Mushroom risotto

I am by no stretch of the imagination a vegetarian. but I find myself being less interested in meat. I mean, there is usually some on the plate, but it's not the centerpiece of the plate. Or, at least not the bulk of it.

As far as vegetables go, my interest is fairly narrowly focused. I'll try anything, but I only have a few favorites.

OK, so, light on the meat, light on the veggies, why am I not light?

I'm a carbatarian, a word coined by my wife, I believe. But that's pretty much the story. Anything that includes a heaping helping of rice or pasta, and I'm happy.

My favorite time to make mushroom risotto is when I come across some chanterelles. So if I was blogging responsibly here, I would make sure that chanterelles are in the store now. But as best I can tell, there is no "season" for them. They just magically appear in stores sometimes. And when I say "stores," I mean Fresh Market. I've never seen them anywhere else around here. But any kind of mushroom will do. White buttons are just fine.

The stock is the culmination of my struggle to make mushroom stock. Steeping the dried mushrooms in vegetable stock (or chicken, if you are so inclined) and adding the little shot of soy livens up the stock, and is much less complicated than trying to make mushroom stock from scratch. But its a step you can skip to save 20 minutes.

Mushroom risotto

4 cups vegetable stock (1 box or 2 cans)
1 cup white wine
1 oz dried porcini, or other dried variety, chopped (optional)
2 tbls soy sauce

3 tbls olive oil, divided
3 tbls butter, divided
12 oz sliced fresh mushrooms, any variety.

1/2 small onion, chopped fine
2 cloves garlic, minced
1.5 cups arborio rice
1 tsp fresh thyme
1/2 cup parmesan cheese, grated

In a saucepan, combine stock, wine, dry mushrooms and soy. bring to a boil and allow to simmer 20 minutes. (if you aren't using the dry mushrooms, just combine the three liquids and bring to a simmer.)

In a large skillet, heat 1 tbls oil and butter and add fresh mushroom. saute until they are browned. remove about 1/2 cup of the mushrooms and reserve, keeping them warm. push the rest of the mushrooms to one side of the skillet, heat the rest of the oil and butter and add the onion, garlic, rice and thyme. saute for 2-3 minutes. add about 1 cup of the warm stock to the saute pan and stir until it is absorbed. repeat until you've used all the stock. stir in the cheese and serve with the reserved sauteed mushrooms.

A Mediterranean repast

Don't you get bored with the idea of dinner as three things on a plate? Meat, salad and veggies (or maybe starch). That's the way I was brought up and anything different still seems a little incomplete. That said, we have things a little different at our house all the time.

This recipe is from this week's New York Times and is an adaption of a recipe by check Michael Psilakis, a chef and an owner of two Manhattan restaurants, Anthos and Kefi, with a third on the way this month. Broiled feta melds with roasted peppers and briney olives and you scoop it all up with toaste pita wedges. Sure, it would make a good starter but it would also be delicious with grilled lamb chops or just a side of couscous.

Perfectly simple for a day with perfect weather.

Broiled Feta with Roasted Peppers and Olive Salad

10 ounces fresh feta cheese
1 yellow bell pepper, roasted, peeled, seeded and sliced
1 red bell pepper, roasted, peeled, seeded and sliced
1/4 cup thinly sliced sweet onion, such as Vidalia or red
1 tablespoon capers, drained
12 kalamata or other black, brined olives, pitted and halved
12 green, brined olives, pitted and halved
1/2 cup freshly chopped herbs, such as parsley, dill, mint or chives, or a combination
1/4 to 1/3 cup extra-virgin olive oil, more to taste
Juice of 1 or 2 lemons
Salt and black pepper
Toasted or grilled pita bread, cut into wedges, for serving.

Preheat broiler. Crumble cheese into an ovenproof baking dish; cheese should be about 1/2 inch deep. Slide dish under broiler and cook until molten and bubbly, about 2 minutes.

In a large bowl, combine bell peppers, onion, capers, caperberries if using, olives, anchovies if using, garlic confit if using and herbs. Drizzle with olive oil, tossing with hands until evenly coated. Squeeze in lemon juice and season with salt and pepper. Toss and taste, adjusting seasonings.

Lightly place salad on top of hot cheese. Drizzle olive oil around and over salad. Serve immediately with pita bread.

Yield: 4 to 6 servings.

Source: Adapted from Michael Psilakis

An interesting lawsuit

Looks like a camouflaged veggie showdown is brewing.

Missy Chase Lapine, who wrote "The Sneaky Chef" is suing Jessica and Jerry Seinfeld for copyright infringement and defamation. Can't say as I blame her.

You'll remember that Jessica Seinfeld has had great success with her "Deceptively Delicious" cookbook. In fact, her book has really boosted the sales of Lapine's book. Read here about what I think about the silly premise of hiding veggies in kids' food.

