Saturday, February 20, 2010

Recipes from Saturday's Food Demo

Recipes courtesy of Hanne Blank. If you did not attend the demo & sampling, you missed out on some scrumptious dishes. Recipes below.

Moroccan Orange Salad
Bright and zesty, this version of a traditional north African salad is great when more traditional salad ingredients are out of season.
Serves 4-5.

6 medium oranges, peeled
1/3 cup chopped black Greek olives
1/3 cup (packed) Italian parsley, coarsely chopped
1/4 cup finely chopped red onion

1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
1/2 teaspoon crushed Aleppo pepper (optional)

Slice oranges crosswise into rounds, remove seeds if needed, and quarter each round. Combine oranges, olives, parsley, and onion in a large bowl.

Whisk together lemon juice, olive oil, sugar, and spices. Combine dressing with the oranges and vegetables. Let stand at room temperature at least 1 hour, or refrigerate for longer. If
refrigerated, return to room temperature before serving.

Roast Baby Beets and Turnips with Mint-Garlic Yogurt
Roasted root vegetables served with yogurt are a comfort food throughout the Fertile Crescent. You can add or substitute other root vegetables, too. Serves 4-6.

1 1/2 pounds baby beets (or quartered large beets)
1 1/2 pounds baby turnips
2 T olive oil

3/4 cup yogurt
1/4 teaspoon salt
1/2 teaspoon dried mint, crushed fine
1 clove garlic

Preheat oven to 425 F.

Mash garlic clove into a smooth paste with salt using the side of a knife or in a mortar. Stir garlic paste and mint into yogurt and set aside.

Clean and trim beets and turnips. If skins are thick or too tough to pierce easily with your fingernail, peel them.

Toss beets and turnips with olive oil and place in baking dish. Roast at 425 F until easily pierced with a sharp knife, 20-30 minutes, then remove from oven. Allow beets to cool for at least 10 minutes before serving so that yogurt will not separate due to heat. Serve vegetables onto plates, spooning yogurt sauce over the top.

• Larger turnips may have a bitter edge when roasted. If you cannot locate small turnips, simply use more beets, or try carrots.
• If you wish to keep the turnips pale, toss them alone in ½ of the olive oil, and roast them in their own baking dish separate from the beets.
• If using soy yogurt, be aware that almost all brands of plain soy yogurt sold in the US are sweetened. If you cannot obtain unsweetened soy yogurt, you will need to correct for the sweetness by adding fresh lemon juice to the yogurt, 1 teaspoon at a time, until it tastes right
to you.

Mushroom-Celeriac Pecan Pate
This versatile, light, and savory vegan pate works with bread, crackers, or crudités, and makes a great sandwich filling. It is also delicious thinned with some of the pasta cooking water and tossed with hot pasta as a pesto. This recipe makes enough for several meals.

3/4 pound button or crimini mushrooms, cleaned and sliced
1 large yellow onion, chopped
1 medium bulb celeriac, trimmed and grated on the large holes of a box grater
8 cloves garlic, chopped
4 Tablespoons olive oil
3 Tablespoons tamari or soy sauce
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
3/4 cup red wine (or substitute mushroom broth)
2 ½ to 3 cups shelled pecans
salt and black pepper to taste

Heat olive oil in large heavy pan. Saute onions until transparent, add mushrooms and garlic and saute until mushrooms are soft. Add celeriac, tamari, and herbs and cook uncovered until celeriac softens. Add wine (or broth) and simmer uncovered until level of liquid is reduced by a
little more than half.

Working in three or four batches so as not to overload the food processor, puree sauteed ingredients with pecans in food processor. Place pureed pate in a mixing bowl as each batch is finished. When everything has been pureed, mix everything together to ensure evenness. Taste and correct seasonings.

Pack pate into serving bowl, cover with plastic wrap or waxed paper, pressing wrap onto surface of pate, and chill at least overnight. Let come to room temperature before serving.

Braised Red Cabbage with Apple and Mustard
A twist on a traditional Mennonite method of cooking the old faithfuls of winter produce. This holds well, so make enough for lunch the next day.

For each person:
2 cups red cabbage, cored and sliced into ribbons about 1/3 inch wide
½ small yellow onion, thinly sliced
1 tart apple, quartered, cored, and sliced ¼ inch thick
2 teaspoons olive or grapeseed oil
1/3 cup apple cider
1/4 cup apple cider vinegar
1 heaping tablespoon wholegrain prepared mustard
Salt and Pepper to taste

Heat oil in a heavy sauté pan. When oil is very hot, add onion and sauté until translucent. Add cabbage and toss to coat cabbage with hot oil. Add vinegar and apple cider, reduce heat to moderate, cover loosely and braise 7-10 minutes (or more, depending on quantity being
cooked), stirring once or twice. Cabbage should be limp but not yet completely soft.

Remove lid and increase heat to reduce liquid. When liquid has reduced somewhat (by about 1/3), add apple and toss gently with cabbage and onion. When liquid is 2/3 reduced, push solids to the sides of the pan to make a clearing in the center, and stir mustard in to the liquid in the middle. Toss liquid and solids together, taste, and correct seasonings if needed.