Roasted Fingerling Potatoes
Bourguignon is my ultimate comfort food, any night of the week.
16oz. seitan, cubed
2 medium carrots, sliced
1 large onion, sliced
salt and pepper to taste
3 cloves of garlic. minced
1 tbs. tomato paste
1 tbs. herbes de provence
2 tbs. of flour
2 cups red wine
2 cups veg stock
1 tbs. tamari
In a dutch oven over med-high heat, add 1 tbs, of olive oil and pan-fry the seitan until it is well-browned and has a nice crust. Remove from the pot. Add 1 tbs. of olive oil and add the carrots, onions salt and pepper. Cook until softened. Add the minced garlic and tomato paste, stir to combine and cook for two additional minutes.
Add the herbes de provence, stir to combine and cook for one additional minute.
Add the seitan back to the dutch oven, sprinkle in the flour, stir to combine and put in a 450F oven and roast for 4 minutes. Remove from the oven, mix again and return to the oven for another 4 minutes.
Remove and turn the oven down to 375F.
Off heat, add the wine, stock and tamari, scraping down the edges and the bottom of the pan to loosen the fond.
On the stove, turn the heat back on to med-high and bring the stew to a boil. Add the lid and place back into the oven to braise for 1 hour.
At the end of cooking, remove from the oven and check to see how much liquid is left. If it seems like too much, place back on the stove on med-high heat, remove the lid and cook for another 5-10 minutes until reduced. Alternately, strain the sauce from the solids and reduce in a pan, returning the sauce at the end to combine.
Check for seasoning and serve as is, or over pasta.
In tonight's version we added pan-fried button mushroom and blanched/pan-fried pearl onions near the end of cooking for another layer of flavor.
The fingerling potatoes were split in half tossed with olive oil, salt and pepper and roasted in the oven at 450F for 45 minutes turning halfway through. The Brussels sprouts were also split in half and added to the potatoes with 25 minutes left, which timed out perfectly.
1 tbs. soy margarine
salt and pepper
First, trim the tops and bottom of the leeks, using as much of the white/light green parts as you like (the leftover bits are fantastic in making stock). Clean them by soaking in water and make sure you get the hidden dirt that likes to hide near the tops. You may need to lose a layer or two on the outside of the leeks to accomplish that. Cut the leek into roughly 3-inch sections.
Place the leeks in a small saute pan and add the water until it reaches halfway up the side of the leeks. Add the 1 tbs. of soy margarine, and bring to a boil. Cover loosely with the lid and continue to cook over medium heat until the water has just about evaporated.
Turn off heat, remove the leeks and place in an oven-proof gratin dish. Pour the remaining liquid out of the saute pan into the oven-proof dish. Season with salt and pepper and place into a 350F oven for 15-20 minutes until the leeks begin to caramelize. Serve hot.