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Vegetables à la Barigoule with Vanilla

Vegetables à la Barigoule with Vanilla

Ingredients

  • 2 small heads of broccoli, cut into 2-inch florets
  • 4 carrots, peeled, halved lengthwise
  • 2 medium white onions, each cut into 6 wedges with some root attached
  • 1 12-ounce bunch asparagus, trimmed
  • 1 fennel bulb, trimmed, cut into 8 wedges with some core attached
  • 2 cups low-salt chicken broth
  • 1 vanilla bean, split lengthwise
  • 3 tablespoons olive oil, divided
  • 5 whole black peppercorns
  • 1 teaspoon (or more) Sherry vinegar
  • Freshly ground black pepper

Recipe Preparation

  • Using a small sharp knife, cut all peel and white pith from lemon; discard. Cut flesh crosswise into 1/4"-thick slices; set aside.

  • Line a large rimmed baking sheet with a kitchen towel. Cook broccoli in a large pot of boiling salted water for 1 minute. Using a slotted spoon, transfer to prepared sheet. Repeat in same pot with carrots, onions, asparagus, and fennel, returning water to a boil between batches.

  • Place chicken broth in a small saucepan over low heat and scrape in seeds from vanilla bean; add bean. Bring to a simmer. Remove from heat; let infuse for 10 minutes.

  • Heat 1 Tbsp. oil in a large pot over medium heat. Add carrots, onions, fennel, and garlic; cook for 1 minute. Add coriander, next 3 ingredients, and infused broth with bean. Cover with lid slightly ajar; simmer until vegetables are crisp-tender, 12–15 minutes. Stir in broccoli and asparagus.

  • Using a slotted spoon, transfer vegetables to a warm serving dish. Bring broth to a boil and cook until reduced to 1 cup. Remove broth from heat; whisk in remaining 2 Tbsp. oil and 1 tsp. vinegar. Season with salt, pepper, and additional vinegar, if desired. Pour sauce over vegetables. Garnish with lemon slices and cilantro.

Nutritional Content

One serving contains: Calories (kcal) 139.0 %Calories from Fat 49.1 Fat (g) 7.6 Saturated Fat (g) 1.2 Cholesterol (mg) 1.7 Carbohydrates (g) 16.1 Dietary Fiber (g) 5.5 Total Sugars (g) 6.9 Net Carbs (g) 10.6 Protein (g) 4.5 Sodium (mg) 109.1Reviews Section

Anna Jones’s recipes for French vegetable barigoule and pistou

S ometime in the early 90s, my family took a day trip to France. My dad had heard about a restaurant near the ferry and we went for a lunch that changed how I look at food. I was so impressed by the deep respect given to food, to cooking and serving – and the seriousness of it all. It wasn’t the style I now cook in – I’ve never quite found the patience to cook like those chefs – but I am forever grateful to my father for booking that table.


Artichokes and Fennel à la Barigoule

Turn the artichokes. Halve them lengthwise and remove the choke. Place them in water with the juice of 1 lemon as you go along.

Remove the outer leaves of the fennel, and cut into 8 wedges. Wash and dry them.

Peel and wash the carrot and celery, and cut on the bias into approximately 3/4 inch (2 cm) pieces.

Peel and thinly slice the onion. Cut the bacon into very small lardons, about 2 to 3 mm thick.

In a flameproof casserole dish, brown the lardons in a teaspoon of olive oil for 1 minute. Add the pieces of carrot, celery, and onion, the garlic cloves, the thyme, and the bay. Stir well and cover the casserole dish with a lid. Cook over a low heat for just 3 minutes.

Add the artichokes and fennel. Add a little salt and freshly ground black pepper. Stir well and cook for a further 3 minutes.

Add the wine, and allow to reduce by half. Add the chicken stock, stir, and cover the dish with a lid. Lower the heat and cook for 8 to 10 minutes, until the artichokes and fennel are tender. Check with the tip of a knife.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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Alain Ducasse Nature: Simple, Healthy, and Good

Michelin-starred chef Alain Ducasse challenges the clichéd image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and without the fuss. 

