Recipes: How to cook for visiting vegans - OCRegister |
- Recipes: How to cook for visiting vegans - OCRegister
- Slow Cooker Pot Roast - Madison.com
- What to Cook This Weekend - The New York Times
- Pure Potato Latkes Recipe - NYT Cooking - The New York Times
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Recipes: How to cook for visiting vegans - OCRegister Posted: 04 Dec 2020 10:42 AM PST The vegans were coming! My daughter and her family are very COVID cautious. They live in Northern California, but several weeks ago she and her family drove down to see us. A visit at a distance meant that they stayed in a hotel and shared outdoor meals at our house. My daughter and granddaughter are vegetarians; I see compliance with those ingredient restrictions as easy-peasy. But my son-in-law Matthew, a nurse and helpful soul in so many ways, is vegan. As I planned the menus, it dawned on me how much I generally use eggs, cheese and butter, forbidden components in vegan dishes. Among the things that the grocery shopping challenges of this pandemic have taught me are the successful possibilities of substitutions and/or omissions of ingredients in recipes. Vegetarian fried rice is a good example, especially one with a Mexican motif. It's traditional to include a version of scrambled eggs in the mix, but with a couple of tasty additions that include avocado, tortilla chips and hot sauce, no one missed the richness that the eggs provide. A light sprinkle of grated pepper-jack cheese is a nice finish, but no one seemed to miss it. A wide variety of additional veggies can be added to the rice-based dish, depending on what you have on hand. Small frozen peas can be included when the beans are added to the concoction and then cooked until heated through. Also try chopped carrots or celery or a handful of finely diced zucchini. Asian-themed dumplings are an ideal way to enjoy vegetables. To make them vegan, the first step is to find store-bought wrappers that exclude eggs. I found vegan wrappers at Whole Foods Market, but there are other online sources. The base of the filling is the tempting sweetness of roasted butternut squash. It's smushed with fresh broccoli and miso, ginger and garlic, plus a splash of rice vinegar. As with many variations on the dumpling theme, it's the dipping sauce that adds the irresistible oomph. In this case, a mix of the usual soy sauce, red chili and green onions, is spiked with sesame seeds and English mustard or Dijon mustard, as well as an optional squeeze of lime juice. Yum I love the taste and texture of my No-Noodle Chinese Chicken Salad. Traditionally deep-fried rice stick noodles or strips of wonton skins are included in Chinese Chicken Salad. Leave them out and the peanut and ginger spiked dressing makes the vegetable mix downright irresistible. The dressing teams with the alluring crunch of the raw ingredients: shredded red and green cabbage, romaine, carrots and cucumbers. Generally, I add bite-sized pieces of roasted chicken, but of course for a vegan version, it's excluded. If desired, cubes of firm tofu can be sauteed, cooled and added to the mix. No evidence of sacrifice or taste-bud suffering was evident in these vegan dishes. In fact, after four days of adhering to a vegan regimen, I'm not sure my meat-loving husband even noticed. Bless his little heart. Vegan Veg and Black Bean Fried Rice 
Yield: 4 to 6 servings INGREDIENTS1/4 cup extra-virgin olive oil, divided use, plus more if needed 2 cups sliced cremini mushrooms Salt and pepper to taste 1/4 cup sliced green onions, plus more sliced green stalks for garnish 1/4 cup chopped cilantro leaves, plus 1/4 cup chopped leaves, see cook's notes 1 large red bell pepper, cored, seeded, chopped 1 to 2 tablespoons hot sauce, such as Frank's RedHot or Sriracha, plus more for serving 3 cups cooked long-grained white rice (day-old rice is best) 1 (15.5-ounce) can black beans, drained, rinsed Garnishes: diced or sliced avocado, tortilla chips, hot sauce for passing at the table Cook's notes: If you don't have cilantro, substitute fresh parsley. Other (drained and rinsed) beans, such as pinto beans, cannellini beans or garbanzo beans can be substituted for the black beans. PROCEDURE1. Place 3 tablespoons of oil in large deep skillet (preferably nonstick) on high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden, about 7 minutes. Add 1 tablespoon oil, green onions, cilantro stems and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more, stirring occasionally. Stir in hot sauce and cooked-cooled rice. 2. Spread out mixture and let cook, undisturbed, until underside crisps slightly about 5 to 6 minutes (if needed because skillet is dry, drizzle a little oil around edge of skillet). Using a spatula, flip portions of mixture over to crisp other side, letting it cook undisturbed for 3 to 4 minutes. Add beans and toss; cook to heat up beans, about 1 minute. Fold in cilantro leaves. Taste and adjust seasoning. 3. Garnish with avocado slices, tortilla chips and sliced green onion stalks. Provide hot sauce for those who prefer a spicier dish. No-Noodle No-Chicken Chinese Salad with Peanut and Ginger Dressing 
