Vegetables Quotes

Quotes tagged as "vegetables" Showing 1-30 of 119
Lisa Kleypas
“The chef turned back to the housekeeper. “Why is there doubt about the relations between Monsieur and Madame Rutledge?”

The sheets,” she said succinctly.

Jake nearly choked on his pastry. “You have the housemaids spying on them?” he asked around a mouthful of custard and cream.

Not at all,” the housekeeper said defensively. “It’s only that we have vigilant maids who tell me everything. And even if they didn’t, one hardly needs great powers of observation to see that they do not behave like a married couple.”

The chef looked deeply concerned. “You think there’s a problem with his carrot?”

Watercress, carrot—is everything food to you?” Jake demanded.

The chef shrugged. “Oui.”

Well,” Jake said testily, “there is a string of Rutledge’s past mistresses who would undoubtedly testify there is nothing wrong with his carrot.”

Alors, he is a virile man . . . she is a beautiful woman . . . why are they not making salad together?”
Lisa Kleypas, Tempt Me at Twilight

Laini Taylor
“All right," sighed Madrigal. "To the baths, then. To make ourselves shiningly clean."
Like vegetable, she thought, before they go in the stew.”
Laini Taylor, Daughter of Smoke & Bone

Criss Jami
“When you mature in your relationship with God you realize how suffering and patience are like eating your spiritual vegetables.”
Criss Jami, Diotima, Battery, Electric Personality

Peg Bracken
“Facts must be faced. Vegetables simply don't taste as good as most other things do.”
Peg Bracken, The Compleat I Hate to Cook Book

Colleen Patrick-Goudreau
“The phytochemicals, antioxidants, and fiber- all of the healthful components of plant foods- originate in plants, not animals. If they are present, it is because the animal ate plants. And why should we go through an animal to get the benefits of the plants themselves? To consume unnecessary, unseemly, and unhealthy substances, such as saturated fat, animal protein, lactose, and dietary cholesterol, is to negate the benefits of the fiber, phytonutrients, vitamins, minerals, and antioxidants that are prevalent and inherent in plants.”
Colleen Patrick-Goudreau, Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great

E.M. Forster
“They sowed the duller vegetables first, and a pleasant feeling of righteous fatigue stole over them as they addressed themselves to the peas.”
E.M. Forster, Where Angels Fear to Tread

Nancy S. Mure
“I don't think I'll ever grow old and say, "What was I thinking eating all those fruits and vegetables?”
Nancy S. Mure, Eat! Empower. Adjust. Triumph!: Lose Ridiculous Weight, Succeed on Any Diet Plan, Bust Through Any Plateau in 3 Empowering Steps!

“I don't even know what my natural color is. Natural? What is natural? What is that? I do not believe in totally natural for women. For me, natural has something to do with vegetables”
Donatella Versace

Vinnie Tesla
“I am certain
you are not one of those dreary fellows one reads of who demands that
their lady friends be in possession of a maidenhead. Mine was taken
by a marrow two years ago.”
“A marrow, Miss Pertwee? The vegetable that the Italians call il
zucchine?”
“The very same.A most particularly bold and impetuous hot-house
marrow. It was quite the ravishment, I can assure you.”
“I consider it no dishonor at all to be preceded by so noble a vegetable.”
Vinnie Tesla, The Erotofluidic Age

Susan Wiggs
“She walked over to the tomato bushes, the centerpiece of the spectacular garden plot. In her mind's eye she could see her mother in a house dress that somehow looked pretty on her, a green-sprigged apron, bleached Keds with no socks, a straw hat to keep the sun from her eyes. Mamma never hurried in the garden, and she used all her senses while tending it. She would hold a tomato in the palm of her hand, determining its ripeness by its softness and heft. Or she would inhale the fragrance of pepperoncini or bell peppers, test a pinch of flat leaf parsley or mint between her teeth. Everything had to be at its peak before Mamma brought it to the kitchen.”
Susan Wiggs, Summer by the Sea

Beth Harbison
Mirepoix. She thought the word to herself, rolling it around in her mind. Mirepoix, mirepoix, mirepoix. Cajun "Holy Trinity"- onions, celery, and carrots, diced fine, heated to savory sweet, and left to bring magic to whatever dish they were added into.
No doubt about it, this was going to be great. Almost holy. With a little bread and red wine- body and blood of Christ- she might make up for years of not going to mass.
Either way, they'd go great with the meal.”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

Michael Bassey Johnson
“In the kingdom of spices, garlic is the king.”
Michael Bassey Johnson, Song of a Nature Lover

