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Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I am prone to wanderlust. When the siren calls, I seek one of two things. It's occasionally the lure of brighter lights or a bigger city, but more often than not, especially these days, solitude better meets my need to cast away. Silence paves the way for reflection. Insight and serenity follow and they are my fresh air, my cosmic oxygen. My Valentine, bless him, has brought me to Loon Lake for the weekend. At this time of year, our only neighbors are the loons and save for their keening wails, silence and solitude reign supreme. The weather today was glorious and though a front has just moved in, we are warm and dry and very well-fed as we sit in this tiny cabin that teeters on the edge of the world. Bob has the fire blazing and the wind and rain are beating a steady tattoo that will have me sleepy well before my bedtime. I'm mesmerized by the artillery-like barrage that pine cones, loosed by the wind and pelting rain, are making as they bounce off the metal roof. There will be a mess for someone to clean up tomorrow, but for tonight all's right with my world. I have a lemon pie, and a special one at that, waiting to set, but it won't be ready in time for tonight's post. Fortunately, I can share tonight's dinner with you. I suspect many of you have read, or are at least familiar with, Molly Wizenberg's cookbook "A Homemade Life" . While her recipes are wonderful, I'm always struck by her facility with language and the restrained power of her words. I have come to love her writing and her blog, Orangette . Hers, is one of the few books that has made from the library stacks to my personal collection. The meatballs we had for supper came from her book. While they are delicious, they are hard to categorize. They are vaguely Greek and definitely have their roots in Mediterranean kitchens. The ingredient list will be surprising to many. While the meatballs are made with pine nuts and raisins, they serve to make the recipe unique and add a texture and sweetness that makes an otherwise ordinary dish special. I mixed and formed the meatballs yesterday and brought them with us to be cooked. That gave all the flavors time to develop and made for a very tasty supper. While I served the meatballs on pita bread, it is not necessary and they do quite well on their own. The meatballs can be baked if you are watching your diet. I prefer them fried, but to each his own. These are very easy to make and can be assembled in less than 30 minutes. I promise you the flavor is unique and the meatballs are delicious. Here's the recipe. Turkey Meatballs with Lemon-Garlic Yogurt Sauce ...from the kitchen of One Perfect Bite, courtesy of Molly Wizenberg Ingredients: Meatballs 1-1/4 pound ground turkey thigh meat 1/2 cup finely minced onion 1 large egg 1/4 cup finely chopped cilantro 1/2 cup toasted pine nuts 1/2 cup cup golden raisins (chopped if large) 1/3 cup fine bread crumbs 1/8 teaspoon ground cumin 1/8 teaspoon fresh ground pepper 1/2 teaspoon salt 4 tablespoons olive oil Lemon-Garlic Sauce 1 cup plain yogurt (Greek-style if possible) 3 tablespoons fresh lemon juice 1 teaspoon minced garlic 1/4 teaspoon ground cumin Pinch cayenne pepper 1/4 teaspoon salt Directions: 1) To make meatballs: Combine turkey, onion, egg, cilantro, nuts, raisins, breadcrumbs, salt, pepper and cumin in a large bowl. Mix just until ingredients are combined and evenly mixed. With wet hands form the mixture into 1 to 1-1/2-inch balls. Set on a tray. Cover lightly with plastic wrap and chill until ready to sauté. 2) To make sauce: Combine yogurt, lemon juice, garlic, cumin and salt in a small bowl. Mix well. Cover and refrigerate. 3) To cook: Heat 2 tablespoons of olive oil in a heavy skillet over moderate heat, and sauté meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm, but not hard when touched. Place on a paper towel to catch excess oil. Serve hot, warm, or cold with yogurt sauce. Yield: 4 to 5 servings. You might also enjoy these recipes: Italian-Style Turkey Meatballs - My Kitchen Adventures Cheese Stuffed Turkey Meatballs - Sydney's Kitchen Mario Batali Meatballs - Made Famous By Mozzarella-Stuffed Meatballs - Being Suzy Homemaker Spicy Buffalo Chicken Meatballs with Creamy Blue Cheese Dip - My Kitchen Adventures Swedish Meatballs - The Galley Gourmet Porcupine Meatballs - The Daily Dish

