Fall Vegetable Ragout with Mushrooms
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA

Wine Suggestion:

Serves: 6 - 8

1 lb. fresh Shell Beans
1 Onion (peeled & quartered)
l Carrot (peeled & quartered)
l Bouquet Garni: (thyme, parsley stems, l bay leaf)
l Sweet Onion (peeled)
l lb. Green Beans
2 Green Zucchinis
2 Yellow Summer Squash
2 small heads Fennel
4 small Artichokes
1 1/4 pound Chanterelles
1/2 tspn. Garlic (chopped)
Salt and Pepper
4 tbls. Extra Virgin Olive Oil
l tbls. Chopped Parsley
l tbls. Unsalted Butter

Shell the beans and cook them for about 30 minutes in 2 quarts salted water with the onion carrot and the bouquet garni.
While the beans are cooking, dice the sweet onion, top and tail the green beans and cut them in 2-inch pieces. Parboil the beans in rapidly boiling water until they are just cooked through but not soh. Drain and spread out to cool.

Cut the zucchinis and yellow squash into roughly the size of your little finger Slice the fennel. Remove the outer leaves of the artichokes Cut off all but about l/2 inch stems, and trim off l/2 inch of the tops. Rub the artichokes with a cut lemon to inhibit discoloring. Slice very thin and keep them in acidulated water.

Clean the chanterelles, brushing away loose dirt and trimming the base of their stalks. Cut in slices. Heat 2 tablespoons of olive oil in a saute pan. Add the mushrooms and the garlic, and cook over medium- high heat for several minutes, until they are beginning to brown. Save any juice remaining in the pan and set aside.

Heat the rest of the olive oil in a saute pan. Add the sweet onion and the fennel. Cook gently for 5 minutes until soh, then add the artichokes with 4 tablespoons of water. Simmer for 4 minutes, then add the zucchini and squash. Season and cook for another I 34 minute. Finally, add the green beans, chanterelles, parsley and butter. The ragout should remain very juicy. Serve in bowls immediately.

Other Great Chef RecipesLinks:
Caramel Pear Ice Cream
Fall Vegetable Bagna Cauda
Fall Vegetable Ragout with Mushrooms
Fish Soup Chez Panisse

Fish Soup Cooked over the wood fire with Tomato Confit
Galette Amandine
Garden Salad with Shallot a Vinaigrette
Peking Duck Breast Grilled over Vine Branches

Other Great Related Links:
Alice Waters Cooks A Dream


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