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A GREENS Thanksgiving .pdf


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PHOTOGRAPHY LI SA ROMEREIN

FOOD STYUNG VALERIE AIKMAN-SMITH

PROP STYLING DANl FISHER

\

-

)

RECIPES BY ANNIE SOMERVILLE, JOHN PAUL UEBER, AMARGAGNON, AND NEKODA ROWLEY

THE ULTI MATE
Thanksgiving menu
Winter Squash, Leek,
and Apple Soup
with Cider Creme Fraiche
Wild Mushroom and
Caramelized Onion
Shepherd's Pies with
Mushroom-Pinot Nai r Sauce
Roast ed Brussels Sprouts
Roasted Carrots
and Parsnips

Rainbow Chard with
Pumpkin Seeds
Wilted Spinach Salad with
Asian Pears, Blue Cheese,
and Toasted Pe<ans
Honey-AlmondTart with

Orange Mascarpone

AGREENS
Thanksgiving
Celebrate the harvest ho liday with a menu
from San Francisco's legendary veg restaurant
For over 30 years, G reens Restaurant in San

Francisco
has been (he place for cas ually elegant vegetarian dinin g
that em phasizes no -fuss preparation of loca l, seasonal
ingredients. So w ho bener to ru rn to than Greens execurive chef A n nie Somerville and her staff for a Thanksgiving feast worthy of the harvest holiday? The Greens
(earn developed (his menu especially for home cooks, so
you can make and share the goodness of Greens right in
your own kitchen.

,

-- . ...

"

,"

SO November/December 12010 I vegNariantimes,com

Winter Squash, Leek, and Apple
Soup with Cider Creme Fraiche
SE~ ~ES

s

Roasting the squash before adding it to
the soup concentrates its navor for th is
straightfo rward staner. Both the soup
and the C ider Creme Fraiche can be
made up to two days ahead.
SO"'

1 large red kuri or other winter squash
(4"" lb.). halved, seeds removed
1 tart apple, peeled, cored.
and quartered
1 Tbs. olive oil
2 medium leeks, white parts only,
sliced (2 cups)
"" tsp. salt
2 pinches ground black pepper
2 cloves garlic, minced
(2 tsp.)
"" cup white wine
6 cups Vegetable Stock (rC(ipe. p. 38)
or low-sodium vegetable broth
1 bay leaf

1. Preheat oven to 400"F. Place squash
(cm-side down) and apple quanefs in
large baking dish. Add I cup water,
cover, and roasl 35 to 40 minutes, or
until squash is tendeT. Cool until squash
i5 easy to handle. Scoop squash fl es h
from skin; you shou ld have 6 cups.
2. Heat oil in large Dutch oven over
medium heat. Add leeks, II. tsp. sa lt.
and J pinch of pepper; cook 3 minutes,
or until leeks begin [Q soften. Stir in
garlic. then wine; cook 3 minutes. or
until pot is nearly dry. Add squash,
apple. stock, remaining II. ISp. salt,
remaining pinch of pepper, and bay
leaf; bring to a boil. Reduce heat 10
medium-low, and simmer, uncovered,
20 minmes. Remove bay leaf, and
puree with immersion blender until
smooth and creamy. Cook over low
heat 15 minutes.
3. To make Cider Creme Fraiche: whisk
together ingredients in small bowl.
4. To serve, ladle hot Soup into bowls.
and swirl wiIh C ider Creme Fraiche.

Wilted Spinach Salad with Asian
Pears, Blue Cheese, and Pecans
SE ~VES ~

I JO MI NUH S

o ~ FE W E~

Crisp Asian pears, rangy blue cheese.
and bitter greens are the sta r ingredients
in th is wilted spinach sa lad.
1 shallot, thinly sliced ('A cup)
1% Tbs. pear vinegar or unfiltered
apple cider vinegar
6 cups spinach leaves, trimmed
I v.. cups torn frisee. escarole, or radicchio
1 Asian pear. thinly sliced
% cup toasted pecan pi&es
3 Tbs. crumbled blue cheese, divided
2 Tbs. olive oil

P'ER SERVING (1 CUP SO UP AND I TBS OOER CREME

1. Bring small POt o f water to a boil.
Add shallot, and blanch 20 seconds.
Drain. and toss with vinegar in serving
bowl. Add spinach, frisee , pear, pecans,
and 2 Tbs, cheese; toss to combine.
2, H eal oil in small skillet until very
hot. Pour over salad. and toss with
tongs to wilt greens. Sprinkle remain ing
I Tbs. cheese over salad.

