Moosewood Restaurant & Recipes | Ithaca, NY http://www.moosewoodcooks.com Moosewood Restaurant & Recipes | Ithaca, NY Fri, 24 May 2013 20:47:18 +0000 en-US hourly 1 http://wordpress.org/?v=3.5 Moosewood at Ithaca Festival Parade http://www.moosewoodcooks.com/2013/04/moosewood-at-ithaca-festival-parade/ http://www.moosewoodcooks.com/2013/04/moosewood-at-ithaca-festival-parade/#comments Sun, 21 Apr 2013 20:01:15 +0000 laura http://www.moosewoodcooks.com/?p=97630  JOIN US!

 

 

]]>  JOIN US!

 parade facebook-2

 

]]> http://www.moosewoodcooks.com/2013/04/moosewood-at-ithaca-festival-parade/feed/ 0 Torta del Cielo http://www.moosewoodcooks.com/2013/04/torta-del-cielo/ http://www.moosewoodcooks.com/2013/04/torta-del-cielo/#comments Tue, 09 Apr 2013 14:44:32 +0000 laura http://www.moosewoodcooks.com/?p=97557 Almond Torte or Torta del Cielo is often made for holidays and special occasions. The almonds should be very finely ground. It works well to coarsely chop [...]]]> Almond Torte or Torta del Cielo is often made for holidays and special occasions. The almonds should be very finely ground. It works well to coarsely chop and then grind them in a blender.

Print
Torta del Cielo
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • 1 ½ cups finely ground almonds
  • ⅔ cup unbleached white flour
  • ¼ teaspoon salt
  • 6 egg yolks
  • 3 tablespoons Amaretto (almond liqueur)
  • ¼ teaspoon pure vanilla extract
  • ⅓ cup sugar
  • 6 egg whites
  • I teaspoon cream of tartar
  • ⅓ cup sugar
  • strawberries (fresh or unsweetened frozen)
  • whipped cream

Instructions
  1. Preheat the oven to 325°.
  2. Butter and flour a 10-inch bundt pan.
  3. Stir together the almonds, flour, and salt; set aside.
  4. Beat the egg yolks at high speed with an electric mixer for about 6 minutes or until they are thick and lightly colored.
  5. Add the Amaretto and vanilla.
  6. Gradually add ⅓ cup of the sugar, beating until it is dissolved; set this mixture aside.
  7. Wash and dry the beaters thoroughly. In a large bowl, combine the egg whites and the cream of tartar and beat until soft peaks form.
  8. Gradually add ⅓ cup sugar, beating until stiff peaks form.
  9. Gently fold the yolk mixture into the whites.
  10. Then gently fold in the flour mixture, about a third at a time.
  11. Pour the batter into the bundt pan and bake for 45 to 55 minutes or until a knife inserted in the center comes out clean.
  12. Invert the pan onto a plate.
  13. After about 30 minutes, loosen the sides of the cake from the pan with a knife and remove the pan.
  14. Serve topped with strawberries and whipped cream.

WordPress Recipe Plugin by EasyRecipe

Serve topped with strawberries and whipped cream.

]]> http://www.moosewoodcooks.com/2013/04/torta-del-cielo/feed/ 0 Easy Baked Tofu http://www.moosewoodcooks.com/2013/04/easy-baked-tofu/ http://www.moosewoodcooks.com/2013/04/easy-baked-tofu/#comments Fri, 05 Apr 2013 17:52:02 +0000 laura http://www.moosewoodcooks.com/?p=97535 We think that this may be the most useful recipe in the book. Baked tofu is a [...]]]> We think that this may be the most useful recipe in the book. Baked tofu is a reliable standby and can be dressed up to suit almost any menu. Whip up a marinade, pop the tofu in the oven, start cooking rice or pasta, and decide on a vegetable or salad. Baked tofu is also a nice addition to stews, sautés, sandwiches, and salads. Try this with Hot and Sour Stir-fry using the variation for Sweet and Sour Tofu below.