Yield: 8 servings INGREDIENTSDressing: 1/3 cup rice vinegar 1 1/2 tablespoons minced fresh ginger 1 1/2 tablespoons soy sauce 3 tablespoons agave syrup or sugar 3/4 teaspoon Dijon Mustard 1 teaspoon salt 3/4 cup peanut oil Salad: 1/2 head green cabbage, cored, cut into 1/4-inch wide crosswise slices 1/4 head red cabbage, cored, cut into 1/4-inch wide crosswise slices 1 heart of romaine lettuce, cut into 1/4-inch side crosswise slices 1 large carrot, peeled, cut into 1-inch long matchsticks 2 Persian (baby) cucumber or 1/2 English (hothouse) cucumber, cut into thin slices 1/3 cup coarsely chopped cilantro leaves 2 green onions, cut into 1/4-inch thick diagonal slices, include dark green stalks 1/4 cup chopped roasted peanuts Garnish: 3 tablespoons toasted sesame seeds, see cook's notes Cook's notes: To toast sesame seeds place in small skillet over medium-high heat. Shake handle to redistribute seeds as they toast to light brown. Watch carefully because they burn easily. Cool. PROCEDURE1. In small bowl or 4-cup glass measuring cup with handle, combine vinegar, ginger, soy sauce, agave or sugar, mustard and salt. Stir to combine with fork or whisk. Stir or whisk in oil. 2. In large bowl, toss cabbages, romaine, carrot, cucumbers, cilantro, green onions and peanuts. Stir dressing and pour over salad; toss. Divide between plates and top with toasted sesame seeds. Vegan Steamed Dumplings 
Yield: About 4 servings INGREDIENTS1 pound butternut squash Olive oil Coarse salt and freshly ground black pepper to taste 1 garlic clove, peeled 2 1/2-inch piece of fresh ginger, peeled, cut into 3 or 4 pieces 3 ounces fresh broccoli florets 1 teaspoon red miso paste 1 tablespoon rice vinegar 24 (4-inch square) vegan wonton wrappers 1/2 fresh red chili, minced 2 green onions, white and light green portion minced, dark green stalks saved for garnish 2 tablespoons sesame seeds 1/2 cup reduced-sodium soy sauce 3/4 teaspoon English mustard or Dijon mustard Garnish: 1 lime, cut into quarters PROCEDURE1. Preheat oven to 350 degrees. Quarter the squash lengthwise; remove seeds and membranes. On a rimmed baking sheet toss with 1 to 2 tablespoons oil; season with salt and pepper. Roast until soft and golden, about 1 hour. Cool. Scoop squash flesh from skin; discard skin. 2. Process garlic and 3/4-inch ginger in food processor until chopped. Add broccoli, miso and vinegar; pulse until finely chopped. Add squash; pulse until finely chopped. Season to taste with salt and pepper. 3. One by one, lightly wet edges of wonton wrappers with your finger, and add 1 heaping teaspoon of filling to the middle of each and pinch together to seal (don't stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go. 4. Put the pan on high heat, then pour over 2/3 cup of water and cover. Let it steam until the water has completely evaporated. Uncover and allow to fry, removing as soon as the bottoms are golden and crisp. 5. For Dipping Sauce: Finely grate remaining ginger and combine with chili, minced green onion, sesame seeds, soy sauce and mustard. Stir to combine. Divide sauce between 4 bowls. Cut green stalks of green onions into thin slices. Serve dumplings garnished with sliced dark green onion stalks accompanied with the dipping sauce and a wedge of fresh lime. Source: Adapted from "Jamie Oliver Ultimate Veg" by Jamie Oliver (Flatiron, $35) Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com  |
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Slow Cooker Pot Roast - Madison.com Posted: 04 Dec 2020 09:39 AM PST   Recipe of the Day: Slow Cooker Pot Roast. Slow cookers are the easiest way to put a fuss free meal on the dinner table, but that's not all the kitchen appliance is good for. You can use it to elevate classic weeknight dinners into something holiday-worthy. Take the humble pot roast, for instance. When slow cooked in the CrockPot for 10 hours and flavored with carrots, sweet onion, thyme and red wine, it's perfect for everything from Sunday dinners to holiday feasts. Chuck roast is an often overlooked protein. When it comes to something hearty the real star is typically a well-cooked steak. But the truth is, pot roast is a perfect option for small holiday get togethers — it serves about six people, it's easy to make and saves room in the oven for casseroles and scalloped potatoes. To make the dish, start by seasoning the chuck roast and searing it in a braising pan. Once seared, set the chuck roast aside and add the carrots and onion to the braising pan. Cook for for a few minutes then add the garlic, bay leaves and thyme. Cook for one minute. Deglaze the pan with beef stock, red wine and ground coriander, cooking for five minutes. Once the prep is complete, pour the contents of the pan into the slow cooker, add the chuck roast and cook on low for about eight to 10 hours. Looking for something more vegetarian friendly? Check out more of our best slow cooker recipes here. Ingredients
Directions Season the chuck roast with 1 1/2 tablespoons of salt and pepper. Place a braising pan, such as a Dutch oven, over high heat on the stove top and warm 1 tablespoon of canola oil until it shimmers. Add the chuck roast and sear on each side for about five minutes per side. Remove the roast to a plate to rest and add the carrots and onion to the braising pan. Cook for three minutes on high heat, then add the garlic, bay leaves and thyme. Cook one minute more, then deglaze the pan with the beef shin stock, red wine and ground coriander, cooking for five minutes more. Remove the pan from heat and carefully pour the contents into the Crockpot slow cooker. Add the chuck roast, cover with the lid and cook on low heat for eight to 10 hours. This recipe is courtesy of Crockpot and Hugh Acheson. With our weekly newsletter packed with the latest in everything food.  |
