There are several components to this dish but the end result is well worth the time it takes to prepare it.  The beans can easily be made ahead of time.  The sequence should be:  prepare the beans first, then prepare and cook the artichokes about 30 – 40 minutes before cooking the fish.  The preserved lemons may be purchased from a specialty food store, or you may make your own but it takes 3 – 4 weeks before they are ‘preserved’ and ready to eat.

Serves

6

Preparation Time

2 – 2 ½ hours, all components except for the preserved lemons

Cannellini Beans

Preparation Time

45 – 60 minutes

Ingredients

4 – 14 oz. cans of cannellini beans, drained OR 4 cups cooked beans

6 – 8 garlic cloves, chopped

4 – 5 medium sized tomatoes, cut in 1/4ths, or 1/8ths wedges

8 – 10 Tbs olive oil, enough to cover the bottom of the pan

1 tsp salt

1/4 tsp pepper

1 tsp herbes de Provence

Method

Sauté garlic in olive oil in medium sized skillet, or sauté pan over medium heat for 1 minute.  Do not brown.

Add tomatoes, salt and pepper, and herbes de provence.  Stir together and cook until tomatoes soften and lose their shape about 4 – 6 minutes.  Stir occasionally to keep from burning.

Add beans and stir together with tomato-garlic mixture.  Cook until beans are heated through about 5 minutes or so.  Check seasonings, and add salt if needed.

Baby Artichokes

Preparation Time

45 minutes

Ingredients

1 lb. baby artichokes, about 10 artichokes

1 lemon

3 – 4 Tbs olive oil

2 large cloves garlic, minced

¾ tsp salt

Pepper, freshly ground to taste

Method

Cut  the lemon in half, squeeze into a bowl of water with several ice cubes.  Save the lemon halves.

Remove tough outer leaves of artichoke, cut 1 inch off top, and rub with the lemon halves.  Add the artichokes to the ice water.  They can be stored in the refrigerator for several hours until ready to cook.

Cut the artichokes in half, return to ice water if not cooking immediately.  If ready to cook, cut them in half, drain off excess water but don’t dry, and place in a 10 – 12 inch skillet, cut side down.  Drizzle them with water, sprinkle garlic over.  Add 2 – 3 tablespoons of water to the pan, just enough to keep them moist while cooking.

Cover the pan and place over low heat.  After about 5 minutes check to be sure they are cooking and that the water has not cooked away.  After 10 minutes turn them over and recover.  As they cook check to be sure water doesn’t completely cook away.  Keep them barely moist.  If you hear a sizzle, add more water.  Let cook for 20 – 30 minutes.  When they are cooked they will be tender, and there will be almost no liquid left.  Season with ground pepper.

Arctic Char

Preparation Time

10 – 15 minutes

Ingredients

2 ½ lbs., Arctic char fillets, skin removed

4 -5 Tbs. olive oil, enough to coat the bottom of the pan

Method

Season the fish with salt and pepper.  Add the olive oil to a skillet over medium heat.  Once the oil is hot, add the fish.  Allow to cook until golden brown, about 2 to 3 minutes each side.

To Serve

Reheat the beans over low heat while the fish is cooking.  When beans are hot spoon a thick layer of beans on to a platter, or serving dish, or directly onto dinner plates.  Lay the cooked fish fillets atop the beans, add the baby artichokes around the fish, garnish top of fish with roughly sliced, or cut pieces of preserved lemon.

Preserved Lemons, (Optional)

Preparation Time

45 minutes

Ingredients

10 ripe Meyer, or organic lemons

1/2 cup coarse salt, Kosher salt may be used

Extra virgin olive oil

Method

Scrub 6 of the lemons and dry well.  Quarter the 6 lemons cutting from the top to 1/2 inch from the bottom leaving them intact at the base.  Open the lemons gently and sprinkle salt on the exposed inner flesh, then reshape the fruit.  Toss with the remaining salt and pack into a 3-4 cup dry, sterile Mason jar with a glass or plastic-coated lid.

With a wooden spoon, gently push down the lemons.  Squeeze the juice from the remaining 4 lemons and pour into the jar.  Close the jar tightly and let the lemons ripen at room temperature for 30 days, shaking the jar each day to redistribute the salt and juice.  (Within a few days the salt will draw out enough juice to completely cover the lemons.)

For longer storage, add olive oil and refrigerate for up to 1 year.  Rinse the lemons before using.

Read Original Post

Adapted from ‘Petit Recueil de la Gastronomie Alsacienne: 75 Recettes Simples’

250 g. de pâte brisée/ 500 g. d’oignons /100 g. de lardon fumés/ 2 dl. de crème/ 2 dl. de lait/ 2 jaunes d’œufs/  50 g. de farine/ sel, poivre, noix de muscade.

Foncer de pâte brisée, un moule à tarte; préchauffer le four; garnir la pâte d’une fondue d’oignons émincés revenus doucement dan le beurre; ajouter le lardons blanchis chauds.  Recouvrir les oignons de la crème, du lait et des œufs battus avec farine, sel, poivre et noix de muscade.  Faire cuire à four chaud 25 mn. environ.

