Консервируем закуски на зиму: к вину, сырам и хрустящему хлебу - «Life.ru» — информационный портал:
Количество: 2,5 кг
Баклажаны — 4 шт. (общим весом около 1,2 кг).
Перцы сладкие — 4 шт. (общим весом около 600 г).
Лук (лучше красный) — 2 шт.
Помидоры консервированные резаные или томатное пюре — 400 г.
Кумин (зира) — 2 ч. л.
Кориандр — 2 ч. л.
Паприка — 2 ст. л.
Чеснок — 2 зубчика.
Кинза — 1 пучок.
Базилик красный — 1 пучок.
Масло растительное, уксус винный.
Перец чёрный молотый, чили молотый, соль, сахар.
Баклажаны с кожицей нарезать кубиками 3 см, щедро посыпать солью, выложить на дуршлаг и оставить на 20 минут.
Духовку нагреть до 200 градусов с конвекцией.
Промыть баклажаны холодной водой, дать стечь.
Переложить в глубокую форму или на противень для запекания (можно накрыть форму/противень пергаментом, потом будет очень легко мыть).
Полить 2—3 ст. л. масла, перемешать.
Печь 30—40 минут, перемешав 1—2 раза, пока не станут мягкими и не подрумянятся.
Перцы нарезать квадратами 3—4 см, также выложить в глубокую форму для запекания или на противень, полить 1—2 ст. л. масла, перемешать и запекать 25—30 минут, пока не подрумянятся.
Кумин и кориандр крупно растолочь.
Лук нарезать перьями и поджарить до светло-коричневого цвета в большом сотейнике, казане или чугунной кастрюле, достаточного размера, чтобы собрать в ней весь аджапсандал.
Добавить баклажаны, перцы, помидоры, кумин, кориандр, соль, перец, чили и сахар по вкусу.
Довести до кипения и тушить 10—15 минут.
Добавить паприку, проварить ещё 2—3 минуты.
Попробовать и добавить по вкусу соль, сахар, уксус и чили.
Снять с огня.
Чеснок нарезать мелко, кинзу и базилик — крупно.
Добавить чеснок и зелень к овощам, перемешать.
Разложить в банки, влить сверху в каждую по ложке масла, плотно закрыть крышками и дать остыть.
Хранить в холодильнике.
Read the book and then get cooking. Food. Recipe.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Sunday, 15 October 2017
Tuesday, 14 February 2017
Japanese salad recipe.
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I love a dish made entirely of vegetables. It is much easier with a Japanese mandolin; you can buy a good one at Divertimenti.
For the salad:
2 spring onions
6-7 radishes (or Daikon - white radish)
1 carrot (or a green pea)
1 small potato
1 stick celery
75g (2¾oz) mangetout (a flat-podded variety of pea)
For the salad:
2 spring onions
6-7 radishes (or Daikon - white radish)
1 carrot (or a green pea)
1 small potato
1 stick celery
75g (2¾oz) mangetout (a flat-podded variety of pea)
Thursday, 2 February 2017
Caponata by Nigel Slater.
Sweet and sour dishes hold great pleasure for me, and none more so than this extraordinary salad of aubergine and tomato.
I put peppers in mine - some people do, some don't - and this is one of the very few times I ever peel an aubergine.
I can eat this Sicilian dish at any time of year, but especially now, when the sun is shining.
If you make it the day before, the flavours - salty, sweet and sour - will have time to marry in the fridge.
Serves 4
aubergines - 2, very large
olive oil
a large onion
garlic - 2 cloves, finely chopped
celery - 2 large sticks
a large red pepper
tomato purée - a scant tbs
tomato passata - 200ml
golden sultanas or raisins - 2 tbs
red wine vinegar - 4 tbs
sugar - 1 tbs
capers - 1 tbs
green olives - a handful
Peel the aubergines and remove their stalks.
Cut them into large chunks and place in a colander.
Sprinkle them with salt then set aside for an hour.
Peel the onion and slice it thinly then let it soften - but not colour - in a shallow layer of oil.
Add the garlic towards the end of cooking.
Remove the onion and garlic, then fry the celery, thinly sliced and pepper, cored and sliced, till soft.
Remove and add to the onion.
Rinse the salt from the aubergines, pat them dry with kitchen paper then soften in the same pan.
As it approaches tenderness, return the onion and garlic, celery and pepper to the pan, stir and continue cooking over a gentle heat.
Stir in the tomato purée, chopped tomatoes, raisins, red wine vinegar, sugar, capers, olives and 150ml water.
Season.
Leave to simmer, gently, for about 25 minutes, keeping a careful eye to ensure you end up with a soft tangle of sweet-sour vegetables.
Chill overnight.
Serve with crusty bread.
I put peppers in mine - some people do, some don't - and this is one of the very few times I ever peel an aubergine.
I can eat this Sicilian dish at any time of year, but especially now, when the sun is shining.
If you make it the day before, the flavours - salty, sweet and sour - will have time to marry in the fridge.
Serves 4
aubergines - 2, very large
olive oil
a large onion
garlic - 2 cloves, finely chopped
celery - 2 large sticks
a large red pepper
tomato purée - a scant tbs
tomato passata - 200ml
golden sultanas or raisins - 2 tbs
red wine vinegar - 4 tbs
sugar - 1 tbs
capers - 1 tbs
green olives - a handful
Peel the aubergines and remove their stalks.
Cut them into large chunks and place in a colander.
Sprinkle them with salt then set aside for an hour.
Peel the onion and slice it thinly then let it soften - but not colour - in a shallow layer of oil.
Add the garlic towards the end of cooking.
Remove the onion and garlic, then fry the celery, thinly sliced and pepper, cored and sliced, till soft.
Remove and add to the onion.
Rinse the salt from the aubergines, pat them dry with kitchen paper then soften in the same pan.
As it approaches tenderness, return the onion and garlic, celery and pepper to the pan, stir and continue cooking over a gentle heat.
Stir in the tomato purée, chopped tomatoes, raisins, red wine vinegar, sugar, capers, olives and 150ml water.
Season.
Leave to simmer, gently, for about 25 minutes, keeping a careful eye to ensure you end up with a soft tangle of sweet-sour vegetables.
Chill overnight.
Serve with crusty bread.
Sunday, 30 October 2016
7-veg tomato sauce by Jamie Oliver.
7-veg tomato sauce | Jamie Oliver
2 small onions
2 small leeks
2 sticks of celery
2 carrots
2 courgettes
2 red peppers
½ a butternut squash , (600g)
2 cloves of garlic
olive oil
2 teaspoons dried oregano
4 x 400 g tins of plum tomatoes
Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all.
Peel the garlic and finely chop by hand.
Put a super-large pan on a medium heat with 2 tablespoons of oil.
Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
Simmer for 25 minutes, or until the sauce has reduced.
Leave to cool a little, then blitz until smooth, taste, and season to perfection.
Divide up this batch recipe and freeze for future meals, from cheat’s pizzetta, to simple pastas.