The book features charming line drawings and mouthwatering food photography by one of France&rsquos most acclaimed food photographers. Sidebars and asides containing useful snippets of Ducasse&rsquos experience and advice are peppered throughout.  

With over 190 simple yet sublime dishes, Ducasse highlights a wide range of flavor combinations in which vegetables, fruits, and grains take pride of place, while animal protein is used sparingly for flavor. Ducasse casts aside preconceived notions of French food to reveal its essence&mdashseasonal produce, fresh flavors, and hearty, healthy dishes meant to be shared with friends and family.

About The Author

Alain Ducasse is one of the most renowned chefs of his generation. He is also a restaurant designer, hotelier, and teacher of the culinary arts. Over thirty years, he has developed a unique savoir faire, which has helped define the contemporary art of living and eating. He is the first chef worldwide whose restaurants have been awarded three Michelin stars in two different cities. Paule Neyrat is a dietician, nutritionist, and author.

  • Publish Date: February 21, 2012
  • Format: Hardcover
  • Category: Cooking - Regional & Ethnic - French
  • Publisher: Rizzoli
  • Trim Size: 7-1/2 x 9-5/8
  • Pages: 360
  • US Price: $45.00
  • CDN Price: $45.00
  • ISBN: 978-0-8478-3840-0

Reviews

"Health-minded cookbooks can have a whiff of self-righteousness&mdashor be just plain bland. And those penned by Michelin-star-rated chefs can prove intimidating. Somehow, Alain Ducasse's Nature: Simple, Healthy and Good is neither. Published first in France, the gorgeous book&mdashthanks in part to adorable sketches by Christine Roussey&mdashactually made us hungry."

"Skillfully illustrated by Christine Roussey, the book follows the bespectacled Ducasse, his nutritionist cowriter Paule Neyrat, and Plaza Athénée head chef Christophe Saintagne as they take a conversational tour through an elaborate vegetable patch. And though bucolic, Nature never lets go of Ducasse&rsquos signature finesse, bringing you inspired takes on produce, such as vegetables à la barigoule with vanilla."

"In his new book Nature: Simple, Healthy and Good, inspired by a series he's published in French, Ducasse's recipes are built on ingredients that are both nutritional and flavor powerhouses: whole grains, seafood, and nutrient-dense vegetables. If any chef can make healthy dishes taste divine, it's Ducasse."


Taste the Real St Tropez

It all started when my parents met on the beaches of St Tropez during the summer holidays, when they were young. Since then, my family has continued to come to this beautiful little fishing town every year, and I haven’t spent a single summer away from it since I was born. My book, Nina St Tropez, is a personal food-themed journey round the historic seaside town and surrounding area. In my 1970s Citroën van, our neighbour’s boat and at times on my trusty bicycle, I love to explore Provençal cuisine and create recipes inspired by the locals, places and stories of my summers here.

I am passionate about the Riviera style of cooking: strong, fresh flavours and colourful food that is above all, utterly delicious.

The St Tropez of today retains echoes of its long history and traditions. It’s full of artists, fishermen, vineyards, secret cycle tracks and bric-a-brac markets, as well as amazing restaurants, producers and neighbourhoods creating wonderful food far off the beaten track.

I want to show you the classic, often forgotten side of town – far away from the mega yachts and spray of champagne. From Le Mazagran’s unique homemade ratatouille, Elvis’s smoky, wafer-thin, Provençal pizza, Jacques Feline’s Bouillabaisse, the chefs at Sénéquier bakery as they roll out the croissants at 4am, to happy times spent eating at Del-Rey’s ice-cream parlour.

This is not the new St Tropez, it’s the real St Tropez much of it has remained intact since its heyday in the 1950s, holding on to that old-world charm and glamour all the while.

