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--- vegetables [2017/05/31 00:19]
Leslie Cambias [Celery in Consomme]
+++ vegetables [2023/08/03 01:59] (current)
Jim
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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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 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====
+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).
+     *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)
+quart pot or Dutch oven (for cooking)
+Large bowl (for combining cooked vegetables)
+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.
+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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