|2 tablespoons||Extra-virgin olive oil|
|1 tablespoon||Finely chopped shallots|
|Sea salt to taste|
|¼ cup||Diced eggplant|
|¼ cup||Diced acorn squash|
|¼ cup||Diced shitake mushrooms|
|¼ cup||Tiny chanterelles or other wild mushrooms|
|1 cup||Tomato consomme (see recipe)|
|3||Cloves confit of garlic, pureed (see recipe)|
|¼ cup||Sliced zucchini|
|¼ cup||Sliced yellow squash|
|¼ cup||String beans, 1/4 inch pieces|
|¼ cup||Yellow wax beans, 1/4 inch pieces|
|¼ cup||Tiny asparagus tips|
|¼ cup||Tiny sweet peas|
|¼ cup||Quartered red pear tomatoes|
|¼ cup||Chopped fresh herbs made from chervil, chives, parsley, basil and tarragon|
|6 tablespoons||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@...> on May 24, 1997 Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHD87 Posted to MC-Recipe Digest V1 #638 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997
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