Rabbit Carrot Leek And Green Bean Ragout Food

RABBIT CARROT LEEK AND GREEN BEAN RAGOUT RECIPE

Steps:

• Remove fat, kidneys, and liver from rabbit if necessary. Pat rabbit dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side. Transfer as browned to a plate. Add wine to pot and boil 30 seconds. Add broth and deglaze pot by boiling, scraping up brown bits. Mince and mash garlic with thyme and salt and stir into broth with bay leaf and rabbit. Simmer, covered, 40 minutes. While rabbit is simmering, quarter onions lengthwise, leaving enough of core intact to keep layers together. Soak leeks in a large bowl of water 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water. Scatter onions, leeks, carrots, and potatoes over and around rabbit and continue to simmer, covered, until rabbit and vegetables are tender, 40 to 50 minutes. When rabbit is almost done, cook beans in a large pot of boiling salted water until just tender, 3 to 5 minutes, and drain in a colander. Stir beans into ragout, then transfer rabbit and vegetables with a slotted spoon to a deep platter and keep warm. Boil cooking liquid until reduced to about 3/4 cup and whisk in remaining 1/2 tablespoon butter. Pour some of sauce over rabbit and vegetables and serve the rest on the side.

SHELL BEAN RAGOUT

Steps:

• In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
• Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
• Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

FRESH SHELL BEAN AND GREEN BEAN RAGOUT

Steps:

• Shell: 1 pound fresh shell beans (such as cranberry, cannellini, or flageolet)
• Cook the beans in lightly salted boiling water until creamy and tender. Start checking after 15 minutes. When they are done, let the beans cool in their cooking liquid.
• Meanwhile, snap off the stem ends, and pull off the tails if dry or tough, from: 3/4 pound green beans.
• Cut into 1-inch bite-size pieces. Cook until tender in salted boiling water, drain, and spread out on a baking sheet or plate to cool.
• Heat in a heavy-bottomed pan over medium heat: 2 tablespoons olive oil.
• Add: 1 onion, diced.
• Cook until translucent, about 10 minutes, then add: 2 garlic cloves, peeled and chopped, 2 teaspoons chopped savory, marjoram, or parsley, Salt, Fresh-ground black pepper.
• Cook for 4 minutes. Drain the shell beans, reserving their cooking liquid. Stir the shell beans and 3/4 cup of their liquid into the onions. Raise the heat and bring to a boil. Stir in the green beans and return to a boil. Turn down the heat and cook for another minute or so to warm the beans through. Taste for salt and add more as needed. Serve with a drizzle of: Extra-virgin olive oil.

VEGETABLE RAGOUT

Steps:

• Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
• Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
• Reduce heat, cover, and simmer for 5 minutes.
• Add the zucchini and mushrooms.
• Combine the sauce ingredients and then stir the sauce into the vegetables.
• Simmer about 30 minutes until the vegetables are tender.
• While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
• Drain and add them to the ragout a few minutes before serving.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.