We dedicate this book to all who work for peace Copyright © 2005 by Moosewood, Inc. Photographs copyright © 2005 by Jim Scherer All rights reserved. Published in the United States by Clarkson Potter/Publishers, New York, an imprint of the Crown Publishing Group, a division of Random House, Inc. www.crownpublishing.com www.clarksonpotter.com CLARKSON N. POTTER is a trademark and POTTER and colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data Moosewood restaurant simple suppers: fresh ideas for the weeknight table / the Moosewood Collective. p. cm. 1. Suppers. 2. Quick and easy cookery. 3. Moosewood Restaurant. I. Moosewood Collective. TX738.M66 2005 641.5’55—dc22 2004022024 eISBN: 978-0-307-88573-9 v3.1 Other Books from The Moosewood Collective New Recipes from Moosewood Restaurant Sundays at Moosewood Restaurant (James Beard Award Nominee) The Moosewood Restaurant Kitchen Garden Moosewood Restaurant Cooks at Home (James Beard Award Winner) Moosewood Restaurant Cooks for a Crowd (James Beard Award Nominee) Moosewood Restaurant Low-Fat Favorites (James Beard Award Winner) Moosewood Restaurant Book of Desserts Moosewood Restaurant Daily Special Moosewood Restaurant New Classics (James Beard Award Nominee) Moosewood Restaurant Celebrates (James Beard Award Nominee) As Moosewood cooks and cookbook authors, we share a common experience: Our friends and families are afraid to cook for us. They think we expect a gourmet meal when honestly, after a long day of chopping mountains of vegetables, we are grateful for the simplest fare. So thanks to all of you who set aside your worries and nurtured us with good food and companionship. We hope this collection of recipes will inspire you to invite us over more often! We wish to thank our Moosewood Restaurant partners for running the show while we were testing recipes and writing this book: Joan Adler, Ned Asta, Tony Del Plato, David Dietrich, Neil Minnis, Eliana Parra, Sara Robbins, and Myoko Maureen Vivino. We also wish to express appreciation to our hardworking employees. Our affection and thanks go out to our friends and agents, Arnold and Elise Goodman. We greatly appreciate the careful eye and expert guidance of our editors at Clarkson Potter, Pam Krauss, Jennifer DeFilippi, and Rica Allannic. We also send special thanks to Marysarah Quinn for her admirable work as the creative director on this book. Her calm, competent influence has been invaluable to us. Thanks again to our designers Jan Derevjanik and Laura Palese for doing a beautiful job. And thanks also to the rest of the Clarkson Potter staff for their enthusiastic, friendly help. We wish to express our appreciation to our photographer, Jim Scherer, and food stylist, Catrine Kelty, for creating graceful photographs for our book. We admire your artistry and dedication to your craft. And finally, without the technical expertise and the good-natured patience of Emilio Del Plato, we would have been a sorry, frustrated bunch who did not see our computers as our friends during the process of preparing the manuscript. Thank you, Emilio. Introduction Pasta Selecting & Cooking Pasta Creamy Lemon Pasta Pasta with Olives Piquant Pasta with Tomatoes, Summer & Winter Pasta with Greens & Ricotta Pasta with Broccoli, Edamame & Walnuts Fettuccine with Fresh Herbs Fettuccine with Walnut Pesto Pasta with Caramelized Onions & Blue Cheese Spaghetti with Sun-Dried Tomatoes & Pine Nuts Pasta with Artichoke Hearts & Feta Beijing Noodles Whole-Grain Pasta with Greens & Tomatoes Sautés, Curries & More Jop Chai Spring Vegetable Sauté Saucy Hungarian Eggplant Hot & Sour Stir-Fry Curried Tofu with Tomatoes Spicy Potatoes & Spinach Navajo Stew Two Potato Gratin Baked Stuffed Tomatoes Roasted Ratatouille Tofu Hijiki Sauté Roasted Vegetable Curry Beans & Tofu Sesame Tofu with Spinach Green & White Bean Gratin Black Beans with Pickled Red Onions Shortcut