OK, there’re no pictures with this one. I could lie and say it was because they didn’t come out right, or that one of my dogs ate them, but the truth is that from a presentation standpoint this was a giant polenta fail. But the concept I think is still a good one, and with firmer polenta I think this could be really good.
I had polenta leftover form the other night and I stored it in a square container in the fridge. Polenta sets up really nicely as it cools and if it’s thick enough, you can do all kinds of things with it. The plan here was to cut it into three layers horizontally, and then stack them with filling between them and cook them. Brilliant, it’ll look awesome. It’s an ingenious use of left over polenta. The reality is that my polenta was a little soft and sort of fell apart in the baking process. From a presentation point it was a disaster, but it did taste really good. I had some leftover and it’s reheating now for tonight’s dinner.
Because it’s a work in process this isn’t really a recipe, so much as a “how to” so you can have your own polenta fail in your own kitchen. But I’m convinced it would with firmer polenta. Anyway.
Put the bottom layer of polenta in an oven proof dish (I used an old square casserole). The stuffing for the next layer was caramelized onions and blanched, chopped spinach (about 1 onion to about half a pound of spinach). It also had a little bit of garlic added to it. Then put the middle layer of polenta on top of that. Add a layer of tofu “ricotta” (like from the stuffed shells, but you only need a 12 oz. package of tofu), and then the final layer of polenta. Voila! Polenta tart. Heat it in a 350 degree oven until it’s hot (the time will vary with the size of it). Take it out, pretend it didn’t collapse and sauce it with tomato sauce of your choice and then add a little basil cream (a big punch of fresh basil, roasted garlic and a little silken tofu whipped up in a blender). It was awesome, even if it wasn’t photographable.
Monday, November 22, 2010
Saturday, November 20, 2010
Polenta and Mushrooms with Basil Almond Cream
There are two schools of polenta. Some people like it super rich with all kinds of added flavors and fat. And then there are the purists who like it cooked with nothing besides water and some salt and maybe pepper. I confess I used to like the super-rich way, where the polenta is really more of a vehicle for fat and other flavors. But a few years ago, I started to transition to the other school. Now I really polenta that actually tastes like polenta. It’s rich corn and slight sweet and almost nutty flavor is best unadulterated. Served plain, it’s also a great match for stews. In this recipe it’s paired with mushrooms and topped with a little bit of basil almond cream. You can use any type of mushrooms in this, but it’s best to use a mix. I use a mix of white, cremini, and shitakes in this, but you could add any wild mushrooms as well. I normally use sherry with mushrooms, but in this I use white wine because I like the brightness that it brings to the dish.
Mushrooms and polenta with basil almond cream
Serves 2 (can be doubled)
1 cup of polenta
8 oz. white mushrooms, cleaned and sliced
8 oz. cremini mushrooms, cleaned and sliced
4 oz. shitake mushrooms, cleaned and sliced
2 teaspoons olive oil
1-2 teaspoons of kosher salt
4 cloves of garlic, chopped
2 teaspoons of dried sage
¼ cup of white wine
¼ vegetable stock
Salt and pepper
Basil Almond Cream
½ cup of almonds
½ cup of water
2 tablespoons of finely chopped basil
Salt
1. Cook the polenta. Bring 4 cups of water to a boil and add some salt. When the water boils, pour the polenta in, while stirring with a whisk so it doesn’t lump. Turn the heat down and let it cook, stirring often, for about 20-30 minutes, until it’s smooth and creamy (not gritty). You will likely need to add water to it throughout.
2. While the polenta cooks, sauté the mushrooms. Add the oil to a skillet (I use non-stock). Add half of the mushrooms and cook on medium high heat, until they start to give up their liquid and brown slightly. Add the other half of the mushrooms and salt and cook, shaking the pan every few minutes, until they begin to brown. Add the garlic and sage and cook for another 1-2 minutes. Add the white wine and let it reduce by about half. Add the vegetable stock. You want a little bit of liquid in this, but it shouldn’t be soupy. Add salt and pepper to taste.
3. Add the basil almond cream ingredients to a blender and blend into a smooth paste. Taste and add salt and pepper to taste.
4. Spoon some polenta into the bottom of two bowls. Add half of the mushrooms to each bowl and top with a dollop of almond cream.
