There are 100 ways to prepare eggplants, they are elegant, versatile and one of the best known vegetables in the Mediterranean cuisine. Involtinis can be served as a first course at room temperature or warm as a main dish.
To “julienne” or to “cut into matchsticks ” is a basic technique in cooking, especially in French cooking. It’s used primarily for vegetables. Its a type of cut that makes a long thin strip, resulting in a relatively short cooking time and a very appealing presentation.
Tomates à l’Antiboise, a well known dish from Antibes on the Côte d’Azur. Really easy to make. Best of all, you can prepare them a day in advance. They can also be part of a tapas selection. But I would use small tomatoes (not cherry tomatoes) and just 1 tomato per tapas dish.
Spring in the Provence, mounds of white asparagus deck the stalls of weekly green markets. They are often referred as “the vegetable of the kings”, rated far superior as their green counterparts. Unlike green asparagus, white ones need to be peeled to remove the bitter skin before cooking.
Funghi alla Toscana is incredibly popular in Italy. This recipe uses different types of mushrooms many of them not readily available in US. Not to worry, pick ones available at your market. Do not use frozen ones or dried. Freshness is the key to the flavor. Excellent pairing for meats, fish and egg dishes.
Brussels sprouts do not have the best reputation as a vegetable. Rarely presented on menus they mostly appear on wintry dishes for Thanksgiving, Christmas or Hanukkah. This bright salad speckled with sweet and salty tastes will surely put brussels sprouts to the forefront. Gone are the days of uninspiring preparation of a nearly forgotten vegetable.