Lentil Loaf

My son Brody, who is now 11, has been a vegetarian since he started eating solid food, and now is learning how to cook. This is a recipe that we created together. We had a great time cooking and eating this tasty lentil loaf.

Lentil Loaf
by Penny Rich
serves 6-8

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced or pressed
1 large carrot, grated
2 cups cooked lentils
1 cup uncooked oatmeal
1/4 cup TVP
1/4 to 1/2 cup vegetable broth, or water
1 tablespoons flaxseed, ground
1 teaspoons Italian seasoning
2 tablespoons nutritional yeast
2 tablespoons ketchup, plus 1/4 cup for top*
Dash Worcestershire sauce*
2 tablespoons soy sauce
Pepper to taste


Preheat oven to 375 degrees. Spray a loaf pan with oil. Sauté the onion, garlic and carrots until soft. Add to large mixing bowl along with remaining ingredients. Begin mashing ingredients and then switch to a spoon and mix well. Mixture should be moist. Press into the pan and brush the top with 1/4 of ketchup.
Bake for 45-50 minutes. Cool loaf for 10 minutes before serving.

Hushpuppies for my birthday

Birthday dinner at Crook’s Corner would never be complete without the jalapeno hushpuppies. Here is my version of the classic southern fritter. Make a lot. They disappear fast.

Jalapeno Hushpuppies
Makes about 40

2 cups yellow cornmeal
1 Kosher teaspoon salt
1/2 teaspoon dried chipotle pepper
2 large eggs**
1 cup buttermilk**
3 tablespoons butter, melted**
1/2 cup scallion, diced finely**
1 cup grated cheddar cheese
2-3 jalapeno pepper, chopped finely**

In a large bowl mix the dry ingredients: cornmeal, salt, chipotle pepper, with a whisk to combine. Combine eggs, buttermilk, melted butter, and add to the dry ingredients. Stir in scallions, jalapeno and cheese. Let the mixture stand at room temperature for 20-30 minutes.
Heat oil*, preferably in a cast-iron deep fryer, to 365°F. Using a tablespoon drop the batter into the hot oil. Cook for 3-5 minutes or until the outside turns a nice brown and the insides are cooked through.

*Fat for deep frying can be shortening, lard, or vegetable oil. I use vegetable oil.
**Local ingredients

Marcy's 50th birthday dinner

The meal.....

Marcy's 50th birthday dinner

I went to San Francisco for my sister Marcy’s 50th birthday celebration and ate and drank the most wonderful food and wine. We went to a very small restaurant on May 7, 2008, which was her actual birthday, just Marcy, my younger sister Deana and me. The restaurant is called BAR CRUDO. Here is what we had.
To start with, Kushi Oysters and sparkling wine. I also ordered the asparagus soup that came with a dollop of crème fresh and tobiko. Marcy and Deana ordered the lobster for dinner, but I needed to experiment so I ordered the small plates starting with the Artic Char served with a creamy horseradish, wababi infused tobiko and dill. Wonderfully delicious and the wasabi infusion was a real treat. I then had the Yellow Fin Tuna, which was served with ginger soy, sriracha, scallions and cilantro. Yum! But I wasn’t done yet. My last dish was the Lobster and Beet salad, Main lobster, chioggia beets, golden beets, pistachio oil, burrata cheese, banyuls vinaigrette topped with mache. I was in food bliss and this was only the first night.

Passover Menu

OK! It's Passover and I am going to try to keep it local but I might have to stray just a bit for traditiona sake.
To start;
Deviled Eggs
Matzoh with Dried Fruit and Almond Haroseth
Then;
Chicken Soup with Creole Matzoh Balls
(A vegetable broth will also be served for us veggie babies)
Dinner;
BBQ Style Brisket
Roasted Chicken Legs
Dirty Matzoh (Marcie Ferris - Matzoh Ball Gumbo recipe)
Steamed Broccoli
Sweet Potato and Apple Casserole
And for the sweets;
Chocolate Souffle cake with Mocha filling
and...
Matzoh Toffee

Passover Toffee

Every year when Passover rolls around I make pounds and pounds of Matzo Toffee. Originally inspired by a good friend from New Orleans, this recipe has been making my kids and all the kids we have know from New Orleans to Chapel Hill happy. So what’s local about this recipe? I’ll stretch my imagination and say pecans?

Matzo Toffee
by Penny Rich
Pack this treat in your child’s lunch box and watch how many friends he makes.

4 pieces of matzo
1 cup brown sugar
1 cup butter
1/2 cup chopped nuts, I like pecans (optional)
1 cup chocolate chips, I like semi sweet

Break matzo into 2 inch square pieces and place on a non-stick pan. In a small saucepan, combine sugar and butter. Bring to a boil and continue to cook on low heat for 5 minutes until combined stirring constantly. Turn off heat add chopped nuts and pour over matzo. Bake at 350•F for 8 minutes. While matzo is baking melt chocolate chips in a microwave. Pour over the baked matzo and spread evenly to coat all the pieces. Refrigerate until chocolate sets up.

Celery Root makes a great winter soup

I know Spring is coming because the crocuses have bloomed and the daffodils are now showing their beautiful yellow colors. Unfortunately we will have to wait a little longer for the spring crops to show up at the local farmers markets and co-ops. In the mean time why not try a vegetable you never cooked before. Celery root, grown locally and found at the market during the winter months, needs to be peeled to get to its beautiful creamy white flesh. The texture resembles that of a turnip and taste like a blend between celery and parsley. This Celery Root (Celeriac) Bisque is perfect with some crusty bread and a glass of wine.


Celery Root (Celeriac) Bisque
by Penny Rich
Serves 8

1/4 cup unsalted butter
1 cup celery, chopped
1/2 cup shallots, chopped
2 pounds celery roots (celeriac), peeled, woody parts trimmed, cut into 1/2-inch cubes
1 large potato, peeled, cut into 1-inch pieces
4-5 cups vegetable broth
1 1/2 teaspoons dried thyme
1/4 cup half and half
Celery leaves for garnish
Home made croutons for garnish*

Melt butter in heavy large pot over medium heat. Add celery and cook 3 minutes until soft. Add shallots and cook for 3-4 minutes. Add the celery root cubes, potato, broth and thyme. Let the mixture come to a boil and reduce heat to a simmer. Cook for 30-40 minutes or until vegetables are soft. Remove from heat and with a stick blender, puree until smooth. Stir in half and half and return to heat just warming through. Season to taste with salt and pepper. Ladle soup into bowls garnish with celery leaves. Serve with homemade croutons.

*Croutons – Cut day old bread into bite size cubes. Toss in a bowl with 2-3 tablespoons of olive oil, salt, pepper and fresh rosemary. Place on a foil lined baking sheet that has been prepared with cooking spray. Toast in a 400F oven for 12-14 minutes.