Recipe - Fricassee Of Young Vegetables (Hl)

2 tablespoon Extravirgin olive oil
1 tablespoon Finely chopped shallots
Sea salt to taste
One fourth cup Diced eggplant
One fourth cup Diced acorn squash
One fourth cup Diced shitake mushrooms
One fourth cup Tiny chanterelles or other
wild mushrooms
1 cup Tomato consomme (see recipe)
3 Cloves confit of garlic,
pureed (see recipe)
One fourth cup Sliced zucchini
One fourth cup Sliced yellow squash
One fourth cup String beans, One fourth inch
pieces
One fourth cup Yellow wax beans, One fourth inch
pieces
One fourth cup Tiny asparagus tips
One fourth cup Tiny sweet peas
One fourth cup Quartered red pear tomatoes
One fourth cup Chopped fresh herbs made
from chervil, chives,
parsley, basil and tarragon
6 tablespoon Black truffle puree

In a 10 inch saute pan over low heat, add the olive oil and the shallots.
Add a large pinch of salt and add the eggplant, squash and mushrooms. Cook
over low heat for 3 minutes.

Pour in the consomme and add the garlic, zucchini, yellow squash, string
beans, yellow wax beans and asparagus tips. Cook over medium high heat for
4 minutes more. Add the sweet peas, tomatoes and herbs. Cook for 1 minute
more and correct the seasoning with salt and pepper.

Remove the vegetables with a slotted spoon to a bowl and keep warm. Reduce
the cooking liquid by half, or until slightly thick.

In each of 6 shallow bowls place 1 tablespoon of truffle puree. Divide the
vegetable mixture evenly over the top. Drizzle the reduced liquid over and
around the vegetable fricassee and garnish with extra additional herbs.

Yield: 6 appetizer servings Full title: FRICASSEE OF YOUNG VEGETABLES IN
TOMATO CONSOMME WITH BLACK TRUFFLES

(Courtesy of Chef Wayne Nish, March Restaurant, NYC)

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHD87 Posted to MCRecipe Digest V1
#638 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997