The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America
512
The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America
512eBook
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Overview
"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times
The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, a cookbook featuring more than 250 never-before-published recipes that's a perfect gift for foodies and gourmets who want to enjoy delicious and healthy meals.
With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet.
All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Butternut Latkes
Jamaican Jerk Tempeh Patties
and plenty more.
Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.
Product Details
| ISBN-13: | 9781466885974 |
|---|---|
| Publisher: | St. Martin's Publishing Group |
| Publication date: | 09/26/2017 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 512 |
| File size: | 122 MB |
| Note: | This product may take a few minutes to download. |
About the Author
THE MOOSEWOOD COLLECTIVE has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Some members have worked for the restaurant since it was founded in 1973.
Read an Excerpt
CHAPTER 1
BREAKFAST & BRUNCH
Multigrain Blueberry Pancakes Gingerbread Pancakes with Lemon Syrup So Simple Banana Pancakes Herbed Baked Eggs in a Ramekin Green Tomato Omelet Asparagus-Mushroom Frittata Baked Eggs with Spinach and Frizzled Sage Piperade Butternut Hash Browns Mushroom Tofu Scramble with Truffle Oil Tomato-Sesame Tofu Scramble Peppery Green Smoothie, No Pepper Jenny's Best Breakfast Smoothie Sweet Fruit Smoothies Two Granolas Apple-Cinnamon-Oat Breakfast Bars Sunbutter Bites Kip's Favorite Scones: Two Variations
Multigrain Blueberry Pancakes
If you pick fresh blueberries, this is for you.
Oats, cornmeal, and whole wheat flour give texture and flavor to a breakfast treat that can be made with frozen blueberries, if fresh are not available. If you don't want too sweet a breakfast, try them as is, or with just a dollop of yogurt instead of syrup.
Yields sixteen 4-inch pancakes
Serves 3 or 4
Prep time: 20 minutes
Cooking time: 20 minutes
6 tablespoons (¾ stick) butter
Melt 3 tablespoons of the butter and set aside. In a bowl, whisk together the eggs, maple syrup, yogurt, lemon zest, and vanilla. In the bowl of a food processor, whirl the oats for a minute or two until they're crumbly, but not as fine as flour. In a separate bowl, combine the crumbled oats with the flour, cornmeal, baking powder, and salt. Stir the dry ingredients into the wet only until moistened — a few lumps are fine. Whisk in the melted butter, then fold in the blueberries.
If you would like to serve the pancakes all at once, preheat the oven to 200°F and put a baking sheet in it to keep the cooked pancakes warm while the rest are cooking.
Heat a large skillet or griddle on medium heat. Melt some butter on the hot surface and spread it to cover. Pour ¼ cup of batter for each pancake, leaving a bit of space between. After 3 to 4 minutes, when bubbles start to surface and the pancakes are dry around the edges, turn them over and cook for 2 to 3 minutes more, until golden and firm on the bottom. If the pancakes are browning too quickly, lower the heat a little. Serve as they are done, or transfer the pancakes to the warm oven. Add more butter to the pan before making each batch.
SERVING AND MENU IDEAS
Serve with toppings such as maple syrup, fruit preserves, butter, yogurt, or sour cream.
Multigrain Blueberry Pancakes are probably enough for a delicious and satisfying breakfast. If it's a blow-out brunch, add simple fried or scrambled eggs, vegetarian sausage, and maybe a Sweet Fruit Smoothie.
Gingerbread Pancakes with Lemon Syrup
Your kitchen will smell wonderfully festive while making these delicious pancakes that are like little gingerbread cakes. Great for brunch or holiday gatherings. Double or triple the recipe to feed a crowd.
