| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | 6 | servings | |
INGREDIENTS
| 1/2 | c | Dried flageolets |
| 2 | md | Onions |
| 1 | Garlic head; halved | |
| 3/4 | oz | Marjoram |
| 1 | Dried bay leaf | |
| 1 | tb | Black peppercorns |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 6 | lg | Pattypan squashes; (optional) |
| 2 | tb | Olive oil; (optional) |
| 1 | Garlic clove; peeled | |
| 1 | sm | Fennel bulb |
| 3 | Carrots; peeled, and | |
| Cut into 1/4" slices | ||
| 1 1/2 | qt | Chicken stock |
| 1 | md | Yukon gold potato |
| 2 | lg | Beefsteak tomatoes |
| 1 | Corn ear | |
| 2 | sm | Zucchini |
| 1/4 | lb | Mixed fresh green beans |
| Fresh lemon juice; to taste | ||
| === BASIL PUREE === | ||
| 1 | bn | Basil leaves |
| 1/2 | c | Olive oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
Rinse and pick over flageolets, discard cracked ones. Place flageolets in large saucepan; cover with 2 inches cold water. Slice one onion in half; add to pot. Add garlic head. Reserve 2 tablespoons marjoram leaves. Make cheesecloth sachet with remaining marjoram, bay leaf, and peppercorns, add to pot, and set over high heat. Bring to a boil, reduce heat, and simmer until beans are tender, about 45 minutes. Stir in 1 teaspoon salt 10 minutes before the beans finish cooking. Remove from heat, and let stand in liquid to cool. Drain the beans, reserve 1 cup liquid, and discard the onion, garlic, and marjoram. Trace circle 2 inches around outside of core of each pattypan squash. Cut on diagonal to remove core in cone-shaped piece. Scoop squash with melon baller, cover with plastic, and refrigerate until needed. Heat oil in stockpot over medium heat. Coarsely chop remaining onion; add to soup pot with garlic clove. Cook until translucent, 8 minutes. Thinly slice fennel and chop. Peel carrots and slice into 1/4-inch-thick circles. Add reserved marjoram leaves, fennel and carrots to the pot; cook, stirring, until just soft, about 15 minutes. Add stock and reserved cup bean liquid. Cut potato into 1/2-inch pieces; blanch, peel and coarsely chop tomatoes. Add to the pot and simmer 10 minutes. Remove kernels from corn cob; add corn and flagelots and simmer until potatoes are tender and liquid is slightly stewy, about 5 minutes. Quarter zucchini and cut into 1/3-inch-thick quarter-moons. Slice green beans into 1-inch pieces. Raise heat to high. Stir in zucchini and green beans. Cook about 2 minutes; remove from heat. Set pot in a bowl of ice water; stir, occasionally, until cold. Make the Basil Puree: Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar. (makes 2/3 cup) Remove pot from ice; adjust seasoning with salt, pepper, and lemon juice. Ladle into squash or bowls; add a spoonful of basil puree, or drizzle oil on each serving. Makes 6 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 289 Calories (kcal); 23g Total Fat; (72% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 2365mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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