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Vegetable Recipes I
Index of Recipes
Apple, Leek, and Sweet Potato Gratin
Artichoke Bottoms Tahitian
Asparagus a la Flamande
Asparagus
Frittata
Asparagus
with Brie Sauce
Bagna Cauda
Baked Fennel
Baked Onions
Balsamic Eggplant
Braised Artichokes Vinaigrette
Braised
Celery with Walnuts
Braised Lettuce with Peas and Lemon
Braised Peas with Prosciutto
Brazilian Hearts of Palm with Tomatoes and Onions
Brazilian Stewed Pumpkin
Broccoli Dijon
Broccoli
with Sesame Seeds
Broiled Tomatoes with Smoked Mozzarella
Brussels Sprout and Carrot Hash
Buttered Radishes
Carrots with Sherry and Fennel
Cauliflower a la Parmesan
Cauliflower
Fritters
Cauliflower Soufflé
Cauliflower
Stifado
Chilean Cauliflower in Almond Sauce
Chinese Cold Eggplant with Sesame Sauce
Collard Greens
Corn Fritters
Corn Maque Choux
Corn Relish
Creamed
Brussels Sprouts
Creamed
Corn and Cilantro
Curried Peas
Danish Glazed
Onions
French Roasted Peppers with Anchovies
Fresh Vegetables with Green Mayonnaise
Fried Green
Tomatoes
Greek Braised Green Beans and Potatoes
Green
Beans with Hot Dressing
Green
Beans with Pine Nuts
Grilled Eggplant and Mozzarella
Grilled Portobello Mushroom Sandwiches
Grilled Tomatoes and Green Onions
Haricots Verts a la Maitre d'Hotel
Harvard Beets
Herbed Green
Beans
Hot Avocado
Hot and Sour
Carrots
Indian Cauliflower with Scallions
Irish
Pickled Red Cabbage
Italian Eggplant with Parmesan
Italian Green Beans with Peppers and Tomatoes
Italian
Sauteed Broccoli
Italian Sauteed Spinach
Joe's Green Beans
Leeks in Dill
Sauce
Linda's Corn
on the Cob
Macédoine de Legumes (Fresh Vegetable Medley)
Marinated Snow
Peas
Mexican Chiles in Walnut Sauce
Mexican Mushrooms with Chipotles
Mexican Peas in Almond Sauce
Mexican Stuffed Tomatoes
Mexican
Vegetable Stew
Minted Peas
Miss Avery's Green Bean Casserole
Mushroom
and Leek Strudel
Okra Masala
Onion Rings
Oven-Roasted Vegetables
Peas in Tomato
Sauce
Peas with
Mushrooms
Philippine Stuffed Eggplant
Pickled Asparagus
Pickled Tomatoes
Puerto Rican Cucumbers with Orange Sauce
Puerto Rican Stewed Okra
Pumpkin with Onions and Corn
Puree of
Artichokes
Pureed
Cauliflower
Pureed Fennel
Pureed Lima Beans
Ratatouille
Red Cabbage Slaw
Red Cabbage
with Apples
Roasted Tomatoes with Garlic
Russian Carrots with Ginger and Sour Cream
Russian
Stuffed Onions
Scalloped Corn
Spanish Garlic Cauliflower
Spanish Grilled Vegetables
Spinach
and Herb Cannelloni
Spinach with Lemon Confit and Olives
Spinach with Parmesan and Pine Nuts
Spinach
with Sour Cream
Squash Casserole
Stewed
Squash and Beans
Stir-Fried
Vegetables
Stir-Fried Vegetables in Oyster Sauce
Stuffed
Artichokes
Stuffed Portobello Mushrooms
Sugar-Glazed Shallots and Garlic
Sweet
and Sour Green Beans
Sweet and
Sour Cabbage
Thai Mixed Vegetables in Coconut Sauce
Thai Pickled
Carrots
Tomates a la Provençale
Tomato
and Basil Frittata
Tomato and
Basil Pie
Tomato
and Zucchini Gratin
Tomato Frittata
Tomato Rarebit
Tomatoes
Stuffed with Corn
Turkish
Stuffed Peppers
Turnip and
Rutabaga Bake
Vegetable Chips
Wild Mushroom and Asparagus Tart
Zucchini and Carrots with Garlic and Herbs
Zucchini
Barquettes
Zucchini
Mini-Pizzas
Zydeco Beans
More vegetable recipes >
Here's a savory and sophisticated alternative to the candied and
marshmallow-covered sweet potatoes some of us have outgrown.
Apple, Leek, and Sweet Potato Gratin
1 1/4 cups (310 ml) heavy cream
2 large leeks, washed and thinly sliced
2 Tbs (30 ml) chopped fresh thyme, or 2 tsp (10 ml) dried
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
2 large sweet potatoes (about 1 lb, 450 g), peeled and thinly sliced
2 cups (500 ml) grated cheddar cheese
1 large apple, cored and thinly sliced
Combine the cream, leeks, thyme, salt, pepper, and nutmeg in a saucepan and
bring to a boil over moderate heat, stirring occasionally. Add the sweet
potatoes and simmer covered 10 minutes. Layer half the sweet potato mixture in a
buttered baking dish. Top with the sliced apple. Repeat with sweet potato
mixture and cheese. Bake uncovered in a preheated 375F (190C) oven for about 45
minutes, until bubbling and golden brown. Serves 6 to 8.
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This side dish is one my mother discovered at Trader Vic's restaurant back in
the fifties, and it has been one of her favorites ever since. Her re-creation is
below, since to my knowledge they have not published the recipe in any of their
cookbooks.
Artichoke Bottoms Tahitian
4 to 6 artichoke bottoms (canned or cooked fresh)
1 package frozen (or 2 cups fresh) French cut green beans
2 Tbs vegetable oil
1/2 cup thinly sliced onion
1/4 cup chicken stock
1 cup diced fresh tomato
1/2 tsp curry powder
Salt and pepper to taste
1/4 cup slivered almonds, toasted
Saute the onion in the oil over moderate heat until translucent. Add the tomato,
green beans, curry powder, salt, pepper, and chicken broth. Simmer until beans
are tender. Meanwhile heat artichoke bottoms in microwave or in broth on stove
top. Fill the artichoke bottoms with the bean mixture and sprinkle almonds on
top. Serves 4 to 6.
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Every time my mother is lucky enough to find herself in Brussels she heads
directly for Le Cigne restaurant in the Grand Place and orders their asparagus.
This dish is a specialty there, as in restaurants all over Belgium, and the
Belgians believe the white asparagus grown in the area around Mechelen to be the
best in the world. They just may be correct, but you can use whatever type of
asparagus is found fresh in your area.
Asparagus a la Flamande (Asperges op Vlaamse Wijze, Asperges a la Flamande)
2 lbs (1 Kg) fresh asparagus, white if possible
3 eggs, hard-cooked and peeled
6 Tbs (90 ml) butter, melted
2 Tsp (30 ml) fresh lemon juice
4 Tbs (60 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Unless the asparagus are very thin, peel away the tough outer skin using a
vegetable peeler. Tie them in a bundle with kitchen twine and drop into a large
pot of boiling water. Cook uncovered until tender, 10 to 20 minutes depending on
thickness. Remove the asparagus from the water and drain on a towel. Mash the
eggs with a fork in a small bowl. Add the remaining ingredients and stir to
combine. Arrange the asparagus on a serving platter or individual plates and
spoon the egg mixture on top, leaving the ends of the asparagus uncovered. Serve
immediately. Serves 4 to 6.
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This Italian-style omelet is an elegant way to serve breakfast or brunch. You
can safely double this recipe, using a larger skillet, if you are feeding a
crowd.
Asparagus Frittata
1 lb (500 g) fresh asparagus, washed, trimmed of tough ends, and cut into 1 inch
(2 cm) pieces
2 Tbs (30 ml) olive oil
2 to 3 shallots, finely chopped
6 eggs
1/2 cup (125 ml) Parmesan cheese
1/4 cup (60 ml) shredded basil leaves
Salt and freshly ground pepper to taste
Cook the asparagus in enough boiling salted water to cover for 2 minutes. Drain
and rinse under cold water and set aside. Heat the oil in a heavy non-stick 10
inch (25 cm) skillet over moderate heat. Saute the shallots until translucent,
about 3 to 4 minutes. Add the asparagus and saute an additional 2 minutes.
Combine the remaining ingredients in a bowl and beat to thoroughly combine. Pour
the egg mixture into the skillet and cook, scraping the sides and bottom
occasionally with a spatula, until the bottom has set. Place the skillet under a
preheated broiler until the top has set. Be careful not to burn the top. Invert
onto a serving platter and cut into wedges to serve. Serve hot, warm, or at room
temperature. Serves 4.
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This sauce really goes well on many vegetables, including broccoli, cauliflower,
and green beans, but the Brie is a small extravagance so I paired it with my
favorite vegetable in this recipe.
Asparagus with Brie Sauce
1 lb (450 g) asparagus
2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
6 oz (170 g) ripe Brie cheese, rind removed
Salt and white pepper to taste
A grating of fresh nutmeg
Boil or steam the asparagus until just tender and bright green. Meanwhile, melt
the butter in a saucepan over moderate heat and stir in the flour. Cook for 2
minutes, then stir in the milk. Bring to a boil, stirring frequently. Cut the
rindless cheese into pieces and add to the sauce, stirring until melted. Season
with salt, white pepper, and nutmeg. Spoon the sauce over the cooked asparagus
and serve immediately. Serves 4 to 6.
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The bagna cauda (hot bath, or sauce) can be found in all parts of
Italy, and are usually based on a hot sauce made of olive oil, garlic, and
anchovies. This version from Italy's northernmost and westernmost region of
Piedmont uses cream instead of olive oil. It is usually served as an appetizer
in restaurants, although it does duty as a main course in many Italian homes.
Bagna Cauda
2 cups (500 ml) heavy cream
4 Tbs (60 ml) butter
8 anchovy fillets, rinsed and finely chopped
1 tsp (5 ml) finely chopped garlic
Fresh vegetables of your choice, such as cucumbers, carrots, fennel, sweet bell
peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a
size and shape suitable for dipping
Italian bread sticks or Italian bread
Simmer the cream over a low flame, uncovered, in a small saucepan for about 20
minutes, or until reduced to about half its original volume. In a fondue pot, or
other flame-proof enameled or earthenware casserole that fits over a candle
warmer or electric hot tray, melt the butter over low heat. Add the anchovies
and the garlic and stir for about 1 minute. Add the reduced cream and bring the
sauce to a simmer, stirring occasionally. Do not let the sauce boil. Serve
immediately with the cold raw vegetables and the bread sticks or Italian bread
for dipping. If the butter and the cream separate at the table, recombine them
using a wire whisk. Serves 6 to 8 as an appetizer, 3 to 4 as a main dish.
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I love fennel, also known as finocchio and often mislabeled as anise. It is
great raw in salads, and adds a wonderfully subtle, sweet flavor to soups and
sauces.
Baked Fennel
2 large fennel bulbs, trimmed and cut in half
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 cup (250 ml) chicken, beef, or vegetable stock
1/4 cup (60 ml) vermouth or dry white wine (optional)
1/2 cup (125 ml) freshly grated Parmesan cheese
Boil or steam the fennel for 10 minutes, until almost tender. Remove and cool
under running water. Drain and cut the fennel into thin slices. Place in a
baking dish, drizzle with the olive oil, season with salt and pepper, and add
the stock and the optional wine. Sprinkle with the Parmesan and bake in a
preheated 400F (200C) oven for 30 minutes. Serves 4 to 6.
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This dish is a particular favorite of mine, especially when Vidalia onions are
in season.
Baked Onions
4-6 sweet onions, such as Vidalia, Walla Walla, or Bermuda
2-3 Tbs (30-45 ml) olive oil
2-3 tsp (10-15 ml) caraway seeds
Salt and freshly ground pepper to taste
Peel the onions and, using the tip of a paring knife, cut a small depression in
one end. Fill the depression with olive oil. Sprinkle with the caraway seeds and
season with salt and pepper. Bake in a preheated 350F (180C) oven for 1 hour, or
cook in a microwave oven for 10 to 12 minutes. Serves 4 to 6.
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You might like to try this marinade with other vegetables, such as summer
squash, bell peppers, thickly sliced onions, or mushrooms.
Balsamic Eggplant
1 large eggplant, cut into 1/4 inch (5 mm) slices
1 cup (250 ml) balsamic vinegar
1/2 cup olive oil
1/2 cup (125 ml) sugar
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) chopped chives
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Sprinkle the eggplant slices with salt and drain in a colander for 30 minutes.
Rinse and pat dry. Combine the remaining ingredients in a large non-reactive
bowl and add the eggplant slices, tossing to coat well. Marinate refrigerated
for 4 hours or overnight. Grill over moderate heat for 5 minutes on each side.
Serves 4 to 6.
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This vegetarian dish is a Mediterranean classic, equally at home at a summer
cookout or a winter dinner table.
Braised Artichokes Vinaigrette
4 to 6 large artichokes, trimmed
1/2 cup (125 ml) finely chopped onion
1/4 cup (60 ml) plus 1 cup (250 ml) white wine or water
6 Tbs (90 ml) plus 1/4 cup (60 ml) olive oil
Salt and freshly ground pepper to taste
3 cloves garlic, finely chopped
1 recipe vinaigrette sauce (see below)
Place the artichokes in a saucepan large and deep enough that they stand upright
and can be covered. Combine the onion, 1/4 cup (60 ml) white wine or water, 6
tablespoons (90 ml) olive oil, salt, and pepper in a small bowl, and spoon this
mixture over the artichokes, separating the leaves so that the mixture falls
between them. Combine the remaining wine (or water), olive oil, and garlic and
pour into the bottom of the pan. Cover tightly and cook over low heat for 45 to
60 minutes, adding more liquid if necessary, until the artichokes are tender.
Remove the artichokes from the broth and serve hot, cold, or at room
temperature. Serve with vinaigrette sauce in small bowls for dipping. Serves 4
to 6.
Vinaigrette Sauce
1/3 cup (80 ml) red wine vinegar
2/3 cup (160 ml) extra virgin olive oil
1 Tbs (15 ml) finely chopped shallot
1 Tbs (15 ml) Dijon style mustard
Salt and freshly ground pepper to taste
Combine all ingredients in a small bowl and whisk until thoroughly combined.
Makes 1 cup.
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There are some people who, for some reason, will only eat celery raw. This is a
mystery to me because, in my opinion, celery becomes more flavorful, delicate,
and succulent when cooked. Try this recipe and see if you agree.
Braised Celery with Walnuts
8-12 ribs celery, cut into 1-inch (2 cm) pieces
1/2 cup (125 ml) chicken or vegetable broth
1/2 cup (125 ml) dry white wine
1 shallot, finely chopped
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped walnuts
Place the celery in a large shallow pot and add the broth and wine. Drizzle with
olive oil, sprinkle with the shallots, and season with salt and pepper. Bring to
a boil over moderate heat. Reduce the heat and simmer covered for 20 to 30
minutes, or until the celery is tender. Serve garnished with chopped walnuts.
Serves 4 to 6.
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Who says that lettuce has to be eaten raw? This dish demonstrates the
versatility of the humble lettuce.
Braised Lettuce with Peas and Lemon
1 Tbs (15 ml) olive oil
2 shallots, finely chopped
1 head Boston lettuce, quartered
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) sugar
2 cups (500 ml) frozen peas, thawed
1 tsp (5 ml) grated lemon zest
Salt and freshly ground pepper to taste
Heat the oil in a large skillet over moderate heat. Saute the shallots until
tender, about 5 minutes. Add the lettuce, chicken broth. thyme, and sugar and
simmer covered over low heat for about 5 minutes, until the lettuce is tender.
Add the peas and cook an additional 5 minutes. Add the lemon zest, salt, and
pepper, and serve immediately. Serves 4 to 6.
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These peas go well with any meat or chicken dish, and could even be served on
their own as an appetizer.
