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Post by bixaorellana on Oct 11, 2009 15:13:32 GMT
There are certain vegetables that are fated to appear on the table repeatedly because they're easily available. Even though I really like all vegetables, I get tired of my same few ways of fixing the standards.
Let's share our good old tried and true vegetable recipes so that we can expand our repertoires.
Here's one for picky eaters who claim they don't like green beans:
Green Beans in Cream Sauce (Bixa’s recipe) Steam green beans with whole garlic cloves, a big sprig of rosemary, & salt. When done, drain well & set aside. Discard the rosemary, & pick out & save the garlic cloves. Put just a small splash of olive oil in a saucepan & as it heats, mash the garlic cloves into it with a fork. Add butter & when it's melted & sizzling, throw in about the same amount of flour, stirring with the fork all the while. Let it cook enough to get rid of any raw flour flavor, then start drizzling in milk, making sure to keep stirring to avoid lumps. When it reaches the creamy consistency you desire, put in parmesan cheese -- but just enough so that it's not very parmesan-y. Season with nutmeg and seasoned salt &/or salt & pepper. Pour over the green beans & sprinkle with minced parsley.
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Post by bixaorellana on Oct 11, 2009 15:24:19 GMT
Here's another of my inventions.
SPICY BRAISED CABBAGE
1 bell pepper, cut into ½ inch pieces 1 jalapeño, seeds removed, chopped small @ ¼ large cabbage (or ½ medium, or small whole one), cut up 1 good-sized yellow onion, chopped, but not fine 5 cloves of garlic, minced @ 1 heaped tablespoon of whole cumin seeds couple of tablespoons of olive oil for frying salt & pepper to taste balsamic vinegar
Heat olive oil over fairly high heat in a wide-bottomed sauce pan, & add the bell pepper & jalapeño. Stir the pieces around to coat with oil, then cover the pan & let the peppers cook down for a few minutes. Add the onion & repeat process above, then add the garlic & stir it around for a couple of minutes before adding the cabbage & the cumin seeds. Toss that around well, salt the mixture, cover & lower the heat. Check in a couple of minutes to make sure the cabbage is exuding enough moisture to keep from sticking. If not, add up to ¼ cup of water. (hint: if cooking spaghetti at the same time, you could add spoonfuls of the cooking water)
When cabbage has cooked down, but not to the point of being overly limp, turn off the heat & grind in some black pepper, then put in a few splashes of balsamic vinegar. Taste for seasoning. If it needs a little oomph, add some seasoned salt. Serve hot.
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Post by Deleted on Oct 11, 2009 15:34:53 GMT
This sounds great B. I have a similar recipe. I toast the cumin seeds in mine.
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Post by bixaorellana on Dec 8, 2009 4:17:24 GMT
In his own words, here is the recipe for:
BAZ’S GREEN BEANS IN TOMATO SAUCE
first make tomato sauce.... well reduced so a spoon stands up in it. (I did this last summer - I was preparing) Top and tail the beans and blanch them in boiling water for a couple of minutes. Drain. Put some olive oil in the saucepan, crushed garlic, 1/2 tsp sugar, s & p and chopped herbs (I am using mint this evening). Put the beans back and add some tomato sauce. I have used 3 or 4 tbs of tomato sauce for 700 g of beans.Cook it for 3 or 4 minutes. I like my beans still a little crisp. Good cold too.
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Post by imec on Dec 8, 2009 13:31:27 GMT
Cauliflower With Burnt Butter
Steam some cauliflower (I do mine in the microwave). Place in a serving dish and cover with a thin layer of dry bread crumbs (panko would work) and optionally, some parmesan cheese. Then pour burnt butter (butter that has been heated slowly until it turns light to medium brown) over the whole thing and serve.
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Post by lagatta on Dec 8, 2009 13:38:46 GMT
Those bean recipes are ideal for the somewhat "tougher" beans one gets at the end of the season - they are common in Mediterranean and Middle Eastern countries and I think they were often pretty much a main dish (sometimes with a little bit of meat) when meat was less common on tables in those countries. When beans are very tiny I like them very plain with just a bit of butter or good olive oil, perhaps a bit of garlic and a sprinkle of parmesan or better romano, but I'd put those on just about anything.
I made red cabbage with red onions, a bit of apple and citrus juice, dash of white wine, dash of white-wine vinegar. That is a real wintry dish - of course I have at least three jars I'm giving to friends as gifts as it is impossible to make a small enough amount for one person. It is nice with a lot of dishes. I put in quite a bit of caraway as I like it, just as I like cumin. And bay leaves - a friend in Bavaria said she always cooks sauerkraut and braised cabbage with bay leaves and they do add a nice note.
This dish can also be made with lardons or bacon, but I didn't have any on hand and at least once it will be served with the last of the duck confit (which is in my little freezer) so that would be superfluous. I just used olive oil. I'd bought some smoked Spanish paprika (pimenton) for my paprikasch and just to try it out, but I decided not to put that in the red cabbage - it can always be added upon reheating, as can cumin.
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Post by bixaorellana on Dec 8, 2009 16:07:32 GMT
Today is the big produce market downtown. Two gorgeous ideas there for things that are in season -- thanks!
