Vegetables Served

A RECENT ASSORTMENT of Vegetable and near-Vegetable dishes made at a high altitude. Don't let anyone tell you that there is no difference in the cooking style. You need to cook everything with lots more liquid. Here are the platters:

IMAM BAYALDI otherwise known as the Imam Fainted...

An eggplant dish with onions, tomatoes and raisins, slowly braised in a covered pan with plenty of olive oil. Decorate with fennel fronds.

 STEAMED GREENS (KALE AND SWISS CHARD fresh from the garden) 

in a Lemon Vinaigrette with Zucchini that were steamed whole.

Some tomato flesh on top.

STUFFED PEPPERS fresh from the garden. 

(Yes, they grow that way...complete with the stuffing...not...)

Stuffed with rice and ground beef, pine nuts with who-knows-what and then some...

The sauce is made from whole plum tomatoes put into the food processor and

some Pomegranate Molasses added. Cook in  a covered pot with plenty of liquid. 

Whole pomegranate seeds, orange zest and mint tossed on top. 

CAULIFLOWER WITH TOMATOES AND PEAS

I have been looking for ways to eat more cruciferous vegetables and to incorporate more turmeric in my diet. Cauliflower is sometimes challenging. It's great pureed with some potatoes or even without potatoes. I also like it baked with red wine and tons of garlic. The classic way, steamed with some nutmeg is always nice, as well as baking a whole head with breadcrumbs. But now that I've made this recipe it is my new favorite. Give it a try.

CAULIFLOWER WITH TOMATOES AND GREEN PEAS

Serves 4.

1 medium cauliflower, cut into flowerets
2 tablespoons grapeseed or olive oil
1 small onion, chopped fine

Dry Spice Mixture (Masala):
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)

3 large tomatoes, peeled and chopped fine
1/2 teaspoon salt, or to taste
1 bay leaf
1 cup green peas, frozen is okay
2 tablespoons cilantro, for garnish

Heat the oil in a heavy skillet or wok and saute the onion until it is golden.
Add the dry spices and saute for 3 minutes, stir.
Add the cauliflower flowerets and saute another 3 minutes. Stir to coat the cauliflower with the spices.
Stir in the tomatoes, salt, bay leaf and 1/4 cup water.
Stir in the peas.
Cover and simmer a few minutes until the vegetables are just tender.
Garnish with fresh cilantro.

Eat hot. This recipe would also freeze well.

THREE COOKING CLASSES

I'm glad to be able to offer you some very special cooking classes. The classes will be held in a beautiful home kitchen in Blauvelt, NY.

Three classes are scheduled, all on a Saturday for 3 hours, from 1:30pm to 4:30pm: October 29th, November 19th, and December 10th.

There is room for only six people; that's five people plus the homeowner.The cost will be $60 for each class, including groceries, payable at the session or in advance.

The menu will be comprised from the countries bordering the Mediterranean: France, Spain, Italy, Greece, Turkey, and Morocco. Here are the menu possibilities I am thinking of for the first class in October:

Three Courses to include one of each of the following:

Mushroom and Blue Cheese Fennel Galette OR a Spinach and Feta Oregano Galette

Bouillabaisse with Rouille OR Duck a l'Orange

Grilled Vegetables with Romesco Sauce

Castanaccio (Chestnut Cake) OR Fruit Clafoutis

And I will bring a special cheese to share along with one of my 
homemade seasonal fruit jams to taste.

The November and December class menu is still to be determined and will be based upon what the class would like to learn. The Farmers' Markets will be open for October and November and I might alter the menu depending upon what is locally available.

The class will be very small and will fill up quickly. Since it will be in a private home, if I don't know you already I will have to meet with you prior to confirming your attendance.

If you have any questions, please email (info@cookingontheriver.com), OR
phone (845-365-0042),OR leave a comment here.

I am very happy to be able to offer you these special sessions! If you are interested, do not delay.

MUSHROOM PATE

 MUSHROOM PATE

 Do you forage for wild things, like mushrooms? This recipe was created after foraging with the experts. I don't recommend doing it on your own because we don't want to lose you! Hunting for mushrooms is one of my pleasures and I don't get to do it frequently enough. This recipe was created after a hunt where we found a copious amount of a mushroom called "Hen-of-the-Woods," or Maitake. Ground nuts are used for flavor and filler. Just take some whole nuts, toast in a hot pan, then pulse in a food processor, or purchase them already ground.


1 nice big piece of Maitake (Grifola frondosa), about 2 cups
2-3 shallots, minced
1-2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons olive oil or other nut oil
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh rosemary leaves, minced
1/2 teaspoon celery seeds
Port
Vodka
Dash hot sauce
Sea Salt
Black pepper, freshly ground
1/2 cup ground almonds
1/2 cup ground hazelnuts
1/4 cup breadcrumbs, preferably fresh
1 teaspoon lemon juice
a few scrapings of nutmeg, optional



Clean off the Maitake, or other mushrooms (you can create this with an assortment of wild mushrooms as well), by dusting away any leaves or forest matter and wash thoroughly. Slice into small pieces.

 Maitake Mushroom

Chopped Shallots

Saute the shallots and garlic in a combination of butter and olive oil.

Sauteing Shallots and Garlic

 Olive oil and butter

Add the mushrooms and saute for about 15 minutes, until they release their moisture and are cooked through. While stirring add the fresh herbs, celery seeds and a splash or two of Port and Vodka. Cook another 5 minutes. Add a bit of salt and pepper. This might look a dry but don't worry.

Chopped Mushrooms

 

Thyme and Rosemary

Mushrooms added to the shallots and garlic, celery seeds, herbs, Port, Vodka, salt and pepper and saute.

Port and Vodka

Coarse Grey Sea Salt

In a separate pan, dry toast the ground almonds, hazelnuts and breadcrumbs.

Ground almonds, hazelnuts, breadcrumbs toasting

Put everything into a food processor and pulse to puree, add a little bit of extra virgin olive oil, water and several pieces of butter, lemon juice and some freshly scraped nutmeg. The mixture should be smooth. Add enough water to make a creamy mixture. Not too tight and not too loose. Taste. Adjust seasonings.

Everything in the food processor.

The mixture. Nice and smooth.

Take out and put into a serving dish. Cover and refrigerate to let the flavors mingle. Tastes better the next day, or at least after a couple of hours. Serve on crusty bread or crackers.

 

If you don't have any Port or Vodka in your pantry just add a dash of honey and a bit more water, or use a good dry Sherry. You don't have to run out and purchase some just to make this recipe.

However, that said, sipping a bit of Port or Sherry, or Vodka, with friends, while enjoying this pate would add a great deal to everyone's day. Bon Appetit.

FARMERS' MARKETS AND GARDENS

FARMERS MARKETS AND GARDENS
Thought I would show you what is at the local farmers' markets in Nyack and Piermont  this week. See if you know what all of the vegetables are and what you would do with them. The Piermont Market has a selection of more unusual vegetables as well.
HERE ARE SOME PHOTOS FROM THE NYACK FARMERS' MARKET 
SEPTEMBER 1, 2011

AND HERE ARE SOME PHOTOGRAPHS FROM THE

PIERMONT FARMERS' MARKET - SEPTEMBER 4, 2011