Vegetarian Cabbage Rolls With Mushrooms, Farro And Cauliflower Cream

Vegetarian Cabbage Rolls With 

Mushrooms, Farro And Cauliflower Cream

These vegetarian cabbage rolls are stuffed with an umami-rich filling of mushrooms, farro and Parmesan, and sauced with a dreamy purée of cauliflower. They are a labour of love and best tackled as a 2-day project with a dedicated sous-chef. To precook the cabbage, you will need a spider, which is an indispensable kitchen tool when blanching vegetables. If you don’t feel like buying a bottle of sherry to make this recipe, red or white wine are fine substitutes.   Serves 6 to 8 

Ingredients:

"Cauliflower Cream"
2 tbsp (30 mL) unsalted butter
3 cloves garlic, thinly sliced
2 large shallots, thinly sliced
4 cups (1 L) roughly chopped cauliflower
2 cups (500 mL) vegetable stock
Salt to taste

Cabbage Rolls 
1 cup (250 mL) farro, rinsed
1 bay leaf
2 tbsp (30 mL) canola oil, divided
1 1/4 lbs (565 g) cremini mushrooms, thinly sliced, divided
Salt and pepper to taste
1 1/2 tbsp (22 mL) unsalted butter
1 large onion, finely chopped
2 tsp (10 mL) finely chopped thyme
3 cloves garlic, minced
1/2 cup (125 mL) amontillado sherry
1 large egg, lightly beaten
1/2 cup (125 mL) finely grated Parmigiano-Reggiano
1/4 cup (60 mL) chopped flat-leaf parsley
1 large Savoy cabbage, about 4 lbs (1.81 kg)
Finely sliced chives for serving

Directions:
For the cauliflower “cream,” heat butter in a large saucepan over
medium heat. When bubbling, add garlic and shallots. Cook, stirring
occasionally, until softened, 4 to 5 minutes. (Reduce heat if it starts to
brown.) Add cauliflower, stock and salt. Cover and raise heat to high.
When it comes to a boil, reduce heat to maintain a steady simmer.
Cook until very soft, 12 to 14 minutes.

Transfer contents of pot to a blender. Blend until smooth, scraping
down bowl if necessary. Taste and adjust salt. Transfer to an airtight
container and cool completely. Cover and refrigerate up to 5 days.
When ready to use, reheat in a medium-size saucepan over medium
until hot.

For the cabbage rolls, place farro and bay leaf in a medium-size pot. Add enough water to cover by 3 inches (8 cm). Place over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, until slightly al dente, 20 to 22 minutes. Drain and transfer to a baking sheet. Discard bay leaf and cool completely.

Heat 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-
high. Add half of mushrooms. Cook, stirring occasionally, until lightly
browned and tender, 7 to 8 minutes. Season with salt and pepper.
Transfer to a second baking sheet. Repeat with remaining canola oil
and mushrooms and transfer to same tray.

When mushrooms are done, reduce heat to medium. Add butter to
pan and swirl around, then add onion. Cook, stirring occasionally,
until lightly golden, about 10 minutes. Add thyme and garlic. Cook 1
minute more. Add sherry and raise heat to medium-high. Cook until
moisture has evaporated, about 3 minutes. Spread onion mixture over
mushrooms on tray. Cool completely.

Transfer cooled mushroom mixture to a food processor. Pulse briefly, just until finely chopped. Transfer to a large mixing bowl and add farro, egg,  Parmigiano-Reggiano and parsley.  Season with salt and
pepper. Mix thoroughly. Transfer to an airtight container and refrigerate until ready to use, up to 1 day.

Remove and discard any damaged outer leaves of cabbage. Carefully trim about 1/2 inch (1 cm) off the core. Working from tops, slowly and carefully peel off cabbage leaves, slicing core as necessary to make removal easy, until you have 20 leaves. Save rest of cabbage for another use.

Bring a large pot of salted water to a boil. Line three baking sheets
with paper towel or clean kitchen towels. Working in four batches,
boil cabbage leaves for 2 minutes, pushing them down with a spider to
keep them submerged. Transfer with spider to prepared sheets to drain,
Cool completely.

Using kitchen scissors, cut out thick portion of stems, going about
halfway up each leaf. Discard. Blot excess water with paper towel.

Preheat oven to 375°F (191°C).

Starting with outermost leaves, lay out a cabbage leaf, inner side up.
Place a little less than 1/2 cup (125 mL) mushroom filling just
above where stem was cut out. Fold the two bottom flaps in a crisscross over filling. Fold in sides then roll cabbage around filling. Place on a baking sheet. Repeat with remaining leaves and filling, gradually reducing filling amount as leaves get smaller—by the end, you’ll use about 1/4 cup (60 mL) filling per roll. Save smallest and any torn leaves to line pan.

Tear any remaining leaves and use them to line a large, shallow
rectangular roasting pan (they should fit in an 11 × 14–inch/28 ×
35–cm pan). Arrange cabbage rolls, seam side down, snuggly in pan.
Pour in 1 cup (250 mL) boiling water and cover tightly with foil. Bake
on middle rack until an instant-read thermometer inserted in centres
reads 165°F (74°C), 35 to 40 minutes. Remove from oven.

