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 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 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.
SEARED RED MULLET WITH à LA GRECQUE VEGETABLES & BASMATI PILAF
Gordon Ramsay's recipe is a real spring treat and great for practising your technique for preparing fish.
Provided by Gordon Ramsay
Categories Dinner, Lunch, Supper
Time 2h15m
Number Of Ingredients 26
Steps:
- Using a very sharp filleting knife, make a cut at the head on a slant, then turn the fish and cut under the dorsal (top) fin.
- Press the fish down firmly with one hand, bending it slightly along the back so that the flesh is taut. Then slide the knife in at the top of the backbone.
- Cut down against the rib cage at a downward slant. Letting the knife do the work, push the tip against the centre of the bone, working your way down to the tail. Turn the fish over and repeat on the other side.
- Trim the fillets neatly. Remove the pin bones using your fingernails or tweezers. In the restaurant kitchen, we use a straight-sided potato peeler, hooking the bone head and twisting it out. After filleting and pin-boning, pat dry (do not rinse or you'll lose flavour).
- Thinly slice the shallots, garlic and carrots. Quarter and core the fennel then slice the fennel quarters as thinly as you can - use a mandolin, if possible.
- Heat 3 tbsp oil in a sauté frying pan and fry the vegetables together for 5 mins with the saffron, cardamom and bay leaf.
- Add 2 tbsp oil and continue cooking for 5 mins. Season well, remove from the heat and stir in the tomatoes, vinegar, 3 tbsp oil, and coriander.
- Heat 2 tbsp oil in a non-stick frying pan and, when hot, lay in the fillets, skin-side down. Season and cook for 2 mins, then carefully turn and cook for 1-2 mins - but no more, the flesh should be slightly undercooked. Remove from the heat.
- Tip half the vegetables into a shallow dish, lay the fillets on top, then cover with the remaining vegetables.
- Leave to marinate for 10 mins before serving warm. Prepare up to this point up to 1 day ahead and keep in the fridge. Bring to room temperature before serving.
- Soak the rice in cold water for 5 mins, then drain well and tip into a bowl. Mix in the grated zests. Add all the spices. Heat oven to 200C/fan 180C/gas 6. Make a cartouche (see tip below).
- Heat oil in an ovenproof casserole, then sauté onion for 5 mins. Add rice and wine, boil until evaporated, then add the stock. Bring to the boil.
- Top with the cartouche and a well-fitting lid. Bake for 20 mins, then take out of the oven, uncover, fork the grains, re-cover. Leave to stand for 5 mins, then serve.
Nutrition Facts : Calories 873 calories, Fat 48 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
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.
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.
More about "vegetables a la grecque recipes"
VEGETABLES à LA GRECQUE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 8Total Time 30 minsCategory Side DishesCalories 43 per serving
LéGUMES à LA GRECQUE - GREEK STYLE VEGETABLE SALAD
From communitycuisine.com
VEGETABLES A LA GRECQUE WITH SAUTEED SHRIMP RECIPE
From latimes.com
COURGETTES à LA GRECQUE | RECIPES | DELIA ONLINE
From deliaonline.com
VEGETABLES A LA GRECQUE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
VEGETABLES à LA GRECQUE - ONLINE CULINARY SCHOOL (OCS)
From onlineculinaryschool.net
VEGETABLES à LA GRECQUE RECIPE - JACQUES PéPIN - FOOD
From foodandwine.com
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.
ARTICHOKES à LA GRECQUE - A ZEST FOR LIFE
From azestforlife.com
VEGETABLES à LA GRECQUE - HEALTHY SEXY KITCHEN
From healthysexykitchen.com
LEEKS à LA GRECQUE (GREEK-STYLE LEEKS) RECIPE | MYRECIPES
From myrecipes.com
VEGETABLES à LA GRECQUE RECIPE - YOUTUBE
From youtube.com
VEGETABLES à LA GRECQUE WITH HARICOTS VERTS AND CILANTRO
From latimes.com
VEGETABLES à LA GRECQUE - THE WASHINGTON POST
From washingtonpost.com
VEGETABLES GREEK STYLE (VEGETABLES à LA GRECQUE) RECIPE | EAT YOUR …
From eatyourbooks.com
VEGETABLES à LA GRECQUE RECIPE / RIVERFORD
From riverford.co.uk
VEGETABLES A LA GRECQUE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
VEGETABLES A LA GRECQUE - VEGETABLE RECIPES - DELISH
From delish.com
MIXED VEGETABLE SALAD A LA GRECQUE | RECIPES | DELIA ONLINE
From deliaonline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #side-dishes #vegetables #greek #european #potluck #dinner-party #picnic #vegetarian #dietary #carrots #green-yellow-beans #squash #to-go #presentation #served-cold #served-hot #4-hours-or-less #zucchini
You'll also love