Another GREAT weekend at the Red Shutter Inn
in Wilmington, VT
Lew, Rachael and John continue to add to this
property right on the west side of town.
The dinning room is cozy and the food is
wonderful. Thanksgiving featured table side
carving of birds with incredible desserts
by Rachel and the new Sous Chef Stanton.
Prime Rib, from local VT Black Watch Farms,
was to die for. And I helped.
Please tell your friends about this blog and
my services. Hope to hear from you.
Sunday, November 29, 2009
Wednesday, November 25, 2009
Spice up your Turkey
Using this Mole will spice up your life and if done well will hold for quite a while in a tightly sealed container.
Mole Poblano
Ingredients
Makes 9 cups.
9 mulato chilies
7 pasilla chilies
6 ancho chilies
1 cup plus 9 tablespoons vegetable oil plus additional as needed
4 or 5 tomatillos, husked and cooked until soft
5 whole cloves
20 whole black peppercorns
1-inch piece of a Mexican cinnamon stick
1 tablespoon seeds from the chilies, toasted
1/2 teaspoon anise seeds, toasted
1/4 teaspoon coriander seeds, toasted
8 tablespoons sesame seeds, toasted
4 garlic cloves, roasted
3 tablespoons raisins
20 whole almonds, blanched
1/4 cup pumpkin seeds
2 corn tortillas, torn into pieces
3 stale French rolls, cut into 1-inch slices
6 to 7 cups intense vegetable stock, as needed
1 1/2 ounces Mexican chocolate, chopped
Preparation
Clean the chilies by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chilies until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chilies in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chilies, reserving the soaking water. Puree the chilies in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the Chile puree (be careful — it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside. Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the Chile puree, the tomatillo puree, and the Mexican chocolate (be careful — it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom
Mole Poblano
Ingredients
Makes 9 cups.
9 mulato chilies
7 pasilla chilies
6 ancho chilies
1 cup plus 9 tablespoons vegetable oil plus additional as needed
4 or 5 tomatillos, husked and cooked until soft
5 whole cloves
20 whole black peppercorns
1-inch piece of a Mexican cinnamon stick
1 tablespoon seeds from the chilies, toasted
1/2 teaspoon anise seeds, toasted
1/4 teaspoon coriander seeds, toasted
8 tablespoons sesame seeds, toasted
4 garlic cloves, roasted
3 tablespoons raisins
20 whole almonds, blanched
1/4 cup pumpkin seeds
2 corn tortillas, torn into pieces
3 stale French rolls, cut into 1-inch slices
6 to 7 cups intense vegetable stock, as needed
1 1/2 ounces Mexican chocolate, chopped
Preparation
Clean the chilies by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chilies until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chilies in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chilies, reserving the soaking water. Puree the chilies in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the Chile puree (be careful — it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside. Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the Chile puree, the tomatillo puree, and the Mexican chocolate (be careful — it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom
Sunday, November 22, 2009
HACCP
Thank you to Solano's Carry-out in 2650 West Patapsco Ave,
Baltimore for allowing me to do their HACCP plan.
Should you have similar need I can turn almost any size
program over in 48 hours.
Baltimore for allowing me to do their HACCP plan.
Should you have similar need I can turn almost any size
program over in 48 hours.
Friday, November 20, 2009
Services offered
For those of you that may be interested...
Many localities now require recipes and a HACCP plan
for license. HACCP is Hazard Analysis, Critical Control Point.
This is a system that tracks the flow of a product from
the arrival of products to service. It involves time, temp,
and sanitation.
We prepare plans for institutions of all sizes.
Many localities now require recipes and a HACCP plan
for license. HACCP is Hazard Analysis, Critical Control Point.
This is a system that tracks the flow of a product from
the arrival of products to service. It involves time, temp,
and sanitation.
We prepare plans for institutions of all sizes.
Thursday, November 19, 2009
Chicken Shiraz(M)
This recipe has appeared in Kosher for the Clueless, but Curious by Shimon Apisdorf.
