The Literate Chef

Archive for the ‘Vegetables’ Category

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Roasted Vegetable Medley

In Recipes, Vegetables on May 21, 2017 at 12:14 PM

Ingredients:

  • 2 zucchini, sliced into 1/4 inch circles
  • 2 tomatoes, each cut into 8 wedges
  • 1 red pepper, cut into 1 inch squares
  • 1/4 cup olive oil
  • 2 tbsp. minced garlic
  • 2 tbsp. chopped fresh oregano
  • Kosher salt to taste

Procedure:

  1. Pre-heat oven to 350 degrees.
  2. Mix the vegetables in a medium sized bowl.
  3. Drizzle with olive oil and toss well.
  4. Add garlic, oregano and salt, toss well again.
  5. Spread the vegetables in a single layer in a roasting pan or on a cookie sheet, place in the top one-third of oven.
  6. Roast for 50 minutes to 1 hour.
  7. About 1/2 way through, drain off any accumulated liquid and toss the vegetables.
  8. Serve alongside entree of choice.
  9. Our Choice – Serve with Fillet of Sole Stuffed with Spinach

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Rigatoni and Cauliflower al Forno

In Pasta, Recipes, Vegetables, Vegetarian Meals on July 15, 2015 at 10:18 AM

Rigatoni and Cauliflower al Forno

Rigatoni and Cauliflower al Forno

Adapted from  – http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

( Serves 6: Preparation time about 1 hour; unattended cooking time 20 minutes.)

Linguine with Cauliflower Sauce was a staple meal when I was growing up, so David Tanis’ recipe for Rigatoni & Cauliflower al Forno (i.e., baked in the oven) resonated with me.

But being addicted to big, bold flavors, I thought that the amount of spice in his published recipe would be lacking to my palate. So, I doubled, tripled and even quadrupled his quantities. As a matter of fact, I believe that the only quantities I did not adjust were the those of rigatoni and cauliflower.  However, I did use his recommended cooking times. If you think that the amount of capers, garlic, crushed hot pepper, sage and cheese that I used might be daunting to your palate, by all means use his original recipe at NYTIMES.com. Either way I hope you will enjoy this dish.

Ingredients:

1 lb. rigatoni
1 head of cauliflower
3 tbsp. + 1/3 cup of extra virgin olive oil
Kosher salt & freshly ground black pepper to taste
2 tbsp. capers, drained and coarsely chopped
3 tbsp. finely chopped garlic
1 tsp. crushed hot red pepper
4 tbsp. chopped fresh sage
Zest of 1 lemon
½ lb. coarsely grated fresh mozzarella
1 cup grated Pecorino Romano cheese
½ cup Italian Style Breadcrumbs
2 tbsp. chopped flat leaf parsley, for garnish
Procedure:

1. Heat oven to 400 degrees.
2. Bring 6 or 7 quarts of water to boil. When the water begins to boil, add about 1 teaspoon of kosher salt and the rigatoni. Stir well and cook for two minutes fewer than the directions on the box or package, as the macaroni will continue to cook in the oven. Drain the rigatoni, rinse with cold water, and set aside.
3. While the pasta water is boiling, trim all leaves from the cauliflower, cut it in half lengthwise, and remove the tough core. Cut the halves crosswise into ¼ inch slices.

Caramelized Cauliflower

Caramelized Cauliflower

4. In a large sauté pan, heat 3 tablespoons of the olive oil on high heat. Add the cauliflower without crowding, cook in batches with added olive oil if necessary. Brown the cauliflower until caramelized on both sides. After the last batch of cauliflower is cooked, add back the previous batches, add the capers, garlic, hot pepper, sage and lemon zest, stir well. Add salt and pepper to taste. Stir well again.
5. Remove the cauliflower mixture to a large bowl, add the set-aside rigatoni and mix well. Add the grated mozzarella and mix well again.
6. Coat the bottom and sides of a large (18” x 12”) stainless steel roasting pan with a film of olive oil, add the mixture, spreading it evenly over the pan. Sprinkle the Pecorino-Romano cheese and bread crumbs over all, then drizzle the 1/3 cup of olive oil over all, as well.
7. Place pan on top shelf of oven and bake uncovered at 400 degrees for 20 minutes until the top is crisp and golden. Sprinkle with parsley before serving.

