Episode 70: Vegetables

Tomato & Zucchini Tian
Cinnamon and Golden Raisin Braised Red Cabbage
Leeks Braised in Sherry and Brown Sugar
Fennel and Parsnip Puree
Cauliflower Puree
Potato Pancakes
Parmesan Zucchini Pancakes

TOMATO AND ZUCCHINI TIAN
6 large zucchini
12 small tomatoes, about the same diameter as the zucchini
salt and white pepper
olive oil
fresh breadcrumbs

Preheat oven to 350 degrees Fahrenheit
Preparation time is 20 minutes
Ease of preparation is easy

Trim the ends off the zucchini and cut into very thin rounds. Quickly blanch in boiling salted water.

Core the tomatoes but do not peel. Cut the tomatoes in rounds the same thickness as the zucchini.

Place six 4-inch ring moulds on an oiled baking sheet. Inside the ring moulds, arrange overlapping slices alternating the zucchini and tomato. Season and drizzle with olive oil. Sprinkle with breadcrumbs. Lift off the rings and bake the vegetables in the 350-degree oven for 10 minutes.

Yield: 6 servings
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CINNAMON AND GOLDEN RAISIN BRAISED RED CABBAGE
1 red cabbage
2 bay leaves
2 cinnamon sticks
1 teaspoon juniper berries
1 ½ cups golden raisins
1 bottle of Pelee Island Merlot red wine

Preparation time is 5 minutes, cooking time 1 ½ hours
Ease of preparation is easy

Shave the red cabbage on a mandolin. Bruise the juniper berries under the flat side of a knife to release the oils. Throw all the ingredients into a large pot and cover with wine. Gently simmer at a low heat for 1 ½ hours.

Yield: 6 servings
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LEEKS BRAISED IN SHERRY AND BROWN SUGAR
12 medium leeks
2 tablespoons olive oil
2 cups dry sherry
2 tablespoons brown sugar
1 cup chicken stock

Preparation time is 35 minutes
Ease of preparation is easy

Trim the leeks, leaving them whole if possible. If too large, slit lengthways. Blanch for a very short time, say 30 seconds. Drain and put the leeks in a large sauté pan with the olive oil. Sauté until slightly caramelized. Add the sherry and brown sugar and bring to a simmer with a lid on the pot, slightly askew to allow the steam to escape. Reduce until the liquid is glutinous and sticky. Add the chicken stock, or replace with more sherry and simmer gently for 30 minutes or until cooked.

Yield: 6 servings
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FENNEL AND PARSNIP PUREE
Preparation is easy
4 parsnips
2 heads of fennel
olive oil
salt and pepper

Preparation time is 25 minutes
Ease of preparation is easy

Peel the parsnips and remove the cores. Cut into large chunks. Cut off the fennel tops, clean and cut into large chunks.

Simmer the parsnips and fennel together in salted water until tender. Drain and add to the bowl of a food processor. Pulse, adding a dash of olive oil. Season to taste.

Yield: 6 servings
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CAULIFLOWER PUREE
1 cauliflower
1/3 of the weight of the cauliflower in Yukon Gold potatoes
3 cups 10% cream
2 tablespoons soft butter
salt and pepper

Preparation time is 30 minutes
Ease of preparation is easy

Clean the cauliflower and break into florets. Peel the potatoes and cut into chunks the size of the florets.

Simmer the vegetables in the cream. Once soft, transfer the vegetables and cream to a food processor. Add the butter. Process until smooth. Season to taste.

Yield: 4 servings
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POTATO PANCAKES
1 onion, minced
3 scallions, chopped (use some of the green parts for colour)
2 cloves garlic, grated with a fork
2 large eggs, beaten
3 tablespoons all-purpose flour
1 teaspoon salt
pepper to taste
3 large Yukon Gold or Russet potatoes, peeled, grated
2 tablespoons fresh parsley, chopped
1 tablespoon peanut oil or clarified butter

Preparation time is 20 minutes
Ease of preparation is easy

Combine the onion, garlic, scallions and eggs. In a separate bowl stir together the flour, salt and pepper. Beat into the egg mixture. Press the shredded potatoes between some kitchen paper to dry them. Stir the potatoes into the egg and flour mixture. Add the parsley and mix well.

Heat the oil in a large pan over a medium high heat and drop the potato mixture onto the hot skillet, flattening them with a wide spatula to form ¼-inch thick patty shapes. Cook until well-browned and crisp, 5 to 6 minutes per side.

Serve with smoked salmon and sour cream.

Yield: 6 servings
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PARMESAN ZUCCHINI PANCAKES
3 medium-sized zucchini
½ small red onion, minced
1 large whole egg
1/3 cup all purpose flour
1 tablespoon chopped fresh oregano
salt and pepper
3 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil

Preparation time is 15 minutes
Ease of preparation is easy

Grate the zucchini into a small bowl. Toss with the onion. Beat in the egg, flour, oregano and cheese. Season. Heat the oil in a large heavy skillet over a medium-high heat. Drop the mixture by large tablespoons into the skillet, pressing each one down with a spatula to form a pancake. Fry until crisp and golden brown, turning once. About 2 to 3 minutes per side.

Yield: 4 servings
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Recipes compliments of Chef Ned Bell