© Constantine William Spyrou
Over the course of the past 10-15 years, tons of new food movements have started springing up around the nation. There's been a huge street food movement that's swept across America, with food trucks becoming some of the new hip things around. Farm to table has been a huge one, with people being concerned about eating from local farmers to get the freshest ingredients. There has also been a large movement concerning vegan diets, with many people switching to vegan with the ideal that going vegan is much healthier for you (or other environmental reasons). Having tasted vegan food, I do notice that it is common to find vegan dishes that tend to lack in flavor. Even though vegan dishes don't have meat or dairy in them, that doesn't need to be the case. You can create delicious flavor in vegan dishes through technique and proper seasoning, as well as combining the flavors of vegan ingredients very well.
This recipe takes on the vegan world and aims to give it a new level of flavor and deliciousness by taking some of the best things of vegan cuisine into one dish: earthy, rich mushrooms, rice, and herbs that just punch up flavors to that next level. Utilizing all of these flavors in a mushroom casserole will help give deep, rich, and delicious flavors into the vegan world. This dish is also made with a great vegetable stock, which is included in this recipe!
Recipe will serve up to 12 people.
For the Casserole Base:
1 pound button mushrooms, chopped
1 pound shittake mushrooms, stemmed and chopped (save the stems for the vegetable stock!)
1 pound cromini mushrooms, chopped
1 pound oyster mushrooms, chopped
8 cloves of garlic, minced
2 tablespoons olive oil
4 cups Homemade Vegetable Stock (see recipe below)
4 tablespoons fresh thyme
3 tablespoons fresh rosemary
2 tablespoons Herbs de Provence
2 cups red wine (Merlot is the best for this, or any other full-bodied red wine)
2 large Spanish onions, diced
1 tablespoon fresh tarragon, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
Zest and juice of two lemons
6 cups long grain rice, cooked
Salt and pepper to season
For the Homemade Vegetable Stock:
(Note: For all of these vegetables, its okay to leave skins on if you want, as this stock will be strained out at the end anyways.)
1 gallon of water
3 large white onions, halved
1 bulb of fennel, roughly chopped
4 large carrots, roughly chopped
4 stalks of celery, roughly chopped
2 cups of roughly chopped leeks
Shittake mushroom stems from above
1/2 cup cracked black peppercorns
1/4 cup juniper berries
1/2 cup fresh parsley, bruised
1/2 bulb garlic, smashed
For the Topping:
2 cups sesame seeds, toasted
1 cup chopped fresh parsley
Cooking/Assembling
1. Preheat an oven to 350 degrees Fahrenheit.
2. Roast the onions, carrots, celery, leeks, and fennel for the stock in the oven for 40 minutes. Keep the oven around for the casserole baking.
3. Add the roasted vegetables (and any of the pan "drippings") to a large pot. Add the aromatics, mushroom stems, and water. Bring to a boil for 90 minutes, then strain.
4. Season the chopped mushrooms with salt and pepper. Add to a hot pan with olive oil and the diced onions, and cook until they are all browned and the onions are starting to caramelize, about 15-20 minutes.
5. Add the garlic and herbs at this point. Cook for another 5 minutes to let the flavors mix, then add the lemon juice and zest. Stir for 2 more minutes, then add the red wine, vegetable stock, and some more seasoning.
6. Bring the mushroom mixture to a boil and let the liquid reduce by half. Mix in with the cooked rice, and transfer to a casserole dish rubbed with olive oil. Sprinkle the top with the sesame seeds, and bake at 350 degrees for 40 minutes.
7. When the casserole is cooled, sprinkle the top with fresh parsley, and serve.
This dish is all about mushrooms and deep, rich flavors. Without meats and other animal products to help deepen the flavor of the mushrooms casserole, it is a challenge. However, this dish shows that even vegan dishes can taste absolutely delicious.