While cabbage rolls are in oven, reheat “cream” and keep hot over 
low heat. When cabbage rolls are ready, carefully transfer to a serving
platter. Serve with “cream” and chives on the side.  Serves 6 to 8

Horseradish & Gruyere Roasted Fingerlings And Black Tie Brisket

Black Tie Brisket And 

Horseradish & Gruyere Roasted Potatoes

Ingredients:

3 to 4-lb (1.36 to 1.81-kg) beef brisket, trimmed of excess fat and sinew
Kosher salt
Freshly ground black pepper
Canola oil or other neutral oil
4 large onions, thinly sliced
1 tbsp (15 mL) tomato paste
1 cup (250 mL) red wine
1 cup (250 mL) sherry
1 cup (250 mL) low-sodium beef broth
1 large carrot, peeled and halved lengthwise
2 celery stalks
8 whole garlic cloves, peeled
2 sprigs of fresh rosemary
6 sprigs of fresh thyme
1 bay leaf
1 tbsp (15 mL) all-purpose flourPreheat oven to 325°F (163°C).

Directions:
Preheat oven to  325F*

Season brisket liberally with salt and pepper.

In a heavy-bottomed pot or roasting pan large enough to hold the brisket and vegetables, heat a film of oil until almost smoking. Reduce heat to medium, carefully place the brisket into the pot, and sear on all sides until well browned. Remove brisket and set aside.

Add onions to the pot and sauté over medium heat, stirring and scraping any brown bits off the bottom of the pot with a wooden spoon, until softened and just beginning to brown, about 5 minutes. Stir in tomato paste to coat evenly, and cook for 2 minutes more.

Increase heat to high while continuing to stir. When onions begin to stick, stir in red wine and sherry to deglaze. Add beef broth and stir to combine.

Nestle in carrot, celery, garlic, rosemary, thyme and bay leaf, and return brisket to pot. Spoon some of the juices over brisket, cover pot loosely with foil, and cook in the oven for 2 hours.

Remove pot from oven and discard carrot, celery, rosemary, thyme and bay leaf. Carefully remove brisket to a cutting board and let rest until cool enough to slice about 10 minutes.

Using a sharp carving knife, slice brisket against the grain into 1-inch (2.5-cm) thick slices, then layer back in the pot with the onions. This will speed up the cooking process and allow the beef to soak up the rich onion juices.

Return to the oven and cook, uncovered, for 2 hours longer, spooning juices over the meat every 30 minutes. Remove from oven and let rest for 30 minutes.

Fan brisket slices on a serving dish. Keep warm.

Place pot with onions over medium heat and sprinkle flour over top. Simmer, stirring constantly with a wooden spoon, until sauce is thickened, about 5 minutes.

Pour onions over sliced brisket and serve with Horseradish & Gruyère Roasted Fingerlings.

Gruyere Potato Directions:

These potatoes can be cooked a few hours ahead of time, following steps 1 to 3, loosely covered at room temperature, and then finished just before serving from step 4. If you can’t find Gruyère cheese, the potatoes are equally delicious with aged cheddar or Grana Padano.

Ingredients:

2 lbs (905 g) fingerling potatoes, halved lengthwise
Kosher salt
3 tbsp (45 mL) unsalted butter
2 cloves garlic, flattened with a knife
1 sprig of fresh rosemary
Freshly ground black pepper
4 sprigs fresh parsley, leaves only, finely chopped
6 oz (170 g) Gruyère cheese, grated
1/4 cup (60 mL) finely grated fresh horseradish

Directions:
Preheat oven to 400°F (204°C).

Place potatoes in a heavy-bottomed pot and cover with cold water. Season generously with salt (the liquid should be salty like seawater). Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender, about 8 minutes.

Drain in a colander, then place potatoes on a paper towel-lined tray to dry until ready to finish.

To serve, heat an ovenproof frying pan large enough to hold potatoes to medium-high. Melt butter until it begins to foam, then add garlic and rosemary. Add potatoes, season with salt and pepper, and toss to combine.

Place pan in oven and roast potatoes for 10 minutes.

Remove from oven, discard garlic and rosemary, and toss parsley into potatoes. Sprinkle Gruyère over top, and return to the oven for 5 minutes more to melt and brown the cheese. Transfer potatoes to a warmed serving dish and top with horseradish.

TIP:
If you have the time, and space in your refrigerator, seasoning the brisket the night before will yield more flavourful results.

This recipe works best with the leaner portion of the brisket, called the flat. An experienced butcher will be able to source this easily.

Leftover beef and Gruyère can be shredded and combined between slices of good bread for a decadent grilled cheese sandwich.

