Variations

Vegetable proportions may be varied as desired. Other vegetables, such as sweet potatoes, stalk celery, onions, and rutabagas may be added.

Roasted Onions

Substitute 4 lb (2kg) onions, sliced in. (5 mm) thick, for all the vegetables in the basic recipe. Bake as in the basic recipe, cooking until the onions are browned and caramelized. Onions lose a lot of moisture during baking, so total yield is only about 214 lb (1.1 kg).

Roasted Summer Vegetables

Omit the parsnips, turnips, celeriac, and butternut squash. Substitute an assortment of summer vegetables in desired proportions, such as eggplant, summer squash, fennel, bell peppers, cherry tomatoes, and baby turnips. Season with fresh chopped basil and parsley. For another version of Roasted Summer Vegetables, see Provençale Vegetables Confit, p. 569.

Roasted Garlic

Yield: approximately 6 oz (175 g) garlic pulp

Metric

Ingredients

1 fl oz

30 mL

Garlic heads, whole Olive oil

Per 1 ounce:

Calories, 90; Protein, 2 g; Fat, 5 g (48% cal.); Cholesterol, 0 mg; Carbohydrates, 10 g; Fiber, 1 g; Sodium, 5 mg.

Per 1 ounce:

Calories, 90; Protein, 2 g; Fat, 5 g (48% cal.); Cholesterol, 0 mg; Carbohydrates, 10 g; Fiber, 1 g; Sodium, 5 mg.

Procedure

2. Rub the heads of garlic with olive oil.

3. Place on a sheet pan in the oven. Roast for about 30 minutes, until soft.

4. Remove from the oven and cool slightly.

5. For roasted garlic pulp, cut the heads in half crosswise and squeeze out the pulp.

6. For roasted garlic cloves to use as garnish, separate the cloves. Serve peeled or unpeeled.

Variation_

For whole roasted heads of garlic to use as garnish, cut off the tops (the pointed end) of the heads before rubbing with oil.

Roasted Garlic

Glazed Sweet Potatoes

Portions: 25 Portion size: 5 oz (150 g)

U.S. Metric Ingredients

Procedure

S lb

Sweet potatoes

1. Scrub the sweet potatoes and boil or steam until nearly tender. Do not overcook.

2. Spread the potatoes on a sheet pan to cool.

3. Peel the potatoes when they are cool enough to handle. Remove dark spots. Cut into neat, uniform pieces for easy portioning. Arrange in a buttered baking pan.

6 floz 175 mL Water

1V2 cups 350 mL Light corn syrup or maple syrup

6 oz 175 g Brown sugar

8 floz 250 mL Orange juice

2 fl oz 60 mL Lemon juice

2 oz 60 g Butter

1 tsp 5 mL Cinnamon i4 tsp 1 mL Ground cloves

12 tsp 2 mL Salt

Per serving:

Calories, 190; Protein, 2 g; Fat, 2 g (9% cal.); Cholesterol, 5 mg; Carbohydrates, 44 g; Fiber, 2 g; Sodium, 100 mg.

4. Place the water, syrup, and sugar in a saucepan. Stir over heat until sugar is dissolved. Add the remaining ingredients and boil until the mixture is reduced to about 1 IS pt (700-800 mL) and forms a heavy syrup.

5. Pour the syrup over the potatoes.

6. Bake at 350°F(175°C) until potatoes are thoroughly cooked and glazed, about 45-60 minutes. Baste with the syrup several times during baking.

Procedure

1. Purée the spinach in a food processor. Season to taste with salt, white pepper, and nutmeg.

2. Add the eggs and process another few seconds to mix well.

3. Add the cream and mix in.

4. Pass the mixture through the fine disk of a food mill.

5. Butter the insides of 4-oz (125-mL) timbale molds. Place 3 oz (90 g) spinach mixture in each mold. Rap each one sharply on the worktable to remove air bubbles.

