Subject: Macedoine de Legumes
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 13 2000 - 06:29:26 EDT
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F O O D F U N N Y
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Thanks to reader Patricia for this tasty one-liner:
How do you honor a visiting French chef? Give him the quiche to the
city!
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T O D A Y ' S R E C I P E
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The secret to this dish is to boil each of the vegetable separately,
assuring that each is cooked to perfection.
Macedoine de Legumes (Fresh Vegetable Medley)
1/2 cup (125 ml) snow peas, trimmed and cut into 1/2-inch pieces
1/2 cup (125 ml) fresh or frozen shelled green peas
1/2 cup (125 ml) fava or lima beans
8 - 12 asparagus spears, cut into 1/2-inch (1 cm) pieces
8 - 12 baby carrots, peeled and cut into 1/2-inch (1 cm) pieces
4 - 6 small yellow beets, peeled and cut into 1/2-inch (1 cm) dice
2 Tbs (30 ml) chopped fresh basil leaves
2 Tbs (30 ml) chopped fresh parsley
Basic vinaigrette (see below)
1/4 cup (60 ml) pine nuts (pignoli)
Bring a large pot of water to a boil over high heat. Have a large
bowl of ice water ready. Place the snow peas in a small sieve and
immerse in the boiling water. Cook until just tender and plunge the
strainer in the ice water to stop cooking. Drain the snow peas and
transfer to a bowl. Repeat with the peas, fava or lima beans,
asparagus, carrots, and beets, transferring them all to the same bowl
after draining. Add the basil, parsley, and vinaigrette, tossing to
combine thoroughly. Sprinkle with the pine nuts and serve
immediately. Serves 4 to 6.
Basic Vinaigrette
1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil
Combine the shallot, mustard, vinegar, salt, and pepper in a small
mixing bowl and whisk until thoroughly combined. Add the oil in a
thin stream, whisking constantly. If the sauce separates before being
used it me be recombined by whisking vigorously for a few seconds.
Makes 1 cup (250 ml).
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