Pesto Halibut in Vegetable Stew

My dad and I modified this recipe from Cuisine at Home for christmas eve dinner. I think I'd make a couple more changes, reflected in the recipe below. if you try it, you'll have to tell me how they work. It was so delicious that even my one year old niece was eating the vegetables out of the broth! It takes a little prep-time for the fish - it has to sit for four hours with the pesto on top. Serve with bread to sop up the good juices.

serves 4

Ingredients:

for the fish:
1 lb halibut fillet
3 tbsp pesto (I really like the jar of pesto from trader joes)
1/4 cup dried fine bread crumbs (panko is best)
1/4 cup grated parmasan
1 cup dry white wine
1 cup water

for the stew:
1 cup barley, cooked until just tender.
1 cup chopped asparagus, lightly steamed
3 tbsp olive oil
1/2 cup chopped shallots (or leeks)
3 cloves garlic, finely chopped
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
3/4 cup roasted red peppers, thinly sliced (I recommend roasted but not marinated)
1/4 cup sliced kalamata olives
half lemon thinly sliced.
6 cups water
2 vegetable bouillon cubes

Directions:

Cut the fish into four pieces. Place skin side down in a glass roasting pan. Mix together the pesto, bread crumbs, and parmesan. Spread on top of fish. Let sit for four hours in refrigerator.

Once fish has sat, preheat the oven to 400.

While oven heats up prepare the stew. Heat oil in large pan on medium high heat. Saute shallots and garlic until shallots go clear. Add zucchini and yellow squash and saute for 5 minutes. Add asparagus and peppers, saute for 2 more minutes. Add water, bouillon, and barley. Simmer for 10 minutes. Add lemon and olives and simmer for 5 more minutes.

Once oven is up to temperature, add wine and water to the pan with the fish. Bake for 5-8 minutes, until fish easily flakes.

To serve, ladle vegetable stew into bowls and place fish in center.

Rowlf and onions

We were watching old muppet shows tonight and saw this skit. I couldn't help but post it on a food blog.

http://www.youtube.com/watch?v=xYA-zVxS6hw

Apple Pie

I'm a sucker for a good apple pie, especially when served with vanilla bean ice cream. I never bother to peal the apples, so I just look for apples with soft skins. They also make a great excuse for a lattice top. When I make apple pie, I don't use baking powder in the crust.

Ingredients

2 pie crusts

8 apples, thinly sliced
3 tbsp flour. I like to use barley flour. my dad always uses tapioca.
1/4 cup packed brown sugar
1 tbsp cinnamon
1 tbsp nutmeg
(or, instead of cinnamon and nutmeg, seeds from one vanilla bean/1 tsp vanilla extract).

2 tbsp milk
2 tbsp sugar


Directions

Roll out one of the pie crust. Place in a buttered and floured 9-inch pie pan. Make sure there is enough that the edges hang over by about one inch.
Mix together the ingredients for the filling. Pour into pie crust.
Roll out second pie crust. Slice into 1-inch strips. Place every other one on pie going in one direction about 1 inch apart. fold back every other one of those. Lay down one new strip perpendicularly along the edge. Switch which strips are folded back. Lay down another new strip perpendicularly about an inch away. Repeat until lattice is made. Fold the edges of the lower pie crust over and crimp and seal. Using your thumb on one side and two finger on the other, make decorative folds along the edge.

Brush crust with milk and sprinkle with sugar.
Preheat the oven to 400F.
Cover loosely with tin foil and bake until apples are soft to the touch, about 40 minutes.

Pie Crust

For a single crust. Simply double if you need two crusts. I use the baking powder version for berry pies, but leave it out for all other pies, sweet or savory. not sure why. I think it is a texture thing.

