Moosewood Restaurant Simple Suppers by Moosewood Collective (great book club books txt) 📗

We dedicate this book to all who work for peace

Copyright © 2005 by Moosewood, Inc.

Photographs copyright © 2005 by Jim Scherer

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, New York, an imprint of the Crown Publishing Group, a division of Random House, Inc.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON N. POTTER is a trademark and POTTER and colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Moosewood restaurant simple suppers: fresh ideas for the weeknight

table / the Moosewood Collective.

     p.  cm.

1. Suppers.  2. Quick and easy cookery.  3. Moosewood Restaurant.

I. Moosewood Collective.

TX738.M66  2005

641.5’55—dc22      2004022024

eISBN: 978-0-307-88573-9

v3.1

Other Books from The Moosewood Collective

New Recipes from Moosewood Restaurant

Sundays at Moosewood Restaurant (James Beard Award Nominee)

The Moosewood Restaurant Kitchen Garden

Moosewood Restaurant Cooks at Home (James Beard Award Winner)

Moosewood Restaurant Cooks for a Crowd (James Beard Award Nominee)

Moosewood Restaurant Low-Fat Favorites (James Beard Award Winner)

Moosewood Restaurant Book of Desserts

Moosewood Restaurant Daily Special

Moosewood Restaurant New Classics (James Beard Award Nominee)

Moosewood Restaurant Celebrates (James Beard Award Nominee)

As Moosewood cooks and cookbook authors, we share a common experience: Our friends and families are afraid to cook for us. They think we expect a gourmet meal when honestly, after a long day of chopping mountains of vegetables, we are grateful for the simplest fare. So thanks to all of you who set aside your worries and nurtured us with good food and companionship. We hope this collection of recipes will inspire you to invite us over more often!

We wish to thank our Moosewood Restaurant partners for running the show while we were testing recipes and writing this book: Joan Adler, Ned Asta, Tony Del Plato, David Dietrich, Neil Minnis, Eliana Parra, Sara Robbins, and Myoko Maureen Vivino. We also wish to express appreciation to our hardworking employees.

Our affection and thanks go out to our friends and agents, Arnold and Elise Goodman. We greatly appreciate the careful eye and expert guidance of our editors at Clarkson Potter, Pam Krauss, Jennifer DeFilippi, and Rica Allannic. We also send special thanks to Marysarah Quinn for her admirable work as the creative director on this book. Her calm, competent influence has been invaluable to us. Thanks again to our designers Jan Derevjanik and Laura Palese for doing a beautiful job. And thanks also to the rest of the Clarkson Potter staff for their enthusiastic, friendly help.

We wish to express our appreciation to our photographer, Jim Scherer, and food stylist, Catrine Kelty, for creating graceful photographs for our book. We admire your artistry and dedication to your craft.

And finally, without the technical expertise and the good-natured patience of Emilio Del Plato, we would have been a sorry, frustrated bunch who did not see our computers as our friends during the process of preparing the manuscript. Thank you, Emilio.