Nina St Tropez features places that I have visited my whole life. In the book you’ll find my take on the classic recipes of the south of France, from easy-to-cook dishes for gourmet breakfasts, to picnic lunches, lavish teatimes or dinner parties to impress. Through its mouthwatering food, fascinating heritage and stunning scenery, I want you to discover the St Tropez I fall in love with summer after summer.

Dotted around the St Tropez peninsula, from Brigitte Bardot’s house in the bay of Canebiers to the rocky shores of La Moutte and the bay of Pampelonne, are restaurants such as Salins and Graniers, and beach shacks offering tempting, colourful dishes that are perfect for tucking into at lunch when you’ve just come off the hot beach.

These popular haunts have inspired my own recipes ‘Driftwood Niçoise Salad’ and ‘Moules Marinières by Boat’. Le Club 55 is also a fantastic hangout – it’s not exactly low-key, but it has taught me a lot about the importance of sourcing quality ingredients and fast, fresh cooking.

The owner, Patrice de Colmont, and his family have been running this much-loved lunchtime eaterie for more than 60 years and their famous panier de crudités, a platter of raw, fantastic-looking vegetables, many of which are grown on their nearby farm, is a feast for the eyes.

After sampling the beach offerings, the next lunch stop is the markets, which are bursting with mouthwatering fresh produce, and I never fail to be inspired by the impressive displays of fish and vegetables.

This small area of coastline has many culinary influences, the most prominent of which is Italian. Wood-fired pizzas and pasta dishes can often be found on menus, and although artichokes, aubergines, courgettes and tomatoes are essential in the Italian repertoire, they’re also the foundation of many Provençal recipes – try my ‘Artichauts à la Barigoule’ or ‘Le Mazagran’s Ratatouille’.

I’ve even travelled as far as Nice to bring you Socca: gluten-free chickpea pancakes, which I serve with cinnamon roasted carrots and avocado. Other classics from the area are ‘Soupe au Pistou’, ‘Pissaladière’ and ‘Fillet of Sole with Sauce Vierge’, all of which are simple, tasty dishes, making lunch a truly memorable event. And I mustn’t forget a family favourite, ‘Josh’s Steak Tartine’, the ultimate sandwich that oozes Saint Agur cheese and juicy, caramelised shallots.

DINNER / DÎNER

Dinner in St Tropez feels like a feast every night. During the sunset golden hour people begin to flock into town, weaving around the cobbled streets. During the busy summer months the restaurant kitchens are blazing with grilled langoustines, charred entrecôte and buttery baked sea bass with traditional ‘tomates Provençals’ or ‘légumes farcis’ on the side.

For me, the ultimate dinner destination is in the old town, where there are three restaurants that, for decades, have evoked the very essence of St Tropez food. These are all huddled together on the Rue des Remparts: La Ponche, La Pesquière and Le Mazagran. According to Madame Duckstein herself, whose family bought La Ponche in 1938, Brigitte Bardot once said that this spot was the most romantic place in town. I could not agree more.

I can’t write about dinner without mentioning Bubi, my grandmother. She first introduced me to seafood in Port Grimaud, at La Table du Mareyeur. Every summer Bubi loved to come to this family-run business, where towering platters of lobster, tiger prawns, clams and oysters make up their spectacular fruits de mer menu. This is how seafood should be: simple and rich in colour with lashings of lemon juice. One of my earliest memories is of Bubi attacking one of these platters wearing a bib, with both hands dripping in gold jewellery. She made something so messy look ridiculously elegant!

Dinner parties with my family and friends are perhaps the best of all. Alongside the tempting cooking smells wafting from the neighbours’ kitchen, dinner time on La Giscle [Port Grimaud’s canal] carries the sound of chinking glasses, the last few boats chugging away – usually from our house – and Martha and the Vandellas’ Heatwave.

