Tag Archives: vegetaraian

21 August 2018: Sweet Corn Polenta with Bell Pepper & Tomato Salad

2018-Aug-16_Fournightsaweek_2602The July/August 2018 issue of Eating Well has, as you might expect, some terrific recipes taking advantage of summer harvests. This recipe from Julia Clancy, a recipe developer from EatingWell,  is a perfect example. Is there anything better than a hot-off-the-vine tomato? I don’t think so.  

I’ve been intimidated by making my own polenta for a while. This week, finally, I gave this recipe a try, and I have to admit the difference is amazing! I’ll be hard-pressed to buy the ready-made products from now on. 

The only “downside” to this recipe is that it takes quite a while to complete – the polenta cooking and cooling period is about 3 hours total.  I made the polenta ahead of time, marinated the salad together in the refrigerator and, since we were having one of those unpredictable dinner times, assembled everything in about 20 minutes. This is definitely a great meal to prep ahead of time and put together later.

Served with a crisp, dry rose, this was a terrific mid-summer vegetarian meal.

Sweet Corn Polenta with Bell Pepper & Tomato Salad by Julia Clancy

Ingredients

For the Polenta:

  • 5 cups water
  • 1 cup coarsely ground cornmeal or polenta
  • 1 cup corn, fresh or frozen
  • 1/2 cup grated Parmesan cheese (please, not the canned dust!)
  • 2 TBSP unsalted butter
  • 1 tsp ground pepper
  • 1/2 tsp salt

For the Salad

  • 2 medium red and/or yellow bell peppers, halved & seeded
  • 2 cups cherry tomatoes halved
  • 3 TBSP extra-virgin olive oil, divided
  • 1 TBSP red-wine vinegar
  • 1/2 tsp salt
  • 2 TBSP chopped FRESH herbs (basil, mint and/or tarragon)

Method:

  1. To prepare polenta: Bring water to a boil in a large saucepan. Reduce heat to low and gradually add cornmeal, whisking constantly to prevent clumping. Cook, stirring occasionally, until the polenta is creamy and reduce to about 4 cups (50 or 60 minutes). If the mixture is too stiff, loosen with 2 TBSP water.
  2. Add corn, Parmesan, butter, pepper and salt. Cook, stirring occasionally, until the cheese is melted and the corn is tender – about 5 minutes. Coat a 9×13 baking dish with cooking spray. Pour in the polenta and let cool to room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until firm – about 2 hours or up to 1 day.
  3. To prepare the salad: Position a rack in upper third of oven; preheat broiler to high. Place peppers cut-side down on a baking sheet (I lined with foil). Broil, rotating the pan once, until softened and charred – 4 to 6 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Rub off blistered skin and coarsely chop the peppers. Combine with tomatoes, 2 TBSP oil, vinegar and salt in a medium bowl.
  4. Position a rack in upper third of oven; preheat broiler to high. Cut the polenta into 12 squares and place on baking sheet. Brush both sides of the polenta with the remaining 1 TBSP oil. Broil, turning once until golden brown – 3 to 5 minutes.
  5. To serve: Arrange the polenta and tomato salad on a large serving platter and top with herbs.

To make ahead: Prepare up to Step 4; refrigerate polenta and salad separately for up to 1 day. Serve salad at room temperature.

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11 May 2017 Tomato and Roasted Cauliflower Curry with Paneer

2017-May-11_Fournightsaweek_0685Long ago, I received Deborah Madison’s Vegetarian Cooking for Everyone as a gift. It became one of my essential go-to cookbooks. So I was particularly excited to hear about Deborah Madison’s new book In My Kitchen. Because this is a brand, new publication, I have not included the recipe – trust me, you will want to purchase this book.

This new cookbook is also an excellent source of vegetarian recipes and cooking. In writing the book, Deborah Madison explains that some of the included recipes have changed because it is easier to obtain “unusual” ingredients.

That was somewhat true tonight, as we sampled Tomato and Roasted Cauliflower Curry with Paneer. As a curry dish, some of the ingredients – ghee, gara2017-May-11_Fournightsaweek_0703m masala, paneer –  are found of course in Indian markets, but they also can often be picked up in regular food stores.

The end product was a warming, vegetarian curry based in tomato sauce. The
combination of spices, onions, garlic not only made for a delicious meat-free meal, it filled our home with a beautiful, spicy aroma.

 

 


08 August 2015 Chilled Herb Spinach-Potato Soup with Buttermilk

Recipe downloaded from Mollie Katzen’s website; originally published in Vegetable Heaven.

We’re in for a string of 90-plus degree days here in New England. A chilled soup seemed like something that might be light and tasty in the heat and humidity of early September.  Be sure to clean the leeks thoroughly!

Ingredients

  • 2 fist-sized russet potatoes (about 1 lb), peeled and cut into cubes 08Sep2015Soup
  • 5 cups water or broth (I used water)
  • 1 1/2 tsp salt
  • 2 cups chopped leeks, well cleaned
  • 1 TBSP minced garlic
  • 2 pounds fresh spinach, cleaned, stemmed, and chopped
  • 1/2 cup minced fresh dill
  • small handful fresh basil leaves
  • small handful fresh mint leaves
  • 1 1/2 cups buttermilk
  • white pepper to taste
  • minced fresh mint for garnish (optional)

Method

  1.  Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
  2. Use a food processor or hand blender to puree the soup with all its solids, adding fresh herbs along the way. You will need to do this in several batches if using a food processor or countertop blender. Puree until very smooth.
  3. Transfer to a container, cover tightly and chill.
  4. Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.

Yield: 6 servings


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