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.
LEEKS VERITABLEMENT A LA GRECQUE
Steps:
- Preheat the oven to 350 degrees. Prepare the leeks. Trim off the root end, and cut each leek so it is approximately 6 inches long. (Discard the dark green part of the leek.) If the leeks are more than 1 1/4 inches in diameter, cut them lengthwise into halves or quarters. Wash the leeks by making thin, lengthwise slits and placing the leeks under running water. Arrange the leeks in a gratin pan. In a saucepan combine the water, olive oil, marjoram, cinnamon, vinegar, oregano, and salt to taste. Bring the liquid to a boil, and simmer for 10 minutes. Pour the liquid over the leeks to just cover. Arrange a piece of foil over the grain pan, and bake 35 minutes, or until leeks are tender. Transfer the leeks to a serving platter. Return the cooking liquid to the saucepan, and reduce to 1/2 cup. Strain it over the leeks. Chill, covered, for 2 hours or overnight. Just before serving, strew the leeks with the tomatoes, olives, cheese and fresh herbs.
MUSHROOMS A LA GRECQUE
A classic mushroom dish which can be served as one of several mezze dishes, or served with crusty rolls or pita bread and a favourite dip for lunch. It's served cold, and will appeal to mushroom lovers! I've adapted it from a recipe in 'Mediteranean Kitchen', and I'm posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
- Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
- Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
- Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
- Pour the liquid over the mushrooms, and leave the mushrooms to cool.
- Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
- Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 402.9, Fat 37.5, SaturatedFat 4.4, Sodium 10.5, Carbohydrate 12.1, Fiber 3.9, Sugar 4.7, Protein 8
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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