Archive for the ‘Culinary Tour de France’

A Vegetarian Tour de France: Chick-Peas Vinaigrette

July 18, 2009 By: Megabeth Category: Culinary Tour de France, Other, Salads, Side Dishes

This is fully loaded vinaigrette recipe is next up in this Vegetarian Tour de France.  This recipe comes from what I find is in a cookbook amusingly called “Jean Hewitt’s International Meatless Cookbook: Over 300 Delicious Recipes, Including Many for Fish and Chicken.” Uh, yeah…anyways…

I substituted the red wine vinegar with champagne vinegar and it came out so good that we couldn’t wait the two hours to let the flavors soak in. In fact, it sat for about 15 minutes and was nearly eaten in one sitting. (I can’t really report on how the fully marinated leftovers tasted the next day as they were eaten by another party in this house…)

Just a heads up, the recipe calls for one large red onion. I only used a half of a red onion and found that there were plenty of onions in the salad. A whole onion may overwhelm the dish – but I leave it to your tastes as to how you want to prepare it. That said, you can probably get away with throwing in some more cheese and chickpeas into the mix. I had a lot of the dressing leftover because I didn’t want to over saturate the salad.

Chick-Peas Vinaigrette
Jean Hewitt’s International Meatless Cookbook

2 cans (15.5 ounces) chick-peas, drained and rinsed
1 large red onion, thinly sliced and separated into rings
1 cup tiny cubes Gruyere or Swiss
2/3 cup olive or vegetable oil
1/4 cup red wine vinegar (I used champagne vinaigrette instead.)
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives, or 4 tablespoons freeze-dried
1/4 cup chopped fresh parsley
1 hard-cooked egg
2 tablespoons drained capers

Place the chick-peas, onion rings, and cheese in a medium-sized bowl.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

In a screw-cap jar combine te oil, vinegar, garlic, salt, pepper, chives, parsley, chopped white of the egg, and the capers.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

Shake to mix.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

Pour enough of the dressing over the salad to coat when tossed. Cover and chill several hours. Serve in a lettuce-lined bowl with finely sieved egg yolk as a garnish.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

A Vegetarian Tour de France: Chick-Peas Vinaigrette

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

July 16, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes, Other

This Culinary Tour de France would not be complete without a great soup. Trust me, I picked the right recipe…this Zucchini and Curry Soup is really good. By using hot curry powder, you can add an extra “zing” to it. I imagine having some of this soup on hand to help me warm up after a cold bike ride in the winter. It also doesn’t have a lot of added fat making it light yet filling.

Zucchini and Curry Soup
(Potage de Courgettes au Curry)
From: The Paris Cookbook

1 large onion, peeled, halved lengthwise, and cut into thin half-moons
2 Tablespoon extra-virgin olive oil
2 teaspoons curry powder or to taste (I used hot curry powder.)
Fine sea salt to taste
1 quart homemade vegetable stock
4 small zucchini (about 12 ounces total), rinsed and cut into thin rounds

In a stockpot, combine the onions, oil, curry powder, and a pinch of sea salt. Stir to coat the onions.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Cook, covered, over low heat, stirring, until the onions are sft, 3 to 4 minutes.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Add the stock and zucchini and stir to blend.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Bring to a simmer over moderate heat, cover, and simmer gently for 20 minutes.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Process the liquid in a blender, food processor, or with a handheld immersion blender until emulsified into a smooth-textured mixture. (The soup may be prepared ahead of time up to this point. Cool and refrigerate.)

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

At serving time, reheat the soup, and serve it in warm shallow soup bowls.

A Vegetarian Tour de France: Rest Day

July 13, 2009 By: Megabeth Category: Culinary Tour de France

Just like the cyclists in the Tour de France, today I’m taking a day of rest. Don’t worry, the Culinary Tour de France will be back shortly!

A Vegetarian Tour de France: French Baked Beets

July 12, 2009 By: Megabeth Category: Culinary Tour de France, Side Dishes

I’m still moving forward with the sprinters points on this Vegetarian Tour de France. I’m looking for fast and flavorful recipes and these beets fit the bill. As a bonus, they are so brightly colored that they’ll liven up any dull plate. (Rather than a sprinter’s jersey perhaps these should get the most aggressive jersey because of the deep red color?) They do have a strong flavor but they do take some of the “ick” out of the beet aversion some folks may have.

French Baked Beets
From Not Just Recipes.com

  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, peeled, crushed
  • 1/2 tsp. herbes de Provence
  • 1 tsp. fresh rosemary, chopped
  • 6 fresh medium beets, peeled, cut into 1/8-inch thick slices
  • 1 Tbsp. extra virgin olive oil
  • Salt and freshly ground pepper, to taste

Preheat oven to 375 degrees.

A Vegetarian Tour de France: French Baked Beets

In medium bowl, mix vinegar, garlic, herbes de Provence and rosemary. Place beets in the mixture and marinate 30 minutes.

A Vegetarian Tour de France: French Baked Beets

Place beets and marinade in a 7×11 glass baking dish. Cover with foil and bake 35-40 minutes, or until beets are tender.

A Vegetarian Tour de France: French Baked Beets

Remove beets, place on a serving dish…

A Vegetarian Tour de France: French Baked Beets

and drizzle with olive oil. Season with salt and pepper.

A Vegetarian Tour de France: French Baked Beets

A Vegetarian Tour de France: French Baked Beets


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