Source: oneperfectbite.blogspot.com

From the kitchen of One Perfect Bite... Nancy Silverton, founder of Campanile restaurant and the famous La Brea Bakery in Los Angeles, has recently partnered with Mario Batali and Joe Batianich in a venture that led to the creation of two new restaurants, Osteria Mozza and Pizzeria Mozza. Her eighth book, The Mozza Cookbook , was also published this fall. She was raised in Encino, California and attended Sonoma State College before dropping out to attend Le Cordon Bleu in London. She returned to California and began her career in the pastry kitchen of Michael's restaurant in Santa Monica. She perfected her pastry skills when she returned to Europe to study at the Lenotre Culinary Institute in France. When she returned to the United States she became the head pastry chef at Wolfgang Puck's restaurant, Spago. She left Spago to open her own restaurant, Campanile, but in the process found she was unable to find a source for the type of bread she had tasted and learned to make in Europe. To fill that need, she began to teach the art of sourdough bread baking and went on to establish the reknowned La Brea Bakery. She sold the bakery for 6 million dollars, but lost all of it in when the Madoff Ponzi scheme unraveled. As resilient as the spores in her sourdough, she has moved on to partner in the "Mozza" restaurants and continues to write and teach. She is completely deserving of the position she's earned on the Gourmet Live list of 50 Women Game-Changers in Food. I have a great deal of admiration for this woman and I was a bit nonplused when the time came to pick a recipe to showcase her work. I toyed with the idea of making bread, but when I saw and tested her recipe for Butterscotch Bodino the game plan changed. Her breads are wonderful, but this signature pudding will make your socks go up and down. It is sublime. I really hope you'll try it. Here's the recipe. Butterscotch Budino with Caramel Sauce and Whipped Crème Fraîche ...from the kitchen of One perfect Bite courtesy of Nancy Silverton Ingredients: Budino 3 cups heavy cream 1-1/2 cups milk 1 cup + 2 tablespoons firmly packed dark brown sugar 1/2 cup water 1 teaspoons kosher salt 1 large egg 3 large egg yolks 5 tablespoons cornstarch 5 tablespoons butter 1-1/2 tablespoons dark rum Caramel Sauce 1/2 cup heavy cream Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract 2 tablespoons butter 2 tablespoons light corn syrup 1/2 cup sugar 2 to 4 tablespoons water Whipped Crème Fraîche 1-1/4 teaspoons fleur de sel 1/4 cup heavy cream 3/4 cup crème fraîche Directions: 1) To make budino: Combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit without stirring until edges start to brown. Tilt pot as needed to assure even browning. Cook until mixture is a deep dark brown, smells nutty and is caramelized, about 10 minutes. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk caramel cream, a cup at a time, into egg mixture until half of it is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 (6-ounce) ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days. 2) To make caramel sauce: Combine cream and vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside. Combine corn syrup and sugar in a large heavy bottomed saucepan. Add enough water to make a wet sandy mixture. Cook over medium-high heat until mixture is medium amber in color, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.) 3) To make cream topping: Whisk heavy cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping. Yield: 10 servings. The following bloggers are also featuring the recipes of Nancy Silverton today. I hope you'll visit all of them. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Joanne - Eats Well With Others Taryn - Have Kitchen Will Feed , Susan - The Spice Garden Claudia - A Seasonal Cook in Turkey , Heather - girlichef Miranda - Mangoes and Chutney , Jeanette - Healthy Living April - Abby Sweets, Katie - Making Michael Pollan Proud Mary - One Perfect Bite , Kathleen - Bake Away with Me Viola - The Life is Good Kitchen , Sue - The View from Great Island Barbara - Movable Feasts , Kathleen - Gonna Want Seconds Amy - Beloved Green ,Jeanette - Healthy Living Linda - Ciao Chow Linda , Linda A - There and Back Again Martha - Lines from Linderhof , Nancy - Picadillo Mireya - My Healthy Eating Habits , Veronica - My Catholic Kitchen Annie - Most Lovely Things Next week we will highlight the career and recipes of Paula Deen. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, November 14th.

