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Garlicky Baked Fries by The Purple Foodie, via Flickr
4 likes 14 repins
Raw Sprouted Granola with Yoghurt, Blueberry Sauce and Fresh Fruit
2 likes 3 repins
Lady Love Food. Blakely's amazing Sesame Kale Spring Rolls with Avocado-Ginger Guacamole
1 comment 2 repins
red quinoa salad with apple, cranberries, gouda, walnuts and arugula
1 like 4 repins
The Vegan Experience, a Retrospective: All 28 of Kenji's Vegan Recipes
2 repins
Sake to Me A gratin with a boozy kick Sake doesn't usually come to mind as an ingredient that goes into a gratin. Thinly sliced vegetables? Yes. An ample amount of shredded cheese? Most definitely. But rice-based alcohol? Well, the food at Dominique Macquet's new French-Vietnamese restaurant Tamarind is deliciously original, so it follows that the chef's decision to substitute sake for a gratin's traditional white wine is equally inspired. After incorporating an ample amount of Gruyère into the gratin, Macquet soaks the layers of thinly sliced celery root, rutabaga, potatoes and bok choy in a mixture of sake, cream and milk. The result is layers of colorful, tender vegetables in a flavorful, yet light, sauce. Root Vegetable and Bok Choy Gratin Recipe adapted from Dominique Macquet, Tamarind, New Orleans, LA Yield: 8 servings Cook Time: 1 hour, 15 minutes plus overnight refrigeration INGREDIENTS 3 heads of baby bok choy--cleaned, leaves separated and tough stems discarded ½ cup dry sake 2 garlic cloves, finely chopped ½ medium shallot, finely chopped 1 tablespoon finely chopped fresh thyme leaves ½ cup whole milk 1½ cups heavy cream Salt and freshly ground black pepper 2 medium celery root, peeled and thinly sliced into ¼-inch thick slices 2 medium rutabaga, peeled and thinly sliced into ¼-inch thick slices 4 medium Yukon Gold potatoes, peeled and thinly sliced into ¼-inch thick slices 1 pound Gruyère cheese, finely grated DIRECTIONS 1. Preheat the oven to 350°. In a large bowl, prepare an ice bath and set aside. 2. Fill a medium stockpot set over high heat with heavily salted water. Bring to a rolling boil, then add the bok choy. Cook for 30 seconds until bright green and slightly softened. Remove the bok choy and submerge in the ice bath. Once cooled, pat the bok choy dry with a clean towel and set aside. 3. In a medium skillet set over medium heat, combine the sake, garlic, shallot and thyme. Reduce the mixture by half, 5 to 7 minutes. Add the milk, cream, salt and pepper and bring to a boil for 2 minutes. 4. In a 9-inch-by-13-inch casserole dish, layer half of the celery root, rutabaga, potato, and reserved bok choy. Sprinkle with half of the Gruyère cheese. Repeat the a second time, finishing with the cheese. Pour the cream mixture over the top and cover the pan with foil. Bake until the gratin is set, 45 minutes to 1 hour. Uncover the dish and bake until the top is golden brown, 5 to 10 minutes more. 5. Remove the gratin from the pan and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. To serve, preheat the oven to 375°. Cut the gratin into squares and place on a sheet tray in the oven until heated through, 10 to 15 minutes. Serve hot. Add to Your To-Do List print SHARE: To a Friend This Article To Tasting Table A Friend to Tasting Table Let us know if you see a problem with this article About The Chef Dominique Macquet was previously the chef at the now-closed Dominque's on Magazine in New Orleans. He is now the executive chef of Tamarind at The Hotel Modern New Orleans. Tamarind, 936 St.Charles Avenue, New Orleans, LA; 504-962-0909 or thehotelmodern.com/tamarind/ ~ GENERALRECIPES About / Help / Contact / Terms & Conditions / Privacy Policy / Editorial Policy / Advertise / Search / Jobs / My Account / Unsubscribe Tasting Table serves genuine editorial. There is no pay for play. Click here for our editorial policy. © 2008-2012 TDT Media Inc. doing business as Tasting Table. All Rights reserved.
The Best Broccoli of Your Life
2 repins
VEGETARIAN MEAL PLAN (28 days of menus and recipes for 1200, 1500, or 1800 cal/day). These menus are packed with nutrient-rich foods, including whole grains, low-fat dairy and plenty of fresh fruits and vegetables. The recipes use a variety of vegetarian protein sources, such as legumes, tofu, tempeh, whole grains, nuts, as well as cheese and eggs.
Green bean casserole, you know the culprit--canned food mixed together and baked. Oddly enough, I think it may be the only holiday dish that's made the same way by all regions of the U.S. No? It's pretty tasty, I suppose, but a fresh, homemade version is all the more tasty. Leaving out the green beans and substituting fresh kale, along with a rich, mushroom sauce, helps this dish come out of its shell...errrrr, can.Ingredients1 lb kale, cleaned and torn into bite size pieces2 T fat
Mushroom casserole (healthier than the original)
1 like 11 repins
75 calorie egg and spinach quiche cups! Great breakfast idea :)
2 repins
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Christina Martinez pretty..I think the this would be refreshing.