3.4: Recipes for Vegetables

Baked Broccoli Custards

Makes 6 individual servings

Recipe

Equipment:

Scale
Measuring spoons
Measuring cups (both dry and liquid)
Box grater

Ingredients:

• 1 1/2 pounds broccoli, cut into florets (about 8 cups)
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 tablespoons coarsely grated Parmigiano-Reggiano
• Pinch of freshly grated nutmeg
• 1 ½ cups finely grated Gruyere (about 4 ounces)

Procedures:

1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, about 15 minutes. BE CAREFUL not to burn.
2. Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes.
3. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
4. Divide broccoli among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
5. Place gratin dishes on a rimmed baking sheet lined with parchment paper. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Cool slightly before serving.

Cabbage Casserole

Makes 8 to 10 servings

Recipe

Equipment:

Scale
Measuring spoons
Dry measuring cups
Can opener
Box grater
Casserole dish

Ingredients:

• 1 pound sweet Italian sausage (either in bulk or in casings – if using the cased – remove from casing and break into small chunks
• 2 tablespoons vegetable oil
• 1 ½ cups thinly sliced yellow onions
• 1 (10-ounce) can tomatoes with green chilies (mild)
• 2 large heads cabbage, cored and coarsely chopped
• Salt, black pepper and cayenne, to taste
• ½ pound Gruyere or Fontina cheese, grated

Procedures:

1. Preheat the oven to 350 degrees.
2. Brown the sausage pork in the oil over medium-high heat in a large saucepan. Add the onions and tomatoes with chilies, and cook, stirring often, for 10 minutes or until tomatoes are soft.
3. Add the cabbage and season with salt, black pepper and cayenne. Reduce the heat to low and simmer, covered, until the cabbage is tender, about 20 minutes.
4. Transfer to a casserole dish and top with the cheese. Bake until the cheese is melted and bubbly, about 15 minutes.

Caramelized Brussels Sprouts with Pancetta

Makes 10 servings

Recipe

Equipment:

Scale
Measuring spoons
Measuring cups
Colander

Ingredients:

• 3 pounds Brussels sprouts, trimmed
• ½ cup extra-virgin olive oil
• 5 shallots
• 3 ounces thickly sliced pancetta, cut into 1/4-inch dice
• Kosher salt
• Freshly ground black pepper
• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped

Procedures:

1. Bring a large pot of salted water to a boil.
2. Add the sprouts and cook until just slightly tender, about 5 minutes.
3. Drain, pat dry with paper towels and cut each in half lengthwise.
4. Heat 2 tablespoons of the oil in a large skillet over medium-low heat.
5. Add the shallots and cook, stirring, until lightly browned, about 10 10 minutes.
6. Transfer to a bowl.
7. Add the remaining oil and add the sprouts, cut-side down and the pancetta. Add the remaining 1/4 cup of oil to the skillet.
8. Add the Brussels sprouts, cut side down, and the pancetta.
9. Season with salt and pepper, and cook over medium-high heat, stirring occasionally until the spouts are lightly browned and tender, about 10 minutes.
10. Add the sun-dried tomatoes and the shallots, and cook, stirring, until warmed through, about 5 minutes. Adjust seasoning and serve warm.

Cauliflower Cheese and Macaroni

Makes 6 servings

Recipe

Equipment:

Measuring spoons
Liquid measuring cups
Dry measuring cups
Colander

Ingredients:

• 3 tablespoons salted butter, plus more for greasing
• 2 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese (or smoked Gouda)
• Salt
• Freshly ground black pepper
• 1 large head cauliflower (2 1/2 to 3 pounds), cut into small florets
• 10 ounces penne or large elbow macaroni
• 1/4 cup fresh bread crumbs
• Ground paprika for garnishing

Procedures:

1. Preheat the oven to 350 degrees. Butter a large gratin dish.
2. Heat the 3 tablespoons of butter in a large saucepan over medium heat.
3. Add the flour and mustard and cook, stirring until smooth, about 1 minute.
4. Add the milk and cook over medium-low heat, stirring occasionally, until thickened, about 10 minutes.
5. Add the cheese and stir until melted and completely smooth.
6. Season the sauce with salt and pepper, and keep it warm over very low heat.
7. Meanwhile, bring a large saucepan of salted water to a boil.
8. Add the cauliflower and cook until crisp tender (about 5 minutes).
9. Check with the tip of your paring knife. Strain and set aside. Add the pasta to the boiling water and cook until al dente. Drain well.
10. Add the cauliflower and pasta to the cheese sauce and stir to coat completely.
11. Pour the mixture into the buttered gratin dish and top with the bread crumbs.
12. Sprinkle some paprika over the dish.
13. Bake until bubbling and golden, 20 to 25 minutes.

