Cauliflower Maranca

from Mollie Katzen's Moosewood Cookbook

Prepare 1 1/2 cups (dry) brown rice, so that you will have three full cups for the base of this yummy main dish.

In a large pan over medium heat, saute in butter with the juice of one lemon:

1 lb mushrooms, sliced
1 large onion, chopped

Set aside.

In same pan, saute 3 cloves pressed garlic in 1Tbs oil.  Add 1 lg head cauliflower, washed and trimmed into bite-sized flowerettes.

Stir until coated.  Add liquid from mushroom-onion saute. Cover and steam for five minutes until cauliflower is tender.

Return the mushrooms and onions to the pan.  Add 3 cups cooked brown rice, and 2 1/2 cups grated cheddar cheese.  Stir until combined.

Turn into 9x12 buttered baking dish.

Bake (covered) for 30 minutes at 350 degrees or until lightly browned.

Serves 5-6 adults.

Summer Sunday

Watermelon Soup and Collard Green Pie were two of my contributions to the fellowship meal held after our morning service today. 

Practically speaking, I opened the refrigerator last night trying to decide what to prepare for the next day's meal.  I was determined to use what was already there ~ a very large watermelon from the family reunion and collards from last Sunday's dinner.


Recently we had enjoyed a perennial summer favorite, Gazpacho.  That cold vegetable soup together with the soaring summer temperatures inspired me to consider more cold options.
 
With only minor variations I followed the watermelon soup recipe found at Great Cold Soups. For example, instead of a Riesling, I used a homemade sweet white that I had on hand (a gift from a friend).  In turn that made me choose sparkling water where the recipe called for sparkling wine.  Then impulsively right before serving, I added some finely diced cucumber (not pictured) for contrast.

The collard green pie is crustless and made with seasoned greens, a combination of ricotta and cottage cheeses, eggs, butter, and flour.  The brown topping is crumbled homemade croutons.  I'm still working with this recipe which I'm trying to re-create from a teenage memory.  I think it needs less cheese and a puff pastry to be more in line with what I remember from my summer abroad.

Overall, it was lots of fun to share new food with old friends.

Ratatouille

It all started with the gift of the zucchini in the picture.

And you cant really see the eggplant in the back.







But if you've never tasted this marvelous vegetable stew, I'm here to encourage you to prepare it this summer.



Whoops......out of time this morning.

I'll be back with recipes and commentary. Although you can read my Xanga entry.


Finished product!















*Ratatouille*

And I'm not talking about the new movie!



Grilled Italian Sausage














for those meat-loving men around my dinnertable.


The Xanga link above contains my Father's Day Menu.

Ratatouille a la Ackart


1/2 cup olive oil
2 large onions, sliced
3 cloves garlic, minced
1 medium eggplant, cut in 1" cubes
2 green peppers, chopped
3 zucchini, cut in 1/2' slices


1 2-lb can whole Italian tomatoes, drained (reserve liquid)
*I used a combination of fresh and canned for my recipe
1 tsp salt
1/4 tsp pepper
1 tsp sugar (omitted)
1 tsp oregano
1/2 tsp thyme


Assemble and prepare all ingredients.


In 6 qt casserole, heat oil and cook onion and garlic for 5 minutes.  Add eggplant and cook for 5 minutes. Add peppers and cook for 5 minutes.  Add zucchini and cook for 5 minutes.


Add tomatoes and seasonings, simmer, covered, for 15 minutes.  If vegetables look dry, add some tomato liquid.


Robert Ackart's Cooking in a Casserole recommends serving this vegetable stew with Italian sausages,  a tossed green salad and a red Bordeaux wine.  I think the meal screams for a baguette or two and perhaps a chocolate mousse as a finale.

Flat Rocks

Vegetarian Dinner Idea which received rave reviews from my family this week.










6 rounds Pita Bread (approx 6"dia)
6-8 Cups Veggie Stir Fry (see below)
6-8 Cups Cheddar Cheese, grated (Vermont White)

Preheat broiler. Arrange pitas on large baking sheet lined with foil. This might take two cookie sheets (3 pitas per sheet). Top each pita with 1 C stir fry. Thoroughly cover each pita with grated cheese. Broil until cheese melts, usually 3-5 mins in my oven. (dont leave the room ) Serve immediately.

Veggie Stir Fry

6-8 C broccoli, washed &trimmed, flowerettes and some stem(peeled&diced)
4-5 carrots, peeled&sliced thinly in half-rounds
2 med onions, sliced into crescents
1 lg tomato, peeled&diced

In large frying pan(or wok) heat 1 T oil&1 T butter. Add onions and saute for 1 min. Add carrots then broccoli. Stir continually, cooking on high heat. Or cover and steam for 3 mins until tender yet not losing color. Sprinkle with soy sauce for added flavor, optional. Turn off heat. Stir in diced tomatoes.