I hope you enjoy this recipe! Let me know what you think and what you would change! If you make it at home, let me know how it turns out! Enjoy! =)
Wednesday, July 31, 2013
Sunday, July 28, 2013
NEW RECIPE: Triple Meat Asian Sausage
© Constantine William Spyrou
When I cook dinner, the typical breakdown goes like this: My mom (teacher and mentor in the culinary world) tells me she's going out for a bit and asks me to make dinner. She tells me what vegetables and meats we have in the fridge, and then leaves. I'm left to my own culinary devices for some time after that, and sometimes I just come up with some ridiculous ideas. I've done things like Greek Lemon Ground Beef, Asian Crispy Tofu, and other dishes that I can't name because I just put seasonings, sauces, spices, and proteins together to make something that hopefully tastes good. This time, I decided to write down exactly what I did so I could turn it into a recipe.
When my mom went out, she told me we had green beans, spinach, pork, and bison that I could potentially cook with. Hunting around, I also found green onion, cilantro, dried Chinese sausage, and some bell peppers. I felt like being in an Asian mood, so I decided to make Asian-flavored sausage patties using the pork, bison (because its lean and goes well with the pork as a result), and dried Chinese Sausage as the meats. Chinese sausage kind of tastes like a cross between jerky and bacon, and is really interesting. The combination of meats went together way better than I expected, and turned out to be really delicious.
This sausage also has vegetables in it. Normally, you don't see vegetables in sausage unless they are ground up. However, I used a technique I discovered while in Holland swimming several years ago. The hamburger patties there had vegetables inside the burger, giving another level of flavor to the meat. I decided to apply this to the sausage patties, and it helped really bring more flavor out. I'm really proud of these sausage patties.
Recipe will serve up to 8 people.
Ingredients:
1 pound ground pork
1 pound ground bison (beef works too, but try to keep it at no more than 10% fat)
4 ounces dried Chinese sausage, diced
1/4 cup green onion, chopped
1/4 cup chopped cilantro
1/2 cup diced bell peppers
1/4 cup chopped green beans
2 tablespoons dark soy sauce
2 tablespoons sweet soy sauce
1 tablespoon sesame oil
2 teaspoons red chili oil (spicy sesame oil)
2 teaspoons garlic powder
1 tablespoon ground ginger
1 teaspoon curry powder
1 1/2 tablespoons black pepper
1 tablespoon olive oil (or roasted garlic olive oil to punch up the flavor)
2 teaspoons ground coriander
2 teaspoons dried sage
Cooking/Assembling:
1. Mix all of the ingredients together except for the olive oil well into a mixing bowl. Go for uniform distribution of the veggies and meats together.
2. Form the sausage meat into 3-4 oz patties by hand. In a hot pan with olive oil on medium-high heat, sear the patties and cook for about 3 minutes on each side. Set on a plate to rest, then serve with rice.
This sausage is really simple to make once you get all of the ingredients together, and tastes truly delicious. For added flavor, make this a few hours before cooking to allow all of the flavors to marry. The Asian flavors really get punched up thanks to the Chinese sausage, and the bison deepens the flavor of the meat as a whole.
I hope you enjoy this recipe! Let me know what you think and what you would change! If you make it at home, let me know how it turns out! Enjoy! =)
When I cook dinner, the typical breakdown goes like this: My mom (teacher and mentor in the culinary world) tells me she's going out for a bit and asks me to make dinner. She tells me what vegetables and meats we have in the fridge, and then leaves. I'm left to my own culinary devices for some time after that, and sometimes I just come up with some ridiculous ideas. I've done things like Greek Lemon Ground Beef, Asian Crispy Tofu, and other dishes that I can't name because I just put seasonings, sauces, spices, and proteins together to make something that hopefully tastes good. This time, I decided to write down exactly what I did so I could turn it into a recipe.
When my mom went out, she told me we had green beans, spinach, pork, and bison that I could potentially cook with. Hunting around, I also found green onion, cilantro, dried Chinese sausage, and some bell peppers. I felt like being in an Asian mood, so I decided to make Asian-flavored sausage patties using the pork, bison (because its lean and goes well with the pork as a result), and dried Chinese Sausage as the meats. Chinese sausage kind of tastes like a cross between jerky and bacon, and is really interesting. The combination of meats went together way better than I expected, and turned out to be really delicious.
This sausage also has vegetables in it. Normally, you don't see vegetables in sausage unless they are ground up. However, I used a technique I discovered while in Holland swimming several years ago. The hamburger patties there had vegetables inside the burger, giving another level of flavor to the meat. I decided to apply this to the sausage patties, and it helped really bring more flavor out. I'm really proud of these sausage patties.
