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Vegetarian Suppers from Deborah Madison's Kitchen

by

Vegetarian Suppers from Deborah Madison's Kitchen Cover

 

 

Excerpt

Eggs

over smoky potatoes

serves 2 to 4

Start the potatoes, then finish the dish by cracking the eggs over them and finishing them in the oven or on top of the stove.

That smoky Spanish pimentón does wonders for foods that might otherwise be cooked with sausage, such as these eggs and potatoes, inspired by a recipe in Marie Simmonss book The Good Egg. While you can finish the eggs on the stove, I think it makes an especially handsome presentation if you transfer the potatoes to a shallow-sided earthernware gratin dish, bake the eggs in the oven, and bring the whole, gorgeous dish to the table. This recipe is as easy to make for one as it is for a crowd.

A bit intense for an early-morning breakfast perhaps, these lusty eggs are great for supper at any time of year. In summer Id serve them with sautéed peppers and in winter with a lively salad of cauliflower, green olives, and green peppers, ending with a cooling orange compote for dessert. For wine, stay with the Spanish influence and choose a Ribera del Duero for a red, or an Albariño for a white.

Start the potatoes, then finish the dish by cracking the eggs over them and finishing them in the oven or on top of the stove.

approximately 2 pounds potatoes, any variety, peeled and cut into 1⁄2-inch dice

2 tablespoons olive oil

sea salt

1⁄2 to 1 teaspoon Spanish smoked paprika (pimentón), to taste

1 garlic clove, minced

4 scallions, including a few inches of the greens, thinly sliced

4 or more eggs

minced parsley to finish

1. If youre using russet or baking potatoes, put them in cold water as you work to draw out some of the starch. Drain them and blot them dry before cooking.

2. Heat the oil in a large, well-seasoned cast-iron or nonstick skillet. Add the poatoes to the pan and cook over medium heat, turning them every so often so they brown on all sides. When theyre tender, after 15 minutes or so, season them with salt, toss them with the smoked paprika, garlic, and scallions, and cook for 1 minute more.

3. Break the eggs over the potatoes. You can add more as long as there is room for them. Cover the pan and cook over medium-low heat until the whites are set, about 5 minutes, or longer, if you want the yolk to set as well. Sprinkle with the parsely and serve.

Or preheat the oven to 375°F and transfer the potatoes to a lightly oiled terra-cotta gratin dish. Break the eggs over them, then bake until set and as done as you like, 15 to 20 minutes. Garnish with the parsley and serve in their dish.

Feta and Ricotta Cheese

skillet pie

serves 4

Theres no crust, but you cant argue with this handsome pie, which is rimmed with the black edge of the cast-iron skillet rather than with pastry. Its excellent for those seeking protein-rich dishes, and its so quick to put together youll have to wait for your oven to heat up.

Serve this skillet pie in wedges with sides that match the season. In summer, look to roasted peppers plus a few olives; in spring, a shaved fennel salad; in winter, luscious braised black kale. This also makes a good appetizer, served, of course, in smaller portions, or part of a mezze plate (page 162). A lusty Zinfandel from Sonoma would partner well with the cheese.

3⁄4 pound feta cheese, preferably sheeps milk

1 pound ricotta cheese

4 to 6 eggs

1⁄4 cup flour

3⁄4 cup milk

sea salt and freshly ground white pepper

1 tablespoon chopped dill

1. Preheat the oven to 375°F. Mix three-quarters of the feta with the ricotta in a medium bowl, without worrying about getting it perfectly smooth-youll want some chunks. Beat the eggs into the cheese, then add the flour and milk. Season with 1⁄2 teaspoon salt, pepper, and dill.

2. Butter a 10-inch cast-iron skillet or an earthenware baking dish. Pour in the batter and crumble the remaining cheese over the top. Bake until golden, 35 to 40 minutes. Cut into wedges and serve with your chosen garnish.

Sautéed Heirloom Tomatoes

on garlic-rubbed toast

serves 2

Heres a tasty little supper for listless eaters on a hot night. For tomatoes I pick whats in my garden, which is likely to be a mixture of ripe red Sweet 100s, orange Sun Golds, Green Zebras, and a yellow heirloom or two. These briefly cooked tomatoes, caught just at the moment between fresh and stewed, make an excellent addition to countless summer dishes. This recipe is vegan.

You might flesh out this meal by starting with a chilled soup. It could be a yogurt soup with rice and spinach or a tomato soup (stay with tomatoes if theyre good). Add a simple salad and a few nibbles, such as roasted almonds, and end with a glorious fig tart. Chianti Classico and other simple northern Italian reds like Dolcetto from the Piedmont or Valpolicella from Verona are classic with tomatoes. If you prefer a white, try a New World Sauvignon Blanc, especially if you add the capers.

