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Found 657 results

  1. From-scratch Green Bean Casserole Serves 12 as Side. The American holiday standard green bean casserole sounds good in theory -- green beans and fried onions baked with a mushroom sauce -- but is usually pretty nasty in execution, as it typically involves canned beans, canned french-fried onions and canned condensed mushroom soup. I set out to try to make a good version, from scratch. It turned out very tasty. It is, however, a lot of work. 4 c homemade cream of mushroom soup 2 large onions, sliced into thin rings 1 c buttermilk 1 c flour 1/2 tsp table salt 1/4 tsp freshly ground black pepper 4 c vegetable oil 2 lb fresh green beans, ends removed, broken into 1-in pieces STEP ONE (make cream of mushroom soup [my mushroom soup recipe] -- can be done well in advance) STEP TWO (fried onions -- should be done as soon as possible before casserole will be cooked) 1. Heat oil in large, deep saucepan or skillet until shimmering. 2. Separate sliced onion into rings and put in a bowl with the buttermilk. Toss in a mesh strainer to get most of the buttermilk off. 3. Mix flour, 1/2 tsp salt & 1/4 tsp pepper. Sprinkle some over the onions and toss again. 4. Add remaining flour to a paper sack or ziploc bag. Put onion rings in bag, close and shake well. Dump into strainer over trash and toss to sift out excess flour. 5. Add onions to hot oil in batches. Stir occasionally to separate and cook until crisp and golden brown. 6. Remove onions from oil with slotted spoon or skimmer and set on paper towels. STEP THREE (pre-cooking green beans -- can be done while frying onions) 1. Steam green beans ~5 minutes or until bright green. 2. Shock beans in a bowl of ice water (to preserve color) and set aside. STEP FOUR (assembling and baking casserole) 1. Reheat mushroom soup and preheat oven to 350. 2. Put the beans and 1/2 of the onions in a casserole dish. 3. Add mushroom soup to cover and stir. 4. Cover dish and bake for 20 minutes or until bubbling. 5. Remove lid and top with remaining onions. Return to oven for five more minutes, then serve. NOTES: 1. If using the mushroom soup recipe I linked above, I'd cut it with extra milk and/or cream. The mushroom flavor is a little too much for this casserole, and the color is a little too brown. Keywords: Vegetarian, Side, Beans, Vegetables ( RG1890 )
  2. suzilightning

    Senegalese Chicken Soup

    Senegalese Chicken Soup Included in the wonderful Soup thread. 2 T finely diced onion 2 T butter 2 tsp curry powder 1 T flour 4 c chicken stock 4 egg yolks 2 c heavy cream 1/4 finely-diced chicken Handful toasted coconut to garnish In a large saucepan, over medium heat, saute onion in butter until translucent. Add curry and flour and simmer for 5 minutes. Add chicken stock and bring to a boil, stirring until smooth. Beat in the egg yolks and cook for one minute more. Press through a fine sieve. Serve hot, with toasted coconut to garnish. If serving cold as appetizer, chill until serving time and garnish with toasted coconut. Keywords: Soup, Vegetarian, Easy ( RG1181 )
  3. Green Beans and Carrots Creole for a Crowd Anothe one from my vacation blog, when I tried to please a bunch of people, and did. 2 lb fresh green beans, trimmed 1/2 lb carrots, trimmed, peeled, and cut into tiny wedges about 2" x 1/4" x 1/8" 1 onion, peeled and quartered 3 T extra-virgin olive oil 3 T unsalted butter 1 tsp kosher salt 3/4 c vegetable stock 1 T lemon juice 1 T Creole mustard 1. Heat the oil and two tablespoons of the butter in a really big skillet. If you're working with almost three pounds of vegetables, be prepared to do the first steps in batches, and combine for the final dressing. 2. When the butter starts to brown, add the vegetables. (It's best if you keep the volume of each batch down to an amount that fills the bottom of the pan, but not much more. You're going to brown the contents, and crowding will inhibit that.) Give it three or four minutes (a few more if space is tight) to brown a bit. 3. Toss and turn to expose the unbrowned sides to the heat. This will take two to four minutes. If you're working in batches, remove the vegetables and do the next batch. 4. When you're done with the batches, dump all the vegetables back into the pan, ad the vegetable stock, and cover. Simmer for a few minutes. If you're lucky, the stock will have evaporated down to a glaze. If you're like the rest of us, you'll still have a fair amount of liquid, and you'll need to adjust the lid to let some of the steam out. 5. When the liquid is almost gone, remove from the heat, and stir in the lemon juice, mustard and the rest of the butter. Toss well, and deglaze the pan as best you can. 6. Serve as soon as circumstances allow. Keywords: Vegetarian, Easy, Side, Vegetables ( RG1376 )
  4. Reefpimp

