212 Quotes About Vegetables

Instead of Coriander, I chose a French-style bistro, quiet and easy, where the server talked me into the braised rabbit, which arrived exquisitely tender in a gravy of such textured depth that I took out my notebook and scribbled a few notes on what I thought the ingredients might be. Thyme, rosemary, carrots, and parsley. Mushrooms and mustard and shallots.

They sowed the duller vegetables first, and a pleasant feeling of righteous fatigue stole over them as they addressed themselves to the peas.

Her Majesty's daughter Princess Helena and her granddaughter Princess Thora are visiting. Here's the menu: consommé aux fines herbes, cheese croutons, poached fillet of sole with parsley sauce and potatoes à la crème, puree of squab à la chasseur, creamed celery, pork chops with apples, red cabbage and duchesse potatoes, iced pudding à la Prince Albert, canary pudding with vanilla sauce, anchovy toast.

As it turned out, the purée of spring vegetables exceeded Mr. Ravenel's description. The soft reddish-orange emulsion really did taste like a garden. It was a bold, creamy harmony of astringent tomato, sweet carrots, potatoes, and greens, bound together in a lively snap of springtime. As Phoebe bit into a half-crisp, half-sodden crouton, she closed her eyes to savor it. God, it had been so long since she'd really tasted anything.

Now he's sautéing onions, garlic, bell peppers and paprika in a generous amount of oil?""Aha! I know! He's making soffritto, a base paste commonly used in Italian cuisine!"Soffritto is finely diced herbs and vegetables sautéed in butter or olive oil until they become a paste. It's closely related to the French Mirepoix of onions, carrots and celery. But by adding paprika and bell peppers to the Italian version... yes, that will meld well with the anchoiade sauce, giving it depth and sweetness!

We'll make German potato salad," the grim-faced cook was saying to the housekeeper, who took notes. "We'll serve it with cuts of beef, ham, tongue, and galantine of veal. On the side, relish trays with caviar, radishes, olives, and celery on ice-

Cassie concentrated on her soup. The turnip had been even sweeter than she expected and Aidan had added just the right amount of spices. She thought about some of the other vegetables the co-op clerk had suggested: yellow squash, zucchini, shiitake mushrooms. Tomorrow she'd go back and get some more recipes and try a vegetable crepe or an egg white omelet.

Roasted red and yellow peppers, long-stemmed baby artichokes, marinated in olive oil and herbs, several different kinds of olives, marinated white beans, and a salad of cold broccoli rabe, heavy on the garlic and hot pepper.

So what is the best vegetable? Well, we all know that: it's the potato. The vegetable you can't screw up. You can throw a potato into a bonfire, run away from it - and, an hour later, it's turned into a meal. Try doing that with broccoli, or a trifle, and it will laugh in your face.