r used for other recipes calling for vegetable broth or in place
kins are charred and blistered, 10 to 15 minutes, turning once
1. Bone and cut 9-10 pounds of boned slightly frozen
Place about 3 tablespoons vegetable oil in a large pot
or draining; let stand for 10 mins. Cut tofu into 3
ray; refrigerate for 10 mins.
Heat vegetable oil in a large
s possible, for 8 to 10 thin slices per bagel. Spread
heat 3 tablespoons of the vegetable oil. Add the brisket and
om For more indonesian cuisine recipes.
n boiling salted water for 10 mins, or until al dente
Simmer for 10-15 mins. Drain.
For the vegetable stew, heat
utabaga. Simmer, partially covered, for 10 mins. Add sweet potatoes and
ith the lime juice and vegetable oil and pour over the
br>Heat oil in a 10 inch nonstick frying pan over
Heat the oil in a large frying pan. Saute for 10 mins, crushing any lumps with a spatula. After 5 mins, stir in the diced vegetables. Season with salt and pepper. Add the tomato paste and cook briefly. Dust with the flour then add the vegetable stock and stir. Bring to a boil and simmer for 10 minutes more.
In boiling salted water, blanch the julienned vegetables for 3 minutes. Pour into a colander, drain briefly, then add to the bolognese pan and stir. Serve garnished with the shaved pecorino and basil leaves.
For the pesto, place parsley and basil leaves in a food processor, add almonds, olive oil and 1 tbsp vegetable stock. Season then process until combined. Set aside.
Bring remaining stock and 1 1/4 cups water to a boil. Add pasta and cook for 3-5 mins. Add peppers, zucchini and peas and cook for 2 mins. Add tomatoes and cook until pasta is al dente. Serve with pesto and reserved herbs.
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.
oft and slightly pliable; about 10 to 15 minutes. Drain the
grated beet and saute' for 10 minutes or until vegetables are
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.