‘Vegetables’ Archive

POTATOE SURPRISE December 16, 2012 No Comments

The surprise is u will not know what is in each mouth full Ingredients 1. 4 medium potatoes 2. Cream or milk 3. Butter 4. Diced medium onion 5. Diced mature cheese 6. Uncooked peas 7. Uncooked corn 8. Lightly cooked bacon pieces Method Dice and cook potatoes till cooked then mash it. In mean […]

Artichokes Vinaigrette December 13, 2009 No Comments

4 Extra-large artichokes 2 cup(s) Concentrated lemon juice 1 tablespoon(s) Salt 1 ds Black pepper 1 ds Dried oregano 1 ds Crushed red pepper flakes —–VINAIGRETTE—– 1 cup(s) Olive oil 1/2 cup(s) White wine vinegar 3 Garlic cloves – peeled and crushed 1 ds Dried oregano 1 ds Crushed red pepper flakes 1 tablespoon(s) Capers […]

Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens No Comments

1/2 pound(s) Noodles, egg, 1/16th-inch — thin, Chinese 2 teaspoon(s) Oil, sesame 1 teaspoon(s) Salt, kosher 6 tablespoon(s) Oil, corn OR 6 tablespoon(s) Oil, peanut Seeds, sesame, black — (garnish) ———–STIR-FRIED GREENS———– 1 tablespoon(s) Chives, Chinese 1/8 cup(s) Garlic, baby, finely — sliced 6 medium Mushrooms, dried, black 1 1/2 cup(s) Mushrooms, chanterelle, — sliced […]

Artichokes Truffle Style No Comments

12 Artichokes; medium 2 Lemons; juice & rind 1/2 cup(s) Olive oil -salt -freshly ground black pepper The description “Truffle style” means they are cooked as truffles would be (sliced paper thin and quickly fried with a little oil, salt and pepper). Prepare artichokes as directed in “Cleaning artichokes – Jewish Style”. Cut in half […]

Braised Squab In a Mold Of Vegetables No Comments

—SQUABS AND SAUCE— 4 each Squabs, wings and neck — removed, reserved Salt Pepper 1 pound(s) Butter, clarified 1 medium Onion, chopped 4 slice(s) Bacon, diced 4 small Cabbages, quartered — cored, and sliced OR 2 large Cabbages, quartered — cored, and sliced 1/2 qt Stock, veal, thickened — with cornstarch ———-VEGETABLES AND MOLDS———- 3 […]

Artichokes Jewish Style No Comments

12 Artichokes; medium, fresh 2 Lemons; juice and rinds 2 tablespoon(s) -salt 1 teaspoon(s) -pepper; freshly ground 3 cup(s) Olive oil Carciofo All Guidia To quote the author, “This is the most famous of all Italian Jewish foods. It originated with the Roman Jews, and owes its fame to having been served at a restaurant […]

Asparagus Cornet with Lemon Dressing No Comments

1 pound(s) Asparagus, fresh, young, — preferably thin, stalks, — bottoms trimmed off — — — ——–PASTRY——– 1/2 pound(s) Puff Pastry ** —-LEMON DRESSING—- 2 large Egg yolks 2 teaspoon(s) Mustard, Dijon 1 medium Lemon, juice of Salt (to taste) Pepper, white (to taste) 1 cup(s) Oil, olive, extra-virgin ** See recipe for Puff Pastry. […]

Artichokes and Peas No Comments

2 large Artichokes 1 Lemon (juice only) 2 tablespoon(s) Virgin olive oil lg Basil leaves; – sliced in strips 1 large Onion, white or yellow – sliced 1/4-in thick Salt 1 pound(s) Fresh pod peas; -=OR=- 1 cup(s) Frozen peas Finely chopped parsley Freshly milled pepper 1 tablespoon(s) Sweet butter -=OR=-Extra-Virgin Olive Oil Lemon juice; […]

Glazed Carrots No Comments

3 T Margarine 1/4 cup(s) Orange juice 1/4 cup(s) Honey 1 t Orange rind 1/2 t Salt 1/2 t Pepper 1/2 t Ginger 2 cup(s) Cooked carrots mix to-gether on med. heat for 20 min. put in bowl and add some coursely chopped sweet pickle, mix and serve.

Artichoke Gratin No Comments

3/4 pound(s) Jerusalem artichokes — thinly sliced — (prepared weight given) Salt Pepper Crushed garlic 7 fl Stock Butter Cream; hot Parsley; chopped Put the sliced artichokes into a well-buttered gratin dish or shallow flameproof casserole, seasoning with the salt, pepper, and the merest hint of crushed garlic between layers. Press down firmly, pour on […]