LaGatta, could you expand a little on the technique for that lovely cabbage dish, please?
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Post by lagatta on Dec 8, 2009 18:41:29 GMT
You'll find recipes for "braised red cabbage" googling that on line. Basically the cabbage must be shredded or cut fine (how fine is a question of taste, from "angel hair" to almost chunks. You can do this with a sharp knife, a good grater or a food processor (robot culinaire?) I have a microplane grater, with the advantage that even the hard core can be used.
I just made this by ear as I've made it so many times - 1 red cabbage, I used about 4 medium red onions (I like onions), 2 apples, several bulbs of garlic, at least a tsp of caraway seeds (you can also use cumin seeds), several bay leaves.
I shredded the cabbage, then minced the onions. I sautéed both the onions and the cabbage in a bit of olive oil (you can also use lard or duck fat - if I had duck fat, this would have been my choice) and chopped up the apple.
As you may remember, I have a small crockpot, so I stuck everything in the crockpot and let it cook for a few hours on "high", but that is the same as cooking it on lowish heat on a stovetop - in the latter case just make sure nothing sticks and add some more liquid if it dries out.
With the crockpot I didn't need to add much liquid - the juice of two oranges (as I had a couple on the wane), a dash of wine, a dash of wine vinegar. You could also use lemons in which case you don't need any vinegar, and of course you can omit the wine. I used white wine but red is fine too. Some recipes call for sugar, but I found that with the apple and orange juice, this was not necessary to make the cabbage a bit sweet and sour.
It is really a recipe you can adapt to your taste, and it could be spicier. This is very Central European - I first made it when we were making dishes out of an Austrian cookbook a friend in Vienna sent me to help me study German. Viennese cookery integrates a lot of Hungarian, Slavic and even Balkan dishes as well as South Germanic ones. But you'll find the same general recipe from Poland to Germany, and in northeastern Italy.
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Post by bixaorellana on Dec 8, 2009 22:38:14 GMT
That's great, LaGatta ~~ thank you! I feel like you actually showed me how to make it, and I love the historical background note.
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Post by Deleted on Feb 16, 2010 11:38:07 GMT
By request,(sorry to have taken so long to post this Existensia ): Although, entirely acceptable made with canned or frozen vegetables,my memories of this are from all fresh vegetables. Jars and jars lined the cupboard down in the cellar of our farmhouse. SUCCOTASH (4 servings) Combine,then heat in a double boiler: 1 cup cooked fresh corn 1 cup cooked fresh lima or finely shredded green beans 2 Tlbs. butter 1/2 tsp. salt 1/8 tsp. paprika Chopped parsley Note: As a special treat we would sometimes get the addition of fresh cream added to.
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Post by Deleted on Feb 17, 2010 11:56:06 GMT
I'm glad to see this recipe, not because I would want to eat it, but because I had completely forgotten what succotash was.
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Post by existentialcrisis on Feb 18, 2010 8:09:22 GMT
I'm thinking of using canned corn and frozen limas... hmmm what's a double boiler?
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Post by bixaorellana on Feb 19, 2010 1:52:16 GMT
A double boiler is a pot that fits inside another pot. The bottom one has water in it and is the one set on the flame. The food is put into the top pot, and cooks over the steaming water.
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Post by Deleted on Feb 19, 2010 11:16:28 GMT
EC,you can also rig one up with the existing pots you have. Just find a pot you already have that fits nicely atop another. Is what I do.
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Post by existentialcrisis on Feb 20, 2010 14:18:11 GMT
I wonder, would that work for steaming the Amok that hw told us about in Requested Recipes?
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Post by bixaorellana on Feb 20, 2010 15:39:59 GMT
A steamer and a double-boiler work differently. The double boiler's purpose is to provide a buffer between the heat of the stove and the food. It prevents hot spots and allows for more control. It's frequently used for melting chocolate and cooking delicate sauces -- things which can burn in an instant. A steamer of any sort allows the steam to flow around the food and be part of the cooking process. These things are made for steaming, but you can see how you could improvise a steamer. Lots of information here about steaming food.
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Post by existentialcrisis on Feb 21, 2010 13:57:50 GMT
Just confused cus I wrote: Hw, just wrote down your recipe for Amok. Sounds great! Was wondering though, why is it important to steam the mixture suspended in a bowl in water, instead of just adding everything to the pot and heating in the usual method? I don't know how I would accomplish this task... And hw responded: "Ok, what you do is put the mixture into the bowl you want to serve it in. Then get the biggest pot you have, put in an inch or so of water, place the bowl in the pot (or on top of something that can hold the bowl if the bowl starts floating) and steam. That's the way it's done here or in Thailand." Is this the same thing as a double boiler method or is this steaming? A[
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Post by bixaorellana on Feb 21, 2010 19:26:13 GMT
Only HW truly knows what goes on in HW's mind, but until he gets back to you, I'm saying he means steaming. I think by saying at the end, "... and steam", he implied that there would be a lid on the whole contraption.
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Post by hwinpp on Feb 22, 2010 9:57:29 GMT
Yes... sorry, I never make it this far down anymore EC and Bixa.
