2011 and Earlier / Special Interests

Rustic Inn offers vegetarian recipe

Chef and owner Aaron Ackley of the Cedar Rustic Inn submitted this week’s County Cuisine vegetarian recipe.

“Sometimes, I find that in the winter, I crave dishes with both depth of flavor and a memory of the summer,” Ackley wrote. “This particular creation has both elements along with a relatively simple preparation.”

Ackley listed the ingredients, but added “You will have to use your own judgment as to specific quantities based on your own particular taste.”

For this recipe, Ackley used quantities based on his own personal preferences, but there is no real right or wrong way to do this, he says.

“Feel free to add or delete vegetables as you wish. Just make sure that you blanche any vegetables that have a long cooking time,” Ackley said.

Cedar Rustic Inn is open Wednesdays through Sundays for breakfast, lunch and dinner. The restaurant is closed on Mondays and Tuesdays through the winter. Cedar Rustic Inn is located at 8699 Good Harbor Trail (Co. Rd. 651) in Cedar. Call 228-2282.

Enough capellini (cooked al dente) to fill your favorite shallow casserole dish (to half)
1 portobello cap, sliced thin and sautéed in olive oil until chestnut in color
2 cups broccoli florettes, blanched and cut small
1 cup asparagus spears, blanched and cut into 1” sections
handful of sundried tomatoes, thinly sliced
½ cup onions, sautéed and thinly sliced
1 tsp. garlic, chopped and added to the onions at the end of the sauté process
handful of raw, cleaned baby spinach
1-2 cups shredded fresh Parmesan, Romano or Asiago depending on what you like, or a combination of all three if I had my way
2 pints of cream to 8 eggs or enough to cover the ingredients (depending on the size of the casserole dish, I would guess that should be enough)

Cook the capellini in salted water until it just begins to soften. It should seem undercooked as it will cook more while baking. Rinse the pasta under cool water, drain well, then pour into the casserole dish. Next, add the vegetable ingredients and the shredded cheese to the pasta and toss with salt and pepper to taste. At this point, taste the mixture as if it were a pasta salad. It should seem over-seasoned. This is OK because you will be adding the eggs and cream later, which are very neutral. Depending on how big the dish is, whisk the cream and eggs together in a separate bowl (probably 2 pints cream to 8 eggs) and pour mixture over pasta, cheese and veggies. With the back of a large spoon, press any protruding ingredients back down into the custard base. You will know that you have enough custard to veggies/pasta ratio if there are relatively few ingredients sticking up through the custard. Bake in a 325 degree oven until the top is browned and the center reaches 165 degrees (firm, no liquid). Set on the stovetop to cool and firm up then enjoy with a nice Longview Vineyards Pinot Gris.

Return to top