Ingredients :
Recipe for a forgotten vegetable:
They are often found on market stall, but no one knows how to cook them. There is a lovely way to cook chinese crosnes as a side dish.
Direction :
To peel them, just put them in a clean kitchen cloth with some rock salt and shake them and roll them well against each other. There you go, it is done!
Steam them, boil them in salted water for 10 minutes or simply blanch them.
If you wish you could even cook them, after being blanched, for ten minutes in some veal stock.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Monday, March 29, 2010
Provence style Tomatoes
Ingredients :
Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Provence is a famous region of the south of France), source of numerous culinary 'litigations' ; this is a very good one.
Provence style tomatoes for 4 persons :
8 nice round well ripe tomatoes
1/10 liter (3 fl oz) olive oil
3 tablespoonfuls chopped fresh parsley
4 cloves of garlic, degermed, crushed and chopped
3 tablespoonfuls breadcrumbs
6 grams (1/5 oz) table salt blended with 2 grams caster sugar
freshly ground black pepper
2 grams oregano + 2 grams dry sweet marjoram
Direction :
Get rid of the scapes of the tomatoes, then cut the tomatoes in 2 halves (horizontaly), take the seeds off, season them with sugar and table salt mix and with black pepper
Pour half the olive oil into a large frying pan, heat it and brown the half tomatoes during 3 minutes first on the pulp side then during 2 minutes on the other side
Pre-heat the oven at 240°C (464°F)
In a salad bowl, blend garlic, parsley, breadcrumbs and dry herbs
Put the tomatoes onto a cooking dish (clay, china) and distribute the garlic mixture on each tomatoe, sprinkle some black pepper on them, distribute the remaining olive oil on them and put into the oven for 15 minutes.
Here it is : you have got a marvellous side food to be served with a roasted lamb leg, small kebabs, bake red mullets, fried pan meat etc ...
Guy Gedda, the famous (now retired) 'Provençal' cook considered by all cooks as one of the greatest 'provençal' cooking specialists likes among all to taste those tomatoes with a sunny side up egg topped on them. It is now to you to prepare this simple but great recipe
Aligot
Ingredients :
Recipe from the cooperative of Laguiole
Serves 6 :
1 kg of floury potatoes
100 g of butter
250 g of creme fraiche
400 g of tome de Savoie (moulded raw cheese)
Salt, pepper and a clove of garlic
Direction :
Prepare a classic mash potatoes, add to this purée the butter and the creme fraiche. Season with salt peppers and a hint of garlic.
Heat up the mash and add the cheese cut in small strips, then stir slowly with a wooden spoon.
When the mixture becomes stringy the Aligot is cooked.
Tome of Aubrac (cheese) is made in Laguiole in the heart of the region where Aligot is the traditional dish.
Serve your aligot with a roast sausage or a free range pork roast, or you could even try it with seafood (lobster, Dublin bay prawns) or pan-fried medallions of monkfish in olive oil�
Aubergine Gateau
Ingredients :
This a very old recipe from the south of France
Aubergine gateau recipe for 6 people :
3 Aubergines (eggplants)
1 thick slice of bread
3 cloves of garlic, peeled, cored, crushed and finely chopped
1 small bundle parsley
some milk
2 egg yolks
2 egg whites
4 Tbs olive oil
4 fillets of anchovies in olive oil
Direction :
Trim each ends of the aubergines and slice them in pieces about 2 cm thick in the length. Then, cut each slices in their width into pieces 2 cm wide. Sprinkle some table salt over them and set aside for 15 minutes.
Dry the aubergines cubes with some kitchen paper.
Heat up 3 spoons of olive oil in a large frying pan and pan fry the aubergine pieces until golden brown. Season with some pepper (no salt though!). Set aside on some kitchen paper.
Start your oven at 200'c (392'F).
Place your bread onto a shallow plate and pour some milk over it and wait until all the liquid has been absorbed.
Place your aubergines, garlic, soaked bread parsley and the anchovies onto a chopping board. Then, using a large chopping knife chop the lot until you get a homogeneous paste.
Pour the aubergine paste into a bowl. Season well with salt and pepper. Stir in the egg yolks.
Whisk the egg whites until stiff and fold them into the eggplant mixture.
Line a nice ceramic dish with some olive oil and pour the aubergine mixture in it. Bake for 20 minutes.
Serve this aubergine gateau with a nice mixed salad or a nice roast of lamb and a slightly spiced tomato sauce. Accompany this meal with a glass of fresh Bandol rose wine.
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