French Bean Salad with Vegetarian Caesar Dressing

Ingredients

1 pound fingerling potatoes, cubed
1 tablespoon plus 1-1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces green beans, stemmed and strings removed
2 medium zucchini, cut into thin half-moons
1/3 cup chopped Marcona almonds
3/4 cup sliced oven-roasted tomatoes
1 cup canned kidney beans, rinsed and drained
1/3 cup pitted and sliced Kalamata olives
3 tablespoons chopped fresh basil
1/3 cup Vegetarian Caesar Dressing (see recipe below)

Method

  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt, and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside.
  3. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes. Drain and rinse under cold water.
  4. In a large bowl, combine the potatoes, green beans, and all of the remaining ingredients, tossing to coat evenly with the Vegetarian Caesar Dressing.
  5. Adjust the seasonings with more salt and pepper if necessary. Let marinate for 15 minutes before serving.

Makes 4 to 6 servings.


Vegetarian Caesar Dressing

Ingredients
1/2 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
1/4 scant cup Dijon mustard
1/2 cup pitted Kalamata olives
6 garlic cloves, chopped
1 cup grated packed Parmigiano Reggiano cheese
2 cups extra-virgin olive oil
1-1/2 teaspoons salt (or more to taste)
1 teaspoon freshly ground black pepper (or more to taste)

Method

  1. Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste.
  2. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise.
  3. Adjust the seasonings with salt and pepper.
  4. Transfer to a lidded jar and refrigerate for up to 3 days.

Makes 2-3/4 cups.

Source: True Food

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Mediterranean-style Almond Coil Cake

Ingredients

2 cups (250 g) finely ground almonds
2/3 cup (100 g) confectioners’ (icing) sugar + 2 tablespoons extra, to dust
1 large egg white, lightly beaten
1/4 teaspoon almond extract (essence)
1 tablespoon orange-flower or rose water
9 sheets phyllo pastry
1/4 cup (60 g) clarified butter
1 large egg yolk beaten with 1 tablespoon water
1/2 teaspoon ground cinnamon, to dust

Method

  1. Preheat the oven to 350°F (180°C).
  2. Line an 8-inch springform pan with parchment paper.
  3. Mix the almonds and confectioners’ sugar in a large bowl.
  4. Mix in the egg white, almond extract, and orange-flower water to make a pliable paste. Cut into 3 even pieces.
  5. Roll out one piece into a sausage about 18-inches long and 1/2-inch thick. Repeat with the remaining two pieces.
  6. Lay out a sheet of phyllo pastry and brush with butter. Top with a second sheet and brush with butter Repeat with a third sheet.
  7. Place one almond roll 2 inches in from the edge, fold the pastry over, and roll to the end. Brush with butter. Form a coil and place in the center of the prepared pan.
  8. Form two more phyllo rolls and complete the coil in the pan. Brush with the egg yolk mixture.
  9. Bake for 30 minutes.
  10. Turn out onto a baking sheet. Discard the paper and bake for 10-15 minutes until golden.
  11. Dust the center with the confectioners’ sugar and the edges with cinnamon.
  12. Serve warm.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking

Vegetarian Beet Loaf

Ingredients

1 pound beets (8 to 10), trimmed
1/4 cup rolled oats
Kosher salt and freshly ground black pepper
1 small head cauliflower, separated into small florets
1 pound portobello mushrooms, coarsely chopped
8 ounces hazelnuts (about 3/4 cup)
2 tablespoons extra-virgin olive oil
1 small yellow onion, minced (3/4 to 1 cup)
2 or 3 cloves garlic, minced
1 carrot, trimmed, peeled, and diced (about 1/2 cup)
3 tablespoons Montreal steak seasoning
1 cup cooked barley
1 cup cooked quinoa
1 large egg
1 large egg yolk
1/2 cup chopped fresh flat-leaf parsley
1/2 cup tomato paste
3 tablespoons honey

