From Sea to Shining Sea Ragout

By Christine Palmay

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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This recipe makes 6 servings

Preparation time: 15 minutes
Cook time : 45-50 minutes
Total time : PT15M

In times of economic burden, creativity emerges as an essential coping strategy. We have all heard stories of individuals who relied on imagination and ingenuity to survive tough financial times! This simple and versatile recipe brings from sea to shining sea into the kitchen. The basic ragout uses staple ingredients that can be found in any grocery store. It functions as a base for a stew, can be served alone for less carnivorous palates, or stands as a side dish for an accompanying meat choice. Most importantly, it can be embellished with a variety of economical add-ins to add a bit of variety with a Canadiana flair! Sounds good, eh? As a general tip, I frequently visit the reduced vegetable section for produce that isn't in tip top shape, but can be safely used the same day. Every last penny helps!

Ingredients

Basic Ragout
2 tbsp canola oil 2 2tbsp tbspcanola oil
4 cloves garlic , minced4 4cloves clovesgarlic, minced
2 medium onions , coarsely chopped into 1.5 inch chunks2 2medium oniononions, coarsely chopped into 1.5 inch chunks
2 cans diced tomatoes , undrained2 2cans cansdiced tomatoes, undrained
1 medium eggplant , cut into 1 inch chunks1 1medium eggplant, cut into 1 inch chunks
24 button mushrooms , halved24 24button mushroombutton mushrooms, halved
2 medium red peppers , seeds and stems removed, cut into 1 inch chunks2 2medium red peppers, seeds and stems removed, cut into 1 inch chunks
2 medium zucchinis , cut into 1 inch chunks2 2medium zucchinizucchinis, cut into 1 inch chunks
3 dashes Worcestershire sauce 3 3dashes dashesWorcestershire sauce
3 tbsp red wine vinegar 3 3tbsp tbspred wine vinegar or apple cider vinegar
1 tbsp fresh basil leaves , shredded (or 1 tbsp dried)1 1tbsp tbspfresh basil leaffresh basil leaves, shredded (or 1 tbsp dried)
20 green olives , pitted and drained20 20green olivegreen olives or black olives, pitted and drained
1 tsp salt 1 1tsp tspsalt
3 tsp freshly ground pepper 3 3tsp tspfreshly ground pepper
East Coast Version (Optional)
1/4 cup white wine 1/4 1/4cup cupwhite wine
2 lbs mussels 2 2lbs lbsmusselmussels
Prairies Version (Optional)
2 tbsp oil 2 2tbsp tbspoil
1 kg pre-sliced beef stir-fry strips 1 1kg kgpre-sliced beef stir-fry strips
Ontario Version (Optional)
1/4 cup white wine 1/4 1/4cup cupwhite wine
1 tbsp fresh mint leaves , chopped1 1tbsp tbspfresh mint leaves, chopped
6 lamb chops 6 6lamb chops
Rosemary sprig Rosemary sprigRosemary sprigs
Seasoning salt Seasoning salt
West Coast Version (Optional)
1/4 cup white wine 1/4 1/4cup cupwhite wine
2 packages peeled raw shrimp 2 2packages packagespeeled raw shrimp
2 tbsp capers 2 2tbsp tbspcapercapers

Preparation

Basic Ragout:
1. Heat canola oil in a large skillet or wok on medium heat, sauté garlic and onions until brown and fragrant (about 4 minutes).

2. Add 2 cans of undrained tomatoes and stir occasionally, uncovered, until heated through and slightly reduced (approximately 15 minutes).

3. Add chopped eggplant, mushrooms, red peppers and zucchinis - continue to cook on medium heath for another 15 minutes.

4. Add Worcestershire sauce, red wine vinegar or apple cider vinegar, basil leaves and olive. Reduce heath to medium low and let sauté uncovered until ragout is thick (approximately 15-20 minutes depending on oven).

5. Add salt and pepper, adjust to taste.

6. Serve immediately according to variations below, or simply on its own with a rustic, thick slice of bread!

Approximate cost of basic ragout: $32.00

East Cost Version:
1. Substitute 3 tbsp red wine or cider vinegar with ¼ cup white wine.

2. Add approximately 2 lbs mussels when adding the wine and Worcestershire sauce, basil leaves and olives. The mussels will open as they become cooked.

Approximate total cost: $58.00

Prairies Version:
1. Basic ragout as above.

2. In a separate frying pan, heat 2 tbsp oil and brown pre-sliced beef strips (1kg) until brown on outside.

3. Add to ragout recipe when adding the vegetables.

Approximate total cost: $49.00

Ontario Version:
1. Basic ragout as above.

2. Substitute 3 tbsp red wine or cider vinegar with ¼ cup white wine.

3. Add 1 tbsp mint leaves, chopped.

4. Purchase 6 lamb chops from the store. Dry rub with spices of choice (rosemary, a popular favourite) and grill to liking. Serve ragout over lamp chops and garnish with a rosemary sprig.

Approximate total cost: $62.00

West Coast Version:
1. Basic ragout recipe as above.

2. Substitute red wine vinegar or cider vinegar with ¼ cup white wine.

3. Add 2 packages of peeled, raw shrimp when adding the vegetables.

4. Add approximately 2 tbsp of capers with the olives

Approximate total cost: $58.00

Additional information : Contest recipe category: Meat and Game

Source : Christine Palmay