We use this to marinate vegetables for grilled veggie and soft goat cheese sandwiches on ciabatta buns; we marinate and grill red peppers, red onions, eggplant, zucchini, portobello mushroom caps, and anything else that strikes our fancy, topped off with fresh baby greens.
- 1 tsp garlic paste (prepared, or make your own by mashing a garlic clove with salt)
- 1/2 cup red wine vinegar
- 1 shallot, minced
- 1 tsp Dijon mustard
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup extra virgin olive oil
- In a jar, shake together all of the ingredients EXCEPT for the olive oil.
- Add olive oil to the jar, and shake well.
- Taste, and adjust seasonings.
OPTIONAL (and recommended):
Add 1/3 cup minced fresh herbs, of choice (such as flatleaf parsley, basil, thyme)
We had this recently at a potluck dinner at Aunt Weezie’s in Washington; her friend Kent brought it, and it was delicious, served at room temperature.
- 16 new potatoes, about 3 to 4 lbs, cooked, drained and sliced 1/2-inch thick
- 1 ½ cups prepared mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp lime juice
- 2 Tbsp chipotle pepper purée
- 1 large ripe tomato, seeded and diced
- ¼ cup cilantro leaves, chopped
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- ½ tsp cayenne
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- Prepare potatoes and set aside.
- Combine all the remaining ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.
- Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Read more at Food Network
This is from Bonnie Stern
- ½ head Napa cabbage or green cabbage, shredded
- ½ small red cabbage, shredded
- 4 carrots, grated
- 3 spring onions, chopped
- Handful chopped fresh cilantro or parsley (use less if desired)
- 3 Tbsp lemon juice, freshly squeezed
- 3 Tbsp rice vinegar
- 3 Tbsp liquid honey
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- ½ tsp hot chili paste
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger root, grated or minced
- Place cabbages and carrots in a large bowl. Pour boiling water over and drain well. Rinse with cold water, and drain again (I skip this step)
- Toss green onions and cilantro with cabbage
- To make dressing, combine all of the ingredients until well blended.
- Toss dressing with the slaw.
- Taste, and adjust seasonings, if necessary.
Vegetable Stir-fry sauce:
- ⅓ cup chicken broth
- 1 tablespoon soy sauce
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
Mix well, set aside, pour into the pan over your hot stir-fried vegetables*. Toss gently and cook for 1 to 2 minutes.
Use any vegetables that you like; this is simply suggestion.
- 1 slice fresh ginger (not cut up)
- ½ cup snow peas
- 1 cup broccoli florets
- 1 cup cauliflower florets
- ½ cup sliced mushrooms
- 1 small white onion, cut into eighths
- 1 carrot, peeled and cut into matchsticks
- 1 celery rib, finely chopped
- 1 big handful of beansprouts
In a medium-sized pot, bring salted water to a boil. Add snow peas and cook for 5 seconds. Remove from water and run under very cold water, and drain. Add the broccoli and cauliflower to the boiling water, and cook for 2 or three minutes until bright green. Drain and rinse under cold water.
Heat oil in wok until just smoking over medium heat. Add the ginger slice and cook until brown, 1 to 2 minutes. Remove and discard ginger. Add all of the prepared vegetables except for the bean sprouts and stir-fry until tender, about 5 minutes.
Throw in the bean sprouts. Pour sauce over and toss to mix. Cook until sauce thickens and naps vegetables, about 1 or 2 minutes.
We’ve been on a years-long quest for a stir fried veggie recipe that duplicates takeout, and have recently found it via Grace Young, author of Stir-Frying to the Sky’s Edge, and posted at the Kitchn. Wonderful photos and tips are included with the recipe, as well as wok care etc. This is the adaptation for our own kitchen:
- 4 cups of chopped firm vegetables, OR 8 to 12 cups of leafy greens — such as baby bok choy cut into lengthwise halves, or other greens cut into 1” wide pieces
- 2 Tablespoons dry sherry or rice wine
- 1 Tablespoon chicken broth (we use organic vegetarian cubes to mix up with water for this small amount)
- 2 Tablespoons soy sauce
- 3 medium cloves garlic, smashed with the side of a knife
- 1 teaspoon minced jalapeno chilies, with seeds (optional)
- 1 Tablespoons oil
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cut up the ingredients: it is extremely important that all of the ingredients are cut as directed! Each piece must be of uniform size. Cut the vegetables and set them aside in a bowl. Prepare the aromatics as directed and set them aside as well.
- Make the sauce: In a small bowl, combine the sherry, broth, and soy sauce.
- Heat the wok: Turn on a stove burner to high. Set a 14” wok over the burner. The wok is hot enough when droplets of water dropped into it evaporate within 1 to 2 seconds of contact. Do not overheat the wok!
- Pull the wok off of the heat and add the oil: Swirl it around until it coats the sides and bottom. If the wok smokes wildly the moment you add the oil, it is too hot.
- Add the aromatics to the wok: Put the wok back on the heat. Add the garlic and chilies, and stir them for 10 seconds, until fragrant.
- Add the vegetables: Push the garlic and chilies up the sides of the wok and add the vegetables
- Season the vegetables: Sprinkle the salt and pepper over the top.
- Set a timer for 2 minutes.
- Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
- Add the sauce: Pour the sauce mixture around and down the sides of the pan instead of directly into the centre. Stir-fry and toss to coat the vegetables.
- Cover and cook for 15 seconds.
- Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.
This is basically how this recipe appears in “The All New All Purpose Joy of Cooking”. It is absolutely delicious! Make sure that you use all of the specified ingredients, as the taste blend is wonderful. It’s a good idea to have a read through and get things prepared in advance of beginning to cook.
Heat in a large skillet or dutch oven over medium heat until sizzling:
- ¼ cup vegetable oil
- 2 teaspoons crushed cumin seeds
- 1 tbsp minced peeled fresh ginger
- 1 tbsp minced garlic.
Cook, stirring, over low heat for 1 minute; do not brown. Stir in:
Cook for 1 minute. Stir in:
- 1 ¾ cups cooked chickpeas, rinsed and drained if using canned
- 1 cup of ½ inch cubes peeled sweet potatoes
- 1 cup of ½ inch cubes peeled potatoes
- 2 cups cauliflower florets
- 1 cup 1 inch pieces green beans (or use frozen)
- 1 cup chicken stock, or vegetarian chicken cube with water to make 1 cup
- ½ to 1 tsp salt
- ground black pepper, to taste
Cover and cook over medium heat until the vegetables are tender, about 10 minutes. Stir together in a separate small bowl:
- 1 cup plain yogurt (we use Greek)
- 2 tbsp all-purpose flour
Add to the vegetables along with:
- 1 tbsp finely chopped fresh jalapeno peppers (or more, to taste)
Cook, stirring, over low heat until heated through; do not boil. In a small separate skillet over medium heat, toast:
- 2 tbsp shredded, unsweetened dried coconut
Sprinkle over the vegetables. Top with:
- ¼ cup chopped roasted unsalted peanuts
Serve with rice and/or naan.
Another blast from the past; I’m not a lover of potatoes, but I do like these.
- baking potatoes
- olive oil
- freshly ground black pepper
Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)
Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate. The idea is to flatten them, not mash them. You want the skins to crack and the insides to be rough.
Drizzle each potato (liberally) with olive oil, and season with salt and pepper.
Bake at 450F for about 15 to 20 more minutes, until crispy and golden.