Cooking Strut question
mannybolone
Los Angeles, CA 15,025 Posts
I'm preparing dinner for some friends, two of whom do not eat any meats besides dairy and fish. I was thinking of preparing this lentil and sausage stew that I've made before with some success but while I can swap out the chicken broth for vegetable broth, I need to find a vegetarian replacement for kielbasa. I admit: this is a lil new to me: I'm not used to cooking for vegetarians. Any suggestions? Or, alternatively, I was thinking of trying out a Cuban black bean stew and swapping out chorizo for soy-rizo though that recipe calls for four cups of chicken broth which I'd have to replace with vegetable broth and I don't know if that'd fuck the favor up.Any suggestions?Oliver
Comments
O -
What about using fish/shrimp stock if shellfish also are acceptable? Tend to find the flavor's better when I employ those... As for the kielbasa, probably would opt out for some smoked/spicy fish in its stead...
Which would then lead me to ask: the white bean stew recipe calls for pancetta or bacon. Is there a way to get around that? Smoked tofu? (Aiya).
Good plan. Shrimp would be tasty too, especially if you can smoke/grill it. I've sometimes used dashi (japanese fish broth) in situations like this. I don't know of any veggie sausages, but there's a product called "smart ground" that works well for a ground beef substitute.
My gut feeling (no pun intended) would be to go w/ something like smoked salmon/trout/etc. - to get that taste; the notion of smoked tofu doesn't seem like it would approximate the pancetta/bacon...
Or are you worried about tackling a new recipe that is untested. If you feel more comfortable w/ a stew, perhaps look into a seafood bouillabaisse. It's a staple and you can find quite a few recipes for it online.
http://www.recipeland.com/recipe/37898/
I could always resort to a pasta but ho hum...that feels kind of dull to me.
take a couple quarts of cold water, soak a few pieces of konbu & a handful of dried shitakes torn into pieces(or other dried mushrooms) for 30 min. bring to a boil and strain. at this point you could add dried bontio flakes for a smokey flavor, or miso, or just season to taste with soy, mirin, and a pinch of dried chilies (what i like). you could also conceivably use some of the broth for a miso soup with tofu as a first course.
in any case you now have a delicious broth that you can build on. add some potatoes, sliced onions or leeks, thinly sliced carrots and other root vegetables, shellfish, smoked fish, fresh fish, whatever. also plenty of fresh musrooms--whatever's available, thinly sliced shitakes, maitake, enoki, matsutake (if you can find/afford them). maybe add a handful of greens towards the end of the cooking (mizuna, spinach, etc.) the main idea is you're buillding the flavor of the broth as you go, depending on what you add--just cut things to uniform size so everything cooks relatively quickly and evenly--the order in which things are listed is basically the order in which i would proceed to add them. finish with thinly sliced scallions or chives. you could also add ramen noodles or soba to the broth for additional substance or as another course.
even if you choose not to make it for company, i still recommend you check it out sometime.
Just make your lentils with veg stock and no sausage. Done.
You could replace the sausage with a good firm stewing fish and "old
bay seasoning". To make fish stock go to your seafood counter and ask
if they have any heads and tails they will give you. I've never been
charged for them. Simmer, strain; fish stock.
Pasta, seafood and a white sauce is easy and fancy and tasty if you
ask me.
Now that we have that problem settled I have a question.
I am making a lamb stew and am wondering about spices. Garlic,
corriander and cinnimon I think. Anything else?
I am marinating the lamb now in wine, vinegar, soy sauce, pear juice
and honey. I am going to cook it tomorrow with potatoes, onions,
carotts, squash and pears.
I was going to add some couscous, or should I serve it over couscous?
Other spices?
Dan
Pad Thai
8 oz. rice noodles
2 tsp. peanut oil
2 medium red bell pepper, julienned
6 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
4 oz. snow peas, trimmed
4 oz. firm tofu, drained and cut into 1/4-inch thick matchsticks
1/4 cup low-sodium soy sauce
2 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro for garnish
1/4 cup chopped cashews for garnish
4 green onions, chopped for garnish
2 oz. bean sprouts for garnish
Directions:
In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
In large wok or skillet fry tofu in 1 tsp. peanut oil and remove when crispy.
Heat remaining oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles.
Spoon noodle mixture onto warm plates and garnish with cashews, green onions, cilantro, and bean sprouts.
have you considered a fat veggie stir fry?
Cumin is essential to lamb.
I'd serve over couscous. I f it stay in the pot w/ the stew it might overcook.
Plus it's a better presentation IMO.
Dont forget a Bay leaf for your stew.
If you use enuff potatoes, you wont need couscous......too much starch.
Thank you. Cumin and bay leaf, will do. Turns out I don't have couscous, I think I threw it out because of moths. I've got some little orzo pasta so I will use that. I think your right about the potatoes, I'll just leave them out.
Dan
cumin lamb yes. over the grain yes. couscous would be great. have you messed with barley lately? i had some last week and it was delicious.
was the lamb local??
Local organic lamb from the farmers market.
Moths are part of buying organic grains. I try to buy grains in small quantities and keep them sealed but the moths get in everything anyway. And my house is full or spiders, they should be eating the moths.
Barley. I've mostly eaten it in taboulie. Not my favorite.
Dan