Post by chief_cook2 on Mar 29, 2006 10:15:43 GMT -6
Vegetable Stew with Potato and Cheese Pancakes
Recipe courtesy Rachael Ray
3 cloves garlic, smashed
1 pound, 16 to 20, crimini mushrooms, halved
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, chopped
Salt and freshly ground black pepper
1 (15-ounce) can chick peas, garbanzo beans, drained
1 1/2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes, in puree
2 tablespoons fresh rosemary leaves, finely chopped
2 pounds all purpose potatoes, such as Russets, about 3 large
potatoes, peeled and shredded
1 small onion, grated
3 tablespoons all-purpose flour
1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece
Olive or vegetable oil, for frying
In a medium pot over moderate heat saute garlic and mushrooms in
extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to
the pot and season vegetables with salt and pepper. Saute another 5
minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to
a bubble, reduce heat to low and simmer 10 minutes.
Heat a nonstick skillet over medium high heat. Add a thin layer of
olive oil or vegetable oil to the pan, just enough to coat the bottom.
Combine potatoes with onions and flour. Mix in shredded cheese. Spoon
piles of potato and cheese mixture into the pan, making 3-inch rounds,
1-inch apart. Cook cakes until golden and crispy, about 4 minutes on
each side. Remove cooked cakes and repeat process.
Arrange cakes, 3 per person, on dinner plates and top with ladles of
mushroom and zucchini stew.
Recipe courtesy Rachael Ray
3 cloves garlic, smashed
1 pound, 16 to 20, crimini mushrooms, halved
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, chopped
Salt and freshly ground black pepper
1 (15-ounce) can chick peas, garbanzo beans, drained
1 1/2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes, in puree
2 tablespoons fresh rosemary leaves, finely chopped
2 pounds all purpose potatoes, such as Russets, about 3 large
potatoes, peeled and shredded
1 small onion, grated
3 tablespoons all-purpose flour
1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece
Olive or vegetable oil, for frying
In a medium pot over moderate heat saute garlic and mushrooms in
extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to
the pot and season vegetables with salt and pepper. Saute another 5
minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to
a bubble, reduce heat to low and simmer 10 minutes.
Heat a nonstick skillet over medium high heat. Add a thin layer of
olive oil or vegetable oil to the pan, just enough to coat the bottom.
Combine potatoes with onions and flour. Mix in shredded cheese. Spoon
piles of potato and cheese mixture into the pan, making 3-inch rounds,
1-inch apart. Cook cakes until golden and crispy, about 4 minutes on
each side. Remove cooked cakes and repeat process.
Arrange cakes, 3 per person, on dinner plates and top with ladles of
mushroom and zucchini stew.