6. Set the molds in a hot water bath and bake at 375°F (190°C) until set, about 25-40 minutes.

7. When set, remove them from the oven. Let stand 10 minutes to allow them to settle.

8. The timbales can be kept warm for a short time in the water bath. At service time, unmold and serve at once.

Spinach Timbales

Portions: 15 Portion size: 3 oz (90 g)

U.S. Metric Ingredients

Southwestern Corn and Pinto Bean Gratin

Portions: 10 Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

4 oz

125 g

Onion, small dice

1.

2 fl oz

60 mL

Oil

1-2 tbsp

15-30 mL

Chili powder

2.

4 oz

125 g

Red bell peppers, small dice

3.

4 oz

125 g

Green bell peppers, small dice

1 lb

500 g

Whole-kernel corn (see note)

4.

1 lb

500 g

Cooked pinto beans (see note)

to taste

to taste

Salt

to taste

to taste

Pepper

5.

as needed

as needed

Water or chicken stock

4 oz

125 g

Fresh white bread crumbs

Calories, 190; Protein, 6 g; Fat, 7 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 29 g; Fiber, 6 g; Sodium, 70 mg.

Note: Use either frozen corn (thawed) or fresh corn cut from the cob. If you use canned beans, first rinse them under cold water and drain well.

Procedure

Over low heat, sweat the onion in the oil until soft but not browned.

Stir in the chili powder and cook another minute. Add the peppers and continue to sweat just until they begin to soften.

Add the corn and beans and mix. Adjust the seasoning with salt and pepper. If the mixture seems dry (the beans may absorb a lot of moisture), moisten with a little water or stock.

Transfer the vegetables to a shallow baking pan or gratin dish. Top with a thin layer of bread crumbs. Bake at 375°F (190°C) until the mixture is very hot and the top is lightly browned. If necessary, brown the top lightly under a salamander or broiler.

Variation

Substitute roasted fresh chiles, such as poblanos or New Mexico peppers, for all or part of the bell peppers.

Provençale Vegetables Confit

Portions: 24 Portion size: about 4 oz (125 g)

U.S. Metric Ingredients

1 lb 450 g Eggplant

1 lb 6 oz 625 g Zucchini

1 lb 450 g Red bell peppers, seeded

7 oz 200 g Green bell peppers, seeded

1 lb 2 oz 525 g Fennel bulbs

1 lb 450 g

2 tbsp 30 mL 10 fl oz 300 mL

1. Cut the eggplant, zucchini, peppers, and fennel into batonnet. (Peel the eggplant if desired.)

2. Halve the cherry tomatoes and set them aside.

3. Mix the vegetables, except the tomatoes, together with the onions, garlic, shallots, chopped basil, and thyme. Spread out on the bottom of a roasting pan and drizzle with the olive oil. Mix well until the vegetables are well coated.

5. Add the tomatoes, then cook another 10 minutes.

6. Season to taste and serve.

Cherry tomatoes Pearl onions, peeled Garlic, finely chopped Shallots, chopped Fresh basil, finely chopped Fresh thyme, finely chopped Olive oil

Eggplants Bayaldi

Portions: 24 as a first course

Portion size: 1/i eggplant, about 8 oz (250g)

Portions: 24 as a first course

Portion size: 1/i eggplant, about 8 oz (250g)

U.S. Metric Ingredients

■ Procedure

12 12 Small eggplants, about

8 oz (250 g) each to taste to taste Salt to taste to taste Cayenne to taste to taste Olive oil

1. Cut the eggplants in half lengthwise. Using a knife, carefully dig out the flesh without puncturing the skin. Set aside the flesh until you have around 2 5/2 lb (1.2 kg).

2. Place the eggplant skins on a baking sheet. Season and lightly drizzle with oil. Cook for about 5-10 minutes in the oven at 400°F (200°C). They should hold their shape but be somewhat tender.

3'/2 oz 100 g Garlic, chopped 11/2 fl oz 50 mL Olive oil 15/2-2 oz 50 g Fresh basil, chopped to taste to taste Salt to taste to taste Pepper

3. Sweat the garlic in the olive oil. Add the eggplant flesh and cook until soft. Add 3 tbsp (20 g) chopped basil. Season to taste.

