Zosia'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
This is a delicious way to use fresh artichokes. They’re combined with onion, sweet peppers, chickpeas and traditional Moroccan add-ins of saffron, Harissa, preserved lemon and olives, simmered and served with couscous.
The most labour intensive part of the dish is prepping the artichokes, which also have to be pre-cooked before being added to the tagine. Once all the ingredients are combined, they’re only required to simmer 15 minutes or until the artichokes are tender. The flavour is very rich and complex despite the relatively short cooking time.
The dish is finished with a drizzle of Chermoula (page 56), a combination of fresh and dried herbs and spices, garlic, lemon juice and olive oil. The tagine is good on its own but the chermoula brightens it and makes it really special.
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Basic Lentils : page 300
This is a very reliable and delicious way to prepare lentils. Simmered with some vegetables, aromatics and bay leaves, this is my go-to recipe for cooking this legume.
Depending on what the end use is, I often finely dice the onion and mince the garlic and leave them in after they’re cooked, or leave the carrots and celery in large pieces and remove them along with the onion, bay leaves etc.
Finished with a little red wine vinegar and olive oil, the dish is delicious served hot as a side, or chilled as a salad. The batch pictured was made with Puy lentils and was for these meatless burgers.
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This is an excellent method of preparing broccoli rabe that ensures a bright green, tender-crisp vegetable that retains just enough of its bitterness to keep it interesting.
The vegetable is trimmed, stalks are peeled (I don’t always do this) and then it’s blanched before it’s quickly sautéed in olive oil with golden garlic slices and red pepper flakes.
Easy and delicious!
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