Vegetable Recipes

Seizing the time to investigate which vegetable recipes appeal most in terms of their fragrance, shape, touch, texture (and of course, taste), allows us to see our nourishment with new eyes. With these qualities in mind, gathering the ingredients for a “sensual” new way of eating can be fun.

It would require the wisdom of many centuries to disentangle the many mysteries surrounding the origins and nature of vegetables. In the old world and parts of Asia, vegetables were cherished as highly as meats were, and treated with significant respect.

Colorful-Vegetables

Enchanting and Colorful Vegetable Recipes

Nonetheless, take a brief moment of time to gaze and marvel at these enchanting, colorful gifts that have been given to us. Vegetables all over the world have been used for their magnificent properties especially that of sweetness, to cleanse, purify, and heal the body. I give soul and spirit. It is a sacred offering. We honor our Creator with offerings, sweet and filled with rich, succulent sap.

“Human beings, vegetables, or cosmic dust―we all dance to a mysterious tune, intoned in the distance by an invisible piper.”
-Albert Einstein

Vegetable Recipes

Artistically Displaying Vegetables

There are a few concepts to remember, with regards to plating techniques: Use large plates. Crowded food yields a messy, cluttered look, so give the dishes room to breathe. Negative space on a plate yields an elegant expression. Leaving room between each item gives the individual components more “oomph.” Choose neutral china. White, bone, and other neutral-toned plates will complement almost any imaginable color. Make pretty piles with the food items. If you don’t want to separate the individual components, try stacking them. Food always looks more expressive and vivid when additional height is provided. It’s good to use vibrant, emphatic ingredients for garnishing.

Enhance the Flavor

Vegetables have traditionally required a certain amount of seasoning to further yield an irresistibly succulent, palatable taste. The most efficient, practical, and effective seasoning for vegetables is a little bit of butter, salt, and white pepper. Despite being a considerably simple seasoning, it nonetheless yields a doubtlessly delicious flavor and aroma, perfectly complementing the vegetables without overpowering their natural flavors. Adding a few drops of fresh lemon juice to a simple cream sauce (or more elegant ones, such as Hollandaise sauce) will certainly enhance the flavor of many vegetables. Common, flavorful toppings for vegetables include nuts, cheese, herbs, and breadcrumbs.

Mandolin Uniformity and Precision Cutting

If you can find a mandolin, use it to cut vegetables efficiently and accurately. A mandolin is a compact, hand-operated machine with various adjustable blades that can be used for thin slicing, thick slicing, and julienne-style cutting.

Mandolins are available as wooden and stainless steel models, both with folding legs. This device is great for cutting firm vegetables and potatoes with uniformity and precision.

Sculpted Delicate Vegy Gems

Most baby vegetables are fully ripe, miniature vegetables that are cultivated for perfection. Others are immature vegetables that are picked before they fully mature. These vegetables are as nutritious as regular-sized vegetables, and most offer a tenderer, delicate taste. There is also significant visual appeal in their diminutive sizes. Elegant, white-tablecloth restaurants often use these vegetables to create trendy, ornamental expressions for their culinary creations. They are also popularly served as salad additions, crudités, and garnishes. For many chefs, springtime is baby time.

Most of your favorite gourmet vegetables belong to the baby variety:

