Vegetarian Cooking Class

Going into this, I really had no idea what to expect, and I was a little nervous. I'd never taught a cooking class before, but I can tell you now that it was a wonderful experience. I'm so glad I did it, and I 

cannot wait until next time.

My class was full of vegetarians and non-vegetarians alike. All of them were attentive and curious. They had lots of good questions -- many of which I could answer and some that I could not. We made four of my recipes. I decided that it would be fun to do a breakfast, lunch, and dinner recipe along with a recipe for a special occasion. So we made migas tacos, bhan mi sandwiches, empanadas, and portobello mushrooms stuffed with arugula and smoked-almond pesto. I wanted everyone to be able to taste the things that we made, so we had to make enough of each dish so that 26 students could get a taste. That is a small catering operation. We fed 26 people 4 times in 3 hours. Whew!

I do have to give a special thanks to The Wife without whom I would not be able to do, well, much of anything. She had the great idea to do a raffle, which kept things interesting. We gave away two $25 gift cards to Whole Foods (big thanks to Liza for that), and two Fieldroast T-shirts (big thanks to Jennifer for that). She helped with every facet of the class. She even taught everyone how to make empanada dough.

My next class will be at Whole Foods on April 26th from 3-5 p.m. It will be a FREE class, so I hope to see all of you there. I'll teach you how to make veggie burgers from scratch and show you several variations on the veggie burger theme. The class is in conjunction with a story I just wrote for Edible Memphis about locally made veggie burgers. Check out the new spring issue for details.

Thanks to Dan for the pix.

Miso & Sweet Chili Stir Fry with Brown Rice & a Fried Egg

This dish could also be called "The Wife's Nightmare." There is not much on this plate that she would consider eating. I'm not kidding. So I sneak it in at lunch when I can. It is so simple and fast that it makes a great lunch dish, especially if you have the rice pre-made.

3 tablespoons sweet chili sauce

1 teaspoon red miso paste

3 tablespoons water

Assorted veggies (celery, carrot, kale sprouts, onion, peppers)

2 cups cooked brown rice

1 egg

olive oil

braggs

chili hot oil (like layu)

Mix the miso pate, water, and sweet chili in a small bowl. Pour a few tablespoons of olive oil into a large frying pan or wok. Allow the pan to heat up over high heat until the oil shimmers. Add the veggies and toss. Allow them to cook for about 4 minutes before adding your sauce. Cook another minute, and then place veggies over a mound of brown rice. Fry egg in the same pan and place on top of the veggies. Garnish with braggs and chili oil.

White Asparagus & English Pea Bisque

1st let me apologize for my hiatus. I have been down in Austin, TX photographing the SXSW Festival. It is like rock n' roll summer camp for aging teenagers. So much fun. Thousands of shows are played in every venue. There is music coming from everywhere. It is overwhelming.

So here is a wonderful bisque I made right before I left.

1 bunch of white asparagus (washed, chopped and peeled)

reserve a few tips for garnish

2 cups fresh english peas

1-2 cups of veggie broth (depending on how think you like it)

1/2 white onion (diced)

1 tablespoon butter or truffle butter

1 tablespoon olive oil

1/2 cup of half and half or cream

Melt butter in a soup pot. Add the oil, and saute the onion, peas, and asparagus. Add the broth once the onion is translucent. Allow to cook for 15 or 20 minutes or until everything is tender. Blend until smooth with a wand blender or in a blender in batches. Remove from heat and add the cream. Garnish with a few fresh peas and asparagus tips. Serve with cheese toast to make a delicious meal.

Fresh Friseé Frittata with Truffle Butter and a Pear Salad with Blue Cheese

We have been looking forward to this all week. Van Cheeseman hauled his high-tunnel-grown greens into town today, and we were just about the first ones in line. We bought a spring mix, a butter lettuce hybrid, and some friseé. Any normal human would have stuck the greens in a grocery sack and gone about their day. Not us. We raced home and started cooking. We are way too excited about spring and all of its possibilities. I decided to make a simple frittata with the mildly bitter friseé, and The Wife decided to make a wonderful pear salad using the spring mix and blue cheese.

Frisseé Frittata:

2 slices of bread (cubed)

6 eggs

2-3 cups fresh friseé

1 & 1/2 tablespoons truffle butter

1/2 cup swiss cheese (shredded)

1 teaspoon herbs de provence

Scramble eggs and add cubed bread. Allow to sit for a few minutes so the bread can absorb the egg. Add the friseé and the herbs, and stir to incorporate. Melt butter in a non-stick 10-inch pan over medium heat. Once the pan is hot, pour in the egg mixture and cover. Allow to cook about 3-4 minutes, and then flip it. You can do it; just be confident. Cover and cook another few minutes until it has set. Garnish with the cheese, some chopped chives, and a little friseé. It is the perfect Saturday lunch.