In recipes using more than one tin of tomatoes, try swapping out one tin for a tin’s worth of this sauce, for an extra boost.
It’s always nice to celebrate the changing seasons and add extra veg into the mix, depending on what’s available and at its best.
2 small onions
2 small leeks
2 sticks of celery
2 carrots
2 courgettes
2 red peppers
½ a butternut squash , (600g)
2 cloves of garlic
olive oil
2 teaspoons dried oregano
4 x 400 g tins of plum tomatoes
Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all.
Peel the garlic and finely chop by hand.
Put a super-large pan on a medium heat with 2 tablespoons of oil.
Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
Simmer for 25 minutes, or until the sauce has reduced.
Leave to cool a little, then blitz until smooth, taste, and season to perfection.
Divide up this batch recipe and freeze for future meals, from cheat’s pizzetta, to simple pastas.
In recipes using more than one tin of tomatoes, try swapping out one tin for a tin’s worth of this sauce, for an extra boost.
It’s always nice to celebrate the changing seasons and add extra veg into the mix, depending on what’s available and at its best.
Wednesday, 31 August 2016
Courgette recipes.
My: Spaghetti squash — or vegetable spaghetti, Courgette Geode, Yellow courgettes.
The 10 best courgette recipes | Life and style | The Guardian
Pickled courgettes
Pickling small courgettes is a great way of preserving a summer glut.
Eat as you would a pickled gherkin.
Makes 2-3 jars
450g small courgettes, sliced lengthways
1 tsp salt, plus extra for sprinkling
1 tsp turmeric
2 tsp mustard seeds
2 tbsp clear honey
300ml cider vinegar
2 onions, sliced into thin rings
1 Sprinkle the courgettes with salt and leave for 1 hour.
2 Mix the turmeric, salt, mustard seeds, honey and vinegar in a pan, bring to the boil and simmer for five minutes. Leave to cool, skimming the surface if necessary.
3 Drain the courgettes, wash well and pat dry. Pack into warmed, clean jars with the onion rings. Cover with the spiced vinegar. Seal well and store for 2-3 days before eating.
Recipe adapted from The Perfect Pickle Book by David Mabley and David Collison (Grub Street)
Courgette praline cake
Moist and dense with a hint of cinnamon, this courgette cake with maple icing and salted almonds is an indulgent way to use up a courgette garden-glut.
Serves 10-12
3 eggs
240ml vegetable oil
300g courgette, grated
400g granulated sugar
2 tsp vanilla extract
400g plain flour
1 tsp bicarbonate of soda
¼ tsp baking powder
1 tsp salt
1 tbsp cinnamon
For the icing
240g light brown sugar
225g butter
60ml whole milk
1 tsp maple flavouring/ maple syrup
220g icing sugar, sifted before measuring
70g salted almonds or pecans, coarsely chopped
1 Preheat the oven to 160C/140C fan/325F/gas mark 3. In a medium bowl, stir together the eggs, oil, courgette, sugar and vanilla extract until well blended.
2 In a separate bowl, combine the flour, bicarbonate of soda, baking powder, salt and cinnamon. Add the dry ingredients to the courgette mixture and stir until just combined.
3 Divide the batter evenly into three 23cm cake tins (well greased or nonstick). If you don't have three pans, bake the cake in batches. Bake until the cake is light brown and set in the middle, or for 22-25 minutes. Turn the cakes out on to a rack to cool.
4 In a medium saucepan, combine the brown sugar and butter. Cook on a medium heat, stirring constantly, until the butter melts and the sugar has dissolved – about 2-3 minutes.
5 Pour in the milk. Continue to stir and bring to a boil. Remove the pan from heat and stir in the maple flavouring. Set aside to cool slightly.
6 Place the icing sugar in a large bowl. Pour the butter mixture over the icing sugar and mix with a spoon for 2-3 minutes until the icing is smooth. Use the icing while it is still warm.
7 Place one layer of the cake on a plate and pour icing in the centre. Spread the icing out to the edges, then set the next cake on top. Repeat. Set the third cake on top and pour the remaining glaze over the cake.
8 Spread the icing to the edges and let it naturally drip down the sides or use a palette knife or spatula to frost the sides if you wish. Sprinkle the top with the almonds.
9 Let the frosting set for at least 30 minutes before cutting. This cake will store well for a few days at room temperature, wrapped tightly.
Recipe supplied by Mary Miller, apassionateplate.com
Sunday, 26 June 2016
Caponata. By Giorgio Locatelli.
- Caponata d’estate recipe - Telegraph By Giorgio Locatelli!
Serves 4
Summer caponata, made with aubergines, courgettes, celery, fennel, tomatoes, olives, sultanas and pine nuts, when all the vegetables are at their best, is the most famous, outside Sicily.
Often, some chunks of good bread are added, and then the dish is called 'pane a caponata’.
Ingredients
1 large aubergine
100g whole black olives in brine
50g pine nuts
400g country bread, cut into cubes of about 2cm (optional)
olive oil for frying
1 onion, cut into 2cm dice
2 celery stalks, cut into 2cm dice
1 tbsp tomato passata
1 tbsp caster sugar
5 tbsp good-quality red wine vinegar
vegetable oil for deep-frying
half fennel bulb, cut into 2cm dice
1 courgette, cut into 2cm dice
3 fresh plum tomatoes, cut into 2cm dice
a bunch of fresh basil
50g sultanas
about 100ml extra-virgin olive oil
Cut the aubergine into 2cm dice, sprinkle with salt and leave to drain in a colander for at least two hours.
Squeeze lightly to remove excess liquid.
Drain the olives and pat dry.
Then crush them lightly and take out the stones.
Heat the oven to 180C/gas mark 4.
Lay the pine nuts in a single layer on a baking tray and put into the oven for around eight minutes.
As long as they are in a single layer you don’t need to turn them.
Keep an eye on them so they don’t burn, and when they are golden, take them out and chop them.
Spread the cubes of bread (if using) on a separate baking tray and toast for five to 10 minutes, until golden.
Set the pine nuts and bread aside.
Heat a little olive oil in a pan.
Add the onion, celery and olives and cook until soft but not coloured, then add the tomato passata.
Mix the sugar and vinegar together in a cup and add to the pan.
Bring to the boil, then take off the heat and transfer the contents of the pan to a big bowl.
Heat about 4cm of vegetable oil in a deep pan, making sure it comes no higher than a third of the way up the pan. (If you have a thermometer, the temperature should be 180C, otherwise, to test if it is hot enough, sprinkle in a little flour or breadcrumbs; if the oil is ready, the flour will fry.)
Add the fennel and deep-fry for one to two minutes, until tender and golden.
Lift out and drain on kitchen paper.
Wait until the oil comes up to the right temperature again, then repeat with the aubergine, followed by the courgette.
Add all the deep-fried vegetables to the bowl containing the onion, celery and olives, together with the diced tomatoes.
Tear the basil leaves and add them to the bowl, along with the sultanas, pine nuts and the extra-virgin olive oil.
Season well, and mix together gently.
