What have you cooked veggie today?

[Herbidacious]

What was it a recipe for?

[scullion]

white bean au vin - i could see that much before the sign in thing opened.

[earthmaiden]

White Beans Au Vin
LIDEY HEUCK
YIELD 4 servings
TIME 45 minutes

White Beans Au Vin
Linda Xiao for The New York Times. Food Stylist: Monica Pierini

This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.


INGREDIENTS
3 tablespoons unsalted butter
3 medium carrots, diced into 1/2-inch pieces (about 1 1/2 cups)
5 medium shallots, chopped (about 1 cup)
Kosher salt and black pepper
8 ounces cremini mushrooms, trimmed and quartered
5 thyme sprigs
3 garlic cloves, minced (about 1 tablespoon)
½ cup dry red wine, such as Côtes du Rhône
2 teaspoons tomato paste
2 (15-ounce) cans cannellini beans, rinsed and drained
2 cups low-sodium vegetable broth
1 tablespoon Cognac or brandy
2 tablespoons chopped fresh parsley, plus more to taste
1 teaspoon balsamic vinegar

PREPARATION
In a Dutch oven, melt the butter over medium heat. Add the carrots and shallots, season to taste with salt and pepper, and cook, stirring occasionally, for 5 minutes.
Add the mushrooms and cook, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes.
Add the thyme sprigs and garlic, and cook until fragrant, about 30 seconds. Add the wine and tomato paste and cook, stirring occasionally, until the wine is almost completely evaporated, 2 to 3 minutes.
Add the beans, broth, Cognac, 1 teaspoon salt and 1/2 teaspoon pepper, and bring to a boil over medium-high heat. Turn the heat to low, partly cover, and simmer, stirring occasionally, until the sauce has reduced and thickened, 25 to 30 minutes.
Remove and discard the thyme sprigs. Off the heat, stir in the parsley and balsamic vinegar; season to taste with salt and pepper. Divide among shallow bowls and sprinkle with more parsley, if desired.

[earthmaiden]

Sorry it's a bit messy, copied via phone.

[Herbidacious]

Thanks em! (edited. Why can't I type?!)

I have signed up to this site in the past, but the password wasn't working. I have now changed it. They have a recipe for cream white beans with chives and coriander that looks good too. More of a side dish possibly.

[scullion]

thanks earthmaiden, that looks like tonight sorted. i don't have cremini (chestnut) mushrooms but have ordinary ones that need using, plus all of the other ingredients.

[Seatallan]

Same happened for me. It sound lovely so if you can upload it Scully, please do.

[KC2]

[scullion]

i found that i had no cognac so a capful each of whisky and rum have gone in - also, i'm pretty sure the thyme i used was lemon thyme but i don't think it's going to do any harm to the flavour.
mine has thickened up quite well, did you leave the pot only partially covered so some of the water could evaporate?

[Seatallan]

That sounds really good! Thanks

[KC2]

[scullion]

i have to admit that i didn't measure out the stock - i guessed the amount of water needed while pouring it from the kettle so may not have put in the full 2 cups - although it did seem like it.
i did, very much so especially with a good handful of parsley - possibly a bit more than the recipe called for. i wouldn't say it would feed four though, unless you were having it with other things.
i had a smallish bowlful and there's enough left for the two of us for tomorrow (tonight) as long as a put something else with it.

[KC2]

Glad you liked it! I found that the second day it was a bit richer. We thought it wouldn't be enough for us last night but in fact it was fine. More than it looked in the saucepan!
We thought that if we wanted to supplement it and weren't being veggie, Toulouse sausages could go well with it. Staying veggie, maybe some roast veg? Sweet potatoes?
Or swede? Do say what you pad it out with tonight, if you do!
We're having Nigel Slater's roasted shallots and swede tonight, with quinoa instead of pearl barley. The blood orange and purple sprouting broccoli with burrata looks great too. it's a nice selection in yesterday's Observer: https://www.theguardian.com/food/2020/f ... es-rhubarb

[WWordsworth]

Jamie Oliver's allotment pie.
A bit underwhelming, needed lots of seasoning - a big blob of HP sauce stirred through the filling improved it no end.

[Prettykiwicrazy]

I’ve tried that and wasn’t over keen myself

[KC2]

We had portobello mushrooms today and I loosely did this: https://www.bbcgoodfood.com/recipes/fet ... stard-slaw, without the slaw.

It was OK but I am wondering what the rest of you do with them? I need to bake them as we don't really use the grill, it's too smokey.

[scullion]

Last night I made Burmese tofu ( , fried, with dipping sauce - although I didn't make the sauce).
It was really good and so easy - and as it only took a hundred grams of gram flour, a really cheap form of protein.
It'll probably be a regular on the menu from now on. ten meals worth in a packet!

[Herbidacious]

That looks nice, Scully. I have two packets of tofu in the fridge...

I've had two nights off cooking (usually it's suprising if I have two nights on, assuming one doesn't include pasta and sauce type things) but I plan to make a sort of ribollita tonight. I usually use JO's recipe. I don't have quite all the ingredients but enough. May add some inauthentic fresh herbs from the garden too.

[scullion]

i have some ordinary (soya) tofu in the fridge, too, but this was easier/nicer if you ask me. you can add any flavourings at the ingredient mixing stage rather than having to try and marinade it in later.
i have made soya tofu from scratch, in the past - a real pain in the arse - soaking beans, blitzing, straining, heating with nigari, straining, pressing then trying to chip off the strange concretion left on the sides and bottom of the pan (like the creamy yellow limescale formed in kettles in some parts of london).
this one is as easy as making custard - and better flavoured.

[Herbidacious]

Ah sorry I missed the distinction. This was on my radar. I think I have some chickpea flour. Would like to try it.

I have an Italian flavours thing bubbling on the stove. Roast tomatoes, flageolet beans, cavolo nero (not enough) carrots, waxy potatoes, spicy tofu 'Italian style' sausage, garlic, onion, rosemary, sage, dried oregano. fennel seeds, smoked paprika and a grinding of chipotle (I am rediscovering some spices that have been lurking, thus not very fresh, but definitely viable. Need to do a full check on just what I have.)
There isn't enough room at add bread, so I may do that tomorrow, although it will have to be brown seedy bread (which will need using up actually. Might make a brown bread and butter pudding too, although limited space in the fridge.)

I think I am placing an order some very good, but expensive fruit and veg tonight via a restaurant app that's been made available to the public. (Only think, as it's not very user friendly. No check out procedure, so we shall see.) Quite exciting if it works.. Wish I could justify the cost of some burrata, and even more wish they has some mozzarella. Will have to keep some of the veg in the porch, which his the coolest place in the house.

[WWordsworth]

Today I have made this.

https://www.bbc.co.uk/food/recipes/beng ... squa_89988

Very concerned about the lack of garlic so I added a couple of cloves
Haven't eaten it yet but it smells good.

[Herbidacious]

I should have stocked up on Indian spices when I was last in the supermarket...

[aero280]

Cauliflower Cheese is in the oven. Serving up during the last ad break in Bake Off.

[WWordsworth]

The butternut and chickpea curry was nice.
I enjoyed the leftovers for lunch today with a slice of toast.