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Mushroom Ragout

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2 tbsp. olive oil
3 cloves garlic, minced
3 shallots minced
1 onion, finely chopped
1 tbsp. fresh sage, minced
6 ounces white mushrooms, cleaned and thinly sliced
8 ounces porcini mushrooms, cleaned and thinly sliced
8 ounces shitake mushrooms, cleaned and thinly sliced
2 tbsp. light soy sauce
1 cup Cabernet Sauvignon
2 tbsp. balsamic vinegar
3 tbsp. corn starch dissolved in 1/2 cup cold water (try flour instead of corn starch)
2tbsp. parsley

In a large skillet, heat the oil and add the minced garlic. Stir over medium heat until slightly golden. Add the onion, shallots and sage, and stir until the onion is softened and translucent, about 3 minutes.

Add all the mushrooms and the soy sauce. Continue cooking until the liquid from the mushrooms cooks off, about 5-10 minutes.

Add the wine and vinegar and bring to a boil. Boil for 3 minutes. Add the starch mixture and boil for 1 or 2 minutes more, stirring continuously. Reduce the heat to low and simmer until the sauce begins to thicken. Add salt and pepper to taste and parsley. Serve over toast points as an appetizer, over rice or pasta as a main course.

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Country Shrimp with Tomato and Okra – Savannah Seasons

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2 tablespoons olive oil
4 ounces prosciutto — minced
1/2 cupleek — sliced
1/2 cup scallion — minced
4 tablespoons garlic — minced
2 tablespoons thyme — fresh
2 cups okra — small
or if larger cut into 1″ slices
2 tablespoons butter
2 tablespoonscorn starch
1/4 teaspoon nutmeg — freshly grated
1/4 teaspoon black pepper
2 pounds shrimp — peeled and deveined
1/4 cup oregano — fresh and minced
2 tablespoons lemon juice
2 cups tomatoes — diced juice included

In a large saute pan, warm the oil over high heat. Add the ham and brown well. Add the leek, scallion, 2 tablespoons of the garlic, the thyme, and okra, and saute, stirring, until the okra is bright green, about 4 minutes.

Remove to a large plate and cool.

In the same large skillet over high heat, melt the butter. In a large bowl, stir together the cornstarch, nutmeg, and pepper and toss with the shrimp. Slide the shrimp into the skillet and saute, stirring, until the shrimp are half pink. Add the remaining garlic, the oregano, lemon juice, and tomatoes. Bring to a boil. Immediately remove from the heat and combine with the cooked okra. Simmer just to reheat the okra.  Serves 6

Recipe Notes

9/24/12–Terry Pogue
This years version: I used bacon lardons instead of the ham, shallot instead of leeks, canned diced Muir Glen Tomatoes. Ground thyme, because I really like the flavor of thyme to pop and the juice from a half a juicy lemon… probably lightly more than called for in the recipe. I served it with steamed brown rice tonight. In the past I’ve also served it with soft polenta.

Thanksgiving Meatless Loaf

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Robin Robertson’s Vegan on the Cheap

  • 1 medium sweet potato
  • 1 medium onion
  • 2 ribs celery
  • 1 medium carrot
  • 2 cloves garlic, minced
  • 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
  • 14 ounces extra-firm tofu (one 14 to 16-ounce package)
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon spicy brown or whole-grain prepared mustard
  • 1/4 cup fresh parsley, chopped
  • 1/2 tablespoon rubbed sage
  • 1 tablespoon thyme leaf
  • 1/2 tablespoon dried rosemary, crushed
  • 1 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1/2 cup chopped walnuts (optional)
  • 3/4 cup quinoa flakes or quick oatmeal
  1. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
  2. Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.
  3. Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
  4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
  5. Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.

Serving Suggestion: Serve alone or with Mushroom Gravy on the side.

Preparation time: 20 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

farinata — margaret roach

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½ lb. kale or cabbage or mix
6 cups water or vegetable broth (if the broth is salted, or you like a lot of Parmesan, adjust salt below)
1 teaspoon sea salt
¾ cup polenta (cornmeal)
½ cup grated Parmesan cheese
2-3 cloves minced or grated garlic, or to taste
¼ to ½ cup olive oil (with extra for garnish)

steps:

Wash and chop the greens; I use a coarse chiffonade cut (above photo), removing the toughest stem bits first.

