The Occasional Vegetarian

fish and chips and shrimp bisque..

2011-06-11T12:17:00.000-07:00

when we were on vacation in seattle, this was the first meal we had. it was so good, i want to try this at home, so i am going to post the recipe here so i can find it later. here is my pic from that meal. let me know how yours goes if you make it. i am anxious to try this:

Fish and Chips:
ingredients:
4 large boiling potatoes (2 1/4 lb)
3 qt vegetable oil (96 fl oz)
2 cups all-purpose flour
1 (12-oz) bottle cold beer (preferably ale)
1 1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
Special equipment: a deep-fat thermometer
Accompaniment: malt vinegar
prep:
Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with malt vinigar

Shrimp bisque:
ingredients:
4 tablespoons (1/2 stick) unsalted butter, divided
1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved
2 bay leaves, divided
2 carrots, peeled, chopped
2 celery stalks, chopped
1 medium onion, chopped
1/2 cup brandy
1/4 cup long-grain white rice
2 tablespoons tomato paste
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1/4 teaspoon (or more) cayenne pepper
Kosher salt and freshly ground black pepper
1/2 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh chives
prep:
Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.

Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.

Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.

Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.

Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.

Kentucky Fruitcake

2010-11-21T14:19:00.000-08:00

Kentucky Fruitcake

2 cups raisins
1 cup currants
1/3 cup each chopped candied citron, pineapple and cherries (or 1 cup mixed candied fruit)
1 cup coarsely chopped almonds
1 cup coarsely chopped pecans
1 1/3 cups flour, divided
1/2 tsp. baking powder
1 tsp. each cinnamon and allspice
1/2 tsp. nutmeg
1/2 cup plus 2 Tblsp. butter, softened
2/3 cup sugar
1/3 cup molasses
4 eggs
1/3 cup brandy
1/3 cup milk

In very large bowl toss fruit and nuts with 1/3 cup flour until well coated; set aside.
Mix remaining 1 cup flour, baking powder, cinnamon, allspice, and nutmeg; set aside.
In medium bowl with mixer cream butter. Gradually beat in sugar until light.
Beat in molasses, then eggs.
Stir together milk and brandy. Add flour mixture alternately with milk mixture, beating well after each addition.
Stir in reserved fruit/nut mixture. Press batter into greased and floured 9 inch tube pan.
Bake in preheated 300 degree oven for 1-1/2 hours or until pick inserted in the center comes out clean.
Invert on rack and cool completely.
Wrap cake in a clean cloth which has been moistened with brandy or orange juice, then wrap tightly with plastic wrap and store in cool dry place. Every couple of weeks dampen the cloth with brandy or orange juice and re-wrap cake tightly.

apple cake

2010-10-13T10:11:00.000-07:00

For cake
Vegetable oil for greasing pan
1/2 cup matzo meal (not cake meal), plus additional for dusting
1 cup slivered almonds (4 1/2 oz), toasted and cooled
1/2 teaspoon salt
Scant 1/2 teaspoon ground cardamom
5 large eggs, separated, at room temperature for 30 minutes
1 cup granulated sugar
2 Granny Smith apples, peeled and coarsely grated

For powdered sugar
1/3 cup granulated sugar
1/2 teaspoon potato starch

prep:
Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.

Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)

Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.

Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.

Make powdered sugar:
Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.

herb cheese flatbread with onion and zucchini

2010-02-20T14:35:00.000-08:00

Fresh tomato basil and mozzerella!

2009-08-14T17:43:00.000-07:00

To go along with Erica's post, I thought I'd share my favorite version of her salad. Not really a recipe, but very yummy. We didn't grow much this year with moving in the spring but next year I plan on having a nice sized garden. We did get a tomato plant and basil to grow for us though and have been very much enjoying them.

Start by making some french bread.
Place thickly sliced tomatoes on a slice of bread
chiffonade your basil (I usually do this but in the picture above I skipped this step) and add on top of your tomato
slice some fresh mozzarella and pile it on.(using fresh mozzarella rather than just the regular stuff makes all the difference)
Then top with olive oil and balsamic vinegar. Or you can use a salad dressing of your choice. I like to use the good seasons spicy Italian salad dressing mix.

