PASSOVER RECIPES
Joan Nathan's
Prince Albert Cake
Susan Friedland's
Matzo Chicken Pie
Jim Botsacos'
Magiritsa
Joyce Goldstein's
Pickled Salmon
Arthur Schwartz's
Traditional
Matzoh Balls
EASTER RECIPES
Marsha McBride
Easter Fresh Ham
Kelsie Kerr's
Spring Vegetable
Ragout with Herbs
|
Kelsie Kerr's Spring Vegetable Ragout with Herbs
Co-Chef Cafe Rouge, Berkeley, CA
"My mother always made us beautiful Easter outfits
and when we woke up Easter morning they would be hanging
in our rooms -- dress, shoes, hat, the whole thing.
And, of course, we had Easter egg hunts and baskets.
I love the marvelous vegetables that become available
at this time of year and Spring Vegetable Ragout
is just what I want to eat at Easter."
(serves 6 people)
- 1 cup twice peeled fava beans, about 1 pound favas in the pod
- 6 spring onions, the white bulbing type
- 1/4 pound morel mushrooms
- 3/4 cup shelled peas
- 1 1/2 cup chicken stock
- 5 Tbs. extra virgin olive oil
- 1 Tbs. each chopped chervil, parsley and chives
- salt to taste
Clean the onions, slice in half lengthwise and then cut into diagonal half moons,
about 1/4 inch thick. Trim the ends of the mushrooms and cut into quarters lengthwise.
In a heavy bottomed high sided saute pan warm half the olive oil over medium heat,
add the onions and cook them until they soften, about 5 minutes.
Next add the morels and season lightly with salt.
Cook the two until the mushrooms give off their liquid.
Then add the fava beans and 1 cup of the chicken stock.
Bring to a boil, turn down and simmer for 5 minutes.
In the meantime, blanch the peas in boiling water until just done.
Drain and set aside. This can all be done ahead.
To finish the ragout, bring the liquid up to a boil.
Turn down the heat and add the peas and the rest of the olive oil.
Taste for salt and add the herbs.
For a juicier ragout, add more chicken stock.
|
