Category: Vegan

Hay Hay It’s Donna Day:Red Pepper, Spinach,Mushroom and Asparagus Terrine

I have always wanted to do a terrine.So when I saw the Hay Hay It’s Donna Day , hosted by Tami, I decided to give it a shot. The only one I made in life was a precocious 12 year old attempting a country pate en croute from one of my Moms magazines. If I remember it tasted pretty good, but the effort wore me out. That was one of the beginning of my interests in food.I have had this bargain book I purchased from Borders for $2.98 called Terrines and Pates from the Healthy Home Cooking series from Time Life Books.The contributors seem to be all European or Australian and the weights and measures are adapted for both the Australian kitchen and American Kitchen. Needless to say I have never attempted anything from this fascinating bargain find. I just look at the lovely pictures.Terrines and Pates remind me of a bygone era in food. Surprisingly they don’t seem to laden with heavy calories.The highest one was for a slice of Venison and Apricot Terrine at around 460 calories a slice. Terrines can be served as either first, main , or dessert courses. And they are really works of art. I choose a combination of two vegetable based terrines in the book. I had shopped with the main components in mind but no specific idea. When I got to work I found my recipes did not require gelatin, like most. I had all the ingredients for one recipe, but wanted to incorporate the Asparagus spears as well.So here’s the gist of my terrine.
Red Pepper , Spinach, Mushroom, and Asparagus Terrine adapted from Terrines and Pates / Healthy Home Cooking series.

Approx total calories with Asparagus addition 143
Serves 6
Working Time 1 1/2 hours
Total Time: 7hours 30 min to overnight for chilling and setting

2lb seeded sweet red peppers (I used red,yellow, and orange)
1 tbsp virgin olive oil
4 egg whites
2 oz dry bread crumbs
1 1/2 lbs sliced mushrooms I used Herbs De Provence as a
1 tsp chopped fresh basil substitute for the herbs listed
1 tsp fresh marjoram or 1/4 tsp dried marjoram
1 tsp fresh oregano or 1/4 dried oregano
1/4 tsp salt
12 oz fresh spinach ( I used defrosted , drained frozen)
8 asparagus spears

Steam asparagus spears for approx 10 min.Set aside.

Dice one red pepper and set aside. Roughly chop the remaining peppers and cook them in some of the olive oil until tender.About 10 min. Cool the peppers slightly, then puree. Add two of the egg whites and half breadcrumbs and puree again until combined. Transfer mixture to a bowl and set aside.
Heat the rest of the olive oil and cook mushrooms until tender, approx 5 min.Increase heat and continue to cook until all moisture is evaporated( another 10 min). Allow to cool and puree. Add the remaining egg whites ,breadcrumbs, and herbs. Process and set aside.
Blanch spinach for 1 min in boiling water. Drain and allow to dry on paper towels for all ,moisture to be absorbed.
Preheat oven to 425 and line loaf pan( non reactive) with parchment paper.Line the spears side by side with each one alternating for design.
Sprinkle half of the chopped red pepper over spears. Take half of red pepper puree an spread evenly. Sprinkle some spinach mixture over as the next layer. Take all of mushroom mixture and spread. Spread rest of spinach.Sprinkle remaining chopped red peppers. Spread rest of red pepper puree and smooth top. cover with nonstick parchment paper and cook for 50 min to 1 hours. Test to see if done if knife comes out clean. Allow terrine to cool in pan and chill in the refrigerator at least 7 hours or overnight. Turn out terrine on a flat serving dish and peel off lining paper. Cut into slices and serve.

* I cooked mine in a water bath in the oven with the pan resting in a another pan of water.

You can serve this healthy terrine dressed with vinaigrette and lettuce leaves.

