This weekend, all the glossy newspapers, including this one, are full of recipes. For the past seven years, food writer Ed Smith himself has been cataloging and digesting these recipes on his blog Rocket & Squash. At that time, he noticed only a few side dishes recipes. He wrote in “The Side” (Bloomsbury ￡ 20): “Which one is crazy, inspired by the difference in the recipe writing market:” The key part of each mealtime Are ignored.
I totally agree. As long as I’ve been writing recipes, I’ve been advocating the “two vegetarians” aspects of meat and two vegetable equations. After all, these things are often the tastiest and most interesting part of a meal. In fact, the dishes I’m planning to serve on occasion often become the center of the stage. For example, to fill your plate with two or three faces, suddenly there is no space and it is not necessary to bake a roast chicken or sausage that you consider indispensable.
All dishes today are true. By all means, you can give the broccoli cheese a rich main course if you want, but do not be ashamed to sit in the middle of your plate and put the whole cheese broccoli head on the plate. The same applies to carrots and leeks: while playing the roast chicken bored, it is enough to play the role of starring, especially if the goat cheese is grated and dried with bread. On the other hand, I found celery has now become more rough, so it will not be placed on the plate from the beginning, let alone on the sides.
Make sure you buy the unmodified cauliflower: leaves have good taste and texture, so do not try to trim them off. Do not worry, if your pan is not big enough to hold two cauliflower at the same time: you can cook them one at a time. Six to eight for the side dishes, four main dishes.
1? liter whole milk
2 bay leaves
10 whole black pepper grains
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
2 small cauliflower head, the remaining outer leaves (1.7 kg)
Seasoning sauce 80 grams
Unsalted butter 80 grams
? teaspoon chili powder
100 grams of ripe cheddar cheese, coarsely ground
Kindness, coarsely ground 100 grams of ripe Stilton, broken into 1 cm block
50 grams of walnut half, broken into 1 cm pieces
1 tablespoon tarragon leaves, roughly chopped
Heat the Oven to 230C / 450F / Gas Mark 8. Place the milk in a sufficiently large pan to fit two cauliflower heads, then capped with bay leaves, peppermint, salt. Put the milk in a medium heat and boil it, stirring regularly so that the milk will not stick to the bottom of the pot. Once the milk has boiled, gently lower the cauliflower head (milk should be around half of them), cover it and simmer for 11 minutes. Flip the head (so the upper part is now under the milk), check that the milk is not caught (give it a good stir), then simmer for another 11 minutes or until the broccoli is cooked and soft. Take them out and place them in a 32cm x 25cm heat-resistant tray that fits snugly.
Pour the milk into a large pot and weigh 830ml; now it is possible to discard the aromatic and the remaining milk.
In a medium pan, melt the butter with medium heat. In the meantime, mix the flour, pepper and one-eighth of the salt in a small bowl. After the butter has melted, add the dry ingredients to the pot and mix with a wooden spoon. Cook for about 1 minute, keep mixing, then remove the heat, add in hot milk at once, add in each of the stirring by stirring to avoid any lumps and then add more (you can add a larger dose at the end). You should get a smooth, shiny sauce.
Put the pot back into the middle of the fire, stirring constantly, boil the sauce. Pour the fire slowly into the pan, simmer gently for two minutes and keep stirring until the sauce thickens. Add all cheddar and parmesan cheese, along with 80 grams of Stilton cheese, mix until the cheese has melted, then stir one-eighth teaspoon of salt and pepper.
Pour the sauce evenly on the cauliflower and sprinkle the remaining stilton and walnut. Bake for 20 minutes until the cauliflower is evenly golden yellow and charred in the place, then removed from the oven and sprinkled on the top of tarragon, warmed or room temperature.
Whole roasted celery seeds and olive oil
I really like this thing, I know it is eaten directly from the pan. It is also easy. Provide four.
1 large celery (1.2 kg), root discarded, scrub clean (no need to trim or peel)
75ml of olive oil, plus a little drizzle
1? teaspoons crumble slightly
1 lemon, cut into wedges,
Heat the oven to 170C / 335F / gas scale 3. Use a sharp knife tip to stab the celery for about 20 times and place on a baking tray with oil, durian seeds and two teaspoons of salt flakes. Bake for two and a half to three hours and bake every 30 minutes until the celery becomes soft and gold on the outside. Cut into wedges, sprinkle with a layer of lemon, sprinkle a little salt and a small piece of oil.
Carrot and leek, Turkish style
Just as you cook vegetables with risotto, give them a real taste and a gentle depth. You need to wait 30 minutes, do not try to skip or speed up the process. If you like, there is no cheese. Place four as a side or as part of a meze spread.
1 liter vegetable soup
2 tablespoons lemon juice (ie 1 lemon juice)
1 orange, peeled into 5 or 6 wide strips (avoid white pulp)
1 tablespoon sugar
15 grams unsalted butter
1 tablespoon olive oil, plus 1 teaspoon
6 carrots, peeled, cut into 2 cm chunks
Sea salt and fresh black pepper
3 large leeks, trimmed, washed, cut into 2 cm thick circles
60 grams chèvre log (skin), divided into about 2 cm block (optional)
10 grams of dill leaves
5 grams tarragon leaf, roughly torn
Put the stock, lemon juice, orange peel and sugar in a medium-sized pan, boil with heat. Once boiled, turn down the calories and leave it to stew for seven to eight minutes to reduce a bit. Should turn into a large canister (the fragrances can now be discarded): You should have about 950 ml of flavor stock.
Melt the butter and oil in a medium frying pan and add the carrots (add in batches if you want: you do not want to overcrowded pots) and half a teaspoon of salt flakes. Stir for five to six minutes and flip the carrots every few minutes until all sides are yellowish brown. Use a slotted spoon to transfer to a plate, and then add leek and a half teaspoon of salt, into the pot, stir four to five minutes, gently rotating every two minutes, do not mix, otherwise it will decompose. When the chives all turn brown, put the carrot back into the pan and pour in 200ml of soaked raw material. Cook at medium heat for several minutes until reducing by two thirds, then add 200 ml of material and repeat the reduction.
Transfer the cooked vegetables to a medium-sized bowl with a slotted spoon and leave the remaining medium heat for about 10 minutes until it is reduced to about 70 ml. Pour it over the vegetables and let it cool.
Transfer the vegetables to a large plate with a notched spoon (discard all remaining plates), rinse with cheese and sprinkle on dill and tarragon. Sprinkle with a teaspoon of salt and pepper, top up with a teaspoon of oil and serve at room temperature.