{"id":1761,"date":"2009-11-24T02:08:19","date_gmt":"2009-11-24T09:08:19","guid":{"rendered":"https:\/\/astrowin.org\/rffriends\/wpx\/?p=1761"},"modified":"2010-01-24T21:38:05","modified_gmt":"2010-01-25T04:38:05","slug":"tried-and-new-recipes","status":"publish","type":"post","link":"https:\/\/astrowin.org\/rffriends\/wpx\/?p=1761","title":{"rendered":"Tried and New Recipes"},"content":{"rendered":"

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 For the reckless and bold,\u00a0almost every gathering of “tried and new” friends also includes “tried and new” recipes.\u00a0 It’s part of living on the edge that makes life unpredictable but exciting.\u00a0\u00a0This Thanksgiving promises to be that kind of experience.\u00a0 The untried recipe, Butternut Squash and Caramelized Onion Galette,\u00a0looks to be\u00a0scientifically and artistically\u00a0reliable enough.\u00a0\u00a0\u00a0The others already proved their merit in other years.\u00a0 We will share them here with you, in case you have\u00a0neither gone to market nor planned your menu.\u00a0\u00a0 If\u00a0we’re too late, there is always next year.\u00a0<\/p>\n

\"nut<\/a><\/p>\n

LENTIL <\/strong>AND<\/strong> <\/strong>NUT<\/strong> ROAST<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Serves 6-8<\/p>\n

\u00a0<\/p>\n

2\/3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup lentils (red or brown)<\/p>\n

1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup hazelnuts or pecans, finely ground<\/p>\n

1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup walnuts, finely ground<\/p>\n

1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 large carrot<\/p>\n

2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stalks celery<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 large onion<\/p>\n

4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 oz mushrooms<\/p>\n

4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons butter<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons mild curry powder<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons ketchup<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Worcestershire sauce<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 egg, beaten (Use more eggs for a firmer loaf.)<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp salt<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons fresh parsley, chopped<\/p>\n

2\/3 \u00a0\u00a0\u00a0\u00a0\u00a0 cup water<\/p>\n

salt and pepper<\/p>\n

\u00a0<\/p>\n

Soak the lentils for one hour in cold water and drain well.\u00a0 Set aside<\/p>\n

Chop the carrot, celery, onion, and mushrooms into small chunks, then pass them through a food processor or blender until they are finely chopped.\u00a0 (I use the water to float these ingredients in my blender.)<\/p>\n

Drain the vegetables and saut\u00e9 them gently in the butter with the curry powder for 5 – 6 minutes.\u00a0 Cool.<\/p>\n

\u00a0Mix all of the ingredients, including the water drained from the vegetables, together.\u00a0 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.\u00a0 Bake at 375\u00b0 for 15 minutes.\u00a0 Reduce the temperature to 325\u00b0 and bake for about 1 hour.\u00a0<\/p>\n

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.\u00a0 Peel off the waxed paper.\u00a0 Serve with onion gravy.<\/p>\n

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.\u00a0 Also, because I like a firmer loaf, I used about 5 – 6 extra-large eggs.\u00a0<\/p>\n

\u00a0<\/p>\n

VEGETARIAN ONION GRAVY<\/strong><\/p>\n

\u00a0<\/p>\n

2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons olive oil<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons butter or margarine<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pounds onions, quartered and sliced<\/p>\n

1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon salt<\/p>\n

pinch of sugar<\/p>\n

1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup flour or 1\/4 cup of corn starch<\/p>\n

2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 quarts water<\/p>\n

1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 tsp thyme<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 bay leaf<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cloves garlic, minced<\/p>\n

Mrs. Dash, pepper or other seasoning, to taste.<\/p>\n

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.\u00a0 Saute until they caramelize to a deep amber color, stirring occasionally, especially as they begin to brown.\u00a0 It will take about 20 minutes to 1\/2 hour.\u00a0<\/p>\n

\u00a0Add the flour or cornstarch to make a roux.\u00a0 While simmering, gradually add the water, stirring to prevent lumps\u00a0<\/p>\n

Add the seasonings to taste and simmer for an additional 30 minutes.<\/p>\n

Optional ingredients:<\/strong><\/p>\n

Soy sauce\u00a0 (Thicken with cornstarch for egg-foo-yung.)<\/p>\n

Vegetable stock<\/p>\n

Mushrooms<\/p>\n

Pureed, cooked turnips, celery, etc.<\/p>\n

\u00a0\"mashed-potatoes<\/a><\/p>\n

Make-Ahead Mashed Potatoes <\/strong><\/p>\n

Makes 6 – 8 servings.\u00a0<\/strong><\/p>\n

2 1\/2 \u00a0\u00a0 pounds potatotes<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ounces cream cheese<\/p>\n

1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup sour cream<\/p>\n

1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stick butter (1\/2 cup)<\/p>\n

Salt and pepper to taste\u00a0<\/p>\n

Boil potatoes and mash until smooth with some of the potato water (at least 1 cup).\u00a0 Add remaining ingredients while potatoes are still hot, and beat until fluffy.\u00a0<\/p>\n

Serve immediately, or cool, cover, and place in the refrigerator or freeze.\u00a0 Reheat in the microwave or oven.\u00a0<\/p>\n

\u00a0\"Squash<\/a><\/p>\n

Butternut Squash and Caramelized Onion Galette<\/strong>\u00a0<\/strong><\/p>\n

Pastry:<\/span>
\n1 1\/4 \u00a0\u00a0 cups all-purpose flour
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon salt
\n8 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons (1 stick)\u00a0 cold butter, cut into pieces
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup sour cream or yogurt
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons fresh lemon juice
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup ice water<\/p>\n

Filling:<\/span>
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 small butternut squash
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons olive oil
\n1 – 2 \u00a0\u00a0\u00a0 tablespoons butter<\/p>\n

1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 large onion, halved and thinly sliced
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon salt
\nPinch of sugar
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon cayenne, or to taste
\n3\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup fontina or asiago cheese (about 2 1\/2 ounces), grated<\/p>\n

1 1\/2\u00a0\u00a0 \u00a0teaspoons chopped fresh sage leaves<\/p>\n

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.<\/p>\n

2. Preheat the oven to 375\u00b0 and prepare the squash.\u00a0 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.<\/p>\n

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.<\/p>\n

4. Raise the oven temperature to 400\u00b0. Mix the squash, caramelized onions, cheese and herbs together in a bowl.<\/p>\n

5. On a floured work surface, roll the dough out into a 12-inch round. Transfer the round of dough onto the baking sheet\u00a0and 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.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 For the reckless and bold,\u00a0almost every gathering of “tried and new” friends also includes “tried and new” recipes.\u00a0 It’s part of living on the edge that makes life unpredictable but exciting.\u00a0\u00a0This Thanksgiving promises to be that kind of experience.\u00a0 The untried recipe, Butternut Squash and Caramelized Onion Galette,\u00a0looks to be\u00a0scientifically and artistically\u00a0reliable enough.\u00a0\u00a0\u00a0The others […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[122,121],"class_list":["post-1761","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-thanksgiving-vegetarian","tag-vegetarian-gravy"],"_links":{"self":[{"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=\/wp\/v2\/posts\/1761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1761"}],"version-history":[{"count":18,"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=\/wp\/v2\/posts\/1761\/revisions"}],"predecessor-version":[{"id":2462,"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=\/wp\/v2\/posts\/1761\/revisions\/2462"}],"wp:attachment":[{"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/astrowin.org\/rffriends\/wpx\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}