One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

Makes 4 servings

Recipe

Equipment:

Skillet (preferably cast-iron)
Micro-grater
Garlic press
Scale
Measuring spoons

Ingredients:

• 1 (1-inch) piece ginger, peeled, finely grated
• 4 garlic gloves, pressed
• 1 pound sweet Italian sausage removed from casing
• 3 tablespoons vegetable oil
• ½ pound shiitake mushrooms, stemmed and thinly sliced
• cups very thinly sliced Napa cabbage
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons soy sauce
• 1/3 cup thinly sliced chives
• 1 teaspoon toasted sesame oil
• 2 teaspoons sesame seeds
• large flour tortillas or mushu wraps, warmed
• Hoisin sauce and Sriracha (for serving)

Procedures:

1. Using your hands or a wooden spoon, work ginger and garlic into the sausage in a medium bowl.
2. Heat 2 tablespoons vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6 to 8 minutes.
3. Using a slotted spoon, transfer sausage mixture to a clean bowl.
4. Increase the heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
5. Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes.
6. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
7. Remove the skillet from the heat and mix chives, sausage, and remaining cabbage into stir-fry.
8. Drizzle with sesame oil and sprinkle with sesame seeds.
9. Serve stir-fry with tortillas, hoisin sauce, and Sriracha.

Haricots Verts with Toasted Almonds and Caramelized Shallots

Makes 6 servings

Recipe

Equipment:

Scale
Measuring spoons

Ingredients:

1. 2 pounds haricots verts or regular green beans, trimmed
2. 1 tablespoon unsalted butter
3. 1 tablespoon plus 2 teaspoons olive oil
4. 4 shallots, thinly sliced
5. Freshly ground black pepper, to taste
6. 1/2 cup sliced almonds, toasted
7. Kosher salt, to taste

Procedures:

1. *Instructions for toasting almonds - put the almonds in a small skillet and spread out into one layer. Put the skillet over medium heat and shake the pan to allow the almonds to brown evenly.
2. Bring a pot of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes.
3. Drain and immediately transfer to a bowl of salted ice water to stop the cooking. When the beans are cool, drain, pat dry and set aside.
4. In a large sauté pan (or skillet) over medium heat, melt the butter with the 1 tablespoon olive oil.
5. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
6. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more. Transfer to a paper towel-lined plate.
7. In the same pan over medium-high heat, warm 1 teaspoon of the olive oil.
8. Add half of the green beans, season with salt and pepper and cook, stirring occasionally, until they are heated through, 3 to 4 minutes.
9. Add half each of the shallots and almonds and stir to combine. Transfer to a bowl.
10. Repeat with the remaining olive oil, green beans, shallots and almonds.
11. Toss all of the beans together, then transfer to a serving bowl and serve immediately.

Mushroom and Leek Tart

Makes 8 tarts
(What is the difference between a tart, torte? – Research and tell me what you find)

Recipes

Equipment:

Measuring spoons
Scale
Rolling pin
Saucer or salad plate to use for a template
Sheet pan lined with parchment paper
Pizza cutter

Ingredients:

• 2 fluid ounces clarified butter (melted)
• 1 1/2 pounds leeks, white part only, cut crosswise into ¼-inch slices *be sure to clean the leeks – demo at lab
• 1 teaspoon minced garlic
• 1 pound white mushrooms, trimmed and sliced
• 1 pound shiitake mushrooms, trimmed and sliced
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• ounces Havarti (Danish, semi-soft cows cheese), shredded
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon dried basil
• ounces heavy cream
• 2 sheets puff pastry (SIZE 10x15-inches)
• 1 egg lightly beaten with 1 teaspoon water (egg wash) to brush (or "wash") onto the pie dough's surface with a pastry brush.
• 4 ounces grated Parmesan cheese

*Shredded food is usually thought of as being a larger, coarse thread while grating creates a finer one (that can even be as fine as powder). Shredded cheese will melt much slower than grated cheese by virtue of the difference in surface area between a coarse and fine thread. For a recipe like Philly Cheese Steak, I prefer to use cheese that has been finely grated. For a recipe where the cheese should melt slowly – on top of a casserole for instance – use shredded cheese.