Meantime, bring salted water (see above note) or stock to a rolling boil.

Reduce heat, cover, and simmer the greens until barely tender, just a few minutes, in the water or stock.

Gradually whisk in the cornmeal.

Cook on simmer until creamy, about 10 minutes.

Fold in the garlic, cheese and the oil; remove from heat.

Serve immediately in bowls garnished with more oil and pepper. Serves three (or two with seconds).
from a way to garden blog

Baked Oysters and Spinach

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Oysters are baked on a bed of spinach, onions, dill, and bread crumbs for a quick and delicious dish.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1-1/2 pounds fresh spinach, rinsed well and left wet
  • 1/4 cup butter, use less
  • 1 large onion, finely chopped
  • Large pinch of freshly grated nutmeg
  • Salt and freshly ground pepper to taste
  • 1 cup heavy cream or half n half
  • 1 cup fine dried bread crumbs
  • 1 quart shucked fresh oysters
  • 2 Tablespoons finely chopped fresh dill or 2 teaspoons dried

Preparation:

Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.

In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

Yield: 6 servings

Scone pie — Amy Voigt

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Make a shell 9″ or smaller depending on amount of filling you make either our of bisquick or the following:

1 1/2c. flour
2 tsp baking powder
1 tsp salt
1/3c. shortening

Stir in 1 beaten  egg and 1/2c milk.  Roll out a bit larger than pan to be used.  Bake 15 min at 425 or until done.

Filling
1/2 lb ground beef(faux beef), brown and drain off fat.  add some chopped onion and green pepper, some salt and stir in 1/4c flour.  Mix well, it thickens.  add 1/2 c sour cream and 1 c water, add worchestershire sauce 1 tsp or more to taste, a little bit of kitchen bouquet for color and mushrooms, cook until onion and peppers are soft and mushrooms are cooked.  Fill pie shell and cut into wedges.

Pasties — Kathy Luzmoor

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Crust
mix until crumbly
6c. flour
2 tsp salt
2c. shortening

Add 2 c. water, mix to make a soft dough, may add flour as needed.

Filling
6 potatoes, diced
8 carrots, diced
1 rutabaga, diced
4 med. onions, diced

Season with salt and pepper & Lawrys.  Then add to 2 lbs lean ground beef. Mix to combine ingredients.

Roll crust, place 1 generous c. filling on one end, dot with butter, fold crust over, seal.  Brush with milk and egg mixture, puncture with fork.

Bake at 400 for 45-50 minutes or until potatoes are done.

Make 12-14 10″ pasties

Tuna noodle cassserole – Blake

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1½ small onions; divided use
2 large carrots; chopped fine
3 sticks celery; strings removed, chopped fine
2 12-oz-cans tuna
1 qt milk 12 oz mushrooms;
sliced 8-9 oz egg noodles; or your choice of pasta
½ cup panko or crushed potato chips
salt,
pepper,
flour,
butter

Slice the mushrooms and mince half of the onion. Start the onion in some butter and get it almost to the point of carmelization then dump in the mushrooms. Sauté over medium-high heat until substantially reduced in volume. (I did this a day or so before doing the final recipe so haven’t tried to incorporate it into the timeline.) Dice the whole onion and prepare the carrots and celery. Warm the milk or let it come to room temperature. Steam the carrots and celery and, meanwhile, sauté the onion in lots of butter or olive oil. When the onion is translucent, add about 1/3 cup of flour and stir it for a while. Add the milk and bring to a boil then cut it back to med low heat. Add the mushroom mixture and stir. Taste for salt and pepper. If it doesn’t thicken enough, mix some olive oil and flour and add enough to get it thickened properly. Add the carrots and celery. Have the noodles about halfway cooked and add them and the tuna and mix thoroughly. Pour into a 9×13 pan and cover with the panko or chips. Put into a 375ºF (190ºC) oven for about twenty minutes.

