WINTER VEGETABLE HOMINY HASH EN CROUTE | BAD MANNERS
This dish was featured in a New York Daily News interview with some of our other holiday recommendations.
cuisson riz vapeur recettes.
Provided by: Bad Manners
Yield: Serves 6-8 people
|2 tablespoons olive oil|
|1 brown onion, chopped|
|8 ounce block of tempeh, crumbled into small pieces with your hands|
|1 red bell pepper, chopped|
|1 cup grated carrot|
|1 cup grated parsnip*|
|1 ½ cups chopped cremini mushrooms|
|2 cloves garlic, minced|
|2 tablespoons soy sauce, tamari, or bragg liquid aminos|
|1 tablespoon mild chili powder|
|1 teaspoon paprika|
|½ teaspoon dried oregano|
|¼ teaspoon cinnamon|
|2 cups hominy**|
|¼ cup white wine***|
|2 tablespoons lime juice|
|4 9” by 9” sheets of puff pastry, defrosted****|
|olive oil for brushing|
|Pumpkin Seed and Chipotle Sauce|
|½ cup toasted, shelled pumpkin seeds|
|2 chipotle chiles, seeds scraped out, from a can of chipotles in adobe sauce*|
|½ cup roughly chopped white onion|
|½ cup veggie broth|
|1 ¼ cups canned, diced tomatoes|
|½ teaspoon smoked paprika|
|¼ teaspoon cinnamon|
|1/8 teaspoon all-spice|
- Warm up the oven to 400 degrees and line a large baking sheet with some parchment paper.
In a large sauté pan, skillet, or wok warm up the olive oil over a medium heat. Add the onion and sauté until it starts to look translucent, about 3 minutes. Add the tempeh and keep cooking until it starts to brown in some places, another 3-5 minutes. Now add the bell pepper, carrot, parsnip, and mushrooms. Cook all that shit until everything starts to soften up, 3 minutes. You’ll be able to tell. Now sprinkle the soy sauce and garlic over the whole damn pot, stir, then add the chili powder, paprika, oregano, and cinnamon and stir it all up so everything is coated. Your place will start to smell so damn good that you can anticipate a “what’s cooking” comment from your nosy neighbor. Then add the hominy and white wine and sorta scrap up anything that’s been sticking to the bottom of the pan. Let it all cook together for about a minute so some of the wine will evaporate then add the lime juice and turn off the heat. Taste and add more garlic or whatever the fuck you are missing. You can make this filling the day before too if you’re one of those people who plan shit.
When you’re ready to bake everything, put 2 of the 9” by 9” end to end and roll them together to seal the crease and make it one long piece on a well-floured surface. Then roll it a little more so you get a sheet that’s about 11” by 17”. Add half the filling to half of the sheet that’s closest to you, leaving about half an inch around. Wet the edges with a little water to help that shit stick here in a minute. Now fold that fucker over like you’re tucking a food baby with a puff pastry blanket, pressing the seams together so that they stick, and kinda tucking the ends and the seam under the log. Transfer this whole thing to your baking dish then brush it with a little olive oil and sprinkle some extra paprika and oregano on top for looks. Cut a couple slits in some kinda pattern to take the fancy level even higher. Repeat with the rest of the puff pastry and filling.
Stick that shit in the oven and bake it for 25-35 minutes or until it looks golden brown and flakey as fuck.
Serve warm along with some pumpkin seed and chipotle sauce and prepare yourself for compliments.
* Cant find a parsnip or don’t even wanna fucking look? Use more carrot instead.
** Hominy is when maize kernels get soaked in a lime mixture and get all swollen up. It’s fucking awesome. You can buy hominy already cooked in cans near the beans and salsa at the store, or you can find it dried and cook it yourself like the package says.
*** Don’t have a bottle already open on Thanksgiving? Get your shit together. Not drinking? Use vegetable broth instead.
**** Puff pastry will be in the freezer section of the store, next to the piecrusts. There’s recipes out there to make this from scratch but on Thanksgiving love yourself and get that shit from the store. You’ve got enough holiday fuckery on your plate.
Pumpkin Seed and Chipotle Sauce
Throw all that shit in a food processor or blender and let it run until it’s mostly smooth. This tastes best after it’s had time to sit around for 30 minutes, so make this saucy son of a bitch a little ahead of time. Serve warm or at room temperature to drizzle over your whole damn plate.
*You’ll find these in a small can near the jarred salsa at the store.
