Vegetable Salad with Goat Cheese - Recipes Qaraqish

Vegetable Salad with Goat Cheese -  Recipes Qaraqish

 

This recipe can be prepared in 45 minutes or less.

Ingredients

• 12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)

• 1/2 cup pitted Kalamata olives or other brine-cured black olives
• 6 anchovy fillets
• 1 tablespoon drained capers
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 green onions (white and pale green parts only), thinly sliced
• 5 teaspoons chopped fennel fronds (optional)
• 4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
• 1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
• 4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
• Fresh basil sprigs

Preparation

Steam potatoes until tender, about 10 minutes. Cool completely.

Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

Vegetable Salad with Goat Cheese

Recipes Qaraqish

 

 

Vegetable Soup with Pistou Recipes

Vegetable Soup with Pistou Recipes

ingredients

• 10 cups (or more) water
• 1 cup dried cannellini (white kidney beans)
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1 pound small red-skinned potatoes, quartered
• 2 leeks (white and pale green parts only), thinly sliced
• 2 large carrots, peeled, chopped
• 1 14 1/2-ounce can diced tomatoes in juice
• 1/2 pound green beans, trimmed, cut into 1-inch pieces
• 2 medium zucchini, chopped
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 cup farfalle (bow-tie pasta)
• Pistou

preparation

Combine 4 cups water, beans, onion and 2 garlic cloves in heavy large pot. Bring to boil. Reduce heat. Cover; simmer until beans are just tender, stirring occasionally, about 55 minutes.

Add 6 cups water, 4 garlic cloves, potatoes, leeks, carrots, tomatoes with juices, half of green beans, half of zucchini, thyme and bay leaf. Bring to boil. Cover; simmer until vegetables are tender, stirring occasionally, 30 minutes.

Add pasta to soup. Simmer 12 minutes. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.

Vegetable Soup with Pistou Recipes

Vegetable Moussaka

Vegetable Moussaka

 

 

 

Makes 8 servings

Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.

Ingredients

add to shopping list

• 3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds

• 1/2 cup (about) olive oil

• 1 large onion, thinly sliced
• 1 cup finely chopped peeled carrots
• 1 cup finely chopped celery
• 4 garlic cloves, minced
• 12 ounces portobello mushrooms, cut into 1/2-inch pieces
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 28-ounce can crushed tomatoes with added puree
• 1/4 cup chopped fresh Italian parsley
• 1 cup grated Parmesan cheese
• 6 tablespoons (3/4 stick) butter
• 7 tablespoons all purpose flour
• 3 1/2 cups whole milk
• 4 large egg yolks

Preparation

Vegetable Moussaka

Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.

Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.

Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.

Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.

Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)

Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

Vegetable Moussaka...