On peut remplacer le mélange d’œufs, de lait et de crème par une sauce Béchamel.

Serves

6

Ingredients

500 g., or 1 lbs. onions, (2 medium-sized onions)

100 g., or 3 ½ oz. smoked bacon, or *lardons

2 dl, (200 ml), or ¾ cups cream

2 dl, (200 ml), or ¾ cups milk

2 eggs, yolks only

50 g., or 1/3 cups flour

4 Tbs butter

1 tsp nutmeg

Pinch salt

Pinch pepper

Method

Preheat oven to 375 degrees.

Prepare a pie crust and set aside.

Slice the onions.  Cut the bacon into cubes (lardons).  Blanch the bacon.  Sauté the onions in the butter over a low fire.  Do not brown but cook until limp.  Add the blanched bacon and stir together.

Beat the egg yolks, flour, salt, pepper and nutmeg together.

Put the onions and bacon into the unbaked pie crust.  Pour the egg and flour mixture over.

Bake 25 – 30 minutes, top should brown slightly.

*This recipe calls for lardons fumés which are cubes of smoked bacon.  You should be able to find slabs of smoked bacon (not already sliced) at a butcher or specialty food store.  Ask for a 3 ½ oz. piece and then cube it at home.  You want ¼ inch cubes.

Read Original Post

Adapted from ‘The Slow Mediterranean Kitchen’ by Paul Wolfert

Preparation Time

45 minutes

Ingredients

10 ripe Meyer, or organic lemons

1/2 cup coarse salt, Kosher salt may be used

Extra virgin olive oil

Method

Scrub 6 of the lemons and dry well.  Quarter the 6 lemons cutting from the top to 1/2 inch from the bottom leaving them intact at the base.  Open the lemons gently and sprinkle salt on the exposed inner flesh, then reshape the fruit.  Toss with the remaining salt and pack into a 3-4 cup dry, sterile Mason jar with a glass or plastic-coated lid.

With a wooden spoon, gently push down the lemons.  Squeeze the juice from the remaining 4 lemons and pour into the jar.  Close the jar tightly and let the lemons ripen at room temperature for 30 days, shaking the jar each day to redistribute the salt and juice.  (Within a few days the salt will draw out enough juice to completely cover the lemons.)

For longer storage, add olive oil and refrigerate for up to 1 year.  Rinse the lemons before using.

Note: you may add spices like cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf or chiles to the lemons for an added layer of flavor.  I would do so sparingly the first time.  You may adjust the quantity in the next go around.

Read Original Post

Serves

4 – 6

Preparation Time

45 – 60 minutes

Ingredients

4 – 14 oz. cans of cannellini beans, drained OR 4 cups cooked beans

6 – 8 garlic cloves, chopped

4 – 5 medium sized tomatoes, cut in 1/4ths, or 1/8ths

8 – 10 Tbs olive oil, enough to cover the bottom of the pan

1 tsp salt

1/4 tsp pepper

1 tsp herbes de Provence

Method

Sauté garlic in olive oil in medium sized skillet, or sauté pan over medium heat for 1 minute.  Do not brown.

Add tomatoes, salt and pepper, and herbes de Provence.  Stir together and cook until tomatoes soften and lose their shape about 4 – 6 minutes.  Stir occasionally to keep from burning.

Add beans and stir together with tomato-garlic mixture.  Cook until beans are heated through about 5 minutes or so.

Check seasonings.  Add salt if needed.

Read Original Post

Provided by General Mills, Inc.

1 1/2 cups Bisquick Original baking mix

1/2 cup sugar

1/2 cup milk or water

2 tablespoons shortening

1 teaspoon vanilla

1 egg

Topping (below)

Heat oven to 350 F.  Grease and flour 8-inch square pan or 9-inch round pan.

Beat all ingredients except topping on low speed for 30 seconds, scraping bowl constantly.  Beat on medium speed 4 minutes, scraping bowl occasionally.  Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.

Make Topping; spread over cake.  Set oven control to Broil.  Broil about 3 inches from heat about 3 minutes or until golden brown.

Topping

1/2 cup flaked coconut

1/3 cup packed brown sugar

1/4 cup chopped nuts

3 tablespoons margarine or or butter, softened

2 tablespoons milk

Stir together all ingredients.

High Altitude (3500-6500 ft): Heat oven to 375 F.  Use 9-inch square pan.  Decrease baking mix to 1 1/3 cups and add 1/3 cup all-purpose flour.  Increase milk to 2/3 cup.  Bake about 25 min.

Makes 8 servings.

Read Original Post

Serves

2 – 4

Preparation Time

30 – 45 minutes

Ingredients

1 head iceberg lettuce, organic if possible

1 medium-sized onion, sliced

4 – 6 slices bacon

6 ounces blue cheese

3 – 4 Tbs olive oil

1 Tbs lemon juice

1/4 tsp ground white pepper

Pinch of salt

1/2 cup buttermilk

1 Tbs chives, finely chopped

Method

Cook bacon in large skillet until crisp; remove and drain on paper towels.

