Displaying items by tag: vegetables

This is a luscious and decadent first course. Make ahead and reheat at 350 F if you wish.

21.01.2015
Published in Recipes

This roasted cabbage side is sophisticated and flavourful.

 
15.01.2015
Published in Recipes

I prefer to use the long Japanese eggplants in many dishes. They do not need to be salted beforehand, and they cook quickly. This dark, sensuous dish makes a sensational accompaniment for simply prepared fish or chicken. Sichuan peppercorns are a fragrant, flowery-tasting Asian spice available at Asian markets, but if you don't have them, just omit.

17.12.2014
Published in Recipes
A root vegetable mash with lots of flavour. It is an excellent side dish with steaks or roast beef. You can make the mash ahead and reheat on top of stove, beating in some extra, hot stock.
04.12.2014
Published in Recipes

Carrots are so full of flavour right now that they need little to enhance them other than a drop of hot sauce. This soup should be very smooth.

19.11.2014
Published in Recipes

This is a great recipe when cherry tomatoes are past their best. They recover their sweetness when roasted. The bitter kale and acidic anchovies are a perfect combination. If white anchovies cured with vinegar are not available, I soak regular ones in milk for 20 minutes. It reduces their saltiness.

19.11.2014
Published in Recipes
Sag Paneer is one of my favourite Indian vegetable dishes. It is a mixture of spinach and an Indian cheese called paneer, which housewives make fresh every day. Most sag paneers are cooked until the spinach is very soft and really loses its spinach taste and consistency. This is a much fresher version. Paneer resembles ricotta cheese and is made in a similar manner. I buy ricotta, put it in a sieve, cover with cheesecloth or a cloth and weight it down overnight to release some of its liquid. This makes an excellent approximation of paneer.
29.10.2014
Published in Recipes
This healthy recipe calls for young golden beets that still have their tops. If they are unavailable, use the larger beets, preferably golden, and thinly slice. This soup can be served hot or cold. Make up to 2 days ahead of time.
29.10.2014
Published in Recipes
Toss vegetables with mayonnaise the night before.
29.10.2014
Published in Recipes

A great vegetable combination, which all cooks together. Make ahead of time and reheat in an oven at 350 F for 15 minutes.

22.10.2014
Published in Recipes