Guest guest Posted March 10, 1999 Report Share Posted March 10, 1999 I guess everyone would have a slightly different definition of what constitutes " gourmet " , but here are a few recipes I found that I thought could be considered gourmet: * Exported from MasterCook * Fettuccine w/Gorgonzola Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound asparagus 8 ounces fettuccine 2 tablespoons olive oil 1 leek -- cut into 1/2 " pieces 1 medium red bell pepper, seeded -- cut in short strips 4 cloves garlic -- minced 1 15 oz. can artichoke hearts, drained -- and quartered 1 cup cherry tomatoes -- halved Gorgonzola Sauce (recipe follows) 1/4 cup Parmesan cheese -- grated cherry tomatoes for garnish, if desired Cook fettuccine per package directions, drain, place in a warm bowl and keep warm. Meanwhile, heat oil in a large skillet over medium heat. Add asparagus, leeks, pepper, and garlic; cook and stir 5-7 minutes or until asparagus is crisp-tender. Add artichoke hearts and tomatoes and cook 2-3 minutes or until hot. Add to fettuccine. Prepare Gorgonzola Sauce and pour sauce over fettuccine & veggies; toss; sprinkle with Parmesan cheese. Garnish, if desired. Serve with Parmesan cheese. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fettuccini With Wineless Mushroom Cream Sauce Recipe By : Veggie Life Magazine, November 1998, page 52 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup minced onion 2 cups sliced mushrooms 2 tablespoons butter or vegetable margarine 1 clove garlic -- minced 2 tablespoons unbleached white flour 1/4 cup apple cider 1 1/4 cups nonfat milk or soy milk 1 1/2 teaspoons Dijon-style mustard 1/2 teaspoon salt 1/2 teaspoon dried tarragon 1/2 teaspoon oregano 8 ounces dry fettuccini -- (eggless if desired) 1 cup fresh or frozen peas 1/4 cup chopped -- parsley 2 tablespoons grated -- lowfat Parmesan -- cheese (optional) Makes 6 servings This versatile sauce is good in all sorts of recipes. Thin it with vegetable stock for a delicious cream of mushroom soup. With or without the onions and mushrooms, you can use it in creamed spinach or macaroni and cheese. 1. Set a large pot of water to boil. In a large saucepan over medium- high heat, saute onion and mushrooms in butter or margarine. When onions are almost translucent, add garlic, and saur~ another 1/2 minute. Sprinkle flour over top, and cook, stirring constantly, for 1/2 minute more. 2. Reduce heat to medium. Pour in cider, milk, mustard, salt, tar- ragon, and oregano. Cook, stirring continuously, until sauce thickens, about 4 minutes. Set aside and keep warm. 3. Cook fettuccini in boiling water until almost al dente. Drain pasta and add to saucepan along with peas, parsley, and cheese, if desired. Cook, stirring frequently, until peas are tender and sauce has warmed through, about 3 minutes. LACTO/OV0/VEGAN PER SERVING: 305 CAL (26% from fat), 10g PROT. 9g FAT, 46g CARB. 1241mg SOD, 2mg CHOL. 3.7g FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Lentil Roulade w/Chestnut Stuffing Recipe By : Vegetarian Times (November, 1997) Serving Size : 8 Preparation Time :0:00 Categories : Vegan Thanksgiving/Christmas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups red lentils 4 cloves garlic -- minced 2 cups fresh bread crumbs 3 tablespoons water or fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper CHESTNUT STUFFING: 1 tablespoon vegetable oil 2 medium onions (2 cups) -- chopped 1 cup finely chopped red bell pepper 1 1/2 cups canned peeled chestnuts 2 cups fresh bread crumbs 1/4 cup chopped fresh sage 1/4 cup chopped fresh parsley sage sprigs for garnish RICH MUSHROOM SAUCE In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a boil, reduce heat, cover, and simmer until lentils are tender and water is almost absorbed, about 15-20 minutes. STUFFING: In a medium skillet, heat oil over medium heat. Add onions and bell pepper and cook, stirring often, until vegetables are soft, about 7 minutes. Remove from heat. In a food processor, combine onion-pepper mixture, chestnuts, bread crumbs, and sage, and pulse on and off until well-blended. Transfer to a large bowl and season with salt and pepper. Preheat oven to 350 degrees F. Transfer cooked lentils to food processor. Add garlic, water or lemon juice, bread crumbs, salt and pepper, and process until mixture becomes a smooth, pliable dough. Spread out a large piece of parchment or wax paper on a flat surface. Transfer lentil mixture to paper and pat (I also used a rolling pin) into an 11x14-inch rectangle. Spread Chestnut Stuffing evenly over lentil layer. Starting with the short end, carefully roll up lentil mixture, using paper to guide you (pull upward on edge of paper to propel the dough forward and create rolling action). Press roll firmly together with your hands as needed. Lift Roulade onto a lightly greased baking sheet and rub with softened butter or margarine. Bake until heated through and top is just beginning to brown, about 15-20 minutes. Transfer to a serving platter. