I want to make Briami, and while I do not have the exact ingredients called for

karennoca

Well-known member
I do have one zucchini, potato, green beans, cauliflower and carrots. Has anyone had any experience with using these veggies. I need to use them up and this would be an easy way to do it.

 
They all sound good to me,

cutting the cauliflower into thick slices maybe? I would add the green beans about halfway through the cooking process. This is a very flexible recipe. I have added bell pepper strips to this with good results.

 
When Marilyn made comment that she wondered about the

green beans, it reminded me of a Spanish lady I lived next door to for many years. One of her favorite veggies was green beans. She would start them early in the morning, along with onion and bacon and cook those beans all day long. Since we liked ours cooked for about 8 minutes only, I shuddered at the thought. Well, they were delicious...I was amazed. She told me it was a southern way of cooking green beans.

I ended up with onion, potatoes, garlic, one zucchini, cauliflower, cabbage, green beans, along with tomatoes, mint, sage, a tiny bit of rosemary, all from our garden, oregano, EVOO and home made chicken broth. Looked like a big mess but it smelled great. I plan on cooking it at 250° for about 2 1/2 to 3 hours, then checking it. At that point I will cook longer if need, plus throw in some fresh Parmesan Reggiano.

 
I took some out of the oven this morning (have to start early when it's 115 outside by 5 pm)...

...that had all the regular stuff, plus eggplant, red bell pepper, and half parmesan and half asiago.

It it fantastic!

Next time I would allow for the extra liquid in the eggplant and skin the peppers.

Michael

 
I don't know how you stand the hot Phoenix summer...

Redding is bad enough at 107. I recall a couple of summers where we got up to 122. Almost unliveable!

 
Maybe I should try some eggplant next time. Mine dried out after 2 hours.

I would like to try some mushrooms next time. Either whole crimini or thickly-sliced portabellos.

 
Only for the time being, Michael. We are in the "monsoon" season here, where it can be...

...108 degrees and RAINING!

Summer thunderstorms blow in from mexico a few times a week from the middle of July through the middle of September. Very humid.

That "dry heat" reputation is only partially true.

Michael

 
I had a job working outside checking on vacant houses for a property management...

...firm back on June 26th, 1990. I was out from first light to sunset, not realizing the temperature set an all-time record of 122 degrees that afternoon.

I got paid by the house, so I made about 70 stops that day.

My wife was worried sick, but even though I didn't have a radio to warn me, I had plenty of water.

Crazy...

Michael

 
Michael, did you cook them at 420

I am cooking mine at 250° for about three hours. I have not done this before,so will let you know how it comes out.

 
I cooked them at 400 degrees after reading some suggestions. I'm not sure you will get

the caramelization that is so good. Can't wait to hear how it worked out for you because a lower temp would be nice in this horrible Florida heat.

 
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