tortilla

Recipe adapted from Seamus Mullen, Tertulia, New York City

INGREDIENTS

8 eggs Salt 2 cups high-quality olive oil 1 sweet onion, thinly sliced 1 clove garlic, crushed slightly 3 large Yukon Gold potatoes, peeled and sliced into ¼-inch rounds 1. Lightly beat the eggs and season with a generous sprinkle of salt. Set aside. 2. In a 10-inch nonstick skillet, heat the olive oil over medium-low heat until it is warm. Add the onion and garlic and gently cook until the vegetables are translucent, about 15 minutes. Add the potatoes; cook for 20 minutes until the potatoes have completely fallen apart but the potatoes and onions haven't taken on any color. 3. Remove the pan from the heat and strain the mixture through a colander, reserving the olive oil for the next time you make a tortilla. (If you continue to use this same oil, each tortilla you make will taste better than the last.) Once you've strained the potato-and-onion mixture, season it with salt and add the eggs, mixing until thoroughly combined. 4. Heat the same skillet over medium-low heat. Add one tablespoon of olive oil from the reserved potato-and-onion mixture to the pan. Pour the potato-and-egg mixture into the pan and let it cook for 2 minutes without touching the pan, until the bottom begins to set up. Gently shake the pan to release the eggs from the bottom; using a rubber spatula, gently pull the mixture away from the edge to make sure it isn't sticking at all. Cook until the bottom is set but the top is still very wet, about 5 minutes. 5. Place a large, flat plate on top of the skillet, hold it tightly and, using one quick motion (probably best to perform this over the sink the first few times), flip the pan over and let the tortilla fall onto the plate. 6. Wipe the pan with a paper towel, return to the heat, add another tablespoon of the reserved olive oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla back into the pan and cook for another 3 minutes. Once the bottom is set, repeat the flipping process one or two more times until the edge of the tortilla is perfectly rounded. If at any time the tortilla begins to swell, poke it gently with a fork. The tortilla should be nice and golden on the outside while remaining creamy and gooey on the inside. Remove from the pan and serve hot or at room temperature.

rice, lentil onion pilaf

 http://www.herbivoracious.com/2007/10/recipe-mujadara.html

Mujadarah (Rice, Lentil, and Caramelized Onion Pilaf)
Serves 4 as a one dish meal
Vegetarian, vegan (if you use oil or margarine instead of butter), and gluten free
Prep time: 20 minutes
Cook time: 1 hour

• 3 pounds white onions, sliced moderately thin
• 2 T. butter
• 2 T. vegetable oil
• 1/2 cup white wine or vermouth (optional)
• 1.5 c brown or green lentils (not red lentils or french lentils!)
• 2 c. long grain white or brown rice (I prefer the brown for a bit more character)
• 1/4 t. ground cinammon
• 1/4 t. ground cumin
• salt and pepper
• flat leaf parsley for serving

1. Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions. Set heat on medium-low and stir occasionally until very soft, about 45 minutes. Turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more. Deglaze pan with white wine or vermouth (or water) and stir into the onions to get more flavor. See "caramelized onions" in Joy of Cooking for a more thorough description of the process. If pressed for time you can do a higher heat version of this but the results won't be as tasty.
2. Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don't want them still crunchy , but you definitely want to retain their shape. We aren't making lentil soup here. Some folks cook the rice and lentils together but I don't think that gives you enough control over the texture.
3. When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
4. To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.

sesame noodles with eggplant and tofu

 http://www.herbivoracious.com/2007/10/recipe-otsu-noo.html

Grilled Eggplant and Tofu Otsu Noodles
Serves 4
Vegetarian and vegan
For the sauce:

• 1/4 c. toasted sesame paste (tahini)
• 2 T. tamari or other soy sauce
• 1 T. sweet soy sauce (kecap manis) or 2 t. sugar
• 2 t. rice vinegar
• zest from 1/2 lemon (or yuzu if you have it, or lime)
• juice from 1 lemon (ditto)
• 1 healthy knob of ginger, peeled and grated
• 1 t. or more Sriracha or hot sauce of your choice, or 1/2 t. cayenne pepper
• black pepper to taste
• 1 piece of Balinese long pepper, crushed, if you have it

For the noodles:

• 9 oz. soba (Japanese buckwheat noodles)
• 1 english cucumber, cut into strips and then 1" pieces
• 1 heavy eggplant, slice into 1/2" thick rounds
• 1/2 lb. extra firm tofu
• 2 green onions, sliced thin
• 1/3 c. toasted sesame seeds
• sea salt (like Maldon)
• 1/2 head iceberg lettuce for serving, leaves pulled apart and washed (optional)

1. Whisk or blend all of the dressing ingredients together, and let it sit for flavors to develop while you make the noodles and vegetables.
2. Prepare the noodles according to the package directions. For mine that meant boiling for 4 minutes. Don't let them overcook. Rinse in cool water.
3. Brush the eggplant with a bit of oil and grill or broil until deep brown on both sides and thorougly tender. Let cool, then slice rounds into 2" x 1" batons.
4. Slice tofu into approximately 2" x 1" x 3/4" rectangles, dry with a paper towel, and saute in a single layer with a bit of oil over high heat until nicely browned on all sides. Alternatively, you can use a pre-flavored tofu product of your choice.
5. Taste and adjust the dressing. Does it need more salt? More acid? More heat? Is it too thick? You want a fairly liquid texture, not pasty, and it should be highly flavored.
   
6. Reserve 2 T. of the dressing and 1 T. of the sesame seeds.
7. In a large bowl, toss together the noodles, dressing (reserving 2 T.),  sesame seeds (reserving 1 T.),  cucumber, eggplant, tofu
8. To serve, line a platter with the iceberg lettuce, the mound the noodles on top. It is often hard to get the vegetables to mix in, so you may need to take your tongs and distribute them a bit. Garnish (in order) with: the remaining sauce, the green onions, the remaining sesame seeds, and a couple pinches of good sea salt and a grind of black pepper.

Other good variations for the sauce would include miso, wasabi, and/or fresh garlic. For the vegetables, I think this dish likes umami flavors more than a lot of green vegetation, so I'd be more inclined to do something like shiitake mushrooms than say zucchini.

spinach ricotta lasagna

 http://herbivoracious.com/2008/12/vegetarian-lasagna-recipe-with-spinach-and-ricotta-filling.html

Vegetarian Lasagna Recipe with Spinach and Ricotta Filling
Serves at least 8
Vegetarian; not vegan or gluten-free
Prep time: 30 minutes
Cook time: 1 hour

• 1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
• 1 lb. ricotta
• 2 eggs
• 1/2 teaspoon nutmeg
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 head cauliflower florets and some stem, cut small
• 2 large (28 oz.) cans plain tomato sauce
• zest from 1 lemon
• 1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
• salt, pepper to taste
• 1 lb. grated mozzarella
• 4 oz. grated parmesan cheese

1. Clean the spinach well and wilt it, cool, squeeze out all water, stir it into the ricotta along with the nutmeg. Salt and pepper to taste, then beat in the eggs.
2. Saute the onion & garlic  in a good amount of olive oil, add the cauliflower and saute 5 minutes, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
3. Oil an 11" x 13" pan (at least 2" deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You'll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
   
4. Finish with a heavy layer of mozzarella and the parm, mixed together.
5. Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
6. If the cheese isn't crispy and brown enough, finish judiciously with the broiler.
7. Allow to rest at least 15 minutes before serving so it has time to set up a bit.

summer squash and mushroom lasagna

 http://www.herbivoracious.com/2009/09/summer-squas-and-portobello-vegetarian-lasagna-recipe.html

Summer Squash and Portobello Mushroom Vegetarian Lasagna
Serves at least 8

• 6 medium crookneck or other summer squash or zucchini, sliced lengthwise, 1/8" thick
• 6 large portobello mushroom caps, sliced 1/8" thick on a bias
• extra virgin olive oil for sauteeing
• 1 lb. ricotta
• 2 eggs
• 1/2 teaspoon nutmeg
• 1 onion, diced
• 2 cloves garlic, minced
• 2 large (28 oz.) cans plain tomato sauce
• zest from 1 lemon
• 1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
  
• salt, pepper to taste
• 1 lb. grated mozzarella
• 4 oz. grated parmesan cheese

1. In a large skillet over high, fry the squash and portobello mushrooms in olive oil. Fry each in a single layer, using as many batches as needed. Flip and cook both sides until well browned. Remove to paper towels and season with salt.
2. Season the ricotta along with nutmeg, salt and pepper to taste, then beat in the eggs.
3. Saute the onion & garlic  in a good amount of olive oil, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
4. Oil an 11" x 13" pan (at least 2" deep). Build up layers of noodles, sauce, squash and mushrooms, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet if they are the no-boil type and need plenty of moisture. You'll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
   
