Currently viewing the tag: "saute"
INGREDIENTS:
1 pound asparagus-as thick as you can find ½ pound shiitake mushrooms, stems removed and reserved for stock ½ cup white wine such as Grenache Blanc ½ teaspoon fresh minced gingerContinue reading »
A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease. You have to use good butter for this dish as that is really all there is for the sauce.
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INGREDIENTS:
6 cups braising greens, washed and chopped or torn into 1 inch bits
½ pound oyster mushrooms, torn into strips
1 leek, white and some of pale green part, split and cut into 2 inch lengths, then cut lengthwise into 1/8th inch shreds
6 cups braising greens, washed and chopped or torn into 1 inch bits
½ pound oyster mushrooms, torn into strips
1 leek, white and some of pale green part, split and cut into 2 inch lengths, then cut lengthwise into 1/8th inch shreds
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INGREDIENTS:
16 baby artichokes ¼ cup olive oil 4 half chicken breasts, skinned, boned and cut into chunksContinue reading »
INGREDIENTS:
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INGREDIENTS:
1-1/2 cups carrots, cut diagonally into 1/2-inch pieces 2 Tbs pine nuts ¼ tsp crushed red pepper flakesContinue reading »
This is the basic method for sautéing mustard greens. You can add to it as you will. Blanch, then sauté in aromatics flavored with some sort of fat (I tend to go with bacon, ham, or prosciutto because I love the flavor, but good olive oil works fine as a base.) Finish with a dash of acid and serve. For the acid, I vary it based on what the dish is being served with. White wine, cider, red wine, or white balsamic vinegars, or lemon juice, all can come into play-just think of what the dish will be served with to aid your choice.
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Most of the time celery is thought of in a supporting role, or as diet food, if it is thought of at all. Integral to so many dishes as part of a base, most would never think of celery as a dish on it’s own, but here it is. This dish has succulence, a bit of crunch, and a clean flavor. Elemental in its simplicity, it makes a great complement or foil for many dishes. High quality butter for this is important as it is all there is to flavor the dish besides the celery. The butter thickens to form a light sauce coating the celery batons.
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This is such a lovely and easy recipe for those beautiful chois that we are getting. Bok Choi literally means “white vegetable” and is in the same family as cabbage and turnips. Maybe you still have some green onions from last weeks box.
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Pink shrimp look beautiful next to pale green fava beans in this recipe adapted from Elizabeth Schneider’s Uncommon Fruits and Vegetables
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