Vegetarian Suppers from Deborah Madison's Kitchen: [A Cookbook]Clarkson Potter/Ten Speed, 2012 M06 6 - 240 páginas The author of the bestselling cookbook classic, Vegetarian Cooking for Everyone and the forthcoming In My Kitchen, solves the perennial question of what to cook for dinner in her first collection of suppertime solutions, with more than 100 inspiring recipes to enjoy every night of the week. What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison’s Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals. These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers. Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio. Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again. I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want. —from the Introduction |
Dentro del libro
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... boil, then turn off the heat, cover, and set aside for 30 minutes. Once the porcini are tender, pour the liquid through a fine strainer into a bowl, then chop the mushrooms into 1⁄2-inch or smaller pieces. Reserve the soaking water. 2 ...
... boil, then turn off the heat, cover, and set aside for 30 minutes. Once the porcini are tender, pour the liquid through a fine strainer into a bowl, then chop the mushrooms into 1⁄2-inch or smaller pieces. Reserve the soaking water. 2 ...
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... boil for the cabbage. While it's heating, chop the cabbage and the leeks. When the water boils, add salt to taste and the vegetables. After 5 minutes, pour the vegetables into a colander. Press down firmly with a rubber scraper to force ...
... boil for the cabbage. While it's heating, chop the cabbage and the leeks. When the water boils, add salt to taste and the vegetables. After 5 minutes, pour the vegetables into a colander. Press down firmly with a rubber scraper to force ...
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... cover the pan and reduce the heat to very low. 3. Cook until the vegetables are tender, about 25 minutes, then remove the lid, raise the heat, and reduce the excess liquid by boiling gently for several minutes. Serve warm or at room.
... cover the pan and reduce the heat to very low. 3. Cook until the vegetables are tender, about 25 minutes, then remove the lid, raise the heat, and reduce the excess liquid by boiling gently for several minutes. Serve warm or at room.
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[A Cookbook] Deborah Madison. boiling gently for several minutes. Serve warm or at room temperature with Marjoram Pesto, a basil puree, or homemade mayonnaise. You can even serve this cold as a salad, dressed with capers and a squeeze of ...
[A Cookbook] Deborah Madison. boiling gently for several minutes. Serve warm or at room temperature with Marjoram Pesto, a basil puree, or homemade mayonnaise. You can even serve this cold as a salad, dressed with capers and a squeeze of ...
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... boil in a small saucepan. Add the rice and a few pinches of salt and simmer until the rice is soft and most of the water is absorbed, about 15 minutes. It's all right if it's a little wet. Set aside. 3. Chop the herbs with the garlic ...
... boil in a small saucepan. Add the rice and a few pinches of salt and simmer until the rice is soft and most of the water is absorbed, about 15 minutes. It's all right if it's a little wet. Set aside. 3. Chop the herbs with the garlic ...
Contenido
vegetable stews and braises | |
pasta with vegetables | |
crêpes and fritters | |
mostly tofu and some tempeh | |
eggs for supper | |
hearty coolweather suppers | |
light meals for warm weather | |
supper sandwiches | |
basics | |
PANTRY FOODS | |
INDEX | |
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Términos y frases comunes
½ cup ½ teaspoon ⅓ cup ¼ cup Add the onion asparagus avocado bake basil boil bollito misto braised broccoli rabe cabbage carrots chard chiles cilantro crêpes cup water dish eggplant eggs feta finely diced flavor fresh freshly ground pepper frittata garlic garlic cloves garnish goat cheese gratin greens grilled vegetables herbs juice lasagne leeks lemon lentils marjoram medium heat milk minutes mozzarella mushrooms nonstick skillet noodles olive oil omelet onions Parmesan parsley pasta peanut peas peeled plate polenta porcini potatoes pound radicchio ragout ratatouille recipe ricotta roasted salad salsa salt and freshly sandwich sautéed scallions sea salt season with pepper Season with salt semolina serve shallot skillet slivered soufflés soy sauce spinach stir-fried stirring supper tablespoons tablespoons chopped tablespoons olive oil tapenade Taste for salt teaspoon teaspoon salt tempeh tender there’s thinly sliced toast tofu tomato sauce tortillas vegan vinegar wine winter squash yogurt zucchini