2 from Mollie Katzen

[Guest guest]

The New Moosewood Cookbook and The New Enchanted Broccoli Forest

 

March 15, 2000 / The Chicago Sun-Times

 

Mollie Katzen's original " Moosewood Cookbook " came out in 1977 and

quickly became a classic--the New York Times lists it as one of the

top 10 best-selling cookbooks of all time. In 1999 Health Magazine

ranked her with Julia Child, Alice Waters, Deborah Madison and Martha

Stewart as one of the five " Women Who Changed the Way We Eat. " Now,

Katzen brings more of her skill with vegetarian cooking to bear with

two new entries: The New Moosewood Cookbook and The New Enchanted

Broccoli Forest, both entirely hand-lettered and illustrated by the

author. It's vibrant and relatively simple food--and hearty enough

that you won't miss the meat.

 

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Zucchini and pepper enchiladas with red sauce

 

Red sauce:

5 medium-sized ripe tomatoes, diced

1 large red bell pepper, minced

1 teaspoon salt

5 large cloves garlic, minced

1/2 teaspoon crushed red pepper

1/2 teaspoon ground cumin

Filling:

2 tablespoons olive oil

1-1/2 cups minced garlic

6 medium cloves garlic, minced

3/4 teaspoon salt

1 large bell pepper, minced

5 small (6-inch) zucchini, diced

1-1/2 teaspoons ground cumin

1 tablespoon dried basil

1-1/2 teaspoons dried oregano

Cayenne and black pepper to taste

1-1/3 cups (packed) grated jack cheese

Assembly and baking:

6 flour tortillas

 

The vegetables provide a satisfying, slightly crunchy texture that

more than makes the idea of meat seem redundant. And the

sauce--seemingly very simple--is the perfect foil. Great for a crowd.

 

Makes 6 servings

 

Red sauce:

1. Place all ingredients in a saucepan and bring to a boil. Lower

heat, partially cover and simmer for about 15 minutes.

 

2. You can leave it chunky or puree in a food processor or blender.

For extra-smooth sauce, pass the puree through a fine strainer or a

sieve.

 

3. Set aside.

 

Filling

 

1. Heat the oil in a large, deep skillet. Add onion, garlic and salt,

and saute over medium heat for 8 to 10 minutes, or until the onion is

quite soft.

 

2. Add the bell pepper, zucchini and seasonings. Stir and cook over

medium heat another 5 to 8 minutes, or until the zucchini is just

tender.

 

3. Remove from heat and stir in the cheese. Allow to cool for a few

minutes before filling the tortillas.

 

Assembly and baking:

1. Moisten the tortillas (this encourages flexibility) in one of

several ways: saute them very briefly on each side in a little oil

(about 10 seconds a side; dip them briefly in the sauce (a dunking,

not a bath; dip them just as briefly in a little water.

 

2. Assemble the enchiladas by placing a few tablespoons of filling on

one side of each tortilla and rolling it up. Pour a small amount of

sauce into a shallow baking dishes, add the enchiladas and pour the

remaining sauce over the top. Cover with foil and bake for about 30

minutes in a 325-degree oven. Serve hot.

 

From The New Enchanted Broccoli Forest by Mollie Katzen (Ten Speed

Press)

 

March 15, 2000 / The Chicago Sun-Times

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Greek pilaf

 

1 1/2 cups raw brown rice (long- or short-grain)

2 1/4 cups water

1 tablespoons olive oil, to 2

1 1/2 cups minced onion

1 small stalk celery, minced

1/2 teaspoon salt

1/2 cup lightly toasted sunflower seeds or pine nuts

Black pepper to taste

4 to 5 medium cloves garlic, minced

2 tablespoons lemon juice

1/4 cup freshly minced parsley

1 tablespoon dried mint (or 3 tablespoons fresh, minced)

 

 

Greek pilaf is a simple rice preparation that can be used as a

filling for grape leaves or artichokes, or for eggplant. It also is

delicious by itself. The addition of toasted pine nuts adds a

wonderful flavor and crunch.

 

Makes 6 servings

 

1. Place rice and water in a small saucepan. Bring to a boil, cover

and simmer until tender (about 40 minutes).

 

2. Meanwhile, heat the olive oil in a small skillet. Add onion,

celery and salt, and saute until the vegetables are tender (5 to 8

minutes). Add sunflower seeds or pine nuts, black pepper and garlic.

Saute for 5 minutes.

 

3. Stir the sauteed mixture into the cooked rice along with the lemon

juice and herbs. Mix well.

 

From The New Moosewood Cookbook by Mollie Katzen (Ten Speed Press)

 

March 15, 2000 / The Chicago Sun-Times

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