Best 3 Alice B Toklass Macedoine Of Vegetables Recipes
**Discover a Symphony of Flavors: A Culinary Journey Through Alice B. Toklas' Macédoine of Vegetables**
Embark on a delightful culinary adventure with Alice B. Toklas' Macédoine of Vegetables, a vibrant and versatile dish that promises a harmonious blend of flavors and textures. This classic French preparation, popularized by the renowned American writer and food enthusiast, offers a symphony of fresh vegetables, each contributing its unique character to create a captivating ensemble. From the crisp crunch of celery and carrots to the tender sweetness of peas and green beans, this dish is a celebration of nature's bounty.
In this comprehensive guide, you'll find a collection of carefully curated recipes that showcase the versatility of Macédoine of Vegetables. Whether you're seeking a light and refreshing side dish, a hearty main course, or an elegant appetizer, these recipes have something for every palate. From the classic Macédoine de Légumes, featuring a medley of vegetables tossed in a delicate vinaigrette, to the Macédoine de Fruits, a refreshing combination of seasonal fruits, each recipe offers a unique interpretation of this timeless dish.
As you explore the diverse offerings within this article, you'll discover a treasure trove of culinary inspiration. Indulge in the vibrant colors and textures of the Macédoine de Légumes Printanière, a delightful spring vegetable medley, or savor the hearty goodness of the Macédoine de Poulet, where tender chicken joins forces with an array of vegetables in a flavorful broth. For a vegetarian delight, the Macédoine de Légumes au Curry offers a delectable blend of vegetables and aromatic spices, while the Macédoine de Fruits à la Crème Chantilly provides a sweet and creamy dessert option.
With its endless possibilities for customization, Macédoine of Vegetables is a dish that invites creativity and experimentation. Dive into the world of flavors and textures, and let your palate be captivated by the symphony of colors and tastes that await you in this culinary masterpiece.
ALICE B. TOKLAS'S MACEDOINE OF VEGETABLES
Provided by Nancy Harmon Jenkins
Categories side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in bottom of a fireproof pot with a well-fitting lid. Saute sliced onions in the butter over medium heat, stirring frequently, until they are golden brown.
- Split the romaine lettuce hearts lengthwise, rinse under running water and add, without drying, to the pan. Arrange the lettuce halves on top of the onions. Add all carrots, turnips and potatoes.
- Cut remaining cup of butter into chunks and distribute over the vegetables. Cover pan tightly and cook over a low flame for about an hour, or until a knife slides easily into the potatoes. Shake pan occasionally to avoid scorching; there should be sufficient liquid from the lettuce, but if necessary add a very small amount of hot water occasionally.
- Add asparagus, peas and beans to pan. Add salt and pepper, cover again and cook 15 minutes longer, or until beans are tender. Serve immediately.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 1513 milligrams, Sugar 19 grams, TransFat 1 gram
ALICE B. TOKLAS' PRUNES WITH CREAM
Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.
Provided by James Beard
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Soak prunes for 24 hours in 2 cups port. Then add 2 more cups port, the sugar, and vanilla bean. Cook gently for about 1/2 hour. Cool and refrigerate for 3 days.
- To serve, put in a decorative bowl and cover with whipped cream. Sprinkle whipped cream with a thick layer of powdered macaroons and garnish with candied violets.
ALICE B. TOKLAS'S BAVARIAN CREAM
Steps:
- Heat the milk and the cloves in a saucepan over low heat until hot.
- Combine the egg yolks and sugar in a bowl and beat until lemon colored. Slowly beat in the warm milk and cloves, and place in the top of a double boiler over simmering water. Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes. Remove from heat, strain into a mixing bowl and let cool slightly.
- Meanwhile, place the gelatin in a small dish and add 1 1/84 cup cold water. Set aside to let it ''sponge,'' about 5 minutes. Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled. (For rapid cooling, place the bowl of custard in a larger bowl of ice water.)
- Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray. Place heavy cream in a deep bowl and whip until peaks are firm but not stiff. Fold the lemon zest and then the whipped cream into the custard. Pour into the prepared mold and refrigerate until firm.
- When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction. Invert onto a serving dish and remove the mold. Surround with fruit.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 36 milligrams, Sugar 28 grams, TransFat 0 grams
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
- Use Fresh Vegetables: The fresher your vegetables are, the better your macédoine will taste. If possible, buy your vegetables from a local farmers market or organic grocer.
- Cut Your Vegetables Evenly: This will help them cook evenly and will also make your dish look more appealing.
- Use a Variety of Vegetables: The more variety of vegetables you use, the more flavorful your macédoine will be. Some good options include carrots, celery, peas, green beans, and potatoes.
- Don't Overcook Your Vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
- Season to Taste: Be sure to taste your macédoine before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Macédoine of vegetables is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is a great way to use up leftover vegetables and is also a healthy and nutritious meal. With a little planning and preparation, you can easily make a delicious macédoine of vegetables at home.
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