February 20, 2017 – Cooking with Chris Carter Artist – Recipes

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

  1. Preheat oven to 400 degrees Fahrenheit
  2. 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.
  3. 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.
  4. Deglaze with the wine and cook until it is reduced by half, 3 to 5 minutes.
  5. Add the stock and bring to a boil. Add the roasted vegetables. Reduce the heat and simmer for 5 minutes, stirring occasionally.
  6. 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

  1. Toss the shiitake caps in a medium bowl with the olive oil, salt and pepper.
  2. 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.
  3. Combine all of the Green goddess ingredients plus one tablespoon water in a blender. Blend until smooth.
  4. 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.
  5. Spoon the dressing on top of the tomatoes. Top with the grilled shiitake slices and a nice handful of baby salad greens.  Serve immediately.