We served this with a chilled bottle of delicious Arneis.


Sautéed Haricot Vert

In Recipes, Vegetables on December 28, 2014 at 4:36 PM

Ingredients:

2 lbs. Haricot Vert
¼ lb. Unsalted Butter
½ cup finely minced shallots

Preparation:

1. In a non-stick sauté pan, melt the butter on high heat.
2. When the butter is melted and bubbling, add the shallots and cook until translucent.
3. Add the haricot vert and sauté on high heat for 6-8 minutes, continuously tossing them with tongs. They will turn a bright green color when cooked.

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Crispy Brussels Sprouts, Glazed with Pomegranate Molasses & Hazelnuts

In Recipes, Vegetables on November 15, 2014 at 12:42 PM

Crispy Brussels Sprouts with Pomegranate Molasses and Roasted Hazelnuts

Crispy Brussels Sprouts with Pomegranate Molasses and Roasted Hazelnuts

(Preparation Time, 50 minutes, serves 2 or 3)

Last month, while visiting friends down at The Shore, we dined, as usual at their favorite restaurant, Brandl. On this most recent occasion, the menu listed Crispy Brussels Sprouts, roasted with pomegranate molasses. As a fairly recent devotee of this much-maligned vegetable, I could not resist ordering them. Herewith, with a little addition, as suggested by my wife (hazelnuts, which we have used in the past with Brussels Sprouts) is our attempt to re-create what turned out to be a delicious accompaniment to an excellent meal at Brandl.

Ingredients:

1 lb. Baby Brussels Sprouts, (if you cannot obtain the small ones, merely use the regular ones, sliced in half)
¼ cup Pomegranate Molasses (see below)
½ cup unsalted, chopped hazelnuts

Procedure:

1. Pre-heat oven to 425 degrees.
2. Line a shallow roasting pan with heavy-duty aluminum foil.
3. Trim off the stem ends of the sprouts, as well as any yellow leaves.
4. Rinse and dry the sprouts, and add them to a mixing bowl. Toss well with the pomegranate molasses.
5. Add the hazelnuts and toss well again.
6. Evenly spread the sprouts on the roasting pan, place high in the oven and roast for 25 minutes.

To prepare the Pomegranate Molasses:

• Add 1 cup of pomegranate juice to a 1-quart pot, bring to a boil and reduce by half.
• Shut the heat, whisk in 6 Tbsps. of Grandma’s Molasses. Bring to a low boil and reduce back to 1/2 cup.
• Use ¼ cup for the Brussels Sprouts and refrigerate the remainder for up to two weeks, for the next time.

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Stir-Fried Shrimp & Broccoli

In Guest Chefs, Recipes, Shrimp, Vegetables on September 30, 2014 at 2:23 PM

Stir-Fried Shrimp & Broccoli

Stir-Fried Shrimp & Broccoli

 

Fellow blogger, Chef Mimi recently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp, we had in our larder all of the other ingredients that she had listed. We picked up a pound of jumbo shrimp from the fishmonger and stopped off at the grocer for a couple of crowns of broccoli, which is our own addition.

For the ingredients for Chef Mimi’s “Sweet Chili Shrimp” please see:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Ingredients for the broccoli addition are as follows:

2 broccoli crowns, separated into individual florets
1 tbsp. finely minced garlic
1 tbsp. finely minced fresh ginger
2 tbsp. peanut oil
1 tbsp. Chili Garlic Sauce
¼ cup Soy Sauce
2 tbsp. water

You’ll also need ¼ cup of chicken broth to finish the sauce.

Procedure:

1. Wash the broccoli and soak in cold water while you chop the garlic and ginger and prepare the other ingredients.
2. Heat the peanut oil on high in a wok.
3. When a drop of water sizzles in the oil, swirl the oil around about half way up the sides of the wok.
4. Add the garlic and ginger and stir for about 30 seconds.
5. Spin-dry the broccoli, then add to the wok and stir-fry for about 2 minutes, until the broccoli takes on a rich bright green color.
6. Add the soy sauce and stir well.
7. Add the chili-garlic paste and the water and continue stirring for about a minute more.
8. Remove the broccoli and set aside.