Braised Peas with Prosciutto
4 Tbs butter
1/4 cup finely chopped onion
2 cups fresh peas, or frozen peas, thawed. 1/4 cup chicken broth
2 oz. (50 g) prosciutto, cut into 1-by-1/4 in. (2.5 x .5 cm)
strips (about 1/4 cup)
Salt and freshly ground pepper to taste
Melt 2 Tbs of the butter in a heavy saucepan over moderate heat and cook the
chopped onions for 7 or 8 minutes, stirring frequently, until soft but not
brown. Add the peas and chicken stock and cook 15 to 20 minutes, covered.* When
the peas are tender, add the prosciutto and cook uncovered for 2 minutes,
stirring, until the liquid is absorbed. Season to taste with salt and pepper.
Serves 4.
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It's hard for me to picture a Brazilian meal without hearts of palm in some
form; they appear in soups, salads, gratins, and fritters. They are a little
pricey, but canned hearts of palm are available in virtually every supermarket
in the US.
Brazilian Hearts of Palm with Tomatoes and Onions (Palmito com Tomates e Cebola)
2 Tbs (30 ml) butter
2 -3 cloves garlic, finely chopped
1 large onion, thinly sliced
2-3 large tomatoes, chopped
1 15-oz (425 g) can hearts of palm, drained and sliced
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) fresh lime juice
Heat the butter in a skillet over moderate heat and saute the garlic and onion
until lightly browned, about 10 minutes. Add the tomatoes, hearts of palm, salt,
and pepper, and saute just until warmed through, 3 to 4 minutes. Sprinkle with
parsley and lime juice. Serves 4 to 6.
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This side dish is as flavorful as it is easy. The secret behind this recipe is
that the squash is not boiled, and the flavor is concentrated in the flesh of
the squash rather than being discarded with the boiling liquid.
Brazilian Stewed Pumpkin (Abobora Refogada)
1 lb (500 g) seeded and peeled flesh of pumpkin, butternut, or acorn squash, cut
into 1 inch (2 cm) pieces
2 Tbs (30 ml) butter or cooking oil
1 clove garlic, minced
2 scallions, minced
Salt and freshly ground pepper to taste
Place the pumpkin, butter, garlic and scallions in a saucepan. Cook over medium
heat, stirring, until the butter melts. Reduce the heat to low and cook tightly
covered until the pumpkin is fork tender. Stir the mixture occasionally so that
it does not stick to the bottom of the pan. Season with salt and pepper and
serve warm. Serves 4 to 6.
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This recipe is really all about the sauce, which goes equally well with
cauliflower, green beans, Brussels sprouts, asparagus, and just about every
other vegetable I can think of.
Broccoli Dijon
1-1 1/2 lbs (450-675 g) broccoli
2 Tbs (30 ml) butter
1 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1/2 cup (225 ml) sour cream
1 Tbs (15 ml) Dijon-style mustard
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Cut the broccoli into florets, and slice the stalk. Steam or boil in salted
water until tender but still firm and bright green. Meanwhile, heat the butter
in a skillet over moderate heat and saute the onion and garlic until tender but
not brown, about 5 minutes. Add the remaining ingredients and stir over low
heat. Spoon the sauce over the broccoli and serve immediately. Serves 4 to 6.
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This side dish is a quick and easy way to dress up one of our most popular
vegetables. If you have any broccoli haters in your house, you might want to try
this one on them.
Broccoli with Sesame Seeds
1 1/2 lbs (700 g) broccoli, cut into small pieces
1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) sesame seeds
1 Tbs (15 ml) soy sauce
Boil or steam the broccoli until it is cooked but still firm. Heat the sesame
oil in a skillet large enough to hold the broccoli. Add the sesame seeds, the
broccoli, and the soy sauce, stirring or tossing to combine. Transfer to a
serving dish. Serves 4 to 6.
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This is a side dish I had at my favorite restaurant in St. Thomas, and I wanted
to pass it along. A single slice of tomato was served as a garnish, but two or
three slices per person would make an excellent side dish.
Broiled Tomatoes with Smoked Mozzarella
1 to 2 large ripe tomatoes
Salt and freshly ground black pepper to taste
1 tsp (5 ml) balsamic vinegar
8 to 12-1/4 inch (5 mm) thick slices of smoked
mozzarella (regular mozzarella may be used)
Cut the tomatoes into 1/2 inch (1 cm) slices, season with salt and pepper, and
place on a baking sheet. Add a few drops of balsamic vinegar to each slice, and
top with a slice of mozzarella. Place under the broiler and cook until the
cheese is melted. Alternately, bake in a preheated 350F (180C) oven for 5 to 8
minutes, until the cheese is melted. Serves 4 to 6.
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This recipe features one of my favorite vegetables, although I know many people
don't care for the smallest member of the cabbage family. This dish just might
change their thinking.
Brussels Sprout and Carrot Hash
1 Tbs (15 ml) olive oil
1 1/2 cups (375 ml) chopped onion
3 cloves garlic, finely chopped
1 lb (450 g) Brussels sprouts, trimmed and finely chopped
1 large carrot, finely chopped
1/4 tsp (1 ml) dried thyme
1/2 cup (125 ml) water
1 red bell pepper, seeded and finely chopped
Salt and freshly ground black pepper to taste
Heat the olive oil in a large skillet over moderate heat. Add the onions and
garlic and cook, stirring frequently, for 5 minutes, until softened but not
brown. Add the sprouts, carrot, thyme, and water and simmer over low heat for 5
to 10 minutes, until the water has completely evaporated. Add the bell pepper,
salt, and pepper, and saute an additional minute. Serves 4.
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Before you write me slamming me for publishing such a simple recipe, please try
this dish. You will be surprised at how well the crispy, spicy radishes go with
the cool, creamy butter.
Buttered Radishes
Fresh radishes, cleaned and trimmed,
and cut into 'roses' if desired
Unsalted butter, chilled
Sea salt
Chill the radishes by soaking them in ice water for at least 30 minutes. Pack
the butter into small bowls and chill in the refrigerator until firm, at least
30 minutes. Serve the sea salt in a small bowl or two. Invite your guests to
spread the butter on the radishes and sprinkle with sea salt.
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Here is a recipe that has it all. It's quick and easy, low in fat, low in
calories, and vegetarian. Did I mention that it also tastes great?
Carrots with Sherry and Fennel
1 Tbs (15 ml) olive oil
10 to 12 small carrots (about 1 1/2 lbs, 700 g), peeled
3 Tbs (45 ml) sherry, port, Marsala, or sweet (red) vermouth
2 tsp (10 ml) sugar
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground black pepper to taste
Line a small baking dish with aluminum foil, leaving plenty to overlap. Coat the
foil with the olive oil, and place the carrots in the center. Sprinkle with the
remaining ingredients and fold the edges of the foil into an envelope, crimping
the edges. Bake in a preheated 400F (200C) oven for about 20 minutes, until the
carrots are tender. Serve warm or at room temperature. Makes 6 to 8 servings.
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This turn of the century recipe shows that some things haven't changed a whole
lot in almost 100 years. This recipe is as modern and sophisticated as anything
to be found today.
Cauliflower a la Parmesan
1 whole cauliflower
2 Tbs (30 ml) butter, melted
1/4 cup (60 ml) bread crumbs
Salt and freshly ground pepper to taste
1/4 cup (60 ml) grated Parmesan cheese
Boil or steam the cauliflower until tender. Drain and place on an oven-proof
serving dish. Mix the melted butter, bread crumbs, salt, and pepper together and
sprinkle over the cauliflower. Sprinkle with the grated cheese and heat under
the broiler until the crumbs are lightly browned and the cheese is bubbling.
Serves 4 to 6.
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I love fritters of all kinds, and had never considered using cauliflower until I
found this recipe. Serve these and you'll wonder where the "vegetable haters" in
your family went.
Cauliflower Fritters
1 small cauliflower
1/2 cup all-purpose flour
2 eggs, beaten
Vegetable oil for frying
Salt and freshly ground pepper to taste
Boil cauliflower till soft. Drain and mash. Mix together mashed cauliflower,
flour, and the eggs. Heat some oil in a frying pan. Drop by tablespoons into the
frying pan. Cook on both sides until nicely browned. Remove from pan, drain on
paper towels. Serves 4 to 6.
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Although not actually a soufflé in the classic sense, this dish does puff up
during cooking. I bet you never though that cauliflower could be this elegant.
Cauliflower
Soufflé
1 medium cauliflower, broken into florets, stems and core discarded
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
1 1/2 cups (375 ml) milk
2 eggs, beaten
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 cup (250 ml) grated Swiss or Gruyere cheese
2 Tbs (30 ml) bread crumbs
Steam or boil the cauliflower until tender. Drain and reserve. Melt the butter
in a saucepan and stir in the flour. Cook over moderate heat for 3 minutes,
stirring frequently. Add the milk and bring to a boil, stirring frequently.
Remove from the heat and whisk in the eggs, salt, pepper, and nutmeg. Place the
cauliflower in a greased, round soufflé dish or casserole just large enough to
hold it. If the dish is too big the dish will not rise properly. Pour the sauce
over the cauliflower and sprinkle with the bread crumbs. Bake in a preheated
350F (180C) oven for 50 to 60 minutes, or until puffed and golden brown. Serve
immediately. Serves 4 to 6.
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The traditional method of cooking vegetables in Greece is not for dieters.
Cooked in plenty of oil or butter, the vegetables are simmered until all the
liquids except the fat are absorbed, resulting in a delicious, fat-laden dish. I
have reduced the amount of oil in this recipe, but it is still a primary source
of flavor so please make sure you use only the best olive oil.
Cauliflower Stifado
1/4 cup (60 ml) best quality olive oil
1 cup (250 ml) chopped onion
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) tomato paste
2 cups (500 ml) water
1/2 cup (125 ml) red wine vinegar
1/2 tsp (2 ml) dried rosemary
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
1 large cauliflower, washed and broken into florets
Heat the oil in a pot over moderate heat and cook the onion until lightly
browned. Add the garlic and cook an additional 5 minutes. Add the tomato paste,
water, vinegar, rosemary, bay leaves, salt, and pepper, and simmer covered over
low heat for 30 minutes. Add the cauliflower and stir to coat with the sauce.
Simmer covered until all the liquid has been absorbed and only the oil remains,
about 30 to 40 minutes. Serves 4 to 6.
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Cauliflower is one of those vegetables that benefits greatly from some dressing
up, and in Chile they serve it with a delicate almond-flavored white sauce.
Chilean Cauliflower in Almond Sauce (Coliflor en Salsa de Almendra)
1 whole cauliflower
1/2 cup (125 ml) finely ground almonds
1 recipe Béchamel sauce (see below)
Steam or boil the cauliflower in enough water to cover for 15 to 20 minutes,
until tender. Place the whole cauliflower in a serving bowl. Stir the ground
almonds into the Béchamel sauce and heat for 2 minutes. Pour the sauce over the
cauliflower and serve immediately. Serves 4 to 6.
Béchamel Sauce
2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for
2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire
whisk over moderate heat until the sauce comes to a boil and has thickened.
Season with salt, pepper, and nutmeg. Makes about 1 cup (250 ml.)
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This is one of those dishes that if you ordered it in a restaurant you would
probably marvel at the complex and subtle mingling of flavors, and wish that you
knew the cook's secret. There is no secret, just the marriage of several
standard Szechwan ingredients that combine to form a taste whose whole is
greater than the sum of its parts.
Chinese Cold Eggplant with Sesame Sauce
1 large American style eggplant (aubergine) or several Italian or Asian style
eggplants to equal about 1 lb (500 g)
For the sauce:
2 Tbs (30 ml) sesame seeds
1 tsp (5 ml) Szechwan peppercorns
1 tsp (5 ml) hot red pepper flakes, or to taste
1 inch (2 cm) piece of fresh ginger root, peeled and coarsely chopped
3 cloves garlic, coarsely chopped
1/4 (1 ml) salt
1 tsp (5 ml) sesame oil
2 tsp (10 ml) sugar
1 Tbs (15 ml) rice wine vinegar
2 Tbs (30 ml) soy sauce
For garnish:
1 scallion (spring onion) white and green part, thinly sliced
Cut the large eggplant into 5 or 6 pieces, the smaller varieties in half. There
is no need to peel the eggplant. Place in a sauce pan with enough water to cover
and bring to a boil over high heat. Cover and simmer over low heat until the
eggplant becomes soft, which may take anywhere from 10 to 25 minutes. Drain
thoroughly, and place in the refrigerator to chill.
Combine the sesame seeds and Szechwan peppercorns in a small skillet and heat
over moderate heat until they become lightly toasted and aromatic. Combine this
mixture with the remaining ingredients in a food processor or electric blender
and process until fairly smooth. When the eggplant is cooled, slice it into
strips about 1/2 inch (1 cm) wide and place in a serving dish. Pour the sauce
over the eggplant and mix thoroughly. Sprinkle with the sliced scallion. Serves
4 to 6.
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This is the classic Southern method for cooking greens. If collard greens aren't
available in your area, mustard greens, turnip greens, beet greens, or kale may
be substituted with excellent results.
Collard Greens
1 ham hock
1 tsp (5 ml) crushed red pepper flakes
3-4 lbs (1350-1800 g) collard greens, cleaned and coarsely chopped
1/4 cup (60 ml) cider vinegar
1/2 small onion, chopped
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
Place the ham hock and the red pepper flakes in a large pot with enough water to
cover. Bring to a boil over high heat, reduce the heat, and simmer covered for 1
hour. Add the greens and remaining ingredients and simmer until tender, 30
minutes to 1 hour, stirring occasionally. Serve with additional vinegar and hot
sauce if desired. Serves 6 to 8.
Pot Liquor
The liquid remaining in the pot is referred to as "pot liquor." Serve with
cornbread as a first course.
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This is a dish that has been cooked and eaten by American Indians of the
Southwest since prehistoric times. Some of the ingredients have surely been
modified over the centuries, as different grains and cooking oils became
available, but you can rest assured that this dish has been around in one form
or another for many thousands of years.
Corn Fritters
4 ears fresh corn
3 cups (750 ml) lard or oil for deep frying
1/2 cup (125 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground black pepper
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
3 eggs, beaten until light
Clean the corn and cut the kernels from the cob. Using the dull edge of a knife,
scrape the cob to remove as much "milk" as possible from the cobs, catching it
in a small bowl. There should be about 1 1/2 cups (375 ml) corn and liquid. Sift
the dry ingredients together into a mixing bowl. Add the corn, the reserved corn
"milk", the eggs, and fold to combine thoroughly. Heat the oil in a deep pot
until it reached 350F (180C), or until the surface shimmers. Drop the batter in
the hot oil by the teaspoonful and fry until golden brown on all sides. Drain on
paper towels and serve immediately. Makes about 4 dozen fritters.
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The food and language puzzle gets even more involved with today's recipe. When I
was in Cajun country last week, I asked Chef Marty Cosgrove of Prudhomme's Cajun
Cafe in Carencro, Louisiana the meaning of the term maque choux. He
explained that, in the old days, farmers fertilized their corn with fish scraps,
and this gave the corn a taste and aroma reminiscent of cabbage, or choux
in French. So I asked him what the "maque" part meant, and he looked at me kind
of funny and said "mock, as in fake."
Now, I don't believe that maque is really a French word, but rather the
francofied form of the English word "mock." If this is indeed the origin and the
meaning of the term, then it is yet another interesting example of how the Cajun
and Creole cultures have combined the English and French languages to form
something new and different. After all, they did the same with their food, their
music, their architecture, and their art. Why not their language?
Corn
Maque Choux
1 Tbs (15 ml) butter
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) chopped green bell pepper
4 cups (1 L) corn kernels (fresh, canned, or frozen)
1/2 cup (125 ml) seeded and chopped tomato
Salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)
Melt the butter in a large saucepan over moderate heat. Add the onion and the
bell pepper and cook for about 5 minutes, stirring frequently. Add the remaining
ingredients and simmer over low heat for 10 to 15 minutes, until the corn is hot
and tender. Serves 4 to 6.
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This heirloom recipe comes from my great great grandmother, via my mother and
her mother. Mary Primmer Mead was born around 1850 and literally crossed the
plains in a covered wagon. She was the mother of nine sons, four of whom
survived to adulthood, and this giant of a woman was a mere 4 1/2 feet (135 cm)
in stature. As with many recipes from yesteryear, this makes a big batch since
the intent was to preserve as much of the fresh summer corn as possible. You can
divide this recipe down to a more manageable size, or you can make the entire
recipe since it keeps almost indefinitely.