Yields 18 pancakes; 11/3 cups syrup
Serves 4 to 6
Time: 40 minutes
LEMON SYRUP
½ cup granulated sugar
DRY INGREDIENTS
2½ cups all-purpose white flour (or 1½ cups white flour and 1 cup
WET INGREDIENTS
1½ cups buttermilk
Make the lemon syrup: In a small saucepan on medium heat, combine the granulated sugar, cornstarch, and nutmeg. Stir in the water until the mixture is smooth. Bring to a boil, lower the heat and cook, stirring until thickened, about 2 minutes. Remove from the heat and stir in the butter, lemon zest, and lemon juice. Cover and set aside.
In a large bowl, sift together the dry ingredients. In another bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and mix until just combined.
Heat the griddle on medium-low heat, and using a spatula, spread a teaspoon of butter over the surface. Pour on 1/3 cup of batter for each pancake. When you can slide the spatula under the pancakes and the bottoms are starting to brown, flip the pancakes over and cook the opposite sides for about half a minute. Keep adding more butter to the griddle between batches.
SERVING AND MENU IDEAS
We think you'll enjoy the easy lemon syrup drizzled on these pancakes, but of course maple syrup is good as well, or even just a dusting of confectioners' sugar. Or top the pancakes with sautéed apples or warmed pitted cherries or peach slices along with the lemon syrup.
Probably the only other thing you might want with this special pancake brunch is cold orange juice or hot apple cider.
So Simple Banana Pancakes
Starting your day with two eggs and a banana? Now there's some fuel. But make those eggs and banana into little pancakes with a drizzle of maple syrup ... now there's delicious! And it's gluten-free. And if you use good-quality margarine instead of butter, it's dairy-free. And if you're going low-carb, it's grain-free.
Some of us are happy to eat these quick little pancakes at any meal, and we make them for breakfast, lunch, or supper. Or as a snack ... or even a quick little dessert ... or for no good reason at all!
Yields about twelve 3-inch pancakes
Serves 1 or 2
Time: 10 to 15 minutes
1 ripe banana
In a small bowl, mash the banana with a fork, leaving some lumps. In a separate small bowl, whisk the eggs and stir in the mashed banana, still with lumps.
Warm a skillet on medium heat. Melt the butter in the skillet and spread it over the bottom. The skillet should be hot, but not smoking. Drop tablespoonfuls of the banana-egg "batter" onto the hot surface. After about a minute, when the bottoms have browned a bit and the edges have turned a lighter color, flip the pancakes with a spatula. Cook until the egg is set and the bottom has browned, about half a minute. (Unless you have a very large griddle or skillet, you'll have to cook the pancakes in two or three batches. For better flipping, between batches wipe off the top of the spatula, and you may need to smear the skillet with a little more butter before the last batch.)
Arrange the pancakes on a plate in a single layer. Sprinkle with salt, drizzle with maple syrup, and dig in.
SERVING AND MENU IDEAS
These pancakes are good topped with yogurt and fresh strawberries or raspberries.
Herbed Baked Eggs in a Ramekin
This is a simple technique for baking individual eggs. The eggs emerge like sunny-side-up eggs with softly set yolks and silky whites with crisp edges, seasoned with herbs on the bottom. One of the beauties of baking eggs is that you can make multiple servings all at once and serve them right in the ramekins.
Yields 4 baked eggs
Serves 2 to 4
Baking time: 15 minutes
MEDITERRANEAN
1 teaspoon olive oil or softened butter
ASIAN
1 teaspoon coconut oil
Preheat the oven to 350°F. Brush four 3- to 4-inch ramekins or other ovenproof cups with the oil or butter.
Divide the herbs and/or spices among the ramekins and break an egg into each. Top herbed Mediterranean eggs with ½ tablespoon of Parmesan each and sprinkle with salt and black pepper if you like. Top Asian eggs with a sprinkling of cayenne pepper and salt if you like. Place the ramekins on a baking sheet and bake for about 15 minutes, until the whites are set.
SERVING AND MENU IDEAS
Serve the Mediterranean version with Watermelon Gazpacho, and the Asian version with Potato Wedges Masala. Kip's Favorite Scones will round out either meal.
