Iw8tablZ's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
Mustard Vinaigrette : page 186
Classic; the first vinaigrette I learned and then of course paved the way for years and years of goodness and more vinaigrettes!
The garlic and salt together at first was a trick that has helped me immensely. Super delicious; great even on a salad with only simple greens.
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Sizzling Risotto Gratin : page 555
Delicious, and sort of the best of two worlds; you get a creamy, cheesy, risotto texture, but also the crispy crust of a casserole or baked mac and cheese. Excellent for parties. The risotto is made in advance and then left at room temp until you are ready to bake/broil! Or even longer, making sure you bring it back to room temp if it's been in the fridge for awhile. Because it's rich, my first thought was that portion sizes would be smaller, and they were except that then everyone always has seconds.
I have used a variety of good cheeses throughout the years: gruyeres, fontinas, anything semi-firm and nutty. The freshly grated nutmeg makes a huge difference, as you only need a bit.
Bread, and a great salad (mustard vin from the same book) are all you need.
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Stir-Fried Bok Choy with Roasted Peanuts : page 264
Delicious way to get your greens! And, since I've purchased the roasted peanut oil, I'm using it on salads left and right! The kitchen smelled amazing, while I was frying the peanuts. I mixed the cornstarch with water; maybe stock would have added flavor but really this was all about the savory greens. The 1/4 tsp of red pepper flakes was perfect for me, and you can always stick a little bowl or shaker on the table if folks want more heat.
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