Such dishes as Donatella’s ‘Saffron Risotto’ with ‘Duck Liver’, my ‘Crab Pasta on The Rocks’ and ‘Steak à la Nina’ can be created with minimal effort, and have all been happily devoured many times right there in my back garden.

Place du Sud Warm Goat’s Cheese Salad

Just the thought of this salad makes me happy. It reminds me of when my grandmother Bubi would take me to the Place du Sud for one of our lunch dates. It’s a five-minute walk over the bridge from our house, and on the way home Bubi would always like to stop and have a time-out with me on the bench at the bottom of the bridge.

For the dressing

3 tbsp extra-virgin olive oil

1 tsp chopped fresh thyme leaves

Sea salt and black pepper

1. Whisk all the dressing ingredients in a bowl and taste to check the seasoning. Heat a saucepan over a high heat, add the hazelnuts and toast until slightly darker in colour, shaking the pan. Tip out and leave to cool. Roughly chop about half the nuts, keeping the rest whole. Wash and dry the lettuce and rocket leaves in a salad spinner and tear them into a mixing bowl. Add the figs and hazelnuts.

2. Add the olive oil to the same pan over a medium heat. Cut the goat’s cheese into 1cm slices, and when the oil is hot, fry the slices for about 1 minute, until golden. Turn over to brown the other side, then remove from the heat and spoon over 1 tablespoon of the honey dressing. Toss the salad in the rest of the dressing. Carefully arrange a few slices of the warm cheese on the serving plates, followed by a mound of leaves on top. Pile over the nuts and figs and finish with the last of the cheese. Serve immediately.

Bun Man Chicken

Ever since I was little, there has been a butcher’s stall near my house run by a fascinating man called the Bun Man. His hair is tied in a bun on the crown of his head, he wears mascara, he walks in clogs with a limp and has a pet goose in a basket next to his stall. When I buy one of his chickens I can only make one roast, and this is it.

2 whole heads garlic, cloves peeled and roughly crushed

1 red onion, roughly chopped

Sea salt and black pepper

1. Preheat the oven to 180°C/350°F/Gas mark 4 and place the chicken in a roasting tin. Using a sharp knife, carefully make a few incisions through the skin over the breast and legs of the bird. Do not cut into the flesh. Gently push your finger through the cuts to make a hole under the skin and push a piece of garlic into each gap.

Put a handful of red onion inside the cavity along with 3 lemon halves, the rosemary and any leftover garlic. Arrange the remaining red onion under the chicken, finely slice the last lemon half and arrange the pieces around the bird.

Mix together the olive oil and spices to make a paste and cover the chicken with it. Season with salt and pepper and roast in the oven for 40 minutes before turning it upside down and roasting for a further 25. Turn it the right way up again and cook for 10-15 minutes more. To check if the chicken is cooked, gently tug at one of the legs, it will break away effortlessly when ready.

2. Allow it to rest for a few minutes before serving with Aïoli.

3. When I’m roasting a chicken, I chuck in a few garlic cloves for the last 30 minutes and let them roast until sweet and sticky. This can be mixed with any flavour you like. Try it with fresh herbs, raw garlic or smoked paprika, saffron or harissa.

1 free-range medium egg yolk

About 300ml sunflower oil

3-4 cloves garlic, roasted and crushed

1 tbsp white wine vinegar

Finely grated lemon zest and few drops of juice

Sea salt and black pepper

1. Whisk the egg yolk with an electric, hand-held beater or balloon whisk. Very slowly, drizzle in a little sunflower oil while whisking, then continue until it’s all incorporated.

2. This will take a few minutes and do whisk constantly.

3. The yolk will become pale and shiny. It is important to add the oil slowly. Add the roast garlic, vinegar, sugar, lemon juice and zest to taste. Add any other flavourings, if using, and season with salt and pepper.

St Tropez Tart

This cake was named in 1956, in honour of Brigitte Bardot, while she was filming in town. Today, it’s the cake of St Tropez and is sold all over the region. This recipe is modelled on the secret one at the Sénéquier bakery. It’s a delightfully sweet brioche tart with a delicate almond crème pâtissière.

