VEGETABLES à LA GRECQUE
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
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 à LA GRECQUE
Despite its name, vegetables à la grecque is a French dish. The vegetables are slightly pickled in a broth of vegetable stock and wine. Serve this as a first course or with an assortment of hors d'oeuvres.
Provided by Martha Rose Shulman
Categories pickles, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water. Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
- Add carrots to the broth and simmer 5 minutes. Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy. Using a slotted spoon, remove vegetables to a bowl. Some of the broth and seeds can come along with them.
- Add mushrooms to broth and simmer 5 minutes. Remove to bowl with carrots and cauliflower.
- Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan. Set aside.
- Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender. Transfer to bowl with other cooked vegetables. If using artichoke leaves, steam them now. When finished, discard this broth.
- Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup. Pour over the vegetables, add lemon juice and fleur de sel and toss. Taste and adjust seasoning. Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days. Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade. Serve on small plates with the reduced marinade spooned on top.
VEGETABLES A LA GRECQUE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
- Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
- Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.
VEGETABLES A LA GRECQUE
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
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.
VEGETABLES A LA GRECQUE
A great Greek dish that can be served cold or hot. The dish is best when fresh new vegetables are plentiful.
Provided by Mini Ravindran
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Warm the oil in a large saucepan over moderate heat; add the fennel and onion.
- Cover and cook for 5 minutes.
- Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
- In a separate pan steam the cauliflowers and green beans until just tender.
- Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes.
- Stir in the cauliflowers and green beans, and season with salt and black pepper.
- Remove from the heat and set aside.
- Sprinkle with parsley and serve warm or cool.
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- Tie coriander seeds, peppercorns, thyme, parsley and bay leaves together in a piece of cheesecloth. Whisk together broth, wine, lemon juice, tomato paste and water in a medium bowl.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the onion and half the fennel; cook, stirring, until the vegetables are limp and starting to color, about 10 minutes. Pour in half the broth mixture, tuck the spice bag into the vegetables and bring the liquid to a boil. Cook over high heat, stirring occasionally, until the fennel is tender and the sauce has thickened, about 10 minutes. Season with salt and pepper and transfer the mixture to a large bowl, reserving the spice bag.
- Wipe out the pan, pour in the remaining 1 1/2 teaspoons oil and repeat the above steps with the remaining ingredients. Let cool and discard spice bag. Serve at room temperature, garnished with chopped fennel fronds.
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Category Vegan, Dairy-Free, Side, Summer
- Add enough boiling water just to cover, then cover the pan and simmer for about 5 minutes, until the vegetables are just tender.
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Total Time 45 mins
- In a large, deep skillet, combine 1/2 cup of the oil with the wine, water, vinegar, coriander seeds, bay leaves, peppercorns, fennel, thyme and 1 teaspoon of salt. Bring to a boil over high heat. Add the carrots. Cover and simmer over moderate heat, stirring occasionally, until the carrots are barely tender, about 5 minutes. Add the onions and mushrooms, cover and simmer, stirring occasionally, until the onions are crisp-tender, 3 minutes.
- Transfer the vegetables to a bowl and let cool to room temperature, stirring occasionally. Stir in the remaining 2 tablespoons of olive oil and season with salt and pepper. Discard the bay leaves and peppercorns before serving.
MUSHROOMS A LA GRECQUE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4
Estimated Reading Time 7 mins
Category VEGETARIAN, APPETIZERS
Total Time 35 mins
- Slice off and discard the mushroom stems. Rinse and drain the mushrooms. If the mushroom caps are larger than three-quarters inch in diameter, cut them in half vertically. Put the mushrooms, wine, lemon juice, olive oil, coriander seeds and one-fourth cup water in a 3 1/2 - or 4-quart pot. Cover the pot and bring to a simmer over medium heat, gently shaking the pan a few times during the first few minutes of cooking. Simmer gently, covered, for 12 minutes to cook through.
- Using a slotted spoon, remove the mushrooms from the pot and put them into a bowl to cool. Return the mushroom liquid to a good simmer, adding any remaining liquid that the resting mushrooms have released back to the pan to reduce. Simmer until the liquid is reduced to one-fourth cup, then remove from the heat.
- Pour the reduced liquid over the mushrooms and season with salt and pepper. Cool to room temperature. The recipe to this point can be made ahead and the mushrooms stored, refrigerated, for 1 to 2 days.
- Heat a grill over medium heat. Grill both sides of the bread until lightly browned. Divide the mushrooms with the juices among four small bowls. Sprinkle each with fresh parsley and serve with the bread.
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