Over 170 New Delicious, Kitchen-Tested Recipes | 100 Color Photographs Illustrated Step-by-Step Techniques from the Classrooms of the CIA

r e c i p e s a n d t e c h n i q u e s f r o mt h e w o r l d ’ s p r e m i e r c u l i n a r y c o l l e g e

VegetablesThe Culinary Institute of America

l e b h a r - f r i e d m a n b o o k sn e w y o r k • c h i c a g o • l o s a n g e l e s • l o n d o n • p a r i s • t o k y o

Photography by Ben Fink

Introduction ix

Vegetables 101 1

Soups 29

Croutons and Rusks • Garlic-Flavored Croutons • Cheese Croutons • Goat Cheese or Cheddar Rusks • Herb-Flavored Croutons • Minestrone • Classic Vegetable Soup • Chorizo and Vegetable Soup • Callaloo • To-mato and Sweet Pepper Soup with Poppy Seed Cream • Tomato and Es-carole Soup • H’Lelem (Tunisian Vegetable and Bean Soup) • Zucchini Soup • Corn Chowder with Chiles and Monterey Jack • Vietnamese Water Spinach and Beef Soup • Cream of Broccoli Soup • Cream of Mush-room Soup • Cream of Tomato Soup with Rice and Basil • Roasted Red Pepper, Leek, and Potato Cream Soup • Watercress Soup • Potage Solf-erino • Thai Fresh Pea Soup • Curried Squash and Apple Soup • Potato Kale Soup • Roasted Eggplant and Garlic Soup • Butternut and Acorn Squash Soup • Corn and Squash Soup with Roasted Red Pepper Puree • New England Corn Chowder • Fennel and Potato Chowder • Manhat-tan Corn Chowder • Cold Tomato and Zucchini Soup • Chilled Borscht • Kh’Yaaf B’Lubban (Chilled Cucumber and Yogurt Soup) • Gazpacho • White Gazpacho with Green Grapes • Cold Carrot Bisque • Chilled Car-away Squash Bisque • Chilled Cream of Avocado Soup • Chilled Infusion of Fresh Vegetables with Fava Beans • Vegetable Broth • Chicken Broth

Appetizers 85

Guacamole • Artichoke Dip • Spinach Dip • Onion Dip • Artichoke Cev-iche in Belgian Endive • Spinach and Sausage Stuffed Mushrooms • Avo-cado with Marinated Fiddlehead Ferns • Stuffed Cherry Tomatoes with Minted Barley Cucumber Salad • Tomato Sampler with Pan-Fried Cala-mari • Baked Tomatoes with Goat Cheese • Baked Vidalia Onions • Gar-lic and Parsley Butter • Avocado and Black Bean Crostini • Red Pepper Mousse in Endive • Portobello with Tuscan Bean Salad and Celery Juice • Chilled Asparagus with Mustard Herb Vinaigrette • Stuffed Grape Leaves • Vietnamese Fried Spring Rolls • Mixed Grill of Garden Vegetables with Charmoula • Vegetable Tempura • Cheddar Corn Fritters • Spanakopita

Salads 127

Red Wine Vinaigrette • Balsamic Vinaigrette • Grapefruit Vinaigrette • Cucumber, Tomato, and Feta Salad • Watermelon and Red Onion Salad with Watercress • Jícama and Red Pepper Salad • Lemon-Infused Greek Salad with Grape Leaves • BLT Salad with Buttermilk-Chive Dressing • Tomato, Avocado, and Roasted Corn Salad • Frisée with Almonds, Ap-ples, Grapes, and Goat Cheese • Mixed Green Salad with Warm Brie Dressing • Spinach and Arugula Salad with Strawberries • Radish Salad with Pears • Roasted Pepper and Flat-Leaf Parsley Salad • Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette • Green Beans with Frizzled Prosciutto and Gruyère • Spinach Salad with Marinated Shiitakes and Red Onions • Tomato Salad with Warm Ricotta Cheese • Winter Greens with Warm Vegetable Vinaigrette • Southern- Style Green Bean Salad • Shaved Vegetable Salad • Two-Cabbage Slaw with Avocado and Red Onion • Tomato, Arugula, and Mozzarella Salad • Tomato Salad with Potatoes and Olives • Roasted Beet and Orange Salad • Artichoke and Olive Salad • Chinese Long Bean Salad with Tan-gerines and Sherry-Mustard Vinaigrette • Moroccan Carrot Salad

v i   |   contents

Contents

Entrees 167

Roasted Eggplant Stuffed with Curried Lentils • Spicy Eggplant, Wild Mushroom, and Tomato Casserole • Eggplant Rollatini • Capel-lini with Grilled Vegetables • Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas • Tortelli with Bitter Greens and Ricotta • Fettuccine with Corn, Squash, Chiles, Crème Fraîche, and Cilantro • Chicken and Vegetable Kebabs • Vegetable Burgers • Eggplant and Havarti Sand-wiches • Madeira-Glazed Portobello Steak Sandwiches • Chickpea and Vegetable Tagine • Paella Con Verduras • Artichoke and Spinach Risotto • Roasted Vegetable Pizza • Mu Shu Vegetables • Pork Cut-lets with a Wild Mushroom Ragout • Stirfried Garden Vegetables with Marinated Tofu • Tofu and Peas with Cilantro in a Red Curry Sauce • Grilled Halibut with Roasted Red and Yellow Pepper Salad • Spinach and Goat Cheese Quiche • Caramelized Onion Tart • Vegetarian Shep-herd’s Pie • Spaghetti Squash with Vegetable Ragout • Crepes with Spicy Mushrooms and Chile Cream Sauce • Chiles Rellenos • Chayote and Pineapple Chimichangas • Spring Greens and Cannellini Gratin

