Vegetables and mushrooms sauteed

Vegetables and mushrooms sauteed

 Vegetables and mushrooms sauteed

Ingredients:

For four people (250 kcal per serving)
Butter 70 g
Carrot keep: 100 g
Onions: 2
porcini mushrooms: 600 g
Potatoes: 1/2 kg
Pepper: to taste
Salt: to taste

Preparation:

Cut the onion, clean the mushrooms, slice them. Peel and cut potatoes into cubes. Sauté everything in a pan with one ounce of butter. Add, once removed everything from the fire, the remaining butter and sauté the potatoes and carrots, boiled previously. Finally refit all the frying pan for gold.

World of cooking

Tuscan Vegetables

Tuscan Vegetables

Tuscan Vegetables

Ingredients:

For four people (300 kcal per serving)
Time : one hour and 15 minutes Difficulty : Easy
Vinegar: 2 tbsp
Garlic: 1 clove
basil: qb
Artichokes: 2
Onions: 250 g
beans: 250 g
Fennel: 1
Lemon: 1
olive oil 4 tablespoons
peas: 250 g
Tomatoes: 4
Leeks: 2
Parsley: to taste
Salt and pepper to taste
Celery Green: 1
Sugar: 2 cubes

Preparation:

Wash the vegetables and then soak the artichokes in acidulated water with lemon not to darken. Blanch in boiling salted water artichokes and broad beans for ten minutes. Once drained, are then peeled if they are not tender. Slice the onion, fennel, celery and leeks in the white pulp. Put these vegetables into a saucepan and let soften in the oil over medium heat. When the vegetables are almost colorful, add the beans, peas, artichokes, tomatoes and a clove of minced garlic. Season with salt, pepper and sugar. Stir, cover and cook over low heat, stirring occasionally. When the vegetables are cooked but not mashed, pour the vinegar. Cook over high heat, sprinkle with chopped parsley and basil previously. Add salt and pepper if necessary. Remove from heat and serve hot or cold.

 

World of cooking

Vegetables with Parmesan

Vegetables with Parmesan

 Vegetables with Parmesan

Ingredients:

For four people (220 kcal per serving)
Time : one hour and 30 minutes Difficulty : Difficult
Garlic: 1 clove
basil: a bunch
Eggplant: 200 g
Mozzarella: 120 g
oil: 10 g
grated Parmesan cheese: 60 g
Tomato sauce: 300 g
potatoes 200 g
Pepper: 200 g
Salt: to taste
Zucchini: 400 g

Preparation:

Wash and slice the zucchini and eggplant. Boil the potatoes for about twenty minutes. Remove the seeds and cut peppers into strips. Cook zucchini and eggplant on the grill. Heat the tomato lightly salt it and add crushed garlic and basil leaves cleanse. Cook over medium heat with oil. Slice the mozzarella well. Remove the garlic. In a baking dish covered with a sheet of parchment paper, place the bottom a bit ‘of tomato, then the sliced ​​potatoes, a layer of zucchini, peppers and eggplant, mozzarella cheese to finish, yet seasoned with tomato, sprinkle with cheese. Bake at 200 ° C for 30 approximately.

Learning about Tabasco

Tabasco sauce isn't just for dousing on eggs or doctoring your bloody mary. In fact it takes on a completely different character when used in cooking rather than as a finishing sauce. It's a surprisingly versatile condiment that can be used in a wide variety of dishes and drinks. There are seven different varieties of Tabasco sauce (actually there are a couple more as well that are not widely available). I learned all of this and more on a recent visit to Avery Island, home and birthplace of Tabasco sauce. The trip to Louisiana was with the inaugural group of Tabasco tastemakers. As one of the "tastemakers," I will be creating several recipes using Tabasco (for which I am being compensated).

During my visit I saw the pepper fields, the barrel room (where I tasted chili pepper mash), the factory (where I breathed in vinegar fumes), the lab, the bottling rooms and learned just how Tabasco is made. While almost 99% of the Tabasco chile peppers come from places like Latin America and Africa, all varieties of Tabasco sauce are made on Avery Island. The peppers are processed, made into a mash with salt, aged and fermented in bourbon barrels, then transformed into sauces.

At a dinner for the Tabasco tastemakers I was blown away by how chef Alon Shaya of Domenica restaurant in New Orleans used Tabasco in his cooking. Twice nominated for a regional James Beard award, Shaya cooks his unique version of Italian food using the best local ingredients he can find, and a good deal of restraint in a town where excess is generally taken to an extreme. He used Tabasco in everything from a simple yet intensely flavored handmade pasta with shrimp to a chocolate dessert.

Finally bartender Neal Bodenheimer of Cure used Tabasco in cocktails with spirits like Pimm's and rum and creme de banane. One of the drinks he made was a "cobbler" which traditionally is a drink made with wine or sherry, sugar and fresh fruit. His cocktails were both unexpected and amazing. Stay tuned for my first recipe...

Read more blog posts about the Tastemaker trip:

Comic strip of Camper English tasting pepper mash from Alcademics

Of Mash, Marsh and Memorable Meals from Food Orleans

Avery Island, part deux: boils, bottles, bloodies & boudin from Food Orleans

Tabasco taste test from Fritos and Foie Gras

Chef Alon Shaya goes Tabasco crazy from Fritos and Foie Gras

A Visit to Avery Island Louisiana Home of Tabasco Sauce from Recipe Girl

A Trip to Avery Island Louisiana from Eat, Live, Run

Top 10 Avery Island Louisiana from What's Gaby Cooking

Disclaimer: I visited Avery Island as a guest of Tabasco