CHESTNUT, SPINACH & BLUE CHEESE EN CROÛTE RECIPE | BBC GOOD FOOD
Provided by: Sara Buenfeld
Categories: Dinner, Main course
Total time: 1 hours 15 minutes
Prep time: 1 hours 20 minutes
Cook time: 55 minutes
|500g pack leeks, thickly sliced|
|3 garlic cloves, thinly sliced|
|240g bag baby spinach|
|415g can chestnut purée|
|3 large eggs, plus 1 for glazing|
|½ nutmeg, finely grated|
|200g pack vacuum-packed whole cooked chestnuts, halved|
|85g fresh white breadcrumbs|
|220g pack blue Shropshire cheese, rind trimmed, diced|
|500g pack all-butter puff pastry|
|500ml vegetable stock|
|2 leeks, thinly sliced|
|1 tbsp cornflour|
|300ml pot double cream|
- Melt the butter in a large frying pan. Add the leeks and garlic, stir well, cover and cook for 10 mins until the leeks are soft, stirring a few times to check that they don’t catch. Tip into a large bowl. Put the spinach in the pan and allow it to wilt. Leave to cool and, when cold, squeeze out as much liquid from it as you possibly can.
- Tip the chestnut purée into the bowl with the leeks and add the 3 eggs, the nutmeg, chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up.
- Heat oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll out the pastry to a rectangle large enough to completely enclose the filling. Carefully lift onto a large, long baking tray that has been lined with baking parchment, then brush round all the edges of the pastry with the remaining egg. Spoon the filling down the centre of the length of the pastry, leaving the ends clear. Tuck the ends over the filling, then firmly lift up the sides to wrap them round, trimming away any excess pastry as you go. Brush with more egg to glaze, then make a few holes in the top so steam can escape as it cooks. Bake for 40 mins until golden and the filling is firm. Remove from the oven, brush with more glaze and bake for 10 mins more.
- To make the sauce, heat the stock in a medium pan, add the leeks, boil for 5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz the rest in the pan with the cornflour using a hand blender, then cook, stirring, until thickened. Pour in the cream and reserved leeks and warm through. Can be made 2 days ahead and chilled. Serve the pastry in thick slices with the sauce.
Calories 889 calories, FatContent 62 grams fat, SaturatedFatContent 28 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 8 grams fiber, ProteinContent 19 grams protein, SodiumContent 2.1 milligram of sodium
ROASTED VEGETABLES EN CROUTE — CO-OP
Provided by: Co-op
Total time: 110 minutes
Prep time: 30 minutes
Cook time: 80 minutes
Yield: 6 servings
|1 red pepper, deseeded and sliced|
|1 red onion, cut into 8 wedges|
|250g sweet potatoes, diced|
|2 tbsp sunflower oil|
|100g cherry tomatoes, halved|
|50g Co-op spinach|
|1 1/2 tsp dried oregano|
|80g Co-op feta, crumbled|
|Freshly ground black pepper|
|320g sheet puff pastry|
|1 Co-op British egg|
- Preheat the oven to 220°C /fan 200°C /Gas 7
- Toss the pepper, onion and sweet potato in the sunflower oil on a large baking tray lined with greaseproof paper
- Cook for 25 mins, stirring halfway through
- Put the tomatoes on top, cut side up, and cook for another 10 mins, then scatter over the spinach and return to the oven for 2 more mins, until just wilted
- Transfer the roasted veg to a large bowl and leave to cool for 5 mins
- Stir in the oregano and feta and season with black pepper
- Lay out the pastry and, keeping it on its paper, lightly roll it out widthways to make it slightly wider
- Beat the egg, then brush all over the pastry
- Arrange the vegetable mixture along the middle to make a thick sausage shape, leaving a border of about 4cm at each end
- Fold both short ends of the pastry over the vegetable mixture, followed by the long sides, to completely enclose it
- Trim off any excess pastry
- Using the pastry paper, carefully turn the parcel onto a baking tray lined with greaseproof paper, so the joins are underneath
- Carefully make 8 small, evenly spaced cuts along the top of the pastry
- Brush the pastry with more egg, then bake for 25 mins
- Reduce the oven to 180°C /fan 160°C /Gas 4 and cook for another 15-20 mins
- Slice into wedges to serve
Calories 351 calories
MARY BERRY MUSHROOM EN CROÛTE | VEGETARIAN DINNER PARTY
Provided by: Mary Berry
Yield: Serves 6 or 12.
1. Preheat the oven to 220°C (200°C fan/425°F/Gas 7) and put a baking sheet in the oven to get hot. Meanwhile, heat the oil in a non-stick frying pan, add the onion, and fry for 2 minutes. Lower the heat, cover with a lid, and cook for 15 minutes or until soft.
