Julienne Greats: Delicious Julienne Recipes, The Top 75 Julienne Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Julienne Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Albondigas - Meatball Soup, Aloo Chaat, American Chop Suey, Avocado Chef Salad, Bar Room Slaw, Barley Salad, Vegetarian Thai Spring Rolls, Warm Vegetable Salad With Truffles, White Bean And Lamb Soup, Yam French Fries, Yum Pra-Hmik (Thai Squid "Salad")...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

JulienneGreats is packed with more information than you could imagine. 75 delicious dishes covering everything, each employing ingredients that should be simple to find and include Julienne . This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459384
• Langue: English

Extrait

Julienne Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Albondigas - Meatball Soup ........................................................................... 1 Aloo Chaat..................................................................................................... 3 American Chop Suey ...................................................................................... 4 Avocado Chef Salad ....................................................................................... 6 Bar Room Slaw .............................................................................................. 7 Barley Salad ................................................................................................... 8 Beet Borscht .................................................................................................. 9 Bento Boxes................................................................................................. 10 Brazilian Feijoada ....................................................................................... 12 Caesar Salad with Fried Ginger..................................................................... 13 Cajun Jambalaya .......................................................................................... 14 Chicken Caesar Salad - 1 ............................................................................. 16 Chicken Szechwan-Style With Sesame Paste ................................................. 18 Chickpea Curry ............................................................................................ 19 Chilled Japanese Soba With Dipping Sauce ................................................... 20 China Chicken Rice ...................................................................................... 21 Chinese Style Mushroom Filled With Salmon ............................................... 22 Citrus Baba .................................................................................................. 24 Citrus Salad With Raspberry Vinaigrette ....................................................... 25 Consomme Primavera .................................................................................. 26 Creamy Chicken-Noodle Casserole With Spinach And Mushrooms ............... 28 Crunchy Refrigerator Coleslaw ..................................................................... 30 Duck Soup - Chinese Style ........................................................................... 31 Fennel And Apple Salad ............................................................................... 32 Frittatine Verdi In Insalata ............................................................................ 33 Fusilli With Smoked Salmon, Leeks And Red Peppers.................................... 34 Galantine Of Chicken ................................................................................... 34

iii

Garden Fresh Tortellini Salad ....................................................................... 36 Gingered Leek-and-Halibut Packages .......................................................... 37 Grapefruit-Cranberry Marmalade ................................................................. 38 Green Bean and Jicama Salad ....................................................................... 38 Grilled Chorizo, Jicama And Orange Salad .................................................... 39 Halibut ....................................................................................................... 40 Italian Seafood Salad.................................................................................... 41 Jalapeno-Smoked Chicken Fajita With Grilled Onion Guacamole ................... 42 Jambalaya Cajun .......................................................................................... 43 Jhinga Phuljharhi ......................................................................................... 45 Lima Beans In Olive Sauce ............................................................................ 46 Lime-Cumin-Jalapeno Grilled Chicken Breasts ............................................. 48 Mackerel With Balsamic Vinegar, Artichokes & Sundried Tomatoes............... 49 Mango Spring Rolls ...................................................................................... 50 Mesquite-smoked Salmon Fajitas ................................................................ 51 Mixed Vegetable Slaw .................................................................................. 52 Mussels Fricassee With Leeks, Safron And Mustard ...................................... 53

Chapter 2 N-Z ................................................................................................................................................55 Noodles And Gravy (Yee Mein) ..................................................................... 55 Oriental Chicken, Peppers, And Rice ............................................................ 56 Pan Seared Chicken, Tender Leeks, Lemon Rice Pilaf, Salad .......................... 57 Pasta Rosa ................................................................................................... 60 Pasta Salad With Three Bell Peppers ............................................................. 60 Pasta with Provençal Basil Sauce .................................................................. 61 Peking Style Noodles With Bean Sauce.......................................................... 62 Prosciutto-Tomato Pizza ............................................................................. 64 Risotto With Prociutto And Lemon................................................................ 65 Roast Chicken Goes Gourmet....................................................................... 66 Roulade Of Chicken Stuffed With Vegetables In Carrot Sauce ....................... 67 Salad Lyonnaise And Leek And Potato Soup ................................................. 68 Scallops And Black Beans ............................................................................. 70 Shrimp And Vegetable Spring Rolls .............................................................. 71 Shrimp Spring Rolls ..................................................................................... 72 Smoked Salmon With Red Onion And Dill Sauce ........................................... 74 Spaghetti W Broccoli Rabe, Toasted Garlic, Parmesan & Capic ...................... 75 Spaghetti With Broccoli Rabe........................................................................ 76 Steamed Cockles With Leeks, Saffron And Marjoram .................................... 76 Stir-Fried Rice-Stick Noodles ....................................................................... 77 Swordfish Paillard With Leeks And Grapefruit ............................................... 78 Szechuan Chicken Pasta............................................................................... 79 Thai Beef and Pork Satay.............................................................................. 80

i

v

Table of Contents

Thai Satay.................................................................................................... 81 Toasted Almond And Gorgonzola Crostini W Rucola And Apples .................. 83 Turkey Club Salad With Avocado Dressing ................................................... 84 Vegetarian Thai Spring Rolls ........................................................................ 85 Warm Vegetable Salad With Truffles ............................................................. 86 White Bean And Lamb Soup ......................................................................... 87 Yam French Fries ......................................................................................... 88 Yum Pra-Hmik (Thai Squid "Salad") .............................................................. 89 Index .............................................................................................................................................91

