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vegetables [2017/03/23 21:56] Leslie Cambias [Stuffed Artichokes] |
vegetables [2023/08/03 01:59] (current) Jim |
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| - | Melt one stick of butter and ¼ cup of vegetable oil in a casserole over medium heat. Add 1 ½ cups of chopped onions and 1 cup of chopped green peppers, cook until soft then add 3 large fresh tomatoes – peeled, seeded and chopped. Simmer until the tomato looks cooked, about 5 min., then add the corn and its juices, mix. Cover and simmer on a low fire for 15 minutes. Adjust salt and pepper, adding a little piquancy with a pinch of cayenne or some Tabasco. Cook about 20 minutes more, or until the corn is tender and the mix is creamy. | + | Melt one stick of butter and ¼ cup of vegetable oil in a casserole over medium heat. Add 1 ½ cups of chopped onions and 1 cup of chopped green peppers, cook until soft, then add 3 large fresh tomatoes – peeled, seeded and chopped. Simmer until the tomato looks cooked, about 5 min., then add the corn and its juices, mix. Cover and simmer on a low fire for 15 minutes. Adjust salt and pepper, adding a little piquancy with a pinch of cayenne or some Tabasco. Cook about 20 minutes more, or until the corn is tender and the mix is creamy. |
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| Flip them over so that the cut side is down (I like to pinch the skins off, but this is optional). Roll out the pastry larger than the pan and cover the tomatoes with it, tucking the edges along the inside rim of the pan. It should be a sort of pie shell holding the tomatoes when baked. You may want a clean pan for this step. | Flip them over so that the cut side is down (I like to pinch the skins off, but this is optional). Roll out the pastry larger than the pan and cover the tomatoes with it, tucking the edges along the inside rim of the pan. It should be a sort of pie shell holding the tomatoes when baked. You may want a clean pan for this step. | ||
| - | Bake for 20 minutes longer. Let the pie cool a little, then cover it with a platter and flip it over to turn it out and it becomes an open-faced pie. | + | Bake for 20 minutes longer, or until the pastry is browned. Let the pie cool a little, then cover it with a platter and flip it over to turn it out and it becomes an open-faced pie. |
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| - | Peel and slice 2 lbs. of carrots. Simmer them in stock with a little salt (taste first). When soft, drain and puree - along with a stick of unsalted butter,a good pinch of sugar, white pepper and heavy cream to thin it to your taste. (Save the stock for soup or other things.) Reheat in the microwave or in the oven. To make a really smooth texture, pass the puree through a fine sieve before reheating. | + | Peel and slice 2 lbs. of carrots. Simmer them in stock or consomme, with a little salt (taste first). When soft, drain and puree - along with a stick of unsalted butter,a good pinch of sugar, white pepper and heavy cream to thin it to your taste. (Save the stock for soup or other things.) Reheat in the microwave or in the oven. To make a really smooth texture, pass the puree through a fine sieve before reheating. |
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| - | Put the cooked celery, mixed with a little [[Sauces#Béchamel sauce]], into a gratin dish and sprinkle with breadcrumbs mixed with a couple of pinches of grated cheese (very little, we don’t want a Chicago pizza). Gild under the broiler. | + | Put the cooked celery, mixed with a little [[Sauces#Béchamel sauce]], into a gratin dish and sprinkle with breadcrumbs mixed with a couple of pinches of grated cheese (very little, we don’t want a Chicago pizza), dot with butter. Gild under the broiler. |
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| Cook it until the heads are just tender, take it out and cut off the branches, then return the stem to cook some more. | Cook it until the heads are just tender, take it out and cut off the branches, then return the stem to cook some more. | ||
| Place the cooked pieces in ice water to stop the cooking. Use it to make a gratin or salad or simply reheat it and serve with butter. | Place the cooked pieces in ice water to stop the cooking. Use it to make a gratin or salad or simply reheat it and serve with butter. | ||
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| - | + | For a nice presentation, trim as much of the big stem as possible without breaking it up. Boil the whole head, covered with foil; stem side down, and when cooked place it in a bowl, still stem side down Dress it with melted butter and (optional) chopped boiled egg and parsley. | |
| - | For a nice presentation, boil the whole head and place it, stem down, in a bowl. Dress it with melted butter and (optional) chopped boiled egg and parsley. | + | |
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| Prepare the following: | Prepare the following: | ||
| - | *1 large eggplant or its equal in smaller ones, cut into 1" slices or chunks. | + | *1 large eggplant or its equal in smaller ones, peeled and cut into 1" slices or chunks. |
| *1 large sliced onion | *1 large sliced onion | ||
| *4 or 5 garlic cloves, peeled | *4 or 5 garlic cloves, peeled | ||
