Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden
Format: PDF / Kindle (mobi) / ePub
This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes.
Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.
The recipes in Mr. Wilkinson's Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Gougéres, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars.
With beautiful photography and vintage illustrations, the book is both timely and timeless.
Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables:
"Matt Wilkinson makes you look at vegetables differently! This book. . . will leave you eager to prepare one of his many delicious recipes." ?Eric Ripert, chef of Le Bernardin
"I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you're eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's Vegetables, you can taste the admiration he has for all Mother Nature has to offer." ?Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates
"Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." ?David Chang, chef/founder of Momofuku
"This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it's one I'll revisit often." ?Lukas Volger, author of Vegetarian Entrees that Won't Leave You Hungry
"I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson." ?Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010
"This book hits home for me! The way it's organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to!" ?Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation
add to the pan. (Discard the syrup or save to use again.) Season with salt and pepper, add the butter and thyme and once the butter has melted, give it a good stir. Pour into a large ovenproof serving dish and roast for 12–15 minutes. Serve straight away. ------------------------------------------------------51 SALAD OF BRUSSELS SPROUT LEAVES, MOZZARELLA, WHITE ANCHOVIES SERVES 2 A S A N ENTRÉE OR A S A SIDE SA LA D TO SHARE You just wouldn’t know how delicious Brussels sprouts leaves in a
---------------------------------------------------------57 TRUFFLED COLESLAW WITH GOLDEN SPICED QUAIL KIEV SERV ES 4 Who doesn’t love chicken kiev? It’s a pub standard. I’ve used quail—a small chicken, really—but you can adapt this recipe and use chicken in exactly the same way. This dish comes with a warning: don’t wear your best dress or bow tie. Let the cooked quails cool a little because when you bite into them they have a tendency to shoot out their butter filling all over the place.
and along many highway embankments. They grow quite tall (around shoulder height if left to their own devices) and have beautiful small edible yellow ﬂowers. The bulbs of the wild variety tend to be ﬁbrous and quite inedible. I wouldn’t recommend trying it. GROWING Last year was the ﬁrst time I tried to grow fennel myself, and sadly I wasn’t very successful, only managing small bulbs, which I pulled out and ate as babies. They were quite tasty. Hopefully
vegetables in a pot with salted cold water— don’t drop into already boiling water. This ensures they will cook evenly all the way through. Also you don’t need to peel your beets prior to cooking. All you need to do to prepare them is remove all but about 1/2 inch of the stalk with a sharp knife and wash them thoroughly as they can hold quite a bit of grit in their stalks and leaves. Boil until tender (you should be able to insert and remove the tip of a knife easily into the beet), then leave
where it has been cultivated since ancient Roman times. It was even mentioned in Apicius’ book, one of the earliest surviving cookbooks, which gives us great insight into what the Romans ate and grew. It came to England with the conquering Roman legions, who called it “broccolo,” which translates as cabbage ﬂower. The English at that time tended to call it “Italian asparagus,” a quite misleading and confusing name, to be honest. Cabbage ﬂower is actually much more apt and correct as broccoli and