[Rachel]

i was going to suggest that Peachcreek, but i couldn't spell it either!!

[mudbug]

27" VEGETABLE SALAD WITH JEAN-GEORGES

This tasty, nutritious, and innovative recipe, brought to us by renowned chef Jean-Georges Vongerichten, has an exceedingly simple foundation: blanched fresh vegetables. Jean-Georges likes to use unusual baby varieties such as French breakfast radishes, pink carrots, and purple kohlrabi, but regular-size vegetables cut into small pieces are equally suitable. Of course, you aren’t required to use twenty-seven different vegetables, either—the idea is to incorporate a variety of flavors and colors.

RECIPE
“27” Vegetable Salad
Serves 10 to 12

So as not to discolor the water, always blanch light-colored vegetables before darker ones.

Coarse salt
14 cups mixed baby vegetables
1 cup chopped fresh chives
1/4 cup grapeseed oil
1/4 cup water
6 tablespoons unsalted butter
Pinch of cayenne pepper
10 medium shiitake mushroom caps, chopped
Freshly ground pepper
2 cups mixed small tomatoes
1 1/2 cups mixed herbs and edible flowers


1. Bring two large pots of salted water to a boil. Prepare an ice-water bath; set aside. If using red beets, blanch in one pot, and transfer to water bath to prevent any further cooking. Remove from ice bath, and drain. Set aside. Discard blanching water as it will discolor any additional vegetables. In the second pot, blanch the remaining vegetables separately, beginning with the lightest in color and proceeding to the darkest in color, until just tender. Transfer to ice bath. Remove, and drain. Set aside.

2. In a blender, combine chives, grapeseed oil, and salt. Puree until smooth. Let rest until mixture has settled. Strain through a fine sieve, and set chive oil aside.

3. In a small saucepan, bring 1/4 cup water and 4 tablespoons butter to a boil. Season with salt and cayenne. Divide remaining 2 tablespoons butter between two large skillets. Heat over medium heat until melted. Divide mushrooms between skillets, and sauté until tender. Season with salt. Pour half the butter-and-water mixture into each skillet. Divide vegetables between skillets, and cook until just heated through. Season with salt and pepper. Add tomatoes, and toss to combine. Transfer vegetable mixture to a large platter. Top with herbs and flowers. Drizzle with chive oil. Serve immediately.

[nancya]

Wonderful!

Thanks--- always willing to steal --- I mean borrow more ideas....but I hate ratatouille or however it is spelled.

Hey Brad...didn't you promise a few more recipes?

Athenaeus...I'd love to come to Greece...don't see it happening soon. Can't even find my way to Virginia. Thought you were coming here? Come to Wyoming and I'll take you out to the Buffalo ranch!

[cape chef]

Yes Nancy I did...I am a man of my word. I will write for you.
patience is a virtue, my friend.

[nancya]

Patience is my middle name, friend.

Well, not really. But I try.

Thanks.

[Isa]

Roasted Radishes with Soy and Sesame Seeds
Serves 4 as a side dish

20 medium radishes, trimmed
1 1/2 tablespoons roasted peanut oil
2 tablespoons soy sauce
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted

Preheat the oven to 425°F. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).

Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.

Jack Bishop's Vegetables Every Day

Stir Fried Asparagus and Basil with Spicy Orange Sauce
Serves 4 as a side dish

1/3 cup orange juice
1 1/2 tablespoons soy sauce
1/2 teaspoon red pepper flakes, or to taste
1 1/2 pounds asparagus
4 teaspoons roasted peanut oil
2 medium garlic cloves, minced
1 tablespoon fresh gingerroot, minced
1/2 cup packed fresh basil leaves

Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.

Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise.

Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears. Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

Jack Bishop's Vegetables Every Day


Roasted Vegetable Torte
6 Servings

2 zucchini, cut into 1/4 inch slices
1 red onion, cut into 1/4 inch slices
1 teaspoon garlic, minced
4 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
1 eggplant, cut into 1/4 inch slices
1/2 cup Parmesan, freshly grated

Preheat the oven to 400°F. Cook the zucchini, onions, garlic and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper. Brush the red and yellow peppers and eggplant qith olive oil, season with salt and pepper and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.

In a 6 inch cake pan, place each vegetable in a single overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables. Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions and finally the rest of the eggplant. Cover the top of the vegetables with a six inch round of parchment paper or waxed paper. Place a six-inch flat disk, another cake pan or the bottom of a false bottom tart pan, on top and weight it with a heavy jar. Place on a plate or baking sheet, it will leak, and chill completely. Drain the liquids, place on a platter and serve at room temperature.

The Barefoot Contessa

[Athenaeus]

Have I mentioned eggplant puree?? ( Sorry I don't have a French keyboard to use the accent needed here)

I might use your help with that

I had this at a restaurant as a side dish to casserole or barbecued meat

This is how I do it

I squash an eggplant baked in the oven and I mix it with some creme bechamel...

Any other ideas how to create eggplant puree?

[Pete]

"Root Vegetable Risotto"

Peel and dice (medium) as many different root vegetables as you can find (ie. sweet potato, potato, turnip, parsnip, rutatabaga, celery root, etc.) Blanch each of these separately and cool. In a large saute pan sweat minced garlic and diced onion, add the root veg and saute briefly. Add cream, and reduce to coat all the veg., stirring lightly so not to break up the veg too much. Season with salt, pepper, a little nutmeg, and stir in a little parmesan. This is an extremely rich dish that I find goes well with garlic roasted pork loin or duck confit.