Author: joseph

Bean Soup with Cabbage, Winter Squash, and Farro



Serves 6

Ingredients

  • 1/2 lb borlotti or pinto beans, soaked overnight or for six hours in 1 quart water
  • 2 T extra virgin olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 small celery stalk, with leaves, chopped
  • 2 t chopped fresh sage
  • 4 large garlic cloves, minced
  • 1 lb green cabbage, cored and shredded
  • Salt and freshly ground pepper
  • 1 lb butternut squash, peeled, seeded and diced (about 2 cups)
  • A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a Parmesan rind
  • Generous 1/2 t dried rosemary, crumbled
  • 1 (14-oz) can chopped tomatoes, with liquid
  • 1/2 c farro (spelt), cooked
  • Freshly grated Parmesan for serving

Directions

Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.

While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.


Tasty Baked Potato Wedges



Ingredients

  • 1 lb potatoes, quartered lengthwise
  • 2 T olive oil
  • 1/2 t onion powder
  • 1/4 t garlic powder
  • 1/4 t pepper
  • 1/8 t paprika
  • 1/2 t salt

Directions

Preheat oven to 325. Grease pan. Combine oil with seasons and drizzle over wedges in pan. Bake 45 minutes, stir and bake 20 minutes more. For double recipe just multiply the seasoning for 2 pounds of potatoes.

Vegan Cheese



Ingredients

  • 1/2 c + 2 T raw cashews
  • 1/4 c nutritional yeast
  • 1 t onion powder
  • 1 t sea salt
  • 1/2 t garlic powder
  • 1 + 3/4 c unsweetened soy milk
  • 1/2 c agar flakes (or 8 t agar powder)
  • 1/4 c canola oil
  • 2 T yellow or white miso
  • 1 T fresh lemon juice
  • 3 t white truffle oil (optional)
  • chopped chives (optional)

Directions

Lightly oil 3-4 small ramekins. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, sat, and garlic powder. Pulse 3 more times to blend in the spices.

Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives, if using.

Transfer the cheese to a container, cover and refrigerate until very firm, about 4 hours. Once firm, can be sliced, grated, or melted. Can be used as melted cheese without refrigerating.


Turnip Gratin



Ingredients

  • 3 medium turnips, peeled and sliced
  • olive oil
  • 8 slices bread, crusts removed
  • 4oz gruyere cheese
  • 1/4 onion, sliced
  • salt and pepper

Directions

Preheat oven to 325. Blanch raw turnips for 3 minutes. Coat inside of a casserole dish with olive oil. First, put in 4 slices of bread, then half of the turnips, then season with salt and pepper. Next, add the onions in one layer and sprinkle with half of the cheese. Now, add in layers the rest of the bread, turnips, and cheese. Again season with salt and pepper. Bake 25 minutes.

Pajeon (Korean Scallion Pancake)



Ingredients

  • 1/2c all purpose flour
  • 1/2c ice cold water
  • 1/2t salt
  • 1 egg, lightly beaten
  • 1 bunch scallions
  • spoonful of soy sauce
  • dried red pepper slices (optional)
  • vegetable oil for frying

Directions

Stir together the flour, water, and salt until just mixed.

Chop the green parts of the scallions into 3″ lengths. Reserve the white parts for another use.

Heat a thin layer of oil in a 9″ or 10″ skillet, preferably non-stick, until hot. Fry the scallions until they’re completely cooked through and soft. Add a touch of soy sauce to the pan when they’re almost done, to season the scallions.

If using other ingredients, any vegetables, kimchi, or prawns, add them now, then toss a few times to heat them through.

Pour the pancake batter over the scallions (and other stuff in the pan), spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Lift the edges to peek.

Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.

Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges.

Slide pancake onto a cutting board, then cool to room temperature. Cut into 6 or 8 wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chili oil can also be added.


