Vegetarian Cooking for Everyone-Sauces & Stock

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* Exported from MasterCook *

 

Fresh Horseradish Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 72

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 3 inch chunk horseradish root

1 cup drained yogurt, sour cream or cream,whippe

2 tablespoons finely snipped chives

1 tablespoon sugar or to taste

salt

white wine vinegar

 

Peel the horseradish, removing any green. Coarsely chop it, then partially

puree in a food processor or blender with enough water to loosen the mixture.

It should retain some texture, not be a puree. Drain it to get rid of the

water, then combine with the yogurt (or sour cream or cream), chives, sugar, a

pinch of salt, and a few drops of vinegar.

 

 

 

 

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* Exported from MasterCook *

 

Red Chile Sauce (Madison)

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 70

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

2 tablespoons finely diced onion

1 large clove garlic -- finely chopped

1 teaspoon dried oregano -- (optional)

2 tablespoons flour

1/2 teaspoon ground cumin -- (optional)

1/2 cup ground red chile

2 1/2 cups warm water

salt

 

Heat the oil with the onion, garlic, and oregano in a heavy saucepan. Cook

over medium heat until the onion begins to color a little, about 6 minutes. Add

the flour and cumin and cook for at least 2 minutes, stirring constantly. The

flour will brown slightly. Mix the chile and 2 1/2 cups warm water and pour it

all at once into the roux, whisking as you do so. Keep stirring until the sauce

thickens, then lower the heat and cook, stirring occasionally, for 15 minutes.

Season with salt to taste. If it tastes a little harsh, just a few drops of

vinegar will soften it.

 

 

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NOTES : Be sure to use *ground chile* NOT chili powder which includes other

ingredients. This smooth brick-red sauce is served with enchiladas and burritos

and used as a flavoring for posole or beans.

 

* Exported from MasterCook *

 

Roasted Vegetable Stock

 

Recipe By : " Vegetarian Cooking for Everyone " (adapted) by D. Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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4 carrots

scrubbed and sliced 1/4-in. thick

1 large celery rib

scrubbed and sliced 1/4-in. thick

3 Jerusalem artichokes

scrubbed and sliced 1/4-in. thick

1 large onion

cut into 1/2-inch pieces

1 large leek

white part thinly sliced,

plus 1 c. chopped inner greens

1 cup diced scrubbed celery root

6 cloves garlic

2 tablespoons olive oil

2 teaspoons salt

1/4 teaspoon black peppercorns

8 sprigs fresh parsley

6 sprigs fresh thyme

4 fresh sage leaves

2 small bay leaves

2 quarts water

1 teaspoon soy sauce -- if desired

 

Preheat oven to 425 degrees.

 

In large bowl toss together vegetables, garlic and olive oil. Spread mixture

evenly on large baking sheet. Roast in preheated oven, stirring every 10

minutes, until browned, about 40 minutes.

 

Transfer roasted vegetables to large soup pot and add remaining ingredients

except for soy sauce. Bring to boil. Reduce heat to low, cover pot and simmer

40 minutes. Strain stock, pressing out as much liquid as possible from

vegetables. Add soy sauce for additional flavor, if desired. Use stock

immediately or cover and refrigerate. Makes 6 cups.

 

 

Converted by MC_Buster.

 

 

 

 

 

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NOTES : Deborah Madison writes that, unlike meat stock, vegetable stock doesn't

benefit from hours of cooking. After about 40 minutes of simmering, the

vegetables have yielded all of their flavor.

* Exported from MasterCook *

 

Romesco Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 70

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 slice country-style white bread

olive oil for frying

1/4 cup almonds -- roasted

1/4 cup hazelnuts -- roasted & peeled

3 cloves garlic

1 teaspoon ground red chile or red pepper flakes -- (to 2 tsp/to

taste)

4 Roma tomatoes

1 tablespoon parsley leaves

salt & freshly milled pepper

1 teaspoon sweet paprika

1 red bell pepper -- roasted

1/4 cup sherry vinegar

1/2 cup extra virgin olive oil, preferably Spanish -- plus 2

tbsp

 

Fry the bread in a little olive oil until golden and crisp. When cool,

grind the bread, nuts, garlic, and chile in a food processor. Add everything

but the vinegar and oil and process until smooth. With the machine running,

gradually pour in the vinegar, then the oil. Taste and make sure the sauce has

plenty of piquancy and enough salt.

 

Makes about 1 cup

 

 

 

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NOTES : Serve with warm chickpeas or large white beans and/or virtually any

grilled vegetable. Spread it on garlic croutons and cover with sliced green

olives and parsley for a delicious appetizer to serve with a glass of sherry.