This a great quick recipe for a meatless night. Courtesy of Patricia Wells At Home in Provence. I added some left over zucchini.
What you will need:
a 10 1/2 inch round baking dish
unsalted butter for preparing the tart pan
1 pound of onions, peeled
3 tablespoons of unsalted butter
1 tablespoon fresh thyme leaves, carefully stemmed
sea salt and freshly ground pepper to taste
freshly grated nutmeg to taste
4 large eggs
1/4 cup of whole milk
3 tablespoons of heavy cream
Preheat oven to 425f. Generously butter the baking dish bottom and sides. Set aside.
Slice onions in half lengthwise. Place cut side down on a cutting board and slice crosswise into thin slices.
In a large unheated skillet, combine the onions, butter, thyme, salt and pepper and nutmeg. Sweat over moderate heat, covered, until soft, about 8 minutes. They should not caramelize or turn brown. Taste for seasoning and set aside.
Crack the eggs in a bowl and whisk to blend. Whisk in the milk and cream.
Transfer the onion mixture to the baking pan and smooth out with the back of a spoon. Pour the egg mixture over it and season with more nutmeg and pepper. Place in the middle of the oven and bake for about 30 minutes. Until a reaches a deep golden brown. Test with a tip of a knife, it should come out clean.
Let sit for 5 minutes before serving.
Pencil skirt from DVF, blouse from Fendi, shoes from Jimmy Choo, and clutch available at Gucci $520.
Quick and easy recipe I made last night for dinner. I served it along grilled lamb chops. Courtesy of foodnetwork.com
1 cup of frozen peas
2 cups of couscous
3 tablespoons of butter
3 sprigs of mint, finely chopped
1/2 lemon, juiced
kosher salt and freshly ground pepper
In a medium saucepan over high heat, bring 2 1/2 cups of water to a boil. Add frozen peas, and boil for 1 minute. Stir in the couscous, and butter and turn off the heat. Cover pan and let sit for 5 minutes.
Add the mint and lemon juice and fluff with a fork. Season to taste. Serves 4.
This recipe had an interesting flavor of the tangy spice from the ginger and the sweetness from the pear. It was delicious.
served 6. Courtesy from recipe book Fresh from the Source.
2 1/2 pounds
1 tablespoon of butter
2 tablespoons minced shallots
1 tablespoon ginger puree
1/2 cup of pear puree
2 tablespoons flour
1 cup of sweet white or pear wine
1/2 cup seafood, fish or chicken stock
2 cups warm heavy cream
2 ounces of butter chunks
salt and white pepper
thin sliced Bartlett pear for garnish
Heat a thick bottom dry skillet (cast iron is ideal) on high heat for 15 minutes. ( I seared the scallops in butter in a skillet).
Put scallops in pan and allow to sear untouched for 3-4 minutes. Turn over and sear and additional 3-4 minutes. Remove and keep warm on a plate at low oven setting (170F)
Reduce the heat on the skillet to medium, add butter and saute the shallots for 2 minutes. Add ginger and pear puree and saute till lightly brown, about 3 minutes.
Dust the flour in skillet to make a roux.
Add wine and stock and simmer for about 3-4 minutes until thick and alcohol has been cooked out.
Add warm cream to pan and simmer till desired sauce consistency is reached. Swirl in butter chunks. ( I did this off heat)
Season to taste. Remove the scallops from the oven and pour any juices from plate onto sauce. Coat the bottom of plate with sauce and add the scallops and and garnish with fanned out pear slices. ( I served it over asparagus and poured the sauce over it)
This is another recipe I got from Patricia Wells Bistro Cooking. It is very simple but very favorable. Serves 4.
What you will need:
6 tablespoons of extra virgin olive oil
2 garlic cloves, minced (I used more)
1 chicken 2 1/2 pound , well rinsed, patted dry and cut into 8 serving pieces at room temperature
1/4 cup of all purpose flour
1 pound of mushrooms,, washed trimmed and caps separate from stems, half or quarter the caps
1 large can of plum tomatoes, well drained and cut in half
salt and pepper
chopped parsley for garnish
Heat 3 tablespoons of oil in a large heavy skillet over medium heat. Add the garlic, reduce the heat to low and saute till soft but not brown, about 2 minutes.
Lightly dredge the chicken in flour. ( I seasoned the chicken and flour) Increase the heat in the skillet to medium and add the chicken. Don’t over crowd, do in batches if necessary. Brown on both sides, about 20 minutes.
Meanwhile, heat the remaining 3 tablespoons of oil in a separate skillet over medium heat. Add the mushrooms caps and stems, stirring occasionally, until lightly browned. About 5-6 minutes. ( I seasoned the mushrooms)
When all the chicken is browned, stir in the tomatoes and mushrooms. Season with salt and pepper. ( Since I seasoned before hand I skipped). Reduce the heat to medium-low. Cover and cook for 20 minutes then uncover and cook for another 10 minutes. Serve on a warmed platter and ladle the vegetable sauce over it. ( I served it with buttered egg noodles)
Baked flounder in a Parmesan tomato sauce. Courtesy of allrecipes.com. Serves 4.
5 plum tomatoes
2 tablespoons of extra virgin olive oil
1/2 Spanish onion, chopped
2 cloves of garlic, chopped
1 pinch of Italian seasoning
24 kalamata olives, pitted and chopped
1/4 cup of white wine
1/4 cup of capers
1 teaspoon of fresh lemon juice
6 leaves of basil, chopped
3 tablespoons of freshly grated Parmesan cheese
1 pound flounder filets ( I usually but 1/2 pound per person, you may want to eye ball this)
6 leaves fresh basil torn
Preheat oven to 425 degrees f (220 degrees c).