1 14-ounce chicken broth
1 ounce dried porcini mushrooms*
1 teaspoon olive oil
4 large chicken breast halves with skin and bones (about 4 pounds), each cut crosswise in half
3 chicken thighs with skin and bones
3 chicken drumsticks with skin and bones
6 whole shallots
10 ounces crimini (baby bella) mushrooms, halved
1/3 cup chopped shallots
2 teaspoons chopped fresh thyme
2 garlic cloves, chopped
1/4 cup all purpose flour
2 cups Shiraz or other hearty dry red wine
Chopped fresh Italian parsley
Preheat oven to 300°F. Bring broth and porcini mushrooms to boil in small saucepan. Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Pour mushroom broth into medium bowl, leaving sediment behind. Reserve broth.
Meanwhile, heat oil in heavy large ovenproof pot over medium heat. Sprinkle all chicken pieces with salt and pepper. Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side. Transfer chicken to platter.
Pour off all but 3 tablespoons drippings from pot. Add whole shallots to pot. Cook until lightly browned, about 2 minutes per side. Add crimini mushrooms. Cook until mushrooms begin to brown, stirring frequently, about 6 minutes. Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes. Stir flour into shallot mixture and continue stirring 1 minute. Stir in wine, and reserved mushroom broth. Add chicken thighs and drumsticks to pot. Bring to boil. Cover pot and transfer to oven. Bake 25 minutes. Add chicken breasts to pot. Cover and bake until all chicken is cooked through, about 45 minutes longer. Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
Boil sauce in pot until slightly thickened, about 5 minutes. Pour sauce over chicken on platter, sprinkle with parsley, and serve
1 14-ounce chicken broth
1 ounce dried porcini mushrooms*
1 teaspoon olive oil
4 large chicken breast halves with skin and bones (about 4 pounds), each cut crosswise in half
3 chicken thighs with skin and bones
3 chicken drumsticks with skin and bones
6 whole shallots
10 ounces crimini (baby bella) mushrooms, halved
1/3 cup chopped shallots
2 teaspoons chopped fresh thyme
2 garlic cloves, chopped
1/4 cup all purpose flour
2 cups Shiraz or other hearty dry red wine
Chopped fresh Italian parsley
Preheat oven to 300°F. Bring broth and porcini mushrooms to boil in small saucepan. Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Pour mushroom broth into medium bowl, leaving sediment behind. Reserve broth.
Meanwhile, heat oil in heavy large ovenproof pot over medium heat. Sprinkle all chicken pieces with salt and pepper. Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side. Transfer chicken to platter.
Pour off all but 3 tablespoons drippings from pot. Add whole shallots to pot. Cook until lightly browned, about 2 minutes per side. Add crimini mushrooms. Cook until mushrooms begin to brown, stirring frequently, about 6 minutes. Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes. Stir flour into shallot mixture and continue stirring 1 minute. Stir in wine, and reserved mushroom broth. Add chicken thighs and drumsticks to pot. Bring to boil. Cover pot and transfer to oven. Bake 25 minutes. Add chicken breasts to pot. Cover and bake until all chicken is cooked through, about 45 minutes longer. Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
Boil sauce in pot until slightly thickened, about 5 minutes. Pour sauce over chicken on platter, sprinkle with parsley, and serve
Really Cool
Yesterday we got our first inquiry through the web site. We also got a direct call and a follow up request from Kosherfest. Also the proposal to Yale Hillel is at the second stage. Things may be looking up. We have also firmed up a relationship
with Klapholz in Philly for production support as well as marketing to camps and other organizations that might use the modular food system.
Thanks to all for your support.
with Klapholz in Philly for production support as well as marketing to camps and other organizations that might use the modular food system.
Thanks to all for your support.
Monday, November 16, 2009
Weekend
Had a great weekend at the Red Shutter Inn in Wilmington, VT
Just 20 miles from Brattleboro and RT 91 and just north of the
MASS line.
This place has a great, warm, inviting feel and
the hosts, Lew, Rachel and John have just taken over.
The go out of their way to make you feel at home.
Just 20 miles from Brattleboro and RT 91 and just north of the
MASS line.
This place has a great, warm, inviting feel and
the hosts, Lew, Rachel and John have just taken over.
The go out of their way to make you feel at home.
