Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. In My Kitchen is a vegetable-forward cookbook organized…mehr
Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use. Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah's writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Introduction 1 A Few Things I’ve Learned about Vegetarian Cooking 4 About the Ingredients 21 The Recipes A Artichoke and Scallion Sauté over Garlic-Rubbed Toast 29 Roasted Asparagus and Arugula with Hard-Cooked Eggs and Walnuts 33 Anise Seed Shortbread with Star Anise Impressions 37 B Green, Yellow, or Purple Beans with Sun Gold Tomatoes and Opal Basil 38 Rio Zape Beans with Smoked Chile 42 Golden Beets with Mâche, Pickled Shallots, and Purple Orach 47 Berries Scented with Rose Geranium Leaves and Flowers 49 Black-Eyed Peas with Yogurt-Tahini Sauce and Three Green Herbs 53 Black Rice with Mixed Beets, Their Greens, Avocado, Feta, and Pomegranate Seeds 54 Breakfast Bread with Rosemary and Lemon 56 Broccoli with Roasted Peppers, Feta, Olives, and Herbs 59 Yeasted Buckwheat Waffles 62 Smoky-Spicy Butter for Three Orange Vegetables 64 Bulgur and Green Lentil Salad with Chickpeas and Preserved Lemon 67 C Savoy Cabbage, Leek, and Mushroom Braise on Toast with Horseradish Cream 69 Warm Red Cabbage Salad with Togorashi Tofu Crisps 73 Carrot Soup with Zesty Relish or Smoky-Spicy Butter 76 Cauliflower and Sweet Peppers, Saffron, Parsley, and Olives 80 Roasted Cauliflower with Romesco Sauce and a Shower of Parsley 82 Celery Root and Potato Mash with Truffle Salt 85 Silky Braised Chard and Cilantro 86 Chard Stems with Lemon 87 Chard and Saffron Flan in an Almond Crust with Spring Greens 88 A Cheese Soufflé—My Go-To Recipe 92 Citrus and Avocado with Lime-Cumin Vinaigrette and Shredded Greens 95 Collards Simmered in Coconut Milk with Shallots 97 Corn, Shiitake Mushrooms, and Sage with Millet 98 Curry Mayonnaise for Roasted Cauliflower or Steamed Broccoli 100 Quick Cucumber Pickles 101 D Three Winter Confections Using Dried Fruit 102 Dried Fruits with Fennel, Sesame Seeds, and Orange Flower Water 102 Figs with Toasted Almonds and Anise Seed 103 Dates with Almond Paste or Marzipan 104 E Egg Salad for Spring with Tarragon, Lovage, and Chives 105 Scrambled Eggs Smothered with Crispy Bread Crumbs 107 Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard 108 Roasted Eggplant, Two Ways 112 Roasted Eggplant on the Stovetop 114 Roasted Eggplant with Dill, Yogurt, and Walnuts 114 F Mission Figs Roasted with Olive Oil, Honey, and Thyme 116 Warm Feta with Toasted Sesame Seeds 118 Shaved Fennel Salad with Fennel Blossoms, Fronds, and Pistachios 121 Trouchia: Failed-to-Catch-a-Trout Frittata 122 H Herb (and Wild Green) Salad 124 Herb-Laced Fritters Made with Good Stale Bread and Ricotta 128 Hummus Worth Making 132 J Roasted Jerusalem Artichoke Soup with Sunflower Sprouts and Seeds 134 K Kale and Walnut Pesto with Roasted or Seared Winter Squash 138 Kale and Quinoa Gratin 140 L Hearty Lentil Minestrone with Kale 144 Green Lentils with Yogurt, Sorrel, and Parsley Sauce 146 Red Lentil Soup with Berbere 149 M Thick Marjoram Sauce for Beets (and Other Vegetables) 152 Masa Crêpes with Chard, Black Beans, Avocado, and Pickled Onions 156 Mushroom Soup for Company 161 Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout with Seared Polenta 163 N Stinging Nettle Soup with Nigella Seeds 167 O Rough-Cut Oats with Dried Cherries, Raisins, and Toasted Almonds 170 Olive Oil, Almond, and Blood Orange Cake 173 Easy Pink Onion Pickles 175 Caramelized Onions with Vinegar and Cloves 176 Caramelized Onion Frittata with Sherry Vinegar 178 P Pasta with Caramelized Onions and Crushed Roasted Walnuts 180 Pasta with Gorgonzola 181 White Peaches or Nectarines in Lemon Verbena Syrup 184 Roasted Pepper and Tomato Salad with Basil and Capers 186 Smoky Pimento Cheese on Cucumbers 188 An