Cover the bowl with clingfilm while the vegetables are still warm and leave to infuse for at least two hours at room temperature.
Mix in the toasted bread, if using, and leave to infuse for another 20 minutes before serving.
Don’t put the bowl in the fridge, because it is during the process in which the vegetables steam a little under the clingfilm and then come down in temperature very slowly that 'the savoury merges into the sweet and the sweet into the savoury’.
Note:
In every house and in every restaurant you will find a different version and an opinion.
The truth is, it is made with whatever vegetables the people have, depending on the season, but the principle is always the same: the vegetables are fried, each one separately, to retain the integrity of each flavour, then combined in a sweet and sour sauce.
Serves 4
Summer caponata, made with aubergines, courgettes, celery, fennel, tomatoes, olives, sultanas and pine nuts, when all the vegetables are at their best, is the most famous, outside Sicily.
Often, some chunks of good bread are added, and then the dish is called 'pane a caponata’.
Ingredients
1 large aubergine
100g whole black olives in brine
50g pine nuts
400g country bread, cut into cubes of about 2cm (optional)
olive oil for frying
1 onion, cut into 2cm dice
2 celery stalks, cut into 2cm dice
1 tbsp tomato passata
1 tbsp caster sugar
5 tbsp good-quality red wine vinegar
vegetable oil for deep-frying
half fennel bulb, cut into 2cm dice
1 courgette, cut into 2cm dice
3 fresh plum tomatoes, cut into 2cm dice
a bunch of fresh basil
50g sultanas
about 100ml extra-virgin olive oil
Cut the aubergine into 2cm dice, sprinkle with salt and leave to drain in a colander for at least two hours.
Squeeze lightly to remove excess liquid.
Drain the olives and pat dry.
Then crush them lightly and take out the stones.
Heat the oven to 180C/gas mark 4.
Lay the pine nuts in a single layer on a baking tray and put into the oven for around eight minutes.
As long as they are in a single layer you don’t need to turn them.
Keep an eye on them so they don’t burn, and when they are golden, take them out and chop them.
Spread the cubes of bread (if using) on a separate baking tray and toast for five to 10 minutes, until golden.
Set the pine nuts and bread aside.
Heat a little olive oil in a pan.
Add the onion, celery and olives and cook until soft but not coloured, then add the tomato passata.
Mix the sugar and vinegar together in a cup and add to the pan.
Bring to the boil, then take off the heat and transfer the contents of the pan to a big bowl.
Heat about 4cm of vegetable oil in a deep pan, making sure it comes no higher than a third of the way up the pan. (If you have a thermometer, the temperature should be 180C, otherwise, to test if it is hot enough, sprinkle in a little flour or breadcrumbs; if the oil is ready, the flour will fry.)
Add the fennel and deep-fry for one to two minutes, until tender and golden.
Lift out and drain on kitchen paper.
Wait until the oil comes up to the right temperature again, then repeat with the aubergine, followed by the courgette.
Add all the deep-fried vegetables to the bowl containing the onion, celery and olives, together with the diced tomatoes.
Tear the basil leaves and add them to the bowl, along with the sultanas, pine nuts and the extra-virgin olive oil.
Season well, and mix together gently.
Cover the bowl with clingfilm while the vegetables are still warm and leave to infuse for at least two hours at room temperature.
Mix in the toasted bread, if using, and leave to infuse for another 20 minutes before serving.
Don’t put the bowl in the fridge, because it is during the process in which the vegetables steam a little under the clingfilm and then come down in temperature very slowly that 'the savoury merges into the sweet and the sweet into the savoury’.
Note:
In every house and in every restaurant you will find a different version and an opinion.
The truth is, it is made with whatever vegetables the people have, depending on the season, but the principle is always the same: the vegetables are fried, each one separately, to retain the integrity of each flavour, then combined in a sweet and sour sauce.
Caponata from 'River Cottage Veg' .
Caponata from 'River Cottage Veg' | Serious Eats
Hugh Fearnley-Whittingstall's version in River Cottage Veg calls for an ingredient I had never thought to include in my caponatas: chocolate.
Why I picked this recipe: Had to try this chocolate-laced version of my favorite summer spread.
What worked: The ingredient list may be long, but the balance of this caponata is on point.
What didn't: I thought the eggplant could have used a little more time frying.
I ended up needing to add a bit of water to the final simmering stew in order to give it more time on the stovetop.
Suggested tweaks: You could play with the ingredients here if you'd like, but keep in mind that the final dish is supposed to have a bright sweet-and-sour flavor.
Ingredients:
2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 inner celery stalks, thinly sliced
1 garlic clove, chopped
6 large plum or other ripe tomatoes, peeled, seeded, and chopped or a 14-ounce (400g) can plum tomatoes, chopped, any stalky ends and skin removed
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon finely grated dark chocolate (optional)
1/3 cup (50g) golden raisins
2 tablespoons capers, rinsed
2 ounces (60g) pitted green olives, sliced
A good handful of flat-leaf parsley or mint, chopped, to finish
Directions:
1. Put the eggplant cubes into a large colander and sprinkle with 2 teaspoons of salt.
Toss together and then leave to draw out the juices for about half an hour...let stand at least 2 hours.
Rinse the eggplant and pat/squeeze dry with a kitchen towel.
2. While the eggplant is salting, heat 1 tablespoon of the olive oil in a large saucepan over fairly low heat.
Add the onion, celery, and garlic and fry for about 10 minutes until tender and golden.
Add the tomatoes with their juice and simmer for 5 minutes to reduce a little.
3. Now add the balsamic vinegar; sugar; chocolate, if using; golden raisins; capers; and olives to the pan.
Simmer for another 5 to 10 minutes, stirring often, then turn off the heat.
4. In a large frying pan, heat the remaining 1 tablespoon of oil over medium-high heat.
OR: olive oil—about 1 cm deep—in a large pot until it reaches 190C, or a breadcrumb dropped in browns immediately.
Work in batches to avoid crowding the eggplant!
When hot, fry the eggplant cubes for about 5 minutes, stirring occasionally, until golden and tender.
Drain on kitchen paper.
Tip them into the tomato mixture.
5. Return to a simmer and cook for another 10 minutes, then remove from the heat, cover, and leave until completely cooled.
Taste and adjust the seasoning.
6. You can serve the caponata right away or leave it in the fridge or a very cool place for a day or two to allow the flavors to deepen even further; bring it to room temperature before serving.
Sprinkle with plenty of chopped parsley or mint just before serving.
Hugh Fearnley-Whittingstall's version in River Cottage Veg calls for an ingredient I had never thought to include in my caponatas: chocolate.
Why I picked this recipe: Had to try this chocolate-laced version of my favorite summer spread.
What worked: The ingredient list may be long, but the balance of this caponata is on point.
What didn't: I thought the eggplant could have used a little more time frying.
I ended up needing to add a bit of water to the final simmering stew in order to give it more time on the stovetop.
Suggested tweaks: You could play with the ingredients here if you'd like, but keep in mind that the final dish is supposed to have a bright sweet-and-sour flavor.