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| - | This recipe is all vegetable but it is often made with shrimp or ham (often both) or with a cooked ground meat. Try ground lamb, and serve with a garlicky tomato sauce. It is given here as a basic method for making this dish. | + | This recipe is all vegetable but it is also made with shrimp or ham (often both) or with a cooked ground meat. Try ground lamb, and serve with a garlicky tomato sauce. It is given here as a basic method for making this dish. |
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| - | Snap off the small leaves around the base of 2 artichokes. Cut off the stem and rub the base with a cut lemon. With kitchen shears cut off the thorny ends of the leaves and slice off ½ “ or so of the top, to make it flat and openable. Parboil the artichokes for about 5 minutes, drain and put into ice water with a little vinegar or lemon juice added. Lightly squeeze them to get the water out, then push down gently on the top to open the leaves a little. Let them drain, base up, on towels. | + | Snap off the small leaves around the base of 2 artichokes. Cut off the stem and rub the base with a cut lemon. With kitchen shears cut off the thorny ends of the leaves and slice off ½ “ or so of the top, to make it flat and openable. Parboil the artichokes for about 5 minutes, drain and put into ice water with a little vinegar or lemon juice added, until they are cooled. Lightly squeeze them to get the water out, then push down gently on the top to open the leaves a little. Let them drain, base up, on towels. |
| + | At this point you may remove the "choke" - the filaments in the center bottom. Optional. | ||
| - | + | Fill down to the bases of the leaves, one leaf at a time, with the following: | |
| - | Fill down to the bases of the leaves with the following: | + | |
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| *1½ tablespoons olive oil | *1½ tablespoons olive oil | ||
| *2 tablespoons of grated Parmesan or Romano cheese | *2 tablespoons of grated Parmesan or Romano cheese | ||
| - | *1 large garlic clove, minced | + | *1 garlic clove, minced |
| - | * pinch of oregano, fresh or powdered | + | *1/4 teaspoon of oregano, fresh or powdered |
| *1 teaspoon of grated lemon zest | *1 teaspoon of grated lemon zest | ||
| - | Mix all of the above into a thick, dry paste and fill each leaf with a good pinch of the mix. Use it all up. Truss each artichoke with twine to hold the leaves together, as you would tie a roast. | + | Mix all of the above into a thick, dry paste and fill each leaf with a good pinch of the mix until you reach the inner cone of thin leaves. Use it all up. Truss each artichoke with twine to hold the leaves together, as you would tie a roast. |
| - | Put the artichokes into a steamer or a colander that will fit into a large pot. Put about 2" of water in the pot and bring it to a boil.. Drizzle each artichoke with olive oil and put a slice of lemon on top of each. Cover the artichokes loosely with foil and steam for 20 minutes, or until a leaf will come out easily. Do not let the colander touch the water in the pot. | + | Put the artichokes into a steamer or a colander that will fit onto a large pot. Put about 2" of water in the pot and bring it to a boil.. Drizzle each artichoke with olive oil and put a slice of lemon on top of each. Cover the artichokes loosely with foil and steam for 20 minutes, or until a leaf will come out easily. Do not let the colander touch the water in the pot. |
| - | Test by pulling a leaf and tasting it, and by piercing the base with a fork to judge the softness. It should be firm but easily pierced. Cool before serving. | + | Test by pulling a leaf and tasting it, and by piercing the base with a fork to judge the softness; it should be firm but easily pierced. Cool before serving. It is a labor of love. |
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| - | Baby artichokes grow on side shoots of the plant after the big artichoke grows at the top. To clean them, pull off the small leaves around the base then snap off the dark green leaves until you come to the paler green leaves. Snap the green parts off these leaves by bending the leaf where it is tender and snap and pull off the green part. Takes practice. When you get down to all light green, cut across the top of the leaves to remove the thorny parts. Trim the base and rub it all with lemon and put into acidulated and salted water for cooking. When boiled, these little artichokes are delicious in salad; hot - with butter, or just dressed with vinagarette and eaten //comme ça.// | + | Baby artichokes grow on side shoots of the plant after the big artichoke grows at the top. To clean them, pull off the small leaves around the base then snap off the dark green leaves until you come to the paler green leaves. Bend the leaf where it is tender and snap and pull off the green part. Takes practice. When you get down to all light green, cut across the top of the leaves to remove the thorny parts. Trim the base and rub it all with lemon and put into acidulated and salted water for cooking. When boiled, these little artichokes are delicious in salad; hot - with butter, or just dressed with vinagarette and eaten //comme ça.// |
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| - | Butter a gratin dish, put the strained leek greens in, including any clinging liquid. Sprinkle with breadcrumbs and grated Parmesan cheese, dot with butter and bake at 350° for 20 minutes or so. Very simple. | + | Butter a gratin dish, put the strained leek greens in, including any clinging liquid. Sprinkle with breadcrumbs and grated Parmesan cheese, dot with butter and bake at 350° for 15 minutes or so. Very simple. |