On the Stovetop: 15 minutes

In the Oven: 30-40 minutes

 

 

Print
Easy Baked Tofu
Recipe type: accompaniment
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 cake firm tofu (about 16 ounces)
BASIC MARINADE
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark sesame oil
  • 3 tablespoons soy sauce
  • 2 teaspoons grated peeled ginger root (optional)
  • 1 garlic clove, pressed (optional)

Instructions
IN THE OVEN: 30-40 minutes
  1. Preheat the oven to 400°.
  2. Cut the tofu into slices, cubes, triangles, or sticks.
  3. Lightly oil a baking dish large enough to hold the tofu in a single layer.
  4. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu.
  5. Gently turn or toss to coat thoroughly. Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30 to 40 minutes.
  6. Serve hot, at room temperature, or chilled.
ON THE STOVETOP: 15 MINUTES
  1. Cut the tofu into small cubes.
  2. Heat the vegetable oil and the sesame oil in a large skillet.
  3. Add the tofu and sauté, stirring often, for 4 or 5 minutes, until lightly golden.
  4. Add the soy sauce (and other marinade ingredients if you are using a variation), lower the heat, and simmer for 3 or 4 minutes longer.

Notes
Variation for Sweet & Sour Tofu: Add 2 tablespoons of vinegar and 1 tablespoon of honey, maple syrup, or sugar to the basic marinade.

WordPress Recipe Plugin by EasyRecipe

 

]]> http://www.moosewoodcooks.com/2013/04/easy-baked-tofu/feed/ 1 Hot and Sour Stir-fry http://www.moosewoodcooks.com/2013/04/hot-and-sour-stir-fry/ http://www.moosewoodcooks.com/2013/04/hot-and-sour-stir-fry/#comments Thu, 04 Apr 2013 16:53:25 +0000 laura http://www.moosewoodcooks.com/?p=97500 If you have time, shred some green cabbage and carrots. Coleslaw mix (shredded cabbage [...]]]> hot and sour saute0054If you have time, shred some green cabbage and carrots. Coleslaw mix (shredded cabbage and carrots), one of our favorite simple suppers convenience foods, is available in the produce section of most supermarkets. Choose an organic mix if you available.

Serve this with Easy Baked Tofu.

Print
Hot and Sour Stir-fry
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • ½ pound green beans
  • 2 tomatoes
  • 8 ounces coleslaw mix or 4 cups shredded cabbage
  • 1 tablespoon grated peeled ginger root
  • 1 ½ teaspoons sugar
  • ½ teaspoon Chinese chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon cider vinegar or white vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil

Instructions
  1. Have everything prepared and close at hand before you begin to stir-fry.
  2. Trim the green beans and cut them in half (about 2 cups).
  3. Cut the tomatoes into chunks (about 2 cups).
  4. If you don’t have coleslaw mix, finely shred cabbage.
  5. In a small bowl, combine the ginger, sugar, chili paste, soy sauce, and vinegar, and then stir in the cornstarch and 1 tablespoon of water.
  6. Heat the oil in a wok or large skillet.
  7. Add the green beans and stir-fry on high heat for a couple of minutes.
  8. Add the cabbage and continue to stir-fry for 2 or 3 minutes.
  9. Add the tomatoes and stir-fry until they soften, 2 to 3 minutes.
  10. Add the soy sauce-cornstarch mixture and stir-fry for a minute or two, until the sauce thickens and coats the vegetables.

WordPress Recipe Plugin by EasyRecipe

]]> http://www.moosewoodcooks.com/2013/04/hot-and-sour-stir-fry/feed/ 2 Frosted Carrot Cake http://www.moosewoodcooks.com/2013/03/frosted-carrot-cake/ http://www.moosewoodcooks.com/2013/03/frosted-carrot-cake/#comments Sun, 31 Mar 2013 18:21:29 +0000 laura http://www.moosewoodcooks.com/?p=97465 Here’s a preview of a recipe from Moosewood Restaurant Favorites–one of our [...]]]> Favorites CoverHere’s a preview of a recipe from Moosewood Restaurant Favorites–one of our customers’ favorite desserts.  And what better way to eat your fruits and vegetables? It has a pound of carrots as well as pineapple and raisins.

