Vegetarian Cooking For Everyone

[Guest guest]

Here are a couple more recipes from this weeks book, or should I say

bible. I made the Potato and Chickpea Stew. It is mighty tastey. A

little long to make because you should make the picada and Romesco

sauce. Otherwise, it is very good. I haven't made the other one but it

looked good to me. I love chinese anything.

 

* Exported from MasterCook *

 

Potato and Chickpea Stew

 

Recipe By : Vegetarian Cooking For Everyone by Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Beans/Legumes Potatoes

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 lb Yellow Finn, Fingerling or Red Potatoes

3 tbsp olive oil

1 lg onion -- finely diced

2 pinches saffron (generous)

2 lg red bell peppers -- finely diced

1 lg yellow bell pepper -- cut in 1 " W Strips

2 lg cloves garlic -- minced

1 heaping tsp sweet paprika

1/4 cup parsley -- chopped + extra

1/4 tsp red pepper flakes

1/2 cup med-dry sherry

2 cups canned crushed tomatoes -- + their juices

2 1/2 cups cooked chickpeas OR 2-15 oz cans -- rinsed

3 cups chickpea cooking liquid -- or water

salt and freshly milled pepper

Picada -- if needed

Romesco Sauce:

1 slice country-style white bread

olive oil -- for frying

1/4 cup almonds -- roasted

1/4 cup hazelnuts -- roasted & peeled

3 cloves garlic

1 tsp ground red chile -- or red pepper flakes

4 Roma tomatoes

1 tbsp parsley leaves

salt and freshly milled pepper

1 tsp sweet paprika

1 red bell pepper -- roasted

1/4 cup sherry vinegar

1/2 cup extra-virgin olive oil -- + 2 tbsp.

 

If using fingerling potatoes, scrub then halve them lengthwise. Large

round potatoes can be cut into thick rounds or quartered lengthwise.

 

Warm the oil in a wide pot with the onion, saffron, peppers, garlic and

potatotes. Cook over medium-low heat, stirring gently every now and then

until the potatoes are tender-firm, about 25 minutes. Add the paprika,

parsley, and pepper flakes and cook for 3-4 minutes. Add the sherry and

cook until the juices in the pan are thick and syrupy, about 12 minutes.

 

Add the tomatoes, chickpeas, and broth to cover. Season with 1-1/2 tsp

salt and plenty of pepper. Cover and cook over low heat until the

potatoes are completely tender, about 20 minute. If the stew is soupy

and you plan to serve it right away, stir in 1/4 cup picada to thicken

it. If you don't plan to serve the stew for 1 hour or more, it may not

need the bread crumbs since it will thicken as it stands. Serve in soup

plates with any additional picada sprinkled over the top along with the

extra parsley. Add a spoonful of Romesco sauce to each bowl and pass the

rest.

 

For Picada: toast 1/4 cup peeled almonds in a 350°F oven until they're

pale gold, about 8-10 minutes. Remove and set aside. Meanwhile, slowly

fry one slice of white country-style bread in 2 tbsp olive oil until

golden on both sides. Grind the bread, almonds and 2 lg cloves of garlic

and pinch of salt in a food processor to make a crumbly paste.

 

For Romesco Sauce: Fry the bread in a little olive oil until golden and

crisp. When cool, grind the bread, nuts, garlic, and chile in a food

processor. Add everything but the vinegar and oil and process until

smooth. With the machine running, gradually pour in the vinegar, then

the oil. Taste and make sure the sauce has plenty of piquancy and enough

salt. Makes about 1 cup.

 

Posted to Veg-Recipe 5/3/99

 

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* Exported from MasterCook *

 

Stir-Fried Peppers with Cloud Ear Mushrooms & Egg Slivers

 

Recipe By : Vegetarian Cooking For Everyone by Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Eggs Stir-Fries

 

Amount Measure Ingredient -- Preparation Method

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Egg Slivers:

2 eggs -- beaten

1 tsp Oriental sesame oil

Salt

2 tsp peanut oil

The Vegetables & Seasonings:

1/4 cup dried cloud ear mushrooms

4 tsp roasted peanut or dark sesame oil

1 tbsp garlic -- chopped

1 tbsp ginger -- chopped

2 tbsp scallions -- chopped

1 tsp Lan Chi Chilli Paste -- OR

1 jalapeno chile pepper -- seeded & chopped

4 bell peppers -- sliced lengthwise

1 tbsp soy sauce

1 tbsp rice vinegar

1 cup mushroom-soaking water -- or stock

1 handful mung bean sprouts -- rinsed & picked over

2 tsp cornstarch diluted -- in 2 T. mush-liquid

 

Season the eggs with a pinch of salt. Heat the peanut oil in the wok,

swirl it around the sides, then add the eggs and immediately swirl them

around the sides - don't worry if they lump up in the middle. Cook over

medium heat until they're set, then loosen them, turn them over, and

cook the other side briefly. Turn the eggs onto a cutting board, roll

them up, and cut into ribbons. set aside.

 

Soak the mushrooms in 1 cup boiling water to cover for 15 minutes.

Remove the mushrooms and reserve the water. Discard the knotty, tough

parts of the mushrooms and slice the rest into thin strips.

 

Wipe out the wok. Add the peanut oil and, when hot, add the garlic,

ginger, scallions, and chilli paste. Stir-fry for 45 seconds. Add the

peppers and mushrooms, stir-fry for 2 minutes, then add the soy sauce,

vinegar, and mushroom water. Stir-fry until the pppers are softened,

about 3-1/2 minutes. Add the sprouts and cook until they're heated

through. Remove everything to a platter with tongs, leaving the juices

behind. Thicken the remaining juice with the cornstarch. Pour the sauce

over the vegetables and garnish with the egg slivers. Serves 4-6.

OCTO-VEG.

 

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RisaG