The 1970's brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle Cuisine.
What is nouvelle cuisine? It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It's difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today. Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn't want their bodies to pay for it later.
With this new lighter menu came a new style of cooking as well. Chefs in nouvelle cuisine restaurants used shorter cooking times and fresher ingredients, cutting down on the multiple steps that got in the way of the natural flavors of the food. In a world that was waking up to faster-moving times and stricter diets, this new cuisine caught on with incredible speed.
Like any other trend, nouvelle cuisine was often widely misunderstood and misrepresented. Depending on what regional restaurant you visited, you might have been subjected to a low-calorie meal with tiny portions and been told it was nouvelle cuisine. Many chefs and consumers alike did not grasp the concept that lighter did not necessarily mean less.
One of the main goals of nouvelle cuisine was to excite more than just the sense of taste. A skilled nouvelle chef would be able to produce a meal that was artistically arranged on the plate and contained a wonderful mix of smells, textures, and flavors. Oils and fresh spices were used extensively to bring out the natural flavor of the fresh vegetables and pastas in these meals.
The way we cook at home today owes a great deal to nouvelle cuisine. Olive oil, vinaigrette, and fresh herbs are common today in many American kitchens, mainly due to the influence of the nouvelle cuisine movement. Restaurants, too, have taken their cue: before the appearance of nouvelle cuisine, portions were heavier and larger, and consumers went to restaurants expecting to come out full, but not necessarily sated. Nowadays fine restaurants base their expertise on combining flavors, not smothering them; and on their presenting food that satisfies, not simply fills, an empty stomach.
There is still a debate on whether nouvelle cuisine has disappeared from the radar. It has certainly influenced other fields of cooking, but nobody is sure if it can be considered a movement of its own in the current times. Then again, a trend that catches on so quickly is almost always destined to develop in other ways and spread to other things, losing its identity as a separate entity along the way.
About the author:
Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes. http://www.tastychef.net
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Tuesday, November 27, 2007
What Do I Have To Do To Become A Good Chef
Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods.
Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers.
A kitchen is almost scorching hot year round so you should be quite prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher.
If that doesn't sound like enough to do, try doing it while you are also maintaining all of the rest of the kitchen staff. Choosing to be a chef for a living is a very rewarding and time consuming job.
Now do you see why being able to multi-task is so important? The road to becoming a chef requires much training and hands on experience.
Here's what you need to do to be a good chef.
A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't.
Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors.
If you are cooking for a stranger, you will want to cook your food to perfection. Of course, you will also want to present the food in an enticing manner as well.
There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment.
--------------------------------------------------------------------------------
About the author:
Find more articles and tips about becoming a chef by visiting
http://www.you-can-be-a-chef.com
This article is available for reprint in your opt-in ezine,
web site or ebook. You MUST agree not to make any changes
to the article and the RESOURCE BOX MUST be included.
(c) 2002-2005 www.you-can-be-a-chef.comAll Rights Reserved
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Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers.
A kitchen is almost scorching hot year round so you should be quite prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher.
If that doesn't sound like enough to do, try doing it while you are also maintaining all of the rest of the kitchen staff. Choosing to be a chef for a living is a very rewarding and time consuming job.
Now do you see why being able to multi-task is so important? The road to becoming a chef requires much training and hands on experience.
Here's what you need to do to be a good chef.
A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't.
Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors.
If you are cooking for a stranger, you will want to cook your food to perfection. Of course, you will also want to present the food in an enticing manner as well.
There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment.
--------------------------------------------------------------------------------
About the author:
Find more articles and tips about becoming a chef by visiting
http://www.you-can-be-a-chef.com
This article is available for reprint in your opt-in ezine,
web site or ebook. You MUST agree not to make any changes
to the article and the RESOURCE BOX MUST be included.
(c) 2002-2005 www.you-can-be-a-chef.comAll Rights Reserved
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Weird Foods Of The World - Chinese
I have eaten some weird and wonderful dishes around the world but some of the more interesting concoctions have been served up to me in China.
A particularly interesting delicacy I ate some years ago consisted of Cow's bronchial tubes - the airways between the cow's lungs and windpipe (gruesome!) in a light white wine sauce.
The appearance of a plate full of macaroni, the taste of nothing but the white wine sauce and the consistency of over-cooked calamari, you could describe this dish as the original Chinese chew recipe!
