I have another new
cookbook. It is called Meat Free Monday. Do to time constraints, it got shifted to
Tuesday. I did not get the dessert made,
but did the side and the dinner. It is
divided into seasons. I am in spring
until the weekend. The side dish is Broiled Field Mushrooms and it serves 4. I had Jim cook them on the grille.
Ingredients:
8-12 large flat mushrooms, I
used Portabella
6T EVOO
1 stem of fresh rosemary
leaves
1 T balsamic vinegar
2 T red wine
1 small chopped onion
Salt and pepper
Directions:
1.
Clean any dirt of
the mushrooms with a soft brush. Remove
the stems and discard.
2.
Combine all the
remaining ingredients for the marinade.
3.
Put the mushrooms
on a large tray and pour the marinade over them. Marinate for 30-45 minutes.
4.
Preheat the
broiler or grille. Cook for 5 minutes on
each side, brushing with the marinade juices.
The dinner course is Spring Vegetable Stew also for 4
servings. This was very good, but I am wondering what to do with the leftovers
as reheating would turn the vegetable to mush and it would not be as good. I think I will pour it all in a blender and
turn it into a smooth vegetable soup. I used my homemade vegetable stock. It is a good stew, but would probably be
better if you had access to these vegetables straight out of the garden.
Ingredients:
1 T EVOO
2 T butter
2 shallots, chopped
1 fat garlic clove, crushed
3 C vegetable stock (I had to
add more.)
1# baby new potatoes,
scrubbed and halved if large (I halved mine)
12 baby carrots, halved
lengthwise
8 baby zucchini, topped and
tailed and chopped into large chunks
1 bunch asparagus, trimmed
and sliced into 2” lengths on the dianonal
1 bunch scallions, trimmed
and sliced into 2” lengths on the diagonal
1 C peas (I used frozen)
1 C edamame (I used frozen)
1 T freshly chopped tarragon (I
used 1t dried)
Salt and freshly ground black
pepper
EVOO for drizzling (I
skipped)
A handful of chopped
flat-leaf parsley
Directions:
1.
Heat the
EVOO and butter in a large sauté pan.
Add the chopped shallots and cook over medium heat until tender but not
browned. Add the crushed garlic and cook
for further 30 seconds.
2.
Add the
vegetable stock to the pan and bring to a boil.
Boil for 5 minutes to reduce slightly.
3.
Add the
new potatoes. Cook the potatoes for
about 10 minutes until just tender.
4.
Meanwhile
prepare the other vegetables.
5.
Add the carrots
to the pan and cook until al dente.
6.
Add the
zucchini, asparagus, scallions, peas, edamame, and tarragon, and cook fro a
further couple of minutes until tender but still vibrant.
7.
Season
to taste with salt and pepper.
8.
Ladle
the stew into bowl, frizzle with EVOO if desired and scatter with parsley.
9.
Serve
immediately.
I am going to try to
make something out of this book each Monday.
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