John Ash Vegetarian 16-20

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Herbed Crepes with Roasted Vegetables and Goat Cheese Sauce

 

Recipe By :Copyright John Ash and Sid Goldstein, 1995

Serving Size : 8 Preparation Time :0:00

Categories : Basic Sauces Fume/Sauvignon Blanc

Roasted Dishes Squash and Eggplant

 

Amount Measure Ingredient -- Preparation Method

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1 small eggplant -- sliced 1/2 inch thick

olive oil

kosher salt and freshly ground black pepper

1/2 pound turnip -- or parsnips, scrubbed and quartered

1/2 pound red bell pepper -- quartered

1/2 pound fennel bulb -- sliced 1/2 inch thick

2 red onion -- sliced 1/4 inch thick

1/2 pound ripe plum tomatoes -- stemmed and seeded

2 tablespoons red wine vinegar

1/3 cup fresh basil -- chopped

1 teaspoon garlic -- minced

1 cup all-purpose flour

1 cup whole milk -- plus 2 tablespoons

3 large egg

2 tablespoons unsalted butter -- browned and cooled

1 teaspoon salt

2 tablespoons fresh parsley -- minced

2 tablespoons fresh chives -- minced

2 tablespoons fresh tarragon -- minced

vegetable oil

2/3 cup goat cheese -- fresh soft cream cheese or log-

style

3/4 cup rich vegetable stock -- heated

1 tablespoon fresh chives -- minced

1 tablespoon fresh basil -- minced

2 teaspoons fresh lemon juice

1 teaspoon garlic -- minced

kosher salt and freshly ground white pepper

 

Preheat the oven to 375 degrees. Lightly brush the eggplant

slices with olive oil, season with salt and pepper, and arrange in a

single layer on a baking sheet. On another baking sheet or in a

roasting pan, lightly toss the remaining vegetables with a little

olive oil and season with salt and pepper. Roast all the vegetables

for 20 to 25 minutes or until lightly browned. Set aside. (The

fennel, onions, eggplant, and tomatoes can be charcoal-grilled over

moderate coals. The peppers and turnips are best roasted in the oven.)

Roughly chop all the cooked vegetables into 1/2-inch pieces. In a

large bowl, combine the vinegar, basil, and garlic. Add the

vegetables, toss, and add enough olive oil just to coat. Season with

salt and pepper. Divide the filling among the crepes. Roll into neat

cones. Place on a baking sheet lined with waxed paper.

To serve, briefly warm the crepes in a preheated 350-degree oven

until heated through. Serve 2 crepes apiece on warm plates with the

Goat Cheese Sauce spooned around. Garnish with fresh herb sprigs and

baby greens, if desired.

HERBED CREPES

In a blender or food processor, combine the flour, milk, eggs,

butter, and salt and process for 15 seconds. Turn off the motor.

Using a rubber spatula, scrape down the sides of the container. Blend

the batter for 20 seconds more, then transfer it to a bowl. Stir in

the herbs and let the batter stand at room temperature, covered, for

1 hour. The batter may be made 1 day in advance and kept covered and

refrigerated.

Lightly oil an 8-inch crepe or saute pan and heat over moderate

heat. (Oil the pan each time.) Add 2 tablespoons of the batter and

swirl the pan to coat the bottom with the batter. Cook until lightly

brown, about 1 minute. Turn the crepe over and cook 30 seconds more.

Remove from the pan and place on a square of waxed paper. Top with

another square of waxed paper. Repeat until all the batter is used,

layering sheets of waxed paper between each crepe to prevent

sticking. The crepes can be wrapped well in plastic wrap and

refrigerated for 2 days or frozen for up to 1 month. Makes 16 8-inch

crepes.

GOAT CHEESE SAUCE

In a medium bowl, whisk together all the ingredients but salt

and pepper until smooth. The sauce should be pourable and not too

thick: add more stock as necessary. Season to taste with salt and

pepper. Warm the sauce slightly before serving.

Recommended wine: As with many vegetable dishes, a good chilled

Fume/Sauvignon Blanc seems to lift out the flavors beautifully. The

acidity of the goat cheese is also mirrored nicely in this wine.

