Rigatoni with Vegetable Bolognese
Ingredients
- 1-ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 cup Parmesan
Directions
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
Grits and Roasted Vegetables with Hazelnut Butter
Ingredients
- 1/2 medium butternut squash, peeled and cut into 1/2-inch pieces
- 4 plum tomatoes, halved lengthwise
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 6 tablespoons extra-virgin olive oil
- Kosher salt
- 1 1/2 pounds mixed mushrooms, halved
- 1 cup old-fashioned grits
- 2 cups vegetable broth
- 1 1/2 cups milk
- 5 tablespoons unsalted butter
- Pinch of cayenne pepper
- 1/3 cup chopped hazelnuts
- 1 tablespoon light brown sugar
- 2 tablespoons cider vinegar
- 1/2 cup crumbled blue cheese, such as gorgonzola
Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl. Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet. Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.
Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.) Remove and discard the thyme.
Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat.
Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving.
http://www.foodnetwork.com/recipes/food-network-kitchens/grits-and-roasted-vegetables-with-hazelnut-butter-recipe2/index.html
Collard Greens Salad with Peanut Vinaigrette
Ingredients
- 1 cup raw peanuts
- 1 cup grapeseed oil
- 2 tsp. smoked paprika
- Kosher salt, to taste
- 6 tbsp. apple cider vinegar
- 2 cloves garlic, smashed and minced
- into a paste
- 2 shallots, minced
- Freshly ground black pepper, to taste
- 1 medium carrot, peeled
- 8 oz. baby collard greens, stemmed, or 8 oz. collard greens, stemmed and thinly sliced crosswise
- 1 15-oz. can black-eyed peas, drained and rinsed
- 1 Fresno or Holland chile, stemmed, seeded, and julienned
- 4 hard-boiled eggs, halved (optional)
- 1⁄2 cup loosely packed cilantro leaves
Preparation
1. Heat oven to 325˚. Toss together peanuts, 2 tbsp. oil, paprika, and salt on a baking sheet and bake, tossing occasionally, until golden brown, about 15 minutes. Transfer peanuts to a rack and let cool. Coarsely crush peanuts and divide between two bowls; set one bowl aside. To one bowlof peanuts, add remaining oil, vinegar, garlic, and shallots and whisk to combine; season with salt and pepper and set vinaigrette aside.
2. Using a vegetable peeler, shave carrot lengthwise into thin ribbons; transfer to a large bowl along with collard greens, black-eyed peas, and chiles. Drizzle some of the vinaigrette over top. Toss to coat and season with salt and pepper. Divide salad and eggs between 4–6 serving plates; drizzle with more vinaigrette and garnish with reserved peanuts and cilantro.
Risotto with Leeks, Shiitake Mushrooms, and Truffles
Mushrooms:
- 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
- 1 large onion, halved, thinly sliced lengthwise
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon white truffle oil
- 1 teaspoon minced fresh thyme leaves
Risotto:
- 4 tablespoons (1/2 stick) butter, divided
- 1 large onion, chopped
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 5 cups (or more) hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons shaved or chopped black truffle (optional)
- Chopped fresh parsley
Brussels Sprout Hash with Caramelized Shallots
Ingredients
Preparation
Beet and Goat Cheese Salad with Pistachios
Ingredients
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Preparation
Ingredients
PreparationPreperation
1. Preheat oven to 350°F. Place chopped chocolate in heat-proof bowl. Bring soy creamer to a simmer in medium saucepan. Pour soy creamer over chocolate, and let stand 30 seconds, then whisk until combined. Whisk in egg, vanilla, and pinch of salt.
2. Pour chocolate mixture into crust. Cover crust edges with foil or pie shield. Place on baking sheet, and bake 25 minutes, or until softly set around edges but still loose in center when shaken. Cool 1 hour on wire rack.
3. Preheat broiler. Spread marshmallow crème on pie, and broil 30 seconds to 1 minute, or until top is golden-brown.
http://www.vegetariantimes.com/recipes/11358?section
Wild Mushroom Lasagne
Earthy porcinis with tart tomatoes in a creamy sauce make for a vegetarian appetizer or main course that even meat-eaters might love.
For Béchamel sauce
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 3 cups whole milk, heated
- 1 garlic clove, smashed
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
For mushroom tomato sauce
- 2 cups boiling-hot water
- 1 oz dried porcini mushrooms (1 cup)
- 1 cup chopped onion (1 medium)
- 2 tablespoons extra-virgin olive oil
- 2 (14- to 15-oz) cans diced tomatoes in juice
- Pinch of sugar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
For assembling lasagne
- 12 long ruffle-edged dried lasagne noodles (not no-boil)
- 5 oz finely grated Parmigiano-Reggiano (1 3/4 cups; see cooks' notes, below)
Make béchamel:
- Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
Make mushroom tomato sauce:
- Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
- Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
Assemble and bake lasagne:
- Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
- Put oven rack in middle position and preheat oven to 425°F.
- Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
- Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.
Cooks’ notes:
- To finely grate Parmigiano-Reggiano and similar cheeses, use the small (1/8-inch) teardrop-shaped holes (not the ragged-edged holes) of a box or similar handheld grater. Other shaped holes, a Microplane rasp, and pregrated cheese yield different volumes.
- Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using.
- You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.
http://www.gourmet.com/recipes/2000s/2005/02/wild-mushroom-lasagne
Bruschette with Chickpea Purée and Chopped Arugula Salad
For toasts
- 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
- 2 tablespoons olive oil
For topping
- 1 (19-oz) can chickpeas, rinsed and drained (2 cups)
- 1/3 cup water
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- Chopped arugula salad
Make toasts:
- Put oven rack in middle position and preheat oven to 425°F.
- Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Make chickpea purée:
- Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Assemble bruschette:
- Spread toasts with chickpea purée and serve topped with arugula salad.
Cooks' note: Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving.
Sautéed Broccolini with Garlic
- 1 1/2 lb Broccolini (sometimes called baby broccoli; 3 bunches), ends trimmed
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then drain in a colander.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of garlic, stirring, until pale golden, about 30 seconds. Add half of Broccolini, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.
- 6 1/2 cups cold water
- 1 1/2 teaspoons salt
- 2 cups yellow cornmeal (not stone-ground)
- 2 teaspoons olive oil plus additional for brushing
- 1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)
- Brush a 13- by 9-inch baking pan with water.
- Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
- Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
- Preheat broiler.
- Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.
Cooks’ note: Polenta can be cooked and unmolded 1 day ahead. Chill on oiled baking sheet, surface covered with lightly oiled parchment (oiled side down), then tightly covered with plastic wrap. Bring to room temperature before brushing with oil, sprinkling with cheese, and broiling.
- 6 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
- 2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.
Cooks' note: Squash can be sliced 1 day ahead and chilled in a sealed plastic bag.
- 1-ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 cup Parmesan
Directions
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html
2 comments:
Your Broccoli with Baby Bella Mushrooms Sauteed in Burgundy Wine looks divine. Broccoli and mushrooms are such healthy veggies, I'm always looking for new recipes for them.
Thanks Rimmy,
This is actually my favorite Broccoli recipe. It has become a main course for me, and no sides are allowed.
Thanks for following me!
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