Category: Vegetables

Funges

Funges

Mushrooms in broth and spices. A 14th Century English recipe.
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Course Side Dish

Ingredients
  

  • 8 leeks sliced into rings and washed, white parts only
  • 6 Tbsp butter divided
  • 1½ lb mushrooms quartered
  • 1 c chicken stock or vegetable stock
  • ½ tsp brown sugar
  • pinch saffron threads
  • ½ tsp fresh ginger minced
  • 3 Tbsp flour
  • salt and pepper to taste

Instructions
 

  • Melt 3 Tbsp butter in a heavy skillet, and sauté leeks for a few minutes until they begin to wilt. Add mushrooms, and stir to coat.
  • Combine stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer 2 minutes.
  • While vegetables are simmering, melt remaining butter in a small skillet and add flour. Cook until thickened and a golden brown. Add roux to the vegetables, and continue to cook until liquid has thickened slightly and the vegetables are evenly glazed. Add salt & pepper to taste.

Lens et hordeo

A Dish of Lentils and Barley

A reconstructed medieval recipe, published in 1465, Rome. Used when I cooked Baronial Banquet.
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Course Side Dish

Ingredients
  

Barley, for 160:

  • ⅝ qt olive oil
  • 1⅔ qt onion chopped
  • 13⅓ cloves garlic minced
  • 3⅓ qt barley pearled
  • 1⅔ tsp freshly ground pepper
  • 2⅛ gal vegetable stock
  • 1⅛ Tbsp salt

Barley, for 8:

  • 3 Tbsp olive oil
  • ½ c onion chopped
  • 1 clove garlic minced
  • 1 c barley pearled
  • 1 dash freshly ground pepper
  • ⅝ qt vegetable stock
  • ¼ tsp salt

Lentils, for 160:

  • 7 lbs lentils
  • 3½ gal water
  • 7 onions peeled and halved
  • 7 whole garlic cloves peeled
  • 7 whole bay leaves
  • salt and pepper to taste

Lentils, for 8:

  • ½ lb lentils
  • 1 qt water
  • ½ onion peeled and halved
  • 1 whole garlic clove peeled
  • 1 whole bay leaf
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 350 degrees F. Add the oil to a deep, oven-proof pan heated to high and fry the onions and garlic until very lightly browned. Add barley and pepper and stir until coated. Add stock and salt and bring to a boil. Quickly place in a baking dish and cover. Bake until barley is tender and stock is absorbed, about 45 minutes. Let stand covered for at least 10 minutes.
  • While barley is baking, wash and pick over lentils. Combine lentils with 8 cups water, whole onion, garlic clove and bay leaf in a large pan. Bring to a boil and then reduce heat to a simmer, uncovered, until lentils are tender, 20-30 minutes. Drain and let cool. Remove the onion, garlic, and bay leaf.
  • Putting it all together:
  • Combine barley and lentils, mixing well. Season with salt and pepper to taste. Serve warm or room temperature.

Zucchini Baked “Ziti”

Zucchini Baked "Ziti"

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Ingredients
  

  • 1 Tbsp extra virgin olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 pinch crushed red pepper flakes
  • 1 lb ground beef
  • kosher salt
  • freshly ground black pepper
  • 2 Tbsp tomato paste
  • 1 tsp dried oregano
  • 1 28oz can crushed tomatoes
  • 4 large zucchini sliced into 1/4" coins
  • 2 Tbsp fresh basil thinly sliced, plus more for garnish
  • 1 1/2 c fresh ricotta
  • 2 c shredded mozzarella
  • 1/2 c freshly grated Parmesan

Instructions
 

  • Preheat oven to 375°. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes. Drain fat.
  • Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in zucchini and basil and season again with salt and pepper.
  • In a large baking dish, place half the zucchini in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and Parmesan. Add rest of zucchini in an even layer on top, and top with remaining cheeses.
  • Bake until cheese is melty and zucchini is tender, 25 minutes. Garnish with basil before serving.

Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower

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Ingredients
  

  • 1 head cauliflower
  • 2 Tbsp heavy cream
  • 1 Tbsp butter
  • 2 oz sharp cheese dubliner, etc
  • salt and pepper to taste

Instructions
 

  • Clean and trim the cauliflower, breaking it into medium sized pieces.
  • Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
  • Microwave, uncovered, on high for six minutes.
  • Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
  • Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.
  • Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

Mushroom Rice

Mushroom Rice

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Ingredients
  

  • 3 tbsp olive oil separated
  • 2 tbsp butter
  • 1.5 lb mushrooms fresh, sliced
  • 2 cloves garlic minced
  • 1 small onion finely diced
  • 1 1/2 c long grain rice
  • 2 1/4 c chicken stock
  • 1 c green onion sliced
  • butter optional: more to stir in once cooked

Instructions
 

  • Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
  • If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
  • Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned.
  • Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
  • Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
  • Cook for 15 minutes or until there is no residual liquid.
  • Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes.
  • Fluff rice using a fork or wooden spoon.
  • OPTIONAL: Stir in more butter.

Notes

BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).

Sausage & Peppers

Sausage & Peppers

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Ingredients
  

  • 1 pkg spaghettini 8 ounce
  • 4 links sweet Italian sausage
  • 5 bell peppers assorted, seeded and cut into strips
  • 1 clove garlic minced
  • ¼ c extra virgin olive oil
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • salt and freshly ground black pepper to taste
  • freshly grated Parmesan to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add spaghettini, and cook until al dente, about 5 minutes. Drain, and set aside.
  • While the pasta is cooking, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender.
  • Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Parmesan cheese.

Cabbage & Noodles

Cabbage & Noodles

Serve with Kielbasa
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Ingredients
  

  • 2 bags cole slaw mix 12 oz
  • 16 oz egg noodles
  • ½ c butter
  • 1 med sweet onion chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Instructions
 

  • Cook egg noodles, drain.
  • In large skillet, melt butter and sauté cole slaw mix, onions and garlic until tender. Mix in salt and pepper. Gently stir in cooked and drained noodles. Toss together and serve.