Ingredients:
2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 inner celery stalks, thinly sliced
1 garlic clove, chopped
6 large plum or other ripe tomatoes, peeled, seeded, and chopped or a 14-ounce (400g) can plum tomatoes, chopped, any stalky ends and skin removed
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon finely grated dark chocolate (optional)
1/3 cup (50g) golden raisins
2 tablespoons capers, rinsed
2 ounces (60g) pitted green olives, sliced
A good handful of flat-leaf parsley or mint, chopped, to finish
Directions:
1. Put the eggplant cubes into a large colander and sprinkle with 2 teaspoons of salt.
Toss together and then leave to draw out the juices for about half an hour...let stand at least 2 hours.
Rinse the eggplant and pat/squeeze dry with a kitchen towel.
2. While the eggplant is salting, heat 1 tablespoon of the olive oil in a large saucepan over fairly low heat.
Add the onion, celery, and garlic and fry for about 10 minutes until tender and golden.
Add the tomatoes with their juice and simmer for 5 minutes to reduce a little.
3. Now add the balsamic vinegar; sugar; chocolate, if using; golden raisins; capers; and olives to the pan.
Simmer for another 5 to 10 minutes, stirring often, then turn off the heat.
4. In a large frying pan, heat the remaining 1 tablespoon of oil over medium-high heat.
OR: olive oil—about 1 cm deep—in a large pot until it reaches 190C, or a breadcrumb dropped in browns immediately.
Work in batches to avoid crowding the eggplant!
When hot, fry the eggplant cubes for about 5 minutes, stirring occasionally, until golden and tender.
Drain on kitchen paper.
Tip them into the tomato mixture.
5. Return to a simmer and cook for another 10 minutes, then remove from the heat, cover, and leave until completely cooled.
Taste and adjust the seasoning.
6. You can serve the caponata right away or leave it in the fridge or a very cool place for a day or two to allow the flavors to deepen even further; bring it to room temperature before serving.
Sprinkle with plenty of chopped parsley or mint just before serving.
Saturday, 25 June 2016
Caponata. By Anna del Conte.
Eggplants in a Sweet-and-Sour Sauce.
Caponata, a Sicilian creation, appears in many different versions throughout the island.
The dish can be garnished with tiny boiled octopus, with a small lobster, with shrimp, or with bottarga (the dried roe of the mullet or tuna fish), a speciality of Sicily and Sardinia
Ingredients
Serves 4
700 gr eggplants
vegetable oil for frying
salt
the inner sticks of 1 celery head, coarse strings removed
7 tbsp olive oil
1 onion, very finely sliced
225 gr canned plum tomatoes, drained and chopped
freshly ground black pepper
1 tbsp sugar
6 tbsp white-wine vinegar
1 tbsp grated bittersweet chocolate (minimum 70% cocoa solids)
4 tbsp capers, preferably in salt, rinsed
One third cup large green olives, pitted and quartered
2 hard-boiled, free-range eggs
Method
Cut the eggplants into 1-2 cm cubes.
Heat 2-3 cm vegetable oil in a skillet.
When the oil is hot, add a layer of eggplants and fry until golden brown on all sides.
Drain on paper towels, sprinkling each batch lightly with salt; repeat until all the eggplants are cooked.
Wash and dry the celery and cut into pieces the same size as the eggplants.
Fry in the oil in which the eggplants were cooked until golden and crisp; drain on paper towels.
Pour the olive oil into a clean skillet and add the onion.
Saute gently for about 10 minutes until soft.
Add the tomatoes and cook, stirring frequently, over medium heat for about 15 minutes.
Season with salt and pepper.
While the sauce is cooking, heat the sugar and vinegar in a small saucepan.
Add the chocolate, capers, and olives and simmer the mixture until the chocolate melts.
Add to the tomato sauce and cook for 5 minutes longer.
Mix the eggplants and celery into the tomato sauce.
Stir and cook for 20 minutes so the flavours of the ingredients blend together.
Pour the caponata into a serving dish and leave to cool.
Before serving, cover the caponata with the hard-boiled eggs which have been passed through the smallest holes of a food mill, or pushed through a metal strainer.
Caponata is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95).
Caponata, a Sicilian creation, appears in many different versions throughout the island.
The dish can be garnished with tiny boiled octopus, with a small lobster, with shrimp, or with bottarga (the dried roe of the mullet or tuna fish), a speciality of Sicily and Sardinia
Ingredients
Serves 4
700 gr eggplants
vegetable oil for frying
salt
the inner sticks of 1 celery head, coarse strings removed
7 tbsp olive oil
1 onion, very finely sliced
225 gr canned plum tomatoes, drained and chopped
freshly ground black pepper
1 tbsp sugar
6 tbsp white-wine vinegar
1 tbsp grated bittersweet chocolate (minimum 70% cocoa solids)
4 tbsp capers, preferably in salt, rinsed
One third cup large green olives, pitted and quartered
2 hard-boiled, free-range eggs
Method
Cut the eggplants into 1-2 cm cubes.
Heat 2-3 cm vegetable oil in a skillet.
When the oil is hot, add a layer of eggplants and fry until golden brown on all sides.
Drain on paper towels, sprinkling each batch lightly with salt; repeat until all the eggplants are cooked.
Wash and dry the celery and cut into pieces the same size as the eggplants.
Fry in the oil in which the eggplants were cooked until golden and crisp; drain on paper towels.
Pour the olive oil into a clean skillet and add the onion.
Saute gently for about 10 minutes until soft.
Add the tomatoes and cook, stirring frequently, over medium heat for about 15 minutes.
Season with salt and pepper.
While the sauce is cooking, heat the sugar and vinegar in a small saucepan.
Add the chocolate, capers, and olives and simmer the mixture until the chocolate melts.
Add to the tomato sauce and cook for 5 minutes longer.
Mix the eggplants and celery into the tomato sauce.
Stir and cook for 20 minutes so the flavours of the ingredients blend together.
Pour the caponata into a serving dish and leave to cool.
Before serving, cover the caponata with the hard-boiled eggs which have been passed through the smallest holes of a food mill, or pushed through a metal strainer.
Caponata is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95).
Sunday, 29 May 2016
Albion ratatouille.
From plot to plate: chefs' kitchen garden secrets | Life and style | The Guardian
A classic summer vegetable stew that has many variations. Should the vegetables be cooked separately and be mixed only at the final stage? Should you use red or green peppers? Do you cook ratatouille on the top of the stove or in the oven? This ratatouille is best left for 24 hours before eating, to give it a nice firm texture.
Serves 4
olive oil 200ml
courgettes 6, sliced
onions 3, sliced
red peppers 2, cored, deseeded and sliced
aubergines 2, quartered and thickly sliced
garlic cloves 4, finely sliced
tomatoes 8, skinned, deseeded and quartered
thyme large sprig
bay leaf
Preheat the oven to 180C/gas mark 4.
Heat half the oil in a large frying pan and sauté the courgettes gently.
