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Estevan Moreno ha publicado una actualización
Mezcla griega de verduras con salsa italiana de vino blanco y crema de ajo sobre arroz
Lavar y cortar media planta de huevo, una calabaza amarilla pequeña entera, media remolacha y una cabeza entera de coliflor en ramilletes medianos. Se escurren en un colador y se reservan. En un bol aparte se prepara la salsa griega, que consiste en
2 tazas de yogur griego
4 cucharadas de aceite de oliva
3 dientes de ajo picados
1 1/2 limón, exprimido
3 cucharaditas de pimentón
2 cucharaditas de cebolla en polvo
2 cucharaditas de chile en polvo
1/2 cucharadita de comino
2 cucharaditas de orégano seco
Sal al gusto
Una vez bien incorporadas, se añaden las verduras y se remueven hasta que estén completamente cubiertas. A continuación, poner en la nevera durante 30 minutos. Mientras se marinan las verduras, se enjuaga el arroz hasta que no quede agua turbia y se ponen a cocer al vapor 2 tazas de arroz con 4 tazas de agua en la olla arrocera. Después de marinar las verduras 30 minutos, colóquelas en una bandeja forrada con papel pergamino en una capa uniforme y hornee durante 40 a 400f volteando las verduras a mitad de camino a los 20 minutos, una vez horneadas durante 40 minutos, ase durante 2 a 3. Saque y coloque en una rejilla para enfriar. Mientras se enfriaban, derretí 3/4 de barra de mantequilla en una sartén, añadí 3 clavos de gralic picados. Se remueve durante unos segundos hasta que desprenda aroma y se añade nata espesa, un chorrito de vino blanco semidulce, orégano, perejil y albahaca secos. Se remueve continuamente mientras se añade el parmesano rallado una vez a fuego lento y se remueve hasta que espese. Una vez espesado se combinan todos los ingredientes ya listos en un bol. Las verduras mixtas no picantes y bien por su cuenta que podría ser utilizado con una salsa de inmersión, siempre una deslumbrante variedad de sabores, en lugar pared con arroz para un bocado más relleno y la comida, cubierto con la salsa de crema jugado como un espectáculo bien planificado de fuegos artificiales y baile elegante con un gran final.
Greek Vegtable Medley with Italian White Wine Garlic Cream Sauce Over Rice
Washed and cut half an egg plant, one whole small yellow squash, half of a beet, and one whole head of colliflower into medium size florets. Rinsed in strainer put aside. In a sperate bowl made the Greek sauce which consided of;
2 cup Greek yogurt
4 tbs olive oil
3 cloves garlic, minced
1 1/2 lemon, juiced
3 tsp paprika
2 tsp onion power
2 tsp chili powder
1/2 tsp cumin
2 tsp dried oregano
Salt to taste
Once well incorporated, added vegetables and tossed around til fully coated. Then put in fridge for 30 minutes. While marinading vegetables rinsed rice til clear of cloudy water, then put to steam 2cups of rice with 4cups water in rice cooker. After marinating vegetables 30 minutes, placed them a parchment lined pan in an even layer and baked for 40 at 400f turning the vegetables over half way at 20 min, once baked for 40min, broiled for 2 to 3. Took out and placed on cooling rack. While cooling, melted 3/4 stick of butter in a sauce pan, added 3 minced gralic cloves. Stirred for a few seconds til fragrant then added heavy cream, a splash of semi sweet white wine, oregano, parsley, and basil all dry. Stirred continuously while adding finely grated parmesan once simmering and stirred til thickened. Once thickened combined all ingredients now ready in a bowl. The mixed vegetables not spicy and well on thier own which could be used with a dipping sauce, provided a dazzling array of flavors, instead pared with rice for a more filling bite and meal, topped with the cream sauce played out like a well planned display of fireworks and elegant dancing with a grand finale.
Traducido del inglés
Kate Wilson, Maloles Muñoz y4 más6 Comentarios-
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Scoolinary Team
What a great dish! You can tell a lot of thought went into it, from the choice of ingredients to the balance of flavors.
The combination of the creamy sauce with the roasted vegetables and rice sounds like a nice contrast between creamy, spiced, and toasted elements. How did you manage to get the sauce so smooth without it curdling from the wine?
Thanks for sharing the recipe in such detail,it’s really generous of you to make it easy for others to try something new in the kitchen! ☺️
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@Sussan Estela Olaya I’d say putting the wine in at peak simmer and not too much with a constant sir did the job. Thank you Chef.
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Scoolinary Team
This recipe is definitely a keeper! 🔥 The balance between the creamy, garlicky white wine sauce and the roasted vegetables is simply divine. I love how you played with textures—roasted, broiled, and then that velvety sauce to bring it all together. How did the semi-sweet white wine influence the final flavor profile of the sauce? 🍷
What specific and measurable improvements have you achieved thanks to Scoolinary? We’d love to know, Chef
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@Sol Damiani I’d say the wine accented the sweetness of the vegetables working with the tart flavors and creamy cheese. Schoolnary has helped me reinforce my craft as well as expand my dessert skills. Thank you Chef.
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Scoolinary Team
@AeldarBeldar We are happy to join you in this culinary path! Feel free to make any suggestions. We are always ready to hear them! Have a lovely day!
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Level:
Scoolinary Team
Estevan, it makes me so happy to see the benefits that you are taking from Scoolinary, remember that our ScoolyAI is also a great tool. You can ask other combinations or different techniques used by different chefs, ideas por ingredient replacements. You can use it a your R&D lab 😉 Feel free to ask and share with us your findings.
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