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Vegetable Market in Aix-en-Provence |
RECIPES
When we started offering Vegetarian Stews, they certainly didn't cause the menu to catch on fire. Now, after several years, our Vegetarian Stews sell as well as the more traditional quiches and sandwiches.
These are wholesome preparations which are ideal for a light supper by themselves, or as a hearty side dish.
Interestingly. the words Ratatouille, Ragoût and Masala all mean blend or mixture.
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RATATOUILLE NIÇOISE
3 tablespoons olive oil
2 onions, chopped
4 to 6 cloves garlic, minced
1 eggplant
2 zucchinis
1 green pepper
1 red pepper
4 tomatoes
1 scant tablespoon salt
1 teaspoon thyme leaves
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons tomato paste
sliced black olives to taste (optional)
chopped parsley In a soup pan or stock pot, fry the onion and garlic in the oil until nicely "blond".
You will add the vegetables in the order they are listed, starting with the eggplant. All the vegetables should be cubed the same size (about 3/4"). You may leave the eggplant and the zucchini unpeeled, but be cautious as zucchini skin can be gritty.
Wait until the eggplant is quite cooked and reduced before adding the rest of the vegetables. Then add each vegetable a few minutes apart. Stir often, so as not to scorch. Don't rush!
When the tomatoes have collapsed and the peppers have lost their crunch, add all remaining ingredients. Simmer a little while longer and correct seasonings. If your ratatouille is too tart, probably because of cheerless winter tomatoes, add a little butter too.
Can be served hot, room temperature or ice cold.
Makes a wonderful lunch with a couple of over-easy fried eggs and a French Roll .
RAGOÛT DE POMMES DE TERRE
3 tablespoons olive oil
2 onions, chopped
4 to 6 cloves garlic, minced
1 cup carrot slices
1 cup celery slices
1 or 2 turnips, cubed
1/2 head cabbage, in thick ribbons
3 cups cubed peeled potatoes
2 tablespoons tomato paste
1/2 teaspoon thyme leaves
1 bay leaf
1 tablespoon salt (will likely need more)
1/2 teaspoon black pepper
1 diced fresh tomato
1/2 cup frozen peas
1/2 cup chopped snowpeas
chopped parsley In a soup pan or stock pot, fry the onion and garlic in the oil until nicely "blond".
Then add the carrot, celery, turnip and cabbage, and stir very often on a high fire to make the vegetables "sweat" and get sweet.
When the cabbage is wilted, add potatoes, tomato paste, thyme, bay leaf, salt, pepper, and enough water to almost but not quite cover the vegetables . Bring to a simmer, cover and leave alone for about 15 minutes.
When the potatoes are firm-tender, add remaining ingredients, turn fire off now , stir well, cover again and let the stew mellow about 15 minutes. Correct seasonings.
EGGPLANT AND GARBANZO BEAN MASALA
1 cup dry garbanzo beans, soaked in plenty of cold water overnight
4 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds (yellow or black)
2 onions, chopped
4 to 6 cloves garlic, minced
2 tablespoons grated fresh ginger
5 tomatoes, diced
2 chopped seeded jalapeño peppers
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne
1/4 cup tomato paste
2 teaspoons salt
2 eggplants (or 1 huge) in 1/2" cubes, peel on or off
1 bunch cilantro, chopped Cook beans until nice and "creamy", which takes about 45 minutes. Don't let them boil dry!
Heat the oil in a stock pot over a medium fire. Not too hot. Throw all the seeds in. In about 45 seconds, the mustard seeds will start popping. Immediately add the onion, garlic and ginger, and fry, stirring often, until wilted.
Add tomatoes, jalapeños, turmeric and cayenne and fry for a few more minutes.
Add paste, salt, eggplant and the beans with a little of their cooking water (1 cup will do). Reduce fire when boiling.
Cook, covered, but stirring often, until eggplant is tender, but not disintegrating.
Check seasonings. Add cilantro.
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