The deal is that Lapine wrote a similar book that was rejected by the same publisher that published Seinfeld's book. No doubt they figured the name recognition would make them more money. Seinfeld was a lot more likely to get spots on Oprah and the Today Show, which she did. Collins, an imprint of Harper Collins, is out to make a profit. I'm sure they don't much care if children eat their veggies. Lapine's book came out in April of last year with a different publisher; Seinfeld's followed in October.

I'm guessing what really ticked Lapine off was Jerry Seinfeld going on Letterman and calling her a "wacko." I saw that episode (long before the writers' strike) and thought that was pretty harsh, especially from a creative guy. It would be difficult for Lapine not to think something was fishy since the premise of the books are the exact same and she knew Collins editors had seen her book.

According to the AP, Lapine's complaint cites similarities in the books, which it says include "original expression, philosophy, premise," as well as specific words. The suit doesn't seek specific damages. Collins rejects her claims.

Freeze for later

Today is the last day of November. The end of the hurricane season and the end of sane days for sure. Christmas shopping starts in earnest now. I think it's cool to have some dinners made and frozen for those nights when cooking is just too much. At my house, that's a lot of them.

This veggie lasagna from the geniuses at Everyday Food fits the bill well. Though the preparation may look time-consuming, it'll only take about 30 minutes to put together.

Make sure, though, that you take the lasagna out of the freezer and move it to the fridge the night before you want to eat it. Cooking it frozen will take forever. Ask the designated cooker to pop it in the oven while you're out spending your last dime. All will be forgive with a bite of this!

Vegetable Enchiladas
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

To freeze: Prepare enchiladas through stop 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Serves 8.

Source: Everday Food, December 2007

Squash and fall

Okay, you can't deny it. There was an honest-to-goodness nip in the air when I walked outside this morning. After a gloomy, rainy day yesterday, I was expecting steamy today. How happy I was to be wrong, wrong, wrong.

Today's recipe, a vegetarian entree, celebrates fall, such as it is in Florida. It's from Steve Petusevsky, a columnist for the South Florida Sun-Sentinel. To save time, he suggests, baking the squash the day before. Also, queso blanco can be found at most grocery stores these day. It's a mild Mexican cheese. It doesn't melt and get gooey like some cheeses, but softens and retains its shape. Very good when crumbled over the top of hot dishes.

Meet you back here tomorrow for TGIF. I'll be the one wearing the sweater.

Penne and Roasted Squash with Walnuts
1 large butternut squash, cut in half, seeds removed
1 pound penne pasta
Salt, to taste
Water
1 tablespoon olive oil
1 medium onion, diced
3 sprigs fresh thyme, leaves removed and chopped
¼ teaspoon crushed dried red pepper flakes
½ cup walnut pieces
¼ cup queso blanco (white cheese), crumbled
¼ cup chopped fresh parsley
Fresh-ground black pepper, to taste

Preheat oven to 375 degrees. Place the squash halves on a baking pan, cavity side down, and bake 40 to 50 minutes until just tender. Cool, remove skin, rough chop the squash and set aside.

Boil the pasta in salted water to cover according to package directions until al dente. Drain and rinse under cool water; set aside.

Heat the oil in a large nonstick saute pan over medium-high heat. Add the onions and saute 4 minutes until they begin to caramelize. Add the thyme, dried red pepper flakes and walnut pieces. Saute 1 minute longer. Add cooked pasta, cooked squash, cheese, parsley, salt and pepper; toss well. Serve immediately.

Serves 4 to 6.

A side dish that's a main dish

I picked up a copy of Southern Living's All-Time Favorite Recipes at the grocery store checkout this morning. There are lots of tempting recipes inside but this one struck me as a good Stir Crazy candidate.

Noodles with Peanut-Basil Sauce is essentially a side dish for 6, but add tofu (to keep it veggie) or cooked chicken, shrimp or pork and it becomes a main dish for 4. (Or it's just a main dish for four vegetarians as is. Man, that's too much math.)

I don't share enough Asian-inspired recipes though I really love Asian food. I'm turning over a new leaf ... and it's not even Jan. 1.

Noodles with Peanut-Basil Sauce

1 cup fresh snow peas
1/2 of a 16-ounce package of uncooked fettuccine
1/2 cup lite coconut milk
3/4 cup vegetable broth
1/2 cup crunchy peanut butter
3 tablespoons lite soy sauce
2 tablespoon lime juice
1 garlic glove, minced
2 teaspoons sugar
3/4 teaspoon ground coriander
1 cup firmly packed basil leaves, shredded and divided
Toppings: Chopped dry-roasted peanuts, bean sprouts, dried crushed red pepper

Trim snow peas, and cut in half diagonally. Bring water to boil in a large heavy saucepan; add snow peas and cook 45 seconds. Drain. Plunge into ice water to stop the cooking process; drain and set aside.

