Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [318]
Position the rack in the center of the oven; preheat the oven to 350°F. Bring a large teakettle of water to a boil over high heat.
Lightly oil a 9 × 5 × 3-inch loaf pan. Line the bottom and sides of the pan with cabbage leaves; some of them should stick 3 or 4 inches over the top rim.
Lightly beat the eggs in a small bowl; stir them and the parsley into the buckwheat mixture. Mound the mixture into the prepared pan, spreading it evenly to the corners. Fold the overhanging leaves over the loaf, then cover with more cabbage leaves, sealing the loaf in the pan.
Take the teakettle off the heat and let the water stop boiling. Place the loaf pan in a large, deep roasting pan or baking dish. Pour the very hot water into the larger pan until the water level reaches halfway up the outside of the loaf pan.
Bake until a knife inserted into the center of the loaf comes out clean and the loaf itself feels set, about 1 hour.
Remove the hot pan from the hot water bath; cool on a wire rack for at least 15 minutes before unmolding and serving with Dijon mustard on the side—or cool completely in the refrigerator and serve chilled.
Quinoa and Shiitake Pilaf
Quinoa (pronounced KEEN-wah), a South American staple, is the only grain that can truly function as a meat substitute since it has all eight amino-acid chains found in meat. It’s a soft, nutty grain, known for the halo the germ creates around each kernel when cooked. Mince the vegetables quite fine so their texture doesn’t overwhelm the tiny grains. Makes 6 servings
2 tablespoons olive oil
1 medium shallot, minced
1 medium carrot, peeled and minced
1 celery rib, minced
4 ounces shiitake mushroom caps, thinly sliced
1 cup quinoa, rinsed in a fine-mesh colander set in the sink and drained
1 teaspoon stemmed thyme or ½ teaspoon dried thyme
2 cups vegetable broth
2 teaspoons finely grated lemon zest
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf
Heat a large saucepan over medium heat. Swirl in the olive oil, then add the shallot, carrot, and celery. Cook, stirring often, until softened and lightly browned, about 6 minutes.
Add the shiitakes; cook, stirring often, until softened, about 2 minutes.
Stir in the quinoa and thyme; cook, stirring constantly, for 1 minute. Then pour in the broth and bring to a simmer, scraping up any browned bits on the pan’s bottom.
Stir in the lemon zest, salt, pepper, and bay leaf. Cover, reduce the heat to low, and simmer until all the liquid has been absorbed, about 18 minutes.
Set aside, covered, off the heat for 5 minutes; then fluff the mixture with a fork before serving.
Variations: Add 1 cup finely diced butternut or acorn squash with the shallot.
Stir in 1 cup shelled fresh or frozen peas before you set the pan aside off the heat.
Wild Rice Croquettes
Wild rice isn’t rice at all; it’s the seed from a grass indigenous to the marshlands of the upper Midwest (although now grown across the country). There are varietal blends on the market—or single-variety packs. Either will work for these fried-up patties, but don’t use a blend that includes brown rice, white rice, or other grains. Makes 6 croquettes
1½ cups water
½ cup wild rice
2 tablespoons walnut oil
8 scallions, very thinly sliced
10 ounces white button or cremini mushrooms, cleaned and thinly sliced
¼ cup dried cranberries, chopped
1 tablespoon packed minced sage leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 large eggs, at room temperature
1/3 cup panko bread crumbs
2 tablespoons canola oil, plus more as necessary
Stir the water and wild rice in a medium saucepan, then bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the rice is tender, 40 to 50 minutes. Drain any remaining water from the pan and set aside.
Heat a large skillet over medium heat. Swirl in the walnut oil, then add the scallions. Cook, stirring constantly,