What you need (for 4 servings):
* 4 oz fresh goat cheese
* 1 garlic clove thinly chopped
* 2 TBS light cream
* 2 red radishes thinly chopped
* chives thinly chopped
* 1TBS lemon juice
* salt, pepper to taste
Preparation:
Mix vigourously all ingredients. Chill 1 hour.Pour into a 'verrine' or similar recipient.Spread some chives. Serve with a breadstick.
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Cold Provencal vegetable ratatouille
*2 large onions
*6 cloves garlic
*4 zucchini
*2 red pepper
*2 green pepper
*2 yellow pepper
* 2 eggplant
*6 large plum tomatoes
*olive oil
*herbes de provence
*salt+ pepper
Preparation:
the secret to a tasty ratatouille is to cook all the vegetables separately first so they retain their flavor.
cut all vegetables into small cubes and cook separately with olive oil, herbes de provence, salt + pepper.Peel, cut and cook the onion + garlic with a little olive oil first until soft. Reserve.Peel the zucchini leaving stripes of skin, cut into cubes, cook until just soft, reserve.Take out the seeds of the peppers and cut the flesh into cubes, cook until soft, reserve.Cut the eggplant into cubes, cook until soft.Boil the tomatoes for 2 minutes, peel the skin, take out seeds, crush and cook for 5 minutes.Then, combine all vegetables, mix and refrigerate overnight.Before serving, heat up the mix and cook very slowly for about 30 minutes. add herbs for taste if necessary.Serve immediately. Can also be cooled slowly to room temperature and served cold in the summer.
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*2 onions thinly chopped
*3 cloves thinly chopped
*1 head fennel shaved
*olive oil
*fennel seeds
* 1/2 cup of pastis
1.5 ltr of filtered water (6 cups)
* 2 small firm potatoes per person, peeled, cut into thick slices
*½ lb per person of the freshest fish you can get.Try to use at least 3 or 4 different kind of fish.I used Striped Bass, Red Snapper, Monkfish..
for the marinade:
*6 tbsp olive oil
*3 tbsp pastis
*saffron pistils
*1 orange peel grated
*1 bay leaf
*salt
*pepper
for the rouille:
*2 Eggs
*olive oil
*2 cloves crushed garlic in to paste
*saffron pistils
*paprika
*salt
* garlic toasts
Preparation:
Make the rouille in advance, like a mayonnaise adding garlic, saffron and paprika until it gets a rusted (rouille) color. Refrigerate.Cut the fish into pieces and mix well with the marinade.Cover and refrigerate for 1 hour.Cook the onion, garlic, fennel + seeds in olive oil in a heavy pot for a few minutes until soft.Add salt + pepper.Add the pastis, cook for 3 minutes.add the water, bring to a gentle boil.Add the potatoes, cook for 10 minutes.Add the fish, cook for 5+ minutes, checking that the fish is cooked through but not overcooked
Serve immediately.Spread rouille on garlic toasts and dip into broth... and pray.
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Provencal Lemon Tart
what you need (for 8 people): For the curd :
*1/2 cup (1 stick) unsalted butter
* 1 TBS of edible lavander (optional)
*6 large eggs
* zest and juices of 3 organic lemons
*3/4 cup sugar
For the crust (10" pie)
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick, or 1/4 pound) unsalted butter
1/2 cup sugar
1 large egg, beaten
Preparation of the crust :
Combine flour, salt, butter, and sugar in a bowl. Use a blender,
or two blunt dinner knives, to cut the butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers. With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour.Pre-heat oven to 350°F.Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch round).Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well, though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook with them.) Bake for 20 minutes. Remove from oven and let cool.
or two blunt dinner knives, to cut the butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers. With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour.Pre-heat oven to 350°F.Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch round).Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well, though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook with them.) Bake for 20 minutes. Remove from oven and let cool.Preparation of the curd :
Melt butter and lavender. Remove top pan from heat and set aside.Whisk the eggs . Pour the butter mixture, then the lemon juice. Add the sugar and zest and whisk vigouroulsy until obtainng a smooth mixture. Pour the lemon curd into the crust and bake at 350°F for 25 minutes or until set in the middle. Let cool on a rack. Chill in the refrigerator. Serve with a tartare of fresh strawberries and top with whipped cream and lavender.
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