This might be my favorite summer time food.

Tortilla Soup

2009-03-13T13:13:00.000-07:00

(picture courtesy of Martha Stewart)

This is another recipe from my Everyday Food magazines. This is the best one I have come across because it is so quick and easy (not to mention Yummy) and can be used as a food storage meal. I made a few little changes, but it s pretty close to the original recipe.

Ingredients
Serves 4
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
3 cups vegetable broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
Crushed tortilla chips

1 tablespoon fresh lime juice, plus lime wedges for serving

1-2 Avocados diced

Directions
In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, and corn ; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. (I don't like my chips to be soggy so I skip this part and just use them as a topping) Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges, avocado, and if desired, more chips.

Vegetable Soup

2009-02-09T21:09:00.001-08:00

(gross picture)

I know that no one really needs a vegetable soup recipe but this one turned out really good, so I have to share.

Ingredients:

2-3 T olive oil

1 small yellow or white onion

2-3 minced garlic cloves

6 c vegetable broth

2 c nappa cabbage chopped

2 c green beans cut into bite sized pieces

2 carrots sliced

2 T tomato paste

1/2 t oregano

fresh ground pepper

Directions:

Heat oil over med-high heat. Cook onions and carrots until onions are tender Add garlic and cook until fragrant. Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover, and cook for 15 minutes.

delicious served with french bread

Thai Linguine

2009-01-19T22:25:00.000-08:00

My picture really doesn't look appetizing, but it is delicious.

Nick and I went out to eat at California Pizza Kitchen last weekend because I found out that they started serving their pear and Gorgonzola pizza again!

Nick ordered a Thai Linguine dish (that looked much prettier than that picture) and I almost wished I had too.

I went home and found a knock off recipe online that is almost as good.

Give it a try, you'll like it!

(but you may want to wait til this whole peanut butter issue clears up)

Thai Linguine

12 oz linguine

4 T sesame oil

8 green onions, chopped

5 garlic cloves, minced

1 T fresh ginger, peeled and minced

1/4 c honey

1/4 c soy sauce

3 T rice vinegar

1 1/2 T chili-garlic sauce

2 c mung bean sprouts

1 c shredded carrots

Cook pasta, transfer to large bowl and toss with 3 T sesame oil.

Heat remaining oil in large, heavy skillet over med-high heat. Add 6 onions, garlic, and ginger. Saute until onions begin to soften, about 2 min.

Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce. Whisk to blend.

Simmer for 1 minute and cool to room temperature.

Pour over pasta and toss to coat.

Add sprouts and carrots, transfer to a platter and sprinkle with remaining onions.

Scalloped Potatoes

2009-01-19T20:36:00.000-08:00

I just made scalloped potatoes for the first time tonight. I was a little nervous about it, but it was surprisingly easy. slicing the potatoes took a bit, but after that it was a breeze. i topped part of it with grated cheese to test it. it was good with or without it so if you're feeling the cheese then go for it.

Ingredients:
3 T butter
3 T all purpose flour
2 t salt
1/4 t pepper
3 c. milk
6 c. of thinly sliced potatoes

Directions:
wash peel and slice the potatoes, then set aside.

In a large sauce pan melt the butter over medium low heat

stir in flour till smooth and bubbly. add salt and pepper

gradually add the milk, stirring with a whisk till thick and bubbly.

add potatoes to sauce; cover and simmer for eight minutes

transfer mixture to a greased 12 x 8 in. baking dish.

bake uncovered at 375° F for 45 minutes, or untill potatoes are tender.

Artichoke Fritatta

2009-01-15T12:30:00.000-08:00

I found this recipe in The New Vegetarian Epicure, one of my favorite cookbooks. Also shown in the picture is a lentil salad which I made to go with the frittata, but no one liked. I won't bother posting that one. The frittata was very good though and is also good left over for breakfast the next morning.

