Vegan Week: Vegan Spinach Artichoke Dip

As mentioned in the first post of the current vegan week, I'm having to rely a lot on the recipes of others to make it a success. This is a recipe I tried from Rachel who writes the awesome blog My Naturally Frugal Family. Be sure to check it out. It's a treasure of lots of vegan recipes. She posted this recipe for vegan Spinach-Artichoke Dip, I had to try it to see if it could be done! But first, let's report in on the vegan diet for Thursday, Friday and Saturday (last day):

Thursday:

• English muffin with spinach-artichoke dip
• dark chocolate
• baby carrots
• barbecued tofu
• Tortilla soup
• ginger cookie**
• coconut cookie**
• chow mein noodles
• Drinks: coffee, tea, water, coke, soy nog, red wine 

Friday:

• Oatmeal, with dried fruit and almonds
• Tortilla soup 
• Dark Chocolate
• Barbecue tofu
• Gardein strips with mustard & hot sauce 
• To drink: coffee, tea, water, diet coke 

Saturday:

• hash browns
• winter minestrone over pasta
• barbecue tofu
• olives
• Tofu steak entree at local Japanese Restaurant. Included tofu, sauteed veggies, rice, and vegetable maki
• To drink: Coffee, water, tea, Plum wine

Because of this vegan week, we were able to be more mindful of not overindulging before Christmas. We also felt less guilty of any indulgences we partook in on Christmas Day, though truthfully, we ate fairly light for a holiday.

Well, now on to the fun part. Rachel's kickin' vegan spinach-artichoke dip. This recipe is totally hers, with the smallest of modifications based on what was available to me. Recipe is posted in my own words.

Vegan Spinach Artichoke Dip (makes about 2 C)

• 1/2 C vegan mayo (I used nayonaise) 
• 1/2 C silken tofu
• 1 10-oz package frozen spinach, thawed, drained, and moisture pressed out
• juice of 1 lemon
• 1 clove garlic
• salt to taste
• pepper to taste
• 1/4 C soy Parmesan (I used "shaker" style)
• 1/2 C artichoke hearts (I used canned, not marinated)

1. Preheat the oven to 350. Place all above ingredients in a food processor. Pulse about 15 times, or until fairly smooth. 
2. Pour the contents in a small casserole dish. Place in oven and bake 15 mins, or until the edges begin to brown slightly. Serve immediately, or for a thicker dip, make ahead and reheat in oven or microwave. 


Kitchen Notes: Rachel's original recipe called for 5 oz kale and 5 oz spinach; I think this would be super tasty, but I didn't have any on hand. It also calls for a slice of lemon (I like a strong lemon flavor) and 1/4 more Parmesan. I limited the amount of soy Parmesan for my attempt at it because the soy Parm I have is very granular and I didn't want the dip to have a gritty texture.

Verdict? I was seriously impressed with how similar to the real thing this tasted! You could easily fool someone into thinking this was dairy, it has all the richness, texture, and creamy zing of the full-fat version. A total keeper. Fresh out of the oven, it's a bit runny, but reheated it's the exact texture of the traditional version. The spinach flavor is quite assertive--it would be milder with fresh spinach. I might bump up the artichoke ratio a bit. I've been serving it as a sandwich spread, as a topping for breakfast English muffins and with pita. I'm super excited about this recipe!

Vegan Week: Tortilla Soup

Yesterday, my husband said to me, very gently, "I'm a little souped out".  My thoughts? Too bad. Soups are for me among the tastiest and most satisfying ways to comply with a vegan diet. No apologies here.

Wednesday I ate:

• veggie burrito
• winter minestrone
• coconut cookie**
• salt & vinegar chips
• Gardein strips
• Chipotle casserole
• to drink: coffee, tea, coke, water

Veggie Tortilla Soup (serves 6-8)

• 1 1/2 Tbsp vegetable oil
• 1 large onion, diced
• 3 large garlic cloves, minced
• 1 Tbsp ground cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp garlic powder
• 2 qt veggie broth
• 14 oz can diced tomatoes with juice
• 1 can pinto beans 
• 1 1/2 C corn kernels 
• juice of 3 limes
• zest of 1 lime
• 3 chipotles in adobo, chopped
• 1/3 C cilantro, chopped
• salt & pepper to taste
• chopped avocados
• tortilla chips 

1. Heat the oil in a heavy stock pot over med-high heat. Add the onions, and saute, stirring frequently til translucent and slightly browned, about 5-7 mins. Add the garlic and stir a couple more mins, ensuring the garlic doesn't burn.
2. Add the cumin, chili powder, oregano and garlic powder and stir constantly for 1 min. Add the veggie broth and tomatoes, and bring, covered, to a boil. 
3. Reduce heat to a simmer, add pinto beans, corn, lime juice, lime zest and chipotle. Simmer covered for 30-45 mins. 
4. Add the cilantro, salt and pepper to taste, cook for 5 more mins. 
5. Serve immediately, and add diced avocado and tortilla chips to the bowl. 

Kitchen Notes: I'd prefer this to be a heartier soup, so add additional fixin's as desired. I am a fiend for cumin, so that's why there is so much in this dish. I used Food Should Taste Good lime-flavored tortilla chips and I highly recommend using a chip with a lime flavor.

Verdict? As mentioned above, I'd love for this to be a bit heartier, maybe some rice and additional beans. This is a nicely seasoned soup and very warming on a cold day. I think the tortilla chips are fun. I'd also like to try this spooned over polenta rounds.

And, for your viewing pleasure, since I don't have any more pictures of soup, my cat Issa, doing her best impression of a 12-pack:

Vegan Week: Creamy Chipotle Orzo Casserole

This recipe is U-G-L-Y. It's the epitome as to why casserole is a dirty, 4-letter word. You know those recipes (and they are usually comfort foods) that look gawd-awwwful but taste delicious? This is one of them. I made this Wednesday, but I have to report on Tuesday, first.

                                                    Yup, it's ugly, but it tastes great.

Vegan week is posing a challenge regarding work. My office was considerate enough to accommodate veggie options for me, but 

Tuesday I ate:

• English muffin with spinach-artichoke dip*
• baby carrots. Lots of baby carrots
• Green salad
• macaroni & cheese**
• mashed potatoes**
• candied nuts**
• veggie burrito
• winter minestrone
• To drink: water, seltzer, coffee, coke, Shiner Bock 

*Recipe to be posted
**Exempt item

So this recipe is simply inspired by the contents in my fridge, primarily things that need to be used up, primarily 2 pitiful peppers, some silken tofu, french-fried onions, and some cooked orzo. As a result, measurements are very imprecise, I had to guesstimate a lot.

