Category: Vegetable dishes

Fonds d’artichauts à blanc

Natalie Hanson

For 6 or 8 artichoke bottoms.

1/2 cup of flour
1 quart of cold water
2 Tbsp of lemon juice
1-1/2 tsp of salt

  • Put the flour in a saucepan and beat in a bit of cold water to make a smooth paste.
  • Then beat in the rest of the water, the lemon juice and the salt.
  • Bring to a boil and simmer for 5 minutes.
  • Add the artichokes.
  • Bring liquid to the boil again and cook for 30 to 40 minutes at a simmer or until tender.
  • Allow them to cool in the liquid.
  • If they are to be refrigerated for a day or two, cover the water with a film of oil.
  • Remove the artichokes from the cooking liquid and rinse under cold water.
  • Delicately scoop out the choke with a spoon and trim off any remaining leaf ends.

 Sauce au crabe

1 cup of crab meat
2 Tbsp of butter
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 Tbsp of butter
2 Tbsp of flour
enough milk to make a creamy sauce 

  • Cook the onions in the butter until barely brown.
  • Add the green pepper then the red pepper. Reserve.
  • In saucepan melt the butter, add the flour and mix while cooking on medium heat.
  • Add the milk slowly and bring to a boil.
  • Add the vegetables and the crab meat to the sauce.
  • Roll some pastry dough cut it into small squares and fill each square with the filling.
  • Refrigerate.
  • Cover each turnover with an egg wash (1 egg beaten with some water).
  • Cook on a cookie sheet at 400°F until golden.

Eggplant provençale

Natalie Hanson

This is a time-consuming recipe but well worth its colorful result.

2 lb of eggplants
2 cups of onions, sliced
2 Tbsps of olive oil
2 cans of peeled italian tomatoes (1lb each)
Thyme, orange peel, saffron, garlic
Salt and pepper
8 oz of sliced swiss cheese 

  • Cook onions in olive oil, covered, for 8 to 10 minutes.
  • Drain the tomatoes, reserve the juice.
  • Rub the pulp trough a sieve to eliminate the seeds.
  • Stir the pulp into the onions and add herbs, orange peel, saffron, garlic, salt and pepper.
  • Cover the pan and simmer for 45 minutes.
  • The sauce should be thick enough to hold its shape in a spoon.
  • In a big pan boiled some salted water.
  • Cut eggplants in halves then in slices.
  • Blanch the slices in boiling water for 2 minutes and drain on paper towels.
  • Saute the slices in olive oil until slightly browned and put them on a tray.
  • In a gratin dish arrange in layers – slices of eggplants, tomato sauce, and swiss cheese.
  • Repeat until all slices are used.
  • Reheat oven 375°F and bake 35 minutes covered, then 10 more uncovered.
  • Use the reserved juice of the tomatoes if the dish looks too dry while cooking.

See also Tian d’aubergines.

Bohémienne

Natalie Hanson

Although this dish is similar to the Ratatouille, it has eggs in it but no zucchini or peppers. It can be served as an hors d’oeuvre, a vegetable dish, or a filling for a quiche.  Serves 4 to 6 people.

2 medium size onions
2 lb of plum tomatoes
4 cloves of garlic
1 medium size eggplant (2 lbs)
1/3 cup of olive oil
Thyme, bay leaf, salt and pepper, 1/8 tsp of cayenne pepper.
2 egg yolks
1/4 cup of grated swiss cheese
1/4 cup of grated parmesan cheese

  • Slice the onions as thinly as possible.
  • Peel and quarter the tomatoes and mince 4 cloves of garlic.
  • Peel the eggplant and cut into 4 slices lengthwise.
  • Place in colander and sprinkle with salt,, allow to stand for 30 minutes.
  • Wash salt away, dry with paper towels and cut the slices in 1/4″ cubes.
  • Heat the olive oil in a medium size pan and gently cook the onions without browning them.
  • Add the tomatoes, eggplant cubes, salt and pepper, cayenne pepper and minced garlic.
  • Simmer over low heat, uncovered, stirring once in a while, for 45 minutes.
  • Taste and correct seasonings.
  • Beat 2 egg yolks in a bowl and whisk them into the vegetables.
  • Stir in a mixture of 1/4 cup of swiss cheese and 1/4 cup of the parmesan into the vegetable and egg mixture.
  • Serve hot with a meat dish or room temperature for hors d’oeuvre.

Quiche Bohémienne

Fill a partially baked pâte brisée with the bohémienne mixture. Sprinkle on the grated cheeses. Bake 30-35 minutes at 350°F. Allow to cool before serving.