y, cup creme fraiche

rRAJOIEj- 155CAL 2 G PROT; 6G TOTAL rAT (3 G SAT FAT);

f'ER l-CUPSERVI NG SS(A I, 2G PlKlT;7 GTOTALrAT

2 Tbs. apple cider or apple juice

14 GCARB; 13 MG CHOl392 MG sao. 5 G FlflFR:;

(1 G SAT FAD, 4 GeARB; 3 MG CHOL 67 MG SOD'

CIDERCRtME FRAicHE

lOG SUGARS

52 November/December 12010 I v<'9<'tariantimes.com

0

2 G FIBFI(; 2 G SUGARS

Rainbow Chard with
Pumpkin Seeds
S[RVES

~

I ) 0 MI NUTES

O~

f[WH

T his saUle is as muc h aboU[ the chard
stems as it is about the greens.
2
3
2
4
2

12-oz. bunches rai nbow chard
Tbs. olive oil
cloves garlic. minced (2 tsp.)
tsp. lemon juice
Tbs. to.lsted pumpkin seeds

leaves into wide slfips. Slice stems
'/4_inch Ih ick on diago nal. (You shou ld
have 16 cups leaves and I cup stems.)
2. H eat oi l in skillet over medium heat.
Add cha rd stems and garlic. Saute
2103 minutes, or until stems soften ,
adding 1 10 2 T bs. water, if nccessary.
Increase heat [0 medium-high, and add
cha rd leaves. Saute 3 to 4 minutes, or
until wilted . Toss with lemon juice and
pum pkin seeds.
PH \\·CUP5ERVI NG

1. Tear chard leaves away from stems,
keeping stems and leaves separate. C ut

54

(~ 1

n CA L 2 G PROT; 6 GTOTAL FAT

G SAT FAT); 4 G CARB. 0 MGCflOI.. 167 MG 500;

1 G FIBFII; ~1 G SUGARS"

NovemberfDecelllber 12010 1vegelariantimes.com

(l)

Wild Mushroom and Caramelized
Onion Shepherd's Pies
MAns 8 I N OIVIDUAl PIES OR 1 LA RGE PIE

T his recipe can also be p repa red in a
9-inch deep -dish p ie plate.
POTATOES

3 lb. Yellow Finn orYukon gold potatoes,
peeled and quartered
'A cup heavy cream
4 Tbs. unsal ted butter
6 Ths. grated Parmesan cheese, plus more
for sprinkling
2 Tbs. chopped chives

Mushroom-Pinol Noir Sauce

FllUNG

5 Tbs. olive oil, divided, plus more for
greasing rings
2 medium yellow onions, halved and
sliced (3 cups)
3 medium portobello mushroom caps
1)', lb. assorted wild mushrooms, chopped
2 doves garlic, minced (2 tsp.)
1 cup grated Asiago cheese
2 Tbs. flat leaf parsley, thyme, oregano,
and/or sage
1. To make Potatoes : Put potatoes in
POl, and cover with water. Bring [0 a
boil, reduce heat w medium-low, and
simmer 30 minutes, or umil tender.
Drain. Warm cream and bu ne r in pOt;
add potawes, and ma sh until smoot h.
Stir in Parmesan and chives, and seaso n
with sa lt and pepper, if desired. Cool.
2. To make Filling: Heat I Tbs. oil in
skillet over medium heat. Add onions,
and cook 20 minutes, or until golden.
3. Preheat oven to 375"F. Coat baking
sheet with cooking spray. Set portobellos
gill-side up on baking sheet, and drizzle
with I Tbs. o il. Roas t 25 minmes, or umil
tender. Cool, [hen slice thin.
4. Toss wild mushrooms with remaining
3 Tbs. oil and garlic on separate baking
sheet; season with sa lt and pepper, if
desired. Roast 20 minutes, or until
tender. Cool, chop, and toss with Asiago,
herbs, and onions.
S. Coat baking sheet and inside of 8
3-inch baking rings or 9-inch pie dish
v.ith cooking spray. Layer portobello
slices on bottom of each ring. (Add any
Icf[Qver ponobellos to mushroom
mixture.) Use half of wild mushroom
mixture to create second layer. Use
one-third of Potatoes to creatc third layer,
then add remaining mushroom mixture.
Top with remaining Potatoes, shaping
each into dome. Sprinkle each pic with
pinch of Parmesan. Bake 40 minutes, or
umil golden. Let cool in rings 5 minutes.
Use metal spatula to transfer pies (in
rings) to plates. Run paring knife around
inside of rings to loosen; lift off rings.
PH INDIVIDUAL PIE: 4Q7CAL 11 G PROT; 13 GTOTALrAT
(lOG SAT FAD; 40 GCARS. 41 MGCI-lOL 6SS MG SO il;
5GF[BER:4GSUGARS