Corn Relish
10 cups (2.5 L) fresh or frozen corn kernels
1 small cabbage, chopped
1 cup chopped celery
4 medium onions, chopped
1 cup chopped green bell pepper
4 cups (1 L) vinegar
2 cups (500 ml) brown sugar
1/4 cup (60 ml) salt
3 Tbs (45 ml) dry mustard
Combine all ingredients in a large pot and bring to a boil over high heat.
Reduce the heat and simmer covered for 25 minutes. Will keep for several weeks,
covered and refrigerated. Makes about 5 quarts (5 L).
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I suspect that I am in the minority, but I love Brussels sprouts. They can be
bitter, which may account for their less than universal popularity, but the
blanching process used in this recipe eliminates that concern.
Creamed Brussels Sprouts
1 lb (450 g) Brussels sprouts, trimmed
2 Tbs (30 ml) butter
3/4 cup (180 ml) heavy cream
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Drop the Brussels sprouts in boiling salted water and boil for 6 to 8 minutes.
Drain the Brussels sprouts thoroughly. Smear the butter in the bottom of a
casserole large enough to hold the Brussels sprouts in a single layer. Pour the
cream over them, season with nutmeg, salt, and pepper, and bake covered in a
preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.
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Keep this recipe in mind next time you grill some steaks.
Creamed Corn and Cilantro
1 tsp (5 ml) butter
1 small shallot, finely chopped
1/2 jalapeño pepper (or to taste), finely chopped
1 poblano pepper, peeled and diced, or 1 tsp(5 ml) commercially prepared chili
powder
1 clove garlic, finely chopped
1/2 cup white wine or water
2 cups (500 ml) heavy cream
4 cups (1 L) corn
1/2 cup (125 ml) chopped fresh cilantro
Combine the butter, shallots, jalapeño, poblano or chili powder, and garlic in a
medium saucepan and cook over moderate heat until the shallots are soft but not
browned. Add the wine and continue cooking until reduced by half. Add the
remaining ingredients and cook for about 5 minutes, stirring frequently, until
thickened. Serves 6 to 8.
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To my mind there is no better fresh spring vegetable than peas. This recipe
makes use of three varieties, but you may use whichever varieties are available
fresh in your area.
Curried Peas
2 shallots, finely chopped
2 Tbs (30 ml) butter
2 tsp (10 ml) curry powder
3/4 cup (180 ml) chicken broth
1/2 lb (225 g) sugar snap peas, trimmed
1/2 lb (225 g) snow peas (mange-tout), trimmed
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
Saute the shallots in the butter in a saucepan over moderate heat until tender,
2 to 3 minutes. Stir in the curry powder and cook 1 minute. Add the broth and
bring to a boil. Add all the peas and simmer covered until tender, about 5
minutes. Season with salt and pepper. Serves 4 to 6.
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These sweet glazed onions are often served as an accompaniment to roast beef in
Denmark. I think they're good enough to go well with almost anything.
Danish Glazed Onions
2 lbs (900 g) small onions, peeled
3 Tbs (45 ml) butter
6 Tbs (90 ml) brown sugar
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
Boil the onions in salted water until almost tender, about 10 minutes. Drain on
paper towels. Melt the butter and brown sugar in a large skillet over low heat.
Add the onions and cook 15 minutes, stirring frequently, until the sugar mixture
coats the onions. Season with thyme, salt, and pepper. Serves 4 to 6.
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Here's a classic and colorful nibble for your holiday cocktail party or buffet
dinner. You can substitute a small sliver of cheese or chopped black olives for
the anchovy haters, but leave the anchovies on mine, please.
French Roasted Peppers with Anchovies
2 large red bell peppers (capsicums)
2 large green bell peppers (capsicums)
1 loaf thin French bread (baguette), sliced diagonally
32 anchovy fillets
3 tsb (45 ml) capers, drained
1 Tbs (15 ml) dried oregano or thyme
3 Tbs (45 ml) extra-virgin olive oil
Core and seed the peppers and cut each into 8 strips. Place the pepper strips on
a lightly oiled baking sheet and roast in a preheated 350F (180C) oven until
tender and lightly browned on the edges, 15 to 20 minutes. Place a strip of
pepper on each of the slices of French bread. Top each with an anchovy fillet, a
couple of capers, a sprinkle of dried herb, and a few drops of olive oil. Serve
warm or at room temperature. Serves 8 to 10.
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Try this dish the next time you have a bunch of mouths to feed, whether at a
cocktail party or a summer back yard cook out.
Fresh Vegetables with Green Mayonnaise
1/2 tsp (2 ml) dry mustard
1 tsp (5 ml) salt
1 large egg yolk
2 Tbs (30 ml) lemon juice
3/4 cup (180 ml) vegetable oil
1/4 cup (60 ml) extra virgin olive oil
2 Tbs (30 ml) finely chopped parsley
1 tsp (5 ml) finely chopped fresh chives
1 tsp (5 ml) finely chopped fresh tarragon
Fresh vegetables for dipping, such as mushrooms, cherry tomatoes, summer squash,
cauliflower and broccoli florets, green pepper slices, etc.
[Note: This recipe calls for uncooked egg yolk. If salmonella contamination is a
concern to you then it is best to skip this recipe. You may make an
approximation of it by adding lemon juice and fresh herbs to a commercially
prepared mayonnaise.]
Combine the mustard, salt, egg yolk, and lemon juice in a 1 quart (1 L) mixing
bowl. Add the oil a few drops at a time and beat with a wire whisk until the
mixture forms a thick emulsion. The remaining oil can be added a teaspoon (5 ml)
at a time while whisking constantly. Mix in the chopped herbs and chill for at
least one hour. If the emulsion separates it may be reincorporated by whisking.
Serve with fresh raw vegetables. Serves approximately 8.
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I happen to live about 15 miles from where the movie "Fried Green Tomatoes" was
filmed, and there is indeed a Whistle Stop Cafe that serves fried green
tomatoes, although it was opened after the filming. Even so, those of us who
remember the movie avoid ordering the barbecue. This recipe differs slightly
from the traditional in that the tomatoes are deep-fried, which is the secret to
keeping the coating on the tomatoes rather than the bottom of a skillet.
Fried Green Tomatoes
4 medium-sized green tomatoes, sliced 1/4 inch (5 mm) thick
1/2 cup (125 ml) buttermilk
2 eggs
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground black pepper
About 1/2 cup (125 ml) flour seasoned with salt and pepper to taste
Vegetable oil for deep frying
In a large bowl combine the buttermilk, eggs, salt, and pepper, and mix well.
Put the tomato slices in this mixture, toss to coat, and let sit at room
temperature for 5 to 10 minutes. Dip each slice of tomato in the seasoned flour
mixture and fry, a few at a time, in a deep fryer with 3 to 4 inches (8 to 10
cm) of oil that has been heated to 350F (180C). Fry for 3 to 5 minutes, until
golden brown. Serves 4 to 6.
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This is a reduced fat version of a typical Greek lathera, a vegetable
dish braised and served in butter or oil.
Greek Braised Green Beans and Potatoes
2 Tbs (30 ml) butter
1/2 cup (125 ml) chopped onion
1 lb (450 g) green beans (haricots), ends nipped and cut into 1 in (3 cm) pieces
4 medium potatoes, peeled and cut into 1/4 in (5 mm) slices
1/2 cup (125 ml) chicken broth or water
1/2 tsp (2 ml) dried oregano
Salt and freshly ground black pepper to taste
Melt the butter in a large saucepan over medium heat. Saute the onions until
limp, and add the beans, stirring to combine. Arrange the potato slices on top
of the beans. Pour in the chicken broth and sprinkle with the oregano, salt, and
pepper. Cover and reduce the heat. Simmer 15 to 20 minutes, until the vegetables
are tender. Serves 4 to 6.
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You might say that just buttering the green beans would be quicker and easier,
and you would be right, but they wouldn't taste nearly as good as this dish.
Green Beans with Hot Dressing
1 lb (500 g) green beans (string beans, haricots)
4 slices bacon
2 Tbs (30 ml) butter or bacon drippings
1/4 cup red wine vinegar
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) chopped fresh parsley
Boil or steam the green beans until they are tender but still firm. Drain and
set aside. Fry the bacon until crisp and drain on paper towels. Crumble the
bacon into small pieces and set aside. Melt the butter or bacon drippings in a
small saucepan over moderate heat. Add the vinegar, sugar, salt, and pepper and
bring to a simmer. Add the bacon to the sauce and pour over the green beans
while still hot. Sprinkle with chopped parsley. Serves 4 to 6.
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This is a great way to dress up green beans, but you might also use this recipe
for just about any fresh vegetable.
Green Beans with Pine Nuts
1 lb (450 g) green beans (haricots), trimmed
1 cup (250 ml) canned Italian plum tomatoes, drained and coarsely chopped
Salt and freshly ground pepper to taste
4 Tbs (60 ml) pine nuts (pignoli), toasted
Steam or boil the green beans until just tender, 5 to 8 minutes. Meanwhile heat
the tomatoes in a small sauce pan over moderate heat and season with salt and
pepper. Drain the beans and place them in a serving bowl. Top with the warmed
tomatoes and sprinkle pine nuts over all. Serves 4 to 6.
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The first time you serve this dish to friends they will probably ask which world
famous restaurant you discovered it at. Please be sure to tell them where you
really got the recipe.
Grilled Eggplant and Mozzarella
1 large eggplant, cut into 1/2-inch (1 cm) slices
Salt
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
6 oz (175 g) mozzarella cheese, thinly sliced
Sprinkle both sides of the eggplant slices lightly with salt and place between
layers of paper towels. Let stand for 1 to 2 hours, rinse, and pat dry. Combine
the olive oil, vinegar, garlic, oregano, salt, and pepper. Place the eggplant
slices on a grill over moderate heat and baste with the oil mixture. Turn and
baste frequently until lightly browned, about 8 minutes. Top each slice with a
slice of cheese and grill an additional 2 minutes, until the cheese begins to
melt. Serves 4 to 6.
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This is a sandwich I ordered in a restaurant several years ago, and even though
I only had it once, the memory has stayed with me. Feel free to add a slice of
provolone, mozzarella, or cheese of your choice if your diet allows.
Grilled Portobello Mushroom Sandwiches
3 Tbs (45 ml) olive oil
1 medium onion, sliced
1 Tbs (15 ml) balsamic vinegar
4 Portobello mushrooms, stems removed
Salt and freshly ground pepper to taste
4 Kaiser rolls or hamburger buns, toasted*
Try to choose mushrooms and rolls that are about the same diameter. Heat 1
tablespoon (15 ml) of the oil in a skillet and saute the onion until tender and
slightly brown, about 20 minutes. Combine the remaining 2 tablespoons (30 ml) of
olive oil with the balsamic vinegar and brush the mushrooms on both sides with
this mixture. Season the mushrooms with salt and pepper and cook on a hot grill
or skillet for 2 to 3 minutes per side. Place a mushroom on each roll or bun and
top with sauteed onions. Serves 4.
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Serve these as a side dish at your next cookout, or add some eggs cooked the way
you like them for an elegant breakfast or brunch dish.
Grilled Tomatoes and Green Onions
1/2 cup (125 ml) olive oil
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) chopped shallots
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3-4 large, firm tomatoes, cut into 1/2-inch (1 cm) slices
8-12 green onions (scallions, spring onions) including green parts, trimmed
Whisk together the olive oil, lemon juice, basil, shallots, mustard, salt, and
pepper. Place the tomato slices and green onions on a grill over moderate heat
and baste with the oil mixture. Grill 5 to 6 minutes, turning and basting
frequently. Serves 4 to 6.
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This recipe shows that classical French cuisine can be simple, despite the
intimidating names of some dishes. The French term maitre d'hotel
refers not only to the head waiter in a fine restaurant (usually shortened to
"maitre d' " in English) but also to a butter flavored with lemon juice and
parsley. It is frequently served with fish and poultry, and in this dish it
livens up green beans.
Haricots Verts a la Maitre d'Hotel
2 lbs (1 kg) fresh or frozen green beans
4 Tbs (60 ml) butter, softened
2 tsp (10 ml) fresh lemon juice
Salt and freshly ground pepper to taste
3 Tbs (45 ml) chopped parsley
Boil the green beans in salted water for 10 to 15 minutes, until tender but
still slightly crunchy. Drain the beans and transfer to a large skillet over
moderate heat. Toss the beans for a minute or two to evaporate any water
clinging to them. Add the butter and toss to coat. Add the lemon juice, salt,
and pepper, and toss. Place on a serving platter or individual plates and
sprinkle with the chopped parsley. Serves 4 to 6.
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There are two versions of how this dish got its name. The one I had heard is
that the crimson color of the beets is also the official school color of Harvard
University, hence the name. The other version has to do with an English pub
named Harwood's, where this recipe supposedly originated. According to the
story, a Russian immigrant opened a restaurant in Boston under the same name and
began serving their signature beets. Due to his flawed English, the dish sounded
more like "Harvard beets" than "Harwood's beets", and the name stuck. No matter
how you pronounce it, Harvard beets are a 20th century American classic.
Harvard Beets
2 lbs (900 g) medium-sized beets, tops removed
1/3 cup (160 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
1 tsp (5 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
1 cup (250 ml) cider vinegar
1/4 cup (60 ml) orange juice
Boil the beets in lightly salted water for 40 to 45 minutes, until tender. Drain
and allow to cool. Peel and trim the ends, then cut into thin slices. In a
saucepan mix the remaining ingredients and cook over moderate heat, stirring
constantly until the mixture thickens and becomes clear, about 5 minutes. Add
the beets to the pan and turn gently in the sauce to coat them. Reduce heat to
low and simmer covered for 5 to 10 minutes, until the beets are heated through.
Serves 6 to 8.
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The combination of thyme and lime juice gives this dish a Caribbean flair. You
might try using this technique with other vegetables such as broccoli, squash,
carrots, or even mushrooms.
Herbed Green Beans
1 lb (450 g) green beans (haricots), trimmed and cut into 1 inch (2 cm) pieces
1 Tbs (15 ml) olive oil or butter
1 medium onion, chopped
4-6 cloves garlic, finely chopped
1/2 cup white wine, chicken broth, or water
1 cup (250 ml) coarsely chopped canned or fresh tomatoes
2 Tbs (30 ml) chopped fresh thyme leaves or 2 tsp (10 ml) dried thyme
Salt and freshly ground pepper to taste
Lime wedges for garnish
Boil or steam the beans until just tender, about 3 minutes. Drain and set aside.
Heat the oil in a large skillet over moderate heat and cook the onion, stirring
frequently, until tender but not brown, about 10 minutes. Add the garlic and
cook an additional 2 minutes. Add the liquid, tomatoes, thyme, salt, and pepper
and cook uncovered for 10 minutes, stirring occasionally. Add the green beans,
stirring to combine well, and cook an additional 2 to 3 minutes. Serve with lime
wedges. Serves 4 to 6.
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This has been one of my mother's favorite "company" dishes for years, so I feel
special whenever she serves it just for the family.
Hot Avocado
1/2 cup (125 ml) mayonnaise
1 Tbs (15 ml) lemon juice
2 Tbs (30 ml) finely chopped celery
Salt to taste
Dash of paprika
1 Tbs (15 ml) finely chopped onion
6 oz (150 g) fresh or canned crab meat
2 to 3 avocados, cut in half, pit removed
Combine the mayonnaise, lemon juice, celery, salt, paprika, onion and crab meat
in a bowl and stir to mix well. Spoon into the hollow of the avocado halves and
place on a baking sheet. Bake in a preheated 375F (190C) oven for 10 minutes,
until warm through. Serves 4 to 6.
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Even the most dedicated vegetable hater in your family will surrender to this
dish. You might even be able to pass it off as candy if it weren't so good for
you.
Hot and Sour Carrots
1 lb (450 g) carrots. thinly sliced
1/4 cup (60 ml) raisins
2 Tbs (30 ml) butter
2 Tbs (30 ml) honey
1 Tbs (15 ml) lemon juice
1/4 tsp (1 ml) ground ginger
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt to taste
1/4 cup (60 ml) pine nuts or sliced almonds (optional)
Place the carrots in a saucepan with enough water to cover and bring to a boil
over high heat. Cook covered for 5 minutes. Drain and place the carrots in a
1-quart (1 L) baking dish. Add the raisins, butter, honey, lemon juice, ginger,
cayenne, and salt, stirring to mix. Bake in a preheated 375F (190C) oven for 25
to 30 minutes, stirring occasionally, until the carrots are glazed. Garnish with
pine nuts or sliced almonds if desired. Serves 4 to 6.