First Greens of the Season this Saturday

Holly Springs farmer Van Cheeseman's produce from the high tunnel is ready, and we just learned that he will be selling all sorts of fresh leafy greens (mesclun, mustard, romaine, and mizuna) at the Tsunami parking lot on Cooper Ave. this Saturday from 12-3. See you there!

Farro & Sausage Stuffed Spring Cabbage

The idea for this hearty meal came together after two separate trips to the grocery store in which I picked up items I have never tried: farro and spring cabbages. The farro made its way into our basket at whole foods. Though we have a pantry full of nearly every kind of rice, pasta and grain you can imagine we simply had to try this one. I am so glad we did. The texture is chewy, not unlike pinhead oats and the flavor is nutty like toasted brown rice, and it is porous enough to hold a good deal of stock during cooking. The only drawback to the farro is that it must be soaked for 8 hours before you can cook with it, so it takes some planning ahead. We spotted the spring cabbages in the produce department at Schnucks. They look like small heads of cabbage, but they are not as tightly wound. The flavor is much milder than most large cabbages, and they are the perfect size for stuffing.

6 spring cabbages (blanched for 4 minutes and cooled)

2 cups cooked farro (use vegetable stock instead of water for extra flavor)

1/2 onion (diced)

1 green pepper diced

2 field roast (crumbled)

2 tablespoons butter

olive oil

1-2 cups sharp cheddar cheese (shredded)

1/2 cup panko

S&P

In a pan over medium-high heat saute´the field roast, onion, and pepper in a bit of olive oil until it is soft and starting to brown. Mix together with farro, add S & P, and allow to cool. Open a cabbage (like a flower) and stuff it with the farro mixture leaving enough room for the leaves to close at the top. Secure with some kitchen twine. Repeat. Melt butter in an oven-proof pan, and sear the stuffed cabbages in the butter. Sprinkle each with the cheese, and panko*. Place in a 350 degree oven to stay warm. Pop them under the broiler just before serving to brown the top. I sliced up some carrots and potatoes, and The Wife made a delicious Endive salad with blue cheese, chopped apples and pears with a sherry vinaigrette.

*If you want cheese to stay on top of the thing you put it on top of, then all you have to do is sprinkle a few bread crumbs on top of the cheese. It will stay.

Ponzu Marinated Banh Mi Sandwiches

1 long French baguette (soft)

1 block of firm tofu

1/2 cup AP flour

Ponzu seasoning or Braggs

1 small fresh daikon radish

2 large carrots

Rice wine vinegar

1/8 cup sugar

2 tablespoons Sriracha hot sauce

1/2 cup vegan mayo

1 English cucumber (sliced)

Cilantro

Scallions

Using a vegetable peeler, shave long ribbons from the daikon and carrot. Place into a container and add sugar and enough water and rice vinegar in equal parts to cover. Seal and place into the fridge until ready to use. Drain and dry tofu. Cut into eight equal slices. Dredge in flour and pan-fry it in a little olive oil or sesame oil. Once it is browned, add a few tablespoons of ponzu. Mix mayo and sriracha together and set aside.

Now to assemble the sandwich: split the baguette but don’t cut it all the way through; it should look like a taco. Spread the mayo mixture on the top of the bun. Layer the cucumbers and tofu onto the bread. Drain the radish and carrot mixture and layer those on as well. Top that with cilantro and chopped scallions. Close the sandwich and slice into portions.

Panko Crusted Artichoke Hearts over Pasta with Cipollini Onion, Arugula, & Fresh Tomatoes

1 large can artichoke hearts (drained)

4 medium cipollini onions (peeled and diced)

3 cloves garlic (microplaned)

1/2 cup arugula (chopped)

2 tablespoons butter (parmesan butter if you have it)

2 large tomatoes (small dice)

1/4 cup olive oil

1 tablespoon while balsamic vinegar

fresh parsley (chopped)

3/4 cup panko bread crumbs

2 tablespoons flour

3-4 servings thin spaghetti noodles

S&P

Preheat your oven to 400 degrees, and put a large pot of water on the stovetop to boil. Toss the artichoke hearts in the flour, and then a few tablespoons of olive oil. This will create a light batter on the outside of the artichokes. Roll the artichokes one at a time in the panko bread crumbs to coat. Place on a nonstick baking pan, and place into the oven. They will take about 15 minutes to get golden brown.