 

 

 

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Per Serving (excluding unknown items): 221 Calories; 9g Fat (37.3%

calories from fat); 9g Protein; 26g Carbohydrate; 4g Dietary Fiber;

92mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean

Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : This combination of vegetables provides a wonderful variety

of flavors and textures, but I encourage you to experiment with other

combinations. The crepes themselves can be made in advance and

refrigerated or frozen; the Goat Cheese Sauce is easy and

irresistible.

 

 

 

 

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Mediterranean Polenta Tamales with Ratatouille Filling

 

Recipe By :Copyright John Ash and Sid Goldstein, 1995

Serving Size : 5 Preparation Time :0:00

Categories : Chardonnay Corn, Beans and Peas

Mediterranean Squash and Eggplant

 

Amount Measure Ingredient -- Preparation Method

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8 large dried corn husks -- soaked for 2 hours in

warm water

1/2 cup eggplant -- diced

1/2 cup yellow squash -- diced

1/2 cup zucchini -- diced

1/2 cup pear tomatoes -- quartered red or yellow

1/4 cup wild mushroom -- diced, such as porcini (if

dried, soak 30 minutes, then rinse)

1 cup red onion -- diced

1 tablespoon fresh basil -- minced

1 teaspoon minced fresh parsley -- (1/2 tablespoon dried)

1 teaspoon shallots or scallions -- minced

1/2 teaspoon minced fresh oregano -- (1/4 teaspoon dried)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

red chile flakes -- pinch of

1 tablespoon dry white wine

2 tablespoons olive oil

1 tablespoon olive oil

1/4 cup shallot -- minced

1 teaspoon seeded and minced serrano chiles -- (or to

taste)

1 cup dry white wine

2 1/2 cups rich vegetable stock

1 cup heavy cream

2 tablespoons red bell pepper -- minced

2 tablespoons yellow bell pepper -- minced

2 tablespoons green bell pepper -- minced

kosher salt and freshly ground white pepper

lime juice -- drops of fresh lemon or

1 cup corn kernels -- young fresh raw

2 cups water

1/2 cup yellow cornmeal

1/2 cup dry polenta

1/4 cup freshly grated Parmesan cheese

2 tablespoons green bell pepper -- minced

2 tablespoons red bell pepper -- minced

1/4 cup unsalted butter

kosher salt and freshly ground black pepper

 

RATATOUILLE FILLING:

In a medium bowl, combine all the ingredients. Toss to coat

thoroughly. Cover and let stand at room temperature for 1 hour.

Transfer the vegetables to a roasting or saute pan and roast in a

preheated 375-degree oven or saute until crisp-tender. Roughly chop

and reserve.

PEPPER-CORN CREAM SAUCE:

In a medium saucepan, heat the olive oil. Add the shallots and

serrano and saute until soft but not brown. Add the wine and stock.

Bring to a boil and reduce the liquid by half. Add the cream and

continue to boil until reduced to a light sauce consistency. Stir in

the bell peppers. Season with salt, pepper, and drops of lemon juice.

Stir in the corn kernels. Keep warm.

POLENTA DOUGH:

In a medium saucepan, bring 2 cups water to a boil. Slowly pour

in the cornmeal and polenta, stirring constantly. Lower the heat and

continue stirring until very thick, about 5 minutes. Fold in the

Parmesan, minced peppers, and butter. Stir and cook until the butter

melts. Season with salt and pepper. Let the dough cool a little.

TO ASSEMBLE THE TAMALES: Remove the husks from the water, drain,

and pat dry. Spread out the corn husks on a dry work surface. Pinch

off an egg-sized piece of the polenta dough mixture. Pat it onto the

corn husk, flattening the dough to approximately 4 inches square and

1/4 inch thick, leaving a border of husk at least 1/2 inch wide

around the perimeter of the dough. Spread a tablespoon of the

Ratatouille Filling lengthwise in the center of the dough. Fold the

husk together until the edges overlap and the polenta and its filling

are completely enclosed by the husk.

Gently flatten the top and bottom of the husk and fold the ends

up to enclose. Place the tamales folded side down in a steamer over

boiling water and steam for 20 minutes. Remove and allow to cool 10

minutes. To serve, open the husks to reveal the tamales. Drizzle with

some of the Pepper-Corn Cream Sauce and garnish with strips of red

bell pepper if desired.