Hands-on time: about an hour

Baking time: about an hour

 

 

Print
Frosted Carrot Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • 1 pound carrots
  • 8-ounce can of unsweetened crushed pineapple
  • 1¼ cups vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • 1 cup chopped walnuts
  • 1 cup raisins
Cream Cheese Frosting
  • ½ cup salted butter, at room temperature
  • 6 ounces cream cheese, at room temperature
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups confectioners’ sugar, more to taste

Instructions
  1. Preheat the oven to 350°. Butter or oil a 9 x 13-inch baking pan and dust it with flour.
  2. Peel the carrots, cut them in ½- to ¾-inch chunks and pulse them in the bowl of a food processor until flaked. We’ve found that this method of preparing the carrots consistently works better for a cake than the more traditional way of grating them. Set the carrots aside. Put the pineapple in a colander and set aside to drain while you prepare the cake.
  3. In a large mixing bowl, use an electric mixer to beat the oil and sugar until well combined.
  4. Add the eggs and beat well.
  5. Beat in the vanilla.
  6. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  7. Stir the dry ingredients into the egg mixture just until all the flour is incorporated.
  8. Fold in the flaked carrots, drained pineapple, chopped walnuts, and raisins.
  9. Pour the batter into the prepared baking pan and bake until a knife inserted in the center comes out clean, 55 to 60 minutes.
  10. Remove from the oven and cool on a rack.
  11. To prepare the frosting, beat the butter and cream cheese with an electric mixer until creamy.
  12. Beat in the lemon zest and lemon juice.
  13. Gradually beat in the confectioners’ sugar until the frosting is a good consistency for spreading and is to your taste. (If your confectioners’ sugar is lumpy it’s a good idea to sift it.)
  14. When the cake is cool, spread the frosting over the top.

Notes
Variations: You can also make this a layer cake by baking the batter in two 9-inch round cake pans. They will take less time to bake, about 30 minutes. The recipe makes enough frosting for a layer cake. The walnuts can be omitted, but we prefer the cake with them.

WordPress Recipe Plugin by EasyRecipe

]]> http://www.moosewoodcooks.com/2013/03/frosted-carrot-cake/feed/ 0 Carrot Applesauce Cake http://www.moosewoodcooks.com/2013/03/carrot-applesauce-cake/ http://www.moosewoodcooks.com/2013/03/carrot-applesauce-cake/#comments Sun, 31 Mar 2013 18:20:42 +0000 laura http://www.moosewoodcooks.com/?p=97460

 

[...]]]> This cake has the moistness and spice of a fruitcake, but you won’t have to wait a month to eat it.

 

Print
Carrot Applesauce Cake
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • 2 cups unbleached white flour (up to 1 cup whole wheat pastry flour may be substituted)
  • ½ cup rolled oats
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup raisins or dried currants
  • 4 eggs
  • ¾ cup vegetable oil
  • 1 ¼ cups brown sugar, honey and/or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1⅓ cups unsweetened applesauce
  • 3 cups finely grated carrots
  • sesame seeds
  • powdered sugar (optional)

Instructions
  1. Preheat the oven to 350°.
  2. Oil a 10-inch bundt or tube pan or a 9 x 13-inch baking pan.
  3. Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan; set the pan aside.
  4. In a large bowl, mix together the dry ingredients.
  5. Whisk the eggs in a separate bowl.
  6. Stir in the oil, sweetener(s), vanilla, applesauce, and carrots and mix well.
  7. Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
  8. Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
  9. When done, allow the cake to sit in the pan for at least 15 minutes.
  10. Then invert it onto a plate and dust it lightly with powdered sugar.

WordPress Recipe Plugin by EasyRecipe

 

]]> http://www.moosewoodcooks.com/2013/03/carrot-applesauce-cake/feed/ 0 Moosewood Restaurant Favorites — pre-order here! http://www.moosewoodcooks.com/2013/03/moosewood-restaurant-favorites-pre-order-here/ http://www.moosewoodcooks.com/2013/03/moosewood-restaurant-favorites-pre-order-here/#comments Tue, 26 Mar 2013 21:22:14 +0000 laura http://www.moosewoodcooks.com/?p=97415   Our Newest!