That is what I mean. There needs to be a cover on the pot.
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Post by cristina on Feb 23, 2010 3:11:47 GMT
I am a huge fan of root vegetables so my recipe for this basic category is simply to oven roast them. Any root vegetable or combination can be roasted this way. All I do is cut the vegs into more or less the same size (and I am pretty sloppy here), toss in a little bit of olive oil and garlic (and yes, I do cheat and use powdered garlic often, but whole garlic cloves roast nicely too). Roast on a baking sheet or shallow casserole dish in a medium high oven (400-450 F) for 20 - 30 minutes or until to your liking.
Some veggies that work here: Parsnips Turnips Beets Potatoes Yams or sweet potatoes carrots Winter squash...especially butternut
This is my typical go to preparation, maybe more often than I should. But its healthy and tasty and frankly, my favorite. Its especially nice when a number of contrasting colored vegs are roasted....
(I've done this on the grill too...)
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Post by gertie on Mar 11, 2010 12:40:47 GMT
One recipe I make when I am in a hurry for something different and vegetable is what we call Spicy Veggies. This works well with root veggies like parsnips, turnips, potatoes, yams, and carrots, and we also like it with big chunks of butternut, just be aware butternut doesn't take as long as the root veggies.
What I do is clean the veggies, peel them, whatever is needed, then rinse and pat dry. Drop them in a plastic bag (those cheap ones that need twist ties are fine for this), drizzle with olive oil, and toss in your favorite herbs and spices. I usually try to pair to the meal, so I might use rosemary, thyme, and parsley with lamb or perhaps chili powder, red pepper flakes, and a little garlic with a meal that seems a tad bland. The original recipe idea came from ranch dressing dry mix packet and had you using a packet of mix and a dash of red pepper flake. We have also enjoyed this with curry spices and a friend suggested Lipton soup mix. Really anything you like goes as long as it is spicy or savory. Shake the bag around to get the olive oil and spices all over the veggies, then roast them in the oven spread in a casserole or on a baking sheet in a single layer. I usually use pretty large chunks, even unto whole small red potatoes, so I cook in 400 F for about 30 minutes and check. Depending on size of chunks your veggies may be about ready, just poke a few with your kitchen fork or a knife. When a potato or carrot allows you to prod like soft butter, it is time to put your open casserole of veggies under the broiler for a few minutes, just to give a little color, then serve.
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Post by onlymark on Mar 11, 2010 12:58:00 GMT
I presume you take them out of the plastic bag first?
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Post by gertie on Mar 11, 2010 13:40:08 GMT
No, Mark, you'll find it gives a nice, chewy consistency and picant flavor to the dish For the rest of you, yes, please dump the veg out of the bag into the casserole. ;D
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Post by lagatta on May 18, 2010 16:07:10 GMT
Well, I've chopped up and braised some leeks. Don't know what to do with them - a quiche, a casserole? It is rather too warm to make leek and potato or chicken soup.
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Post by cristina on May 18, 2010 16:28:21 GMT
Well, I've chopped up and braised some leeks. Don't know what to do with them - a quiche, a casserole? It is rather too warm to make leek and potato or chicken soup. Lagatta, don't you like cold leek and potato soup? I think it makes a refreshing meal when the weather is warm.
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Post by lagatta on May 18, 2010 17:47:30 GMT
No, cold soups don't appeal to me. We have such frigid winters that we are sick of soup by the time springtime and summer roll around. Lunch for me when working at home in wintertime is most typically a soup full of vegetables (either pre-made with legumes and cooked veg, such as a minestrone, or an Asian noodle and barely-cooked veg with a pre-made broth). When it turns warm, this usually becomes a mixed salad - different strategy to get a good share of our servings of veg.
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Post by bixaorellana on May 18, 2010 18:20:14 GMT
Fast use of your already braised leeks ~~ dump some into pita or spread them out on a piece of bread. Add cheese and maybe bell pepper or tomato, season to taste, top the bread with another piece if you're not using pita, then quickly heat the pita or sandwich through. You could also beat an egg and fold the leeks into it.
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Post by lagatta on May 18, 2010 20:57:09 GMT
Yes, I think I'll do that tonight with some of them - I have some flatbreads that are a bit thicker than pitas - cut in two they make decent open-faced sandwiches. But I have quite a bit and also want to make a bit more of a "dish" with some of them, perhaps layered with potatoes and goat cheese.
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Post by Deleted on May 18, 2010 21:10:23 GMT
A quiche or more of a tart sans the egg perhaps. Use the goat cheese and the leeks and put into a nice crust and bake similar to a tart. And always,add butter... ,maybe some mushrooms if you have any on hand.
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Post by lagatta on May 18, 2010 22:26:14 GMT
That does sound yummy. Often I make such vegetable tarts with just one egg to bind them together. I certainly have enough braised leek.
There is already butter (as well as olive oil and a bit of stock) in the braised leeks. Perhaps I'll make a yeasted olive-oil crust. Despte the olive oil, that is not as rich as a short crust. I'm no low-fat fanatic and won't use any fakey substitutions, just that deep into middle age, have to watch the calories and fat.
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