Tuesday, November 27, 2007
Vegetarian recipes from recently released cookbooks:
“Braises and Stews: Everyday Slow-Cooked Recipes,” by Tori Ritchie (Chronicle Books, 2007)
It’s a misconception that vegetables should be cooked quickly,” writes Tori Ritchie in this new cookbook where each dish takes time, but promises great rewards. Using a Dutch oven method on both sturdy and delicate veggies will unlock different flavors and create powerful new blends, she writes. Vegetarians will find a handful of options in the “Vegetables” chapter; but even then, make sure to check for sneaky meat ingredients — like lamb sausage in the couscous — before starting the stew.
-- Evelyn Shih
* * *
Swiss chard with cannellini
1 bunch (about 1 pound) red, white or rainbow chard
¼ cup olive oil
1 yellow onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, roughly chopped
1 can (14½ ounces) chopped tomatoes
¼ teaspoon red pepper flakes
1 can (15 ounces) cannellini beans, drained and rinsed
Kosher salt
Freshly ground pepper
Trim the stems and center ribs off the chard and reserve for another use (such as minestrone or a braised dish). Rinse leaves, shake off excess water, and stack leaves on a cutting board. Thinly slice crosswise. Set aside.
In a 10- or 12-inch sauté pan or Dutch oven, warm the oil over medium-high heat and add the onion, celery and carrot. Cook, stirring, until vegetables are softened, about 5 minutes. Stir in garlic and cook for about 30 seconds until fragrant, then stir in the tomatoes and red pepper flakes.
Reduce heat and simmer, uncovered, until tomatoes break down and sauce thickens, about 10 minutes.
Stir in chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover pan and simmer until greens are very soft, 10 to 15 minutes more. Season to taste with salt and pepper.
Servings: 6.
Copyright © 2007 North Jersey Media Group Inc.
Vegetarian recipes from recently released cookbooks:
“Braises and Stews: Everyday Slow-Cooked Recipes,” by Tori Ritchie (Chronicle Books, 2007)
It’s a misconception that vegetables should be cooked quickly,” writes Tori Ritchie in this new cookbook where each dish takes time, but promises great rewards. Using a Dutch oven method on both sturdy and delicate veggies will unlock different flavors and create powerful new blends, she writes. Vegetarians will find a handful of options in the “Vegetables” chapter; but even then, make sure to check for sneaky meat ingredients — like lamb sausage in the couscous — before starting the stew.
-- Evelyn Shih
* * *
Swiss chard with cannellini
1 bunch (about 1 pound) red, white or rainbow chard
¼ cup olive oil
1 yellow onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, roughly chopped
1 can (14½ ounces) chopped tomatoes
¼ teaspoon red pepper flakes
1 can (15 ounces) cannellini beans, drained and rinsed
Kosher salt
Freshly ground pepper
Trim the stems and center ribs off the chard and reserve for another use (such as minestrone or a braised dish). Rinse leaves, shake off excess water, and stack leaves on a cutting board. Thinly slice crosswise. Set aside.
In a 10- or 12-inch sauté pan or Dutch oven, warm the oil over medium-high heat and add the onion, celery and carrot. Cook, stirring, until vegetables are softened, about 5 minutes. Stir in garlic and cook for about 30 seconds until fragrant, then stir in the tomatoes and red pepper flakes.
Reduce heat and simmer, uncovered, until tomatoes break down and sauce thickens, about 10 minutes.
Stir in chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover pan and simmer until greens are very soft, 10 to 15 minutes more. Season to taste with salt and pepper.
Servings: 6.
Copyright © 2007 North Jersey Media Group Inc.
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