Ingredients:

1 1/3 cup whole wheat pastry flour
1/2 cup (one stick) unsalted butter
1 tsp sugar (if for dessert)
1/2 tsp salt
2-6 tbsp cold water
(you can also halve the salt and add 1/8 tsp baking powder)

Directions:

In a food processor, mix the dry ingredients. Add the butter in small chunks and blend in pulses until a thick meal is formed. Add water 1 tbsp at a time, blending in pulses for 30 seconds between each addition, stopping once the dough begins to come together. Turn onto a lightly floured surface. Kneed for 1-2 minutes to make sure the butter is well spread. The dough should be very flexible and slightly sticky to the touch. If it basically doesn't just move under the gentlest pressure then you need more water and/or butter. Make into a flattened ball, cover and chill for 30 minutes before trying to roll it out. If making a double recipe, break into two balls before chilling.

Pumpkin Pie with Pecan Crust

This pie is inspired by a vegan pumpkin tarte a neighbor served me years ago. I've been making it in a non-vegan modified format for years and have yet, in my mind, to taste a better pumpkin pie. It's truly best if made with fresh pumpkin that is cooked in the oven, skinned, seeded and then blended with the soy milk until silky smooth. Otherwise, find canned organic pumpkin with absolutely nothing else added. I like to serve it with whipping cream I've whipped myself with a touch of maple syrup added as sweetener.

Ingredients:

For the Crust:
3/4 cup rolled oats
3/4 cup whole-wheat pastry flour or unbleached white flour
1/2 cup pecans
1/2 teaspoon ground cinnamon
Pinch of salt
1/4 cup canola oil or melted butter
3 tablespoons maple syrup

For the Filling:
1 cup soy milk
2 eggs
1 can (16 ounces) solid-pack pumpkin, or two cups freshly cooked and pureed pumpkin
1/2 cup maple syrup
1 tablespoon dried ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt


Directions:

Set a rack in the middle of the oven and preheat the oven to 375°F. Lightly oil a 9-inch tart pan with a removable bottom or thoroughly grease a 9-inch pie plate. Set aside.

To prepare the crust, set the oats, flour, 1/2 cup pecans, cinnamon, and salt in the bowl of a food processor. Pulse until the mixture resembles coarse meal, stopping and scraping down the bowl as needed. Transfer to a medium-sized bowl.

Whisk together the oil and maple syrup. Pour the liquid into the dry ingredients and blend with pulses in the food processor until the mixture forms a soft dough. Press the mixture into the prepared pan or plate. Bake for 10 minutes. Set on a rack to cool.

To prepare the filling, whisk together soy milk and eggs. Add all of the remaining ingredients and mix until thoroughly blended and smooth.

Pour the mixture into the crust and smooth the top with a spatula. Bake until the crust is lightly browned and the the filling is mostly set, about 40-45 minutes. (Do not be concerned if the very center is still a little giggly; it will firm up as the pie cools.).

Remove from the oven and set on the rack. Cool to room temperature until completely firm, about 3 hours.

Morrocan Vegetable Couscous

This stew is based both in moroccan spices and the moroccan tradition that a dish made with seven vegetables is good luck. I've combined about 4 recipes to make this one. It is really easy but takes a few hours. It is one of those dishes that you do a little then let it rest, do a little, let it rest, again and again. If done properly, it is cooked in a covered clay pot, known as a tagine. In the end, the stew is full of depth with very blended flavors. As a result, I think it is best if cooked with a couple ingredients saved for the very end or served with simple spicy salsas to balance the blended flavors with some that stand out.

Ingredients:

For stew base:
6 tbsp butter
1 onion, peeled and minced
Pinch saffron threads
1 small green cabbage, quartered
2 medium tomatoes, chopped
2 small chili peppers, such as serrano, seeded
2 tsp salt
1 tsp freshly ground black pepper

for the vegetables:
2 large red potatoes, cut into large pieces
3 carrots, cut into large pieces (about 4-5 pieces per carrot)
1 red bell pepper, seeded and cut into large triangles
1 green bell peppers, seeded and cut into large triangles
1 small butternut squash, peeled, seeded, cut into 1 inch squares
2 zucchini, halved and quartered
2 small yellow crookneck squash, halved and quartered
1 can chickpeas, rinsed

late added ingredients:
1 can artichoke hearts, drained
1/4 cup oil cured black olives, cut in half
juice and zest of one lemon
1 cup chopped fresh cilantro

2 cups couscous

Directions:

In very large heavy pot, melt butter over medium heat. Add ingredients for stew base and cook for 5 minutes, stirring often. Add enough water to cover the vegetables, about 4 cups, and let simmer, covered, for 1 hour.
Add potatoes, carrots, bell peppers, and butternut squash. cover and simmer for 30 minutes.
Add zucchini and yellow squash. cover and simmer for 20 minutes.
Add late added ingredients and simmer for another 15 minutes.
Drain the cooking liquid and serve on the side.