    Currying favor

    Some of you may know that I work as a cook on a cruise ship. It's been an interesting job, made more so recently when I was transferred a month ago to the Special Orders crew and told that I would be making meals for our guests with special dietary requests. My biggest challenge came this week when we had a group of 30 passengers who were all Jain. My word, what a difficult challenge this was for me!! The dietary restrictions alone made getting any sort of flavor into their meals quite diffcult--strict vegetarian, no onions, no garlic, no ginger, no potatoes--nothing that grows beneath the ground. Add to that, that I'm not all that familiar with the food of the Subcontinent, and one has a ready recipe for disaster. Then I remembered eGullet!! And what a resource your little corner of the Internet has turned out to be. I bought a couple of cookbooks (Lord Krishna's Cuisine; The Dance of Spices) but mostly I just opened this page and worked my way through posts in this sub-forum with a notebook handy and every day have been able to put together a multi-course meal complete with raitas and pickles. My crowning achievment came yesterday when two tables sent back for second helpings of my pumpkin "Rogan Josh"-style main course. Waitstaff have been asked what part of India I am from ("The part that's in Minnesota," quipped one waitress.)--who would have thought?!? I couldn't have done it without you good people. Thank you very much.
  5. Suvir Saran

    HUMMUS

    HUMMUS This is my version of a recipe given to me by my good friend Mary Ann who makes the very best hummus I’ve ever tasted. If the oil in the tahini has separated (you’ll see it floating on the top), put it into a blender and blend until smooth. 2 15 1/2 ounce cans of chickpeas, drained and rinsed 1 garlic clove pounded into a paste with 2 teaspoons salt 1/2 c tahini Juice of 2 lemons, or more, to taste, plus 1 tablespoon, for garnish 1/4 c cold water, or more, as needed 3/4 tsp toasted, ground cumin 2 T olive oil, for garnish 2 T finely chopped parsley, for garnish 1. Place the chick peas, tahimi, the juice of 2 lemons, 1/4 cup water and the cumin into a food processor and blend to a thick, grainy consistency. (Do not overprocess; what makes a hummus taste nice is the coarse texture; a mousse-like hummus does not have the same taste). Add more cold water if the hummus is too thick and more lemon juice, if you like. 2. Scrape out onto the serving plate. Drizzle with the olive oil and then with the lemon juice, and sprinkle with the parsley. Serve with warm toasted pita bread or fresh vegetables. Keywords: Hors d'oeuvre, Dip, Vegetarian, Middle Eastern ( RG521 )
  6. Gifted Gourmet

    GG's Sweet Coleslaw and Dressing

    GG's Sweet Coleslaw and Dressing 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix 1 medium red onion, quartered and thinly sliced 1 red bell pepper, cut in very thin slices Dressing: 1 c sugar 1 tsp salt 1 tsp dry mustard 1 tsp celery seed 1 c vinegar 2/3 c vegetable oil Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. Keywords: Salad, Vegetarian, Kosher, Easy ( RG1661 )
  7. TJHarris

    Vegan Soba

    Does anyone have a source for vegan Soba noodles. I haven't been able to find any without egg. Thanks,
  8. GlorifiedRice

    Meatless Meat - Semi-Living Food

    http://www.tca.uwa.edu.au/disembodied/dis.html Scientists in Australia have created a ‘semi-living’ food. This project uses a tissue engineering technique to grow cells from living animals into bodyless animal parts. I can’t see vegetarians or meat-eaters wanting to chow down on this non-animal entree. "This technique makes it possible to grow meat without victimizing animals. However, it is still unclear how this meat can be presented in an attractive and appetizing way. "
  9. Simon Majumdar

    Where's the Heart

    As vegetarian food in India is so wonderful, the place of meat often gets forgotten. In fact people assume you are a vegatarian unless you say that you are "non-veg" This often covers up the wonderful meat dishes that you can find in so many regions. One thing i have not been able to track down with any great success is a use of offal I love offal in all its forms. I think it is disengenuous to kill an animal and not try and eat all of it. I love the kidneys, the spleen, the hearts etc but my own cuisine seems lacking. Am I missing something? I have had a wonderful brain curry in Delhi, but that was it. Where in india do they specialise in offal and how do they prepare it. Any clues? S
  10. Monica Bhide

