The Whole Wheat

I’m posting a large photo of this “rösti” because I love how you can see the quinoa spirals shining through! You may have several questions as you begin to read this post. Let’s see if I can guess them all:

• What is a “rösti”? From my experience (& brief research) rösti is a grated, hashed-brown type potato dish that is very traditional in Switzerland. When I had it in Switzerland it changed my perception of hash browns forever! No longer relegated to the breakfast table, rösti opens the door to a new hash brown wonderland. Or at least it did for me. At its most basic, rösti is a formed patty of grated potatoes, typically cooked with butter or another fat and often topped with any variety of items: bacon, vegetables, cheeses, herbs – anything you can imagine. If you were curious – rösti is delicious!
• What is quinoa – and how do you say that word anyway? Quinoa is pronounced like “keen-wah”. That is *my* definition, feel free to validate with Mr. Webster. Quinoa is native to South America and it is a notable grain for a few reasons. First, it cooks very quickly! Secondly, it is very high in protein, contains a complete set of essential amino acids, is jam packed with fiber, phosphorus, magnesium, and iron! Plus – once again – its very tasty and actually has a mild nutty flavor once it is cooked. I often cook quinoa and mix it with a vegetable or bean to make a patty, but use the leftovers as a side to any dish. It is great on its own or with friends.
• And what I imagine is the other question looming about in your mind: Why parsnips AGAIN??? This is particularly easy to answer. Because I have had them in spades so far this month AND last if you remember that parsnips were featured as February’s vegetable of the month. Plus their flavor is sweet and easy going – it matches many other ingredients perfectly & cooks easily. What’s not to like?

Let’s get down to it then! This recipe (or rather my interpretation) is inspired by Mark Bittman’s most excellent cookbook: How to Cook Everything Vegetarian. It caught my eye as I thumbed thru last week and I knew we would be eating it soon! While I would not call the results of my preparation of this dish a classic rösti AT ALL, I kept the name Mr. Bittman gave the dish to honor the source of its inspiration.

Ingredients:

• 1 lb. parsnips
• 1 cup of cooked quinoa
• 4 T. of butter
• salt & pepper

1. Steam or boil the parsnips whole with the skin on until they are easily pierced with a knife but mushy. This will take about 15 minutes if you steam them. Remove the parsnips from the heat and allow them to cool.
2. Combine 2 T. of butter in a large bowl with the quinoa. Add a bit of salt & pepper while combining.
3. When parsnips are cool enough to handle, peel the skins off. If possible, grate the parsnips. Using a food processor for this step is a great idea. If you don’t have a food processor, can’t be bothered, or simply want something different, either cut up the parsnips and mash well or run them through a potato ricer. Regardless of the method you use, aim to get the parsnips either grated (for a more classic rösti style) or nicely smooshed for the style pictured above.
4. Add the parsnips to the quinoa and combine well.
5. Over medium-high heat, warm 1 T. of butter in a large saute pan. When the butter is hot, add the parsnip-quinoa mixture and spread out to fill the pan as one large circle. Lower the heat to medium-low to low and allow to cook undisturbed for about 10 minutes. You should be able to smell the toasty-ness of the rösti after about this long.
6. Check the bottom to verify it is nicely browned then turn off the gas stove and place a plate over the rösti in the saute pan. Carefully flip the pan & plate over so the plate is now on the bottom and has the rösti on it.
7. Return the pan to the stove and bring to medium heat. Carefully slide the rösti back into the saute pan so that the uncooked side will now cook.
8. Allow to cook on medium to medium-low for another 10 minutes. Again ensure the bottom is nicely browned then remove from the heat.
9. This dish is best enjoyed warmed but leftovers keep very well!

If you are lucky enough to find these itsy bitsy potatoes, buy them immediately! I found them at the amazing San Francisco Ferry Building Farmer’s Market. Brad thought I should buy larger potatoes, but who could resist these little guys? They are not even the size of golf balls! If you roast them whole – as I did – they are a perfect appetizer to dip in any assortment of sauces. However if you cannot wait, they are perfect dredged around in the olive oil & seasonings left in the roasting pan.

This recipe isn’t really inventive at all, but I just had to highlight these vegetable gems! Honestly you could slice larger potatoes and roast in the same way, but individual packages such as these little munchkins always seem to taste better!

Ingredients:

• 1 bag of teensy potatoes
• 1-2 t. fresh rosemary
• 1-2 t. olive oil
• salt & pepper

1. Preheat the oven to 400.
2. Toss the potatoes with all other ingredients. Place in a roomy roasting pan. Cook until soft and creamy inside, about 30 minutes.
3. Try to wait to let them cool before biting in – else you risk burning your poor tongue!

SOUP WEEK, ROUND 2

Even though I have made this recipe & variations of multiple times this season, I still do not have a photograph for it! Once I get it into the bowl, we all get so excited to eat that the camera lies forlorn in another room. This most basic vegetarian recipe below is filling, satisfying and EASY. I mean REALLY easy!

For a more special dinner there are a few quick (non-vegetarian) ways that I like to dress it up. One option is to cook a pot of clams on the side and add several to each bowl of soup. Another option is to sauté up a batch of bacon or pancetta with shallots & herbs. Add a nice spoonful to each bowl of soup. Or do both and really live large – I’ve served it this way, and that is one reason we have not photos!

But don’t dispair – the vegetarian version is DELICIOUS. Enjoy that as is!

