Viewing entries in
Recipes

Recipe: Green Barley and Kale Gratin

Comment

Recipe: Green Barley and Kale Gratin

Green Barley and Kale Gratin

(from Vegetarian Cooking for Everyone by Deborah Madison)

  • 2/3 c pearl barley, rinsed
  • Salt and freshly milled pepper
  • 1 large bunch kale, about 1-1/4 lbs, stems entirely removed
  • 2 T butter
  • 3 T flour
  • 1-1/2 c milk or vegetable stock
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/2 c grated Gruyere or provolone

In saucepan, add barley to 1 qt. boiling water with 1/2 tsp salt and simmer, uncovered until tender, about 30 minutes.  Drain.  While it's cooking, cook the kale in a skillet of boiling salted water until tender, 6-10 minutes.  Drain, then puree with 1/4 c cooking water until smooth.

Preheat oven to 375.  Melt butter in small saucepan, whisk in flour, then add milk (or stock).  Cook, stirring constantly over medium heat, until thick.  Season with allspice, nutmeg, salt and pepper.  Combine all the ingredients, check seasonings, then transfer to a lightly butter baking dish or ramekins.

Bake until lightly browned on top, about 30 minutes.  If you've used ramekins, run a knife around the edges, then un-mold them by giving them a sharp rap on the counter.  Present them browned side up.

(Cook's note - you can very easily make a white sauce without dairy or wheat flour. Substitute either a butter substitute or olive oil and some other type flour - I've used sorghum and it works just fine. Almond milk (unsweetened) works well in place of the milk, too.)

Comment

Recipe: Lentil Minestrone

Comment

Recipe: Lentil Minestrone

Need some culinary inspiration? you're in luck! We'll be providing a new recipe here and there from Sonia's hand-picked tried and true favorites. 

Lentil Minestrone

by Deborah Madison, Vegetarian Cooking for Everyone, published 1997

  • 2 T olive oil, plus extra virgin to finish
  • 2 c finely chopped onion
  • 2 T tomato paste
  • 1/4 c chopped parsley
  • 4 garlic cloves, chopped
  • 3 carrots, diced
  • 1 c diced celery or celery root
  • 1 c French (Puy) green lentils, sorted and rinsed
  • Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
  • 9 c water or vegetable stock
  • Mushroom soy sauce to taste (I usually use tamari)
  • 1 bunch greens - mustard, spinach, chard, broccoli rabe or the ubiquitous kale
  • 2 c cooked small pasta
  • Thin shavings of Parmesan, preferable Parmigiano-Reggiano

Heat the oil in a wide soup pot with the onion.  Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.  Add the tomato paste, parsley, garlic, vegetables and 2 tsp salt and cook 3 minutes more. Add the lentils, aromatics, water (or stock) and bring to a boil.  Lower the heat and simmer, partially covered, for 30 minutes.  Taste for salt and season with pepper.  If it needs more depth, add mushroom soy sauce to taste, starting with 1 T. (Sometimes a splash of vinegar is good, too). The soup may seem bland at this point, but the flavors will come together when the soup is finished.  Remove the aromatics.

Boil the greens in salted water until they're tender and bright green, then chop them coarsely.  Just before serving, add the greens and pasta to the soup and heat through.  Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper and the Parmesan.

Comment

Google+