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Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

  • Mã sản phẩm: 1615192832
  • (291 nhận xét)
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  • Publisher:The Experiment; Illustrated edition (August 11, 2015)
  • Language:English
  • Paperback:256 pages
  • ISBN-10:1615192832
  • ISBN-13:978-1615192830
  • Item Weight:1.7 pounds
  • Dimensions:5 x 1 x 8 inches
  • Best Sellers Rank:#213,540 in Books (See Top 100 in Books) #290 in Vegetable Cooking (Books) #797 in Vegan Cooking (Books) #1,014 in Celebrity & TV Show Cookbooks
  • Customer Reviews:4.5 out of 5 stars 306Reviews
1,055,000 vnđ
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Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
1,055,000 vnđ
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From the Publisher

vedge;vedge restaurant;rich landau;kate jacoby

vedge;vedge restaurant


vedge;vedge restaurant


vedge;vedge restaurant


vedge;vedge restaurant;recipes

Portobello Frites

Serves 4

Like most Francophiles, when we are not traveling to French-speaking (and -eating) destinations, we are at home, dreaming of them and inspired by them as we cook the foods we love. Steak frites is the definitive French bistro dish; our portobello version features a juicy red wine reduction that sings with tarragon and a touch of Dijon.

Directions

1. Preheat oven. Puncture potatoes with fork, sprinkle with salt, and wrap in foil. Bake until tender. Unwrap the potatoes and let cool.

2. While cooling, whisk together the olive oil, 1 teaspoon of the salt, garlic, pepper, and shallots in a small bowl.

3. Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture. Roast until soft.

4. Mix wine, vegetable stock, and mustard with cooking juices. Pour mixture into saucepan and heat until reduced by half.

5. Stir tarragon into red wine sauce. Remove saucepan from heat and cover.

6. In a large pan, heat canola oil. When the oil is very hot, fry potato wedges until they turn brown. Transfer to plate and sprinkle with remaining salt.

Ingredients

  • 2 russet potatoes, scrubbed
  • 1 teaspoon coarse sea salt; ¼ cup olive oil
  • 2 teaspoons salt; 1 teaspoon minced garlic; 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced shallots
  • 4 portobello mushrooms, stems removed, caps wiped clean
  • 1 cup dry red wine
  • ¼ cup Vegetable Stock; 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon; ¼ cup canola oil for frying

 

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