Cook pasta according to package instructions. Drain and set aside.

Whisk together coconut milk and next 7 ingredients in a large saucepan. Cook over medium-low heat, whisking occasionally, 5 minutes or until mixture is thoroughly heated. Add snow peas, hot cooked pasta, and 3/4 cup basil; toss and place on a serving platter.

Sprinkle with remaining 1/4 cup basil, Serve with desired toppings.

Source: Southern Living.

A vegetarian Friday

Preparing the eggplant is the most difficult thing about this recipe, and it's really more time-consuming than difficult. Eggplant is bitter before it's cooked and requires long cooking to bring out its mellow side. The purple veggie is broiled with red peppers and their skins removed before adding to the pasta.

This is an earthy dish just right for fall (as if). The lemon juice brightens it some but I'd be tempted to scatter bits of goat cheese or feta crumbles all around to give it more tang.

Happy weekend!

Rotini with Smoky Eggplant and Red Pepper Sauce

1 large eggplant, cut in half lengthwise (about 1 pound)
3 red bell peppers, cored, seeded and cut into quarters
8 ounces rotini or other small pasta
1/4 cup extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
2 tablespoons lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

Preheat a broiler. Line a baking sheet with foil. Place eggplant halves, cut-side down, in the center of the baking sheet. With a small sharp knife, prick through the skin of each half in several places. Arrange the peppers, cut-side down, around the eggplant.

Broil the vegetables until the pepper skins have blackened, about 20 minutes. Transfer the peppers to a plate and cover with plastic wrap. Set aside for 10 minutes to loosen the skins.

Meanwhile, return the eggplant to the broiler and cook until the skin has blackened and the flesh is completely softened, about another 10 minutes.

While the vegetables cook, bring a large saucepan of lightly salted water to a boil. Cook the pasta according to package directions.

Meanwhile, in a large bowl, combine the olive oil, parsley, lemon juice and garlic.

When the eggplant is done, let it cool slightly then use a large spoon to scrape the flesh from the skin and onto a cutting board. Chop the flesh to a chunky consistency and transfer to the bowl with the lemon juice and garlic mixture. Stir well.

Peel and discard the blackened skin from the cooled red peppers. Coarsely chop the peppers and add them to the eggplant mixture. Drain the pasta, add it to the sauce and toss thoroughly to coat. Season with salt and black pepper.

Nutrition information per serving: 383 calories; 15 g fat (2 g saturated); 0 mg cholesterol; 55 g carbohydrate; 9 g protein; 4 g fiber; 7 mg sodium.

Be a Vegetarian Tonight

This pasta dish has so much flavor that meat-eaters won't even miss the meat. Well, they might but what the heck. Having a meatless meal one or two nights a week is good nutritrition. Not to mention a savings for the wallet. I went to buy a flank steak yesterday - you know, the one I woke up thinking about  last week - and it was $17. Uh, no thanks. I can get a pound of huge Gulf shrimp for less than that.

Anyway, Cathy Martin, my counterpart at the MIami Herald, wrote about Robin MIller of the Food Network last week and included this recipe. It's good and quick, too, for busy weeknights.

Let's have a good week, no?

ROTELLE WITH BROILED FETA, SNOW PEAS, AND YELLOW BELL PEPPER

12 ounces rotelle or any spiral shaped pasta, preferably whole-grain
8 ounces feta cheese, cut crosswise into -½-inch-thick slices
2 tablespoons olive oil, divided
½ red onion, sliced into half moons
2 garlic cloves, minced
1 ½ cups snow peas (fresh or frozen)
1 medium yellow bell pepper, seeded and cut into thin strips
1 ½ cups cherry or grape tomatoes, cut in half
2 tablespoons balsamic vinegar
¼ cup chopped fresh basil
1/4 cup toasted pine nuts
Salt and freshly ground pepper

Cook the pasta according to the package directions. Drain and transfer to a large bowl.

Meanwhile, heat the broiler. Arrange the feta slices on a foil-lined baking sheet and place under the broiler. Broil until the cheese is golden brown, about 2 minutes. Set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Saute onion and garlic, stirring, 1 minute. Add snow peas and bell pepper; cook, stirring, until crisp-tender, about 5 minutes. Add tomatoes and cook until just softened, about 1 minute. Add to pasta.

Add remaining oil and the vinegar, tossing to combine. Stir in basil, sprinkle with pine nuts and season to taste with salt and pepper. Top with feta and serve. Makes 4 to 6 servings.

Source: Adapted from "Robin Miller Quick Fix Meals."