Stir-Fried Broccoli in the Wok

Stir-Fried Broccoli in the Wok

Next, prepare the shrimp following the recipe in Chef Mimi’s blog:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Once the shrimp are cooked, return the broccoli to the wok, mix the two together well for a minute or two on high heat, then transfer to a serving bowl. Add ¼ cup of chicken broth to the wok, bring to a boil and deglaze the wok, scraping up the fond. Pour sauce over shrimp and broccoli and serve at once.

 

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Pan-Seared Scallops with Spinach, Corn & Chorizo

In Pork, Recipes, Seafood, Vegetables on June 15, 2014 at 10:17 AM

Seafood and pork seem to have a natural affinity, see Shrimp & Grits, Spaghetti con Vongole & Chorizo, Roasted Halibut with Chouriço & Mushrooms and of course, Paella. This recipe, is for a perfect one-dish meal that serves 2 and can be prepared in about 45 minutes. You’ll need a large non-stick skillet, about 12 inches to give the scallops enough room to properly sear, a large deep pot for the spinach, a strainer and tongs.

scallops r

Ingredients:

3/4 lb. Sea Scallops
2 Ears of corn
1 lb. Baby spinach
1/4 lb. Chorizo or Andouille Sausage
2 tbsps. Unsalted butter
2 tbsps. Light cream
1/2 cup dry white wine
Hot Hungarian Paprika, to taste

Procedure:

1. Rinse the scallops and thoroughly dry them with paper toweling. Sprinkle one side of each scallop with paprika and let sit for 30 minutes.
2. Heat oven to 175 for warming.
3. Remove kernels from the ears of corn.
4. Slice and dice the chorizos.
5. Pre-heat skillet on high, add and melt 1 tbsp. of the butter, add the corn and sauté 4 to 5 minutes, until lightly caramelized.
6. In the meantime, bring 1 cup of water to a boil in a large pot, add the spinach. When spinach is done, drain well and transfer to oven to keep warm.
7. When the corn is done remove to a blender and process, add the cream and process again until fairly smooth. Transfer corn to a small bowl and keep warm in the oven.
8. Add the chorizo to the skillet and lightly brown. Place in oven to keep warm.
9. Get the skillet very hot and melt the remaining tbsp. of butter. When smoking add the scallops, coated side down, and sprinkle top side with paprika. Pan-sear them for 2 minutes, turn and repeat.
10. In the meantime remove the spinach, corn and chorizo from the oven and begin to assemble each serving: divide the spinach between the two bowls; top with the corn. When the scallops are done divide them between the two bowls and arrange them atop the corn. Sprinkle each bowl with the chorizos.
11. After the scallops are removed from the pan, pour in the wine, bring to a boil and deglaze the pan. Cook the wine down by about half and divide the sauce among the two bowls. Serve at once.

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Vegging Out & Vegging In

In General Articles, Recipes, Vegetables, Vegetarian Meals on July 24, 2013 at 3:43 PM

Summer Vegetables on the Grill

Summer Vegetables on the Grill

Growing up, mixed vegetables frequently meant boiled peas and carrots, compliments of Birds-Eye®.  Open the box of frozen “mixed vegetables”, place the contents in water, boil them to remove all flavor and nutrients, then smother them in butter and salt to make them somewhat palatable. I must admit however, that Birds-Eye®  have come a long way since the 1950’s!

With summer in full swing and Farmers Markets popping up everywhere, “mixed vegetables” takes on a new meaning. Pick up some eggplants, preferably the small Italian variety, some red peppers and a couple of zucchinis. And, if you are so inclined, add a red onion and a summer squash, but its your call.

Following is a simple recipe for grilled mixed summer vegetables:

Ingredients:

3 Italian Eggplants, cut into 1&1/2 inch cubes (leave the skin on for added flavor and crunch).
3 Red Peppers, cored, seeds removed and cut into 1-inch squares.
2 Zucchinis, sliced into thin circles (1/4 inch or less).
1 cup extra virgin olive oil
1 tbsp. Kosher salt
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil

Procedure:

1. Heat a gas or charcoal grill to very hot, a covered grill is best in order to concentrate the heat.
2. Place the cut-up vegetables in a very large bowl.
3. Pour in the olive oil and toss well.
4. Add salt, pepper and basil and toss well again.
5. Place vegetables on a grill pan and roast with the grill cover closed for 25 to 30 minutes until cooked to your liking.