Another time I was served with a plate of vermicelli with 20 or so delicately arranged deep-fried crispy scorpion complete with sting!
The trick to eating this particular delicacy was to convince myself it was nothing more than a prawn and all I had to do was to pick it up with my chopsticks and slip it into my mouth.
Actually once I had said to myself “it’s a prawn, it’s a prawn” 20 times this was not such an ordeal and basically the texture was, well, just crisp! and the only taste was of the oil it had been fried in, not so much of a Chinese chew, more of a Chinese crisp!
But Cow’s bronchial tubes and deep fried crispy scorpion are not the most gruesome dish I am aware of.
I say aware of rather than ate because even me with my cast iron constitution couldn’t stomach what I am about to describe to you. Anyway I am not sure if it’s just a popular folklore or if people really did this. I am sure it must be illegal now, if its not it should be!
Legend has it that, particularly in the southern parts of China, people had a specially designed ritualistic table with a hole in the centre, just big enough to take the upper part of a Monkey’s head.
Apparently the ritual consisted of capturing a live Monkey and securing it with it’s head wedged up in to hole in the centre of the table. The next step in the ritual was to trepanne the top of the live monkeys’ skull off and pour boiling water into the Monkey’s brain.
People sitting around the table would then proceed to eat the braised Monkey brain with chopsticks directly out of the Monkey’s skull.
I did warn you it was gruesome – it can’t possibly be true, can it?
Fortunately the dishes that we are more familiar with are not quite so outlandish and use much more traditional ingredients. There are many easy Chinese recipes on the Chinese food menu, just as well really because I don’t know about you but I think I must be part Chinese as I love the food and all about the place.
About the author:
Colette York loves all things Chinese but especially Chinese food and loves nothing more than cooking a delicious Chinese recipe. Come to http://www.chinese-foods.organd sample some delicious tastes.
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--------------------------------------------------------------------------------
A particularly interesting delicacy I ate some years ago consisted of Cow's bronchial tubes - the airways between the cow's lungs and windpipe (gruesome!) in a light white wine sauce.
The appearance of a plate full of macaroni, the taste of nothing but the white wine sauce and the consistency of over-cooked calamari, you could describe this dish as the original Chinese chew recipe!
Another time I was served with a plate of vermicelli with 20 or so delicately arranged deep-fried crispy scorpion complete with sting!
The trick to eating this particular delicacy was to convince myself it was nothing more than a prawn and all I had to do was to pick it up with my chopsticks and slip it into my mouth.
Actually once I had said to myself “it’s a prawn, it’s a prawn” 20 times this was not such an ordeal and basically the texture was, well, just crisp! and the only taste was of the oil it had been fried in, not so much of a Chinese chew, more of a Chinese crisp!
But Cow’s bronchial tubes and deep fried crispy scorpion are not the most gruesome dish I am aware of.
I say aware of rather than ate because even me with my cast iron constitution couldn’t stomach what I am about to describe to you. Anyway I am not sure if it’s just a popular folklore or if people really did this. I am sure it must be illegal now, if its not it should be!
Legend has it that, particularly in the southern parts of China, people had a specially designed ritualistic table with a hole in the centre, just big enough to take the upper part of a Monkey’s head.
Apparently the ritual consisted of capturing a live Monkey and securing it with it’s head wedged up in to hole in the centre of the table. The next step in the ritual was to trepanne the top of the live monkeys’ skull off and pour boiling water into the Monkey’s brain.
People sitting around the table would then proceed to eat the braised Monkey brain with chopsticks directly out of the Monkey’s skull.
I did warn you it was gruesome – it can’t possibly be true, can it?
Fortunately the dishes that we are more familiar with are not quite so outlandish and use much more traditional ingredients. There are many easy Chinese recipes on the Chinese food menu, just as well really because I don’t know about you but I think I must be part Chinese as I love the food and all about the place.
About the author:
Colette York loves all things Chinese but especially Chinese food and loves nothing more than cooking a delicious Chinese recipe. Come to http://www.chinese-foods.organd sample some delicious tastes.
Circulated by Article Emporium
--------------------------------------------------------------------------------
Washington BBQ Restaurant
Looking for a that will knock your socks off? The Porch is a Washington BBQ restaurant that will take care of those sweet and smoky BBQ cravings and will top everything off with some sumptuous desserts. Before we introduce the Porch’s menu however, let’s talk a little about the history of BBQ.