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We in the West tend to use scallions as a garnish, but in India they are treated
more as a vegetable in their own right. Here they are paired with cauliflower
made bright yellow with turmeric, and the color combination is a feast for the
eyes as well as the taste buds.
Indian Cauliflower with Scallions
3 Tbs (45 ml) vegetable oil
1/2 tsp (2 ml) black* or yellow mustard seeds
1/2 tsp (2 ml) turmeric
1/4 tsp (1 ml) cayenne pepper, or to taste
12-15 scallions, green and white parts, cut into
1/2-inch (1 cm) pieces
1 medium head cauliflower, cut into small flowerets
1/4 cup (60 ml) water
Salt to taste
* Black mustard seeds are available in finer supermarkets and Indian specialty
shops
Heat the oil in a large skillet over high heat until very hot. Add the mustard
seeds and saute for 15 seconds, covering the skillet to avoid splatters of hot
oil from the popping of the seeds. Add the turmeric, cayenne, and scallions,
stirring for 15 seconds. Add the cauliflower and water and stir to combine.
Reduce the heat to low and simmer covered until the cauliflower is tender, about
15 to 20 minutes. Remove the lid and increase the heat to medium, stirring
constantly until all of the liquid has evaporated and the cauliflower is lightly
browned. Serve immediately. Serves 4 to 6.
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Pickled cabbage is a staple of many of the cooking traditions of northern
Europe, and I have published a German version in the past. What makes this
recipe stand out is that the cabbage can be "put up" and will keep for several
weeks in the refrigerator.
Irish Pickled Red Cabbage
1 red cabbage, approx. 3 lbs (1.5 Kg), cored, washed, drained, and finely
shredded
1/3 cup (80 ml) coarse, non-iodized salt
4 cups (1 L) malt vinegar
1/4 cup (60 ml) sugar
2 Tbs (30 ml) pickling spices
2 bay (laurel) leaves
8 whole peppercorns
Place the cabbage in a large stainless steel or glass bowl. Add the salt, stir
well, and let sit in a cool place for 2 days, stirring several times. On the
third day drain the cabbage thoroughly, squeezing it dry in an old towel.
Combine the remaining ingredients in a large saucepan. Bring to a boil and cook
for 5 minutes, stirring frequently. Cool and strain. Put the cabbage into 4 one
pint (500 ml) jars, and pour the pickling liquid over the cabbage. Cover and
refrigerate. Allow to age for 3 days before serving. Will keep up to six weeks
in the refrigerator. Makes 4 pints (2 L).
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Most of my American readers know this dish as Eggplant Parmesan, and may not
realize that its use of mozzarella and tomato sauce marks it as a dish typical
of the area surrounding Naples.
Italian Eggplant with Parmesan (Parmigiana di Melanzane)
2 medium-sized eggplants, washed and cut into 1/2 inch (1 cm) slices
1/2 cup (125 ml) bread crumbs
1 tsp (5 ml) dried oregano
1/2 cup (125 ml) all-purpose flour
2 eggs, well beaten
6 Tbs (90 ml) olive oil
3 cups (750 ml) marinara sauce (see below)
8 oz (250 g) mozzarella cheese, thinly sliced
1/2 cup freshly grated Parmesan cheese
Sprinkle the eggplant slices lightly with salt and place on paper towels for 30
minutes to drain. Mix bread crumbs and oregano on a plate. Dry the eggplant
slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture.
Heat the olive oil in a skillet over medium heat and saute the eggplant slices
until medium brown, about 5 minutes per side. Place a thin coating of marinara
sauce in the bottom of a baking pan large enough to hold the eggplant in a
single layer. Arrange the eggplant slices on the sauce. Place a slice of
mozzarella on top of each eggplant slice and sprinkle with the Parmesan. Cover
with the remaining marinara sauce. Bake in a 325F (165C) oven for 20 to 25
minutes. Serves 6 to 8.
Marinara Sauce
4 Tbs (60 ml) olive oil
3 cloves of garlic, finely chopped
16 sprigs of fresh parsley (leaves only), chopped
Salt and freshly ground pepper to taste
4 cups (1 L) plum tomatoes, drained and coarsely chopped
1 Tbs (15 ml) dried oregano
6 anchovy fillets (optional)
2 Tbs (30 ml) tomato paste
Heat the olive oil in a sauce pan over moderate heat. Add the garlic and parsley
and cook for about 5 minutes, stirring frequently. Do not brown. Add the
tomatoes, oregano, salt, and pepper, and simmer over low heat for 30 minutes,
stirring occasionally. Add the optional anchovies and tomato paste and stir
well. Taste and adjust seasoning if necessary. Makes approximately 3 cups.
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After living in the southern USA where there seems to be only one way to cook
green beans (boiled with a ham hock or salt pork until they are olive drab in
color and the texture of soggy bread), I relish any recipe that gives them the
treatment they deserve. This is a classic Italian method that preserves the
fresh flavor and texture of the beans.
Italian Green Beans with Peppers and Tomatoes (Fagiolini con Peperoni e
Pomodoro)
3 Tbs (45 ml) olive oil
1 medium onion, sliced
1-2 green bell peppers (capsicum), seeded and cut into thin strips
1 cup (250 ml) canned Italian tomatoes with their liquid, coarsely chopped
1 lb (450 g) green beans (haricots), trimmed
1/4 cup (60 ml) chicken broth, dry white wine, or water
Salt and freshly ground pepper to taste
Heat the oil in a large skillet over moderate heat and saute the onions until
golden but not brown. Add the pepper strips and tomatoes and cook uncovered
about 20 minutes, until the mixture has thickened and the oil has separated from
the sauce. Add the green beans and stir to coat the beans with the sauce. Add
the liquid and cook covered for 15 to 20 minutes, until the beans are tender but
firm. Season with salt and pepper. Serves 4 to 6.
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This recipe is a reminder as to how easy it is to dress up a vegetable. You
could use this same technique in preparing squash, cauliflower, green beans,
Brussels sprouts, or asparagus.
Italian Sauteed Broccoli
1 lb (500 g) fresh broccoli
3 Tbs (45 ml) extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1 tsp (5 ml) balsamic vinegar or lemon juice
Salt and freshly ground pepper to taste
Cut the broccoli into individual florets and peel away any tough skin. Boil in
enough salted water to cover until tender but firm. Drain. Heat the oil in a
skillet over moderate heat and saute the garlic until light brown. Add the
broccoli and saute for 5 minutes, stirring frequently. Season with the vinegar
or lemon juice, salt, and pepper. Serves 4 to 6.
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You might consider serving this spinach on toast as an appetizer.
Italian Sauteed Spinach (Spinaci Saltati)
2 lbs (1 kg) fresh spinach, washed and stems removed
2 Tbs (30 ml) extra-virgin olive oil
2-4 cloves garlic, peeled and cut in half
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Bring a large pot (6 quarts, 6 L) of salted water to a boil over high heat. Add
the spinach and cook for 2 minutes. Drain and rinse the spinach under cold
water. Drain again, pressing the spinach in the strainer to remove as much water
as possible. Chop the spinach coarsely. Heat the oil in a large skillet over
moderate heat and saute the garlic until it is golden but not brown, about 3
minutes. Remove and discard the garlic. Add the spinach and toss with a fork
until warm through, about 2 minutes. Add the lemon juice and season with salt
and pepper. Serves 4 to 6.
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James Beard attributes this recipe to the Italian truck farmer who used to
supply his mother with fresh vegetables. He recommends it as a side dish to
roast chicken or veal scallops, but I know that it goes well with just about
everything.
Joe's Green Beans
2 lbs (900 g) green beans, trimmed
4 Tbs (60 ml) olive oil
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) lemon juice
1 Tbs (15 ml) grated lemon rind
Salt and freshly ground pepper to taste
1/2 cup (125 ml) freshly grated Parmesan cheese
Boil or steam the beans until tender but crisp. Drain and set aside. Heat the
olive oil in a skillet over moderate heat and saute the garlic 1 minute. Add the
beans and shake the skillet to coat with the oil. Add the lemon juice, lemon
rind, salt, and pepper, shaking the pan to combine. Serve sprinkled with the
Parmesan cheese. Serves 4 to 6.
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Although I love all the members of the onion family, leeks are my favorite for
their subtle yet distinctive flavor. Here is a special treatment for a special
vegetable:
Leeks in Dill Sauce
Note: This recipe calls for uncooked eggs. If salmonella contamination is a
concern to you, use the equivalent amount of pasteurized egg substitute instead.
8-12 leeks, trimmed and thoroughly washed
2 Tbs (30 ml) olive oil
2 eggs
1 Tbs (15 ml) Dijon-style mustard
2 tsp (10 ml) white wine vinegar
1 cup (250 ml) olive or peanut oil
1/4 cup (60 ml) chopped parsley
3 Tbs (45 ml) chopped fresh or 2 tsp (10 ml) dried dill
Salt and freshly ground pepper to taste
Place the leeks in a single layer in a large skillet and add enough water to
cover. Add the 2 tablespoons (30 ml) olive oil and bring to a boil over moderate
heat. Reduce the heat and simmer uncovered for 8 to 10 minutes, until the leeks
are tender. Drain on paper towels. Combine the eggs, mustard, and vinegar in an
electric blender and process until combined. With the motor running, add the oil
in a thin stream. Transfer the sauce to a small bowl and stir in the parsley,
dill, salt, and pepper. Spoon the sauce over the leeks and serve warm or
chilled. Serves 4 to 6.
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Everybody loves corn on the cob, slathered with butter and loaded with salt and
pepper. The trouble is, some people have hearts (and waistlines) that don't keep
up with their tastes. Here is a solution provided by a friend. We often prepare
this even when watching our weight isn't an issue. Yes, that does occasionally
happen around here.
Linda's Corn on the Cob
8 ears of fresh corn, husked and cleaned
1 cup (250 ml) fat-free Italian salad dressing
1 Tbs (15 ml) chili powder
Prepare the corn on the cob according to your favorite method. I like to boil it
for about 3 to 5 minutes, but it may also be steamed or cooked in the microwave.
In a small saucepan over moderate combine the salad dressing and chili powder,
stirring to combine. Heat until warm, not hot. Pour over the corn and serve
immediately. Serves 4.
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The secret to this dish is to boil each of the vegetable separately, assuring
that each is cooked to perfection.
Macédoine de Legumes (Fresh Vegetable Medley)
1/2 cup (125 ml) snow peas, trimmed and cut into 1/2-inch pieces
1/2 cup (125 ml) fresh or frozen shelled green peas
1/2 cup (125 ml) fava or lima beans
8-12 asparagus spears, cut into 1/2-inch (1 cm) pieces
8-12 baby carrots, peeled and cut into 1/2-inch (1 cm) pieces
4-6 small yellow beets, peeled and cut into 1/2-inch (1 cm) dice
2 Tbs (30 ml) chopped fresh basil leaves
2 Tbs (30 ml) chopped fresh parsley
Basic vinaigrette (see below)
1/4 cup (60 ml) pine nuts (pignoli)
Bring a large pot of water to a boil over high heat. Have a large bowl of ice
water ready. Place the snow peas in a small sieve and immerse in the boiling
water. Cook until just tender and plunge the strainer in the ice water to stop
cooking. Drain the snow peas and transfer to a bowl. Repeat with the peas, fava
or lima beans, asparagus, carrots, and beets, transferring them all to the same
bowl after draining. Add the basil, parsley, and vinaigrette, tossing to combine
thoroughly. Sprinkle with the pine nuts and serve immediately. Serves 4 to 6.
Basic Vinaigrette
1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil
Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl
and whisk until thoroughly combined. Add the oil in a thin stream, whisking
constantly. If the sauce separates before being used it me be recombined by
whisking vigorously for a few seconds. Makes 1 cup (250 ml).
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Here is a decidedly Western treatment for the Asian snow pea.
Marinated Snow Peas
1 lb (500 g) snow peas (mangetouts) or sugar snap peas
1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
1 clove garlic, finely chopped
2 Tbs (30 ml) sesame seeds
Boil or steam the snow peas for no more than 30 seconds. Rinse under running
water to stop the cooking. Drain and combine with the soy sauce, sesame oil,
ginger, and garlic and allow to marinate at least two hours or overnight.
Sprinkle with sesame seeds immediately prior to serving. Serves 4 to 6.
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This dish originated in the Mexican city of Puebla, where it is traditionally
served on St. Augustine's Day, August 28. It is also a popular dish on Mexican
Independence Day because it has the red, green, and white of the Mexican flag.
Mexican Chiles in Walnut Sauce (Chiles en Nogada)
6 poblano chiles or green bell peppers
1 recipe picadillo (see below)
1 cup (250 ml) finely chopped walnuts
1/2 cup (125 ml) finely chopped blanched almonds
8 oz (225 g) cream cheese, softened
1 cup (250 ml) milk
1/4 tsp (1 ml) cinnamon (optional)
The seeds of 1 pomegranate
Hold the chiles on a fork over a flame or electric burner until the skin
blisters. Place them in a paper bag and allow to cool for 15 minutes. Peel the
skin off under running water. Cut a slit the length of the peppers and remove
the seeds and ribs. Stuff the peppers with the picadillo and fasten them closed
with toothpicks if necessary. Arrange the stuffed peppers on a platter.
Combine the nuts, cream cheese, and enough milk to make a sauce about the
thickness of mayonnaise. Stir in the optional cinnamon. Pour the sauce over the
chiles and sprinkle the pomegranate seed over the top. Serves 6.
Picadillo
2 Tbs (30 ml) olive oil
1 lb (500 g) ground beef
1 onion, finely chopped
1 clove garlic, finely chopped
1 apple, peeled, cored, and finely chopped
2 tomatoes, seeded and chopped
1 to 2 jalapeño peppers (to taste), seeded and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) pimiento stuffed olives, chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
Heat the oil in a large heavy skillet over moderate heat. Brown the beef, then
add the onions and garlic. Cook uncovered for 10 minutes, until the onions are
tender. Add the remaining ingredients and simmer uncovered for 20 minutes.
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If you like spicy food like I do, you'll love this dish. You can tone it down by
using only half a chipotle, but the smoky flavor and fiery heat do wonders to
the otherwise tame mushrooms.
Mexican Mushrooms with Chipotles (Hongos con Chipotle)
1 lb (450 g) mushrooms, rinsed
1 medium onion, chopped
2-3 cloves garlic, chopped
1 canned chipotle chile*, or to taste
2 Tbs (30 ml) tomato paste
3/4 cup (180 ml) chicken stock
4 Tbs (60 ml) olive oil
Salt and freshly ground pepper to taste
Juice of 1/2 lemon
* Chipotle chiles are smoked jalapeños and are available canned in most
supermarkets and Hispanic specialty shops.
Remove the stems from the mushrooms and chop the stems, leaving the mushroom
caps whole. Combine the mushroom stems, onion, garlic, chipotle, tomato paste,
and chicken stock in an electric blender or food processor and process until
smooth. Heat half the olive oil in a skillet over moderate heat and add the
puree. Cook, stirring frequently, for 5 minutes. Meanwhile, heat the remaining
olive oil in a separate skillet over high heat and saute the mushroom caps,
stirring frequently, until lightly browned, about 5 minutes. Add the chipotle
puree to the mushrooms, adjust the seasoning with salt and pepper, and stir in
the lemon juice. Serve immediately. Serves 4 to 6.
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This dish, with its use of almonds, demonstrates the influence of Spanish
cooking on Mexican cuisine. The sauce is also delicious on green beans, and is
frequently served with chicken, pork, and fish.