v

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

ALBONDIGAS - MEATBALL SOUP

3 servings Source:Julienne Greats

*****FOR THE SALSA*** 1 small ripe tomato, seeded and chopped ½ small jalapeno, minced ½ whole avocado, small chop lemon juice, sprayed on avocado ½ whole cucumber, peeled and chopped 2tablespoonsfat-free vinaigrette, with red bell peppers,

store bought

1cupshredded lettuce *****FOR THE MEATBALLS*** ½lb.ground turkey breast, leanest

¼cupgraham cracker crumbs ¼cupmatzo meal 1 small zucchini, washed and stemmed

Chapter 1: A-M

¼cupchopped sweet onion 1 pn garlic salt 1 " coriander cohort" ½cupseltzer water, divided use vegetable cooking spray, or 1teaspoonvirgin olive oil *****FOR THE SOUP BASE*** 1 clove garlic, smashed 30ouncesstewed tomatoes, (2 cans), Mexican spices

½ small jalapeno, or less to taste 15ounceslow fat chicken broth, low salt ¼teaspoonoregano, Mexican *****FOR THE VEGETABLES*** 1 large carrot, julienne

1

Julienne Greats

1 large celery stalk, see detail 1 small zucchini *****FOR THE GARNISH*** 2tablespoonschopped fresh cilantro

2

*****OPTIONS*** white corn chips, restaurant style 3teaspoonslow fat Monterey jack cheese, shredded

**For the SALSA: Make the salsa by combining all but the lettuce. Chill. Combine with lettuce closer to serving time.

**For the MEATBALLS: Crumble ground turkey breast meat in a bowl with the crackers, but do not mix yet. Process zucchini and onion using the Fine Shredding disk. Transfer to the bowl. Add pinches of garlic powder and the Coriander Cohort Blend (see pantry). Add half the seltzer to the meat mixture and combine; add more seltzer as needed to bind and fluff. Shape into 1 to 1-1/4-inch balls and brown in a large, oiled, skillet over medium high until golden and/or slightly burned for a 'grilled' flavor. Do not crowd the meatballs. TIP: two batches, and/or second pan.

**For the Soup Base: Meanwhile put canned tomatoes, garlic clove and a portion of the stemmed and seeded rough-chopped jalapeno in processor fitted with metal blade and pulse to make a chunky sauce. Add more jalapeno to taste.

SLOW COOK (4 hrs on #4 and 5): Transfer the sauce to a 4-quart slow cooker (oblong). Set dial to 5; add the broth and oregano. Heat. Transfer the meat balls to the cooker and bring to a gentle boil. Boil for about 10 minutes. Reset dial to 4; cook covered for 3 hrs, then add the vegetables. Cook for 45 to 60 minutes. TIP: For tender-crisp zucchini, add it during the last 10 minutes. Add chopped cilantro near the end of the time so that it warms.

Detail: Julienne the carrot into 1/4-inch by 1 to 1-1/2-inch sticks. Cut the celery, once, lengthwise; then diagonally slice 1/4-inch pieces. Trim the stem and tip from the washed zucchini; cut into

fourths lengthwise then cube.

Chapter 1: A-M

Pantry: canned ready to use chopped tomatoes, pre-seasoned may be used, but we preferred the flavor of the pre-cooked (stewed) tomatoes. * Keep a jar of Coriander Cohort on hand: grind equal parts of pan roasted cumin seed, coriander seed and black peppercorns.

To plate: Place the desired amount of crumbled corn chips in a large shallow bowl. Sprinkle with a little cheese. Ladle on the soup (about 1-1/2 to 1-2/3 cups broth per serving; apportion the meatballs and vegetables. Serve with salad, which may be used as a relish directly on the soup.

Variation ~ FAST COOK (60 minutes): Transfer sauce to a soup pot and heat to a gentle, steady boil. Transfer meatballs to the broth and reduce heat to a simmer (Medium, to medium low); cook meat 35 minutes. Add carrots and celery; cook 5 minutes. Add zucchini cook 4 to 5 minutes. Add cilantro and cook about 2 minutes. Serve.

DESCRIPTION: Zucchini is one of our favorites. Here they are teamed with a bright-red tomato sauce that clings to light and fluffy meatballs. Pepper-scale is mild to moderate.

ALOO CHAAT

1 servings Source:Julienne Greats

3 potatoes, peeled oil, for frying ½teaspoonred chile powder 1teaspoonroasted cumin powder 1teaspoonchaat masala tamarind chutney

mint chutney chopped coriander leaves, for garnish ***OPTIONAL GARNISH*** chopped onion tomatoes, julienne fresh pomegranate seeds

3

Julienne Greats

Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, until golden brown and cooked through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chile powder, cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate seeds.

AMERICAN CHOP SUEY

1 servings Source:Julienne Greats

***FOR VEG. STIRFRY*** 1 carrot 10 runner beans, (10 to 12) 1tablespooncabbage 1tablespoonbeansprouts, (optional) 1 onion 1 potato salt to taste 1tablespoonoil or butter ***FOR GRAVY***

4

1cuptomato puree 1tablespooncornflour 2teaspoonssugar ½teaspoonginger & garlic paste ½teaspoonred chilli powder or paste 1tablespoontomato sauce salt to taste

fried noodles 1tablespoonbutter