Mushrooms and polenta with basil almond cream
Serves 2 (can be doubled)
1 cup of polenta
8 oz. white mushrooms, cleaned and sliced
8 oz. cremini mushrooms, cleaned and sliced
4 oz. shitake mushrooms, cleaned and sliced
2 teaspoons olive oil
1-2 teaspoons of kosher salt
4 cloves of garlic, chopped
2 teaspoons of dried sage
¼ cup of white wine
¼ vegetable stock
Salt and pepper
Basil Almond Cream
½ cup of almonds
½ cup of water
2 tablespoons of finely chopped basil
Salt
1. Cook the polenta. Bring 4 cups of water to a boil and add some salt. When the water boils, pour the polenta in, while stirring with a whisk so it doesn’t lump. Turn the heat down and let it cook, stirring often, for about 20-30 minutes, until it’s smooth and creamy (not gritty). You will likely need to add water to it throughout.
2. While the polenta cooks, sauté the mushrooms. Add the oil to a skillet (I use non-stock). Add half of the mushrooms and cook on medium high heat, until they start to give up their liquid and brown slightly. Add the other half of the mushrooms and salt and cook, shaking the pan every few minutes, until they begin to brown. Add the garlic and sage and cook for another 1-2 minutes. Add the white wine and let it reduce by about half. Add the vegetable stock. You want a little bit of liquid in this, but it shouldn’t be soupy. Add salt and pepper to taste.
3. Add the basil almond cream ingredients to a blender and blend into a smooth paste. Taste and add salt and pepper to taste.
4. Spoon some polenta into the bottom of two bowls. Add half of the mushrooms to each bowl and top with a dollop of almond cream.
Stuffed shells
I don’t know why I don’t make more stuffed shells, because they’re really good. Maybe it’s because I always think they’re going to be more work than they actually are. There’s nothing fancy about these. Just satisfying comfort food. The pictures are also pretty dull – but we all know what stuffed shells look like, right? This recipe uses a tofu “ricotta” and spinach filling, but you could use pretty much anything. You can replace the spinach with mushrooms, or add mushrooms to it. Pretty much any vegetable will work for the stuffing, but be sure to remove as much water as possible so that it doesn’t make the shells mushy. The tofu ricotta is based on the one from Vegan With a Vengeance, but I use roasted garlic instead.
Stuffed shells
1 box of shell pasta, cooked a little less than al dente (since they’ll cook more in the oven)
Marinara sauce (no I’m not giving you a recipe, but please don’t use a jarred sauce)
For the Tofu “ricotta” and spinach filling:
2 – 12 oz. packages of silken tofu
2 teaspoons of olive oil
½ cup of nutritional yeast (nooch)
Juice of 1 lemon
3 tablespoons roasted garlic
2 tablespoons of basil, finely minced
1 lb. of spinach, blanched, squeezed dry and finely chopped (frozen works well too)
Mash the ricotta ingredients together with a fork until well blended. Taste it and make sure it’s balanced. Add more salt, garlic, or lemon juice if you think it needs it. Mix the spinach in.
Add a thin layer of tomato sauce to the bottom of a baking dish that's large enough to hold the shells in a single layer. Stuff the shells and put them seam side down in the baking dish and top with tomato sauce. Baked in a 350 oven for 45 minutes until bubbly. Eat and wonder why you don’t make them more often since they’re so damn good and so easy.
 |
| Before covering in sauce |
 |
| See why a gave a picture of them before the sauce is added? Not much to see here. |
Stuffed shells
1 box of shell pasta, cooked a little less than al dente (since they’ll cook more in the oven)
Marinara sauce (no I’m not giving you a recipe, but please don’t use a jarred sauce)
For the Tofu “ricotta” and spinach filling:
2 – 12 oz. packages of silken tofu
2 teaspoons of olive oil
½ cup of nutritional yeast (nooch)
Juice of 1 lemon
3 tablespoons roasted garlic
2 tablespoons of basil, finely minced
1 lb. of spinach, blanched, squeezed dry and finely chopped (frozen works well too)
Mash the ricotta ingredients together with a fork until well blended. Taste it and make sure it’s balanced. Add more salt, garlic, or lemon juice if you think it needs it. Mix the spinach in.
Add a thin layer of tomato sauce to the bottom of a baking dish that's large enough to hold the shells in a single layer. Stuff the shells and put them seam side down in the baking dish and top with tomato sauce. Baked in a 350 oven for 45 minutes until bubbly. Eat and wonder why you don’t make them more often since they’re so damn good and so easy.