When softened and turning golden, transfer them to an ovenproof casserole, leaving as much oil as possible in the frying pan.
Cook the onions gently in the frying pan, until wilted, then add to the courgettes in the casserole.
Sauté the red peppers in the frying pan until softened, and add them to the casserole.
Add more oil to the frying pan if required and cook the aubergines until they are just turning golden.
Transfer them to the casserole.
Gently sauté the garlic until it just turns transparent, then add the tomatoes to the frying pan.
Season with salt and pepper, and cook until the tomatoes are very soft.
Together with the thyme and bay leaf, tip the garlic and tomatoes into the casserole, stirring gently to distribute the tomatoes among the other vegetables.
Cover with a lid and cook in the oven for 20 minutes.
Take off the lid and cook for a further 35 minutes.
Add the remaining olive oil and allow to cool completely.
Then cover the casserole again and keep the contents for 24 hours before serving at room temperature.
A classic summer vegetable stew that has many variations. Should the vegetables be cooked separately and be mixed only at the final stage? Should you use red or green peppers? Do you cook ratatouille on the top of the stove or in the oven? This ratatouille is best left for 24 hours before eating, to give it a nice firm texture.
Serves 4
olive oil 200ml
courgettes 6, sliced
onions 3, sliced
red peppers 2, cored, deseeded and sliced
aubergines 2, quartered and thickly sliced
garlic cloves 4, finely sliced
tomatoes 8, skinned, deseeded and quartered
thyme large sprig
bay leaf
Preheat the oven to 180C/gas mark 4.
Heat half the oil in a large frying pan and sauté the courgettes gently.
When softened and turning golden, transfer them to an ovenproof casserole, leaving as much oil as possible in the frying pan.
Cook the onions gently in the frying pan, until wilted, then add to the courgettes in the casserole.
Sauté the red peppers in the frying pan until softened, and add them to the casserole.
Add more oil to the frying pan if required and cook the aubergines until they are just turning golden.
Transfer them to the casserole.
Gently sauté the garlic until it just turns transparent, then add the tomatoes to the frying pan.
Season with salt and pepper, and cook until the tomatoes are very soft.
Together with the thyme and bay leaf, tip the garlic and tomatoes into the casserole, stirring gently to distribute the tomatoes among the other vegetables.
Cover with a lid and cook in the oven for 20 minutes.
Take off the lid and cook for a further 35 minutes.
Add the remaining olive oil and allow to cool completely.
Then cover the casserole again and keep the contents for 24 hours before serving at room temperature.
Sunday, 22 May 2016
Thursday, 19 May 2016
Tuscan Vegetable Soup.
Tuscan Vegetable Soup Recipe : Ellie Krieger : Food Network
Ingredients
1 can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil.
Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
More from Ellie Krieger:
- Herbed Green Pea Soup - Ellie Krieger
- Navy Bean Soup with Ham - Ellie Krieger
- Sweet and Spicy Grilled Cheese Sandwiches - Ellie Krieger
Ingredients
1 can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil.
Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
More from Ellie Krieger:
- Herbed Green Pea Soup - Ellie Krieger
- Navy Bean Soup with Ham - Ellie Krieger
- Sweet and Spicy Grilled Cheese Sandwiches - Ellie Krieger
Friday, 8 April 2016
Vegetable lasagne.
How to cook the perfect vegetable lasagne | Life and style | The Guardian
(Serves 6)
3 aubergines
2 red peppers
50g pine nuts
2 tbsp olive oil
2 garlic cloves, crushed
600g chopped tomatoes
Slug of balsamic vinegar
500g ricotta
75g pecorino romana (or parmesan or a vegetarian alternative), finely grated
12 dried lasagne sheets or 6 fresh ones
Small bunch of basil, leaves picked
Heat the oven to 200C/400F/gas mark six.
Prick the aubergines and put the aubergines and peppers on a lightly greased baking tray and bake for about 40 minutes until charred and collapsing in on themselves.
Put the pine nuts in the oven for the last five minutes to toast.
When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces.
Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine.
Heat the oil in a frying pan and saute the garlic for a minute or so.
Add the aubergine and pepper mixture and fry for about 10 more minutes, stirring fairly frequently, until you have a thick pulp, then add the tomatoes and a generous slug of balsamic vinegar.
Rinse out the tomato tins with a little water and add this to the pan as well.
Bring to the boil, then simmer for about 10 minutes until reduced.
Season to taste.
Mix the ricotta with the toasted pine nuts and about three-quarters of the pecorino.
Season to taste.
If you're using dried pasta, blanch in boiling salted water for about a minute until just floppy.
To assemble the lasagne, spread a quarter of the aubergine mixture in the base of a shallow oven dish (about 20cm x 25cm) and top with a few torn basil leaves and a layer of pasta, cutting it to fit if necessary.
Spread with just under a quarter of the ricotta mixture and add another quarter of the aubergines, and some more basil.
Repeat these layers (ricotta, aubergine, basil, pasta) twice more, finishing off with a thicker layer of ricotta.
Sprinkle with the remaining cheese and bake for about 35-40 minutes until golden brown.
Allow to cool for about 20 minutes before serving.
(Serves 6)
3 aubergines
2 red peppers
50g pine nuts
2 tbsp olive oil
2 garlic cloves, crushed
600g chopped tomatoes
Slug of balsamic vinegar
500g ricotta
75g pecorino romana (or parmesan or a vegetarian alternative), finely grated
12 dried lasagne sheets or 6 fresh ones
Small bunch of basil, leaves picked
Heat the oven to 200C/400F/gas mark six.
Prick the aubergines and put the aubergines and peppers on a lightly greased baking tray and bake for about 40 minutes until charred and collapsing in on themselves.
Put the pine nuts in the oven for the last five minutes to toast.
When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces.
Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine.
Heat the oil in a frying pan and saute the garlic for a minute or so.
Add the aubergine and pepper mixture and fry for about 10 more minutes, stirring fairly frequently, until you have a thick pulp, then add the tomatoes and a generous slug of balsamic vinegar.
Rinse out the tomato tins with a little water and add this to the pan as well.
Bring to the boil, then simmer for about 10 minutes until reduced.
Season to taste.
Mix the ricotta with the toasted pine nuts and about three-quarters of the pecorino.
Season to taste.
If you're using dried pasta, blanch in boiling salted water for about a minute until just floppy.
To assemble the lasagne, spread a quarter of the aubergine mixture in the base of a shallow oven dish (about 20cm x 25cm) and top with a few torn basil leaves and a layer of pasta, cutting it to fit if necessary.
Spread with just under a quarter of the ricotta mixture and add another quarter of the aubergines, and some more basil.
Repeat these layers (ricotta, aubergine, basil, pasta) twice more, finishing off with a thicker layer of ricotta.
Sprinkle with the remaining cheese and bake for about 35-40 minutes until golden brown.
Allow to cool for about 20 minutes before serving.
Saturday, 12 March 2016
Hearty Vegetable Stock (Vegan).
