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The real thing takes time, but it's worth it. It's the slow saute of the onions that requires the time but you can listen to satellite radio or read the lastest issue of UTNE while the onions slow cook. This is a meal in itself but sadly, this restaurant soup rarely lives up to what its originators intended: brazen with caramelized onions, real stock, and a crown of toasted sourdough bread with a trio of cheeses. If you have baby boomer parents, ask them where they hid the French onion soup bowls (beside the fondue pot probably). If you are a baby boomer, kick yourself for selling the onion soup bowls at the garage sale, and buy some more. Or, make this a communal affair. Serve the soup in an oven-proof casserole and ladle out servings at the table. Do use real stock, so easily available.
Montreal once had a well-loved restaurant on Mountain Street, called The Continental. I don’t remember much about it other than their famed ‘layered’ salad (back in the day when salads were presentation pieces) with its specialty vegetable vinaigrette. The Montreal Gazette sent to interview the manager, who shared the recipe (actually she made me eat it, while she gazed on, always a comfortable experience. Then she made me guess the proportions which she said were top secret....not anymore!). It was called Salade Georges, I think, in honour of her then, little son. This is a unique and tantalizing, savory affair that still works.
Most cream soups begin the same way. Simmered vegetables go into a chicken or vegetable or water stock. This is then amalgamated with a cream base, usually made with a classic flour-butter roux, to which milk and cream is added. The soup is then seasoned, the softened vegetables and creamy broth get pureed, and voila: cream soup in any flavor you choose. You can play around with the herbs and spices but mostly, this is the sort of recipe that suits whatever vegetable you prefer or what the market or season offers. For spring, of course asparagus is my choice. It is absolutely lovely with fresh herbs, a touch of lemon, black pepper and fleurs de sel (salt). Once you get this soup down pat, it works with whatever vegetables you like.
I am wild about turnips and always make extra roast or boiled ones for this fine potage.
This doesn’t have an exciting name but it is the fastest, easiest way to flavor and nutrition I know off. It is essentially chop, dump and sauté and serve but it smells as exotic as if you’d been cooking over the proverbial hot stove for hours. You can add tofu if you like but if you serve it alongside a protein of some sort, that’s not necessary.
Great with roast turkey at Thanksgiving or with scrambled eggs or a pot roast. This is so good, some people just have this as the main dish! It is as good reheated as it is piping hot from the oven the first setting.
Why not white cheddar? It’s soothing and colourant-free and when made with a few other choice ingredients. It also features some chef’s tricks that keep this dish creamy and smooth for a meal-worthy casserole. A great Thanksgiving side or post-holiday main – comfort food at its best.
The best fries are fried twice. There is a special method here that is the trade secret of bistro chefs and any French fry outlet in Montreal (did you know Montreal has the best frites outside of Europe?). Just follow the recipe. Match these up with a burger of Bistro Style French Pepper Steak, a salad of baby greens and balsamic vinegar and a warm sourdough baguette for a feast. A dusting of Fleurs de Sel (imported salt) would make this dish a banquet on its own.
So commercial. So good. So Thanksgiving.
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This recipe is a rainbow of tastes and hues that makes summer last a little longer or brightens up a winter palate. Serve it as a side or in a bowl, topped with some protein of your choice, (chunks of rotisserie chicken or grilled tofu) for a quick and trendy all-in-one meal. Bulgur is easily ‘cooked’; prepare it by steaming it (cover an inch of two with boiling water and let it sit an hour. Fluff it with a fork; it’s ready to go).