Source: oneperfectbite.blogspot.com

Oregon Coast From the kitchen of One Perfect Bite... When a chef with the stature of Mario Batali embraces a trend you know it has become mainstream. Last week he announced his decision to observe Meatless Monday in all of his 14 restaurants. He plans to have at least two meatless entrees on his menus every Monday. You can read more about his decision here . I am also embracing the trend and will try to prepare a meatless meal each week. That may be easier said than done. Like many of you, I am married to a committed carnivore who will not easily adapt to the notion. We are going to try anyway. I've started to round up recipes that are new and interesting, but meatless. Good recipes will go a long way to make the transition painless. So will ear plugs. The first of the recipes is an old one I've resurrected from Patricia Wells' book, Trattoria. It's easy to make, uses a handful of readily available ingredients and is absolutely delicious if it is served hot. Garlic lovers should be cautious and use no more than is called for in the recipe. Excess garlic will overpower the subtle flavor of the walnuts and the dish will lose it clean flavor. Experience is a great teacher. The recipe also calls for heavy cream. You can substitute a lower fat alternative, but go no further back than whole milk. If you serve this as an entree, you'll also want to serve a large salad and a crusty peasant bread. I went with an arugula and orange salad that nicely balanced the creamy walnut sauce that dressed the pasta. Here's the recipe for a simple but tasty meatless pasta. Fusilli with Walnut and Garlic Sauce ...from the kitchen of One Perfect Bite, courtesy of Patrica Well Wells Ingredients: 2 large cloves garlic, minced Kosher salt 1 cup toasted walnut halves 1 cup heavy cream 12-ounces dried fusilli 1/2 cup freshly grated Parmigiano-Reggiano cheese Coarsely cracked black pepper to taste Directions: 1) Place garlic, a pinch of salt and walnuts in bowl of a food processor. Process until nuts are coarsely ground. Add cream and process to form a fairly smooth sauce with flecks of walnuts in it. Add salt and pepper to taste. 2) Bring 6 quarts of water to a rolling boil. Add 3 tablespoons of salt and fusilli. Cook until pasta is tender but firm to the bite. 3) While pasta cooks, heat sauce in a microwave or stovetop until warm. 4) Drain pasta. Transfer to a serving bowl and toss to combine. Add cheese and again toss to combine. Add salt ans pepper to taste. Serve Immediately. Yield: 4 -5 servings. You might also enjoy these recipes: Pasta Puttanesca - One Perfect Bite Straw and Hay - One Perfect Bite Capellini Capricciosi - One Perfect Bite This post is being linked to: Smiling Sally - Blue Monday Meatless Monday at My Sweet and Savory