Bring a sauce of water to a boil. Plunge the tomatoes into the boiling water and immediately remove to a medium bowl of ice water. ( I’ve learned that if you cut the skin by making an x at one end and once you see the skin lift you know it’s ready to place in the ice water) Remove and discard the skin. Chop and set aside.
Heat olive oil in a skillet over medium heat; saute onion till tender, about 5 minutes. Stir in the tomatoes, garlic and Italian seasoning; cook till tomatoes are tender about 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and the chopped basil. Reduce the heat and blend in the cheese and cook until the mixture is a thick sauce about 15 minutes.
Place flounder in a shallow baking dish. ( I seasoned it with a little of salt and pepper) Pour the sauce over the fish and top with remaining basil. ( I added the basil before serving)
Bake for 12 minutes or until the fish flakes easily with a fork.
Top from Anthropologie, pants are called the downtown pant from Lafayette 148 NY and the white pumps from Charles David.
This is the first recipe I decided to try from the book I just bought, Fresh From The Source. We had some dinner quests and since this serves 6-10 I thought would be perfect. I made a couple of changes, I couldn’t find the spice gumbo filet (Whole Foods ran out) so I added cajun spice instead, I also roasted the shrimp ahead of time.
2 pounds of medium shrimp, peeled and deveined
1/2 pound of fresh crab meat
1 cup of okra, cut into small pieces
1 small can of tomato paste
1 large yellow onion, chopped fine
3 talks of celery, chopped fine
1 red and 1 green pepper, chopped fine
4 cloves of garlic, minced
2 large tomatoes, chopped
salt, pepper and cayenne pepper to taste
3 quarts of water
1/2 cup of chopped parsley
1/2 cup of chopped green scallions (onion tops)
2 tablespoons of gumbo file (fee-lay)
for the roux, 1 cup of flour and 1/2 cup of canola oil
Season the shrimp with salt, pepper and cayenne pepper. Set aside.
( I roasted in the oven at 400f till pink and added a bit of olive oil) For me it gives it more flavoring.
Make the roux by browning the flour in the canola oil. Stir the flour slowly and continue to stir slowly over medium heat till golden brown. (about 10-15 minutes)
Add 3 quarts of water, season to taste with salt and pepper and cook for 45 minutes.
Add seasoned shrimp and crab meat to the soup and cook for 20 minutes. Add the chopped parsley, scallions and filet and cook for another 5 minutes. Serve over rice.
This is another great salad that can be made a day ahead. I got the recipe from Elizabeth Bard’s Picnic in Provence. This is her second book on her life in France, while sharing recipes.
1 red pepper and 1 yellow pepper thinly sliced
1 yellow and 1 red onion thinly sliced
pinch of cinnamon
1 teaspoon of ground Spanish nora peppers or good quality smoked paprika
1/2 teaspoon of cumin seeds
1/2 teaspoon harissa ( North African hot pepper paste) or a pinch or two of hot pepper flakes
1/2 cup of olive oil
3 cups of canned chickpeas ( 2 14 ounce cans) drained
a good pinch of coarse sea salt
1 cup packed flat leafed parsley, with stems finely chopped
1 tablespoon packed fresh mint finely chopped
lemon slices for garnish
Preheat oven 350F
In a large casserole dish combine the peppers, onions, and dry spices (mint and parsley add later). Pour olive oil and combine. Roast in oven for 1 hour, stir a couple of times.
Meanwhile rinse the chickpeas in hot water. Take the time to rub off the waxy skins..
Remove the peppers and onions from the oven, stir in the chickpeas. Add salt and pepper. Let it sit for 10 minutes, then stir in the parsley and mint. Serve with slices of lemon to squeeze on top. Serves 6.
Lace top from White House Black Market, skinny jeans from DKNY, shoes from Vince Camuto and wrislet from Michael Kors.
I found this recipe when I was researching what kinds of salads can I make ahead of time for our cookout. It’s on Foodnetwork.com by Rachael Ray.
Salt and Freshly ground pepper
1 1/4 cup of pearled farro
1 1/2 pounds of mixed mushrooms, here she mention hen of woods but I could not find them so I just got what was available
1/3 cup of extra virgin olive oil, plus extra for serving
2 tablespoons chopped fresh thyme
3 to 4 cloves of garlic finely chopped
2 shallots, chopped
1 bundle of thin asparagus trimmed and cut at in angle
1 small bundle of flat Tuscan kale also called Lacinato or dinosaur, stemmed and finely chopped
freshly grated nutmeg
1/3 cup of dry sherry or Marsala
1/2 cup chopped hazelnuts
lemon juice for serving
sherry vinegar , optional
Preheat oven to 450 degrees F. Bring a pot of water to a boil, salt and cook the farro to tender 20 minutes or so. Meanwhile, toss the mushrooms with about 1/4 cup of olive oil to coat lightly, season with thyme. Roast in oven till deeply fragrant and brown. Season with salt and pepper.
Heat 2 tablespoons of olive oil in pan over medium-high heat add garlic, asparagus and shallots and cook till tender crisp. Add the kale till wilted season with salt, pepper and nutmeg.
Toast the nuts in a dry pan till brown and fragrant.
Drain the farro and combine with the vegetables in a bowl. Let it cool, can be served room temperature. The mushrooms can be reheated and then added along with the nuts. I didn’t do that, I served all at room temperature. If it’s dry you can add sherry vinegar, a little lemon juice and or olive oil.