinations of roots and things she has received in the share. It's very adaptable, you could use really any root veg combo, you could throw in some frozen red peppers and experiment with different cheeses. It's from the Edible Green Mountains website where you can find lots of great recipes (including one for Dark Chocolate Bread Pudding with Whiskey Caramel Sauce which has nothing to do with this week's share ingredients and which I now can't get off my mind). If you haven't got a go to recipe for pie crust, try this one I posted to the blog Nov. 24th. It's pretty dependable.
1 pound butternut squash (1 small), peeled, seeded and diced into 1â„2-inch cubes beets, peeled and diced into 1â„2-inch cubes
2 cups sliced mushrooms
1 onion, halved and cut into slivers
1 red bell pepper, diced (optional)
6 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper
pie crust for one 9- or 10-inch pie
1â„2 pound Fontina cheese, grated
Preheat the oven to 425°F. Lightly oil a large shallow roast- ing pan or half sheet pan.
In a large bowl, combine the squash, beets, mushrooms, onion, bell pepper, if using, and garlic. Add the olive oil, rosemary and salt and pepper to taste. Toss to coat well. Transfer to the pan and arrange in a shallow (preferably single) layer.
Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove the vegetables from the oven and reduce the oven temperature to 375°F.
Line a baking sheet with foil. Place the pastry on the bak- ing sheet. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.
Bake for about 25 minutes, until the crust is golden. Cut into wedges and serve warm.
Spicy No-Mayo Coleslaw
Spicy No-Mayo Coleslaw
This one is from Mark Bittman's How to Cook Everything Vegetarian cookbook. Serves 8 as a side.
2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile (jalapeno, Thai, serrano, or habenero), or to taste, optional
1/4 cup peanut or extra-virgin olive oil
6 cups cored and shredded Savoy cabbage
1 large red or yellow bell peppers, roasted and peeled if you like, seeded, and diced or shredded
1/3 cup diced scallion, more or less
salt and freshly ground black pepper
1/4 cup minced parsley leaves
1. Whisk the mustard, vinegar, garlic, and chile together in a small bowl. Add the oil a little at a time, whisking all the while.
2. Combine the cabbage peppers, and scallion and toss together with the dressing. Season with salt and pepper and refrigerate until ready to serve. (It's best to let this rest for an hour or so before serving to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. Or let it sit for up to 24 hours if you like. Drain slaw before continuing.) Just before serving, toss with the parsley.
Stir-Fried Tofu and Veggies
Stir-Fried Tofu and Veggies
This is adapted from Mark Bittman's basic recipe, which I have put in the newsletter before. It is a pretty standard recipe and this week's share is perfect for a stir fry! You can choose among the veggies below, there's certainly plenty of variety to choose from. Serve over rice or just on it's own.
1 pkg Vt Soy Maple Ginger Baked Tofu
3 tablespoons peanut oil or neutral oil
1 large onion, halved and sliced (yellow if you have them, though red will be great too)
2-3 cups of veggies (carrots, cabbage, daikon, frozen zuch, peppers, or braising greeens)
1 tablespoon chopped peeled fresh ginger
1/4 cup Shaoxing wine, sherry, sake, white wine, or water
1/3 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup roughly chopped scallions
If using frozen veggies, thawing them and squeezing some of the water out before tossing them in the pan may help toward nice browned veggies.
Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add vegetables according to cooking time. Carrots and daikon will be first into the pan, followed by frozen greens, frozen peppers, zucchini and cabbage. You want onions and veggies crisp-tender and a little charred at the edges, about 5 minutes in total time, maybe a bit more. Remove with a slotted spoon and set aside for a moment.
Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the wine and stock and cook, stirring, until about half of it evaporates; add the tofu to the pan and heat through, then return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.
Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.
Potato & Celeriac Soup
Potato & Celeriac Soup
1/4 cup oil, olive preferably
1 # yellow onions, small diced
3 cloves garlic, chopped
3 # potatoes, peeled and roughly cubed
2 # celeriac, peeled and rough cubed
2 quarts stock, chicken or vegetable
4 sprigs thyme, stripped
1-cup heavy cream (optional if you want a lighter soup)
Heat oil in soup pot. Add onions and sauté until slightly caramelized. Add garlic and sauté for one minute longer. Add potatoes and celeriac for one minute. Add stock and simmer until potatoes and celeriac are soft. Remove from heat. Using a blend stick or blender, process until smooth in small batches. If using a blender, initially pulse it so that it doesn’t splash upward. Transfer puree to a container. Continue until all is pureed. Add fresh thyme and heavy cream (if desired). Season with salt and pepper.
South American Butternut Bisque
South American Butternut Bisque
3 tablespoons butter
1 onion, chopped
1 tomato, peeled, seeded, chopped
2 cloves garlic, minced
1 red chili, seeded, chopped
2 pounds winter squash peeled, cut into 1/2 cubes such as butternut or acorn
4 cups vegetable stock
salt to taste
freshly ground black pepper to taste
1/4 teaspoon sugar
1 bunch parsley or cilantro, washed and finely chopped
Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick, about 15 minutes. Stir in the squash and the stock and simmer. Reduce heat, stir in salt and sugar, then simmer, covered, for 10 minutes. Turn of heat and stir in cilantro or parsley. Garnish with dollop of sour cream or yogurt.
Roasted Root Vegetables
Roasted Root Vegetables
1 pound red-skinned potatoes, unpeeled, washed well, cut into 1-inch pieces
1 pound Chiogga beets, tip and root top cut, washed, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound turnips, peeled, cut into 1-inch pieces
2 red onions, skinned, cut into 1-inch pieces
2 tablespoons chopped fresh rosemary or thyme
1/2 cup sunflower or olive oil
8 garlic cloves, peeled
Preheat oven to 400°F. Place 2 half sheet pans or cookie sheets in oven. Buy heating the pans first, it will prevent sticking of vegetables. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets for even cooking. Add 4 garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30 minutes longer or until you can easily pierce the vegetables with a paring knife.
