Friday, January 21, 2011
for me...the coolest part of the project is the "recipe of the week" component, which is an email campaign that runs for 50 consecutive weeks. if you sign up you get one recipe from the ThinkFood cookbook emailed to you each wednesday...and, best of all, the recipes are free!
well it is the 32nd week of the "recipe of the week" and it is my week. they published my recipe for "beans & greens"...full of pinto beans, kale & other vegetables and a ton of spices. the beautiful photograph from the cookbook of the finished dish is courtesy of posit science...thank you!
you can view the recipe by clicking here...you just need to sign up (this is free) and you will receive a recipe from the book emailed to you each wednesday... you can also go back and view the ones you have missed (it is week 32 after all). the cookbook is for sale on the site...i have a copy, it is beautiful and full of delicious recipes.
check it out and please let me know what you think of the beans and greens recipe. i'm thinking it may be perfect for superbowl sunday...thoughts?
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Thursday, January 13, 2011
so, this was one of the most unusual gifts ever. when i opened the box, i pulled out what look like a log about a foot long. the instructions include soaking the "log" in a big plastic bag for eight hours, draining, placing it on a raised platform, covering with a perforated bag (included) and leaving alone for two weeks. how hard could that be? but i am a natural skeptic and must admit that i did not have high hopes this would actually work.
so...a pound of mushrooms...what else but a delicious mushroom ragout? a ragout is a thick, slow cooked stew...usually meat based. because this is a vegetarian dish using mushrooms, the cooking time is much shorter. try the ragout over pasta, garlic rubbed bruschetta, polenta, rice, potatoes or as a sauce for chicken or steak.
thank you don and karen...i love this gift!
1 lb mushrooms, cleaned and sliced (i used shiitake but use your favorite)
1 onion, chopped
1 carrot shredded using large holes of box grater
3 cloves garlic, minced
3 tbsp extra virgin olive oil
1 cup vegetable stock
2 tbsp balsamic vinegar
2 tbsp tomato paste
pinch aglio, olio, peperoncino (or red pepper flakes)
freshly cracked black pepper
1/2 cup fresh italian parsley, chopped/divided
in a large skillet, heat oil until shimmering. add onion & carrot and cook, stirring often, until soft, about 5 minutes. add garlic and cook until garlic just softens...do not let brown...about 2 minutes. add mushrooms, a pinch of sea salt and a pinch of pepper. cover and cook until mushrooms release their liquid...about 10 minutes.