Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
394Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
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Overview
The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than one hundred recipes here—such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole—explode with flavor but are surprisingly straightforward to prepare. At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream—but vegetables can still steal the show, like in the Beetroot Pots de Crème.With more than one hundred photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables.
“This cookbook is about putting vegetables front and center in astonishing and innovated ways.” —TheKitchn.com
“Warm and approachable, and filled with tempting recipes that push boundaries just enough.” —Publishers Weekly
“[Vedge] offers deeply satisfying vegetable dishes for year-round eating.” —Epicurious.com
“Anyone who cooks vegetables should buy this book.” —Cooking Light
“Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds.” —Kris Carr, New York Times–bestselling author of Crazy Sexy Kitchen
“Vegan? Yes! Magic, no . . . this is pure passion at work!” —Amanda Freitag, Executive Chef and ChoppedJudge
Product Details
ISBN-13: | 9781615191772 |
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Publisher: | The Experiment |
Publication date: | 09/22/2023 |
Sold by: | Barnes & Noble |
Format: | eBook |
Pages: | 394 |
Sales rank: | 961,764 |
File size: | 19 MB |
Note: | This product may take a few minutes to download. |
About the Author
Table of Contents
Foreword Joe Yonan xiii
Introduction 1
Reading and Preparing Recipes 5
Pantry Essentials 7
basics 13
Stocks 15
Vegetable Stock 16
Mushroom Stock 17
Shiitake Dashi 17
Spice Blends 19
Montreal Steak Spice Blend 20
Island Spice Blend 20
Latin Spice Blend 20
small bites and small plates 23
Charred Shishito Peppers with Smoked Salt 25
Olives 27
Green Olives with Preserved Lemon and Fennel 28
Black Olives with Fresh and Dried Chiles 29
Baby Cucumbers with Sambal and Peanuts 31
Daikon "Summer Rolls" 32
French Breakfast Radishes with Nori, Tamari, and Avocado 34
Heirloom Tomatoes with Grilled Shiitakes and Green Goddess 36
Kohlrabi Salad with White Beans and Horseradish 38
Portobello Stem Anticuchos 39
Lupini Beans with Piri Piri 41
Roasted Rutabaga Salad with Pistachio and Charred Onion 42
Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion 45
Sea Bean Salad with Daikon and Cucumber 46
Spiced Little Carrots with Chickpea-Sauerkraut Puree 49
Roasted Sunchokes with Smoked Paprika Aïoli 50
soups and stews 51
Pho with Roasted Butternut Squash 52
Saffron Cauliflower Soup with Persillade 54
Peas and Carrots with Jamaican Curry 56
Posole with Chayote and Poblano Peppers 59
Puree of Chinese Broccoli with Crushed Cucumber and Ginger 60
Hedgehog Mushroom, Turnip, and Barley Stew 61
Fresh Chickpea "Bourdetto" 62
Honshimeji Mushrooms "Beach Style" 63
Napa Cabbage Funky Kimchi Stew 64
Lentil Mulligatawny with Cilantro-Onion Salad 66
Oyster Mushroom and Corn Chowder 67
Parsnip and Chestnut Bisque with Mulled Wine-Spiced Onion Confit 69
Soba Bowl with Shiitake Dashi and Market Greens 71
Spring Bean Stew 72
Shanghai Bok Choy and Okinawa Hot Pot with Spicy Miso Broth 73
Peruvian Squash and Giant Lima Bean Stew 74
the dirt list 75
Broccoli Rabe Philly Style 77
Dandelion Greens Horta with Skordalia 79
Fingerling Potatoes with Creamy Worcestershire Sauce 80
Red Potato "Ash" with Sauce Gribiche 82
Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce 83
Hakurei Turnips with Falafel Crumbs and Creamy Sesame 84
Nebrodini Mushrooms as Fazzoletti 87
Roasted Asparagus with Hazelnut Picada 89
Roasted Cauliflower with Black Vinegar and Kimchi Cream 90
Watermelon Radish Carpaccio with Fava Beans and Tarragon 93
Roasted Kabocha Squash with Black Trumpet Mushrooms and Madeira 94
Savoy Cabbage Colcannon 95
Seared French Beans with Caper Bagna Cauda 97
Shaved Brussels Sprouts with Whole-Grain Mustard Sauce 98
Summer Corn with Green Chile Cream 101
Swiss Chard with Pickled Golden Raisins and Pistachios 102
Tatsoi with "Seawater" Broth 105
Seared Yellow Wax Beans with Togarashi 106
Warm Ramp Hummus 107
Whipped Salsify with Red Wine and Truffle Jus 109
Greens 111
Baby Scarlet Turnips and their Greens with Garlic Jus 113
Marinated Chioggia Beets and Their Greens with Nigella Seeds and Sherry Vinegar 116
Grilled Broccolini with Pistachio, Cured Olive, and Preserved Lemon 118
White Eggplant with Catalan Spices and Saffron Aïoli 120
Zucchini with Pesto Trapanese 121
plates (aka mains) 123
Hearts of Palm Cakes on Curried Lentils 125
Yukon Gold Potato Pierogies with Charred Onion 127
Celery Root Fritters and Remoulade 130
Grilled Leek Salad with Black Lentils 132
Tarts 135
Olive and Onion Mini Tarts 136
Potato and Spring Vegetable Tart 138
Zucchini, Tomato, and Olive Tart 140
Thanksgiving Root Stew 141
Portobello and Celery Root Shepherd's Pie with Truffle 142
Royal Trumpet Mushroom Cioppino 144
Whole Roasted Carrots with Black Lentils and Green Harissa 146
Roasted Baby Turnips with Maitake "Champignons au Vin" 149
Portobello Frites 150
Royal Trumpet "BLT" with Basil Mayo 153
Fazzoletti with Peas and Morels 154
Lentil Haggis with Neeps and Tatties 156
Winter Vegetable Cassoulet 157
Eggplant Braciole 159
Baked Potato Poutine with Porcini Gravy 162
Squash Empanadas with Green Romesco 165
Black Kale as Spanakopita 167
Grilled Zucchini with Green Olives, Cilantro, and Tomato 168
Korean Eggplant Tacos with Kimchi Mayo 170
desserts and baked goods 173
Apple Cake Fritters with Waldorf Frosting 174
BBQ Cherries with Jalapeño Cornbread 176
Beetroot Pots de Crème 179
Blueberries with Pie Crust and Lemonade Ice Cream 180
Caramel Panna Cotta with Red Raspberries and Tarragon 183
Chocolate Stuffed Beignets 185
Figgy Toffee Pudding with Madeira-Quince Ice Cream 187
Cranberry Jelly Doughnuts with Hot Cider 190
Summer Corn Custard with Blackberries and Hazelnuts 192
Vanilla-Bourbon Peaches with Pecan Pie Ice Cream 193
Strawberry Sorrel Bread Pudding with Saffron Ice Cream 195
Sweet Potato Turnovers with Sweet Kraut 199
Zucchini Bread French Toast 201
Breads 205
House Bread 207
Nine-Seed Rye Bread 209
Pumpernickel Bread 211
Baguettes 213
Warthog Bread 214
cocktails 217
Alpine Sensation 218
The Van Gogh 219
Pomegranate Sangria 221
Sherry Temple 222
The Creole Gent 223
Kyoto Sour 225
The Elder Sage 226
Bitters 228
Final Note 229
Acknowledgments 231
Index 233
About the Authors 239
About Vedge 24