Lisa's Culinary Atrocities

     One of my weaknesses is escargot drenched in rich garlic butter on crispy baguette…love. Having a vegetarian household with a great love of the mighty mushroom, I thought I’d try and see if I could span all interests and make mushroom escargot.

While the meaty & chewy texture of the mushroom did hint at being a cute little snail, I was disappointed in the thin garlic butter sauce that resulted from the moisture being drawn out of the mushrooms during roasting. Perhaps if I add copious amounts of garlic butter after removing some of this liquid or marinate the mushrooms overnight in wine, I would be more satiated, but of course, what is not good when drenched in garlic butter and wine?  Regardless, it was a hit.

This was a great idea, and while the result was very good, it was no where near escargot…so, guess I should call this Mushroom No-cargot ;)

Roasted Mushrooms Escargot-Style (from Gourmet.com)

• 1 pound mushrooms such as cremini or white, halved lengthwise if large
• 2 tablespoons capers, rinsed and chopped
• 3 large garlic cloves, minced
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter, cut into pieces
• 2 teaspoons fresh lemon juice
• 1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley.

     I got super creative this week in my Waffle Lab.  It is so very nice to not only have time to play around in the kitchen, but also be rewarded with massive nummy noises from a Chef!

We had some leftovers in the refrigerator that needed to be eaten before the holiday so I had to get creative.  I tried a few different things and came up with something I really am proud of, if I may be so bold! I will also add here that this is my first real recipe, as opposed to editing an already existing one to fit me, birthed from my own noggin and inspired by what was available and my surroundings.  Did I mention how much fun this was? It was FUN.

I decided to make some quinoa and process it up chunky-wise with leftover chickpeas.  I knew from my fawaffle experience the importance of moisture, so I added some egg, flour, salt, Vegenaise and garlic.  If you’re vegan you can use egg replacer; I am sure that would work just fine. I made a ball of the mixture and rolled it in a combination of panko and black & white sesame seeds.

Considering my latest disaster in the waffle iron, I first tried using my pancake/waffle pan to see if that would work. 

It did work but it wasn’t quite crunchy enough so I held my breath and put a little of the mixture in my iron and Voila!  Perfect crunch and texture…and it’s purty.

For the lentils, I sauteed onion and garlic in peanut oil, then added a little vegetable broth.  When the broth cooked most of the way down and the onions were translucent I added the cooked lentils and a generous amount of berbere that I made for my Ethiopian escapade, then added a handful of spinach and let it wilt.  I topped the waffles with toasted sesame oil and the lentil/spinach mixture and Shazam!  The texture of the waffles were almost potato/quiche like and the exotic bite of the berbere in the lentils contrasted beautifully with the garlicky crunch of the waffles. Robert was very impressed, and THIS makes me happy.  Success!

Chickpea & Quinoa Waffles

   * 2 cups cooked chickpeas
   * 2 cups cooked quinoa
   * 4 teaspoons all-purpose flour
   * 2-3 cloves minced garlic
   * 1 teaspoon sea salt
   * 3 teaspoons Vegenaise
   * 3 eggs
   * panko
   * black and white sesame seeds
   * toasted sesame oil

In a food processor coarsely combine chickpeas, quinoa, flour, garlic, salt and Vegenaise.  Transfer to a bowl, add the egg, and fold till mixed.  Roll a ball of the mixture in the panko/sesame seeds and place on lightly oiled waffle iron.  Cook until just browned.  Top with toasted sesame oil just before serving.

Berbere Spiced Lentils & Spinach

   * 2 cups chopped onion
   * 5 cloves minced garlic
   * 1/3 cup vegetable broth
   * 2 cups cooked lentils
   * 5 cloves minced garlic
   * 2 tablespoons berbere
   * 2 cups fresh spinach
   * peanut oil

In heavy skillet, heat peanut oil on medium to medium high heat. Add onions and garlic and cook until translucent, occasionally adding the vegetable broth.  Add the cooked lentils and berbere and cook until combined.  Add the spinach to the top and cover with a lid until the spinach starts to wilt.  Sir occasionally for about 5 minutes or until spinach is wilted and bright green.

Perfect Quinoa

Soak quinoa for at least 1/2 hr before cooking to remove saponin.  Cook 7-11 minutes depending on stove, using a ratio of 1 part quinoa to 2 parts water or broth.  After cooking, cover and let sit to fully absorb liquid.

Berbere Spice

   * 1 teaspoon ginger
   * 1 teaspoon ground cardamom
   * 1/2 teaspoon ground coriander
   * 1 teaspoon ground fenugreek
   * 1/4 teaspoon ground nutmeg
   * 1/8 teaspoon ground cloves
   * 1/8 teaspoon ground cinnamon
   * 1/8 teaspoon ground allspice
   * 2 tablespoons finely chopped onions
   * 1 tablespoon minced garlic
   * 2 tablespoons salt
   * 2 cup paprika
   * 2 tablespoons ground cayenne pepper
   * 1/2 teaspoon ground black pepper
   * 1-1/2 cup water (if you want to make paste)

In a heavy skillet toast the dried spices for a few minutes over medium heat, stirring continuously to avoid scorching.  Remove from heat and allow to cool. If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle. Store the berbere powder in a tightly sealed container. If making berbere paste: combine the toasted spices with the water and grind together in a blender or with a mortar and pestle.  Store the berbere paste in a tightly sealed container.