Per serving (with whole-grain pasta): 363 calories (32 percent from fat), 13.6 g fat (6.4 g saturated, 5.2 g monounsaturated), 33.6 mg cholesterol, 14.9 g protein, 49.8 g carbohydrates, 6.2 g fiber, 431.7 mg sodium.

A Flexitaran recipe

This recipe comes from a new cookbook called the "Flexitarian Table" It's probably the way a lot of us eat, it's just that author Peter Berley put it into words. Anyway, the concept is that we like and eat fruits, vegetables and grains and just fill in with meat. Basically, meat isn't the center and hugest portion of every meal.

For this recipe, you can feed the meat person at your table and the vegetarian without making two different meals. Or you can eat both ways!

Portobello Mushrooms or Steak with Bread Crumb Salsa
For the bread crumb salsa:
1/3 cup finely chopped red onion
1 small garlic clove, finely chopped
3/4 teaspoon sea salt or kosher salt
Red wine vinegar
1 1/2 cups packed bread crumbs made from fresh or day-old bread
1/4 cup extra-virgin olive oil
1/3 cup packed chopped mixed fresh herbs, such as flat-leaf parsley, thyme, tarragon, cilantro, basil and/or mint
For the mushrooms:
2 large portobello mushroom caps, wiped clean with a damp towel
Extra-virgin olive oil, for brushing
Sea salt or kosher salt and freshly ground black pepper
For the steak:
14- to 16-ounce strip steak, 1-inch-thick
2 teaspoons sea salt or kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil (if pan-roasting)

Preheat the oven to 400 F. Preheat the grill if grilling the mushrooms and steak.

To make the salsa, in a small bowl combine the onion, garlic and 1/4 teaspoon of the salt. Pour in enough red wine vinegar to barely cover the onion.

Spread the bread crumbs on a rimmed baking sheet and drizzle the olive oil over them, tossing to coat. Bake, tossing halfway through, until the crumbs are golden brown and crisp, about 12 minutes. Use a rubber spatula to scrape the crumbs onto a plate and let cool. Leave the oven on if you are not going to grill the mushroom and steak.

To prepare the mushrooms, brush them generously with olive oil and season them on both sides with salt and pepper. To grill, place the mushrooms on the hot grill and cook, turning once, until they are cooked through and slightly charred, about 15 minutes. To roast, place the mushrooms gill side down in a baking dish and roast until cooked through, about 15 minutes.

To prepare the steak, pat the steak dry with paper towels. In a small dish, combine the salt and pepper. Season the meat on both sides with this mixture.
To grill, place the steak on a medium-hot grill and cook, turning once, until done to taste, about 4 minutes per side for medium-rare. To pan-roast, heat a large heavy skillet, preferably cast-iron, over high heat for several minutes.
Add the olive oil, and when it just begins to smoke, add the steak. Cook until well browned on the first side, about 3 minutes. Flip the steak and sear for another 2 minutes. Transfer the pan to the oven and roast until done to taste, about 2 minutes for medium-rare. Transfer to a cutting board and let rest 5 to 10 minutes.

To finish the salsa, drain the onion mixture well. In a medium bowl, toss the onion with the bread crumbs, herbs and the remaining ½ teaspoon salt. Slice the mushrooms and steak and serve sprinkled with the salsa.

Servings: 4 (2 with mushrooms and 2 with steak)

Source: Peter Berley’s The Flexitarian Table (Houghton Mifflin, 2007)

Eat vegetarian tonight

Have you noticed the price of food skyrocketing? Especially beef and cheese? Blame it on the increase demand for ethanol made from corn. Corn is fed to cows, too. (Aren't they supposed to eat grasses?)

Anyway, the rising costs have got me thinking about inexpensive meals, which always leads me to beans. They are filling and have lots of fiber, plus they are usually pretty cheap. If you used canned, make sure to rinse and drain to get rid of excess sodium.

This quick recipe, from AP writer J.M. Hirsch, is simple to make. Eat as is or serve in a tortilla with chunks of fresh tomatoes. Get serve in-season fruit salad of watermelon, blueberries and strawberries with some sprigs of mint. Lucky for you if you grow them in your yard!

Spicy Black Beans and Rice

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 cup long-grain white rice
2 cups water
15-ounce can black beans, drained
1 cup jarred green salsa
Salt and freshly ground black pepper, to taste.

Heat a medium saucepan over medium-high heat. Add the bacon and cook 2 minutes, or until the fat begins to render. Add the onion and garlic and saute another 2 minutes. Stir in the paprika and saute another minute.

Add the rice and cook, stirring constantly, another 30 seconds. Add the water and beans, stir well and bring to a boil. Cover, reduce heat to simmer and cook 15 minutes.

Remove the saucepan from the heat and let rest 5 minutes. Mix in the salsa, then season with salt and pepper.

Serves 4.

Source: Associated Press