Washington Post Cookbook by Bonnie Benwick & Phyllis Richman

Author:Bonnie Benwick & Phyllis Richman
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Cooking, Methods, General
ISBN: 9780982324288
Publisher: Time Capsule Press LLC
Published: 2013-04-15T00:00:00+00:00

V eg eta B l e s

Provençal Tian

4 S E RV I N GS

The Food section has harvested some of its most popular recipes from Extra-virgin olive oil

home cooks. This one appeared for several months on our list of most-1 medium yellow squash (ends

viewed recipes online. It’s a simple, classic French dish that has been trimmed), cut crosswise into

made in some form since the Middle Ages, when cooks filled pots with thin slices

layers of vegetables and took them to a communal village oven to bake.

1 medium zucchini (ends

From Potomac, Maryland, cooks Michèle Arnaud and her daughter,

trimmed), cut crosswise into

Catherine Arnaud-Charbonneau.

—A PR I L 2011

thin slices

1 small purple/white eggplant

(stem end trimmed), cut

• Preheat the oven to 400 degrees. Drizzle a little oil in the bottom of a crosswise into thin slices

deep-dish pie plate or soufflé dish.

1 Roma tomato, cut crosswise

• Arrange the vegetable slices in the pie plate or dish, creating an into thin slices

alternating, overlapping pattern of the various vegetables in several 1 small yellow onion, cut into

concentric circles, drizzling a little of the oil between the slices. Season very thin slices

with salt and pepper to taste, then scatter the cheese on top. Roast Sea salt

for 30 minutes or until the vegetables are tender and the cheese has melted. Serve hot or at room temperature.

Freshly ground black pepper

¼ cup freshly shredded

Parmesan cheese

T H E WAS H I N GTO N P OST CO O K B O O K

1 3 5

V eg eta B l e s

Peppers Stuffed With Summer Vegetables

6 S E RV I N GS

This healthful dish requires a sharp knife and a fair amount of prep 6 sweet bell peppers, red,

time, but it’s well worth the effort. These are stuffed peppers reinvented: orange, or yellow or a

light, packed with the tastes of summer vegetables and fresh herbs, combination; tops cut off like

and just plain delicious. They will wipe away any memories of old-style a cap; stemmed, seeded and

versions.

white veins scraped out, tops

To ensure the pepper shells are cooked through, they are steamed

cut into ¼-inch dice

before they are stuffed. This step ensures success, so don’t skip it.

2 tablespoons olive oil

If you want to make this vegetarian, omit the pork. If you like things a 8 ounces lean ground pork

little spicier, use Italian sausage instead of the ground pork.

Salt

From “Nourish” columnist and longtime Food section contributor

Freshly ground black pepper

Stephanie Witt Sedgwick.

—AU GUST 2011

3 medium cloves garlic, finely

chopped (2 tablespoons)

1 medium (4-ounce) onion, cut

M A K E A H E A D: The dicing and cutting of the vegetables and herbs into ¼-inch dice (1 cup)

can be done a day in advance. The stuffing also can be prepared, up to the point of adding the egg, and refrigerated for up to 8 hours. Add the 2 small (6-ounce) zucchini, cut

egg just before you stuff the peppers.

into ⅓-inch dice (about 1½

cups)

• Line a rimmed baking sheet or large shallow dish with aluminum foil, 1 small (5-ounce) eggplant, cut

then grease the foil with nonstick cooking oil spray.

into ⅓-inch dice (1½ cups)

• Prepare a steamer.

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