Vegan Bistro Meal

There's something about the start of fall...the dove gray sky, the newly fallen leaves that haven't yet gotten their act together and decided on a color to be--you know the ones, a mottled display of all the choices presented...orange, yellow, green, specs of brown. I like to attribute the non-commitance to the fact the trees in question reside in the South, where one day is crisp, cool, and everything Fall is meant to be...and the very next day will be a revisitation to summer...temperatures above 80, people pulling the tank tops and shorts out for another go, a dinner menu of salads because it's enough to make you so disgusted you can't even be bothered to cook. It's almost as if Fall has taken a sick day, and the temp sent is completely unaware of the new system. At any rate, for the time being, Fall has finely arrived...if only for a fleeting moment.
I always get the taste for Bistro food when this day arrives. Perhaps it's the delusion that my kitchen/dining room will magically be transformed into one of those dark and rustic spaces where simple white candles elegantly dance on the tabletops made from reclaimed wood and where all the patrons swirl blood-red wine in one hand, while somehow managing the impossible of making smoking look inherently cool with the other. Perhaps it's images of people so thoroughly engaged in worldly conversation, so as to not even notice the perfectly executed, beautifully simple dishes lingering on the tables below them. Maybe it's all of these things, combined with the notion that somehow amazing jazz music will begin to seep magically from my walls to further complicate the image, should I be so inclined as to prepare some of the classic dishes found in such places. Then again, maybe I'm just tired of eating salads...

In any case, the recipes that follow should take you back to the City of Lights and Romance...what with the Grilled Portabello Steaks with lots of fresh black pepper, herbes de Provence and maitre d'hotel butter, a twist on the classic Steak au Poivre. The Crispy Garlic Potatoes--easy to prepare, delicious and requiring minimal ingredients, are the essence of bistro fare and are even more tasty with a side of vegan sour cream or creme fraiche. There's also a peppery cress salad with satsumas (a nod to the south) to cleanse the palate and then finally cap off the meal with the quintessential fall dessert...an unassuming warm plum crisp, served alongside a generous scoop of non-dairy vanilla ice cream and lightly dusted with freshly grated nutmeg...

Happy eating and have a wonderful evening :-)

Maitre d'Hotel Butter

7 tablespoons vegan margarine, softened
1 1/2 teaspoons plain soy creamer
1 tablespoon fresh Italian flat-leaf parsley, chopped fine
1 teaspoon fresh lemon juice
1/4 teaspoon fresh lemon zest
sea salt and fresh black pepper to taste

In a medium bowl, cream together margarine, soy creamer, and parsley. Add lemon juice and zest. Season to taste with salt and pepper. Place mixture on a large sheet of wax or parchment paper. Form margarine into a log about 1-inch in diameter. Wrap log with wax or parchment paper, then again with plastic wrap. Refrigerate or freeze until firm or ready to use. The log will keep about a week in the fridge or about a month in the freezer. When ready to use, slice off the desired amount and place directly on top of hot food.

This is great on hot steamed or grilled vegetables, cooked pasta, portabella steaks, or just spread on some toasted baguette.

Grilled Portabella Steaks au Provence

4 large portabella mushrooms, wiped clean & stems removed
1/4 cup extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon herbes de Provence
sea salt and fresh cracked pepper to taste

In a large bowl whisk together olive oil, vinegar, herbes de Provence, salt and pepper. Add mushroom caps and toss to coat evenly. It may be easier to do these one at a time. Place coated mushrooms into a large ziploc bag, pour in any remaining liquid mixture and refrigerate for at least 20 minutes to marinate. When ready to cook, heat a large skillet or grill pan over medium-high heat, and grill mushrooms (in two batches if necessary) until cooked, about 5 minutes per side. Transfer to a plate to rest, and season with additional salt and fresh pepper if desired. Slice portabella steaks into thin slices and serve.

Serves 4.

Individual Plum Crisps

1/2 cup + 1 tablespoon flour
1 cup + 2 tablespoons light brown sugar
1/2 cup rolled oats (not instant or quick cook)
1/4 teaspoon salt
1/2 cup vegan margarine, cut into small cubes
2 1/2 pounds ripe plums, cut into cubes just larger than bite-size
grated fresh nutmeg (optional)
vegan vanilla ice cream (optional)

Preheat oven to 375* In a medium bowl, stir together 1/2 cup flour, 1 cup brown sugar, oats, and salt. Using a pastry blender or a fork, cut in margarine to form coarse crumbs. In a large bowl, toss chopped plums with remaining flour and sugar. Divide plum mixture among 6, lightly greased, individual serving tart pans or ramekins. Sprinkle each dish with oat mixture. Place dishes on a large baking sheet and bake for 40-45 minutes or until tops are golden brown. Remove from oven and allow to cool for at least 20 minutes before serving. Serve warm with vanilla ice cream and a grating of fresh nutmeg if desired.

Serves 6.

Satsuma, Radish and Cress Salad with Dijon Vinaigrette

2 bunches watercress, thick ends removed
1 large satsuma, peeled and supremed
2 or 3radishes (depending on size), scrubbed and sliced paper thin
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
sea salt and fresh cracked black pepper to taste

In a large bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Add watercress and toss to coat evenly. Divide dressed greens among 4 salad plates and arrange satsuma supremes and radish discs on top. Serve chilled.

Serves 4.

Crispy Garlic Potatoes

2 cloves garlic, grated
sea salt and fresh pepper to taste
pinch of cayenne pepper
1/2 teaspoon dried thyme
2 tablespoons extra virgin olive oil
1 1/2 lbs. red potatoes, sliced 1/4 inch thick

Preheat oven to 475*. In a large deep bowl, combine garlic, salt, pepper, cayenne, thyme and olive oil. Add potato slices and toss to coat evenly. Arrange potato slices in a single layer on a non-stick baking sheet and bake until golden brown on both sides, about 20 minutes, flipping half way through cooking. Serve warm.

Serves about 4.