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Cooking In The Raw! Vegetables Interactive Cookbook
Cooking In The Raw! Unscripted-Unedited-Unrehearsed JUST RAW!!
Vegetables “Interactive Cookbook” Who said that cookbooks can’t be DYNAMIC. The best part, if you missed something or Pg. 20it, Just Rewind! didn’t understand
Every book from the “Interactive Cookbook” Series will be subject specific. i.e. Grains, Poultry, Vegetables, etc. I believe that cooking should come from the soul. Not by measurements. Unless you are baking. That is why sometimes you will not find any listed in our recipes. It is our hope that learning to cook will become a fun and frequent learning experience. - Larschelby “Schel” Kidd
Contributor: Larschelby “ Schel” Kidd Chef, Restaurant Consultant, Wine Educator, CITR! Show Host, CITR! Magazine Author/Editor, Recipe Developer mailto:info@cookingintheraw.net
Vegetables “The Basics” Selecting Cleaning & Storing
Selecting Fruits & Vegetables General Tips:
Rather than list each and every vegetable and explain how to select them. I decided to give you some tips that would apply when selecting any vegetable. Fruits and vegetables have seasons and you can’t always find the quality you want. Be flexible.
Always examine fruits and vegetables for blemishes, especially holes where insects have entered. Many surface blemishes don’t affect the produce. But a soft spot will spread quickly to the rest of the fruit. Produce, unless it is not ripe yet, should give off a fresh smell. That may not always work in your local grocery store. But at the farmers market most definitely. Green Veggies: Celery, parsley, dill, kale, leafy lettuce, broccoli, etc. should always be green and crisp looking. If it’s starting to look wilted, pale, or brown, it’s past its prime.
Roasting/Grilling
Grilled Vegetables w/ Homemade Spicy Ketchup
One of my favorite all time dishes for a Farm to Table Experience You can make this with a variety of seasonal vegetables. A good dish for an Antipasti plate, chop and use vegetables in pasta or make a sandwich on fresh bread. The Spicy Ketchup adds the finishing touch to a truly homemade dish made with vegetables grown in your home garden.
Ingredients: Asparagus Squash Scallions Tomato Eggplant Bok Choy Olive Oil Salt & Pepper Herbs (optional) Adjust quantities to your needs
Puree
Sauté’/Frying
Bell Pepper Bruschetta Ingredients: Bell Peppers multicolor (optional) Onion Garlic Spinach Olive Oil Salt and Pepper Balsamic Glaze: 1cup Balsamic Vinegar reduced to Âź cup
I just love Spring and Summer with all of its fresh fruits and vegetables. An extremely easy and quick dish to prepare as a snack or for that party on the deck overlooking your garden. Each video will walk you through the steps. From preparation to plating.
Step 1: clean and chop peppers
Step 2: chop onion, garlic, spinach
Step 3: cook peppers, onion, garlic, spinach
Step 4: toast sliced bread and plate
Stewed/Braised
Salads
Summer Fruit and Vegetable Salad w/ Goat Cheese
Ingredients: Red Wine Vinegar Extra Virgin Olive Oil Plum Sliced Peaches Sliced Mixed Greens Spinach Kale Avocado Sliced Goat Cheese S/P to taste Herbs (opt)
If a picture is worth a thousand words, How many words would you use to describe this dish? This is a dish that Screams Summer! Made with ingredients that should be all about the season. Feed your body something fresh, mouthwatering and healthy.
Back Cover