    Indian Salads

    Hi all, we are having a huge dinner tomorrow night and I am stuck in a rut about what sort of salad to serve. The dinner menu has all sorts of fish, chicken and vegetarian recipes, all Indian. I normally do two salads, one with yogurt ( a raita of sorts) and one with onions (with vinegar and red food color )... I would like to do something different tomorrow night. Any suggestions? Maybe somehting with potatoe croutons and toasted sesame seeds Okay, I need to feed.. will be back in a few
  11. Lior

    Sukkot Recipe Ideas/Help!

    hello all! I am usually in the pastry forum... Anyway, I have made meals over the last few weeks for my extended family (we are easily 16 people) for the Jewish holiday season. And now once again another holiday! I am out of ideas. I need two meals. I thought about the evening one: 1. Orange soup (sweet potatoes, pumpkin etc) 2. Egg and radish salad 3. Fresh salad 4. Cole slaw 5. mini quiches (mushroom, spinach, plain 6. What else?? Do I need another dish? 7. Someone else will do dessert Main lunch meal the following day: 1. I want a cold soup - any ideas?? It is still kinda hot here !! No meat-there are semi-vegetarians 2. Artichoke salad 3. 3 bean salad 4. fish- grilled/baked in oven ?? Ideas? 5. What else?? I appreciate any help as I am out of ideas and motivation! Thanks! Lior
  12. Pistachio and herb filling for choux puffs I think this may be based on an old James Beard recipe; it's been years since I wrote it down. You might try lightening it with some sour cream or yogurt. 1-1/2 c cream cheese 3 T chopped chives 1 T chopped parsley 1 tsp dijon mustard 1/2 tsp salt 1/2 c coarsely chopped pistachios Cream together all the ingredients except the nuts. Stir in the nuts. Keywords: Hors d'oeuvre, Vegetarian, Easy ( RG1674 )
  13. Jon Savage

    Anti Bourdain (vegan) Stew

    I created this for a couple we are friends with who fail to see the appeal of meat or animal products. It was a fun exercise for me and the result was surprisingly tasty with the porcini providing a nice hit of umami. Anti Bourdain Stew for Mel and D. Ingredients: Olive oil (sufficent to saute the veg) 3 Carrots (peeled, chopped, about a cup) 2 Parsnips (peeled, chopped, about a cup) 3-4 stalks Celery (chopped, about a cup) 1 large onion (peeled, chopped, a little over a cup) 4 Cloves Garlic (minced) 1/3 cup flour 1 l water 1/8 cup (dried) porchini mushrooms rehydrated in 1/2 C hot water, minced or pureed in that liquid 3 Bay Leaves Salt (Kosher or sea) to taste Freshly ground black pepper to taste 1/8 tsp or so Cayenne to taste 2 lbs or so potatoes (Yukon Gold or the like not floury ones like Russets) 3 Bay Leaves 1 Tablespoon fresh Rosemary finely chopped 1/4 cup dry sherry 1-2 tbs vinegar Saute carrots in olive oil until they just begin to get color. Add parsnips to the carrots. When the parsnips just start to get color add chopped onion to the pan (carrots should be nicely carmelized by now). Continue to cook the veg. until the onions just start to get golden. Add minced Garlic, give a quick stir then add the flour stirring well to coat all of the veg. Add water while stirring to ensure that the flour does not burn. Add pureed Porcini + their liquid. Add bay leaves, black pepper, Cayenne sherry and simmer for 1/2 hour. Add potatoes (quartered, peeled or just well scrubbed) Add Rosemary, and vinegar to balance. Hold @ a simmer stirring frequently until potatoes are done.
  14. roryrabbitfield

    Spinach with Onions and Currants

    Spinach with Onions and Currants Serves 2 as Side. 1/4 c currants 1/2 c water 1 T olive oil 1/2 c chopped onion 1 pkg spinach pepper salt Heat currants in water in a bowl in the microwave for 1 min. Drain. Saute chopped onion in olive oil in med/large saute pan. Add 1 bunch washed, dried flat leaf spinach,cover, and cook 1-2 mins till wilted. Uncover, add currants, and stir till spinach is cooked but not overcooked. Use enough oil so some spinach gets browned. season with salt & pepper. Keywords: Side, Vegetarian, Vegetables ( RG1173 )
  15. chickenlady

