The Literate Chef

Archive for the ‘Vegetarian Meals’ Category

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Rigatoni and Cauliflower al Forno

In Pasta, Recipes, Vegetables, Vegetarian Meals on July 15, 2015 at 10:18 AM

Rigatoni and Cauliflower al Forno

Rigatoni and Cauliflower al Forno

Adapted from  – http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

( Serves 6: Preparation time about 1 hour; unattended cooking time 20 minutes.)

Linguine with Cauliflower Sauce was a staple meal when I was growing up, so David Tanis’ recipe for Rigatoni & Cauliflower al Forno (i.e., baked in the oven) resonated with me.

But being addicted to big, bold flavors, I thought that the amount of spice in his published recipe would be lacking to my palate. So, I doubled, tripled and even quadrupled his quantities. As a matter of fact, I believe that the only quantities I did not adjust were the those of rigatoni and cauliflower.  However, I did use his recommended cooking times. If you think that the amount of capers, garlic, crushed hot pepper, sage and cheese that I used might be daunting to your palate, by all means use his original recipe at NYTIMES.com. Either way I hope you will enjoy this dish.

Ingredients:

1 lb. rigatoni
1 head of cauliflower
3 tbsp. + 1/3 cup of extra virgin olive oil
Kosher salt & freshly ground black pepper to taste
2 tbsp. capers, drained and coarsely chopped
3 tbsp. finely chopped garlic
1 tsp. crushed hot red pepper
4 tbsp. chopped fresh sage
Zest of 1 lemon
½ lb. coarsely grated fresh mozzarella
1 cup grated Pecorino Romano cheese
½ cup Italian Style Breadcrumbs
2 tbsp. chopped flat leaf parsley, for garnish
Procedure:

1. Heat oven to 400 degrees.
2. Bring 6 or 7 quarts of water to boil. When the water begins to boil, add about 1 teaspoon of kosher salt and the rigatoni. Stir well and cook for two minutes fewer than the directions on the box or package, as the macaroni will continue to cook in the oven. Drain the rigatoni, rinse with cold water, and set aside.
3. While the pasta water is boiling, trim all leaves from the cauliflower, cut it in half lengthwise, and remove the tough core. Cut the halves crosswise into ¼ inch slices.

Caramelized Cauliflower

Caramelized Cauliflower

4. In a large sauté pan, heat 3 tablespoons of the olive oil on high heat. Add the cauliflower without crowding, cook in batches with added olive oil if necessary. Brown the cauliflower until caramelized on both sides. After the last batch of cauliflower is cooked, add back the previous batches, add the capers, garlic, hot pepper, sage and lemon zest, stir well. Add salt and pepper to taste. Stir well again.
5. Remove the cauliflower mixture to a large bowl, add the set-aside rigatoni and mix well. Add the grated mozzarella and mix well again.
6. Coat the bottom and sides of a large (18” x 12”) stainless steel roasting pan with a film of olive oil, add the mixture, spreading it evenly over the pan. Sprinkle the Pecorino-Romano cheese and bread crumbs over all, then drizzle the 1/3 cup of olive oil over all, as well.
7. Place pan on top shelf of oven and bake uncovered at 400 degrees for 20 minutes until the top is crisp and golden. Sprinkle with parsley before serving.

We served this with a chilled bottle of delicious Arneis.

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Tuscan Ceci Bean Soup

In Recipes, Soups, Vegetarian Meals on December 5, 2013 at 6:20 PM

Tuscan Ceci Bean Soup

Tuscan Ceci Bean Soup

Preparation Time 40 Minutes, Serve 4

A few weeks ago, while taking stock of the items in our larder, I discovered, hidden away on a back shelf, 3 cans of Goya Garbanzos, which were due to reach their expiration date in a few months. Whether or not an expiration date imprinted on a can should be believed is irrelevant; as in this case, the serendipitous discovery of this legume pretty much determined that they would be consumed long before then.

As I wrote several years ago, Grandma Loved Ceci Beans, or Chick Peas, or Garbanzos, as they are also known, depending upon your ethnicity. I never appreciated them until on a visit to Tuscany some years back I devoured a sublime Ceci Bean Soup in a little restaurant in the hill town of Vagliagli, where we had rented a villa with two other couples. This soup has been on my mind ever since. Now was the time to act.