Couscous variations:
instead of just cooking the couscous normally, you can soak it in water for 10 minutes, then strain and place in sieve over the cooking vegetables, sealing the strainer and pot with tin foil so all the steam has to go through the couscous. cook for 1 hr, breaking up the couscous with a fork every 20 minutes.

or, one of the side salsas is a tomato salsa that needs strained tomatoes. reserve the juices from the tomatoes and cook the couscous in the tomato juices.

Side Salsas:
tomato: chopped and drain 3 tomatoes. mix with 1/2 cup each chopped mint and italian parsley, and 1 tsp each salt, and cumin, diced green chili, white vinegar, olive oil.

carrot: lightly steam thinly sliced carrot. toss with 1 crushed garlic clove, 1 tsp each cumin and paprika, lemon juice, olive oil, 1/4 tsp each cayenne, cinnamon, and salt.

really, take any vegetable, cook slightly and toss with an variation of cumin, paprika, cinnamon, parsley, mint, lemon.

Gingerbread houses

I'd never done these before, so they aren't the most beautiful creations, but they were a great amount of fun to make and gift to friends. Another time I'll post the recipe. when it comes down to it, just take any good gingerbread recipe, use royal icing (egg whites and powdered sugar that is mixed to be so thick it barely drips off the spoon) and expect to work over a couple days.

Day 1: make the gingerbread. Bake in cut out shapes, but once cooled, you can trip the edges if needed. Assemble the bases. Assemble the roofs separately. Put together the chimney pieces on their own, as well.
Day 2: connect the different house pieces together.
Day 3: decorate!

Gnocchi Bean Soup

I first had the recipe when Bonnie made it. I fell in love with the richness of this soup; particularly its creamy texture even though it has no cream. I've been modifying it ever since and have found it to be one of the most flexible soups I know. Feel free to add any vegetables you'd like to it, or make it just gnocchi and beans. I often omit the onion, as well.

Ingredients:
2 tablespoons olive oil
1 yellow onion, finely chopped
6 cloves garlic, smooshed with the side of the knife
4 carrots, scrubbed (I never peel), and sliced on a diagonal into 1/4 inch pieces
4 celery stalks, sliced on a diagonal into half inch slices.
1 package potato gnocchi (I prefer the dried to frozen, but it doesn't matter)
2 yellow peppers, sliced
1 can cannellini beans, rinsed
water
vegetable bouillon (I'm very partial to Rapunzel Sea Salt and Herbs)

Directions:

Heat olive oil in heavy weight large pot on medium high. Add garlic and stir until it begins to golden, 1-2 minutes. Add onions and saute until they begin to go clear.
Add carrots and celery. Cook covered, stirring occasionally, until vegetables begin to soften, about 10 minutes.
Add yellow peppers and gnocchi and stir for about a minute.
Add beans.
Cover with water/broth until desired soup consistency. If water, add bouillon. Let simmer for 20-30 minutes, until the soup begins to thicken. Skim off any suds that form on the surface while cooking. Salt to taste.
Serve with a touch of parmesan and black pepper.

Challah

This is the first yeast bread I ever successfully made. Not sure why it worked and not others, but I find it to be a very flexible bread; maybe it is the large amount of eggs. It can be made of all whole wheat, but then the amount of yeast needs to almost be doubled, and it then is often a bit dry. I find it works best if half white/white whole wheat and half whole wheat. Stone ground whole wheat is too heavy. I don't believe in slicing this bread - it's designed for ripping off pieces to eat. It's one of my favorites to serve with soup. This is my modified recipe from Joy Of Cooking.