  • Baby Artichokes: These have no choke. Once the outside leaves are peeled, the whole vegetable becomes edible.
  • Baby Beets: Produced throughout the year, these are available in gold, red, and long red.
  • Baby Carrots: Widely renowned and often eaten as a snack, baby carrots are very sweet and can be served with some of their green stem. They are available in French, round, and white varieties.
  • Baby Cauliflower: Miniature cauliflower possesses a flavor that’s remarkably similar to that of its corresponding mature product.
  • Baby Corn: Baby corn is available in white and yellow varieties.
  • Baby Eggplant: Some varieties, particularly purple and white, possess a particularly pungent, bitter flavor, and may contain many seeds.
  • Baby Fennel: Bright green baby fennel is essentially immature fennel, produces licorice-flavored, feathery leaves.
  • Baby French Green Beans: Commonly called “haricot verts,” this is a small, slender, and savory variety of green beans/snap beans.
  • Baby Green Onion: Available year-round. It possesses a taste that is similar to chives.
  • Baby Scallopini: This is a hybrid of scallop and zucchini. It tastes like its larger relatives, and is available in dark green and yellow varieties.
  • Baby Soft Squash: Available in the form of baby patty pan, Sunburst, Table Queen green, and gold and crook varieties. Baby patty pan is round, with scalloped edges and either white or pale green skin. Sunburst has bright yellow skin.
  • Baby Spinach: This variety of spinach is typically harvested when each tiny leaf is perfectly tender. It will surprise you with its mild, delicate taste.
  • Baby Teardrop Tomatoes: Baby tomatoes are available in red and yellow varieties. The yellow variety is considerably sweet.
  • Baby Zucchini: Baby zucchini is often sold with its flowers attached.

Vegetables 3D cube Word Cloud

Creative Exotic Vegetables

This list details the vegetables that are considered to be exotic in nature. If you can find and cook with these mysterious treats, you are guaranteed to be delighted and dazzled by their distinctive tastes, either on their own or as additions to various appetizing dishes. Exotic vegetables include Cushaw, Fiddleheads, Cucuzza, Arracacha, Winged Beans, Turban Squash, Chayote, Burdoch, Jerusalem Artichoke, Cassava, Taro, Oca/ New Zealand Yam, Tamarillo, Kabocha, Nopales, Jicama, Lohfa, Collard, Parsley Root, and Yuca.

Seduction and Romantic Dinner “Vegetable Recipes”

Buttered Baby Vegetables

Yields two servings.
Baby vegetables are young, tender, and sweet, radiating brilliant, vivid colors, and possessing fantastic flavors.

  • WATER, as needed
  • 1 mixture of BABY VEGETABLES, washed and cleaned
  • SALT and WHITE PEPPER, to taste
  • ½ tablespoon EXTRA VIRGIN OLIVE OIL
  • 1 tablespoon BUTTER

Bring a pot of water to a boil, and add all the vegetables to the pot. Add salt and let cook for eight to twelve minutes, or until tender. In a saucepan, add olive oil and butter.

Add the vegetables, draining all water. Cook for another two to six minutes, until the vegetables are coated in butter. Remove from heat and serve as a side to any dish.

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The Asparagus Cookbook

You will get 356 recipes in this ebook which would be a great addition to your collection.

 

 

 

Seduction and Romantic Dinner “Vegetable Recipes”

White Asparagus Spears Bow Tied with a Red Ribbon

Yields two servings.
Sometimes, the best recipes are the simplest ones. You can’t find an easier accompaniment than this wonderful asparagus recipe. Creamy white asparagus spears are so soft and buttery you can cut them with your fork. White asparagus often has a tough, bitter peel that must be removed before cooking.

  • 8 large FRESH WHITE ASPARAGUS SPEARS
  • ½ medium FIRE-ROASTED RED BELL PEPPER
  • SALT and WHITE PEPPER, to taste

To prepare asparagus, cut off tough end of spears, reducing them to a length of three to four-inches long (peeling stems with a vegetable peeler is optional). Rinse asparagus and place in steamer basket. Place steamer basket in large saucepan; add one-inch of water. Cover and bring to a boil over moderately high heat; steam asparagus for five minutes, or until crisp and tender. Remove and set to the side.

Prepare roasted red pepper, in accordance to (Fire-Roasted Peppers.) After roasting the pepper, peeling, and cutting lengthwise into two pieces, again take each piece and make an incision lengthwise, three quarters of the way in through the middle.

Divide the asparagus into two equal bundles. To assemble, unfold pepper strip, so you can place asparagus on half, then fold the other half over the top of the asparagus bundle. This arrangement is simple yet timelessly elegant and picturesque. When ready to serve, preheat oven to 325°F., and bake for five minutes, until the bundles have been heated. Use a spatula to lift up bundles. Arrange attractively on platter, and serve immediately.

