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Excellent Salad from Jaynis Kitchen http://forums.larryville.com/viewtopic.php?f=25&t=46897 |
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Author: | fairylightduex [ Sat Jul 12, 2008 10:12 am ] |
Post subject: | Excellent Salad from Jaynis Kitchen |
My family loved this salad. Quote: A Lesson in Italian Cooking with Chef Andrea Sposini http://www.freestatestudios.com/jayniskitchen/recipes/2007-11-06/
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. |
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