Side Dishes 217

Maple-Glazed Brussels Sprouts with Chestnuts • Brussels Sprouts with Mustard Glaze • Asparagus A La Parrilla • Parmesan-Roasted White As-paragus with White Truffle Oil • Belgian Endive A La Meunière • Maple-Glazed Turnips • Creamed Swiss Chard with Prosciutto • Braised Kale • Braised Red Cabbage • Broccoli in Garlic Sauce • Beet Greens and White Beans Saute • Zucchini Pancakes • Okra Stewed with Tomatoes • Ra-tatouille • Roasted Corn Succotash • Zucchini Squash with Tomatoes and Andouille • Sautéed Broccoli Raab with Garlic and Crushed Pep-per • Sicilian-Style Spinach • Citrus-Roasted Beets • Hoisin-Caramelized Root Vegetables • Sweet and Sour Green Beans with Water Chestnuts • Winter Squashes Sautéed with Cranberries and Toasted Pecans

Sauces & Relishes 255

Basic Tomato Sauce • Tomato Coulis • Pomarola Tomato Sauce • Tomato-Ginger Coulis • Roasted Red Pepper Puree • Tomatillo Salsa • Blackened Tomato Salsa • Tomato Salsa • Green Papaya Salsa • Chayote-Jícama Salsa • Half-Sour Pickles • Sweet Pickle Chips • Pickled Beets and Onions • Red Onion Marmalade • Roasted Red Pepper and Apricot Relish • Corn Relish • Spicy Mango Chutney • Hazelnut Romesco Sauce • Harissa • Tzatziki Sauce • Mustard • Pesto • Cream Sauce • Mayonnaise • Hollandaise Sauce

Index 285

contents   |  vii

Col d C a r rot bisqu e

If you don’t own a juicer, look for fresh carrot juice at your local health or nat-ural foods store. Try garnishing this soup with a dollop of whipped cream and

a sprinkling of sliced chives.

M a k e s 8 s e r v i n g s

1. Melt the butter in a soup pot. Add the onions, shallots, ginger, and garlic. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. 2. Add the carrots, broth, wine, cardamom, and orange juice. Bring to a sim-mer and cook until the carrots are tender, about 30 minutes. 3. Puree the soup in a food processor or blender until smooth. Cover and chill thoroughly. 4. Just before serving, stir in the cream. Thin the soup with carrot juice to a barely thick consistency. Adjust the seasoning to taste with salt and pepper and serve in chilled bowls, garnished as desired.

��  |   V egetables

2 tsp butter

1/3 cup minced onions

3 tbsp minced shallots

2 tsp minced ginger root, or to taste

1 garlic clove, minced

51/2 cups thinly sliced carrots

5 cups Vegetable Broth (page 82)

2 tbsp white wine

1/2 tsp ground cardamom

2 cups orange juice

1/2 cup heavy cream, cold

11/2 to 2 cups fresh carrot juice

Salt and pepper as needed

brussels sprouts shine in simple dishes

that make the most of their nutty taste. If you can

find them sold on the stalk, you may be surprised

at the difference in flavor and texture, compared

to those sold in small round cartons. These darling

vegetables are best after the first hard frost in fall.

Trimming Brussel s sprouts

Use a paring knife to trim away the end of the Brussels sprout

that was attached to the stem. Next, pull away any very

small or withered outer leaves. Once the leaves and stem are

trimmed, cut into the stem.

Hold the sprouts, one at a time, with the stem end facing

up. Press the blade of your paring knife into the stem, mak-

ing a cut about 1/4 inch deep. This will help the dense core of

the Brussels sprouts to cook quickly. The faster you cook the

sprouts, the sweeter they will taste.

Finishing Brussel s sprouts

You can see by the change in color from the top photo to the

bottom one, these sprouts have been cooked until they have a

good color and are nearly tender. The final step adds more fla-

vor and a beautiful sheen.

Heat the ingredients for a glaze or sauce. (Here, we’ve

used maple syrup, but honey or molasses are good options,

too.) Add the pre-cooked sprouts to the pan and keep them

in motion, stirring or rolling them in the glaze, until they are

evenly coated. They should be firm enough to hold together

when you serve them, but tender enough to slice easily with

a table knife.

side dishes   |  ���

brussels sprou t s w i t h Musta r d gl a z e

Brussels sprouts, a member of the cabbage family, are usually available fresh from late summer to late winter. Select small, bright-green sprouts with

closed leaves. The smaller Brussels sprouts are more tender than the larger ones. If the Brussels sprouts are to be served with a meat dish, like turkey or pork roast, re-place the vegetable broth with a jus or defatted pan juices from the meat.

S e r v e s 4

1. Rinse the Brussels sprouts, drain, and trim the stem ends by cutting away a thin slice with a paring knife. Cut a shallow X into each stem. Pull away any loose or yellowed leaves. 2. Bring a large pot of salted water to a rolling boil over high heat. Add the Brus-sels sprouts and cook until the tip of a paring knife goes into the stem end of the largest Brussels sprout easily, 10 to 12 minutes. Drain in a colander and reserve. 3. Return the pot to high heat. Add the vegetable broth and the mustard, whisk-ing until the mustard is evenly blended into the broth. Simmer until the mixture is lightly thickened, about 2 minutes. Return the Brussels sprouts to the pot; stir or toss until evenly coated. Season to taste with salt and pepper. Serve at once in a heated bowl or on heated plates.

���  |   V egetables

3 cups Brussels sprouts

3/4 cup Vegetable Broth (page 82)

1 tbsp whole-grain mustard

Salt and pepper as needed