3.30.2011

Fried Root Vegetables with Tomato Polenta

Fried Root Vegetables with Tomato Polenta

So here it is, the (hopefully) last wintry dish for this season. The fried vegetables were quite good but the polenta was a bit underwhelming as the tomato juice didn't add much flavour. Maybe one could fry some tomato puree between the sage leaves and the vegetables and add this for some kick.

Fried Root Vegetables with Tomato Polenta

Adapted from Die frische K├╝che by Andrea Karrer

Ingredients:

1 onion, diced
2 garlic cloves, minced
300 g parsley roots
300 g parsnips
300 g carrots
8 sage leaves
salt
5 Tbsp olive oil
3 Tbsp butter
pepper

1/2 l tomato juice
150 g polenta
salt, pepper

Method:

Peel the parsley root, parsnips and carrots and cut into thin strips or slices. Heat the olive oil in a skillet and briefly fry the sage leaves. Drain on kitchen paper and add a dash of salt. Set aside for garnish.
Using the same oil, fry the onion and garlic until translucent. Add the rest of the vegetables and fry on medium heat for about 15 minutes, stirring frequently. Add the butter and salt and pepper to taste.

Cook the tomato juice until just boiling, stir in the polenta, reduce the heat to low and let it absorb the liquid. Add salt and pepper to taste and a dash of sugar.

3.23.2011

Kale with Chickpeas

Kale with Chickpeas

The second to last wintry dish. This one tastes pretty light and fits well into the time between winter and spring.

Kale with Chickpeas

Adapted from Annemarie Wildeisen's kochen 3/2011

Ingredients:

200 g chickpeas
1 onion
2 cloves
1 bay leaf
1 small head of kale (about one pound)
4-6 garlic cloves
1 mild chile
1 bunch flat-leaf parsley
olive oil
salt and pepper

Method:

Soak the chickpeas in cold water for 8 hours or overnight. Peel the onion and attach the bay leaf to it using the cloves. Drain the chickpeas, transfer them into a pot and cover generously with water. Bring to the boil and add the spiked onion. Cook for about an hour until tender. Trim and coarsly cut the kale.Blanch in cooking salt water for 5 minutes. Drain and rinse with cold water.

Peel and mince the garlic and the chile, first removing the seeds from the latter. Finely chop the parsley. Heat the oil in a skillet and fry the garlic and chile on medium heat until fragrant. Turn the heat to medium-high and add the kale. Fry for 3-4 minutes, stirring frequently. Add the chickpeas and parsley and cook on medium-low heat for another 5 minutes. Add salt and pepper to taste.

3.20.2011

Carrot and Red Pepper Soup

Carrot and Red Pepper Soup

Spring is getting closer every day, but I've got a small stash of wintry recipes left, which need to be posted first. ;) Looking at the picture above, one might think the soup could use a drizzle of cream or sour cream for prettification but this is intentionally omitted to let the taste of the herbs and vegetables stand out.

Carrot and Red Pepper Soup

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 Tbsp butter or olive oil
1 red bell pepper, cut into 1-inch pieces
2 cups diced onions
1 pound carrots, thinly sliced
2 Tbsp white rice
salt and pepper
2 Tbsp chopped parsley
3 Tbsp chopped dill or 1 1/2 Tbsp dried
grated zest and juice of 1 orange
6 cups water or vegetable stock
finely chopped dill or parsley for garnish

Method:

Heat the butter or oil in a large pot. Add all the vegetables, the rice and 1 tsp salt. Turn the heat to medium and cook for about 10 minutes until the onion has softened, stirring frequently. Add some pepper, parsley, dill, zest and juice of the orange and the water and simmer, partially covered, for about 20 minutes until the rice is soft. Let cool briefly, remove about two cups of the soup. Puree the remaining soup then return the rest to the pot. Add salt and pepper to taste, garnish and serve.

3.09.2011

Kale-Mozzarella Risotto

Kale-Mozzarella Risotto

As spring is slowly approaching, I wanted to cook something with winter vegetables before their season ends. This risotto gets a special savoury note from using scamorza, a smoked variant of mozzarella. I found those in the form of scamorzetta, small globes of smoked cheese about the size of ping-pong balls, at my local health food store. They have a tough rind, which will not melt under heat (unlike the inside of the cheese globes) but is still edible.

Kale-Mozzarella Risotto

Adapted from Annemarie Wildeisen's kochen 3/2011

Ingredients:

100 g kale
50 g bacon slices
1 garlic clove, minced
1 Tbsp olive oil
salt, black pepper
1 small onion, diced
25 g butter
200 g risotto rice
100 ml white wine
700 ml vegetable stock
about 150 g mozzarella, diced
50 g parmesan, grated

Method:

Remove the root end from the kale and the tough lower parts from the single leaves. Cut the kale into thin slices and roughly chop the slices at a 90° angle. Cut the bacon slices into 1/2-inch pieces. Heat the olive oil in a skillet, fry the bacon and garlic until golden. Add the kale and cook, covered, for about 5 minutes. Set aside.

Melt the butter in a deep pot and fry the onion until translucent. Add the rice and stir well. Add the wine and let the alcoholcook off. Add about half of the stock, reduce the heat to low and cook, stirring frequently, until the rice has absorbed most of the liquid.

Add the kale and the rest of the stock and continue to cook until the rice is almost tender and all the liquid is absorbed by the rice. Stir in the mozarella and parmesan, cover the pot, remove from heat and wait for one or two minutes for the cheese to melt. Adjust with salt and pepper to taste and serve.

3.06.2011

Tofu and Peas in Coconut Milk

Tofu and Peas in Coconut Milk

Tackling Bittman Recipe Hop at A Moderate LifeAs I had missed the last Tackling Bittman blog hop, I made this recipe some weeks ago in order to use up some frozen peas and to reduce my stash of coconut milk. The resulting dish is another tasty tofu preparation.

The current edition of Tackling Bittman! is hosted by Alex from A Moderate Life and Chaya from My Sweet and Savoury.

Tofu and Peas in Coconut Milk

Adapted from How To Cook Everything Vegetarian by Mark Bittman

Ingredients:

2 Tbsp neutral oil
salt and black pepper
2 Tbsp garam masala or curry powder
1 1/2 to 2 pounds firm to extra-firm tofu
1 1/2 cups peas
1 1/2 cups coconut milk

Method:

Take a paper kitchen towel and fold in half twice, so that you end up with four layers of tissue. Repeat once. Using two flat plates, make a stack of plate-folded tissue-tofu-folded tissue-plate. Place a weight of about 1 pound on top and let stand for 30 minutes to an hour.
Cut the tofu into medium dice (about 1/2 inch to a side).

Heat the oil in a skillet and toast the curry powder until fragrant. Add the tofu and cook for about a minute, stirring frequently. Add the coconut milk and the peas and cook until the peas are tender. Serve on rice.