Red Lentil Soup with Mango Cream
I love Indian food and it’s kind of surprising how little of it I’ve made so far during Vegan MoFo. I make a lot of lentil soups of all kinds but red lentils are perhaps my favorite. It’s all a great week night soup because red lentils, also called masoor dal in Indian cooking, cook really quickly. This isn’t an authentic recipe and it kind of has one foot in the dal world and one foot in the soup world. You can make it without the mango cream, but I think it’s worth the extra time it takes (since you can make it while the soup simmers). You can use fresh or frozen mango. I found frozen mango puree recently at Trader Joe’s and it’s perfect in this. I get the fenugreek greens (also called methi greens) at my Indian grocer, who has them frozen. The bag contains individual cubes about the size of an ice cube. I generally use 1-2 cubes in soup or dal. This soup is also great with any flat bread. There are a lot of ingredients, but it does come together pretty quickly.
Red lentil soup with Mango Cream
1 large onion, chopped
3 cloves of garlic, chopped
1 large carrot, chopped
2 teaspoons of oil
2 teaspoons of kosher salt
2 inch piece of ginger, grated
3 tablespoons of tomato paste
1 teaspoon turmeric powder
1 tablespoon coriander seed, ground
2 teaspoons of cumin seed, half ground, half left whole
1 teaspoon of fennel seeds
1 teaspoon of kalanji seeds (also called nigella or black onions seeds)
2 teaspoons of black mustard seeds, half whole, half ground
2-4 dried red chiles ground (to taste)
1 ½ cups red lentils, well washed
6 curry leaves
1-2 red or green chiles
Chopped cilantro
1. Add the oil to a pot over medium heat. Add the onion, garlic, carrot, and salt and cook, stirring often, until they begin to brown a bit. About 5-8 minutes.
2. Add the tomato paste, grated ginger, and the spices (reserving the whole cumin seeds and mustard seeds).
3. Add the lentils and about 4-6 cups of water (depending how thick you like your soup). I add less water and add more as need throughout cooking, Bring to a boil, then turn down to a simmer and cover. Cook for about 20-30 minutes (checking now and then to see if it needs more liquid)
4. When the lentils are cooked and falling apart, heat a small pan over medium heat and add a little oil, or spray oil to it. Add the reserved cumin and mustard seeds, 1-2 whole chiles cut in half lengthwise, and the curry leaves. Cook until the mustard seeds start to pop. Add this to the soup and let it sit for about 5 minutes. Stir in the chopped cilantro.
5. Ladle into bowls and add the mango cream (recipe follows)
Mango cream
½ cup of mango puree
1 inch piece of ginger, grated
Juice of one lime
2 oz. of silken tofu
Mix all ingredients in a blender and blend until smooth and creamy. Taste and adjust balance if you think it needs it.
Red lentil soup with Mango Cream
1 large onion, chopped
3 cloves of garlic, chopped
1 large carrot, chopped
2 teaspoons of oil
2 teaspoons of kosher salt
2 inch piece of ginger, grated
3 tablespoons of tomato paste
1 teaspoon turmeric powder
1 tablespoon coriander seed, ground
2 teaspoons of cumin seed, half ground, half left whole
1 teaspoon of fennel seeds
1 teaspoon of kalanji seeds (also called nigella or black onions seeds)
2 teaspoons of black mustard seeds, half whole, half ground
2-4 dried red chiles ground (to taste)
1 ½ cups red lentils, well washed
6 curry leaves
1-2 red or green chiles
Chopped cilantro
1. Add the oil to a pot over medium heat. Add the onion, garlic, carrot, and salt and cook, stirring often, until they begin to brown a bit. About 5-8 minutes.
2. Add the tomato paste, grated ginger, and the spices (reserving the whole cumin seeds and mustard seeds).
3. Add the lentils and about 4-6 cups of water (depending how thick you like your soup). I add less water and add more as need throughout cooking, Bring to a boil, then turn down to a simmer and cover. Cook for about 20-30 minutes (checking now and then to see if it needs more liquid)
4. When the lentils are cooked and falling apart, heat a small pan over medium heat and add a little oil, or spray oil to it. Add the reserved cumin and mustard seeds, 1-2 whole chiles cut in half lengthwise, and the curry leaves. Cook until the mustard seeds start to pop. Add this to the soup and let it sit for about 5 minutes. Stir in the chopped cilantro.