Creamy Chipotle Orzo Casserole (serves 4-6)

• 2 1/2 C orzo, cooked
• 2 bell peppers, different colors, cut into thin strips
• 2 green onions, sliced thin
• 1/2 C french-fried onions
• 12 oz soy sour cream
• 2/3 C silken tofu
• 3 chipotle peppers in adobo sauce
• juice of 1 lime
• 1 clove garlic
• salt & pepper to taste 
• 1/3 C french-fried onions 

1. Preheat oven to 350 degrees. In a medium casserole dish, combine the orzo, bell peppers, green onions, and french-fried onions and mix well. 
2. In a food processor, combine the soy sour cream, tofu, chipotles, lime juice, and salt and pepper until smooth. Taste, and adjust seasonings if needed. 
3. Pour the sour cream mixture over the orzo and combine. Pop in the oven, covered, and bake for 30 mins. Uncover, and the additional onions, and bake 5 more minutes. Serve immediately. 

                                                                Taste is blind?

Kitchen Notes: This tastes like it actually has dairy in it--it's that creamy. Some of this is due to the fact that orzo has a fairly creamy texture. I would not substitute the orzo with an alternative pasta shape.

Verdict? For something that originated solely out of the contents of my fridge, I was super happy with the outcome. It has a genuinely creamy flavor, without the aftertaste often associated with soy. I enjoy it as an alternative to Spanish rice. Next time, I'll add a bit of cumin to the dish.

Vegan Week: Winter Minestrone

Husband and I are embarking on another vegan (almost) week prior to Christmas. I say (almost) week due to the fact that we started Monday and will not be eating vegan on Christmas day. We do this periodically to help cope with excess indulgences and as a fun challenge. We do have 2 exceptions to abiding by vegan week: 1) food that would spoil in our fridge if not eaten during the period; 2) We're allowed to sample small amounts of veggie (but non-vegan) food during work celebrations this week. If you're really curious about the origins of vegan week (and I know you are--wink! wink!) check it out here.

             Steam makes it tricky for me to take a clear pic--but don't you feel warm?

For my first day of vegan week, I ate:

• English muffin with spinach-artichoke dip*
• Winter Minestrone Soup
• Clementine
• Lime tortilla chips
• Dark chocolate
• Pan fried tempeh with artichoke dip
• coconut cookie**
• ginger cookie**
• Water, seltzer, coffee, wine spritzer to drink 

*recipe coming soon
**Exempt item

For vegan week to be a success, I rely a lot on the recipes of others. This lovely winter minestrone comes from Joanne at Eats Well With Others. Her recipes always look scrumptious and amazing! I followed it very closely, though I changed the ratio of some veggies to suit my tastes, and changed the order of ingredient additions based on how I have made soups before.

Winter Minestrone (serves 6-8)

• 1 1/2 Tbsp olive oil
• 3 medium/large carrots, coarsely chopped
• 1 large red onion, diced
• 6-8 garlic cloves, minced
• 1 large bunch chard, leaves roughly torn, stems coarsely chopped, leaves & stems kept separate
• 1/2 C parsley, finely chopped
• 1 28-oz can tomatoes, either diced or whole and chopped, with juice
• 1/2 head cabbage, cored and cut into strips
• 1 15-oz can white northern beans, drained
• 2 quarts veggie broth
• 1 1/2 C small pasta shapes, cooked, reserve a bit of the cooking water, if possible
• salt and pepper to taste

1. In a large pot, heat the olive oil over med-low heat. Add the carrots & onion, and cook for 20 mins, stirring occasionally. 
2. Meanwhile, in a large soup pot, begin boiling the broth. In the pot with the carrot and onion, add the garlic, chard stems, & 1/4 parsley, stirring constantly for a couple of mins. Then, add the tomatoes & tomato juice & cook for 10 mins, stirring occasionally. 
3. Add the tomato/onion/chard stem/etc. mixture to the boiling broth. In addition, add half of the cabbage leaves and half of the chard leaves. Bring to a boil, reduce, and simmer 30 mins, covered.
4. While the soup is simmering, bring some water to a boil (I just used the same pot I cooked the veggies in--I didn't bother to rinse it). Add the remainder of the cabbage & chard leaves, cook for 2 mins, strain, and put in ice water to prevent further cooking. 
5. After the soup has been cooking 30 mins, add the blanched cabbage, chard, 1/4 C parsley, pasta, & 2/3 of the white beans. Take the remainder of the white beans, a bit of the soup broth, and a bit of pasta water and puree. Add the puree to the soup and some salt & pepper. Serve immediately.

                                      My soups all look alike. See here, here, and here

                                                                The fancy pasta I used!

                                                        So pretty while cooking!

Kitchen Notes: The original recipe calls for 1 fewer carrots and 2 bunches of chard as well as a whole head (!) of garlic. It also calls for less broth and no pasta. Blanching the veggies helps to keep them crisp and green and gives the soup a beautiful color. It also calls for finishing it off with Parmesan cheese. In this recipe, each of the veggies are discretely tasted, so good ingredients are important.

Verdict? A veggie-lover's soup. Nice full flavor. I love that it's hearty, filling, yet clean and light at the same time. I'm giddy about the nutrition packed into this soup, and it warms nicely on a winter day. I'm glad I decreased the amount of chard so that it didn't overwhelm, but I am always excited about a recipe that uses chard stems. And now, some pretty pictures of the beautiful carrots and chard one local farm still grows, even in December:

 

A Trio of: Party Snacks. Brigadeiro (Brazilian Chocolate Caramels)

 ...A rather delightful, but ill-defined confection. Is it a caramel? Is it chocolate? Is it a truffle? Don't trifle yourself with these questions! Just make and enjoy. My camera does not do these little candies justice, they look like little jewels when the light hits them.

I'm also classifying this as an ingredient elimination recipe, with the feature ingredient, sweetened condensed milk. I had a small amount of condensed milk from my sweet potato pecan pie and was looking for something to do with it. I stumbled upon Brigadeiro, first on the blog Las Vegas Food Adventures, but I found the recipe duplicated verbatim many other places, so I don't know who gets credit for it! The original doesn't call for the cocoa to be sifted, nor does it include the salt or liquor. I was so happy with the outcome, that I made a full size batch, then another, and other for a Christmas party I was hosting.