Procedures:

1. Preheat the oven to 400 degrees.
2. Heat the butter in a large skillet (over medium heat). Add the leeks, garlic and mushrooms and cook, stirring until tender.
3. Add the salt, pepper, Havarti, herbs and cream and bring to a boil. Reduce until the mixture has thickened. Adjust the seasonings.
4. Remove from the heat and cool. (To cool quickly, you can put the mixture into a bowl, then sit the bowl in a half hotel pan filled with ice.)
5. Roll the puff pastry about 1/4-inch thick and cut eight circles (you can use a saucer to make a templet) about 9 inches in diameter from the pastry.
6. Brush a 1-inch band of egg wash around the edge of each circle.
7. Fold the edge of the pastry in toward the center to form a 1-inch rim and crimp. (* Rustic fold)
8. Fill each tart shell with 6 ounces of the leek/mushroom filling.
9. Spread the filling to the edge of the tart and sprinkle the top with the Parmesan cheese.
10. Brush the edge of each tart with the egg wash and bake until the pastry is well browned, 10 to 12 minutes.
11. *The tarts can be cut into four equal slices to serve. *Use a pizza cutter.

Emeril’s Wild Mushrooms with Tasso and Angel Hair

This is one of Emeril’s most popular menu items. Makes 4 servings

Recipe

Equipment:

Measuring cups
Measuring spoons

Ingredients:

• 4 cups stemmed and sliced assorted fresh mushrooms such as shitake, white buttons and/or baby Bellas (small portabellas)
• ¼ cup olive oil
• 1 tablespoon (3 teaspoons) or more to taste Chef Paul’s Meat Magic or Emeril’s Rustic Rub * do NOT add all at one time
• 1/2 cup chopped tasso (small dice)
• 1/4 cup chopped green onions
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 cups heavy cream
• ½ pound angel hair pasta (drain and reserve 1 cup of the pasta water)
• Coarsely grated fresh Parmesan cheese for garnish

Procedures:

1. Place the mushrooms in a large bowl and toss with the oil and two teaspoons of the Meat Magic.
2. Heat a large heavy dry skillet over high heat until it is very hot. Add the mushrooms, cover and cook for two minutes. Uncover and cook, shaking and tossing the skillet, until the mushrooms throw off some of their liquid, about 2 more minutes. Add the tasso, green onions, shallots and garlic. Cook, stirring, until the garlic is aromatic, 30 to 45 seconds.
3. Stir in the cream and simmer until the mixture thickens slightly 3 to 5 minutes. Adjust seasoning. *Tasso is very well seasoned so you don’t want to over-season. (While someone in your group is tending to the sauce, someone should have the pasta going.) Bring a large pot of salted water to a boil. Break the pasta noodles in half and add to the pot. Turn off the heat, cover the pot and let stand for about 4 minutes. *Taste test before taking it off the heat.
4. Drain (*RESERVE ½ CUP PASTA WATER) in a colander and toss with tap water.
5. Add the pasta, a little at a time, to the sauce in the pot and using food tongs, toss to coat the pasta. Add the pasta in small batches, tossing to coat evenly with the sauce in the skillet.
6. *IF THE SAUCE THICKENS TOO MUCH, ADD A LITTLE OF THE RESERVED PASTA WATER TO THIN IT OUT.
7. Again, adjust seasoning if necessary using the Meat Magic or Rustic Rub.
8. Heat for about two minutes.
9. Transfer the pasta and sauce mixture to a large platter, garnish with grated Parmesan cheese before serving.

Spinach au Gratin

Makes 8 Servings

Au gratin means: Covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven.

Recipe

Equipment:

Measuring spoons
Measuring cups
Box grater
Colander
Small gratin dishes

Ingredients:

• 2 tablespoons clarified butter
• 2 tablespoons all-purpose flour
• 1 pint half-and-half
• 1 1/2 pounds frozen chopped spinach, thawed
• Salt and black pepper
• Pinch of nutmeg
• ounces grated Gruyere or Fontina
• ¼ cup dry bread crumbs or panko

Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged (five months to a year) it tends to have small cracks which impart a slightly grainy texture.

The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, although cheeses labeled Fontina that are produced in other countries can be much milder. The Swedish and Danish versions are often found in US grocery stores, and can be distinguished from Italian Fontina by the red wax rind (Italian Fontina has a natural rind due to aging, which is usually tan to orange-brown); Swedish and Danish Fontina is aged less and therefore semi-soft and much milder than its Italian counterpart.

Procedures:

1. Heat the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, to make a blond roux. (barely brown)
2. Add the half-and-half, whisking to dissolve any lumps of the roux. Bring to a simmer and cook, stirring occasionally, for 15 minutes. The mixture should thicken.
3. Bring a pot of salted water to a boil. Drop the spinach into the boiling water and cook for 2 minutes. Remove from the heat and drain well in a colander. Remove excess water by mashing the spinach in the colander with the back of a spoon.
4. Add the spinach to the cream sauce in the saucepan and mix well. Season with salt and pepper. Add nutmeg and stir to blend.
5. Fill eight 10-ounce gratin dishes with the creamed spinach and top each with grated cheese and a sprinkling of breadcrumbs or panko.
6. Place under the broiler (salamander) until the cheese is melted and evenly browned. Serve hot.