2 tsp fresh yeast or 1/2 x 7g sachet fast-action

200g strong white bread flour

2 free-range medium eggs plus 2 yolks,

25g unrefined caster sugar

2 tsp orange-blossom water

125g soft unsalted butter

120g yolks (6-7 free-range medium eggs)

100g unrefined caster sugar, plus 1 1/2 tbsp

unrefined icing sugar, for dusting

1. First, make the brioche dough. Heat the milk until lukewarm and add the yeast and 1 heaped teaspoon of flour. Set aside for 30 minutes, covered with cling film.

2. In the bowl of a stand mixer, beat three quarters of the eggs, the sugar and a pinch of salt together. Add the yeast mixture, and spoon in the rest of the flour and orange-blossom water. Mix until everything is just combined, then cover with a tea towel and leave to rest for 30 minutes.

Now, set the mixer to a slow speed and begin spooning in the soft butter, letting each addition combine with the dough before adding the next. Once everything is incorporated, increase the speed and mix until the dough looks elastic and shiny. Scrape into a clean, dry bowl, cover with cling film and leave to prove in the fridge overnight.

3. Line a baking sheet with non-stick baking paper, tip the chilled dough on to it and shape into a flat circle, roughly 3-4cm high. Cover lightly with cling film and leave to rise for 2-3 hours in a warm, dry place, until doubled in size. Preheat the oven to 200°C/400°F/Gas mark

4. Once the dough has risen, brush the remaining egg all over it with a pastry brush. Bake for about 25–30 minutes, until the top is gorgeous and golden. Remove and leave to cool completely on a cooling rack.

5. Prepare the pastry cream at least a good few hours before the brioche is ready, as it needs time to cool. Split the vanilla pod in half lengthways, scrape out the seeds with the back of a knife. Put the vanilla seeds and skins in a large saucepan along with the milk and heat gently for 10 minutes. In a large bowl, whisk together the egg yolks and the 100g caster sugar until pale, then stir in the cornflour.

Slowly add the vanilla infused milk to the eggs a little at a time, mixing constantly to prevent the eggs from curdling. Carefully return the mixture to the saucepan and gently bring it to the boil, stirring frequently, for 5-10 minutes, until it thickens. Remove from the heat and pour the mixture through a sieve placed over a bowl and stir it through to remove any lumps, discarding the vanilla skins. Cover with cling film touching the surface to prevent a skin from forming, leave to cool and then chill.

6. Once cool, whip the cream with the 1 1/2 tablespoons sugar, vanilla and almond extracts until light and fluffy. Loosen the cooled pastry cream with a whisk. Gently fold the whipped almond cream into the vanilla one. Slice the cooled brioche in half horizontally and fill with the pastry cream. Top the tart with a dusting of icing sugar and, for an injection of colour, some chopped pistachios.


Crumble aux fraises

This light, bright dessert is an unusual crumble because the pastry is cooked separately and layered onto to fresh strawberries afterwards. It’s pretty when served in a glass because you can see all the layers — strawberries, crumble, whipped cream and caramel sauce — but of course the dessert may also be served in bowls.

For best results go for fresh ingredients, but if you’re pressed for time you could use whipped cream out of an aerosol can instead of whipping it yourself. No way to cheat on the caramel sauce, however — it’s the real thing, totally French. Ooh là là!

The ingredients below will serve 2 people.

1/2 pound (250 g) fresh strawberries
2 tbsp. (30 g, 1/4 stick) butter
1/2 cup (100 g) sugar plus extra for the whipped cream and caramel
1/2 cup (65 g) flour
1/2 cup (120 ml) chilled whipping cream (crème fleurette)
a few drops of vanilla extract or 1 tsp. vanilla sugar
5 tbsp. water
mint leaves for garnish (optional)

Rinse or brush the strawberries. Slice off the tops. Cut in half. Set aside.