Place the onion, butter, garlic, and oil in a pan over medium-low heat. Place the tomatoes in a strainer or colander, and salt with a teaspoon or so of kosher salt. This will get some of the water out of the tomatoes which takes away any bitterness. Once the onion is translucent, add the cooked pasta to the pan along with the arugula, a palmful of parsley, the vinegar, and the chopped tomatoes. Toss to incorporate. Transfer to a serving platter and top with the artichoke hearts, then some parmesan and more chopped parsley.

This is a fast dish I would make for me and The Wife on a Monday night (her favorite night of the week -- seriously) that is also fancy enough for a dinner party. We had it with a glass of Folie a deux zinfandel and warm crusty bread. It was a great way to start the week.

What to do on a snow day...clean out the pantry!

Recently, our food pantry started to look like it belonged to two lunatics. So TCV bought us some containers a couple of weeks ago in order to overcome the whole opened-and-clipped-bags-that-spill-everywhere issue. I put this re-organization off for a while because I knew it would be obnoxious, but today I honestly had nothing better to do; it looks like we may get 5 inches of snow by the morning, and in Memphis, even a half-inch of snow on the ground equals out-and-out pandemonium.

It took about two hours. I have now learned how to tell if things are rancid under TCV's supervision. I've also learned that we double-bought quite a few things. Soon I am going to need to figure out what to do with many disparate items such as Fluff marshmallow spread, mint sauce, and rice dumpling disks -- just a sampling of the myriad items that were lurking at the back of the shelves.

Do this in your own krazy kitchen, too, and I promise you won't be sorry. Every time I open the pantry now, I sigh with relief instead of dismay. Nice.

It is on!

The Botanic Garden is open today. Class is on. If you plan on coming, then please be careful driving.

I'll see everyone at 2!

Class Update!

Boy, this snow has really thrown us for a loop. As of 8am, We are waiting to hear from the Botanic Gardens. We will keep you posted. If anyone will not be able to make it because of the ice, then please leave me a comment and let me know. This will surely influence our decision.

-TCV

Sage & Saffron Gnocchi Two Ways

Gnocchi is both simple and complex. A recipe won't really help you much, but a primer about technique will do you a world of good. As most of you know, gnocchi are Italian dumplings made from potatoes and flour. When done properly they are light and pillowy, but when done wrong they are chewy and gummy. The difference between the two can be a few tablespoons of flour. It all depends on the potato. With that said, don't expect to get it right the first time. It is not likely to happen that way. It takes time. It takes eating some gummy potatoes to figure out what you did wrong, and change it up. Believe me, it is totally worth it.

First you must steam a peeled potato that has been cut into a large dice. Simple enough. I use a stainless steel colander inside of my largest pot that I have filled with an inch or two of water. I cover it, and wrap the top in a kitchen towel. I usually leave it on a low boil for about half an hour. Once the potato is tender, remove from the heat, and toss into your Kitchen-Aid mixer with the dough hook attachment. Run it on low for a few seconds until the potato has broken up. Add flour 1/4 cup at a time until the dough starts to some together. It will be between 1/2 a cup and 1 cup per potato depending on how much starch the potato had to start with. Once you have your dough, turn it out onto a floured surface, form it into a ball, cover it with plastic wrap, and stick it in the fridge to cool. 

Remove the dough from the fridge and cut in half. On a floured surface, roll each half into a long snake that is about a 1/2 inch in diameter. Cut the snake into 1/2 inch pieces. You can get more fancy with the shaping of the dumplings, but I never do. Now just cook them in a large pot of salted water. You will know they are done when they float to the top. Take them out of the water, and place them directly into a pan with your choice of sauce. They go great with tomato sauce, cream sauce, or a simple butter sauce.

I made one batch using blue potatoes and another using sweet potatoes. It was so good. The sauce is simply olive oil and parmesan butter (thanks Michel & Kelly) flavored with fresh minced sage and garlic. I allowed the gnocchi to crisp in the butter sauce before plating it up. I garnished the dish with saffron flowers and a little grated parmesan. 

Vegan Mango Lassi

Our new obsession: mango lassis. Now, fresh mangoes can be unpredictable, and they're too pricey to waste. We recently found frozen mango in the freezer at Schnucks grocery, and it is a stepping stone to a quick, non-icy lassi.

6 ounces plain So Delicious Coconut Milk Yogurt

12 ounce package frozen mango

1-2 cups soy or rice milk

1 tablespoon agave syrup (or 2 tablespoons honey)

Pile all the ingredients into the blender, cover, and turn on low. Add enough milk to get things moving, and blend until smooth. Pour into two glasses, and enjoy. This goes great with curry dishes or as a snack.

