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A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals

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A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals Cover

 

 

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Carrot, Parsnip and Celeriac Stir-fry

SERVES 8

Substitute other vegetables to suit your taste-turnips, rutabaga and sweet potatoes or squash are all good choices.

2 cups celeriac, peeled and cut in 1/2-inch pieces

2 cups parsnips, peeled and cut in  ½- inch pieces

2 cups carrots, peeled and cut in 1/2-inch pieces

3 tbsp butter

Salt and freshly ground pepper

2 tbsp chopped chives

COMBINE celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.

HEAT butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.

Halibut with Spiced Moroccan Sauce

SERVES 4

The combination of spices and colours makes this a real taste treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons.

1⁄4 cup chopped fresh coriander

1⁄4 cup chopped parsley

2 tsp chopped garlic

3 tbsp olive oil

1 tsp ground cumin

1 tsp paprika

Pinch cayenne

Salt and freshly ground pepper

1⁄4 cup lemon juice

1⁄2 cup white wine

2⁄3 cup chopped fresh or canned tomatoes

4 halibut fillets (about 6 oz/175 g each)

1⁄2 cup cracked green olives

PREHEAT oven to 425°F.

CHOP coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture.

COMBINE wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.

BAKE for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce.

Spicy Green Beans

SERVES 4

The deep-frying changes the texture of the beans and makes them as addictive as French fries, and a perfect foil for the fish. This dish can be prepared ahead and then quickly stir-fried to reheat before serving. You can also spread the deep-fried beans on a baking sheet and reheat them at 400°F for 5 minutes.

Sauce 2 tbsp soy sauce

2 tbsp rice wine or dry sherry

2 tsp granulated sugar

1 tsp sesame oil

2 tsp hot Asian chili sauce, or to taste

1⁄4 cup finely chopped shallots

2 tsp finely chopped gingerroot

2 tsp finely chopped garlic

2 cups vegetable oil

2 lb (1 kg) green beans, trimmed

2 tsp balsamic vinegar

Salt

MIX together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside.

COMBINE shallots, ginger and garlic in a separate small bowl and set aside.

HEAT a wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds.

ADD beans in batches and fry for about 5 to 6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready. Let sit to drip until cool.

REMOVE all but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.

Product Details

ISBN:
9780679314585
Author:
Waverman, Lucy
Publisher:
Random House Canada
Author:
Lucy Waverman
Subject:
General
Subject:
Seasonal
Subject:
General Cooking
Subject:
Cooking and Food-General
Edition Description:
Trade paper
Publication Date:
20091031
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
65 FULL-COLOUR PHOTOS THRUOUT
Pages:
304
Dimensions:
9.84x7.76x.68 in. 1.99 lbs.

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » Canadian

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