Scallion Kimchi



Ingredients

    Main ingredients:
  • 100 scallions (1 1/2lb)
  • 1/2c fish sauce
  • 1/2c hot pepper powder
  • 1T sugar
  • 1T sesame seeds
  • 1T garlic, minced
  • 1t ginger, minced

    • Sweet rice paste ingredients:

  • 1c water
  • 2T sweet rice flour

Directions

Cut off roots and any bad parts of scallions. Wash them. Put them in a large bowl and pour 1/2c of fish sauce evenly over the top. Gently turn the green scallions to get them covered with the sauce. Set aside for 20 minutes.

Meanwhile, make the sweet rice paste for the kimchi. Combine paste ingredients and mix well.

Cook paste on medium-high until it starts to bubble. Keep stirring it. Turn off heat and let it cool down.

While salting the scallions with fish sauce, occasionally turn them over, so that they will get salted evenly. After the 20 minutes are up, remove the scallions from the bowl and set them aside. The bowl will have some remaining fish sauce.

To make the kimchi paste, mix together the cooled sweet rice paste, 1/2c hot pepper powder, 1T of sugar, 1T sesame seeds, 1T minced garlic, and 1t minced ginger into the bowl with the fish sauce.

Put the scallions into the bowl with the kimchi paste.

Mix everything gently until the green onions get covered with the kimchi paste. I recommend wearing plastic gloves to protect your skin for this process.

Put the scallion kimchi into a glass jar or container. Set it aside for a day or 2 at room temperature. Then put it in the fridge for about 2 weeks, or until it has finished fermenting.


Roasted Artichokes


4-6 medium artichokes

Ingredients

  • juice of 1 lemon
  • water
  • olive oil
  • 1/2t salt
  • freshly ground pepper
  • bouquet garni consisting of 4 thyme sprigs and 2 bay leaves
  • 2T dry white wine or water

Directions

Snap off several layers of the tough outer leaves of artichokes by pulling them downward so that they break off at the base. Stop when inner leaves become a lighter yellowish green and look tender. Trim stems and slice off top third of artichokes. With a paring knife, smooth rough areas around base, removing any dark green parts. Cut trimmed artichokes into sixths. Remove fuzzy chokes of heart with paring knife. As you work, drop trimmed artichokes into bowl with lemon juice and enough water to cover. When all are done, drain, pat artichokes dry with towel and toss with enough oil to moisten well. Season with salt and pepper to taste. Place in a single layer in lightly oiled 13×9 baking dish. Add bouquet garni and wine, cover with wax paper, then with foil. Bake at 400 35 minutes, then uncover and bake until crisp around edges and beginning to brown, about 25 minutes more.

Simple Chawanmushi



Ingredients

  • 3 eggs
  • 2 cups vegetable broth
  • 1 T soy sauce
  • 1 t sugar
  • mushrooms, veggies, tofu (optional)

Directions

Whisk everything together in a bowl (make sure the broth isn’t very hot!) then strain. Put optional veggies into 4 separate custard/Pyrex bowls or mugs. Cover with egg mixture. Then steam on high for about 15 minutes.

Roasted Brussels Sprouts and Shallots with Balsamic Vinegar



Serves 8 to 12

Ingredients

  • 3lbs brussels sprouts, split in half
  • 8 medium shallots, sliced thinly
  • 1/4c extra virgin olive oil
  • kosher salt and freshly ground pepper to taste
  • 2T balsamic vinegar

Directions

Preheat oven to 500. Toss sprouts, shallots, olive oil, salt, and pepper in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes, tossing sprouts and rotating and swapping pans top to bottom halfway through cooking.

Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper is desired and serve.


Marinated Artichokes



Ingredients

  • 2 lemons, juiced
  • 1/4c olive oil
  • 2t salt, or to taste
  • 2t black pepper, or to taste
  • 2t Italian seasoning
  • 4 cloves garlic, chopped (optional)
  • 2 (14 oz) cans quartered artichoke hearts, drained

Directions


Combine lemon juice, olive oil, salt, black pepper, Italian seasoning,
and garlic in a sealable plastic container.

Seal the container and shake to emulsify the mixture.

Remove the lid and add artichoke hearts. Reseal the lid and continue
shaking the container until the artichoke hearts are completely coated.