Vegeterian

Butternut squash gnocchi with sage brown butter sauce

Posted in Vegeterian on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Makes  90 gnocchi: enough to serve  four people, (with 13 portions to freeze)

  • 1 butternut squash, peeled
  • 10 oz russet potato, peeled
  • 1 oz (2 tabs) Butter
  • 1/4 teas Nutmeg
  • 1/4 teas whole pepper
  • 1 teas salt
  • 1 egg yolk
  • 2-3 cups flour, ap

Directions

  1. Boil squash and potato until very soft.  Put into food processor with cold butter, nutmeg, salt and pepper and run with “S” blade until smooth.  Once mixture is smooth, continue running the food processor, add the egg yolk. Once the egg yolk is fully incorporated, stop the machine.
  2. Put 2 cups of flour on a worktable or large cutting board and scrape the batter out onto the flour.  Work the flour into the batter with your hands until most of it is incorporated—you should have a very soft dough that is just firm enough to roll out into thin logs.  Use the rest of the flour to roll out the dough into “logs” that are the thickness of a quarter (approximately 1” thick) and 12” or so long. Chill the logs for 1 hour and then cut into slices that are approximately 1 1/2” long. Roll in flour briefly to prevent sticking, Place on a baking pan and freeze immediately. Once frozen, place in a zip lock bag for storage. These will last for several weeks frozen. They are best cooked from a frozen state.
  3. Boil salted water and add frozen gnocchi, continue to boil the gnocchi until they float, simmer one minute more, then test one gnocchi by cutting in half and checking the center. It should be light and plump and cooked throughout. If they appear still a bit “gummy” in the center, they need additional cooking time.
  4. Once cooked, the gnocchi should be placed on a plate, topped with the brown butter sage sauce and served immediately.
  5. Garnish with a few strands of lemon zest and a light sprinkling of an aged hard cheese, such as Vella Dry jack or a Pecorino Romano.

Brown butter sage sauce

  • 3 oz (6 tabs) butter
  • 3 leaves fresh sage
  • Pinch of salt  (omit if using salted butter)

Chop sage finely, set aside. Have gnocchi almost ready, simmering.  Melt butter and salt and cook over medium flame until it starts to brown.  When it’s about as brown as a walnut, add half the sage, pour over gnocchi on plate.  (If gnocchi isn’t quite ready just pour butter into cool pan to stop cooking.)  Sprinkle remaining sage on top, serve.

Swiss Chard

Posted in Vegeterian on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Serves 6

  • 2 Bunches Swiss Chard
  • 2 Tablespoons olive oil
  • 1/4 red onion, peeled, sliced
  • 1 Teaspoon garlic, minced
  • Salt & pepper to taste

Directions

  1. Remove ribs from swiss chard.  Rinse chard and place in a colander.
  2. In a large skillet, heat olive oil. and add onion and garlic and sweat.  Add chard.
  3. Saute about 5 minutes or until chard is wilted.  Add salt and pepper to taste.

Risotto with Peas and Mushrooms

Posted in Vegeterian on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Serves 4

  • 4 cups chicken stock
  • 2 tablespoons McEvoy Extra Virgin Olive Oil
  • 1 medium yellow onion, finely chopped
  • 8 oz. Fresh crimini mushrooms
  • plus optional 1/4 ounce dried porcini
  • mushrooms hydrated in cold water
  • 1 1/2 cups arborio rice
  • 1/3 cup Gallo of Sonoma Chardonnay
  • 1 cup fresh or frozen green peas
  • 1/3 cup freshly grated parmesan cheese
  • salt and pepper

Directions

  1. In a medium saucepan, heat the chicken stock to a simmer and place on a back burner over the heat.
  2. Heat the olive oil in a heavy-bottomed 12-14 inch skillet.  Add the onion and sauté until translucent but not browned, about 5 minutes.
  3. Add the mushrooms and sauté until soft, about 3 minutes.  If using the optional dried porcini, remove from soaking liquid and add with the crimini, add the liquid to the hot stock.  Add the rice and stir 1 minute to coat thoroughly.  Add the wine, stirring  constantly.  Once the mixture  is hot throughout add a 4-6 oz. ladle of stock and cook, stirring, until it is absorbed  Continue adding stock a ladle at a time, waiting until the liquid is absorbed before adding more.
  4. When the rice is quite al dente (12-14 minutes) add the peas, continue to stir until the rice appears creamy and tastes tender  throughout (15-17 minutes).
  5. Stir in the cheese until well mixed and season with salt and pepper to taste.
  6. Serve immediately.

