Best 6 Tomatoes A La Grecque Recipes

MUSHROOMS A LA GRECQUE

Steps:

• Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
• Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
• Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
• Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
• Pour the liquid over the mushrooms, and leave the mushrooms to cool.
• Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
• Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.

VEGETABLES A LA GRECQUE

Steps:

• Warm the oil in a large saucepan over moderate heat; add the fennel and onion.
• Cover and cook for 5 minutes.
• Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
• In a separate pan steam the cauliflowers and green beans until just tender.
• Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes.
• Stir in the cauliflowers and green beans, and season with salt and black pepper.
• Remove from the heat and set aside.
• Sprinkle with parsley and serve warm or cool.

LEEKS VERITABLEMENT A LA GRECQUE

Steps:

• Preheat the oven to 350 degrees. Prepare the leeks. Trim off the root end, and cut each leek so it is approximately 6 inches long. (Discard the dark green part of the leek.) If the leeks are more than 1 1/4 inches in diameter, cut them lengthwise into halves or quarters. Wash the leeks by making thin, lengthwise slits and placing the leeks under running water. Arrange the leeks in a gratin pan. In a saucepan combine the water, olive oil, marjoram, cinnamon, vinegar, oregano, and salt to taste. Bring the liquid to a boil, and simmer for 10 minutes. Pour the liquid over the leeks to just cover. Arrange a piece of foil over the grain pan, and bake 35 minutes, or until leeks are tender. Transfer the leeks to a serving platter. Return the cooking liquid to the saucepan, and reduce to 1/2 cup. Strain it over the leeks. Chill, covered, for 2 hours or overnight. Just before serving, strew the leeks with the tomatoes, olives, cheese and fresh herbs.

VEGETABLES A LA GRECQUE

Steps:

• In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
• Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
• Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.

VEGETABLES à LA GRECQUE

Steps:

• In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water. Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
• Add carrots to the broth and simmer 5 minutes. Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy. Using a slotted spoon, remove vegetables to a bowl. Some of the broth and seeds can come along with them.
• Add mushrooms to broth and simmer 5 minutes. Remove to bowl with carrots and cauliflower.
• Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan. Set aside.
• Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender. Transfer to bowl with other cooked vegetables. If using artichoke leaves, steam them now. When finished, discard this broth.
• Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup. Pour over the vegetables, add lemon juice and fleur de sel and toss. Taste and adjust seasoning. Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days. Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade. Serve on small plates with the reduced marinade spooned on top.

TOMATOES A LA GRECQUE

Steps:

• Slice tomatoes lengthwise into quarters, through the stem. Place in a medium bowl; season with salt and pepper.
• Heat oil in a small saucepan over medium heat. Add garlic; cook, stirring, until soft but not browned, about 1 minute. Add vinegar, lemon juice, and coriander. Let simmer 1 minute.
• Immediately pour hot vinaigrette over tomatoes, and let marinate at room temperature until completely cooled. Alternatively, cover with plastic wrap and refrigerate until ready to serve.
• Just before serving, peel cucumbers, leaving on stripes of skin for decoration, if desired. Halve cucumbers lengthwise; scrape out seeds with a spoon and discard. Cut cucumber into 1/2-inch semicircles. Garnish tomatoes with oregano, and serve cucumbers in a separate bowl.