???
so is this page just for a certain type of cuisine?(vegatarian, european etc) or could i post any good recipe?
im new if you hadn't guessed hehe and i like cooking :D:D
im new if you hadn't guessed hehe and i like cooking :D:D
Fall
I am going to two different potluck's next week where the theme is 'Fall'. What are some good cheap veg/vegan recipes that fit this theme?
Thanks!
(x-posted to
atlanta_veggies and cheapvegan)
Thanks!
(x-posted to
atlanta_veggies and cheapvegan)(no subject)
so~ i need a veggie/ vegan Mediterranean dish for a pot luck i am going to on saturday. I need something simple because i am not a very good cook. The hosts are making hummas, babgonish and dolmas. Any suggestions?
Soooooooooo....
no one has posted here in a while. I thought i would give it a shot.
For the vegetarians/ vegans out there....what do you do for a meat alternative for thanksgiving? I have not found a veggie turkey substitute that i like.
cross posted toatlanta_veggies
For the vegetarians/ vegans out there....what do you do for a meat alternative for thanksgiving? I have not found a veggie turkey substitute that i like.
cross posted to
atlanta_veggiesAndalusian Soup Salad
I'm about to share my biggest food secret. It's a set of cookbooks from the 30s/40s that I grew up with in my house. Part travelogue, part recipe book, these tattered volumes have been part of my food-upbringing as much as the solid Danish fare that filled many dinners.
From the frontspiece of the Gentleman's Companion Vol Two: Being an exotic drinking book or, around the world with Jigger, Beaker and Flask. Including: A personally collected Regiment of World-Famous Lively Liquid Masterpieces from Greater & Lesser Ports of Orient & Occident & the South Seas. Not Forgetting: The Proper & Civilized Service of Beverages with Foods, togther with Proven Formulae for Home Construction of Certain Bitters, Wines, Meads & Cordials; a Meaty Kernel of Advice for Those Departing for the Bars, & in the Last a Sextet of Temperance Delights, & a Platoon of Picker-Uppers of Proven Worth & Discretion.
You can only imagine what the South American Companion is like :) These books have a very special meaning to me -- though my mother was queen of the kitchen, my dad would occasionally take a turn, creating fabulous exotic meals based on his journeys to exotic locations as a sailor/boat bum in the 50s and 60s, primarily the Mediterranean and North Africa, and of course the Caribbean, where I grew up. (though with the parties that were thrown at my home as I grew up, I guessing the exotic drink books got more of a work out). I hunt for these books on eBay pretty regularly, as I would love to have my own set, but they have been known to go for as much as $395. But I keep looking :)
And finally, the point of this post -- I'm putting down, for posterity, their version of gazpacho, known as Andalusian Soup Salad. It's the best Gazpacho recipe I've ever found, and since it's getting toward the hottest part of the summer, I thought I would share this gem with you. I scrawled it down with some modern notes into my recipe book, so it's not verbatim, but the recipe is solid. It can freeze, but my recommendation is to freeze it as a chunky version, and then run it through a food processor once you defrost it, to help with that rough texture that frozen vegetables sometimes get. I've also added additional things like fresh tomatoes, if I have a lot of them on hand. It's simple, fairly quick, and awesome when it's hot outside.
Andalusian Soup Salad
from The Gentleman's Companion, Volume One, by Charles H Baker, Jr
Published by the Derrydale Press, Inc (1939)/Crown Publishers (1946)
1 quart tomato juice (vegetable juice or V8 juice works just as well)
2-3 hard boiled eggs, yolks and whites separated
1 small cucumber, minced
1 mild onion, minced
1 sweet green pepper, minced
1 1/2 tsp Worchestershire sauce
1 tsp dry mustard
juice of one lemon
1 clove crushed garlic
2 tbsp olive oil
dash hot sauce
salt & pepper to taste.
Work yolks and oil into a paste in a large salad bowl. Add garlic, onion, seasonings, and lemon juice. Add vegetables and tomato juice. Stir briskly. Dice egg white and use for garnish. Serve with a nice fresh focaccia...yum!
"Long before Town and Country became an excuse for perfume ads, the magazine sent its distinguished writer, Charles H. Baker, on assignment around the world to find the very best food and drink. The result was an eclectic compilation called The Gentleman's Companion, a legendary and extremely rare literary work, worthy of Jules Verne's Phileas Fogg.
