VegetablesView Our Alphabetical Recipe Index for Vegetables
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)
Rustic and yet refined, this leek-laced cream soup has bistro food written all over it. A touch of white wine is all you need in spirits, but one of testers suggested cognac, sherry or dry Vermouth –also all good flavor notes. Nothing shreiks bistro quite like a bowl of this.
Serve up some pears and blue cheese and a crusty bread to make it complete.
You can use pre-cooked lasagna or par boil regular lasagna. If you can find a more ambrosial tasting lasagna, please share it. It is lite, has an additive garlic bechamel going on, and makes use of surplus zucchini. This is sumptuous and despite the steps it takes: easy; despite the rich flavor – it is also somewhat lower fat. Using zucchini thus saves you from one more zucchini bread. Spinach can also be used in this recipe with the zucchini or instead of (steam, drain and chop it fine).
No vinegar! That's the key to real, deli style, kosher dills. Use fresh, crisp pickles for best results. Water, coarse kosher salt or pickling salt, garlic, pickling spices and dill combine with cucumbers to produce a brine. The brine is formed when the salt draws acid from the pickles and combines with the other ingredients. 3-5 days gives you half sours, 12-20 days gives full sours. Refrigeration stops the fermentation process. You can taste them while they are fermenting and adjust spices. There is really no way to hurry them up. Double recipes as required. Just fill each jar you have until you run out of ingredients.
And leave the vinegar in the pantry...
This is the simplest, sunniest dish you can imagine. Layer on the ingredients, donâ€™t bother stirring, slow roast and dip into Mediterranean heaven.
This is lovely to look at and handy, as it is made ahead (up to three days). It is refreshing and unique, and easy enough to serve a crowd. If you want to avoid the eggs, simply leave them out. Canned or jarred prepared beets, as well as roasted red peppers are two ways to speed up the preparation of this salad. A sweet and sour version is another variation: chopped cabbage, lettuce, apples, pears, raisins, and carrots would be the layers. You also vary it in with canned black beans and crushed tacos - almost any variety of layered things would work. The trick with this is finely chopped everything so the final result is a pretty, marinated salad.
Double or up the recipe as you need. This is wonderful for Passover, Easter, brunches or wedding day luncheons. A Fiestaware egg dish is perfect for this.
A nice French tang in a classic vinaigrette. I crush the garlic with a mortar and pestle and use the mortar (bowl) as the vinaigrette bowl. Another neat way to make quick and fresh vinaigrette is to shake it all in a small Mason jar. What's leftover, refrigerate for more salad days ahead. Use this to marinate lamb chops but it's main purpose is to toss with green salads of any description.
The real thing takes time, but it's worth it. It's the slow saute of the onions that requires the time but you can listen to satellite radio or read the lastest issue of UTNE while the onions slow cook. This is a meal in itself but sadly, this restaurant soup rarely lives up to what its originators intended: brazen with caramelized onions, real stock, and a crown of toasted sourdough bread with a trio of cheeses. If you have baby boomer parents, ask them where they hid the French onion soup bowls (beside the fondue pot probably). If you are a baby boomer, kick yourself for selling the onion soup bowls at the garage sale, and buy some more. Or, make this a communal affair. Serve the soup in an oven-proof casserole and ladle out servings at the table. Do use real stock, so easily available.
Most cream soups begin the same way. Simmered vegetables go into a chicken or vegetable or water stock. This is then amalgamated with a cream base, usually made with a classic flour-butter roux, to which milk and cream is added. The soup is then seasoned, the softened vegetables and creamy broth get pureed, and voila: cream soup in any flavor you choose. You can play around with the herbs and spices but mostly, this is the sort of recipe that suits whatever vegetable you prefer or what the market or season offers. For spring, of course asparagus is my choice. It is absolutely lovely with fresh herbs, a touch of lemon, black pepper and fleurs de sel (salt). Once you get this soup down pat, it works with whatever vegetables you like.
| | | | | | .. | |
I am wild about turnips and always make extra roast or boiled ones for this fine potage.