Download 101 Blender Drinks by Kim Haasarud, Alexandra Grablewski PDF

By Kim Haasarud, Alexandra Grablewski

ISBN-10: 0470505133

ISBN-13: 9780470505137

A James Beard venerated mixologist provides this new addition to the one zero one Cocktails sequence, offering over a hundred recipes for blender beverages emphasizing clean culmination and herbs that placed a brand new twist on vintage recipes.

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They are at their peak and at the ready, waiting to give you a beta-carotene boost. The options that follow will make ghouls and goblins of all ages howl with joy. SWEET POTATO HUMMUS CARROT-FENNEL SOUP ƒ ƒ PAGE 86 PAGE 66 CHICKPEA FRIES WITH FINGER-LICKING BARBECUE SAUCE ƒ PAGES 147 AND 159 SWEET POTATO–PESTO GRATIN WITH BROWN RICE–PISTACHIO PILAF ƒ PAGES 52 AND 37 DELICATA BOATS WITH RED RICE STUFFING, CUT INTO HALF-SAILS ƒ PAGE 45 PUMPKIN PUDDING WITH MOLASSES COOKIES ƒ PAGES 58 AND 60 31 DIWALI Known as the Hindu festival of lights, Diwali is a time of celebrating and ushering in good (light) over evil (darkness), and is usually held over several days after the autumn harvest.

Remove the outermost layer of the leeks and pat the leeks dry with a kitchen towel. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the leeks in a single layer, cut side up, on the pan. Brush both sides of the leeks with olive oil, and then sprinkle the tops with salt. Cover with foil and roast for 20 minutes. Remove the foil and roast for 5 minutes. Increase the oven heat to the BROIL setting and brown the leeks for 2 minutes. Arrange the leeks on a platter and spoon a tablespoon of romesco sauce on top.

Process until well blended; the mixture will resemble a puree. While the motor is running, add the remaining 2 tablespoons of olive oil. The mixture should be smooth and free of vegetable bits. In a medium-size saucepan over low heat, warm the vegetable stock and keep at a simmer. Pour the puree into another medium-size saucepan and heat over medium heat. Gradually ladle in the stock until it arrives at the desired consistency; I’m usually happy with the results after 3 cups of stock. Season with the soy sauce (this will also give the gravy a little color à la Kitchen Bouquet).

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