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Food Saturdays: Spring Veggies Edition

By Amanda Marcotte
Saturday, May 7, 2011 13:26 EDT
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PhysioProf emailed me a link a blogged recipe in response to my call for submissions. It's not fully vegetarian, because it involves crabs, but here's an excerpt:

Boil about three cups of water, turn off heat, drop in dried porcinis, cover, and steep for about 20-30 minutes.

Strain out the liquid and put the reconstituted porcinis aside. Add this porcini liquid to two cups of vegetable stock, and then add water to a total of eight cups volume. Heat to a boil, reduce to a simmer, add salt to taste (be modest, as you can add more salt when you cook the risotto, and the parmigiano reggiano will also add salt), and cover this risotto cooking liquid.

Sautee the shiitakes until they have given up all their liquid and are tender. Remove from pan and reserve.

Sautee the onions and shallots with a generous amount of fresh-ground black pepper until carmelized. (I actually “dice” the shallots and onions in a food processor, and pretty much puree the shitte.)

Add the rice and sautee until getting translucent (about 5 minutes).

Add a bigge-asse splash of corenwijn and about one third of a bottle of italian dry white wine, and turn heat down to low. Cook the risotto in the usual way, adding in ladles of the hot porcini/vegetable broth as needed. When it’s about halfway done, throw in the porcinis and shiitakes. When it’s done, turn off the heat and add the parmigiano and mix well to incorporate it.

And a helpful image of what cooking risotto looks like (with wine!):

I'm happy to run recipes that you just email me, if you can attach pictures with them.  So feel free to deluge me.  Just one thing: I ask for vegetarian or vegan, with an emphasis on seasonal.  Anything that you get at the farmer's market or is on sale at the grocery store, produce-wise, is likely seasonal, so don't be intimidated by this request.  On to my recipes for the week.

Beer-cooked black beans and chard, cornbread muffins

Beer-cooked black beansWe had been at the museum all day, so I needed something simple and quick.  I’d been soaking black beans, so I used Bittman’s recipe to make black beans in beer.  You carmelize the onions, add 3 cups of cooked black beans, garlic, a cup of beer, a bit of honey, salt, pepper, and chili powder.  I also crumbled up a dried red chili from a bag I bought at the farmer’s market.  Cook for 15 until it’s not very wet. 

I had a lovely bunch of Swiss chard from the farmer’s market, so I quickly cooked that up in another pan with just salt and pepper.  Tossed it with the beans.

Served all this with cornbread muffins that I had cooking while this was going.

Vegetarian, since cornbread has eggs and buttermilk.

Black beans with chard, cornbread muffins

Zucchini and asparagus faro, strawberry salad

Zucchini and asparagus started to show up at the farmer’s market, so I bought some.  Faro was on sale at the grocery store, as were strawberries. 

I cut up the strawberries and made salads with them with a quick-made balsamic dressing that used basically balsamic vinegar and a touch of olive oil. 

Cooked the faro in one pot.  Cut up the asparagus and zucchini and put it in the other, sweated it a bit, put in some diced tomatoes, and then basil, parsley, and thyme from the herb garden.  Added the cooked faro.  Served both salad and faro with garlic salt, pepper, and lots of Parmesan.

Zucchini & asparagus faro, strawberry salad

Amanda Marcotte
Amanda Marcotte
Amanda Marcotte is a freelance journalist born and bred in Texas, but now living in the writer reserve of Brooklyn. She focuses on feminism, national politics, and pop culture, with the order shifting depending on her mood and the state of the nation.
 
 
 
 
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