In The Bag Event: Cooking The Month Of October

One of the main reasons I started this food blog was to participate in a lot of food blog events and challenges. The participation from people all over the world really inspires me. While checking out another blog this morning, I noticed a event hosted by Julia from A Slice Of Cherry Pie in the UK. In the Bag is a monthly event that calls for creative uses of specially selected ingredients. I happened to have all the components on hand. And just a day to go before the deadline!This months event challenged us to use Pumpkin, Mushrooms, and Leeks. I immediately thought of a few ideas. One was a pizza with feta, a chicken roll up stuffed with the ingredients perhaps in a stuffing mixture, or this on which I finally settled on. Based on the Tarte Poireux I used to eat in Paris as a student and Quiche Lorraine’s.
Courtney’s Oyster Mushroom,Pumpkin, Leek, and Feta Tarte.

Pate Brisee for your tart shell.
9 tbs unsalted butter at room temp
1 large egg
3 tbs water at room temp
2 cups flour
1/8 tsp of salt
butter to grease tart pan

Combine butter and egg in your processor. Add flour gradually to form dough. The mixture should resemble coarse balls.Gently form into a ball and wrap in plastic for 1 hour or overnight.

Butter spring form tart pan.

Roll out pastry dough between lightly floured sheets of wax paper to fit pan plus extra.Turn out, shape , and guide into the pan. Don’t worry if it breaks or needs to be patched. Lightly punch bottom with a fork. Chill pastry dough in pan covered with wax paper for 30 min. Blind bake crust with ceramic weights if you have them for 15 min. Be sure to wrap your tart shell in foil to prevent leaks and spills.
Filling:

1 cup fresh pureed or canned pumpkin. * I made fresh, drain any excess water through a sieve. Canned may add more color as its more concentrated.

1 1/2 cups heavy cream

2 eggs

2 egg yolks

oyster mushrooms

1 leek

1/8 tsp nutmeg

1/8 tsp minced ginger

salt

pepper

butter

1/2 cup grated Parmesan

1/2 cup crumbled fresh feta( I used a water packed French feta)

sage leaves
Slice and thoroughly clean leeks, I soak them in water several times to drain the dirt and sand. shred the oyster mushrooms length wise with your fingers. Saute both with a little butter to wilt. You may add salt and pepper. Mix eggs , cream, salt,pepper,nutmeg, Parmesan,ginger, and pumpkin puree.

Take baked shell and line with leek and mushroom mixture. Add crumbled feta. Be sure your pan is tightly wrapped in foil and place in a cookie sheet to catch any spills. Pour pumpkin mixture to cover. You may have left over liquid depending on your size of shell, etc. Top with sage leaves. Bake for approx 30-40 min.

I would serve it in mini form as a appetizer, or as a main course with a seasonal salad with a Chardonnay or Sauvignon Blanc. I can also see it with bacon or ham Incorporated, but I didn’t have any.

While Certain Someone is Away…Seasonal Bounty Angel Hair Pasta

Certain Someone asked me in a email while waiting for takeoff, why don’t I make him a pasta dish like this. I had told him I was roasting veggies and tossing them with angel hair pasta. I replied that if I said we were having veggies and pasta for dinner,he’d ask me to cook him a sausage!As I mentioned in a earlier post when he’s gone, I tend to lean towards less meat.And without having to worry about his likes and dislikes, I was free to cook. Hyde Park Produce had some excellent Oyster mushrooms that were begging me to take them home. I chose some assorted zucchini, squash, oil/salt cured black olives, carrots, onion, and big sprigs of fresh basil.

Courtney’s Seasonal Bounty

Angel Hair Pasta
zucchini sliced very thin
yellow squash
onion
several cloves of garlic
carrots
oyster mushrooms
cured black olives( use according to taste as flavor is strong)
capers ( according to taste)
fresh basil for a chiffonade
truffle oil to drizzle
salt
pepper
olive oil
oregano
balsamic vinegar

Thinly slice veggies with a mandolin. Toss veggies and garlic cloves with salt, pepper, olive oil, oregano, and balsamic vinegar.Roast in a cast iron pan at 375 degrees for approx half hour or until tender and juices have mostly evaporated.
Boil water for pasta and prepare. Cut pits out of the olives,and add both olives and capers to mixture of veggies.Toss pasta with veggie mixture.Roll basil leaves and slice for a chiffonade to top the pasta. Add grated Parmesan , and drizzle with truffle oil.

