27th September 2009

    Vegetable Tian

    vegetabletian

    Another easy recipe from Barefoot in Paris — this time, a simple side dish to contribute to a recent dinner gathering. Our garden is still producing tomatoes and zucchini, and we had some veggies left over from our last CSA box, so we adapted the recipe to use those up — the only item we didn’t have on hand was the potatoes. A casserole dish is filled with softened onions, then the vegetables are packed in a single layer on top, roasted, topped with shredded gruyere, and baked again until browned. Awesome.


    Lisa says:

    Holy crap, are you sure we have to bring this over?

    Chris says:

    What do you mean?

    Lisa says:

    Can’t we just eat it all now and claim we forgot to bring something?

    Chris says:

    Bzzzzt… too late, I already told them what we were planning on bringing.

    Lisa says:

    Dammit! Okay, but I’m not going to be able to wait very long before digging in.

    Chris says:

    Well don’t dig in yet, I gotta take a picture first, and this is a pretty dish!

    Lisa says:

    Okay, but I’m just sayin’… the clock is ticking.

    Vegetable Tian
    Olive oil
    2 medium yellow onions, cut in half and sliced
    1 large shallot, sliced
    3 garlic cloves, minced
    1 lb yukon gold potatoes, unpeeled
    2 medium zucchini
    1 patty pan squash
    2 large carrots
    1 pound medium tomatoes
    1 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1 tbsp fresh thyme leaves, plus extra sprigs
    2 oz Gruyere cheese, grated

    Preheat the oven to 375 degrees F.

    Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

    Slice the potatoes, zucchini, squash, carrots, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.

    4 side-dish servings

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    posted in Barefoot in Paris, Sides | 5 Comments

    15th December 2008

    Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes

    acornpearsoup

    Tonight’s recipe (hm, we’ve been doing a lot of squash soups lately…) is from Veganomicon: The Ultimate Vegan Cookbook. Squash, pears, onions, and peppers are cooked until tender and then partly pureed; adzuki beans are stirred in, and then it’s all topped with some sauteed shiitake mushrooms.


    Chris says:

    This soup reminds me that I want an immersion blender. This transferring half the soup to the blender thing is for suckas!

    Lisa says:

    Guess you’re a sucka then… looks good! Like butternut squash soup.

    Chris says:

    Acorn, but close enough. I like it; it’s got a nice sweetness from the pears.

    Lisa says:

    Hmmm, it’s like I’m eating dessert…

    Chris says:

    Oh yeah, I forgot that you don’t like sweet things for dinner. And this isn’t even that sweet, really.

    Lisa says:

    I know… it’s good, but I like savory.

    Chris says:

    Well I really like it — and the mushrooms are awesome.

    Lisa says:

    That’s totally true — I’d actually put more in and make it part of the soup.

    Chris says:

    Sounds like you’re trying to recreate the soup we made last week.

    Lisa says:

    Oooh, yeah! I liked that one a lot.

    Chris says:

    Thought so…

    Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes
    2 tbsp peanut oil
    1 large yellow onion, cut into 1/4 inch thin slices
    1 red pepper, cut into 1/4 inch thin slices
    2 tsp minced ginger
    3 cloves garlic, minced
    1/2 tsp salt
    1/2 tsp Chinese five spice
    2 acorn squashes, seeded, peeled and cut into 3/4 inch chunks
    2 firm bosc pears, peeled, seeds removed and sliced into thin slices (roughly one inch long)
    4 cups vegetable broth
    15 oz can adzuki beans, drained and rinsed (about a cup and a half)
    1 tbsp fresh lime juice

    4 oz fresh shiitakes, sliced in half (about a cup and a half)
    2 tsp peanut oil
    1/2 tsp sesame oil
    1 tbsp soy sauce

    Preheat a large dutch oven over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown.
    Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, set the heat to medium-low to simmer for about 20 minutes, or until the squash is tender.
    Puree half the soup by transferring half the soup to a food processor or blender and then back into the rest of the soup.
    Add the adzuki beans and lime. Cover and simmer on low, just until the beans are heated through.
    While the soup is heating, prepare the mushrooms. Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute).

    Ladle soup into bowls and top with sautéed mushrooms.

    6 Servings

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    posted in Main Dishes, Veganomicon, Vegetarian | 3 Comments

    7th December 2008

    Acorn Squash and Wild Mushroom Soup

    This soup, adapted from this recipe, was great on a cold evening: a variety of mushrooms, a bit of pasta, and chunks of acorn squash swim in a delicious, rich, mushroom-y broth. A very simple recipe with a fantastic result — it’s definitely going into our keepers list.

    Chris says:

    Holy — this is one of the best broths we’ve had in a long time.

    Lisa says:

    Yeah, it has a really strong mushroom flavor from soaking the dried porcinis.

    Chris says:

    Mmmmmm… really good.

    Lisa says:

    I’m totally going to make this again; next time I’m also going to add carrots.

    Chris says:

    Sounds great; sign me up!

    Acorn Squash and Wild Mushroom Soup
    5 cups hot organic vegetable or chicken broth
    1/2 ounce dried porcini or morel mushrooms
    1/2 cup peeled and finely diced acorn squash
    1 bay leaf
    1 tbsp olive oil
    1/2 cup sliced red onion
    1/2 lb assorted wild mushrooms, tough stems removed, sliced
    1/2 cup small pasta
    Kosher salt and freshly ground pepper
    2 tbsp cup chopped flat-leaf parsley
    1/4 cup grated Parmesan

    Pour 1 cup hot stock over mushrooms in a small bowl; let sit 20 minutes. Strain through a coffee filter or paper towel. Add mushroom broth to stock. Rinse mushrooms and dice; set aside.
    Add squash to stock in a large pot with bay leaf and bring to a boil; lower heat and continue simmering. Meanwhile, heat oil in a large skillet over medium heat. Sauté onions 5 to 8 minutes, until soft. Add mushrooms and sauté until soft and lightly browned, about 10 minutes, adding a little broth if they become too dry. Transfer to broth along with pasta. Cook 5 to 8 minutes, until pasta is cooked and squash is tender. Season to taste with salt and pepper and stir in parsley. Ladle soup into bowls and top with Parmesan.