Green Tomato Omelet
So it's August and you have lots of firm green tomatoes on hand. ... Lucky you! The fresh, tart taste of green tomatoes is delicious with eggs. Green tomatoes used to be something you had to figure out how to use at the end of tomato season, but now they are available yearround in many supermarkets because they are so prized.
Serves 4
Time: 30 minutes
1 pound firm green tomatoes
Slice the tomatoes into ½-inch-thick rounds; the tomato rounds will be different sizes. Dredge each slice in cornmeal and set aside. Beat the eggs in a bowl with the salt, pepper, parsley, chives, and thyme.
Warm the oil in a 10- or 12-inch skillet on medium heat. Add the tomatoes and fry for about 2 minutes on each side, until golden but not brown. The tomato slices should be firm; they'll continue to cook in the eggs. Remove from the skillet and drain on paper towels.
Without wiping out the skillet, cook the garlic for less than a minute. Pour in the egg mixture and cook, covered, on medium-low heat for about 2 minutes. Arrange the tomato slices on top and cook for about 5 minutes, until the bottom is firm and browned. At this point you have a choice for how to brown the top. You can finish the omelet under the broiler if your skillet is ovenproof, or you can flip it.
Flipping an omelet this size is challenging, but here's how we do it: Run a spatula around the outside edges and then under the omelet to loosen the bottom. Slide the omelet onto a large plate. Then flip the plate over onto the skillet, depositing the omelet back into the skillet tomato side down. Cook for about 5 minutes, or until the bottom is firm. Position a serving plate, upside down, on top of the skillet and, holding the plate firmly against the skillet with the palm of your hand, flip the skillet over to release the omelet onto the plate tomato side up. Let the omelet sit for a minute or two, then cut into wedges.
Serve hot or at room temperature.
VARIATION
Especially if you have an herb garden, experiment with other herbs. Dill, basil, and cilantro are all good choices.
SERVING AND MENU IDEAS
You can top this omelet with grated Parmesan.
Serve with A Hash of Spuds, Beets, and Greens for a special brunch or a homey supper. Green Tomato Omelet also goes nicely with Black Rice Pilaf.
Asparagus-Mushroom Frittata
Sometimes a traditional ingredient is the traditional ingredient because it is simply the best. Authentic Fontina Valle d'Aosta imported from Italy is a fantastic cheese for melting, and domestic varieties really can't compare. It is a bit more expensive, but because the flavor is so rich, a little goes a long way. It harmonizes beautifully with the asparagus and mushrooms in this impressive frittata. That said, the frittata is fine made with any fontina.
This is a dish you would probably make for a special brunch for family and guests, so it may be helpful to know that most of the preparation can be done in advance; then the frittata should be freshly baked and served puffy and golden. While it bakes, you'll have time to set the table, make coffee, tea, fresh-squeezed orange juice, or mimosas, and enjoy yourselves.
Serves 6 to 8
Prep time: 45 minutes
Baking time: 40 minutes
3 tablespoons olive oil, plus more for the pan
Preheat the oven to 400°F. Lightly oil a 9 x 13-inch baking pan.
In a large mixing bowl, toss together the potato slices, 2 tablespoons of the olive oil, the garlic, ½ teaspoon of the paprika, and ½ teaspoon of the salt. Spread out on the prepared baking sheet and roast for about 20 minutes, until the potatoes are tender and beginning to brown. Set aside.
Meanwhile, in a large skillet, warm the remaining 1 tablespoon olive oil and the butter, if using, and cook the leeks with a sprinkling of salt for a few minutes, until softened. While the leeks cook, prepare the asparagus by snapping off and discarding the tough bottom stem ends. Cut the spears into 1-inch-long pieces and add them to the leeks. Cover and cook for about 3 minutes. Stir in the mushrooms, remaining smoked paprika, and black pepper and cook, covered, for a few minutes more, until all the vegetables are tender. Set aside.