Method

  1. Preheat the oven to 350ºF.
  2. Put the beets and oats in an 8- or 9-inch square baking pan, add about 1/2 cup water, season lightly with salt and pepper, and stir to mix. Cover tightly with aluminum foil or a lid and roast the beets for about 1 hour or until easily pierced with a fork. Let the beets cool until you can handle them. Slip the skins off the beets and cut into large chunks.
  3. Pour water into a large saucepan to a depth of about 1 inch. Add the cauliflower, season lightly with salt and pepper, cover tightly, and bring to a boil over high heat. Reduce the heat and simmer until fork-tender, about 15 minutes. Drain and set aside until needed.
  4. In a meat grinder fitted with a large-hole plate, grind the beets, mushrooms, and hazelnuts so they are coarsely chopped. Alternatively, use a food processor fitted with the metal blade, but take care not to overprocess. The mixture should be chunky and textured.
  5. In a large saute pan, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, 2 to 3 minutes. Take care that the garlic does not burn.
  6. Add the carrot and cook, stirring, until barely fork-tender, about 10 minutes.
  7. Add the ground veggie mixture, the cauliflower, and the Montreal seasoning and stir to mix. Season to taste with salt and pepper.
  8. Stir in the barley and quinoa and, when well mixed, transfer the mixture to a rigid plastic container with a tight-fitting lid or similar container. Let the mixture cool, and then refrigerate, tightly covered, for about 2 hours. The goal is to chill the mixture.
  9. When chilled, transfer the mixture to a large mixing bowl and add the egg, egg yolk, and parsley. Mix well, and then spoon the mixture into a 6-cup terrine mold (or a 9-by-5-by-3-inch loaf pan or similar pan). Push the mixture into the mold so that it fills the corners, and smooth the top. Wrap the terrine mold with plastic wrap and weight the top with cans of food (such as tomatoes or beans) or another weight. Refrigerate the weighted terrine for 12 hours or overnight.
  10. Preheat the oven to 350°F.
  11. Unwrap the terrine mold and bake for about 45 minutes or until the loaf is hot in the center.
  12. In a small bowl, whisk together the tomato paste and honey. During the last few minutes of baking, brush this over the top of the loaf. Serve hot.

Makes 6 to 8 servings.

Source: So Good

Portobello Mushroom with Cheese and Pine Nuts

Ingredients

4 large portobello mushrooms
100 g Gorgonzola
100 g flavoured cream cheese, like Black Pepper Boursin)
olive, chili or sesame oil, for drizzling
2 tsp dried oregano
few pinches (one per mushroom) of chili or red pepper flakes
1 tbsp pine nuts
4 handfuls of mixed salad leaves
salt and pepper

Method

  1. Peel the mushrooms and pull off the stems so you are left with four mushroom ‘bowls’. Place these in a buttered oven dish.
  2. Preheat the grill to medium.
  3. Mix together the cheeses and then fill each mushroom with the cheese mixture.
  4. Drizzle with whichever oil you choose (truffle oil, if you have it, is lovely) and scatter over the dried oregano. Season with salt and pepper (you won’t need much salt, as Gorgonzola is quite salty).
  5. Sprinkle with a smattering of chili or red pepper flakes and place the mushrooms under the grill until they are sizzling and soft, about 10 minutes.
  6. Toast the pine nuts in a dry frying pan until golden.
  7. Arrange your salad leaves over four plates. Place a grilled mushroom in the middle and scatter over the toasted pine nuts.
  8. Serve with your favourite salad dressing.

Makes 4 servings.

Source: My Family Kitchen

Nyonya Rice Dumplings

Ingredients

500 g glutinous rice
150 g preserved sugared melon pieces
150 g peanuts
225 g pork belly, diced
2-1/2 tbsp coriander
1-1/2 cm sar keong
30 white peppercorns
5 shallots
4 cloves garlic
1 tsp light soy sauce
1 tsp dark soy sauce
3 tbsp sugar
3 tbsp lard
cooking oil
sugar and salt to taste
225 g bamboo leaves
hemp string or kitchen string

Method

  1. Soak the glutinous rice in water for 4 hours, clean and drain.
  2. Mince preserved sugared melon pieces.
  3. Fry peanuts at low heat until brown, stirring continuously. After frying, cool and remove skin, then pound coarsely.
  4. Boil pork till cooked.
  5. Grind coriander, peppercorns and sar keong finely. Pound shallots and garlic finely.
  6. Wash bamboo leaves and hemp string thoroughly. Dip in boiling water to soften.
  7. Heat pan, add cooking oil till hot. Add onions and garlic and ground coriander mixture. Stir-fry until fragrant
  8. Reduce heat to medium and add pork, preserved sugared melon, dark and light soy sauce, sugar and salt. Stir-fry until the pork is cooked and sugar is dissolved. Do not add water.
  9. Steam the glutinous rice for 25 minutes, remove and mix well with the lard and a little salt.
  10. Fold the middle of a leaf to form a cone.
  11. Fill cone with glutinous rice, make a well in the centre to stuff with the fried ingredients. Cover with rice, then fold the leaf to make a pyramid-shaped dumpling. Secure firmly with hemp string.
  12. Steam rice dumplings for 35 minutes. Remove and serve.

Source: Penang Nyonya Cooking