    Whole Wheat Puff Pastry

    We are catering a wedding this weekend and are considering doing a summer vegetable strudel-type dish using puff pastry as our vegetarian entree. However, the bride has requested whole grain and organic products only. We can get a pass on the organic requirement, but we'll need to rethink the dish unless we can get whole wheat puff pastry. Does it exist? Not that I have the time or space or inclination, but can it be made or are whole grains too heavy? Thanks for any help!
  16. Jaymes

    Vegetarian Chili

    Vegetarian Chili Chili recipe, anyone? I've used a couple recipes through the years for meat-bird-aversioned friends. I've had good success with one that contains tofu (not really sure where it is, but could probably find it). And this one, with bulghar: 2-1/2 c dried kidney beans 6 c water to cover 1 c V-8 Juice 1 C raw bulghar 3 T olive oil 4 cloves garlic, smashed, chopped 1 tsp ground cumin 1 tsp basil 1 T chile powder 1 dash cayenne (or hot sauce) to taste 1 c chopped celery 1 c chopped carrots 1-1/2 c chopped onion 1/2 c chopped bell peppers 1/2 c chopped mild green chiles 2 c chopped tomatoes juice of small lemon, or 1/2 large one 3 T dry red wine 3 T tomato paste salt & pepper to taste Wash beans and pick through, removing any that float, and other debris like rocks, etc. Put into stockpot or Dutch oven. Cover to about 3" with cold water (about 6 cups). Add 1 t salt. Bring to boil. Reduce heat, cover and simmer until beans are tender (about 1 hour). Heat V-8 to boiling. Pour over bulghar and set aside. Allow to stand at least 15-20 minutes. In olive oil saute garlic and spices until they begin to release their scent. Add celery, carrots and saute til veggies are almost tender. Add onions, chiles, tomatoes and cook until tender. Add vegetables, V-8/bulghar, lemon juice to beans. Cook to heat through and blend flavors (about 20-30 minutes). Remove from heat and add wine and tomato paste and stir well to thoroughly blend. Correct seasonings. Allow to set for a few minutes to allow flavors to come together. Ladle into bowls and pass condiments: grated mild cheddar cheese, chopped onions, pico de gallo, crackers, sour cream, etc. Really good served with cornbread alongside. Keywords: Vegetarian, Vegetables, American, Tex-Mex ( RG230 )
  17. maggiethecat

    Green Risotto

    Green Risotto Serves 4 as Side. This beautifully green risotoo is my variation on Edda Servi Machlin's Green Risotto from Classic Italian Jewish Cooking.She uses celery, and I don't. I like a grating of nutmeg, and I sometimes use chicken stock to top up the spinach juuce instead od plain water. The parm is my addition, as well. 1 lb spinach, stemmed and washed. 1 tsp salt several grinds black pepper hot water 1-1/2 c Arborio rice 2 chopped scallions c olive oil 4 oz grated Parmesan cheese 1 T butter Chop the spinach very fine -- I use the food processor. Strain the juice into a large measuring cup, pressing down on the spinach to extract as much liquid as possible. Heat the olive oil in a 2 quart saucepan with a lid. Sautee the spinach and scallions for about two minutes. Add salt and pepper. Top up the spinach juice with water or stock until you have 2 cups. Add this and the rice to the pan. Bring to the boil, reduce heat, and simmer covered for about 15 minutes. When the rice is cooked, add the butter and the cheese. Stir to combine. Keywords: Side, Vegetarian, Easy, Rice, Italian, Jewish ( RG1388 )
  18. Cauliflower and broccoli with a walnut sauce Serves 4 as Side. This is a twist on goma-ae or sesame dressing using walnuts instead. Feel free to use either all broccoli or cauliflower. This uses a suribachi, if you don't have one you can try using a spice grinder. 1/2 small head of cauliflower 1 medium head of broccoli 100 g walnut pieces 2 T soy sauce 2 T sugar salt 1.Cut the cauliflower and broccoli into small florets and steam until done to your liking. Set aside to cool to room temperature. 2.Toast the walnuts in a small frypan, then add to a suribachi (Japanese mortar and pestle) while still hot, pounding well. It should not be smooth, there will be quite a few small pieces. 3. Add the soy sauce and sugar mixing well. Adding more sugar or soy to taste and a little salt. 4. Add the cauliflower and broccoli and stir to combine. Serve Keywords: Side, Japanese, Vegetarian, Easy, Vegetables ( RG337 )
  19. Ocean_islands