Source: oneperfectbite.blogspot.com

It's hard to believe it's the first of February. January has really flown by, and, as usual, I had to scramble to complete the Recipes to Rival challenge for the month. I was slow to check what our hostess, Tempera, who blogs at High on the Hog , had chosen for us to prepare. As a result, we are having meatless "Parm" twice this month. Last week I made a wonderful Baked Portobello Parmesan that you can read about here . Tempera selected a recipe by Mario Batali and I must say it, too, made a lovely meal. The only change I made was to cut ingredients for the recipe in half. Here is what Tempera had to say about the recipe she selected: "Somewhere in the world eggplant is in season. I know this because my local supermarket just got in some real beauties. So in celebration here is an Eggplant Parmesan recipe for one of my favorite Italian chefs." Here is Mario Batali's Recipe. Basic Tomato Sauce: Ingredients: 1/4 cup extra-virgin olive oil 1 Spanish onion, chopped into 1/4-inch dice 4 cloves garlic, peeled and thinly sliced 3 tablespoons fresh thyme leaves, chopped 1/2 medium carrot, finely shredded 2 (28-ounce) cans peeled whole tomatoes Salt Directions: In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add thyme and carrot and cook 5 minutes more, until carrot is quite soft. Add tomatoes and juice and bring to a boil, stirring often. Lower heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Eggplant Parmesan - Parmigiana di Melanzane Ingredients: 2 pounds (about 2 medium-sized) eggplant Salt 4 tablespoons extra-virgin olive oil 1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino 2 cups Basic Tomato Sauce, recipe follows 1 pound ball fresh mozzarella, thinly sliced 1/2 cup freshly grated Parmigiano-Reggiano Directions: 1) Preheat oven to 350 degrees F. 2) Wash and towel dry eggplant. Slice eggplant horizontally about 1/4-inch thick. Place slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse eggplant and dry on towels. 3) In a sauté pan, heat extra-virgin olive oil until just smoking. Press drained eggplant pieces into seasoned bread crumb mixture and sauté until light golden brown on both sides. Repeat with all pieces. On a cookie sheet lay out 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with next smallest piece of eggplant, then sauce then mozzarella. Repeat layering process until all the ingredients have been used, finishing again with the Parmigiano. 4) Place pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes. Tips: Fresh bread crumbs are required for the coating to stick without an egg wash. The oil must be HOT HOT HOT or the eggplant will not cook fast enough and will be a greasy soggy mess. The Mozzarella must be very thinly sliced or the eggplant tower will slide (it will still taste great)

Source: oneperfectbite.blogspot.com

2 lbs sweet Italian sausage, pricked all over with a fork 3 tablespoons extra virgin olive oil , plus more for brushing 2 red bell peppers , cut into 1-inch dice 2 green bell peppers , cut into 1-inch dice 2 yellow bell peppers , cut into 1-inch dice 1 medium red onion , thinly sliced 1 small fennel bulb , trimmed cored and thinly sliced 4 serrano chilies , seeded and thinly sliced crosswise (we used only 2) 1 habanero pepper , seeded and thinly sliced (we cooked it whole, just piercing it slightly) salt 1 cup dry red wine 1 cup freshly grated pecorino cheese (3 ounces) crusty bread, for serving 1 Light a gril or girll pan & brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total. 2 Set a large cast-iron skillet on the grill or stove and add the 3 tablespoons of olive oil. 3 Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. 4 Season with salt. 5 Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. 6 Serve with a nice crusty bread or ciabatta bread, passing the remaining pecorino at the table. 7 * Zinfandel(search for berry flavored) , which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.

Source: food.com

3 1/2 cups unbleached all-purpose flour 1/2 cup unbleached all-purpose flour , for dusting 4 extra large eggs 1/2 teaspoon olive oil 1 Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc). 2 Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape. 3 Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms. 4 Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. 5 Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Source: food.com

10 lamb shanks kosher salt black pepper 6 tablespoons extra virgin olive oil 2 Spanish onions , chopped 5 carrots , peeled and cut into 1 inch pieces 6 leeks 2 cups dry white wine 1 cup tomato sauce 3 cups chicken stock, Brown 2 cups red grapes , Concord grapes, halved and seeded 1 Preheat the oven to 375 degrees 2 Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10 to 12 minutes per batch. Remove the shanks and set them aside. 3 Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10 minutes. Use only the white and light green parts of the Leaks only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained. 4 Add the wine, tomato sauce, and sock to the vegetables and bring to a boil. Return the lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven, and bake for about 1.5 hours, until the meat is fork-tender. 5 Remove the pot from the oven, check the sauce for seasoning, and then add the grapes. Stir them in gently, and serve directly from the pot.