Everyone Wish The Wife a Happy Birthday

When I asked her what she wanted to eat for her birthday weekend she wasted no time in telling me: spaghetti with faux meatballs, chocolate souffle´, TCV's famous beer & chocolate chili, and a cake made from Cafe Eclectic doughnuts.

Savory Cheesecake with Caramelized Shallots & Olives

This was a part of our recent Memphis Flyer story on switching up sweet and savory dishes. We did not have room for the recipe, but I have had some folks ask me for it so here goes:

Crust:

Handful of fresh parsley

1 garlic clove

12 crostini (enough t0 make about 1 and 1/2 cups of bread crumbs)

4 tablespoons olive oil

Filling:

6 ounces of goat cheese

15 oz whole milk ricotta

2 large shallots'

1/4 cup white wine

6 inch twig fresh rosemary (stem removed)

3 eggs

S & P to taste

Topping:

1/2 cup mixed olives

balsamic vinegar (10 year old)

fresh parsley

Turn the oven to 400 degrees. Pulse all of the crust ingredients in a food processor until they become a course crumb. Press the crumbs into the bottom of a standard spring form pan that has been brushed with olive oil. Place in the oven for 5 to 7 minutes minutes, and then remove. Slice shallot and sautee´in olive oil over medium heat until they just start to brown. Add the wine, deglaze the pan, and reduce until most of the liquid has disappeared. Place shallots and the remaining ingredients for the filling into the food processor and pulse until everything is incorporated. Spoon filling into the spring form pan being careful not to disturb the crust. Bake for 50 minutes. Once it has cooled, remove the collar of the pan, and serve garnished with parsley, balsamic, and olives. This can be a main dish served with a salad or bring it to a party as a funky app. 

The Old Switcheroo: From sweet to savory and back again

Check it our story about savory cheesecake and sweet ravioli in the Memphis Flyer. Yeah!

Citrus Napoleon with Honey and Blue Cheese

Here is a sweet little bit of inspiration. The Wife told me that she wanted a citrus salad because we had all manner of good citrus lying around the house: oroblanco, grapefruit from Wendy's Florida trip, and cara cara oranges. I removed the skin and sliced the fruit into thick rounds. She stacked the fruit by color on little plates as I watched. Brilliant, I thought. I had no idea what she was getting at when we started this salad. I was thinking oranges on lettuce, but this is much cooler. So I diced up the leftover bits of fruit for the top as we discussed what else should go on our citrus napoleon. We whipped up a quick dressing using equal parts saw palmetto honey and olive oil and then crumbled some very mild blue cheese over the beautiful little creations. To finish we sprinkled a few scallions around the plate which added a little crunch and made for a wonderful presentation. Collaborating in the kitchen is always fun; this was the perfect side salad for the Tuscan white bean manicotti we had last night. 

Technique Week: Roasted Red Pepper and Garlic Hummus

This is a recipe I developed for a friend of mine who is opening a cafe in Collierville. I'm not a huge fan of hummus, so I looked at it as a challenge. I set out to make a hummus that tastes good to me. I did this by playing down the traditional spices, and dialing up the smoky sweetness of roasted veggies. 

The Wife and I decided that next week will be technique week. We will discuss more in-depth the techniques we use in the kitchen to turn good results into great results. This is a good recipe to start with. Although it is simple, there are a few key techniques to making it truly successful.

Ingredients:

1 red pepper (roasted, stemmed, and seeded)

1 small head of garlic (roasted)

1 can of chickpeas (rinsed)

1 tsp of tahini

1/4 cup olive oil

1/2 tsp coriander

1/2 tsp cumin

drizzle of honey

S & P to taste

Roasting a red pepper:

There is something thrilling about intentionally burning something, which is why I love to roast my own red peppers. I take it outside to the gas grill, and set it over a high flame. I allow each side to burn black before I turn it. Once the entire pepper is black I pick it up with some grill tongs, and put it into a paper bag. The pepper will rest there until it is cool enough to handle. At this point I will pull the pepper out of the bag, remove the stem, remove the seeds, and pull the bunt skin away from the flesh. Some people run the pepper under water as they do this, but I like to leave some of the char as it adds smokiness and character.

Roasting Garlic:

This is the best way to take the garlic from heat to sweet. Pull out a small sheet of foil, place the whole head of garlic in the center, and drizzle with about 1/4 tsp of olive oil. Gather the foil around the garlic. Now you are ready to throw it into a 350 degree oven, or the top tear of the grill as I did for this recipe. Either way it takes about 10 or 15 minutes to soften the garlic. Remove garlic from the heat and allow it to cool while still wrapped in the foil. Once it is cool enough to handle, unwrap it, and set it on a cutting board. slice off the pointed end with a sharp knife. Now take the flat edge of your knife and push down on the garlic bulb. The roasted garlic should squeeze out like toothpaste. Cool huh?