The History of Washington BBQ
Well, first of all, BBQ did not originate in Washington, as you can probably guess. After all, man has been cooking his meat over an open fire ever since the caveman days. However, the cavemen were not loading on the A-1 or Teriyaki either—so where did the BBQ traditions that we are familiar (i.e. backyard, sauce, etc.) with begin?
The Origin of BBQ: Where did it begin and what about Washington BBQ?
The theories are many and varied when it comes to the origin of BBQ. Some of the theories say that barbecue originated in the west, some say that it was in the southern United States, and some even claim that it originated in Europe. My favorite version1 of the origin of BBQ—and one of the more believable ones--is the western cowboy version. However, before we ‘dig in’ to the history (or the legend) we should probably define what real and true BBQ is:
BBQ is the process of slowly cooking meat over wood or coal. The wood or coal cannot be too hot (about 200 degrees is perfect) and gas does not count! Those who use gas grills today will have to face the facts and realize that a gas grill….grills…..it does not barbeque, although there are those who insist that it is really the sauce that classifies meat as barbecued meat.
Whatever definition you prefer to accept, here is the Western cowboy origin of BBQ:
The Origin of BBQ: Washington BBQ didn’t start in Washington
In the late 1800’s there were many cattle drives that took place. Those who drove the cattle were cowboys and those who were in charge of the cowboys were the cattle barons. The cattle barons, like so many businessmen, scrimped when it came to paying (or in this case) feeding their employees. The cattle barons would supply the cowboys with the tough meat portions. These tough meat portions were referred to as brisket and were not exactly appetizing. The cowboys found however that if the meat was left to cook very slowly over wood or coal that in 5-7 hours the meat would make a delicious meal. This however, leaves us with the question of where the tradition of sauce came from.
Washington BBQ with Sauce….Did it Originate in the South?
As mentioned above, many sources indicate that the tradition of barbecued meat marinated in various sauces originated in the southern United States before the civil war. Pigs were abundant at the time and were one of the staples of the south. Traditional BBQ made it possible to use every part of a pig and with sauces make it taste like a delicacy. Barbecue became an important part of religious, social and political functions. Barbecues also seem to be the kind of meal that both the rich and the poor alike can appreciate.
Washington BBQ Restaurants Today
Today those who live in Washington and others from around the nation thoroughly enjoy a good old fashioned backyard barbecue. Washington BBQ restaurants have also become a regular part of Washington fine dining and entertainment. After all, not everybody has the time to barbecue, but they still want that sweet, smoky irresistible flavor that people have now enjoyed for decades.
http://www.brownielocks.com/bbq.html
About the author:
For more information in regards to The Porch, a barbecue restaurant, or to obtain coupons for the Porch please feel free to contact The Porch.
Circulated by Article Emporium
--------------------------------------------------------------------------------
The History of Washington BBQ
Well, first of all, BBQ did not originate in Washington, as you can probably guess. After all, man has been cooking his meat over an open fire ever since the caveman days. However, the cavemen were not loading on the A-1 or Teriyaki either—so where did the BBQ traditions that we are familiar (i.e. backyard, sauce, etc.) with begin?
The Origin of BBQ: Where did it begin and what about Washington BBQ?
The theories are many and varied when it comes to the origin of BBQ. Some of the theories say that barbecue originated in the west, some say that it was in the southern United States, and some even claim that it originated in Europe. My favorite version1 of the origin of BBQ—and one of the more believable ones--is the western cowboy version. However, before we ‘dig in’ to the history (or the legend) we should probably define what real and true BBQ is:
BBQ is the process of slowly cooking meat over wood or coal. The wood or coal cannot be too hot (about 200 degrees is perfect) and gas does not count! Those who use gas grills today will have to face the facts and realize that a gas grill….grills…..it does not barbeque, although there are those who insist that it is really the sauce that classifies meat as barbecued meat.
Whatever definition you prefer to accept, here is the Western cowboy origin of BBQ:
The Origin of BBQ: Washington BBQ didn’t start in Washington
In the late 1800’s there were many cattle drives that took place. Those who drove the cattle were cowboys and those who were in charge of the cowboys were the cattle barons. The cattle barons, like so many businessmen, scrimped when it came to paying (or in this case) feeding their employees. The cattle barons would supply the cowboys with the tough meat portions. These tough meat portions were referred to as brisket and were not exactly appetizing. The cowboys found however that if the meat was left to cook very slowly over wood or coal that in 5-7 hours the meat would make a delicious meal. This however, leaves us with the question of where the tradition of sauce came from.
