Best Recipes From Moosewood Cookbook Food

MOOSEWOOD'S ITALIAN FISH STEW

Moosewood's Italian Fish Stew image

Ok, the MOST delicious meal in the world. I always splurge and do this with halibut but you can use any firm fish fillet you find. You will not believe how incredible the flavors from this stew are. Savor and enjoy!!!! --Recipe from Moosewood Restaurant Low-Fat Recipes (Note- a few minor changes have been made to the original recipe)

Provided by hollyfrolly

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
2 cups onions, chopped
2 tablespoons olive oil
2 teaspoons fennel seeds, ground
1/2 cup dry white wine (only use what you would drink!)
4 cups potatoes, cubed
4 cups fennel (often referred to as Anise)
28 ounces plum tomatoes, un-drained
1 tablespoon dried rosemary (use a tea strainer) or 2 fresh rosemary sprigs
1 teaspoon dried orange peel
1 pinch saffron (generous!)
1 lb black-tip shark fillets (a firm fish fillet) or 1 lb cod fish fillet (a firm fish fillet)
16 ounces bottled clam juice
salt and pepper

Steps:

Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
Add the ground fennel and white wine and cook for two minutes.
Add the chopped fennel, potatoes, tomatoes, and clam juice.
Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
Bring to a boil, lower the heat and simmer for 20 minutes.
Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
ENJOY!

Nutrition Facts : Calories 432, Fat 9.7, SaturatedFat 1.5, Cholesterol 71.5, Sodium 408.4, Carbohydrate 50.5, Fiber 10.5, Sugar 10.1, Protein 33.1

RATATOUILLE (MOOSEWOOD COOKBOOK)

Ratatouille (Moosewood Cookbook) image

This Provençal Vegetable Stew is a delicious medley vegetables, tomatoes, and herbs. Served on a bed of rice, or with some fresh chewy bread for soaking up the yummy juices, you really can't go wrong with this stuff. Growing up, my mom made this often, calling it 'vegetable medley' (probably because the name ratatouille would scare us kids off). This recipe comes from the Moosewood Cookbook - the original one, written by Mollie Katzen, and probably my most favourite cookbook of all time. It's often considered Mediterranean, however it's roots are in France.

Provided by Katzen

Categories Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 medium onion, chopped
2 medium bell peppers, cut in strips or cubed
2 small zucchini or 2 small summer squash, small, cubed
1 small eggplant, cubed
4 -6 garlic cloves, crushed
2 medium tomatoes, in chunks
1 bay leaf
1 teaspoon basil
1 teaspoon marjoram
1/2 teaspoon oregano
1 dash rosemary
3 tablespoons dry red wine or 3 tablespoons tomato juice
1/2 cup tomato juice
2 tablespoons tomato paste
2 teaspoons salt, approximately
black pepper, to taste
1/4 cup olive oil
fresh parsley, chopped

Steps:

Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.).
Just before serving, mix in the fresh parsley.
Serving Suggestions/Options: Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.

Nutrition Facts : Calories 222.4, Fat 14.3, SaturatedFat 2, Sodium 1322.2, Carbohydrate 21.7, Fiber 8.1, Sugar 11, Protein 4.3

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