Ingredients:
2 med onions
1 lb. red potatoes
2 T olive oil
1 lg garlic clove, minced
1 tsp salt plus more to taste
1 1/2 c marinated artichoke hearts, well drained
10 eggs
1/4 c chopped flat leaf parsley
1/3 c grated Parmesan
black pepper to taste

Directions:
Peel, quarter and slice the onions. Scrub potatoes, quarter lengthwise, then slice. Heat 1 1/2 T olive oil in a large non-stick skillet. Cook the onions, potatoes, and garlic in the oil with a little salt stirring often until tender.

Quarter the artichokes and add to the pan, stir together and remove from heat.

Beat eggs in a large bowl with 1/2 t of salt, chopped parsley, Parmesan and pepper. Add the cooked vegetables to the bowl and stir together.

Clean the skillet and wipe it dry, and heat remaining oil. Pour mixture back into the pan and cook over low heat with cover for 10-15 minutes or until the eggs at top are almost set.

Put the pan under a heated broiler for a few minutes to finish. It should be slightly golden brown on top. Loosen frittata gently with a knife and slide onto platter. Cut into wedges and serve.

Grand Marnier Souffles

2008-12-17T11:32:00.000-08:00

this was one of the last things i had on the cruise, and one of the most memorable.

if you don't drink, i am certain you could use something other then the two tablespoons of grand Marnier, and it would still be good.

personally, i don't think the two tablespoons would hurt you either.

so here is what i found on this dessert... so yummy.

i want to try this one day when i have about a million hours to kill....

ingredients for the souffle
3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
1 cup sugar plus additional for coating ramekins
1/4 cup plus 2 tablespoons all-purpose flour
1 cup whole milk
7 large egg yolks
1/4 teaspoon vanilla
1/8 teaspoon orange oil ( i would probably try to favor oil i already had)
2 tablespoons Grand Marnier
8 large egg whites

ingredients for the creme anglaise to pour over the top
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar
Preparation
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

Preparation for the Souffle
Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake souffles in middle of oven 20 minutes, or until puffed and tops are golden.
Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each souffle and pour some creme anglaise into opening.
Serve souffles immediately.

Potato Chowder

2008-11-14T13:53:00.000-08:00

This is my favorite potato soup. Perfect for colder weather. Also a perfect recipe for those times that I don't want to eat what I had planned on making. I always have these ingredients in my fridge and cupboard. Also a great way to use up last nights left over veggies.

Ingredients:

Olive oil

1 onion diced

about 4 lbs of potatoes peeled and cubed

salt and pepper to taste

whole milk

1-2 cups grated cheese

chopped cooked veggies (any kind you like) or you can boil them with the potatoes

Directions:

-saute onion in oil until soft

-add salt, pepper and the potatoes, and veggies if you are using raw

-add enough water to just cover potatoes and lightly boil just until potatoes are cooked (don't over boil)

-Pour off at least half of the water from pot

-add cheese and veggies (if not already in the pot)

-add milk to desired consistency

chile relleno tart

2008-11-11T20:09:00.000-08:00

Crust
1 cup all purpose flour
3/4 cup blue cornmeal* or yellow cornmeal
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water Filling
3 large fresh poblano** or New Mexico chilies
1 cup grated Gruyère cheese
1 cup grated mozzarella cheese
4 large eggs
3/4 cup whipping cream
3/4 cup crumbled soft fresh goat cheese (such as Montrachet), room temperature
1/4 cup ( 1/2 stick) butter, room temperature
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup grated Colby cheese
*Blue cornmeal is available at natural foods stores and some specialty foods stores.
**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
Preparation
For crust:Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
For filling:Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

Creamy Fettuccine with Two Cheeses

2008-11-10T20:56:00.000-08:00

This recipe comes from my everyday food magazine. I love this magazine. I have had a subscription for the past two years and have found wonderful recipes every month. Now that I am cooking without meat I can't use quite as many but there are still lots to choose from. This one was very fast and easy to make. The original recipe served 4 so I've changed it to serve more.

