It is currently Thu Mar 28, 2024 11:02 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 1 post ] 
Author Message
 Post subject: Excellent Salad from Jaynis Kitchen
PostPosted: Sat Jul 12, 2008 10:12 am 
Offline

Joined: Sat Feb 17, 2007 3:01 pm
Posts: 1137
My family loved this salad.

Quote:
A Lesson in Italian Cooking with Chef Andrea Sposini
Pickled Vegetables (Verdure in Carpione)
Ingredients
1 small cauliflower, broken into florets
2 cup green beans, trimmed and cut in half lengthwise
4 medium-sized carrots, peeled and sliced into coins
¼ cup olive oil, or more if needed
2 fresh bay leaves, or 1/2 dry bay leaf
salt&black pepper
1 medium onion, cut in half and thinly sliced
1 garlic clove, cut in half
pinch of sugar
2 cup dry white wine
1 cup good quality white wine vinegar
½ cup water
1 packet saffron
½ teaspoon coriander seeds
1 teaspoon dried tarragon
Rinse the cauliflower, green beans and carrots and cut them as directed above. Heat the olive oil over medium-high heat in a skillet, add the bay leaf and sauté each type of vegetable individually. Start with the cauliflower, followed by the green beans and carrots. Cook each vegetable for about 2 minutes, then cover the skillet and let the vegetables soften slightly, 2 to 3 minutes. Uncover and sauté just until the vegetables begin to brown, but are still tender-firm. Add more oil to the skillet, or a small amount of water if more moisture is needed. Using a slotted spoon, transfer each vegetable to a plate, sprinkle with salt and pepper and cool briefly.

Sauté the sliced onion and garlic in the remaining oil (adding more if needed) until translucent; add a pinch of sugar. When the onion begins to take on a golden hue, add the wine, wine vinegar, water, saffron, coriander and tarragon. Let the mixture boil for approximately 5 minutes and salt lightly. Arrange the cooked vegetables in layers in a large glass bowl, pressing them down gently. Pour the onion and pickling liquid over the vegetables. Let stand for at least 1 hour at room temperature before serving, or cover and refrigerate until ready to serve. (Keeps for several days.) Serves 8 to 10.
http://www.freestatestudios.com/jayniskitchen/recipes/2007-11-06/


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 9 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group