Notebook — Recipes

I first had this dish at a friend's place, and when I asked for the recipe I was pleasantly surprised to find that I already had the cookbook! With all of the cookbooks we have, it often makes me sad to think that most of the recipes in them we will not get to trying. However, trying this has inspired me to make it multiple times since first tasting it. It is likely that you already have this recipe on your shelf as it is from the Mooswood Cookbook by Mollie Katzen.

convenience tips: use food processor with grating attachment to grate cheese, potato, and onion in that order. (no need to clean in between.) Prepare the filling while the crust bakes. It may be helpful to allow your grated onions and potatoes drain slightly (or squeeze out some moisture) prior to using in this recipe.

Crust:

• 2 cups (packed) grated raw potato
• 1 egg white, lightly beaten
• 1/4 cup grated onion
• flour for your fingers
• 1/2 tsp salt
• a little oil

Filling:

• 1 tbs. olive oil or butter
• 1/4 tsp thyme
• 1 cup chopped onion
• 1 medium cauliflower, in small pieces
• 2 medium cloves garlic, minced
• 2 eggs
• 1/2 tsp salt
• 1/4 cup milk (lowfat ok)
• black pepper to taste
• 1 cup packed grated cheddar
• 1/2 tsp. basil
• paprika

1. Preheat oven to 400 F. Oil a 9-inch pie pan.
2. Combine grated poato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides in a handsome edge.
3. Bake for 30 minutes, then brush the crust with a little oil and bake it 10 more minutes. Remove from oven, and turn the temperature down to 375.
4. Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper, and herbs, and sautee over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally (about 8-10 minutes).
5. Spead half of the cheese on to the baked crust (ok if it's still hot). Spoon the sauteed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, and pur this ove rteh top. Dust lightly with paprika.
6. Bake 35 to 40 minutes, or until set. Serve hot or warm.

Ingredients:

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon sea salt

Preparation:

Preheat an oven to 350F. Line a non insulated cookie sheet with parchment paper. Carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with sea salt. Rub the oil and salt into the kale until each piece is completely covered.

Bake until the edges are brown but are not burnt, 10 to 15 minutes. Try sprinkling with Tamari for added flavour.

These chips can also be made in a food dehydrator if you have one. Use the same preparations but instead of baking them in the oven place kale pieces on dehydrator trays. Dehydrate until completely crispy.

from LCBO Food & Drink Magazine

This robust salad can be served as a salad or side dish, making it very versatile. Letting it sit for 20 minutes before serving allows the flavours to combine really well. It’s also hearty enough to be made a day ahead if desired. 1 bunch rapini, stalks trimmed to 1 inch (2.5 cm) pieces, leaves left whole.

• 2 tsp (10 mL) white wine vinegar
• 2 tsp (10 mL) Dijon mustard
• 1⁄4 cup (50 mL) olive oil
• 1 1⁄2 tsp (7 mL) sugar
• 1 tbsp (15 mL) red onion, finely diced
• 3 tbsp (45 mL) pine nuts, toasted
• 3 tbsp (45 mL) raisins
• 1⁄4 cup (50 mL) sheep’s milk feta
• Salt and pepper to taste

1. In a large pot of well-salted, boiling water add the rapini stalks, let cook for 4 minutes.
2. Add rapini leaves to the pot and continue to cook for 4 minutes longer.
3. Drain and rinse rapini with cold water to cool, set aside.
4. In a large bowl, whisk together vinegar, mustard, oil, sugar and red onion.
5. Add well-drained rapini, pine nuts, raisins and feta. Toss to combine well and season to taste.

Serves 4

from Moosewood Cookbooks

Preparation time: 30 minutes
Cook time: 15 minutes

Ingredients:

• 2.5 cups Chopped Onions
• 4 garlic cloves, minced or pressed
• 1 tablespoon olive oil
• 1 pound Swiss Chard or Kale, rinsed and chopped (about 8 cups)
• 2 tablespoons fresh lemon juice, or more to taste
• 1.5 cups bulgur
• 1 teaspoon salt
• 2.5 cups water
• ground black pepper to taste

Garnish:

• lemon wedges
• fresh mint leaves
• red wine vinegar or balsamic vinegar

In a large skillet, saute the onions and garlic in the oil for about 8 minutes, until the onions are translucent. Add the greens and lemon juice, cover, and cook until the greens have just wilted. Stir in the bulgur and salt. Add the water, cover, and cook on medium-low heat for about 15 minutes, until the bulgur is tender and most of the water has been absorbed. Sprinkle with pepper and add more lemon juice to taste. Serve garnished with lemon wedges and mint, and serve with vinegar at the table.

