November 2011 COTM: Gourmet II: Salads; Vegetables
Please use this thread to discuss and review recipes from the chapters about salads and vegetables.
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Sautéed Cabbage with Bacon and Cream, Pg. 528, 2004 Ed.
We love cabbage and this recipe is very nice indeed. The head notes state that it's very rich but I subbed 1/2 & 1/2 cream for heavy cream and used 4 thin slices of pancetta instead of 1/4 lb. bacon so I feel ever so virtuous....
Simple process: cook bacon till golden. Add Very thinly sliced cabbage - without core. Cook over medium heat till wilted. Stir in cream, cover, reduce heat, cook for about 15-ish minutes till cabbage is very tender. Season with S & P. That's it. Surprising how much flavor the cabbage has with these simple ingredients. It's a great and quick side dish for any meat or fish. I served it with a riff of the Cuban Sandwiches on page 192.
Poblano Strips with Onion and Cream p.559
This was the easiest side I've made in a while, and it blew me away! The simplicity of the dish had me a bit skeptical, as it is merely roasted poblano strips (which I broiled in the oven), sauteed onion slivers, and crema simmered together for a few minutes. But the flavours! Smoky, tangy, spicy.....due to a serious lack of authentic Mexican eateries in my areas, I've never had rajas con crema before. It seems I've been missing out! This will definitely go into my Mexican repertoire for future meals.
Sweet Potato and Parsnip Puree (pg. 584)
I was going to make one of my favorite sweet potato recipes (roasted spiced sweet potatoes) but saw this on the same page and decided to branch out.
I liked this very much and can see this in my sweet potato repetoire if I can get away from the spiced ones (have I said how much I LOVE that recipe?).
I mostly made this following the instructions but had to make some modifications because I didn't have everything. It's definitely an easy and fast recipe. Cut the potatoes and parsnips into small chunks. Boil until they are tender. Drain and blend with butter until smooth (I used an immersion blender).
Add milk, brown sugar and salt. This is where I changed it. I didn't have milk, so I used cream, but less then called for. I don't like adding brown sugar or any sugar to vegetables so I skipped this.
The whole thing was just comfort food. It was creamy and dreamy like mashed potatoes but with a slight sweetness and earthiness from the sweet potatoes and parsnips.
- The original comment has been removed