![]() ![]() Add 1 cup buttermilk and stir until just combined. Use your fingers to rub in 1 1/2 sticks of butter until the mixture Transfer to a 400-degree oven for 10 minutes until just brown, reduce to 300 degrees and cook until tender, 10 to 20 minutes more.Ĭombine 3 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda and 1 tablespoon fresh thyme leaves. Bring to a boil and simmer until liquid reducesĪ bit, about 10 minutes. Dot with butter and add enough half-and-half or milk to come three-quarters of the way to the top of the potatoes. Slice potatoes thin and layer them in a nonstick skillet. Patties and shallow-fry until browned on both sides. Combine with grated Parmesan, one beaten egg for every 2 cups of the vegetables, a little oregano and flour or fine bread crumbs until the mixture is sturdy. Grate zucchini and potatoes squeeze to drain. Add grated ginger and a bit of cornstarch, stir until slightly thickened and pour over edamame. Whisk soy and honey together in a small saucepan over low heat. Steamed Edamame With Soy Honey Ginger Sauce Add chopped spinach and a handful of raisins - maybe a little port, too - and cook until wilted and almost dry. Bake until squash is tender.Ĭook chopped onions in olive oil until soft. Meanwhile, cook bulgur, drain and toss with coarsely chopped pine nuts and currants. Halve and seed acorn, butternut or delicata squash and roast until squash begins to soften. Roasted Squash With Bulgur, Pine Nut and Currant Stuffing ![]() (Again, a little sesame oil helps.) Roast, turning as necessary, until nicely caramelized drizzle with soy.Ĥ9. Toss chunks of sweet potato and 2-inch lengths of scallion with neutral or peanut oil. Just done and toss with the purée until the noodles are lightly coated garnish with chopped scallions. ![]() Add chopped garlic and unsweetened pure peanut butter and purée until smooth. Soba Noodles With Sweet Potato and Peanut Pureeīoil peeled sweet potatoes and purée in a food processor, thinning with cooking water or cream until saucy. Serve hot or cold, garnished with chives (if cold, call it vichyssoise).ģ6. Simmer until tender, purée and finish with about a cup of cream for each 6 cups of Sauté leeks in butter until soft but not browned, then add cubed waxy potatoes, a little sage and stock or water to cover. Just before serving, add chopped cilantro, lime juice and zest, and toasted Simmer cubed winter squash, minced garlic, chili and ginger in coconut milk, plus stock or water to cover, until soft. Salt to taste, and if a temperature isn’t specified, “roast” or “bake” means a 375-degreeĬombine chunks of dried apricot and fresh tomato, a splash of apple cider, brown sugar, ginger, cloves and a touch of curry powder bring to a boil, reduce the heat and cook for about 20 minutes. Most dishes can be served at room temperature, although the soups should be reheated. To see all 101 dishes, read the full column, “ The Minimalist: 101 Head Starts on the Day.” He notes that Besides, there’s probably at least a semivegetarian at nearly every Thanksgiving table at this point.” But my thinking was that you’re eating a hulking turkey, A few have bacon, or sausage, or prosciutto – or whatever. He said of his 101 recipe list: “Note that they’re almost all vegetarian. Offered his top 12 picks for Eat Well’s Vegetarian Thanksgiving. But for those who are having a tough time choosing a favorite, Mr. Recipe lovers will be eager to pore over Mark Bittman’s 101 make-ahead recipes today in the Dining section of The New York Times. Vegetable dishes to fill your holiday table.
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