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What to Cook This Weekend - The New York Times Posted: 04 Dec 2020 07:30 AM PST  One of Yewande Komolafe's holiday traditions is to cook with a brandied fruit mix (above) that her mother learned to make as a young graduate student in Berlin, and brought home to Nigeria when Yewande was a toddler. "It's perfectly suited for mixing into a scone recipe before baking, for finishing braised lamb shanks, and for enlivening a cocktail with a lovely spiced citrus bouquet," Yewande wrote for The Times this week. "But that's only the beginning. You can also stir the drained fruit into muffin or cake batter, mix it into a rich bread dough, toss it with bulkier fruit as a filling for hand pies, or serve it as an accompaniment to roasts right out of the oven. Whatever it touches, it imparts powerful flavors that are, for me, inseparable from the holidays themselves." The mixture needs a couple of weeks to develop its intoxicating complexity, so if you'd like to welcome this tradition into your own holiday plans this year, the time to make it is this weekend, along with whatever else you get up to in the kitchen. Like, for example, cookies. Melissa Clark dropped some fine new ones this week in her treatise on how to make the perfect holiday cookie box, and you should absolutely get started on making some of them this weekend if you can: honey-roasted peanut thumbprints; sparkly gingerbread; cherry rugelach with cardamom sugar. If ever there were a year for aggressive holiday cookie boxing, it's this one. We'll even tell you how to mail them. Alternatively — or additionally — you might take a look at David Tanis's new recipes for a luxe little family dinner that could bring you some happiness, at least if you can manage the shopping: a fennel salad with anchovy and olives to start, followed by a cod and mussel stew with harissa and an olive oil walnut cake with pomegranate for dessert. Would that stew work with tautog or halibut in place of the cod? I think so, yes. Other things to cook this weekend: Suvir Saran's spicy roasted chicken thighs; a whole mess of Helen You's pork-and-chive dumplings; Samin Nosrat's whatever you want soup. Thousands and thousands more ideas are waiting for you on NYT Cooking. Go search among them and see what inspires. Then save the recipes you want to cook. (Which, by the way, you can do even if the recipe you want to save doesn't come from our site. Here's how to do that.) Rate the recipes you've cooked. And leave notes on them, as well, if you'd like to remind yourself of something you've improved or substituted, or want to tell the world of your fellow subscribers about it. Yes, you need to be a subscriber to enjoy all the benefits of the site and apps. Subscriptions support our work and allow it to continue. I hope you will, if you haven't already, subscribe to NYT Cooking today. In turn, we will be standing by to help, should you find yourself jammed up in the kitchen or by our technology. Just write: cookingcare@nytimes.com. Someone will get back to you. If not, or if you want to send me a worm or an apple, you can write to me: foodeditor@nytimes.com. I read every letter sent. (Or you can find me on social media, where I'm @samsifton.) Now, it's a far cry from sazón and tapenade, but true crime is just as enjoyable: Here's Leah McLaren in Toronto Life, on a notorious Canadian con man named Boaz Manor. Take a look at Kate Retford's review of Amelia Rauser's "The Age of Undress: Art, Fashion and the Classical Ideal in the 1790s," in the London Review of Books. It's fascinating. Here's the Brooklyn duo Overcoats with a Porches remix of their "Apathetic Boys" from earlier this year. Finally, a reminder that Melissa Clark, Dorie Greenspan, Sohla El-Waylly and Samantha Seneviratne will appear tomorrow in a live online Times event that we're calling The New York Times Cookie Swap. It's at 11 a.m., Eastern time, and you can RSVP here. I hope you do. It should be a fun session. Please join us and I'll see you on Sunday.  |
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Pure Potato Latkes Recipe - NYT Cooking - The New York Times Posted: 04 Dec 2020 07:20 AM PST  Perfect for Hanukkah or any time of year, these latkes bring out the pure flavor of potato, because that is basically the only ingredient in them. Making latkes can be a last-minute nightmare, with overeager cooks putting too many patties in hot oil, thus taking longer to fry and resulting in a greasy mess. But these can be prepared in advance. This recipe, adapted from the chef Nathaniel Wade of the Outermost Inn on Martha's Vineyard, starts with parbaked potatoes, which are cooled, grated, seasoned with just salt and pepper, pressed into patties and refrigerated, then fried just before serving. You can either serve them with crème fraîche or sour cream, smoked salmon and tiny flecks of chives, or traditional brisket and homemade applesauce. —Joan Nathan  |
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