Vegetables – Taste&Travel Magazine https://tasteandtravelmagazine.com For people who love to Read, love to Eat, and love to Travel Sat, 18 Apr 2020 15:59:50 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.1 https://tasteandtravelmagazine.com/wp-content/uploads/2018/02/cropped-TTI-MAG-LOGO-512x512-32x32.png Vegetables – Taste&Travel Magazine https://tasteandtravelmagazine.com 32 32 Fried Artichoke and Marble Potato Salad https://tasteandtravelmagazine.com/2020/03/fried-artichoke-and-marble-potato-salad/ https://tasteandtravelmagazine.com/2020/03/fried-artichoke-and-marble-potato-salad/#respond Mon, 30 Mar 2020 18:45:40 +0000 https://tasteandtravelmagazine.com/?p=6606 A great partner for meat or fish.

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Chef Nelly Buleje started at the Grand Geneva Resort right out of high school as the late night room service cook. He stayed for seven years working his way up to chef de cuisine, before leaving to cook around the world. Seventeen years later, he’s back, now as Executive Chef in charge of nine resort restaurants and 11 kitchens.  I had a stunning meal of many plates in a Grand Geneva private dining room, but this warm salad, which Buleje served with succulent lamb, was a favourite. Fresh and creamy, but with a great acidity, it makes a terrific side with meat or fish.    

Ingredients

Salad

  • Canned Artichoke Hearts 10, quartered, rinsed and dried
  • Marble Potatoes 6, cut into coins and steamed
  • Canola Oil 2 cups, for frying
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • Shaved Parmesan, 2 Tbs

Vinaigrette

  • White Balsamic Vinegar ¼ cup
  • Garlic 2 cloves
  • Fresh Thyme Leaves1 1/2 tsp
  • Honey 2 oz
  • Kosher Salt ¼ teaspoon
  • Olive Oil ¾ cup

Cook It

  1. In a blender, blend the vinegar, garlic, thyme, honey and salt on low speed for 1 minute. Increase speed to medium and slowly drizzle in the olive oil until the vinaigrette has emulsified.
  2. In a deep heavy pot, heat the canola oil to 350˚F. Add the artichokes and steamed potatoes and fry until the artichokes are light brown, about 1 minute. Remove the vegetables from the fryer, drain on paper towel, place in a bowl and season with salt and pepper.
  3. Add 2 oz of the honey vinaigrette and the parmesan to the bowl and toss until all ingredients are fully dressed. Taste for seasoning and more vinaigrette if desired.

 

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Simple Supper Tomatoes https://tasteandtravelmagazine.com/2020/03/simple-supper-tomatoes/ https://tasteandtravelmagazine.com/2020/03/simple-supper-tomatoes/#respond Sun, 22 Mar 2020 16:20:54 +0000 https://tasteandtravelmagazine.com/?p=6546 A gorgeously simple recipe for when tomatoes are in season.

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At Miss Mary Bobo’s Boarding House in Lynchburg, Tennessee, dinner, the main meal of the day, was always served at noon. Supper was a lighter evening meal. Both made abundant use of vegetables grown in the boarding house garden.

Ingredients

  • Ripe Tomatoes 6 large, sliced
  • Green Onions 1 bunch, sliced, including some green tops
  • Parsley 2 Tbs, minced
  • Basil 2 Tbs, minced
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil ¾ cup
  • Apple Cider Vinegar ¼ cup
  • Garlic 1 small clove, minced
  • Sugar 1 tsp
  • Salt 1 tsp
  • Worcestershire Sauce 1 tsp

Cook It

  1. In a large salad bowl layer the tomatoes and onions. Sprinkle with parsley, basil, salt and pepper.
  2. In a small mixing bowl combine the oil, vinegar, garlic, sugar, salt and Worcestershire sauce with a wire whisk or electric mixer.
  3. Spoon the oil mixture over the tomato slices. Cover and chill until suppertime.

 

 

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Grilled Ratatouille with Jack’s Creek Dressing https://tasteandtravelmagazine.com/2020/03/grilled-ratatouille-with-jacks-creek-dressing/ https://tasteandtravelmagazine.com/2020/03/grilled-ratatouille-with-jacks-creek-dressing/#respond Fri, 20 Mar 2020 14:46:23 +0000 https://tasteandtravelmagazine.com/?p=6541 A recipe from Nashville barbecue maestro Pat Martin.

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This is barbecue maestro Pat Martin’s recipe for grilled vegetables dressed with his proprietary Jack’s Creek BBQ Sauce and Season’d Salt. Both products can be ordered online, or you can use another vinegar-based barbecue sauce and seasoning salt of your choice.