Washington BBQ with Sauce….Did it Originate in the South?
As mentioned above, many sources indicate that the tradition of barbecued meat marinated in various sauces originated in the southern United States before the civil war. Pigs were abundant at the time and were one of the staples of the south. Traditional BBQ made it possible to use every part of a pig and with sauces make it taste like a delicacy. Barbecue became an important part of religious, social and political functions. Barbecues also seem to be the kind of meal that both the rich and the poor alike can appreciate.
Washington BBQ Restaurants Today
Today those who live in Washington and others from around the nation thoroughly enjoy a good old fashioned backyard barbecue. Washington BBQ restaurants have also become a regular part of Washington fine dining and entertainment. After all, not everybody has the time to barbecue, but they still want that sweet, smoky irresistible flavor that people have now enjoyed for decades.
http://www.brownielocks.com/bbq.html
About the author:
For more information in regards to The Porch, a barbecue restaurant, or to obtain coupons for the Porch please feel free to contact The Porch.
Circulated by Article Emporium
--------------------------------------------------------------------------------
Washington BBQ Restaurant
Looking for a that will knock your socks off? The Porch is a Washington BBQ restaurant that will take care of those sweet and smoky BBQ cravings and will top everything off with some sumptuous desserts. Before we introduce the Porch’s menu however, let’s talk a little about the history of BBQ.
The History of Washington BBQ
Well, first of all, BBQ did not originate in Washington, as you can probably guess. After all, man has been cooking his meat over an open fire ever since the caveman days. However, the cavemen were not loading on the A-1 or Teriyaki either—so where did the BBQ traditions that we are familiar (i.e. backyard, sauce, etc.) with begin?
The Origin of BBQ: Where did it begin and what about Washington BBQ?
The theories are many and varied when it comes to the origin of BBQ. Some of the theories say that barbecue originated in the west, some say that it was in the southern United States, and some even claim that it originated in Europe. My favorite version1 of the origin of BBQ—and one of the more believable ones--is the western cowboy version. However, before we ‘dig in’ to the history (or the legend) we should probably define what real and true BBQ is:
BBQ is the process of slowly cooking meat over wood or coal. The wood or coal cannot be too hot (about 200 degrees is perfect) and gas does not count! Those who use gas grills today will have to face the facts and realize that a gas grill….grills…..it does not barbeque, although there are those who insist that it is really the sauce that classifies meat as barbecued meat.
Whatever definition you prefer to accept, here is the Western cowboy origin of BBQ:
The Origin of BBQ: Washington BBQ didn’t start in Washington
In the late 1800’s there were many cattle drives that took place. Those who drove the cattle were cowboys and those who were in charge of the cowboys were the cattle barons. The cattle barons, like so many businessmen, scrimped when it came to paying (or in this case) feeding their employees. The cattle barons would supply the cowboys with the tough meat portions. These tough meat portions were referred to as brisket and were not exactly appetizing. The cowboys found however that if the meat was left to cook very slowly over wood or coal that in 5-7 hours the meat would make a delicious meal. This however, leaves us with the question of where the tradition of sauce came from.
Washington BBQ with Sauce….Did it Originate in the South?
As mentioned above, many sources indicate that the tradition of barbecued meat marinated in various sauces originated in the southern United States before the civil war. Pigs were abundant at the time and were one of the staples of the south. Traditional BBQ made it possible to use every part of a pig and with sauces make it taste like a delicacy. Barbecue became an important part of religious, social and political functions. Barbecues also seem to be the kind of meal that both the rich and the poor alike can appreciate.
Washington BBQ Restaurants Today
Today those who live in Washington and others from around the nation thoroughly enjoy a good old fashioned backyard barbecue. Washington BBQ restaurants have also become a regular part of Washington fine dining and entertainment. After all, not everybody has the time to barbecue, but they still want that sweet, smoky irresistible flavor that people have now enjoyed for decades.
http://www.brownielocks.com/bbq.html
About the author:
For more information in regards to The Porch, a barbecue restaurant, or to obtain coupons for the Porch please feel free to contact The Porch.