Asparagus Alla Milanese

Makes one serving

Notes: (Asperges a la Milanese - term meaning "in the style of Milan," referring to food (usually meat) dipped in beaten egg, then into a bread crumb-Parmesan mixture and fried in butter. This a la Milanese is a little different – we will be blanching fresh asparagus, and topping them with a sunny-side-up egg.

Recipe

Truffle

Truffle oil is a modern culinary ingredient, used to impart the flavor and aroma of truffles (an exotic subterranean mushroom) to a dish. Most truffle oils are not made from actual truffles, but are a synthetic product that combines olive oil and odorants. Truffle oil can be produced using any oil. Common versions use olive oil, or a more neutral flavorless oil such as canola or grapeseed oil.

If the asparagus spears are tough/woody, they should be shaved with a vegetable peeler. If they are thin and young, shaving is not necessary.

Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butterfat (which would then be on top) is poured off.

Difference between shallots and garlic: Both come from the genus Allium. Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin color of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.

Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (to shock) thereby halting the cooking process.

Ingredients:

• 5 asparagus, ends trimmed off and peeled (if necessary)
• 2 tablespoons clarified butter
• 1 teaspoon minced garlic
• 1 teaspoon minced shallots
• 1 sunny-side up egg (use a ring mold or do freestyle)
• Finely grated parmesan cheese for garnish
• Salt and freshly ground black pepper
• Drizzle of truffle oil

Procedure:

1. Blanch the asparagus in salted boiling water. When just tender, transfer the asparagus to an ice bath to cool. Remove the asparagus from the water bath and lay on paper towels on a plate to drain. Pat dry with paper towels.
2. Heat 1-tablespoon of the butter in a small skillet and add the garlic and shallots. Cook, stirring (sauté), just until they become fragrant, about 30 seconds. Add the asparagus and turn several times in the garlic/shallots/butter mixture until warmed through, about one minute. Season with salt and pepper. Set aside and cover loosely with foil to keep warm.
3. Heat the remaining tablespoon of clarified butter in another small skillet over medium heat. Place the ring mold in the center of the skillet. Add the egg (season with salt and pepper) and cook sunny-side up.
4. To serve, arrange the asparagus on a plate and top with the egg. Garnish with the Parmesan cheese and a drizzle of truffle oil.

Italian-Stuffed Artichoke

Makes 2 servings

Recipe

Ingredients:

• 2 large artichokes, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• Kosher salt
• Freshly ground black pepper

Stuffing:

• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 tablespoon minced garlic
• 1 teaspoon grated lemon zest
• 2 cups Progresso fine dried breadcrumbs
• Salt and freshly ground black pepper
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil
• ½ cup olive oil or more as needed

Procedure:

1. Cut the stem off to make artichoke sit level. Then cut about 1 inch off the top of the artichoke. Using kitchen shears, snip off the tips of the outer leaves. Stand the artichokes in a saucepan. Add enough water to come up about 3/4 up the sides of the artichoke.
2. Add the olive oil, lemon juice, basil, oregano and season with salt and pepper. Bring to a boil. Then reduce the heat to medium, partially cover and simmer until knife-tender, about 30 minutes - depending on the size of the artichoke.
3. Remove and drain upside down on paper towels. Remove the center and carefully scrape out the fuzzy center portions and discard.
4. Preheat the oven to 350 degrees.
5. Combine all of the filling ingredients in a mixing bowl. You will add olive oil, a little a time, until the mixture can be squeezed and it holds together.
6. Gently spread the artichoke leaves apart and fill each leaf (you can use a small spoon or your fingers) with the filling. Place the artichoke in a rimmed pan that has been lightly oiled. Bake, uncovered, until the filling is lightly browned, 15 to 20 minutes.

Baby Artichokes, hard to find at markets

Mashed Potatoes and Parsnips with Caramelized Onions and Blue Cheese

Makes 8 Servings

Recipe

Ingredients:

• 1 tablespoon olive oil
• 2 medium (or 1 large) white onions, thinly sliced
• 2 tablespoons light brown sugar
• 1 tablespoon kosher salt plus more as needed
• 3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed
• parsnips (about 1 pound), peeled and cut into 1-inch pieces
• 1 1/2 cups low-sodium chicken broth, heated
• 1/4 cup crumbled blue cheese
• 3 tablespoons chopped fresh thyme

Procedure:

1. Heat the oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning.
2. Fill a large saucepan ¾ full with cold water and add 1-tablespoon kosher salt. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, and then drain.
3. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you have incorporated all.
4. Fold in onions, cheese and thyme, and serve.