Archives for the 'Vegetables' Category

85. Bok Choy with Soy Sauce and Butter p.524

85. Bok Choy with Soy Sauce and Butter p.524

The recipe
This is about as simple as side dishes get. Just fry up some bok choy, toss on a mixture of water, soy, oyster sauce, and butter, cook for a minute or two, then eat. I prefer baby bok choy to the gargantuan full grown versions. They don’t taste much different, but I like the [...]

1 September 2007 | The Book, Vegetables | Comments Off
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82. Whipped Chipotle Sweet Potatoes p.583

82. Whipped Chipotle Sweet Potatoes p.583

The recipe
Chipotles were the taste sensation of 2006 for me. In fact they were a taste sensation that took the fast food world by storm, from Doritos to Subway you could hardy avoid these often mispronounced smoked jalapeños in adobo sauce. Bobby Flay (restaurateur, Iron Chef, and lover of limelight) is generally cited as patient [...]

29 August 2007 | The Book, Vegetables | 4 Comments
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81. Spaghetti Squash with Moroccan Spices p.581

81. Spaghetti Squash with Moroccan Spices p.581

The recipe
This recipe was extremely simple, and as far I’ve seen is the only recipe in The Book that calls for the use of a microwave. Basically a spaghetti squash is microwaved, the strands are pulled out and tossed with a compound butter made with garlic, cumin, coriander, cayenne, and salt. Top with a bit [...]

29 August 2007 | The Book, Vegetables | 3 Comments
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55. Riesling Braised Sauerkraut and Apples p.575

55. Riesling Braised Sauerkraut and Apples p.575

The Recipe
This is kind of a funny recipe. It takes the “and the kitchen sink” approach toward sauerkraut. This version starts with packaged sauerkraut, then braises is with two kinds of apples, onions, shallots, slab bacon, Riesling, chicken stock, thyme, juniper berries, and a bay leaf. It was already getting a bit busy flavour-wise at [...]

18 July 2007 | The Book, Vegetables | Comments Off
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50. Winter Vegetables With Horseradish Dill Butter p.526

50. Winter Vegetables With Horseradish Dill Butter p.526

This version of the recipe makes three times as much as The Book’s, and recommends steaming the veggies for two thirds of the time.
Parsnips, turnips, and Brussels sprouts, horseradish, and dill all in one recipe? My goodness gracious, it’s almost too good to be true. The parsnips, turnips and Brussels sprouts are steamed together, while [...]

11 July 2007 | The Book, Vegetables | 6 Comments
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42. Pan-Browned Brussels Sprouts p.526

42. Pan-Browned Brussels Sprouts p.526

the recipe
A while back I mentioned that I’d think about opening a restaurant that specializes in helping adults overcome their childhood food traumas. Brussels sprouts will feature prominently on the menu. This preparation is the perfect reintroduction to this maligned vegetable. Boiled or steamed they can be fairly one-note bitter, and overcooked they have that [...]

22 June 2007 | The Book, Vegetables | 5 Comments
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38. Roasted Carrots and Parsnips with Herbs p.529

38. Roasted Carrots and Parsnips with Herbs p.529

the recipe
I nip, you nip, we all nip for parsnips!
I love them mashed, boiled, grilled, broiled, sauteed, and particularly roasted. They behave almost exactly like carrots, they look like carrots, they taste quite a bit like carrots, and yet… the carrot is a superstar of the vegetable world, and the poor parsnip is drinking alone [...]

11 May 2007 | The Book, Vegetables | 2 Comments
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37. Swiss Chard and Chickpeas p.542

37. Swiss Chard and Chickpeas p.542

the recipe
This quick stew was fine, nothing special, but fine. It’s centred around swiss chard and chickpeas, with a bit of tomato, onion, garlic, and lemon juice. It was a bit bland, and the flavours never really came together. The fibrous swiss chard and grainy chickpeas didn’t make for the most appealing texture either. On [...]

7 May 2007 | The Book, Vegetables | 6 Comments
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33. Creamed Turnips p.588

33. Creamed Turnips p.588

the recipe
Turnips are among the most maligned and under appreciated vegetables out there. They’re right up there with Lima beans and Brussels sprouts. Some day I’ll open a restaurant serving nothing but childhood nightmare vegetables, as far as I can tell I love them all.
Turnips have got a wonderful bite to them, and should be [...]

20 April 2007 | The Book, Vegetables | 7 Comments
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30. Buttermilk Mashed Potatoes with Caramelized Shallots p.559

30. Buttermilk Mashed Potatoes with Caramelized Shallots p.559

the recipe
These were nice potatoes, not spectacular, but good. These were part of the same meal as the pork chops, so I I was scaling this recipe up too. I’m not always a fan of stuff in mashed potatoes, I do like a little roasted garlic, but people can go too far with cheese, bacon, [...]

14 April 2007 | The Book, Vegetables | 2 Comments
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