    Dark Fruit

    Dark Fruit Serves 2 as Dessert. Dark Fruit This simple recipe was taught to me by a French woman, and it is surprisingly delicious. 1 Cup Fresh Blueberries Red wine, any variety Sugar Choose two small bowls and make this dessert before you begin your meal. Divide the blueberries into the two bowls after washing them thoroughly and removing any stems or broken berries. Pour red wine into the bowl until it just comes to the top of the berries. If you wish, you may add just a bit of sugar, perhaps 1/2 to 1 teaspoonful, but don't mix it up. By the time you are ready for dessert, the blueberries will have released a wonderful flavor into the wine which makes for a refreshing dessert. This dessert could be served with a glass of sparkling water, and it can be made with any kind of berry. Keywords: Easy, Dinner, Vegetarian, French, Dessert, Healthy Choices, Fruit ( RG1155 )
  20. bloviatrix

    Golden Borscht

    Golden Borscht Serves 6 as Soup. A quick look at the flavor buddy list in Culinary Artistry inspired this recipe. 1 bunch golden beets (usually 4) 1 T olive oil 1 onion, medium chop 1 inch piece of ginger, chopped 1 medium potato, 1/2 inch dice 3 c vegetable broth, chicken stock or water. Can use a combination salt and pepper to taste lemon juice, optional creme fraiche, optional 1. Rinse beets and wrap each in piece of foil. Roast in 425 degree oven for 45 minutes. When beets are cool, slip off skins and cut into 1/2 inch dice. 2. In pot, heat olive oil. Add onion and ginger and sweat until onion is translucent. Add potato, broth, and salt and pepper. Bring to boil, then reduce to simmer for 20 minutes. 3. If using a blender, place diced beets in canister along with broth mixture and puree. If using an immersion blender, add beets to pot and then puree. When using an immersion blender, it's better to use a smaller dice. 4. Taste and adjust seasonings. You might want to add more water to thin out. This can be served hot or chilled. Keywords: Soup, Vegetables, Kosher, Vegetarian, Easy ( RG1040 )
  21. Fried Chicken (adapted for deep frying) Marlene made this recipe and reported in her Food Blog. Fried chicken is near and dear to the hearts of eGullet Society members, as evidenced in the multi-page Fried Chicken thread. 1 3-1/2 pound chicken, cut into ten pieces: two legs, two thighs, two wings, two breasts halved crosswise; skin intact if possible 1 qt low-fat cultured buttermilk 1 c Diamond Crystal kosher salt (or 3/4 C Morton’s kosher salt, or 1/2 C table salt; it really doesn’t matter, except kosher salt dissolves easier) 2 T lemon juice 1 tsp pepper sauce 2 T seasoning mix (see below) 2 c flour Seasoning mix 2 T sweet paprika 1 tsp kosher salt 1 tsp ground ancho chile 1 tsp ground black pepper 1/2 tsp dried thyme 1/2 tsp cayenne 1/2 tsp granulated garlic 1/2 tsp granulated onion 1. Pour one quart very hot tap water in a large bowl. Whisk in the salt, lemon juice and pepper sauce. Add one quart of ice water, and stir to blend. 2. Place chicken in brine for three hours, turning pieces every 45 minutes. 3. Drain chicken and rinse. Pour buttermilk into bowl, and add chicken. Cover and refrigerate for at least six hours, and up to 24. Turn chicken every once in a while. 4. Drain chicken in a colander -- but don't rinse it -- then lay out on a rack over a sheet pan (or lay the rack right over the sink, if you can). 5. Start heating the oil to 365 F. Put the flour in a heavy paper bag (authentic) or a zip-lock bag (easier). Get another rack and sheet pan ready, or lay out a good-sized sheet of waxed paper or parchment. 6. Sprinkle the chicken with seasoning mix on all sides. 7. Two or three pieces at a time, either drop the chicken in the bag and shake to coat. As each piece is floured, remove it to the second rack or the paper. 8. Heat oven to 170 F, and set a sheet pan with a rack on the middle oven rack. (If you’re like most people, you’ll have to wash and dry the first one.) 9. When the chicken is dry (or nearly so) and the oil is hot, fry the chicken three or four pieces (as long as the fryer isn’t crowded) at a time, about 15 minutes, to an internal temperature of 160 F for breasts, and 170 F for thighs. Fry the thighs and legs first, then breasts, then wings. As the pieces are done, put them on the rack in the oven, and leave the oven door open a crack. Keywords: Main Dish, Lunch, Vegetarian, Dinner, Chicken, Breakfast ( RG1172 )
  22. Gifted Gourmet