Circulated by Article Emporium
--------------------------------------------------------------------------------
The History of Washington BBQ
Well, first of all, BBQ did not originate in Washington, as you can probably guess. After all, man has been cooking his meat over an open fire ever since the caveman days. However, the cavemen were not loading on the A-1 or Teriyaki either—so where did the BBQ traditions that we are familiar (i.e. backyard, sauce, etc.) with begin?
The Origin of BBQ: Where did it begin and what about Washington BBQ?
The theories are many and varied when it comes to the origin of BBQ. Some of the theories say that barbecue originated in the west, some say that it was in the southern United States, and some even claim that it originated in Europe. My favorite version1 of the origin of BBQ—and one of the more believable ones--is the western cowboy version. However, before we ‘dig in’ to the history (or the legend) we should probably define what real and true BBQ is:
BBQ is the process of slowly cooking meat over wood or coal. The wood or coal cannot be too hot (about 200 degrees is perfect) and gas does not count! Those who use gas grills today will have to face the facts and realize that a gas grill….grills…..it does not barbeque, although there are those who insist that it is really the sauce that classifies meat as barbecued meat.
Whatever definition you prefer to accept, here is the Western cowboy origin of BBQ:
The Origin of BBQ: Washington BBQ didn’t start in Washington
In the late 1800’s there were many cattle drives that took place. Those who drove the cattle were cowboys and those who were in charge of the cowboys were the cattle barons. The cattle barons, like so many businessmen, scrimped when it came to paying (or in this case) feeding their employees. The cattle barons would supply the cowboys with the tough meat portions. These tough meat portions were referred to as brisket and were not exactly appetizing. The cowboys found however that if the meat was left to cook very slowly over wood or coal that in 5-7 hours the meat would make a delicious meal. This however, leaves us with the question of where the tradition of sauce came from.
Washington BBQ with Sauce….Did it Originate in the South?
As mentioned above, many sources indicate that the tradition of barbecued meat marinated in various sauces originated in the southern United States before the civil war. Pigs were abundant at the time and were one of the staples of the south. Traditional BBQ made it possible to use every part of a pig and with sauces make it taste like a delicacy. Barbecue became an important part of religious, social and political functions. Barbecues also seem to be the kind of meal that both the rich and the poor alike can appreciate.
Washington BBQ Restaurants Today
Today those who live in Washington and others from around the nation thoroughly enjoy a good old fashioned backyard barbecue. Washington BBQ restaurants have also become a regular part of Washington fine dining and entertainment. After all, not everybody has the time to barbecue, but they still want that sweet, smoky irresistible flavor that people have now enjoyed for decades.
http://www.brownielocks.com/bbq.html
About the author:
For more information in regards to The Porch, a barbecue restaurant, or to obtain coupons for the Porch please feel free to contact The Porch.
Circulated by Article Emporium
--------------------------------------------------------------------------------
Vegetarian Gourmet----Meatless Makeovers
Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.
Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.
The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest:
Meatless American Chop Suey
1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)
sea salt and pepper to taste
1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini
Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.
Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.
This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!
Veggie Dolmas
1 jar of Grapeleaves in brine
Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste
Juice of 2 lemons
Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.
In a large bowl mix the filling ingredients together till they are well incorporated.
Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.
To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.
Continue with the rolling process till you use up all the filling.
Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.
Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.
Remove plate and serve with plain yogurt, yummy.
These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.
About the author:
Cathy O is a successful author who provides information on gourmet gift baskets, gourmet food, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."
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Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.
The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest:
Meatless American Chop Suey
1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)
sea salt and pepper to taste
1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini
Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.
Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.
This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!
Veggie Dolmas
1 jar of Grapeleaves in brine
Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste
Juice of 2 lemons
Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.
In a large bowl mix the filling ingredients together till they are well incorporated.
Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.
To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.
Continue with the rolling process till you use up all the filling.
Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.
Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.
Remove plate and serve with plain yogurt, yummy.
These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.
About the author:
Cathy O is a successful author who provides information on gourmet gift baskets, gourmet food, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."
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Vegetarian Cuisine
Rabbit food. That’s what my dad calls vegetarian cooking and cuisine. Salads and vegetables – can’t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as ‘regular’ cooking – and in some cases, far more imaginative.
Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.
Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.
The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.
Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.
If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.
About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/for more information on cooking delicious and healthy meals.
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Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.
Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.
The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.
Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.
If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.
About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/for more information on cooking delicious and healthy meals.
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