Recommended wine: A number of wines can work here. A clean, crisp

Chardonnay goes wonderfully with the sweet corn and bell pepper

flavors in the sauce. A slightly grassy-herbal Sauvignon Blanc would

highlight those flavors of the filling.

 

 

 

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Per Serving (excluding unknown items): 458 Calories; 35g Fat (72.7%

calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber;

90mg Cholesterol; 124mg Sodium. Exchanges: 1 Grain(Starch); 1

Vegetable; 0 Non-Fat Milk; 7 Fat.

 

NOTES : This is another of the " Here today, gone tamale " explorations

from the global tamale book I never wrote. (I did teach a class on

tamales once: The final course was a dessert tamale, chocolate-mocha

with a raspberry sauce, which is not included in this book!) You can

explore tamales on your own. Although this recipe looks complicated,

it's really a skeleton with total flexibility. In place of the

ratatouille filling, try any cooked vegetable mixture: leftover

Roasted Eggplant Caponata would be a great substitution. And there

are numerous sauces throughout the book that you could use in place

of the Pepper-Corn Cream: Ancho Chile Sauce or Smoked Tomato Sauce.

Have fun!

 

 

 

 

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Moroccan-Inspired Cinnamon Couscous with Sweet Spice Vegetables

 

Recipe By :Copyright John Ash and Sid Goldstein, 1995

Serving Size : 8 Preparation Time :0:00

Categories : Gewurztraminer and Riesling Pestos, Chutneys and

Salsas

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

2 cups red onion -- cut in 1/2-inch wedges

1 cup leek -- cut in 1/4-inch rounds, both white

and pale-green parts

1 cup carrot -- diagonally cut in thick slices

1 cup parsnip -- thickly sliced

2 cups sweet potato -- peeled and cubed

1 1/2 pounds plum tomatoes -- peeled, seeded, and coarsely

chopped

1 tablespoon fresh ginger -- minced

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon cayenne pepper -- (or to taste)

2 cups rich vegetable stock -- or chicken stock

1 cup cooked garbanzo beans -- or canned beans,

drained and rinsed

1/2 cup golden raisins

1 teaspoon honey -- (or to taste)

kosher salt and freshly ground black pepper

1 1/4 cups rich vegetable stock -- or chicken stock

1/4 teaspoon saffron threads

2 tablespoons olive oil

2 teaspoons roasted garlic

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

kosher salt and freshly ground black pepper

1 cup quick-cooking couscous

1/2 cup scallions -- minced, both white and pale-

green parts

1/3 cup pine nuts -- toasted

1/2 cup red bell pepper -- roasted and finely minced

2 teaspoons garlic -- minced

1 teaspoon cumin seed -- toasted and crushed

1/4 cup fresh cilantro -- finely chopped

1/4 cup fresh mint -- finely chopped

1/4 cup Kalamata olive -- finely chopped

2 tablespoons capers -- drained and finely chopped

1 teaspoon seeded and minced serrano chiles -- (or to

taste) or 1/4 teaspoon cayenne pepper

kosher salt and freshly ground black pepper

 

In a large skillet over moderate heat, heat the olive oil and

saute the onions and leeks until they just begin to soften. Add the

carrots, parsnips, and sweet potatoes and saute for 3 minutes. Add

the tomatoes, spices, stock, garbanzos, raisins, honey, and salt and

pepper to taste. Simmer briefly for 5 minutes to combine the flavors.

Do not overcook; the vegetables should remain firm.To serve, spoon

the Cinnamon Couscous into warm bowls. Add the vegetables and top

with a teaspoonful of Red Pepper Chutney. Garnish with toasted

slivered almonds and mint sprigs.

CINNAMON COUSCOUS

In a medium saucepan, heat the stock and saffron. Bring to a

simmer, remove from the heat, and let stand for 15 minutes. Return

the pan to the heat and add the oil, garlic, cumin, coriander,

cinnamon, and nutmeg. Bring to a boil. Season to taste with salt and

pepper. Place the couscous in a bowl. Pour the hot stock mixture over

the couscous, stirring briefly with a fork. Cover and let the

couscous stand for 5 minutes to absorb the stock. Add the scallions

and pine nuts and fluff gently with a fork.