Have your tomatoes marinating an hour ahead of time, or just before, if thats what works best. Make the toast, heat the tomatoes, put them together, and youre done.

2 heaping cups sliced, quartered, or diced tomatoes, assorted kinds and colors

1 shallot, finely diced

1 large garlic clove, 1⁄2 minced

3 basil leaves, slivered

1 tablespoon olive oil

sea salt and freshly ground pepper

2 large pieces ciabatta, semolina, or other rustic bread

a few drops of balsamic vinegar

1. Toss the tomatoes with the shallot, minced garlic, basil, olive oil, and a pinch of salt. Set aside until youre ready to eat.

2. Grill or toast the bread. Rub it with the other 1⁄2 clove of garlic.

3. Heat a medium skillet. When hot, add the tomatoes. Swirl the pan around to warm them through, add a few drops balsamic vinegar and some pepper, then spoon onto the toast and serve. They should just warm up and release their juices, not fall apart.

• Spread ricotta thickly over the toast, season with salt and pepper, drizzle with oil, and warm it in a toaster oven before adding the tomatoes.

• Sear thin slices of tofu (page 95), deglaze the pan with balsamic vinegar, then put on toast and cover with the tomatoes.

• Spoon the tomatoes over ravioli.

• Serve them with the Ricotta Omelet on page 124 or the Zucchini Skillet Cakes on page 82.

From the Hardcover edition.

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Average customer rating based on 1 comment:

christine132, February 18, 2009 (view all comments by christine132)
I love this cookbook! At first glance the recipes may appear to be rather involved and time consuming but the opposite is true~they are easy~the hardest part is choosing what to make. Deborah Madison is a genius in the kitchen who knows how to combine simple ingredients so that the flavors just explode. Try the stuffed yellow peppers (pictured on the cover)...you won't be sorry!

Christine
former chef
Portland, OR
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(4 of 6 readers found this comment helpful)

Product Details

ISBN:
9780767924726
Author:
Madison, Deborah
Publisher:
Broadway Books
Author:
Madison, Deborah
Subject:
Vegetarian - General
Subject:
Vegetarian cookery
Subject:
Suppers
Subject:
Vegetarian - Vegan
Subject:
Vegetarian
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
Trade paper
Publication Date:
20071131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
50 4-COLOR PHOTOS THROUGHOUT
Pages:
240
Dimensions:
9.12x8.16x.69 in. 1.70 lbs.

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Related Subjects

Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine

Vegetarian Suppers from Deborah Madison's Kitchen Used Trade Paper
0 stars - 0 reviews
$9.98 In Stock
Product details 240 pages Broadway Books - English 9780767924726 Reviews:
"Publishers Weekly Review" by , "Celebrated vegetarian chef Madison's latest warmly written gem offers everything from quickie suppers to subtle, sophisticated dinner-party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship. Her earthy, vigorous Pasta and Chickpeas with Plenty of Parsley and Garlic comes together in a flash, and is enlivened by the addition of Beluga lentils, a suggestion she makes in her 'Variations' column. (It will also convince anyone that whole wheat pasta can be delicious.) The Onion and Rosemary Tart with Fromage Blanc is rich, creamy and gorgeously smooth, with a crisp and flavorful shell. And the Brussels Sprout and Mushroom Ragout with Herb Dumplings employs fresh tarragon to brilliant effect (it flavors both the ragout and the dumplings) to make a kind of sophisticated comfort food that's only slightly too heavy on the sprouts. And if Winter Squash Lasagna with Sage, Walnuts and Black Kale seems too ambitious for a Tuesday night, there's always Wine-Braised Lentils Over Toast or even a Fried-Egg Sandwich. Madison's recipes do call for good kitchen gear (Dutch ovens, double-boilers, numerous gratin pans and casseroles) and some hard-to-find ingredients (fromage blanc, blanched nettles, Thai basil), but they're flexible enough to allow for substitutions. Though not as broad as Madison's James Beard — winning Vegetarian Cooking for Everyone nor as detailed as her classic The Greens Cookbook, this volume is a wonderful addition to any vegetarian or 'vegophile' kitchen. Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "Deborah Madison, a wizard with fresh produce, offers one appealing recipe after another in Vegetarian Suppers from Deborah Madison's Kitchen."
"Review" by , "Madison's latest book is loaded with accessible, inspired, casual recipes for vegetarian supppers."
"Review" by , "Deborah Madison has done for vegetarian meals what the television show Extreme Makeover has done for the dowdy: transform them into something sexy and appealing. She's done it with a combination of relaxed charm, a warmly reassuring writing style, and reliable recipes."
"Synopsis" by , HK
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