Shrimp provençal

For 8 people.

2 Tbsp of olive oil
1 leek (white part only) cut into 1/2 inch dice
1 rib of celery, thinly sliced
2 cups of court bouillon (saved from cooking the shrimps)
1 Tbsp of tomato paste
2 lbs of shrimps (quickly cooked in a court bouillon until red, then shelled)
16 black olives, pitted
1 cup slivered sun-dried tomatoes (packed in oil)
2 cloves of garlic
2 tsp of herbes de provence
Salt, pepper
Chopped fresh parsley for garnish

  • Heat the oil in a large skillet and add the leek and celery.
  • Sauté over low heat, covered, until soft (about 10 minutes).
  • Stir in the wine, the tomato sauce, court bouillon and sun-dried tomatoes, add the garlic and herbs.
  • Raise the heat to medium.
  • Add the shrimps, the olives, the salt and pepper.
  • Do not overcook.
  • Sprinkle with parsley and serve immediately.

Court bouillon

4-1/2 cups of water
1 cup of dry white wine
bouquet garni
1 small onion, sliced
1 carrot, sliced
1 tsp of salt and 4 peppercorns

  • Simmer all ingredients together for 45 minutes.
  • Parboil the shrimp.
  • Strain and reduce the court bouillon to 2 cups.

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.

Veal stock

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).