Recipe will serve up to 8 people.
Ingredients:
1 pound ground pork
1 pound ground bison (beef works too, but try to keep it at no more than 10% fat)
4 ounces dried Chinese sausage, diced
1/4 cup green onion, chopped
1/4 cup chopped cilantro
1/2 cup diced bell peppers
1/4 cup chopped green beans
2 tablespoons dark soy sauce
2 tablespoons sweet soy sauce
1 tablespoon sesame oil
2 teaspoons red chili oil (spicy sesame oil)
2 teaspoons garlic powder
1 tablespoon ground ginger
1 teaspoon curry powder
1 1/2 tablespoons black pepper
1 tablespoon olive oil (or roasted garlic olive oil to punch up the flavor)
2 teaspoons ground coriander
2 teaspoons dried sage
Cooking/Assembling:
1. Mix all of the ingredients together except for the olive oil well into a mixing bowl. Go for uniform distribution of the veggies and meats together.
2. Form the sausage meat into 3-4 oz patties by hand. In a hot pan with olive oil on medium-high heat, sear the patties and cook for about 3 minutes on each side. Set on a plate to rest, then serve with rice.
This sausage is really simple to make once you get all of the ingredients together, and tastes truly delicious. For added flavor, make this a few hours before cooking to allow all of the flavors to marry. The Asian flavors really get punched up thanks to the Chinese sausage, and the bison deepens the flavor of the meat as a whole.
I hope you enjoy this recipe! Let me know what you think and what you would change! If you make it at home, let me know how it turns out! Enjoy! =)
Friday, July 26, 2013
NEW RECIPE: Mexican Meatloaf
© Constantine William Spyrou
Meatloaf is a classic American comfort dish that is very rich and satisfying. Traditionally made with meat, eggs, breadcrumbs, and sauteed vegetables, this baked loaf is a staple in most diners across America, as well as in many other American restaurants in the US. Meatloaf also usually gets served with a rich, creamy gravy that complements the meatloaf perfectly.
That is what happens to traditional American meatloaf. However, I'm going to put a Mexican spin on this American classic, which means almost entirely changing up what meatloaf is supposed to be. There are going to be no eggs and no breadcrumbs in this meatloaf. It will be held together with avocado instead, which also makes it creamy and even more rich, meaning you don't need any gravy! Because of this, instead of traditional beef and pork meatloaf, this will be a turkey and pork meatloaf (because turkey lends a lot more to traditional Mexican flavors and is more common in Mexican cooking anyways). Add some great Mexican seasonings to it, and you're set for comfort in a new, elevated way like you've never seen before!
Recipe will feed about 12 people.
Ingredients:
3 pounds ground turkey
3 pounds ground pork
2 whole avocados
1 medium white onion, chopped
1 large red onion, chopped
2 ounces tequila
2 tablespoons Mexican oregano
2 tablespoons cumin
2 teaspoons ground cinnamon
6 cloves of garlic, minced
1 tablespoon ground coriander
1/4 cup chopped cilantro
1 pound skinned tomatillos
2 cups chicken stock
3 cups water
2 jalapenos, whole
2 serrano peppers, whole
2 green bell peppers, diced
Zest and juice of 4 limes
Olive oil for cooking/sauteeing
Salt and pepper to season
Cooking/Assembling:
1. Preheat a convection oven to 350 degrees Fahrenheit.
2. Start by making the tomatillo sauce that will be mixed into the meatloaf. Saute half of the bell peppers, red onions, and white onions in some olive oil, and season with salt and pepper. Add 2 cloves of minced garlic. When the onions start to turn translucent, add chicken stock, water, jalapenos, serranos, and tomatillos. Cook down on high heat for about an hour, then blend the sauce until pureed and combined. It's okay if the sauce is chunky at this point.
3. In a separate pan, saute the rest of the bell peppers and onions with salt, pepper, and a small amount of the cumin.
4. Combine turkey and pork in a mixing bowl until well mixed. Add your tomatillo sauce, sauteed vegetables, lime zest and juice, cinnamon, cumin, coriander, garlic, tequila, cilantro, and avocados. The avocado acts as a binder for the meatloaf, so breadcrumbs and eggs are not necessary. Combine well, then form into a log.
