Tag Archives: Wine

Red Wine-Braised Leeks and Mushrooms

28 Nov

As promised, I tried out one of Terry Hope Romero’s recipes from Vegan Eats World as part of The Farm Table’s cook book review and blog give away. This dish was a wonderful addition to our Thanksgiving meal last week, and topped our mashed potatoes, which we usually don with butter or gravy. What a fancy  and welcome upgrade!

Red Wine-Braised Leeks and Mushrooms

Ingredients:

  • 1 pound leeks, preferably thinner leeks no wider than 2 inches in diameter
  • 10 oz cremini mushrooms, brushed clean and tough ends of stems sliced off
  • 3 Tbs of olive oil
  • 2 cups dry red wine
  • 1 tsp dried marjoram
  • 1/2 tsp salt, plus additional for sprinkling
  • 4 sprigs fresh thyme or 1/2 tsp dried thyme
  • 2 Tbs non-hydrogenated vegan margarine
  • A few twists of freshly ground pepper

Directions:

Trim away most of the green stalks on the leeks, leaving about an inch near the white part. Slice away the tip of root end, and slice each leek in half lengthwise.  Firmly hold the leek so that it doesn’t fall apart, and rinse under cool running water to remove any grit or dirt. Place leeks on a cutting board and slice each piece into sections about 2 1/2 inches long — hold the pieces together to prevent the leaves from separating too much. If the leeks fall apart while cooking, don’t worry, but for the prettiest presentation try to keep them together.

Slice the mushrooms into quarters. Over medium-high heat, sear the mushrooms in 1 Tbs of olive oil. Fry the mushrooms, stirring occasionally, until both sides are browned and mushrooms look juicy  (about 4 minutes). Remove from the pan and transfer to an over-proof dish. Sprinkle the mushrooms with a pinch of sea salt, cover with foil, and put in an oven set at 250 degrees to keep warm.

Heat the remaining olive oil and place the leeks cut side down in the oil. Brown the leeks for 2 to 3 minutes, carefully lifting them up to check and see if the undersides are seared and the edges of the leaves are browned. Pour the wine, sprinkle with marjoram and salt, and tuck the thyme sprigs into the wine. Increase the heat and bring the wine to an active simmer and cover the pan. Reduce the heat to low and simmer for 10 minutes.

If serving on top of white bean puree, potatoes, or pasta, mound the individual servings (about 1 cup) of hot puree in serving dishes. Divide the mushrooms on top of the servings of puree. Uncover the pan and using tongs, carefully lift the leeks and arrange on top of mushrooms. Increase the heat to medium-high and bring the juices in the pan to a rapid simmer for 2 minutes, stirring occasionally. Reduce the heat to low and swirl the margarine into the juices. Use a wire whisk to continuously stir the sauce until smooth and lightly thickened. Drizzle a little bit of the sauce over each serving of leeks and mushrooms and serve immediately.

From the book Vegan Eats World by Terry Hope Romero.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.www.dacapopresscookbooks.com

This dish was easy to make, delicious, and we were able to used left-over wine that was just a tad past its prime — perfect for this recipe. I encourage you to consider making it for your next holiday meal, or even better, add it to your meal plan this week. With Country Fresh Cremini Mushrooms coming in your Farm Table Garden Box this week, there is no reason not to.

I have been very pleased with the recipes I’ve tried from Vegan Eats World and Viva Vegan! over the past few weeks, and would like to thank Terry Hope Romero and Da Capo Press for allowing me to give vegan cuisine a try. I will definitely add recipes from both books to our meal rotation.

If you want to try out vegan cooking yourself, you have until 9:00pm EST tonight (11/28/12) to enter our blog give away. Details are HERE.

Sun & Sangria at Grayhaven Winery, and an Apple Butter Recipe

26 Oct

Many thanks to everyone who joined us at our 2nd annual Farm Table event at Grayhaven Winery last Sunday. We loved the food, the wine, and the company!

