Month: April 2016

Escalivada

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Escalivada

  • Prep 1 h

  • Cook 1 h

“Catalan layered vegetables, served cold.”

Ingredients

  • 1 eggplant (small)
  • 1 green pepper (or 1/2 green and 1/2 red), divided into 1/4s
  • 1 onion, minced
  • 2 ripe tomatoes, divided into 2
  • 1 T. olive oil (or more)
  • vinaigrette sauce:
  • 1 dl olive oil
  • 1 T. red wine vinegar
  • 1/2 t. salt
  • 2 garlic cloves, minced
  • chopped fresh parsley

Directions

  1. Cut eggplant lengthwise, or in rounds.
  2. Put in large rectangular dish in layers, salting each layer; let sit at least 1 hour to remove bitter juice.
  3. Wring out slices with paper towels.
  4. Put vegetables in a single layer in rectangular dish and drizzle with olive oil.
  5. Put in hot oven (350 F./180 C.) and roast about 1 hour.
  6. Cool and refrigerate.
  7. Make vinaigrette by mixing ingredients together.
  8. Add vinaigrette to the vegetables.

Tuna Mold with Tomato Coulis

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Tuna Mold with Tomato Coulis

  • Prep 15 min.

  • Cook 30-60 min.

“A refreshing appetizer or entree.” Source: Tupperware

Ingredients

  • 100 ml. cream
  • 4 eggs, beaten
  • 2 t. salt
  • 1 t.pepper
  • 1 T. vinegar
  • parsley
  • 1 can tuna (400 gr.)
  • Coulis:
  • 3 tomatoes
  • 2 red bell peppers
  • 2 shallots, chopped
  • 1 T. vinegar
  • 2 T. olive oil
  • salt pepper
  • 1 t. thyme

Directions

  1. Do not drain the tuna; keep the liquid!
  2. Break up the tuna and add the ingredients.
  3. Put in a small loaf pan, buttered.
  4. Place in a bain marie (another pan filled with water) and cook for about 30 min.
  5. Serve cold with tomato coulis.
  6. Coulis:
  7. Skin the peppers.
  8. Chop the tomatoes and peppers.
  9. Mix with the rest of ingredients.
  10. Put in fridge.

Mackeral in Curry

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Mackeral in Curry

  • Prep 24 h

  • Cook 20 min.

“Fresh or canned mackeral in curry, served on a bed of sauteed leeks and zucchini.”

Ingredients

  • fresh mackeral
  • curry
  • wine
  • salt and pepper
  • herbs
  • 1 zucchini
  • 1 leek
  • olive oil
  • salt and pepper
  • 1 t. sugar

Directions

  1. Poach fish in wine, salt and pepper, curry and herbs.
  2. Remove bones.
  3. Refrigerate until ready to serve.
  4. Saute sliced zucchini and sliced leek in olive oil.
  5. Season with salt and pepper.
  6. When lightly golden, add sugar and toss.
  7. Serve pile of hot vegetables topped with cold filet of mackeral.

Papillotes de maquereau a la provencale

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Papillotes de maquereau a la provencale

  • Prep 20 min.

  • Cook 20 min.

“Fresh mackeral in foil packets”

Ingredients

  • 4 fresh mackeral, cleaned and heads off
  • 2 zucchini
  • 4 tomatoes
  • 2 garlic cloves
  • 8 black olives
  • anis seeds (or fennel seeds and a splash of pastis)
  • 2 lemons
  • olive oil
  • salt and pepper

Directions

  1. Thinly slice zucchini, tomatoes, olives and lemons
  2. Mince garlic cloves
  3. Put 3 T. olive oil in skillet and saute zucchini, tomatoes, olives and garlic until golden; add salt and pepper.
  4. On each square of foil, stack the following: lemon slices, zucchini mixture, mackeral, 1/2 t. anise seeds (or fennel), salt and pepper, splash of olive oil (splash of pastis).
  5. Close foil packets.
  6. Put in oven on cookie sheet 20 min. at 425 F.
  7. When done, carefully open each packet and gently slice contents onto each plate.

Cake Sale (non-sweet cake)

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Cake Sale (non-sweet cake)

  • Prep 20 min.

  • Cook 45 min.

“Cut into small, thick squares for a refreshing appetizer with drinks.”

Ingredients

  • 1 1/2 dl. of white wine
  • 1 1/2 dl of oil
  • 4 eggs
  • 100 gr. of grated Swiss or gruyere cheese
  • 250 grams of flour
  • 1 packet of baking powder (levure) (11 g.)
  • 1 t. salt
  • 150 grams of ham, chopped
  • 100 grams black and green olives, cut into small pieces

Directions

  1. Combine all ingredients and put into loaf pan.
  2. Bake 45 min. at 425 F.
  3. Unmold when cooled.
  4. Chill and slice, then cut into squares.
  5. Serve cold.

Poulet au Pruneaux

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Poulet au Pruneaux

  • Prep 15 min.

  • Cook 25-30 min.

“Chicken with Prunes, a Catalan dish. Source: La Cuisine Catalane I.”

