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Black Bean Soup

11/15/2024

best_black_bean_soup_recipe_-_nyt_cooking.pdf
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Pantry Items

extra-virgin olive oil
tablespoon dried oregano
kosher salt
bay leaves * 2
ground black pepper * 1 teaspoon
Red wine vinegar, to taste

Grocery List

chipotle chiles in adobo * 1 small (7-ounce) can
carrots * 2
onions * 2
garlic cloves * 4
red wine * 1 cup
jalapeño peppers * 2
dry black beans * 1 pound
vegetable stock * 2 quarts

Food Preparation

Chipotle chiles - purée
Carrots (2) - peeled and chopped
Onions (2) - peeled and chopped
jalapeño (2) - seeded and chopped

Cooking Instructions

Stovetop - Dutch Oven medium heat
- heat olive oil (2 TBL spoons)
- stir & sauté carrots, onions, garlic (5-8 minutes)
Stovetop - Dutch Oven medium heat
- pour in wine (1 Cup)
- stir & add jalapeños (2 minutes)
- push vegetables to edge
- add dollop of chipotle purée (2 teaspoons) to center and fry (1 minute)
- stir together vegetables
Stovetop - Dutch Oven high heat
- add beans (1 pound)
- add vegetable stock * 2 quarts
- add oregano
- add bay leaves
- bring to boil (10 - 15 minute)
Stovetop - Dutch Oven low/no heat
- simmer 1-2 hours
- add water as needed

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Vegetables Wellington

11/14/2024

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portobellowellingtonwithredwinegravy.pdf
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Food Network

Pantry Items

extra-virgin olive oil
Kosher salt
Ground Pepper
All Purpose Flour
Red Wine
Sugar

Grocery List - Wellington

large onion * 1
butternut squash * 1
thyme sprigs * 12
maitake mushrooms * 8 oz
rosemary spring * 7
hazelnuts * 1/3 cups
garlic * 1 tbl spoon minced
baby spinach * 3 cups
Portobello mushroom cap * 4
Vegan Puff Pastry * 17 oz Package
Just Egg

Grocery List - Gravy

Shallots * 4
Vegetable Stock * 1 cup
Tamari * 2 tbl spoons

extra-virgin olive oil

Food Preparation Part I
Food Preparation - Step 1- for cooking step 1

Onion (1) - Thinly Sliced

Food Preparation - Step 2 - for cooking step 4

butternut squash (2 cups) diced,
spread butternut squash out on parchment lined baking sheet,
drizzle olive oil 1 table spoon,
sprinkle with salt,
lay 5 thyme sprigs on top.

Food Preparation - Step 3 - for cooking step 5

maitake mushrooms - pull apart and place into medium bowl
coat with olive oil (2 table spoons)
gently toss with salt
spread on parchment lined baking sheet
top with thyme sprigs (5)
top with rosemary sprigs (5)

Food Preparation - Step 4 - for cooking step 9

chops leaves from thyme sprigs (2)
chops leaves from rosemary sprigs (2)

Food Preparation - Step 5 - for cooking step 8

finely dice shallots * 4

Part I Cooking Instructions

Stovetop - skillet medium heat
- heat 1 TBL spoon olive oil
- stir & sauté onion 12-20 Minutes ... until caramelized
- set aside for cooking step 9
Preheat Oven - 350 F (15 Minutes)
Oven - 350 F (5-8 Minutes)
- toast hazelnuts (1/3 cup roughly chopped) - for cooking step 9
Oven - 350 F (15 Minutes) - for cooking step 9
- bake squash (from food prep step 4) until tender and starting to caramelize
Oven - 350 F (15 Minutes) - for cooking step 9
- bake maitake mushrooms
- When the vegetables are cool to the touch, gently remove the herb sprigs and discard
Stovetop - skillet medium heat - for cooking step 9
- heat 1 TBL spoon olive oil
- stir in garlic (1 tbl spoon) minced
- add baby spinach (3 cups)
- season with salt
- sauté 3-4 minutes
- set aside then gently squeeze out liquid
Stovetop - skillet medium heat - Food Preparation Part II - Step 5 bullet point 2
- heat 1 TBL spoon olive oil
- add Portobello mushroom caps
- sauté 7-8 minutes
- set aside then gently squeeze out liquid
Stovetop - skillet medium heat  - for cooking gravy
- heat olive oil  (1 TBL spoon)
- add finely dice shallots
- sauté 8-10 minutes
- stir in flour (2 TBL spoon) until golden brown (4 minutes)
- add vegetable stock (1 cup)
- add red wine  (1 cup)
- whisk continuously until no lumps
- increase heat to medium-high heat
- stir until gravy thickens (2-3 minutes)
- add tamari (2 TBL Spoons), sugar (1 teaspoon), salt, pepper
Mix in all the vegetables - for Food Preparation Part II - Step 5 bullet point 3
Mix in medium bowl with
- caramelized onions,
- butternut squash,
- spinach,
- hazelnuts,
- maitakes,
- chopped herbs
- salt (tsp) pepper (tsp)

Food Preparation Part II
Food Preparation - Step 5

Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer,
leaving a 2-inch border on one short side.
On the short side opposite the clean border, arrange the Portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
Gently roll up the puff pastry tightly,
starting at the side with the Portobellos and pushing in any filling that falls out. Place
seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of
the pastry with a sharp knife; brush with the vegan egg wash.

Part II Cooking Instructions

Preheat Oven - 400 F
Oven - 400 F (15-20 Minutes)
- Put in wellington
- Bake until golden brown

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Black Bean Soup

Vegetables Wellington

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