Vegetables - Alan's Cookbook

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Ratatouille This classic country French dish is often served, and seldom gotten right. The key is to not overcook anything, and to not let it sit. Simple, huh? Eggplant Whole or canned whole tomatoes Bell peppers Onion Garlic Parsley Thyme Olive oil Salt and pepper Optional Sausage Fresh bay leaves Basil Do not prepare ratatouille ahead—it should be prepared in such a way that it is ready when all your guests are already sitting down. Most of the quoted 45 minute cooking time is taken up with salting the eggplant. Things go very fast once that’s done. Salt and rinse the eggplant as on page 73. Cut into generous cubes or strips. Deseed and cut the bell peppers up into large (1/ 2” x 1 1/2”) julienne strips. Cut the tomatoes into generous size pieces. Mince and fry the onion, garlic and herbs in olive oil, gently, until translucent. Set aside. Fry the eggplant pieces in very hot oil for 5 minutes. Add the pepper pieces. As everything starts to get just done, add the tomatoes and the onion/herb mirepoix. You may want to reduce the heat a bit at this point. Cook until the tomatoes are just warm, season to taste and serve immediately. If you want to include sausage, mince the bay leaf and basil and combine with the sausage. Fry them separately and serve on top of the ratatouille. Serves 6 Cooking time: 45 minutes - 96 -
Broccoli or cauliflower with brie sauce Both broccoli and cauliflower are wonderful by themselves, of course, and who needs a cookbook for those? Well, ummm, maybe my Mom, bless her heart and may she rest in peace. But at least she always served them with cheese sauce. Broccoli Cauliflower Brie sauce Both broccoli and cauliflower are best prepared steamed. You need one of those collapsible vegetable steamer doohickeys they sell at grocery stores, or any fancy modern steamer pot variation on that theme. Put a half inch of water in a large saucepan, place the steamer thingy over it, put the vegetables in that, and you’re ready to go. Steam the broccoli and cauliflower as above. Either can be omitted. Do not overcook them; both are ready when a fork easily pierces the stems. This is usually on the order of 10-12 minutes. If they look the least bit overdone, plunge them in cold water to stop the cooking process. Prepare a brie sauce as on page 30. Drizzle over the vegetables in the serving dish, or serve on the side, as you like. Cooking time: 25 minutes - 97 -
Page 1 and 2: Vegetables a chapter from Alan’s
Page 3 and 4: Eggplant Properly made, eggplant is
Page 5 and 6: Mixed Vegetables It’s easy to for
Page 7 and 8: Green beans I serve these more ofte
Page 9 and 10: Spinach and pears A pleasant variat
Page 11 and 12: Vegetable kabobs Excellent served w
Page 13 and 14: Sweet potato mash A wonderful varia
Page 15 and 16: Fried baby potatoes with rosemary A
Page 17 and 18: Roasted peppers Knowing how to roas
Page 19 and 20: Creamed jalapeños Jalapeños have
Page 21 and 22: Steamed artichokes The classic way
Page 23 and 24: Butternut squash This Afghan recipe
Page 25: Yellow beets and tomatoes, with ric

Vegetables - Alan's Cookbook

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