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Tips from Vegetarian Classics

By Jeanne Lemlin

 
  • When making pancakes, French toast, or waffles for a large group of people, prepare them in batches and keep warm in the oven. Simply preheat the oven to 350-degrees and place a baking sheet inside so that it may heat up. As each batch is prepared, layer it on the baking sheet and keep warm until ready to serve.
  • To speed up the often tedious process of making lasagna, use no-boil noodles. If they are unavailable, however, traditional lasagna noodles may be substituted without pre-cooking. Just assemble the dish with the uncooked noodles, using plenty of sauce and a pan big enough for expansion. Then measure 1/2 cup boiling water and pour a quarter of it into each corner of the pan. Voila! You have lasagna minus the bother of boiling the noodles beforehand.
  • For a frittata without the fuss of watching it on the stove, try baking it instead. Butter a pie plate and pour in your egg mixture. Bake in a preheated 350-degree oven for 20 to 30 minutes, inserting a knife in the center to check that it's done. The knife should come out almost dry.
  • When using puff pastry to make tart crust, avoid baking it in a bright metal pan, such as that made of aluminum. This type of pan tends to be a poor conductor of heat and as such, prevents even browning. For a perfectly baked flaky crust, use a black or dark tart pan with a removable rim or a glass pie plate.
  • To make a quick from-scratch pizza dough that doesn't require rising, use baking powder as a leavener rather than the traditional yeast. The resulting crust is crisp yet surprisingly tender, with a recipe for its preparation featured in the cookbook.
 

Buy the Book!

 

Vegetarian Classics
300 Essential Recipes for Every Course and Every Meal

By Jeanne Lemlin
HarperCollins, May 2001
Hardcover, $27.50
ISBN: 0-06-019482-0
Information provided by the publisher.

 

Vegetarian Classics

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This page created October 2001


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