Time for some fancy foods! Piccata, risotto and focaccia are all restauranty-sounding dishes to me, things that a few years ago I would have never thought I’d be making for myself. They also all have double letters that I have a hard time remembering where to put.
Let’s start with the CSA delivery that brought me some of the ingredients:
leaf lettuce, chard, artichokes, collards, asparagus & rosemary
tangerines, beets, shallots, kiwis & apples
It was a lovely coincidence that I saw Lindsay’s post on piccata the very same week I received asparagus, which everyone knows is good with piccata. Even those of us who’d never tried it before, like me. She made hers with her chickpea cakes, which I’m sure are good, but I decided to go with the chickpea cutlets from Veganomicon, because I love them and it had been a very long time since I made them. I followed Lindsay’s sauce recipe exactly though. Like all of her recipes, the sauce is fat-free, so I feel like the end result might have been lacking a little bit of richness you might get from a “normal” piccata. The sauce was definitely not lacking in flavor though. In fact, I was quite happy the sauce was fat-free, because I used olive oil on the asparagus and earth balance in the mashed cauliflower.
Yes, I know that mashed potatoes go with piccata and asparagus. But I like to use cauliflower instead of potatoes sometimes to lighten up a meal. I chopped up a bit of fresh rosemary to go in the cauliflower, and it lent just the faintest hint of delicious rosemary flavor. I was suspicious of using fresh rosemary because I’m not a huge fan of dried, but for serious: fresh is awesome. And it lasts a lot longer in the fridge than I thought it would.
I have always been intimidated by the thought of making risotto. You hear about having to stand in front of a pot, stirring forever, and all for some flavored rice? But I kept seeing risotto pop up on the internets, and it didn’t seem to be such a big deal. So when the CSA newsletter came with a recipe for Red Chard Risotto, I gave it a whirl.
I had to figure out what “dry white wine” is to make this. (Google it.) And I learned that you don’t actually have to stir constantly; just a lot. It turned out pretty well, but the rice could have been cooked more, and the flavor could use a boost. So I will rework this soon and have a recipe. The good news is that I am no longer scared of arborio rice.
I wasn’t quite sure what to do with the majority of my fresh rosemary, and the only idea that came to mind was focaccia, so I went with it. I followed the recipe in Veganomicon, subbing half whole wheat flour.
This was very easy to make, and the rosemary flavor is awesome. I have one question though: What makes focaccia different from regular ol’ bread just shaped into a disc? The texture seemed like normal bread. Not that I’m complaining…I just want to know.
To go with the focaccia, I remade the stuffed collards that I first tried here.
My filling of choice was lentils and tempeh, and the flavor of the filling was great. It didn’t quite stick together enough to recreate the original though. I think I have a solution, and I happen to have collards in the fridge, so hopefully with one more tweak I will have a recipe to share.
Speaking of recipes that I’m working on, here’s a sneak peek.
It’s going to be my first recipe contest entry. It’s fun to be working toward something instead of just cooking whatever I want sometimes. Can anyone guess what the triangles are? Hint: it’s not tofu.