Category Archives: Recipes

Beijing Bok Choy with Mushrooms

Posted on by
Reply


Adapted from Najmieh Batmanglij’s Silk Road Cooking: A Vegetarian Journey. The author has travelled extensively along the famous trade route from China all the way to the Mediterranean. Her book contains a wealth of authentic meat-free recipes from the region.

Feel free to throw in additional vegetables as well — sliced green onions, celery or matchstick carrots, for instance.

(Serves 4)

Ingredients:

  • 1 teaspoon cornstarch
  • 1-1/2 tablespoons light soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon chili paste (optional)
  • ½ teaspoon sugar
  • ½ teaspoon freshly ground pepper
  • Vegetable or peanut oil
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon minced ginger root
  • 4 cups sliced mushrooms
  • 4-6 baby bok choy rinsed well and quartered lengthwise

Method:

  1. In a small bowl, dissolve the cornstarch in one-half cup water. Add soy sauce, vinegar, sesame oil, chili paste, sugar and pepper. Stir well and set aside.
  2. Heat 2 tablespoons vegetable or peanut oil in a wok. Add garlic, ginger, a splash of water and mushrooms.  Stir-fry for two or more minutes over high heat until mushrooms brown on at least one side. Remove from pan and set aside.
  3. Add a little more oil to the pan and heat.  Add bok choy in a single layer and cook until the vegetables begin to brown.  Turn and brown on the other side.  Add sauce, reduce heat, cover and simmer over low heat for 5 or so minutes until bok choy are just tender.  Add mushrooms to the pan and stir.
  4. Adjust seasoning to taste and serve over cooked linguine noodles or rice.
Print Friendly, PDF & Email

Easy Ravioli with Chard and Fresh Ricotta Filling

Posted on by
Reply

(6 servings)
Making pasta by hand is one of our favorite family activities, but when we’re short on time and have a hankering for fresh ravioli we turn to an easy shortcut: prepared wonton skins. You’ll find these handy squares in the refrigerated section of most grocery stores. They’re not as good as homemade pasta sheets, but perfect in a pinch. Precut in just the right size for a turnover triangle, if you tuck the two points opposite the right angle together you have a tortelli-wonton look-alike.

The creamy ricotta-chard filling is simple and full of flavor. Substitute store-bought ricotta if you don’t have time to make your own, but seek out fresh if you can. Bellwether Farms makes a great one.

You can freeze uncooked ravioli by dusting with a bit of semolina (or all-purpose) flour and layering in a plastic container. Use within a couple of months.

Ingredients:

  • One package wonton skins
  • 1 Tablespoon olive oil
  • 1 bunch chard or spinach, stems removed
  • 2 cups fresh ricotta
  • 1 egg, beaten
  • 1 pinch ground nutmeg
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground pepper
  • Tomato pasta sauce, preferably homemade, for serving
  • Grated Parmesan cheese for serving

Method:

  1. For filling, heat oil in a large skillet over medium. Add chard to the pan and cook until completely wilted. Remove from pan and chop finely.
  2. In a bowl, combine ricotta, egg, nutmeg and Parmesan. Season with salt and pepper and mix thoroughly.
  3.  Add chopped greens and mix to combine.
  4. Lay won ton skins flat on a clean counter.
  5. Place a dollop of filling on one square.  Moisten two adjacent edges of the square with water and fold the square in half to create a triangle.  Press the edges to securely seal.  Repeat for all of the squares.
  6. Bring a pot of water to boil.  Add a large pinch of salt.
  7. Warm pasta sauce in another pan.
  8. Carefully add as many ravioli as you like to the pot.  Usually about 6-8 per person is sufficient.  Turn down the heat so the water is no longer boiling, but remains just at a simmer.  Boiling water will cause the delicate triangles to burst open and lose their filling.  Cook for about 2-4 minutes until al dente (a taste test is the best way to check).
  9. Using a slotted spoon remove ravioli from pot and place into individual serving bowls.  Add a drizzle of good-quality olive oil on top, a large spoonful or two of tomato sauce and a sprinkling of Parmesan.  Enjoy.
Print Friendly, PDF & Email

Fresh Whole-Milk Cheese with Variations: Ricotta, Queso Blanco, Paneer

Posted on by
1

Drain creamy ricotta in several layers of cheesecloth.

The basic recipe approximates fresh Italian ricotta. Classic ricotta method relies on whey leftover from another cheese-making project (ricotta literally means recooked). Few of us have time for two such projects in one day, and luckily this simple alternative turns out cheese every bit as creamy and sweet (if not authentic). For a lower fat version omit the cream and increase milk to 8 cups. Best consumed within two days.
Tuck into homemade ravioli or spread on grilled artisan bread, topped with toasted walnuts and a drizzle of honey.
Note: do not use ultra-pasteurized milk as it can inhibit the forming of curds.

Continue reading →

Print Friendly, PDF & Email

Persian Appetizer of Bread, Cheese and Herbs (Nan-0 Panir-o Sabzi_

Posted on by
Reply

Herbs occupy an important place on the Persian table where they are offered with most every meal — radish, tarragon, basil, cilantro, mint, and parsley — whatever’s fresh and in season. Salty feta cheese is cut into cubes and thin lavash bread completes the combination. I also like to spread a yogurt and shallot mixture called mast-o-musir, even if it’s not traditional.

Ingredients:

  • Assorted fresh herbs, rinsed and cut into sprigs (cilantro, mint, basil, parsley, tarragon, dill)
  • Radishes, rinsed, tops removed and sliced
  • Green onions, roots and stalks trimmed (optional)
  • Feta cheese, drained and cut into cubes
  • Lavash, cut into rectangles about 2 by 4 inches

Method:

  1. Arrange herbs, onions and radishes in the middle of a large platter.
  2. Add bread and cheese on either side.
  3. Eat by choosing which elements you want to put together. Lavash, a cube of feta, some herbs and a radish on top, for instance.

Note: For mast-o-musir mix strained, plain yogurt (or plain Greek yogurt) with finely minced shallot (to taste). Wonderful spread on any kind of bread.

Print Friendly, PDF & Email