Disse opskrifter er blevet tilpasset fra “Jeremiah Tower Cooks: 250 opskrifter fra en amerikansk mester” af Jeremiah Tower. Tekst ophavsret 2002 af Jeremiah Tower. Malerier ophavsret af Donald Sultan. Reprintet med tilladelse fra Stewart, Tabori og Chang.
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
These recipes have been adapted from “Jeremiah Tower Cooks: 250 Recipes from an American Master” by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower. Paintings copyright by Donald Sultan. Reprinted with permission from Stewart, Tabori and Chang. Source: Martha Stewart Living, March 2003. 8 servings. Ingredients: 1/2 cup coarse salt, 2 red onions, peeled, trimmed and halved lengthwise, 4 carrots, peeled, 3 unpeeled quinces, halved lengthwise, 2 celery roots (about 1 1/2 pounds), peeled and halved, 1/4 cup extra-virgin olive oil, 3 sprigs fresh thyme, 3 sprigs fresh rosemary. Directions: 1. Preheat oven to 350 degrees. Sprinkle a baking sheet with salt. Top with onions, carrots, quinces, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour. 2. Remove from oven and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving sizes. Transfer quince and vegetables to a medium bowl. Drizzle with oil, and toss to coat evenly. Place in a baking dish that is just large enough to hold them in a single layer. Top with herb sprigs. 3. Shortly before serving, preheat oven to 400 degrees. Place baking dish in oven and bake until heated through, 10 to 15 minutes.
27.04.2023 @ 03:21
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
These recipes have been adapted from “Jeremiah Tower Cooks: 250 Recipes from an American Master” by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower. Paintings copyright by Donald Sultan. Reprinted with permission from Stewart, Tabori and Chang. Source: Martha Stewart Living, March 2003. 8 servings. Ingredients: 1/2 cup coarse salt, 2 red onions, peeled, trimmed and halved lengthwise, 4 carrots, peeled, 3 unpeeled quinces, halved lengthwise, 2 celery roots (about 1 1/2 pounds), peeled and halved, 1/4 cup extra-virgin olive oil, 3 sprigs fresh thyme, 3 sprigs fresh rosemary. Directions: 1. Preheat oven to 350 degrees. Sprinkle a baking sheet with salt. Top with onions, carrots, quinces, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour. 2. Remove from oven and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving sizes. Transfer quince and vegetables to a medium bowl. Drizzle with oil, and toss to coat evenly. Place in a baking dish that is just large enough to hold them in a single layer. Top with herb sprigs. 3. Shortly before serving, preheat oven to 400 degrees. Place baking dish in oven and bake until heated through, 10 to 15 minutes.