Ingredients

  • Olive Oil  2/3 cup, divided
  • Tomatoes 2, cut into quarters
  • Zucchini 1 large, trimmed and quartered lengthwise
  • Yellow Squash 1 large, trimmed quartered lengthwise
  • Eggplant 1 medium, trimmed and cut into ½” slices
  • Onion 1 large, peeled and cut into ½” slices
  • Red Bell Pepper 1, cut in quarters, seeds and ribs removed
  • Green Bell Pepper 1, cut in quarters, seeds and ribs removed
  • Jack’s Creek BBQ Sauce ¼ cup
  • Dijon Mustard 1 Tbs
  • Martin’s Season’d Salt 2 tsp
  • Italian Parsley 1 bunch

Cook It

  1. Preheat grill to high. While the grill is warming up, brush the vegetables with ⅓ cup olive oil.
  2. Grill the vegetables in batches, turning occasionally until cooked and tender. The time varies depending on the vegetable. After the vegetables are grilled, allow to cool enough to handle without burning yourself. Cut each piece into bite-sized chunks and transfer to a bowl.
  3. In a small bowl, whisk together the bbq sauce, Dijon mustard, seasoned salt and the remaining ⅓ cup olive oil. Wash the parsley and roughly chop the green tops. Discard the stems.
  4. Toss the grilled vegetables with the dressing and chopped parsley. Serve while warm or chill to serve later.

 

 

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Stuffed Mushrooms with Chive and Black Pepper Butter https://tasteandtravelmagazine.com/2020/03/stuffed-mushrooms-with-chive-and-black-pepper-butter/ https://tasteandtravelmagazine.com/2020/03/stuffed-mushrooms-with-chive-and-black-pepper-butter/#respond Mon, 09 Mar 2020 15:54:31 +0000 https://tasteandtravelmagazine.com/?p=6525 From The Atlas Cookbook by Charlie Carrington.

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Settle back and wait for the compliments to roll in with this super simple mushroom dish that packs a mighty umami punch. I ate something similar to this recipe in Cambodia and it blew my mind with its easy technique and flavourful heft. I hope you enjoy it as much as I do.

Ingredients

  • Butter 150 g
  • Soy Sauce 20 ml
  • Chives ½ bunch, finely sliced into circles
  • Star Anise 1, ground
  • Ground Black Pepper ½ tsp
  • Shiitake Mushrooms 610 g
  • Cashew Nuts 120 g, crushed

Cook It

  1. Preheat the oven to 185°C (365°F). First soften the butter to room temperature, then in a bowl combine the butter with the soy sauce, chives, star anise and pepper to create a paste. Stuff the mushrooms with the paste, put them on a baking tray and roastthem for 10 minutes.
  2. Scatter over the cashew nuts to serve.

Excerpted from The Atlas Cookbook by Charlie Carrington (C) 2019 Reproduced by permission of Hardie Grant. All rights reserved.

 

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Potato and Rocket Salad with Orange https://tasteandtravelmagazine.com/2020/03/potato-and-rocket-salad-with-orange/ https://tasteandtravelmagazine.com/2020/03/potato-and-rocket-salad-with-orange/#respond Mon, 09 Mar 2020 15:34:42 +0000 https://tasteandtravelmagazine.com/?p=6514 From The Atlas Cookbook by Charlie Carrington.

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This simple, rustic salad is a crowd favourite at every family barbecue. Why it works: bitey rocket (arugula) and tangy orange offset the creaminess of the waxy spuds, while the scatter of toasted almonds adds a nutritious crunch.

Ingredients

  • Oranges 4
  • Boiling Potatoes 6 large, peeled and sliced 1 cm thick
  • Grape Seed Oil 70 ml
  • Rocket 200 g
  • Toasted Almonds 100 g, chopped

Orange Vinaigrette

  • Orange Juice 100 ml
  • Mustard 50 g
  • Salt ½ tsp
  • Good­ Quality Olive Oil 80 ml
  • Black Pepper ½ tsp
  • Shallot 1, roughly chopped
  • Garlic 1 clove, minced

Cook It

  1. First, peel the oranges. Segment the pieces of orange between the membranes and set aside.
  2. Get a large, heavy­ duty cast ­iron frying pan and put over a medium low heat. Toss the potato slices in the oil and place them flat on the pan for about 8ñ10 minutes on each side. Be careful not to completely overcook, but you want the potato to get some colour. Set aside and allow to come to room temperature.
  3. For the vinaigrette, blend all the ingredients until fi ne and well combined.
  4. Lay the potatoes on a platter and then spoon over some of the vinaigrette. In a large bowl combine the orange and rocket and arrange over the potatoes. Drizzle more vinaigrette on top and then sprinkle over the almonds and serve.

Excerpted from The Atlas Cookbook by Charlie Carrington (C) 2019 Reproduced by permission of Hardie Grant. All rights reserved.

 

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