 

Mushroom - Barley Soup

Mushroom - Barley Soup   Moosewood

Ingredients:

1/2 cup raw pearled barley

6 1/2 cups stock or water

1/2 to 1 teaspoon salt

3 to 4 tablespoons tamari

3 to 4 tablespoons dry sherry 

3 tablespoons butter

2 cloves minced garlic 

1 heaping cup chopped onion

1 pound fresh mushrooms sliced

freshly ground black pepper

Directions:

Cook the barley in 1 1/4 cups of the stock or water until tender.  Cook it right in the soup kettle.  Add the remaining stock or water, tamari and sherry.

Saute the onions and garlic in butter.  When they soften, add mushrooms and 1/2 teaspoon salt.  When all is tender, add the barley making sure to include the liquid the vegetables expressed while cooking.

Give it a generous grinding of black pepper and simmer up to 20 minutes, covered over the lowest possible heat.  Taste to correct seasonings. 

Steamed Mussels With Sherry, Saffron, And Chourico

Steamed Mussels With 

Sherry, Saffron, And Chourizo

In this simple yet deeply flavored dish, briny mussels and smoky Portuguese sausage are steamed in a fragrant broth of garlic, saffron and dry sherry. Make sure to have plenty of crusty baguette on hand to mop up the heavenly sauce. Since mussels are so perishable, source them from a reputable fishmonger and cook them on the same day you buy them. Ingredients: 2 lbs (1 kg) mussels Large pinch saffron ¼ cup (60 mL) boiling water 2 tbsp (30 mL) olive oil ½ cup (125 mL) finely chopped shallots 3 cloves garlic, finely chopped 4 oz (125 g) mild chourizo or other smoked sausage, diced ¼ cup (60 mL) chopped flat-leaf parsley, divided ¾ cup (175 mL) dry amontillado or oloroso sherry 1 tbsp (15 mL) cold unsalted butter, diced 1 tsp (5 mL) fresh lemon juice Salt and freshly ground black pepper to taste Directions: Wash mussels in several changes of cold water. Discard any open mussels that do not close when sharply tapped on counter. Refrigerate, covered in wet kitchen towel, until ready to use. Combine saffron and water in a small bowl. Let stand 10 minutes to infuse. In a large pot, heat oil over medium heat. Add shallots. Cook, stirring, until tender, 5 minutes. Add garlic. Cook 1 minute. Add sausage and half of the parsley. Cook 1 minute. Add saffron water and sherry. Raise heat to high. When mixture starts boiling, add mussels, stirring to coat. Cover and reduce heat to medium. Cook until mussels fully open, 4 to 6 minutes. Discard any that do not open. Stir in butter and lemon juice. Taste sauce and season with salt (if necessary) and pepper. Sprinkle with remaining parsley. Serve immediately. Serves 4 as an appetizer, 2 as a main course

Mushroom Soup

Mushroom Soup

Ingredients:

2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like)
½ stick butter
1 sprig fresh thyme or rosemary
1 large yellow onion or 3 or 4 shallots, chopped
1 tablespoon minced garlic
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
Salt and freshly ground black pepper
⅓ cup sherry or Madeira
5 cups chicken stock, mushroom-soaking liquid or a combination
1 cup cream (optional)
Chopped fresh parsley leaves for garnish

*

Directions:
Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.

Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.

Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.

Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

Kemp's Black Beans

Kemp's Black Beans

This is a recipe from the site epicurious.  Since I am trying to use up food supplies from my cupboards in anticipation of my absence and the fact I do enjoy black beans, I am researching recipes to use up my supply.  This will be on my table tomorrow.  This recipe is best made ahead and refrigerated allowing the flavors to develop.

***

Ingredients

1 lb dried black beans (about 2 1/3 cups), picked over and rinsed (but not soaked)

1 medium onion, finely chopped 

3 tablespoons olive oil 

8 cups water
1 1/2 teaspoons salt
1/4 cup Sherry (cream or medium-dry)
1 to 2 tablespoons soy sauce
1 to 2 tablespoons balsamic vinegar

Preperation:

Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.

Read More http://www.epicurious.com/recipes/food/views/Kemps-Black-Beans-238086#ixzz2blCIayEW

Filets Mignons With Mushroom Sauce .....

Filets Mignons With Mushroom Sauce

This luscious sauce adds complex flavor to 

filet mignon, a rather mild tasting cut.

Ingredients:

6 Tablespoons butter, cut into small pieces

3 Tablespoons olive oil

4 8oz. filets mignons

Salt and freshly cracked pepper, to taste

2 shallots, finely chopped

1 pound cremini mushrooms

1 cup red wine

1 cup chicken stock

2 teaspoons cornstarch, mixed with 1 Tablespoon water

2 Tablespoons mixed chopped chives and parsley

2 Tablespoons sherry

***

Directions:

Heat oven to 500 degrees. Heat 1 Tablespoon butter and 1Tablespoon olive oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4 to 5 minutes. Transfer filets to baking sheet; roast in oven until med-rare 4 to 5 minutes. Transfer filets to a plate.

***

Return skillet to high heat. Add 1 Tablespoon butter, remaining oil and shallots; cool for 5 minutes. Add red wine; bring to a boil. Reduce to medium heat; cook until syrupy, 8 to 10 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2 to 3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper.

***

Serve filets with mushroom sauce. Serves 4.