I purchased Vegetable Heaven...what should I make???

[kwormann]

OK, I bought it, now what recipes should I start with? What are your favs? I was thinking of the yogurt cheese "fritters" (cant exactally remember the name) over greens for Easter. WHat else should I make???

Kim

[KValley]

Kim- what's Vegetable Heaven? It's probably something else like Pirate's Booty that I still don't understand and probably can't get here because we have no Whole Foods or Trader Joe's http://www.cookinglight.com/bbs/frown.gif

Julie

[kwormann]

Its actually a cookbook by Mollie Katzen. I spent a lot of time deciding between all of her books and I finally settled on this one first. Was it a good choice?

Kim

[katygirl]

I believe Vegetable Heaven is a cookbook written by Mollie Katzen (the Moosewood woman) She has a great website at Molliekatzen.com.

[KValley]

http://www.cookinglight.com/bbs/smile.gif LOL- okay, that makes me feel better. Mollie Katzen I can get! Sorry for the dumb question http://www.cookinglight.com/bbs/redface.gif

[kwormann]

No dumb questions!

Any thoughts emilycat?

[emilycat]

Kim,

This is a great book! I probably don't use it quite as much as the others, but it's wonderful, just the same.

These are the ones I've tried and liked:

Black Beans in Mango Sauce
Dreamy White Beans with Olive Oil, Garlic and Herbs
Bitter Greens with Sweet Onions and Tart Cheese
Sweet Potatoes and Spinach in Spiced Orange Sauce
Broccoli-Stuffed Mushrooms
Giant Mushroom Popover

And now I'm sitting here thinking I really need to make the Filled Figs with Mascarpone, Gorgonzola and Pine Nuts http://www.cookinglight.com/bbs/smile.gif

Emily

[kwormann]

How funny emily....as I sit here with the book making a list of all the things I want to try from the book, everything you mentioned is on the list!

Kim http://www.cookinglight.com/bbs/biggrin.gif

[Jewel]

Originally posted by KValley:
Kim- what's Vegetable Heaven? It's probably something else like Pirate's Booty that I still don't understand and probably can't get here because we have no Whole Foods or Trader Joe's http://www.cookinglight.com/bbs/frown.gif

Julie

Julie, I noticed you're in Washington State, but where? East or west of the mountains? If you're on the west side, we have Trader Joe's in Issaquah, Bellevue and Federal Way just to name a few. Not sure about the east side. As for Pirate's Booty, for lack of a more 'elegant' description, they're like healthy, baked 'Cheetos' that look like white popcorn! Puffed rice and corn covered in white cheddar dust kinda like Cheetos. Very low calorie and low fat, and the most addicting things you'll ever put in your mouth! http://www.cookinglight.com/bbs/biggrin.gif

[KValley]

Hi Jewel,

Thanks for the explanation and head's up about TJ's and Whole Foods. DH and I just returned home last Fall- we've been in the Midwest (Illinois and Ohio) and Colorado for the past 8 years and this development in retail grocery has just passed us by. I thought I was so cosmopolitan 'cause I knew about Kroger, Schnucks and Dominicks...

I'm in Ellensburg (Mecca of cow-tipping and "mudding"), but Dad and SO are in north Seattle. DH and I we are headed over there this weekend- Issaquah is on our way! I could forgo a stop at Boehm's Candies for a Pirate's Booty quest!


Back to our regularly scheduled programming http://www.cookinglight.com/bbs/smile.gif

Emcat, the stuffed figs recipe has my mouth watering! I still have dates left over from a chutney recipe- could these substitute for figs or is that a bit of a stretch?


[This message has been edited by KValley (edited 04-11-2001).]

[emilycat]

KValley,

You know, they may just work with dates; I'll type out the recipe today and let you decide http://www.cookinglight.com/bbs/smile.gif

Emily

[gabbyh]

kwormann,
Could you please post the yogurt cheese "fritters" recipe? They sound yummy...and now the book's on my list!

[kwormann]

Gabbyh, I will post the recipe tomorrow.....(my brain shuts down this time of night!)

