Veggie Organic recipes

Hot and Sour Broth with Mushrooms

2009-05-13T21:25:00.000-07:00

This simple broth is a suitable first course for nearly any Asian-inspired meal. Look for chile paste with garlic in well-stocked food stores and Asian markets, if fresh cremini mushrooms are unavailable, substitute fresh white mushrooms.

Ingredients:

1 oz (30 g) dried Chinese black mushrooms
1/2 cup (4 fl oz/125 ml) boiling water
1 lemongrass stalk, white part only or grated zest of 1 lime
6 cups (48 fl oz/1.5 l) vegetable broth
1/4 cup (2 fl oz/60 ml) lime juice
1 tablespoon peeled and finely chopped fresh ginger
1 teaspoon chile paste with garlic
1 cup (3 oz/90 g) thinly sliced cremini mushrooms
1 clove garlic, minced
2 teaspoons soy sauce
salt to taste
2 green (spring) onions, sliced on the diagonal

Method:

Place the dried mushrooms in a small bowl and add the boiling water.
Let stand until softened, about 30 minutes. Drain, reserving the liquid. Remove the stems and discard. Slice the caps, Strain the liquid through a sieve lined with cheesecloth (muslin). Set aside the sliced mushrooms and liquid.

If using lemongrass, cut into 2 inch (5 cm) lengths and crush with the side of a knife.

In a saucepan, combine the lemongrass or lime zest, broth, lime juice, ginger and chile paste with garlic. Add the sliced reconstituted mushrooms and their soaking liquid. Bring to a boil over high heat. Reduce the heat to medium and simmer uncovered until the broth is infused with the seasonings, about 20 minutes.

Using a slotted spoon, remove the lemongrass pieces and discard. Stir in the fresh mushrooms and garlic and cook until soft, about 5 minutes. Stir in the soy sauce and taste and adjust the seasonings with salt.

Ladle into warmed bowls and garnish with the green onions. Serve immediately.

Serves 4

Five Tomato Salsa

2009-05-12T11:11:00.001-07:00

A visit to the farmers market should provide the mix of colorful tomato varieties that this unusual salsa demands. Prepare the salsa upto 4 hours ahead and use as a dip for tortilla chips or as a topping for any of your favourite Mexican dishes.

Ingredients:

3-4 lb (1.5-2 kg) assorted tomatoes, preferable of 5 different colors and sizes such as small and medium, red and yellow pear-shaped, cherry and beefsteak

1 red (Spanish) or yellow onion, minced

1/2 cup (2/3 oz/20g) chopped fresh cilantro (fresh coriander)

1 teaspoon salt

1 teaspoon ground pepper

2 tablespoons lime juice

If using cherry tomatoes, cut in half. Chop the other tomatoes into small pieces.

Place all the tomatoes in a non-aluminium bowl and add the onion, cilantro, salt and pepper. Stir to mix, being careful not to break up the tomatoes. Add the lime juice and mix again.

Serve at once, or cover and refrigerate for up to 4 hours.

Serves 6-8

Arugula and Fennel salad with Shaved Parmesan

2009-05-11T10:41:00.000-07:00

Ingredients:

1 fennel bulb
1/2 lb (250 g) young arugula (rocket), thick stems removed

Dressing:

3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice or more to taste
1 shallot, minced
Salt and ground pepper to taste
2 oz (60 g) Parmesan cheese

Cut off the stems, feathery tops, and any bruised outer stalks from the fennel bulb. Halve the bulb lengthwise and cut away the core. Thinly slice the bulb crosswise and place in a large bowl with the arugula.

To make the dressing, in a small bowl, whisk together the olive oil, 1 tablespoon lemon juice and shallot. Season with salt and pepper.
Add the dressing to the arugula and fennel and toss to coat. Taste and adjust the seasonings, adding more lemon juice if needed.

Divide the salad among individual plates. Using a vegetable peeler, shave about 4 paper-thin slices of Parmesan cheese onto each salad.

Serves 6