Author: Natalie Hanson

I am a software industry executive, most recently in life sciences management consulting. I build and lead teams who design, develop, and sell software and services. I lead and deliver with a human-centered lens. As an anthropologist, my research has focused on work practices and work environments. I am interested in interdisciplinary collaboration, as well as how institutions' response to macro trends affects the lives of employees. You can learn more about me at http://www.nataliehanson.com.

Fonds d’artichauts à blanc

Natalie Hanson

For 6 or 8 artichoke bottoms.

1/2 cup of flour
1 quart of cold water
2 Tbsp of lemon juice
1-1/2 tsp of salt

  • Put the flour in a saucepan and beat in a bit of cold water to make a smooth paste.
  • Then beat in the rest of the water, the lemon juice and the salt.
  • Bring to a boil and simmer for 5 minutes.
  • Add the artichokes.
  • Bring liquid to the boil again and cook for 30 to 40 minutes at a simmer or until tender.
  • Allow them to cool in the liquid.
  • If they are to be refrigerated for a day or two, cover the water with a film of oil.
  • Remove the artichokes from the cooking liquid and rinse under cold water.
  • Delicately scoop out the choke with a spoon and trim off any remaining leaf ends.

 Sauce au crabe

1 cup of crab meat
2 Tbsp of butter
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 Tbsp of butter
2 Tbsp of flour
enough milk to make a creamy sauce 

  • Cook the onions in the butter until barely brown.
  • Add the green pepper then the red pepper. Reserve.
  • In saucepan melt the butter, add the flour and mix while cooking on medium heat.
  • Add the milk slowly and bring to a boil.
  • Add the vegetables and the crab meat to the sauce.
  • Roll some pastry dough cut it into small squares and fill each square with the filling.
  • Refrigerate.
  • Cover each turnover with an egg wash (1 egg beaten with some water).
  • Cook on a cookie sheet at 400°F until golden.

Eggplant provençale

Natalie Hanson

This is a time-consuming recipe but well worth its colorful result.

2 lb of eggplants
2 cups of onions, sliced
2 Tbsps of olive oil
2 cans of peeled italian tomatoes (1lb each)
Thyme, orange peel, saffron, garlic
Salt and pepper
8 oz of sliced swiss cheese 

  • Cook onions in olive oil, covered, for 8 to 10 minutes.
  • Drain the tomatoes, reserve the juice.
  • Rub the pulp trough a sieve to eliminate the seeds.
  • Stir the pulp into the onions and add herbs, orange peel, saffron, garlic, salt and pepper.
  • Cover the pan and simmer for 45 minutes.
  • The sauce should be thick enough to hold its shape in a spoon.
  • In a big pan boiled some salted water.
  • Cut eggplants in halves then in slices.
  • Blanch the slices in boiling water for 2 minutes and drain on paper towels.
  • Saute the slices in olive oil until slightly browned and put them on a tray.
  • In a gratin dish arrange in layers – slices of eggplants, tomato sauce, and swiss cheese.
  • Repeat until all slices are used.
  • Reheat oven 375°F and bake 35 minutes covered, then 10 more uncovered.
  • Use the reserved juice of the tomatoes if the dish looks too dry while cooking.

See also Tian d’aubergines.

Bohémienne

Natalie Hanson

Although this dish is similar to the Ratatouille, it has eggs in it but no zucchini or peppers. It can be served as an hors d’oeuvre, a vegetable dish, or a filling for a quiche.  Serves 4 to 6 people.

2 medium size onions
2 lb of plum tomatoes
4 cloves of garlic
1 medium size eggplant (2 lbs)
1/3 cup of olive oil
Thyme, bay leaf, salt and pepper, 1/8 tsp of cayenne pepper.
2 egg yolks
1/4 cup of grated swiss cheese
1/4 cup of grated parmesan cheese

  • Slice the onions as thinly as possible.
  • Peel and quarter the tomatoes and mince 4 cloves of garlic.
  • Peel the eggplant and cut into 4 slices lengthwise.
  • Place in colander and sprinkle with salt,, allow to stand for 30 minutes.
  • Wash salt away, dry with paper towels and cut the slices in 1/4″ cubes.
  • Heat the olive oil in a medium size pan and gently cook the onions without browning them.
  • Add the tomatoes, eggplant cubes, salt and pepper, cayenne pepper and minced garlic.
  • Simmer over low heat, uncovered, stirring once in a while, for 45 minutes.
  • Taste and correct seasonings.
  • Beat 2 egg yolks in a bowl and whisk them into the vegetables.
  • Stir in a mixture of 1/4 cup of swiss cheese and 1/4 cup of the parmesan into the vegetable and egg mixture.
  • Serve hot with a meat dish or room temperature for hors d’oeuvre.

