Braised Tempeh with Mushrooms

 

 The weather is playing tricks on me. After another cool and rainy day, I’m just about ready to trade in my hot oven for warm summer evenings spent by the grill. Until that’s possible, I’ll settle for late spring warmers like this wonderful braised tempeh dish, adapted from Mark Bittman’s How to Cook Everything. It’s comforting and filling, yet surprisingly light and goes especially well over steamed quinoa.

Braised Tempeh with Mushrooms
Serves 4-6

4 tablespoons extra virgin olive oil
2 (8-ounce) packages tempeh, cut into 1-inch cubes
2 tablespoons minced fresh ginger root
2 cups well-flavored chicken or vegetable stock
½ cup soy sauce
½ cup cider vinegar
2 tablespoons honey
4 cups sliced cremini mushrooms
Fresh thyme leaves to garnish

1. Heat olive oil in a large pot over moderately high heat. Add tempeh and cook, stirring occasionally until well-browned, about 5 minutes.
2. Add the ginger and cook for a few more minutes.
3. Add the stock, soy sauce, vinegar and honey and bring to a boil.  Reduce heat and let simmer until slightly thickened, about 10 minutes.
4. Add the mushrooms and continue to cook, uncovered, until the mushrooms are tender and the sauce has reduced slightly, about 20 more minutes.
5. Serve warm over rice or quinoa garnished with fresh thyme leaves

 

Asparagus, Beet and Goat Cheese Salad

My friends and I had a blast catering a party in Chelsea last week. We were told to expect a hungry crowd and the biggest hit was the pizza with wild mushrooms and fontina cheese (thanks, Martha). Other offerings included Moroccan-style skewered beef, crispy chorizo bites, homemade red pepper hummus, and beet asparagus, and goat cheese salad in whole wheat crouton cups (recipe below).

 

Asparagus, Beet, and Goat Cheese Salad

Serves 4

 

1 bunch asparagus, washed and trimmed

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Juice from 1 lemon

2 large beets, leaves removed with roots and tips intact

4 ounces goat cheese

 

Preheat oven to 450°

 

1.       Arrange asparagus in one layer on a baking sheet. Toss with the olive oil, salt, and pepper. Roast, shaking occasionally, until asparagus are slightly browned and tender, about 30 minutes. Remove from oven and let cool.

2.      Meanwhile place the beets in a large pot and cover with water. Bring pot to a boil and cook beets until fork tender, 30-45 minutes, depending on the size of the beets.

3.      Drain beets and let cool. Peel beets and cut into a ½ inch dice. Set aside.

4.      Slice asparagus thinly, leaving the tips intact. Place asparagus in a large bowl and toss with the lemon juice.

5.      Transfer to 4 serving plates and top with the diced beets, a drizzle of olive oil and a crumble of the goat cheese. Season with salt and pepper to taste.

 

** Note: To make asparagus prep easier, hold both ends of each spear and bend gently. The asparagus spear will naturally snap where it is rough and fibrous leaving only the tender part for you to roast.

 

Also, leaving the beet roots and tips intact before boiling reduces the loss of nutrients in the water.

 

Enjoy!

 

Simple Pleasures: Beet Latkes

After a long and busy week it was wonderful to sit down and enjoy a simple and delicious treat this afternoon…

Beet Latkes

Serves 6

 

2 pounds peeled and shredded beets

1 pound peeled and shredded potatoes

1 medium onion, shredded

2 eggs, beaten

Salt and pepper to taste

Vegetable oil

 

1.       Press the shredded beets, shredded potatoes, and shredded onion by placing them in a colander, then top with a plate, weighing it down with a heavy jar or can. Let sit for about 1 hour.

2.      Once most of the moisture has been removed, combine vegetables with egg, salt, and pepper in a large bowl and mix until well combined.

3.      Heat a large, heavy frying pan over medium-high heat and add about 1/8 inch of vegetable oil for frying.

4.      Drop the pancake mixture into the frying pan by quarter-cup and brown on both sides, about 10 minutes per pancake. Drain pancakes on paper towel and keep them warm in a preheated 200° oven while the remaining pancakes are cooking.

5.      Serve warm topped with sour cream or your favorite topping.