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The Winter Vegetarian: Recipes and Refections for the Cold Seasonby Darra Goldstein
Synopses & Reviews
The caramelized onions make this rustic pie delightfully mellow despite the pungent seasonings.
1 1/2 cups all-purpose flour
3tablespoons olive oil
In a medium bowl mix together the flour and salt. Cut in the butter and shortening until the mixture resembles coarse meal. Add just enough water for the dough to hold together, being careful not to overmix. Wrap in wax paper and chill for 1 hour.
Preheat the oven to 450 F. Roll out the dough on a floured surface and carefully lift it into a 10-inch pie plate. Trim the edges and prick the dough all over with a fork.
Bake for 12 to 15 minutes, until golden. Cool on a rack.
To make the filling, heat the olive oil in a large skillet. Add the onions and cook over low heat, stirring occasionally, until they are soft and golden. This will take 45 to 50 minutes. Remove the pan from the heat.
Preheat the oven to 350 F.
Stir the salt, pepper, hot pepper sauce, mustard, and cheeses into the onions, mixing well. Stir in the eggs. Turn the mixture into the baked piecrust. Bake for 45 minutes, until puffed and golden.
Winter Vegetable Stew
Serves 4 to 6
The rich flavor of this stew suggests that it has cooked for hours, but minutes of simmering is all that is needed. Serve piping hotin shallow soup bowls.
1 small onion, peeled and finely chopped
In a large stockpot sauté the onion and garlic in the olive oil until soft, 10 to 12 minutes. Add the remaining vegetables, the seasonings, and the vegetable broth, mixing well. Bring the stew to a boil and simmer until the vegetables are tender, about 20 minutes.
Make "beurre manié " by mixing the butter and flour together with your fingers. Stir bits of this mixture into the stew and cook for about 3 minutes more, until the broth has thickened slightly.
With a true love for winter's culinary delights, Darra Goldstein's The Winter Vegetarian will make you long for the winter months year-round. Containing recipes from cold-climate cuisines all over the world, here is a creative and inspired collection that offers healthful and flavorful meals for any winter occasion.
From lusty Turkish Lentil Soup to spicy Basque-Style Scrambled Eggs to Ginger Pear Preserves, more than 150 delicious recipes--appetizers, salads, breads, desserts, and even Tolstoy's favorites--will help you face the challenge of remaining meat-free in the face of an often uninspiring produce department. With The Winter Vegetarian,yur meals will become the backdrop for a true appreciation of winter's rhythm as you luxuriate in the comforts of hearth and home.
Includes bibliographical references (p. 301-305) and index.
About the Author
Darra Goldstein is Professor of Russian at Williams College. She earned her Ph.D. at Standford University and has written extensively on Russian literature, culture, art and cuisine. Her previous cookbooks are A Taste of Russiaand The Georgian Feast, which was voted Best Cookbook of 1993 by the International Association of Culinary Proffessionals/Julia Child Cookbook Awards. She lives with her husband and daughter in Williamstown, Massachusetts.
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