- Hearty Vegetable Stock (Vegan) | Serious Eats
30 gram dried mixed mushrooms such as oyster, porcini, or morel
1 medium yellow onion, split in half
1 large carrot, roughly chopped
3 stalks celery, roughly chopped
2 to 3 leeks, greens only (reserve whites for another use)
3 cloves garlic, smashed
1 (4-inch) piece kombu (Kombu is dried giant sea kelp. It can be found in most Asian markets.)
3 bay leaves
6 sprigs thyme
6 sprigs parsley
1 tabespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon coriander seed
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches.
Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes.
Remove mushrooms with tongs and set aside for another use.
Strain stock through a fine-mesh strainer.
Discard solids.
Allow stock to cool uncovered at room temperature for 1 hour.
Cover and transfer to refrigerator until completely chilled.
Refrigerated stock will keep for about 1 week.
- Vegetable Stock From 'Afro-Vegan' | Serious Eats
1/2 small head of green cabbage (about 450 gram), thinly sliced
1 large carrot, coarsely grated
2 stalks celery, thinly sliced
2 large yellow onions, thinly sliced
1 head garlic, broken apart into cloves and unpeeled cloves smashed with the flat side of a knife
3 sprigs thyme
1/2 teaspoon coarse sea salt
9 cups water
Combine all the ingredients in a large pot and bring to a boil over medium-high heat.
Decrease the heat to medium-low and simmer uncovered for about 1 hour.
Strain through a fine mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)
Use immediately or let cool and store in the refrigerator for up to 3 days or the freezer for up to 6 months.
30 gram dried mixed mushrooms such as oyster, porcini, or morel
1 medium yellow onion, split in half
1 large carrot, roughly chopped
3 stalks celery, roughly chopped
2 to 3 leeks, greens only (reserve whites for another use)
3 cloves garlic, smashed
1 (4-inch) piece kombu (Kombu is dried giant sea kelp. It can be found in most Asian markets.)
3 bay leaves
6 sprigs thyme
6 sprigs parsley
1 tabespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon coriander seed
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches.
Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes.
Remove mushrooms with tongs and set aside for another use.
Strain stock through a fine-mesh strainer.
Discard solids.
Allow stock to cool uncovered at room temperature for 1 hour.
Cover and transfer to refrigerator until completely chilled.
Refrigerated stock will keep for about 1 week.
- Vegetable Stock From 'Afro-Vegan' | Serious Eats
1/2 small head of green cabbage (about 450 gram), thinly sliced
1 large carrot, coarsely grated
2 stalks celery, thinly sliced
2 large yellow onions, thinly sliced
1 head garlic, broken apart into cloves and unpeeled cloves smashed with the flat side of a knife
3 sprigs thyme
1/2 teaspoon coarse sea salt
9 cups water
Combine all the ingredients in a large pot and bring to a boil over medium-high heat.
Decrease the heat to medium-low and simmer uncovered for about 1 hour.
Strain through a fine mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)
Use immediately or let cool and store in the refrigerator for up to 3 days or the freezer for up to 6 months.
Wednesday, 10 February 2016
Homemade Mixed Vegetable Chutney.
Chop chop chop chopping! Dice dice dice dice dicing!
And - Bob's your uncle!
1 kg courgettes (or zucchini)
1 hot pepper
2 bell pepper
Garlic 100 g (I usually 7 clove - this is not 100 g)
250 grams of Tomato Passata (tomato sauce) - 1 cup
1/3 cup vegetable oil
1/3 cup granulated sugar
1 tablespoon salt
2 tablespoons 9% vinegar (I used 3 tablespoons balsamic)
(Get 3 500 grams sterilised preserving jars)
Description:
An excellent alternative to the traditional ketchup.
We eat as a vegetable chutney.
Courgettes, hot peppers and sweet bell peppers, garlic - all peeled and cut into small cubes.
Pour the passata (tomato sauce) in a saucepan (preferably with a thick bottom) on a medium heat.
When the sauce comes to the boil, add the butter, sugar, salt and vinegar.
Then put the mixture of zucchini, peppers in a pan and stir once again and bring to a boil.
After boiling, low the heat - to a gentle bubbling simmer, cover with lid (leaving the lid ever so slightly ajar - allow some steam to escape) about 40 minutes, do not forget from time to time to stir.
Add the garlic 5 minutes before end off.
You can add smoked paprika to taste.
The acuteness of the chutney can vary depend of the amount of hot pepper and garlic.
So, chutney are ready.
Pour hot chutney into sterilized jars,
put sealed lids,
turn jars upside down and leave to cool under a warm blanket for about 1 day until cool.
Store in refrigerator.
And - Bob's your uncle!
1 kg courgettes (or zucchini)
1 hot pepper
2 bell pepper
Garlic 100 g (I usually 7 clove - this is not 100 g)
250 grams of Tomato Passata (tomato sauce) - 1 cup
1/3 cup vegetable oil
1/3 cup granulated sugar
1 tablespoon salt
2 tablespoons 9% vinegar (I used 3 tablespoons balsamic)
(Get 3 500 grams sterilised preserving jars)
Description:
An excellent alternative to the traditional ketchup.
We eat as a vegetable chutney.
Courgettes, hot peppers and sweet bell peppers, garlic - all peeled and cut into small cubes.
Pour the passata (tomato sauce) in a saucepan (preferably with a thick bottom) on a medium heat.
When the sauce comes to the boil, add the butter, sugar, salt and vinegar.
Then put the mixture of zucchini, peppers in a pan and stir once again and bring to a boil.
After boiling, low the heat - to a gentle bubbling simmer, cover with lid (leaving the lid ever so slightly ajar - allow some steam to escape) about 40 minutes, do not forget from time to time to stir.
Add the garlic 5 minutes before end off.
You can add smoked paprika to taste.
The acuteness of the chutney can vary depend of the amount of hot pepper and garlic.
So, chutney are ready.
Pour hot chutney into sterilized jars,
put sealed lids,
turn jars upside down and leave to cool under a warm blanket for about 1 day until cool.
Store in refrigerator.
Sunday, 31 January 2016
Broccoli Soup.
300 gr broccoli (1 crown broccoli)
1 leeks, cleaned and trimmed
1/2 large onion
1 medium shallots
1-2 cloves garlic, minced or pressed
¼ medium apple, diced (optional)
450 ml chicken broth or bone broth
1 tablespoon curry powder (Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper)
Kosher salt
Freshly-ground black pepper
Basic curry powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne/ chilli powder
Melt the butter over medium-high heat in a small pot or Dutch oven.
Add the onion, garlic and pepper to the pan and sauté, stirring occasionally, until the onion is softened, about 5-6 minutes.
Meanwhile, chop the broccoli into florets.
Remove and discard woody ends of the broccoli stems. Peel the stems and then chop into 2.5cm/1-inch chunks.
Once the onion is softened, add the broccoli, veggie broth, salt and pepper to the pot.
Bring to a boil.