    2-3 Servings

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    posted in Main Dishes | 5 Comments

    27th July 2008

    Ugly But Delicious: Summer Squash Veggie Enchiladas

    Ugly!  Summer Squash Enchiladas

    Lisa wanted to make dinner tonight, and we had a ton of vegetables to use up from our CSA box, so we came up with these vegetarian enchiladas, filled with summer squash, spinach, and mushrooms, and topped with a green chile enchilada sauce.  Photogenic?  Not so much.  Healthy, full of veggies, and quick?  Absolutely!

    Lisa says:

    How come all the food I make is ugly?

    Chris says:

    Hey! All the food you make isn’t ugly; and I think the biggest reason this one isn’t exactly photogenic is because of the blue tortillas.

    Lisa says:

    Hmm… maybe… I love that enchilada sauce, it’s got a really nice flavor.

    Chris says:

    I like the creaminess from the creme fraiche.

    Lisa says:

    The filling is awesome — I don’t miss not having meat in there.

    Chris says:

    Totally — and I like using up all our CSA veggies from the fridge.

    Lisa says:

    I can’t wait to have ugly but delicious leftovers tomorrow. :)

    UBD Summer Squash Veggie Enchiladas

    1 14-oz can green chile enchilada sauce
    1/4 cup minced cilantro
    1 tbsp creme fraiche
    1 1/2 cups mixed summer squash, cubed
    8 oz mushrooms, stemmed and sliced
    3 garlic cloves, minced
    2 red salad onions, bulbs and stems thinly sliced OR 1 large red onion, sliced
    10 oz spinach
    10 corn tortillas
    pepper-jack cheese for garnish

    Preheat oven to 350 degrees.
    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the summer squash and mushrooms; cook for a couple of minutes until the mushrooms start to brown.  Add the garlic, about three quarters of the red onion and continue cooking until the onions turn translucent and the squash is crisp-tender.  Add the spinach and red salad onion stems, stirring constantly, until the spinach is wilted.  Season with a teaspoon of salt, and cover to keep warm.
    Lay out the tortillas on a baking sheet and spray on both sides with cooking oil, then stack in twos. Bake for 3 minutes or until soft and pliable. Remove and stack in a single pile; cover with a kitchen towel to keep warm.
    In a small pot, heat the enchilada sauce to boiling, then lower the heat.  Stir in cilantro and the creme fraiche into the sauce.  Taste and season with salt, if desired.  Hold a tortilla by one edge and dip into the sauce.  Fill the center with 2 heaping tablespoons of the filling, then roll and lay seam side down in a 9×13 baking dish. Repeat with the remaining tortillas. Sprinkle with shredded cheese and remaining red onion, and bake for 5-10 minutes, until cheese is melted. Garnish with additional salad onions.

    Makes 10 enchiladas.

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    posted in Main Dishes, Mexican | 4 Comments

    24th March 2008

    Butternut Squash Muffins with a Frosty Top


    Lisa made these muffins adapted from a recipe found in Jamie Oliver’s cookbook, Jamie At Home. She cut the oil way down from the recipe, and nixed the walnuts (Whole Foods apparently didn’t stick them in the bag), but they turned out pretty darn good just the same.

    Lisa says:

    “With a Frosty Top”? What a random name… why can’t they just be called Butternut Squash Muffins?

    Chris says:

    ‘Cause he’s a Brit… I hear they talk funny. Besides, it’s not like a traditional frosting… it’s a bit… goopier.

    Lisa says:

    It’s almost as if you should dip each one in the frosting just before you eat it.

    Chris says:

    Well with all the extra frosting we ended up with, that’s exactly what I’m doing.

    Lisa says:

    I love that citrus taste! Okay, if these stay in the house any longer they’ll migrate directly from the kitchen into my mouth.

    Chris says:

    Looks like the folks at work are getting muffins tomorrow!

    Butternut Squash Muffins with a Frosty Top
    ——————————————
    14 ounces butternut squash, seeded and roughly chopped
    1 & 1/4 cups light brown sugar
    4 large organic eggs
    pinch of salt
    2 & 1/2 cups all-purpose flour, unsifted
    2 heaping tablespoons baking powder
    1 teaspoon ground cinnamon
    3 tablespoons extra-virgin olive oil
    1/4 cup applesauce

    For the Frosty Topping:
    1 orange, zested
    1 lemon, zested
    1/2 lemon, juiced
    1/2 cup 2% Greek yogurt
    2 heaping tablespoons powdered sugar, sifted
    1/2 teaspoon vanilla extract

    Preheat the oven to 350F. In a food processor, pulse the butternut squash until finely chopped. Add the sugar and eggs. Add in a pinch of salt, the flour, baking powder, cinnamon, olive oil, and applesauce and mix until well beaten. Scrape the sides if needed, and mix only until everything is well combined.

    Fill a regular sized muffin tin lined with paper cups until each cup is just over 3/4 full. Cook 20 – 25 minutes until a wooden toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool on a wire rack.

    For the topping: Place the zest and lemon juice in a bowl. Add the yogurt, the sifted powdered sugar and vanilla and mix well. Taste, and adjust the sweet and sour accordingly. Keep in the fridge until ready to top the muffins. Sprinkle the topped muffins with a little more orange zest.

    Makes 18-20 muffins

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    posted in Breads and Muffins | 0 Comments


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