Vegetable books from German production often come from a teacher, so even modern photos do not help. There are exceptions, but the most beautiful veggie plants come mostly from abroad. That's already in the title. "The Vegetable: Recipes that Celebrate Nature" sounds much more appetizing than the German title "Vegetables: Recipes for green enjoyment". But even in the translation of this opulently photographed and cleverly formulated new publication from Australia, the edible part of the flora is one thing - celebrated.
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Braised and mixed: cabbage as a double companionThe two authors are well-known professional foodies in their homeland: the nutritionist, journalist and professional cook Caroline Griffiths and the recipe developer and food stylist Vicki Valsamis with their enjoyment-oriented and down-the-under-the-books global approach, the world of meat-free enticements loosely and to bring delicious to the plate. From amaranth with soba noodles to onion soup with Stilton toast
Even after only a few pages, even the experienced cookbook fan will stick to this idea: asparagus (depending on the season, white, green or purple) with a miso hollandaise and - how do you get that? - A dehydrated and previously pickled egg yolk, which is spread very thinly over the bars with the truffle slicer.
The authors also rely on the aromatic benefits of the ovo-lacto-veggie nutrition paradigm and give vegetables of all kinds with palate burners such as blue cheese or parmesan tinder. Or marinate hard-boiled, peeled eggs overnight in a mixture of soy sauce, rice vinegar and dash granules, resulting in a smoky, umami-rich enjoyment experience.
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17.09.2019, 16:39 clock
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Caroline Griffiths, Vicki Valsamis
The Vegetable: Recipes that Celebrate Nature
Publishing company:
Smith Street Books
Pages:
296
Price:
EUR 27.99
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The chapters are divided into plant species such as stem, root, tuber or leafy vegetables. For each there is a short, informative product knowledge, but above all heaps of recipes, a total of 130 in number. Including several exciting suggestions for connoisseurs in search of worthy meat and fish companions.
Cauliflower, the protagonist of today's recipe "Chicken breast fillets in a ham jacket with two kinds of cauliflower", is also processed according to all the rules of the art: raw to couscous, oven-baked to yoghurt and pomegranate or tahini-mint sauce, as a soup or as a supporting actor in all sorts of gratins and pickles.
Experiment with cumin!
Even more interesting is the freshly sliced cabbage in these weeks, if you know how to avoid the unpleasant mustard oil carbonation that develops after prolonged cooking. So it would be a mistake not to experiment with the turmeric or the cumin Cuminum cyminum. Their head aromas capture the slightly musty mustard oil glycosides of cauliflower.
Let's leave the chemistry kit open for a moment and answer the question, why in addition to the Cumin in the Orient with us in the Occident alike, almonds are splintered on cauliflower or broccoli. This harmony, instinctively perceived by the cooks, is because the "mild" flavors of cabbage on the palate are in truth simply appealing to the receptors for sweet flavors.
This is where nuts and cumin come in, because they both bind the bitter almond-marzipan molecule benzaldehyde. That is why it is a real unique feature in the run-up to Christmas, when the lantern procession still bring roasted warm, home-made almonds (with isomalt and sugar). Be sure to add a touch of ground cumin at the end of the caramelization.
By then, we hope, we can still extend the golden autumn with many late summer vegetable delights.
