Does anyone have these Moosewood Cookbooks???

[kwormann]

Im looking for reviews of Moosewood Restaurant Celebrates and Moosewood Restaurant Cooks at Home

TIA

[Sami]

I have Moosewood Restaurant Cooks at Home. Maureen reviewed a bunch from that book. From that book, I have made the Golden Cheddar Cheese Soup which is creamy and delicious, and the Not your Mother's Green Beans, which were too vinegary for me.

I bought red lentils to make that soup which I may try this week.

Sami

[Canice]

"Golden Cheddar Cheese Soup"?
Sami, would you mind telling me, generally, what goes into that?

[NewMrsG]

I also have Moosewood cooks at home - although I've not yet made anything from it ... Everything in it looks good, though, and I really think you can never go wrong with a Moosewood cookbook.

Canice, the cheese soup contains onions, potatoes, carrots, yellow summer squash, stock, buttermilk, and cheddar cheese. with a couple of other minor ingredients.

[Canice]

Thank you.

[NewMrsG]

Originally posted by Canice

Thank you.

You're very welcome!

I'll go ahead and type it in, while I'm sitting at the computer with the recipe in front of me.

Golden Cheddar Cheese Soup

1 cup chopped onion
2 tbsp vegetable oil
2 medium potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 tsp pepper (or to taste)
pinch of turmeric
2 cups vegetable stock or water
1 cup buttermilk or milk
1 cup grated sharp cheddar cheese
salt to taste
minced fresh scallions, chives, or parsley

Saute the onions in the oil for about 5 minutes or until the onions begin to soften. Add teh potatoes, carrots, squash, pepper, and turmeric. Add the stock and simmer 15-20 minutes, until the vegetables are soft. Stir in the buttermilk and the cheese. Puree in a blender or food processor, gently reheat. Add salt to taste, and serve topped with minced scallions, chives, or parsley.

SErves 4-6

[Natasha]

Hi Kim!

I've got Moosewood Restaurant Celebrates and love it. It was fun to read through and everything I've made out of it has been good. Here's one thread on it:

http://community.cookinglight.com/sh...AND+celebrates

Since this thread was current, we've made the shrimp jambalaya from it several times and it's always been a hit.

Also, I mentioned this dish on the above thread but didn't post a recipe (though it has been posted elsewhere on this board), so for convenience am posting it here again if anyone who doesn't have the cookbook wants it. I love this one.

Red Lentils & Rice, from Moosewood Celebrates, p. 152

This lentil dish, adapted from Ashley Miller's recipe for Lemony Lentils in her book The Bean Harvest Cookbook, brings the warm flavors of ginger, cinnamon, and red pepper to any cool-weather meal. It is quick and easy to prepare, since both the lentils and rice cook in a short amount of time. The lemon wedges and cilantro are not an afterthought, but an integral part of the dish.

Rice

1 1/2 cups white basmati rice, rinsed and drained
2 3/4 cups water
pinch of saffron
1/2 tsp salt

Lentils

1 cup chopped onions
2 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp peeled, grated fresh ginger root
1 tbsp freshly grated lemon peel
1/2 tsp ground cinnamon
1/8 tsp cayenne pepper or 1 small seeded and minced jalapeno
1 cup peeled and chopped carrots
1 cup chopped red bell pepper
1 1/2 cups red lentils, rinsed and drained
2 cups water
1 1/2 tsp salt, or to taste
6 lemon wedges
1/3 cup chopped fresh cilantro, more to taste

Place the rice, water, saffron and salt in a medium pot. Bring to a boil, stir once, cover, reduce the heat to low, and simmer for about 25 minutes, until the rice is tender and all of the water has been absorbed.

Meanwhile, in a large heavy soup pot, saute the onions in the oil for about 10 minutes, until soft and translucent. Add the garlic, ginger root, lemon peel, cinnamon, and cayenne or jalapeno. Cook for 1 to 2 minutes, stirring constantly, and adding a little water if needed to prevent sticking. Add the carrots and cook for 3 to 4 minutes, until tender. Stir in the peppers and cook for about 2 minutes. Add the lentils, water and salt; cover and bring to a boil - this will happen quickly, so stay close to the point. Reduce the heat to low and simmer for 15 to 20 minutes, until the lentils are soft.

Serve the lentils over the saffron rice with lemon wedges and cilantro.

[kwormann]

YUM!!!

I did a search, and wouldnt you know it wouldnt show up.....

[Natasha]

I believe you, Kim! I have had the same thing happen to me with the search feature

Enjoy both books!

Natasha