5. Transfer the meatloaf to a greased sheetpan. Add water until it just covers the sheet pan to keep the meatloaf from drying out or burning. Cover the pan and meatloaf with tinfoil, and bake covered in the oven for 45 minutes.
6. Remove the foil, and bake uncovered for another 15 minutes to get a nice crust on the top. Serve!
This meatloaf is meant to achieve a great balance between richness and bright acidity, which is why the tomatillo sauce factors in. It takes on a whole new flavor thanks to all of the Mexican seasonings and sauces that are mixed in. The fact that turkey is used in the meatloaf helps to complement all of the flavors, and the avocado provides the fat that the meatloaf is missing otherwise, making it creamy and rich.
I hope you enjoyed reading this recipe! Let me know what you think and what you would change! If you make it at home, let me know how it turns out! Enjoy! =)
Meatloaf is a classic American comfort dish that is very rich and satisfying. Traditionally made with meat, eggs, breadcrumbs, and sauteed vegetables, this baked loaf is a staple in most diners across America, as well as in many other American restaurants in the US. Meatloaf also usually gets served with a rich, creamy gravy that complements the meatloaf perfectly.
That is what happens to traditional American meatloaf. However, I'm going to put a Mexican spin on this American classic, which means almost entirely changing up what meatloaf is supposed to be. There are going to be no eggs and no breadcrumbs in this meatloaf. It will be held together with avocado instead, which also makes it creamy and even more rich, meaning you don't need any gravy! Because of this, instead of traditional beef and pork meatloaf, this will be a turkey and pork meatloaf (because turkey lends a lot more to traditional Mexican flavors and is more common in Mexican cooking anyways). Add some great Mexican seasonings to it, and you're set for comfort in a new, elevated way like you've never seen before!
Recipe will feed about 12 people.
Ingredients:
3 pounds ground turkey
3 pounds ground pork
2 whole avocados
1 medium white onion, chopped
1 large red onion, chopped
2 ounces tequila
2 tablespoons Mexican oregano
2 tablespoons cumin
2 teaspoons ground cinnamon
6 cloves of garlic, minced
1 tablespoon ground coriander
1/4 cup chopped cilantro
1 pound skinned tomatillos
2 cups chicken stock
3 cups water
2 jalapenos, whole
2 serrano peppers, whole
2 green bell peppers, diced
Zest and juice of 4 limes
Olive oil for cooking/sauteeing
Salt and pepper to season
Cooking/Assembling:
1. Preheat a convection oven to 350 degrees Fahrenheit.
2. Start by making the tomatillo sauce that will be mixed into the meatloaf. Saute half of the bell peppers, red onions, and white onions in some olive oil, and season with salt and pepper. Add 2 cloves of minced garlic. When the onions start to turn translucent, add chicken stock, water, jalapenos, serranos, and tomatillos. Cook down on high heat for about an hour, then blend the sauce until pureed and combined. It's okay if the sauce is chunky at this point.
3. In a separate pan, saute the rest of the bell peppers and onions with salt, pepper, and a small amount of the cumin.
4. Combine turkey and pork in a mixing bowl until well mixed. Add your tomatillo sauce, sauteed vegetables, lime zest and juice, cinnamon, cumin, coriander, garlic, tequila, cilantro, and avocados. The avocado acts as a binder for the meatloaf, so breadcrumbs and eggs are not necessary. Combine well, then form into a log.
5. Transfer the meatloaf to a greased sheetpan. Add water until it just covers the sheet pan to keep the meatloaf from drying out or burning. Cover the pan and meatloaf with tinfoil, and bake covered in the oven for 45 minutes.
6. Remove the foil, and bake uncovered for another 15 minutes to get a nice crust on the top. Serve!
This meatloaf is meant to achieve a great balance between richness and bright acidity, which is why the tomatillo sauce factors in. It takes on a whole new flavor thanks to all of the Mexican seasonings and sauces that are mixed in. The fact that turkey is used in the meatloaf helps to complement all of the flavors, and the avocado provides the fat that the meatloaf is missing otherwise, making it creamy and rich.
I hope you enjoyed reading this recipe! Let me know what you think and what you would change! If you make it at home, let me know how it turns out! Enjoy! =)
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