5. Ladle into bowls and add the mango cream (recipe follows)
Mango cream
½ cup of mango puree
1 inch piece of ginger, grated
Juice of one lime
2 oz. of silken tofu
Mix all ingredients in a blender and blend until smooth and creamy. Taste and adjust balance if you think it needs it.
Tuesday, November 16, 2010
More Korean Food
We’re half why through Vegan MoFo already. And to celebrate, I have a short, cheater post because I’m going back to a recipe I already did: Korean tofu (but if my obsession with Korean hot pepper powder). But last time it had no pictures (although these aren’t stellar). I served it with the homemade kimchee which isn’t really fermenting much yet, but has gotten more intense and complex over the last few days, and a carrot banchan. It’s similar to the spinach banchan, but it just different enough that I can claim it as a new recipe. Remember, I usually onlycook for two, but you can double or triple this if need be.
Carrot banchan
2 tablespoons soy sauce
1 large clove of garlic
1½ tablespoons of brown or unrefined sugar
2 tablespoons of rice vinegar
1 tablespoon toasted sesame seeds
2 inch long piece of ginger, grated
½ teaspoon of Korean red pepper powder
2 carrots, grated
1 green onion, finely chopped
Mix all of the ingredients except the carrots and green onion together until the sugar is dissolved. Add the carrots and green onions and mix again. Let sit 10 minutes.
 |
| Korean tofu |
 |
| Clockwise from upper left: carrot banchan, Korean tofu, homemade kimchee |
 |
| Carrot banchan and kimchee |
Carrot banchan
2 tablespoons soy sauce
1 large clove of garlic
1½ tablespoons of brown or unrefined sugar
2 tablespoons of rice vinegar
1 tablespoon toasted sesame seeds
2 inch long piece of ginger, grated
½ teaspoon of Korean red pepper powder
2 carrots, grated
1 green onion, finely chopped
Mix all of the ingredients except the carrots and green onion together until the sugar is dissolved. Add the carrots and green onions and mix again. Let sit 10 minutes.
Monday, November 15, 2010
Seitan and chickpea flour cutlets with mushroom gravy and twice baked potatoes
Tonight it’s vegan comfort food. Seitan and chickpea cutlets with mushroom gravy, twice baked potatoes made with a roasted garlic and dill cashew cream and a side of spinach in balsamic vinaigrette. It’s total mom food, or maybe something out of a vegan diner circa 1963 (if such a thing actually existed). It’s what a vegan Betty Draper would have cooked between cigarettes and big belts of cocktails. Although, maybe the Betty Draper version would have a side of cashew creamed spinach instead (mmm, make mental note, must make cashew creamed spinach sometime). The cutlets were featured in their own post, so you need to look the recipe up there, but the twice baked potatoes and gravy are featured here.
I specify amontillado in the mushroom gravy. It at all possible, track it down. Amontillado is type of sherry, that’s more full bodied and nuttier than the paler fino sherry. It’s a perfect foil for mushrooms. Amontillado comes medium dry and completely dry. Either will work, although I prefer the drier version for cooking. Sherry is under appreciated – go track down a decent one and give it a try.
1 recipe of seitan and chickpea flour cutlets, sautéed in olive or spray oil until heated through and lightly browned
Mushroom Gravy
1 shallot, finely minced
4 oz. white mushrooms (about 6 large ones), finely minced (like for duxelles)
2 cloves garlic, finely minced
1 tablespoon olive oil
½ teaspoon kosher salt
1/8 cup white flour
1/3 cup sherry (preferably amontillado, but dry fino will work as well)
½ teaspoon dried thyme
1 tablespoon nooch (nutritional yeast)
1 teaspoon white miso
1 1/3 cups of vegetable stock
Sauté the shallots, mushrooms and garlic in the oil. Add the salt to pull the moisture out of the mushrooms and shallots. Cook for about 5-8 minutes until the mushrooms have given up their liquid and the pan is almost dry. Add the flour and cook for a minute or so stirring constantly. Add the sherry, dried thyme, nooch, miso and stock. Stir to combine. Turn to low heat and cook until it thickens and reserve, keeping warm on low heat. Add water to thin it if it sits a while and thickens up.