Preheat the oven to gas mark 6 (350 F, 180 C).

Combine the butter and 1 tbsp. sugar in a bowl, cutting the sugar in using two parallel knives. Cut in the flour, then go in with your hands for the final blending. The crumble dough should be … crumbly, a little thicker than coarse sand.

Line a baking tin with parchment paper. Spread the crumble over it. When the oven is hot, bake until golden. This goes quickly, so keep an eye on things. You can give the crumble a stir with a fork when it’s been in the oven for 5 minutes. Then check every couple of minutes until it’s done. Set aside.

While the crumble is baking, whip the cream until nearly stiff. Add 2 tsp. sugar plus a few drops of vanilla, or 1 tsp. sugar and 1 tsp. vanilla sugar. Whip to blend. Set aside.

Now make the caramel sauce. Heat 1/2 cup sugar and 2 tbsp. water in a nonstick pot. When the sugar comes to a boil, turn down the heat to medium-medium high. Allow to bubble until it begins to brown, about 5 minutes. Shake the pan but do not stir. When the caramel is a deep golden brown, turn off the heat.

You now have pure caramel, which will be hard as a rock when it returns to room termperature. Your aim is to turn this into a sauce. Allow the caramel to cool for a couple of minutes. Then add 1 tbsp. water — the caramel will bubble and spit. Stir to blend, then repeat with 2 tbsp. water, adding them one at a time. Turn on the heat and stir for a few seconds to homogenize. Turn off the heat.

Now it’s time to assemble the crumbles — in two large glasses, or bowls if you prefer. Put a few strawberry slices in the bottom of each glass or bowl. Add a couple tablespoons of the crumble. Add a dollop of whipped cream. Repeat. At the end, spoon some caramel sauce over each crumble. Top with a strawberry piece and, if you like, a mint leaf for garnish.

Please note: You will most likely have some extra caramel sauce. For a delicious treat, serve it over vanilla ice cream on another occasion. It will keep for a few days — no need to refrigerate.


Summer vegetable barigoule

Australian Gourmet Traveller recipe for summer vegetable barigoule.

Summer vegetable barigoule

Ingredients

  • 12 baby artichokes
  • Juice of ½ lemon
  • 12 baby leeks, trimmed, larger ones halved lengthways
  • 3 baby fennel, thinly sliced lengthways
  • 12 zucchini flowers
  • 100 gm sugar snap peas, trimmed
  • To serve: crusty bread and baby herbs, such as coriander cress and parsley cress
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • ½ onion, coarsely chopped
  • 2 thyme sprigs
  • 2 parsley stalks
  • 1 fresh bay leaf
  • ½ tsp white peppercorns
  • 200 ml dry white wine
  • 4 small fresh bay leaves
  • 1 tsp coriander seeds
  • ½ tsp white peppercorns
  • 100 ml extra-virgin olive oil
  • 2 tbsp chardonnay vinegar
  • 1 tsp lemon juice

Method

Notes

Drink Suggestion: Young sauvignon blanc. Drink suggestion by Max Allen


Artichokes à la Barigoule

A simple vegetable dish, Artichokes à la Barigoule combines some of the most wonderful flavors of southern France — olive, basil, garlic, thyme — with baby artichokes, and serves them with tomato sauce. The tiniest artichokes are easiest to obtain in the spring at other times of year, look for the smallest you can find.

