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Blog: Orangette
Post: What I do now
Link: http://orangette.blogspot.com/2009/09/what-i-do-now.html
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Sunday, November 29, 2009
Thursday, November 26, 2009
evonne has sent you a recipe
This Epicurious.com recipe:
Assorted Dipping Vegetables
has been sent to you from evonne
evonne wants you to know:
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/103841
Assorted Dipping Vegetables
For raw vegetables
1 large fennel bulb (sometimes called anise)
3 Belgian endives, trimmed
12 small (not baby) carrots with tops, greens trimmed to 2 inches
2 lb small zucchini, halved lengthwise
2 pints red and yellow pear or cherry tomatoes
2 bunches radishes, trimmed
2 bunches scallions, trimmed
For cooked vegetables
2 lb green beans, trimmed
2 lb cauliflower, cut into florets
2 lb small turnips, peeled
1 1/2 lb fingerling, Yukon Gold, or red-skinned potatoes
Prepare raw vegetables:
Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored spots from bulb. Quarter bulb lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into 1/4-inch-thick slices.
Separate endive leaves.
Wrap all raw vegetables separately in damp paper towels and chill in sealed plastic bags.
Prepare cooked vegetables:
Have ready a large bowl of ice and cold water. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer beans to ice water with a slotted spoon to cool, then transfer to a colander to drain.
Add cauliflower to boiling water and cook until crisp-tender, about 4 minutes. Transfer to ice water to cool, then transfer to colander to drain.
Add turnips to boiling water and cook until crisp-tender, about 7 minutes. Transfer to ice water to cool, then drain in colander. Cook potatoes about 30 minutes.
Before serving:
Steam potatoes in a large steamer over boiling water, covered, until tender, 10 to 15 minutes. Serve hot or warm.
Arrange raw and cooked vegetables on a platter and serve with a oli .
Cooks' notes:
•Raw vegetables may be cut and chilled 1 day ahead.
•Cooked vegetables (not including potatoes) may be prepared 1 day ahead and chilled in sealed plastic bags with paper towels to absorb excess moisture.
Gourmet
September 2000
2000-08-10 10:29:11.0
Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/103841
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evonne has sent you a recipe
This Epicurious.com recipe:
Cheddar-Stuffed Mushrooms
has been sent to you from evonne
evonne wants you to know:
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/14459
Cheddar-Stuffed Mushrooms
1 pound mushrooms
3/4 stick (6 tablespoons) unsalted butter
1/2 cup walnuts
1/2 cup fresh parsley leaves
1 onion
1 cup coarsely grated sharp Cheddar (about 4 ounces)
1/2 cup fine fresh bread crumbs
1/4 teaspoon salt, or to taste
Preheat oven to 350� F.
Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet saut� with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.
Gourmet
November 1997
1998-09-17 00:00:00.0
Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/14459
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Friday, November 20, 2009
Maple-Glazed Parsnips And Carrots
Evonne thought you would be interested in this link from marthastewart.com.
http://www.marthastewart.com:80/recipe/maple-glazed-parsnips-and-carrots
http://www.marthastewart.com:80/recipe/maple-glazed-parsnips-and-carrots
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Martha Stewart Living Omnimedia
Shredded Brussels Sprouts with Pecans and Mustard Seeds
Evonne thought you would be interested in this link from wholeliving.com.
http://www.wholeliving.com:80/recipe/shredded-brussels-sprouts-with-pecans-and-mustard-seeds
http://www.wholeliving.com:80/recipe/shredded-brussels-sprouts-with-pecans-and-mustard-seeds
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Martha Stewart Living Omnimedia
Ideas for Turkey Time!
Cranberry-Orange Sauce
Makes about 3 cups
· 3 cups fresh cranberries (12 ounces)
· 1 cup sugar
· 1 tablespoon minced peeled fresh ginger
· 1 navel orange, peel and pith removed, flesh cut into segments
Directions
1. Cook cranberries, sugar, and ginger in a medium saucepan over medium-high heat, stirring occasionally, until cranberries begin to burst, about 7 minutes.
2. Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool completely. Cranberry sauce can be refrigerated in an airtight container up to 1 week.
Homemade Ginger Beer
Ingredients
2 pounds ginger, cut into 1-inch pieces
1 gallon boiling water
1 1/2 cups freshly squeezed lime juice
1 1/2 cups superfine sugar
Directions
1. Place ginger in the bowl of a food processor, and process until finely chopped.Transfer to a large pot or bowl, and add the boiling water. Allow to stand for 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard solids. Add lime juice and sugar, and stir to dissolve.
Cranberry Chutney
Ingredients
Serves 8
1 tablespoon olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
Directions
1. In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
2. Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
3. Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.
Caramelized Roasted Parsnips - link
Ingredients
Serves 10 to 12
8 tablespoons unsalted butter (1 stick), melted
2 tablespoons granulated sugar
2 teaspoons brown sugar
3 pounds parsnips, peeled, cut into 1/4-by-3-inch julienne
1 1/2 teaspoons salt, plus more to taste
Freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon snipped chives
Directions
1. Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
2. Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives, and serve.
Spinach-and-Cheese Puff
Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.
Prep: 10 minutesTotal: 40 minutes
Ingredients
Serves 8
Butter, for baking dish
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
2. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.
