Guest guest Posted April 26, 2002 Report Share Posted April 26, 2002 * Exported from MasterCook * Anne's Goat Cheese Gratin Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces soft goat cheese* -- (300 g) 2 teaspoons minced fresh hyssop leaves (optional) 2 teaspoons minced fresh rosemary leaves 2 teaspoons minced fresh oregano leaves or a pinch of -- crushed dried leaf oregano 2 cups Homemade Tomato Sauce -- at room temperature 24 best-quality black olives -- pitted * ( or a mix of rindless soft goat and cow or sheep's milk cheese, cubed ) 1. Preheat the broiler. 2. Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs. 3. Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes. Anne Macrae is a Scottish neighbor in Provence who shares my love of simple, big tastes. She served this luscious gratin one spring evening and explained that she devised the recipe when she and her husband, John, lived in an isolated part of northern Provence, in the Drôme. There were no fresh-produce markets nearby, but thanks to neighboring farmers she always had plenty of fresh goat's milk cheese -- known as tomme. Her larder was always filled with the meaty black olives from nearby Nyons, and wild herbs were as near as the back door. In summer months Anne prepares the sizzling, fragrant first course with fresh tomatoes, and in the winter months she uses canned tomatoes. That evening she served the gratin in individual gratin dishes, but I suggested it might be easier to make one huge gratin and pass it around. " I used to do that, " she countered, " but people got greedy and never left enough for the other guests! " So controlled portions it is! This dish lends itself to endless variations: Think of it simply as a pizza without the crust. Add julienned bits sautéed mushrooms, or marinated artichokes. It's also a convenient dish when you're alone and want something warm and quick. I always add fresh hyssop, for the Provençal herb's pungent, mintlike flavor blends well with the tomato-cheese-olive trinity. Source: " From Patricia Wells " - - - - - - - - - - - - - - - - - - - NOTES : EQUIPMENT: Six shallow 6-inch (15-cm) round gratin dishes or one 10 1/2-inch (27-cm) round baking dish * Exported from MasterCook * Clafoutis aux Cerises ( Cherry Batter Pudding ) Recipe By :Clements and Wolf- Cohen Serving Size : 0 Preparation Time :0:00 Categories : Desserts French Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ripe cherries -- pitted 2 tablespoons kirsch 1 tablespoon powdered sugar 3 tablespoons flour 3 tablespoons granulated sugar 3/4 cup milk 2 eggs grated rind of 1/2 lemon 1/4 teaspoon vanilla pinch of ground nutmeg Mix the cherries with the Kirsch and powdered sugar and set them aside for 1-2 hours. Preheat the oven to 375 F. Generously butter a 11 inch oval gratin dish. Sift the flour into a bowl. add the granulated sugar and whisk in the milk until smoothly blended. Add the eggs, lemon rind, nutmeg and vanilla and whisk until smooth. Scatter the cherries evenly in the baking dish. Pour the batter over and bake for 45 minutes, or until set and puffed around the edges. A knife inserted in the center should come out clean. Serve warm or at room temperature. Source: " French, The Secrets of Classical Cooking Made Easy " * Exported from MasterCook * Fondant à l'Orange ( Melting Orange Cake ) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts French Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 3/4 cup sugar -- (6 oz) 2/3 cup unsalted butter -- (6 oz) 1/2 cup flour -- (3 oz) 4 oz corn starch 2 oranges -- juiced and zested 1 teaspoon baking powder 2 tablespoons orange liqueur 1 orange for decorating Heat oven to 350 degrees F. In bowl beat eggs. Stir in sugar, flours, melted butter and orange zest. Pour into 9 " greased cake pan and bake for 35 minutes at 350 degrees F, or when a wooden pick inserted in center comes out clean. Unmold when still warm and sprinkle with orange juice mixed with Orange Liqueur. Slice an orange thinly for decoration. Enjoy! Source: " Clarice Gaubil's " Simply and Easy French Cuisine " " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbes de Provence Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : French Spice Mixes and rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part dried marjoram 1 part basil 1 part thyme 1 part summer savory 1 part lavender or rosemary 1 part sage 1 part fennel Mix and store. * Exported from MasterCook * Linguine with Sun-Dried Tomato Pesto Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh basil leaves -- (packed) 1/4 cup blanched slivered almonds -- toasted 1/4 cup drained oil-packed sun-dried tomatoes 1 garlic clove 1/8 teaspoon dried crushed red pepper 1/4 cup extra-virgin olive oil 1/2 cup water 2/3 cup grated Parmesan cheese -- ( or Pecorino cheese ) 1 pound linguine Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese. Source: " Bon Appétit, September 1999 " - - - - - - - - - - - - - - - - - - - NOTES : Imported from Italy early in the decade, sun-dried tomatoes seduced the nation. Two other obsessions were pasta and pesto. All those ingredients combine here in a dish that doesn’t age. A Cook from California