Falafel From Moosewood Cookbook Food

FALAFEL FROM MOOSEWOOD COOKBOOK

Steps:

• Place all ingredients except flour in a food processor.
• Blend until the consistency is uniform.
• Thoroughly mix flour into the felafel batter with a spoon.
• Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
• Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
• Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
• Keep warm in a 300 degree oven if not serving immediately.
• ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.

APPLE CHUTNEY (FROM THE NEW REVISED MOOSEWOOD COOKBOOK)

Steps:

• Coarsely chop the apples, with or without peel.
• Place them in a medium sized saucepan with all remaining ingredients.
• Bring to a boil, then lower heat to simmer.
• Simmer uncovered about 45 minutes, stirring occasionally, or until everything is very soft.
• Enjoy the delicious smell wafting through your house.
• Cool and transfer to a sterile jar.
• Refrigerate.
• Sometimes the apples I use are harder and still chunky at the end of cooking, so I mash them with the potato masher.

SPINACH RICOTTA PIE - FROM THE MOOSEWOOD COOKBOOK

Steps:

• To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust.
• To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
• and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.

BAKED SAMOSAS (FROM THE NEW REVISED EDITION MOOSEWOOD COOKBOOK)

Steps:

• Dough.
• Mix the flour and salt together in a medium sized bowl.
• Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
• Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
• Cover tightly and refrigerate until you are ready to assemble the samosas.
• Filling.
• Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
• Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
• Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
• Cool for at least 15 minutes.
• Assembly and baking.
• Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
• Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
• Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
• Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
• Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
• Place each samosa as it is made on the greased baking sheet.
• Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
• Serve within 15 minutes of baking with chutney or your favourite dipping sauce.

RATATOUILLE (MOOSEWOOD COOKBOOK)

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.