Text 26799, 107 rader
Skriven 2015-05-08 05:26:26 av Dave Drum (1:261/38.0)
Ärende: Gourmet 909
===================
 * Originally in: fido.HOME_COO

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, itCÇÖs important to coarsely chop and
  flatten it.

  FOR CURRY SAUCE: Heat 1 tablespoon oil in large saucepan
  over medium heat. Add onion, carrot, lemongrass, and ginger;
  saut+¬ until slightly softened but not brown, about 5
  minutes. Add apple and curry powder; saut+¬ 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 400+.F/205+.C.

  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 400+.F/205+.C.

  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 App+¬tit | September 2010

  Yield: Makes 4 servings

  MM Format by Dave Drum - 15 September 2010

  Uncle Dirty Dave's Archives

MMMMM

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