Our 250 favorite, most requested, naturally delicious recipes, [...]]]>   Favorites CoverOur Newest!

Our 250 favorite, most requested, naturally delicious recipes, the way we cook them now with 40 years of experience!

Moosewood Restaurant Favorites features full color photos of the food throughout.

The official release date is September 3, 2013 when it goes on sale in stores, but you can PRE-ORDER now and get an autographed hard cover copy direct from the authors. Now in hardcover only.

For years, our readers and fans have been asking us, “Which book should I buy? Which one has your most popular recipes?” We heard you. But you should have heard us arguing over which of our own favorites to include! Fortunately, we agreed way more often than we disagreed, and we’re very proud of this book.

Moosewood is donating 1% of our royalties to Healthy Food For All … so when anyone buys a copy, they will also be helping to support a great local organization. It all adds up!

]]> http://www.moosewoodcooks.com/2013/03/moosewood-restaurant-favorites-pre-order-here/feed/ 0 Moosewood Supports Healthy Food For All http://www.moosewoodcooks.com/2013/03/moosewood-supports-healthy-food-for-all/ http://www.moosewoodcooks.com/2013/03/moosewood-supports-healthy-food-for-all/#comments Sun, 24 Mar 2013 20:46:47 +0000 laura http://www.moosewoodcooks.com/?p=97385 Each time the Moosewood Collective publishes a new cookbook, we donate 1% of our cookbook royalties to an excellent organization that could do something meaningful with [...]]]>  
HFFA LogoFavorites CoverEach time the Moosewood Collective publishes a new cookbook, we donate 1% of our cookbook royalties to an excellent organization that could do something meaningful with a little extra cash. In the fall of 2013, our latest book, Moosewood Restaurant Favorites, will be published by St. Martin’s Press, NY.  We will donate 1% of our advance and future royalties to support
Healthy Food For All – Building Community Health, Food Equity & Farm Viability.  We’ve found another great way to celebrate our 40th anniversary!

 
Healthy Food For All is a partnership of family-owned farms and Cornell Cooperative Extension in Tompkins County to make fresh locally grown produce accessible to households with limited income through subsidized Community Supported Agriculture (CSA) shares. Families living at or below poverty receive a variety and abundance of fruits and vegetables at a price they can afford (Food Stamps accepted!) and free educational resources to support healthy lifestyle choices. Farmers receive a fair price to sustain their organic, ecologically and socially responsible growing practices.
For more info please visit: http://www.healthyfoodforall.org or contact Liz Karabinakis 607-272-2292.
]]> http://www.moosewoodcooks.com/2013/03/moosewood-supports-healthy-food-for-all/feed/ 0 Ukrainian Almond Crescents http://www.moosewoodcooks.com/2013/03/ukrainian-almond-crescents/ http://www.moosewoodcooks.com/2013/03/ukrainian-almond-crescents/#comments Sun, 24 Mar 2013 19:37:13 +0000 laura http://www.moosewoodcooks.com/?p=97366 Rogaliki, which means “little horns,” are a specialty of the southern Ukraine. They are flaky pastries stuffed with sugar and nuts, and we [...]]]> Rogaliki, which means “little horns,” are a specialty of the southern Ukraine. They are flaky pastries stuffed with sugar and nuts, and we warn you, they can be addictive. Even if you are seldom interested in sweets, these are “devilish horns,” tempting even you to eat just one more!

 Yields 24 pastries

Print
Ukrainian Almond Crescents
Recipe type: Dessert, pastries
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
PASTRY
  • 2 – 2½ cups unbleached white flour
  • I package dry yeast (about 1 tablespoon)
  • 1 cup sweet butter, at room temperature
  • 2 egg yolks, beaten
  • ¾ cup sour cream
FILLING
  • 2 cups almonds, toasted and coarsely ground
  • ⅔—3/4 cup brown sugar, firmly packed
  • 2 egg whites
  • pinch of salt

