New ideas with vegetables

We are always looking for new ways to cook vegetables, whether it be to encourage our kids to eat more vegetables or simply to add variety to our meals. These two recipes should help in both areas. Both recipes use roasted vegetables, which brings out the flavour and sweetness of fresh vegetables. The first recipe is a meat based dish using roasted ribs accompanied by roasted vegetables. The second dish uses roasted vegetables to accompany baked eggs. We have tried both dishes and can highly recommend them.

Braised beef short ribs with root vegetables and quince
George Mendes

Ingredients
• 8 beef short ribs, bone in
• Sea salt to taste
• 2 tablespoons canola oil
• 1 onion, small, cut into 1/2 inch dice
• 2 ribs celery root, peeled, cut into 1/2 inch pieces
• 1 carrot, large, peeled, cut into 1/2 inch piece
• 1 parsnip, large, peeled, cut into 1/2 pieces
• 1/2 tablespoon coriander seed
• 1/2 tablespoon black peppercorns, crushed
• 2 tablespoons tomato paste
• 3 cups red wine
• 3 cups veal or beef stock
• 5 springs thyme
• 3 sprigs Italian flat leaf parsley
• 1 bay leaf, fresh
• Poached quince
• 2 quinces, fresh, peeled, halved, core removed
• 1 cup sugar
• 2 cups water
• 1/2 vanilla bean, split

Preparation

Preheat oven to 325 degrees F. Select a braising pan that will accommodate beef short ribs in single layer. Place pan over medium high heat on stove top. Pat dry the beef with absorbent towel. Season evenly with the sea salt. Add the canola oil to the hot pan. Sear the beef on all sides until well browned. Carefully remove from the pan and set aside.

Add all the vegetables, coriander seed, black peppercorns and the thyme, parsley and bay leaf (tied together with butchers twine). Season lightly with the sea salt. Lower the heat slightly and let cook until the vegetables are tender about 10 minutes. Add the tomato paste and cook another 2 minutes. Add the red wine, increase heat, and simmer until wine is reduced by half. Next, return the short ribs to the pan and then add the veal stock. Bring to a simmer, cover with lid or parchment paper and place in oven. Let cook for 3 hours or until meat falls off bone easily. Remove the beef from the pan and discard the bundle of herbs. Adjust the consistency of sauce to desire by reducing over medium heat. Serve the beef short ribs along with all the vegetables, sauce, and the poached quince (recipe follows).

For the poached quince: Combine the water with the sugar in a pot that accommodates quantity. Bring to a simmer to dissolve the sugar. Add the quince along with the vanilla bean halves, seeds scraped into the water. Bring to a simmer and let cook until quince is soft (pierce with tip of knife, should be no resistance). Remove from cooking liquid and slice into ¼ inch pieces. Serve with the beef short ribs.

Make It Easy: Baked eggs and vegetables make a meatless meal

All home cooks should have a few vegetarian meals in their repertoires.

“Make It Easy” roasted vegetables with baked eggs is Jennifer Bushman’s twist on ratatouille, the French vegetable stew.

Baking the eggs in a well hollowed from the vegetables instead of in a ramekin filled with cream is also a twist on a classic cooking technique.

OVEN-ROASTED VEGETABLES WITH BAKED EGGS

1 red bell pepper, seeded, deveined and thickly sliced
1 yellow bell pepper, seeded, deveined and thickly sliced
2 large zucchini, cut into 1/2-inch slices
1 Japanese eggplant, diced*
2 medium red onions, sliced
4 vine ripened tomatoes, cut into quarters
2 cloves garlic, crushed
7 tablespoons olive oil
3 sprigs fresh thyme, leaves only
1 (28-ounce) can tomato purée
4 eggs
1 tablespoon chopped Italian (flat-leaf) parsley

* Cook’s note: Japanese eggplants have thinner skins and are less bitter but more cylindrical than American (globe) eggplants. If you can’t find a Japanese eggplant, you can substitute about 1/3 to 1/2 of an American eggplant.

Preheat to 400 F. In large ovenproof casserole, place vegetables, garlic and 4 tablespoons olive oil. Toss until well coated and roast 35 minutes, or until vegetables are starting to turn tender. Remove pan from oven and stir in thyme and tomato puree.

Reduce heat to 375 F. Make 4 evenly spaced wells in vegetables. Crack eggs into wells. Drizzle with remaining 3 tablespoons olive oil and season with salt and pepper.

Return pan to oven and bake 10 minutes more, or until eggs are set but yolk is still runny. Serve immediately with chopped parsley and crusty bread. Serves 4.

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