Mexican Peas in Almond Sauce (Chícharos en Salsa de Almendras)
2-3 cups (500-750 ml) fresh or frozen peas
2 Tbs (30 ml) olive oil
1 slice white bread
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup (125 ml) blanched almonds
1/2 tsp (2 ml) hot red pepper flakes, or to taste
1/2 tsp (2 ml) oregano
1 tomato, peeled, seeded, and coarsely chopped
1 1/2 cups (375 ml) chicken or vegetable stock
Salt and freshly ground pepper to taste
Steam or boil the peas until tender. Drain thoroughly and set aside. Heat half
the olive oil in a skillet over moderate heat and fry the bread until golden on
both sides. Remove and drain on paper towels. Add the remaining oil to the
skillet and saute the onion, garlic, almonds, and pepper flakes until the
almonds are golden and the onion is tender but not brown. Meanwhile, combine the
bread, oregano, tomato, and 1/2 cup (125 ml) of the stock in an electric blender
and process until smooth. Add the bread mixture to the skillet along with the
remaining stock and simmer uncovered for 15 minutes. Stir in the peas and cook 1
to 2 minutes, until the peas are heated through. Serves 4 to 6.
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The name of today's recipe means simply "stuffed tomatoes" in Mexico. Serve
these up for a cold luncheon buffet, or pack them along on your next picnic.
Mexican Stuffed Tomatoes (Jitomates Rellenos)
4-6 medium tomatoes
Salt
2-3 large avocados, peeled and mashed
2 scallions (spring onions), white and green parts, finely chopped
3 Tbs (45 ml) chopped cilantro (coriander leaves)
2-3 canned serrano chilies, chopped
Juice of 1 lime
Salt and freshly ground pepper to taste
Cut a slice off the top of each tomato and scoop out the insides using a spoon.
Sprinkle the insides with salt and place upside down on paper towels to drain
for 15 minutes. Combine the remaining ingredients and stuff into the tomato
shells. Serve chilled or at room temperature. Serves 4 to 6.
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This colorful vegetable stew can be served as a side dish or as a meatless
entree. To make it truly vegetarian simply substitute the broth with vegetable
broth or water.
Mexican Vegetable Stew
2 onions, peeled and sliced
1 sweet red pepper, cut into strips
1 sweet green pepper, cut into strips
2 cloves garlic, minced
1 1/2 cups beef or chicken broth
1 tsp cumin
1 tsp dried oregano
1/2 tsp fennel seeds
1/4 tsp red pepper flakes (or to taste)
2 small red potatoes, diced
1 small sweet potato, diced
2 cups fresh green beans, sliced into 1 in (2.5 cm) pieces
1 zucchini (courgettes), sliced
1 yellow squash, sliced
1 can black beans, drained and rinsed
2 ears corn cut into 1 in (2.5 cm) pieces, or 1 cup corn kernels
2 Tbs lime juice
1/2 cup cilantro or flat leaf parsley
Combine the onion, red and green peppers, garlic and broth and bring to a boil
in a large pot. Cover and simmer for 5 minutes. Add the spices, red potatoes and
sweet potato, cover and simmer 10 minutes more, adding more broth or water if
needed. Add the green beans, cook 5 minutes more. Add the zucchini, yellow
squash, black beans, corn and lime juice. Reduce the heat and simmer 5 minutes,
or until all the vegetables are tender. Garnish with cilantro or parsley. Serves
10 to 12 as a side dish, 4 to 6 as an entree.
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Moms are always looking for new things to do with vegetables so kids will like
them, and this is one recipe your mom is going to want to keep. Be sure to get
the help of an adult if you have never used a sharp knife or don't know how to
use the stove.
Minted Peas
2 to 3 cups (500 to 750 ml) frozen peas
4 tsp (20 ml) chopped fresh mint leaves (about 8 to 10 leaves)
2 tsp (10 ml) grated lemon peel (only the yellow part)
1 clove garlic, finely chopped
2 Tbs (30 ml) olive oil
Salt and freshly ground black pepper to taste
Boil the peas according to the directions on the package. Carefully drain the
peas by pouring them, along with the water they boiled in, into a strainer set
in the sink. Watch out, because the steam can burn you. Return the peas to the
pot and add the remaining ingredients. Stir the peas to combine all the
ingredients, and serve while they are hot. Serves 4 to 6.
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To give you an idea how ancient today's recipe is, it was given to my mother by
the lady hired by my parents to take care of me while my mother gave birth to my
brother, way back in nineteen ought fifty four. Mom says they never knew her as
anything other than "Miss Avery."
Miss Avery's Green Bean Casserole
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk, cream, or combination of the two
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
4 cups (1 L) cooked green beans (haricots)
1 8 oz (227 g) can sliced water chestnuts, drained
2 cups (500 ml) fresh or canned bean sprouts
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (60 ml) sliced almonds
Melt the butter in a saucepan over moderate heat. Add the flour and cook,
stirring constantly, until thoroughly incorporated with the butter and is
bubbly. Add the milk and/or cream and whisk constantly until it boils. Season
with nutmeg, salt, and pepper and remove from the heat. In a 4 quart (4 L)
casserole, layer the green beans, then the water chestnuts, then the bean
sprouts. Sprinkle the Parmesan over this and pour the cream sauce over the top.
Sprinkle with the almonds and bake in a preheated 350F (180C) oven for 30
minutes, until it bubbles. Serves 4 to 6.
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The wide availability of frozen phyllo dough makes this elegant dish easy to
make, even for the novice cook.
Mushroom and Leek Strudel
1 Tbs (15 ml) plus about 1/4 cup (60 ml) olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
2 lb (900 g) leeks, white part only, cleaned and sliced
1 lb (450 g) shiitake or Portobello mushrooms, sliced
1/2 cup (125 ml) white wine, vegetable stock, or water
1/2 tsp (2 ml) fennel seeds, crushed
1/2 tsp (2 ml) anise seeds, crushed
1/4 tsp (1 ml) caraway seeds, crushed
Salt and freshly ground pepper to taste
4 sheets frozen phyllo dough, thawed
Heat 1 tablespoon (15 ml) olive oil in a large pot over moderate heat. Saute the
onions and garlic until tender but not brown, about 5 minutes. Add the leeks,
mushrooms, liquid, seeds, salt, and pepper to the pot and bring to a boil.
Reduce the heat and simmer covered for 15 minutes. Remove from the heat and
allow to cool to room temperature.
Lay one sheet of phyllo dough on a clean dish towel and brush with olive oil.
Lay another sheet on top and brush with olive oil. Repeat with remaining sheets.
Spread the filling mixture along the long edge of the pastry, about 3 inches (8
cm) from the edge. Fold the edge of the pastry over the filling and roll it up,
using the towel to help in the rolling. Lay seam side down on a lightly oiled
baking sheet and brush the top with olive oil. Bake in a preheated 350F (180C)
oven about 30 minutes, until golden brown. Remove from oven and let stand 5
minutes before cutting. Serves 4 to 6.
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This Indian-style low-fat vegetarian dish is not only easy to prepare, but will
also gain you an instant reputation as the best okra cook in the neighborhood.
Okra Masala
2 Tbs (30 ml) vegetable oil
2 medium onions, peeled and finely chopped
2 Tbs (30 ml) garam masala (see below)
2 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
Salt and cayenne pepper to taste
2 tomatoes, chopped
1 lb (500 g) okra, trimmed and cut into 1 inch (2 cm) pieces
2 green bell peppers, cored, seeded, and chopped
1/4 cup (60 ml) water
Heat the oil in a large, heavy skillet over moderate heat. Saute the onions,
stirring frequently, until light golden brown. Add the garam masala, garlic,
ginger, salt, and cayenne pepper. Saute for another 2 minutes, stirring once or
twice. Add the tomatoes, okra, bell peppers, and water. Cover, reduce the heat,
and simmer 15 to 20 minutes, until the okra is tender. Serves 4 to 6.
Garam Masala
1 Tbs (15 ml) ground cardamom
1 tsp (5 ml) ground cumin
1/2 tsp (5 ml) ground coriander
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) freshly ground black pepper
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground nutmeg
Combine the ingredients in a small bowl and stir to combine. Makes about 2
tablespoons (30 ml).
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It may be my imagination, but I believe onion rings are harder to come by in
American diners and restaurants than they were thirty years ago. Nonetheless,
they are still an American classic and variations on the theme abound. Some are
coated with a batter, and some are coated with seasoned bread crumbs. My version
is simple and straightforward, and sure to please the onion ring purists among
us.
Onion Rings
1-2 large (about 1 lb (450 g) each) sweet onions, such as Vidalia, Walla Walla,
or Bermuda
2 cups (500 ml) milk
1 cup (250 ml) self-rising or all-purpose flour
Salt and freshly ground pepper to taste
1 tsp (5 ml) paprika
Vegetable oil for deep frying
Peel the onion and cut into 1/4 inch (5 mm) slices. Separate into rings and
combine with the milk in a bowl. Soak for 1/2 hour. Combine the flour with the
salt, pepper, and paprika. Heat the vegetable oil to 375F (190C). Dredge the
onion rings a few at a time in the flour mixture and carefully drop into the hot
oil. A long handled fork is useful for transferring the rings from the flour to
the oil. Fry until golden brown on both sides, about 2 minutes, turning the
rings over as necessary. Drain on paper towels, and keep warm in a moderate oven
if not serving immediately. Serves 4 to 6.
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This is really more of a procedure than a recipe, so I have not given any
quantities. Choose the vegetables according to what is good, fresh, and
available in your area, and according to the tastes of your family. Base the
amounts on the appetites of your eaters.
Oven-Roasted Vegetables
Fresh, good quality root vegetables, such as potatoes, carrots, turnips,
rutabagas (Swedes), beets, parsnips, sweet potatoes, and fennel
Several whole cloves of garlic
Olive oil
Salt and freshly ground black pepper to taste
Sprigs of fresh rosemary and/or thyme (or herb of your choice)
I prefer to leave the peel on the potatoes and carrots, but you may peel them if
you prefer. Peel the turnips, rutabagas, beets, parsnips, and sweet potatoes.
The garlic cloves may be peeled or unpeeled. Cut the vegetables into large
pieces of approximately the same size, so that they will all cook at the same
rate. Place them in a single layer on a baking sheet or in a baking pan and
drizzle them with the olive oil and sprinkle with liberal amounts of salt and
pepper. Toss the vegetables to coat them on all sides. If you use beets, place
them in a separate container so as not to color the rest of the vegetables. Add
the sprigs of fresh herbs and bake in a 350F (180C) oven for 45 minutes to an
hour, turning the vegetables occasionally, until they are fork-tender and
lightly browned.
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This simple dish was a favorite of James Beard.
Peas in Tomato Sauce
3 to 4 cups (750 ml to 1 L) frozen or fresh peas, cooked
1 large onion, finely chopped
2 Tbs (30 ml) butter or olive oil
1 1/2 cups (375 ml) tomato sauce
Salt and freshly ground black pepper to taste
2 Tbs (30 ml) chopped fresh basil
3/4 cups prosciutto, cut into fine shreds
4 Tbs (30 ml) chopped fresh parsley
While the peas are cooking saute the onion in the butter or oil until golden and
translucent. Add the tomato sauce, salt, pepper, and basil and cook for 5
minutes. Add the peas and the prosciutto and cook until heated through, 2 to 3
minutes. Garnish with chopped parsley. Serves 4 to 6.
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Nothing could be more basic than a dish of peas and mushrooms, but Irma Rombauer
just couldn't publish a recipe without adding her own unique flourish. Here is
her version of an old standard.
Adapted from
The Joy of Cooking, by Irma S. Rombauer
Peas with Mushrooms
3 Tbs (45 ml) butter
1 clove garlic, finely chopped
1 lb (450 g) mushrooms, sliced
2 tsp (10 ml) all-purpose flour
1/2 cup (125 ml) milk
1 lb (450 ml) frozen peas, cooked and drained, or canned peas, drained
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)
Melt the butter in a large skillet over moderate heat and cook the garlic for 2
minutes. Add the mushrooms and cook, stirring frequently, for 3 to 4 minutes.
Stir in the flour and cook an additional 2 minutes.. Stir in the milk and bring
to a boil. Add the peas, season with salt and pepper, and cook until the peas
are heated through. Serve garnished with chopped parsley if desired. Serves 4 to
6.
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This side dish can also be served as a main course, and the pork may be replaced
with ground chicken or turkey, or omitted entirely.
Philippine Stuffed Eggplant (Rellenong Talong)
4-6 small Asian or baby Italian eggplant, halved lengthwise
1 Tbs (15 ml) vegetable oil
2-4 cloves garlic, finely chopped
1 medium onion, finely chopped
1/2 lb (225 g) ground pork
1 large tomato, chopped
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs
Boil the eggplants in salted water for 3 minutes. Remove and drain cut-side down
on paper towels. Scoop out some of the pulp, leaving firm shells, and chop the
scooped out pulp. Heat the oil in a skillet over moderate heat and saute the
garlic and onion until tender but not brown, about 5 minutes. Add the pork and
brown. Add the tomato, salt, and pepper, and cook uncovered for 15 minutes. Add
the reserved chopped eggplant and cook 3 minutes. Remove from the heat and stir
in half the bread crumbs. Divide the pork mixture between the eggplant halves
and top with the remaining bread crumbs. Place on a baking sheet and bake in a
preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.
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Try serving these as an appetizer wrapped in a slice of ham or prosciutto, or
serve them as is along with sandwiches.
Pickled Asparagus
1 medium onion, thinly sliced
3-4 lbs (1.5-2 Kg) fresh asparagus
1 red bell pepper (capsicum), seeded and cut into thin strips
5 cups (1.25 L) white wine vinegar
2 cups (500 ml) water
4 Tbs (60 ml) sugar
4 Tbs (60 ml) pickling spices
2 tsp (10 ml) pickling or kosher salt
Place several slices of onion in the bottom of two 1-quart (1 L) jars. Trim the
asparagus to fit in the jars and pack them in cut end down. Place pepper strips
in between asparagus. Combine the remaining ingredients in a saucepan and boil
over moderate heat for 10 minutes. Pour into the jars, leaving 1/2 inch (1 cm)
head space. Seal the jars according to the manufacturer's directions and process
for 20 minutes in a boiling water bath. Makes 2 quarts (2 L).
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Readers with a bountiful tomato harvest at the end of the summer will
particularly appreciate this recipe, which offers an alternative to stewing and
canning tomatoes.
Pickled Tomatoes
2 lbs (900 g) firm ripe tomatoes, cut into wedges
1-2 jalapeño chiles, chopped (with seeds)
1 cup (250 ml) white vinegar
3 Tbs (45 ml) sugar
1 Tbs (15 ml) salt
1/2 cup (125 ml) olive oil
4-8 garlic cloves, finely chopped
2 Tbs (30 ml) whole black peppercorns
1 Tbs (15 ml) each mustard seed, fennel seed, celery seed
Combine the tomatoes and jalapeño in a large bowl. Combine the vinegar, sugar,
and salt in a saucepan and bring to a boil over moderate heat. Cook until sugar
and salt are dissolved and the mixture is clear. Remove from heat and set aside.
Heat the olive oil in a skillet over moderate heat. Cook the garlic, mustard
seed, fennel seed, and celery seed, and peppercorns just until they are
fragrant, less than 1 minute. Remove from the heat and add the vinegar mixture.
Pour over tomatoes, stirring gently to mix well. Refrigerate covered for at
least 3 days, or place in sterilized jars with additional vinegar to cover. Will
keep refrigerated for up to 3 weeks. Makes about 4 cups (1 L).
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Cucumbers are, in my humble opinion, an underrated and often overlooked
vegetable. Every time I eat cooked cucumbers I tell myself I am going to prepare
them more often. Properly prepared, they lose all their bitterness and become
tender, succulent, and subtly delicious. This dish from Puerto Rico will never
make it to the "Top 10 Best Known Dishes of Puerto Rico" list, but I couldn't
resist the opportunity to pass it along. The sauce in my original recipe is roux
based, but I have modified it to eliminate the fat and make the sauce brighter
and more in keeping with modern tastes.
Puerto Rican Cucumbers with Orange Sauce
3 medium sized firm cucumbers
1/2 cup (125 ml) orange juice
1 Tbs (15 ml) grated orange zest
1 tsp (5 ml) cornstarch (cornflour)
Salt and freshly ground black pepper to taste
Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds with a
small spoon, and slice the cucumbers into 1/2 inch (1 cm) pieces. Put in a pot
with enough water to cover and bring to a boil. Reduce the heat and simmer for 5
minutes, until tender but firm. Meanwhile, mix the cornstarch with 2 or 3
tablespoons of the orange juice, and put this mixture along with the rest of the
orange juice and the orange zest in a saucepan large enough to hold the cooked
cucumbers. Heat over moderate heat, stirring constantly, until the sauce
thickens and becomes translucent. Season with the salt and pepper (hint: this
sauce can take quite a bit of pepper and is better if it is slightly spicy).