Serve as a side dish or main course.

As an added plus, place the leftovers in a gallon-sized Ziploc® bag and refrigerate for two or three days. Get some Italian bread with a good crust and a fresh mozzarella; slice the bread in half lengthwise, add the cold vegetables to the bottom half, cover with several slices of mozzarella add the top half and you are in veggie heaven.

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The Red, The White, The Green and The Yellow

In General Articles, Recipes, Seafood, Vegetables on July 7, 2013 at 5:00 PM

Quick, Colorful, Delicious and Healthful

Quick, Colorful, Delicious and Healthful

A quick summer meal in vibrant colors of green, white and yellow and red – Sautéed Scallops, Sautéed Asparagus and Corn on the Cob. What could be wrong with that combination? Absolutely nothing. It is delicious, nutritious, easy to prepare, cooks quickly and looks beautiful. That was dinner for two, one blisteringly hot and humid night last week. But with double the ingredients, it could easily become an elegant meal for guests, as long as they don’t have a shellfish allergy.

A visit that day to our local fishmonger revealed beautiful sea scallops, not the little bay scallops, which shouldn’t be sautéed because they don’t stand up very well to high heat. These scallops were fresh, sweet and had no off-putting odor. Sprinkled with paprika and quickly sautéed in butter and served with a light sauce of pan juices, deglazed with white wine, they were heavenly. The asparagus were first steamed, then quickly sautéed in garlic and oil. All while the corn cobs rested quietly in a pot of previously boiled and lightly salted water.

Dinner was ready in about 20 minutes.

Ingredients:

For the scallops:
1 lb. sea scallops
2 Tbsps. unsalted butter
2 Tbsps. Hot Hungarian Paprika
1/2 cup dry white wine and 3 Tbsps. heavy cream

For the asparagus:
1 bunch of asparagus, tough ends trimmed
5 cloves of garlic, sliced
2 Tbsps. Extra Virgin Olive Oil

For the corn:
2 ears of corn, shucked
1 Tsp. Kosher salt

Procedure:

1. Bring a large pot of water to boil. When it begins to boil, stir in the salt, add the corn, shut the heat and let the corn sit in the boiled water until ready to serve. This technique cooks the corn, but does not overcook it.
2. Dry the scallops with paper toweling and sprinkle with 1 Tbsp. of the paprika.
3. Quickly steam the asparagus, when they turn bright green remove from the pot and set aside.
4. Heat a non-stick pan on high, gently add the olive oil, when shimmering add the garlic and stir. Add the asparagus and sauté for 2 or 3 minutes retaining their bright green color. Keep warm.
5. Heat a non-stick skillet large enough to hold the scallops without overcrowding. When hot, add the butter. Just before the butter begins to brown, add the scallops, paprika-coated side down and sprinkle the tops with the remaining paprika.
6. Sauté the scallops for about two minutes, until lightly browned, turn and repeat. When cooked to your liking, (I prefer them slightly undercooked) add the wine, bring to a boil and let scallops cook  for 30 seconds more. Remove the scallops and set aside. Reduce the pan juices until by half, stir in the cream, let heat for 15 seconds.
7. Pour the sauce over the scallops and serve all immediately.

Serve with a chilled crisp Albariño or a Rosé and beat the heat.

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Marinated Roasted Tomatoes

In Appetizers, Pasta, Recipes, Vegetables on October 14, 2012 at 10:35 AM

                                                           

Roasted Tomatoes Marinating in a 1 quart Mason Jar

       (Makes about 1 quart: 15 minutes preparation, 1 hour roasting, 2 weeks marinating)
Ingredients:

12 ripe plum tomatoes, about 3 lbs.
Extra Virgin Olive Oil for drizzling and for marinating
Sea Salt or Kosher Salt, about 2 tsps.
1 small head of garlic, about 10 cloves sliced thin
1 cup fresh basil, chopped
2 tbsp. fresh oregano, chopped

Special Needs: Parchment Paper and a 1 quart Mason Jar

Procedure:

1.    Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.
2.    Slice off and discard the stem ends of the tomatoes. Cut the tomatoes in half, lengthwise.
3.    Arrange the tomato halves on the parchment paper, skin side down and drizzle each lightly with olive oil. Sprinkle Sea Salt or Kosher Salt over each half.

