Vegetable Stew

I hadn't made this recipe in probably ten years and then suddenly woke up one morning with a craving for it. I don't know what vital nutrient I'm lacking that would account for such an atypically healthy craving. I just labeled it a happy anomaly and went with it. I have to stay, it was a nice change of pace not to feel guilty for indulging myself. And after a walk to the farmer's market (where I was delighted to find every vegetable on my list), I came home and whipped up a batch of this hearty stew that totally hit the spot. Really, I swear (again, I can't explain it).

VEGETABLE STEW

Yield: 6 large servings

6 tablespoons unsalted butter (or 5 tablespoons olive oil)

2 medium onions, chopped
3 cloves garlic, crushed
2 medium potatoes, cut into small chunks

1 eggplant, diced
sea salt and freshly ground black pepper
2 stalks celery, sliced
1 stalk broccoli, cut into tiny florets

3 carrots, sliced
3/4 cup burgundy (or other red wine)
2 medium-small zucchini, cut into chunks
2 large (or 3 medium) ripe tomatoes, diced
¼ lb. sliced white or cremini mushrooms
6 oz. tomato paste
¼ cup molasses (unsulfured)
1 teaspoon dried dill weed

sour cream (optional)

freshly chopped parsley (optional)

1.      Melt the butter or oil in a large stew pot.  Add the onions, garlic, potatoes and eggplant and sprinkle with a little salt and pepper. Sauté until potatoes begin to get tender.

2.      Stir in the celery, broccoli, carrots and wine. Cover the pot and steam until all vegetables begin to get tender, stirring occasionally.

3.      Add zucchini, tomatoes, mushrooms, tomato paste, molasses and dill. Cover and simmer over low heat for about 20 minutes, or until all vegetables are tender (stirring occasionally). Season with salt and pepper to taste.

4.      Serve hot, topped with sour cream and freshly chopped parsley.

slightly adapted from Moosewood Cookbook by Mollie Katzen

onions, garlic, potatoes and eggplant in pot

starting to get tender

adding celery, carrots, broccoli and wine

added vegetables getting tender

adding zucchini, tomatoes, mushrooms,
tomato paste, molasses and dill

mixed

about 25 minutes later...vegetable stew

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Cauliflower Gratin

I already like cauliflower, but if you don't and for some reason you have to make it (although I can't imagine a scenario where someone is forcing you to cook/eat cauliflower), then this is a good technique. Slather it with cheese sauce, sprinkle with bread crumbs (and more cheese) on top and cook until golden brown and crunchy. Why you'll barely taste the cauliflower (not really, but it is cauliflowericious).  

CAULIFLOWER GRATIN

Yield: 4 to 6 servings

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

3/4 cup freshly grated gruyere, divided

1/2 cup freshly grated parmesan

1/4 cup panko (Japanese bread crumbs)

1.      Preheat oven to 375º F.

2.      Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

3.      Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the gruyere, and all the parmesan.

4.      Pour 1/3 of the sauce on the bottom of an 8- x 11- x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.

5.      Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

barely adapted from Ina Garten

cooking the cauliflower

adding flour to the melted butter

mixing the roux

milk whisked in

adding the cheeses and spices

cheese sauce spread in the pan

cauliflower in the pan

more cheese sauce on top

sprinkled with bread crumbs and more cheese

cauliflower gratin

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Roasted Pepper and Goat Cheese Sandwiches

I love everything about this sandwich. Goat cheese is one of my favorites and these marinated roasted peppers with the basil are nothing short of scrumptious. They add such a great freshness that is kind of lacking in the winter months. It's as close to having a plump, fresh tomato as you can get in March. Add some salty capers and chewy ciabatta and I was in sandwich heaven.

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Yield:  4 to 6 servings

4 large red or yellow bell peppers, preferably Holland

2 tablespoons good olive oil

1 tablespoon balsamic vinegar

2 cloves garlic, minced

1/2 teaspoon kosher salt (increase if omitting capers)

1 teaspoon freshly ground black pepper

2 tablespoons drained capers

For assembling:

1 large ciabatta bread, halved horizontally

11 oz. garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature

8 to 10 large basil leaves

3 thin slices red onion

1.      Preheat the oven to 500º F.

2.      Place the whole peppers on a sheet pan and place in the oven for 45 to 60 minutes, until the skins are completely wrinkled and the peppers are charred, turning them two or three times during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

3.      Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Set aside.

4.      Remove the stem from each pepper and cut or rip them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

5.      To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

barely adapted from Ina Garten

red peppers

roasted red peppers

marinade ingredients

I added extra garlic because I was using plain goat cheese.

roasted red peppers with marinade & capers

marinated roasted peppers

spreading goat cheese on ciabatta

I didn't use the whole loaf - I was
only making enough for two people.

marinated roasted pepper layer

topped with basil and red onion

roasted pepper and goat cheese sandwich

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