Serves 6

from The New York Times

Time: 15 minutes

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

from LCBO Food & Drink magazine

Ingredients:

• 1lb (500g) rhubarb, cut into 2 in pieces
• 1/4 cup brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp grated orange rind
• 1 tbsp butter

Topping:

• 1/2 cup rolled oats
• 1/2 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 tsp kosher salt
• 1/4 cup unsalted butter

1. Preheat oven to 375C
2. Combine rhubarb, brown sugar, ginger, cinnamon, nutmeg, grated orange rind, and butter in bowl. Spoon mixture into 4 well buttered 1-cup dishes (or I put it all in one 4 cup casserole dish)
3. Combine oats, flour, brown sugar and salt in medium bowl. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle over fruit.
4. Bake for 30 to 40 minutes or until top is golden and juices are bubbling. Serve with vanilla bean ice cream

from refresh by Ruth Tal

We have altered the rice bowl recipe to use asian braising greens rather than bok choy, kale and swiss chard.

• Chop the greens and garlic tops
• Steam broccoli and greens until they are tender and bright green
• Put 1 1/2 cups cooked brown basmati rice in a large rice bowl. Drizzle 2 T of tahini sauce on the rice. Place torn pieces of nori on the rice.
• Arrange the steamed greens and broccoli on the brown rice. Sprinkle toasted sesame seeds on top.
• Drizzle 2 T of simple sauce on the vegetables and rice. Garnish with a small mound of white pickled ginger on top.

from refresh by Ruth Tal

• 1/2 cup tahini
• 3 tbsp sesame oil
• 1 1/2 inch ginger root, peeled and minced
• 4 tbsp lemon juice

Put all ingredients in a saucepan. Bring to a boil and let simmer for 10 minutes. Remove from heat and let cool (mixed with orange/mango juice, it makes a delicious stir-fry sauce)!

from refresh by Ruth Tal

• 2 cloves garlic, minced
• 1/2 cup chopped parsley
• 1/2 tsp sea salt
• 2 tbsp lemon juice
• 2/3 cup filtered water
• 1/2 cup tahini

Whiz garlic, parsley, salt and lemon juice in a blender or food processor. Add the water and tahini. Tun until smooth, scraping the sides 1x/2x.

from Jamie at Home by Jamie Oliver

Mix together: 

•  3 parts extra virgin olive oil
• 1 part lemon juice
• pinch of salt & fresh ground black pepper

Try replacing the lemon for raspberry juice and add a splash of maple syrup for a nice treat!

from Moosewood Restaurant Cooks at Home

• 3 T sesame seeds
• 3/4 cup vegetable oil
• 1/3 cup fresh lemon juice
• 1 T soy sauce
• 1 t salt
• 1/4 t ground black pepper
• several dashes Tabasco /  other hot pepper sauce (optional)

Toast the sesame seeds until golden and fragrant. Pour them onto a plate and set aside to cool. Whisk together oil, lemon juice, soy sauce, salt pepper and optional Tabasco until smooth. Stir in cooled sesame seeds. Tightly covered and refrigerated, this dressing will keep for 2 weeks.

3 cups fresh basil leaves, loosely packed
3-5 cloves garlic
4T grated Parmesan
2T grated pecorino sardo/romano
1/3 cup olive oil
salt and fresh ground pepper to taste

Combine all of the dry ingredients in a blender or a food processor, blend/process until smooth, and then with the blender or processor still running, add oil in a thin stream. Taste and adjust the ingredients to your liking.

Use about 3/4 cup of pesto to 1 pound of pasta. For something tasty and a bit different, try using arugula or chard in place of the basil. Also use instead of a pizza sauce!