These are Martha's tender-steamed carrots---buttered-and brown sugar glazed.
I like the way she cuts them in spears---to look like-fresh-picked farmstand carrots.
She removes, then crisps the green tops in oil, before adding as a garnish.
Posted on 06/04/2015 3:38:35 PM PDT by Jamestown1630
I don't think there are any strict vegetarians in my current personal circle, but there are always some people with food restrictions whom we have to consider whenever we give or contribute to a big party.
I work in an 'ethnically diverse' environment with many people who don't eat 'mainstream', ranging from Jews and Muslims who don't eat pork, to a Hindu who doesn't eat beef OR pork; the occasional vegetarians of varying commitment; and (sigh) one 'raw-foodist'. (Just buy a pineapple for that one.)
Having been largely vegetarian for the first part of my own adult life - and loving veggies for their own sake - the biggest section of my personal loose-leaf cookbook is the vegetable section. I thought this week I'd share some unusual vegetable recipes.
I found this simple but special eggplant dish last year, but don't have a picture. The 'scoring' that you do on the eggplant is a kind of cross-hatching that looks like nice grill marks. (I've also seen similar recipes done by slicing the eggplant into thick slices, instead of two long halves):
Roasted Eggplant with Tahini Dressing
2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise
coarse sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
DRESSING:
3 tablespoons well-stirred tahini
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons hot water
1/2 teaspoons fine sea salt
1/8 teaspoon minced garlic
1/8 teaspoon ground cumin
For Eggplant: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper. (It helps to first sprinkle the eggplant halves with salt, and let them "drain", flesh side down, in a large colander for about 30 minutes before roasting. It helps to reduce the moisture content of the dish.)
Put eggplant pieces on prepared baking sheet, flesh-side up. With the tip of a sharp knife, score flesh, about 3/4 inch deep. Season eggplant with salt and pepper, and drizzle with oil. Roast, rotating pan once halfway through, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.
For Dressing: While eggplant is roasting, in a bowl, whisk together all dressing ingredients. Remove eggplant from oven and sprinkle with salt.
Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.
One of the most popular vegetarian recipes I've taken to a party was a Mushroom Strudel. I originally found it in some healthy-eating magazine, where it was suggested as an entree for a vegetarian Thanksgiving. I've misplaced the original, but this recipe is identical:
http://www.food.com/recipe/mushroom-strudel-21852
This next recipe from Paula Wolfert's book 'The Slow Mediterranean Kitchen' is one of the most surprising recipes that I've tried, though it appears to be very common in the Middle East. I think we actually cheated the first time by making it with frozen artichokes, and it was still very good:
http://leitesculinaria.com/6844/recipes-compote-of-artichoke-orange-coriander-and-mint.html
Lastly, as Jacques Pepin has often said, you can't do better than excellent bread with excellent butter. This week someone asked to be added to this ping list, and mentioned an interest in Sourdough bread-making. I would like to learn that too, and perhaps some of the folks who have done it can give us tips/recipes. I'm not sure if I've posted this before, but I recently found this interesting article by a microbiologist named Debra Wink, who turned her scientific knowledge to the sourdough cause:
http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
Don’t forget to add the goat cheese!
ok, thanks. just the rye, no WW?
Don’t forget to add the goat cheese. Can use feta too.
Whole wheat doesn't have to have a certain color. It can even be white.
Lots of people confuse the color with how good a flour is. Not true.
There is a lot to flour. I don't worry too much about it. Working well is the final say on whether a particular wheat flour gets used or not. I try not to spend a lot of time on flour.
/johnny
No worries /johnny. (Not quite sure what the backslash means, so I’ll assume it’s an unspoken part of your name ;)
I grind my own out of soft white, hard white, and hard wheat berries. I was using the traditional names, because that’s what most people understand. WW would be the hard white or hard red. AP would be a combination of the soft and hard. And pastry flour would be the soft berries. Correct me if I’ve been doing it wrong. But the bread/cakes/etc have been ok!
I wonder why I didn’t get any soft red? Must be something that’s not available.
Was it only last week I joined here?
My smart little beans plants have twisted their little tendrils all the way to the top of the post I gave them. (I have one special-needs one that is ignoring the post I gave it) As have the pea plants with the fencing.
It was all an intermediate-step, waiting for hubby to finally relocate HOME - and help me out. I’ve send pics of the garden to him, and he can’t believe I actually got things to grow! It’s wonderful being OUT of the desert :)
......waiting.......
:)
Silly———you cook the rice separately.
I’ve got a great little electric gizmo, a steamer with two trays; you can do rice in one tray, and the veg in the other. It works pretty good for one or two people. It’s sort of like this,but mine is smaller and much older:
http://www.amazon.com/Hamilton-Beach-37537-Digital-Steamer/dp/B002SB8LPA
All the plastic tray-parts can be easily washed or put in the top rack of the DW.
Nice kitchen tool. I would use that a lot...if I had one.
These are Martha's tender-steamed carrots---buttered-and brown sugar glazed.
I like the way she cuts them in spears---to look like-fresh-picked farmstand carrots.
She removes, then crisps the green tops in oil, before adding as a garnish.
Any pickling experts out there? I’m embarking on some bread and butter habanero pickles. I won’t can any until I come up with a recipe/method that I like, but I’m curious about a couple of things.
Last week I stored a vinegar/sliced habanero mixture which I’ll obviously use for the pickles.
I’m curious as to where the heat is going to come from. Will it come from the vinegar? Will it come from more habeneros cooked and stored with the pickles?
I’m wondering which angle to amp up if I want them pretty hot. I don’t want a lot of peppers in the jars with the pickles so I hope the vinegar does the trick.
Anyone with any knowledge they can impart?
BRINE FOR: 1 ½ lb. red onions
4 cups distilled white vinegar Scant 2 cups granulated sugar 1 cinnamon stick, broken into a few pieces 4 whole cloves 2 pinches ground allspice 1 small dried chile, broken in half if you prefer a spicier pickle 2 bay leaves About 20 black peppercorns
NO BAKE BUTTERFINGER BARS
METHOD Heat/melt on low 2 c crunchy p/butter, cup ea sugar, corn syrup. Stir in 6 c crushed cornflakes. Pat into 9x13 buttered pan. Set a bit. Cut into bars. Spread or dip into 12 oz melted chocolate chips.
NOTE: good recipe for half a box of corn flakes languishing in your cupboard. Just spread the stale flakes on a b/sheet---and oven-toast several minutes.
oops that was supposed to go to the gardening thread!
yum!
Those carrots are beautiful!
I like the way you post pictures, too. The first part of eating is visual appeal!
Dang, that is heart breaking.
Happy to share the recipe. I have to move to my surface with a key board. I’m on my iPad. Or you could go to the King Arthur flour web site and check out their tangy sourdough bread recipe. Kingarthurflour.com. I’ll get right back to you. :))
/johnny
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