Drain the cucumbers and add them to the sauce, tossing to coat the cucumbers
thoroughly. Serves 4 to 6.
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As with many places with large populations of African descent, okra is a popular
vegetable in Puerto Rico. It is actually the fruit of the Hibiscus
esculentus, an African native, and was brought to the new world by slaves,
first to Brazil, and then to southern United Sates and the Caribbean.
Puerto Rican Stewed Okra (Guingambos Guisados)
1 Tbs (15 ml) vegetable oil
2 oz (50 g) lean cured ham, diced
1 onion, peeled and finely chopped
3 medium tomatoes, chopped
1 green bell pepper, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
1 lb (500 g) okra, trimmed and cut into 1 inch (2 cm) pieces
2 cups (500 ml) water
Salt and freshly ground pepper to taste
1/2 lb (250 g) potatoes, peeled and quartered
Chopped fresh cilantro for garnish
Heat the oil in a large pot over moderate heat. Add the ham, onion, tomato, bell
pepper, and garlic and saute for 10 minutes, stirring occasionally. Add the
remaining ingredients except for the cilantro and bring to a boil. Reduce the
heat and simmer covered for 30 minutes, or until the okra and potatoes are
tender. Garnish with chopped cilantro. Serves 4 to 6.
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This recipe is as American as, well, pumpkin and corn. Both of these are native
to the Americas and were waiting for the first European colonists when they
arrived. Throw in a few wild onions, and you can imagine the earliest immigrants
sitting down to a dish very similar to this. It can be served as a vegetable
side dish, or as a vegetarian main course by using vegetable broth or water
instead of the chicken broth.
Pumpkin with Onions and Corn
4 cups (1 L) peeled fresh pumpkin, cut into
2 inch (1 cm) dice
1 cup (250 ml) chicken broth (fresh or canned) or vegetable broth or water
2 Tbs (30 ml) butter or olive oil
2 large onions, peeled and sliced
1 box (10 oz, 280 g) frozen corn (off the cob)
Salt and freshly ground black pepper to taste
Dash of cayenne (optional, or to taste)
Place the diced pumpkin in a 2 quart (2 L) covered sauce pan, along with the
broth and butter or oil. Layer the sliced onions on top of the pumpkin and
simmer covered over low heat for about 15 minutes, until the pumpkin is barely
tender. Add the corn, salt, pepper, and optional cayenne and continue to cook an
additional 5 to 8 minutes, until the corn is done. Serves 6 to 8 as a side dish,
3 to 4 as a main course.
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I think of artichokes as a special treat and never pass up an opportunity to eat
them. This recipe is simple and makes the mighty artichoke seem like an everyday
sort of vegetable.
Puree of Artichokes
1 lb (450 g) frozen or canned artichoke bottoms
1-2 cups (250-500 g) mashed potatoes
4 Tbs (60 ml) butter
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
1/2 tsp (2 ml) grated lemon rind
Salt and freshly ground pepper to taste
If using frozen artichoke bottoms, steam or boil until tender. If using canned,
drain thoroughly. Puree the artichoke bottoms in an electric food processor or
blender. Combine with the remaining ingredients in a saucepan over low heat and
heat until warmed through, stirring occasionally. Serves 4 to 6.
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Are you tired of that steamed cauliflower with cheese sauce? Then try this
alternative. The secret to this recipe is to cook it until it is thick, which
intensifies the flavor of the fennel seeds.
Pureed Cauliflower
1 1/2-2 lbs (675-900 g) cauliflower
1/2 lb (250 g) potatoes, peeled and diced
1 tsp (5 ml) fennel seeds, crushed
2 Tbs (30 ml) butter
1/4-1/2 cup (60-125 ml) cream, half and half, or milk
Salt and freshly ground pepper to taste
Boil or steam the cauliflower and potatoes until very tender. Puree in a food
processor until smooth. Transfer to a large skillet over moderate heat and add
the fennel seeds. Cook, stirring frequently, until the mixture is the
consistency of thick mashed potatoes, about 15 minutes. Add the butter and
enough cream to make a creamy consistency. Season with salt and pepper. Serves 4
to 6.
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Fennel (which is often sold as anise in the USA) just happens to be one of my
favorite vegetables, and this recipe makes the most of its unique flavor. It can
be a little fibrous, but slicing it thin as in this recipe eliminates that
problem.
Pureed Fennel
2 lbs (1 Kg) fennel bulbs, thinly sliced
1 large potato, peeled and diced
1/2 medium onion, chopped
3-4 Tbs (45-60 ml) extra virgin olive oil
Salt and freshly ground pepper to taste
Boil the fennel, potato, and onion in enough salted water to cover until very
tender, 15 to 20 minutes. Drain and process in a food processor until smooth.
Pour into a skillet over moderate heat and cook, stirring frequently, until the
consistency of thick mashed potatoes. Do not brown. Add the olive oil and season
with salt and pepper. Serves 4 to 6.
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I think I can honestly say that there is nothing you could do to lima beans that
would make me not want to eat them. This recipe elevates them to heights they
rarely see.
Pureed Lima Beans
2 cups (500 ml) cooked lima beans
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
A grating of nutmeg
Chopped fresh parsley for garnish.
Combine the lima beans, olive oil, salt, pepper, and nutmeg in an electric food
processor or food mill and process until smooth. Reheat in a small saucepan over
low heat prior to serving if necessary. Garnish with chopped parsley. Serves 2.
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Don't feel that you have to be limited by the vegetables specified in the
recipe. Virtually any fresh vegetable can be added to this hearty meatless stew.
Ratatouille
1 large eggplant (aubergine) cut into 1 inch (2 cm) dice
1 lb (500 g) zucchini (courgettes) cut into
1/4 inch (5 mm) slices
1 Tbs (15 ml) salt
6 Tbs (90 ml) flour
1/2 cup (125 ml) olive oil (more if needed)
1 large onion, finely chopped
2 green bell peppers, seeded and cut into
1/2 inch (1 cm) strips
4 cloves garlic, finely chopped
2 lbs (1 Kg) tomatoes, seeded, cut into
1/2 inch (1 cm) dice
2 Tbs (30 ml) capers, chopped
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chopped parsley
1/4 cup (60 ml) grated Parmesan cheese
3 Tbs (45 ml) chopped fresh basil
or 4 tsp (20 ml) dried
Place the eggplant and zucchini in a bowl, sprinkle with salt and toss gently.
Allow to stand for 30 minutes and drain off the liquid. Pat dry with paper
towels and toss in the flour to coat. Heat some of the olive oil in a heavy
skillet over moderate heat until very hot. Add half the eggplant and zucchini
and saute until golden. Transfer to a bowl and repeat with the remaining
eggplant and zucchini, adding more oil as needed. Saute the onion, bell pepper,
and garlic in the remaining oil for about 3 minutes. Add the tomatoes, capers,
salt, and pepper, and cook an additional 5 minutes.
Place 1/3 of the tomato mixture in a heatproof 8 to 10 inch (20 to 25 cm)
casserole and sprinkle with 1/3 of the parsley, cheese, and basil. Top with half
the eggplant mixture. Repeat, ending with a layer of the tomato mixture topped
with the herbs and cheese. Cover and simmer gently over low heat for 30 to 45
minutes, until most of the liquid has evaporated. Make sure that the heat is low
and the dish does not scorch. Serve hot, cold, or at room temperature. Serves 6
to 8.
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This is really just a basic low calorie cole slaw, except that it is transformed
into a real eye-catcher with the use of red cabbage. You may never go back to
the old pale slaws of your past.
Red Cabbage Slaw
1 small head of red cabbage (2 lbs, 1 Kg), cored, trimmed, and cut into fine
ribbons, or 'chiffonade'
1/3 cup (80 ml) raspberry or red wine vinegar
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) sugar
1 tsp (5 ml) crushed caraway seeds
Salt and freshly ground black pepper to taste
1 cup (250 ml) canned corn, drained
Combine all ingredients except the corn in a large bowl and toss to combine
thoroughly. Cover and refrigerate for at least 4 hours, or overnight. Sprinkle
corn over slaw immediately prior to serving. Serves 6 to 8.
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This dish hails from Poland, although similar versions come from Germany and
much of northern Europe. Most of us are familiar with the cooked version of this
dish, but my raw version makes an excellent summer cookout or picnic salad.
Red Cabbage with Apples
A 2 lb (1 kg) red cabbage, shredded (about 4 cups or 1 liter)
2 apples, peeled and grated
1 cup (250 ml) finely chopped onion
1 tsp (5 ml) sugar
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) red wine vinegar
Combine all ingredients in a large bowl and toss lightly but thoroughly. Cover
tightly and refrigerate for at least 2 hours before serving.
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The flavor of these oven roasted tomatoes is concentrated, much like sun-dried
tomatoes, due to the long cooking process. Make a large batch of these and keep
them in the refrigerator for up to a week.
Roasted Tomatoes with Garlic
4-6 ripe medium tomatoes
2-4 cloves garlic, finely chopped
1-2 tsp (5-10 ml) dried oregano
4-6 tsp (20-30 ml) olive oil
Salt and freshly ground pepper to taste
Cut the tomatoes in half and place on a baking sheet. Sprinkle with chopped
garlic and oregano. Drizzle with olive oil and season with salt and pepper. Bake
in a preheated 325F (180C) oven for 1 1/2 to 2 hours, until the centers of the
tomatoes are soft and the skin has begun to shrink. Serve hot, cold, or at room
temperature. Serves 4 to 6.
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Carrots are nutritious and available year-round just about everywhere, so I'm
always on the lookout for new treatments. Here's one way they're cooked in
Russia:
Russian Carrots with Ginger and Sour Cream (Morkov s Imbiriom Zapechonnaia v
Smetane)
1 lb carrots, cut into 1/4-inch (5 mm) slices
3 Tbs (45 ml) sugar
1 tsp (5 ml) ground ginger
1/2 tsp (2 ml) salt
A grating of fresh nutmeg
Freshly ground pepper to taste
2 Tbs (30 ml) butter
3/4 cup (180 ml) sour cream mixed with
1/4 cup (60 ml) half-and-half or cream
Place the carrots in a strainer or colander set over a bowl and sprinkle with
the sugar, ginger, salt, nutmeg, and pepper. Allow to drain for 30 minutes and
discard the liquid. Heat the butter in a skillet over moderate heat and saute
the carrots for 10 minutes. Transfer the carrots to an ovenproof dish and cover
with the sour cream mixture. Bake in a preheated 375F (190C) oven for 10 to 15
minutes, until tender but firm. Serves 4 to 6.
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In Russia onions are sometimes stuffed with a meat filling and served as a
separate course. I think this mushroom stuffed version goes great with just
about any meat dish.
Russian Stuffed Onions
6 large white or yellow onions, unpeeled
1/2 cup (125 ml) heavy cream or half-and-half
1 lb (500 g) mushrooms, finely chopped
2 cloves garlic, finely chopped
2 eggs
3 Tbs (45 ml) melted butter
1/4 cup (60 ml) bread crumbs
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
6 strips bacon
2 cups canned beef consommé or water
Parboil the onions in enough boiling salted water to cover for 5 minutes. Drain
and cool. Peel the onions and, using a small spoon, scoop out the insides,
leaving a shell about 1/2 inch (1 cm) thick. Finely chop the pieces of onion
scooped out of the shells. Combine the chopped onion with the cream or
half-and-half and bring to a boil over moderate heat. Reduce the heat and simmer
covered for 15 minutes. Remove from the heat and add the mushrooms, garlic,
eggs, melted butter, bread crumbs, and seasonings, stirring to combine well.
Stuff the onion shells with the mushroom mixture and place them in a greased
baking dish. Cut the strips of bacon in half and lay them over the tops of the
onions, forming a cross with the bacon. Add the beef bouillon or water to the
bottom of the baking dish and bake in a preheated 350F (180C) for 30 to 40
minutes, until the bacon is crisp and the onions are tender. Serves 6.
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I love corn no matter how it is prepared, and it fits nicely into almost any
budget. This dish shows off fresh, frozen or canned corn to best advantage.
Scalloped Corn
2 cups (500 ml) fresh corn kernels; canned corn, drained and rinsed; or frozen
corn, thawed
2 eggs, beaten
1 green or red bell pepper (capsicum), seeded and chopped
3/4 cup (180 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
1/4 cup (60 ml) bread crumbs
1 Tbs (15 ml) butter
Combine the corn, eggs, bell pepper, salt, and pepper. Pour into a greased
baking dish or soufflé dish and sprinkle with the bread crumbs. Dot with the
butter and bake in a preheated 325F (160C) oven for 30 minutes. Serves 4 to 6.
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The Spanish name for this dish translates as "cauliflower with garlic mule
driver style." My research has failed to reveal the source of this colorful
name, so I am hoping my Spanish readers will be able to enlighten us. Meanwhile,
this is a quick and easy way to dress up the lowly cauliflower.
Spanish Garlic Cauliflower (Coliflor al Ajo Arriero)
1 cauliflower, separated into florets
6 Tbs (90 ml) olive oil
3 cloves garlic, finely chopped
1 Tbs (15 ml) paprika
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Boil the cauliflower in enough salted water to cover until tender, about 15
minutes. Drain and place in a serving bowl. Heat the olive oil in a small
skillet over moderate heat and saute the chopped garlic for 1 minute. Remove
from the heat and add the remaining ingredients, stirring to mix well. Pour over
the cauliflower and serve immediately. Serves 4 to 6.
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Grilled vegetables are all the rage these days, with fine dining establishments
treating them as a gastronomic novelty. The Spanish have been grilling
vegetables for centuries, as this Catalan dish demonstrates.
Spanish Grilled Vegetables (Escalivada)
1 eggplant (aubergine), about 1 lb (450 g)
2 red bell peppers (capsicum), seeded
2 green bell peppers, seeded
2 tomatoes
1 onion, peeled
1/4 cup (60 ml) extra virgin olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Prick the eggplant several times with the tines of a fork. Place the vegetables
on a baking sheet and grill under a preheated broiler, turning frequently.
Remove the tomatoes once the skins have split, but grill the remaining
vegetables until fairly charred on all sides. Remove and cover with a cloth
until cool, reserving the accumulated liquid. Remove and discard the skins of
the eggplant, pepper, and tomatoes. Tear the eggplant and peppers into strips,
and cut the tomatoes and onion into wedges. Combine the vegetables and the
reserved liquid in a bowl. Add the olive oil, lemon juice, salt, and pepper, and
toss gently. Serve immediately or allow the vegetables to marinate for several
hours. Serves 4 to 6.
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Here is an updated version of an Italian classic, reduced in fat but not in
flavor.
Spinach and Herb Cannelloni
2 cups (500 ml) tomato sauce, fresh or canned
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
1 tsp (5 ml) minced garlic
12 oz (350 g) fresh spinach (or frozen, thawed and drained)
12 oz (350 g) low-fat ricotta cheese (or low-fat cottage cheese)
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) chopped scallions
1 tsp (5 ml) chopped garlic
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked
Combine the tomato sauce, dried herbs, and 1 teaspoon (5 ml) chopped garlic in a
saucepan and simmer over medium heat for 15 minutes. Remove from heat and set
aside. Chop the spinach and combine with the remaining ingredients except the
pasta shells. Lightly coat a baking pan with olive oil or non-stick cooking
spray and spread half the sauce in the bottom. Fill each cannelloni or manicotti
shells with the cheese mixture and place in the baking pan. Top with the
remaining tomato sauce. Bake at 350F (180C) for 20 to 30 minutes, until heated
through. Serves 4 to 6.
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The recipe for the lemon confit makes twice as much as needed for the spinach
recipe, and you can serve the remainder with seafood, poultry, and any roasted
meat, much like a relish or chutney.
