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THE CULINARY INSTITUTE OF AMERICA VEGETABLES Recipes and Techniques from the World's Premier Culinary College by The Culinary Institute of America Lebhar-Friedman April 2007 $40.00/hardcover More than 100 color photographs ISBN: 0-86730-918-0 Back to book information

Callaloo is the name of a soup as well as the main ingredient, the greens of the taro root. If you cannot find it in your area, fresh spinach makes a fine substitute. Whatever greens you use, be sure to wash them thoroughly to remove any grit.

2 ounce slab bacon, rind removed, cut into small dice
3/4 cup minced onions
1 teaspoon minced garlic
8 cups chicken broth
4 cups fresh okra, sliced 1/4 inch thick
1-1/2 cups coarsely chopped callaloo or spinach
1 Scotch bonnet chile, pricked with a fork and left whole
4 teaspoons coarsely chopped thyme leaves or 2 teaspoons dried
Salt and pepper as needed
10 ounces crabmeat, picked over for shells
3 scallions, sliced
3/4 cup coconut milk
Juice of 2 limes, or more to taste

Cook the bacon in a soup pot over medium heat until the fat has rendered from the bacon and it begins to color and crisp, about 3 minutes. Add the onions and garlic. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes.

Add the broth, okra, callaloo or spinach, chile, and thyme along with a pinch of salt and pepper. Bring to a simmer and cook for 30 minutes.

Just before serving, remove the chile and add the crabmeat, scallions, coconut milk, and lime juice. Season to taste with salt and pepper. Serve in heated bowls.

A ceviche is a marinated dish that you may be more familiar with when made with fish or seafood. Here the lime juice is important both for its flavor and for its ability to keep the artichokes from turning brown when they are exposed to the air.

4 artichokes
1 lemon, sliced
Salt and pepper as needed
1 cup diced plum tomato
1/2 cup red onion julienne
1 scallion, split and sliced thinly on the diagonal
2 tablespoons chopped cilantro, or as needed
2 teaspoons minced garlic
1/2 teaspoon minced jalapeño, or to taste
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice, or as needed
12 Belgian endive spears

Trim the stems, leaves and choke from the artichokes. Place the hearts in a small pot with enough water to generously cover. Add the lemon slices and salt to taste. Bring the water to a simmer over high heat. Reduce the heat to medium and simmer until the artichoke hearts are very tender, about 12 to 15 minutes. Cool the hearts and slice thinly or quarter.

Toss together the artichokes, tomato, red onion, scallion, cilantro, garlic, and jalapeño. Drizzle the olive oil and lime juice over the ceviche and season generously with salt and pepper. Toss until the ingredients are evenly coated. Cover the bowl and marinate the ceviche in the refrigerator for at least 2, up to 12 hours.

Taste the ceviche just before serving and season with additional cilantro, lime juice, coarsely ground black pepper, and salt to taste. Spoon the ceviche into endive spears and serve on a chilled platter or plates.

The barley salad can be prepared up to 2 days in advance. You may want to double the ingredients for the filling to have on hand as an accompaniment to grilled or broiled salmon. The tomatoes can be stuffed up to 6 hours before they are served.

1/2 cup pearl barley
1/4 cup diced tomato
1/4 cup diced cucumber
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped mint
1 tablespoon finely sliced scallions, white portion only
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
Salt and pepper as needed
16 cherry tomatoes

Soak the barley in enough cold water to cover for 30 minutes and drain well.

Bring the barley and enough water to cover to a boil. Reduce the heat and simmer until tender, about 40 minutes. Strain through a sieve, transfer to a bowl of ice water, and let cool for 1 minute. Set the sieve over a bowl and let the barley drain.

Combine the barley, tomato, cucumber, parsley, mint, and scallions in a large mixing bowl. Stir in the olive oil, lemon juice, salt, and pepper.

Cut the core from the cherry tomatoes and make two cuts into the tomato to open it out like a flower. Stuff with some of the salad. Serve on a chilled platter or individual plates.