Monday, 31 January 2011

Moosewood Mondays: Risotto with Carrot and Feta, and Apple-Celery en Bleu

Even omnivores are trending towards partially vegetarian diets. Veggie til noon, til dinner, or on certain days. It's very vogue now, and we like to think we invented it. But looking back on some of the older books in our collections we can see the hip veggie dishes that were being created long before we came aboard.

I for one have decided to really take the time to try out lots of the delicious veggie dishes in the Moosewood collective. I must have at least three of the old books and they are easy to come by in used book stores or online.

If you've been meaning to dust off your old Moosewood books, feel free to join me!

This week I made a delicious veggie feast of carrot and feta risotto, paired with apple-celery salad. Both are rich in cheesy goodness. And if you have cheese - everything is wonderful. If you have wine, even better.

Mmm, doesn't that look fantastic? And it's good for you!
Risotto With Carrots and Feta
adapted from Moosewood Restaurant Cooks at Home


    * 5 cups vegetable stock
    * 4 carrots, cut into match sticks
    * 1 onion, small, diced
    * 1 tablespoon olive oil
    * 1½ cups arborio rice
    * 1 teaspoon dried dill or 1 tablespoon fresh dill
    * 1 lemon, juice of
    * 1 cup feta, crumbled
    * 2 tablespoons parsley, chopped


   1.  Bring the stock to a boil in a covered pot.
   2.  Put the carrots in the stock water, lower the heat and very gently simmer.
   3.  In a large wok or saucepan, saute the onions until softened but not brown.
   4.  Carefully add the rice and stir gently until the grains are thoroughly coated with oil.
   5.  Add the dill.
   6.  Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
   7.  When it is absorbed, ladle in another cup worth.
   8.  Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is tender but al dente (20-30 minutes).
   9.  When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and parsley.
  10. 10 Serve immediately.

*I like my rice a little softer and so used a bit more time and liquid. 

Go ahead, take a big bite!
Apple-Celery En Bleu
adapted from Moosewood Restaurant Cooks at Home

1 Apple
2-3 Celery stalks
1/3 cup crumbled blue or Roquefort cheese
Leafy greens for 2 servings
1 Tbsp. Balsamic vinegar or fresh lemon juice
1 Tbsp. olive oil
1 tsp. honey
Sea salt and fresh ground pepper to taste
1/3 cup toasted walnut halves for garnishing


Core the apple and cut into 1/2-inch pieces. Thinly slice the celery. Combine the apples, celery and crumbled cheese in a serving bowl. Rinse the greens, shake them dry, tear them into bite-sized pieces, and add them to the bowl. In a cup, use a fork to whisk together the vinegar or lemon juice, oil and honey. Pour the dressing over the salad, toss well, and add salt and pepper to taste. Serve immediately, garnished with walnut halves.