Download e-book for kindle: Cooking with Glo: The Cookbook for People Who Believe by Glo McNeill

By Glo McNeill

ISBN-10: 192709724X

ISBN-13: 9781927097243

Cooking with Glo is a go back to a dab and a pinch, a dollop and a sprinkle. this can be cooking discovered at a mother’s apron strings; and her mom from her mom. McNeill believes that fit cooking is social, convivial and obtainable, and the recipes contained listed below are allotted with a attraction, wit and the sage knowledge pulled from a whole existence. She quite is the Mrs. Beeton for our occasions.

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Extra info for Cooking with Glo: The Cookbook for People Who Believe Kitchens are for Everybody

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Chef’s Tips and Tricks Before You Begin Please remember these four things while preparing the recipes to create the most optimal flavor: 1. Chop as you go. Be sure to start adding vegetables to the pot in the order in which they are listed in the recipe as soon as you are done chopping them. There is no need to wait until you chop everything before adding it to the soup. The longer the veggies are in the pot, the more flavorful your soup will become. This will also make it easier for you to fit recipes into the thirty-minute time frame.

125 9/4/13 11:15 AM Page 36 THE 30-MINUTE VEGAN: SOUP’S ON! Truffled Wild Mushroom Consommé with Grilled Baby Asparagus Here we have a sophisticated and satisfying soup made with truffles, a highly prized fungus that imparts a distinct flavor and strong aroma to dishes. A little bit goes a long way. Most people’s experience with truffles is through truffle oil, which is used in this dish. Experiment with different varieties of mushrooms and see how the flavor of the soup changes. Garnish with a drizzle of Red Oil (page 187) and top with toasted chopped hazelnuts (see page 215).

You can also add some chopped fresh herbs or veggies to defrosted soups to liven them up a bit. 125 9/4/13 11:14 AM Page 33 PART TWO VEGETABLEBASED SOUPS I n this section we are going to explore the most simple form of soup creation—the one-pot soup. This basically involves adding chopped vegetables and seasonings to your stock and cooking until done. Recipes that demonstrate this technique are the Mayan Tomato and Corn Soup, the Szechuan Hot and Sour Vegetable Soup, and the Versatile Miso Soup with Pickled Ginger.

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Cooking with Glo: The Cookbook for People Who Believe Kitchens are for Everybody by Glo McNeill

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