COOKING NIGHT 10.27.05: Fall Root Extravaganza

Parsnips Julienne
Mediterranean Bread

Parsnips Julienne
(adapted from The New Basics Cookbook)

1 1/2 lbs parsnips, peeled, julienned
5 tablespoons unsalted butter, cut into pieces
1/4 cup (packed) light brown sugar
1/4 teaspoon ground nutmeg
Freshly ground black pepper to taste
1/2 cup vegetable broth
2 teaspoons chopped fresh Italian parsley (flat leaf)

• Preheat oven to 350F
• Arrange the parsnips in a shallow baking dish and dot with butter. Sprinkle with the brown sugar, nutmeg, and pepper. Pour vegetable broth into dish and cover with foil.
• Bake for 45min, shaking dish halfway through baking.
• Stir well and adjust seasonings if necessary. Sprinkle with parsley before serving.
• Makes 4-6 servings, but you'll probably eat them all yourself, you pig.
  

Mediterranean Bread
(made by Randy from 1000 Vegetarian Recipes book)

3 1/2 c. all-purpose flour, plus extra for dusting
1 envelope dry yeast
1 tsp salt
1 tbsp coriander seeds, lightly crushed
2 tsp dried oregano
scant 1 c. lukewarm water
3 tbsp olive oil, plus extra for greasing
5 1/2 oz/150 g sun dried tomatoes in oil, drained and patted dry and chopped
3 oz/85 g feta cheese, drained, patted dry and cubed
1 c. black olives, patted dry, pitted and sliced

• Combine flour, yeast, salt, coriander and oregano and make a well in th ecenter. Gradually add most of the water and the oil to make a dough. Gradually add the remaining water, if needed, drawing in all the flour.
• Turn out onto a lightly floured counter and knead for 10 minutes, kneading in tomatoes, cheese and olives. Wash the bowl and lightly coat with oil.
• Shape the dough into a ball, put it in the bowl, and turn the dough over. Cover the dough and set aside until it doubles in volume.
• Turn the dough out onto a lightly floured counter. Knead lightly, then shape into a ball. Place on a lightly floured cookie sheet. Cover and let rise until it doubles in volume again.
• Lightly sprinkle the top of the loaf with flour. Cut 3 shallow slashes in the top. Bake 450 F for 20 minutes. Lower temp to 400 F and bake another 20 minutes or until done.
  
• Start this before normal cooking night time because it takes forever.