Multi-seed baguette from Trader Joe’s,  broiled with olive oil and:

top left: black mission fig, walnut and shropshire blue cheese (yellow stilton)

top right: fresh pico de gallo topped with micro greens

middle left: homemade basil/walnut/garlic pesto, made chunky, topped with tomato

middle right: chunky garlic hummus, chive, cucumber

bottom: basil leaf, roasted garlic, olive oil/Herbes de Provence marinated mozzarella

Lovely summer soups are apparently my seasonal muse.  Summer is not exactly my favorite season, with it’s sun and heat (I’m strange), yet this year it has inspired me with it’s colors and flavors.  Soup requirements: refreshing, good both hot and cold, tasty the 1st day as well as the 3rd or 4th, and most importantly, simple.

This one was the epitome of simple.  Roast tomatoes and garlic, add stock and basil, blend.  Winner in both ease and taste.

Ingredients
·  2 pounds fresh tomatoes
·  6 cloves garlic
·  extra-virgin olive oil
·  salt and freshly ground black pepper
·  1 quart vegetable stock
·  fresh thyme
·  ¼ cup fresh basil
 
Directions

Preheat oven to 375 degrees F. Wash and cut the tomatoes into halves. Spread the tomatoes, cut side up, and garlic cloves onto a baking tray, drizzle with olive oil and sprinkle fresh thyme and salt on top. Roast for 20 to 30 minutes, or until caramelized. Remove from oven and transfer tomatoes and resulting juice from roasting to a large stock pot.  Snip ends of garlic cloves and squeeze into pot.  Add vegetable stock and basil to pot.  Use an immersion blender to puree the soup until desired consistency. Season to taste with salt and freshly ground black pepper.  Can be enjoyed either hot or cold.

Serves 4

Pizza?  Mmm, maybe.  Waffles?  Well, of course!!  Take your favorite pizza (today: basil, garlic, tomato, artichoke), fold it in half and waffle away!

From scratch, recipe later.  For now, I’m hungry.

I love to make fresh hummus and since I’ve already posted about this, I’ve decided to repost but with my recipe.

-Soak garbanzo beans at least 7 hours and simmer 2.5 hrs. (I usually soak the beans in the morning, then cook them when I get home from work)

- Pick up favorite baguette on way home (me: Ken’s Artisan Bakery makes a sensational baguette with a crunchy exterior and soft interior…plus it’s fresssssssh)

- Make some tahini:  sesame seeds + dash of sea salt + food processor

- In food processor combine until desired consistency:

• 1 heaping Tbl. tahini
• 1.5 cups cooked garbanzo beans (use canned if you must)
• 5 cloves garlic (to taste, of course)
• 5 tbl Kalamata Olive Oil
• sea salt to taste
• 2 tbl H2O

I often vary between a chunky and a fluffy-creamy hummus, depending on my present culinary temperament.  The longer you process, the fluffier and creamier it gets.  I also like to garnish with fresh roasted garlic (seen here), beans, and sesame seeds and extra virgin olive oil.  Nummy.

I paired this with a 2009 Rendez-Vous Beaujolais Nouveau (thanks Deano).  Now, I must be honest here and admit that I really don’t care for this wine by itself BUT paired with the garlicky hummus is very nice.  ’Nuff Said.

I received a great lasagna recipe from my friend Sheila and have meant to try it for some time.  Seeing as how the weather here in Portland right now is rather chilly, I decided that lasagna was in order (somehow that just pairs).

I have made a several modifications to her original recipe, making it completely vegan for zeh husband and also modifying it so I don’t have to use the stove much.  I have realized, since starting this blog, that I am an oven girl.  I avoid using the stove as much as possible, unless it’s to boil water/steam things.  Hmm.  I am not sure why.

So here it is:

Ingredients:

1 package extra firm tofu

1 cup plain, unsweetened soy yogurt 

1 small lime, juiced

1 roasted bulb of garlic

5 chopped green onions

1/4 cups nutritional yeast

1-2 Tbl. fresh rosemary

1 pkg Trader Joe’s soyrizo, relieved of it’s casing

1/2 bottle Amy’s Marinara Sauce

1 small steamed acorn squash

3 cups fresh & raw spinach

lasagna noodles (Tinkyada brown rice noodles, wheat and gluten-free and has a great texture)

(for me) rosemary asiago

(for him) Vegan Gourmet mozzarella

Panko

Zinfandel

 Instructions:

• Preheat oven to 350°F

• Open Zinfandel and pour yourself a glass.

• Make vegan ricotta by combining crumbled tofu, soy yogurt, lime juice, roasted garlic, nutritional yeast and rosemary, and let sit for 1 hour in refrigerator.

• Peel squash and cut into 1/4 inch chunks.  Steam until just soft.

• Combine soyrizo and marinara sauce in separate bowl.

• Boil noodles (or use no-boil)

• Layer: ricotta, noodles, soyrizo mixture, vegetables, repeat.  Top with panko. Bake until panko is browned.

As with most things like this, the second day is even better.  I think next time I will prep the lasagna and let it sit overnight in the refrigerator.

Note: This was a hit!  The sweetness of the squash contrasted so well with the spiciness of the soyrizo, and the textures were just wonderful.  The rosemary in the asiago, as well as the ricotta was fantastic.  I will definitely be making this again!

From yesterday’s pizza dough I made cute little pizzettas in tartlet pans:

Pesto, Tomato & Raclette du haut Livradois*

Spinach, Walnut, Garlic & Marinara

For the pesto, process until desired consistency:

1 bunch fresh basil

3/4 cups pecans (or whatever nut you like)

1/4 tsp. sea salt

5 cloves garlic

3/4 cups Kalamata olive oil

Vegan Pecan Pesto

* Raclette Description:

Produced in both Switzerland and France, Raclette takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft pressed cheese, made of raw cows’ milk and washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of root vegetables for a winter supper.

Raclette du haut Livradois is from Livradois, France