Vegetables - Alan's Cookbook

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Roasted garlic A simple way to get lots of garlic mash for use as a spread or in other dishes Whole garlic Water Preheat the oven to 350° or so. The temperature isn’t that important, so you can do this in combination with other things if you need to. Cut just enough of the root off the garlic bulb(s) that they will sit upright. Trim enough of the top off that the end of each and every clove is exposed. Put the bulb(s) into a small baking dish, add just a bit of water, and put in the oven. After about 40 minutes they should be so soft that you can let them cool and literally squeeze them out. Cooking time: 1 hour - 86 -
Roasted peppers Knowing how to roast a pepper opens up a whole new cuisine— Spanish cooking. The technique is valuable in Cajun and Mexican cuisine as well. Red bell peppers Olive oil Optional Before you roast a pepper, you need to deseed it. The easiest way to do this is to cut the top of the pepper off crossways, exactly at a line just below where the stem meets the pepper. This gets the stem off, leaves you with a beautiful little pepper ring to eat as a snack, and reveals the seed pod inside without disturbing it. Simply grab it out, and shake out the few remaining seeds. Voila! There are several ways to roast peppers. One fun but somewhat finger-scorching method is over a hot charcoal grill. Another is in the broiler. Another is over a simple gas flame. However you do it, the idea is to get the skin of the pepper so hot that it blackens and partially bubbles off. You’ll have to turn the peppers frequently with a tongs to get the unpeeled parts closer to the heat and the already done parts away. When they’re properly blistered, the flesh of the peppers is also partially cooked. Bring them off the fire, let them cool enough so they can be handled, then pick off the skin by hand while rinsing them in tepid water. They’re now ready to be refrigerated, preserved in olive oil, or used in chili, canapes or another dish. Cooking time: 30 minutes - 87 -
Page 1 and 2: Vegetables a chapter from Alan’s
Page 3 and 4: Eggplant Properly made, eggplant is
Page 5 and 6: Mixed Vegetables It’s easy to for
Page 7 and 8: Green beans I serve these more ofte
Page 9 and 10: Spinach and pears A pleasant variat
Page 11 and 12: Vegetable kabobs Excellent served w
Page 13 and 14: Sweet potato mash A wonderful varia
Page 15: Fried baby potatoes with rosemary A
Page 19 and 20: Creamed jalapeños Jalapeños have
Page 21 and 22: Steamed artichokes The classic way
Page 23 and 24: Butternut squash This Afghan recipe
Page 25 and 26: Yellow beets and tomatoes, with ric
Page 27 and 28: Broccoli or cauliflower with brie s

Vegetables - Alan's Cookbook

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