Brigadeiro (makes about 20 candies)

• 1 can sweetened condensed milk
• 3 Tbsp cocoa powder, sifted
• 1 Tbsp butter, softened
• 1/2 shot liquor of choice (I used peppermint schnapps, vanilla rum, and Irish cream in different batches)
• pinch salt 
• butter
• red or green sugar, or chocolate sprinkles, for coating 
• mini-candy cups 

1. Combine the condensed milk, cocoa powder, butter, liquor and salt in a heavy bottom saucepan using medium low heat. Initially, stir constantly and vigorously, incorporating the ingredients well.
2. Continue stirring frequently, for about 12 mins, making sure the chocolate doesn't stick or burn. At about the 12 min point, the chocolate should begin to thicken. 
3. Remove from heat, cool (I just put mine out on the porch, it was a cold day). Once cool and easily molded, it's ready to be formed into candies. 
4. Assemble several baking cups. Thoroughly butter your hands to prevent the candy from sticking. Roll into small balls (about 1/2 inch) and roll in the sugar, and place into cups. Keep refrigerated until ready to serve. 


Kitchen Notes: Getting these to the right consistency can be tricky. If after you've cooled the chocolate it still cannot form into balls, heat the mixture on the stove for a few more mins until you get the desired consistency. You'll want to use a good quality cocoa powder as there's not much else in this recipe.

Verdict? A very easy, very delightful treat, with a lot of versatility. They have a rich chocolatey flavor and mild caramel flavor. They are smooth but chewy. These little candies are so beautifully festive looking, enjoy!

A Trio of: Party Snacks. Oven-Fried Cajun Chickpeas

 This recipe comes with 2 warnings: 1) Prepare to become addicted to this tiny treats; 2) Symptoms of this addiction include a tongue made raw by crunchy chickpea bits and cajun heat, AKA a condition known as "Cap'n Crunch Tongue".

I've been quiet with blogging as I've been busy preparing for a Christmas party that we hosted last night. Since (ehem!) I had to focus so many efforts on housecleaning, I wanted to enjoy experimenting with simple, yummy party foods.

Two restaurants in town feature a little fried chickpea appetizer, both featuring smoky paprika seasoning. The fried chickpeas at Radio Maria and Carmon's Bistro for me, frequently overshadow the main course. After reading a lot of reviews that fried chickpeas made an easy, crowd pleasing appetizer, I figured I'd give it a go. Since every recipe I looked up stated they needed to be made more or less immediately before serving, and I didn't want to mess with frying oil in a party dress, I looked for an alternative. Steamy Kitchen offered up this recipe, which I followed more or less as directed. As an added benefit, I got to use my new bottle of Dinosaur Bar-B-Que Cajun Foreplay Spice Rub and a new baking pan designed to make oven fried foods crispier. Here are pictures of them:

And the pan:

Cajun Oven-Fried Chickpeas

• 2 cans chickpeas
• 1 Tbsp olive oil
• Cajun seasoning, or other spice blend to taste (I used 2-3 Tbsp)
• salt to taste

1. Preheat the oven to 400, 325 if using convection. Rinse and drain the chickpeas.
2. Line a baking pan with paper towels. Pour the drained chickpeas on the towel in single layer and place a paper towel on top. Let sit for 10 mins.
3. After 10 mins, rub the palm on your hand on the top paper towel to remove the outer skins of the chickpeas. Discard the skins that remove easily.
4. Dispose of paper towels. Pour chickpeas in a bowl. Add the olive oil, and stir until the chickpeas are well coated. 
5. Return the chickpeas back to the baking pan in a single layer. Cook for 20 mins, stir. Cook for about 20 mins more, or until chickpeas are crispy.
6. Pour chickpeas in a bowl, gradually adding/mixing in salt and seasoning to desired flavor. Serve immediately. 

Kitchen Notes: These will store for a day or so, but some crispness is lost. I think these would be excellent on a salad.

Verdict? It's a good thing that this blog is written, rather than spoken since my tongue is so sore from eating too many of these. These are almost as good as the fried ones, but easier to make, and possibly healthier. I'm really excited to make these again and again and I think they'll be a fabulous substitute for a lot of commercial salty snacks.

Berry Chocolate Turnovers

I'm making these for a Christmas party that I'm hosting. Due to time constraints and a tiny kitchen, I don't want to mess with a lot of ingredients, but I still want to feed my guests, so I thought up this recipe. it's a five ingredient dessert.

In August, I declared a moratorium on puff pastry when I made Apple Turnover Squares, but it's time to lift the ban. It's been a long time since I sang the praises of puff pastry, so I figure I owe it one.

With this recipe, I baked a few as test pastry and I've prepared and frozen the others to be baked next Saturday. This recipe makes a bit more chocolate than you'll need, so have a plan for the extra.

Since it 'tis the season, I listened to Pandora's Indie Holiday station.

Berry Chocolate Turnovers (makes about 8 mini-Turnovers)

• 1 package puff pastry sheets, thawed (I used Pepperidge Farm)
• 6 oz semi-sweet chocolate chips
• 1/2 tsp vanilla extract
• 1 Tbsp milk
• good quality berry preserves 

1. Preheat the oven to 400. Roll out the thawed puff pastry, 1 sheet at a time, on a non-stick surface. If it's a rectangular sheet of pastry, lay it so that the long way is left-to-right.  
2. In a double boiler, or in a small saucepan set into a saucepan of boiling water, melt together the chocolate, vanilla extract and milk over medium heat and stir until smooth. When all the chocolate mixture is melted, reduce heat to low and continue to stir occasionally.
3. Cut the puff pastry into 4 2in strips (for a 9 x 9 in sheet of pastry--You'll have a thin strip leftover, be sure to save it to fill in any oozing filling)
4. On each strip, smear a small amount (1/2 tsp) preserves in the center of the bottom of the strip, smearing about 1/4 way up the strip, taking care to avoid the edges.
5. Spoon about 1 scant tsp chocolate mixture in the same pattern as the preserves. 
6. Fold each strip into triangles, pinching around the edges to seal. 
7. Place each triangle on a greased cookie sheet. Bake for 15-20 mins or until golden brown. Serve hot or at room temperature. 

Kitchen Notes: Because this recipe uses so few ingredients, it's important to use decent quality chocolate chips and preserves. I used  3 berry preserve that featured black currants, raspberries and strawberries. If you don't have a double boiler, a small saucepan set into a slightly larger saucepan with boiling water works fine, however, be careful not to 1) splash yourself with the hot water; 2) allow the water to splash in the smaller pan as it will seize your chocolate. This recipe benefits from some photo explanation, so please see below:

                                                                Adding the filling...

                                                               Making triangles...