Introduction

Pasta

Selecting & Cooking Pasta

Creamy Lemon Pasta

Pasta with Olives Piquant

Pasta with Tomatoes, Summer & Winter

Pasta with Greens & Ricotta

Pasta with Broccoli, Edamame & Walnuts

Fettuccine with Fresh Herbs

Fettuccine with Walnut Pesto

Pasta with Caramelized Onions & Blue Cheese

Spaghetti with Sun-Dried Tomatoes & Pine Nuts

Pasta with Artichoke Hearts & Feta

Beijing Noodles

Whole-Grain Pasta with Greens & Tomatoes

Sautés, Curries & More

Jop Chai

Spring Vegetable Sauté

Saucy Hungarian Eggplant

Hot & Sour Stir-Fry

Curried Tofu with Tomatoes

Spicy Potatoes & Spinach

Navajo Stew

Two Potato Gratin

Baked Stuffed Tomatoes

Roasted Ratatouille

Tofu Hijiki Sauté

Roasted Vegetable Curry

Beans & Tofu

Sesame Tofu with Spinach

Green & White Bean Gratin

Black Beans with Pickled Red Onions

Shortcut Chili

Lentils with Spinach & Soy Sausage

Nachos Grandes

Easy Baked Tofu

Scrambled Tofu with Greens & Raspberry Chipotle Sauce

Lemon Herb Tofu

West Indian Red Beans & Coconut Rice

Tofu & Mushrooms Marsala

Sichuan Silken Tofu

White Bean & Mushroom Ragout

Egg Dishes

Veggie Western Omelet

Collegetown Eggs

Greek Frittata

Poached Huevos Rancheros

Tunisian Potato Omelet

Savory Bread & Cheese Bake

Chipotle Scrambled Eggs

Egg Foo Yung Omelet

Main Dish Grains

Pineapple Fried Rice with Tofu

Beans & Greens Risotto

Rarebit Risotto

Spinach Artichoke Risotto

Spinach Polenta Topped with Tomatoes

Mexican Polenta-Stuffed Peppers

Green Fried Rice

Lemony Couscous with Chickpeas

Quinoa & Vegetable Pilaf

Kasha & Orzo with Portabellas

Main Dish Salads

Southwestern Black Bean Salad

Potato Salad with Green & White Beans

Indian Potato Salad with Cilantro Omelet

Summer Panzanella

Caesar Salad with Tofu Croutons

Vietnamese Noodle Salad

Warm French Lentil Salad

Soups

Mushroom Tortellini Soup

Tomato Tortilla Soup

Thai Butternut Squash Soup

Curried Cauliflower & Chickpea Soup

Red Lentil Soup with Greens

Indonesian Sweet Potato & Cabbage Soup

Red Bean, Potato & Arugula Soup

Beans, Corn & Greens Soup

Italian Bread & Cheese Soup

Mushroom Miso Soup

Southwestern Cheese Soup

Asparagus Avgolemono

Creamy Onion Soup with Sherry

Sandwiches, Wraps & Rolls

Crostini

Broccolini Cheddar Melt

Seitan Pizza Subs

Bean & Cheese Quesadillas

Vegetarian Reuben

Tortilla Melt

Spinach Cheese Burritos

Easy Egg Rolls

Greek Antipasto Pita

Fish

Selecting & Cooking Fish

Oven-Roasted Miso Sesame Salmon

Seafood Orzo

Moroccan Spiced Fish

Flounder with Herbed Lemon Butter

Asian Braised Fish with Greens

Pine Nut–Crusted Fish

Louisiana Catfish with Grits & Greens

Old Bay Roasted Fish & Vegetables

Shrimp Curry with Snow Peas

Shrimp & Avocado Salad

Mussels with Sherry & Saffron

Seared Scallops

Crisp Pan-Fried Scallops

Po’ Boy Sandwich

Newport Sardine Sandwich

Side Grains

Cooking Plain Grains

Yellow Rice

Green Rice

Lemongrass Rice

Coconut Rice

Cranberry Bulghur Pilaf

Polenta

Brilliant Yellow Noodles

Side Dishes

Corn on the Cob

Peas & Escarole

Apples Two Ways

Lemony Green Beans

Sesame Broccoli

Potatoes with Lemon & Capers

Marmalade-Glazed Carrots

Roasted Sweet Potatoes

Baked Acorn Squash Crescents

Miso-Glazed Eggplant

Peppercorn Citrus Marinated Feta

Side Salads

Broccoli Tomato Salad

Tomatoes & Onions with Mint

Baby Greens with Pecans & Pears

Corn & Pepper Salad

Broccoli Slaw

Beet Salad

Greek Salad

Pan-Asian Slaw

Fresh Tomato & Mozzarella Salad

Wilted Spinach Salad with Pecans & Asiago

Chipotle Potato Salad

Carrot Salad with Raspberry Vinaigrette

Dressings, Condiments & Seasonings

Caesar Dressing

Russian Dressing

Versatile Vinaigrette

Sour Cream Lemon Dressing

Chipotle Mayonnaise

Herbed Aioli

Cilantro Lime Dressing

Cocktail Sauce

Tartar Sauce

Duck Sauce

Barbecue Sauce

Pineapple Chutney

Cranberry Chutney

Cilantro Yogurt Sauce

Quick Avocado & Corn Salsa

Roasted Garlic

Chili Powder

Flavored Butter

Curry Powder

Moroccan Spice Mix

Salt & Pepper

Cumin Salt

Sauces & Spreads

Blender Tomato Hot Sauce

Creamy Caper Sauce

Sauce Niçoise

Red Pepper Butter Sauce

Mushroom Sherry Sauce

Brown Butter Sauce

Simple Tomato Sauce

Classic Pesto

Herbed Hummus

Sicilian Chickpea Spread

Bean & Walnut Spread

Spicy Peanut Sauce

Desserts

Fruit & Cheese Plates

Sweet Spiced Nuts

Warm Plums with Mascarpone

Caribbean Sautéed Bananas

Riesling Roasted Pears

Cherry Shortbread Crumble

Orange-Almond Polenta Cake

Peach Brown Betty

Chocolate Ricotta Pudding

Mango Coconut Sorbet

Mocha Sorbet

Caramel Custard

Banana Cupcakes

Lemon Coconut Tapioca Pudding

New England Squash Pie

Butterscotch Icebox Cookies

Two Sweet Sauces

5-Minute Milkshakes

The Well-Stocked Pantry

Guide to Ingredients, Tools & Techniques

Index

Fettuccine with Fresh Herbs

When we cook at Moosewood Restaurant, we often make complex dishes with lots of ingredients, building