SPARE THE MEAT, LOVE THE MEAL
Veteran vegetarian chef savours ingredients of today
EGGPLANT GRATIN
Serves: 4 to 6, gluten-free 2 lb (907 g or a bit more) small globe or larger oblong eggplants Olive oil
1 small red onion, finely diced 1 plump clove garlic, minced 1/2 tsp (2.5 mL) herbes de Provence or 1 tbsp (15 mL) marjoram leaves, chopped
2 1/2 lb (1.13 kg) ripe full-sized tomatoes peeled, seeded and chopped or 2 cups (500 mL) crushed canned tomatoes Sea salt and freshly ground pepper
2 eggs
1 cup (250 mL) ricotta
1/4 cup (60 mL) milk
1 good pinch saffron threads, crumbled and soaked in 1 tbsp (15 mL) hot water
1/2 cup (125 mL) freshly grated Parmigiano-Reggiano
10 large basil leaves, torn into pieces
1. Heat the oven to 400 F (205 C). 2. Cut the eggplants in half, lengthwise. For one large eggplant, cut it in quarters. Slice each piece crosswise about
1/2 inch (1.25 cm) thick. Brush the slices lightly with the oil, set them on a sheet pan, then bake until the bottom sides have browned, about 15 minutes. Turn them over and brown the second side; this often takes less time, so check after about 8 minutes. When the eggplant is done, remove it from the oven and reduce the heat to 350 F (175 C).
3. To make the tomato sauce, peel, seed and chop the tomatoes. Warm 2 tbsp (30 mL) of olive oil in a wide skillet. When hot, add the onion, garlic, and herbes de Provence (crushed first between the fingers) or the fresh marjoram.
4. Stir to coat the onion with the oil, then reduce the heat to medium-low, and cook slowly until it is soft, 12 to 15 minutes.
5. Add the tomatoes, raise the heat and cook, stirring occasionally, until the liquid has cooked off and the sauce is fairly thick. Season to taste with salt and pepper.
6. To make the custard, whisk the eggs and stir in the ricotta, milk, saffron and ParmigianoReggiano. Season with a few pinches of salt and pepper.
7. Choose an earthenware casserole with 2-inch (5-cm) sides and an 8-cup (2-L) capacity. An oval dish 8 inches (20 cm) wide at the centre and about 12 inches (30 cm) long, allows the ingredients to spread to a thin layer.
8. Spread a cup of the sauce in the dish and then set down a layer of eggplant. Season with salt and pepper. Scatter half the torn basil over the surface. Dab about 1/4 cup (60 mL) of the sauce over the eggplant and then make another layer of eggplant, season with salt and pepper and the torn basil, and cover with the rest of the tomato sauce.
9. Pour the custard over and bake until it has gently swelled and is browned in places, about 40 minutes. Remove from the oven. Let stand for 10 minutes.
LAURA BREHAUT
Vegetable-focused cuisine has come a long way during acclaimed chef Deborah Madison’s nearly 40-year career.
She’s the author of 14 influential cookbooks.
Madison worked with Alice Waters in the early days of Berkeley, Calif.-institution Chez Panisse.
She opened Greens, one of the first farm-to-table restaurants in San Francisco. When she began cooking vegetarian food in the 1970s, it was ripe with connotations.
“We were very sincere, but we didn’t know anything. The food was stodgy and heavy; it had no basis in cuisine or anything for quite a while,” Madison says.
“If you were vegetarian, that’s what you were. Today, it can be on Mondays and (the rest of the week) you’re an omnivore … you can be whatever you want. I’m glad to see that actually. It’s loosened up in a lot of ways.”
In her latest collection, Madison looks back at just how far vegetarian food has come.
In My Kitchen features more than 100 recipes, some new and others revised to better reflect how she cooks today.
Ingredient lists are pared back, preparations are simpler and tastes are lighter.
As an example, she offers her eggplant gratin. At Greens, she included a layer of Gruyère cheese, concerned that guests “wouldn’t feel fed” without it.
Today, the golden-domed dish stands on full-flavoured, latesummer eggplants and ricottaParmesan custard.
