Wednesday, December 22, 2010

French Fall Vegetable Salad (V)

Cooking skills focus: Knife skills, sautéing/caramelizing, roasting, balancing flavors

1 ½ # tomatoes, diced large (I know they aren’t seasonal, but they were cheap and available when I went shopping)
2/3 C red wine vinegar
Salt & pepper TT

2 T cooking oil
1 # yellow potatoes, diced large (3/4” on a side)
1 t Melange Classique spice blend (from World Spice Merchants)
salt & pepper TT

1 t cooking oil
2 acorn squash, sliced 1” thick and seeds/insides removed
salt & pepper TT

2 T cooking oil
1 ¾” Brussels Sprouts, sliced ¼” thick

1 T cooking oil
2 bags braising greens mix

3 T olive oil
2 cara cara oranges, juiced
1 lemon, juiced
4 t Melange Classique spice blend
salt & pepper TT

2 avocados, medium-diced

1. Toss the tomatoes with the red wine vinegar, salt and pepper, and set aside until the end.
Preheat the oven to 400 degrees.
2. Toss the potatoes with the first 2 T cooking oil, salt & pepper. Roast in the oven for 30 minutes or until golden brown. Set aside when done.
3. Meanwhile, coat the acorn rings in the next 1 t cooking oil and sprinkle with salt & pepper. Roast in the oven for 20-25 minutes or until lightly browned and soft. When done, remove the peel and cut into large cubes, then set aside.
4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender.
5. Heat the sauté pan again over medium-high heat, Add the last of the cooking oil, then add the braising mix and briefly brown for 5-6 minutes.
6. Combine all ingredients (remove the tomatoes from their marinade) except the avocados, then add the avocados at the end so they don’t get too mashed up.

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