Source: food.com

1 Tbsp. extra virgin olive oil light 1 sm red onion cut into crescents 2 x lean Italian sausage links crumbled 1 tsp fennel seed crushed 1/2 lb Tuscan cabbage or possibly kale leaves only     cut into 1/2-inch ribbons 1 x garlic clove finely minced 1 c. ready cut Italian Peeled Tomatoes with juice     seasoned with Basil and Oregano 4 ounce tomato sauce     salt and pepper to taste 1 sprg fresh thyme leaves only 2 c. rotini pasta dry measure 2 Tbsp. Parmigiano Reggiano freshly grated 2. Heat a Dutch oven or possibly 4 qt sauce pan with a non-stick surface. When warm, ass oil and onion and cook over medium heat till just softened, about five min. Add in crumbled sausage and fennel seed. Cook till red is gone. Remove from the pan; drain grease and use a knife to chop the meat into a finer crumb. 3. Meanwhile, return the pan to the burner. Add in the garlic and kale and cook over medium for 2 to 3 min or possibly till kale has wilted. Add in the seasoned tomatoes and the tomato sauce. Season with salt, pepper, and thyme. Cover pan and simmer over low heat for 20 to 25 min. 4. Meanwhile, cook pasta according to package instructions till just "al dente" and drain. Remove lid from pan and add in warm pasta. Toss to mix well and keep hot for about 5 min while you prepare a sale. Serve topped with freshly grated cheese. EACH: 638 cals, 27% from fat, Mario demonstrated this dish on television to introduce Tuscan Cabbage, also known as Cavolo Nero or possibly black cabbage. Similar to kale but it holds it's color: it will be dark green after cooking. Another tip: mix the pasta and sauce and heat together before serving. The dish is Mario's: simple home cooking, slightly undercooked with lots of color. My version added peeled tomatoes and herbs; used less oil and lean turkey sausage. NOTES : REVIEW: Classic pasta and tomato with the crunch and color of kale. With cheese, it was very comforting. Just a rustic and straightforwardone-pot meal. The Tuscan Cabbage didn't have much flavor: which was asurprise. Mario's show on Tuscan Cabbage and fact which it was available at Ralphs got me to try it. The recipe is Mario Batali's - very rustic, quickly cooked. Tri-color: white red and green. Except: I substituted lean turkey Italian sausage. After tasting it with just tomato sauce, I added herbs and some ready-cut tomatoes with juice. I also let it steep longer. The cabbage/kale was pleasant. It did not have much of a flavor or possibly it didn't compete with the tomatoes. I will use the other half lb. in a Tuscan potato soup.-Pat and Bob email to ELF, FareShare, MC

Source: cookeatshare.com

10 medium chicken drumsticks 1/2 cup extra virgin olive oil 2 cups medium shrimp , enough for about 5 per person 1 medium Spanish onion , cut into 1/4-inch dice 1/2 cup pureed ripe Tomato 1 teaspoon kosher salt , to taste 1 teaspoon saffron thread 2 tablespoons sweet pimientos (Spanish smoked paprika) 4 quarts chicken stock 2 cups bomba or other short-grain rice 1 lb manila clams , scrubbed 1 cup fresh peas 10 asparagus spears , stalks cut on the diagonal into 1/4-inch thick slices 1 inch piece sausage 1 Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside. 2 In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan. 3 Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want). 4 Remove from the heat and let rest for 10 minutes before serving.

Source: food.com

1/4 cup red wine vinegar 3 garlic cloves , minced 1 teaspoon dried oregano , crumbled 1 teaspoon ground cumin 1 teaspoon colman's dry mustard 1 teaspoon hot red pepper flakes 1/2 cup extra virgin olive oil 1 grated orange, juice and zest of 2 small Japanese eggplants or 2 small italian eggplants 2 red bell peppers 2 yellow bell peppers 12 baby zucchini , with zucchini flowers or 4 small zucchini 2 medium red onions 6 scallions 12 spears pencil asparagus kosher salt 12 fresh basil leaves , cut into chiffonade (thin slivers) 1 Preheat a gas grill or prepare a fire in a charcoal grill. 2 In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside. 3 Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks. 4 Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets. 5 Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.

Source: food.com

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