marsha-tbay
Well-known member
Summer Vegetable Casserole with Basil and Black Olives
Serves 4
Recipe from Restaurant Daniel, New York, N.Y.
1/4 cup olive oil
salt
freshly ground black pepper
1 sweet red pepper, quartered lengthwise, steam and seeds removed
1 small zucchini, thinly sliced
1 small eggplant, peeled and cut widthwise into thin slices
16 to 20 yellow wax beans, ends trimmed and cut into 1/2-inch segments
3 ears fresh corn, husks and silk removed
1/4 cup small black olives (Niçoise)
1 celery heart, cut into 1/4-inch slices, the small yellow leaves reserved for garnish
2 medium tomatoes, split, cored, seeded, in 1/8-inch dice
3 scallions, white part only, finely sliced
1 small European hothouse cucumber, peeled, split lengthwise, seeded, in 1/4-inch dice
1 bunch watercress, leaves only
3 sprigs basil, leaves only, coarsely chopped
juice of 2 lemons
6 to 8 drops Tabasco
1 bunch arugula, leaves only
6 rounded red radishes, stems and rootlets trimmed, very thinly sliced, reserved in ice water
Preheat broiler. Brush a baking sheet with 1 teaspoon olive oil and sprinkle with salt and pepper. Place the red pepper skin side up in the broiler and broil until the skin turns black, about 8 to 10 minutes. Transfer the red pepper to a plate and cool. When cool, rub off the burned skin with a paper towel and set the pepper slices aside.
Wipe off the baking sheet with a paper towel. Brush it with 1/2 tablespoon olive oil and sprinkle with salt and pepper.
Place the zucchini and eggplant slices tightly side by side on the sheet. Brush the top of the slices with 1 tablespoon of olive oil and season with a pinch each of salt and pepper. Broil for 7 to 8 minutes or until lightly brown. Turn the slices over and broil for another 5 to 7 minutes. When done, remove the pan and set aside to cool.
Bring 3 quarts of water with 1/2 tablespoon salt to a boil in a large pot over medium heat. Add the wax beans and boil for 8 to 10 minutes or until very tender. Remove the beans with a slotted spoon to a colander and cool.
Add the corn on the cob to the same boiling water used for the beans and boil for 4 to 5 minutes. Drain and set aside to cool. When cool, remove the kernels from the cob by running a blade under each row of kernels along the length of the cob. Discard the cobs and set the corn kernels aside.
Place the Niçoise olives in a zip-lock plastic bag and seal. Lightly pound with a mallet or rolling pin. Remove the olives and pit them. Cut the pitted olives into small pieces and set aside.
When ready to serve, in a large bowl, combine the wax beans, corn kernels, sliced celery heart, tomato dice, scallions, cucumber, 1/2 of the Niçoise olives, watercress, basil, juice of 1 lemon, 2 tablespoons olive oil, salt, and Tabasco. Toss well and taste for seasoning
Presentation: Form a ring around the edge of a plate by alternating the zucchini and eggplant slices. Fill the center of the ring with the corn mixture. Place a tight bunch of arugula leaves in the center of the corn mixture.
Arrange the red pepper strips around the arugula on top of the corn mixture and place the radish slices over and around the arugula.
Sprinkle the whole dish with the remaining chopped Niçoise olives, celery leaves, and a pinch of salt and pepper. Drizzle the remaining lemon juice and olive oil over the top and serve at room temperature.
Serves 4
Recipe from Restaurant Daniel, New York, N.Y.
1/4 cup olive oil
salt
freshly ground black pepper
1 sweet red pepper, quartered lengthwise, steam and seeds removed
1 small zucchini, thinly sliced
1 small eggplant, peeled and cut widthwise into thin slices
16 to 20 yellow wax beans, ends trimmed and cut into 1/2-inch segments
3 ears fresh corn, husks and silk removed
1/4 cup small black olives (Niçoise)
1 celery heart, cut into 1/4-inch slices, the small yellow leaves reserved for garnish
2 medium tomatoes, split, cored, seeded, in 1/8-inch dice
3 scallions, white part only, finely sliced
1 small European hothouse cucumber, peeled, split lengthwise, seeded, in 1/4-inch dice
1 bunch watercress, leaves only
3 sprigs basil, leaves only, coarsely chopped
juice of 2 lemons
6 to 8 drops Tabasco
1 bunch arugula, leaves only
6 rounded red radishes, stems and rootlets trimmed, very thinly sliced, reserved in ice water
Preheat broiler. Brush a baking sheet with 1 teaspoon olive oil and sprinkle with salt and pepper. Place the red pepper skin side up in the broiler and broil until the skin turns black, about 8 to 10 minutes. Transfer the red pepper to a plate and cool. When cool, rub off the burned skin with a paper towel and set the pepper slices aside.
Wipe off the baking sheet with a paper towel. Brush it with 1/2 tablespoon olive oil and sprinkle with salt and pepper.
Place the zucchini and eggplant slices tightly side by side on the sheet. Brush the top of the slices with 1 tablespoon of olive oil and season with a pinch each of salt and pepper. Broil for 7 to 8 minutes or until lightly brown. Turn the slices over and broil for another 5 to 7 minutes. When done, remove the pan and set aside to cool.
Bring 3 quarts of water with 1/2 tablespoon salt to a boil in a large pot over medium heat. Add the wax beans and boil for 8 to 10 minutes or until very tender. Remove the beans with a slotted spoon to a colander and cool.
Add the corn on the cob to the same boiling water used for the beans and boil for 4 to 5 minutes. Drain and set aside to cool. When cool, remove the kernels from the cob by running a blade under each row of kernels along the length of the cob. Discard the cobs and set the corn kernels aside.
Place the Niçoise olives in a zip-lock plastic bag and seal. Lightly pound with a mallet or rolling pin. Remove the olives and pit them. Cut the pitted olives into small pieces and set aside.
When ready to serve, in a large bowl, combine the wax beans, corn kernels, sliced celery heart, tomato dice, scallions, cucumber, 1/2 of the Niçoise olives, watercress, basil, juice of 1 lemon, 2 tablespoons olive oil, salt, and Tabasco. Toss well and taste for seasoning
Presentation: Form a ring around the edge of a plate by alternating the zucchini and eggplant slices. Fill the center of the ring with the corn mixture. Place a tight bunch of arugula leaves in the center of the corn mixture.
Arrange the red pepper strips around the arugula on top of the corn mixture and place the radish slices over and around the arugula.
Sprinkle the whole dish with the remaining chopped Niçoise olives, celery leaves, and a pinch of salt and pepper. Drizzle the remaining lemon juice and olive oil over the top and serve at room temperature.