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Jan 1, 2012 02:31 AM

January 2012 COTM: Essential Pepin: Vegetables and Side Dishes

Please use this thread to discuss and review recipes from the chapter about vegetables and side dishes.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. Sauteed Haricots Verts and Shallots p. 412

    I made this recipe exactly as described. As these ingredients are always good, the technique is the key in this dish. I used small string beans.

    Served as a side dish along with rice of 'Tagine T-Faia' a tagine of a whole chicken with only 2 spices. This recipe was from "The New Book of Middle Eastern Food" p. 221.

    4 Replies
    1. re: Rella

      Sauteed Haricots Verts and Shallots p. 412

      Classic comibination. We made these with haricot verts and is was a great side to the potato cased salmon. The touch of butter adds a lovely richness to the haricots verts. My husband ate these without any coaxing. :)

      1. re: Rella

        Sauteed Haricots Verts and Shallots. p. 412.

        I also made this dish just as described, along with M. Pepin's Red Snapper (I used cod) with Leeks, Mushrooms and Shallots, p. 222.

        The ingredients are few but each has its role: the slender green beans, blanched ahead of time to the exact moment of tenderness; the chopped shallots tamed in butter and neutral peanut oil; and salt and pepper added when the beans are reheated in the sauté pan just before serving. I thought I would want another touch of flavor--lemon juice? chives? But no. Didn't need it.

        1. re: Goblin

          This recipe is soo simple and so good. I've made it 3x this month.

          Yesterday early in the day as a snack when I got the hungries, I re-heated a small bit of these green beans quickly (induction) with a tablespoon of water and about 3 tablespoons of rice added while heating, then gobbled it down.

        2. re: Rella

          I prepared this dish, too. Its got a good crunch (bean cooking timing was perfect), and the flavor was excellent. This is also a very easy dish to prepare.

        3. Stewed Crinkled Kale – p. 436

          I was excited to find some Lacinato Kale at the market this weekend and, delighted to find a COTM recipe I could use to prepare it since my COTM participation has been pretty abysmal over the past few months!!

          The ingredients in this dish are pretty common however the preparation method was new to me. Kale is washed and trimmed, garlic is chopped then oil is placed in a pan over medium heat along with the chopped garlic and hot pepper flakes. Once the garlic sizzles and starts to brown, the kale is tossed in along w 1.5 cups of water. The mixture is then brought to a boil over medium-high heat until the water has almost evaporated. JP indicates it can be served hot or, at room temp.

          We opted to serve it at room temp alongside our NY Strip Roast (an Epi recipe). This was a tasty dish and I can’t honestly say I noticed anything particularly different in terms of flavour vs other kale dishes I’ve made without “stewing” the greens. I will say that the greens were much softer for the boiling process…a feature that appealed to mr bc (who’s not a lover of anything green unless it’s furniture or paint). I wouldn’t repeat this recipe as I prefer a simpler prep and crisper greens.

          1 Reply
          1. re: Breadcrumbs

            Your photos show that the kale retained its color and has a nice glisten. I like that.

          2. Glazed carrots with Olives p. 419 (half recipe)


            Simple, yet surprisingly good. Cook baby carrots (I used regular carrots, but cut them into smaller pieces), water, butter, sugar covered for 8 minutes, and then add capers and oil-cured black olives for a minute just to heat through. Sprinkle with chives. This was a colorful and flavorful dish. I enjoyed the combination of the briny capers, earthy olives, and sweet carrots. My husband doesn’t really care for capers or olives and was just as pleased eating only the carrots.

            3 Replies
            1. re: BigSal

              Glazed carrots with Olives, p. 419.
              Made this tonight and was surprised how much flavor and interest the preparation added to those ubiquitous 1-pound bags of baby carrots. That's what I used because the recipe said "i pound baby carrots, peeled." I usually don't use these, preferring to laboriously peel my own, larger varieties, but I was hurriedly concocting a company dinner and I thought, OK, go for it! So I dumped a bag-full into my saucepan, boiled them with the water, sugar, s & p until tender, and then added the Kalamata olives and capers that I had on hand. Sprinkle with chopped chives and you have a carrot dish that everyone liked. The recipe said to cook over high heat for about 8 minutes until tender; mine took about another eight minutes.

              1. re: BigSal

                Glazed Carrots with Olives p. 419
                I used regular carrots, and even though I didn't cut them in small pieces, they were done enough in 8 minutes. I didn't add chives, as I had none. Chives certainly would have added a color dimension to the dish, but it was certainly tasty without the chives.