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve on platter surrounded by roasted veggies & sage sprigs NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I believe it needed to cook much longer than the recipe says, perhaps even twice as long, to heat through. Also, by itself, the Roulade may be rather dry. I *strongly* recommend serving it with the Rich Mushroom Sauce or other gravy or sauce. This Roulade is different than most in that its outer layer, which is made of cooked lentils, is unbaked when it is rolled around the stuffing. It is baked after rolling. This allows the dish to be assembled well in advance. Leftovers can be eaten cold, and Roulade slices can be made into sandwiches. * Exported from MasterCook * Gorgonzola Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Sauces & Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter or margarine 1/4 cup flour 2 cups milk 1/4 cup vegetable broth 1/2 teaspoon freshly ground pepper 4 ounces Gorgonzola cheese -- crumbled Melt butter in a small saucepan over medium heat. Stir in flour. Cook and stir 2-3 minutes or until bubbly. Gradually stir in milk, broth, and pepper. Cook until thickened, stirring constantly. Reduce heat to low and stir in cheese until melted. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Horseradish Mashed Potatoes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Veggies Thanksgiving/Christmas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large baking potatoes 1/4 cup butter or margarine -- softened 3 tablespoons prepared horseradish 2 tablespoons sour cream 2 tablespoons milk 1/2 cup (2 oz) Cheddar cheese -- shredded 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper Pierce potatoes with a fork and bake at 450 degrees F for one hour or until done. Cool slightly. Split potatoes and remove pulp; discard skins. Mash pulp in a large bowl. Stir in butter and next 7 ingredients into potato. Serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * LEMON ROSEMARY GREEN BEANS Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Thanksgiving/Christmas Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds green beans -- trimmed and cut into 1-inch pieces 3 tablespoons unsalted butter 1 teaspoon freshly grated lemon zest 1 tablespoon minced fresh rosemary leaves -- or 1 teaspoon dried rosemary, crumbled In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well. Serves 8 Gourmet November 1992 - - - - - - - - - - - - - - - - - - NOTES : NOTES: Can be prepared in 45 minutes or less. * Exported from MasterCook * Mushroom Cutlets with Mornay Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Veggies Thanksgiving/Christmas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR SAUCE: 2 tablespoons butter or margarine 1 1/2 tablespoons flour 1 cup milk 1 cup half and half 1 bay leaf 1 pinch white pepper 1 pinch cayenne 2 teaspoons herb salt (recipe follows) 1 tablespoon sherry 1 dash vegetarian Worcestershire sauce 1/2 cup Cheddar cheese -- grated FOR CUTLETS: 2 eggs 1 teaspoon herb salt (recipe follows) 1/2 teaspoon vegetarian Worcestershire sauce 2 cups mushrooms -- chopped 2 scallions -- finely chopped 1 cup fresh bread crumbs 1 1/2 cups Cheddar cheese -- grated 4 tablespoons butter For the sauce: Melt butter or margarine in a saucepan over medium heat. Add flour and cook, stirring constantly, for 3 minutes, then reduce heat to low. Add milk, half & half, and bay leaf, whisking until sauce thickens, about 8 minutes. Stir in pepper, cayenne, herb salt, sherry, Worcestershire sauce, and cheese until smooth, then cover and keep warm. For the cutlets: Beat together eggs, herb salt, and Worcestershire sauce in a large bowl. Mix in mushrooms, scallions, bread crumbs, and cheese. Shape into eight 1/2-inch thick patties. Heat 2 tablespoons butter in a skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side. Serve mushroom cutlets with Mornay Sauce, garnished with scallions if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * ROSEMARY LEMON ORZO PILAF Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Beans & Rice Pasta Thanksgiving/Christmas Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup orzo (rice-shaped pasta) 1/2 tablespoon unsalted butter 1/2 teaspoon chopped fresh rosemary leaves 1/2 cup vegetable or imitation chicken broth 3/4 cup water 2 teaspoons fresh lemon juice 1/4 teaspoon salt In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes. Serves 2. Gourmet November 1994 - - - - - - - - - - - - - - - - - - NOTES : NOTES: Can be prepared in 45 minutes or less. * Exported from MasterCook * Truffled Portobello Won Tons with Aioli Recipe By : Veggie Life, January, 1999 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped scallions 4 large portobello mushrooms (remove and chop stems) 1/4 cup finely chopped celery 1/2 cup wild rice or Chinese black rice 4 teaspoons Italian truffle paste salt & freshly ground pepper to taste 1 1/2 cups boiling water 3 tablespoons low fat mayonnaise or vegan mayonnaise 5 cloves garlic -- minced juice of 1/2 a lemon 8 sheet phyllo pastry chive or pimiento strips -- (optional) cooking spray or oil Lightly spray a nonstick skillet with oil and set over medium heat. Saute scallions, stirring