Tried and New Recipes
Nov 24th, 2009 by admin
For the reckless and bold, almost every gathering of “tried and new” friends also includes “tried and new” recipes. It’s part of living on the edge that makes life unpredictable but exciting. This Thanksgiving promises to be that kind of experience. The untried recipe, Butternut Squash and Caramelized Onion Galette, looks to be scientifically and artistically reliable enough. The others already proved their merit in other years. We will share them here with you, in case you have neither gone to market nor planned your menu. If we’re too late, there is always next year.
LENTIL AND NUT ROAST
Serves 6-8
2/3 cup lentils (red or brown)
1 cup hazelnuts or pecans, finely ground
1 cup walnuts, finely ground
1 large carrot
2 stalks celery
1 large onion
4 oz mushrooms
4 tablespoons butter
2 teaspoons mild curry powder
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 egg, beaten (Use more eggs for a firmer loaf.)
2 tsp salt
4 tablespoons fresh parsley, chopped
2/3 cup water
salt and pepper
Soak the lentils for one hour in cold water and drain well. Set aside
Chop the carrot, celery, onion, and mushrooms into small chunks, then pass them through a food processor or blender until they are finely chopped. (I use the water to float these ingredients in my blender.)
Drain the vegetables and sauté them gently in the butter with the curry powder for 5 – 6 minutes. Cool.
Mix all of the ingredients, including the water drained from the vegetables, together. Press the mixture into a long loaf pan which has been greased and lined with waxed paper and cover with a strip of waxed paper. Bake at 375° for 15 minutes. Reduce the temperature to 325° and bake for about 1 hour.
After removing the loaf from the oven, let it set for a few minutes, then turn it out of the pan onto a serving platter. Peel off the waxed paper. Serve with onion gravy.
I increased all ingredients slightly, (by about 1/3) and added about 3 cups of dried bread crumbs and some brown rice to extend the number of servings. Also, because I like a firmer loaf, I used about 5 – 6 extra-large eggs.
VEGETARIAN ONION GRAVY
2 tablespoons olive oil
2 tablespoons butter or margarine
3 pounds onions, quartered and sliced
1/2 teaspoon salt
pinch of sugar
1/2 cup flour or 1/4 cup of corn starch
2 quarts water
1/2 tsp thyme
1 bay leaf
3 cloves garlic, minced
Mrs. Dash, pepper or other seasoning, to taste.
In a very large, skillet, heat the oil and butter over medium heat until the oil is very hot, and add the onions, salt and sugar. Saute until they caramelize to a deep amber color, stirring occasionally, especially as they begin to brown. It will take about 20 minutes to 1/2 hour.
Add the flour or cornstarch to make a roux. While simmering, gradually add the water, stirring to prevent lumps
Add the seasonings to taste and simmer for an additional 30 minutes.
Optional ingredients:
Soy sauce (Thicken with cornstarch for egg-foo-yung.)
Vegetable stock
Mushrooms
Pureed, cooked turnips, celery, etc.
Make-Ahead Mashed Potatoes
Makes 6 – 8 servings.
2 1/2 pounds potatotes
4 ounces cream cheese
1/2 cup sour cream
1/2 stick butter (1/2 cup)
Salt and pepper to taste
Boil potatoes and mash until smooth with some of the potato water (at least 1 cup). Add remaining ingredients while potatoes are still hot, and beat until fluffy.
Serve immediately, or cool, cover, and place in the refrigerator or freeze. Reheat in the microwave or oven.
Butternut Squash and Caramelized Onion Galette
Pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into pieces
1/4 cup sour cream or yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water
Filling:
1 small butternut squash
2 tablespoons olive oil
1 – 2 tablespoons butter
1 large onion, halved and thinly sliced
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina or asiago cheese (about 2 1/2 ounces), grated
1 1/2 teaspoons chopped fresh sage leaves
1. To make the pastry: In a bowl, combine the flour and salt. Add the chilled butter and, using a pastry blender, cut the butter into the flour until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this to the dry ingredients. Combine until it forms a ball. Push the ball aside and add the rest of the liquid to the remaining flour-butter mixture. Pat all of it into a disc, taking care not to overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Preheat the oven to 375° and prepare the squash. Peel, then halve and scoop out the seeds. Cut into 1/2-inch dice. Toss with olive oil and a half-teaspoon of the salt and roast on a baking sheet for 30 minutes or until tender. Set aside to cool slightly.
3. Caramelize the onions: While the squash is roasting, melt the butter in a heavy skillet and saute the onion over medium heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400°. Mix the squash, caramelized onions, cheese and herbs together in a bowl.
5. On a floured work surface, roll the dough out into a 12-inch round. Transfer the round of dough onto the baking sheet and spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash filling, pleating the edge to fit, and leave the center open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.