Chili Lentils with Spinach & Soy Sausage Nachos Grandes Easy Baked Tofu Scrambled Tofu with Greens & Raspberry Chipotle Sauce Lemon Herb Tofu West Indian Red Beans & Coconut Rice Tofu & Mushrooms Marsala Sichuan Silken Tofu White Bean & Mushroom Ragout Egg Dishes Veggie Western Omelet Collegetown Eggs Greek Frittata Poached Huevos Rancheros Tunisian Potato Omelet Savory Bread & Cheese Bake Chipotle Scrambled Eggs Egg Foo Yung Omelet Main Dish Grains Pineapple Fried Rice with Tofu Beans & Greens Risotto Rarebit Risotto Spinach Artichoke Risotto Spinach Polenta Topped with Tomatoes Mexican Polenta-Stuffed Peppers Green Fried Rice Lemony Couscous with Chickpeas Quinoa & Vegetable Pilaf Kasha & Orzo with Portabellas Main Dish Salads Southwestern Black Bean Salad Potato Salad with Green & White Beans Indian Potato Salad with Cilantro Omelet Summer Panzanella Caesar Salad with Tofu Croutons Vietnamese Noodle Salad Warm French Lentil Salad Soups Mushroom Tortellini Soup Tomato Tortilla Soup Thai Butternut Squash Soup Curried Cauliflower & Chickpea Soup Red Lentil Soup with Greens Indonesian Sweet Potato & Cabbage Soup Red Bean, Potato & Arugula Soup Beans, Corn & Greens Soup Italian Bread & Cheese Soup Mushroom Miso Soup Southwestern Cheese Soup Asparagus Avgolemono Creamy Onion Soup with Sherry Sandwiches, Wraps & Rolls Crostini Broccolini Cheddar Melt Seitan Pizza Subs Bean & Cheese Quesadillas Vegetarian Reuben Tortilla Melt Spinach Cheese Burritos Easy Egg Rolls Greek Antipasto Pita Fish Selecting & Cooking Fish Oven-Roasted Miso Sesame Salmon Seafood Orzo Moroccan Spiced Fish Flounder with Herbed Lemon Butter Asian Braised Fish with Greens Pine Nut–Crusted Fish Louisiana Catfish with Grits & Greens Old Bay Roasted Fish & Vegetables Shrimp Curry with Snow Peas Shrimp & Avocado Salad Mussels with Sherry & Saffron Seared Scallops Crisp Pan-Fried Scallops Po’ Boy Sandwich Newport Sardine Sandwich Side Grains Cooking Plain Grains Yellow Rice Green Rice Lemongrass Rice Coconut Rice Cranberry Bulghur Pilaf Polenta Brilliant Yellow Noodles Side Dishes Corn on the Cob Peas & Escarole Apples Two Ways Lemony Green Beans Sesame Broccoli Potatoes with Lemon & Capers Marmalade-Glazed Carrots Roasted Sweet Potatoes Baked Acorn Squash Crescents Miso-Glazed Eggplant Peppercorn Citrus Marinated Feta Side Salads Broccoli Tomato Salad Tomatoes & Onions with Mint Baby Greens with Pecans & Pears Corn & Pepper Salad Broccoli Slaw Beet Salad Greek Salad Pan-Asian Slaw Fresh Tomato & Mozzarella Salad Wilted Spinach Salad with Pecans & Asiago Chipotle Potato Salad Carrot Salad with Raspberry Vinaigrette Dressings, Condiments & Seasonings Caesar Dressing Russian Dressing Versatile Vinaigrette Sour Cream Lemon Dressing Chipotle Mayonnaise Herbed Aioli Cilantro Lime Dressing Cocktail Sauce Tartar Sauce Duck Sauce Barbecue Sauce Pineapple Chutney Cranberry Chutney Cilantro Yogurt Sauce Quick Avocado & Corn Salsa Roasted Garlic Chili Powder Flavored Butter Curry Powder Moroccan Spice Mix Salt & Pepper Cumin Salt Sauces & Spreads Blender Tomato Hot Sauce Creamy Caper Sauce Sauce Niçoise Red Pepper Butter Sauce Mushroom Sherry Sauce Brown Butter Sauce Simple Tomato Sauce Classic Pesto Herbed Hummus Sicilian Chickpea Spread Bean & Walnut Spread Spicy Peanut Sauce Desserts Fruit & Cheese Plates Sweet Spiced Nuts Warm Plums with Mascarpone Caribbean Sautéed Bananas Riesling Roasted Pears Cherry Shortbread Crumble Orange-Almond Polenta Cake Peach Brown Betty Chocolate Ricotta Pudding Mango Coconut Sorbet Mocha Sorbet Caramel Custard Banana Cupcakes Lemon Coconut Tapioca Pudding New England Squash Pie Butterscotch Icebox Cookies Two Sweet Sauces 5-Minute Milkshakes The Well-Stocked Pantry Guide to Ingredients, Tools & Techniques Index Fettuccine with Fresh Herbs When we cook at Moosewood Restaurant, we often make complex dishes with lots of ingredients, building
