Thanksgiving Recipes: Beet Salad With Garlic-Walnut Sauce - Mark Bittman | The New York Times
Mark Bittman tosses a beet salad with garlic-walnut sauce, but without goat cheese.
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Thanksgiving Recipes: Beet Salad With Garlic-Walnut Sauce - Mark Bittman
Delicious Appetizer - Pickled Plums with Garlic
Dear friends, today we would like to share with you the Delicious Appetizer - Pickled Plums with Garlic video, we really hope you enjoy this video and share with your friends.
As a Country Life Vlog, we love to share what we do at countryside, engage with nature and make the most out of village life. Come and see the colorful videos of nature, unique cooking recipes and just the beautiful life at a countryside. Sit back and relax by watching our content!
VEGAN RECIPES from GEORGIA ????????
These 3 vegan recipes are from Georgia, the country: ???? Beet Pkhali (Red Beet-Walnut Pâté), Badrijani Nigvzit (Eggplant-Walnut Rolls) & Khachapuri (Vegan Georgian Cheese Bread) These 3 all plant-based recipes from the Caucasus are a must-make if you want to try Georgian cuisine. Enjoy this Vegan Street Food episode #12!
???? Find the FULL RECIPE right here:
BEET PKHALI
Ingredients:
1,5 cups walnuts
1 garlic clove
1 cup cilantro leaves, loosely packed
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp red chilli powder
salt, pepper
2 small beets, boiled, peeled
optional: 1 tbsp psyllium husk
Instructions:
Make a walnut paste by processing the walnuts with the garlic, cilantro, vinegar, cumin, chilli, salt & pepper. Set aside. Roughly chop the beets and process them as well. Add walnut paste to the processed beets and keep processing until a paste forms. If you feel it’s too wet to form balls, add a little bit of psyllium husk to it. That is my secret, that nothing ever falls apart again ????. Form little balls.
BADRIJANI NIGVZIT
Ingredients:
1,5 cups walnuts
1 garlic clove
1 cup cilantro leaves, loosely packed
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp red chilli powder
salt, pepper
1 medium eggplant, thinly sliced
Instructions:
Add salt to the eggplant slices and wait until water is released. In the meantime make the walnut paste by processing the walnuts with the garlic, cilantro, vinegar, cumin, chilli, salt & pepper. Set aside. Pat dry the eggplant with a kitchen towel, drizzle generously with olive oil and bake them in the oven at 200 degrees Celcius until fully cooked. Let cool. Spread with the walnut paste and roll up.
KHACHAPURI
Ingredients:
5g yeast
3/4 cup water (or more)
3 cups flour
1/3 cup coconut milk
1 tsp baking soda
2 tsp sugar
1 tsp salt
optional: 1 tbsp olive oil
meltable vegan cheese
Instructions:
Dissolve yeast in water. In a mixing bowl combine flour with baking soda, salt and sugar. Add coconut milk, olive oil and the yeast-water mixture. Mix with a wooden spoon until chunks form. Begin to knead the dough with your hands for about 5 minutes. Cover with a kitchen towel and let rest for about 1 hour or until the dough has doubled in size.
Dust your work surface with flour. Knead again for 1 minute and divide the dough into 3 parts. Form little balls and let rest again for about 5 minutes. Roll out with a rolling pin into a oval shape. With a knife mark lines (see video) and begin to roll in the sides. Bring the ends together and shape a “boat”.
Fill with vegan cheese and bake in the oven at 220 degrees celcius for about 10-15 until golden-brown and the cheese has melted.
For garnish I used pomegranate seeds, dill and cilantro leaves.???? If you make this, please tag me on instagram @ahimsaplantkitchen. I would love to see your wonderful creations! xoxo, Bettina ????
???? TIMESTAMPS ????
00:00 Intro: Beet Pkhali, Badrijani Nigvzit, Khachapuri
00:27 Walnut Paste
01:35 Beet Pkhali
02:22 Eggplant-Walnut Rolls (Badrijani Nigvzit)
03:11 Khachapuri (Vegan Cheese Bread from Georgia)
06:23 Plating of Georgian Feast
???? let's connect????
