Originally from Pamela Rino Evans, I’ve only lightly modified this dish. Experiment with nuts: I’ve used a mix of pine nuts and pecans, as well as cashews and pecans. You can also substitute chervil for the parsley. For extra spice-pep, add some cinnamon and/or ground coriander at step 3.
Tag Archives: vegetarian
Porcini Mushroom Pasta
Tuesday, 17 February 1998
Dried (then reconstituted) porcini adds the bulk of flavor to this pasta dish. For the fresh mushrooms, you can use the common button mushrooms, creminis, portabellos, oyster, even chanterelles would work nicely. But you probably don’t want to compete with the porcini by using a stronger flavored mushroom like shiitake or morels.
Tomato and Basil Pasta Sauce
Monday, 16 February 1998
This sauce is so flavorful that you don’t need to add any cheese! This recipe yields about 2 quarts. My apologies for the huge time range when simmering the sauce down: it depends on how watery (or pasty) the tomatoes are, and your desired thickness. Don’t be deterred by the large amount of garlic. As […]
Lentil stew with chard & carrots
Monday, 16 February 1998
This stew usually tastes better the next day. I haven’t figured out a good substitute for fresh basil leaves, i.e., when they’re out of season. You could try dried basil, using about a third the amount called for. Try fresh parsley or fresh sage or fresh rosemary, or mix thereof.
Vegetable Stock
Monday, 16 February 1998
To be used in soups as well as a broth added to grain dishes and whatnot. You’ll definitely need to add salt when using it later, since none is added here. Make sure all of the vegetables have been cleaned of dirt.