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alright haziel i made a "veg" meal this weekend for a few people this weekend and it turned out nice. I'm warning you though that this makes a lot of food, and that i am just going to give you approximations for the quantities because i'm going from what i had on hand and by what was fresh at the farmers market.
starter = potage de legumes du fermier epice. (only saying it in french because i am not sure what potage is in english, basically a thick blended soup)
You will need.
1 inch (roughly cut from the lb of butter)
1 cup dry white wine
2 onions
4 cloves of garlic
3 red bell peppers
1 1/2 lbs carrots
4 large sweet potatoes with skin left on (vitamins bro, wash them though)
4 thai or bird chilies (with seeds)
1 tomato (the riper the better, buy one that looks like it is about to burst)
fresh thai basil
madras curry
cumin (cumin and carrots = win)
2 1L boxes of organic unsalted chicken stock
150 grams of grated sharp aged orange cheddar (i cheaped out and used cracker barrel here. the cheese is not the main star, it just rounds the potage together without using cream. I prefer flavoured fats to plain fats)
salt and pepper to taste
In a large metal (important not to use non stick as you are going to need to use a hand blender and teflon in your food sucks.) pot put all of the ingredients roughly chopped inside (minus the cheese). Bring to a boil and turn it down to simmer. Let it go for 2 hours, stirring once in awhile so the ingrediants do not settle and burn to the bottom. The length is important because the starch from potatoes will help bring everything together.
Once this is done let the soup sit for 15 minutes off of the heat to cool down. Take a hand blender and blend until there are no chunks and all of the soup has a nice "runny" porridge like consistency. Add the cheese (a bit then blend, a bit more then blend as to not have it clump) and blend.
Serve with the flower from the fresh thai basil as garnish. Do not serve this soup too hot. Not room temperature either, but if you serve it steaming you will lose the depth. 
Main = Eggplant cheese burgers with spicy 3 pepper relish and roquette (arugula) and blood orange salad.
for the burgers you will need.
9 grain ciabata bun (you can use whatever you want really but i prefer these.
Emmental cheese (sliced burger style)
panko bread crumbs
crushed oregano
1 or 2 large eggplants cut in 1 1/2 inch circle pieces. (depending on how many people you are)
parmesan cheese
cumin
2 eggs
salt n peppa
For the relish you need:
2 roasted red peppers (from the jar works best)
2 roated poblano peppers (once again from the jar works best imo, but if you can't find it just roast your own)
siracha hot sauce (not really a pepper but it is the 3rd one in the recipe)
about 6 slices of bread and butter pickle
turmeric
1 clove garlic
olive oil
lime juice
for the salad
you need: blood orange peeled and in nice sized segments (make sure the white stuff under the skin is gone)
arugula/roquette
a nice oilive oil/ white condiment blasamic vinegar
chopped walnuts as garnish.
salt n peppa
lets make the relish first as it is the easiest. Just put everything into the blender and pulse it a few times. You want chunky for this. Serve it on the side of the burger in a small metal ramekin. Let your guest control how much they want, not everyone likes heat. Put out whatever other burger condiments you might like as well.
For the burgers:
Take the thick slices sprinkle them generously with salt and put them in a colander in the sink with a cloth over them for about 30 minutes. This will make them less bitter and extract some of the water from them.
prepare the bread crumbs by mixing them with the spices and parmesan. Once the eggplants are done sitting, pat them off with a cloth and bread them using the eggs first then making sure they are fully coated.
Pre heat the oven to 375. On a greased baking sheet cook the eggplant until the crumbs are crispy turning once. 5 minutes before they are done slap on the cheese. You could grill these, but this way works better, grilling breadcrumbs can fail quick if you are not careful and baking controls the heat more.
serve with traditional tomato, lettuce, and onion (no pickle, it will steal the relish's thunder) on the toasted ciabata (open faced). slap the salad on the side and winner winner chicken dinner.
for dessert we just ate fresh strawberries and blueberries on top of black cherry frozen yogurt with no sugar added smuckers caramel sauce.
if you want wine with the meal go with anything white, dry and a little fruity.
i'm hungry.
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| quote: | Originally posted by Halcyon+On+On
No, but I also don't drink out of a fucking sippy-cup you goddamned Appalachian. |
Last edited by lenazi on Sep-16-2009 at 17:48
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