| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 299.1 | Raspberry-marinated Carrots | ULTRA::ZURKO | Mez | Thu Jul 17 1986 11:39 | 12 |
| Easy and yuppie [from the Silver Palate cookbook]
Carrots
Raspberry Vinegar [the yuppie part]
Olive Oil
Pepper [and salt, if you must]
Thinly slice the carrots (1/8 inch), and boil them until tender,
but still crunchy (about 5 minutes). Pour raspberry vinegar over
WHILE STILL HOT (about 1/3 c. per lb of carrots). Cover with olive
oil. Refrigerate, and marinate at least overnight. Sprinkle with
pepper when serving.
|
| 299.2 | Easy Marinated Asparagus Dish | PNEUMA::MASON | The law of Karma has not been repealed. | Thu Jul 17 1986 16:59 | 17 |
| 1 lb Asparagus
Home made or bottled Italian dressing (oil and vingar based)
Break (don't cut) the woody stems off the Asparagus. Steam them
in a veggie steamer for ~10 mins. Don't let them get limp...they
should remain crispy.
Take them out of the pot and arrange them in a bowl or on a plate.
Pour the dressing over them.
Place in the fridge for a few hours to chill.
Absolute heaven!
enjoy! ****andrea****
|
| 299.3 | | KOALA::ROBINS | Scott A. Robins, ZKO2-2/R94 | Fri Jul 18 1986 13:10 | 1 |
| What difference does breaking the stems off make?
|
| 299.4 | Breaking VS Cutting Asparagus | VAX4::LOMBARD | I canoe, canoe? | Mon Jul 21 1986 12:10 | 11 |
| I'm not sure how accurate this explanation is, but this is what
my mother explained about my favorite vegetable, raw or cooked.
When you break the bottoms off the asparagus, you are finding the
natural point in each stalk where woodiness stops and tenderness
begins. If you cut asparagus, you may be (1) getting some of the
woodiness into the dish you're preparing or (2) cutting off and
throwing away some of the tender growth.
Incidentally, do try asparagus raw, the slimmer the better. It is
crispy and has a wonderful flavor. Use with or without dips.
|