Roasting the Tomatoes: Second Step-Skin side up

4.    Place baking sheet on top rack of the oven and roast for 30 minutes.
5.    Turn each tomato over and roast, skin side up, for an additional 30 minutes.
6.    Remove tomatoes and any liquid to a large bowl, add the garlic, and let cool.
7.    Add the basil and oregano, mix well, transfer to a 1 quart jar and cover with about ½ inch of olive oil, stir well. The olive oil will tend to disperse throughout the jar, so make sure there is always about ½ inch on the top.
8.    Cover tightly and let marinate at room temperature overnight, then refrigerate.
9.    Let marinate in the refrigerator for 2 weeks or more. Stir every few days, taking care to always leave about ½ inch of olive oil on the top, as a protective layer.

Serve at room temperature as an appetizer on Italian bread toasts,

Served as an appetizer on Italian Toasts

or serve at room temperature over spaghetti or angel hair pasta.

Marinated Roasted Tomatoes served over Pasta

Please see: Discoveries at The Shore

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Melanzane Parmigiana alla Dorothea (Grandma’s Baked Eggplant Parmesan)

In Recipes, Vegetables on August 5, 2012 at 12:30 PM

Melanzane Parmigiana

Ingredients:

2 & ½ lbs. small Italian Eggplants, about 4
1 & ¾ lbs. fresh unsalted Mozzarella, sliced
6 hard-boiled eggs, sliced
2 25oz. (wt.) jars of Silver Palate San Marzano Marinara Sauce
Extra Virgin Olive Oil
Kosher Salt
6 cloves garlic, sliced
1 tbsp. chopped fresh oregano
2 tbsp. chopped fresh basil
¼ cup freshly grated Parmigiano-Reggiano
A roll of paper towels

Preparation:

A day in advance
1.    Rinse, dry and slice the eggplants in half horizontally, in order to work with a flat surface. Slice each half lengthwise again, as thinly as possible, about 1/8 of an inch thick. Discard the two outermost (top) slices, which are all skin.
2.    Stand a colander in a wide shallow bowl and layer the sliced eggplant in it, sprinkling kosher salt on each layer. Place a paper towel over the last layer and place a heavy weight on top. Leave to stand overnight. (This process removes most of the liquid from the eggplant, thereby making it easier to fry and use less oil.)

The next day
3.    Remove eggplant slices from the colander and layer on paper towels to absorb remaining liquid.
4.    In the meantime prepare the sauce: add 4 tbsp. of olive oil to a 3 qt. pot. Add the garlic and sauté until translucent, stir in the oregano and add the Marinara Sauce. Heat on high for 5  minutes, and add the basil at the end.

Frying the Eggplant

5.    Heat 2 tbsps. of oil in a large non-stick pan. In small batches, being careful to not overcrowd the pan, add the eggplant slices and sauté on medium heat, turning frequently for several minutes, until a light golden brown on both sides. Place cooked eggplant on paper towels to absorb any excess oil. Continue until all of the eggplant is fried, adding more olive oil tom the pan, as necessary.

What it should look like when fried

6.    Pre-heat oven to 350 degrees.
7.    In a 9.5 by 13 inch non-reactive baking dish, spread two ladles of sauce on the bottom. Add a layer of eggplant; next, layer half of the sliced hard-boiled eggs, and then top with 1/3 of the mozzarella.
8.    Repeat step 7, sauce, eggplant, egg, and mozzarella. At this point all of the eggplant and hard-boiled egg should be used.
9.    Spread sauce over it again, sprinkle with Parmigiano-Reggiano and top with remaining mozzarella.
10.    Place pan in oven and bake at 350 degrees for 45 minutes.
11.    Remove and let cool to room temperature. Refrigerate and serve cold with a loaf of crusty Italian bread. Mangia!