Kim

[Jessica]

I second the black beans and mango. Also the spicy peanut dressing is great, and my meat-lovin' DH asked for more of the sweet-potato/pea pancakes (I served them with a yogurt-mint topping). Also, I made the pineapple ice and added no sugar, but a little coconut and rum. My guests ate every bite.

[kwormann]

Here is the recipe http://www.cookinglight.com/bbs/smile.gif

Breaded Sauted Yogurt Cheese on Salad Greens

2 cups nonfat yogurt
3/4 cup fine bread crumbs
1-2 T olive oil
3/4 to 1 lb mixed salad greens.

Mustard Vinaigrette (recipe follows)

Do this at least 25 hours ahead Place a large coffee filter in a strainer over a bowl. Pour the yourt into the filter then leave it for up to 24 hours. You should end up with abotu 1 cup of yogurt cheese.

To make each patty, place about 2 T of cheese on a piece of plastic wrap. COver with another piece of plastic wrap and gently pat it into a circle 2 inches in diameter and 3/4 inch thick.

Spread the bread crumbs on a sheet of waxed paper and dredge the patties on both sides until they are coated.

Place a heavy nonstick skillet over medium high heat and brush it lightly with oil. When the skillet is very hot, add the cheese patties and saute for about 2 minutes on each side or until golden brown. (Do in several batches).

Arrange the salad greens on individual small plates and drizzle with viniagerette. Place a patty or two on the center of each and grind black pepper on top.

Yield 16 patties - serves 6-8.

Dressing:
2 medium cloves garlic, finely minced
2 T grainy mustard
3 T fresh minced parsley
1 T dried dill
3 T balsamic vinegar
1 T lemon or lime juice
1/2 cup apple juice
1 t salt
1/2 cup olive oil

COmbine everything and shake well

I am making this SUnday http://www.cookinglight.com/bbs/smile.gif

KIm

[emilycat]

KValley, here's the recipe from Vegetable Heaven -- I cannot wait to try this when figs are in season!

Filled Figs with Mascarpone, Gorgonzola and Pine Nuts

Use only the ripest, most flavorful figs. If they're out of season, you could subsitute another soft-fleshed ripe fruit, like enctarines, apricots or cherries.

Mascaropone is a sublimely smooth, slightly sweet Italian cream cheese. If you don't have mascarpone, subsitute a high-quality cream cheese. Also, if you can't get authentic gorgonzola, use a good brand of domestic blue cheese instead.

Filled figs are good at room temperature or cold. They'll keep for several days; carefully seal up the whole plate of figs and refrigerate.

1/3 cup mascarpone cheese
3 T. crumbled gorgonzola cheese
1/4 c. pine nutes, lightly toasted and cooled
a dash of salt
6 medium-sized ripe figs, about 2 inches long
fresh lemon juice
a little honey
lavendar flowers and/or leaves (optional)

Place the mascarpone in a small bowl and stir to soften. (Be patient — it's a bit sticky.) Slowly sitr in the crumbled gorgonzola and 3 tablespoons of the toasted, cooled pine nuts, and gently mash until it is well blended. Add a dsh of salt to taste, if desired.

Cut the figs in half lengthwise, so they can retain their lovely shape. Use your finger or the back of a teaspoon to slightly depress the open center of each fig, then sprinkle the figs with a little lemon juice.

Mound a small amount of the cheese mixture in the middle of each open fig, pressing down lightly. Drizzle a little honey over the filling, and place a few extra pine nuts decoratively on top.

Arrange the stuffed figs on your favorite fancy plate, and scatter some lavender blossoms and/or leaves over and among them. Cover the plate tightly with plastic wrap, and refrigerate until serving time.

Yield: 12 filled fig halves
Preparation time: 10 minutes

[KValley]

Oh wow-Emily- thank you! http://cwm.ragesofsanity.com/otn/angels/Angel_anim.gif
I love the idea of apricots- one of my favorite fruits. This looks luscious.

