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Home > Dining Out > Restaurant Guide > Old Dog New Trick Café
Recipes From Old Dog New Trick Café
Roast Red Pepper and Potato Napoleons
(adapted from The
Vegetarian Meat & Potatoes Cookbook by Robin Robertson)
4 small red bell peppers
2 large Yukon Gold or other all-purpose potatoes
Olive oil
Salt and freshly ground black pepper, to taste
1/4 cup Basil Pesto (see recipe below), thinned with a little olive oil
Fresh basil leaves for garnish
Roast the peppers over an open flame or under the broiler, turning often,
until the skin is blackened on all sides. Place them in a paper bag, seal
the bag, and let steam for 5 minutes. Remove the peppers from the bag and
cut lengthwise in half. Scrape the charred skin from the peppers and remove
the stems and seeds. Set aside.
Preheat the oven to 425F. Cut 4 large 1/4-inch-thick round slices from
the center portion of each potato (you can cook the remaining potatoes and
reserve for another use). Place the potatoes on a lightly oiled baking sheet,
brush the tops with olive oil, and season with salt and pepper. Roast, turning
once, until soft, about 20 minutes.
To assemble, place 1 slice of potato on a plate and top with a bell pepper
half, another slice of potato, and another bell pepper half. Repeat the
procedure on three more plates to make 4 stacks in all. Surround each with
a drizzle of the pesto sauce and garnish with basil leaves.
Makes 4 servings.
Basil Pesto
3 garlic gloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup soy Parmesan cheese
Place the garlic and pine nuts in a food processor and process until minced.
Add the basil, salt, and pepper and process until the mixture is ground
into a paste. With the machine running, pour the oil into the feed tube
in a slow, steady stream until well blended.Transfer to a bowl and stir
in the soy cheese. Cover and refrigerate until ready to serve.
Makes about two cups.
Louisiana Vegetable Gumbo
(adapted from The
Vegetarian Meat & Potatoes Cookbook by Robin Robertson)
1 Tbsp. olive oil
1 large onion, diced
1 medium-size green bell pepper, seeded and diced
1/2 cup chopped celery
2 garlic cloves, minced
6 cups vegetable stock or water
1 14.5-oz. can diced tomatoes with their juices
1 1/2 cups sliced or frozen okra
1 small zucchini, ends trimmed and sliced
1 tsp. dried thyme
1 tsp. filé powder
3/4 tsp. salt
1/8 tsp. freshly ground black pepper
Tabasco sauce, to taste
2-3 cups hot, cooked long-grain rice
Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper,
celery, and garlic, cover, and cook, stirring a few times, until softened,
about 5 minutes. Add the stock, tomatoes, okra, zucchini, thyme, filé
powder, salt, pepper, and Tabasco sauce. Simmer, partially covered, over
low heat, stirring occasionally, for 30 to 40 minutes. Adjust the seasonings,
to taste.
To serve, spoon about 1/2 cup of the cooked rice into each soup bowl and
ladle the hot gumbo over the top.
Makes 4 to 6 servings.
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