    Potato Kugel

    Potato Kugel 5 large peeled potatoes 1 medium-sized onion (or even a large onion if I want a stronger flavor) 1/3 c matzah meal 1 tsp salt 1/4 tsp freshly ground pepper (or even white pepper) 3 eggs, beaten 2 T oil (or schmaltz) Wash and shred (in a food processor) the potatoes and chop the onion. Mix dry ingredients with eggs, potatoes, and onion. Mix everything together, and pour into a *2 qt oiled baking dish. Dot the top with oil. Bake with 375 degrees for 1 1/2 hours, until top is crusty brown. I work fast after shredding the potatoes lest they turn foul grey ... Keywords: Side, Kosher, Vegetarian, Easy, Potatoes, Dinner, Jewish, Passover, German ( RG1216 )
  23. MiFi

    Veggie Curry

    Veggie Curry Serves 6 as Main Dish. I am by no means a vegetarian, but this is a nice rustic dish for a summer day or a chilly fall or winter. Brown rice rounds out its hearty-ness, cashewnut butter is the secret ingredient. 2 T ghee 2 onions, sliced crosswise 2 cloves garlic 1 T chopped ginger 1 T cumin 2 T cayenne (I like it hot) 1 tsp tumeric clove 3 c butternut squash 1 zuchinni (chopped) garbanzo beans (drained) 2 c chopped tomato coconut milk 2 T cashewnut butter 2 c potatoes, chopped ( I used Russian banana) 4 c culiflower 1. In an appropriate pot, melt ghee over medium heat. 2. Saute onion slowly unit brown. 3. Add garlic and ginger and saute for about 1 minute. 4. Add dry spices and cook for 1 minute. 5. Add squash, zuchinni, beans, tomato, coconut milk, cashewnut butter, potatoes, and culiflower. 6. Add water to cover ingredients. 7. Simmmer for two hours. 8. Serve with brown rice. Keywords: Main Dish, Vegetarian, Easy, Rice, Dinner, Indian ( RG1469 )
  24. hijiki simmered with aburage and carrots Serves 4 as Side. This is a good example of a Japanese nimono or simmered dish. If I have them on hand I like to toss a handful of freshly boiled edamame at the end for a little color. You will often also see this dish with daizu, soy beans. 50 g dried hijiki, reconstituted 2 pieces aburage (tofu pockets) 1/2 carrot, julienned 1-1/2 c dashi 1 T sugar 4 T soy sauce 1 T sake 1. Place both the reconstituted hijiki and aburage in colanders and pour boiling water over them. 2. Squeeze out the water and slice the aburage into 1/4 inch threads. 3.Add the dashi, sugar, soy and sake to a saucepan and bring to a boil, add the hijiki and carrots and keep at a strong simmer for about 15 to 20 minutes or until there is just a little liquid left. 4. Season with more soy or sugar to taste and stir in the aburage ( and edamame if using) and remove from the heat. this is best served at room teperature, but is also good warm or cold. Keywords: Side, Vegetarian, Easy, Japanese ( RG1081 )
  25. glennbech

    Black truffle risotto

    Black truffle risotto Serves 2 as Appetizer. This black truffle risotto is just awsome. A lot of black truffle risotto recipies I found while searching, had garlic, mushrooms etc. in them. What I like about this recipe is that it's simple, yet rich, and that it lets the taste of the truffles dominate the dish. Please note that this is my first black truffle dish, my first encounter with the ingredient. So, I do not claim to be any kind of expert in the field. This recipe has it's roots in an Oscar dinner, orgiginally made with pan roasted organic chicken. The recipe had slightly more black truffle in it, and black truffle butter as an ingredient. To acommodate my wallet, I've reduced the truffle content some (not much). 1/2 dl Olive oil 125 g Risotto rice 1/4 Yellow onion, finely chopped 1 dl White Wine 4 dl Chicked stock dl grated parmesan cheese 14 g grated black truffle (This was half a black truffle for me) 1 T Butter Sweat the onions in the pan with the olive oil until tender. Add the white wine and reduce untill all the liquid is absorbed. Add a the chicken stock a little at a time, stiring the risotto continously. After about 20 minutes, the rice should be tender but still firm. Taste along the way! Add the butter, parmesan and truffle. Serve immediately on hot plates. Keywords: Vegetarian, Rice ( RG1940 )
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