I made this and I thought it was great. Soupy, yes, but fixable. You must all be amateurs not to know how to adapt. Btw, we have all these fresh vegetables in Brooklyn, aside from the fava beans. Fairway, anyone?
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Pretty tasty, but there was too much liquid in the vegs and not quite enough seasoning in the ragout as written-- the serrano pretty much drowned the other spices, and the vegs were soupy rather than stew-ish. I would boost the cumin & coriander by 1/2 again as much to get a better balance, and cut the liquid measure by 1/3.
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Tired of recipe articles in the digital edition without the recipe. I understand that I don't have full access to NYTIMES Cooking but if I bought the paper at a newsstand would you put the article in the print paper without the recipe? If you do, shame on you NY TIMES.
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Do we have to pay to read the recipes now?
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In some parts of France they pronounce it ragsteh. True story.
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Would this be as good if you added meat?
@Zappo: You should dine with @Tuvw Xyz. You have similar tastes...
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David Tanis are you seriously telling me that zucchini, asparagus, fava beans and peas are spring vegetables in New York in mid-March? You are obviously shopping the frozen food section instead of your local green market!
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@MG David Tanis wrote "All of these are becoming available in warmer climates, though, on the East Coast and in northern regions, they may still be a few weeks away. (I’ll confess, I used vegetables from California, because they provided an illusion of the spring weather that has not yet arrived in New York.)
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@DR New Yorkers don't really see quality local zucchini until end of July when the tiny, local fava bean crop is completed. Also we'll not see local Asparagus (unless you include VT and Canada) after July 4th. As I cook/travel around the country, I think the overlap of these vegetables is pretty non-existent outside of the Bay Area.
Still sounds like a fun dish, but not one sourced from the Grand Army Plaza farmer's market.
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On the spelling of ragù.
Mr. Tanis spells ragù, an Italian pasta sauce, with a grave accent. On the labels of a major manufacturer of this goop, the word is spelled Ragú, with an acute accent. Wikipedia gives Mr. Tanis's spelling.
Indeed, the French word “ragoût” sounds more elegant than stew.
But, until reading this latest of Mr. Tanis, I have not heard of a vegetarian ragoût. To me, it is always made of pieces of good-quality beef with red wine that must also be drinkable and -- Heaven forbid -- no tomatoes. Dipping a French baguette in the sauce, is an ultimate enjoyment of this dish.
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Vegetarian here and I agree it seems more like a variation on a pistou soup, or a tagine, but throw us a bone. Vegetarians need love too
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