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w e b l
i n s t a g r a m |
p i n t e r e s t |
y o u t u b e l
Thank you ???? ????
Music: UNIVERSE from Saphheiros
Garlic Confit Recipe – 2 Easy Ways
Want to know how to make garlic confit at home? Follow this easy recipe and you'll get tender and super flavorful garlic confit. You can choose your favorite method to prepare homemade garlic confit; stovetop garlic confit or oven roasted garlic confit.
►Full written recipe:
►Equipment I used in this recipe:
►Recipes you might like:
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Pasta Salad:
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RECIPE:
Ingredients:
8 Garlic heads
Olive oil
Salt to taste
Red chili flakes to taste
Thyme to taste
Other spices of your choice: red pepper flakes/oregano/rosemary/sage/coriander seeds
Directions:
1. Peel the garlic: this is the hardest part of the recipe; you can peel the garlic one by one or you can place garlic cloves in a large bowl/container and shake vigorously for 1-2 minutes. Some of the peel will come of, and some not, that's fine. Garlic cloves that do not peel can be peeled with your hands.
2. There are 2 ways to make garlic confit: in the oven and over the stovetop. Choose your favorite method and follow the instructions.
3. Stovetop garlic confit: place peeled garlic cloves in a small-medium saucepan. Cover with olive oil. Simmer over lowest heat for 30-45 minutes or until tender and light golden brown. Do to boil at any stage. In the last 5 minutes of simmering, add your favorite spices. I choose red chili flakes and thyme. Transfer to a jar and keep in the fridge.
4. Oven roasted garlic confit: place peeled garlic cloves in an oven safe dish. Cover with olive oil, add your favorite spices. Bake at 110C (230F) for about 1½ hours or until tender and light golden brown. Transfer to a jar and keep in the fridge.
5. Serving suggestions: spread truffle cream cheese on a toasted bread, spread 3 garlic cloves and season with spices.
Recipe. Herb and walnut sauce home made pasta recipe. An Italian recipe by Chef Gianluca Pardini.
marjorammarjoramPasta alla chitarra con trito di erbe e noci.
.
Chef Gianluca Pardini teaches how to make this recipe from his Scuola Internazionale di Cucina italiana.
Gianluca runs the Italian cooking school in Lucca Tuscany where he offers professional cooking classes and cooking classes for lovers.
It is a great way to immerse yourself in the Tuscan culture and learn from it.
@italiancuisinelucca
italiancuisine.it
Via della Zecca, 37
55100 Lucca (LU)
+39 370 3652976
+39 347 6787447
info@italiancuisine.it
Ingredients for 6 persons:
basil 100gr (3 1/2oz)
thyme 30gr (1 oz)
mint 20gr (3/4 oz)
fennel 15gr (1/2oz)
marjoram 15gr (1/2 oz)
½ head of fresh garlic
walnuts 250gr (9 oz)
extra vergin olive oil 500gr (17 oz)
if available some wild asparagus
fresh chili
Preparation:
Chop the herbs and nuts. Slice the garlic so it can be removed later. Mix it with olive oil, the chili and a little salt.
Marinate for about an hour.
Make
Make the pasta with 200gr (7 oz) of flour, 300gr (10 ½ oz) of durum wheat flour, 2 eggs, a bit of water.
Let it rest for about 10 minutes. Roll the dough into stripes quite high (thickness N. 3 in the pasta machine). Let it dry slightly and cut with the special “guitar” machine for pasta.
Boil until it will “al dente” and season with the sauce and some Parmesan Cheese.
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S1E9 Garlic Cashew Cream
Learn how to make a delicious garlicky sauce out of cashews!
Yep, Vegan Garlic Cashew Cream Sauce on The Healthy Voyager’s Global Kitchen! Get your dose of of a savory sauce with this fun, healthy and easy recipe by The Healthy Voyager!