Makes about 3 cups
· 3 cups fresh cranberries (12 ounces)
· 1 cup sugar
· 1 tablespoon minced peeled fresh ginger
· 1 navel orange, peel and pith removed, flesh cut into segments
Directions
1. Cook cranberries, sugar, and ginger in a medium saucepan over medium-high heat, stirring occasionally, until cranberries begin to burst, about 7 minutes.
2. Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool completely. Cranberry sauce can be refrigerated in an airtight container up to 1 week.
Homemade Ginger Beer
Ingredients
2 pounds ginger, cut into 1-inch pieces
1 gallon boiling water
1 1/2 cups freshly squeezed lime juice
1 1/2 cups superfine sugar
Directions
1. Place ginger in the bowl of a food processor, and process until finely chopped.Transfer to a large pot or bowl, and add the boiling water. Allow to stand for 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard solids. Add lime juice and sugar, and stir to dissolve.
Cranberry Chutney
Ingredients
Serves 8
1 tablespoon olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
Directions
1. In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
2. Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
3. Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.
Caramelized Roasted Parsnips - link
Ingredients
Serves 10 to 12
8 tablespoons unsalted butter (1 stick), melted
2 tablespoons granulated sugar
2 teaspoons brown sugar
3 pounds parsnips, peeled, cut into 1/4-by-3-inch julienne
1 1/2 teaspoons salt, plus more to taste
Freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon snipped chives
Directions
1. Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
2. Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives, and serve.
Spinach-and-Cheese Puff
Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.
Prep: 10 minutesTotal: 40 minutes
Ingredients
Serves 8
Butter, for baking dish
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
2. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.
Tuesday, November 17, 2009
Basic Pickled Carrots
trimm and quarter carrots,
blanched them briefly (for no more than 15 seconds or they'll lose their crunch) and
pack them into a wide mouth jar.
Bring the brine to a quick boil and pour it in on top of the carrots. Several days later, they are piquant and a little bit spicy (tuck a long red pepper into the jar along with the carrots for fun).
Here’s a quick formula for making a small batch of brine, so that you can make just one or two jars of pickles at a time.
Small-Batch Pickling Brine
1 cup filtered water
1 cup apple cider vinegar (make sure it’s commercial vinegar that is at least 5% acidity)
1 tablespoon pickling salt (or 1 1/2 tablespoons kosher salt)
A palmful (each) of at least a few of the following:
- crushed bay leaves
- peppercorns
- hot pepper flakes
- allspice berries
- coriander seeds
- whole cloves
Pour the water, vinegar, salt and spices into a small saucepan. As it comes to a boil, pack your veggies into a freshly washed jar (one pound of trimmed and quartered carrots fits nearly perfectly into a wide-mouth quart-sized jar). You can also tuck a slice of lemon, a hot pepper or a garlic clove into the jar as well. When the brine is boiling, pour it into the veggie-packed jar, leaving about 1/2 inch of headspace. Make sure to run a butter knife around inside the jar, to release any air bubbles trapped behind the vegetables (this isn’t as important in this case as it is when you’re doing a hot water bath, but it’s a good habit to get into anyway).
Gently screw a two-part canning lid on the jar (making sure to protect your hands with a towel or potholder) and let it sit until it’s cooled down. The lid may seal during the cooling process. However, this does not mean it’s safe to store it at room temperature indefinitely. Once the jar is fairly cool, it should still go in the fridge. Let them chill out in the brine for at least 2-3 days before you dig in.
more ideas at: http://www.foodinjars.com/2009/05/13/pickled-carrots-and-a-quick-brine-recipe/
Monday, November 16, 2009
Monday, November 9, 2009
Decomposed Salad
Evonne thought you would be interested in this link from marthastewart.com.
http://www.marthastewart.com:80/recipe/decomposed-salad
http://www.marthastewart.com:80/recipe/decomposed-salad
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Martha Stewart Living Omnimedia
Spiced Pumpkin, Lentil, and Goat Cheese Salad Recipe at Epicurious.com
Spiced Pumpkin, Lentil, and Goat Cheese Salad Recipe at Epicurious.com: "This fall salad balances earthy, tangy, sweet, and creamy flavors.
Yield: Makes 6 servings
3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
* Available at some supermarkets and at specialty foods stores.
** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.
Per serving: 196.4 kcal calories, 39.9 % calories from fat, 8.7 g fat, 2.9 g saturated fat, 6.5 mg cholesterol, 23.2 g carbohydrates, 6.5 g dietary fiber, 3.7 g total sugars, 16.7 g net carbohydrates, 8.7 g protein
Nutritional analysis provided by Bon Appétit"
Yield: Makes 6 servings
3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
* Available at some supermarkets and at specialty foods stores.
** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.
Per serving: 196.4 kcal calories, 39.9 % calories from fat, 8.7 g fat, 2.9 g saturated fat, 6.5 mg cholesterol, 23.2 g carbohydrates, 6.5 g dietary fiber, 3.7 g total sugars, 16.7 g net carbohydrates, 8.7 g protein
Nutritional analysis provided by Bon Appétit"
Mac and Cheese. Cheeze? Yeast?
There are innumerable recipes for vegan mac and cheese on the internet. I’ve tried a lot of them. Some of them simply call for “slices of soy cheese” and some vegetable stock to be mixed over pasta. The majority, however, require nutritional yeast, and they usually also require making a roux. The recipe below is from my upcoming cookbook, and it’s one of my favorites. However, if you’ll indulge me for a moment, there are some things about vegan mac and cheeze I want to talk about. more:
http://veganyumyum.com/2007/10/mac-and-cheese-cheeze-yeast/
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