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Vintage Veg

Vintage Veg

Sunchokes Two Ways: Soup & Smashed Potato

December 9, 2016

Earthy, sexy, silky, sunchokes beguile. To me, they’re like truffles in their scent and ability to make you crave just a little bit more. Peeled, simmered and pureed, these unlovely-looking little lumps transform into a beautifully aromatic soup. Or simmered and smashed with spinach, potato and garlic they make a delicious, original side. Continue Reading…

Vintage Veg

Jalapeno Creamed Spinach

November 2, 2016

Creamed spinach–Texas style! Sans canned-creamed-soup and minus the processed cheese, this is a gourmet side dish worthy of birthday dinners and holiday feasts. The pickled jalapeno adds a lot to the flavor–one of my boys begs for it : ) Continue Reading…

Vintage Veg

Whitehall Club Creamed Spinach

September 20, 2016

Established as a private-dining club in Chicago’s boutique Whitehall Hotel in 1956, The Whitehall Club was a fine-dining fixture for 40 years before it closed. That left LRF reader Dave Lauer with an insatiable craving for Whitehall Club creamed spinach. Fixable : ) I reached out to now-Colorado-based Jason Rogers–one of the last sous chefs at the Club–who was happy to share the recipe. Built with an Escoffier-styled bechamel (white sauce steeped with onion, veal, nutmeg, clove and thyme,) this home-cook-sized version of the dish yields both creamy spinach, plus a serving of milk-braised veal–delicious mixed with orzo, or Israeli couscous. For another kick-ass creamed spinach, try our Texas-styled jalapeno version.  Continue Reading…

Vintage Veg

Sherried Crimini & Walnut Loaf

November 13, 2015

I once lived in a big, ugly green co-op house in South Evanston, where vegetarian was how you cooked, if you cooked at all (raw food was popular, too.) The best meals were communal, and one recipe I loved making for the crowd was a mushroom-walnut loaf that had great texture and flavor. Long since lost, I missed it enough to recreate it. A mix of baby portobello (crimini) mushrooms, onions, sherry and walnuts baked into a loaf with sage and parsley, this is a moist and meaty meal. It’s really good topped with a mushroom gravy made with more criminis, onion, sherry and stock, and served with some mashed potatoes and garlic spinach on the side. Be communal—invite friends and make this!

Makes 1, 9 x 5 loaf; 8 servings

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