Toasting Spices:

In a pan over medium heat, toast the cumin and coriander in the olive oil. Once they become fragrant remove the pan from the heat, and allow the olive oil to cool. This only takes a minute or two, but it makes all the difference in the world when using Indian and Middle Eastern spices. It takes that raw spice flavor and turns it smoother, nuttier, and milder.

Ok. Now all we need to do is to assemble the hummus. Place all ingredients into a food processor, and let'er rip. Some people like it smooth, some people like it chunkier. You do what you like. I like it somewhere in between. I made this for lunch this week and it was wonderful. I served it on greek pita with sliced cucumbers, lettuce, crumbled feta, and tomatoes. Once you taste homemade hummus you will never get that nasty, store-bought, pasty stuff ever again.

Grilled Corn with Mayo, Sriracha, and Cheese

It sounds much more poetic in spanish on the menu at Las Tortugas: Elote con Mayonesa y Cotija. However, it doesn't matter what you call it; I call it one of my all-time favorite things. If you find yourself in Germantown with $4 burning a hole in your pocket and a rumbling in your stomach, then stop by Las Tortugas and give their corn a try. You will be hooked.

The version I make in my own kitchen is a little different. Rather than boil the corn I grill it, I use low-fat mayo, and I use whatever aged cheese I have lying around the house. 

Ingredients:

4 ears of fresh corn (cleaned, shucked)

1/4 cup Spectrum low-fat canola mayo.

2 cups finely-grated aged cheese (cotija, asiago, parm)

1 lime quartered

olive oil 

sriracha hot sauce

cilantro for garnish

Brush corn with olive oil, and then grill over  a hot fire until the sugars start to caramelize. This should take about 3-4 minutes per side. Remove the corn from heat, and allow to cool enough to handle. Using your hands spread the mayo lightly over the entire ear of corn. Holding the corn by the stem, sprinkle the grated cheese over it as you turn the corn to ensure the cheese sticks all over. Repeat. Stack the ears on a plate garnish with cilantro, a generous amount of sriracha, and lime wedges. Squeeze the lime wedge over the ear of corn just before you take your first bite. We had this with seitan and black bean enchiladas with tomatillo sauce.

Blood Orange and Cherry Quick Bread

It is such a luxury to wake up and make breakfast from scratch. This morning I thought I wanted a cranberry-orange tea bread, but I ended up eyeing the blood oranges (their season started this month!) and the orange flower water on my counter. Also, I was out of cranberries, so I chopped up the dried cherries I did have. Here is the quick recipe:

2 c flour

1 tsp salt

2 tsp baking powder

1/2 tsp. baking soda

3/4 c raw sugar

1/4 c soy margarine

2 eggs, beaten (or 3 if small)

grated rind of 3 blood oranges

juice of 3 blood oranges, about 3/4 c

1/2 c chopped dried cherries

1 tbsp. orange flower water

Preheat oven to 350 degrees. Butter a loaf pan and set aside. Mix dry ingredients and then mix in wet ingredients until just mixed. Batter will be thick. Pour into loaf pan and bake at 350 for 45 minutes. Perfect for Sunday morning breakfast!

We've Got Class, Yes We Do!

The Wife and I are so excited about teaching the vegetarian cooking class at the Memphis Botanic Gardens on March 1st. I have some bad news for those of you who have not registered: the class is sold out. I know, I couldn't believe it either, but it is true. I wanted to keep the class small enough to be able to feed everyone a little of each delicious thing that we make in the class. 

Here is what we are going to do with our time. The Wife and I will spend a few minutes talking about our experience as enthusiastic home cooks and the meaning of food in our lives. Then I will go over some easy ways to vegetarianize some of your favorite family recipes, and take questions on that subject. However, most of our time together will be spent cooking. We will go through some hearty, healthy recipes step-by-step as we talk about the ingredients and techniques for each. I plan on doing at least three meals: breakfast, lunch and dinner. We will also create a menu for a special occasion, and go over some tips for creating a fast, healthy lunch or dinner. 

I can not wait. Feel free to post any questions or requests that you have right here. I will answer them as completely as I can. 

In the meantime, I'll Leave you with some photos of what happens when I get carried away in the kitchen. Up top you see a Caramelized Fennel Tart with Easter Egg Radishes, and an English Pea Puree. To the left you are looking at a creation I made after visiting the Winchester Farmer's Market. I call it Coconut Black Thai Rice With Ginger-Brazed Bok Choy and Tofu served in a cracked white coconut.

See you soon!

