Vegetables - Alan's Cookbook

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Green beans with oyster mushrooms Delicious even without the Campbell’s mushroom soup! Fresh green beans Oyster mushrooms Blanched sliced almonds Oil Sea salt Parsley Optional If you can’t get oyster mushrooms, thinly sliced button mushrooms will do nicely. Cook the green beans as on page 77. Fry the almond slices in a hot dry pan until smoking but not burnt. Saute the mushrooms crisply in oil, and salt heavily. Combine all, add chopped parsley. Heat in the oven or microwave to serving temperature if necessary. Serves 4-6 per lb beans Cooking time: 30 minutes - 78 -
Spinach and pears A pleasant variation on plain steamed spinach Fresh spinach Anjou pears Salt and pepper Pine nuts Onions Optional Wash the spinach more than you think is reasonable. I can’t emphasize this enough. There’s nothing worse than biting down on a few grains of sand that got away in an otherwise perfect spinach dish. A big tub of water and a salad spinner are good allies in the war against sand. If the pears are not quite ripe, steam them gently for a couple minutes after you cut them into pieces. Peel, core and cut up the pears into 3/4” pieces. Place the washed spinach in a hot chefs pan with a wee bit of water to get things going. It should begin to reduce quickly and provide its own water. If you’re making a lot of it, add it in shifts as the previous lot reduces. When it’s about 2/3 reduced—amazing how much it does reduce!— add the pear pieces. Season to taste and serve. Optional Saute minced onions before adding spinach. Toast the pine nuts in a dry pan and sprinkle over. Serves: 2 per bunch Cooking time: 15 minutes - 79 -
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: Green beans I serve these more ofte
Page 11 and 12: Vegetable kabobs Excellent served w
Page 13 and 14: Sweet potato mash A wonderful varia
Page 15 and 16: Fried baby potatoes with rosemary A
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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