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1 Beaverton Cooking and Food- Fruits and Vegetables

Chez Panisse Vegetables

by

Chez Panisse Vegetables Cover

 

 

Excerpt

Red and Golden Beets with Blood Orange, Endive, and Walnuts

Serves 4 to 6

2 pounds red and golden beets
1/2 cup shelled walnuts
2 blood oranges
2 tablespoons red wine vinegar
2 tablespoons orange juice
Zest of 1/2 orange
1/4 cup olive oil
Salt and pepper
1/4 pound Belgian endive

Preheat the oven to 400ºF. Trim and wash the beets and roast them, tightly covered, with a splash of water. While the oven is on, put the walnuts on a baking sheet and toast them in the oven for about 5 minutes. With a sharp paring knife, trim off the top and bottom of each orange. Pare off the rest of the peel, making sure to remove all of the pith. Slice the oranges into 1/4-inch rounds.

Make a vinaigrette by mixing together the vinegar, orange juice, and the zest, finely chopped, and stirring in the olive oil. Season with salt and pepper. When the beets are cool enough to handle, peel them and slice into rounds. Toss them gently with the vinaigrette, and arrange the beets on a plate with the orange slices and Belgian endive leaves. Drizzle over any vinaigrette remaining in the bowl, and garnish with the toasted walnuts.

<>

Zucchini Fritters

Serves 4

1 pound small green zucchini
Salt and pepper
1 clove garlic
1 small bunch chives
Zest of 4 lemons
1 tablespoon potato starch
1 egg
2 tablespoons olive oil

Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel.

Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives, and grate the zest from the lemons.

In a large bowl, combine the zucchini with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2. minutes more on the other side. Drain on paper towels.

The foregoing is excerpted from Chez Panisse Vegetables by Alice Waters and the Cooks of Chez Panisse. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022

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Average customer rating based on 3 comments:

Scot, June 4, 2010 (view all comments by Scot)
This is one of my favorite cookbooks developed in the kitchen of one of the world's best restaurants by a great pioneer of the slow food movement. The arts and crafts inspired prints are beautiful and the recipes are fantastic. Years after buying this book, I still go back to it again and again. Trips to market almost always begin with a quick look through it's pages for ideas on how to use the freshest, locally grown, seasonal produce in recipes that range from quick-cook to project.
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yayellie, June 11, 2008 (view all comments by yayellie)
This book is a tremendous resource! Before I go to the weekend farmer's market, I can flip to the season I'm in and bone up on what I'm about to encounter AND how to pick the best one. The recipes also range from daily/casual to impress-your-friends with Alice Waters fancy dishes.
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Samantha, September 22, 2006 (view all comments by Samantha)
Love the cookbook, it is full of simple yet yummy recipes. As a bonus Ms. Waters has in her alphebetical vegetables, when certain veggies are in season. It is well known the fresher the better.
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Product Details

ISBN:
9780060171476
Author:
Waters, Alice
Publisher:
William Morrow Cookbooks
Author:
Waters, Alice L.
Author:
by Alice L. Waters
Location:
New York :
Subject:
California style
Subject:
Cookery, american
Subject:
Cookery
Subject:
Vegetables
Subject:
Cookery (vegetables)
Subject:
Seasonal
Subject:
Specific Ingredients - Vegetables
Subject:
Regional & Ethnic - American - California Style
Subject:
Chez Panisse
Subject:
Cooking and Food-Vegetables General
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series Volume:
27
Publication Date:
19960327
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
368
Dimensions:
10 x 7 x 1.27222 in 42.88 oz

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Related Subjects

Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » California
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Chez Panisse Vegetables Used Hardcover
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Product details 368 pages HarperCollins Publishers - English 9780060171476 Reviews:
"Synopsis" by , A cookbook containing world-famous recipes offers information on how to grow specific vegetables, when they are in season, how to select the best produce at the market, how to keep it fresh, and how to cook it to its best advantage.
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