May you fly like the wind this weekend.

Julie






[This message has been edited by KValley (edited 04-13-2001).]

[gabbyh]

Kim,
Thanks so much for the recipe! Any other yogurt cheese recipes you could pass along would be greatly appreciated.

[Grace]

I love the Apricot-Almond Tart in this book. I make this MANY times in the summer, when the apricots are fresh. I even freeze fresh apricot halves (buy them when they're cheap and freeze with my Foodsaver) so I can make this one year round. BIG winner recipe!!!!

[KValley]

Grace Dare I ask for the recipe? You can't just throw something that tempting out there and leave us hanging... http://www.cookinglight.com/bbs/biggrin.gif

[Grace]

I guess if I must, I must!! http://www.cookinglight.com/bbs/biggrin.gif

Here you go:

Apricot-Almond Tart
Vegetable Heaven by Mollie Katzen - p. 190

1 unbaked "Perfect Ten" Tart crust
4 cups halved, pitted apricots (fresh or frozen/defrosted)
2 large eggs
1/2 cup sugar
3 tblsp. unbleached white flour
1/4 tsp. salt
3/4 cup ground almonds
1/4 milk or cream
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup thinly sliced almonds

Prepare the "Perfect Ten" crust, and fit it into a 9 or 10-inch tart pan. Place the tart pan on a baking tray for easy handling.

Preheat the oven to 375ºF. Arrange the apricot halves facedown in the unbaked crust.

Place the eggs and sugar in a medium-sized bowl, and whisk them together until light and fluffy. Gradually sprinkle in the flour, salt, ground almonds, milk or cream and extracts. Keep whisking for a minute or two, or until everything is incorporated. Pour this mixture over the apricots, and sprinkle the top with the sliced almonds.

Bake in the center of the oven for 45 to 55 minutes, or ountil golden brown. (For a crispier crust, transfer the tray to the bottom rack of the oven for the last 10 minutes of baking). Serve warm or at room temepratrue - plain, or with confectioner's sugar sprinkled on top and whipped cream or vanilla yogurt on the side.

Yield: 4 to 6 serivngs (I think those would be huge servings - I think it would serve more!)

"Perfect Ten" Tart Crust

1-1/2 cups unbleached white flour
a pinch of salt
1/2 cup (1 stick) cold butter
1 to 3 tablespoons cold water

Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cut in the butter in slices, and buzz several times until the mixture is uniform and resembles coarse meal.

Continue to process in quick spurts as you add the ewater, 1 tablespoon at a time. As soon as the dough adheres to itself when pinched together, stop adding water, turn it out onto a floured surface, and push it together into a ball.

Roll the dough into an 11-inch or so cirlce (slightly bigger than a 10 inch round). Lift the dough into the tart pan, nudgin it gently into the corners, and use your hands to form an even edge all the way around. Wrap tightly and store in the refrigerator or freezer until use.

Notes: The crust can be made way ahead and stored in the freezer in a sealed palstic bag. No need to defrost before assembling the tart.

If you are using frozen apricots, defrost them first.

You can use canned apricots (packed in juice) if you're in a pinch. Drain them before using.

I can't tell you how fast and easy (you don't even need your mixer!) and delicious this one is! People will rave, and think you are a pastry chef when you present this one. Enjoy.

[KValley]

Grace (by the way, your's is one of my favorite names- it's on our list...)

Thank You! I'm now doubly anxious for apricot season, with this and Emily's recipe...

[Grace]

KValley, you're welcome, and I know you will love the tart.

I must say, when I was a kid, I used to hate my name. (I'm 37, and when I was a kid, NO ONE had the name Grace!). The only people who were named Grace at that time were 85 year old ladies. It was like being Ethel or Mabel or something, to me. But now, I like it. And I have noticed how popular it has become!

[JLS]

KValley:

There is a new Whole Foods store in Capital Hill, in Seattle. (I think it is around Pine Street around the new Safeway)

[KValley]

JLS THANK YOU http://www.cookinglight.com/bbs/smile.gif