Busy Body (Interesting Obits, Rissoto Balls, and Bread.)

I’m one of those nosey, morbid people that always reads the obituary section of any paper. So while browsing through the NY times on line today,I noticed two obits with a American Culinary angle. Two people passed this week that either reflected or influenced the way most Americans ate for a period. I wouldn’t say they are household names,but very significant. Both were near in age and attitude towards food. Peg Bracken wrote a book I never heard of, but seemed to be a sentiment of many woman called I Hate To Cook. Seems Peg was a modern woman and go getter in the advertising world who hated the expectation of domesticity. Ironically she wrote a tongue in cheek cook book for those who were like her. Kind of like the Sandra Lee (Semi Homemade) or Rachel Ray (30 Minute Meals)of her day. Love them or hate them,they make a impact. She’s the total antithesis of today’s trends. The other departed was man named Vincent De Domenico, the creator of Rice-A-Roni. Most Americans have had this leading processed convenient food at one time or another. It was interesting to read about his influence and activities in Napa as well. Peg and Vincent were quite in sync.

Well I love to cook, but don’t always have the time as I work a full time job and two part time.As well as take a class.I’m not adverse to leftover and convenience. Reading many blogs , I have discovered many things I want to try.Above are some my adventures this week. I give full credit to Deborah at Taste and Tell for inspiring me to make a risotto( but I added butternut squash puree purchased from Williams and Sonoma) and Rosa at rosas-yummy-yums for making a pumpkin challah( of which I didn’t take a photo, topped with Pepita’s, and devoured). They both turned out excellent and I served it alongside my improvised Coq Au Vin for dinner last night. Certain Someone and I gobbled it up.I then took the leftover risotto , rolled it in some leftover panko /pecan breading, and made fried rice balls.So good!See convenience, inspiration, and creativity.

Courtney’s Coq au Vin

Chicken Breasts

country bacon

sweet onions( I used a variety called Candy Onions)

Herbs de Provence

Bay leaf

1/2 bottle of red wine or more depending on amount of chicken( I used a cheap Merlot hanging around)

salt

pepper

garlic cloves

*I didn’t have mushroom, but they are a traditional component

Chicken Stock

Cut up bacon and brown in a heavy duty casserole. Drain most fat and add chopped onion, and spices, and herbs. Add chicken and brown the skin on all sides. The bottom of the pan should start to caramelize. De glaze with red wine. Add chicken stock and cover to simmer, stirring occasionally. This dish takes approx 45- 1 hour depending on cuts and amounts of the chicken. Cook till tender. I like to do this in a slow cooker as well. The chicken will fall of the bone.

Not Much In The Fridge


When Certain Someone is away on business,I use the time to eat lighter and reacquaint myself with veggies. He , being German, is a meat , potato , and Asian noodle type of guy. And when he decides to take it easy on the red meat , he goes to his new found love, Harold’s Fried Chicken. I’ve gained 15 pounds since we have been together. He once commented that he’s eaten more veggies since he’s been with me. His parents have a wonderful garden in Germany ( a green allotment which is typical in Germany) with a abundance of fruits, nuts, and vegetables. He’ll eat some when hes there, but its still all about the meat and potato.

So with Certain Someone being gone,and me not responsible for cooking his dinner, I can freely experiment and eat what I like.Don’t get me wrong, I’m not a vegetarian. But I lean toward less meat as I get older. I love leeks. Incidentally so does he. I had leeks and some Roma tomatoes. I decided to roast them drizzled in olive oil , salt, and fresh ground pepper. I roasted them at 450 degrees for about 40 min . I then took my small hand held food processor , added about 2 cups of water , and a cube of chicken bouillon ( no I don’t have frozen fresh stock waiting for me in my freezer), and pureed the mixture. What I got was a flavorful, satisfying, yet not heavy , autumn soup. I just wasn’t feeling the classic cream based leek and potato combo. So that’s dinner for me tonight. I can sleep without obsessing on what I just ingested. OK, well maybe a guilt twinge as I make and sample my homework of Royal Icing for class later on.