Ragoût Of Pearl Onions Peas And Artichokes Recipes

VEGETABLE RAGOûT

Steps:

• Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS

Steps:

• Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
• Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
• Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.

VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS

Steps:

• Prepare sachet d'epice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
• Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
• Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichokes to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
• Thicken sauce Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a velouté by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
• Make liaison (optional) Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the velouté (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the velouté in the pan.)
• Serve Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Season with salt and pepper. Add lemon juice and chopped dill or parsley to taste.
• Ingredients
• This stew is best made in spring when all the ingredients are in season, but in a pinch, substitute frozen peas, fava beans, and even artichoke hearts, adding all at the end, just to heat through.
• BLANQUETTE DE VEAU
• Omit fava beans, peas, and artichokes. Once the veal has cooked for 1 hour and 20 minutes, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 8 ounces small white button mushrooms and 6 ounces blanched and peeled pearl onions (page 31), tossing to combine. Pour in 1/4 cup stock from the stew and cook, stirring occasionally, until the vegetables are cooked through and the stock has reduced to a syrupy glaze, about 9 minutes. Finish with the liaison, then return veal to the pot along with the vegetables.

VEAL RIB EYE WITH RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES

Steps:

• Place veal in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.
• Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.
• Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.