Vegetables. The Culinary Institute of America

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2 The Culinary Institute of America Vegetables r e c i p e s a n d t e c h n i q u e s f r o m t h e w o r l d s p r e m i e r c u l i n a r y c o l l e g e Over 170 New Delicious, Kitchen-Tested Recipes 100 Color Photographs Illustrated Step-by-Step Techniques from the Classrooms of the CIA Photography by Ben Fink l e b h a r - f r i e d m a n b o o k s n e w y o r k c h i c a g o l o s a n g e l e s l o n d o n p a r i s t o k y o

3 Contents Introduction ix Appetizers 85 Vegetables Guacamole Artichoke Dip Spinach Dip Onion Dip Artichoke Ceviche in Belgian Endive Spinach and Sausage Stuffed Mushrooms Avocado with Marinated Fiddlehead Ferns Stuffed Cherry Tomatoes with Minted Barley Cucumber Salad Tomato Sampler with Pan-Fried Calamari Baked Tomatoes with Goat Cheese Baked Vidalia Onions Garlic and Parsley Butter Avocado and Black Bean Crostini Red Pepper Mousse in Endive Portobello with Tuscan Bean Salad and Celery Juice Chilled Asparagus with Mustard Herb Vinaigrette Stuffed Grape Leaves Vietnamese Fried Spring Rolls Mixed Grill of Garden Vegetables with Charmoula Vegetable Tempura Cheddar Corn Fritters Spanakopita Soups 29 Croutons and Rusks Garlic-Flavored Croutons Cheese Croutons Goat Cheese or Cheddar Rusks Herb-Flavored Croutons Minestrone Classic Vegetable Soup Chorizo and Vegetable Soup Callaloo Tomato and Sweet Pepper Soup with Poppy Seed Cream Tomato and Escarole Soup H Lelem (Tunisian Vegetable and Bean Soup) Zucchini Soup Corn Chowder with Chiles and Monterey Jack Vietnamese Water Spinach and Beef Soup Cream of Broccoli Soup Cream of Mushroom Soup Cream of Tomato Soup with Rice and Basil Roasted Red Pepper, Leek, and Potato Cream Soup Watercress Soup Potage Solferino Thai Fresh Pea Soup Curried Squash and Apple Soup Potato Kale Soup Roasted Eggplant and Garlic Soup Butternut and Acorn Squash Soup Corn and Squash Soup with Roasted Red Pepper Puree New England Corn Chowder Fennel and Potato Chowder Manhattan Corn Chowder Cold Tomato and Zucchini Soup Chilled Borscht Kh Yaaf B Lubban (Chilled Cucumber and Yogurt Soup) Gazpacho White Gazpacho with Green Grapes Cold Carrot Bisque Chilled Caraway Squash Bisque Chilled Cream of Avocado Soup Chilled Infusion of Fresh Vegetables with Fava Beans Vegetable Broth Chicken Broth Salads 127 Red Wine Vinaigrette Balsamic Vinaigrette Grapefruit Vinaigrette Cucumber, Tomato, and Feta Salad Watermelon and Red Onion Salad with Watercress Jícama and Red Pepper Salad Lemon-Infused Greek Salad with Grape Leaves BLT Salad with Buttermilk-Chive Dressing Tomato, Avocado, and Roasted Corn Salad Frisée with Almonds, Apples, Grapes, and Goat Cheese Mixed Green Salad with Warm Brie Dressing Spinach and Arugula Salad with Strawberries Radish Salad with Pears Roasted Pepper and Flat-Leaf Parsley Salad Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette Green Beans with Frizzled Prosciutto and Gruyère Spinach Salad with Marinated Shiitakes and Red Onions Tomato Salad with Warm Ricotta Cheese Winter Greens with Warm Vegetable Vinaigrette Southern- Style Green Bean Salad Shaved Vegetable Salad Two-Cabbage Slaw with Avocado and Red Onion Tomato, Arugula, and Mozzarella Salad Tomato Salad with Potatoes and Olives Roasted Beet and Orange Salad Artichoke and Olive Salad Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette Moroccan Carrot Salad v i contents