The richness of the late 1970s and early ’80s is a relic of the era, she says. As values have changed over the decades, so has access to a wider variety of ingredients.
“A lot of recipes reflect the fact that we have very different ingredients today then when I first started. And they’ve gone a long way toward making food better and sometimes even easier to cook,” Madison says.
From embracing a world of beans — including one of her favourite types, Rio Zape — to using “good fats” effectively, in the book she shares some of the key learnings gained during a career dedicated to vegetarian cooking.
Madison advocates establishing a connection with the food we eat, and educating ourselves on food politics: “Grow something!” and “Do research if possible.” She writes that growing her own produce has renewed her enthusiasm in cooking.
“It just brings everything into focus in a way that it doesn’t if you’re just getting it at Whole Foods in a big plastic tub. You don’t know who grew it, you don’t know anything about it, how old it is, what chemicals are making it stay fresh,” she says.
“If we can’t answer some questions, if we can’t find out the answers, we’re really in the dark about what we’re eating. And personally, I don’t want to be in the dark. I never take anything at face value when it comes to food anymore.”
While Madison follows a “mostly meatless diet,” she stresses that she doesn’t think of her food as being vegetarian or not vegetarian.
Recipes such as roasted tomatoes and fingerling potatoes with thyme, olive and capers are just as at home at the centre of the plate as they are accompanied by a steak.
“I think it’s hard when you get really tight about a pattern for yourself. ‘I only eat this’ or ‘I’m gluten-free’ … To me, it’s about opening doors instead of closing them. And that’s really what I’ve always been interested in: ‘Hey, it’s just vegetables,’” she says with a laugh. “It’s beautiful, it’s lovely, it’s delicious and you can have it, too. And you don’t have to call yourself a vegetarian.” ROASTED TOMATOES AND FINGERLING POTATOES WITH THYME, OLIVES AND CAPERS Serves: 4, vegan and gluten-free 1 lb (454 g) fingerling potatoes, more or less the same size Sea salt and freshly ground pepper
3 good-sized ripe tomatoes 2 tbsp (30 mL) olive oil
1 large red or yellow onion, sliced about 1/4 inch (6 mm) thick
1/4 tsp (1 mL) dried thyme 1/2 tsp (2.5 mL) toasted fennel seeds
4 thin strips of lemon zest (removed with a vegetable peeler, then slivered)
3 cloves garlic, peeled and thinly sliced
1/2 cup (125 mL) olives (niçoise, kalamata or your favourite), pitted and halved 2 tbsp (30 mL) capers
12 thyme branches
Red wine vinegar or 1 lemon, quartered
1. Heat the oven to 400 F (205 C).
2. Wash the potatoes, then slice them in half lengthwise. If any are a lot larger than the rest, slice them in thirds so that the pieces are more or less the same size. Bring 6 cups of water to a boil.
3. Add 1 tbsp (15 mL) of salt, then the potatoes. When the boil returns, cook for 4 minutes, then scoop the potatoes out and set them aside in a strainer.
4. Drop the tomatoes into the same pot for about 10 seconds, then remove them to a bowl of water and peel off the skins. Halve them crosswise and gently squeeze out the seeds, then cut the walls into large pieces. Finely chop the cores.
5. Warm half the olive oil in a skillet set over medium-high heat. When it’s hot, add the onions along with the dried thyme and fennel seeds. Cook, tossing them in the pan, until they begin to soften in colour, after about 5 minutes. Turn off the heat, add the lemon zest, and season with salt and pepper.
6. Lightly oil an 8-cup (2-L) gratin dish. Spread half the onions, the minced tomato cores and half of the larger pieces of tomato, garlic, olives, capers, and thyme branches in the dish. Cover with the potatoes and the remaining tomatoes and tuck in the remaining slivers of garlic. Season with salt and pepper.
7. Cover the potatoes with the remaining onions and wiggle in the rest of the thyme, olive, and capers. Drizzle a little oil over the potatoes, cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes, or until the potatoes are done.
8. Serve with vinegar or lemon quarters for those who want a little more acid.