RED PEPPER CHUTNEY

Combine all the ingredients in a bowl. Store, covered, in the

refrigerator for up to 2 weeks. Makes 1 cup

Recommended wine: There are a lot of strong flavors happening in this

dish, but the sweet spices are a great link to Gewurztraminer or

Viognier, both of which have spicy, floral qualities.

 

 

 

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Per Serving (excluding unknown items): 313 Calories; 16g Fat (44.4%

calories from fat); 6g Protein; 40g Carbohydrate; 6g Dietary Fiber;

0mg Cholesterol; 165mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean

Meat; 2 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : This rich, satisfying main course helps make the point that

vegetables can provide a meal as hearty as any that is based on meat.

The spices are reminiscent of those used in Moroccan cooking.

The " chutney " is a kind of takeoff on the hot Moroccan condiment

called harissa; you can certainly make the recipe without it, but I

think even a teaspoonful enlivens the dish.

 

 

 

 

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Parmesan Souffle Rolled with Greens and Leeks

 

Recipe By :Copyright John Ash and Sid Goldstein, 1995

Serving Size : 8 Preparation Time :0:00

Categories : Fume/Sauvignon Blanc Leafy Greens

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

2 cups red onion -- chopped

2 teaspoons garlic -- minced

1 cup leek -- both white and tender green parts,

thinly sliced

3/4 cup dry white wine

2 tablespoons minced fresh tarragon -- (or 1 tablespoon

dried)

2 tablespoons minced fresh basil -- (or 1 tablespoon dried)

1 pound kale -- washed, stemmed, chopped baby greens,

such as spinach leaves, chard or

2 1/2 cups Gruyere cheese -- coarsely grated

1 3/4 cups Asiago cheese -- coarsely grated dry Jack or

kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

1 cup yellow onion -- chopped

4 cups red bell pepper -- (about 5 large peppers)

chopped

1 cup dry white wine

2 tablespoons tomato paste

1 cup rich vegetable stock

1 teaspoon pure chile powder

kosher salt and freshly ground white pepper

5 large egg -- separated

1 1/2 cups half-and-half

4 tablespoons unsalted butter -- plus additional for the

baking sheet

5 tablespoons all-purpose flour -- plus additional for the

baking sheet

1 1/2 teaspoons kosher salt -- plus a pinch for the egg whites

1/2 teaspoon freshly ground white pepper

1/4 teaspoon freshly grated nutmeg

1/2 cup freshly grated Parmesan cheese

 

GREENS AND LEEK FILLING

In a large saute pan, heat the olive oil and saute the onions

until lightly brown and caramelized. Add the garlic and leeks and

saute for 3 minutes longer or until soft. Add the wine and herbs.

Cook until most of the liquid has evaporated. Add the greens and cook

until just tender, approximately 1 minute for spinach and longer for

heartier greens. Remove to a colander, drain, and cool. Gently

squeeze the greens to remove any excess moisture. Place the greens in

a bowl and lightly toss with the cheeses. Season with salt and

pepper. The filling can be stored, covered and refrigerated, for 1

day.

RED BELL PEPPER SAUCE

In a saucepan, melt the butter and saute the onions and peppers

until soft but not brown. Add the wine, tomato paste, stock, and

chile powder. Bring to a simmer and reduce over moderate heat by

half. Transfer to a blender and puree. Strain the sauce. Season to

taste with salt and pepper. If necessary, thin the sauce with

additional stock. The sauce can be stored, covered and refrigerated,

for 1 day. Reheat gently before serving. For a richer tasting sauce,

try roasting the peppers first and substituting a half teaspoon or so

of chipotle chile in place of the chile powder.

SOUFFLE LAYER

Preheat the oven to 400 degrees. In a medium bowl, lightly beat

the egg yolks and set aside.

In a small saucepan, heat the half-and-half to scalding. In a

separate small saucepan, melt the butter and add the flour, stirring

to make a roux. Cook for 3 minutes without browning. Whisk the

scalded half-and-half into the roux, and cook, stirring constantly,

for another 3 minutes until thickened. Remove from the heat. Stir in

the salt, pepper, and nutmeg. Gradually whisk the warm mixture into

the egg yolks and set aside.