2. Add the garlic, mushrooms, and spinach and cook over a high heat for 3 minutes or until the spinach has wilted and the mushrooms have softened. Set aside to cool.
3. Meanwhile, put the ricotta, Gruyère, egg yolk (whole egg for 12), and Tabasco into a bowl, season with salt and freshly ground black pepper, and mix until combined. Stir into the cold spinach mixture.
4. Lay the sheet of pastry on a lightly floured work surface and roll it out into a 28 x 33cm (11 x 13in) rectangle (33 x 38cm/13 x 15in rectangle for 12).
5. Pile the spinach mixture into the middle, leaving a 4cm (1½in) gap around the edge. Brush the pastry with the egg mixture, then fold the ends over the fi lling and bring the sides up so they meet at the top. Crimp the ends together to seal, then brush the pastry with egg.
6. Transfer to the hot baking sheet and bake for 30 minutes (45 minutes for 12) or until golden all over. Leave to rest at room temperature for 5 minutes, then slice and serve hot.
IN THE AGA:
Sit the en croûte on a cold baking sheet and bake on the floor of the roasting oven for 25–30 minutes.
The en croûte can be made up to the end of step 5 up to 8 hours ahead. Not suitable for freezing.
CHEESE AND VEGETABLE SOUP EN CROUTE RECIPE – FOOD.COM
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 1 hours
Yield: 6 serving(s)
|1 large head broccoli (I doubled this and used twice the broccoli)|
|1 cup onion, chopped|
|1/2 cup butter, melted|
|1 cup potato (cut in 1 inch cubes)|
|1/2 cup flour|
|56 ounces chicken broth|
|1/2 cup whipping cream|
|1/4 teaspoon nutmeg|
|1/4 teaspoon salt|
|1/4 teaspoon pepper|
|1 cup cheddar cheese or 1 cup smoked cheddar cheese|
|6 frozen puff pastry shells, thawed|
|1 egg, beaten|
- Remove and reserve the broccoli florets. Chop the stems.
- Saute the onion in the butter in a large saucepan over medium heat for 5 minutes.
- Add the chopped broccoli stems and potatoes. Cook for 5 minutes.
- Stir in the flour. Cook for 5 minutes, stirring constantly. Stir in the chicken broth. Bring to a boil, stirring constantly and reduce the heat. Simmer for 15 minutes.
- Process in small batches in the blender. Strain into a clean saucepan.
- Cook the broccoli florets in boiling salted water to cover in a saucepan for 2 minutes. Drain and add to the soup.
- Bring the cream just to a boil in a small saucepan. Stir in the nutmeg, salt, pepper, and 1/4 cup of the cheese. Cook just until the cheese melts (DO NOT BOIL). Stir into the soup. Spoon into 6 ovenproof soup bowls. Sprinkle with the remaining cheese.
- Roll the puff pastry shells into circles 2 inches larger than the tops of the soup bowls. Brush the rims of the soup bowls with beaten egg. Place the pastry circles on the tops of the bowls and press to seal.
- Place the bowls on a baking sheet. Bake at 400 degrees for 12 to 14 minutes or until golden brown.
Calories 699.4, FatContent 49.8, SaturatedFatContent 23.6, CholesterolContent 118.6, SodiumContent 1392.6, CarbohydrateContent 44.8, FiberContent 4.7, SugarContent 4.4, ProteinContent 20.2
MUSHROOMS EN CROUTE VEGETARIAN RECIPE
Provided by: oly reeve
Prep time: 60 minutes
Cook time: 60 minutes
|1 x 375g pack ready rolled puff pastry|
|4 large white flat mushrooms|
|4 tbsp fresh vegetarian pesto|
|8 sun-dried tomatoes in oil, drained|
|150g vegetarian mozzarella cheese, sliced|
|milk to glaze|
- Preheat the oven to 220C/Fan 200C/Gas 7. Unroll the pastry on a lightly floured surface, then use a rolling pin, lightly roll the pastry so that is measures 38x 32cm and cut into four pieces. Place a mushroom in the centre of each pastry rectangle.
- Top the mushrooms with the pesto sauce, tomatoes and mozzarella cheese. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the topping and press to seal together.
- Place the sealed pastry parcels onto a large baking tray and brush them all over with milk.
- Bake for 20 mins or until the pastry is golden. Serve hot with your selection of steamed vegetables, side dishes and a generous slug of veggie gravy.