                                                                          Keep going!

Verdict? Great as a quickie dessert. I love that these are tiny. Since they are very rich, a mini-turnover is the perfect size. Have fun experimenting with different flavors.

Quadruple Onion Holiday Dressing

Disclaimer: Leeks are not technically onions, but they are close relatives. Please allow me poetic license on this one. 

So, here's my last Thanksgiving post, more than a week after the holiday. Fashionably late I suppose. To recap, the Thanksgiving recipes that graced my table and were posted are:  shallot mashed potatoes with mushroom gravy, port cranberry sauce, sweet potato & pecan pie, and chive scones.

I like my Thanksgiving dressing fairly basic. I don't really care much for fruit in my dressings. I've been making this one for a few years now, adapting it a bit each year. It's adapted from The Veggie Table, and they've adapted it from the cookbook The New Vegetarian Epicure. I love how recipes adapt over time.

What did I listen to? Thanksgiving is a bit of a blur, I forgot to document! Oops.

Vegetarian Bread Dressing (serves 8-10)

• 3/4 C butter
• 1 C onion, diced
• 2/3 C leeks, thinly sliced
• 1/3 C shallot, diced
• 1 C celery, chopped
• salt & pepper to taste
• 3 tsp sage
• 3tsp thyme
• 1 tsp marjoram
• 1 tsp rosemary
• 3 Tbsp apple cider vinegar
• 1 medium loaf sourdough, torn into cubes about 1/2 in
• 1/2 C parsley, minced
• 1 1/2 C walnuts, lightly toasted
• 2 C vegetable broth
• 1/2 C fried onions

1. Preheat the oven to 350. Melt butter over medium high heat. Add the shallots and leeks and saute for about 5 mins. Add the onion, and saute til translucent, about 5-7 more mins. Add the celery, and saute 5 mins more. 
2. Add the salt & pepper to taste, the sage, thyme, marjoram, rosemary and vinegar. Stir well and remove from heat. 
3. In a large casserole dish or roasting pan, add the bread and walnuts and mix together. Pour over the onion mixture and mix well. Drizzle 1 C broth and mix in the parsley.
4. Cover and bake for 45 mins. Check on the dressing every 15 min, adding 1/4 broth each time if needed.
5. After 45 mins, remove cover and sprinkle on the fried onions. Bake for 5 more mins. 


Kitchen Notes: Use stale bread cubes if possible. When reheating, drizzle a bit of broth and to reconstitute a bit.


Verdict? Simple and tasty. Very herbal. Due to the sourdough, this dressing has a pleasant, chewy consistency. Not appropriate for folks who don't care for onions.

Chive Scones (Don't run away--Yes there's Tofu in these Scones)

Hello! A few weeks back, I made Hungry Couple's pumpkin scones. And then I made them again. Yummy. Here they are for you to see:

I thought that'd I'd like to make a savory scone, and I wanted to serve them for Thanksgiving. Since I was happy with the Hungry Couple's recipe with regards to its consistency, I wanted to use it as a base. I knew that removing the pumpkin from the scone would alter how it baked entirely, so I wanted to figure out something that was a similar texture. I settled on silken tofu, though I also considered sour cream and feta, and I will revisit those another time. Here they are:

Listened to: WTF Podcast. Not very Thanskgiving-y. 

Chive Scones (makes about 9 scones)

• 2 C AP flour
• 1 Tbsp baking powder
• 1 heaping tsp fine salt
• 1 stick unsalted butter, chilled
• 1/2 C soft silken tofu
• 1/4 C milk, plus extra
• 1/3 C chopped chives
• 1 egg
• 1/2 tsp rosemary, partially crushed
• cracked black pepper, to taste

1. Preheat the oven to 350. In a large bowl, combine the flour, salt, and baking powder. Set aside. 
2. In a medium bowl, combine the tofu, milk, chives, egg, rosemary, and black pepper. Stir until well-mixed and smooth. Set aside.
3. Cut the chilled butter into small pieces. Add to the flour mixture, and using 2 butter knives, cut the butter into the mixture until it forms coarse crumbs.
4. Add the wet ingredients to the dry and mix well. Prepare a lightly oiled baking sheet or sheet with a silpat. With your hands, form the scones. If needed, add a bit more milk to the mixture, though it should be fairly dry.  Place on the baking sheet.
5. Bake for 30-40 mins or until golden brown.

 Kitchen Notes: It's important to get the butter into small pieces, but not so small that the butter melts. If the butter melts, the scones will not have that lovely flaky consistency. If the butter pieces are too big, they won't incorporate into the baking scones but melt everywhere. These scones dry out fast, but are phenomenal the day you make them, and even better fresh out of the oven.

Verdict? Why didn't I try to make savory scones long ago? They are flavorful & biscuity, and will satisfy even the most tofu-phobic friends. The tofu bakes into the scones perfectly and undetected. Enjoy!

Sweet Potato & Pecan Pie

As I post my Thanksgiving recipes, I figure I should recap what we had this year.
To Drink:
Marinelli's Sparkling Apple Cider

...And Vin Glogg

 To eat:  Port Wine Cranberry Sauce

Quorn roast (for me the veggie), lobster tails (for my husband and a friend of ours, not veggie), Quadruple onion dressing (recipe to be posted soon), shallot mashed potatoes with mushroom gravy, green bean casserole, roasted butternut squash, chive scones (recipe to be posted soon), and sweet potato pecan pie for dessert. Here's the pie:

Unlike all other Thanksgiving food, I don't have a particular nostalgia for any specific desserts. I was thumbing through my Dinosaur Bar-B-Que cookbook, and decided I wanted to make a sweet potato & pecan pie. This also makes the occasion of my first from scratch pie crust but I won't detail that here. I was a bit anxious about it; I'd only have sweet potato pie once before, about 10 years ago, but I was really happy with the results. I followed the recipe verbatim, Dinosaur gets the full credit here, with recipe put in my own words.

Sweet Potato & Pecan Pie (Makes 1 9-in pie)

• 1 frozen, pastry pie crust 

For the sweet potato filling:

• 2 C cooked, mashed sweet potato
• 3/4 C sugar
• 2 eggs, lightly beaten
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 14 tsp ground allspice
• 1/2 tsp vanilla
• 2/3 C sweetened condensed milk

For the pecan topping:

• 1 C coarsely chopped pecans
• 2 eggs, beaten
• 2 Tbsp butter, softened
• 2 tsp vanilla
• 1/2 C sugar
• 1/2 dark corn syrup
• 1/3 tsp salt
• pinch ground cinnamon

1. Preheat the oven to 325. Get out the crust and pie pan from the freezer. Mix together all the ingredients for the sweet potato filling in a large bowl and combine til smooth, working to get any lumps out of the potatoes. Set aside
2. In a separate bowl, combine all of the ingredients for the pecan topping and stir until well mixed. Pour the sweet potato mixture into the pie crust shell and smooth out the top. Pour on the pecan topping and smooth out the top. 
3. Bake in the oven for 1 1/2 hours until the crust is golden and the filling firm. Serve at room temperature.