4 oz 125 g Shallots 15-2 fl oz 50 mL Olive oil 4 lb 6 oz 2 kg Tomatoes, peeled, seeded, and chopped to taste to taste Salt to taste to taste Cayenne

4. Sweat the shallots in the olive oil and add the tomato. Cook until thick, then mix in the remaining basil (from step 3). Season to taste with salt and cayenne.

12 12 Small tomatoes about 1 oz (30 g) each 14 oz 400 g Grated Swiss cheese

Per serving:

Calories, 200; Protein, 7 g; Fat, 14 g (60% cal.); Cholesterol, 15 mg; Carbohydrates, 14 g; Fiber, 4 g; Sodium, 55 mg.

5. Thinly slice the tomatoes.

6. Spread some of the tomato sauce in the bottom of the cooked eggplant skins. Top with the cooked eggplant flesh. Top with overlapping slices of tomato, and sprinkle with the grated cheese.

7. Place in a hot oven until the cheese is melted and golden brown.

Tomato and Zucchini Tian

U.S. Metric Ingredients

1 lb 4 oz 1 lb 8 oz to taste to taste 2-3 fl oz 112 oz

600 g 700 g to taste to taste 60-90 mL 40 g

Zucchini, large Tomatoes, small (about the same diameter as the zucchini) Salt

White pepper Olive oil

Fresh bread crumbs

Per serving:

Calories, 70; Protein, 1 g; Fat, 5 g (62% cal.); Cholesterol, 0 mg; Carbohydrates, 6 g; Fiber, 1 g; Sodium, 25 mg.

Procedure

Trim the ends off the zucchini and cut into very thin rounds. Quickly blanch in boiling salted water.

Core the tomatoes but do not peel. Cut the tomatoes in rounds the same thickness as the zucchini. Place 12 ring molds, 4 in. (10 cm) in diameter, on an oiled baking sheet (see note). Inside the ring molds, alternately place the zucchini and tomato in overlapping circles. Season and drizzle with olive oil. Sprinkle with the bread crumbs. Lift off the rings and bake the vegetables in the oven for 10 minutes at 350°F (180°C).

Note: If you have only one ring mold, fill if as directed, lift off, and repeat for the remaining tians.

Elote con Queso

Portions: 16 Portions size: 3'á oz (100 g)

U.S.

Metric

Ingredients

6

6

Anaheim chiles

(see note)

4 oz

125 g

Onion

2 oz

60 g

Butter

213 lb

1.2 kg

Whole-kernel corn

(frozen or fresh)

to taste

to taste

Salt

10 oz

300 g

Mild cheddar cheese

grated

Per serving:

Calories, 160; Protein, 7 g; Fat, 9 g (48% cal.); Cholesterol, 25 mg;

Carbohydrates, 15 c

; Fiber, 2 g; Sodium, 150 mg.

Note: Canned, diced chiles (10-12 oz/300-350 g, drained) may be used in place of the fresh Anaheims. Omit steps 1 and 2 in the procedure.

Note: Canned, diced chiles (10-12 oz/300-350 g, drained) may be used in place of the fresh Anaheims. Omit steps 1 and 2 in the procedure.

Procedure

1. Char the chiles over an open flame or under a broiler until the skin is black. Rub off the blackened skin under running water.

2. Remove and discard the seeds and stem ends from the chiles. Cut the chiles into medium dice.

3. Cut the onion into small dice. Cook it slowly in the butter until it is soft. Do not brown.

4. Add the diced chile and cook 5 minutes.

5. Add the corn and cook over moderate heat until it is thawed (if using frozen corn) or no longer raw (if using fresh corn).

6. Add salt to taste.

7. Put the corn in a shallow baking pan or in individual gratin dishes and bake at 350°F (175°C), covered, for 10 minutes.

8. Uncover and top with the grated cheese. Bake until very hot and the cheese is melted and bubbling.

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