Spinach Stuffed Mushrooms

Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (Beaufort Books, 2007). Copyright 2007 by Mark Reinfeld and Bo Rinaldi. Prep time: 25 minutes Cook time: 20 minutes Total time: 45 minutes Yield: Makes 12 to 15 stuffed mushrooms

Ingredients

12-15 stuffing mushrooms 1 recipe Lemon Herb Marinade (see below) 1 tablespoon olive oil 1/4 cup shallots or onion, minced 1/2 cup cremini mushrooms, diced 1 large bunch spinach, steamed & drained to yield 1/2 cup 1/4 cup tomato, chopped 1 teaspoon basil, minced 1 teaspoon Italian parsley, minced 1 tablespoon nutritional yeast (optional) 3/4 teaspoon soy sauce (optional) 1/2 teaspoon mirin (optional) 1/2 teaspoon garlic, minced Pinch crushed red pepper flakes Sea salt, to taste Ground black pepper, to taste 3 tablespoons bread crumbs for garnish 3 tablespoons pine nuts, toasted for garnish

Lemon Herb Marinade:

1 cup water 2 tablespoons freshly squeezed lemon juice 1 tablespoon soy sauce 1 tablespoon minced Italian parsley

Instructions

1. Preheat oven to 375. Wipe clean the mushrooms, remove any stems and place in a shallow baking dish with Lemon Herb Marinade for 20 minutes or longer. 2. While mushrooms are marinating, place oil in a small saut pan on medium high heat. Add shallots and cremini mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat.

3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes. Be careful not to overcook.

Lemon Herb Marinade

Combine all ingredients in a shallow dish and whisk well.

Slow-Cooker Pot Roast

Ingredients
1 3 lb chuck roast salt and pepper 1 large onion, sliced 1 celery stalk, sliced 5 carrots, peeled and cut into 3-inch lengths 2 cloves garlic, peeled and smashed 1/2 c mixed mushrooms (or button mushrooms), sliced 3-4 sprigs fresh thyme 2 bay leaves 2 c homemade chicken or beef stock 2 c full-bodied red wine (I used a dolcetto) 1/3 c brandy 1-2 T cornstarch 1/4 c chopped fresh parsley

Pat the roast dry and season with salt and pepper. In a skillet at medium-high heat, brown the roast on all sides. Place the onion, celery, carrots, garlic, mushrooms, thyme, and bay leaves in

the slow cooker, and lay the roast on top. Pour the stock, wine, and brandy over the roast. Set the slow cooker to low and allow to cook for 6-8 hours. Remove the roast and vegetables with a slotted spoon and set aside. Strain the leftover juices, and skim the fat off the top (or use a gravy separator). Place the juices in a small saucepan. Spoon about 1/2 c of the juices in a small bowl, and whisk in the cornstarch. Pour this slurry back in the saucepan and bring the juices to a boil. Reduce to a simmer and stir until juices thicken into a gravy. Taste and adjust seasonings as necessary. Place the roast and vegetables back in the slow cooker, and pour the gravy over. Turn on high and rewarm for about 15-20 minutes. Serve on top of mashed potatoes, garnished with parsley. Serves 6.

Rosemary-Dijon Beef Tenderloin

Ingredients

2 tablespoons Dijon-style mustard 1 tablespoon extra-virgin olive oil 1 tablespoon snipped fresh rosemary 3 cloves garlic, minced 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 2 1/2 - 3 pound center-cut beef tenderloin roast or boneless pork top loin roast* 1 4 - 6 ounce log garlic and herb goat cheese (chevre), cut crosswise into 8 slices or 1/2 of an 8-oz. tub cream cheese spread with chive and onion Snipped fresh rosemary Garnishes (optional)

Directions 1. Preheat oven to 425 degrees F. In a small bowl combine mustard, oil, 1 tablespoon rosemary, garlic, salt, and pepper. Spread mixture over the beef tenderloin or pork loin. Place roast on a rack in a shallow roasting pan. 2. Place roast in oven. For medium-rare doneness, roast the beef, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F on an instant-read thermometer. Cover with foil; let stand 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. (For medium doneness, roast, uncovered, for 45 to 50 minutes or until meat reaches 150 degrees F. Cover and let stand as directed above.) 3. Cut roast into 8 slices about 1 to 1-1/2 inch apart, cutting to, but not through, bottom of the meat. Tuck a slice of goat cheese into each cut (or spoon 1 tablespoon cream cheese into each

cut). Sprinkle with additional rosemary. To serve, slice through the meat between each cheese portion. Serve roast with figs, steamed beets, and steamed baby artichokes.. Makes 8 servings. From the Test Kitchen

Tip Test Kitchen Tip:Order a center-cut tenderloin from the butcher or meat counter ahead of time. The center cut holds its shape best during roasting. Note *To prepare Pork Roast: Preheat oven to 325 degrees F. Spread roast with Dijon Spread. Roast for 1-1/4 to 1-3/4 hours or until thermometer registers 150 degrees F. Cover with foil; let stand for 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. Serve goat cheese with roast.

Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweetand-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar. Save Recipe 8 servings Recipe by Chef Linton Hopkins of Restaurant Eugene in Atlanta, GA Photograph by Ditte Isager February 2012

Ingredients: Redeye Glaze

2 ounces country ham scraps or prosciutto 12 teaspoons vegetable oil (optional) 3 tablespoons shallots, coarsely chopped 1/2 cup strong coffee or espresso 2 cups pork stock or low-salt chicken broth 3 tablespoons sorghum syrup or honey 2 tablespoons apple cider vinegar

Black-Eyed Peas with Spiced Butter

7 tablespoons unsalted butter, divided 1 cup minced yellow onion 1/4 cup minced garlic 8 cups low-salt chicken broth 2 cups dried black-eyed peas, soaked overnight, drained 5 bay leaves, divided Kosher salt 1 tablespoon each crushed toasted coriander and fennel seeds 1 1x3" strip lemon peel, all white pith removed 1 teaspoon cayenne pepper

Tenderloin and Assembly

1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon (packed) light brown sugar 2 1 1/4-pound trimmed pork tenderloins 2 tablespoons vegetable oil 1 cup bread-and-butter pickles, blended to a coarse pure

Preparation: Redeye Glaze

Heat a medium heavy saucepan over medium heat. Add ham and saut until golden brown, adding vegetable oil as needed if the ham scraps are lean. Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. Stir in coffee, scraping up any browned bits.

Add stock, sorghum syrup, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 minutes. Strain into a small bowl. D O AHEAD : Can

be made 2 days ahead. Let cool completely; cover and chill. Rewarm before using.

Black-Eyed Peas with Spiced Butter

Melt 3 Tbsp. butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes. Add broth, peas, and 3 bay leaves. Bring to a boil; reduce heat to

medium-low and cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.

Strain peas, reserving broth. Transfer 2 cups strained peas to a medium bowl; mash into a paste. Return whole and mashed peas to pot, along with some of the broth to thin mixture. Season with salt. D O AHEAD : Can be made 2 days ahead.

Melt remaining 4 Tbsp. butter in small pan over medium heat. Simmer until browned bits form on bottom of pan, 56 minutes. Stir in coriander, fennel, lemon peel, cayenne, and remaining 2 bay leaves; cook, stirring, for 1 minute. Remove pan from heat. D O AH EAD : Can be made 2 hours ahead. Let stand at room temperature. Rewarm and

discard bay leaves and lemon peel from spice butter before serving.

Tenderloin and Assembly

Combine first 4 ingredients in a small bowl. Season pork with spice mixture; let stand for 1 hour. Preheat oven to 350. Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total. Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140, about 15 minutes. Transfer meat to a carving board. Let rest, uncovered, for 10 minutes.

Reheat peas and spice butter. Cut pork into 1/4"1/2"-thick slices. Transfer to plates and spoon pickle pure over. Serve with peas drizzled with spoonfuls of spice butter.

Chicken & Dumplings Ingredients Gnocchi

1 pound ricotta 1/2 cup plus 2 tablespoons all-purpose flour plus more 1 large egg, beaten to blend 1 1/4 cups finely grated Parmesan 3/4 teaspoons freshly grated nutmeg 1/2 tablespoon kosher salt 10 cups low-salt chicken broth 2 pounds skinless, boneless chicken thighs 1/4 cup (1/2 stick) unsalted butter 6 tablespoons all-purpose flour

Chicken and Gravy

2 celery stalks, cut crosswise into 1/4"-thick slices 1 carrot, peeled, thinly sliced 1 parsnip, peeled, cut into 1/4" 1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices 1/4 cup chopped flat-leaf parsley 1/4 cup chopped fresh chives Kosher salt, freshly ground pepper Shaved Parmesan

Special Equipment:
Cheesecloth (optional)

Preparation Gnocchi

If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.

Gently mix ricotta, 1/2 cup plus 2 Tbsp. flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.

Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"thick pieces. Lightly dust gnocchi with flour and transfer to pre-pared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. D O AHEAD : Can be made 2 months ahead. Freeze on sheets,

then store, frozen, in an airtight container.

Chicken and Gravy

Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 2030 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.

Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).

Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. D O AHEAD : Can be made

2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.

Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.