Tonight I made more good (in fact, delicious) use of the summer vegetables I bought the other day at the farm. The recipe I used is from Alain Ducasse, and the concept is to stuff a variety of vegetables with several meats, mushrooms and cheese, along with a small amount of the vegetable that is being stuffed.
Chef Ducasse suggests that the stuffed vegetables may include: tomatoes, zucchini, eggplant, bell peppers, and onions. For this meal I used just tomatoes and zucchini. When you are stuffing the eggplant and the tomatoes, the vegetables that go into the filling are supposed to be pre-roasted. I did not have time to do this step, so for the tomatoes I used the filling straight, omitting the tomato confit that was called for in the recipe. Otherwise I followed the instructions more or less as written. The quantity made by the recipe is enough to serve 4-6 people.
First, mince 4 small shallots, 1 clove of garlic, and 1/4 lb mushrooms. Saute the shallots for a minute in a little olive oil and butter over medium heat . Add the garlic, and saute for another minute.
Set the mushroom and shallot mixture aside.
Stuff the vegetables, topping them with their reserved "caps" if desired, as I did with the zucchini below.
Drizzle the vegetables with a little olive oil, and bake at 350 degrees for 20 minutes or until the edges of the vegetables are browned. I put mine under the broiler for a few minutes at the end for extra browning.
Compose a simple salad by drizzling a mesclun mix with lemon and olive oil and sprinkling with a little salt, then mound the salad on a plate and top with the vegetables.
Bon appetit!
4 comments:
Those look soooo delicious! I am especially craving vegetables right now so this made my mouth water!
Very impressive!
i'm coming for dinner! you are so amazing at life :-)
i'm making this tonight!
Post a Comment