vegetable stock

Risotto alle Castagne

/ Ren

Creamy risotto with chestnuts, wild mushrooms, onions, spinach, Parmigiano-Reggiano and freshly-grated nutmeg..

Risotto alle Castagne

For the Vegetable Stock (recipe from Gourmet magazine)

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.  Use within 1 week or freeze up to 3 months.

For the Risotto (adapted from a recipe by Judith Jones)

2 cups vegetable stock
1 tablespoon pastured butter
1/4 cup Spanish onion, diced
1/4 cup wild mushrooms, sliced
1/4 cup chestnuts, peeled, blanched and sliced
1/4 cup fresh spinach, blanched, squeezed and chopped
1 clove garlic, minced
1 oz white wine
2/3 cups Arborio rice
1/4 cup grated Parmesan
1/4-1/2 teaspoon freshly-grated nutmeg
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon sea salt

Heat the butter in a stainless steel skillet over medium heat and sauté the onions, mushrooms and garlic until soft and lightly browned, about 3 minutes. Add the chestnuts and sauté another minute.

Add the white wine, salt and pepper and reduce.  Slowly add half the stock and cook, stirring continuously until absorbed.  Add the spinach, nutmeg and the rest of the stock and cook, stirring continuously until almost all the liquid has been absorbed, about 15 minutes.  Remove from heat and stir in the cheese.  Serve immediately.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

Red Lentil Dahl with Spinach and Curried Yogurt

/ Ren

With approximately 26% of their calories from protein, lentils have the third-highest level of protein by weight, of any plant-based after soybeans and hemp.  Lentils are an important part of the diet in the Indian subcontinent, which has large vegetarian population.

Made with spices of Ayurvedic importance, this is a powerfully healthy and healing dish..

Red Lentil Dahl with Spinach and Curried Yogurt

Serves 2 (adapted from a recipe by the Post-Punk Kitchen)

1 tablespoon ghee
1 small yellow onion, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1 cup fresh spinach, chopped
1 teaspoon sea salt
1/2 cup dried red lentils, rinsed and picked over
1 tablespoon tomato paste
2 cups vegetable stock
2 plum tomatoes, chopped
juice of 1/2 lime
1/4 cup fresh cilantro, chopped

1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole cloves
1/2 teaspoon hulled cardomom
1 teaspoon turmeric
1/2 teaspoon black pepper
2 dried red chiles, seeded

1/4 cup plain yogurt
1 teaspoon good curry powder

Toast whole spices in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes.  Transfer to a spice grinder and pulse with chiles.  Set aside.

Heat ghee in a heavy skillet over medium heat and fry onions until golden.  Add tomatoes and cook until most of the liquid has evaporated.  Add ginger, garlic, turmeric, black pepper and toasted spices and fry 5 minutes.

Add vegetable stock and lentils and bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.  Add spinach and cook 3 minutes, then add lime and cilantro, adjusting consistency with tomato paste if necessary.

Serve over brown basmati and top with a dollop of curried yogurt.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

Sprouted Brown Rice Curry

/ Ren

A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews..

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Sprouted Brown Rice Curry

Makes about 4 servings

2 cups germinated brown rice (GBR)
1 1/2 cups dent corn, soaked
2 cups vegetable stock
3 cups filtered water
1 small white onion, diced
2-3 fresh red chiles, thinly sliced
1 tablespoon safflower threads, soaked
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon ghee
1/3 cup coconut cream
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 black pepper
1 1/2 teaspoons turmeric
1/2 teaspoon fenugreek
2 teaspoons curry leaves
raw cashews
raw coconut flakes

To germinate rice, place in a bowl and cover with 100 degree water.  Cover loosely and allow to stand on the counter, changing water 2-3 times a day until germinated, 18-48 hours.

Toast coriander and cumin seeds in a dry skillet until fragrant.  Transfer to a spice grinder and process along with mustard seeds, peppercorns, turmeric and fenugreek.

Sauté chiles, onions and garlic in ghee until softened.

Combine vegetable stock and water and bring to a boil.  Stir in corn and simmer 20 minutes.  Stir in rice, cover and simmer 20 minutes.  Add spices, curry leaves, onions, garlic, chiles, safflower threads and coconut cream and simmer until thickened, about 15 minutes.  Adjust flavor with salt if necessary.

Ladle into bowls and garnish with cilantro, toasted cashews and coconut flakes.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

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Grilled Cheese Soup

/ Ren

Simmering vegetable stock, sourdough croûtons, fresh basil, scallions, Roma tomatoes and raw cheeses..

Grilled Cheese Soup

Grilled Cheese Soup

This recipe is a riff on The Moosewood Collective’s Italian Bread & Cheese Soup

For the stock

Roast such vegetables as you have available.  At a minimum, try to include celery, onions, carrots, tomatoes and garlic.  Parsley root and celery root add extra flavor.

Place roasted vegetables into a clean pot and fill with cold, filtered water.  Bring to a rapid boil, then reduce heat and simmer until reduced in volume by 1/3 or more, about 2 hours.  Add a teaspoon each of turmeric and paprika for color if you like. Strain and keep hot.

Tear wild yeast sourdough into irregular pieces and sauté in pastured butter until crisp and golden brown.  Place in the center of a deep dinner plate.

Add diced Roma tomatoes, thinly sliced scallions, Italian parsley and fresh basil.

Add shredded cheeses.  I’m using raw cheddar and Grana Padano.

Pour hot vegetable stock over the top and garnish with additional minced herbs.  Season with a little coarse seal salt and freshly-ground black pepper.