Using the same skillet reserve enough bacon fat to fry the onions for 10 minutes or until tender and lightly browned. Remove from heat.

Place the blue cheese, olive oil, lemon juice, pepper, salt and buttermilk into a blender or food processor, and blend until smooth. Use the buttermilk to thicken or thin as needed. Set aside.

Use a knife to remove the core of the lettuce head, or bang the stem end down on your kitchen counter; the core will pop right out. Remove any old outer leaves, and rinse. Cut the head in half then cut those two halves in half resulting in four wedges. For an entree portion for two people place two wedges each on two salad plates. If a first or salad course for four, place one wedge on four salad plates.

Lay the onions across each wedge. Crumble the bacon and sprinkle over the onions.

Drizzle the blue cheese dressing over each wedge, sprinkle with chives, and serve.

Read Original Post

Adapted from ‘Mastering The Art of French Cooking’

Serves

6 – 8

Preparation Time

3 – 4 hours

Ingredients

1/2 lb. eggplant

1/2 lb. zucchini

7 Tbs olive oil, more if needed, as directed

1/2 lb. yellow onions, thinly sliced

2 (about 1 cup) green bell peppers, sliced

2 cloves garlic, mashed

1 lb. firm, ripe, red tomatoes, peeled, seeded, and juiced

3 Tbs parsley, minced

Salt and pepper, as directed

Method

Peel the eggplant and cut into lengthwise slices 3/8-inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a 3-quart, porcelain or stainless steel mixing bowl and toss with 1 tsp. salt. Let stand for 3o minutes. Drain. Dry each slice in a towel.

In a 10- to 12-inch enameled skillet sauté, one layer at a time, the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until the tomatoes have begun to render juice. Uncover, baste the tomatoes with the juices, raise the heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of 2 1/2 quart fireproof casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, the half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several more times, until the juices have evaporated leaving a spoonful of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time, or serve cold.

Read Original Post

Serves

4 – 6

Preparation Time

45 minutes

Ingredients

1 lb. Padrón peppers (80-100 peppers)

3-4 cups olive oil

Salt, large grain rock, Kosher, sel de mer, etc.

Method

Clean the peppers by rinsing them lightly. Dry them completely so they won’t splatter when they hit the hot oil. Leave the stems attached.

Place the olive oil in a large skillet suitable for deep frying, like a cast iron skillet. You may also use any other type of deep fryer you have on hand. Allow the olive oil to heat on medium to high heat. It will take awhile, 10 minutes or so, to get to the right temperature. When you think the oil is close to the right temperature, place a small piece of bread in it. When the bread begins to bubble and crisp up, the oil is ready.

Place all of the peppers in the heated oil; it will take a moment or two for them to begin cooking. Stir or turn with a metal slotted spoon or sieve. Once they are bubbling and boiling watch for the skins to start puffing and wrinkling. This should only take a few minutes.

Remove the cooked peppers from the oil and place on a baking sheet lined with paper towels to drain excess oil.

Place on a serving platter, and sprinkle generously with the salt.

Read Original Post

From Saveur Magazine

Serves

4 – 8

Preparation Time

1 hour

Ingredients

3/4 cup Spanish olive oil

6 medium russet potatoes, peeled, quartered, and thinly sliced

6 eggs

Method

Heat oil over medium-high heat in a 10″ sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.

Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.

Heat 1 tablespoon reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.

Gently shake pan so tortilla doesn’t stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate over so tortilla falls onto plate. Add 1 teaspoon reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.

Read Original Post

Spare Ribs, or Coustillous

Provided by Anne de Ravel, Saveur Languedoc

Serves

6

Preparation Time

2 1/2 hours

Ingredients

1/2 cup white wine

1/4 cup soy sauce

1/4 cup olive oil

2 Tbs Balsamic vinegar

4 scallions, green and white part, minced

2 garlic cloves, minced

2 Tbs cilantro, minced

3 Tbs lemon balm, minced, or 1 stalk lemon grass, minced

1 Tbs fresh rosemary, chopped coarsely

1 – 2 tsp harissa paste, or to taste (see note)

3 lbs. slab spare ribs, cut into 1/2 inch pieces

Method

Combine all the ingredients for the marinade in a mixing bowl. Whisk together. Place the spare ribs in a shallow glass baking dish. Pour the marinade over the meat, and turn to coat all sides evenly. Cover with plastic wrap, and refrigerate for about 2 hours.

When to ready to cook, preheat grill to medium hot, or check to be sure coals on a barbecue are medium hot (coals should be gray-white in color). Remove the ribs from the refrigerator, uncover and shake each piece gently to allow excess liquid to drain off. Grill for 5 to 6 minutes on each side, depending on thickness of the ribs. They should be fully cooked yet still juicy. Remove from the grill, and let rest for 5 minutes before serving.