Jan 24

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Season Veggies with 3 Sauces

Special dressing: Louis Armstrong and Ella Fitzeral (such great people, such great singers) Get yourself to heaven!!! (turn player on)

If these veggies were an actor they’d be Brad Pitt, if they were an Island they’d be Seychelles, if they were a trip they’d be one to the moon! They were just extraordinary!!!!!! I’m in heaven!!!Soooooooo GOOD! It’s so easy to be healthy! I’m still so excited because we had them for lunch and we could not stop eating… I had prepared 4 servings and when my daughter and I took a look back to the plate they were nearly gone!! We left some for his father so that he can try them at night for dinner.

Here you see: Artichokes, just the right time to eat them; Zuchinni, so tender and fresh, and Calçots which are similar to green and fresh onions but a bit sweeter and tremendously juicy and tasty. If you follow the link you will see that they are typical from the south of Catalunya, normally barbaqued and dipped in salsa romesco, it is said that they can be aphrodisiac, not to mention the diuretic and digestive properties!

I’m posting this Season Veggies with 3 Sauces for the GAME NIGHT Party Recipes Event at Mansi Desai Blog Fun and Food.

Please take a good look to her site and maybe you come out with a good idea for a Night Party Recipe!!!

Now that is the time to eat Calçots, there’s lots of restaurants here by the coast and in 2 or 3 weeks inland, that announce them in their Menus. Eating them can be a bit messy because the procedure is: take one hot and cooked calçot, peel 2 or 3 of its layers, hold the green leaves with your fingers and dip into the sauce, take it up high over your mouth…. and mmmmm inside! This is why in restaurants you get a pair of plastic gloves and a big bib to avoid stains in the clothes. Everybody looks so funny with those things on!!!

The sauce that normally accompanies calçots is Romesco, that’s why I used here for this veggies recipe, together with Allioli and Soy Vinaigrette, which could also be a good choice.

(click on pictures to get the recipe)

Allioli

Romesco

For the Soy Vinaigrette I don’t have a picture but here is the recipe: Ingredients: 1 glass of Extra Virgin Olive oil, 1 spoon table of soy sauce, 2 spoon table of Módena Vinegar, some salt and minced parsley. Just mix the ingredients well and you have the sauce ready. Sauces can be prepared in advance and have them ready in the fridge.

To get the veggies done you will need: 3 to 4 calçots or green and tender onions, 2 artichokes, 1 zuchinni (veggies per person). For the coating: Use a big bowl to pour 200 grams of wheat flour, 1 1/2 glass of cold water, 1 egg yolk and salt. Mix all ingredients until you get an homogeneous result.

Wash, clean, dry and cut the veggies, drop them in the flour coating bowl. Meanwhile prepare a saucepan with 2 fingers depth of olive oil and when it’s hot add the coated veggies. They should fry in a medium heat, if you do so, they will be crunchy on the outside and tender inside. Once they are done, place them over some kitchen absorving paper and after they leave all oil in the paper keep them in the oven while you cook the rest to have them warm (80ºC).

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Hope you try this easy recipe… it will surely get you to heaven… mmmmmmm!