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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Have been experimenting with some rather exotic vegitarian entree's for our vegitarian guests. Came up with two versions; One Sweet with subtle flavors and dark, exotic coloring from Royal Black Rice, and one Savory and hearty, with roasted garlic and shallot enhance wild rice mix, layered over tender French green lentils seasoned with smokey cumin and a touch of floral 5-spice. A savory mushroom layer of wild mushroom mixture adds another earthy layer of complexity with a crushed hazelnut topping. Several of the same spices are used in each (in rather different proportions) to complement flavors between the two. Exotic Chineese Giji berries on the sweet one give a tart-sweet-yeasty flavor that complements the flame raisons in the rice, while a bit of sweetened cranberries ties the dish to the Thanksgiving mood (and other vegitable sides at the feast).
I've never tried making dishes like these before, nor with the ring-mold final preparation technique. So have been experimenting with flavors, ingredients, and spices this weekend to bring them together.
Below is a rough description. I'll flesh these out with more details, quantities, and step by step preparation techniques as I perfect these before the Feast.
(Both done in Ring Molds)
Sweet:
Royal Black Rice, with shredded carrot, mushroom medley, & zuccini matchsticks. Cooked with Vegetable Broth. Seasoned with 5-spice powder, thyme, sage. Sweetened with flame raisons. Crusted with crushed toasted cashews. Served with a Giji berry puree and slightly sweetened dried cranberries.
Savory:
Layered ring mold: Layer 1, French green lentils, seasoned with cumin, 5-spice, and garlic. Wild Rice mix cooked in vegitable broth, with lots of mushroom medley, zuccini matchsticks, and diced shallot. Seasoned with granulated garlic, dalmation sage, rosemarry, thyme. Layer 3 - sautee'd mushroom medley, roasted garlic, in butter. Crusted with crushed hazelnuts. Served with a browned mushroom gravy.
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