Thursday, November 12, 2009
This week
Interesting conversations this week
in Newark DE, Phill PA, New Haven CT
Wilmington VT and Framingham MA.
Potential consulting and job opportunities
in each locale.
More to follow.
in Newark DE, Phill PA, New Haven CT
Wilmington VT and Framingham MA.
Potential consulting and job opportunities
in each locale.
More to follow.
Tuesday, November 10, 2009
Nice, Easy and very tasty
Double Cut Lamb Chops, Israeli Cous Cous and Sauteed Fennel(M)
Season Lamb with Cracked Black Pepper, Kosher Salt and Fresh Garlic, sear
Prepare Cous Cous with Vegetable Stock
Sautee Fennel until soft and slightly brown.
Finish Lamb in very hot oven.
Sauce with Red wine reduction with mushrooms and shallots
Sunday, November 8, 2009
Another Basic
Fresh Egg Pasta (V)
Ingredients
2 3/4 cups soft wheat flour or fine semolina flour
you may use more if the flour or atmoshpere is not very dry
4 large eggs
Preparation
Making dough:
You may make this by hand by mounding the flour in the center of a cool dry work surface. Make a well in the middle of the flour and add beaten eggs to the mound. Working from the outside of the mound to the inside, incorporate all the egg into the flour and then knead until smooth. You may also use a food processor. Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. With either method, wrap in plastic and let rest at room temperature at least 20 minutes and up to 2 hours.
Rolling dough into sheets:
Cut dough into 8 equal pieces. Cover with plastic wrap. Again you may work the dough by hand using a rolling pin or with a machine. With the machine, set it to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick). Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces. If you work the dough by hand use a similar method with the pin replacing the machine.
Cutting dough into strands:
Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes. Again by hand use a ruler to set your scale for cutting. Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking. Cut strands crosswise into desired lengths. Using floured hands, toss strands to separate; spread out on towels. You may also leave the sheets whole for lasagna or manicotti or cut into squares for tortellini or ravioli.
Cook pasta in pot of boiling salted water. The water should taste like sea water, until just tender, stirring occasionally, 3 to 5 minutes. Drain. Fresh pasta cools quickly so be prepared to use it immediately.
Ingredients
2 3/4 cups soft wheat flour or fine semolina flour
you may use more if the flour or atmoshpere is not very dry
4 large eggs
Preparation
Making dough:
You may make this by hand by mounding the flour in the center of a cool dry work surface. Make a well in the middle of the flour and add beaten eggs to the mound. Working from the outside of the mound to the inside, incorporate all the egg into the flour and then knead until smooth. You may also use a food processor. Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. With either method, wrap in plastic and let rest at room temperature at least 20 minutes and up to 2 hours.
Rolling dough into sheets:
Cut dough into 8 equal pieces. Cover with plastic wrap. Again you may work the dough by hand using a rolling pin or with a machine. With the machine, set it to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick). Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces. If you work the dough by hand use a similar method with the pin replacing the machine.
Cutting dough into strands:
Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes. Again by hand use a ruler to set your scale for cutting. Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking. Cut strands crosswise into desired lengths. Using floured hands, toss strands to separate; spread out on towels. You may also leave the sheets whole for lasagna or manicotti or cut into squares for tortellini or ravioli.
Cook pasta in pot of boiling salted water. The water should taste like sea water, until just tender, stirring occasionally, 3 to 5 minutes. Drain. Fresh pasta cools quickly so be prepared to use it immediately.
Saturday, November 7, 2009
Recipe Series
Today we start a basic recipe series.
These will be building block recipes that may have a variety of uses. They are simple and very useful. This one is for Pomodoro, a chunky tomato-based gravy.
Pomodoro Sauce (V)
• 2 tsp olive oil
• 2 cloves garlic, peeled and minced
• 1 small onion, roughly chopped
• 3 tbsp tomato paste
• 1 can (28 oz) diced plum tomatoes
• fresh oregano
• fresh basil, chiffonade
• 1/2 tsp red pepper flakes
Preparation
Heat oil in deep sauce pan; add one clove of garlic brown slightly,
Add onion sauté until translucent, add tomato paste and pepper flakes
Sauté until combined, add chopped tomato and rest of garlic, simmer
15 minutes add herbs, turn off heat allow to meld, 3-5 minutes, season to taste.