Kitchen Notes: This makes a very full pie, mine spilled over the top. The cookbook recommends a slightly larger than usual pie crust and a slightly deeper pie pan--use them if you have them! The only modification I made to the recipe was to add a bit more salt to the pecan mixture, which is captured in my printing of the recipe above. I thought a mild salty taste would complement the pecans well.

Verdict? This hybrid pie is a keeper! The smooth potato filling is an ideal match for the crunchy pecans. I will definitely make a few modifications for my next attempt though. I like more spice in my pie, so I'll add more cinnamon, nutmeg, etc. I'd also prefer for the pecans to be more of an additional layer, rather than a topping, so I will decrease the ratio of potato and increase the ratio of pecans.

Port Cranberry Sauce

So I am the sorry blogger who posts her Thanksgiving recipes post-Thanksgiving. However, since most of these recipes I only make once a year, I like to give them an additional test run before I upload them.

                     As you can see, I lack fancy bowls. Thus, the sugar bowl springs into action

As much as I get joy from experimenting with new recipes, at heart, I am a traditionalist with Thanksgiving, usually making the same things again and again. I mixed it up a bit this year, including my port cranberry sauce. I found the recipe on Food & Wine's website. I followed it almost exactly, and have printed here in my own words. I did reduce the sugar to suit my preference and reduced the recipe to a 1/3 of its original (we had a cozy 3 person Thanksgiving), so for the original measurements, please check out the original.

I realize it's hard to be excited about cranberry sauce, but I'm a bit of a cranberry snob. My parents are friends with some (former) cranberry farmers, and when I was a kid, one of my favorite places was Ocean Spray's now defunct Cranberry World, mainly because of the free samples.

By the way, this was made while listening to Amy Winehouse

Port Cranberry Sauce (makes about 1 1/2 C)

• 1/3 C port
• 2 C cranberries, picked over and rinsed
• 1/3 C sugar
• zest of 1 orange
• pinch salt

1. Bring the port to a boil in a skillet. Add cranberries, and stir frequently, until the berries begin to burst, being careful not to burn yourself.
2. Add sugar, zest, and salt, and stir until dissolved, about 5 mins.
3. Allow to cool and serve at room temperature.


Kitchen Notes: I used Quinta do Chrasto 2005 port which is relatively neutral tasting. The berries burn easily, so be cautious.

Verdict? This is one of the most flavorful cranberry sauces I have had. The port flavor enhances that of the cranberries, and the orange complements without overwhelming. The flavor is highly concentrated. I was concerned about it being too dry, but it was great. I did overcook the berries a bit, making them slightly chewy, but this was my own error and not due to the original recipe.
 

Begendi (Mashed Eggplant with Cheese)

I read about Begendi in the same issue of Food & Wine where I stumbled upon the inspiration for Dijon Chipotle Chik'n. Chef Daphne Oz discussed eating begendi, mashed eggplant with mozzarella, and I thought it sounded magical. She suggested cooking it as an alternative to mashed potatoes--you can't go wrong with mashed potatoes, right?

 I put toasted almonds on it. Notice the leftover brussel sprouts and squash, sans pasta & ricotta

She didn't include a recipe, so I used the ole' trusty internet to find one. I found a recipe on Clifford A. Wright's blog. He warned: this is easy, but labor intensive. I didn't take his warning seriously enough!

I followed his directions pretty closely, reprinted in my own words here. There was a minor kitchen disaster, because the recipe didn't specify whether to cook the eggplant whole, halve it, or cut it smaller. I should have assumed that since he didn't say, keep the eggplant whole. I halved it to roast it, and it never cooked properly and adhered like rubber cement to my baking dish. Oh what fun to clean! Here's how to make it, properly.

Oh, one more thing. When I was researching the recipe, most called for a Middle Eastern or Mediterranean cheese. Kasseri, kashkaval, kefalotiri, and parmesan were all mentioned, but never mozzarella. But I had already gotten mozzarella into my head, so that's the way I went.

Listened to: New Pornographers. I listen to them very frequently with cooking, their albums seem to complement the process of cooking perfecting--can't tell you why!

Begendi (serves 4-8 as a side)

• 2 lbs eggplant (about 1 large)
• Oil
• 2 Tbsp fresh lemon juice
• 1 stick butter
• 1/2 C AP flour
• 1 1/2 C hot milk
• 1 C fresh mozzarella, diced
• salt & pepper to taste

 1. Preheat the oven to 425. Brush the whole eggplants with a bit of oil. Place in a roasting pan, and roast, turning periodically, until the skins have blistered black, about 40 mins.
2. Once cool enough to touch, remove skins, and place the pulp of the eggplant in a strainer and strain for 30 mins (this will reduce bitterness)
3. Place the strained eggplant in a food processor, along with the lemon juice. Puree until smooth. Set aside.
4.  In a heavy bottomed pan, melt the butter over medium-high heat, gradually stir in the flour to form a roux, and cook 20 mins, stirring constantly. 
5. Remove the pan from heat, and gradually whisk in the heated milk, continue whisking til smooth.
6. Return the pan to the burner, and add the eggplant. Combine, and simmer on low heat for 20 mins.
7. Stir in the cheese, and combine til smooth. Add salt and pepper to taste, and serve immediately. 

Kitchen Notes: In general, the skins remove easily from the roasted eggplant, but use a knife or fork to remove all the spare eggplant flesh from the skins. If pressed for time, roast and drain the eggplant one day, and finish the next.

Verdict? Tasty, but not worth the effort. It's a rich and creamy side. I personally would like it spiked with a bit more lemon juice. Feta or goat cheese would also be nice, though the amount would need to be reduced. I sprinkled toasted almonds on top, and I think that it would be great over rice pilaf.

Spicy Roasted Brussel Sprouts & Squash with Fresh Ricotta

 As I've mentioned, I'm a bit backlogged with posting, so I made this one back on Halloween night. It seems fitting to post it now though, given that I'm nostalgic for brussel sprouts. Yup, you read that right, nostalgic for brussel sprouts.

