Vegetables
à la Grecque
The French style of simmering a variety of vegetables in the Greek manner (with herbs, lemon juice, and oil) and marinating them in this same sauce, concentrated, results in a superbly seasoned salad. The basic recipe suits a wide range of vegetables, and though it takes more time to cook a variety, rather than a single vegetable, that's part of the fun. Cook vegetables that appeal to you, then arrange them handsomely on a platter.
3 1/2 cups water
6 tablespoons lemon juice
3/4 cup dry white wine
1/2 cup olive oil
1 1/2 teaspoons salt
2 bay leaves
2 cloves garlic, cut in thirds
1 shallot or 1 large green onion, chopped
6 whole black peppers
1 teaspoon each dry tarragon and thyme leaves
Vegetables (directions follow)
2 tablespoons chopped parsley
In a large Dutch oven or other wide pan, place water, lemon juice, wine, oil, salt, and bay leaves. In a tea ball or cheesecloth bag, enclose garlic, shallot, peppers, tarragon, and thyme; add to pan. Bring to a boil, then lower heat; cover and simmer for 10 minutes.
Add vegetables and cook according to directions that follow. With a slotted spoon, remove vegetables as they are cooked and place in a shallow pan. When all vegetables are cooked, remove tea ball or cheesecloth bag from pan and discard herbs. Increase heat to medium and cook broth until reduced to one cup; cool slightly, then spoon sauce over vegetables.
Cover and refrigerate for at least 4 hours or as long as 3 days. To serve, lift vegetables from sauce, arrange on a platter, and garnish with parsley. Makes 8 servings.
Summer squash. Remove ends from 2 small
crookneck squash and slice squash in half lengthwise. Remove ends from 3
small zucchini and slice in half lengthwise; cut each half again
lengthwise. Add to broth, cover, and simmer until crisp-tender (about 5
minutes).
Carrots. Peel 3 carrots and slice on the diagonal about 1/2-inch
thick. Add to broth; cover and simmer until crisp-tender (about 7
minutes).
Leeks. Cut 3 leeks in half lengthwise, then cut into 4-inch
lengths; discard coarse leaves. Wash thoroughly to remove sand. Add to
broth; cover and simmer until crisp-tender (about 7 minutes).
Eggplant. Cut 1 small (3/4 lb.) unpeeled eggplant in half
lengthwise, then slice into 1-inch-thick strips. Add to broth; cover and
simmer until tender (about 7 minutes).
Mushrooms. Remove ends from 1/2 pound small mushrooms; wash
mushrooms. Add to broth; cover and simmer until barely tender (about 3
minutes).
Bell pepper (red or green). Seed and cut 3 bell peppers into
1-inch-wide strips. Add to broth; cover and simmer until barely tender
(about 5 minutes).
Onions. Trim and peel 8 small boiling onions. Add to broth; cover
and simmer until tender (7 to 9 minutes).
Celery hearts. Remove ends from 3 celery hearts and cut off tops
to make 4-inch-long pieces; cut each piece in half lengthwise. Add to
broth; cover and simmer until tender (about 15 minutes).
Background by Gini Schmitz, from the Over the Rainbow web site