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Reviews
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Venetian Vegetable Stock
posted by Dan
Place the vegetables in a small stockpot, add the
water, bring to a simmer, and cook gently for 1
hour, until the liquid is reduced to 2 quarts (2
L). Skim off any surface foa ...
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7354
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None
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Tue September 18, 2007 11:22am
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No reviews
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Venetian Seafood Stock
posted by Dan
Heat the oil in a heavy stockpot. ADd the onion
and cook over low heat until it is soft but not
brown, about 8 minutes. Stir in the celery and
carrot and cook 5 minutes longer ...
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7819
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None
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Tue September 18, 2007 11:21am
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No reviews
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Venetian Basic Consomme
posted by Dan
Place the bones in a large saucepan, cover with
water, bring to a boil, and boil for 5 minutes.
Drain and rinse the bones. Put the bones in a
large, clean stockpot and add the ...
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10997
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None
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Tue September 18, 2007 11:20am
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No reviews
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Venetian Herbed Salt
posted by Dan
Mix all the ingredients together on a large
cutting board. With a sharp knife, chop them
together until they are uniformly fine.
Transfer the herbed salt to a bowl and lea ...
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14261
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None
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Tue September 18, 2007 11:09am
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No reviews
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Venetian Basil Oil
posted by Dan
Bring a pot with 2 quarts (2 L) of water to a
boil, drop in the basil and parsley and cook just
15 seconds. Drain immediately, rinse the herbs
under cold water, and dry them. ...
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18102
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None
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Tue September 18, 2007 10:58am
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1 reviews
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Venetian Fish Stock
posted by Dan
Place the fish head and bones in a large stockpot.
Add the cold water, bring to a simmer, and cook
for 5 minutes, skimming any foam from the surface.
Add the carrots, celery, ...
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13405
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None
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Tue September 18, 2007 10:49am
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No reviews
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Venetian Vegetable Casserole
posted by Dan
Steam or boil the carrots, squash, and
cauliflower, celery, fennel, and onions together
about 10 minutes. Add the asparagus and steam for
another 2 minutes. Drain the vegetabl ...
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6787
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None
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Tue September 18, 2007 10:45am
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No reviews
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Venetian Stuffed Zucchini recipe
posted by Dan
Slice the zucchini in half lengthwise. Scoop out
the centers and discard them, leaving shells about
1/2 inch (1.3 cm) thick. Heat the oil in a heavy
skillet. Add the onion, ce ...
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11088
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None
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Tue September 18, 2007 10:41am
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No reviews
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Venetian Zucchini in Umido
posted by Dan
Heat the oil in a large, heavy, skillet. Add the
onion and cook over low heat until it is tender
and golden, about 10 minutes. Stir in the garlic,
cook another minute, then ad ...
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11463
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None
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Tue September 18, 2007 10:32am
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No reviews
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Venetian Venetian Peperonata
posted by Dan
Quarter the eggplant and cut away the flesh to
within 1/2 inch (1.3 cm of the skin. Save the
center of the eggplant for another use - a soup
perhaps - and cut the skin in sliv ...
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11334
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None
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Tue September 18, 2007 10:31am
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No reviews
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Venetian Melanzane Funghetto
posted by Dan
Quarter the eggplant lengthwise and cut away the
flesh to within 1/2 inch (1.3 cm) of the skin.
Save the flesh from the center for another use or
discard it. Cut the remaining ...
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10577
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None
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Tue September 18, 2007 10:28am
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No reviews
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Venetian Mashed Parmesan Potatoes
posted by Dan
Boil or steam the potatoes until they are tender.
As soon as they are done, peel and mash them,
preferably in a ricer. Mix in the butter with a
fork. Heat the half and half un ...
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7593
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None
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Tue September 18, 2007 10:08am
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No reviews
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