Ingredients:

1 lb. fettuccine

3 T butter

1 1/3 c half & half

1/2 c (plus a little more) grated Romano cheese

1/2 c (plus a little more) grated Parmesan

1/4 c chopped fresh parsley

Directions:

-boil fettuccine in a pot of salted boiling water, reserve 1 cup of pasta water and set aside

-in large pot, melt butter over med heat

-add half & half and cheeses, bring just to simmer

-add pasta and toss to combine

-if needed, gradually add enough of the pasta water to thin the sauce ( I added almost all of the water) sauce thickens as it stands

-sprinkle with parsley and serve

Pizza Crust

2008-11-08T10:15:00.001-08:00

I have been trying to make my own pizza since we first got married. I never had much luck with the dough. It would either burn or it wouldn't cook all the way through. I gave up and would buy the pre-baked crusts but they were not really good. After I got my kitchen-aid mixer and started making bread, I thought I could give it a try again. I searched the Internet and found two recipes which were very similar and combined the two. It has worked perfectly every time!

Ingredients:
1 c warm water
1 T honey
2 1/4 t yeast
2 3/4 c flour
1 t salt
2 T olive oil

Directions:
-Mix first 3 ingredients and let the yeast rise
-In mixer bowl combine remaining ingredients and add yeast mix
-knead with dough hook on the lowest setting for 5 min.
-Oil bowl and let rise in warm spot for 1 hour
-Divide dough into 2, roll out, add toppings, bake @ 475 for 10 min each
-Makes 2 pizzas

You can use white or wheat flour or any combination of the two. Some of our favorite toppings are: tomato with basil and goat cheese, pineapple with olive, and zucchini with corn (It's delicious I promise). I also like to sneak spinach in by layering some down on top of the red sauce before I put the cheese on.

French Bread

2008-11-05T14:24:00.001-08:00

My good friend Kelli taught me how to make this bread in the beginning of the year. Even though it does take a bit of time, it is easy. I have had lots of success with it. (Except for the time that it tasted like I poured the whole jar of yeast into it, still not sure what happened there) Anyway, I hope everyone enjoys it as much as we do.

Ingredients:
2 T yeast
2 T sugar
2 1/2 c warm water
3 c flour
1 T salt
2 T olive oil

Directions:
-Mix first 3 ingredients together and let yeast rise
-Mix next 3 ingredients together in a large mixing bowl
-add liquid mix to flour mix
-Slowly add up to 3 more cups of flour
-let rise for 10 minutes and punch down, repeat 5 times
-shape into 2 long skinny loaves and bake @ 400 for 20-25 minutes

for a crispy crust, brush egg white over loaf before baking

This recipe makes 2 loaves but I usually half it and it turns out great

Butternut Squash Soup

2008-11-02T19:55:00.000-08:00

I need to remember to take pictures of my meals from now on. Next time I make this soup I will take a pic and add it to this post but for now this picture of a butternut squash will have to do.

I first had this soup at Stephanie's house and I loved it. I have always loved squash but had never tasted butternut squash. It immediately became and remains my favorite.

Ingredients:
1 butternut squash
1 yellow or white onion diced
2 T butter
about 2 cups water
1-2 cups milk
salt and freshly ground pepper

Directions:
-preheat oven to 375
-cut squash in quarters, scoop out seeds and place cut side down in baking dish with 1 inch of water.
-bake 45min to 1 hour, till soft
-melt butter in large pot, add onion and cook till lightly brown over med-high heat.
-peel and cube squash, then add to pot with salt and pepper
-add water to pot just to cover and simmer for 15 minutes
-puree soup in blender or food processor (or use a potato masher if you like chunky soup)
-return to pot and add milk until desired consistency
-salt and pepper to taste

I served this soup with salad (spring mix, dried cranberries and pine nuts) and homemade french bread ( I will post that recipe soon)

My meat loving father and brother loved it!