This is a very ugly looking recipe, but it tastes fantastic. My husband, who does not like brussel sprouts, likes these brussel sprout, as the roasting removes a lot of the bitterness. Growing up, brussel sprouts were on the Thanksgiving menu every year, and every year I gobbled up the mini-cabbages. I'm also nostalgic for brussel sprouts because it reminds me of 3 meals featuring brussel sprouts I've had at some awesome restaurants:

1. The brussel sprouts with ricotta salada that used to be served as part of the verdure miste at Lupa in NYC.
2. Brasserie in St. Louis's gnocci with brown butter, squash and brussel sprouts.
3. The roasted brussel sprouts served as a side dish at 1111 Mississippi in St. Louis.

Still not convinced that brussel sprouts can be fantastic? 1111 Mississippi routinely runs out of this side dish. Roasted brussel sprouts can be that good. This recipe combines some of my favorites aspects of each of the above restaurant meals: the ricotta and crushed red pepper of Luna, the addition of squash from Brasserie, and the roasted sprouts of 1111.

Listened to: Halloween Party Mix on Pandora. Don't judge, keep in mind I made these back on Halloween!


Spicy Roasted Brussel Sprouts and Squash with Fresh Ricotta

• 1 medium butternut squash, peeled, and cut into chunks
• 2 C brussel sprouts, washed, halved if large 
• olive oil
• salt & pepper 
• 1/2 C fresh ricotta
• 1/3 stick butter
• 1 large shallot, minced
• 1/2 tsp crushed red pepper
• 4 C rigatoni or other short pasta shape, cooked 

1. Preheat oven to 400.  Drizzle, or spray, some olive oil in a roasted pan so there's a thin coating on the bottom.  In a medium bowl, toss the butternut squash with a drizzle of olive oil, enough so that the squash cubes are lightly coated. Sprinkle with a bit of salt and pepper and place in the oven. 
2. While the squash is cooking, toss the brussel sprouts in the same bowl as used for the squash. Drizzle with olive oil and toss, sprinkle with salt and pepper. 
3. After the squash has cooked for 10 mins, stir, and add the brussel sprouts. 
4. While the sprouts are cooking, melt the butter in a skillet over medium-high heat. Allow to brown a bit, then add the minced shallot. Sautee for about 10 mins or until soft. 
5. Once the shallots are done, stir the squash and brussel sprouts again. Continue baking until the squash is fork-tender, and the sprouts have begun to caramelize, about 30 mins total for the squash, and 20 mins total for the sprouts. 
6. Pour the cooked pasta into a large bowl. Mix in the sauteed shallots and butter, the brussel sprouts and squash, the ricotta and crushed red pepper, as well as salt and pepper to taste. Combine well, and serve immediately. 

                                           Yes, it's not the most appetizing looking, but it's yummy!

Verdict? I am really looking forward to making this again! I'd prefer to make it with gnocci, and will next time, but I had pasta to use up in the fridge. Brussel sprouts and squash pair beautifully together, and this pasta dish has a nice sweetness and spice and is creamy without being heavy or overly decadent. It warms that house and is an ideal fall dish. Now, get over your fear of brussel sprouts!

Jicama & Carrot Slaw with Orange-Cilantro Vinaigrette

 I used to make a carrot-cilantro slaw from the Moosewood New Classics Cookbook. This recipe is inspired by this. I developed it last week when I had a carrot in need of use. It also gave me the opportunity to use the julienne slicer that I pick up at Schnucks on clearance for $1.54 and my glove that prevents me from slicing my fingers off. Yay!

While prepping this salad, I listening to the Norwegian electronic band, Flunk.

Here's my handy new peeler:

Jicama & Carrot Slaw with Orange-Cilantro Vinaigrette (serves 4 as a side)

• 1 carrot, julienned
• 1/2 jicama, cut into matchsticks
• 1 green onion, minced
• juice of half an orange (about 2-3 Tbsp)
• 2 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 3 Tbsp cilantro, minced
• 1/2 tsp cayenne pepper
• salt to taste 

1. In a medium bowl, mix the carrot, jicama, and green onion, set aside. In a liquid measuring cup, or other sturdy glass container, combine the juice, olive oil, vinegar, cilantro, cayenne, and salt. Mix thoroughly, then pour over the vegetables and toss, gently. Best if served immediately, keeps for 2-3 days in the fridge.


Kitchen Notes:  My personal preference in this is white vinegar, which I know most folks think has no culinary value, I used cider vinegar because that's what I had.

Verdict? Great crunch, great flavors. Very clean, zesty and fresh. I like a bit more acidity in my salads, so next time I may reduce the amount of orange juice and supplement with lime. I can't believe I haven't used jicama more often.

Mash-up: Pumpkin Cannoli Pie with Gingersnap Crust

 Happy Almost Thanksgiving, all! What are your favorite Thanksgiving desserts? Mine is not pumpkin pie. I want to love pumpkin pie, really I do, but I'm underwhelmed by it. In previous years, we've made pumpkin spice creme brulee, and pumpkin cannoli. I got it in my head that a gingersnap crust would harmonize with a pumpkin pie, so I thought I'd give it a go, and sought out a recipe. I also remembered how yummy the pumpkin cannoli were, so I thought I'd incorporate those too.

The "mash-up" in this recipe comes from the combination of two recipes. The gingersnap crust recipe comes from Martha Stewart, the pie recipe comes from the Fannie Farmer Cookbook by Marion Cunningham, and the cannoli portion is from me.

While whipping up this pie, I listened to: Death Cab for Cutie

Pumpkin Cannoli Pie with Gingersnap Crust (makes 1 9-in pie)
For the crust:

• 1 3/4 C gingersnap crumbs (use a food processor)
• 1/4 C packed brown sugar
• 1 Tbsp AP flour
• 1/2 tsp salt
• 4 Tbsp butter, melted 

1. Preheat the oven to 350 degrees.  In a large bowl, combine the gingersnap crumbs, sugar, flour and salt and mix well. Add butter and continue to mix until well combined.
2. Press crumb mixture, evenly, into a 9 inch pie plate, covering the bottom and sides. Place in freezer for 10 minutes.
3. Bake until crust is set, about 10 minutes. Let cool completely before completing pie.

For the filling:

• 1 C sugar
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp cloves, ground
• 15 oz can pumpkin
• 1 1/2 C evaporated milk
• 1/2 C milk
• 2 eggs, slightly beaten

1. Preheat the oven to 300. Combine all above ingredients in a large bowl and whisk until very smooth. Pour the mixture into the pie crust. Bake for about 1 hour or until filling is firm.  Allow to cool before adding cannoli topping.

