Chilled Cauliflower A La Grecque Recipes

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VEGETABLES à LA GRECQUE



Vegetables à la Grecque image

I wrote that I found these perfect - the ur-preserves - and then tasted them again. And I can only affirm it as a truth. They are richer than plain vinegar pickles, which lets them be their own hors d'oeuvre, in a small chilled bowl, with olives perhaps alongside. They are deeper tasting and more eloquent than crudité. They are piquant enough to awaken the appetite without sating it. I love them, and they are very simple to make.

Provided by Tamar Adler

Categories     appetizer

Time 1m

Yield About 8 servings

Number Of Ingredients 17

1 cup good olive oil
1/2 cup white-wine vinegar
1/4 cup red-wine vinegar
4 tablespoons good white wine
4 cups water
5 1/2 teaspoons iodized salt
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 teaspoons brown sugar
2 whole dried chilies
2 whole bay leaves
1 teaspoon saffron threads
A few whole branches fresh thyme
1 medium onion, halved vertically, then sliced vertically
2 cups thinly, vertically cut fennel
6 cups quartered cauliflower or flavorful mushrooms, like trumpets, king oysters and creminis (separated by type)
2 cups thinly, diagonally cut celery

Steps:

  • In a pot, bring the liquids, spices and herbs to just below a boil.
  • Cook each vegetable, separated by type, in the seasoned liquid. Start with the onion, then fennel, then cauliflower or mushrooms, then celery. Cook each until it can be pierced with a knife and tastes delicious. As each batch is done, scoop it out with a slotted spoon or a hand-held sieve. Place on a cookie sheet to cool.
  • If spices or bits of herb stick to the vegetables, put what you can back in the pot and don't worry about the rest - everything will marinate together, so things will redistribute. When all the vegetables are cooked, layer them in a 1-quart Mason jar - it looks nice if you do mushrooms, then onions and so on. Pour all of the cooking liquid over them, without straining. The olive oil in the liquid will rise to the top and create a seal.
  • Serve alone as an hors d'oeuvre, or as part of a salad, or on little buttered toasts. Or in an omelet. Or in a sandwich. Anywhere, really, but in a strawberry tart. Refrigerate for up to a month.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 708 milligrams, Sugar 4 grams

VEGETABLES A LA GRECQUE



Vegetables a La Grecque image

Here's a recipe, borrowed from the Greeks, that offers a marvelous way to bring out the goodness and tang of fresh vegetables. They're simmered until just crisp-tender in an herb/wine/lemon juice marinade. The result is wonderfully savory, as well as healthful. Carrots, mushrooms, green beans, leeks and zucchini, artfully arranged on a platter, make a dish both pretty and tasty. Served hot, it will complement any meal. Served cold, it's a pleasant appetizer.

Provided by JackieOhNo

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb fresh green beans
3/4 lb fresh carrot (about 4 large carrots)
3 leeks
1/2 lb mushroom
1/2 lb zucchini (about 2 medium)
2 cups water
1/2 cup white wine
1/2 cup lemon juice
1/4 cup extra-virgin greek olive oil
2 green onions, chopped
3/4 teaspoon salt
6 whole black peppercorns
1/2 teaspoon dried thyme leaves
3 sprigs parsley
1/2 cup chopped fresh parsley

Steps:

  • Prepare vegetables: In colander, under cold running water, wash green beans; drain well. Cut off ends, leaving beans whole. Set aside. Wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.
  • Trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. With sharp knife, cut in half lengthwise. Wash under cold running water to remove any sand. Wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.
  • Wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.
  • Prepare cooking liquid: In large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. Over medium heat, bring to boiling. Add the leeks; simmer, covered, until tender - about 5 minutes. With slotted spoon, remove leeks to shallow dish. Return liquid to boiling. Add carrots; simmer, covered, 10 minutes or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
  • Add green beans; simmer, covered, 7 minutes, or until tender. With slotted spoon, remove beans to shallow dish. Return liquid to boiling. Add zucchini; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
  • Add mushrooms; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to dish. Arrange vegetables in serving dish.
  • Reduce liquid to 2/3 cup; spoon over vegetables. Sprinkle with parsley. Serve hot as side dish or chilled as appetizer.

CHILLED CAULIFLOWER A LA GRECQUE



Chilled Cauliflower a La Grecque image

From a daily cookbook but I pulled it out and tossed the book a long time ago. It says that blanching takes the "bite" out of the cauliflower. Chilling the cauliflower longer, only enhances the flavor. For me the radishes are optional because I'm not fond of them. Note: There is a 3 hour marination so you can make at least 3 hours ahead of serving.

Provided by Oolala

Categories     Spinach

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup olive oil
6 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 garlic clove, minced
6 cups cauliflower, in florets
1/4 cup fresh parsley, minced
1/3 cup red onion, sliced
1 cup red radish, small and whole
1/4 cup feta cheese, crumbled
3/4 cup Greek olive (optional)
8 cups spinach, torn into bite-size pieces

Steps:

  • In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic. Simmer while you prepare the cauliflower.
  • In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain.
  • Add cauliflower to dressing in saucepan. Toss to coat. Take off the heat and place in a bowl.
  • Set aside to marinate for 1 hour at room temperature, then chill for 2 hours.
  • Before serving, add parsley, onion, radishes, feta, and olive. Toss well.
  • To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter. Pour remaining dressing over spinach and serve immediately.

Nutrition Facts : Calories 303, Fat 28.9, SaturatedFat 4.8, Cholesterol 5.6, Sodium 143.6, Carbohydrate 9.9, Fiber 3.7, Sugar 3.6, Protein 4.5

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