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 Post subject: Vedge: 100 Plates Large and Small
PostPosted: Mon Sep 09, 2013 11:41 pm 
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This book was published September 3 and I downloaded the Kindle version this afternoon. I can't find an existing thread in Cookbooks (just 2013 cookbooks), so I'll start one.

Kindle Price - $11.38 US
Hardcover - $14.97 US


First thing I am going to make tomorrow are the Fingerling Potatoes with Creamy Worcestershire Sauce. Perfect fall food.

Is any one else cooking from this book ? What's cooking ?


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Tue Sep 10, 2013 8:17 am 
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I'm still waiting for my copy. Amazon says the hardcover edition will now be released on September 13, so I guess mine will arrive then. I'm really excited though! I ate at the restaurant back in June and I still vividly remember that meal. First up, I want to recreate the Lupini Bean dish we ate there.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Tue Sep 10, 2013 8:36 am 
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I got a copy of this early when we had our anniversary dinner at Vedge last month! The first thing I made was the fingerling potatoes, because they're one of my favorite dishes at the restaurant and I'd been making a hack version at home for a while. Turns out I was surprisingly close, but the book version has a few extra ingredients that really make it great. One note, though - the recipe makes a TON more sauce than you actually need for the amount of potatoes called for. I think it calls for one pound of potatoes, and we only ended up using about 1/4 of the sauce, which was still plenty.

I've also made a simple corn dish that was great and the carrot, harissa, and black lentil dish, which was amazing and quite similar to the version I had at the restaurant. The Island Spice Blend and the harissa used in that recipe are both awesome.

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Tue Sep 10, 2013 8:50 am 
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amandabear wrote:
I've also made a simple corn dish that was great and the carrot, harissa, and black lentil dish, which was amazing and quite similar to the version I had at the restaurant. The Island Spice Blend and the harissa used in that recipe are both awesome.


I had that carrot and lentil dish when I ate there! I'm so happy it made its way into the book; I want to recreate it too. I didn't have those fingerlings when I ate there, but they sound amazing.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Tue Sep 10, 2013 8:58 am 
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beethecookie wrote:
amandabear wrote:
I've also made a simple corn dish that was great and the carrot, harissa, and black lentil dish, which was amazing and quite similar to the version I had at the restaurant. The Island Spice Blend and the harissa used in that recipe are both awesome.

I had that carrot and lentil dish when I ate there! I'm so happy it made its way into the book; I want to recreate it too. I didn't have those fingerlings when I ate there, but they sound amazing.

It was so good! The lentils didn't get quite as creamy, but I think I just needed to cook them longer. I loved the whole roasted carrots - before having that at the restaurant I'd never thought to roast them whole for some reason. The harissa was amazing, I had leftovers on everything for days.

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Tue Sep 10, 2013 8:00 pm 
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i'm kinda iffy on restaurant cookbooks. i've not seen this at work yet, but when i do i'll holler.

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Tue Sep 10, 2013 8:30 pm 
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i've heard so many good things about this restaurant, i might have to check this book out! and i know it's going to make a good christmas present for someone!

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Tue Sep 10, 2013 9:54 pm 
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Amandabear, thank you for the heads-up about the ton of sauce with the Fingerling Potatoes recipe. I roasted 2 lb of potatoes because we had company and still used only about 1/3-1/2 of the sauce. I just made the sauce in a separate bowl and drizzled the amount I wanted over the potatoes. The sharp dressing goes perfectly with the roasted fingerlings (crisp on the outside, nice and creamy on the inside). Heavenly potatoes!

I also tried the white turnips with falafel crumbs and creamy sesame recipe. Wow ! I was never a turnip fan until now. My neighbour dropped off some small Japanese white turnips because he grew them but didn't like them. Yes, give all extra veggies to the neighbourhood vegans; we'll figure out how to use them.

So far my favourite section of the book is the Dirt List. The simplicity and creativity of the recipes are truly remarkable ! Our next Vedge recipe will probably be the broccoli rabe Philly style (the one with the roasted peppers and porcini powder all served on a crisp roll).


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Tue Sep 10, 2013 10:14 pm 
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You're welcome! I was surprised by how much it made. I have a bunch left in the fridge right now, actually, which just gives me an excuse to make them again tomorrow. What a shame.

I don't think I've ever had a turnip in my life, but that recipe makes me want to try them. I mean, falafel crumbs.

I have my eye on the zucchini bread french toast from the dessert section as a lazy Sunday breakfast this weekend. I love zucchini bread and I love french toast, but it never occurred to me to combine the two, but it sounds amazing.