The two volume set, including both an "Exotic Cookery Book" as well as an "Exotic Drink Book," provides a provocative and insightful snapshot of the civilized 1940s. In The Gentleman's Companion, Baker outlines a grand cocktail tour that takes the reader on imaginative flights fueled by drinks like the Vladivostok Virgin, "being a risky little heart-warmer from out Frozen Siberia," or "the unpredictable Balloon Cocktail from Calcutta's smartest restaurant, Firpo's." American readers whose idea of exotic travel goes no farther than the Grand Canyon can prepare an Aguacate Cubano, a spine-stiffening matter of Bahama Conchs, or Queen Elizabeth's Roasting Marinade for Saddle of Venison.
Few books, before or since, have even approached this urbanely masculine treatise on gastronomy."
Our home had both The Gentleman's Companion and The South American Gentleman's Companion, both 2 volume sets. From the frontspiece of the Gentleman's Companion Vol One:
Being an exotic cookery book or, around the world with knife, fork and spoon. Including: A Company of Hand-Picked Receipts, each one Beloved & Notable in its Place, collected faithfully on Three Voyages & a Quarter Million Miles around the World, & other Journeys. Not Forgetting: Certain Valuable Words to the Wise, Gleaned from Divers Chefs in Man & Strange Places; & the Home Formulae for Construction of such Intriguing Exotics as Hell-Fire Bitters, Key West Old Lime Sour, Herb Vinegars; to Say Nothing of Various Strange and Delicious Sauces & Bastings for Fish, Flesh, Fowl and the Wilder Games.
You can only imagine what the South American Companion is like :) These books have a very special meaning to me -- though my mother was queen of the kitchen, my dad would occasionally take a turn, creating fabulous exotic meals based on his journeys to exotic locations as a sailor/boat bum in the 50s and 60s, primarily the Mediterranean and North Africa, and of course the Caribbean, where I grew up. (though with the parties that were thrown at my home as I grew up, I guessing the exotic drink books got more of a work out). I hunt for these books on eBay pretty regularly, as I would love to have my own set, but they have been known to go for as much as $395. But I keep looking :)
And finally, the point of this post -- I'm putting down, for posterity, their version of gazpacho, known as Andalusian Soup Salad. It's the best Gazpacho recipe I've ever found, and since it's getting toward the hottest part of the summer, I thought I would share this gem with you. I scrawled it down with some modern notes into my recipe book, so it's not verbatim, but the recipe is solid. It can freeze, but my recommendation is to freeze it as a chunky version, and then run it through a food processor once you defrost it, to help with that rough texture that frozen vegetables sometimes get. I've also added additional things like fresh tomatoes, if I have a lot of them on hand. It's simple, fairly quick, and awesome when it's hot outside.
Andalusian Soup Salad
from The Gentleman's Companion, Volume One, by Charles H Baker, Jr
Published by the Derrydale Press, Inc (1939)/Crown Publishers (1946)
1 quart tomato juice (vegetable juice or V8 juice works just as well)
2-3 hard boiled eggs, yolks and whites separated
1 small cucumber, minced
1 mild onion, minced
1 sweet green pepper, minced
1 1/2 tsp Worchestershire sauce
1 tsp dry mustard
juice of one lemon
1 clove crushed garlic
2 tbsp olive oil
dash hot sauce
salt & pepper to taste.
Work yolks and oil into a paste in a large salad bowl. Add garlic, onion, seasonings, and lemon juice. Add vegetables and tomato juice. Stir briskly. Dice egg white and use for garnish. Serve with a nice fresh focaccia...yum!
...from Simply Recipes
Cucumber Salad with Mint and Feta Recipe
- 1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or Japanese cucumbers, thinly sliced. You might also try it with English cucumbers.
- 1/4 red onion, thinly sliced and cut into 1-inch long segments
- 2 or 3 red radishes, thinly sliced
- 10 mint leaves, thinly sliced
- White vinegar
- Olive oil
- 1/4 pound feta cheese
- Salt and freshly ground pepper
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.
My alfredo sauce recipe
Ingredients:
1 pint heavy cream
1 stick unsalted butter
2 egg yolks
1 wedge of parmesan cheese (I prefer to use parmigiano-reggiano as it has a stronger flavor)
fresh parsley
pepper
Preparations:
cut butter up into small cubes (I slice it lengthwise into quarters, then chop in 1/4" increments)
grate approximately 1/2 cup of parigiano
finely chop the parsley
place the two egg yolks in a heat-resistant dish (I use a pyrex measuring cup usually)and beat them slightly
1. Heat saucepan over medium-low, pour in cream.
2. When cream starts to simmer, begin adding butter cubes incrementally, allowing them to melt thoroughly and incorporate with the cream.