!!i

MAHS J CUPS

The wine and porcini add depth to this
sauce. Serve with Wild Mushroom and
Caramelized Onion Shepherd's Pies.
'4 oz. dried porcini mushrooms
2)', cups Mushroom Stock (recipe, p. 38),
or prepared mushroom broth
'" cup Pinot Noir or flavorful red wine
2 Tbs. unsalted butter
1)', Tbs. all-purpose flour
1)', tsp. mushroom say sauce Of tamari
1. Soak porcini in I/~ cup hot water
30 minUles. Drain, and reserve liquid.
Finely chop porcini, and set aside.
2. Bring Mushroom Stock, wine, and
soa king liquid to a boil in saucepan.
Reduce heat, and simmer 5 minutes.
3. Melt butter in separate saucepan over
medium heat. \Vh isk in flour, and cook
2 [0 3 minutes, whisking constantly.
Whisk III cup Mushroom Stock into flour
mixture to make paste. Add remaining
stock I cup at a time. Add chopped
porcini and soy sauce; simmer 15 minUles,
or umit sauce is thickened, stirring often.
Season with sa lt and pepper, if desired.
PH \\-{U P SEWING 39CAl;

~1

G PROT 3 GTOTAI FAT

(2 G SAl ,AT); 2 GCARS, S MGCHOL 161 MG SOO;
~ 1 G FIBER;

<1 G SUGARS

Honey-Almond Tart with
Orange Mascarpone
SE~V£S

11

Use a high-quality honey to keep this
rart from tasting overly sweet.
SHORTBREAO CRUST

vanilla bean
cup sugar
cup all-purpose flour
pinch salt
oz. (1 stick) cold, unsalted butter,
cut into small cubes
)', tsp. vanilla extract
1 cup slivered almonds, cO<lrsely chopped

'f.t

'"
1
1
4

Flll[NG

'"
4
'"
1

cup honey
oz. (1 stick) unsalted butter
cup sugar
tsp. salt

cup heavy cream
11argeeggplus11argeeggyolk

'f.t

ORANGE MASCARPONE

1 cup mascarpone
cup heavy cream
2 Tbs_sugar
2 Tbs. grated orange zest
2 Tbs. orange juice

\4

1. To make Shortbread Crust: Scrape
seeds from vanilla bean, and rub into
sugar with fmgers. Combine vanilla sugar,
110ur, and salt in bowl of electric mixer.
Add buuer; beat on low speed umil
mixture resembles breadcrumbs. Add
vanilla extract; beat on medium- low until
dough come~ together in large chunk~.
Shape intO round disk, wrap in plastic
wrap, and chill 2 hours, orovcrnight.
2. Preheat oven to 350· F. Roll crust into
lO-inch cirele on lightly floured work
surface. Press into g-inch tart pan with
removable bottom, trimming any excess.
Set tart pan on baking sheet, and bake
30 minutes , or until golden brown and
fragrant. Cool.
3. To make Filling: Bring honey, buuer,
sugar, and salt 10 a boil in saucepan,
whisking to dissolve sugar. Remove from
heat, and cool slightly. Whisk togethe r
cream, egg, and egg yolk in bowl. Whisk
\varm honey mixtu re into egg mixture.
4. Spread almonds over crust in Si ngle
layer so no crust is visible. Carefully pour
Filling over almonds, making sure
almonds sray in place and Filling doesn't
overflow. Bake 45 minutes, or until tart is
golden brown and Filling is set bUI
slightly jiggles when lapped. Cool.
5. To make Orange Mascarpone: Beat
mascarpone, cream, sugar, and zest in
bowl with electric mixer until soft peaks
form . Slir in o range juice. Serve tart wi th
Orange Mascarpone.
fn SUCE 484CAl; 6G PIlOT. 36G TOIALFAT
(19 G SAT FAr). 39G CA~B; 121 MG CHQL 221 MG SOD:
2 G FIBER, 28 G SUGARS

#

Greens execllth'e cbefA nnie Somerville, chef
jobn Palll Ueber, dinner chefAmar Gagnon,
and former pastry cbef Nekoda Rowley will do
some home cooking oj their own ,hi! Thanksgiving: Greens if closed jor tbe /x;/idIlY.


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