Quiche Bohémienne

Fill a partially baked pâte brisée with the bohémienne mixture. Sprinkle on the grated cheeses. Bake 30-35 minutes at 350°F. Allow to cool before serving.

Zucchini soup au fromage

Natalie Hanson

4 zucchinis, sliced
1 large onion, chopped
chicken stock
2 triangles of laughing cow cheese
salt and pepper

  • Brown onion in olive oil.
  • Add the sliced zucchinis and cook until soft.
  • Pour into the food processor.
  • While processing, add the cheese, salt and pepper.
  • Add some chicken stock until desired consistency is achieved.
  • Season to taste.

Velouté of carrots with curry

Natalie Hanson

The term “velouté” indicates that the base for the soup is a béchamel sauce. Sometimes a “liaison” – a mixture of an egg yolk and some cream – is added as well.

6 carrots, peeled and sliced
1 large onion, chopped
2 cups of chicken broth
3 Tbsp of butter
2 Tbsp of flour
pinch of curry, salt and pepper

  • In a medium saucepan, brown the onion in 1 Tbsp of butter.
  • Add the carrots and the curry.
  • Cover with the chicken stock, cook until tender (about 15 to 20 minutes).
  • Drain the carrots and purée in the food processor.
  • Reserve the liquid.

In another saucepan make the béchamel:

  • On low heat, melt the remaining 2 Tbsp of butter and add the flour.
  • Mix well.
  • Slowly add the reserved liquid and bring to a boil.
  • Add the puréed carrots and season to taste.

Veloutè de Roquefort

Natalie Hanson

Serve 6 to 8 people.

1/4 cup of butter
1 onion, chopped
1 small head of celery, chopped
2 carrots, chopped
1 clove of garlic, chopped fine
1/4 cup of flour
2/3 cup of milk and 4 ¼ cups of stock
salt and pepper
1 oz of Roquefort cheese
4 Tbsp of cream
8 small slices of French bread, lightly toasted 

  • Melt three-quarters of the butter in a large pan and sweat the vegetables over a gentle heat for 10 minutes.
  • When all the vegetables are soft, remove from the heat and add the flour.
  • Return the pan to the heat and cook for 2 or 3 minutes, stirring all the time.
  • Add the milk, stock, salt and pepper and simmer for 15 minutes.
  • Crush the cheese with a fork and mix with the rest of the butter.
  • Remove the soup from the heat and whisk in the cheese/butter mixture together with the cream.
  • Taste and adjust the seasoning.
  • Place the bread in a warm tureen or in individual soup bowls and pour the soup over.
  • Serve at once.

Velouté de Coquille St. Jacques

Natalie Hanson

For 4 to 6 people.

2 Tbsp of butter
1 cup of onions, sliced
2 carrots, some celery
2 cups of dry white wine and 2 cups of water to cover
1 lb of sea scallops (be careful to remove the attachment muscle)
1/4 tsp of curry
4 peppercorns
1 clove of garlic – bay leaf, parsley, thyme and fennel

  • Brown the onions in the butter.
  • Sweat the celery and carrots.
  • Add the wine, the herbs and the water if needed.
  • Bring to a boil, reduce the heat and cook gently for 20 minutes.
  • Meanwhile clean the scallops.
  • Drain the broth and boil it down for 5 minutes.
  • Season to taste.
  • Cook the scallops in the broth for 3 minutes.
  • Remove them from the broth and reserve.

Velouté souboise

3 Tbsp of butter
4 Tbsp of flour
2 cups of milk
Scallops and broth

  • Melt the butter, add the flour and cook for a few seconds.
  • Slowly pour in the milk to avoid any lumps.
  • Bring to a full boil.
  • Add the broth and the scallops.
  • Reheat without boiling.
  • Remove from the heat and add 1 egg yolk beaten in 1/2 cup of whipping cream.
  • Serve immediately with parsley.

