Josh's Culinary Endeavors » Vegetarian

Christmas spreads

Josh — Thu, 22 Dec 2005 20:55:31 +0000

Rosemary & Roasted Garlic Chimichurri Emulsion – Roasted garlic, shallot, pine nuts, fresh spinach, basil, parsley, rosemary, lemon, extra virgin olive oil, fresh-squeezed lemon juice, lemon zest, sea salt

Berry & Pepper Chutney Cream Cheese – Blackberry, dewberry, cranberry, chipotle, Jonagold apple, Bartlett pear, coriander, crushed chiles, yellow onion, vinegar, cream cheese

Angry Eggplant Lasagna

Josh — Sat, 30 Apr 2005 17:32:53 +0000

Lasagna is one of the quickest easiest dishes that always warrants compliments.

Last night I didn’t want to eat leftovers. I saw an eggplant on the counter and decided to make lasagna

1 small eggplant
Pasta sauce
Packaged lasagna
Mozzarella cheese, shredded
Provolone cheese, thinly sliced
Ricotta cheese
Parmesan cheese
1 large egg
Fresh basil, chopped
Garlic powder
Crushed red pepper
Salt & cracked pepper to taste

Season both sides of eggplant slices with salt and pepper (removes bitterness)

Combine cheeses, egg, basil, garlic powder, salt, pepper and crushed red pepper in a large bowl. Thoroughly mix.

Pour a small layer of pasta sauce and spread to cover the bottom of baking dish. Add single layer of lasagna. Add a single layer of egg plant. Evenly spread a cheese mixture layer. Repeat layering as many times as desired.

Bake covered in a 400 degree oven for 20 minutes. Uncover and bake for an additional 10 minutes.

Allow 15 minutes to cool before serving.

Three Cheese Tortellini & Vegetable Soup

Josh — Sat, 30 Apr 2005 17:14:46 +0000

1 lb three cheese tortellini
4 ribs celery rough chopped
3 leeks thin sliced
12-15 medium shiitake mushrooms rough sliced
2 large onions chopped
1 bulb garlic, separated, peeled & diced
1 large red bell pepper
2 carrots julienned
2 quarts vegetable stock (non vegetarian use chicken or veal)
thyme
rosemary
basil
bay leaves
black & green peppercorns to desired taste and heat
crushed red pepper to desired heat
crushed tomoto/store bought pasta sauce
1.5 C white wine

Cook tortellini al dente, rinse in cold water and set aside.

In a large pot, saute onions and garlic until tender. Add celery, leeks and mushrooms and saute until almost tender.

Add stock, wine, tomato, herbs and spices. Bring to a boil, reduce heat and simmer for 30 minutes.

Add carrots and bell peppers and cook for 5 minutes.

Add cooked tortellini and cook until heated through.