Braised Shallots and Fall Vegetables Menu link

In November 2000, Cooking Light Magazine featured a vegetarian Thanksgiving by Deborah Madison. In included Braised Shallots and Fall Vegetables with Red Wine Sauce, Endive and Apple Salad, Celeriac Puree, and Lentils with Carrots.

Click here to see the recipes and preparation schedule

Caramelized Shallots

Recipe submitted by Anna Painter

Carmelized Shallots

A wonderful addition to a Thanksgiving buffet or any other fall or winter supper. This recipe appeared on smittenkitchen.com and was adapted from an Ina Garten recipe. (from Deb Perelman's smittenkitchen.com, adapted from Ina Garten/Barefoot Contessa)

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

Plum Compote

Recipe submitted by Anna Painter

Quick Plum Compote

A perfect use for Italian prune plums, particularly those lingering in the fruit bowl and just about to go from just a tad overripe to just plain sad. A bit of sugar and blast of heat makes a gently sweet compote perfect for spooning over yogurt or ice cream, pureeing into a smoothie. The compote also freezes well. Have just a few plums to use? Start with 2 teaspoons of sugar for each plum. You can always add a little extra sugar at the end if the plums are too tart.

2# plums
1/3 cup sugar
1/2 vanilla bean, scraped*

Halve the plums (quarter them if they are large) and toss with the sugar. Put in a sautee pan and cook over high heat, stirring occasionally, until the sugar is dissolved and the plums are heated through. The plums should retain their shape and release just enough to juice to make a vibrant red and sweet-tart syrup.

Enjoy immediately or cool and store in the refrigerator (for about a week) or the freezer (about two months.)

*Vanilla beans can be pricey - but not at the PS Coop! Just under a dollar for two - but well worth it. They lend a fragrance and gentle sweetness to the plums.

Roasted Beets with Dill, Garlic, and Orange Peel

Recipe submitted by Jay Harlow

Roasted Beets with Dill, Garlic, and Orange Peel

(adapted from Bon Appetit; the original recipe adds halibut:
http://www.epicurious.com/recipes/food/views/Halibut-with-Roasted-Beets-Beet-Greens-and-Dill-Orange-Gremolata-241608 )

5 tablespoons olive oil, divided
1/4 cup chopped fresh dill
1 tablespoon finely grated orange peel
1 clove garlic, minced
3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
1/2 cup thinly sliced shallots

Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill, garlic, and orange peel in small bowl. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon dill mixture, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.

Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Roast about 8 minutes. Sprinkle with remaining dill mixture and serve.

Late Summer Pizza

Recipe submitted by Jay Harlow
Late Summer Pizza

I've been making variations of this with the late summer veggies we've been getting the past few weeks. Easy and delicious.

fresh pizza dough (available at most groceries, or make your own)
2 cups greens (arugula, kale, mustard), rinsed and chopped
about two dozen cherry tomatoes, halved
one ear corn, kernels cut off
one potato, very thinly sliced
a good, dry hard cheese. i like pantaleo, a hard goat cheese at stinky brooklyn; you can also use romano or parmesan.
olive oil

• preheat oven to 450.
• roll out the pizza dough and place on a lightly oiled baking sheet or pizza stone.
• mix tomatoes and about 2 Tbsp olive oil in a bowl, with salt and pepper. remove about half and puree. spread puree over dough.
• toss potatoes with another Tbsp of olive oil, to coat, and lay flat on pizza.
• add uncooked greens and raw corn
• add remaining tomatoes
• top with cheese.
• bake for 25 minutes.