Ingredients

  • 1 chicken (or skinned, boned chicken breasts) cut into pieces
  • 1 dcl olive oil
  • 50 grams flour
  • 1 T. crushed tomatoes
  • 4 sprigs parsley, finely chopped
  • 1 medium sized onion
  • 50 grams ham, cubed
  • 1 dcl white wine
  • 250 grams prunes, pits removed

Directions

  1. Roll chicken in flour.
  2. Brown in hot olive oil to golden color.
  3. Set aside on a plate or dish.
  4. In the oil, saute the onion.
  5. Add the rest of the flour.
  6. Mix, adding the wine.
  7. Add tomato, ham, parsley, chicken pieces.
  8. Salt, pepper and cover.
  9. Bring to boil and simmer, covered.
  10. Ten minutes before the end of cooking, add the pitted prunes.
  11. Check seasonings before serving.
  12. Serve very hot.

Artichoke Risotto

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Artichoke Risotto

  • Prep 25 min.

  • Cook 30 min.

“Risotto topped with artichoke hearts”

Ingredients

  • 6 violets (small artichokes)
  • 1 new onion, minced
  • 40 g. butter (20+20)
  • 300 g. arborio rice
  • 30 g. parmesan, grated
  • 1 lemon (juice)
  • 1 T. white wine (un trait)
  • 9 dl chicken broth, hot
  • wine vinegar
  • olive oil
  • salt and pepper

Directions

  1. Trim artichokes, keeping only the hearts. Cut in 4 and remove the chokes. Put them in bowl of water and lemon juice.
  2. Peel stems to about 1/2 cm and cut in small dice.
  3. Sweat new onion on low heat in 20 g. butter. Add diced artichoke stems and, 2 min. later, add rice and let cook 1 min.
  4. Add wine and let reduce, then cover with hot chicken broth, adding more as needed, slowly. Cook on low. Add broth as rice absorbs it, about 20 min.
  5. The quantity of broth necessary is 3 times the volume of the rice (9 dl).
  6. In frying pan, saute artichokes in olive oil until golden, 8 min. on all sides.
  7. When rice is cooked, turn off heat, incorporate 20 g. butter and parmesan, stirring energetically with a wooden spoon.
  8. Add a few drops of vinegar to clarify and season with salt and pepper.
  9. Make a flattened pile on a plate , add artichokes and serve.

Papillotte de moules et filets de sardines aux legumes du soleil

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Papillotte de moules et filets de sardines aux legumes du soleil

Prep 30 min.
“Mussels and fresh sardines steamed in pouches with vegetables and olives. Source: “Culinaria France,” p. 356.”

Ingredients

  • 16 sardines
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 zucchini
  • 1 small eggplant
  • 1 small onion
  • 4 cloves of garlic
  • 2 t. olive oil
  • freshly milled salt and pepper
  • baking parchment
  • 1 kg. mussels, cooked and removed from shells
  • 1-3/4 c. pitted black olives (200g)
  • 1/2 bunch of flat-leaf parsley, finely chopped

Directions

  1. Steam mussels in garlic cloves and water/white wine. Remove from shells. Set garlic cloves aside to slice.
  2. Cut peppers, zucchini and eggplant into thin strips.
  3. Filet sardines, removing scales, bones and back fins.
  4. Slice onion and sweat in olive oil with sliced garlic. Add salt and pepper and set aside on a plate.
  5. Cut four 18″ x 9″ pieces of baking parchment and brush with olive oil.
  6. Divide the vegetables and mussels equally into four portions, placing them in the center of one half of each piece of parchment.
  7. Add 4 sardines (8 fillets) and a few olives to each portion and sprinkle with olive oil, parsley, salt and pepper.
  8. Fold other half of paper over top and fold sides firmly together to fasten.
  9. Place in center of an oven preheated to 200 C (390 F) and bake until parchment inflates (about 25 min.)
  10. Serve immediately.

Legumes a la Grecque

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Legumes a la Grecque

Prep 10 min.
Cook 20 min.
Recipe By: Pierre-Louis Morin
“Vegetables in the Greek style”

Ingredients

  • 4-5 artichoke hearts, halved
  • 8 small white mushrooms, halved
  • 3-4 florets of cauliflower, quartered
  • 1 shallot (or small onion), thinly sliced
  • 1 small stalk of celery, julienned
  • 1 T. olive oil
  • 1 glass white wine
  • juice from one lemon
  • 2-3 cloves of garlic, smashed
  • salt and cracked pepper
  • 1 T. coriander seeds

Directions

  1. Heat oil in large pot.
  2. Add shallot and saute until golden.
  3. Add celery and saute.
  4. Add white wine, lemon juice, garlic, salt, pepper and coriander.
  5. Bring to a boil.
  6. Add cauliflower and cook 5-8 min.
  7. Remove to a plate.
  8. Add mushrooms and cook 5 min.; remove to a plate.
  9. Add artichoke hearts and heat (if from a jar), 3 min.; remove to a plate.
  10. Reduce sauce if needed over high heat, then pour over vegetables.
  11. Cool and refrigerate to serve chilled.