Reduce the heat to a simmer, cover with the lid slightly cracked and let cook until the broccoli is fork tender, about 10 minutes.
Remove the pot from the heat. Use an immersion blender (or food processor) to puree the mixture until smooth.
Season with additional salt and pepper to taste.
This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time.
– 8 parsnips
1 leeks, cleaned and trimmed
1/2 large onion
1 medium shallots
1-2 cloves garlic, minced or pressed
– 2 teaspoons of cumin seeds
– 1 teaspoon of turmeric
- 2 teaspoons of ground ginger
– 2 teaspoons of apple cider vinegar
– 2 teaspoons of chilli flakes
– 1 teaspoon of mustard seeds
Tuesday, 26 January 2016
How to Make Creamy Vegetable Soups.
The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe | Serious Eats
A blueprint for making any creamy vegetable soup.
For instance: a smooth carrot soup flavored with ginger and harissa.
The magic lies in the way that aromatic ingredients can intensify and bring out other flavors, as well as the way in which liquids coat your mouth, giving more direct contact to your taste buds and olfactory sensors, and making for easier release of volatile compounds.
Step 1. Prepare Your Main Ingredient:
- the smaller you cut, the quicker your soup will cook down the line.
- roasting or browning: effective technique for sweet, dense vegetables like sweet potatoes and squashes, or brassicas like broccoli or cauliflower.
How: toss with some olive oil, salt, and pepper, roast at 190C.
Step 2. Choose Your Aromatics:
- alliums—onions, leeks, shallots, garlic.
Diced carrots, bell peppers, celery, thinly sliced fennel, or ginger can work well in certain situations.
- Nearly every soup I make starts with either onions or leeks, along with some garlic or shallot (and sometimes all four!) cooked down in olive oil or butter.
Step 3. Sweat Or Brown Your Aromatics.
- sweating is the process of slowly cooking chopped vegetables in a fat over moderate heat.
- browning starts out like sweating, but generally takes place over higher heat.
Step 4. Add Second-level Aromatics Like Spices And Pastes.
- these are things like ground spices (say, curry powder, ground cumin, or chili powder), and moist pastes (like tomato paste, harissa, or chopped chipotle peppers in adobo sauce).
The process only takes a few moments—just until the spices start smelling fragrant.
For this carrot soup I'm using spicy harissa paste, along with some cumin and coriander seed.
Step 5. Add Your Liquid.
- chicken stock
- vegetable stock
- vegetable juice
- dairy such as milk or buttermilk
After adding your liquid and main ingredient bring it to a simmer, and let it cook until the vegetables are just cooked through; you want them to be just tender enough to pierce with a knife with no resistance.
Step 6. Purée And Emulsify
- A blender
- An immersion blender
- a food processor should be your last choice.
Exception: potatoes.
Cook the potatoes in liquid, then drain and press them through a ricer, food mill.
Whisking the pressed potato back into the soup to thicken it.
Whatever method you choose to purée, I like to emulsify my soup with some fat during this stage—either butter or olive oil.
Step 7. Finish With Acid And Season.
- important to bring out the best flavor in a recipe is acid.
For most vegetable-based dishes, lemon juice or lime juice is a great option.
Good options would be a dash of cider vinegar, wine vinegar, or my favorite, sherry vinegar.
Step 8. Garnish And Serve.
- a scattering of fresh chopped herbs and a drizzle of olive oil.
Here are some other options:
Flavorful oils, like walnut, pistachio, squash seed, or argan.
- Chopped fresh herbs or tender alliums like parsley, tarragon, chives, or sliced scallions.
- Sautéed vegetables like mushrooms, leeks, or garlic.
- Nuts toasted in olive oil or butter, like almonds, hazelnuts, or pine nuts.
- Simple gremolata-style mixtures, like a blend of parsley, lemon zest, and grated garlic.
- Thinly sliced chilies.
- A drizzle of browned butter.
- Dairy products like sour cream, crème fraîche, or heavy cream; plain or flavored with spices or pastes. Using a hint of the same spice you used earlier in step 4 can be a good way to boost flavor.
Step 9. Rinse And Repeat.
Once you've got these eight basic steps down, you've got what it takes to start creating any number of creamy soups, combining any flavors you like.
A blueprint for making any creamy vegetable soup.
For instance: a smooth carrot soup flavored with ginger and harissa.
The magic lies in the way that aromatic ingredients can intensify and bring out other flavors, as well as the way in which liquids coat your mouth, giving more direct contact to your taste buds and olfactory sensors, and making for easier release of volatile compounds.
Step 1. Prepare Your Main Ingredient:
- the smaller you cut, the quicker your soup will cook down the line.
- roasting or browning: effective technique for sweet, dense vegetables like sweet potatoes and squashes, or brassicas like broccoli or cauliflower.
How: toss with some olive oil, salt, and pepper, roast at 190C.
Step 2. Choose Your Aromatics:
- alliums—onions, leeks, shallots, garlic.
Diced carrots, bell peppers, celery, thinly sliced fennel, or ginger can work well in certain situations.
- Nearly every soup I make starts with either onions or leeks, along with some garlic or shallot (and sometimes all four!) cooked down in olive oil or butter.
Step 3. Sweat Or Brown Your Aromatics.
- sweating is the process of slowly cooking chopped vegetables in a fat over moderate heat.
- browning starts out like sweating, but generally takes place over higher heat.
Step 4. Add Second-level Aromatics Like Spices And Pastes.
- these are things like ground spices (say, curry powder, ground cumin, or chili powder), and moist pastes (like tomato paste, harissa, or chopped chipotle peppers in adobo sauce).
The process only takes a few moments—just until the spices start smelling fragrant.
For this carrot soup I'm using spicy harissa paste, along with some cumin and coriander seed.
Step 5. Add Your Liquid.
- chicken stock
- vegetable stock
- vegetable juice
- dairy such as milk or buttermilk
After adding your liquid and main ingredient bring it to a simmer, and let it cook until the vegetables are just cooked through; you want them to be just tender enough to pierce with a knife with no resistance.
Step 6. Purée And Emulsify
- A blender
- An immersion blender
- a food processor should be your last choice.
Exception: potatoes.
Cook the potatoes in liquid, then drain and press them through a ricer, food mill.
Whisking the pressed potato back into the soup to thicken it.
Whatever method you choose to purée, I like to emulsify my soup with some fat during this stage—either butter or olive oil.
Step 7. Finish With Acid And Season.
- important to bring out the best flavor in a recipe is acid.
For most vegetable-based dishes, lemon juice or lime juice is a great option.
Good options would be a dash of cider vinegar, wine vinegar, or my favorite, sherry vinegar.
Step 8. Garnish And Serve.
- a scattering of fresh chopped herbs and a drizzle of olive oil.
Here are some other options:
Flavorful oils, like walnut, pistachio, squash seed, or argan.
- Chopped fresh herbs or tender alliums like parsley, tarragon, chives, or sliced scallions.
- Sautéed vegetables like mushrooms, leeks, or garlic.
