Mousseline de légumes

4 or 5 shallots, chopped
 2 cloves of garlic, chopped
 4 red peppers, chopped
 splash of vinegar and white wine
 some fresh basil, chopped
 1 cup of reduced chicken broth
 2 Tbsp of dissolved gelatine
 Tabasco, lemon juice, salt and pepper
 1/2 cup of crème fraiche

  • Sauté shallots and garlic in olive oil
  • Add 4 red peppers, cook until tender
  • Deglaze with wine and vinegar, add fresh basil
  • Combine with the chicken broth in which the gelatine is dissolved
  • Add some Tabasco, lemon juice, salt and pepper to taste
  • Puree until smooth
  • Strain and slowly add the crème fraiche (verify the consistency)

Mousseline de haricots

This is a delicate purée that can easily replace the more common mashed potatoes.  It is usually served with a pork roast.

1/2 lb of white kidney beans
1 lb of string beans
1/2 cup of crème fraîche

  • Soak beans overnight in 3 or 4 cups of water.
  • Rinse.
  • Put the beans in 4 cups of hot water with thyme, bay leaf and salt.
  • Cook for 1 hour or until tender.
  • Wash the string beans, cut the ends, and cook in salted water until tender.
  • Drain the beans and the string beans and purée in the food processor.
  • Add 1/2 cup of crème fraîche and serve immediately.

Crème fraîche

1/4 cup of sour cream
1/2 cup of whipping cream

  • Mix ingredients together.
  • Let stand at room temperature for 6 hours or overnight.
  • Refrigerate.

 

Mexican mix salad

This quick summer salad is a great way to use extra corn on the cob.

1 large onion (either yellow or Vidalia)
4 ears of corn on the cob (or 2 frozen packages of corn)
2 roasted red peppers
1 ripe avocado
1 cup of cilantro (before chopping)
2 limes
salt and pepper

One hour ahead:

  • Chop the onion
  • Marinate the onion in the juice of one lime

To prepare the salad:

  • Chop red peppers and cilantro
  • Add corn
  • Mix the above together with the onion mixture
  • Chop avocado, minimize mixing to avoid damaging them
  • Add additional lime for flavor and to prevent browning of the avocado
  • Salt and pepper to taste

 

Mami’s vegetable dish

Serves 4 to 6 people.

1 package of frozen artichoke hearts
1 package of frozen peas
1 zucchini
1 package of fresh mushrooms
4 large carrots
1 large onion
1 handful of string beans
1/2 c pancetta (petit salé), cooked
Olive oil
1 Cup of chicken broth
Salt and pepper 

  • Dice zucchini, mushrooms, carrots, onion, and string beans.
  • Leave artichokes and peas whole.
  • Place vegetables into an earthenware or ceramic dish, mixing them with olive oil, chicken broth, and pancetta.
  • Season to taste.
  • Cook covered for one hour at 350F and another hour at 325F (uncovered to reduce liquid if necessary).

 

 

Leek gratin

Serves 8.

8 big winter leeks
1 Tbsp of butter
2 large onion, sliced
2 cups of chicken stock
2 Tbsp of sweet butter
2 Tbsp of flour
salt, pepper and nutmeg
1 egg & 1/2 cup of cream
1/2 cup of grated swiss cheese
some bread crumbs

  • Keep only the white part of the leeks.
  • Split them lengthwise into four parts, then cut across into 3 to 4 inch sections.
  • Wash carefully and drain.
  • In a medium saucepan, melt 1 Tbsp of butter and slightly brown the onions.
  • Add the leeks and cover with the chicken stock. Simmer for 1/2 hour or until the leeks are tender.
  • Drain the liquid, reserve the onion and leeks.
  • Make a béchamel sauce: Melt the butter in a small saucepan, add the flour and slowly pour in the reserved liquid from the leeks. Add salt to taste, pepper and nutmeg.
  • Bring to a boil and cook gently for a few minutes.
  • Mix the cream and egg and add to the sauce.
  • Grease an oven proof gratin dish and put the leeks in evenly.
  • Cover with the sauce, sprinkle with the cheese and some bread crumbs.
  • Cook in a 350°F oven for 1/2 hour or until golden brown on top.

Gratin dauphinois

Ingredients to serve 8 people:

3 lb of potatoes (about 8 or 9 large potatoes)
2 cups of milk
salt, pepper and nutmeg
2 Tbsp of butter
3 cloves of garlic crushed
bouquet garnis (bay leaf, thyme, parsley)
1 cup of crème fraîche
1 cup Swiss cheese

  • Peel and clean the potatoes.
  • Cut them into thick slices.
  • In a large pan melt the butter and slightly cook the garlic in it.
  • Add the potatoes.
  • Put in the bouquet garnis, salt, and pepper.
  • Cover and cook gently for 5 to 10 minutes
  • In the meantime heat the milk and add a pinch of nutmeg.
  • Pour the hot milk on the potatoes and cook slowly for 15-20 minutes or until potatoes are barely tender.
  • Discard the bouquet garnis.
  • Take 2 oven-proof dishes and put 1/4 cup of crême fraiche at the bottom of each dish.
  • With a slotted spoon divide the potatoes between the 2 dishes.
  • Divide the remaining milk between the two dishes.
  • Divide the rest of the crème fraîche on top of each dish and sprinkle the cheese on both.
  • Put in the oven at 375°F until brown on top (about 15 to 20 minutes).

Galette Lyonnaise

Yield: 6 to 8 servings

2 lb of baking potatoes
2 large onions
5 Tbsp of unsalted butter
freshly grated nutmeg, salt and pepper to taste

  • Peel the potatoes.
  • Boil and steam them until tender, drain.
  • Coarsely mash with a fork, leaving a few irregular chunks.
  • Preheat the broiler.
  • Slice the onions.
  • Melt 2 Tbsp of the butter in a large skillet, add the onions and sauté until soft and golden.
  • Melt the rest of the butter in the skillet and add the potatoes, nutmeg, salt and pepper.
  • Cook and toss the mixture about 3 minutes.
  • Transfer to a gratin dish, smooth the surface with a spoon and dot with the remaining butter.
  • Brown lightly under the broiler.

Fonds d’artichauts à blanc

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

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

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.