-TCV

Carrot & Peppadew Pimento-Cheese Sandwich with Veggie-Bacon, Lettuce, & Tomato

I thought I dreamed it, and then as I was putting the sandwich together this morning I realized that I spotted it on the menu board at Muddy Bake Shop. It is the pimento b.l.t. Thanks for the inspiration Kat. Think of this lunch as a genius way to save on bread by having two of your favorite sandwiches in one.

For lunch this week I developed a healthier pimento cheese. I wanted a spread that retains the creamy texture that you love while adding a healthy dose of vegetables. So I decided that I'd add carrots, red peppers, and peppadews for a bit of sweetness and crunch.

ingredients:

3 cups sharp cheddar (shredded)

1 large carrot (shredded)

1/2 red pepper (shredded)

10 marinated peppadews (chopped)

1/2 cup spectrum light canola mayo

S & P to taste

Mix it all together, and then pulse in the food processor until you like the consistency. Have it on bread, crackers, or match it with some morningstar farms veggie bacon, lettuce and tomato for a truly sublime lunch.

Cipollini Onion & Portobello Mushroom Ravioli in a Garlic Cream Sauce

A few years ago, at the request of The Wife, I made some ravioli. I made the dough. I made the filling. I tried to make each one perfect. It was a disaster. The dough was gummy and thick, and they fell apart in the water. I fished three or four good ones out and presented them to The Wife. She knew how hard I had worked on them, so when I asked if she liked them, she said, "Yeah." I asked if she really enjoyed them, and she replied, "Uh-huh." I said, "So, you will remember this meal forever." She nodded her head. "Good," I told her, "'cause I am never making ravioli again." I had decided that it was just too frustrating.

Then the other night at Kelly and Michael's my interest in homemade ravioli was reborn. They served us ravioli stuffed with mascarpone, porcini, and roasted eggplant in a garlic cream sauce. I asked how he made the dough. He told me that he had bought it. It was a revelation. At that point, I knew that ravioli could be fun again.

Ingredients:

About 30 wonton wrappers

1 egg

3 cipollini onions (peeled)

2 large portobello mushrooms (roughly chopped)

1/8-1/4 cups bread crumbs

1/4 cups shredded parmesan

2 sprigs of rosemary (stems removed)

1/4 cup red wine

drizzle of balsamic vinegar

S & P

olive oil

Place the mushrooms and onions into the food processor and allow it to chop the vegetables very fine. Transfer the mixture to a large saute pan that has been coated with a generous amount of olive oil. Spread the mixture evenly over the bottom of the pan, and allow it to cook over medium-high heat for a few minutes. Stir it, and then spread the mixture evenly over the bottom of the pan again. Do this until the onions are lightly caramelized and the mushrooms have taken on a darker color. Add the balsamic vinegar and rosemary, and then deglaze the pan with the red wine. Using a wooden spoon, make sure to scrape up all of the bits that stuck to the bottom of the pan. Transfer to a mixing bowl, and then add the cheese, and enough bread crumbs to give it some body, but not so much that they make the mixture too dry.  Add some salt & pepper. Now taste the filling and make any adjustments as you see fit.

Now for the fun part. In a small bowl, mix the egg with a tablespoon of water, and then set it aside. Lay 15 wonton wrappers on a long sheet of parchment paper. In the center of each wonton wrapper, place 1 tablespoon of the mushroom mixture. (I use a measuring spoon to scoop each portion.) Now dip your two forefingers into the egg mixture and wipe all of the edges of one of the wonton wrappers. Take a new wonton wrapper out of the package, and then place it on top of the egg-washed half while smooshing the filling enough to line up the corners. Now press the edges together forming a tight seal. It may take a few times to get the hang of this, but it is easy once you have done a few. Repeat until you have made all your raviolis.

To cook, simply drop raviolis into a large pot of hot water. You want to bring the water to a boil, and then reduce the heat because a rolling boil will unravel your ravioli. They take 2-3 minutes each to cook. You will know they are done when one end floats to the top. I removed the raviolis and placed them directly into a sauce I made using 2 minced cloves of garlic, 1/4 cup of cream, and a cup of milk. 

A simple presentation is best here. Place 4 raviolis on a plate, drizzle with some of the garlic cream sauce, and then sprinkle on some parmesan and fresh parsley. You will love this dish because for {relatively!} little work, it turns out so, so good.

Savory Bread Pudding with Roasted Tomatoes and Goat Cheese

Snow Day! Yesterday The Wife was off of work because of the icy roads, so I decided to cancel all of my appointments as well. It was wonderful to have a day in the middle of the week to do nothing. So that is what we did, and it was great. Since we were up at 5:30 to watch the news, we had plenty of time to make a weekend-style breakfast. Recipes for savory bread pudding have been popping up in all of my food mags, so I decided to get in on the action.