Tomato and Smoked Salmon Pasta

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Top Tomato 2012 finalist Mehan Dossani says this dish reminds her of a bagel with lox and tomato. It comes together in less than 20 minutes, and it’s her go-to recipe when she has leftover smoked salmon in the fridge. For the pasta, she is partial to perciatelli (long, hollow tubes), but you can use your preferred variety.

  • 8 ounces dried pasta, such as perciatelli
  • 1 tablespoon olive oil, preferably a fruity variety
  • 1/2 Vidalia onion, chopped
  • 2 cloves garlic, put through a garlic press or very finely chopped and pressed with the side of a knife blade
  • 2 medium to large ripe tomatoes (12 to 16 ounces), coarsely chopped, with their juices
  • 1 ounce cream cheese
  • 8 ounces smoked salmon, coarsely chopped
  • Freshly ground black pepper
  • 1/4 cup torn or chopped basil leaves, packed
  • Parmesan cheese, for garnish

Bring a pot of water to a boil over medium-high heat. Add the pasta, cook according to the package directions and drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring frequently. Add the garlic and cook for about 10 seconds, then add the tomatoes and their juices. Increase the heat to medium-high; cook the tomatoes for about 4 minutes, stirring occasionally, until they soften, then use a wooden spoon to break up the pieces and mash them down a little. When the tomatoes and their liquid begin to bubble gently around the edges of the skillet, cook for 1 to 2 minutes, stirring occasionally. Reduce the heat to low and stir in the cream cheese, stirring until it has melted. Add the smoked salmon, season with pepper to taste and stir to combine. Remove from the heat.

Add the drained pasta to the sauce, toss to coat and let the pasta soak in the sauce for a moment. Stir in the basil, sprinkle with Parmesan to taste and serve.

2 to 4 servings

Chipotle Shrimp With Tomato Corn Salsa

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Top Tomato 2012

Barbara Brynelson invented this recipe after coming home from the Rockville farmers market with tomatoes, corn, onions and chili peppers. She also had a bottle of chipotle powder she had been wanting to use. A winner was born.
Because she’s usually pressed for time, Brynelson says, she uses frozen (uncooked) shrimp that has been peeled and deveined; if you prefer, you can buy 24 ounces of shell-on shrimp to peel and clean yourself. She also doesn’t peel or seed the tomatoes but wouldn’t object if you choose to.

If you like your food spicy, go with the jalapeno pepper; if not, you can use a poblano instead. And if you don’t like cilantro, she gives you the option of not adding it.

This can be eaten on its own, served over rice or pasta, or wrapped in a soft tortilla.

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 medium sweet onion, sliced lengthwise into strips (not rings; 1/2 cup)
  • Kernels from 1 or 2 ears of fresh corn (1 cup)
  • 1/2 jalapeno or poblano pepper, stemmed, seeded and chopped (see headnote)
  • 3 large Roma tomatoes, chopped (peeled and seeded if desired)
  • Finely grated zest and freshly squeezed juice from 1 lime (1 teaspoon zest and 2 teaspoons juice)
  • 2 large cloves garlic, minced or crushed
  • 1 1/2 cups peeled and deveined raw shrimp (12 ounces, 31 to 40 count), fresh or frozen, defrosted if frozen
  • 1/8 to 1/4 teaspoon chipotle powder, preferably Penzeys brand
  • 1/4 cup chopped cilantro leaves (optional)

Melt 2 tablespoons of the butter in a large saute pan or skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, then add the corn, jalapeno or poblano pepper, the tomatoes and lime juice. Once the mixture starts to bubble, reduce the heat to medium and cook for 4 or 5 minutes, until the tomato has softened. Transfer the mixture to a bowl.

Melt the remaining 2 tablespoons of butter in the same saute pan or skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds, then add the shrimp, lime zest and chipotle powder (to taste). Cook for 3 minutes, stirring frequently, until the shrimp are just turning pink and opaque. Return the tomato-corn mixture to the pan or skillet and cook for a few minutes, until the shrimp are cooked through.

4 servings