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    MAJORCAN-STYLE VEGETABLE AND BREAD STEW


    Source of Recipe


    Bon Appétit

    List of Ingredients




    3 tablespoons extra-virgin olive oil
    1 large sweet onion (such as Vidalia or Maui), finely chopped
    1 large green bell pepper, chopped
    3 garlic cloves, minced
    6 cups coarsely chopped green cabbage (about 1/2 large head)
    1 1/2 cups small cauliflower florets (about 1/4 small head)
    2 large tomatoes, seeded, chopped
    2 tablespoons chopped fresh parsley
    1 1/2 teaspoons chopped fresh thyme
    1 1/2 teaspoons chopped fresh rosemary
    1/2 teaspoon sweet paprika, preferably Spanish smoked paprika*
    3 14-ounce cans vegetable broth or low-salt chicken broth
    1 cup coarsely chopped fresh spinach leaves
    8 4x3x1/2-inch slices country-style wheat bread

    Oil-cured black olives
    Sliced radishes

    Recipe



    Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
    Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.

    Serve stew from pot. Pass olives and sliced radishes alongside.


 

 

 


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