on 02/07/02 I just got through making this pesto and put it over some rigatoni. It was very simple to make and very delicious. I too added toasted pinenuts instead of almonds. In addition I felt it needed a bit of tartness so I added the juice of 1/2 a lemon. Also, I read a hint in another recipe where one should blanch and shock the basil before processing so it retains it green color. I will make it again was sooooo good. runny. everyone loved this dish. Maureen ( mfhjl ) from Near Chicago, IL on 01/11/00 This dish is great! I, too, used pine nuts instead of almonds. Also, I used rotini (spiral pasta) instead of linguine. These are easier to eat, serve, and the contents of the sauce cling to the pasta better Laurene ( foster ) from Vancouver B.C. on 10/12/99 Because your able to make this ahead of time. I took it on a camping trip. Everyone loved it. Nice gourmet touch for a camping dinner. A Cook from Seattle, WA on 10/08/99 Really good. I made 3 batches of this a few weeks ago, omitting the cheese, and froze them. It is still wonderful after freezing (with addition of the cheese at the time you serve). A Cook from Renton, Washington on 09/24/99 This was great! My kids even liked it. I omitted the almonds and stirred in pinenuts...delicious! MTLangley ( mtlangley ) from Littleton, Colorado on 09/22/99 This is very good -- nice balance of the sun-dried tomatoes, basil, nuts, cheese, garlic and olive oil. It also heated up well the next day. * Exported from MasterCook * Madelines, Several variations Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cookies French Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup all-purpose flour 1/4 cup cake flour 1 Pinch coarse salt 2 egg yolks -- plus 1 whole egg 1/4 cup sugar 1 1/2 teaspoons vanilla 4 tablespoons unsalted butter -- melted To coat the molds, mix two teaspoons of melted butter with one teaspoon of all-purpose flour. Brush the molds and rims thoroughly, but not thickly, with this mixture. 1. Adjust oven rack to low center position; heat oven to 375 degrees. Sift flours and salt together in small bowl; set aside. 2. Beat yolks with whole egg in bowl of electric mixer until light yellow and fluffy, about 5 minutes on high speed if using a hand mixer , about 3 minutes if using heavy-duty mixer. Add sugar and vanilla and beat until a ribbon drops from beaters, about 5 minutes with hand mixer, 3 minutes with heavy-duty mixer. Gently fold in flour mixture, then melted butter. 3. Spoon batter into molds . (Batter should come just flush with mold rim.) Bake until tops are golden and cakes spring back when pressed lightly, about 10 minutes. Turn madeleines onto dry tea towel; cool to room temperature. (Can be stored in airtight container up to 3 days or frozen up to 1 month.) LEMON OR ORANGE MADELEINES Follow recipe for Madeleines, beating in 2 teaspoons grated lemon or orange zest with sugar and vanilla. ROSEMARY MADELEINES Follow recipe for Madeleines, mixing 1 teaspoon very finely minced fresh rosemary leaves into flour mixture and reducing vanilla from 1 1/2 to 1 teaspoon. CHOCOLATE MADELEINES Follow recipe for Madeleines, reducing both all-purpose and cake flours from 1/4 cup to 2 tablespoons each. Sift 1/4 cup Dutch-processed cocoa with flours and salt, adding 1 1/2 teaspoons instant espresso powder if desired. ALMOND MADELEINES Follow recipe for Madeleines, reducing both all-purpose flour and cake flour from 1/4 cup to 3 tablespoons each. To flour mixture, stir in 1/4 cup very finely ground almonds. Reduce vanilla from 1 1/2 teaspoons to 1 teaspoon and add 1/4 teaspoon almond extract. Source: " March, 1996 issue of Cook's Illustrated magazine. " And the Sur La Table website Yield: " 12 " * Pesto Rosso (Red Pesto Sauce) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oil packed Sun-dried tomatoes -- drained of their oil 1 plump fresh garlic clove -- minced 1 teaspoon crushed red peppers 6 Tablespoons extra-virgin olive oil 20 salt-cured black olives such as Italian Gaeta or French Nyons 2 teaspoons minced fresh thyme leaves 1 Tablespoon minced fresh rosemary leaves In the bowl of a food processor, combine all the ingredients and process until the sauce is lightly emulsified but still quite coarse and almost chunky. (You do not want a smooth sauce.) The sauce can be stored in the refrigerator for up to one month, if you cover it with a film of olive oil. Red Pesto is heavenly with pasta. Just place about half a cup of the sauce in a large bowl while you're cooking a pound of dried pasta (short pastas are the best, such as penne, rigatoni, or fusili). About a minute before you drain the pasta, pour two or three tablespoons of the pasta water into the bowl and mix to thin the sauce a little. Drain the pasta, keeping half a cup more of the boiling water. Toss the pasta thoroughly with the sauce, and if it appears to be dry, add more pasta water. Garnish with freshly chopped Italian parsley and serve immediately. We do not recommend using grated cheese with this sauce! Source: " From From Patricia Wells' Trattoria " - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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