For the cannoli topping:

• 1/2 C canned pumpkin
• 1/2 C fresh ricotta
• 1/4 C confectioner's sugar, sifted 

1. Do not prepare until just ready to serve the pie. Combine the pumpkin, ricotta, and sifted confectioner's sugar in a medium bowl. Beat until smooth, roughly the consistency of heavy whipped cream. Spread over the pie with a rubber spatula.  

Kitchen Notes: Combining 2 baking recipes can be challenging, especially for me, a not very proficient baker. The crust is very thick, there's no concern for the bottom falling out. The original pie recipe calls for an unbaked crust, which requires initially cooking the pie at 425 then dropping the temp down to 300. Cooking consistently at 300 for a longer period of time did not negatively affect the pie. The pie filling recipe makes too much filling, so I filled two little ramekins with the excess and garnished them with gingersnaps:

This crust is only going to be as good as the gingersnaps used. I used Trader Joe's triple ginger, and they were awesome. Also, as I believe I mention in my previous cannoli posts, key lime cannoli and cannoli with blueberry sauce, don't beat the ricotta with a whisk. a fork works great, and just think of all the extra pie you can eat with the calories burned from whipping the mixture with a fork.

Verdict? The flavor of the crust with the pumpkin filling is awesome, and the pumpkin cannoli cream is, dare I say it? A welcomed alternative to whipped-cream. This pie was super yummy, but it needs to be tweaked a bit. I'll work on the spices some, and the crust needs to be crispier, but I'll definitely give this one another go.

Portuguese Kale Soup

Portuguese kale soup is probably my second most requested recipe (I won't yet tell you what the first recipe is, not yet). Growing up, one of my favorite soups was Portuguese kale soup, featuring a spicy Portuguese sausage called chourico. Chourico is similar to it's Spanish cousin, chorizo, but features more garlic and and paprika. When I became vegetarian, I gave up my kale soup. When I moved to Illinois, Portuguese foods became a mere memory, and I really began to crave kale soup. Using soyrizo, I was able to mimic the flavor of the original chourico by adding additional heat, paprika and garlic. Since I'm writing this while back in Portuguese territory, it seems fitting that I post this now, no?

                                                       See the steam? Aren't you hungry?


This recipe has 2 dirty little secrets: Goya Sazon with Azafran, and Goya Sazon con Cilantro y Tomate. Why dirty little secrets? These seasonings are loaded with sodium and have MSG in them. My philosophy is that since I rarely use it, and because the amount is small in this big pot of soup, it's ok for this special occasion.


Listened to: Hot Club of Cowtown. If they play in your town, go see them. You won't regret it.

Portuguese Kale Soup (makes about 6 quarts)

• olive oil
• 6 garlic cloves, minced
• 1 large onion, chopped
• 5-6 medium carrots, coarsely chopped
• 4-5 celery stalks, coarsely chopped
• 2 packages soyrizo
• 4 quarts veggie broth or faux chicken broth 
• 2 packages Goya con azafran
• 2 packages Goya con cilantro y tomate
• 1 Tbsp (or more, or less), smoked paprika
• 1 tsp (or more, or less) crushed red pepper
• 2 tsp (or more, or less) garlic powder
• salt & pepper to taste
• 1 bunch kale, carefully washed, and torn into small pieces
• 2 16-oz cans white beans
• 4 C macaroni or other small pasta, cooked

1. In a large stockpot (I ultimately had to use 2), heat a few Tbsp of olive oil on medium or medium low heat. Add the garlic and cook for a few minutes, add the garlic and cook about 5 more mins.
2. When the onions are slightly softened, add the carrots and celery and sauté for about 5 more minutes. Add the soyrizo and stir frequently, taking care not to let the soyrizo stick, cook for about 5 more mins.
3. Pour in the broth, add the 2 kinds of Goya seasoning, paprika, crushed red pepper, and garlic powder. Bring to a boil, adjust seasonings, cover and reduce heat to low.
4. Simmer for 1 hour on low heat, stirring occasionally and adjust seasonings as needed.
5. Add the kale, cook until wilted about 10 mins. Add the beans and pasta and cook 5-10 mins more. Adjust seasonings, and serve immediately.

Kitchen Notes: I use Frieda's brand soyrizo, which I find is the most flavorful brand I've tried with the most appealing texture. Goya products are found frequently in the international section of a well stocked grocery store, or an international or Latin grocery. I truly don't have a stockpot large enough to make all this soup, so I make it in 1 pot, and once the sautéing is done, I split the sautéed veggies and soyrizo between 2 pots. This soup freezes super well, but freeze without the pasta.

     A prize goes to whomever recognizes which ingredient is missing from the photo! What that prize is, I don't know.

Verdict? This is one of my most favorite soups. It's hearty, it's nutritious, and for me, full of nostalgia, be sure to give it a try. If this doesn't make you warm and happy on a cold day, I don't know what will.

Harissa Roasted Vegetables

One of the books I've recently read was Blood, Bones and Butter by chef Gabrielle Hamilton. The book inspired me to make harissa hummus, which I adored. Funny thing--I really don't think the point of the memoir was to inspire people to cook. Oh Well.

In a late chapter, Ms. Hamilton laments how redundant meals of eggplant become while vacationing in Italy. She makes iteration after iteration of eggplant dishes. Though eggplant is not a veggie I adore, this vignette made me crave eggplant. When she mentions harissa and eggplant, I bolted to the market to buy my 1st eggplant of the season.

Because I was hoping to make a meal, rather than a side, I tossed a bunch of vegetables together, and here's what happened.

Listening to: She & Him Radio on Pandora

Harissa Roasted Vegetables (serves 6)

• 1 28-oz can diced tomatoes with juice
• 1 15-oz can white beans, drained
• 1/2 medium cauliflower, cut into florets
• 1 small zucchini, cubed
• 1/2 onion, sliced
• 3 garlic cloves, chopped
• 2 Tbsp olive oil 
• 3 Tbsp harissa
• salt & pepper 
• 1 C vegetable broth, plus extra 

1. Preheat the oven to 400 degrees. In a heavy roasting pan, combine all above ingredients until well-mixed.  Place in oven.
2. Every 10 mins, stir, and add additional broth if mixture becomes dry. Roast about 45 mins or until vegetables are tender. Serve as a side or as a meal over rice, pasta, or with crusty bread.