4 Entrees 167 Roasted Eggplant Stuffed with Curried Lentils Spicy Eggplant, Wild Mushroom, and Tomato Casserole Eggplant Rollatini Capellini with Grilled Vegetables Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas Tortelli with Bitter Greens and Ricotta Fettuccine with Corn, Squash, Chiles, Crème Fraîche, and Cilantro Chicken and Vegetable Kebabs Vegetable Burgers Eggplant and Havarti Sandwiches Madeira-Glazed Portobello Steak Sandwiches Chickpea and Vegetable Tagine Paella Con Verduras Artichoke and Spinach Risotto Roasted Vegetable Pizza Mu Shu Vegetables Pork Cutlets with a Wild Mushroom Ragout Stirfried Garden Vegetables with Marinated Tofu Tofu and Peas with Cilantro in a Red Curry Sauce Grilled Halibut with Roasted Red and Yellow Pepper Salad Spinach and Goat Cheese Quiche Caramelized Onion Tart Vegetarian Shepherd s Pie Spaghetti Squash with Vegetable Ragout Crepes with Spicy Mushrooms and Chile Cream Sauce Chiles Rellenos Chayote and Pineapple Chimichangas Spring Greens and Cannellini Gratin Sauces & Relishes 255 Basic Tomato Sauce Tomato Coulis Pomarola Tomato Sauce Tomato- Ginger Coulis Roasted Red Pepper Puree Tomatillo Salsa Blackened Tomato Salsa Tomato Salsa Green Papaya Salsa Chayote-Jícama Salsa Half-Sour Pickles Sweet Pickle Chips Pickled Beets and Onions Red Onion Marmalade Roasted Red Pepper and Apricot Relish Corn Relish Spicy Mango Chutney Hazelnut Romesco Sauce Harissa Tzatziki Sauce Mustard Pesto Cream Sauce Mayonnaise Hollandaise Sauce Index 285 Side Dishes 217 Maple-Glazed Brussels Sprouts with Chestnuts Brussels Sprouts with Mustard Glaze Asparagus A La Parrilla Parmesan-Roasted White Asparagus with White Truffle Oil Belgian Endive A La Meunière Maple- Glazed Turnips Creamed Swiss Chard with Prosciutto Braised Kale Braised Red Cabbage Broccoli in Garlic Sauce Beet Greens and White Beans Saute Zucchini Pancakes Okra Stewed with Tomatoes Ratatouille Roasted Corn Succotash Zucchini Squash with Tomatoes and Andouille Sautéed Broccoli Raab with Garlic and Crushed Pepper Sicilian-Style Spinach Citrus-Roasted Beets Hoisin-Caramelized Root Vegetables Sweet and Sour Green Beans with Water Chestnuts Winter Squashes Sautéed with Cranberries and Toasted Pecans contents vii

5 2 tsp butter 1/3 cup minced onions 3 tbsp minced shallots 2 tsp minced ginger root, or to taste 1 garlic clove, minced 51/2 cups thinly sliced carrots 5 cups Vegetable Broth (page 82) 2 tbsp white wine 1/2 tsp ground cardamom 2 cups orange juice 1/2 cup heavy cream, cold 11/2 to 2 cups fresh carrot juice Salt and pepper as needed Col d C a r rot Bisqu e If you don t own a juicer, look for fresh carrot juice at your local health or natural foods store. Try garnishing this soup with a dollop of whipped cream and a sprinkling of sliced chives. M a k e s 8 s e r v i n g s 1. Melt the butter in a soup pot. Add the onions, shallots, ginger, and garlic. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. 2. Add the carrots, broth, wine, cardamom, and orange juice. Bring to a simmer and cook until the carrots are tender, about 30 minutes. 3. Puree the soup in a food processor or blender until smooth. Cover and chill thoroughly. 4. Just before serving, stir in the cream. Thin the soup with carrot juice to a barely thick consistency. Adjust the seasoning to taste with salt and pepper and serve in chilled bowls, garnished as desired. 76 V egetables

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7 brussels sprouts shine in simple dishes that make the most of their nutty taste. If you can find them sold on the stalk, you may be surprised at the difference in flavor and texture, compared to those sold in small round cartons. These darling vegetables are best after the first hard frost in fall. Trimming Brussel s sprouts Use a paring knife to trim away the end of the Brussels sprout that was attached to the stem. Next, pull away any very small or withered outer leaves. Once the leaves and stem are trimmed, cut into the stem. Hold the sprouts, one at a time, with the stem end facing up. Press the blade of your paring knife into the stem, making a cut about 1/4 inch deep. This will help the dense core of the Brussels sprouts to cook quickly. The faster you cook the sprouts, the sweeter they will taste. Finishing Brussel s sprouts You can see by the change in color from the top photo to the bottom one, these sprouts have been cooked until they have a good color and are nearly tender. The final step adds more flavor and a beautiful sheen. Heat the ingredients for a glaze or sauce. (Here, we ve used maple syrup, but honey or molasses are good options, too.) Add the pre-cooked sprouts to the pan and keep them in motion, stirring or rolling them in the glaze, until they are evenly coated. They should be firm enough to hold together when you serve them, but tender enough to slice easily with a table knife. side dishes 221

8 3 cups Brussels sprouts 3/4 cup Vegetable Broth (page 82) 1 tbsp whole-grain mustard Salt and pepper as needed Brussels Sprou t s w i t h Musta r d Gl a z e Brussels sprouts, a member of the cabbage family, are usually available fresh from late summer to late winter. Select small, bright-green sprouts with closed leaves. The smaller Brussels sprouts are more tender than the larger ones. If the Brussels sprouts are to be served with a meat dish, like turkey or pork roast, replace the vegetable broth with a jus or defatted pan juices from the meat. S e r v e s 4 1. Rinse the Brussels sprouts, drain, and trim the stem ends by cutting away a thin slice with a paring knife. Cut a shallow X into each stem. Pull away any loose or yellowed leaves. 2. Bring a large pot of salted water to a rolling boil over high heat. Add the Brussels sprouts and cook until the tip of a paring knife goes into the stem end of the largest Brussels sprout easily, 10 to 12 minutes. Drain in a colander and reserve. 3. Return the pot to high heat. Add the vegetable broth and the mustard, whisking until the mustard is evenly blended into the broth. Simmer until the mixture is lightly thickened, about 2 minutes. Return the Brussels sprouts to the pot; stir or toss until evenly coated. Season to taste with salt and pepper. Serve at once in a heated bowl or on heated plates. 222 V egetables

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