Tag Archives: mushrooms

Penne alla Sherry with Shiitake Mushrooms and Spinach ~*Recipe ReDux*~

23 Dec

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This month’s The Recipe ReDux theme is a repeat of last December’s theme: Grab a Book & Cook.

It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.

The newest addition to my cookbook collection is The Pollan Family Table, the best recipes and kitchen wisdom for delicious, healthy family meals (thanks for the gift, Emily!). When I flipped to page 154, the recipe for Penne alla Sherry with Shiitake Mushrooms and Spinach jumped out at me because Continue reading

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(Vegan) Lasagna with Tofu “Garden Ricotta”

11 Mar

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Spring is around the corner, it is almost, almost here, but I still feel the slam of the cold on my face and hands every time I walk outside.

This lasagna is a transition from heavy, cheesy winter comforts to lighter, colorful spring fare. By using a tofu “ricotta” instead of actual ricotta, this pasta dish gets a lighter makeover so that we won’t have to undo the top button on our pants after eating.

I used to make tofu “ricotta” back when I was cooking for 60 students in the Berkeley co-ops. Pulse some firm tofu in a blender or food processor, add some aromatics and spices, and it turns from rubbery soy product to magical cheese-like goodness in seconds! I really like the addition of white miso paste to this version.

…and because I am flexible, I added a little grated Parmesan cheese to top off my vegan lasagna. Hey, it’s a transition, remember? A little Parmesan offers a nice salty punch without weighing down the pasta, but if you are vegan, just omit.

I also love my carbs, so a little toast with olive oil and salt is a nice crunch contrast to the lasagna.

Now, bring on the warm sunshine!

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I love lasagna, and I believe there should be a lasagna for every occasion. Check out this summer version with zucchini here. And check out this Passover matzo lasagna here.

Vegan Lasagna

adapted from Chloe’s Kitchen

Serves 6-8

**Make ahead: you can prepare the unbaked lasagna and keep it in the fridge for about 2 days before baking. 

Garden Ricotta

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic

1 14-oz package firm or extra-firm tofu, drained

2 tablespoons lemon juice

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon white miso paste

3 cups fresh basil

Sauce & Assembly

2 tablespoons olive oil

8 ounces mushrooms, sliced

1 24-oz jar marinara sauce

1/4 milk of your choice *I used cow’s milk, but to keep things truly vegan use soy, almond, or rice milk

1 bunch kale, stemmed and chopped (you can also use spinach or another green)

1/2 pound no-boil lasagna noodles

Preheat the oven to 375 degrees. You will need a 9 x 13 inch-pan.

To make the Garden Ricotta: In a large skillet, heat oil over medium heat and saute onions until soft. Add garlic and cook one more minute. Remove from heat.

In the food processor, combine onions, garlic, tofu, lemon juice, salt, pepper, and miso paste. Pulse until the mixture is almost smooth but still has some texture. Add basil and pulse a few more times to incorporate it.

To make the sauce: Heat oil over medium-high heat in a large skillet (just use the same skillet you used to saute the onions). Add the mushrooms and cook until soft. Add marinara and milk. The milk should soften the acidity of the tomatoes (you can also add a tablespoon of brown sugar or maple syrup here, but I just omitted it).

To assemble and bake the lasagna: Spread a thin layer of sauce on the bottom of the prepared pan. Arrange 4 lasagna noodles across the pan. Spread half of the Garden Ricotta over the noodles. Layer half of the kale over the Garden Ricotta. Arrange 4 more noodles on top. Spread another layer of sauce over the noodles, then arrange 4 more noodles on top. Top with another layer of sauce, the remaining Garden Ricotta, and the remaining kale.

Cover the pan with foil and bake for 45 minutes, or until the noodles are cooked and the sauce is hot and bubbling. Remove from the oven and let it rest for 5 minutes before serving.

Optional: If you are not vegan, I enjoyed the lasagna with a little grated Parmesan on top before serving.

Mushroom Pepperoni and Mozz. Pizza with Mike’s Hot Honey

20 Dec

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Me, hovering over the stovetop to snap a picture before I dive into the pizza

There’s a bottle of Mike’s Hot Honey sitting on my desk. Honey spiked with vinegar and chiles.

This spicy honey begs to swirled on cheesy pizza and if there’s bits of oven-toasted cured meat, even better. (For more food pairings, look here).

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I made a quick, no-knead dough with a mix of bread flour and whole wheat flour. Olive oil and a dash of cornmeal go onto the baking sheet before the dough to get a nice crust with color and texture.

The dough recipe makes enough for two pizza pies.

Sauce, fresh mozz, mushrooms, pepperoni, Parmesan, fresh oregano. Top with lots of honey. Enjoy with a big salad (whoops, not pictured, but this meal definitely calls for a big salad).

I had extra toppings leftover, so I just toasted some regular, whole wheat bread, spread it with the toppings, and popped it in the oven for 10 minutes. Another easy option if you don’t want to make the dough recipe.

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Mushroom Pepperoni and Mozz Pizza with Mike’s Hot Honey

For the dough recipe, I used Joy’s version, which was based on Tracy’s version, which was originally from Jim Lahey’s book (it makes enough for 2 pizzas. You can freeze one or save it for the next day). I found the dough to be very shaggy. It ended up working, though, so just let it do it’s thing. I had to knead it one or two times to get it how I wanted.

**NOTE: This dough recipe needs about 2.5 hours to do it’s thing before it can go in the oven. Give yourself enough time if you are making your own dough.

