Text 7491, 102 rader
Skriven 2011-02-21 04:43:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 921
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Vegetable Ragout w/Exotic Curry Sauce
 Categories: Vegetables, Squash, Curry
      Yield: 4 servings
 
MMMMM------------------------CURRY SAUCE-----------------------------
      3 tb Oil; divided
      1 sm Onion; chopped
      1 sm Carrot; peeled, chopped
      1    Stalk lemongrass; coarse
           - chopped, pounded w/meat
           - mallet to flatten slightly
      1    Inch pc unpeeled fresh
           - ginger; thin sliced
      1 sm Tart apple; peeled, fine
           - chopped
      2 tb Madras curry powder
  2 1/2 tb All purpose flour
      2 c  Fresh carrot juice

MMMMM-------------------------VEGETABLES------------------------------
  1 1/2 lb Eggplants; peeled, in 1"
           - cubes
      5 tb Oil; divided
      1 lb Assorted summer squash; in
           - 1" pieces
      1 lb Green beans or yellow wax
           - beans; trimmed, in 2"
           - lengths
      4    Ears of corn; husked
     16 oz Can garbanzo beans; drained
      2 c  (packed) arugula
    1/4 c  Torn fresh basil
 
  Test-Kitchen Tip: To release the most flavor from the
  lemongrass stalk, it’s important to coarsely chop and
  flatten it.
  
  This vegetarian entrée would also be delicious served with
  lamb or shrimp.
  
  For curry sauce: Heat 1 tablespoon oil in large saucepan
  over medium heat. Add onion, carrot, lemongrass, and ginger;
  sauté until slightly softened but not brown, about 5
  minutes. Add apple and curry powder; sauté until vegetables
  are tender, about 8 minutes. Add remaining 2 tablespoons
  oil, then flour and stir 1 to 2 minutes. Gradually pour in
  carrot juice; bring to boil, whisking constantly. Reduce
  heat to medium-low; simmer uncovered until sauce is slightly
  thickened and reduced to generous 2 1/2 cups, about 20
  minutes. Strain sauce through fine strainer set over bowl,
  pressing on solids to extract as much liquid as possible;
  discard solids in strainer. Season to taste with salt and
  freshly ground pepper. DO AHEAD: Curry sauce can be made 1
  day ahead. Cool slightly. Cover; chill. Rewarm before using.
  
  For vegetables: Preheat oven to 400øF. Place eggplant cubes
  in large bowl. Add 3 tablespoons oil and toss to coat;
  sprinkle with salt. Spread eggplant cubes in even layer on
  large rimmed baking sheet. Toss squash and remaining 2
  tablespoons oil in same bowl. Sprinkle with salt and pepper.
  Spread squash in even layer on another large rimmed baking
  sheet. Roast until squash and eggplant are light golden and
  tender, turning occasionally, about 25 minutes for squash
  and 40 minutes for eggplant. Remove baking sheets with
  vegetables from oven and set aside. Fill large bowl with
  water and ice. Cook beans in large pot of boiling salted
  water until just crisp-tender, 2 to 4 minutes, depending on
  size of beans. Using tongs, transfer beans to bowl of ice
  water to cool. Drain. Maintain boiling water in same pot;
  add corn. Cook until corn is just tender, about 5 minutes.
  Drain corn. Cool slightly. Cut kernels off corn cobs;
  discard cobs.
  
  DO AHEAD: Vegetables can be made 4 hours ahead. Combine all
  vegetables on large rimmed baking sheet. Let stand at room
  temperature.
  
  Preheat oven to 400øF. Mix garbanzo beans into vegetables;
  bake until heated through, about 15 minutes.
  
  Combine hot vegetables and hot curry sauce in large bowl.
  Season to taste with salt and pepper. Stir in arugula and
  basil.
  
  By Chefs Quinn and Karen Hatfield; From Hatfields in Los
  Angeles, CA
  
  Bon Appétit | September 2010
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 15 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If I only had a little humility, I'd be perfect. - Ted Turner
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