Twice baked potatoes with Roasted Garlic and Dill Cashew Cream
4 russet potatoes, baked, cut in half and cooled slightly
Roasted garlic and dill cashew cream
2/3 cup of cashew pieces
2/3 cup water
¼ cup roasted or white wine braised garlic
Juice from half a lemon
1 teaspoon of Dijon mustard
½ teaspoon dill
Salt and pepper to taste
Baked the potatoes and cool. If you’re in a rush, microwave them for 15-18 minutes and then finish them in a 450-500 degree oven (they’ll take about another 15-20 minutes). Microwaves are an invention of the devil, but they’re good for things like this.
Cut the potatoes in half and let them cool slightly. Make the cashew cream while they cool. Combine the cashew cream ingredients in a blender and blend until thick. Scoop the potato flesh out of the potatoes but be careful not to tear the skins. Put the flesh in a bowl and add the cashew cream. Mash thoroughly and taste for salt and pepper (adjust as you see fit). Stuff the potato shells with the mixture and place on a baking sheet. Put into a 400 degree oven and bake until lightly browned, about 20-25 minutes.
Blanched spinach with balsamic vinegar
1 bunch of spinach, washed, cleaned, blanched in boiling water for 30 seconds, cooled and fnely chopped
1 shallot, finely chopped
1 clove of garlic, finely chopped
1 teaspoons of olive oil
¼ cup white wine
1 tablespoon of good quality balsamic vinegar
Cook the shallot and garlic in the oil in a small pan. Let it brown for a few minutes. Add the white wine and continue to cook until reduced by three quarters (trhe shallot should be soft). Add the spinach and heat through. Add the balsamic vinegar and cook 20 seconds. Serve immediately since the vinegar will discolor the spinach if it sits too long.
I specify amontillado in the mushroom gravy. It at all possible, track it down. Amontillado is type of sherry, that’s more full bodied and nuttier than the paler fino sherry. It’s a perfect foil for mushrooms. Amontillado comes medium dry and completely dry. Either will work, although I prefer the drier version for cooking. Sherry is under appreciated – go track down a decent one and give it a try.
1 recipe of seitan and chickpea flour cutlets, sautéed in olive or spray oil until heated through and lightly browned
Mushroom Gravy
1 shallot, finely minced
4 oz. white mushrooms (about 6 large ones), finely minced (like for duxelles)
2 cloves garlic, finely minced
1 tablespoon olive oil
½ teaspoon kosher salt
1/8 cup white flour
1/3 cup sherry (preferably amontillado, but dry fino will work as well)
½ teaspoon dried thyme
1 tablespoon nooch (nutritional yeast)
1 teaspoon white miso
1 1/3 cups of vegetable stock
Sauté the shallots, mushrooms and garlic in the oil. Add the salt to pull the moisture out of the mushrooms and shallots. Cook for about 5-8 minutes until the mushrooms have given up their liquid and the pan is almost dry. Add the flour and cook for a minute or so stirring constantly. Add the sherry, dried thyme, nooch, miso and stock. Stir to combine. Turn to low heat and cook until it thickens and reserve, keeping warm on low heat. Add water to thin it if it sits a while and thickens up.
Twice baked potatoes with Roasted Garlic and Dill Cashew Cream
4 russet potatoes, baked, cut in half and cooled slightly
Roasted garlic and dill cashew cream
2/3 cup of cashew pieces
2/3 cup water
¼ cup roasted or white wine braised garlic
Juice from half a lemon
1 teaspoon of Dijon mustard
½ teaspoon dill
Salt and pepper to taste
Baked the potatoes and cool. If you’re in a rush, microwave them for 15-18 minutes and then finish them in a 450-500 degree oven (they’ll take about another 15-20 minutes). Microwaves are an invention of the devil, but they’re good for things like this.
Cut the potatoes in half and let them cool slightly. Make the cashew cream while they cool. Combine the cashew cream ingredients in a blender and blend until thick. Scoop the potato flesh out of the potatoes but be careful not to tear the skins. Put the flesh in a bowl and add the cashew cream. Mash thoroughly and taste for salt and pepper (adjust as you see fit). Stuff the potato shells with the mixture and place on a baking sheet. Put into a 400 degree oven and bake until lightly browned, about 20-25 minutes.