Here are some highlights:

Grayhaven Winery

The corn pool was a hit with the kids

The food was a hit with the adults

Face painting by Ingrid

Small batch cooking of apple butter by Heather

Farm Table produce shared among friends

Farm Table members, check your newsletter for recipes of some of the tasty dips we enjoyed. If you joined us on Sunday, you undoubtedly took home some of The Farm Table’s slow batch apple butter — delicious! If you missed out, here is Area Manager, Heather Jeffrey’s recipe, handed down from her Grandmother “Baba”, so you can make your own! When asked if she made any adaptations to this recipe recipe she responded, “use a food processor rather than a sieve or mill, use Virginia apples rather than Vermont, and use a chilled plate rather than a dish of snow.”

Enjoy!

BABA’S APPLE BUTTER

INGREDIENTS & EQUIPMENT NEEDED

  • 4 lbs of good cooking apples 
  • 1 cup apple cider vinegar
  • 2 cups water
  • Honey (about 4 cups)
  • Salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
  • A food mill/processor

DIRECTIONS

1. Prepping your fruit

  •  Cut the apples into quarters, without peeling or coring them.

2. First Stage of Cooking

  • Put them into large pot, add the vinegar and water, cover, bring to a boil.
  • Reduce heat to simmer and cook until apples are soft, about 20 minutes.
  • Remove from heat.
  • Ladle apple mixture into your food processor. 
  • Measure out purée adding 1/2 cup of honey for each cup of apple pulp. Stir to dissolve the honey.
  • Add a dash of salt, cinnamon, ground cloves, and allspice.
  • Taste and adjust seasonings to your liking.

3. Second Stage of Cooking

  • Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir, making sure nothing is crusting to the bottom of the pan.
  • Cook until thick and smooth, about 1 to 2 hours.
  • A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation.

Baba Ghanoush

14 Oct

Guest Blogger and Farm Table member, Christen Miller, is back to follow up her Dirty Rice recipe with this healthy, simple, and tasty dish that you can whip up easily and enjoy today:

Baba Ghanoush – it’s fun to say,  and good to eat.

There are some foods that you want to serve because they sound just as good rolling off the tongue as they taste on it. When I opened my Farm Table box this week I was so excited to find eggplant and the prettiest parsley I have ever seen. My thoughts went to one of my favorite dishes – Baba Ghanoush.

This flavorful dish, with its wonderful blend of rich flavors, is not only complex and delicious, but is also a good source of antioxidants, potassium, fiber, calcium,phosphorus, selenium, Vitamin C, Vitamin B-6, and manganese. To top it off — it’s ridiculously easy to make!

My earliest memories of it stem from a New Year’s eve party I attended as a child in the home of some of my parents’ artist-friends in Austin. Texas. While eggplant was a staple in our kitchen garden, I’d never eaten it prepared like that. The rich, smoky flavor of the eggplant, sharp bite of fresh garlic, bright, fresh parsley, and tart lemon blended so well with creamy tahini and salt. I loved it so much I ate an impolite amount which amused our hosts, and embarrassed my parents.

Serve this dish as an appetizer, side or salad. I like it with pita chips or naan, or if I’m feeling like I want to go lighter, then I use cucumbers or celery to scoop up the dip.

Baba Ganoush

Ingredients:

  • 2 large or 3 smaller eggplants
  • 3 cloves of garlic, minced
  • ½ bunch of parsley, finely chopped
  • ¼ cup tahini (sesame paste)
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon
  • Salt and pepper to taste

Directions:

  • Place the eggplants whole on the grill and roast until the skin is blackened and the insides are mushy to the touch.
  • When they are cool enough to handle, break into them and scoop out the inside.
  • Add all the other ingredients, reserving some parsley and olive oil as a garnish. I use an immersion blender to smooth everything out. You can just mash with a fork, but I like the creamy texture of it blended.
  • Garnish with the reserved olive oil and parsley.
  • Add-ons can include chopped kalamata olives, cayenne pepper or hot sauce, pine nuts or feta cheese.

Try your hand at this recipe, or create your own dip and bring to Grayhaven Winery on Sunday, October 21st at 1:00pm, for our second annual dip-off! Bring a picnic blanket and the kids while you enjoy  food, stories, wine, recipes – and more food! Observe or participate as we create our own batch of homemade apple butter to jar and send home with our members. Kids will enjoy face painting, a corn pool, nature trails, and will get to interact with the farm animals. Adults, you can kick off your shoes while sipping a glass of small-batch crafted wine by the masters at Grayhaven.  Dogs are welcome. RSVP here.