1

all right reserved Bras - 2009

gargouillou of young vegetables

Each season the garden, the market, and nature offer us lots of vegetables, herbs, leaves, and seeds. The gargouillou is a liberated marriage of different shapes, colors, and tastes. Choose according to what is available among perennial vegetables, root vegetables, fruits the list is endless. Let your inspiration be your guide to make a gargouillou that suits your taste.

perennial vegetables

asparagus, fiddleheads, hops, bryony Remove the base of the stalk, break it or simply scrape it. Some of these vegetables are cooked in salted boiling water, other blanched. Refresh in cold water. artichoke, cardoon Remove all the leaves of the artichoke, retaining only the bottom. Remove the strings of the cardoons and cut into sections. Cook in a broth flavored with coriander seeds, orange zest, shallots, and a few drops of aromatic oil.

leafy vegetables with flowers

wild beet, blond and red orache, spinach, malabar spinach, new zealand spinach, good king Henry spinach, lambs quarter, comfrey, parsley ... Remove the stems from most of these; when necessary remove the hard central stalk. Cook most of these leaves directly in butter or in oil. You can also cook them in boiling salted water. cabbage, chinese cabbage, bok choy, french oxheart cabbage, Brussels sprouts, mustard greens ... Proceed in the same manner as above. swiss chard, borage, pascal celery ... Separate the greens from the stalks. Remove the strings from the stalks with a knife. Cook everything in boiling salted water. You can finish the cooking in some leftover roast juice. buccos (a type of cabbage), broccoli rabe, cabbage shoot Tie in little bunches. Cook in a large quantity of salted boiling water. broccoli, cauliflower ... Separate the florets from the stalks. Select the tender stalks, peel them, and cut into fine slices. Cook the tops and the stalks separately in salted boiling water. Refresh. watercress, clover, geslu (a type of salad), ice plant, chickweed, salads of all colors and tastes ... Remove the stems. These greens are usually eaten raw but some of them can be cooked.

2

all right reserved Bras - 2009

bulbs garlic, bears garlic, rocambole garlic, shallots, small onions ... Peel and blanch. Cook in salted boiling water or, better yet, in a broth flavored with coriander seeds, orange zest, wild thyme, and bay leaf with a few drops of aromatic oil. Or roast them in their skins. chives, scallions, leeks, white onion ... Sort and wash. Separate the white parts from the green. For better results, cook the two parts separately in water. fennel... Remove the stalks, fronds, and the membrane. You can use the bulb raw, cook it in water or slowly in a little fat. onions from Cvennes, onions from Lzignan ... Peel. Oven-roasting the onions wrapped in an aluminium foil is a very good way to cook these sweet onions.

root vegetables carrots, turnips, turnip-root chervil, water parsnips, wild parsnips, parsley root, pink radishes, celeriac, Jerusalem artichoke ... Peel with a knife, leaving a short length of the tops on the smaller vegetables. Cut lengthwise with a knife or a mandolin, about 1/8 in. (3 mm) thick. Cook in boiling salted water. Then the parsley root and turnip-root chervil can be prepared in a puree. beets, crapaudine ... Even though these vegetables are usually eaten cooked, you can also eat them raw, either grated or sliced in a julienne. black radishes, long or round; daikon ... Rub with a brush and cut into very fine slices, 1/8 in. (3 mm) with a mandolin. You can cook them in butter. celeriac, salsify, black salsify ... Peel and cook in salted boiling water to which you have added a few drops of oil to prevent oxidization. crosne, conopode ... Clean by rubbing against one another with rock salt. Pan fry the crosne and eat the conopode raw. burdock, bellflowers, rampion Scrape and use raw or cooked.

vegetables with pods

green beans, saint fiacre green beans, snow peas, snap peas ... Snap off the stems, remove the strings, and cook in a large quantity of salted boiling water. fava beans ... Shell and cook in salted boiling water. Refresh. Peel the individual beans. shell beans, flageolets, lentils, chickpeas, okra, soy beans ... These vegetables are better if cooked slowly and for a long time with aromatic vegetables and herbs.