Improvised Platter Salad 189 Potato and Chickpea Stew with Sautéed Spinach 192 Potato and Green Chile Stew 195 Red Chile and Posole with Blue Corn Tortilla Chips and Avocado 198 Q Quince Braised in Honey and Wine 202 Quinoa and Buttermilk Pancakes 203 Quinoa Soup with Spinach, Corn, Feta, and Cilantro 204 R Seared Radicchio Draped with Mozzarella 206 Shredded Radicchio with a Garlicky Dressing 208 Rhubarb-Raspberry Compote 211 Brown Rice Porridge with Nut Butter and Chia Seeds 212 Yellow Coconut Rice with Scallions and Black Sesame Seeds 213 Baked Ricotta Infused with Thyme 215 Romesco Sauce 218 Roasted Fingerling Potatoes to Serve with Romesco Sauce 219 S Chopped Salad with Toasted Seeds and Marjoram-Mint Dressing 220 Sea Greens with Cucumbers, Ginger, and Sesame 222 Summer Squashes with Herb Blossoms, Basil, Pine Nuts, and Parmigiano-Reggiano 223 Japanese Sweet Potato Soup with Ginger, Smoked Salt, and Aged Balsamic Vinegar 228 Sweet Potato (or Pumpkin) Pudding with Silky Persimmon Purée 229 Sweet Potato and Coconut-Milk Curry with Paneer 234 Pan-Griddled Sweet Potatoes with Miso-Ginger Sauce 237 T Tofu and Cilantro Salad with Roasted Peanuts 238 Tofu Triangles with Red Onions and Tender Greens 240 Golden Tofu with Orange and Yellow Peppers 242 Tomato and Red Pepper Tart in a Yeasted Crust 245 Sweet-Tart Sun Gold Tomato Soup with Avocado Relish 247 Three Tomato Sauces 250 A Sauce Made with Canned Tomatoes 250 A Sauce Made with Fresh Tomatoes 250 An Oven-Roasted Tomato Sauce 251 Tomato and Roasted Cauliflower Curry with Paneer 252 Roasted Tomatoes and Fingerling Potatoes with Thyme, Olives, and Capers 255 A Rough-and-Ready Turnip Soup, Refined 258 V Braised Summer Vegetables 260 W Walnut Nugget Cookies 265 Winter Squash Braised in Pear or Apple Cider 266 Winter Squash and Caramelized Onion Soup with Eight Finishes 269 Native Wild Rice and Celery Root Soup 272 Y Yogurt, Cumin, and Green Herb Sauce 273 Z Zucchini Cake, Two Ways 275 Zucchini Cakes with Cheddar, Oregano, and Tomatilla Salsa 276 Zucchini Pancakes with Feta and Dill 277
Introduction 1 A Few Things I’ve Learned about Vegetarian Cooking 4 About the Ingredients 21 The Recipes A Artichoke and Scallion Sauté over Garlic-Rubbed Toast 29 Roasted Asparagus and Arugula with Hard-Cooked Eggs and Walnuts 33 Anise Seed Shortbread with Star Anise Impressions 37 B Green, Yellow, or Purple Beans with Sun Gold Tomatoes and Opal Basil 38 Rio Zape Beans with Smoked Chile 42 Golden Beets with Mâche, Pickled Shallots, and Purple Orach 47 Berries Scented with Rose Geranium Leaves and Flowers 49 Black-Eyed Peas with Yogurt-Tahini Sauce and Three Green Herbs 53 Black Rice with Mixed Beets, Their Greens, Avocado, Feta, and Pomegranate Seeds 54 Breakfast Bread with Rosemary and Lemon 56 Broccoli with Roasted Peppers, Feta, Olives, and Herbs 59 Yeasted Buckwheat Waffles 62 Smoky-Spicy Butter for Three Orange Vegetables 64 Bulgur and Green Lentil Salad with Chickpeas and Preserved Lemon 67 C Savoy Cabbage, Leek, and Mushroom Braise on Toast with Horseradish Cream 69 Warm Red Cabbage Salad with Togorashi Tofu Crisps 73 Carrot Soup with Zesty Relish or Smoky-Spicy Butter 76 Cauliflower and Sweet Peppers, Saffron, Parsley, and Olives 80 Roasted Cauliflower with Romesco Sauce and a Shower of Parsley 82 Celery Root and Potato Mash with Truffle Salt 85 Silky Braised Chard and Cilantro 86 Chard Stems with Lemon 87 Chard and Saffron Flan in an Almond Crust with Spring Greens 88 A Cheese Soufflé—My Go-To Recipe 92 Citrus and Avocado with Lime-Cumin Vinaigrette and Shredded Greens 95 Collards Simmered in Coconut Milk with Shallots 97 Corn, Shiitake Mushrooms, and Sage with Millet 98 Curry Mayonnaise for Roasted Cauliflower or Steamed Broccoli 100 Quick Cucumber Pickles 101 D Three Winter Confections Using Dried Fruit 102 Dried Fruits with Fennel, Sesame Seeds, and Orange Flower Water 102 Figs with