Friday, April 10, 2009

Veggie Meatloaf (a work in progress..)

Vegetarian imitation ground beef is combined with onion, eggs, bread cubes and savory herbs and spices. The meatless loaf is nestled with carrots and potatoes, and baked.
1/2 (14 ounce) package vegetarian ground
beef (e.g., Gimme Lean TM)
1 (12 ounce) package vegetarian burger
1 onion, chopped
2 eggs, beaten
2 tablespoons vegetarian Worcestershire
1 teaspoon salt
1/3 teaspoon pepper
1 teaspoon ground sage
1/2 teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 1/2 slices bread, cubed
1/3 cup milk
1 (8 ounce) can tomato sauce
4 carrots, cut into 1 inch pieces
4 potatoes, cubed
1 cooking spray
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Thursday, April 9, 2009

Duarte's Crab Cioppino

2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
12 cherrystone clams
12 jumbo white prawns
8 oz. cod
1 cup clam juice
1/2 cup dry white wine
Cioppino sauce (recipe follows)

To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of sauce over crab. Place the cod on top last. Place lid on pan and turn heat to medium-high until it starts to boil. After it reaches a boil, turn heat down to medium. When the fish is cooked and the clams are open, the cioppino is ready. Serve immediately with a good crusty sourdough bread.


2 medium yellow onions, chopped fine
6 stalks celery, chopped fine
1/4 cup parsley, chopped fine
4 tbsp. olive oil
2-14.5 oz. cans diced tomato
15 oz. can tomato sauce
1 bay leaf
2 tsp. fresh garlic, chopped fine
1 1/2 tsp. salt
1 tsp. thyme
1 1/2 tsp. oregano
1 1/2 tsp. Italian seasoning
3/4 tsp. cumin
1/4 tsp. red pepper flakes

Saute onion, celery and parsley in olive oil until translucent. Add spices, saute for one minute. Add diced tomato and tomato sauce. Simmer for 30 minutes. Adjust seasonings to taste.

Duarte's Artichoke Soup, March 16, 2009 · Serves 6

3 cups vegetable broth (originally called for chicken broth)
1/4 lb. butter
3/4 tsp. white pepper
3/4 tsp. kosher salt
3 tsp. vegetable base (original called for chicken base)
2 tbs. fresh garlic, chopped very fine
4 lbs. cooked artichoke hearts
2 cups heavy cream

Thickening: 1/3 cup corn starch and 1 cup warm water, mixed

Puree artichoke hearts (use water in blender). Add pureed artichokes to soup pot. Add chicken broth and other ingredients, except cream and thickening mix. Simmer for 1 hour. Slowly add thickening mix to boiling soup. Add cream.