TASTE
A la grecque means extra flavorful
| • | Vegetables a la grecque |
Los Angeles Times
Here are various ways to employ the piquant method of poaching vegetables called a la grecque (in the Greek manner).
This recipe is adapted from Craig Strong, chef de cuisine at The Ritz-Carlton Huntington Hotel & Spa.
VEGETABLES A LA GRECQUE WITH SAUTEED SHRIMP
In a 12- to 13-inch saute pan, combine the honey, wine, vinegar, broth, saffron, star anise, coriander seeds, thyme, bay leaves, lemon and chile. Bring to a boil. Add the mushrooms, cauliflower florets, artichokes, carrots, onions and fennel. Reduce the heat to a simmer, cover and cook for about 10 minutes, until just tender.
Pour the vegetables and the poaching liquid into a large bowl. Add 1/2 cup olive oil and salt. Allow the mixture to cool to room temperature, or refrigerate until ready to serve. Before serving, allow the vegetables to come back to room temperature.
Just before serving, season the shrimp with a pinch of salt. Heat the remaining olive oil in a medium skillet, and saute the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.
Divide the vegetables evenly among each of 4 plates, and place 3 shrimp over each serving. Spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired. Serve immediately.
Makes 4 servings.
This recipe is adapted from "Vegetables" by James Peterson.
MUSHROOMS A LA GRECQUE
Slice off and discard the mushroom stems. Rinse and drain the mushrooms. If the mushroom caps are larger than 3/4-inch in diameter, cut them in half vertically.
Put the mushrooms, wine, lemon juice, olive oil, coriander seeds and 1/4 cup water in a 3 1/2- or 4-quart pot. Cover the pot and bring to a simmer over medium heat, gently shaking the pan a few times during the first few minutes of cooking. Simmer gently, covered, for 12 minutes to cook through.
Using a slotted spoon, remove the mushrooms from the pot and put them into a bowl to cool. Return the mushroom liquid to a good simmer, adding any remaining liquid that the resting mushrooms have released. Simmer until the liquid is reduced to 1/4 cup, then remove from the heat.
Pour the reduced liquid over the mushrooms and season with salt and pepper. Cool to room temperature. The recipe to this point can be made ahead and the mushrooms stored, refrigerated, for 1 to 2 days.
Heat a grill over medium heat. Grill both sides of the bread until lightly browned. Divide the mushrooms with the juices among four small bowls. Sprinkle each with fresh parsley and serve with the bread.
Makes 4 servings.