occasionally, for 2 minutes. Add chopped mushroom stems and celery, and saute another 2 minutes. Add rice and stir to coat with onion mixture. Stir in 3 teaspoons of the truffle paste, salt, pepper, and boiling water. Cover, reduce heat, and simmer gently for 45 minutes until rice is tender (less time for Chinese black rice). Mix in remaining truffle paste. Set mixture aside to cool. Preheat oven to 350 ° F. Spray a baking sheet with oil. In a small bowl, stir together mayonnaise, garlic, lemon juice, and pepper to taste for aioli. Fill mushroom cups with rice mixture and top each with 1 rounded tablespoon of aioli. Work with one sheet of phyllo at a time. Cover the rest with a piece of plastic wrap and a damp dish towel to avoid drying. Lightly spray one sheet of phyllo with oil and top with another sheet. Place one stuffed mushroom on center of pastry. Gather up corners of pastry to completely enclose mushroom, leaving a frilled ruche on top. Pinch tightly where pastry was gather and place on prepared sheet Lightly spray won tons with oil. Bake for abut 25 minutes, until golden. Tie a chive and/or pimiento strip around, if desired. - - - - - - - - - - - - - - - - - - NOTES : Chinese black rice is a splendid substitute for wild rice at a fraction of the cost. It cooks more quickly than wild rice, however, so keep an eye on it. Italian truffle paste: Paste form of the highly regarded fungus. Sold in tubes or jars. Available at Italian and other specialty food markets. * Exported from MasterCook * Vegetarian Strudel and Tomato Oil Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable Strudel: 1/4 cup carrots -- julienned 1/4 cup zucchini -- julienned 1/4 cup yellow squash -- julienned 1/4 cup red onion -- julienned 1 cup butternut squash -- small dice 1/2 cup acorn squash -- small dice 1/2 cup rutabaga -- small dice 1/2 cup turnip -- small dice 1/4 cup quinoa 1 tbls. Fresh herbs--chopped fine (parsley -- thyme, oregano, chives) 2 tsp Worcestershire sauce 3 drops Tabasco to taste salt and pepper 1 cup olive oil 6 sheets phyllo dough Infused Tomato Oil: 1 cup ripe tomatoes chopped 2 cups olive oil or canola oil Saute first 4 vegetables in 1 teaspoon olive oil, set aside. Toss vegetables 5,6,7,and 8 in 1 tablespoon olive oil and roast in 400 degree oven for 8 minutes. Cook quinoa and chopped herbs together and chill. Mix all vegetables, quinoa, chopped herbs, and chill. Take one sheet of phyllo dough and lay out on table, brush with melted butter and fold in half, lengthwise. Place 1/2 cup of vegetable mixture at bottom of dough, leave one inch on both sides. Fold the one inch in and brush with olive oil the length of the dough, then roll up. Repeat procedure with the rest of the dough and vegetable mix. Brush with olive oil and bake on rack in 350 degree oven for 15 minutes. Infused Tomato Oil: Place tomatoes and oil in pot and bring to a boil. Remove from heat and cool. Place oil in food blender and blend until well blended. Remove from blender and strain through sieve or cheese cloth. - - - - - - - - - - - - - - - - - - NOTES : NOTES: * Exported from MasterCook * Winter Vegetables Bourguignonne Recipe By : Veggie Life Magazine, November 1998, page 52 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or vegetable margarine 1 pint pearl onions -- peeled 3 medium red-skinned potatoes cut into 1-inch chunks 3 carrots -- peeled cut into 1-inch chunks 2 medium turnips -- peeled cut into 1-inch chunks 1 1/2 teaspoons dried thyme leaves Salt and pepper 8 ounces button mushrooms -- halved 8 ounces unsweetened red grape juice 1/2 cup vegetable stock 1/4 cup sherry or red wine vinegar 1/2 teaspoon non-alcoholic brandy extract 1 tablespoon cornstarch 2 tablespoons water 1/4 cup chopped parsley Cooking spray Makes 6 servings Red wine, normally used in this hearty braised stew, can easily be eliminated. Just use unsweetened red grape juice, a good quality sherry or red wine vinegar, and a touch of sweet butter. Margarine can be used, but butter adds a velvety touch that softens the fruity tang of the vinegar. 1. Preheat oven to 375 F and spray a Dutch oven lightly with cooking spray. Melt butter over medium-high heat and saur~ onions about 3 minutes, stirring often, until starring to brown. Add potatoes, carrots, turnips, thyme, salt, and pepper. Saute, stirring, another 3 minutes. Add mushrooms and continue to saute 3 minutes. 2. Stir in grape juice, stock, vinegar, and brandy extract. Put Dutch oven in the oven and bake, uncovered, for 30 to 40 minutes, stirring ro redistribute after 15 minutes. 3. When vegetables are render, transfer to stove top. In a small dish, stir together cornstarch and water. Push vegetables to one side of pot, exposing hot liquid in the bottom. Briskly stir in cornstarch mixture. Continue to stir a few seconds, until liquid thickens and clears. Sprinkle parsley over top and stir to coat vegetables with sauce. LACT0/VEGAN PER SERVING: 183 CAL (23% from fat). 4g PROT, 5g FAT, 34g CARB. 405mg SOD, 11mg CHOL, 5.4g FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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