Stacey Ballis
“The feast is family-style, of course. Every six-person section of the table has its own set of identical dishes: garlicky roasted chicken with potatoes, a platter of fat sausages and peppers, rigatoni with a spicy meat sauce, linguine al olio, braised broccoli rabe, and shrimp scampi. This is on top of the endless parade of appetizers that everyone has been wolfing down all afternoon: antipasto platters piled with cheeses and charcuterie, fried arancini, hot spinach and artichoke dip, meatball sliders. I can't begin to know how anyone will touch the insane dessert buffet... I counted twelve different types of cookies, freshly stuffed cannoli, zeppole, pizzelles, a huge vat of tiramisu, and my favorite, Teresa's mom's lobster tails, sort of a crispy, zillion-layered pastry cone filled with chocolate custard and whipped cream.”
Stacey Ballis, How to Change a Life

“This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions.
It's a stuffed chicken breast!
He used breast meat from locally raised chickens...
... and filled it with morel mushrooms, asparagus, and foie gras that were sautéed together in beef grease...
... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection!
The smooth, creamy mousse slides onto the tongue and melts...
... filling the mouth with the rich, savory flavor of chicken."

"But most impressive of all is the cabbage leaf that wraps all of it together.
Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked.
Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling.
The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude...
almost as if by magic!

Yuto Tsukuda, 食戟のソーマ 4 [Shokugeki no Souma 4]

“Every culture seems to have certain challenging vegetables that children find hard to love at first bite.”
Bee Wilson, First Bite: How We Learn to Eat

“Foodies trumpet their love of the hated vegetables of childhood: cauliflower and Brussel sprouts join beetroot as dinner party favourites.”
Bee Wilson, First Bite: How We Learn to Eat

The cumin and cardamom I used in testing worked great with curry...
... but they were too sharp for the stew.
After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves...
... and some black pepper to give it just a little bit of bite!

"Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce!
That he rubbed only salt and pepper on the oxtails themselves makes sense too.
If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish.
"
"Look! Now he's dicing some vegetables!"
"Is he going to simmer those with the stew as well?"
That combination of vegetables- a Matignon!
He really did think this through!
MATIGNON
Celery, carrots and onions are minced and then sautéed with diced ham or bacon in butter, white wine or Madeira wine.
Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right.
Yet another thing that will preserve the gentle flavor of the dish while still giving it impact.
This stew he's making now...
... is going to taste better than the one he made only last week by an order of magnitude!

Yuto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma 11]

“Mr. Megishima has already begun the broth.
First he minced some garlic...
and then onion, red bell peppers and perfectly ripe tomatoes, building a flavor with a deeply complex acidity and body."
"What sort of stock did you choose?"
"Chicken. Already got it going in a stockpot.
In fact...
... it should be just about ready."
"MMMMMM!"
"Just the scent of that stock is enough to make you fidget in anticipation!"
"Man, I'd totally be happy just pouring that over some white rice and chowing down!"

"With the base stock ready, I'll add the veggies I cut up...
... along with some drumettes and other stuff.
Now to let 'em simmer in the pot until their flavors meld together. Then the broth'll be done."
"Another point to watch is the Char Siu pork he put together a moment ago. He made certain to rub it with a certain marinade before binding it."
"A special marinade?"
"Yes. It was made with garlic, soy sauce, sugar, sake, and one more intriguing ingredient...
PEANUTS!
Those, I believe, will be the key to his entire dish!
"?!
Holy crap! What the heck is with that overflowing giant tub of red peppers?!"
"Yes... he will use peanuts...
... to bring out every last drop of deliciousness red peppers possess!

Yuto Tsukuda, 食戟のソーマ 26 [Shokugeki no Souma 26]

Carla Laureano
“Alex picked up his fork and knife and cut a piece of scallop, then forked it into his mouth with a stack of greens. The seafood was indeed perfectly cooked, tender and sweet and juicy, and the slight tang of the dressing complemented the mild flavors of the scallop.
"What's in the dressing?" he asked.
A crafty smile formed on her lips, a sparkle in her eye. "The dreaded fennel."
"That's fennel? I like it. It's not all that licorice-y."
"Not in these concentrations." Rachel took a bite, lifting her eyes to the ceiling as she considered. "I like this one. Simple. Tastes like summer to me. But it's too..."
"Common?"
"That's exactly it."
"I don't know. I like the scallops. They're perfect. Maybe with some sort of starch. Not as light."
Rachel took another bite. "Puree. Artichoke maybe, with wild mushrooms.”
Carla Laureano, The Saturday Night Supper Club

