Rosh Hashanah - vegetarian entree
I am in charge of making a vegetarian entree for Rosh Hashanah dinner this Saturday. Any interesting ideas? The menu is salad, brisket/gravy, roasted potatoes, roasted vegetables (onion, carrots, broccoli, peppers, etc) plus whatever vegetarian entree I bring. One vegetarian is allergic to nuts, but that is the only other restriction (dairy is fine but no fish).
I was thinking maybe something with phyllo or puff pastry, or perhaps a quiche... any ideas?
What about a mushroom strudel? Saute a huge amount of chopped mushrooms with lots of onion and garlic, parsley, maybe add something green like spinach (oops - no spinach!) or grated carrots or something. Season well, then add enough fresh bread crumbs to give the filling some body. Roll in either puff pastry or phyllo dough. I'm guessing this has to be non-dairy or you might add cheese to the filling.
I'm in a mushroom strudel frame of mind because I am drowning in wild mushrooms right now and will be making a dairy version of the above for Saturday lunch.
This is uncanny--my wife says it's a little creepy, but that may be an overstatement.
I just got finished baking a mushroom pie/studel--it's the one from Nigel Slater's book Appetite. I baked it tonight cuz I'm cooking a vegetarian Rosh Hashanah dinner this weekend, and I wanted to try out the recipe ahead of time. And I can happily report that it is delicious! It uses puff pastry, with a simple mushroom-onion-creme fraiche filling, seasoned with fresh herbs (I used oregano and thyme). That's pretty much the whole recipe--you cook the onions slowly in a little olive oil or butter (I used olive oil; the Dufour puff pastry I'm using, from Whole Foods, list AA butter as its first ingredient). When the onions are soft and golden you add the mushrooms. At the end you add the herbs and a cup of creme fraiche. I think the key is a slow, gentle cooking of the filling. It took an hour.
After I took the pie out of the oven and tasted it, I went to the confuser to post a question on this board, and--hinei!--here was this thread.
My question, which I would still love to hear back from you all on, is this: along with the mushroom pie I'm serving (after a first course of roasted red pepper soup and a second course of a salad of heirloom tomatoes, cucumbers, and Vidalia onions with fresh basil and radish sprouts, accompanied by a big ol' nice creamy runny cheese in the middle of the table for guests to dig into) baked beets and steamed baby bok choy. I'm thinking that some kind of light sauce/dressing would be nice with the bok choy, but I want to keep it simple, just a nice counternote to the rich pie.
Thank! And shanah tovah (Happy New Year)!
This sounds great and I would like to make it... one problem, since I am bringing it to the party, I have to pre-make.
Do you think I can reheat the mushroom puff pastry once I get there? I don't have much experience with puff pastry. Thanks! (and I agree with Nyleve's suggestion for the bok choy).
How about a spinach/cheese kugel? Made with chopped/frozen spinach of course. There's a really good recipe in Joan Nathan's Jewish Cooking in America.
Or a spinach frittata (OK, it's really more of a brunch item, but it's good hot or just at room temp. And left-overs freeze well too.) Something with seasonal squash? Or a pasta primavera, using seasonal squash/veggies, which gives you an alternative starch to the potatoes. You could use round pasta such as orrchiette, for the holiday theme. Or tzimmes--with carrots, sweet potatoes & raisins. The tzimmes would add some sweetness, which would be a nice counterpoint to the basic meat & potato menu you have.
Maybe some nice stuffed tomatoes, filled with chopped (frozen!) spinach/cheese mix (or a breadcrumb/herb mix) and then baked.
These are really side dishes, I guess, but they'd still be a nice complement to the meal.