Please see You Can Take it With You

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Pickled Beets

In Recipes, Vegetables on March 31, 2012 at 10:38 AM

Pickled Beets

By Betty:

Ingredients:

7 Medium size beets
Water to cover the beets
Pickling Marinade*

Preparation Step I (cooking the beets):

  1. Remove stems and roots from the beets and place in a large pot with water to cover.
  2. Cook beets for 2 hours on medium heat. Beets are done when a fork is easily inserted into the beet.
  3. Remove beets from cooking water with a slotted spoon, chill under cold water and remove skins.
  4. Reserve 1 cup of the cooking water for the marinade.
  5. Slice beets into 1/4 inch thick slices and set aside.

Preparation Step II – (making the pickling marinade).

*Ingredients for pickling marinade:

1 cup cider vinegar
1 cup beet  liquid reserved from Step I
½ cup sugar
pinch of mustard seeds
10 whole cloves
16 black peppercorns

  1. In a small saucepan combine the above ingredients and bring to a boil.
  2. Reduce heat and simmer for 3 minutes until sugar is dissolved.
  3. Pour marinade over sliced beets and refrigerate overnight.
  4. Before serving, strain the marinade through a fine sieve and pour the strained liquid over the beets.

Serve as side dish.

Please see: The Maturing Palate

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Aunt Emma’s Sautéed Mushrooms

In Recipes, Vegetables on March 20, 2012 at 1:16 PM

Aunt Emma's Sautéed Mushrooms

Ingredients:

1 lb. Cremini mushrooms, sliced
1/3 cup Extra Virgin Olive Oil
1 tsp. finely minced garlic
¼ cup chopped, fresh Italian (flat leaf) parsley
Kosher salt to taste

Preparation:

1.    Heat the olive oil on high heat in a 12 inch, non-stick sauté pan.
2.    Add the garlic, stir well and reduce heat to medium.
3.    Add the mushrooms and sauté for 12 to 15 minutes, until they give off and then absorb their liquid.
4.    Add the parsley and salt, stir well, and cook for another minute of two.
5.    Remove the sautéed mushrooms to a serving bowl with a slotted spoon and serve immediately.

Please see Anndemma

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Vegetable Stir-Fry

In Vegetables, Vegetarian Meals on January 13, 2012 at 11:48 AM

Vegetable Stir-Fry

(40 minutes preparation, 10 minutes active cooking: serves 3 to 4 with a side of rice)

Note: In stir-frying, which requires speed and constant attention, it is best to prepare and measure each of the ingredients and lay them out in order of usage before beginning to cook, this requires most of the time and effort, so a sous chef would be of great help. A wok is the best cooking vehicle for stir-frying, but in a pinch, a large saute pan would work. However, the vegetables tend to steam rather than retain their crunchiness. Under-cooking is the key word in stir-frying vegetables, so please invest in a wok, if you don’t have one.

Ingredients:

3 tbsps. minced garlic, about 6 cloves
1 cup of scallions, white parts sliced thin, green parts cut into ¼” pieces
2 tbsps. minced fresh ginger,  on 2 inch piece, peeled
8 cups of broccoli florets, about 1 & 1/4 lbs.
4 cups of red peppers, cut into 1″ squares, about 2 large peppers
3 cups of green peppers, cut into 1″ squares, 1 large pepper
10 cups of Bok Choy, cut into ¾” pieces, about 1 & ½ lbs.
2 cups of Snow Peas, about 6 oz.
¼ lb. of Shiitake Mushrooms, sliced
6 tbsps. of Sesame Oil
3 tbsp. of Reduced Sodium Soy Sauce
1/2 cup of unsalted chicken stock
2 tbsps. Sambal Oelek, ground fresh chili paste
4 tbsps. Hoisin Sauce
Wondra flour or cornstarch as needed to thicken the sauce

Preparation:

1.    Rinse, dry and chop or slice all of the vegetables and place each in separate bowls. Measure out each of the other ingredients.
2.    Pre-heat a wok on high heat, add 4 tbsps. of sesame oil.
3.    When the oil begins to shimmer and slightly smoke, quickly add the garlic, scallions and ginger and stir briskly for about 20 to 30 seconds to prevent burning.
4.    Add the broccoli and stir-fry for 2 minutes.
5.    Add the red and green peppers and continuing stir frying for an additional 1 minute.
6.    Add. 3 tbsps. of soy sauce, stir well for 1 minute and then add ¼ cup of chicken stock, continue cooking and stirring for 2 more minutes
7.    Remove the vegetables, set aside and keep warm.
8.    Add the remaining 2 tbsps. of sesame oil and when shimmering add the bok choy, stir fry for 1 minute.
9.    Add the snow peas and mushrooms; continue stir-frying 1 minute more.
10.    Move the vegetables to the sides of the wok and in the center of the wok, add the remaining ¼ cup of chicken stock, Chili Paste and Hoisin Sauce.
11.    When the liquids begin to boil, mix the vegetables well with the sauce, add back the set-aside vegetables and stir briskly for 2 minutes.
12. Remove the vegetables to a serving bowl with a slotted spoon, bring the sauce to boil to and add Wondra or cornstarch to thicken the sauce.
13. Pour the sauce over the vegetables and serve with rice.

Beer goes best with this dish, particularly Tsingtao

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Dorothea’s Asparagus Tips

In Recipes, Vegetables on December 28, 2011 at 3:09 PM

Preparation time 10 minutes, cooking time 13 minutes, serves 6 to 8

Ingredients:

2 lbs. asparagus, washed and trimmed
1/8 lb. unsalted butter cut into thin slices
½ cup Italian flavored breadcrumbs
1 cup grated Parmigiano-Reggiano

Preparation:

1.    Pre-heat oven to 350 degrees.
2.    Steam the asparagus for three minutes.
3.    Drain the asparagus and arrange them on a rimmed cookie sheet.
4.    Cover the asparagus with the butter slices, then sprinkle the breadcrumbs over them and lastly sprinkle the cheese on top of all.
5.    Bake in the oven for 10 minutes.

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Bourbon Sweet Potatoes

In Recipes, Thanksgiving, Vegetables on December 4, 2011 at 4:04 PM

Ingredients:

3 lbs. sweet potatoes
1 cup light brown sugar
½ stick sweet butter
¼ cup orange juice
½ cup bourbon

Preparation:

1.    Par-boil sweet potatoes for 15 minutes until fork can gently pierce them, remove the skins when cooled and slice them into  1/2 inch  thick pieces.
2.    In a separate pot, mix together the sugar, butter, orange juice, and bourbon and simmer for 5 minutes.
3.    Place sliced sweet potatoes in a baking pan.
4.    Pour the mixture over them, cover with aluminum foil and bake in oven for 30 minutes at 350 degrees, remove foil and bake additional 15 minutes.

Please also see: The Turkey that Keeps Giving

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Stuffed Artichokes

In Recipes, Vegetables on November 23, 2011 at 4:18 PM

Preparation time, 20 minutes; cooking time 45 to 55 minutes.

Ingredients:

3 artichokes
1 cup of Italian flavored breadcrumbs
1/2 cup grated Locatelli Romano cheese
2 tbsps. + 1 tsp. of finely chopped garlic
¼ cup of chopped parsley
½ tsp. black pepper
12 tbsps. extra virgin olive oil
4 cups unsalted chicken stock
1 cup dry white wine
Juice of 2 lemons

Preparation:

1.    With a sharp knife, cut off the top 1 to 1&1/2 inches of each artichoke.
2.    Remove the outer bottom leaves and snip off all points of the other leaves with kitchen shears.
3.    Remove the stems, cut off the bottom 1/2 inch and peel and slice them lengthwise into quarters or thirds, depending on thickness.
4.    In a mixing bowl, add the breadcrumbs, cheese, 2 tablespoons of garlic, parsley and pepper and mix well.
5.    Pull back the leaves of each artichoke and drizzle 4 tablespoons of olive oil into the leaves of each.
6.    With a teaspoon, add the breadcrumb mixture to each leaf.
7.    Insert sliced stems into center.

Stuffed Artichokes Ready for the Pot

8.    Place stuffed artichokes in a 5 quart pot with a cover and add the chicken stock, white wine, lemon juice and 1 teaspoon of garlic.
9.    Cover pot and bring liquid to a boil, reduce heat to medium-low and steam the artichokes covered for 45 to 55 minutes, until leaves are easily removed from the artichoke.

Stuffed Artichokes Ready to Eat

10.    Serve immediately.

Please watch video on How to Eat an Artichoke , but with our recipe there is no dipping required. Also see: A Pre-Thanksgiving Meal.

