Category: Vegetable dishes

Pommes Anna

Natalie Hanson

1/2 lb unsalted butter
3 lbs of potatoes
Salt, pepper 

  • Preheat oven to 450°F.
  • Set one rack in very bottom level, and another just above it.
  • Clarify the butter: melt it, skim off scum, and spoon the clear liquid butter off the milky residue.
  • Peel the potatoes, trim into cylinders to have uniform slices. Do not wash potatoes after peeling.
  • Slice cylinders into even rounds 1/8 inch thick (about 8 cups).
  • Dry thoroughly in paper towels.
  • Pour 1/4 inch of clarified butter into the pan and set over moderate heat.
  • When hot, start rapidly arranging the first layer of potatoes in the bottom of the pan.
  • Starting with one potato slice at the center of the pan, overlap a circle of potato slices around it.
  • Overlapping in the other direction, arrange a second circle around the first, and so on until you reach the edge of the pan.
  • Pour on a spoonful of clarified butter, salt and pepper.
  • Starting at the circumference of pan and reversing direction again, arrange another layer of potato all the way to the center.
  • Continue filling the pan in that fashion, filling completely and allowing the potatoes to form a 1/4 to 1/2 inch dome in the center.
  • You should have enough butter so that it bubbles up the sides of the pan.
  • Butter the bottom of a heavy saucepan and press it hard on the potatoes, forcing the layers together.
  • Butter the underside of a cover, place it on the pan of potatoes and cook in the oven for 20 minutes.  Put a pan under the potato pan to catch any dripping butter.
  • After 20 minutes, uncover, press the potatoes down hard again and continue baking 20 to 25 minutes more, uncovered.
  • Press down hard again just before the end of cooking.
  • Gently draw an edge of the potatoes  away from side of dish to verify that it is brown and crusty. Bake more if necessary.
  • Drain out excess butter.
  • Shake pan gently to make sure potatoes are not stuck to bottom, run a spatula gently to loosen them if necessary.
  • Invert a serving dish over the potato pan, reverse the two, and potatoes will fall into the dish.
  • They should look like a brown cake.
  • To keep the cake for at least half hour before serving time, cover loosely with foil and set in 120°F oven.

Petits pois à la parisienne

Natalie Hanson

2 onions
2 Tbsp olive oil
6 carrots sliced
2 packages of tender tiny peas
1 clove of garlic and some chopped parsley
lettuce leaves

  • Brown onions in 2 Tbsp of olive oil.
  • Add the sliced carrots and cook until tender.
  • Add the defrosted peas, the garlic and parsley and a few leaves of lettuce.
  • Cook gently, covered, for about 10 minutes.

Petites tomates farcies

Natalie Hanson

7 or 8 small tomatoes
6 Tbsp of butter
1 onion, finely chopped
1 clove of garlic, chopped
1/2 cup of soft bread crumbs
2 Tbsp of chopped parsley
Salt and pepper 

  • Cut tops off tomatoes, scoop out the pulp and reserve.
  • Salt the inside of each tomato and invert on a paper towel to draw some of the juice.
  • Melt 3 Tbsp of butter in a small pan and cook onions and garlic until transparent.
  • Stir in the reserved pulp and cook over high heat for 10 minutes.
  • Add bread crumbs, parsley, salt and pepper.
  • Fill the tomatoes, dot with the remaining butter and cook in the oven for 30 minutes or until brown.

Mousseline de légumes

Natalie Hanson

4 or 5 shallots, chopped
2 cloves of garlic, chopped
4 red peppers, chopped
Splash of vinegar and white wine
Some fresh basil, chopped
1 cup of reduced chicken broth
2 Tbsp of dissolved gelatine
Tabasco, lemon juice, salt and pepper
1/2 cup of crème fraiche

  • Sauté shallots and garlic in olive oil
  • Add 4 red peppers, cook until tender
  • Deglaze with wine and vinegar, add fresh basil
  • Combine with the chicken broth in which the gelatine is dissolved
  • Add some Tabasco, lemon juice, salt and pepper to taste
  • Puree until smooth
  • Strain and slowly add the crème fraiche (verify the consistency)

Mousseline de haricots

Natalie Hanson

This is a delicate purée that can easily replace the more common mashed potatoes.  It is usually served with a pork roast.

1/2 lb of white kidney beans
1 lb of string beans
1/2 cup of crème fraîche

  • Soak beans overnight in 3 or 4 cups of water.
  • Rinse.
  • Put the beans in 4 cups of hot water with thyme, bay leaf and salt.
  • Cook for 1 hour or until tender.
  • Wash the string beans, cut the ends, and cook in salted water until tender.
  • Drain the beans and the string beans and purée in the food processor.
  • Add 1/2 cup of crème fraîche and serve immediately.

Crème fraîche

1/4 cup of sour cream
1/2 cup of whipping cream

  • Mix ingredients together.
  • Let stand at room temperature for 6 hours or overnight.
  • Refrigerate.