Combine the eggs, cream cheese, milk, and remaining ½ teaspoon salt in a blender and purée until smooth. Layer the roasted potatoes in the prepared baking pan. Spread the leek and asparagus mixture on top and cover with the fontina. Pour the egg custard over all and sprinkle the Parmesan on top.
Bake for 40 minutes, or until the custard is set and the top is lightly browned.
Serve hot or at room temperature.
NOTE: At Moosewood, we roast the seasoned sliced potatoes in the morning (and since we don't have sufficient self-restraint to not snag them right off of the baking sheet, we make a little extra for ourselves). Then we sauté the veggies and grate the cheeses, and assemble the frittatas in oiled baking pans with everything but the custard, and cover and refrigerate them. If kept cold, even the custard can be made in advance. About an hour before serving, we pour on the custard and bake this rich frittata. Chilled frittatas may take an extra 5 minutes to bake.
SERVING AND MENU IDEAS
With this rich frittata, we want a light, refreshing counterpoint such as a vinegary salad or fresh fruit. For a nice spring brunch, also serve s omething like Watercress Toast or Kip's Ginger Scones, and Greens with Apricots Times Two or Greens with Citrus-Date Dressing. Or you could really do it up with Apple and Fig Galette with Rosemary.
Baked Eggs with Spinach and Frizzled Sage
Moosewood partner Penny Goldin has long been famous in certain circles for her fabulous brunch parties at which she serves beautiful food, often on her wraparound porch overlooking Cayuga Lake. Almost anything might be an occasion for a brunch — a birthday, a graduation, a new baby, visiting out-of-town friends, or just because it's a long weekend. Penny is always gracious and relaxed, and the crowd is always wowed.
This delicious and uncomplicated dish is a truly elegant way to serve eggs, and it can be expanded to accommodate large families or many brunch guests. You can prep it ahead of time and then about 20 minutes before serving, pop it into the oven.
Serves 2 to 4
Prep time: 15 minutes
Baking time: 20 minutes
Olive oil Coarse salt
Preheat the oven to 350°F. Oil an 8-inch square ceramic or glass baking dish with a little olive oil. Sprinkle coarse salt on the bottom of the pan.
In a skillet, heat 1 tablespoon olive oil and sauté the spinach until just limp. Arrange the spinach in the baking dish, making four wells, one for each egg. Crack an egg into each well and top with a scattering of onion slices, a sprinkling of coarse salt, a judicious amount of red pepper flakes, and 1 tablespoon olive oil. Bake for 20 minutes, until the yolks are soft and the whites are firm.
While the eggs bake, wipe the skillet with a paper towel. Warm about 2 teaspoons olive oil on medium heat and cook the sage leaves, stirring frequently, until they're crisp and turn a dark gray-green. Remove and drain on a paper towel.
Serve each baked egg with its bed of spinach, topped with crispy sage leaves.
SERVING AND MENU IDEAS
Serve Baked Eggs with Spinach and Frizzled Sage for brunch, or for supper with a tomato salad or a fruit salad and Asparagus Cacio e Pepe–Style along with buttered toast or Bialys.
(Continues…)
Excerpted from "The Moosewood Restaurant Table"
by .
Copyright © 2017 Moosewood, Inc..
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Title Page,
Copyright Notice,
Introduction,
BREAKFAST & BRUNCH,
STARTERS & SNACKS,
SPREADS & DIPS,
SANDWICHES,
SOUPS,
SIDE SALADS,
MAIN DISH SALADS,
GRAIN BOWLS,
ENTRÉES,
STEWS & SAUTÉS,
PASTA,
BURGERS & BEANS,
PIZZAS & BREADS,
SIDE VEGETABLES,
SIDE GRAINS,
SAUCES, PICKLES & OTHER GOOD THINGS,
DESSERTS,
Index,
Acknowledgments,
The Moosewood Collective,
The Moosewood Restaurant Cookbook Library,
Copyright,