                1. re: BigSal

                  Glazed Carrots with Olives, page 419.

                  I made this dish as part of a dinner for a largish group, so I doubled the recipe. I don't always like the baby carrots sold in bags, but I couldn't find any bundled carrots, so I bought a couple bags of organic babies. They were very tasty, as it turned out, even just for raw munching. I used oil cured Moroccan olives, and pitting the olives was the only real labor involved in this easy dish. I think perhaps I should have halved the olives, just for a more even distribution.

                  I didn't really get a glaze as described, just a trace of a buttery coat. I thought this dish was quite good, and very colorful. I'm happy to have some leftover, as they still taste quite nice the next day.

                2. Black-Eyed Peas and Kale Ragout, Pg. 416

                  Having a large head of gorgeous Savoy cabbage to use up this recipe seemed like a perfect vehicle for the side dish I needed... and given the choice of greens: either kale, collard greens or turnip greens it was. So: no B-EPs just Savoy Cabbage Ragout, although I wouldn't call what I made a ragout. While the peas are cooking the greens are cooked.

                  Using either VA ham, pancetta or bacon render the fat in a large sauce pan. (I used applewood smoked bacon) Add diced onions and sliced garlic, cook a minute then put washed and sliced greens - chopped leaves and stems - into the pan. Don't bother to dry the greens because the water clinging to the leaves will steam the greens. (Since I didn't cook the peas with jalapeno pepper as that part of the recipe calls for I chopped 1 and threw it in with the onion.) Cook til greens are "wilted and soft." At this point the black-eyed peas are combined with the greens and served with Tabasco.

                  We loved this semi-ragout and indeed did serve the Tabasco along side. The main dish was the Chicken Diable on page 259.

                  1 Reply
                  1. re: Gio

                    Black-Eyed Peas and Kale Ragout, Pg. 416

                    We made this last night and this time we adhered to the recipe as written. black-eyed peas, pancetta and American kale. It's a simple preparation and doesn't take very much time to cook and the final result is hearty, warming and satisfying. Each ingredient adds so much flavor. Very nice for a cold Winter's evening. The side dish was the Tomato and Bread Gratin on page 466. We liked both dishes.

                  2. Piquant Steamed Broccoli with Lemon Sauce, Pg. 416

                    Since, as the title indicates, broccoli florets are simply and quickly steamed Lemon Sauce makes the dish.

                    The sauce is a combination of: fresh lemon juice, EVOO, Tabasco and a pinch of salt. The direction is to place the prepared broccoli on a heatproof plate and steam in a steamer. I just put the broccoli into my non-collapsable steaming basket and carried on as I usually do. When the broccoli is tender toss with the sauce. Supremely easy and quite tasty. I've made a sauce like this a hundred times, but I usually add a few minced garlic cloves and FGBP, and sometimes a couple of chopped anchovies. This was a nice variation.

                    4 Replies
                    1. re: Gio

                      Mine was not a success: I did everything wrong.

                      I forgot to put the broccoli on a plate inside the steamer; my steamer was large and I did not have to pile them up, but I believe it overcooked.

                      The olive oil I used didn't seem that fresh.

                      My lemon was perfect.

                      I had no Tabasco, but I added something similar, but it the hot sauce that I used did not have the musty Tabasco flavor.

                      Better luck next time.

                      1. re: Rella

                        Oh Rella... what a shame. I didn't use a heatproof plate either. I have several sizes of steamer baskets and because my broccoli was rather large I used a mid-sized one that fits on top a medium size saucepan. It's wise to keep an eagle eye out when steaming vegetables like broccoli, caulifower and such. Overcooking those is Very easy. Since your lemon was perfect the oilve oil must be the culprit. I'm so sorry...

                      2. re: Gio

                        Piquant Steamed Broccoli with Lemon Sauce, Page 416.

                        Nothing much to add on this recipe. I steamed my broccoli on a plate in a bamboo steamer, then added the mix of lemon juice, olive oil, Cholula (same ingredients as Tabasco), and salt. Easy, tasty, healthy. No photo, because it just looks like, well, broccoli.

                        1. re: Gio

                          Piquant Steamed Broccoli with Lemon Sauce, p. 416

                          My turn for this simple but surprisingly tasty treatment for basic steamed broccoli. It is well-described above. What I liked abut this recipe was the fact that it uses olive oil rather than butter to achieve a piquant sauce nicely balanced between acidity (lemon juice) and a touch of heat (Tabasco). So easy; everybody ate it up. I'm going to remember this easy way to perk up steamed broccoli.