Brussels Sprouts

Posted in Vegeterian on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Serves 6

  • 1 lb. Brussel sprouts
  • 2 Tablespoons Asti olive oil
  • 1/4 cup yellow onion, chopped
  • 2 oz. Pancetta, chopped
  • 1/4 cup currants
  • 1 teaspoon lemon zest
  • 1/4 cup Gallo of Sonoma Chardonnay
  • pinch sugar
  • salt and pepper to taste

Directions

Trim end and outer leaves of brussel sprouts.  Cut in quarters, lengthwise and blanch in boiling, salted water for 2 minutes.  Heat oil in sauté pan that can go into the oven.  Add pancetta and cook until pancetta renders some of the fat (a few minutes).  Add onions and sauté a few minutes.  Add blanched brussel sprouts.  Sauté until the brussel sprouts get a little color.  Add remaining ingredients and season to taste with salt and pepper.  Bake in the skillet in a pre-heated 350 degree oven for 20 minutes.

Vegetable Frittata

Posted in Entrees, Vegeterian on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Serves: 12

  • 1 head of garlic
  • 3T olive oil
  • 4 small zucchini sliced
  • 1 pound asparagus, cut into 3” lengths
  • 1 pound Swiss chard
  • 3 medium onions
  • 3T fresh oregano
  • 3 each roasted red bell peppers (peeled and seeded)
  • 20 each large eggs, beaten
  • 2t salt
  • 1t freshly ground black pepper
  • 3 cups shredded parmesan cheese

Directions

  1. Cut off pointed ends of the garlic bulb and place on a small piece of foil.  Drizzle with 1T olive oil and fold the foil over to seal. Bake at 350 degrees for 40 minutes. Cool and squeeze garlic from the bulbs. Set aside.
  2. Arrange the zucchini in a steamer basket over boiling water. Cover and steam for 5 minutes or until crisp-tender. Set aside.
  3. Arrange asparagus spears in a steamer basket over boiling water. Cover and steam for 5 minutes or until crisp-tender. Set aside.
  4. Remove and slice the stalks from the chard. Cut leaves into 1 inch strips.
  5. Arrange chard stems and stalks in a steamer basket over boiling water. Cover and steam for 3 minutes or until tender. Set aside.
  6. Cut onions in half lengthwise; cut into very thin wedges. Sauté onions in remaining olive oil in a large skillet over medium-high heat for 5 minutes or until tender. Add garlic, chard, zucchini, asparagus, oregano and bell pepper. Toss gently.
  7. Whisk together eggs, salt and pepper. Layer half of vegetable mixture, cheese and egg mixture. Repeat procedure. Pour into lightly greased 12-inch skillet.
  8. Bake at 325 degrees for 55 minutes or until set.

Exotic Mushroom Roast with Madeira & Thyme

Posted in Vegeterian on April 15th, 2010 by Bruce Riezenman – Be the first to comment

3 each

  • 8oz(vol) Cream
  • 2 teaspoons Shallots finely chopped
  • 2 lbs Wild Mushrooms
  • 1 Tablespoon Olive Oil, Virgin
  • 2 teaspoons Thyme fresh
  • 4oz(vol) Madeira
  • 2 teaspoons Soy Sauce

Directions

  1. Use mushrooms that will stay fairly firm when cooking. Toss mushrooms in olive oil, season with salt and pepper. Place carefully on a roasting pan or baking sheet. roast in preheated oven at 450 degrees for 10 mnutes until mushrooms are just tender.
  2. While mushrooms are roasting, make the sauce:
  3. Put madeira, soy, shallots and thyme in a pan reduce to 1/2, add cream season with salt and pepper. Reduce until it is a light sauce consistency. Pour sauce on plate, stand up the
  4. mushrooms in a bunch in the center of the sauce.