Spinach with Lemon Confit and Olives
1 Tbs (15 ml) olive oil
2 lbs (900 g) fresh spinach leaves, washed and trimmed
1/2 recipe lemon confit (recipe follows), cut into 1/4 in (5 mm) wedges
12 Greek-style or other oil-cured black olives, halved and pitted
Grating of fresh nutmeg
Salt and freshly ground black pepper
In a large skillet heat the olive oil over high heat. Add the spinach, stirring
and turning it over until it wilts, about 2 to 3 minutes. Mix in the olives and
the lemon confit and season with the nutmeg, salt, and pepper. Serves 6 to 8.
Lemon Confit
4 large lemons
1/2 cup (125 ml) sugar
3 whole cloves
Place the whole lemons in a small stainless steel saucepan with enough water to
cover. Bring to a boil, reduce the heat, and simmer for 15 minutes. Drain and
cut each lemon into 8 wedges. In the same saucepan combine the sugar with 1 cup
(250 ml) water and bring to a boil, stirring to dissolve the sugar. Add the
lemon wedges and the cloves to the sugar syrup and simmer over low heat until
the lemon skins are tender, about 15 minutes. Let cool, and then place the lemon
wedges and the syrup in a covered jar or container. They will keep refrigerated
for two to three weeks. Allow two wedges per serving.
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Pignoli (aka pine nuts) are available in most supermarkets these days, but if
you can't locate them in your area, almost any nut may be substituted. Chopped
walnuts or slivered almonds would be particularly good.
Spinach with Parmesan and Pine Nuts
1 Tbs olive oil
2 lbs. (1 kg) washed and trimmed spinach leaves
2 Tbs grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs pine nuts (pignoli)
Heat the olive oil in a large skillet, and add the spinach gradually, turning
and stirring until all the leaves are just wilted, 2 to 3 minutes. Remove from
the heat and add the remaining ingredients, tossing to mix well. Serves 4 to 6.
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I always have a package or two of frozen spinach on hand, and this is one of my
favorite "quick and easy" vegetable side dishes.
Spinach with Sour Cream
2 Tbs (30 ml) butter
1 small onion, finely chopped
2 packages (10 oz, 280 g each) frozen spinach, thawed and well drained
1/4 tsp (1 ml) nutmeg
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream, at room temperature
1/4 cup (60 ml) dried onion flakes, lightly toasted (optional)
Heat the butter in a saucepan over moderate heat and saute the onion until
tender but not brown, about 4 to 5 minutes. Add the spinach, nutmeg, salt, and
pepper and cook covered over low heat for 10 minutes, stirring occasionally.
Remove from the heat and stir in the sour cream. Top with the optional toasted
onion flakes if desired. Serves 4 to 6.
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This dish (or one similar to it) has appeared at every social function in the
South for as long as the South has been here. Definitely not low-fat, although
I've lightened it some, it's what we in the South consider comfort food. That
would make it "Southern Comfort" food.
Squash Casserole
2 lb (1 kg) yellow squash
1 tsp salt
1/8 tsp sugar
7 Tbs butter
1/2 cup onion, chopped
1 to 1-1/2 cups grated New York Cheddar, sharp
1 cup sour cream (I use low-fat)
1/3 cup Romano cheese, grated
1/4 cup Dry white wine (or substitute apple juice)
Salt and freshly ground pepper to taste
1 cup dry bread crumbs (I use Italian bread crumbs)
Cut squash in 1/4 in (1 cm) slices. Bring 2 cups water to a boil; add squash,
salt and sugar. Cover and cook 20 minutes. Preheat oven to 350F (180C). Melt 4
Tbs of the butter in a small skillet. Add onion and cook until transparent. Set
aside. When squash is done, drain, pressing to force out excess liquid. Stir
onion and butter into the squash. One at a time, add the Cheddar, sour cream,
Romano, white wine and salt and pepper to taste, mixing thoroughly after each
addition. Pour squash mixture into a large casserole or individual ramekins. In
skillet saute the bread crumbs in the remaining butter until well mixed. Top
casserole with the bread crumbs and bake for 20 to 30 minutes or until bubbly.
Serves 6.
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I can picture a dish similar to this, with its preponderance of New World
ingredients, being cooked by Native Americans thousands of years ago. Whether
that is the case or not, it is a quick and easy alternative to meat-based stews.
Stewed Squash and Beans
1 Tbs (15 ml) olive oil
1 large onion, coarsely chopped
2 bell peppers (capsicum), seeded and coarsely chopped
3 cloves garlic, finely chopped
1 Tbs (15 ml) all-purpose flour
2 cups (500 ml) peeled acorn or butternut squash,
cut into 1/2 inch (2 cm) cubes
2 cans (15 oz, 425 g) chopped tomatoes with liquid
1 can (15 oz, 425 g) kidney beans, rinsed and drained
1 can (15 oz, 425 g) garbanzo beans (chickpeas, ceci), rinsed and drained
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried rosemary
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat. Saute the onion, bell pepper,
and garlic until tender but not brown, about 5 minutes. Add the flour and stir.
Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer
and cook covered for 10 to 15 minutes, until the squash is tender. Serves 4 to
6.
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Feel free to experiment with different vegetables in this dish. Water chestnuts,
fresh asparagus, or baby bok choy are just a few possible additions.
Stir-Fried Vegetables
2 Tbs (30 ml) peanut or vegetable oil
1 tsp (5 ml) sesame oil
2 cloves garlic, finely chopped
1/2 tsp (2 ml) fresh ginger, finely chopped
1-15 oz (440 g) can young corn cobs, drained
8 oz (250 g) snow peas
1 medium cucumber, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 Tbs (15 ml) sesame seeds, lightly toasted
Heat the vegetable oil and sesame oil in a skillet over high heat. Add the
garlic and ginger and stir for 5 seconds. Add the corn cobs and snow peas and
cook for 1 minute, stirring constantly. Add the cucumbers and cook an additional
2 minutes, stirring constantly. Serve immediately, garnished with toasted sesame
seeds. Serves 4 to 6.
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This recipe calls for Asian greens, but you may substitute regular broccoli,
spinach, turnip greens, or whatever green vegetable is good and fresh in your
market.
Stir-Fried Vegetables in Oyster Sauce
4 Tbs (60 ml) vegetable oil
2 cloves garlic, finely chopped
1 lb (450 g) mixed Asian greens, such as Chinese broccoli, bok choy, or Napa
cabbage, roughly chopped in 2-inch (5 cm) pieces
1 medium carrot, thinly sliced
3 oz (75 g) snow peas (mange-touts), trimmed
1/2 cup (125 ml) water
2 Tbs (30 ml) oyster sauce*
1 tsp (5 ml) soy sauce
1 tsp (5 ml) cornstarch (cornflour) dissolved in 2 Tbs
(30 ml) cold water
1 red bell pepper, seeded and thinly sliced
Chopped cilantro (coriander)
*Available in finer supermarkets and Asian specialty shops.
Heat the oil in a wok or large skillet over high heat until very hot and almost
smoking. Add the garlic and stir for 30 seconds. Add the greens, carrot, snow
peas, and water and stir for 2 minutes. Add the oyster sauce, soy sauce, and
cornstarch mixture and stir for 2 minutes. Transfer to a serving dish and
garnish with the sliced red bell pepper and cilantro. Serves 4 to 6.
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The extravagance of this dish is in the price of artichokes in most parts of the
world. If they are inexpensive where you live, then go ahead and be extravagant
more often.
Stuffed Artichokes
4-6 artichokes, trimmed
1 cup (250 ml) bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1/4 cup (60 ml) chopped parsley
2 cloves garlic, finely chopped
1 rib celery, finely chopped
2 Tbs (30 ml) capers, chopped (optional)
1 Tbs (15 ml) chopped anchovies or anchovy paste (optional)
Salt and freshly ground pepper to taste
Olive oil
Steam or boil the artichokes for 15 minutes. Drain and cool. Scoop out and
discard the central leaves and chokes. Combine remaining ingredients except for
the olive oil in a small bowl and fill the artichokes with the mixture, filling
the center and forcing the stuffing in between the leaves of the artichokes.
Place in a baking dish and add about 1 inch (2.5 cm) of water or chicken broth
to the dish. Drizzle with olive oil, cover tightly and bake in a preheated 350F
(180C) oven for 1 hour. Serves 4 to 6.
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Many people are not aware that the portobello is nothing more than the mature
cremino (plural: cremini) mushroom, which in turn is simply a brown variant of
the commonly cultivated white mushroom. The overgrown mushrooms were often
discarded until some forgotten marketing genius started selling them under the
name "Portobello" some time in the '80s. Since then, the heirs to that genius
have begun marketing "Baby Portobello" mushrooms at a price significantly higher
than their identical cremino twins. Don't be fooled; when given the option, buy
the cremini rather than the so-called baby portobellos.
Stuffed Portobello Mushrooms
8 large portobello mushrooms
1 Tbs (15 ml) olive oil
2 red bell peppers (capsicum), seeded and finely chopped
2 green bell peppers (capsicum), seeded and finely chopped
1 large onion, finely chopped
3 scallions (spring onions), green and white parts, thinly sliced
5-8 cloves garlic (to taste), finely chopped
1/2 tsp (2 ml) each: dried basil, oregano, and thyme
Salt and freshly ground pepper to taste
6 oz (175 g) goat's cheese (optional)
Additional sliced scallions for garnish
Remove the stems from the portobellos, chop and reserve. Place the whole
mushroom caps smooth side down on a lightly greased baking sheet and bake in a
preheated 425F (220C) oven for 15 minutes. Meanwhile, heat the oil in a skillet
over moderate heat and saute the mushroom stems, bell peppers, onion, scallions,
and garlic until tender, 8 to 10 minutes. Add the herbs and cook an additional 2
minutes. Spoon the vegetable mixture into the mushroom caps and top with the
cheese if desired. Bake an additional 10 minutes, or until the mushrooms are
tender and the cheese has melted. Sprinkle with sliced scallions and serve
immediately. Serves 4 (2 mushrooms per person).
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This simple dish is sure to please the garlic and onion lovers in your house.
Sugar-Glazed Shallots and Garlic
2 lbs (900 g) large shallots, peeled
20 large cloves garlic, peeled
1 cup (250 ml) chicken broth
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
Place the shallots and garlic in a single layer in a shallow baking dish. Add
the chicken broth and sprinkle the shallots and garlic with the sugar. Season
with salt and pepper. Cover with aluminum foil and bake in a preheated 375F
(190C) oven for 45 minutes. Remove the foil and stir gently. Bake an additional
30 minutes. Melt the butter in a large, nonstick skillet over moderate heat. Add
the shallots, garlic, and any remaining cooking liquid. Saute, shaking the pan
frequently, until the shallots and garlic are golden brown, 5 to 7 minutes.
Serves 4 to 6.
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Here's a tasty treatment that will persuade even reluctant vegetable eaters in
your family to eat their veggies.
Sweet and Sour Green Beans
1 lb (450 g) green beans, trimmed
3-4 slices lean bacon, chopped
1/2 medium onion, chopped
1 Tbs (15 ml) white vinegar
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
Boil or steam the beans until tender but still firm, about 15 minutes. Drain and
set aside. Cook the bacon in a skillet over moderate heat until lightly browned.
Add the onions and cook until the bacon is crisp and the onions are tender but
not brown. Remove from the heat and add the vinegar, sugar, salt, and pepper,
stirring to dissolve the sugar and the brown bits on the bottom of the skillet.
Pour the bacon mixture over the green beans and toss to combine. Serve
immediately. Serves 4 to 6.
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This recipe tastes great at any time of year, but I particularly enjoy it on a
cold winter night. My version of this German classic can be made vegetarian by
substituting the lard or bacon fat with vegetable or olive oil.
Sweet and Sour Cabbage
A 2 to 2-1/2 (1 kg) red cabbage, quartered, cored, and cut into 1/8 in (5 mm)
shreds
2/3 cup red wine vinegar
2 Tbs sugar
2 tsp salt
2 Tbs lard or bacon fat
2 medium sized baking apples, peeled, cored and cut into 1/8 in (5 mm) wedges
1/2 cup finely chopped onions
1 whole onion, peeled and pierced with 2 whole cloves
1 bay leaf
5 cups boiling water
3 Tbs dry red wine
3 Tbs red currant jelly (optional)
In a large mixing bowl combine the cabbage, vinegar, salt and sugar, tossing to
mix well. In a heavy 4 to 5 quart (4 to 5 liter) casserole melt the lard or
bacon fat over moderate heat. Add the apples and chopped onions and cook,
stirring frequently, for 5 minutes or until the apples are lightly browned. Add
the cabbage, the whole onion with the cloves, the bay leaf, and the boiling
water. Bring to a boil over high heat, stirring occasionally, and reduce the
heat to its lowest possible point. Cover and simmer 1 1/2 to 2 hours. Check
occasionally to make sure the cabbage is moist, adding a few tablespoons of
water if necessary. When the cabbage is done there should be almost no liquid
left in the casserole. Before serving remove the onion and bay leaf, and stir in
the wine and currant jelly. Serves 4 to 6.
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Westerners usually reserve coconut and its byproducts for sweets and desserts,
but in Thailand they know better, as illustrated by this savory vegetable dish.
Thai Mixed Vegetables in Coconut Sauce (Pak Tom Kati)
1 cup (250 ml) canned coconut milk (unsweetened)
1 Tbs (15 ml) Thai fish sauce* (optional)
1 tsp (5 ml) sugar
1/2 tsp (2 ml) grated lime zest
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1/4 cup (60 ml) finely chopped onion
1 cup (250 ml) thinly sliced Asian or Japanese eggplant (aubergine)
1/2 cup (125 ml) green peas
1/2 cup (125 ml) sliced green beans (haricots)
1/2 cup (125 ml) sliced mushrooms
2 cups (500 ml) fresh spinach leaves
1 cup (250 ml) shredded Chinese or Napa cabbage
Cooked rice or noodles (optional)
* Available in finer supermarkets and Asian specialty shops
Bring the coconut milk, fish sauce, sugar, lime zest, salt, pepper, and hot
pepper flakes to a boil over moderate heat. Add the onion and simmer covered for
2 minutes. Add the eggplant, peas, green beans, and mushrooms and simmer covered
for 5 minutes, or until tender. Add the spinach and cabbage and simmer covered 2
minutes. Serve over rice or noodles if desired. Serves 4 to 6.
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These pickled carrots make a wonderful condiment with curry, and add a tangy,
sweet and sour note to salads.
Thai Pickled Carrots
8 oz (225 g) carrots, peeled and cut into match sticks about 2 inches (5 cm)
long
1 Tbs (15 ml) coarse salt
1 cup (250 ml) rice wine vinegar
2 Tbs (30 ml) light brown sugar
Crushed red chile pepper flakes, to taste
Place the carrots in a bowl and toss with the salt. Allow to sit for 1 hour.
Drain well. Meanwhile, combine the vinegar, brown sugar, and chile flakes in a
small saucepan. Heat over moderate heat until the sugar dissolves. Allow to cool
to room temperature. Add the vinegar mixture to the carrots and toss well. Allow
to marinate for 1 to 2 hours before serving, or store covered in the
refrigerator for up to 2 weeks. Makes about 1 1/2 cups (375 ml).
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The side dish for our Country French menu is similar to one you may have made
many times. The secret to this recipe is in the fresh bread crumbs. They give a
flavor and consistency you just won't get with the store-bought variety, and the
extra step is well worth the effort. In fact, you may find yourself swearing off
your old bread crumbs and using fresh in all your recipes after you try this
dish.
Tomates à la Provençale
6 ripe tomatoes
3 to 4 slices slightly stale white bread (to make about
1 cup of bread crumbs)
1/2 cup fresh parsley, finely chopped
1 Tbs finely chopped fresh basil, or 2 tsp dried basil
A pinch of fresh or dried thyme
1 garlic clove, finely chopped
Salt and freshly ground black pepper to taste
1/3 cup olive oil
Cut the tomatoes in half crosswise and scoop out the seeds with a spoon or your
finger. Sprinkle the insides of the tomatoes with a little salt and place them
upside down on paper towels to drain for 10 to 15 minutes. Process the slices of
bread in a food processor or blender until they are coarse in texture. Do not
over process them. In a mixing bowl combine 1 cup of the bread crumbs, the
parsley, basil, thyme, garlic, olive oil, and salt and pepper to taste. Fill
each tomato half with about 2 tablespoons of the mixture, mounding it a little
in the center. Place the tomatoes on a greased baking sheet and bake at 375F
(190C) for 20 minutes. Serve them hot, or chill in the refrigerator for at least
1 hour and serve cold. Serves 6.
