Williams-Sonoma Vegetarian
Contributed by: Chris WebAdmin. of RecipesNow.com
To begin, just to keep the record straight, I am NOT a vegetarian. That said I still believe that it is important to have healthy levels of veggies in my diet and to have something everyone will love when the vegetarians I know come to dinner.
The Williams-Sonoma Vegetarian cookbook (part of The Best Of The Kitchen Library) is a terrific source of tantalizing vegetarian recipes that even the biggest meat eater will enjoy. This 320 page tome is just crammed full of delicious recipes, each with full colour photos of the end product!
After the brief Introduction, recipe categories include "Starters & Salads", "Soups & Stews", "Sauteed & Stir-fried Vegetables", "Boiled & Steamed Vegetables", "Baked, Roasted & Grilled Vegetables", "Beans & Legumes", "Pasta, Polenta & Rice". "Eggs & Cheese" and "Basic Recipes & Techniques" which is followed by the Glossery and Index.
Each recipe is clear and concise, easy to understand, with a brief description or suggestion for use (which I particularly like in a recipe collection because if you have never used a recipe before you won't necessarily know how to use it to its best effect). The graphics for each recipe certainly help you picture how the end product will fit into your menu.
Try this recipe which could be used as a side dish or entree.
Corn-and-Jalapeno Pancakes with Tomato Salsa
Studded with corn and embellished with chiles and bell pepper, 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.
- 2 cups (12 oz/375 g) fresh corn kernels (cut from about 3 ears) or frozen
- 5 fresh jalapeno chili peppers, seeded and minced
- 2 cloves garlic, finely chopped
- 1 red bell pepper (capsicum), seeded, deribbed, and finely diced
- 6 green (spring) onions, including tender green tops, thinly sliced
- 2 eggs
- 1 1/4 cups (6 1/2 ox/200 g) all-purpose (plain) flour
- 1/2 cup (2 1/2 oz/75 g) cornmeal
- 1 teaspoon baking powder
- Salt and freshly ground pepper
- 2 tablesppons fesh lime juice
- 1 1/2 cups (12 fl oz/375 ml) milk
- About 1/3 cup (3 fl oz/80 ml) vegetable oil
- 1 1/4 cups (10 fl oz/315 ml) sour cream
- Tomato Salsa for serving
Bring a saucepan three-fourths full of lightly salted water to a boil. Add the corn kernels and cook for 1 minute. Drain, place in a large bowl, and let cool. Add the jalapenos, garlic, bell pepper, and green onions and mix well. 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. Puse a few times to mix. Add mixture and stir to mix. Season to taste with more salt, if needed, add pepper. Let stand at room temperature for 30 minutes.
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 about 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
Tomato Salsa
- 2 tomatoes, peeled, seeded* and chopped
- 1/4 cup (1 1/2 ox/45 g) minced red onion
- 1/2 fresh jalapeno pepper, seeded and minced
- 1 - 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro (fresh coriander), plus more if needed
- Salt and freshly ground pepper
Stir together the tomatoes, red onion, jalapeno, lime juice, cilantro, and salt and pepper to taste in a bowl.
*To seed a tomato, cut it in half crosswise; squeeze gently to force out the seed sacs.
Makes about 1 cup (8 fl oz/250 ml)
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