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3 Burnside Cooking and Food- Vegetarian and Natural

Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table

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Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table Cover

ISBN13: 9780609609125
ISBN10: 0609609122
Condition: Standard
Dustjacket: Standard
All Product Details

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Excerpt

Spinach Artichoke Risotto

Serves 6

Time: 35 minutes

Ingredients

• 1 quart vegetable broth (see below)

• 3 garlic cloves, minced or pressed

• 2 tablespoons olive oil

• 1.5 cups arborio rice

• 1 cup dry white wine

• 1 14-ounce can of artichoke hearts, drained and quartered

• 1 tablespoon dried dill (2 tablespoons chopped fresh)

• 10 ounces baby spinach, rinsed and drained

• .5 cup chopped scallions

• 1 cup crumbled feta cheese (4 ounces)

To Prepare

In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds. Add the rice, stirring to coat each grain with oil. Stir in the wine, artichoke hearts, and dill if using dried. Cook, stirring often, until the wine is absorbed. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.

When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.

Vegetable Broth is our favorite shortcut product for home cooking. At Moosewood Restaurant, we make fresh vegetable stock every day because it gives our soups depth and complexity. But when youre pressed for time, homemade stock just isnt going to happen. So, how can you turn out soups in an instant that still have plenty of flavor like those that simmer half the day? Good news: Quart boxes of organic vegetable, mushroom, and mock chicken broth are on the shelves of most natural food stores and supermarkets. We like Imagine and Pacific brands.

These broths taste great, have pure ingredients, and can be used directly from the box for soups, stews, and risottos. Once opened, the brother keeps for a few weeks in the refrigerator. Unopened, they sit in your cupboard until you need them. If we were to poll Moosewood cooks, we think these broths would probably be named “favorite convenience product used at home.”

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Lizkatmom, June 26, 2010 (view all comments by Lizkatmom)
This is an excellent cookbook. We have tried several of the recipes, and each has been excellent. Even my husband can do them, and enjoys cooking the recipes. It's great to have a cookbook on the shelf that you know you can pull off, get the ingredients easily in the store, and prepare a good (excellent!) healthy meal for your family in a reasonable amount of time. I highly recommend.
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Product Details

ISBN:
9780609609125
Manufactured:
Scherer, Jim
Author:
Moosewood Collective
Photographer:
Scherer, Jim
Author:
The Moosewood Collective
Author:
Scherer, Jim
Author:
Moosewood Collective
Publisher:
Clarkson Potter Publishers
Subject:
Quick and easy cookery
Subject:
Suppers
Subject:
Methods - Quick & Easy
Subject:
Vegetarian - General
Subject:
Vegetarian - Vegan
Subject:
Vegetarian
Subject:
Cooking and Food-Quick and Easy
Copyright:
Publication Date:
20051031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
85 4-C ILLUSTRATIONS
Pages:
304
Dimensions:
9.3 x 7.7 x 1 in 2.375 lb

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Related Subjects

Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table Used Hardcover
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$24.00 In Stock
Product details 304 pages Clarkson N Potter Publishers - English 9780609609125 Reviews:
"Synopsis" by , From Moosewood Restaurant in Ithaca, New York--named one of the most influential vegetarian restaurants of the 20th century by "Bon Aptit"--comes this collection of simple, quick, and delicious recipes created especially for the busy home cook. Full color.
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