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In Italy, frittate are usually served as the second course (secondi)
of a meal, but they also make wonderful breakfast, brunch, and luncheon dishes.
Tomato and Basil Frittata
2 Tbs cup (30 ml) olive oil
2 medium onions, thinly sliced
1 cups (250 ml) canned Italian tomatoes, drained and chopped
6 eggs, beaten
1/2 cup (125 ml) chopped fresh basil
2 Tbs (30 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
Heat the oil in a medium skillet over moderate heat and saute the onions until
golden but not brown. Add the tomatoes and cook for 5 minutes, stirring
frequently. Transfer the onions and tomatoes to a bowl and allow to cool
slightly. Add the eggs, basil, Parmesan cheese, salt, and pepper to the bowl and
mix well. Melt the butter in a 12-inch (30 cm) skillet over moderate heat. Add
the egg mixture and turn the heat as low as possible. Continue cooking uncovered
and without stirring until all but the top of the egg mixture has set, about 15
minutes. Place the skillet under a preheated broiler for 1 to 2 minutes, until
the top is set. The frittata should not be brown, either on the top or the
bottom. Cut into wedges to serve. Serves 4 to 6.
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Here we make use of what is surely the most popular and abundant backyard crop
in the world: tomatoes, and their natural ally, basil.
Tomato and Basil Pie
1 recipe of your favorite pie crust, or frozen prepared pie crust for one 9 inch
(25 cm) pie
4 to 6 medium-sized ripe tomatoes, sliced 1/4 inch (5 mm) thick
1/4 cup (60 ml) roughly chopped basil leaves
Salt and freshly ground black pepper to taste
1 1/2 cup (375 ml) mayonnaise
1 1/2 cup shredded white cheddar, Monterey Jack, or cheese of your choice
Bake the pie crust empty in a 350F (180C) oven for 10 minutes, then allow to
cool. Place a layer of tomato slices in the bottom, sprinkle with some of the
basil, and add salt and pepper to taste. Repeat until the pie is filled to about
1/2 inch (1 cm) to 1/4 inch (5 mm) of the rim. Mix the mayonnaise and cheese
together and spoon over the tomatoes, spreading it evenly over the contents of
the pie. Bake in a 350F (180C) oven for 30 minutes. Allow to cool for at least
10 minutes before serving. Serves 4 to 6.
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Next to tomatoes, zucchini are probably the crop most widely cultivated by
backyard gardeners. This recipe puts them both to good use.
Tomato and Zucchini Gratin
1/4 cup (60 ml) olive oil
4-6 medium zucchini (courgettes), thinly sliced
4-6 medium tomatoes, thinly sliced
4-6 cloves garlic, finely chopped
4 Tbs (60 ml) chopped fresh basil or parsley
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Lightly coat a 9 x 13 inch (22 x 32 cm) baking dish with olive oil. Layer half
the zucchini slices in the bottom of the pan. Cover with half the tomatoes.
Sprinkle with half the garlic and fresh herbs, salt, and pepper, and drizzle
with half the olive oil. Repeat. Top with the grated cheese. Bake in a preheated
350F (180C) oven for 1 hour. Serve hot or at room temperature. Serves 4 to 6.
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The French have their omelets, and the Italians have their frittatas. These
require considerably less skill to master than their French cousins and are
perfect for a family breakfast.
Tomato Frittata
2 Tbs (30 ml) olive oil
2 medium onions, thinly sliced
1-15 oz (420 g) can of Italian tomatoes, drained and coarsely chopped
6 eggs, beaten
Salt and freshly ground pepper to taste
3 Tbs (45 ml) freshly grated Parmesan cheese
1/2 cup (125 ml) roughly chopped fresh basil
Heat the olive oil in a large, heavy skillet over moderate heat and saute the
onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and
cook an additional 5 minutes, stirring frequently. Combine the eggs, salt,
pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the
lowest setting and add the egg mixture to the pan, stirring a little to combine
the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs
have set and only the top surface is still runny. Place the skillet under a
preheated broiler and cook for 1 or 2 minutes, just until the eggs on the
surface have set. Properly cooked, the frittata should not be brown on the top
or bottom. Serves 4.
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This dish not only makes a wonderful breakfast or brunch dish, but it also
serves as an elegant appetizer or side dish.
Tomato Rarebit
2 to 3 tomatoes, halved
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
1 Tbs (15 ml) Dijon style mustard
1 Tbs (15 ml) Worcestershire sauce
1 tsp (5 ml) dry mustard
1 tsp (5 ml) paprika
A dash of cayenne pepper (to taste)
1 lb (500 g) sharp cheddar cheese, shredded
1/2 cup (125 ml) beer or water
2 egg yolks
1/4 cup (60 ml) cream or milk
Toast
Season the tomatoes generously with salt and pepper. Place on a baking sheet and
broil for 3 to 5 minutes, until tender. Turn the broiler off and allow the
tomatoes to sit in a warm oven until ready to serve.
Melt the butter in a saucepan over low heat. Add the mustards, Worcestershire
sauce, paprika, and cayenne, and stir to combine. Add the cheese and beer or
water and stir constantly until melted. Mix together the egg yolks and cream or
milk and add slowly to the cheese mixture, stirring until well blended. Taste
and adjust the seasoning with salt and pepper. Place the tomatoes on a serving
platter or individual serving plates and spoon the cheese sauce over them. Serve
with toast. Serves 4 to 6.
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Cooking without heat frequently necessitates the opening of a can or two, which
my more established readers know that I am not opposed to doing. Please be sure
that all the canned products you buy are as free from additives as possible.
Tomatoes Stuffed with Corn
4-6 ripe tomatoes
1 can (15 oz, 425 g) whole-kernel corn, drained
1-2 ribs celery, finely chopped
1 red bell pepper (capsicum), seeded and finely chopped
2 Tbs (30 ml) chopped cilantro (coriander leaves)
1-2 jalapeño peppers, seeded and finely chopped (optional)
1/4 cup (60 ml) mayonnaise
1 Tbs (15 ml) chili powder
The grated zest and juice of 1 lime
Salt and freshly ground pepper to taste
Lime wedges for garnish
Slice the tops off the tomatoes and scoop out the pulp and seeds. Set aside.
Combine the corn, celery, bell pepper, cilantro, and optional jalapeño in a
mixing bowl. In a separate bowl, whisk together the mayonnaise, chili powder,
lime zest and juice, salt, and pepper. Combine the mayonnaise mixture with the
corn mixture, stirring to thoroughly combine. Spoon the corn mixture into the
tomato shells and serve chilled, garnished with lime wedges. Serves 4 to 6.
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These stuffed peppers take on an almost exotic taste with the addition of the
mint and lemon juice, and serving them cold puts them on the borderline between
vegetable side dishes and salads. Use them as a side dish or plan them for a
main course on a hot summer day-they're perfect for the picnic basket.
Turkish Stuffed Peppers
1/4 cup (60 ml) olive oil
2 cups (500 ml) chopped onions
1 cup (250 ml) uncooked rice
1/4 cup (60 ml) pine nuts (pignoli)
2 1/4 cups (550 ml) water
1 Tbs (15 ml) tomato paste
Salt and freshly ground black pepper to taste
1 tsp (5 ml) sugar
1 tsp (5 ml) allspice
1/2 tsp (2 ml) cinnamon
2 Tbs (30 ml) finely chopped fresh mint
3 Tbs (45 ml) lemon juice
6 to 8 (depending on size) green bell peppers, tops removed, seeded, but kept
whole
1 cup water
Lemon wedges for garnish
Heat the olive oil in a large skillet over moderate heat and saute the onions,
stirring frequently, until light brown. Add the rice and cook, stirring, for
about 3 minutes. Add the pine nuts and cook an additional minute (no longer).
Add the water, tomato paste, salt, pepper, allspice, and cinnamon, and bring to
a boil. Lower the heat and simmer covered for 30 minutes. Add the mint and lemon
juice and toss gently with a fork to mix and fluff the rice. Stuff the peppers
with the rice mixture and place them in a large casserole. Add 1 cup water to
the bottom of the baking dish and bake covered in a preheated 350F (180C) oven
for 45 minutes, until the peppers are tender. Allow to cool and remove the
remaining water from the bottom of the baking dish. Chill the peppers in the
refrigerator for at least 3 hours, or overnight. Serve chilled or at room
temperature, garnished with lemon wedges. Serves 6 to 8.
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This traditional Irish recipe takes just a few minutes to put together.
Turnip and Rutabaga Bake
4 slices bacon, diced
1/4 cup (60 ml) chopped onion
1 cup (250 ml) water
1 lb (450 g) rutabagas (Swedes), peeled and diced
1/2 lb (250 g) turnips, peeled and diced
Salt and freshly ground black pepper, to taste
4 Tbs (60 ml) chopped parsley
Fry the bacon in a heavy skillet until crisp. Remove from the pan, drain on
paper towels, and crumble. Remove and discard all but 1 tablespoon (15 ml) of
the bacon fat. Cook the onion in the remaining bacon fat over moderate heat for
5 minutes, until tender and translucent. Add the water and bring to a boil,
stirring to deglaze the pan. Combine the rutabagas, turnips, and the crumbled
bacon in a 2 quart (2 L) ovenproof casserole. Add the onion and water mixture,
salt and pepper to taste, and bake covered in a preheated 350F (180C) oven for
45 minutes. Sprinkle with the chopped parsley and serve. Serves 4 to 6.
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You won't believe how intense the flavors of the vegetables become after drying
according to the following method. Be sure to slice the vegetables as thinly as
possible, using a mandolin or mechanical slicer if you have one.
Vegetable Chips
2-3 lbs (900-1350 g) assorted root vegetables, such as sweet potatoes, russet
potatoes, large carrots, daikon radishes, turnips, parsnips, rutabagas (Swedes),
or beets, peeled and sliced as thinly as possible
Salt
Cooking spray
Sprinkle the vegetables lightly but evenly with salt and allow to stand at room
temperature for 30 minutes. Rinse in cold water and dry completely with paper
towels. Spray a baking sheet lightly with the cooking spray and arrange the
sliced vegetables in a single layer on the sheet. Spray the vegetables lightly
with cooking spray and bake in a preheated 275 (130C) oven for 40 to 60 minutes.
Check the vegetables frequently and remove them as they are dry. They will
become more crisp as they cool. Season with salt and store in an airtight
container for up to two weeks. Makes about 4 to 6 cups (1-1.5 L), to serve 4 to
6.
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Think of this elegant tart as an eggless quiche and serve it as an appetizer or
savory side dish.
Wild Mushroom and Asparagus Tart
1 Tbs (15 ml) butter
2 tsp (10 ml) finely chopped shallot
12 oz (350 g) chopped mushrooms, wild if available
6 stalks asparagus, chopped
1/2 cup (125 ml) white wine or chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground black pepper to taste
1 tsp (5 ml) chopped fresh parsley
4-4 to 5 inch (10 to 12 cm) tart shells,
or one 8 to 10 inch (20 to 25 cm) tart shell
Heat the butter in a saute pan and cook the shallots over moderate heat until
translucent. Add the mushrooms and asparagus and cook until the moisture has
evaporated. Add the wine or chicken broth and stir to dissolve the brown
particles in the bottom of the pan. Cook until the liquid is reduce to about 2
tablespoon (30 ml). Add the cream and heat until it thickens a little. Fill the
tarts with the mushroom mixture and place on a baking sheet. Bake in a preheated
350F (180C) for 20 to 25 minutes, until the tart shells are browned. Serves 4 to
6.
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This recipe calls for julienned vegetables, which makes them cook faster and
therefore preserves their fresh taste.
Zucchini and Carrots with Garlic and Herbs
1 Tbs (15 ml) olive oil
1/2 lb (250 g) carrots, shredded or cut into fine julienne strips
1/2 lb (250 g) zucchini (courgettes, vegetable marrow), shredded or cut into
fine julienne strips
1 tsp (5 ml) finely chopped garlic
Salt and freshly ground black pepper to taste
1 Tbs (15 ml) finely chopped parsley
1 Tbs (15 ml) finely chopped fresh basil leaves
1 tsp (5 ml) finely chopped fresh oregano
Heat the olive oil in a large skillet over moderate heat. Add the carrots,
zucchini, and garlic and cook, stirring occasionally, for 5 minutes or until
just tender. Season with salt and pepper, stir in the fresh herbs, and serve
immediately. Serves 4 to 6.
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As with so many recipes, this one should really be used as a template for
whatever recipe you devise based on the vegetables you have on hand. The
zucchini in this recipe could be replaced by any vegetable suited for stuffing,
such as peppers, small eggplants, tomatoes, or even onions.
Zucchini Barquettes
4 zucchini (courgettes), halved lengthwise
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
1 cup (250 ml) or 2 to 3 fresh tomatoes peeled, seeded, and coarsely chopped
1/2 cup (125 ml) bread crumbs
12 oil-cured Mediterranean-style black olives, pitted and chopped
1 Tbs (15 ml) chopped parsley
1/4 tsp (1 ml) dried thyme
Salt and freshly ground black pepper to taste
1/2 cup (125 ml) chicken stock or water
Using a spoon hollow out the zucchini, leaving a shell (barquette = "small
boat") about 1/2 inch (1 cm) thick. Chop the scooped out zucchini and set aside.
Heat the olive oil in a skillet over moderate heat, and cook the chopped
zucchini, onion, and garlic for 10 minutes, stirring occasionally. Add the
tomatoes, cover, and cook an additional 5 minutes. Stir in the bread crumbs,
olives, parsley, thyme, salt, and pepper. Remove from the heat and allow to
cool. Stuff the zucchini "boats" with the filling and place in a shallow baking
dish. Pour the chicken broth in the bottom of the dish and bake in a preheated
400F (200C) oven for 30 minutes, or until the zucchini are tender. Serves 4 to
8.
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I haven't given quantities in this recipe because that will depend on the size
of the zucchini as well as your preferences with regard to the toppings, so here
is the simple procedure instead.
Zucchini Mini-Pizzas
Large zucchini (courgettes), cut diagonally into 1/4 inch (5 mm) slices
Pizza sauce or tomato sauce
Sliced or chopped black or green olives
Finely chopped scallion (spring onion)
Chopped bell pepper
Mozzarella or other white cheese
Place the zucchini slices on a greased baking sheet and top first with the
sauce, then the olives, scallion, and pepper, and finally with the cheese. Cook
under the broiler for 3 to 5 minutes, until the cheese is bubbly. Serve hot.
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The term "Zydeco beans" is actually redundant. Zydeco is the music of the black
French-speaking Creoles of Louisiana, and the word is corrupted from "les
haricots," French for green beans. Don't ask me why the music is named after
snap beans, my sources didn't seem to know. Serve this dish as a cocktail snack,
or use the beans to stir a Bloody Mary.
Zydeco Beans
Please note: this recipe is fiery hot. Reduce the amount of cayenne if you are
not fond of spicy foods.
2 cups (500 ml) water
3/4 cup (180 ml) white vinegar
2 Tbs (30 ml) sugar
1 Tbs (15 ml) mustard seeds, crushed
4 garlic cloves, thinly sliced
4 bay (laurel) leaves
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper (or to taste)
1 lb (500 g) green beans (haricots), trimmed
Combine all ingredients except the beans in a large sauce pan and bring to a
boil over high heat. Cover, reduce the heat, and simmer for 5 minutes. Add the
beans and simmer, covered, for 10 minutes, until the beans are cooked but still
crisp. Transfer the beans and liquid to a shallow serving dish and refrigerate
covered for at least 4 hours, or overnight. Serve cold or at room temperature.
Serves 8 to 12 as an appetizer, 4 to 6 as a side dish.
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|
Joe
Barkson has been writing and publishing under the pen name "The
Chef at Worldwide Recipes" since 1998. He came to food writing
late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive
international travel during his formative years, and this
accounts for the emphasis on world cuisine in his choice of
recipes and themes. Twice married and currently happily single,
he lives in rural Georgia with a hyperkinetic schipperke that
answers to Cooky when the mood strikes him.
