Subject: Macedoine of Vegetables (Macedoine de Legumes)
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 04 2003 - 10:17:34 EDT
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FOOD FUNNY
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Thanks to Kaye Noble for this one:
At breakfast one day, I eagerly waited for my husband to comment on my
first attempt at homemade cinnamon rolls. After several minutes with
no reaction, I asked, "If I baked these commercially, how much do you
think I could get for one of them?"
Without looking up from his newspaper he replied, "About 10 years."
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TODAY'S RECIPE
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"Macedoine" is a French term for fruits or vegetables cut into small
dice, cooked or raw, and served hot or cold. The key to this dish is
to use only the freshest vegetables, so feel free to make
substitutions at will based on what's freshest and best at your
market.
Macedoine of Vegetables (Macedoine de Legumes)
1/2 cup (125 ml) snow peas (mangetouts)
3/4 cup (180 ml) green peas
1 cup (250 ml) green beans (haricots)
12 asparagus spears, trimmed
10 baby carrots, peeled
8 small beets (beetroots), peeled
1 green apple, peeled, cored, and cut into 3/4-inch
(2 cm) dice
Sauce vinaigrette (see below)
Toasted pine nuts (pignoli) for garnish
Chopped fresh chives for garnish
Bring a large pot of salted water to a boil over high heat and fill a
large bowl with ice water. Boil the snow peas until tender, 2 to 3
minutes. Scoop the snow peas out with a sieve and plunge into the ice
water. Drain and set aside. Repeat with the remaining vegetables.
The green peas will require 6 to 8 minutes to cook, the green beans 3
to 5 minutes, the asparagus 6 to 8 minutes, the carrots 6 to 8
minutes, and the beets about 15 minutes. Cut the snow peas, green
beans, asparagus, and carrots into 3/4-inch (2 cm) pieces. Peel the
beets and cut into 3/4-inch (2 cm) dice. Combine all the cooked
vegetables and the diced apple in a bowl and toss with sauce
vinaigrette to taste. Serve garnished with toasted pine nuts and
chopped chives. Serves 4 to 6.
Sauce 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 about 1 cup (250 ml).
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