A Rhone Valley Experience Recipes
Ingredients
1 pound thin green asparagus tips (about 2 cups)
4 ounces smoked slab bacon, rind removed and cut into cubes (1 cup)
1 cup light cream
4 large eggs, lightly beaten
Fine sea salt to taste
Freshly ground white pepper
Directions
Preheat the oven to 425 degrees. Butte the gratin dish and set aside
Bring about 3 cups of water to a simmer in the bottom of a vegetable steamer.
Place the asparagus tips on the steaming rack. Place rack over the simmering
water and cover, and steam until they are cooked through, 3 to 5 minutes. Drain.
Set aside.
Place the bacon in a large in skillet and cook, stirring frequently, over
medium-high heat just until it begins to give off its fat and starts to brown, 4
to 5 minutes. Drain. Set aside.
In a large bowl, combine the cream and eggs. Whisk to blend.
Pour half of the cream and egg mixture into the gratin dish. Scatter the bacon
over he mixture. Layer the asparagus tips on top of the bacon. Season with salt
and pepper. Cover with the remaining cream and egg mixture.
Place the baking dish in the center of the oven. Bake until the mixture is set
and the top is golden, 30 to 35 minutes. Remove from the oven and let cool for
10 minutes.
Ingredients
1 tablespoon extra-virgin olive oil
1 pound carrots, peeled and cut into 1-inch pieces
3 cups chicken stock
Sea salt to taste
4 whole star anise
Directions
In a stockpot, heat the oil over moderate heat until hot but not smoking. Add
the carrots and cook, uncovered for about 5 minutes. Add the stock and salt.
Cover and cook over low heat until the carrots are meltingly tender, about 50
minutes. remove from heat. Add the star anise, cover, and infuse for 20 minutes.
Remove and discard the star anise
Transfer the mixture in batches to a food processor or a blender and puree.
Ingredients
2 lemons (Meyer lemons if available)
About 12 ounces fresh tuna fillet, cut into even strips about 3/4 inch thick and
about 4 inches long.
6 tablespoons extra-virgins olive oil
2 tablespoons fresh summer savory leaves
4 sprigs fresh summer savory thyme or rosemary for garnish
Directions
With a mandoline or very sharp knife, slice the lemons into paperthin slices,
shaving the slices directly into a large, shallow bowl to catch all the juices.
Add the strips of tuna, olive oil, and herbs. Toss to blend and marinate for 10
minutes.
Heat the skillet over high heat. When hot, remove the tuna from the marinade,
drain carefully, and place in the skillet. Working quickly, sear the fish for
about 15 seconds on each side for rare tuna, longer for tuna that is well
cooked. Immediately transfer the tuna to dinner plates. Spoon the lemons and
marinade over the seared tuna. Arrange a branch of herbs alongside for garnish.
Serve immediately.
Ingredients
3 large eggs, lightly beaten
1/2 cup ricotta cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons fresh summer savory leaves or rosemary leaves, very finely chopped
Fine sea salt
2 pounds ripe tomatoes
About 4 thin slices white bread, toasted.
Directions
Preheat the oven to 375 degrees F.
In a small bowl, combine the eggs, ricotta cheese, Parmigiano-Reggiano, and
summer savory. Season lightly with salt and whisk to blend. Set aside.
Core and peel the tomatoes. Chop coarsely. Place the chopped tomatoes in the
sieve set over a large bowl to drain slightly.
Arrange the ramekins side-b-side on a baking sheet. Using the cookie cutter, cut
the toast into 2 1/2-inch rounds. Place a round of toast on the bottom of each
of the ramekins. Spoon the chopped tomatoes on top pf the toast. Pour the batter
over the tomatoes.
Place the baking sheet in the center of the oven and bake until the batter is
set and the gratins are golden and bubbling, 12 to 15 minutes. Serve warm or at
room temperature.
Ingredients
4 ounces smoked slab bacon, rind removed, cut into cubes (1 cup)
1 1/2 tablespoons extra-virgin olive oil
2 onions, peeled and thinly sliced
Fine sea salt
2 plump cloves garlic, peeled, halved, green germs removed
2 pounds small yellow-fleshed potatoes (such as Yukon Gold), peeled and very
thinly sliced
1 teaspoon fresh or dried thyme leaves
4 fresh or dried bay leaves
1 cup olives (like kalamata)
2 cups chicken stock
freshly ground pepper
Directions
In a large frying pan, combine the bacon, olive oil, onions, and a pinch of
salt. Brown the bacon and onions over moderate heat, about 5 minutes.
Add the garlic, potatoes, thyme, bay leaves, and olives. Cover with the chicken
stock, cover the pan, and simmer until the potatoes are tender, about 30
minutes. There should still be some liquid remaining. taste for seasoning,
adding black pepper to taste. Serve warm.
Ingredients
1 fresh farm chicken (3 to 4 pounds), cut into 8 serving pieces, at room
temperature
Fine sea salt
Freshly ground pepper to taste
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 onions, peeled, halved lengthwise, and thinly sliced
4 plump cloves of garlic, peeled and quartered
2 cups chicken stock
2 ripe, red tomatoes, cored, peeled, seeded, and chopped
1 tablespoon tomato paste
2 red bell peppers, trimmed, seeds removed, cut into thin strips
2 green bell peppers, trimmed, seeds removed, cut into thin strips
8 ounces chorizo, cut into bite-size pieces
Directions
Generously season the chicken on all side with salt and pepper.
In a skillet, combine the butter and oil over moderate heat. When the fats are
hot but not smoking, add the chicken skin side down, and brown until the poultry
turns an even golden color, about 5 minutes. Using tongs, turn the pieces and
brown them on the other side, 5 minutes more. Carefully, regulate the heat to
avoid scorching the skin. When all the pieces are browned, transfer them to a
platter. Season once again with salt and pepper.
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