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Vegetarian
from Williams-Sonoma Kitchen Library

Vegetarian

(The following information is provided by Time-Life Books)

 

With all the recent talk about low-fat foods and nutrition, it's refreshing to know that the most savory and healthful meals can be prepared and enjoyed with little or no fuss right in our own kitchens. With VEGETARIAN (Time-Life Books; February 28, 1996; $17.95 hardcover), the latest addition to the Williams-Sonoma Kitchen Library, it's easier than ever to add freshness and taste to our daily diets. Written by noted San Francisco chef Joanne Weir, VEGETARIAN has 45 delightful recipes for everything from hearty soups and innovative salads to satisfying main courses and deliciously supportive side dishes.

You can readily chase away those "cabin-fever blues" with Butternut Squash-Carrot Soup or get a jump on spring with Spring Vegetable Soup with Basil-Mint Pesto. Enjoy a zesty Couscous Salad with Cucumber, Peppers and Tomatoes as a delicious light meal or tuck it into a pita with shredded lettuce or sliced avocado to serve as a sandwich. Feed the body and the soul with Mushroom Barley Stew with Biscuit Crust or add a little kick to your life with Corn-and-jalapeño Pancakes with Tomato Salsa. Complete your meal with tasty side dishes such as Spicy Grilled Eggplant and Zucchini Fritters with Red Pepper Relish.

Vegetarian also includes fundamental techniques for preparing vegetables, basic necessary equipment, and essential recipes for vegetable stock and condiments. An illustrated glossary gives a guide to all the vegetables and cheeses used in the recipes, and as with all the books in the Kitchen Library Series, each recipe is accompanied by a mouth-watering full-color photograph.

The Williams-Sonoma Kitchen Library is a comprehensive series of cookbooks written by outstanding international food authorities and created under the general editorship of Chuck Williams, founder of Williams-Sonoma, America's leading cookware stores. Each volume concentrates on a single main ingredient or kind of food, and is expressly designed for practical, everyday use in the home kitchen. Additionally, each book has easy-to-follow, kitchen-tested recipes, illustrated tips on techniques and equipment, and a complete glossary and index. Color transparencies of the book jackets and selected interior photographs are available upon request.

 

Corn-and-Jalapeño Pancakes
With Tomato Salsa

Pancakes

Ingredients

  • 2 cups (12 oz/375 g) fresh corn kernels (cut from about 3 ears or frozen)
  • 5 fresh jalapeño chili peppers, seeded and minced
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper (capsicum), seeded, deribbed and finely diced
  • 6 green (spring) onions, white part and 2 inches (5 cm) of the tender green tops, thinly sliced
  • 2 eggs
  • 1-1/4 cups (6-1/2 oz/200 g) all-purpose (plain) flour
  • 1/2 cup (2-1/2 oz/75 g) cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt, plus salt to taste
  • 2 tablespoons fresh lime juice
  • 1-1/2 cups (12 n oz/375 ml) milk
  • freshly ground pepper
For The Tomato Salsa
  • 1-1/2 cups (9 oz/280 g) diced tomatoes
  • 1/4 cup (1-1/2 oz/45 g) finely chopped red (Spanish) onion
  • 1 fresh jalapeño or serrano chili pepper, seeded and minced
  • 2 tablespoons fresh lime juice
  • 5 tablespoons chopped fresh cilantro (fresh coriander)
  • salt and freshly ground pepper
  • about 1/3 cup (3 fl oz/80 ml) vegetable oil
  • 1-1/4 cups (10 fl oz/310 ml) sour cream

Studded with corn and embellished with chilies and bell peppers, these zesty pancakes are as delicious as they are colorful. Serve them as a light meal at any time of the day-from breakfast to dinner.

Fill a saucepan three-fourths full with water, salt it lightly, and bring to a boil. Add the corn kernels and cook for 1 minute. Drain, place in a large bowl and let cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.

In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Pulse a few times to mix. Add the milk and pulse a few more times to form a smooth batter. Add to the corn mixture and stir to mix. Season to taste with more salt, if needed, and pepper. Let stand at room temperature for 30 minutes.

To make the tomato salsa, in a bowl, stir together the tomatoes, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste. Set aside.

In a large frying pan over medium heat, warm 2 tablespoons of the oil. Working in batches, spoon the batter into the pan to form pancakes 3 inches (7.5 cm) in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides, 5-6 minutes total. Using a slotted spatula, transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.

Place the pancakes on a platter or individual plates and top with the sour cream and salsa. Serve at once.

Makes about 24 pancakes; serves 6

 

Recipe from:
Williams-Sonoma Kitchen Library: Vegetarian
by Joanne Weir
Photography by Allan Rosenberg
(Time-Life Books;
February 28,1996;
$17.95/hardcover)
ISBN: 0-7835-0311-3
Reprinted with permission.

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


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