Archive for Vegetarian Recipes
Roasted Garlic Pesto over Gnocchi
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Our video today features Chef Brian P. McCarthy, author of the Vegan Family Cookbook, making a very simple basil pesto with roasted garlic. He serves it over gnocchi, plated with crusty bread and a salad. This video is brought to us from EveryDayDish Tv, which offers a wonderful bounty of plant based vegetarian and vegan recipes and videos. The written recipe may be found here. What we like best about this dish is that it can literally be prepared in less than 30 minutes, and roasted garlic gives a sweeter, less bitter flavor than raw garlic. Non vegetarians feel free to add Parmesan cheese!
And, of course, a morsel of gnocchi trivia! Gnocchi, an Italian dumpling, translates to the word “knot” in Italian, and the word is derived from the stem word nocchio, meaning “a knot in wood”. It’s composition differs drastically by ingredient, and while typically made from potatoes, it is also made with various flours (often semolina), and in some areas of Italy it is made with bread crumbs.
White Asparagus with a Blood Orange Reduction
Posted by: | CommentsWe were thinking that between the Superbowl beefy food, and Valentine’s chocolates, perhaps a short detox is in order! Bored with steamed broccoli and even slightly tired of roasted vegetables, we are putting a shout out for new, creative ways to serve seasonal veggies and in this case, fruits.
And we so proudly announce to you a new crush, on the blood orange fruit. For those not familiar, the blood orange is a wonderful winter fruit. An offspring of the traditional sweet orange, blood oranges are typically native to Sicily and Spain, and are harvested from early to mid winter. Their deep red flesh comes from a pigment called anthocyanin, a powerful antioxidant present in açaí, concord grapes, cranberries and raspberries. How do they taste? Less acidic than other oranges, blood oranges tend to have a rich, both sweet and tart flavor, with berry undertones. While shopping, choose a heavy feeling blood orange with a thin skin for the juiciest fruit. A slight green tinting of the rind is fine. They’ll keep in the refrigerator for up to one month, or on the counter for approximately a week.
Our video today features the lovely host Carolyn Jennings from Chic Tv with chef Cedric Tovar from the NYC Park Avenue Peacock Alley Restaurant. He whips up a gorgeous looking braised white asparagus, and serves it with a dressing made from blood orange juice. Click the “read more” to watch the video and for the recipe.
Knife Sharpening Using a Whetstone
Posted by: | CommentsWhat is a whetstone exactly? Also referred to as a wet stone, waterstone, or sharpening stone, whetstones can be natural or manmade, and are typically made of finely bonded ceramic. They are truly the best and smartest way to sharpen knives, as other methods will grind away precious metal from your knife’s blade, and shorten it’s life. One side of the stone is a coarse grit which you sharpen with first, and the other a fine grit which is used last. The whetstone is used as a primary method of sharpening, and the honing steel is used for maintenance, read more about the differences and brand recommendations here. Knife sharpening takes practice, but once you become accustomed to the technique you will be deliciously pleased with your effortless, gorgeous, even cuts of food.
Watch the video to see Chef Danilo Alfaro‘s easy techniques for knife sharpening, using a whetstone and a steel .