Blanched spinach with balsamic vinegar
1 bunch of spinach, washed, cleaned, blanched in boiling water for 30 seconds, cooled and fnely chopped
1 shallot, finely chopped
1 clove of garlic, finely chopped
1 teaspoons of olive oil
¼ cup white wine
1 tablespoon of good quality balsamic vinegar
Cook the shallot and garlic in the oil in a small pan. Let it brown for a few minutes. Add the white wine and continue to cook until reduced by three quarters (trhe shallot should be soft). Add the spinach and heat through. Add the balsamic vinegar and cook 20 seconds. Serve immediately since the vinegar will discolor the spinach if it sits too long.
Sunday, November 14, 2010
Weekend prep - Seitan and chickpea flour cutlets
Weekends are time for prep work for the coming week. This weekend it’s more white wine braised garlic (since I use tons of the stuff) and seitan cutlets. I like seitan but find it can be a little heavy at times, so I’ve been trying to figure out new ways to make it a little less dense and chewy. Today’s experiment involves adding some chickpea flour and steaming it in a bamboo steamer as opposed to simmering it in liquid. After steaming, they’ll be marinated in stock and white wine in the fridge until they get used in a day or two. (I’m thinking about sautéed seitan cutlets with some kind of pan sauce and twice baked potatoes where the stuffing is the potatoes mashed with braised garlic and some kind of cashew cream, but I haven’t gotten it all worked out in my head yet.)
Seitan and chickpea flour cutlets
Makes 6 cutlets
1 ½ cups of wheat gluten
½ cup of chickpea flour (besan)
¼ cup of nutritional yeast (nooch)
2 teaspoons of dried sage
1 teaspoon of dried tarragon
1 teaspoon of kosher salt
2 teaspoons of lemon pepper
¼ teaspoon celery seeds (optional)
¾ teaspoon dried mustard
2 tablespoons roasted garlic (mashed to a paste)
2 tablespoons of soy sauce
7/8 cup of water
Mix the dry ingredients together in a bowl or stand mixer. Add the roasted garlic, soy sauce and water. Knead for a few minutes until the dough comes together in a ball. Divide into six pieces and let it rest for about 5-10 minutes to relax a little. Flatten each piece of dough into a cutlet. Lightly spray the racks of a bamboo streamer with oil. Place the cutlets in the rack and steam over water at a moderate boil for about an hour.
While the cutlets steam, make the marinade.
White wine marinade
1 cup of white wine
1 shallot finely minced
2 cloves of garlic minced
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2 sprigs of parsley
1 bay leaf
6 allspice berries
1 tablespoon of kosher salt
2 cups of vegetable stock
Add everything except the vegetable stock to a sauce pan. Bring to a boil and reduce by about a third. Add the vegetable stock, bring back to a boil, and then turn it off. Let it cool. Add the steamed, cooled cutlets to the marinade and refrigerate for a few hours or a few days.
 |
| Before steaming |
 |
| After steaming but before marinating in the white wine and stock |
Seitan and chickpea flour cutlets
Makes 6 cutlets
1 ½ cups of wheat gluten
½ cup of chickpea flour (besan)
¼ cup of nutritional yeast (nooch)
2 teaspoons of dried sage
1 teaspoon of dried tarragon
1 teaspoon of kosher salt
2 teaspoons of lemon pepper
¼ teaspoon celery seeds (optional)
¾ teaspoon dried mustard
2 tablespoons roasted garlic (mashed to a paste)
2 tablespoons of soy sauce
7/8 cup of water
Mix the dry ingredients together in a bowl or stand mixer. Add the roasted garlic, soy sauce and water. Knead for a few minutes until the dough comes together in a ball. Divide into six pieces and let it rest for about 5-10 minutes to relax a little. Flatten each piece of dough into a cutlet. Lightly spray the racks of a bamboo streamer with oil. Place the cutlets in the rack and steam over water at a moderate boil for about an hour.
While the cutlets steam, make the marinade.
White wine marinade
1 cup of white wine
1 shallot finely minced
2 cloves of garlic minced
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2 sprigs of parsley
1 bay leaf
6 allspice berries
1 tablespoon of kosher salt
2 cups of vegetable stock
Add everything except the vegetable stock to a sauce pan. Bring to a boil and reduce by about a third. Add the vegetable stock, bring back to a boil, and then turn it off. Let it cool. Add the steamed, cooled cutlets to the marinade and refrigerate for a few hours or a few days.
Subscribe to:
Posts (Atom)