Ingredients:

• 3 large or 6 medium leeks, finely chopped
• 1 1/2 pounds boiling or Yellow Finn potatoes, well scrubbed
• 2 T. butter
• Salt & Pepper
• Milk or water to thin the soup as needed

1. Set the leeks in a bowl of water to soak while you prepare the potatoes, then lift them out with a strainer letting the sand & debris fall to the bottom of the bowl. Quarter the potatoes, then thinly slice.
2. Melt the butter in a soup pot. Add the leeks and potatoes, cook over low heat covered for 10 minutes.
3. Add 7 cups of water and 1 1/2 t. of salt, then bring to a boil. Lower heat and simmer partially covered until potatoes are soft and nearly falling apart, about 35 minutes.
4. Press a few potatoes against the side of the pot to break them up and give the soup body.
5. If needed thin with a bit of milk or cream, season with salt & pepper, then serve.

SOUP WEEK, DAY 4

While you may have some hesitation, this is a truly delightful soup and an excellent way to get more greens in your diet. If you have any fear of swiss chard, this is a great entry recipe to the whole family of greens!

I loved serving it with a big scoop of Mexican Rice, but any rice or toasted croutons would be equally nice. The soup comes together very quickly and easily – elegant enough to serve to company, but easy enough for a weeknight meal at home.

Ingredients:

• 2 T. butter
• 1 onion or 2 leeks, chopped
• 2 Yukon potatoes (or 3 red), peeled and cubed or thinly sliced
• 1 bunch chard, stems removed (just pull the leaves off and roughly chop)
• juice of 1 lemon
• Salt & Pepper

1. In a soup pot over med-high, heat butter. Add the onion and potato, cook until they begin to brown, about 8 minutes.
2. Add 1/2 c. water (or white wine) and scrape the pan bottom to release the juices that have accumulated.
3. Add the greens and about 1 1/2 t. salt. They will wilt down in about 5 minutes, add 6 1/2 c. water after they have wilted.
4. Raise the heat and bring to a boil. Lower the heat and simmer partially covered for 15 minutes.
5. Puree the soup then return to the pot. You can carefully ladle the soup into the blender container then puree. Alternatively use a hand blender but your soup will not be as finely combined. (Note: I prefer to puree in my Vitamix but please be careful with hot liquids in any blender. Remove the top plastic stopper and cover the opening with atowel. This will help prevent explosions from the steam or splatters all over your kitchen!)
6. Taste soup and season with salt & pepper. Add the lemon juice.
7. To serve, place one scoop of rice in the middle of a soup bowl, then ladle soup in gently.

SOUP WEEK, DAY 2

What could be more American that tomato soup and grilled cheese? Here is my small twist on the classic tomato soup – the addition of milk makes the soup lovely and cream without adding excess fat. I am sure a plain soy milk would work well here too. And if you want to go TOTALLY wild, do what I did and make some cheesy quesadillas with Teleme cheese & mushrooms! This combination will be tough to beat!

Ingredients:

• 2 1/2 T. butter
• 1 small onion, chopped
• 1 celry rib, chopped
• 1 1/2 t. dried thyme, basil, sage or any combination of these
• pinch of ground cloves
• 2 T. flour
• 2 15-oz cans of diced tomatoes in puree (or roast and substitute fresh if they are in season)
• pinch baking soda
• 2 1/2 c. vegetable stock
• 1 1/2 c. milk
• salt & pepper
• tomato paste if needed

1. Melt the butter in a stock pot over medium heat. Add the onion, celery, and herbs, stirring occasionally until onions are limp, about 5 minutes.
2. Stir in the flour, then add tomatoes, baking soda, and stock.
3. Raise the heat to high and bring to a boil. Lower the heat and simmer, partially covered for 20 minutes.
4. Puree soup in a blender until smooth. (Note: I prefer to puree in my Vitamix but please be careful with hot liquids in any blender. Remove the top plastic stopper and cover the opening with a towel. This will help prevent explosions from the steam or splatters all over your kitchen!)
5. Return the soup to the pot and add the milk. Season with salt & pepper. If the soup is too thick, thin with a bit of stock. If there is not enough tomato flavor, deepen it by adding a small amount of tomato paste.
6. Serve hot with something delicious and cheesey!

Mushroom pâté makes an excellent and light snack or appetizer    .  You can also slice off a big chunk and place it on top of a salad!  The consistency really is pâté-esque and you can mix up the mushrooms and spices to fit any mushroom-appreciating tastebud.

Ingredients:

• 8 oz. assorted mushrooms: shitake, oyster, cremini, common, etc.
• 2 T butter
• 1/4 c. chopped shallots
• 2 cloves garlic, chopped
• 1/4 t. ground cumin
• 1/4 t. dried thyme
• 1/2 c. toasted almonds
• 1 T. extra virgin olive oil
• 1/2 T. minced basil or parsley

1. Clean then coarsely chopmushrooms.
2. In a 5-6 qt. pan over med-high heat, melt butter.  Add the mushrooms, shallots, garlic, and herbs.  Stir until all the liquid is evaporated and everything is lightly browned, about 6-8 minutes.
3. In a food processor, finely grind the almonds.  Add the oil and whirl again until a paste forms.  Add the mushroom mixture, and parsley, then whirl until smooth.  Add salt & pepper to taste.
4. Mound into a mold or simply into a bowl.  Serve with baguette slices or cracker.