Jump Up and Kiss Me: stews

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Curried Vegetable Stew With Tamarind & Coconut Milk

Shiitake Stew With Crisp Polenta

 

 

 

* Exported from MasterCook *

 

Curried Vegetable Stew With Tamarind & Coconut Milk

 

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 90

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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**TAMARIND PUREE**

3 ounces tamarind pulp -- seedless

1 cup water -- boiling

**CURRY**

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground fenugreek seed

1/2 teaspoon ground turmeric

1/2 teaspoon ground black pepper

2 whole star anise

OR a dash of fennel seed

3 tablespoons vegetable oil -- finely chopped

1 large yellow onion

sliced lengthwise into 1/8 " slices -- (about 1 1/4

cups)

2 teaspoons finely chopped ginger

6 whole red Thai chiles

stemmed and thinly sliced crosswise

1 large red bell pepper -- seeded

cut into 1-inch thick slices

3 cups bite-sized cauliflower florets

4 ounces portobellos or shiitakes mushrooms -- sliced 1/4 "

thick

OR other flavorful fresh mushrooms

1/2 teaspoon salt -- or more to taste

14 ounces coconut milk

1 cup water

1 1/2 cups cooked garbanzo beans or yellow lentils

OR channa dal

2 cups snow peas or sugar snap peas -- fresh or frozen

3 tablespoons chopped cilantro -- up to 4

 

Place the tamarind in a bowl and cover with boiling water. Crush with a

fork and set aside to soften for 1 to 2 hours, breaking up the pulp

occasionally. Put through a sieve, using a spoon or spatula to push

through the pulp. Discard the fibrous material in the sieve. Measure 1/3

cup of tamarind puree and set aside.

 

Combine the spices in a small bowl and set aside.

 

Heat the oil over medium heat in a heavy 4 quart pot with tight fitting

lid. When it is hot, add the onion, ginger, garlic, and chiles, and cook,

stirring, until the onion is softened, about 5 minutes. Add the spices and

cook stirring until fragrant, about 3 minutes. Add the red bell pepper,

cauliflower, and mushrooms, and sprinkle with salt. Stir the spices, and

continue to cook, stirring, for 5 minutes. Increase the heat to high, and

add the tamarind puree, coconut milk, and water to the pan. Bring to a

simmer, then reduce the heat and simmer gently for 20 minutes, stirring

occasionally. Add the garbanzo beans and simmer for 10 minutes until the

vegetables are just tender. Add the peas and simmer for 5 minutes until

they are just tender. Remove the star anise. Add salt to taste and

sprinkle with cilantro.

 

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Shiitake Stew With Crisp Polenta

 

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 88

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Polenta

1 cup cornmeal

1/2 cup water -- cold

2 cups water -- boiling

1 cup Parmesan cheese -- grated

salt and pepper -- to taste

red pepper flakes -- to taste

flour -- for dusting board

olive oil -- for frying

Mushroom Stew

2 tablespoons olive oil

1 shallot -- minced

8 large shiitake mushrooms -- stems removed

-- thinly sliced

4 sun-dried tomatoes -- drained and diced

1/4 cup brandy

1 teaspoon Worcestershire sauce

1 teaspoon thyme

1 dash nutmeg

salt and pepper -- to taste

1 cup heavy cream

2 cups spinach -- raw and chopped

 

Serves 4 as an entree or 6 as an appetizer.

 

In the small town where I live, chef Scott Avery at Savories Restaurant

serves this rich shiitake stew, which is satisfying on a winter night by

the restaurant's roaring fire.

 

In a large mixing bowl, stir together the cornmeal and cold water to make a

smooth paste. Add to boiling water and stir vigorously with a wooden

spoon. The polenta will thicken and form a ball. Add the cheese, salt,

and black pepper and beat by hand for 1 minutes until elastic and smooth.

Place the polenta in a loaf pan lined with plastic wrap, cover, and chill

for at least 4 hours or overnight.

 

Remove the polenta from the loaf pan by inverting it onto a cutting board.

Slice it into 1/4 inch thick squares or triangles. Roll the top edge (and

sides, if you like it hot!) of each polenta slice in red pepper flakes,

then dust the entire surface with flour. Heat the olive oil in a saute pan

over moderate heat, and brown and crisp the polenta slices on each side.

Transfer to a serving platter or individual soup plates.

 

To make the stew, heat the oil in a saucepan over moderate heat and add the

shallot, stirring while sauteing until lightly browned. Add the mushrooms

and sun-dried tomatoes, sauteing until the mushrooms have absorbed the oil

and the pan is dry. Remove pan from stovetop, and add the brandy. Lower

heat and return pan to the stovetop, being wary of flames. Cook on low for

1 minutes, then add the Worcestershire sauce, thyme, nutmeg, salt, pepper,

and cream. Bring to a simmer and reduce heat. Simmer for 20 minutes, or

until the cream has reduced by half. Add the spinach just before serving

and stir until just wilted. Serve stew over the polenta.

 

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schuller