- Nuts toasted in olive oil or butter, like almonds, hazelnuts, or pine nuts.
- Simple gremolata-style mixtures, like a blend of parsley, lemon zest, and grated garlic.
- Thinly sliced chilies.
- A drizzle of browned butter.
- Dairy products like sour cream, crème fraîche, or heavy cream; plain or flavored with spices or pastes. Using a hint of the same spice you used earlier in step 4 can be a good way to boost flavor.
Step 9. Rinse And Repeat.
Once you've got these eight basic steps down, you've got what it takes to start creating any number of creamy soups, combining any flavors you like.
Friday, 22 January 2016
Saturday, 31 October 2015
Ribollita – Tuscan White Bean Soup.
Ribollita – Tuscan White Bean Soup Recipe - Love and Lemons
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.
There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion.
Its name literally means "reboiled".
10 servings.
1/4 cup olive oil
1 carrot, diced
1 red onion, diced
2 ribs celery, diced
4 ounces cauliflower florets, diced
4 ounces savoy cabbage, diced
1 leek (white part only), washed and diced
1 bunch cavalo nero (black cabbage), cleaned and chopped
1 potato, peeled and diced
Sea salt and black pepper to taste
1/4 cup cooked white beans
1 14-ounce can San Marzano tomatoes, crushed
1 quart chicken broth
1 large sprig rosemary
1 to 2 large sprigs thyme
Peel of 1 orange
1 teaspoon black peppercorns
1 pound Italian peasant bread-diced and oven-dried
Extra-virgin olive oil, preferably Tuscan
In a soup pot over high heat, heat half the olive oil, and add all the vegetables.
Season with salt and pepper.
Stirring occasionally, cook until the vegetables are semi soft.
Add the cooked white beans and the crushed tomatoes with the juice.
Cook 3 minutes and then add the chicken broth.
Taste and adjust the seasoning.
Tie in a piece of cheese cloth the rosemary, thyme, orange peel and peppercorns to make a bouquet garni and add to the pot.
Bring to a boil and then turn down a simmer for 1 hour.
Refrigerate overnight.
The next day, bring the soup to a boil, and stirring constantly, add all the bread until the soup becomes very thick, like a stuffing.
Set aside.
Heat a little olive oil in a large nonstick saute pan, and add the bread soup.
Brown on both sides and serve immediately, garnished with a drizzle of extra-virgin olive oil.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
- Nigel Slater's classic ribollita | Life and style | The Guardian
List of Italian soups - Wikipedia, the free encyclopedia
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.
There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion.
Its name literally means "reboiled".
10 servings.
1/4 cup olive oil
1 carrot, diced
1 red onion, diced
2 ribs celery, diced
4 ounces cauliflower florets, diced
4 ounces savoy cabbage, diced
1 leek (white part only), washed and diced
1 bunch cavalo nero (black cabbage), cleaned and chopped
1 potato, peeled and diced
Sea salt and black pepper to taste
1/4 cup cooked white beans
1 14-ounce can San Marzano tomatoes, crushed
1 quart chicken broth
1 large sprig rosemary
1 to 2 large sprigs thyme
Peel of 1 orange
1 teaspoon black peppercorns
1 pound Italian peasant bread-diced and oven-dried
Extra-virgin olive oil, preferably Tuscan
In a soup pot over high heat, heat half the olive oil, and add all the vegetables.
Season with salt and pepper.
Stirring occasionally, cook until the vegetables are semi soft.
Add the cooked white beans and the crushed tomatoes with the juice.
Cook 3 minutes and then add the chicken broth.
Taste and adjust the seasoning.
Tie in a piece of cheese cloth the rosemary, thyme, orange peel and peppercorns to make a bouquet garni and add to the pot.
Bring to a boil and then turn down a simmer for 1 hour.
Refrigerate overnight.
The next day, bring the soup to a boil, and stirring constantly, add all the bread until the soup becomes very thick, like a stuffing.
Set aside.
Heat a little olive oil in a large nonstick saute pan, and add the bread soup.
Brown on both sides and serve immediately, garnished with a drizzle of extra-virgin olive oil.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
- Nigel Slater's classic ribollita | Life and style | The Guardian
List of Italian soups - Wikipedia, the free encyclopedia
Thursday, 15 October 2015
Sunday, 6 September 2015
Dutch Comfort Food: Stamppot - mash potatoes.
Dutch Comfort Food: Stamppot Recipe
Stamppot (English: Mash pot) is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables or fruits.
Recipe for the perfect stamppot.
1½ lb (700 g) potatoes, peeled and cut into large chunks
½ lb (225 g) smoked bacon, diced
2 onions, diced
1 lb (450 g) andijvie*, roughly chopped (there’s no obvious non-Dutch version of andijvie, but kale make a good substitute.
The kale is sautéed with onions and garlic before its mashed with the potatoes.)
1 tablespoon whole-grain mustard
1 large knob butter
1 splash milk
Salt and pepper
½-1 rookworst or other smoked sausage per person (depending how hungry you are!)
Procedure:
Boil the potatoes in salted water in a large pot until cooked through - drain and return to the pot.
While the potatoes are cooking, fry off the bacon and onion in a little oil until lightly browned.
Add the andijvie to the still steaming-hot potatoes and roughly mash everything together – the steam from the potatoes will wilt the greens. (If you are using kale instead, you may want to boil it for a few minutes before adding it to the potatoes as it takes longer to cook.)
Then add in the fried bacon and onions, mustard, butter, milk and a good pinch of salt and pepper to taste.
Cook the rookworst according to the packet instructions and serve with the stamppot. One of the best ways to do it is simply to boil it in its bag with the potatoes!
*Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables.
More: DUTCH STAMPPOT - Panning The Globe
Stamppot (English: Mash pot) is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables or fruits.
Recipe for the perfect stamppot.
1½ lb (700 g) potatoes, peeled and cut into large chunks
½ lb (225 g) smoked bacon, diced
2 onions, diced
1 lb (450 g) andijvie*, roughly chopped (there’s no obvious non-Dutch version of andijvie, but kale make a good substitute.
The kale is sautéed with onions and garlic before its mashed with the potatoes.)
1 tablespoon whole-grain mustard
1 large knob butter
1 splash milk
Salt and pepper
½-1 rookworst or other smoked sausage per person (depending how hungry you are!)
Procedure:
Boil the potatoes in salted water in a large pot until cooked through - drain and return to the pot.
While the potatoes are cooking, fry off the bacon and onion in a little oil until lightly browned.
Add the andijvie to the still steaming-hot potatoes and roughly mash everything together – the steam from the potatoes will wilt the greens. (If you are using kale instead, you may want to boil it for a few minutes before adding it to the potatoes as it takes longer to cook.)
Then add in the fried bacon and onions, mustard, butter, milk and a good pinch of salt and pepper to taste.
Cook the rookworst according to the packet instructions and serve with the stamppot. One of the best ways to do it is simply to boil it in its bag with the potatoes!
*Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables.
More: DUTCH STAMPPOT - Panning The Globe
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