Mollie Katzen - The Vegetable Dishes I Can’t Live Without
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- Book:The Vegetable Dishes I Can’t Live Without
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- Year:2007
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Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Cant Live Without is an assortment of mostly new recipes, with new twists on some old favorites. Presented in her signature style and with her classic hand-drawn illustrations, these are the recipes she loves the most, and the recipes her millions of fans will most cherish.
Mollie Katzen: author's other books
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For Judith Bazell (1949 1972) 
Mollies well-loved personal favorites offer a sound place for new vegetable cooks to begin enjoying the myriad delights that produce promises. And shes rightthe willingness to focus on even a few details is the key to making food that will sparkle, shine, and delight those who partake.
Deborah Madison, author of Vegetarian Cooking for Everyone
love vegetables. Not just some of them sometimes, but most of them most of the time. Call me a leaf geek if you must. (And as you read these recipes, youll probably call me a stem geek as well, which Ill happily accept.) I simply want to spread my enthusiasm through recipes, rather than through telling you You Should, as so many magazines and medical studies do these days. Okay, you should, but hopefully, also You Will Because You Want To because vegetables are beautiful and accessible, and can be utterly and irresistibly tasty.
Is this a vegetarian book Sure, if you define vegetarian as being pro-vegetable.
Are meat eaters allowed to use these recipes? Absolutely! The fact is, theres room on all of our plates for more vegetables, and we have much to discover along the way. And most of us, no matter how earnest and well meaning, dont eat quite enough vegetables. This could be due to any number of perceived limitations: time, interest, energy, refrigerator space, imagination. Also, we tend to assume that vegetables are dreary, and we often cant think of what to do with them past the salad course, if we even get that far. Here, then, just for you: a book of happy ideas for Beyond Salad, and then some!
It is easy to make vegetables taste wonderful through simple preparations utilizing a very few choice ingredients (including specific uses of heat, which in and of themselves are seasonings): extra-virgin olive oil, fresh garlic, roasted nut oil, tiny touches of salt and pepper, an herb or two, a very hot oven or a sizzling pan or a very slow oven and a simmering pan. The willingness to focus on a few details for a few minutes here and there is key, and the vegetables themselves will shine, with everything falling deliciously into place.
These are my current ninety-something favorite vegetable recipes. Current, because this list shifts around with the seasons, and the inherent moods and produce they deliver. I hope you will try a broad range of these mostly simple dishes, and then possibly even be inspired to prepare several at a time and serve them together, showcasing contrasting colors, textures, and flavors. If you add even one new vegetable dish a week to your repertoire, you will be rewarded in many ways. I promise.
Layers of artichoke hearts and spinach with a crunchy topping of bread crumbs and cheese.
Make your own coarse bread crumbs by drying out some of your favorite bread, and then crumbling it either by hand (in a plastic bag, so it wont go all over the place) or in a food processor with the steel blade (a few spurts).
This dish keeps for several days, covered and refrigerated and reheats (in an oven, toaster oven, or microwave) very well.
1 12-ounce bag frozen artichoke hearts
1 pound fresh baby spinach leaves (or 1 pound frozen chopped spinach)
1 tablespoon extra-virgin olive oil
1 cup finely minced onion
2 teaspoons minced or crushed garlic
teaspoon salt
Freshly ground black pepper, to taste
cup coarse bread crumbs
cup grated Parmesan cheese
1) Preheat the oven to 375F.
2) Place the artichoke hearts in a colander and run under tap water to defrost. Set aside to drain thoroughly.
3) Place the spinach in a separate colander and rinse well. Shake to remove most, but not all, of the water clinging to the leaves. (If using frozen spinach, thaw it in a colander under running tap water and then let it drain well pressing out most of the excess liquid with the back of a spoon. It doesnt have to be bone-dry just not soupy.)
4) Place a large, deep skillet (with an ovenproof handle) over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion and saut for about 5 minutes, or until translucent.
5) Increase the heat to medium-high, add the spinach, and cover. Cook, tossing occasionally, for 3 to 4 minutes, or until wilted. Remove the cover and continue to cook, tossing occasionally, for about 10 minutes, or until the liquid released by the spinach mostly evaporates.
6) Turn the heat back down to medium, then add the garlic, salt, and a few grinds of black pepper. Saut until the garlic is fragrant (2 to 3 minutes), then stir in the drained artichoke hearts and remove from the heat.
7) Smooth the top surface with the back of a spoon, and sprinkle the bread crumbs evenly over the top, followed by an even layer of cheese.
8) Bake, uncovered, for 10 to 15 minutes, or until the Parmesan is golden and the bread crumbs have turned golden and crispy. Serve hot or warm.
~ Yield: 6 servings ~
When you stuff a precooked split artichoke with a chunk of fresh lemon and flash-saut the whole arrangement in hot olive oil, the result is stunning, both visually and flavorwise.
Meyer lemons add a terrific, perfumed flavor and are well worth the price (if you dont live in California and pick them from your own tree). But you can use standard grocery store lemons as well.
The artichokes get cooked twice: steamed until tender, and then quickly sauted with the lemon. The first steaming can be done up to several days ahead of time.
2 large artichokes
1 large lemon or 2 smaller ones
1 to 2 tablespoons extra-virgin olive oil
1) Use a sharp knife to slice off the top inch or so of each artichoke and trim the tough tip from the stem. Use scissors to snip off the sharp leaf tips.
2) Cook the artichokes in a vegetable steamer over simmering water until a knife can easily be inserted into the base of each one. Remove them with tongs and place them upside down in a colander in the sink to drain.
3) When the artichokes are thoroughly drained, cut them in half lengthwise with a sharp knife, then use a small spoon to scrape out the fuzzy choke. The artichokes can be prepared up to this point and stored, in an airtight container at room temperature, for several hours or in the refrigerator for several days.
4) Cut the lemons into quarters (or halves if using smaller ones). Tuck a piece of lemon into the cavity of each artichoke so that the flat, cut surface of the lemon is flush with the flat, cut surface of the artichoke, and the lemons peel is nestled against the inside of the artichoke.
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