Toppings (for 1 pizza): 

3/4 cup sauce

3-4 oz ball of fresh mozzarella, sliced

4 oz mushrooms, sliced

1/8 pound thin sliced pepperoni, cut into wedges or strips (I found pepperoni at the Whole Foods Deli, from Chestnut Valley Charcuterie)

1/2 cup Parmesan, shredded or grated

Toppings after the oven: fresh oregano, red pepper flakes, spicy honey

Directions: 

Preheat oven to 450-500 degrees F.

Oil a 13×18-inch rimmed baking sheet with olive oil, and sprinkle cornmeal over the oil. Place the 1 of the 2 dough balls on the pan and stretch and press the dough out into a flat rectangle.  If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again.  The dough should be very thin. If the dough tears, don’t worry, just press it back together.

Top the dough with sauce, cheeses, mushrooms, and pepperoni.

Bake for 15 to 20 minutes until the edges are charred and bubbling.  Remove from the oven.  Allow to cool for a few moments then slice and top with fresh oregano, red pepper flakes, and spicy honey.  Serve immediately, with a big salad.

Slow Cooker Beef Bourguignon

24 Jul

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Every few weeks, I gather my pennies and buy a nice piece of meat from my happy farmer’s market vendors. I like the challenge of picking out a random cut and learning to cook it with love. If I am going to spend the money on a well-raised meat product, I want to cook it up special.

I recently picked up some stew beef (before that was lamb merguez sausages for a spicy pasta dish. woah!). For a week, the stew beef sat in the freezer as I threw around ideas on what to make with it. My farmer’s market vendor mentioned beef carnitas, which sounded like a nice way to ring in the summer–a meal of beef carnitas, charred tortillas, avocados galore, and summer tomatoes.

But somehow I got hooked on the idea of a simmering beef stew. Yes, a simmering beef stew, in the middle of July. I guess I like to torture myself (see: last year’s carrot cake with cream cheese frosting). On the other hand, all of the food magazines (and fashion, too!) are prepping for their winter issues in the middle of summer, so I am simply blending in with the crowd on that front.

After flipping through recipes and asking trusted cooks well versed in meat, beef bourguignon was the answer. But alas, I don’t have a Dutch oven. My roommate, however, has a slow cooker, and it was high time I thought to use it.

To help me get in the mood, I watched this video all the way through at least twice, maybe more (oh hush!).

This recipe is involved. But having the slow cooker do most of the actual cooking helps out a ton. I divided the cooking process into 2 days. Day 1 was my slow cooking of the beef. On day 2, I re-heated the beef in the slow cooker and added in sautéed mushrooms and pearl onions, and some more red wine!

I served my beef bourguignon with lightly buttered egg noodles and a rustic romaine salad with some slivered almonds. And some bread on the side, with olive oil and salt for dipping and sprinkling.

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Slow Cooker Beef Bourguignon

serves 6, adapted from the infamous Julia Child, and an Epicurious Slow-Cook recipe

**I used less meat than Julia recommends. Why? Because meat can get expensive, and using less of it is better for me, you, the animals, and the environment. 1 1/2 pounds of meat can stretch to feed a lot of people when it is bulked up with delicious buttery vegetables and red wine sauce. A little meat + a lot of veg=my idea of a great meal.

For the Slow-Cooked Beef: 

1 tablespoon olive oil

1 1/2 lbs stew beef, cut into rustic cubes

1 large carrot, peeled and sliced

1 medium onion, sliced

2 tablespoons flour

1 tablespoon tomato paste

2 cloves minced garlic

1 bay leaf

2 cups chicken stock

1 cup red wine (I used a beaujolais wine)

salt and pepper, to taste

For the Braised Pearl Onions:

1 tablespoon butter

1 tablespoon olive oil

18-24 pearl onions, peeled (I used frozen ones and defrosted them before cooking)

1/2 cup of chicken broth or red wine

For the Sautéed Mushrooms:

2 tablespoons of butter

1 tablespoon of olive oil

1 lb of mushrooms

Directions: 

Dry the beef in paper towels; it will not brown if it is damp. Heat olive oil in a large skillet. Add the stew beef and sauté until browned on all sides. Place the browned beef in the slow cooker pot.

In the same pan, add a dash more oil and sauté the onion and carrot for about 5 minutes. Add the flour, tomato paste, garlic, and bay leaf and sauté for 1 minute more. Add the broth and wine and stir. Pour this mixture into the slow cooker pot with the beef. Cover and cook on low setting for 7-8 hours.

Once the meat is tender, pour the contents of the slow cooker pot into a sieve set over a saucepan. Return the contents back to the slow cooker pot.

**At this point, you can let the beef mixture and the sauce cool and set it in the refrigerator overnight. If you are eating right away, continue with the rest of the recipe.

Skim the fat, if any, off of the top of the sauce. Slowly heat the sauce until it thickens slightly. Taste and adjust for seasoning.

Follow the directions for the pearl onions and mushrooms. Once they are sautéed and ready, add them to the slow cooker meat mixture with the reduced sauce and cook on low for 1-2 hours.

Finishing touches may include a cup or so more of red wine, salt and pepper, more garlic….

Serve over buttered egg noodles.

For the Pearl Onions: 

Heat the butter and oil in a skillet. Once bubbling, add the peeled onions and sauté for about 10 minutes, rolling the onions about so they will brown as evenly as possible. You cannot expect to brown them uniformly.

Pour in the 1/2 cup of broth or wine. Simmer slowly for about 15 minutes.

For the Mushrooms:

Place a skillet over high heat with butter and oil. As soon as you see the butter foam subsiding, indicating the pan is hot enough, add the mushrooms. Toss and shake the pan for 4-5 minutes. During the sauté the mushrooms will first absorb the fat. In 2-3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.