Posts Tagged ‘moosewood’

Moosewood Vegetable Soup with Extra Mushrooms and Alphabets

Wednesday, November 2nd, 2011

Mmm Moosewood.  Mollie Katzen’s Classic cookbooks are all well worn around these parts.  I’ve mentioned them here before, but somehow forgot to share our favourite soup during last year’s soup swap recipe posts.  

The Moosewood Vegetable Soup from The Enchanted Broccoli Forest
and it’s many variations are a regular part of our fall meals around here.  There’s a big pot of it boiling on the stove right now for our dinner so there’s no time like the present to share this classic.

As the title suggests, this is a basic vegetable soup recipe with  bunch of great suggestions on how to mix it up.  This is our favourite way to make it, with a gazillion mushrooms and a rainbow of carrots, but it changes seasonally.

Boil together until the potatoes are just tender:

4 cups vegetable stock
1 large potato sliced thinly
a dash of sea salt

Next you’ll need

2 1 1 1 1tablespoons of butter
1 tablespoon of olive oil
1 large white or yellow onion chopped
1 large clove of garlic crushed
1 teaspoon of salt
4 carrots, we use a mix of orange and purple carrots
a handful of button mushrooms
a bunch of enoki mushrooms
1/2 teaspoon each; thyme, savoury, marjoram, basil
freshly ground pepper to taste

Heat a heavy skillet, add butter, olive oil, onions, garlic and salt and sauté on medium heat for 5 minutes or until onions clear. Add the remaining finely sliced vegetables and herbs.  Continue stirring for 8-10 minutes.  Add the skillet full to your pot of stock and potatoes. Simmer for another 20-30 minutes.

Before serving we add little italian soup noodles, especially the alphabet ones.  This is how my mother made it and now how we make it for our family. 
You need to cook the noodles separately or else its a big mess.  So cook one cup of soup noodles until al dente. Drain, rinse and put them in the bowls.  Serve the soup on top of the noodles, mix gentle and enjoy.

We’re sending some over to a some friends with new babies, so we send the noodles separately with the instructions written on the lid of the jar.
Now I’m off to eat some.  I can’t wait for a reasonable dinner hour.

Recipe: Fantastic Fennel and Fiddleheads!

Wednesday, June 8th, 2011
Here’s one of our favourite recipes, a grilled summertime salad especially for new mothers, cottage trips & vegans.  It’s excellent to bring over when visiting new babies as its delicious and easy to eat with one hand as well as fennel being a great galactagogue that also seems to help with a colicy or refluxy baby.
This is inspired by Molly Katzen‘s Asparagus and Fennel Salad from the Moosewood Restaurant Daily Special, which is such a great book.
It has been tweeked by Laura and Catherine who have made it an awful lot.

Prepare your Ingredients
Roasted vegetables:
1 fresh fennel bulb – cored and thinly sliced
1 pound asparagus – stemmed
1 cup stemmed & blanched fiddleheads
2 tablespoons olive oil

8 ounces penne 
4 tablespoons olive oil
4 tablespoons fresh lemon juice
2 large cloves minced or pressed roasted garlic
1/2 teaspoon Dijon mustard
1/3 teaspoon salt
1/8 teaspoon ground black pepper
1 cup chopped fresh herbs (parsley, basil, chives blossom and all, garlic scapes, whatever is growing in the garden)

Heat your grill to 400. Place the fennel, blanched fiddleheads, asparagus, cherry tomatoes and garlic in the grill basket, drizzle with the
olive oil, sprinkle with salt, and toss to evenly coat. Grill for about 30
minutes, stirring about every 7 minutes. The vegetables should still be brightly coloured and slightly crisp. 
While the vegetables are roasting, whisk all of the dressing ingredients (except the garlic which is still roasting) and then cook your pasta al dente.
Drain your pasta and combine with your roasted veggies, add it to the
bowl, pour on the dressing (which now has the garlic added), and toss well.
Serve warm or at room temperature.

Some great optional additions:
Pitted Kalamata olives
Sundried tomatoes
Feta cheese