VEGETABLE STUFFED PORK TENDERLOIN EN CROUTE WITH CREOLE MUSTARD …
Provided by: Emeril Lagasse : Cooking Channel
Total time: 1 hours 50 minutes
Prep time: 20 minutes
Cook time: 50 minutes
Yield: 8 to 10 appetizer servings
|2 1/2 tablespoons unsalted butter|
|2 (3/4-pound each) pork tenderloins, trimmed of all fat and silver skin|
|1/2 teaspoon plus a pinch salt|
|3/4 teaspoon freshly ground black pepper|
|3 tablespoons vegetable oil|
|1 1/2 cups diced onions|
|1/2 cup diced celery|
|3/4 cup diced, seeded green bell pepper|
|1/2 cup diced green onions|
|1/2 teaspoon fresh chopped thyme leaves|
|1 teaspoon Essence, recipe follows|
|2 tablespoons chopped fresh parsley leaves|
|1 (17.25-ounce) package frozen puff pastry (2 sheets), thawed|
|1/4 cup plain bread crumbs|
|1/2 cup grated Parmesan|
|1 large egg|
|1 tablespoon water|
|1 tablespoon all-purpose flour|
|2 tablespoons Creole mustard|
|1 1/3 cups chicken stock|
|2/3 cup heavy cream|
|1/4 teaspoon salt|
|1/4 teaspoon freshly ground black pepper|
|2 1/2 tablespoons paprika|
|2 tablespoons salt|
|2 tablespoons garlic powder|
|1 tablespoon black pepper|
|1 tablespoon onion powder|
|1 tablespoon cayenne pepper|
|1 tablespoon dried oregano|
|1 tablespoon dried thyme|
- For the tenderloin and pastry:
- Line a large baking sheet with aluminum foil and grease the center with 1/2 tablespoon of the butter. Set aside.
- Season the pork tenderloins on all sides with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the tenderloins; reduce the heat to medium, and brown evenly on all sides. Cook, turning frequently, until the meat reaches an internal temperature of 110 degrees F, 10 to 12 minutes. Remove the tenderloins from the skillet and allow to cool for 30 minutes.
- In a clean, large skillet, heat the remaining butter over medium heat. Add the onions, celery, green bell peppers, and green onions. Saute until vegetables are tender and any released juices have evaporated, 6 to 8 minutes, stirring frequently. Add the thyme, Essence, 1/4 teaspoon pepper, a pinch of salt, and a pinch of cayenne, and cook for 1 additional minute. Remove the vegetables from the skillet and place in a bowl. Stir in the parsley and allow mixture to cool for about 10 minutes.
- Set aside 1/2 cup of the vegetable mixture for the sauce. Divide the remaining vegetable mixture into 2 equal portions.
- On a lightly floured work surface, lightly roll 1 sheet of the puff pastry to a 12 by 13-inch rectangle. Sprinkle 2 tablespoons of the bread crumbs evenly over the puff pastry, leaving a 1-inch border around the edges. Spread 1/4 cup of the grated cheese over the breadcrumbs.
- Pat the seared tenderloins dry. Spread 1 half of the vegetable mixture onto half of the puff pastry, over the breadcrumbs and cheese. Place 1 tenderloin over the vegetables, so that it is parallel to the shorter side of the pastry. Whisk together the egg and 1 tablespoon of water. Brush the egg wash around the 1-inch border of the pastry. Gently lift the pastry around the tenderloin, and continue rolling the tenderloin in the pastry, jellyroll style. Use the egg wash to seal the edges of the pastry. Cut away any excess pastry and seal the edges closed by pinching them together, and folding them under the tenderloin.
- Place the tenderloin, seam-side down, on the prepared baking sheet and repeat the process with the remaining vegetables, pastry, bread crumbs, cheese, and tenderloin. Make a decorative cross-hatch pattern across the tops of the pastries, being careful not to cut through the pastry. Brush the tops and sides of the pastries evenly with the remaining egg wash. Refrigerate the tenderloins in pastry for 30 minutes.
- Preheat the oven to 400 degrees F.
- For the Creole mustard cream sauce: Heat the reserved 1/2 cup of vegetables in a medium saucepan over medium-high heat. Add the flour and cook, stirring, for 2 minutes. Stir in the mustard and continue to cook for 1 more minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a simmer and cook, over medium-low heat until sauce is reduced to about 1 1/2 cups, about 20 minutes. Season sauce with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Set sauce aside and serve warm or at room temperature.
- Place the tenderloins in the preheated oven and bake for 20 to 22 minutes, or until golden brown and an instant-read thermometer inserted in the center registers 150 degrees F. Remove from the oven and let rest for 10 minutes before serving. Serve sliced, with the Creole Mustard Cream Sauce.