February 20, 2017 – Cooking with Chris Carter Artist – Recipes
Thanksgiving Stew … page 141 … Vedge by Rich Landau & Kate Jacoby
1 1/2 cups peeled and diced carrots
1 1/2 cups peeled and diced celery root
1 cup peeled and diced parsnips
1 cup peeled and diced turnips or rutabagas
3 tablespoons olive oil
2 teaspoons salt
2 teaspoons freshly ground pepper
1/4 teaspoon allspice
Pinch of ground nutmeg
1/2 cup diced onions
2 teaspoons ground sage
1/2 cup dry white wine
8 cups vegetable stock (I use Veggie Better than Bouillon)
2 teaspoons finely chopped rosemary
- Preheat oven to 400 degrees Fahrenheit
- Toss the carrots, celery root, parsnips and turnips in large bowl with 2 tablespoons of the oil 1 teaspoon of the salt, one teaspoon of the pepper, the allspice and the nutmeg.
- Meanwhile, heat the remaining 1 tablespoon oil in a large stockpot over high heat until it ripples. add the onions and sage and allow to brown , 3 to 5 minutes, stirring occasionally to prevent burning.
- Deglaze with the wine and cook until it is reduced by half, 3 to 5 minutes.
- Add the stock and bring to a boil. Add the roasted vegetables. Reduce the heat and simmer for 5 minutes, stirring occasionally.
- Add the rosemary to the stew, remove the pot from the heat and serve.
Heirloom Tomatoes with grilled Shiitakes and Green Goddess Salad Dressing … page 36 …Vedge by Rich Landau & Kate Jacoby
10 large shiitake mushrooms, stems removed, caps wiped clean
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
Green Goddess Dressing
1/2 cup loosely packed fresh basil leaves
1/2 cup vegan mayo (we used olive oil because the jar of vegan mayo rolled off the counter and broke on the floor)
1 tablespoon fresh tarragon leaves
2 teaspoons capers, drained
2 teaspoons Digon mustard
1 medium garlic clove
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
- Toss the shiitake caps in a medium bowl with the olive oil, salt and pepper.
- Heat a large sauté pan over high heat. Add the shiitake caps and sear them,turning occasionally to prevent burning until they are crisp, 3 to 5 minutes. If you prefer to use an outdoor grill, first adjust the grates as close together as possible, then grill the shiitake caps until you see clearly defined grill marks, 2 to 3 minutes on each side. In either preparation, remove the mushrooms from the heat, allow them to cool to the touch, then slice into thin strips. Set aside.
- Combine all of the Green goddess ingredients plus one tablespoon water in a blender. Blend until smooth.
- Slice the tomatoes into thick rounds (I used the small Juliet tomatoes and cut them in half). Arrange on a serving dish or individual plates, then sprinkle with the olive oil salt and pepper.
- Spoon the dressing on top of the tomatoes. Top with the grilled shiitake slices and a nice handful of baby salad greens. Serve immediately.