5. Finish with a heavy layer of mozzarella and the parm, mixed together.
6. Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides. Don't overcook and let the noodles get soggy.
7. If the cheese isn't crispy and brown enough, finish judiciously with the broiler.
8. Allow to rest at least 15 minutes before serving so it has time to set up a bit.

chickpea masala with mushrooms

 http://www.herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html

Chana Masala with Mushrooms
Vegetarian, vegan if you use vegetable oil, and gluten-free
Serves 2 as a main course with basmati rice or 4 as part of a larger Indian meal

• 1 1/2 cups cooked chickpeas (15 oz. can, drained and rinsed, or better, home-cooked)
• 2 tablespoons vegetable oil (or clarified butter / ghee if you have it)
• 2 teaspoons black mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cloves garlic, minced
• 1/2 medium onion, small dice
• 1 medium tomato, cored, small dice (canned is an option)
• 2/3 cups white mushrooms, quartered or thickly sliced
• 1 small, hot red chili pepper, thinly sliced
• 1 tablespoon fresh grated turmeric, or 2 teaspoons dry
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 1 teaspoon salt
• for tempering: 1 tablespoon oil, 1 teaspoon black mustard seeds
• for garnish: cilantro

1. If using canned chickpeas and, drain and rinse them, and put them in a saucepan with water to cover, then bring to a boil and simmer while you get everything else going. This will improve their texture. You can do this in the microwave too. Or skip this step completely if your chickpeas are already pleasantly soft.
2. In a large skillet, heat the vegetable oil over a medium-high flame. Add the mustard, fennel, cumin and coriander seeds. Cook for about 10-20 seconds until the mustard seeds begin to pop. Immediately add the garlic, onion and tomato.
3. Cook, stirring occasionally, for about 5 minutes until the liquid is mostly gone and everything is browning.
4. Add the mushrooms and the drained chickpeas, the hot pepper, turmeric, cinnamon, cloves and cayenne pepper, lemon juice, a teaspoon of salt, and a cup or so of water, so it is kind of soupy.
5. Cook uncovered over a medium-low flame for about 15 minutes, until the sauce begins to thicken. Taste and adjust seasoning. Does it need more salt? More lemon juice? A bit more cayenne?
6. Finish for the texture you want - you can see how I like it in the picture above. Then in a separate skillet, heat the last tablespoon of oil over a high flame and fry the mustard seeds until they pop, just a few seconds. This is called tempering, and it is a great way to add a final layer of flavor.  Toss the contents of that skillet over the chickpeas and serve, with the cilantro for garnish.

escarole and beans

http://dinersjournal.blogs.nytimes.com/2008/02/19/recipe-of-the-day-escarole-and-beans/ 

we added egg and sprinkled some panko on it.

Ingredients

• 1/3 cup extra virgin olive oil
• 1 tablespoon sliced garlic
• 4 anchovy fillets, or to taste, optional
• 1 fresh or dried chili, stemmed, seeded and minced, or 1 teaspoon dried red chili flakes, or to taste
• 1 pound escarole, radicchio, endive or other bitter green, trimmed, washed and dried
• 1 cup cooked white beans
• 3 cups chicken stock or water
• Salt and pepper to taste

Method

• 1. Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with anchovies and chilies. Stir occasionally until garlic begins to color. Add escarole and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover.
• 2. Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve.
• Variations:
• * Escarole and Beans With Meat: As above except omit anchovies and begin by browning 1/4 pound bacon, 1/2 pound crumbled sausage or 1/8 pound prosciutto in 2 tablespoons olive oil.
• * Escarole and Beans With Crouton and Parmesan -- While soup is cooking, toast 8 1-inch thick slices of French or Italian bread (it can be quite stale). Put in bottom of bowls and sprinkle with freshly grated Parmesan to taste. Or you can add about 1 cup cooked rice or small noodles to soup when it is nearly done.
• * Escarole and Beans With Vegetables -- When you add stock or water, add 1 chopped tomato (or a couple of chopped canned tomatoes), 1/2 cup finely chopped carrot (remember: it must cook quickly), and 1/2 cup finely chopped celery.