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Wed Sep 11, 2013 3:49 am 
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I just bought the Kindle version for $9.99. It's one of those books that instantly inspires you, partly because of lovely colour pics, but I also love it when there are lots of unusual flavour combos and you're not quite sure how it's going to work out. This book is right up my alley - I love the strong emphasis on fresh produce. Tonight I'm making Whole Roasted Carrots with Black Lentils and Green Harissa, as well as the Fingerling Potatoes and the Roasted Asparagus with Hazelnut Picada. As far as Kindle books go, it's a good one, with a full index, links to all recipes from the index (although none on the chapter title pages), and links within the recipes to other recipes if required.

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Wed Sep 11, 2013 5:00 pm 
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I'm hesitant about restaurant books too, because they usually aren't well-tested. I'll keep an eye out here for now though. Definitely interested.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Wed Sep 11, 2013 6:50 pm 
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I made the worcestershire fingerlings and the summer corn with green chile cream tonight to go with some baked tempeh. I've made both of those recipes multiple times now and they are awesome. The corn is super easy and really tasty, and it makes a TON if you're dumb like me and forget to half the recipe because you're only feeding two people. Oh well, delicious corn with lunch tomorrow.

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Wed Sep 11, 2013 6:58 pm 
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I just put a library hold on the kindle version of this. It wasn't on my radar at all, but this thread has me interested!


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Wed Sep 11, 2013 10:42 pm 
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Reporting back on last night's dinner. The potatoes with the worcestershire sauce were really tasty but so simple. The roasted carrots and lentils were a real stand out. The recipe uses the island spice mix from the book and it was delicious. Really earthy and hearty, but then with this fresh piquant green harissa on top, so it was perfectly balanced. Sometimes I buy a cookbook and practically have to force myself to make something from it because I'm just not feeling the inspiration - but this is one of those books that I can't wait to make more from.

I just realised amandabear made the same thing! :)

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Thu Sep 12, 2013 12:04 am 
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I've been waiting for this one for months. It sold out right away on Amazon and Indigo and I was only able to order it now. Looking forward to it, especially after reading this!

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Sat Sep 14, 2013 10:39 pm 
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Here are some links to sample recipes from the Vedge cook book. I thought I had posted them when I started this thread but apparently I live in an alternative reality.

Comments:

The Beach Style Honshimeji Mushrooms recipe is very flexible. Overall a wonderful flavour combo with Old Bay seasoning and lemon You can use different types of mushrooms, sub in some tofu or grape tomatoes.

Broccoli Rabe Philly Style all served on a fresh roll. Love the combo of porcini powder and roasted red peppers with the broccoli rabe.

The Caper Bagna Cauda goes well with so many veggies: broccoli, asparagus, small slivers of steamed root veggies.

Even if you are not a brussels sprout fan, give the Shaved Brussels with Creamy Mustard Sauce a try. Great combo.

The Summer Corn, Barley and Ale Soup is not in the book but it has been a surprise favourite fall recipe for my family. Who knew that beer and barley went so well together !

The Sticky Toffee Pudding is exceptional. When I made the cake, I did cut back the sugar in half (1/2 cup brown sugar and ½ cup white).

______________


Beach Style Honshimeji Mushrooms
http://www.nbcphiladelphia.com/shows/10 ... 98748.html

Lemon Tofu Bake (a variation of Vedge’s Beach Style Honshimeji) http://www.livingonthevedge.net/2011/08 ... emons.html


Broccoli Rabe Philly Style
http://www.goop.com/journal/see/229/goop-mag-4


Seared French Beans with Caper Bagna Cauda
http://food52.com/recipes/23623-vedge-s ... agna-cauda


Shaved Brussels Sprouts with Whole-Grain Mustard Sauce
http://vegansaurus.com/post/44543470049


Soup Stocks
http://www.journalgazette.net/article/2 ... /307319987


Summer Corn, Barley and Ale Soup (not in book)
http://draftmag.com/recipes/detail/151


Vedge’s Sticky Toffee Pudding
http://www.examiner.com/article/vedge-s ... ee-pudding


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Sun Sep 15, 2013 6:52 pm 
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I got my book in the mail on Thursday, but I haven't tackled any of the recipes yet. First impressions were good; the table of contents reads like verbal food porn. But then when I flipped through the book, I have to admit I was a little bit disappointed. First of all, I'm one of those anti-mayo people, so seeing so many recipes that called for the use of vegan mayo was a tad disheartening. I know there's other things I could substitute, but then what's the point of trying to recreate the restaurant's recipe if I'm not being true to it? Also, I was so excited to duplicate the Lupini Beans I ate at Vedge, and I opened up to the recipe and found out that they don't make their lupinis from dried. They buy jarred lupinis! I don't know, maybe I'm just acting like a food snob and need to get over myself, but I was looking forward to seeing how they make their lupinis, and it never even occurred to me that they'd take a shortcut like that.