Veal stock

Natalie Hanson

Brown veal stock (fond brun de veau).

10 lb of veal bones
2 onions, quartered
2 carrots, cut in half
2 stalks of celery 1
leek, cut in half
2 tomatoes, quartered
1 bouquet garni
about 1 gallon of water.

  • Preheat oven 450°F.
  • Arrange the bones in a large roasting pan and brown on all sides, turning as necessary.
  • Brown the carrots and onions for the last 20 minutes of the roasting time.
  • Transfer to a large stockpot and add the rest of the vegetables and the bouquet garni.
  • Deglaze the roasting pan with some water after discarding the fat.
  • Add this liquid to the stockpot and pour in enough water to cover all the bones by about 2 inches.
  • Bring to a boil.
  • Then reduce and continue cooking for at least 6 hours, skimming and degreasing as necessary.
  • Strain off the liquid and reduce it by half in a clean pot.
  • Cool and store in covered containers or continue to reduce by half (demi‑glace) or to a syrup (glace).

Soupe aux poivrons rouges

Natalie Hanson

3 Tbsp of virgin olive oil
3 Tbsp of unsalted butter
5 large red bell peppers, chopped
1 medium onion, minced
3 stalks of celery, chopped
1 1/2 quarts of homemade chicken broth
Salt and cayenne pepper to taste
3 Tbsp of fresh lemon juice
Parsley 

  • Heat the oil and butter in a saucepan over low heat.
  • Add the peppers, onion and celery and cook until the onion is soft but not browned.
  • Add the chicken broth and season with salt and cayenne.
  • Bring to a boil, cover, reduce the heat and simmer for 20 minutes.
  • Strain the broth into a bowl.
  • Place the vegetables in a food processor or blender with a little of the broth.
  • Purée.
  • Return to the remaining broth and adjust the seasoning.
  • Chill until ready to serve, then stir in the lemon juice and garnish with parsley.

Soupe au pistou

Natalie Hanson

This soup owes its name to the pistou paste (pesto) which is added before serving and consist of fresh basil, garlic and olive oil. In summertime when the tomatoes are good, their pulp can be added to the pistou paste. A traditional dish such as this one does not have a recipe set in stone. Each family has its own variation.

Soup

1/2 lb of beans – a mixture of pinto beans (or red kidney beans) and navy beans
1/4 lb of fresh lima beans if available
1/4 cup of olive oil
1 lb of green beans
4 onions
2 leeks
4 or 5 celery stalks
6 carrots
6 zucchinis
1 small head of green cabbage
2 or 3 potatoes (optional)
3 Tbsp of olive oil
Bouquet garni (thyme, bay leaf and parsley)
Salt and pepper 
Parmesan cheese

  • Follow the instructions on bean packages since some varieties of beans should be soaked overnight.  Dry beans need to be parboiled, so cook them for about 1/2 hour in 8 cups of salted water and let them soak.
  • In the meantime, string the green beans if needed, snap off ends and cut into pieces.
  • Peel and slice the leeks, the onions, the celery and the carrots.
  • Peel and dice the potatoes if you include them.
  • Dice the zucchini, unpeeled.
  • Coarsely chop the cabbage.
  • Heat the olive oil in a large pan.
  • Add the onions and the leeks.
  • Cook on medium high until golden brown (be careful not to burn).
  • Drain the beans and add them to the pot along with all the other vegetables including the fresh lima beans.
  • Add enough water to cover the vegetables.
  • Add the bouquet garni, salt and pepper.
  • Cook slowly, covered, for 1 1/2 hour or until the vegetables are tender.
  • Add the pistou to the soup and cook a few more minutes.
  • Serve immediately with some parmesan cheese.

Pistou

2 cups of fresh basil
4 to 6 garlic cloves
salt and pepper
1/2 cup of olive oil

Place garlic, basil, salt and pepper in a food processor or a mortar and blend to a smooth paste.  Slowly pour in the olive oil.  Put in a bowl and cover with a thin layer of olive oil if not used immediately.