| A Motley Bunch |
[01 Mar 2003|10:05pm] |
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Grilled Cauliflower with Thyme
Japanese Carrots | Glazed Carrots & Ginger
National Biryani Masala
Vegan Tofu Fingers
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| Grilled Cauliflower with Thyme |
1 head cauliflower
a few sprigs of thyme
1/2 T salt
1 t pepper
1/2 - 3/4 cup olive oil |
+ preheat convection oven to 400 degrees
+ cut cauliflower into bite-sized florets
+ in a bowl, toss all ingredients to coat
+ lay cauliflower on a baking tray & cook until tender & golden brown
This recipe also works well with sweet potato wedges and a few smooshed garlic cloves in the mix.
Recipe by  fevrier
[decent]
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| Japanese Carrots |
Serve these carrots hot or at room temperature.
+ Heat 3 t vegetable oil in a large skillet over medium-high heat
+ Add 4 medium julienned trimmed peeled carrots and cook until limp, 2-3 minutes
+ Add 1/4 cup sake, 1/4 cup soy sauce, and 2 T sugar
+ Cook until liquid evaporates, 4-6 minutes
+ Stir in 1/2 t dried red pepper flakes
Serves 4-6
Due to the somewhat pungent nature of the spices in the biryani, these carrots took a backseat. The soy and sake combine to give them a delicate flavor, emphasized again by how thinly the carrots are cut. I would recommend pairing this with something as delicate as they are. Short-grain rice, perhaps.
Recipe from Saveur Magazine
[decent]
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| Glazed Carrots & Ginger |
20 baby carrots
1 T butter
1 T honey
1 3"x1/2" peice ginger, peeled and cut into 1/4" thick matchsticks
1/2 t thinly sliced red chile pepper |
+ blanch carrots in boiling water until tender. drain & pat dry.
+ over medium-low heat, melt butter, add the remaining ingredients
+ turn carrots frequently until carrots and ginger are browned
In place of baby carrots (which sometimes I find repulsive) we used ordinary carrots cut on a diagonal. The carrots were left unpeeled for the extra-vitamin factor. I would recommend using a lower ratio of butter to honey as the carrots came out a little too greasy.
Recipe from Martha Stewart Living
[enjoyable]
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| National Biryani Masala
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This recipe was modified to exclude meat.
The directions from the box are as follows.
500g basmati rice
1 cup vegetable oil
3 medium onions, diced
4 medium tomatoes, diced
1 1/4 cup plain yogurt
2 T minced garlic
2 T grated ginger
1 bunch finely chopped cilantro
1/2 bunch finely chopped mint
1 packet of National Biryani Masala (spice mix) |
+ wash rice & soak in water for 20 minutes
+ heat oil in a large pan and fry the onion until translucent
+ add 4 1/2 cups of water, tomatoes, ginger, garlic, yogurt and masala packet, simmering for 10 minutes
+ in another pan, boil rice in 12 cups of water with 2 T of salt until the rice is half done. drain.
+ add the rice to the yogurt & tomato mixture and simmer for 15 minutes or until rice is fully cooked
+ sprinkle mint and cilantro on rice
Serves 6
This Northern Indian dish was the star of our motley bunch, owed mostly to the strength of the flavors in the spice mixture. This dish took a lot of time to make, but was easy enough. I would recommend halving the quantities if you are not feeding an army. The Biryani Masala mix can be found in specialty food stores.
[enjoyable]
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Vegan Tofu Fingers
In place of teriyaki sauce we used hoisin sauce and rice vinegar until the marinade flavors were rounded out. These turned out perfectly tender and crispy.
Whipped up by moonlighttea
[enjoyable-orgasmic]
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(cheers!)
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