4 thick slices of  rustic bread (cut into 1/2 inch cubes)

6 medium eggs

1 cup of 1/2 & 1/2

1 shallot (sliced)

1 pint of grape tomatoes

4 oz goat cheese (crumbled)

2 tablespoons capers (rinsed and dried)

olive oil

S & P

Preheat the oven to 400 degrees. Toss the tomatoes in a few tablespoons of the olive oil, and then arrange them in an oven-proof dish. Let the tomatoes cook in the oven until the skins have turned dark, which should take about 15 minutes. I know I'm a little obsessed with roasted tomatoes right now, but I'll get over it soon enough. In a bowl combine the 1/2 & 1/2 with the eggs, and whisk until incorporated. Add the bread and the shallot to the egg mixture and stir until all of the bread cubes are covered with egg. Next gently fold in the tomatoes being careful not to mush them up. Reduce the oven 350 degrees. Pour the egg mixture into a medium-sized, oiled baking dish, and then top with the crumbled goat cheese. Cover with foil, and bake for 30 minutes. Uncover the dish, and bake for another 15 minutes. Distribute the capers over the top once you take it out of the oven. I served the savory bread budding with some sauteed spinach and a fine glass of orange juice. 

Kelly's Lunch Box: Mock Chicken Salad with Tempeh (V)

My good friend and running partner, Kelly, decided to go vegetarian shortly after New Year's Day. He has been enjoying his new meat-free life, but he has had one recurring question for me: What do you eat for lunch? It made me realize that lunch is a particularly meaty meal, and may prove to be a challenge for newly minted vegetarians. 

TCV to the rescue. Since I make The Wife's lunch every day, I decided to share my portable creations with you in hopes that it will make your mornings easier and your mid-day more delicious.

Ingredients:

1 block tempeh (cut into 1/2 inch cubes)

1 medium pickle (diced)

2 ribs celery with the leaves left on (diced)

2 spoonfuls vegan mayo (Spectrum Organics makes a good one)

a squeeze of spicy mustard

juice of 1/2 lemon

1 teaspoon Braggs

2 teaspoons olive oil

2 tablespoons water

S & P tp taste

Toss the oil, water, Braggs, and tempeh in a microwave-safe bowl, cover, and microwave for two minutes. Let the tempeh stand covered for 2 minutes, add the remaining ingredients, and then toss until everything is incorporated. This should make enough for three or four sammies depending on how much you snack and how high you stack.

Red Lentil & Saffron Soup with Chimichuri (V)

Once I spotted the red lentils in the Fresh Market, I knew I had to have them. They are so beautiful and tiny. I allowed the beautiful bright hue of the lentil to guide me as I constructed the flavors of the soup. Immediately, I thought of red pepper, tomatoes, and saffron flowers. I could not wait to get home and start cooking.

2 1/2 cups dried red lentils (rinsed)

1 red pepper (seeded and cored)

1 medium red tomato (cored)

1/2 white onion

1 boullion cube

1 palmful of dried saffron flower (much cheaper and milder than just the saffron threads)

1 tablespoon olive oil

1 tablespoon beet powder (optional)

Over medium heat, melt butter in a medium-sized pot. Place the onion, tomato, & pepper into the food processor, and turn it on. Let the vegetables get chopped very fine until nearly smooth. Add the vegetables to the butter and cook until most of the moisture is absorbed. Add the lentils, the boullion, the saffron flower, and enough water to cover by about 1/2 an inch. Bring to a boil and then cover and simmer for about 20 minutes. The red lentils cook that fast. 

I blended mine, but you could leave the lentils whole if you'd like. I made a simple chimichurri by blending the juice of 1/2 a lemon, two cloves of garlic, and a few handfuls of fresh parsley with some olive oil that I served on top. The soup went perfectly with sausage and potato empanadas. 

Herbed Polenta with Spinach, Cannellini Beans, & Caramelized Tomatoes

This is a great dinner for a cold night. First, preheat your oven t0 415 degrees. 

Toss 12 campari tomatoes in olive oil and arrange them in an oven-safe dish. Then drizzle one head of garlic with olive oil, wrap it in foil, and place it in the same dish. Place the dish in the oven for about 40 minutes, or until the tomato skins have started to darken.