In a medium bowl, beat the egg whites, with a pinch of salt,

until they hold stiff peaks. Stir a quarter of the beaten egg whites

and half of the Parmesan into the egg-yolk mixture to lighten it.

Gently fold in the rest of the whites.

Butter a 10- by 15-inch jellyroll pan and line with waxed paper.

Lightly butter the paper and dust with flour. Pour the souffle

mixture onto the prepared baking sheet, spreading evenly to the

corners. Sprinkle with the remaining 1/4 cup Parmesan. Bake for 15

minutes, until the top is browned and puffed. Remove from the oven

and cool. Invert and remove the waxed paper. Invert again so the top

faces up. The souffle may be made in advance to this point, wrapped

in plastic wrap and refrigerated.

TO ASSEMBLE THE SOUFFLE ROLL: Preheat the oven to 350 degrees.

Evenly spread the greens and leeks filling on top of the souffle

layer. Starting with a long edge, carefully roll the souffle,

jellyroll-style.

Place the rolled souffle on a baking sheet and bake for 8 to 10

minutes or until heated through and the cheese is melted. Remove from

the oven.

To serve, spoon the warm red bell pepper sauce in the center of

warm plates. Slice the rolled souffle and arrange in the center of

the plates. Garnish with a drizzled ring of the curry-saffron oil and

rosemary sprigs, if desired.

Recommended wine: As with many dishes that feature bell peppers, I

particularly like the grassy-herbal notes of Fume/Sauvignon Blanc.

 

 

 

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Per Serving (excluding unknown items): 526 Calories; 35g Fat (62.6%

calories from fat); 24g Protein; 23g Carbohydrate; 4g Dietary Fiber;

199mg Cholesterol; 869mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean

Meat; 3 1/2 Vegetable; 5 Fat.

 

NOTES : This beautiful dish is full of color and flavor and is

marvelous for entertaining. The greens and leek filling and the Red

Bell Pepper Sauce can be prepared a day ahead. The souffle layer can

be prepared several hours ahead. You'll need no more than 15 or 20

minutes before serving time to assemble the elements and heat them up.

 

 

 

 

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Radicchio Baked with Cream and Dry Jack Cheese

 

Recipe By :Copyright John Ash and Sid Goldstein, 1995

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 radicchio head

3 tablespoons unsalted butter -- plus additional for the

baking dish

kosher salt and freshly ground black pepper

3/4 cup heavy cream

4 tablespoons Parmesan cheese -- freshly grated dry Jack or

4 tablespoons Parmesan cheese -- paper-thin shavings of dry

Jack or

 

Preheat the oven to 425 degrees. Cut the radicchio heads in half

lengthwise through the core. In a saucepan of lightly salted boiling

water, in batches if necessary, blanch the radicchio halves for 1

minute. Drain and gently squeeze to remove any excess water. Place

the radicchio on several layers of paper towels to drain further.

In a large saute pan, melt the butter over low heat. Add the

radicchio in one layer. Season with salt and pepper. Saute for 4 to 5

minutes, turning frequently and gently.

Lightly butter a baking dish large enough to hold the radicchio

in one layer. Arrange the radicchio halves cut side down. Pour the

cream over. Sprinkle with the grated cheese and top with the shavings.

Bake for 20 minutes or until the cream thickens and begins to

bubble.

Recommended wine: I like the buttery, creamy texture of Chardonnay as

a contrast to the slight bitterness of radicchio. The rich, nutty

flavors of the cheese act as a bridge between the wine and the food.

 

 

 

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Per Serving (excluding unknown items): 276 Calories; 28g Fat (90.4%

calories from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber;

92mg Cholesterol; 204mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat

Milk; 5 Fat.

 

NOTES : In this recipe, the bitterness of radicchio contrasts with

the sweet cream and slightly salty cheese. This is rich food, but

perfect as a side dish for simple roasted poultry or meats or as an

intriguing first course when there isn't much other

cream/butter/cheese on the menu.

 

 

 

 

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