Ingredients:

1/2 cup of Extra Virgin Olive Oil
1 medium onion, finely minced
6 cloves garlic, finely minced
3 cans Garbanzos, rinsed and drained
1/2 tbsp. Kosher Salt
1 quart of low-sodium chicken broth
1 tbsp. Hot Hungarian Paprika (note)
2 cups of chopped Kale (add 4 cups of Kale, leaves only, to food processor in batches and chop)
1 small can tomato paste (6 oz.)

Procedure:

1. In a three-quart pot, heat olive oil, add garlic and onion and lightly sauté until translucent.
2. Add Garbanzos and mix well.
3. Add salt.
4. Add chicken broth and bring to boil.
5. Boil on medium high for 15 minutes.
6. Remove 3 cups of the beans, purée in food processor and add back to pot.
7. Add paprika and tomato paste
8. Add Kale and cook on med-low for 15 minutes

Note: If you are unable to locate Hot Hungarian Paprika, you can get close to it by using Regular Paprika and Cayenne Pepper in a 3:1 ratio.

Serve with grated Parmigiano – Reggiano and Extra Virgin Olive Oil.

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Vegging Out & Vegging In

In General Articles, Recipes, Vegetables, Vegetarian Meals on July 24, 2013 at 3:43 PM

Summer Vegetables on the Grill

Summer Vegetables on the Grill

Growing up, mixed vegetables frequently meant boiled peas and carrots, compliments of Birds-Eye®.  Open the box of frozen “mixed vegetables”, place the contents in water, boil them to remove all flavor and nutrients, then smother them in butter and salt to make them somewhat palatable. I must admit however, that Birds-Eye®  have come a long way since the 1950’s!

With summer in full swing and Farmers Markets popping up everywhere, “mixed vegetables” takes on a new meaning. Pick up some eggplants, preferably the small Italian variety, some red peppers and a couple of zucchinis. And, if you are so inclined, add a red onion and a summer squash, but its your call.

Following is a simple recipe for grilled mixed summer vegetables:

Ingredients:

3 Italian Eggplants, cut into 1&1/2 inch cubes (leave the skin on for added flavor and crunch).
3 Red Peppers, cored, seeds removed and cut into 1-inch squares.
2 Zucchinis, sliced into thin circles (1/4 inch or less).
1 cup extra virgin olive oil
1 tbsp. Kosher salt
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil

Procedure:

1. Heat a gas or charcoal grill to very hot, a covered grill is best in order to concentrate the heat.
2. Place the cut-up vegetables in a very large bowl.
3. Pour in the olive oil and toss well.
4. Add salt, pepper and basil and toss well again.
5. Place vegetables on a grill pan and roast with the grill cover closed for 25 to 30 minutes until cooked to your liking.

Serve as a side dish or main course.

As an added plus, place the leftovers in a gallon-sized Ziploc® bag and refrigerate for two or three days. Get some Italian bread with a good crust and a fresh mozzarella; slice the bread in half lengthwise, add the cold vegetables to the bottom half, cover with several slices of mozzarella add the top half and you are in veggie heaven.

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Yellow Gazpacho

In Appetizers, Recipes, Soups, Vegetarian Meals on June 22, 2013 at 1:16 PM

Yellow Gazpacho

Makes 1 quart – Active preparation time 20 minutes – Chill in refrigerator before serving

Ingredients:

6 Small Yellow Tomatoes, about 1 lb.
1 Yellow Pepper, about 8 oz.
1 Mango
1 Jalapeño Pepper
1 Cucumber
2 Tbsps. Champagne Vinegar

Procedure:

1. Finely chop the tomatoes, add to blender.
2. Cut yellow pepper in half, remove and discard seeds, finely chop and add to blender.
3. Peel and finely chop mango and add to blender.
4. Pulse chop blender for 15 seconds, stir well and repeat until ingredients blend into a thick consistency.
5. Cut Jalapeño in half, carefully remove and discard seeds, finely chop and add to blender.
6. Pulse chop for 15 seconds.
7. Peel and finely chop cucumber, add to blender and pulse chop for 15 seconds.
8. Add Champagne Vinegar to blender and blend for 15 seconds.
9. Refrigerate Gazpacho and serve cold.

Please see At The Farmers Market.

