Boiled dinner can be OK. Boiled veggies...are enough to turn one carnivore.

Too late. Speaking of which Jacquie just
burned the swiss chard to the pan, similarly
to what Swisher did a bunch of years ago.
I cried crocodile tears.

She should not feel too bad. On several recent shows we have watched
from Chopped on Food network, the competition chefs have burned
something. Of course, they had to scrap it and go to plan B.

In those shows there's time pressure anxiety so
an artificial situation. But candidates on those
shows should be inured to that kind of thing. Oh,
chef, we just had a party of 20 show up, what should
we do?

Title: Darby's Bistro And Bar's Red Cabbage
Categories: Vegetable
Yield: 4 Servings

1 Head red cabbage, julienned
1 c Lemon juice
3 Apples, peeled, cored, and
-thinly sliced
1/4 lb Butter
1 Yellow onion, diced
1 c Sugar
2 pt Water
1 ts Caraway seeds
2 Bay leaves
3 Cloves
1 Stick cinnamon
-salt, to taste
-black pepper, ground and to
-taste
1 1/2 c Red wine

In a large bowl, pour the lemon juice over the julienned red
cabbage and mix together. Then mix in the sliced apples. Set
the mixture aside in the refrigerator.

In a large, heavy pot over medium heat, melt the stick of
butter. Add the onion and briefly saute the onion. Add the
sugar, stirring constantly until golden brown. Add the 2 pints
of water and bring to a boil. Add the cabbage/apple mixture,
caraway seeds, bay leaves, cloves, cinnamon stick, and salt and
pepper, to taste. Cook to reduce the liquid by one-third, then
turn the heat to low. Add the red wine. Cover the pot and let
simmer for 1-1/2 hours; stirring frequently, adding water as
needed to keep the cabbage from burning.

Now that's peculiar. I can't begin to imagine what it
would taste like.

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Title: Glazed Cauliflower with Ginger
Categories: Indian, Vegetarian
Servings: 4

1 sm Head cauliflower
4 tb Light vegetable oil
1 ts Coriander seeds
1 1/2 tb Shredded fresh ginger
2 Green chilies, chopped
1/2 ts Turmeric
1/2 ts Salt
1 ts Lemon juice
2 tb Chopped fresh coriander

Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil
over high heat ni a skillet. When very hot, add coriander & fry for 10
seconds. Add ginger & chilies & stir for a couple of seconds.
Immediately
add turmeric & salt. Follow at once with the cauliflower. Stir rapidly
to
prevent burning & to distribute the spices. Add 1/4 c hot water. Reduce
heat, cover & cook for 20 to 25 minutes, stirring once or twice during
the
cooking.

Increase heat to medium & stir fry to evaporate remaining moisture & to
lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If
vegetable looks dry, stir in the rest of the oil. Add lemon juice &
coriander leaves. Serve immediately.

Julie Sahni, Classic Indian Cooking

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