Vegetable Dishes

Sunday, 20 October 2024 17:44
Written by Madelaine Bullwinkel

Ingredients for 2 - 4 servings:

4 - 6 leeks, depending on their thickness

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1/2 cup olive oil

Freshly ground white pepper

2 ounces crumbled blue cheese

2 tablespoons minced fresh chives

Bring 2" water to a simmer in a deep skillet. Trim both the root end of each leek leaving the base intact and the green portion so only the white stalk remains. Halve the leeks lengthwise and rinse them thoroughly under running water to remove any dirt. Simmer a single layer of leeks , cut-side-down, for 2 - 3 minutes. Gently turn them over and continue to cook another 2 - 3 minutes until the portion near the base can be easily pierced with a knife. Drain the leek halves, cut-side-down on a towel.

Vinaigrette: Whisk the vinegar into the mustard and continue while slowly pouring in the oil Add freshly ground pepper to taste.

Serving: Divide the leeks among the plates cut-side-up. Scatter the blue cheese over the leeks and spoon the vinaigrette around and over the leeks. Scatter on the chives.

Serve while the leeks are still warm.

Friday, 09 August 2024 23:14
Written by Madelaine Bullwinkel

Ingredients for 2 servings:

¼ cup olive oil

4 Anaheim chilis, seeded and cut into julienne pieces

1/2 white onion, thinly sliced

3 cloves garlic, crushed

1 pound fresh tomatoes, peeled and chopped (2+ cups)

1 teaspoon sugar

¼ teaspoon piment d’Espelette

1 bay leaf

Kosher salt and freshly ground white pepper, to taste

3 large eggs

Heat the olive oil in a casserole over medium high heat. Add the chili pieces, onions and garlic cloves. Sauté for 5 minutes, stirring often. Add the tomatoes, sugar, piment d’Espelette and season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and simmer, covered for 25 to 30 minutes.

Take out the bay leaf and break the eggs into the stew. Stir with a wooden spoon to thoroughly blend the eggs into the vegetables. Once it is set, simmer another 5 minutes before serving.

Thursday, 25 August 2022 15:45
Written by Madelaine Bullwinkel

RATATOUILLE

Ingredients for 4 servings:

Olive oil

1 cup each diced onion and green pepper

1 cup each diced zucchini and eggplant

1/2 teaspoon sea salt

1/2 tablespoon garlic, minced

1 cup tomatoes, seeded and chopped

1 tablespoon balsamic vinegar

2 tablespoons fresh basil, en chiffonade

Salt and pepper to taste

Peel and dice the onion. Cut sides from pepper and dice. Cut sides from the zucchini to eliminate seeds and dice. Peel and dice the eggplant.

Heat a thin layer of olive oil in a large skillet. Sauté the onion and peppers for 3 minutes to soften. Add zucchini and eggplant pieces to the pan with ½ teaspoon salt. Sauté over medium heat for another 3 minutes. Clear a space in the center of the pan. Pour in ½ tablespoon olive oil. Add minced garlic to this oil and sauté briefly alone, then mix with other ingredients. Stir in tomato pieces, cover the skillet and simmer on low for 5 minutes.

Uncover the pan, turn up the heat and cook until the juices in the pan are reduced to a glaze. Stir in the balsamic condiment, cook 30 seconds more. Off the heat, fold in the basil leaves and season to taste. Reserve.

Serve warm or at room temperature as a vegetable side-dish, top with a poached egg for lunch or with a toasted slice of French bread and crumbled feta cheese.

Thursday, 13 April 2023 15:11
Written by Madelaine Bullwinkel

Ingredients for 2 servings:

1/4 cup brewed coffee, medium roast

1 1/2 teaspoon soy sauce

1 teaspoon honey

3/4 teaspoon cornstarch

3 tablespoons vegetable oil

10 ounces mushrooms: portobello, cremini or oyster, cut into 2" - 3" pieces

salt and pepper

1/4 cup roasted, unsalted walnuts, chopped plus a few whole

Stir together the coffee, soy sauce, honey and cornstarch in a small skillet. Bring mixture to a simmer slowly and cook only long enough to lightly thicken. Take off the heat and reserve.

Heat the oil in a skillet until it shimmers. Place the mushroom pieces in the hot fat and cook 3 minutes or so on each side, until they are lightly browned. Season lightly with salt and pepper.

Assembly: Spread the sauce over the surface of two medium-size plates. Sprinkle the chopped nuts over each plate and place the mushrooms on top. Garnish with remaining whole walnuts.

Sunday, 23 May 2021 18:24
Written by Madelaine Bullwinkel

BOUQUET GARNI VINEGAR

Ingredients for 1 500ml bottle:

1 500 ml. bottle white wine vinegar

1 bay leaf

2 cloves garlic, peeled and halved

4 stems Italian parsley

3 stems fresh thyme

Empty the vinegar into a small saucepan and heat to 175 degrees. While vinegar is heating, place the bay leaf, garlic, parsley and thyme in the empty bottle. Return the warm vinegar to the bottle through a funnel. Replace the cap, cool and keep refrigerated.

LYONNAISE POTATOES WITH BOUQUET GARNI VINEGAR

Ingredients for 4 servings:

2 tablespoons olive oil

3 Yukon Gold potatoes (1 ¼ pounds) peeled and thinly sliced

1 Vidalia onion, peeled, halved lengthwise, thinly sliced

Kosher salt and pepper

1 tablespoon Bouquet Garni vinegar (recipe follows)

1/3 cup Italian parsley, minced

Heat the oil in a large skillet over medium high heat. Place the onion slices in the pan overlapping them as needed to fit. Cook, lifting and turning until lightly browned, about 8 minutes. Add the onion slices, salt and pepper, and continue cooking another 5 minutes until the onions and potatoes are tender. Add the vinegar and toss to distribute. Sprinkle on the parsley and serve.

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