On Monday, Ralph asked:
I am looking for a good book on gourmet cooking. I am interested
not just in the preperation, but in the art of placing on the
serving plate,
etc. It would be nice if the book had a vegan bent, but it is not
neccesary.
If anyone has any suggestions, please let me know.
Try _The _Now and Zen Epicure: Gourmet Cuisine for the Enlightened
Palate_
by Miyoko Nishimoto, Book Publishing Company, 1991. Vegetarian, not
vegan,
but has lots of good recipes and several pages of explanations of
ingredients
such as agar, kuzu, and miso, among others.
For the person wanting a baked beans recipe, this is my favorite.
All-Day Baked Beans
3 cups dried white (navy or great northern) beans
1 large onion, peeled and diced small
1/3 cup blackstrap molasses
2 tablespoons barley malt syrup
2 tablespoons stone-ground mustard
plus (optional) 1 teaspoon dry powdered mustard
1 teaspoon salt
2 tablespoons apple cider vinegar
28 oz can of tomatoes, diced
Soak beans overnight in 9 cups water, refrigerated. Drain.
Bring to a boil in 9 cups fresh water. Reduce heat to low,
cover and cook until nearly tender, about 45 minutes. Drain
beans, reserving two cups of liquid (I save it all and use the
remainder as a soup base). Combine beans and other
ingredients in a 4-quart covered casserole. Cover and bake
at 250 degrees F for 6 to 9 hours. If you are home, occasionally
check after a few hours, and add a little bean liquid if necessary.
As the sauce develops, tinker with the seasoning if necessary.
Leave uncovered for the last hour or so.
Yield: about 8 servings
Cooking time: 6 to 9 hours in 250 degree F oven;
or up to 12 hours in a crockpot on low
ATB,
Diane
brooksong@xxxxxxxx
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