Today's Lunch

For a wine pairing that nicely compliments this gazpacho, consider a Rosé, as suggested by bottlenotes at epicurious.com

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Saltibarsciai a la Serge

In Recipes, Soups, Vegetarian Meals on May 8, 2012 at 7:12 PM

                                Cold Lithuanian Borscht Soup from Kaunas

Saltibarsciai a la Serge

 (Preparation time 20 minutes, makes 2 quarts of soup)

Ingredients:

2 lbs. of pickled beets, coarsely chopped with about 24 oz. of their pickling marinade.
1 cucumber, peeled and chopped
4 scallions, cleaned and chopped, both white and green parts
2 tbsp. of chopped fresh dill
Fresh ground black pepper
1 quart of plain Kefir
1 & 1/4 cups of sour cream

Preparation:

1.    Combine the beets, cucumber,scallions, dill and black pepper in large bowl and mix well.
2.    Add the beet pickling marinade and the Kefir and stir well
3.    Add sour cream to thicken soup and keep stirring until the sour cream is fully mixed in.

Serve soup cold. In Lithuania it is served with sides dishes of boiled potatoes topped with dill and/or hard boiled eggs.

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Please See: A Visit to Lithuania

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Vegetable Stir-Fry

In Vegetables, Vegetarian Meals on January 13, 2012 at 11:48 AM

Vegetable Stir-Fry

(40 minutes preparation, 10 minutes active cooking: serves 3 to 4 with a side of rice)

Note: In stir-frying, which requires speed and constant attention, it is best to prepare and measure each of the ingredients and lay them out in order of usage before beginning to cook, this requires most of the time and effort, so a sous chef would be of great help. A wok is the best cooking vehicle for stir-frying, but in a pinch, a large saute pan would work. However, the vegetables tend to steam rather than retain their crunchiness. Under-cooking is the key word in stir-frying vegetables, so please invest in a wok, if you don’t have one.

Ingredients:

3 tbsps. minced garlic, about 6 cloves
1 cup of scallions, white parts sliced thin, green parts cut into ¼” pieces
2 tbsps. minced fresh ginger,  on 2 inch piece, peeled
8 cups of broccoli florets, about 1 & 1/4 lbs.
4 cups of red peppers, cut into 1″ squares, about 2 large peppers
3 cups of green peppers, cut into 1″ squares, 1 large pepper
10 cups of Bok Choy, cut into ¾” pieces, about 1 & ½ lbs.
2 cups of Snow Peas, about 6 oz.
¼ lb. of Shiitake Mushrooms, sliced
6 tbsps. of Sesame Oil
3 tbsp. of Reduced Sodium Soy Sauce
1/2 cup of unsalted chicken stock
2 tbsps. Sambal Oelek, ground fresh chili paste
4 tbsps. Hoisin Sauce
Wondra flour or cornstarch as needed to thicken the sauce

Preparation:

1.    Rinse, dry and chop or slice all of the vegetables and place each in separate bowls. Measure out each of the other ingredients.
2.    Pre-heat a wok on high heat, add 4 tbsps. of sesame oil.
3.    When the oil begins to shimmer and slightly smoke, quickly add the garlic, scallions and ginger and stir briskly for about 20 to 30 seconds to prevent burning.
4.    Add the broccoli and stir-fry for 2 minutes.
5.    Add the red and green peppers and continuing stir frying for an additional 1 minute.
6.    Add. 3 tbsps. of soy sauce, stir well for 1 minute and then add ¼ cup of chicken stock, continue cooking and stirring for 2 more minutes
7.    Remove the vegetables, set aside and keep warm.
8.    Add the remaining 2 tbsps. of sesame oil and when shimmering add the bok choy, stir fry for 1 minute.
9.    Add the snow peas and mushrooms; continue stir-frying 1 minute more.
10.    Move the vegetables to the sides of the wok and in the center of the wok, add the remaining ¼ cup of chicken stock, Chili Paste and Hoisin Sauce.
11.    When the liquids begin to boil, mix the vegetables well with the sauce, add back the set-aside vegetables and stir briskly for 2 minutes.
12. Remove the vegetables to a serving bowl with a slotted spoon, bring the sauce to boil to and add Wondra or cornstarch to thicken the sauce.
13. Pour the sauce over the vegetables and serve with rice.

Beer goes best with this dish, particularly Tsingtao