Sunday, April 8, 2007
BACK FROM VEGETARIAN AWAKENING IN GRAND RAPIDS; PIEDMONTESE RICE SALAD
Me (in my new chef coat from crookedbrook.com) and Cathi DiCocco from Cafe DiCocoa in Bethel, Maine (Chef Eric Tucker of Millennium restaurant in San Francisco, in the background)
I'm back from the Vegetarian Awakening vegan chef's conference in Grand Rapids, MI, but with a bad cold, which is why I'm slow getting this posted! I will tell all in future blogs, with more pics from other participants. Suffice it to say, for now, that it was fabulous experience! Here are a few more pics:
Chef Kevin Dunn, the conference organizer, executing a tempeh recipe from Chef Ken Bergeron, who could not attend.
Chef Dunn making his own scrumptious Crème Brulée
Chef Tucker making his fabulous mushroom pâté
Raw Chef Chad Sarno showing off his three "fettucine" recipes and macadamia "cheese".
Cathi DiCocco and Chef Fran Costigan watching a demo
Four tired chefs at the airport ready to return home: Eric Tucker, me, Fran Costigan of New York, and Sualua Tupolo of the Atlantic Union College vegetarian culinary program.
We just had our family Easter dinner yesterday. It was potluck, with three of my kids and their families, my mother, and my sister and niece from Vancouver. It was pretty low-key, due to me being sick and just getting back, but we had a nice time. I made my seitan "ham" with "ham gravy", green salad, my orange and rosemary white beans, and the Italian rice salad (see recipe below), plus my vegan Key Lime Bars (have to see my subscription newsletter for all but the rice recipe, I'm afraid). One daughter brought a potato casserole, and another our traditional Italian Easter bread (you can see a picture here).
my seitan "ham"
Orange and Rosemary White Beans
My vegan Key Lime Bars UPDATE: The recipe is now on the blog here.
For a little treat I made these beautiful Rosewater-Pistachio Cupcakes from Isa Chandra Moskowitz's book "Vegan Cupcakes Take Over the World" (I made the glaze really pink):
I made them in my rose cupcake pans:
BRYANNA’S INSALATA DI RISO (PIEDMONTESE RICE SALAD) (CAN BE A WW CORE PLAN COMPATIBLE RECIPE IF YOU USE BROWN BASMATI RICE!)
From my book “Nonna’s Italian Kitchen”.
There are many, many versions of this delicious salad, some with a mayonnaise-type of dressing, some with a vinaigrette. I have combined vegetarian broth and roasted garlic with a small amount of olive oil in the salad dressing, to produce a creamy product with a fraction of the oil and all of the flavor.
This salad makes a wonderful late spring or summer luncheon dish, or can be the star attraction at a buffet or potluck.
2 1/2 c. light vegetarian broth (or use 2 1/2 c. water with broth cube or cubes meant for 2 c. liquid)
1 1/2 c. brown or white basmati or other long-grain rice (I used brown basmati)
NOTE IF YOU USE A RICE COOKER: If you use an electric rice cooker and choose the brown basmati, use 3 cups liquid.
Roasted Garlic Dressing:
1 head roasted garlic, squeezed out of peels
1/2 c. chickpea broth (aquafaba) or other vegetarian broth
1/4 c. extra-virgin olive oil
1/4 c. cider vinegar or white wine vinegar (or white balsamic vinegar)
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly-ground pepper
Vegetables and Herbs:
1/2 lb. fresh asparagus, cut into 1" pieces OR 1 c. shelled fresh or thawed frozen petit pois (baby peas)
4 green onions, chopped
1 small jar marinated artichoke hearts, rinsed and sliced (or use half a 14 oz. can)
2 roasted red peppers , chopped, or equivilant from a jar of roasted peppers, rinsed (NOTE: if you have no red peppers, use a chopped green pepper and about 6 sundried tomatoes in oil, sliced)
2 stalks celery OR fennel, chopped
1/2 c. sliced pitted green Italian olives or pimiento-stuffed green olives
OPTIONAL: 2 T. capers
2 T. chopped Italian parsley or regular parsley
2 T. chopped fresh basil OR 2 tsp. dried
1/4 c. toasted pine nuts or slivered almonds
To cook the rice, bring the broth or water and broth cubes to a boil in a medium saucepan with a tight lid. Slowly add the rice in a stream, bring back to a boil, cover and lower the heat to almost the lowest heat. Cook 15 minutes for white rice, 30-45 minutes for brown rice. Fluff with a fork and let sit a few more minutes before scraping into a large salad bowl.
Meanwhile, steam the asparagus until crisp-tender, and rinse under cold running water to stop cooking. Drain very well. Prepare the other vegetables and herbs.
Blend the dressing ingredients together in a blender or mini-chopper until smooth. Toss with the warm rice and add the asparagus and remaining vegetables and herbs. Cover and refrigerate. Serve at room temperature, if possible, with the nuts sprinkled on top.