3

all right reserved Bras - 2009

fruits chayote, pattypan squash, summer squash, zucchini ... Slice in very thin slices, 1/8 in. (3 mm), and cook in salted boiling water or pan fry in a little oil. cucumber ... Clean and place in a drainer with salt for a few hours to release some of the water. Rinse and prepare with butter or aromatic oil. red or yellow tomatoes ... Blanch in boiling water and remove the skins. Remove the seeds and use raw or cooked. green tomatoes ... Peel with a knife, remove the seeds, and cook in a marmalade. red, yellow, or green bell peppers Oil the skin lightly and roast in a very hot oven. Remove the charred skin and preserve in oil. pumpkin, hard squash ... Peel the thick skin and prepare a puree.

flavored pearls and touches

Cpes 8 oz. (200 g) cpes 1/2 cup (10 cl) oil 1/4 cup (50 g) water 2 garlic cloves 10 coriander seeds 5 peppercorns 4 sprigs of wild thyme Bay leaf Parsley Salt Juice of 1 lemon This method can be used to prepare any kind of small, firm mushrooms. Using a knife, scrape the stems of the mushrooms. Wipe the stems and the caps with a wet cloth. Plunge in boiling water for 30 seconds. Drain and refresh. Combine the oil, water, garlic, coriander, peppercorns, thyme, bay leaf, and parsley in a frying pan. Season with salt and simmer for 5 minutes. Add the mushrooms and simmer for 5 minutes more. Season with lemon juice and adjust the seasoning.

parsley oil 1 oz. (30 g) parsley 1/4 cup (5 cl) grape seed oil Salt To make things easier, make a bigger quantity and keep some of the oil for later use. An oil can also be prepared with chives, scallions, lovage, and other herbs. Wash the parsley, removing the longest stems. Mix the leaves with grape seed oil and a pinch of salt. Macerate for 3 to 4 hours. Drain in a colander. This oil can be kept for a few days in a cool place.

country herbs burnet, yarrow, and other plants ... flowers, and roots that can be picked in nature.

sprouts a large quantity of seeds can be used for sprouting : cereal, cruciferous, leguminous, mucilaginous, oleaginous, umbelliferaefor

4

all right reserved Bras - 2009

example, alfafa, wheat, fenugreek, green soy beans, lentils, chickpeas Sprouting has two phases: soaking and the actual sprouting. You can buy a seed tray, but you will also get good results using jars. The soaking time varies according to the type of seeds. For wheat and fenugreek, you need 10 to 12 hours; for green soybean, lentils and chickpeas, 12 to 24 hours. Place the seeds in jars and cover them with a good quantity of water. Place a square of netting over the jar opening and secure it with a rubber band.

After soaking, pour the water out and rinse the seeds. Tilt the jar 45 degrees, so that the opening is below the base. Cover the jar with a dark cloth. Rinse twice a day. The sprouts will be ready to eat in a few days. To get good germination, it is important to meet four conditions: The seeds must always be wet, warm, aerated, and in the dark. They can keep in a cool place if they are rinsed regularly. Certain varieties of seeds can germinate in the light.

crystal leaves Herbs from the garden Vegetable leaves Oil Coarse grey sea salt Wash the leaves in a large quantity of water, being careful not to crush them. It is preferable to blanch the vegetables leaves. Pat dry. Brush a drop of aromatic oil on each one and sprinkle with salt. Place on a tray lined with parchment paper. Slide into the oven. The leaves must be shiny, and as brittle as glass, with no change of color.

to finish Country ham Vegetable broth Butter Cooked vegetables Raw vegetables Garden herbs Country herbs Sprouts Flavored pearls and touches Fry slices of country ham in a deep frying pan. Skim off the fat and deglaze with vegetable broth. Add a pat of butter; it will blend into the ham juice. Toss the vegetables to heat them. Place the vegetables on the plate, arranging them to give an impression of motion. Decorate with chopped garden herbs, country herbs, and sprouts. Play with flavored pearls and touches.