This month I'll be cooking out of A Year in a Vegetarian Kitchen by Jack Bishop. I have to admit I'm really looking forward to taking a break from meat. The cookbook is huge, and packed with recipes (248!) that are separated by the four seasons. It's been a challenge selecting dishes to prepare from a winter menu when the weather has so warm and sunny but I think I've picked some interesting recipes. I'm looking forward to prepare them. Tonight I made a classic combination with a twist: Grilled Cheese Sandwiches with Garlicky Mushrooms, and Creamy Tomato Soup. The sandwich was good but surprisingly bland. The soup was delicious! Rich, creamy, flavorful! I'll be making the soup again -- not sure about the sandwich.
Grilled Cheese Sandwiches with Garlicky Mushrooms
A Year in a Vegetarian Kitchen
Serves 4
3 tbsp unsalted butter
1/2 pound cremini mushrooms, trimmed and quartered, or, if larger, cut into 6 wedges
Salt
2 medium garlic cloves, minced
1 tsp minced fresh sage leaves
Freshly ground pepper
4 large slices country Bread, each 8-10 inches long and 1/2-3/4 inch thick
3 ounces Montasio or Italian fontina cheese shredded (about 3/4 cup)
1. Melt 1 tbsp of the butter in a medium skillet over medium heat. When the foaming subsides, add the mushrooms and 1/4 tsp salt and cook, stirring often, until the mushrooms are nicely browned, 6 to 8 minutes. Add the garlic and sage and cook just until fragrant, about 1 minutes. Remove the pan from the heat and adjust the seasonings, adding salt and pepper to taste.
2. Divide the mushrooms between 2 slices of bread. Sprinkle the cheese over the mushrooms. top with the remaining 2 slices of bread to make 2 sandwiches.
3. Heat 1 tbsp of the remaining butter in a large skillet over medium heat. When the foaming subsides, add the sandwiches and reduce the heat to medium-low. Cook, pressing the tops of the sandwiches often with a spatula, until the bottoms are browned nicely and crisp, 5 to 7 minutes. Flip the sandwiches and add the remaining 1 tbsp butter to the pan, lifting the sandwiches so some melting butter gets under them. Cook, pressing down on the sandwiches from time to time, until the second side is golden brown and crisp, 5 to 7 minutes. Transfer the sandwiches to a cutting board, cut them in half, and serve immediately.
Creamy Tomato Soup
A Year in a Vegetarian Kitchen
Serves 4
2 28-ounce cans whole tomatoes
1 tbsp light or dark brown sugar
3 tbsp unsalted butter
2 medium leeks, white and light green parts, halved lengthwise, washed, and sliced crosswise into thin strips
Salt
1 tbsp double-strength tomato paste
1/8 tsp freshly grated nutmeg
2 tbsp all-purpose flour
2 cups vegetable broth
Cayenne pepper
1. Move an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.
2. Drain the tomatoes in a strainer set in a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and the tomatoes are just beginning to color, about 20 minutes. Discard the seeds in the strainer and reserve the juice in the bowl. You should have about 2 1/2 cups strained tomato juice.
3. Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the leeks and 1/2 tsp salt and cook, stirring often, until the leeks have softened, about 5 minutes. Add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors, about 10 minutes.
