prosciutto wrapped asparagus

INGREDIENTS

100   asparagus spears (5 pounds), trimmed to 6-inch length

100   thin slices provolone cheese (4-1/2 pounds)

1 3/4  pounds thinly sliced prosciutto

2 1/2  cups olive oil

2 1/2  cups balsamic vinegar

2   tablespoons cracked black pepper 

Fresh chives

DIRECTIONS

1. Place one-fourth of the asparagus spears in a steamer basket. Place in a large skillet with one inch boiling water. Cover and steam for 4 minutes. Remove asparagus from steamer basket. Repeat with remaining asparagus, steaming 1/4 at a time.

2. Wrap one cheese slice and then a half slice of prosciutto around each asparagus spear. Arrange wrapped asparagus in two 3-quart rectangular baking dishes, layering as necessary. For dressing, in a screw-top jar combine olive oil, balsamic vinegar, and pepper; shake well to mix. Drizzle half of the dressing over each dish. Cover and chill up to 24 hours.

3. To serve, arrange on a serving platter. If desired, wrap each roll with a chive and tie. Makes 50 servings.

appetizers, vegetable 5:38 AM No comments

indian vegetable stew

INGREDIENTS

1   tablespoon extra-virgin olive oil
3   large onions, coarsely chopped (4 cups)
4   cloves garlic, minced
1   teaspoon cumin seed
1   teaspoon ground cumin
1   teaspoon ground coriander
1/2  teaspoon ground cinnamon
1/4  teaspoon cardamom
1/8  teaspoon cayenne pepper
1   pound new potatoes, scrubbed and quartered
1 1/2  cups water
1/2  teaspoon salt
1  19  ounce can chickpeas, rinsed
1  14  ounce can crushed tomatoes, preferably fire-roasted
1   pound mini carrots
3/4  cup chopped fresh cilantro
3/4  cup low-fat plain yogurt, (optional)

DIRECTIONS

1. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
2. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

stew, vegetable 2:05 AM No comments

Vegetarian Hot and Sour Soup

INGREDIENTS

40 dried lily buds

1/4 cup small tree ear dried mushroom

5 cups vegetable broth

1/2 cup drained canned bamboo shoot, rinsed and julienned

2 teaspoons fresh ginger, minced

1/4 teaspoon salt

3 tablespoons red wine vinegar, to taste

crushed red pepper flakes

3 tablespoons cornstarch, mixed with

3 tablespoons water

1 large egg

1 large egg white

2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar

4 ounces firm tofu, cut into 1/3 inch dice

1 teaspoon sesame oil

1 spring onion, finely sliced

DIRECTIONS

1.In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.

2.In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.

soup, vegetable 9:50 AM No comments

Cauliflower Cheddar Fritters

INGREDIENTS

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

1/2 cup milk

1 teaspoon melted butter

1 cup chopped raw cauliflower

1 cup shredded cheese

1/2 cup finely chopped onion

DIRECTIONS

1 Make a smooth batter with first 7 ingredients.

2 Mix in next 3 ingredients.

3 For best results, refrigerate for an hour or so (but not necessary).

4 Drop by spoonfulls into hot oil and deep fry til brown and crispy.

5 Sprinkle with salt immediately upon removing from oil.

vegetable 7:43 AM 3 comments