Toasted Almonds and Anise Seed 103 Dates with Almond Paste or Marzipan 104 E Egg Salad for Spring with Tarragon, Lovage, and Chives 105 Scrambled Eggs Smothered with Crispy Bread Crumbs 107 Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard 108 Roasted Eggplant, Two Ways 112 Roasted Eggplant on the Stovetop 114 Roasted Eggplant with Dill, Yogurt, and Walnuts 114 F Mission Figs Roasted with Olive Oil, Honey, and Thyme 116 Warm Feta with Toasted Sesame Seeds 118 Shaved Fennel Salad with Fennel Blossoms, Fronds, and Pistachios 121 Trouchia: Failed-to-Catch-a-Trout Frittata 122 H Herb (and Wild Green) Salad 124 Herb-Laced Fritters Made with Good Stale Bread and Ricotta 128 Hummus Worth Making 132 J Roasted Jerusalem Artichoke Soup with Sunflower Sprouts and Seeds 134 K Kale and Walnut Pesto with Roasted or Seared Winter Squash 138 Kale and Quinoa Gratin 140 L Hearty Lentil Minestrone with Kale 144 Green Lentils with Yogurt, Sorrel, and Parsley Sauce 146 Red Lentil Soup with Berbere 149 M Thick Marjoram Sauce for Beets (and Other Vegetables) 152 Masa Crêpes with Chard, Black Beans, Avocado, and Pickled Onions 156 Mushroom Soup for Company 161 Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout with Seared Polenta 163 N Stinging Nettle Soup with Nigella Seeds 167 O Rough-Cut Oats with Dried Cherries, Raisins, and Toasted Almonds 170 Olive Oil, Almond, and Blood Orange Cake 173 Easy Pink Onion Pickles 175 Caramelized Onions with Vinegar and Cloves 176 Caramelized Onion Frittata with Sherry Vinegar 178 P Pasta with Caramelized Onions and Crushed Roasted Walnuts 180 Pasta with Gorgonzola 181 White Peaches or Nectarines in Lemon Verbena Syrup 184 Roasted Pepper and Tomato Salad with Basil and Capers 186 Smoky Pimento Cheese on Cucumbers 188 An Improvised Platter Salad 189 Potato and Chickpea Stew with Sautéed Spinach 192 Potato and Green Chile Stew 195 Red Chile and Posole with Blue Corn Tortilla Chips and Avocado 198 Q Quince Braised in Honey and Wine 202 Quinoa and Buttermilk Pancakes 203 Quinoa Soup with Spinach, Corn, Feta, and Cilantro 204 R Seared Radicchio Draped with Mozzarella 206 Shredded Radicchio with a Garlicky Dressing 208 Rhubarb-Raspberry Compote 211 Brown Rice Porridge with Nut Butter and Chia Seeds 212 Yellow Coconut Rice with Scallions and Black Sesame Seeds 213 Baked Ricotta Infused with Thyme 215 Romesco Sauce 218 Roasted Fingerling Potatoes to Serve with Romesco Sauce 219 S Chopped Salad with Toasted Seeds and Marjoram-Mint Dressing 220 Sea Greens with Cucumbers, Ginger, and Sesame 222 Summer Squashes with Herb Blossoms, Basil, Pine Nuts, and Parmigiano-Reggiano 223 Japanese Sweet Potato Soup with Ginger, Smoked Salt, and Aged Balsamic Vinegar 228 Sweet Potato (or Pumpkin) Pudding with Silky Persimmon Purée 229 Sweet Potato and Coconut-Milk Curry with Paneer 234 Pan-Griddled Sweet Potatoes with Miso-Ginger Sauce 237 T Tofu and Cilantro Salad with Roasted Peanuts 238 Tofu Triangles with Red Onions and Tender Greens 240 Golden Tofu with Orange and Yellow Peppers 242 Tomato and Red Pepper Tart in a Yeasted Crust 245 Sweet-Tart Sun Gold Tomato Soup with Avocado Relish 247 Three Tomato Sauces 250 A Sauce Made with Canned Tomatoes 250 A Sauce Made with Fresh Tomatoes 250 An Oven-Roasted Tomato Sauce 251 Tomato and Roasted Cauliflower Curry with Paneer 252 Roasted Tomatoes and Fingerling Potatoes with Thyme, Olives, and Capers 255 A Rough-and-Ready Turnip Soup, Refined 258 V Braised Summer Vegetables 260 W Walnut Nugget Cookies 265 Winter Squash Braised in Pear or Apple Cider 266 Winter Squash and Caramelized Onion Soup with Eight Finishes 269 Native Wild Rice and Celery Root Soup 272 Y Yogurt, Cumin, and Green Herb Sauce 273 Z Zucchini Cake, Two Ways 275 Zucchini Cakes with Cheddar, Oregano, and Tomatilla Salsa 276 Zucchini Pancakes with Feta and Dill 277
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