Majorcan Style Vegetable And Bread Stew Recipes

MAJORCAN BREAD AND VEGETABLE SOUP

Steps:

• Heat 2 tablespoons of the oil over medium heat in a large ovenproof casserole. Add the scallions and onion. When they begin to soften, after about three minutes, stir in the minced garlic, green pepper and parsley. Stir together for a minute or two, then cover and turn heat to low. Cook for 15 minutes, stirring occasionally. Add the tomatoes, turn heat to medium-high and cook, stirring often, for five minutes. Add the cabbage, salt to taste and pepper. Cover, turn heat to low and cook slowly for 15 minutes. Add the water or stock, bring to a boil, reduce the heat, cover and simmer for 15 minutes. Stir in the spinach or chard, and bring back to a simmer. Cover and simmer for five to 10 minutes until the greens are very tender and the broth is fragrant. Taste and adjust seasonings.
• Preheat the oven to 450 degrees. Rub both sides of the bread with a cut clove of garlic. Place a layer of bread slices in a large earthenware casserole, and ladle on soup to cover. Make another layer of bread, and ladle on more soup to cover. Repeat with the remaining bread, and add the remaining soup. Drizzle with the remaining olive oil, transfer to the oven and bake 10 minutes, uncovered. Serve hot or warm.

MAJORCAN-STYLE VEGETABLE AND BREAD STEW

Steps:

• Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
• Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.
• Serve stew from pot. Pass olives and sliced radishes alongside.
• Available from La Tienda (888-472-1022; tienda.com) or from The Spanish Table (206-682-2827; tablespan.com).

MOROCCAN VEGETABLE STEW

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

MOROCCAN VEGETARIAN STEW

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

Steps:

• Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
• Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
• Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.