Tag Archives: vegetarian

Feta dip

Makes 1-1/2 cups

  1. 8oz feta
  2. 3oz cream cheese
  3. 2tb lemon juice
  4. 1 clove garlic
  5. 1/3 cup extra-virgin olive oil
  6. 1/2tsp smoked paprika
  7. 1/2tsp red pepper flakes
  8. 1/4tsp pepper
  9. 2tb fresh herb
  10. 2tb peppers
  • Process 1-2. Add remaining ingredients and process. Serve, preferably chilled.
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Cheesy mashed potato cakes

Serves 4-6

  1. 2-1/2lb peeled russet potatoes, halved and cut into 1/4in pieces
  2. 1oz parmesan OR 1 cup cheddar
  3. 4tb chives OR 2 scallions
  4. 2 eggs + 1 yolk
  5. 2 cups panko
  6. 1 cup vegetable oil
  • Cover potatoes by 1in, bring to a boil and simmer for 10 minutes. Drain, return to pot off-heat and dry for 5 minutes.
  • Transfer to bowl, mash with 2-3 and yolk and chill for 1 hour.
  • Beat eggs and set aside. Form potatoes into 8 1/2 cup patties and flatten to 3in. Dredge in eggs, dredge in panko and set aside for 5 minutes.
  • In 2 batches, fry in 1/2 cup oil in a 12in skillet for 3 minutes per side, using 2 spatulas to flip. Serve.

Shredded beef tacos with vinegar slaw

Serves 6-8

  1. 1-1/2 cups cider vinegar
  2. 1 bottle lager
  3. 4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
  4. 2tb chipotle in adobo sauce
  5. 6 cloves garlic, crushed
  6. 3 bay leaves
  7. 2tsp cumin
  8. 2tsp dried oregano
  9. 1/2tsp cloves
  10. 1/2tsp cinnamon
  11. 1 onion, cut into 1/2in slices
  12. 3lb boneless short ribs, cut into 2in pieces
  13. 1/2 cup water
  14. 1tb sugar
  15. Half a head or 6 cups shredded green cabbage
  16. 1 red onion, thinly sliced
  17. 1 carrot, shredded
  18. 1 jalapeno, minced
  19. 1 cup cilantro
  20. 18 6in tortillas
  21. 4oz queso fresco
  22. 4 limes, cut into wedges
  • Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
  • Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
  • Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.

Quiche

Serves 8

  1. 8oz bacon, cut into 1/2in pieces and crisped OR 2 leeks in 1/2in pieces cooked for 5-7 minutes
  2. 2 eggs + 2 yolks
  3. 1 cup milk OR 3/4 cup if using leeks
  4. 1 cup cream OR 3/4 cup if using leeks
  5. 1/2tsp salt
  6. 1/2tsp pepper
  7. 4oz gruyere OR goat cheese if using leeks
  8. 9in warm, par-baked pie crust
  • Whisk together 2-6. Add cheese and bacon or leeks to pie crust, add to middle of a 375 degree oven and pour in egg mixture until it reaches 1/2in from top. Bake for 32-35 minutes and set aside to cool. Serve warm or at room temperature.

Cheese souffle

Serves 4-6

  1. 1-1/4oz flour
  2. 1/4tsp paprika
  3. 1/4tsp salt
  4. 1/8tsp cayenne
  5. 1/8tsp pepper
  6. 1/16tsp nutmeg
  7. 4tb butter
  8. 1-1/3 cups milk
  9. 6oz gruyere
  10. 1oz parmesan
  11. 6 eggs, seperated
  12. 2tsp parsley
  13. 1/4tsp cream of tartar
  • Whisk 1-6 and cook with butter for 1 minute. Whisk in milk and simmer until thickened, about 1 minute. Remove from heat and whisk in gruyere and 5tb parmesan and rest for 10 minutes. Whisk in yolks and parsley and set aside.
  • Beat whites with cream of tartar on low speed until foamy. Increase speed to med-high and beat to stiff peaks. Beat in cheese mixture for about 15 seconds.
  • Spray a 8in 2-quart souffle pan with oil and add 2tb parmesan. Add batter, discarding any that rises more than 1in from top of dish, and top with remaining parmesan. Bake at 350 degrees for 30-35 minutes or until internal temp reaches 170. Serve immediately.

Cheddar quiche

Serves 6-8

  1. Pie crust
  2. 5 eggs
  3. 2 cups half-and-half
  4. 4oz cheddar
  5. 1tb chives
  • Bake crust in a 9in pie tin, covered and weighed down, in the middle of a 400 degree oven for 25-30 minutes.
  • Transfer to baking sheet, uncover and add 2-4 (if less than 1/2in from top of crust, discard excess). Bake in lower-middle of oven at 350 degrees for 40-50 minutes. Cool for 1 hour, top with chives and serve.