|
|
Article: Langoustines with baby vegetables and pickled green tomatoes.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2008
CopyrightCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
For the pickled green tomatoes:
2 quarts water
1 cup salt
2 pounds green tomatoes
2 quarts white wine vinegar
4 cups granulated sugar
2 star anise
10 black peppercorns
For the langoustine reduction:
1 tablespoon olive oil
Shells of 12 langoustines
1/4 onion, peeled and finely chopped
1/2 carrot, peeled and finely chopped
1 rib celery, finely chopped
1 tablespoon tomato paste
Water, as needed
Salt to taste
For the carrot puree:
4 large carrots, peeled and coarsely chopped
2 tablespoons butter
Salt to taste
For the baby vegetables:
3/4 cup water
2 ounces butter
12 baby leeks, peeled
8 baby carrots, peeled
8 baby yellow carrots, peeled
2 ...
Related newspaper, magazine, and journal articles:
|
|
Article: For fans of green tomatoes, summer has reached its ...
Knight Ridder/Tribune News Service;
August 12, 1996 ;
700+ words
... ... newspaper may force some ripening of green tomatoes to an acceptable red color, the taste ... on the vine. Better yet, if your green tomatoes are small, use them instead of tomatillos ... for that all-time favorite, fried green tomatoes. The Southern version comes with a ...
|
|