Tuesday, October 2, 2007
Vegetarian recipes from recently released cookbooks:
"Kitchen of Light: New Scandinavian Cooking," by Andreas Viestad (Artisan, 2007)This is a beautifully executed new book by Norwegian food writer and television host for American Public Television Andreas Viestad. Unfortunately, after reading it, vegetarians may feel a stronger urge to visit Scandinavia than to eat the food. Viestad has filled the pages with personal essays and pictures of the simple, natural life in his homeland. The recipes match that tone in their reliance on the quality of seasonal produce and single-minded approach; some use only two or three ingredients. But the specialty of the region is seafood, and even vegetable dishes may have a hint of goose fat or chicken stock. A handful of recipes, mostly side dishes, will bring vegetarian readers tantalizingly close to the fresh cuisine of Northern Europe. The use of mushrooms like the chanterelle is of particular interest.
-- Evelyn Shih
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Wild mushroom ragout
* 2 tablespoons unsalted butter
* 2 tablespoons finely chopped shallots
* 1 pound mixed wild mushrooms, such as chanterelles, porcini, boletus and hedgehog. Trim, clean and cut into 1/3-inch slices no more than 2 inches long
* 2 teaspoons red wine vinegar
* Fine sea salt and freshly ground black pepper
In a large deep saute pan, heat the butter over medium-high heat. Saute the shallots for 1 to 2 minutes. Add the mushrooms and cook for 5 to 7 minutes, stirring a couple of times. Add the vinegar and cook for 2 more minutes. Season with lots of salt and pepper, sprinkle with parsley and serve.
Variation: Try adding 2 minced garlic cloves, ½ teaspoon chili powder and ½ teaspoon cinnamon for extra flavor.
Servings: 4 to 6.
Copyright © 2007 North Jersey Media Group Inc.
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