Seduction and Romantic Dinner “Vegetable Recipes”

Glazed White Satin Sweet Carrots

Yields two servings.
A beautiful white carrot with crisp and sweet flavor. Excellent for salads and gourmet dishes. Add color to your favorite dish Simply steam these “good-for-you” veggies, then season with butter, sugar, prepared mustard, and a sprinkling of parsley. Not only are these flamboyantly colorful, but they possess a succulent, delectable taste, too.

  • ½ pound WHITE CARROTS, cut into 2 x ¾-inch sticks
  • ⅛ teaspoon SALT
  • 1 tablespoon BUTTER
  • ¼ cup BROWN SUGAR
  • 1 tablespoon PREPARED MUSTARD
  • 1 tablespoon FRESH PARSLEY, chopped

Place carrots in a pot, and fill with enough water to simply cover carrots; add salt. Bring to a boil, and cook until tender. Drain. Place butter, sugar, and mustard in a large saucepan. Cook over low heat, and stir until syrupy, about three minutes. Add cooked carrots and toss gently to coat with sauce. Add additional salt, if needed.

Place in a heated serving dish. Sprinkle with parsley.

“Orange coloured carrots are the most popular but are also commonly available in white, yellow, red and maroon. The maroon/purple coloured varieties are making a big comeback.”

Seduction and Romantic Dinner “Vegetable Recipes”

Steamed Broccoli Florets in Cider Vinegar

Yields two servings.
This delicious, crisp side dish is the ideal accompaniment to a succulent flank steak and fluffy, aromatic saffron rice.

  • 1 medium HEAD BROCCOLI
  • SALT and WHITE PEPPER, to taste
  • ⅛ cup CIDER VINEGAR

Trim large leaves and tough ends from broccoli, and separate into spears. Arrange on a steamer rack, place over boiling salted water, cover, and steam for ten minutes or until tender. Afterward, transfer to serving platter.

Spoon cider vinegar over the broccoli, or serve in a small dipping bowl on the side.

Seduction and Romantic Dinner “Vegetable Recipes”

Yellow Wax Bean Vinaigrette

Yields two servings.
You will find yellow wax beans to be buttery and more flavorful. This multipurpose recipe allows you to feasibly experiment with different dressings, until you discover the perfect combination for your palate.

  • ¼ pound YELLOW WAX BEANS, ends removed
  • 1 tablespoon VEGETABLE OIL
  • 1 medium RED BELL PEPPER, sliced thin
  • ¼ medium ONION, chopped
  • SALT and WHITE PEPPER, to taste
  • ½ cup VINAIGRETTE DRESSING with CAPERS and HERBS

In a pan of boiling water, cook beans for four to eight minutes, until tender but crisp, and drain. Add oil to pan and place over moderate heat. Add onion, red pepper, salt, and white pepper; sauté for four to five minutes, or until onions are transparent.

Add yellow wax beans and vinaigrette dressing. Simmer until beans are hot and ready to serve. Serve immediately.

Dragon’s Tongue Wax Bean: Dragon’s Tongue wax bean is yellow, striped with purple, has an excellent, sweet, and juicy flavor. Dragon Tongue Beans are not only beautiful to look at, but tasty too! They have a wonderful buttery kind of taste.

Seduction and Romantic Dinner “Vegetable Recipes”

Batonnet Bundles with a Leek Ribbon

Yields two servings.
These mouth-watering, vibrant bouquets are perfectly composed of carrot, squash, green beans, peppers, and batonnet-cut vegetables. For eye-catching visual appeal, the bouquets are wrapped with carrot, and tied with a leek ribbon.