Mexican mix salad

Natalie Hanson

This quick summer salad is a great way to use extra corn on the cob.

1 large onion (either yellow or Vidalia)
4 ears of corn on the cob (or 2 frozen packages of corn)
2 roasted red peppers
1 ripe avocado
1 cup of cilantro (before chopping)
2 limes
salt and pepper

One hour ahead:

  • Chop the onion
  • Marinate the onion in the juice of one lime

To prepare the salad:

  • Chop red peppers and cilantro
  • Add corn
  • Mix the above together with the onion mixture
  • Chop avocado, minimize mixing to avoid damaging them
  • Add additional lime for flavor and to prevent browning of the avocado
  • Salt and pepper to taste

 

Mami’s vegetable dish

Natalie Hanson

Serves 4 to 6 people.

1 package of frozen artichoke hearts
1 package of frozen peas
1 zucchini
1 package of fresh mushrooms
4 large carrots
1 large onion
1 handful of string beans
1/2 c pancetta (petit salé), cooked
Olive oil
1 Cup of chicken broth
Salt and pepper 

  • Dice zucchini, mushrooms, carrots, onion, and string beans.
  • Leave artichokes and peas whole.
  • Place vegetables into an earthenware or ceramic dish, mixing them with olive oil, chicken broth, and pancetta.
  • Season to taste.
  • Cook covered for one hour at 350F and another hour at 325F (uncovered to reduce liquid if necessary).

Leek gratin

Natalie Hanson

Serves 8.

8 big winter leeks
1 Tbsp of butter
2 large onion, sliced
2 cups of chicken stock
2 Tbsp of sweet butter
2 Tbsp of flour
Salt, pepper and nutmeg
1 egg & 1/2 cup of cream
1/2 cup of grated swiss cheese
Some bread crumbs

  • Keep only the white part of the leeks.
  • Split them lengthwise into four parts, then cut across into 3 to 4 inch sections.
  • Wash carefully and drain.
  • In a medium saucepan, melt 1 Tbsp of butter and slightly brown the onions.
  • Add the leeks and cover with the chicken stock. Simmer for 1/2 hour or until the leeks are tender.
  • Drain the liquid, reserve the onion and leeks.
  • Make a béchamel sauce: Melt the butter in a small saucepan, add the flour and slowly pour in the reserved liquid from the leeks. Add salt to taste, pepper and nutmeg.
  • Bring to a boil and cook gently for a few minutes.
  • Mix the cream and egg and add to the sauce.
  • Grease an oven proof gratin dish and put the leeks in evenly.
  • Cover with the sauce, sprinkle with the cheese and some bread crumbs.
  • Cook in a 350°F oven for 1/2 hour or until golden brown on top.

Gratin dauphinois

Natalie Hanson1 Comment

Ingredients to serve 8 people:

3 lb of potatoes (about 8 or 9 large potatoes)
2 cups of milk
Salt, pepper and nutmeg
2 Tbsp of butter
3 cloves of garlic crushed
Bouquet garnis (bay leaf, thyme, parsley)
1 cup of crème fraîche
1 cup Swiss cheese

  • Peel and clean the potatoes.
  • Cut them into thick slices.
  • In a large pan melt the butter and slightly cook the garlic in it.
  • Add the potatoes.
  • Put in the bouquet garnis, salt, and pepper.
  • Cover and cook gently for 5 to 10 minutes
  • In the meantime heat the milk and add a pinch of nutmeg.
  • Pour the hot milk on the potatoes and cook slowly for 15-20 minutes or until potatoes are barely tender.
  • Discard the bouquet garnis.
  • Take 2 oven-proof dishes and put 1/4 cup of crême fraiche at the bottom of each dish.
  • With a slotted spoon divide the potatoes between the 2 dishes.
  • Divide the remaining milk between the two dishes.
  • Divide the rest of the crème fraîche on top of each dish and sprinkle the cheese on both.
  • Put in the oven at 375°F until brown on top (about 15 to 20 minutes).

Galette Lyonnaise

Natalie Hanson1 Comment

Yield: 6 to 8 servings

2 lb of baking potatoes
2 large onions
5 Tbsp of unsalted butter
freshly grated nutmeg, salt and pepper to taste

  • Peel the potatoes.
  • Boil and steam them until tender, drain.
  • Coarsely mash with a fork, leaving a few irregular chunks.
  • Preheat the broiler.
  • Slice the onions.
  • Melt 2 Tbsp of the butter in a large skillet, add the onions and sauté until soft and golden.
  • Melt the rest of the butter in the skillet and add the potatoes, nutmeg, salt and pepper.
  • Cook and toss the mixture about 3 minutes.
  • Transfer to a gratin dish, smooth the surface with a spoon and dot with the remaining butter.
  • Brown lightly under the broiler.