For the polenta you will need:

1 cup yellow corn grits (aka polenta)

1 tablespoon butter

3 cups of vegetable stock (I like not-chicken)

1 palmful Italian seasoning (Penzey's makes a good one)

1 cup shredded provolone

2 eggs

olive oil

Warm the stock in a pot on the stove. In another pot, melt the butter, and then add the seasoning and the polenta. Add the stock in thirds, stirring occasionally to ensure no lumps form. Cook mixture for about 30 minutes, and then add the cheese. Temper in the eggs, and then pour mixture into an oiled, medium-sized baking dish. Bake in the 415 degree oven for 20 minutes or until firm. Remove dish and allow to cool in the fridge until firm to the touch.

For the Beans:

1 can of cannellini beans (rinsed and drained)

1 head of roasted garlic

olive oil

s & p to taste

Over medium-high heat saute' the beans in olive oil until the skins just start to turn darker, and then add the garlic from the head you roasted earlier. The easiest way to extract the garlic is to cut the rounded end, and then squeeze the garlic out like tooth paste. Add salt & pepper to taste.

While your pan is still hot, pan fry a square of polenta for each serving in a little bit of butter. Remove the polenta and add a handful of chopped spinach and some olive oil. Cook a few seconds until wilted. 

Now you are finally ready to eat. Top the polenta with the spinach, garlic beans, and the roasted tomatoes. Finish the dish with some parmesan, chopped basil, and a drizzle of your best balsamic vinegar. We served it with a wonderful bottle of wine given to us by Michael. It was a 2004 estate grown Z Cuvee'. It was peppery and fruity and delicious. (Michael is amazing.)

Strawberries, Pepper, Vanilla Sugar, and Balsamic Vinegar over Ice Milk

A crazy dessert fits today just perfectly, says The Wife. 

While looking up various panna cotta recipes (coming here soon!), a strawberry-balsamic topping caught my eye. I have wanted to try this for a year or more and jumped right in tonight. We sliced strawberries. (I always get them and forget to use them, why is this?) TCV scooped the vanilla ice milk and put pepper over it. I, the sugar and salt fiend, liberally sprinkled it with Penzey's vanilla sugar. (Why have I not made my own yet?) We got out the 10-year balsamic Paul and Gina gave us and poured it on. And wow. This is unlike anything I have ever tasted before and fulfilled my craving for a soft-ish dessert. I will make this again. (I wonder what it would be like as a milkshake?) 

(Why do I like parenthesis so much right now?) Maybe I am just loopy after hanging out in the Baptist Women's Maternity waiting room with our big extended family all day long. But we are so proud to welcome our new nephew, Graham Odell Burks III, into the world, so it was very worth it. See the three Grahams below! 

We will have to do a baby food post up in here very, very soon because this boy, being a Burks, is likely to love to eat good homemade food -- even if it has to be all mushed up for a while. 

Seared Artichoke Hearts over Carrot & Goat Cheese Risotto topped with Edamame Dust

Ingredients:

For the Risotto:

4 medium carrots

1/2 white onion

3 cloves garlic

1/2 cup loose-packed parsley leaves

1/2 jalapeno seeded

4 0z goat cheese

2 tablespoons butter

1 1/4 cups arborio rice

4-5 cups broth. (add a pinch of saffron if you'd like)

1/2 cup frozen edamame

S & P to taste

Throw the carrots, onion, jalapeno, garlic and parsley into the food processor, and let'er rip. You want the veggies chopped very fine. Melt the butter in a medium sauce pan, and then heat the broth in a different pot. Add the veggies to the butter, and cook until softened, which should take about 5 minutes. Add the dry rice to the veggie/butter mix, and move it around the pan  to coat each grain of rice. Here is where the risotto magic comes in. Over medium heat, add the broth about 1/2 cup  at a time as you stir the rice with a wooden spoon. Wait until the mixture looks nearly dry before adding more broth. Taste it after about 20 minutes to see if it is done. It can take as long as 40 minutes. Once it is soft, add the frozen edamame and the goat cheese, and then stir to incorporate. Take it off the burner, and put a lid on it.

For the artichoke hearts:

2 whole fresh artichokes

1 lemon

1/2 white onion (roughly chopped)

S & P to taste

olive oil

1/2 cup dry roasted edamame (pulsed in the food processor until finely chopped)

water

In a large pot of boiling, salted water add the juice of the lemon, the lemon rind, and the onion. Add the artichokes to the water, cover, and boil for about 30-45 minutes. When they are tender, remove them from the water. Run a knife down the middle of the stem and through the heart. The rest of the artichoke will fall apart at this point. Reserve the leaves for garnish. Scrape the "choke" out of the heart with a spoon and discard. Heat a few tablespoons of olive oil in a pan over high heat. Just as the oil begins to smoke, gently place the dry artichoke hearts cut-side-down into the pan for about 3 minutes. Turn and sear the other side of the heart as well. Serve artichoke hearts on top of the warm risotto sprinkled with edamame dust.