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Vegetarian Cooking Tips

vegetarian cooking tips
    cooking tips
  • (Cooking Tip) Want to learn more about how to make a really great bisque? Check out our All About Bisque Soups page for great cooking tips and a little bit of soup history too.
  • A person who does not eat meat, and sometimes other animal products, esp. for moral, religious, or health reasons
  • eater of fruits and grains and nuts; someone who eats no meat or fish or (often) any animal products
  • Vegetarianism is the practice of following a plant-based diet including fruits, vegetables, cereal grains, nuts, and seeds, mushrooms, with or without dairy products and eggs.
  • (vegetarianism) a diet excluding all meat and fish

2009.03.21: asparagus ricotta tart
2009.03.21: asparagus ricotta tart
I made this on Wednesday, and managed not to burn myself. This morning I had the last of it for breakfast. Since so many people have been asking me for the recipe, here it goes: Asparagus Tart with Ricotta (adapted from vegetarian and vegetable cooking: the definitive encyclopedia of healthy vegetarian food by Christine Ingram) For the pastry: - 6 tbsp butter or margerine - 3/4 c all-purpose flour - a few tbsp of cold water - pinch of salt For the filling: - 8 oz asparagus - 2 eggs, beaten - 8 oz ricotta - 3 tbsp grated Parmesan cheese salt and freshly ground pepper 1. Preheat oven to 400F. Rub the butter or margerine into the flour and salt until the mixture resembles fine crumbs. Stir in a couple of tbsp of cold water and mix until a smooth dough forms. Knead lightly and roll out to fill a 9 inch tart pan. Prick all over and bake for about 10 minutes, until pale but firm. Remove from oven and reduce temp to 350F. 2. Chop asparagus. Add to a pot of boiling water and simmer for ~5 min, until almost tender. Drain, run under cold water, then drain again. 3. Beat together the eggs, ricotta, cheese and salt and pepper. Add in most of the asparagus reserving some for the top (I tried to pick out the tips). Pour into pastry shell, arrange reserved asparagus on top and bake for 35-40 minutes, until golden. Comments: I had to play with the amounts, because my tart pan is larger than 9 inches. However if I were to make this again, I'd play with the proportion of eggs to ricotta, as I prefer an eggier tart to a cheesier tart, but to each his or her own. Also, the book it came from is amazing. I had originally borrowed it from the library, and had toyed with the idea of telling them I had lost it and paying the fine, just because I didn't want to give it back. What I did instead was find a used copy online, and it was worth every penny. Not only it is a huge book filled with recipes and accompanying colour pictures, it also has a large section that talks about just about any vegetable (and some fruits, if you want to get technical) you could imagine.
Tri-tip cooked just right
Tri-tip cooked just right
With apologies to my vegan/vegetarian friends: I've grilled a lot of tri-tip in the past few years, but I think the slab I made this week just for myself came out the best ever. So I had to take pictures (even though I don't think they do it justice)

vegetarian cooking tips
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