Friday, July 6, 2012

blanched summer vegetable medley

Not really much of a recipe here. I guess more of a technique posting and knowing in which order we should cook which vegetables - which I of course had to learn the hard way. 
This is originally from Laura Calder- French Food at Home - and I actually think I made everything she made in this episode - one of my favorites.
This one was especially fun because I purchased all the produce at the Farmer's Market - including the Olive Oil and honey - although those were from an earlier trip.
Here's a photo
The zucchini blossoms I blogged about a couple weeks ago.
Here's a link to those - fried zucchini blossoms.

And down there on the right side is my favorite spinach scone which I still have not gotten around to duplicating yet...eventually...I will get to that.

Most all the fruit was eaten by Ada before I could really do anything with it. 

But at least I was able to get my hands on a lot of the vegetables before she ate all those.

This recipe pretty much requires a pot of boiling water, a large bowl of ice and water, olive oil, salt and pepper, and the lavender honey I purchased a few backs back. I'm sure regular honey will also work just fine. I'm also sure whatever vegetables you want to add will be fine. 

YOU WILL NEED:

fresh mint
fresh basil
string beans - two colors is best
snap peas
radishes
fingerling potatoes
a handful of asparagus stalks
onions
a couple of carrots
salt
pepper
olive oil
honey

TO DO:

Get that pot of water boiling so it's ready to go as soon as you are.
Wash all the vegetables you plan to use.
Cut everything to whichever size you desire.

*note - I am posting times here for the sizes I cut. If you leave the vegetables whole you will need longer cooking times - smaller, shorter time...you get the idea.
As soon as the water is boiling gently add the potatoes.
Cook for 7 minutes then add the carrots.
Cook another 3 minutes then check to see if they're all done.
For me this means I have to fish one out and take a bite.
If ready remove and place into the ice water bath.
Next in went the radishes for about 3 minutes.
Took them out - added to the ice water and potatoes - then added all the beans and asparagus to the hot water.
Cooked about another 3 minutes.
Out of the pot.
Last was the onions which were only in the pot for a minute or so.

What you end up with is an empty pot of boiling water and all the vegetables in the ice water bath.
Gently pour all this into a large colander and let sit for a few minutes to drain.

Now place all the vegetables into a large mixing bowl.
Add salt, pepper, 1 tablespoon of extra virgin olive oil, and a tablespoon of honey.
Gently mix all this then repeat with the salt, pepper, oil and honey.
Add some fresh mint and basil leaves.
Mix well and taste for seasoning.
More mint if you would like.
Serve and enjoy.

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