This is not the traditional tapenade, which is made with black olives, anchovies, capers and fresh basil. But it is an interesting variation.
1/4 lb of sun dried tomatoes (dry weight) 3 sprigs of fresh basil 1 clove of garlic 2 oven roasted tomatoes cooked for 1h. with olive oil, garlic and parsley Olive oil 1 cup of black olives pitted 1 tsp of wine vinegar
Cook the sun dried tomatoes in some chicken stock. If you are patient peel them! Set aside.
Put the leaves of fresh basil and garlic clove in the food processor. Process.
Add the cooked tomatoes to the mixture and purée.
Add the wine vinegar.
With motor running gradually add oil to emulsify. Remove and set aside.
Coarsely chop the sun dried tomatoes and olives. Add to the puréed mixture.
4 Tbsp of sweet butter + 1 tsp to coat the mold 1/4 cup grated parmesan cheese 3 scallions, sliced thin 1 head of escarole trimmed of some green leafy part (about 5 cups) 1 tsp salt 1/3 cup of water 4 Tbsp of flour 1 cup of milk Pepper 1/2 tsp Worcestershire sauce 1 cup of grated Cheddar cheese (strips optional) 3 egg yolks 7 egg whites
Butter 1 1/2 quart soufflé mold and add the parmesan cheese.
Coat the mold and refrigerate.
Reserve the parmesan not needed in the coating.
Slice the trimmed escarole coarsely.
Melt 1 Tbsp of butter in a saucepan and sauté the sliced scallions until just tender.
Add the escarole, salt and water.
Cook on high for 5 minutes.
Uncover and continue cooking for a few minutes until all liquid has evaporated.
Make a béchamel sauce with the remaining butter, flour and milk.
Add the yolks, mix well.
Add salad mixture, Worcestershire sauce and the grated cheddar cheese.
Whip the whites until they form a peak.
Fold in the escarole mixture gently.
Fill the mold to the edges.
At this point the soufflé can be refrigerated for a couple of hours.
At baking time sprinkle the reserved parmesan cheese and place the soufflé on a cookie sheet in a 375°F preheated oven.
Reduce heat to 350°F and bake for 30 to 40 minutes.
5 minutes before the soufflé is done you can arrange the strips in a decorative pattern on top.
There are many variations of this salad, but the classic one has only the ingredients listed below. Principally a spring or summer salad, it uses the freshest raw vegetables when they are ripe and abundant.
6 ripe but firm tomatoes 1 cucumber, partly peeled and sliced 1 head of Boston lettuce or Bibb or red leaf 1/2 lb of fresh lima beans (don’t use if not fresh) 6 small purple artichokes (or marinated artichokes) 1 fennel bulb, sliced in ¼ inch strips 2 green peppers (Italian preferably) seeded and sliced 1 spanish onion, sliced a handful of radishes 4 hard boiled eggs, cut in half lengthwise 10 anchovy fillets handful of small black olives Chapons (stale bread brushed with garlic) fresh basil, garlic vinaigrette dressing
Wash and quarter the tomatoes, salt lightly and drain for 10 minutes.
Peel and slice the cucumber, drain on paper towel for 10 minutes.
Prepare the other vegetables and the eggs, anchovy fillets and olives.
Prepare the chapons.
To make the vinaigrette, mix 1 part vinegar and 3 parts olive oil. Add the garlic and the basil.
Arrange the vegetables on a shallow dish, surround with lettuce leaves and chapons.
This is a traditional appetizer in the South of France. Often, the peppers are roasted in an open grill. The pieces of wood for the fire are the “sarmens” which are the trimmings of the local vineyard bushes used to add flavor to the peppers.
4 red peppers 1 Tbsp of vinegar (or 1/2 lemon and 1/2 balsamic vinegar) 1 Tbsp of Dijon mustard 6 Tbsp of olive oil 2 garlic cloves and a few sprigs of parsley
Roast the peppers under the broiler turning them until all the skin of the peppers is slightly black.
Put the peppers in a brown bag or strong plastic bag and close it to retain the moisture.
This step will help in peeling off the skin.
When the peppers are cool enough to handle, peel the skin off and discard the stem and the seeds inside.
Flatten the peppers on a wooden board and slice them very thin.
Prepare a vinaigrette sauce: mix the vinegar and the mustard together, slowly add the olive oil.
You can triple the recipe and do this in the food processor.
Chopped the garlic and parsley, add to the vinaigrette sauce and pour it over the roasted peppers.
Let stand at room temperature before serving on French bread.
This cold appetizer can be used as a dip on a slice of French bread or served on a bed of lettuce.
1 big eggplant or 2 small ones 2 or 3 big tomatoes (canned or cooked) 2 Tbsp of olive oil 2 onions sliced 1 green pepper sliced 2 or 3 cloves of garlic, minced salt and pepper 2 Tbsp of dry white wine 2 Tbsp of olive oil
If fresh tomatoes are used: remove the seeds and the skin, chopped coarsely and cook gently with salt, pepper, garlic and bay leaf for about 15 minutes.
Bake the eggplant with the skin on at 400°F for one hour or until soft.
Scrape the pulp of the eggplant in a saucepan and discard the skin.
Add 2 or 3 big tomatoes (canned or cooked) to the eggplant.
Put the olive oil in a frying pan and sauté the onions and pepper until tender.
Add to the eggplant mixture, mix in the garlic and cook slowly until all liquid is evaporated.
Add salt and pepper and the wine.
Before serving add 2 Tbsp of olive oil and some chopped parsley.