Sampling 'The Spirited Vegetarian'

I have a confession to make: I am intimidated by wine. Sure, I have four or five favorites that I gravitate toward and keep on hand, but if you ask me what wine will go with what food, or what wine would make a sauce sparkle, my palms break out in a sweat. The depth and breadth of information about wine, and the snobbery of many self-professed wine experts I've dealt with over the years, has left me humbled.

Thanks to Paulette Mitchell's latest cookbook, "The Spirited Vegetarian," I'm coming out of my shell ... and eating some fantastically healthy and delicious meals to boot.

If your idea of cooking with wine is downing a liter of Franzia while your TV dinner heats, this book shows you step by step what wines to use, how to buy and store them and even how to handle the unused portion of an opened bottle so you don't end up spending $9 for a half-cup of liquid. She also includes a comprehensive, easy-to-understand explanation of the cooking techniques she uses in the book right up front, so you aren't suddenly told to "reduce" a sauce and left wondering if you should rig up a siphon or set it in a windowsill and wait for evaporation.

You'll want to take the book to the wine shop with you, as Paulette explains in simple terms each and every type of wine or other spirit used in the book and offers lower-priced alternatives to some of the more expensive vintages. While, as she says, "Cooking never improves a bad wine," you'll see there also is no need to bankrupt yourself chasing exotic bottles.

And the recipes? If you're a dedicated carnivore like me, you'll be flat-out stunned at the variety of flavors offered and the richness of the sauces. This is no bland, tofu-infested vegetarian hay-chewing, but rather a celebration of the greener side of cooking, put together by a chef with an encyclopedic knowledge of all food and a true passion for creating exciting dishes. From soups to desserts, there is something here for every palate, from the simplicity of Zucchini Pancakes to the tantalizing richness of Lasagna Rolls With Roasted Red Bell Pepper Sauce.

Those of you who read Paulette's recipes here in the food section have seen her informative tips which accompany each recipe. Those continue in the book, and are even indexed for easy reference.

In short, whether you're a dedicated vegetarian, someone looking for an occasional meatless meal or side dish or someone in need of some basic education on cooking with wine and spirits, this book needs to be on your shelf. Better yet, it needs to be in your cookbook holder ... frequently!

And now, my personal favorite recipe from "The Spirited Vegetarian," a brownie recipe that will have your favorite chocoholic shaving their head and joining your kitchen cult:

Triple Chocolate-Cassis Brownies

Makes one 13-inch x 9-inch pan (30 brownies)

Love at first bite. Serve these dense fudgelike brownies in small pieces. You can create variations on the theme by substituting other fruit-flavored liqueurs, such as raspberry. I find that ruby port also adds a nice touch. For a dessert pairing, pour small glasses of raspberry-flavored liqueur, such as Framboise.

6 ounces bittersweet chocolate, coarsely chopped (see Tip)
6 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 cup butter
¼ cup unsweetened cocoa powder
3 eggs
1 cup sugar
¾ cup packed brown sugar
½ cup Crème de Cassis liqueur 2 teaspoons pure vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon salt

Preheat the oven to 350°F. Lightly coat a 13-inch x 9-inch baking pan with cooking spray.

Combine the chocolates with the butter and cocoa powder in the top pan of a double boiler over barely simmering water. Stir as the chocolates melt until smooth. Remove the top portion of the double boiler; let stand until the mixture is lukewarm, about 10 minutes.

Meanwhile, lightly beat the eggs in a large bowl. Add the sugars; beat with an electric mixer at high speed until thick and light-colored, about 5 minutes. Beat in the Crème de Cassis and vanilla. Add the chocolate mixture and beat until well blended. With the mixer on low speed, gradually add the flour and salt; beat just until combined.

Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for about 30 minutes or until a toothpick inserted 2 inches from the center comes out slightly moist.

Cool the brownies in the pan on a rack. When completely cool, cut the brownies into 30 squares. (Use a sharp knife and dip it in cool water for clean cuts.) Refrigerate the brownies with wax paper between layers in a covered pan.

Got a question? Comment? Topic you'd like to see covered? Drop me a line anytime!