Vegetable Bebimbap
15 01 2014
This is my favorite dish from Korea. I love the flavor of all the vegetables and the spiciness of the condiments. You can substitute any vegetables you desire and adjust the spiciness to your taste. The key is to cook the rice perfectly with a little brown crust on the bottom. This is a one pot meal.
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Tags: eggs, mushrooms, Rice, sesame oil, sesame seeds, spinach, sprouts
Categories : Korean, Main Dish, Rice
Vegetarian Shepherd’s Pie with Potato, Parsnip, Horseradish Puree
4 01 2013
I made this dish last night and it was absolutely delicious. The key was the wonderful soaking liquid from the porcini mushrooms which added a great earthy flavor to the stock. Also the puree of potatoes and parsnip was lighter that just the normal mashed potatoes. Read the rest of this entry »
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Tags: mushrooms, parsnips, Potatoes
Categories : Main Dish
Broiled Snapper with a Teriyaki-Butter Sauce
21 08 2012
I made this as part of a Japanese meal the other night. It was delicious. If you cannot find snapper, substitute salmon, halibut, black cod, grouper, pike or char.
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Tags: fish, ginger, wasabi
Categories : Japanese, Main Dish, Seafood
Cheesy Baked Penne with Cauliflower and Crema
20 05 2012
I made this recently for a large group of people and they truly loved it. The best part was the cauliflower. My guests were simply expecting Mac N Cheese so the cauliflower took them by surprise. This is gourmet deluxe cheesy pasta.
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Tags: cauliflower, penne
Categories : Main Dish, pasta, Uncategorized
Ratatouille Stuffed Portobello Mushrooms with Goat Cheese
3 08 2011
Ratatouille is a celebration of summer harvest. So, I cooked this dish to celebrate my friend’s birthday. It was a huge hit. Often ratatouille is just presented as a stew, but this presentation gives a bit more elegance to the meal. You can make it ahead and even stuff the mushrooms. Then all you have to do is crumble goat cheese over, reheat and serve.
1 onion, chopped
5 garlic, minced
2 tablespoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 small zucchini, cut into 1/2 inch dice
1 red bell pepper, cut into 1/2 inch dice
2 tablespoons tomato paste
1 tbsp red wine vinegar
2 teaspoon chopped fresh thyme
Pinch of cayenne pepper
four 4-to-5 inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves
1 8oz log of soft goat cheese or goat cheese crumble Read the rest of this entry »
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Tags: eggplant, mushrooms, spinach, zucchini
Categories : Main Dish, Vegetable side dish
Spring Vegetable Pasta Risotto Style
6 07 2011This was an interesting way of cooking pasta which I found in a Cook’s Illustrated magazine. Basically the pasta is cooked in the same fashion as risotto. I found it to be very flavorful and not too heavy. Try it with farfalle, penne, or campanelle.
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Tags: asparagus, leeks, pasta, peas
Categories : Italian, Main Dish, pasta
Lemon Thyme Risotto with Asparagus and Wild Mushroom Ragout
18 05 20113/4 oz. dried porcini mushrooms
8 oz. fresh shiitake mushrooms, sliced
8 1/2 cups vegetable stock
2 cups boiling water
1 lb medium asparagus, trimmed and cut into 1 inch pieces on the diagonal
1/2 small onion, finely diced
2 tbsp olive oil
2 cups Arborio rice, rinsed
1/2 cup dry white wine
2/3 cup finely grated Parmesan cheese
sea salt, to taste
freshly ground black pepper to taste
1 tbsp fresh thyme, minced
zest of 1 lemon
1 stick unsalted butter
3 garlic cloves, minced
1/2 cup frozen baby peas
1 tbsp minced chives
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Tags: asparagus, mushrooms, risotto
Categories : Italian, Main Dish, Rice
Katherine
vegoutgourmet.com 