Verdict? I really wanted to love this. Gabrielle Hamilton made harissa eggplant sound so very, very appetizing. Probably because she has an MFA in creative writing. This meal certainly wasn't bad, but it disappointed me. The harissa was a bit lost, and not surprisingly, the veggies didn't cook evenly. I'm debating whether or not to transform the leftovers into a soup.

Dijon Chipotle Chick'n

Hello! Life has been busy this week, so I haven't been able to post much--I've got several back-logged recipes I've been eager to post! This recipe, Dijon Chipotle Chick'n, marks the sad conclusion of recipes featuring chipotle sour cream (see: zucchini pancakes,  smoky lentil soup, and a reference to it in roasted vegetable omelet).

When I travel, I like to buy the magazine Food and Wine. I wind up dog-earing about 50% of the pages for recipes and ideas to try. A great cold weather recipe I stumbled upon was Chicken Dijon, which called for sour cream, since I had almost precisely the amount of chipotle sour cream left, I figured it was kismet. I made a few adaptations based on what I had, as well as adjusting some of the cooking since I used Quorn veggie chicken rather than the real stuff.

You may remember that I'm currently loving my new speakers in my kitchen. Since I made this to complement my shallot smashed potatoes, I was still listening to Decemberists, Picaresque. 

Dijon Chipotle Chick'n (serves 4)

• 1 tsp coriander seeds, ground
• 2 Tbsp olive oil
• 4 Quorn chicken filets (or your favorite veggie chicken brand)
• salt & pepper
• 1/3 C onion, finely chopped
• 2 C faux chicken broth or veggie broth
• 2 Tbsp whole grain mustard 
• 4 Tbsp chipotle sour cream

1. Heat a large skillet on medium-high heat, add the coriander seeds and cook til fragrant, gently shaking the pan, about 2 mins. Remove the coriander seeds, and when cool, crush with a mortar and pestle.
2. In the same skillet, heat the olive oil over medium heat. Generously season the chick'n filets with salt and pepper. When the oil is very hot, add the filets and cook, turning frequently, until nicely browned, about 12 mins. 
3. Add the onion and cook until just softened, about 3 mins, add garlic and cook an additional min. Pour in the broth and coriander and bring to a boil, monitoring the temperature to prevent scorching. Reduce to med-low heat and cook for about 10 mins, or until sauce is thickened.
4. Remove the chick'n from the skillet and keep warm. In a small bowl, whisk together the mustard and chipotle sour cream. Add to the sauce on the skillet, and cook on medium heat for about 5 mins, til thickened. Return the chick'n to the skillet and coat thoroughly. Serve immediately. 

Kitchen Notes: If using proper chicken, the original recipe called for 8 drumsticks. You will need to adjust the cooking time to safely ensure the doneness of chicken, the original recipe can be found here. I find that the mortar and pestle is more effective at breaking down the coriander than a spice grinder is. I used Maille whole grain mustard (no I don't speak French).

Verdict? I thought this was super tasty. If you read my blog frequently, you'll be aware of my current obsession for chipotle sour cream, and I think it elevates this meal. I was concerned about the blending of the chipotle with the grainy mustard, but it was awesome. This has a smoky sweetness, and reheats beautifully. Enjoy!

Shallot Smashed Potatoes with Vegetarian Mushroom Gravy

So it's not too early to start thinking about Thanksgiving. It's easy to feel sorry for a vegetarian on Thanksgiving (or think we're a bit mad), when you think about a Thanksgiving without gravy. This mushroom gravy makes a pleasant alternative. My omnivore husband requests this gravy, and I've been asked to bring it to holiday parties.

Both these recipes come from Moosewood Restaurant New Classics. I've modified the mashed potato recipe a bit, because it's what I had on hand, but truthfully, the original is better. (Note: I've labeled this recipe as vegan. The gravy is, the potatoes are absolutely not)

While making this I was listening to: Decemberists, Picaresque

Shallot Smashed Potatoes (serves 6)

• 4 C Yukon gold potatoes, cut into chunks, skins on
• 1 tsp salt
• 1/3 C minced shallots
• 1 Tbsp butter
• 1/2 C heavy cream
• salt & pepper to taste

1. Place the potatoes, 1 tsp of salt, and enough water to just cover the potatoes, in a heavy pot. Cover pot and bring to a boil. Reduce heat, and simmer for about 20 minutes, or until easily pierced with fork. 
2. Meanwhile, melt the butter in a small saucepan. Add the shallots, and saute on medium-low heat for about 10 minutes or until soft. 
3. Once the shallots are soft, add the salt, pepper and cream to the shallots and keep warm on low heat. 
4. When the potatoes are cooked, drain and return to the pot. Gradually add the shallot-cream mixture and mash, leaving some chunks into the potatoes. Add additional cream, salt and pepper, if needed. Serve immediately. 

Mushroom Gravy (makes 3-4 C)

• 1 Tbsp vegetable oil
• 2 C diced onions
• 4 C sliced mushrooms
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1 bay leaf
• pinch of salt
• 1/4 C dry sherry
• 2 Tbsp soy sauce
• 1 3/4 C vegetable stock
• 1/4 tsp black pepper
• 2 Tbsp cornstarch dissolved in 1/4 C cold water
• salt 

1. Heat oil in a heavy skillet. Saute the onions over medium heat for 5 minutes, or until they've begun to soften, stirring often. 
2. Add the mushrooms, thyme, rosemary, bay leaf, and salt and cook for about 10 minutes, stirring occasionally.
3. Increase heat, and deglaze pan with the sherry. In a separate saucepan, add soy sauce and stock, and add the contents from the mushroom pan. Cover the saucepan, and bring to a simmer. Stir in the pepper, and dissolved cornstarch and stir constantly until thickened and evenly blended. Remove from heat and serve immediately. 


Kitchen Notes: For the potatoes: The original recipe calls for twice as much shallots as I've used, and I recommend using the additional shallots. The original also calls for milk, and more butter. I reduced the amount of butter and substituted heavy cream for the milk, since I didn't have any milk. This substitution was indistinguishable from the original. I'd also like to try substituting leeks for the shallots. For the mushrooms: Feel free to experiment with the seasonings. I've used several different kinds of mushrooms, none better than the other, just different. This time I used oyster. I just wouldn't use plain old white mushrooms. Don't be concerned about the amount of soy sauce in here, it doesn't overwhelm.

Verdict? So, I went 10+ Thanksgivings with dry potatoes. No gravy, just potatoes. With that in mind, I'm very biased with regards to how much I love this gravy. These potatoes are some of the best mashed potatoes I've had, the shallot butter makes them blissful.