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| *5 tablespoons plain breadcrumbs | *5 tablespoons plain breadcrumbs | ||
| *1 tablespoon olive oil | *1 tablespoon olive oil | ||
| - | *4 green tomatoes, peeled and sliced thickly | + | *4 green tomatoes, stems cut out, peeled and sliced to 1/4" |
| *salt, pepper, ½ teaspoon of thyme leaves or powder. | *salt, pepper, ½ teaspoon of thyme leaves or powder. | ||
| *½ teaspoon sugar | *½ teaspoon sugar | ||
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| *1 small cabbage, shredded | *1 small cabbage, shredded | ||
| *1 onion, sliced thin | *1 onion, sliced thin | ||
| - | *1 carrot, grated coarsely | + | *1 large carrot, peeled and grated coarsely |
| - | *celery seed or caraway seeds | + | *celery seed or caraway seeds - 1 scant teaspoon |
| *1 tablespoon of lemon juice | *1 tablespoon of lemon juice | ||
| *½ stick of butter (or as needed) | *½ stick of butter (or as needed) | ||
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| - | Cook onion, sweet pepper and grated carrot in butter until softened, add caraway seeds and cook briefly. Add the cabbage and saute for 5 to 7 minutes, cover and simmer until the cabbage is softened to your liking. Add lemon juice, stir, sprinkle with chopped parsley and serve. | + | Cook onion, sweet pepper and grated carrot in butter until softened, add caraway seeds and cook briefly. Add the cabbage and saute for about 7 minutes, cover and simmer until the cabbage is softened to your liking. Add lemon juice, stir, sprinkle with chopped parsley and serve. |
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| - | //In the pre-WW II days, this dish always contained the peppery chorise sausages that were common here. They disappeared with the rise of the grocery chains and the disappearance of neighborhood butcher shops.// | + | //In the pre-WW II days, this dish always contained the peppery chorise sausages that were common here. They vanished with the rise of the grocery chains and the disappearance of neighborhood butcher shops.// |
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| - | This should also have some kind of pork in it. The best is pickled pork, but it is not available in the more benighted parts of the country. One can use ham, a smoked sausage or a peppery one. Add the meat early in the cooking, or even parboil it if it is something like smoked or pickled pork. | + | This should also have some kind of pork in it. The best is pickled pork, but it is not available in the more benighted parts of the country. One can use ham hocks, a smoked sausage or a peppery one. Add the meat early in the cooking, or even parboil it if it is something like smoked or pickled pork. |
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| Melt some brown sugar in a little water in the pan, and pour it on fried bananas, flame with heated rum and serve with ice cream for dessert. Very easy. | Melt some brown sugar in a little water in the pan, and pour it on fried bananas, flame with heated rum and serve with ice cream for dessert. Very easy. | ||
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| + | ====Ratatouille by Diane Kelly==== | ||
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| + | Diane doesn't remember where she found this recipe, but it's a favorite when the summer vegetables come in (around the end of July in Deerfield). | ||
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| + | *Olive oil | ||
| + | *1 medium onion | ||
| + | *2-3 oriental eggplants (the long slender kind) | ||
| + | *1 red bell pepper (green or yellow can substitute, but red is best) | ||
| + | *2-3 summer squash, depending on size | ||
| + | *3 cloves garlic | ||
| + | *1 medium tomato, peeled and chopped | ||
| + | *Salt (1/2 teaspoon or more) | ||
| + | *Pepper | ||
| + | *Balsamic vinegar | ||
| + | *Thyme, parsley, oregano, (fresh basil and rosemary optional) | ||
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| + | 4 quart pot or Dutch oven (for cooking) | ||
| + | Large bowl (for combining cooked vegetables) | ||
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| + | Cook the ingredients in stages so they don't get overdone: | ||
| + | Chop onion and sautée in olive oil until soft, then transfer the cooked onion to the bowl. | ||
| + | Slice the eggplant about 1/2 inch thick. If it's large in diameter, cut the slices in half. Diane prefers to leave the peel on, but you may remove it before slicing. Core the bell pepper and remove the seeds, then chop in large pieces (about 1 inch square). Sautée the eggplant and pepper together in olive oil until soft, then transfer them to the bowl. | ||
| + | Chop the summer squash and garlic and sautée in olive oil until soft — transfer cooked vegetables to the bowl. | ||
| + | Add chopped tomato to the hot pot with about 2-3 tablespoons balsamic vinegar to deglaze pot — transfer all that to the bowl, season with salt and pepper, and stir to mix it all up. | ||
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| + | Return all cooked vegetables to pot/dutch oven, add the herbs, and simmer for 20 minutes. Correct the seasoning to taste. Serve in bowls with bread to mop up the juices. | ||
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