This sauce should be chunky so that it will give texture to simple pasta
Or body to items such as lasagna or parmesan.
These will be building block recipes that may have a variety of uses. They are simple and very useful. This one is for Pomodoro, a chunky tomato-based gravy.
Pomodoro Sauce (V)
• 2 tsp olive oil
• 2 cloves garlic, peeled and minced
• 1 small onion, roughly chopped
• 3 tbsp tomato paste
• 1 can (28 oz) diced plum tomatoes
• fresh oregano
• fresh basil, chiffonade
• 1/2 tsp red pepper flakes
Preparation
Heat oil in deep sauce pan; add one clove of garlic brown slightly,
Add onion sauté until translucent, add tomato paste and pepper flakes
Sauté until combined, add chopped tomato and rest of garlic, simmer
15 minutes add herbs, turn off heat allow to meld, 3-5 minutes, season to taste.
This sauce should be chunky so that it will give texture to simple pasta
Or body to items such as lasagna or parmesan.
Thursday, November 5, 2009
Today's Work
Cinnamon Roasted Pears with Saga Blue and Candied Walnuts
Lamb Chops, Israeli Cous Cous and Fennel
Grilled Pineapple and Field Green Salad
Wednesday, November 4, 2009
Thanksgiving 2009
Here are the offerings
THANKSGIVING 2009
Menu by Chef Scott Sunshine
From ¬Kosher for the Clueless but Curious
The Whole Package
Serves 8-10
Choice of Soup, Salad, Vegetable and Starch
From the lists below
Whole Turkey,
sliced and returned to the frame
Savory Cornbread Stuffing
Cranberry Sauce
$185
Or build your own
STARTERS
Chopped Liver
Veggie Chopped “Liver”
Gefilte Fish
SOUPS
Roasted Chicken Soup with carrots, celery and onion
Butternut Squash
Potato Leek
Matzah Balls
SALADS
Field Green Salad with mixed Berries and Almonds
Artichoke and marinated White Bean with Tomato Wedges
Tomato, Cucumber and Onion Salad
Boston Bibb with Heirloom Tomato, Cucumber and Confetti Peppers
Dressings
VEGETABLES
String Beans Almandine
Broccoli with Roasted Elephant Garlic
Roasted Asparagus
Balsamic Roasted Roma Tomato Wedges
Roasted Seasonal Vegetables
Roasted Marinated Red and Gold Beets
STARCHES
Twice Baked Potato
Beet and Coriander Pancakes
Sweet Potato Pancakes
Red Bliss Potato Latkes
Smashed Garlic Yukon Gold Potato
Rosemary Roasted Potato
Long Grain and Wild Rice
Quinoa Pilaf
KUGEL
Sweet Luxon Kugel with Dried Cranberries
Savory Luxon Kugel with Fine Herbs
Traditional Potato Kugel
Sweet Potato Kugel
VEGETARIAN
Vegetable Napoleon
With Portabella Mushrooms, Zucchini, Eggplant, Onion and Tomato
Vegetable Lasagna
Fresh Pasta, Carrots, Zucchini, Eggplant, Pomadoro with Tofu
Vegetable Risotto
With Roasted Vegetables and White Wine
ENTREES
Beef, Chicken, Salmon or Vegetable Wellington
Chicken Picatta
Garlic Rosemary Chicken
Herbed Roasted Whole Chicken
Chicken Roulade with Red Pepper Coulis
Honey Balsamic Duck Breast
Duck Leg Confit
Roasted Honeyed Turkey Breast
Turkey Breast Roulade with Roasted Vegetable
Herb Encrusted Rib Eye of Beef
Roasted Brisket of Beef
Glazed Corn Beef Brisket
Pot Au Feu (Pot Roast)
Ancho Coffee Braised Short Ribs of Beef
Lamb Stew
Bison Chili
Whole Poached Salmon
Herb Seared Salmon
Panko Crusted Snapper
Sea Bass Pistou
Order at www.differentlevelkosher.com or at 443-388-6574
THANKSGIVING 2009
Menu by Chef Scott Sunshine
From ¬Kosher for the Clueless but Curious
The Whole Package