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Broccoli Rabe Sautéed in Garlic and Oil

In Recipes, Vegetables on November 21, 2011 at 7:12 PM

Ingredients:

1 bunch of Broccoli Rabe (also called Broccoli di Rape, Rapini and Broccoli Rabb)
6 cloves of garlic thinly sliced
¼ cup of extra virgin olive oil

Preparation:

1.    Bring 4 quarts of water to a boil in 5 quart or larger pot.
2.    Rinse the Broccoli Rabe, discard the thick stems by cutting about 3 inches off the bottom of the bunch.
3.    When the water comes to a full boil, add the Broccoli Rabe and blanch it for 60 seconds.
4.    Strain Broccoli Rabe in a colander, and then plunge it immediately into a bowl filled with ice and cold water to stop the cooking and to retain its dark green color.

Blanched Broccoli Rabe Draining in Colander

5.    When cooled, transfer to a colander and drain until ready to sauté.
6.    In a sauté pan with low curved sides, heat the olive oil on high flame.
7.    When oil is shimmering, add the garlic and quickly sauté; do not let it brown.
8.    When the garlic is translucent* add the broccoli rabe and sauté for 3 minutes, tossing constantly with tongs.

Sauteeing

9.    Remove from the pan with tongs and serve immediately.

Eat it! It's Good for You!

*Variation: At this point add ¼ to ½ teaspoon crushed chili pepper, depending on taste, to the oil-garlic mixture before adding the broccoli rabe.

Also see: Eat it! It’s Good for You!

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Roasted Rosemary Potatoes

In Recipes, Vegetables on November 10, 2011 at 3:56 PM

Ingredients:

4 to 6 Yukon Gold Potatoes, washed and quartered
3 tbsps. extra virgin olive oil
4 tbsps. chopped fresh rosemary

Preparation:

  1. Per-heat oven to 375 degrees.
  2. Fill a 3 qt. sauce pot with water up to 2 inches from top and bring to a boil.
  3. Add quartered potatoes and par-boil for 10 minutes.
  4. Heat olive oil in a cast iron frying pan over medium heat.
  5. Add rosemary and stir.
  6. Drain the potatoes and quickly add to the frying pan, stir to coat evenly with rosemary-olive oil mixture.
  7. Place frying pan with potatoes in oven and cook for 75 minutes, turning several times to evenly brown the potatoes.
  8. With a slotted spoon remove potatoes to paper toweling and toss quickly to eliminate excess fat. Serve at once.

Please see: Roast Loin of Pork

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Fingerling Potatoes Roasted with Rosemary

In Recipes, Vegetables on October 31, 2011 at 6:57 AM

preparation time 10 minutes, cooking time including parboiling 1 hour. serves 4

Ingredients:

1 lb. of Fingerling Potatoes
2 tbsps. Extra Virgin Olive Oil
1 tsp. Kosher Salt
1 tbsp. chopped fresh rosemary

Preparation:

1.    Pre-heat oven to 375 degrees.
2.    Parboil potatoes for 15 minutes.
3.    Drain the potatoes and place in a mixing bowl.
4.    Pour in the olive oil, stir well, add salt and rosemary and stir again.
5.    Place potatoes on a rimmed baking sheet and roast for 45 minutes, turning several times to brown evenly.

Please see: Sunday Chicken Dinner – No Leftovers!

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Roasted Herbed Vegetables

In Recipes, Vegetables on October 31, 2011 at 6:56 AM

preparation time 20 minutes, cooking time 1 hour. serves 4

Ingredients:

3 zucchinis, sliced ¼ inch thick
4 red peppers, remove seeds and cut into 1 inch squares
4 carrots, skin removed and sliced into 1 inch pieces
1/3 cup extra virgin olive oil
2 teaspoon kosher salt
5 shallots, peeled left whole; if larger than a walnut, cut in half
1 tablespoon chopped fresh oregano

Preparation:

  1. Pre-heat oven to 375 degrees.
  2. Mix all ingredients in a large bowl.
  3. Spread out on cookie sheet.
  4. Roast 1 hour, tossing several times.

Please see: Sunday Chicken Dinner – No Leftovers!

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