Barbara O'Neal
“Instead of Coriander, I chose a French-style bistro, quiet and easy, where the server talked me into the braised rabbit, which arrived exquisitely tender in a gravy of such textured depth that I took out my notebook and scribbled a few notes on what I thought the ingredients might be. Thyme, rosemary, carrots, and parsley. Mushrooms and mustard and shallots.”
Barbara O'Neal, The Art of Inheriting Secrets

Rhys Bowen
“Her Majesty's daughter Princess Helena and her granddaughter Princess Thora are visiting. Here's the menu: consommé aux fines herbes, cheese croutons, poached fillet of sole with parsley sauce and potatoes à la crème, puree of squab à la chasseur, creamed celery, pork chops with apples, red cabbage and duchesse potatoes, iced pudding à la Prince Albert, canary pudding with vanilla sauce, anchovy toast.”
Rhys Bowen, Above the Bay of Angels

C.A.A. Savastano
“Facts are like vegetables; they often do not taste good but they are good for you.”
C.A.A. Savastano

Liz Braswell
“The house, she couldn't help noticing, was just the right size for her in her present form, but not proportionally; it was built for a rabbit's movements and habits. Doors were fatter, rounder, and shorter. There were lovely paintings of carrots and dill artfully arranged on the lettuce-print wallpaper along with the usual long-eared silhouettes. Lovely little velvet King Louis chairs were more like tuffets for resting on with all (four) of your legs pulled up under you.”
Liz Braswell, Unbirthday

Samantha Verant
L'AMUSE-BOUCHE
Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil


L'ENTRÉE
Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers
OU
Cream of Wild Asparagus Soup
OU
Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce


LE PLAT PRINCIPAL
Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto
OU
Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes
OU
Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes


LA SALADE ET LE FROMAGE
Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette


Selection of the Château's Cheeses



LE DESSERT
Crème Brûlée with a Trio of Strawberries and Cognac
Samantha Verant, The Secret French Recipes of Sophie Valroux

Abbi Waxman
“The cornstalks act as supports for the climbing beans, the beans fix nitrogen in the soil for the corn and squash, and the squash provides mulch and root protection for the corn and beans. And then, just to make it all perfect, when you eat the corn and beans together, they form a complete protein.”
Abbi Waxman, The Garden of Small Beginnings

Abbi Waxman
“There was loads of food set up on a large picnic table just outside the kitchen door. Potato salad with green beans. Sautéed squash with onions and garlic. Tomatoes on their own, or stuffed with cream cheese, or with rice and peppers. Bowls of salad, dressed and undressed. Fresh bread. Berry pie, berry cobbler, berries and cream. Pretty much everything had been grown by the class, and it was enormously satisfying to eat it all.”
Abbi Waxman, The Garden of Small Beginnings

Amy Thomas
“First up were these dainty heirloom vegetables, speared like lollipops on a "fence" of fine metal pricks. "I'm not a minimalist by nature," the chef explains of this simple yet exquisite dish, "but sometimes the stuff we get from the farm is so perfect, I feel like I shouldn't do much with it: just vegetables, naked, with salt and a little lemon vinaigrette." Andrew and I plucked the carrots, fennel, radishes, and greens one by one, relishing the powerful flavor contained within each, along with the snap, crunch, and wholesomeness. So simple and pure.
But it wasn't all so austere. We moved on to luscious potato gnocchi, fresh tilefish from Montauk, and my favorite, duck. Blue Hill gets its ducks from a local farm called Garden of Spices, where they're raised on grass, something that is rarely done in this country. "We cold smoke the legs for several hours- tenderizing the muscles from all that activity- and roast the breasts on the bone.”
Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Eating grains to get more fiber is like eating carrot cake to get more vegetables. There is far more sugar in whole grains than in vegetables and even fruits.”
Sarah Ballantyne, Paleo Principles: The Science Behind the Paleo Template, Step-by-Step Guides, Meal Plans, and 200+ Healthy Delicious Recipes for Real Life

Jennifer Weiner
“At the house in Montclair, Daisy's mother had a quarter-acre patch in the backyard where she grew vegetables and flowers. From spring through summer and into the early fall, that was where she spent most of her free time, tilling the soil, planting and weeding and watering, hand-pollinating eggplants with a tiny paintbrush, or sprinkling ground-up bone meal on her roses and zinnias, to keep the ants away. Daisy would help her to put up the vegetables she'd harvested, turning cucumbers into pickles and tomatoes into marinara sauce.”
Jennifer Weiner, That Summer

“Even though we lived in the Garden State, it was more important to display a beautiful lawn to our neighbors than to boast a bounty of healthy vegetables. I never saw one vegetable garden in my neighborhood nor in any of my friends’, until I planted one.”
Donna Maltz, Living Like The Future Matters: The Evolution of a Soil to Soul Entrepreneur

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