Ingredients:
1 package dry active yeast
1/2 cup warm water
1/2 cup white whole wheat flour
2 large eggs, lightly beaten
2 large egg yokes, lightly beaten
3 tbsp olive oil
3 tbsp honey
1 1/2 tsp salt
2 1/2 cups flour (1 cup white/white whole wheat, 1 1/2 cup whole wheat)

(optional)
2 large egg whites
course sea salt, sesame seeds, poppy seeds for garnish


Directions:
Combine yeast and water in bowl. Let sit until yeast dissolves and starts to bubble - about 5 minutes.

Add 1/2 cup flour, eggs, egg yokes, honey, and salt and mix until well blended.

Gradually stir in remaining flour until a dough forms. It should clear the sides of the bowl, but still slightly sticky to the touch (but should not stick to your hands).

Turn dough on to a lightly floured surface and kneed for 8-10 minutes, until it is soft and subtle. Form into ball. Place in lightly oiled bowl. Turn to coat. Cover with plastic or slightly damp kitchen towel. Let rise in warm place for 1 1/2 to 2 hours, until doubled in size.

Once this rise is complete, you can punch it down, knead slightly and refrigerate overnight. the following day, take it out and let sit in warm place for an hour before working it. I find that this bread doesn't work as well if refrigerated, but when it does work it has a much richer flavor.

If not refrigerated, punch down and kneed for one minute. Oil, cover, and let rise again for 2-4 hours, until doubled in size.

Divide the dough into 3-4 balls (depending on what type of braid you will make), coat lightly with oil, cover, and let sit for 15 minutes.

Take each ball and roll them into long ropes about 1 inch in diameter (think play-do!). they should be 12-16 inches long. Lightly coat each rope with flour. Pinch ends together (I often moisten the ends with a little water to help them stick). Braid. Pinch together and fold tails under. Coat lightly with oil and then dust with flour. If you will use a baking stone, make sure the bread is rising on a well floured surface. If you will bake on a baking sheet, place it on a bed of cornmeal on the baking sheet.

Cover and let rise until not quite doubled, about 1 hour.

Preheat oven to 375F.

Once risen you can brush the loaf with egg whites and sprinkle with salt, sesame seeds, or poppy seeds. Bake until golden brown, 30-35 minutes. when done it will sound hollow when tapped on the bottom. Let cool on rack.

Pot Pie

This is one of my favorite dishes to make with leftovers, especially after a meal with a whole bird, gravy, side vegetables, and roasted potatoes. Everything can then just be thrown in together with hardly any prep. But if you feel like making it all from scratch, here's how.

Ingredients:

1 sheet puff pastry dough or enough homemade savory pie dough for a double crust.

4 cups vegetables, chopped. any mix of broccoli, carrots, celery, peas will do.
1 tbsp olive oil
4 cloves garlic, pealed but left whole
2 cubes vegetable bouillon (with herbs - again, my favorite is Rapunzel sea salt and herbs)
1tbsp (rounded) red miso
1 tbsp french mustard
4 red potatoes, chopped (about 1 cup)
2 Tbps flour (can use stale bread crumbs or corn bread instead)
1/2 cup nuts, such as walnuts or chestnuts

for vegetarian pot pie
1 cup cooked french lentils

for meat pot pie
1 cup chopped chicken or turkey (great with the left over pickings from the bones of a whole bird)


Directions:

Roll out dough into two rounds for pie. Place one into a buttered and floured pie pan. Make sure the edges drape over. Cover other pie round. Chill both while preparing remaining ingredients.

Heat oil in pan over medium heat. Saute vegetables until tender, about 10 minutes.

In a pot, bring two cups water, vegetable bouillon, garlic cloves, miso, potatoes to a boil. Simmer until potatoes are tender, 5-10 minutes. Stir in flour and mustard and let simmer for 5 more minutes to thicken.

Preheat over to 350F. Mix together lentils, potato mixture, carrots and broccoli. Pour into pie crust. Cover with second pie round, pinching edges over to seal. cut slots into top crust to let steam out.

Bake for 35 minutes.