Vegetables - Alan's Cookbook

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Yam frites A fine variation on french fries; not as crispy, but as yummy as yams can be. Yams Oil Sea salt Peel the yams if you prefer. Otherwise, wash them thoroughly. Cut into thick julienne strips (about 1/2”). Arrange on a cookie sheet and sprinkle liberally with oil. Bake in a preheated hot oven (425°) about 20 minutes, or until done. Sprinkle very lightly with salt and serve. Serves 2 per yam Cooking time: 40 minutes - 84 -
Fried baby potatoes with rosemary A wonderful side dish with any sort of barbequed meat. The potatoes become almost liquefied in the center, with lots of savory crusty goodness around. Baby red potatoes Olive oil Fresh rosemary branch Salt and pepper Potatoes up to about 2” in diameter work fine, but the larger the potatoes the longer the cooking time. I normally buy the ones that are so small they bundle them up in 2 pound packages. I normally use a very large frying pan over an outdoor gas grill. Smaller pans need to be used indoors, because you want the fire from the stove to cover as much of the bottom of the pan as possible. Small potatoes may be done in as little as 30 minutes, but I have had medium ones take an hour. If you’re in a hurry, cook the potatoes most of the way through in the microwave to get them started. Ten minutes in the pan will suffice then. Wash the potatoes well and cut out any obvious eyes and flaws. Place in a frying pan with just enough oil to coat the potatoes. Strip the leaflets off the rosemary branches by pulling your fingers down “against the grain” of the leaves, and toss them with the potatoes. Fry over a medium hot flame, turning occasionally. The rosemary will get quite scorched, and that is okay. When the potatoes are getting close to done, they will pierce easily with a fork. Salt them with a salt grinder and wave a pepper grinder at them too, then cook another five minutes if they can handle it. They should be a very dark brown, if not almost black. Remove from heat and cover until served. Serves 4 per lb Cooking time: up to 1 hour - 85 -
Page 1 and 2: Vegetables a chapter from Alan’s
Page 3 and 4: Eggplant Properly made, eggplant is
Page 5 and 6: Mixed Vegetables It’s easy to for
Page 7 and 8: Green beans I serve these more ofte
Page 9 and 10: Spinach and pears A pleasant variat
Page 11 and 12: Vegetable kabobs Excellent served w
Page 13: Sweet potato mash A wonderful varia
Page 17 and 18: Roasted peppers Knowing how to roas
Page 19 and 20: Creamed jalapeños Jalapeños have
Page 21 and 22: Steamed artichokes The classic way
Page 23 and 24: Butternut squash This Afghan recipe
Page 25 and 26: Yellow beets and tomatoes, with ric
Page 27 and 28: Broccoli or cauliflower with brie s

Vegetables - Alan's Cookbook

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