Instructions
  1. For the pastry, mix together the flour and yeast in a medium bowl.
  2. Cut in the butter with a pastry fork until the mixture resembles coarse meal.
  3. Stir in the egg yolks and sour cream and mix well; the mixture will still be crumbly.
  4. Form the dough into a ball using your hands, working it as little as possible; the less you knead, the more tender the pastry will be.
  5. The dough will be tacky; wrap it in waxed paper and chill it for at least 2 hours.
  6. Prepare the filling by combining the ground almonds and sugar in a small bowl.
  7. Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.
  8. Preheat the oven to 375°.
  9. When the dough is thoroughly chilled, divide it into three balls.
  10. Using a floured rolling pin, roll out three circles about ⅛-inch thick.
  11. Work on a well-floured surface to prevent the dough from sticking.
  12. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling.
  13. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a “horn.”
  14. Make sure the point is on the bottom so the “horns” will not open up while baking.
  15. Place the almond crescents on a lightly oiled baking sheet and bake for about 30 to 40 minutes, until golden and puffed.
  16. May Temperance be your guide from here!

WordPress Recipe Plugin by EasyRecipe

]]> http://www.moosewoodcooks.com/2013/03/ukrainian-almond-crescents/feed/ 0 Roasted Russets with Chipotle Aioli http://www.moosewoodcooks.com/2013/03/roasted-russets-with-chipotle-aioli/ http://www.moosewoodcooks.com/2013/03/roasted-russets-with-chipotle-aioli/#comments Sun, 10 Mar 2013 16:31:58 +0000 laura http://www.moosewoodcooks.com/?p=97278 This recipe was inspired by one of our favorite Ithaca restaurants—Just a Taste Wine & Tapas Bar. We love munching crisp potatoes out back on their flagstone [...]]]> This recipe was inspired by one of our favorite Ithaca restaurants—Just a Taste Wine & Tapas Bar. We love munching crisp potatoes out back on their flagstone patio. We’ve adapted their treat by slicing the potatoes into easy-to-eat wedges and oven-roasting rather than frying them.

Russets are good-sized baking potatoes with coarse, tasty skins. Our aioli made with chipotle peppers in adobo sauce and fresh garlic is pretty spicy.  At home, most of us make our own mayonnaise, but this throw-together recipe uses your favorite prepared mayo for convenience. Obviously, you can use a vegan mayonnaise too. Leftover aioli keeps for a week or more when tightly covered and refrigerated.

Print
Roasted Russets with Chipotle Aioli
Prep time: 
Cook time: 
Total time: 

Serves: 6 to 8
 

Ingredients
  • 6 russet potatoes, each scrubbed and cut lengthwise into 6 to 8 wedges
  • ¼ cup vegetable oil or cooking spray
  • ⅛ teaspoon salt
Chipotle Aioli
  • ½ to ⅔ cup prepared mayonnaise
  • 1 to 2 tablespoons chipotles in adobo sauce*
  • 3 tablespoons fresh lime juice
  • 1 large garlic clove, minced or pressed
  • ⅛ teaspoon salt

Instructions
  1. Preheat the oven to 400°.
  2. Lightly oil a large baking sheet.
  3. In a large bowl, coat the potato wedges with oil, sprinkle with the salt, and spread them evenly in a single layer on the prepared baking sheet.
  4. Roast for 20 minutes, or until light brown on one side.
  5. Turn them over with a spatula and roast for about 15 minutes more, until browned.
  6. Meanwhile, place ½ cup of the mayonnaise, 1 tablespoon of the chipotles, the lime juice, garlic, and salt in a mini-food processor or blender and whirl until smooth and well combined.
  7. Blend in more chipotles and/or mayonnaise to taste.
  8. Spoon the aioli into a small bowl and chill until serving time.
  9. When the russets are roasted, arrange them on a platter with the aioli in the center and serve hot.

Notes
*These spicy hot, smoky peppers are available preserved in tangy adobo sauce. Look for jars or cans of them in the produce section of large supermarkets. Adobo sauce is a thick, spicy puree of tomatoes, vinegar, onions, sugar, and spices.

WordPress Recipe Plugin by EasyRecipe

]]> http://www.moosewoodcooks.com/2013/03/roasted-russets-with-chipotle-aioli/feed/ 0