  • 1 medium CARROT, cut batonnet style
  • 1 LEEK LAYER, blanched
  • 4 medium GREEN BEANS, ends trimmed
  • ⅛ small RED BELL PEPPER, cut batonnet style
  • ¼ small YELLOW BELL PEPPER, cut batonnet style
  • ⅛ small ZUCCHINI, ends cut off, cut batonnet style
  • SALT and WHITE PEPPER, to taste

Fill a medium bowl with ice water. Take the green top of leek, and cut two long strips, each about four-inches long and ¼-inch wide. These will be the ribbons. Using a vegetable peeler or a sharp paring knife, peel carrot and cut two very thin strips. In a small saucepan, bring water to a boil. Drop carrot strips into boiling water until they become limp, about ten seconds. Remove strips and plunge into ice water. Set aside. Using the same boiling water, cook leek strips for one minute.

Remove leek strips and plunge into ice water. Set aside. Cut four batonnets each of carrot, red and yellow pepper, and zucchini into strips (¼-inch width and 3-inch length).

To prepare Vegetable Bundles: Prepare green beans, carrots, and peppers into two bundles. Carefully wrap each bundle with a cooled carrot strip.

Next, tie each bundle with a cooled leek strip. Place bundles in a steamer basket and set in a large saucepan or skillet. Steam over boiling water for seven minutes, or until vegetables are slightly tender and crisp. Season with salt and pepper. Place vegetable bundles on paper towels to absorb excess water.

Adjust leek ribbons to yield an elegant, well-dressed expression. Serve immediately.

Seduction and Romantic Dinner “Vegetable Recipes”

Carrot and Zucchini Ribbons

Yields two servings.
Generations of people in the West have grown-up believing that carrots are forever orange. Use a mandolin to cut the vegetables (Proper Chopping). If a mandolin is unavailable, you may alternatively use a sharp peeler, which will work wonders.

  • 1 medium ZUCCHINI, mandolin style
  • 1 medium MAROON CARROT, peeled, mandolin style
  • 2 tablespoons EXTRA VIRGIN OLIVE OIL
  • 1 teaspoon FRESH GARLIC, peeled and minced
  • 1 teaspoon RED WINE VINEGAR
  • 1 tablespoon FRESH BASIL, chopped
  • SALT and WHITE PEPPER, to taste

Cut off ends of carrot and zucchini. Using a vegetable peeler, slice carrot and zucchini from end to end to create long ribbons. For zucchini, use only outside green skin for color; save the flesh for another zucchini dish. Place zucchini and carrot ribbons in steamer basket inside a large saucepan. Add one-inch of water, cover, and bring to a boil over high heat. When pan begins to produce steam, check vegetables for doneness. Zucchini should be crisp and tender, but not overcooked. Transfer vegetables to serving plates, using a slotted spatula.

Make sauce in a blender by adding olive oil, garlic, vinegar, basil, salt, and white pepper. Purée for twenty seconds. Dribble over vegetables before serving. Serve immediately.

Parmigiano-Reggiano Tomatoes with Asparagus Spears

Yields two servings.
The elements of this dish are very easy to arrange, and allow the entrée to exude a distinguished, sophisticated expression. This dish possesses a rich, full-bodied flavor, and succulent texture, certain to please your palate.

  • 1 medium TOMATO, cored and cut in half
  • ⅓ cup GRATED PARMIGIANO-REGGIANO CHEESE
  • 12 medium ASPARAGUS SPEARS, ends cut off
  • 4 RED PIMENTOS, cut into strips
  • 1 pinch SALT, for cooking

Cover cut halves of tomatoes with Parmesan cheese. Bake tomato halves in oven at 350°F., or just until the Parmesan begins to melt and brown. In a saucepan, over moderate heat, bring water and salt to a simmer. Add asparagus spears, and cook for four to six minutes. Remove from water and drain.

Place tomatoes on one side of plate and place three asparagus spears on each side in a fan-like arrangement. Place red pimentos on asparagus. Place entrée on opposite side of plate, and you will have a fully prepared plate presentation that is simple yet refined in appearance.

“Discover ways to get people to desire you. Start honing in on exactly what they want. Learn to cleverly identifying what their emotional “seductions” are, and then carefully, but deliberately, pressing as many of them as possible.” – The Seducer

“To remain still, to learn no more, or worse than that to think we know all there is to know, is a major mistake.” – Lonnie Lynch

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