Thursday, July 19, 2007

Welcome to Rick's

Comments are good, recipes even better...remember this is a vegetarian community cookbook wiki so please, no meat.

Send something exotic or domestic, spicy or not but always with a little "Bogy" in mind, your first name (last optional) and a description/story behind the dish; after all that's what made Rick's, the story behind the joint and remember "Sooner or later, everybody goes to Rick's.

Moroccan Green Mint Tea

Traditional method of pouring green mint teaThis most popular drink in Morocco starts with good tea and the freshest mint.
Considered a tradition and an art form, drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is most critical. The tea is accompanied with hard sugar cones or lumps.

Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. To acquire the traditional taste, glasses are filled in two stages. Moroccans also prefer a tea with bubbles, so they are pouring from high above the glasses.



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HDW said...

French Quarter Onion Soup

A rich, stand alone broth with a pungent mix of sweet and savory make this vegetarian soup a dead on substitute for the original classic.


8 medium yellow onions, approximately 3-4 lbs

2 cloves of garlic chopped

3 cups of vegetable broth

1/3 cup Burgundy or Merlot wine

4 thick slices of crusted French bread

4 slices of soy Provolone cheese

1/2 Cup grated soy Gruyère or Parmesan cheese

4 Tbls good olive oil

1 tsp Dijon or Creole mustard


Preheat oven to 350º Fahrenheit

Slice the onions thinly and start 1 Tbls of olive oil in a heavy sauté pan on high heat, add the onions chopped garlic and sauté until slightly browned. Deglaze the sauté pan with wine and transfer to a 2-quart saucepan. Add the 3 Cups of vegetable broth to the onions and bring to a slow boil, reduce heat to simmer add mustard and simmer covered for 10 minutes. Prepare 4 oven proof 1 1/2 cup soup bowls by adding a slice of the bread to each and top with a drizzle of the remaining olive oil a slice of Provolone cheese. Divide the onion mixture evenly between the bowls, top with grated cheese. Bake the soup uncovered for10 minutes or until browned.

Serving suggested: French bread Crostini with sliced olives, olive oil and grated soy Parmesan

Serves 4