Having said all that, I'm still looking forward to making plenty of the recipes from the book. The roasted carrot dish might be first.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Fri Sep 20, 2013 11:49 am 
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I just ordered this from Amazon yesterday, I'm very anxious to get it, especially since I haven't gotten a new cookbook in months.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Fri Sep 20, 2013 12:53 pm 
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Question for all of you who have this cookbook. How simple/quick are the recipes? I am a slow cook and I need to know if this will work for weeknight cooking.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Sat Sep 21, 2013 7:55 pm 
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LFL wrote:
Question for all of you who have this cookbook. How simple/quick are the recipes? I am a slow cook and I need to know if this will work for weeknight cooking.


There are many recipes that are good for weeknight cooking; short prep time and most time is hands-free cooking. Each recipe has the time-to-make the dish right below the recipe header. It spells out how much time is needed to prep; cook; let dish marinate/rest.
So far the only time I found off was the time to deep fry fritters.

Small Bites and Plates – most 15-30 minutes; some quickies at 5 min.

Soups – all are around an hour

The Dirt List – 20 – 60 min; a few that are quick prep and mostly hands-free cooking time

Mains – mostly 45 – 90 min

Desserts – mostly 45 min + (fancy goodies with interesting flavour combos)

If you are planning to do a specific dish, there are steps you can do ahead. eg. have the spice blend ready to go in your cupboard; soup stock in the fridge etc.

For lunch today we had the Spiced Little Carrots with Chickpea-Sauerkraut Puree on pumpernickel bread. Lunch was served in under 30 min. The little carrots only took about 15 minutes to bake and I had the Montreal Steak Spice pre-made. The puree came together fast. I was concerned that 2 tbsp fresh dill was too much but followed the recipe and it was perfect. Delicious Eastern European style lunch.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Sat Sep 21, 2013 9:05 pm 
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So I got this from the library a couple days ago (on my kindle - it's really nice as far as kindle cookbooks go!) and so many things sound awesome. I really want to make the "beach style" mushroom thing with the tail end of my summer produce, but holy crepe I did not realize how expensive 2 pounds of honshimeji mushrooms would be! I have everything else, though, so I might just suck it up and buy them. Also on my to-make list before it goes back are the carrots with lentils and green harissa, the portobello frites and those Worcestershire fingerlings.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Sat Sep 21, 2013 9:43 pm 
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Couldn't find honshimeji mushrooms in Northern Ontario so substitutions were necessary. I've made the dish with a blend of available mushrooms and once with tofu cubes, potato cubes, and grape tomatoes. You can be creative and the recipe will still work.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Sat Sep 21, 2013 10:06 pm 
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Yeah, I figured I could substitute but I'd kind of like to try them since I have access to them. I'm curious about the "sea-like" flavor he mentions. Maybe I'll do half honshimeji and half something else.


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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Mon Sep 23, 2013 2:37 am 
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I made the celery root fritters with remoulade for myself over the weekend while my celery root hater was away. 5 minutes in the water was too long for the remoulade part, in my opinion, but I really liked it.

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 Post subject: Re: Vedge: 100 Plates Large and Small
PostPosted: Mon Sep 23, 2013 6:09 pm 
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Padraigin wrote:
LFL wrote:
Question for all of you who have this cookbook. How simple/quick are the recipes? I am a slow cook and I need to know if this will work for weeknight cooking.


There are many recipes that are good for weeknight cooking; short prep time and most time is hands-free cooking. Each recipe has the time-to-make the dish right below the recipe header. It spells out how much time is needed to prep; cook; let dish marinate/rest.
So far the only time I found off was the time to deep fry fritters.

Small Bites and Plates – most 15-30 minutes; some quickies at 5 min.

Soups – all are around an hour

The Dirt List – 20 – 60 min; a few that are quick prep and mostly hands-free cooking time

Mains – mostly 45 – 90 min

Desserts – mostly 45 min + (fancy goodies with interesting flavour combos)

If you are planning to do a specific dish, there are steps you can do ahead. eg. have the spice blend ready to go in your cupboard; soup stock in the fridge etc.

For lunch today we had the Spiced Little Carrots with Chickpea-Sauerkraut Puree on pumpernickel bread. Lunch was served in under 30 min. The little carrots only took about 15 minutes to bake and I had the Montreal Steak Spice pre-made. The puree came together fast. I was concerned that 2 tbsp fresh dill was too much but followed the recipe and it was perfect. Delicious Eastern European style lunch.



Thanks. I'm a slow cook and regularly have to double cooking times in cookbooks to get a good estimate of how long a dish will take me to make. So I'm still on the fence about this one. Maybe I'll see if my library has it.


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