3. When butter is all added, begin adding the grated parmigiano cheese, this is a fairly time-consuming process, as you need to make sure that you stir constantly, and that the cheese is entirely melted and suspended in the cream base. If you add too much at one time, it gets lumpy and sometimes bits of cheese will stick to the bottom of the pan and burn, thus ruining the flavor of the sauce, so take your time!
4. Continue adding the cheese until the mixture tastes 'right'. This is a very subjective thing, and I tend to add almost the entire amount of cheese.
5. add a tablespoon of the sauce to the egg yolks, mixing thoroughly. Repeat this process several times until the yolks are well tempered. If you add the yolks to the sauce without tempering them they cook in the sauce without acting as a thickening agent, which is not good.
6. While stirring the sauce, reincorporate the yolk mixture in the pan.
7. Remove from heat, add to your pasta of choice, and garnish with freshly ground pepper and the chopped parsley.
Enjoy!
1 pint heavy cream
1 stick unsalted butter
2 egg yolks
1 wedge of parmesan cheese (I prefer to use parmigiano-reggiano as it has a stronger flavor)
fresh parsley
pepper
Preparations:
cut butter up into small cubes (I slice it lengthwise into quarters, then chop in 1/4" increments)
grate approximately 1/2 cup of parigiano
finely chop the parsley
place the two egg yolks in a heat-resistant dish (I use a pyrex measuring cup usually)and beat them slightly
1. Heat saucepan over medium-low, pour in cream.
2. When cream starts to simmer, begin adding butter cubes incrementally, allowing them to melt thoroughly and incorporate with the cream.
3. When butter is all added, begin adding the grated parmigiano cheese, this is a fairly time-consuming process, as you need to make sure that you stir constantly, and that the cheese is entirely melted and suspended in the cream base. If you add too much at one time, it gets lumpy and sometimes bits of cheese will stick to the bottom of the pan and burn, thus ruining the flavor of the sauce, so take your time!
4. Continue adding the cheese until the mixture tastes 'right'. This is a very subjective thing, and I tend to add almost the entire amount of cheese.
5. add a tablespoon of the sauce to the egg yolks, mixing thoroughly. Repeat this process several times until the yolks are well tempered. If you add the yolks to the sauce without tempering them they cook in the sauce without acting as a thickening agent, which is not good.
6. While stirring the sauce, reincorporate the yolk mixture in the pan.
7. Remove from heat, add to your pasta of choice, and garnish with freshly ground pepper and the chopped parsley.
Enjoy!
Orzo with Chile and Scallions
I adore orzo and this is a GREAT recipe.
1 1/2 cups orzo (10 oz)
3 tablespoons olive oil
1 tablespoon finely chopped fresh jalapeño chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds
10 scallions, white and pale green parts separated from greens and all thinly sliced diagonally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 oz Parmigiano-Reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup)
Cook orzo in a 4-quart heavy pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve.
Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking. Add chile and cook, stirring, until softened, 1 to 2 minutes. Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute. Add orzo, reserved water, salt, and pepper, stirring to combine. Remove pot from heat and stir in cheese.
1 1/2 cups orzo (10 oz)
3 tablespoons olive oil
1 tablespoon finely chopped fresh jalapeño chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds
10 scallions, white and pale green parts separated from greens and all thinly sliced diagonally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 oz Parmigiano-Reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup)
Cook orzo in a 4-quart heavy pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve.
Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking. Add chile and cook, stirring, until softened, 1 to 2 minutes. Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute. Add orzo, reserved water, salt, and pepper, stirring to combine. Remove pot from heat and stir in cheese.
...from Epicurious - Roasted Asparagus with Feta
Active time: 10 min Start to finish: 25 min
serving size
Makes 6 servings.
ingredients
2 1/2 lb medium asparagus, trimmed2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz feta (preferably French), crumbled (1/2 cup)
preparation
Put oven rack in lower third of oven and preheat oven to 500°F.Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.
Gourmet, April 2004
CHEESY ZUCCHINI AND RED ONION FLATBREAD - from Epicurious
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
Makes 4 to 6 servings.