Serves 8-10
Choice of Soup, Salad, Vegetable and Starch
From the lists below
Whole Turkey,
sliced and returned to the frame
Savory Cornbread Stuffing
Cranberry Sauce
$185
Or build your own
STARTERS
Chopped Liver
Veggie Chopped “Liver”
Gefilte Fish
SOUPS
Roasted Chicken Soup with carrots, celery and onion
Butternut Squash
Potato Leek
Matzah Balls
SALADS
Field Green Salad with mixed Berries and Almonds
Artichoke and marinated White Bean with Tomato Wedges
Tomato, Cucumber and Onion Salad
Boston Bibb with Heirloom Tomato, Cucumber and Confetti Peppers
Dressings
VEGETABLES
String Beans Almandine
Broccoli with Roasted Elephant Garlic
Roasted Asparagus
Balsamic Roasted Roma Tomato Wedges
Roasted Seasonal Vegetables
Roasted Marinated Red and Gold Beets
STARCHES
Twice Baked Potato
Beet and Coriander Pancakes
Sweet Potato Pancakes
Red Bliss Potato Latkes
Smashed Garlic Yukon Gold Potato
Rosemary Roasted Potato
Long Grain and Wild Rice
Quinoa Pilaf
KUGEL
Sweet Luxon Kugel with Dried Cranberries
Savory Luxon Kugel with Fine Herbs
Traditional Potato Kugel
Sweet Potato Kugel
VEGETARIAN
Vegetable Napoleon
With Portabella Mushrooms, Zucchini, Eggplant, Onion and Tomato
Vegetable Lasagna
Fresh Pasta, Carrots, Zucchini, Eggplant, Pomadoro with Tofu
Vegetable Risotto
With Roasted Vegetables and White Wine
ENTREES
Beef, Chicken, Salmon or Vegetable Wellington
Chicken Picatta
Garlic Rosemary Chicken
Herbed Roasted Whole Chicken
Chicken Roulade with Red Pepper Coulis
Honey Balsamic Duck Breast
Duck Leg Confit
Roasted Honeyed Turkey Breast
Turkey Breast Roulade with Roasted Vegetable
Herb Encrusted Rib Eye of Beef
Roasted Brisket of Beef
Glazed Corn Beef Brisket
Pot Au Feu (Pot Roast)
Ancho Coffee Braised Short Ribs of Beef
Lamb Stew
Bison Chili
Whole Poached Salmon
Herb Seared Salmon
Panko Crusted Snapper
Sea Bass Pistou
Order at www.differentlevelkosher.com or at 443-388-6574
Sunday, November 1, 2009
Symbols
Each recipe I feature will have any of the following symbols
V=Vegetarian
M=Meat
D=Dairy
NK=NOT kosher
C=May be multiplied for commercial yeilds
V=Vegetarian
M=Meat
D=Dairy
NK=NOT kosher
C=May be multiplied for commercial yeilds
Hearty for the fall
ROOT VEGETABLE RAGOUT (V)
1/2 pound pearl onions (about 1 cup)
1 medium turnip
1 medium Yukon Gold or other yellow-fleshed potato
2 medium carrots
2 medium parsnips
2 teaspoons vegetable oil
2 tablespoons Extra Virgin Olive Oil
1/2 cup veggie stock (4 fluid ounces)
Garnish: chopped fresh flat-leafed parsley leaves and blanched grated lemon zest
have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
In large skillet heat EVO over moderate heat and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
Serve ragout garnished with parsley and zest.
1/2 pound pearl onions (about 1 cup)
1 medium turnip
1 medium Yukon Gold or other yellow-fleshed potato
2 medium carrots
2 medium parsnips
2 teaspoons vegetable oil
2 tablespoons Extra Virgin Olive Oil
1/2 cup veggie stock (4 fluid ounces)
Garnish: chopped fresh flat-leafed parsley leaves and blanched grated lemon zest
have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
In large skillet heat EVO over moderate heat and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
Serve ragout garnished with parsley and zest.
Subscribe to:
Posts (Atom)