(Don’t Tell Them It’s Vegan) Mushroom Cashew Pâté

[nverland]

(Don’t Tell Them It’s Vegan) Mushroom Cashew Pâté

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 medium carrot, peeled and finely chopped
2 medium garlic cloves, finely chopped
3 medium portobello mushrooms, stems and black underside gills discarded, coarsely chopped
4 ounces shiitake mushrooms, stems discarded, caps chopped
Kosher salt
1/3 cup dry white vermouth or dry white wine
1/2 cup toasted cashews
1 tablespoon finely chopped fresh Italian parsley
1-1/2 teaspoon finely grated organic lemon zest
2 teaspoons fresh thyme leaves, chopped
1 teaspoon soy sauce
1/2 to 1 teaspoon white truffle oil (optional)
Freshly ground black pepper

In a large sauté pan, heat the oil over medium heat. When the oil is hot, add the onion and carrot and sauté until softened, 5 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms and a generous pinch of salt and sauté until the mushrooms have softened and have given off their liquid, 4 minutes. Add the vermouth and sauté, scraping up the browned bits from the bottom of the pan, until the liquid has nearly evaporated, 1 minute.

Transfer the mushroom mixture to a food processor. Add the cashews, parsley, lemon zest, thyme, and soy sauce. Process until smooth, scraping down the sides of the work bowl once or twice. Transfer the pâté to a microwave-safe bowl and allow the mixture to stand 1 hour to meld flavors. Reheat in the microwave until warm and add more salt, 1/2 teaspoon of the truffle oil, and the black pepper. Taste and add more truffle oil if desired. The pâté can be made up to 3 days in advance and kept in the refrigerator in an airtight container until ready to use. Microwave until warm before serving.

Makes 1-2/3 cups.

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[black-raven135.livejournal.com]

“Pollo Estofado” (Spanish Baked Chicken)


Ingredients

• 1/4 cup olive oil


• 1/4 cup red wine vinegar


• 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)


• 1 teaspoon salt


• 1/2 teaspoon garlic powder


• Dash of pepper


• 3 bay leaves


• 1/2 cup golden raisins


• 1/4 cup sliced pitted green olives


• 3 pounds chicken parts


• 2 Tbsp brown sugar


• 1/2 cup dry white wine

Method

1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate several hours or up to overnight.

2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.

Yield: Serves 4.