05/14/2007

Vegetables take center stage in new cookbook

FROM STAFF REPORTS

Special to the Record-Eagle
Asparagus with Shiitakes, Bowtie Pasta and Spring Peas is one of the recipes featured in "Vegetables: Recipes and Techniques from the World's Premier Culinary College.”

Just in time for spring produce and the opening of farmers markets comes "Vegetables: Recipes and Techniques from the World's Premier Culinary College” (Lebhar-Friedman, $40 hardcover).

Produced by the Culinary Institute of America, the book is designed to help home cooks navigate the multitude of produce available in today's markets. In addition to more than 170 recipes, the full-color cookbook has information about what to look for when buying vegetables, how to store them and techniques for preparation. It also identifies preferred cooking methods for each and introduces a variety of techniques, including steaming, frying, roasting, grilling and stewing.

Asparagus with Shiitakes, Bowtie Pasta and Spring Peas

• 3 lbs. asparagus, peeled and trimmed
• 3 T. olive oil
• Salt and pepper as needed
• 1 c. snow peas
• 1 c. sugar snap peas
• 2 c. frozen green peas
• 2 c. dried bowtie pasta
• 1 T. butter
• 3 c. sliced shiitakes
• 3 T. minced shallots
• 3 T. chopped marjoram
• 2 bunches scallions, split lengthwise, thinly sliced
• Parmesan, shaved, to taste

Bring a medium saucepan of salted water to a boil to blanch the peas and a large pot of salted water to boil to cook the pasta. Preheat the broiler.

Toss the asparagus with the oil and 1 t. of salt. Place in a baking pan under the broiler, turning occasionally, until tender and lightly browned, about 8 minutes. Slice the asparagus on a diagonal into 1-inch pieces and reserve.

Cook each type of pea separately in the boiling water until almost tender, about 2 minutes each. Remove them from the water using a slotted spoon or small strainer and rinse with cold water to stop the cooking. Drain well and reserve. (The vegetables can be prepared in advance and held in covered containers in the refrigerator for up to 12 hours.)

Cook the pasta in boiling water until tender to the bite, about 10 to 12 minutes. Drain well, reserving some of the pasta water to adjust the consistency of the dish.

Heat the butter in a sauté pan until it begins to turn brown. Add the shiitakes and shallots and sauté until the shallots and mushrooms are light brown, 2 to 3 minutes. Add the asparagus, green peas, snow peas, sugar snap peas, marjoram, 1 teaspoon salt, and a pinch of pepper. Sauté, stirring or tossing, until the vegetables are thoroughly heated, about 3 minutes. Add the hot pasta and toss the pasta with the cooked vegetables and scallions until evenly blended. Add a little of the pasta water to moisten the dish if necessary. Serve on heated plates and top with shaved Parmesan. Makes six servings.

Stuffed Cherry Tomatoes with minted Barley Cucumber Salad

• ½ c. pearl barley
• ¼ c. diced tomato
• ¼ c. diced cucumber
• 1/3 c. chopped flat-leaf parsley
• 2 T. chopped mint
• 1 T. finely sliced scallions, white portion only
• 2 t. extra-virgin olive oil
• 1 t. lemon juice
• Salt and pepper as needed
• 16 cherry tomatoes

Soak barley in enough cold water to cover for 30 minutes; drain well. Bring barley and enough water to cover to a boil. Reduce heat and simmer until tender, about 40 minutes. Strain through a sieve, transfer to a bowl of ice water and let cool for 1 minute. Set the sieve over a bowl and let barley drain.

Combine barley, tomato, cucumber, parsley, mint and scallions in a large mixing bowl. Stir in olive oil, lemon juice, salt and pepper.

Cut core from cherry tomatoes and make two cuts in tomato to open out like a flower. Stuff with some of the salad. Serve on a chilled platter or individual plates. Serves eight.

Sicilian-Style Spinach

• 1 T. olive oil
• 2 T. diced pancetta or 1 slice bacon, diced
• 1 anchovy fillet, chopped
• ¼ c. minced yellow onion
• 1 T. minced garlic
• 8 c. spinach leaves
• Salt and pepper as needed
• 2 T. dark or golden raisins
• 1 T. toasted pine nuts

Heat the olive oil in a large sauté pan over medium heat. Add the pancetta and sauté until the fat renders and the pancetta is translucent, about 1 minute. Raise the heat to high and add the anchovy, onion and garlic. Sauté until the garlic is aromatic and the anchovy has dissolved into the oil, about 1 minute more. Add the spinach and sauté until deep green, tender and softened, 3 to 4 minutes more. Drain the mixture, if necessary, and season generously with salt and pepper.

Remove from the heat and stir in the raisins and pine nuts. Serve immediately. Makes four to six servings.

Green Beans with Frizzled Prosciutto and Gruyère

• 3 T. lemon juice, or to taste
• 1 T. white wine vinegar
• 2 T. minced shallots
• Salt and pepper as needed
• 7 T. extra-virgin olive oil
• 1 lb. green beans, ends trimmed
• ¼ lb. prosciutto, thinly sliced
• ¼ lb. Gruyère cheese cut into sticks

Combine the lemon juice, vinegar, shallots, ½ t. salt, and ¼ t. pepper. Gradually whisk in 6 T. olive oil. Season with additional salt and pepper, if needed. Set aside.

Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely tender to the bite, about 3 minutes. Drain the green beans and rinse with cold water until they feel cool. Drain well.

Toss the greens beans and the dressing together and let them marinate at room temperature for 10 minutes.

Heat the remaining olive oil in a sauté pan over medium-high heat until it simmers.

Add the prosciutto to the hot oil and cook until it "frizzles,” about 2 minutes. Add the prosciutto and the Gruyère. Season with additional salt and pepper if necessary. Serve at room temperature.