recipes
In-a-Pinch Cucumber Salad
Ingredients
- 1 long or two short Armenian cucumbers or 3-4 lemon cukes
- salt and freshly milled white pepper
- 2 to 3 tsp. extra virgin olive oil
- champagne vinegar or fresh lemon juice
- 1 tsp. fresh dill or parsley, chopped
Recipe Notes
This recipe is adapted from Vegetarian Cooking for Everyone by Deborah Madison
Directions
Thinly slice cucumbers. Toss the cucumbers with a few pinches salt, pepper to taste, and enough oil to coat lightly. Add a few drops vinegar and the herb of your choice. Serves 4.
Fall Risotto with Chanterelles and Late Harvest Tomatoes
Ingredients
- Stock (vegetable, chicken, or ‘tomato mushroom on p. 157 if you own this book)
- 1/2 pound fresh chanterelles or other mushrooms
- 3 Tablespoons unsalted butter
- Salt & Pepper to taste
- 2 medium sized leeks, white parts only, cut in half length-wise, thinly sliced, and washed, about 3 cups
- 4 garlic cloves, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup white wine (dry, not a super sweet wine!)
- 1/2 pound tomatoes, cored, seeded, chopped
- 1 Tablespoons coarsely chopped parsley
- Grated Parmesan Cheese
Recipe Notes
This recipe is adapted from Fields of Greens by Annie Somerville
If chanterelles aren’t available, use white mushrooms, or cremini, or a combination of the two.
Directions
Pour the stock into the saucepan, bring it to a boil, and reduce it to 6 cups. Keep the stock warm over very low heat.
Using a brush or a damp cloth, carefully clean the mushrooms. Remove the dirt and bits of organic matter, but don’t wash them, or they’ll soak up the water and lose their delicate flavor. Trim off the base of the stem if it is particularly dirty and discard. Cut the mushrooms into large pieces or thickly slice them, being sure to include the stem.
Heat 1 Tablespoon of the butter in a large skillet; add the chanterelles, 1/4 teaspoon salt, a few pinches of pepper, and 1/4 cup stock. Gently saute over medium heat until the mushrooms are barely tender. (cooking time depends…) Transfer to a bowl and set aside.
In the same skillet, heat the remaining 2 Tablespoons butter; add the leeks, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium high heat until the leeks begin to wilt, about 3 minutes. Cover the pan and steam the leeks until tender, about 5 minutes. Add the garlic and cook for 2 minutes.