November Menus: Out of the Oven, Two Meals from Two Panfuls of Vegetables. After-Thanksgiving Chowder

Sunset, November 1984 | Go to article overview

November Menus: Out of the Oven, Two Meals from Two Panfuls of Vegetables. After-Thanksgiving Chowder


Plan ahead and streamline meal preparation for November menus. The time you save will be useful in many other ways during busy holidays.

Our first two meals are based on one recipe, though each is finished in a different way. You roast two batches of the same autumn vegetables; one batch is served whole and hot with broiled meats for dinner, the other gets chopper and seasoned to become a salad later.

The third menu features soup made from scraps and bones of the holiday bird.

Platter of roasted vegetables and chops

Wholesome elements, simply treated--roasted vegetables and broiled meat--show off attractively in this meal. Broilet Lamb Chops or Port Chops Roasted Vegetables Buttered Rice Iced Persimmons Mineral Water Zinfandel Blanc or Chardonnay

At least 2 hours (or many days) before dinner, place fully ripe and very soft Hachiya persimmons in the freezer. Serve the fruit partially frozen--if solid, let thaw about 20 minutes. Scoop pulp from the skin with a spoon to eat as a natural sorbet; allow 1 fruit per person.

Give yourself about an hour to organize the rest of the meal. First, bake the vegetables in a hot oven; keep them warm while broiling chops. If you have only one oven, put the vegetables on a rack beneath the chops. At this time, cook the rice.

If you want to make the salad in the next menu, roast a second panful of vegetables at the same time. Roasted Vegetables 1 medium-size (about 1-1/4 lb.) eggplant Olive oil or salad oil 2 medium-size onions (2-1/2- to 3-in. diameter) 2 medium-size red bell peppers or fresh pimientos 4 medium-size firm, ripe tomatoes Grated or shredded Parmesan cheese Salt and pepper Melted butter or margarine

Cut stem and a thin slice off rounded end of eggplant and discard. Cut eggplant crosswise into 4 equal slices and rub oil generously over them.

Put onions on a lightly greased rack in a 13- by 15-inch broiler pan. Bake in a 450[.deg.] oven for 10 minutes. Alongside onions, lay the eggplant and peppers; cook 10 minutes more. Add tomatoes. Cook until eggplant is soft when pressed, onions are tender when pierced, peppers shrivel and are heavily spotted with brown, and tomato skins split--about 10 minutes more. Check frequently near end of cooking time; remove vegetables as they are done. Sprinkle eggplant with cheese. Cut onions in half. Pull skin, stems, and seeds from peppers and discard; cut peppers in half. Arrange these vegetables and tomatoes on a platter and season to taste with salt, pepper, and melted butter. Serve warm. Makes 4 servings.

Luncheon salad platter

With ingredients reminiscent of great peasant vegetable stews like the French ratatouille or Middle Eastern tourlu, this vegetable melange is served at room temperature as a salad. Roasted Vegetable Salad Romaine Lettuce Leaves Sliced Dry Salami Hot Buttered Sliced French Bread Apple Cider

You get a head start by roasting the vegetables as suggested in the preceding menu. …

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