Ingredients

  • Tomato Sauce
  • Olive Oil - 1 tablespoon
  • Onion - 1/2 small, sliced
  • Tomatoes - 1-1/2 pounds, peeled, quartered, and seeded
  • Glucose - 1 tablespoon (alt. light corn syrup)
  • Salt and freshly ground pepper to taste
  • Artichokes
  • Garlic Cloves - 4
  • Basil - 1 sprig
  • Parsley - 1 sprig
  • Artichokes - 16 small
  • Lemon - 1
  • Olive Oil - 3 tablespoons
  • Onion - 1 medium, sliced fine
  • Carrots - 2, pared
  • Bay Leaf - 1/2
  • Thyme - 1 sprig
  • Fennel Stalk - 1 dried
  • Salt and freshly ground pepper to taste
  • Dry white wine - 1/3 cup
  • Chicken Stock (see Cooking Basics) - 1 cup
  • Green Olives - 1 cup, pitted, blanched and cut in half
  • Parsley - 2 sprigs, chopped
  • Cilantro - 2 sprigs, chopped
  • Basil - 4 sprigs

Instructions

To make the sauce: Heat the oil in a medium skillet or saute pan over medium-high heat and saute the onion 3 to 4 minutes, until softened and beginning to brown. Reserve two tomato quarters for garnish. Stir the remaining tomatoes and glucose into the onion. Season with salt and pepper, reduce the heat to medium-low, and simmer 15 – 20 minutes. Puree and strain. Adjust the seasoning.

To prepare the artichokes: Reserve 2 garlic cloves. Chop the remaining garlic cloves, basil, and parsley together and set aside. Fill à large bowl with cold water and squeeze half the lemon into the water. Trim the leaves at the bases of the artichokes and trim the end of the stalks with a small knife, leaving about an inch of the stalk. Rub each artichoke with the other half of the lemon and plunge them into the cold water. One at a time, take the artichokes out of the water and remove the outer leaves. Scoop out the choke with a teaspoon. Replace in the bowl of water.

Cut narrow grooves the length of the carrot all around each carrot, then slice the carrots into thin discs. Heat the oil in a casserole on top of the stove over medium-high heat and lightly brown the onions and carrot, 2 – 3 minutes. Arrange the artichokes in the pan, add the two whole cloves of garlic, the bay leaf, thyme, and fennel stalk. Season with salt and pepper. Pour in the white wine and bring to a boil let boil 15 to 20 seconds. Add stock until the artichokes are barely covered. Cover the pan, reduce the heat to medium, and cook for 15 minutes. Remove the cover, raise the heat to medium-high, and cook another 6 to 7 minutes. Adjust seasoning with salt and pepper. Remove the artichokes and drain. Place the pan back on the heat and boil briskly until the juices have reduced by half.

To serve: Dice the reserved tomato quarters and add to the tomato sauce Stir in the olives. Add the chopped garlic, basil, and parsley to the artichokes. Mix well. Arrange four artichokes in a square in the center of each plate, stems up, and place some of the carrots and onions in the center. Baste the vegetables with reduced pan juices. Spoon tomato coulis around the dish. Sprinkle with chopped parsley and cilantro, and garnish with a sprig of basil.


Top Rated

Artichokes are coming back in season.

Serve this as a starter or a side to meat.

Ingredients for 2 servings :

– 4 globe artichokes or 8 small violet artichokes

1. Tear the stem of the artichoke off if using globe or shorten the stem of the violet artichoke

2. Cut the leaves, a few centimetres up from the root (just above the heart) and discard

3. With a paring knife, chop around the heart to remove the base of the leaves

4. Make a blanc in a saucepan : mix some flour into boiling water and add the juice of a lemon

5. Cook the artichoke heart in the blanc until soft (7-10 mins)

6. Meanwhile, peel and de-seed the tomatoes (score the skin of the tomato at the base and plunge in boiling water for 30 secs before peeling with a paring knife)

7. Cut the artichoke hearts in quarters or halves. Chop the tomato flesh in cubes, about 1-2cm squares

8. Peel and chop the shallots as finely as you can

9. Cook the pancetta cubes in a large frying pan over high heat, until brown and crisp on all sides. Reserve until needed.

10. Heat the oil in the same frying pan over medium heat and sweat the shallots until soft (3 to 6 mins)

11. Add the artichoke and cooked pancetta with the tomatoes and thyme. Cook over medium heat for about 5 mins

12. Pour in the wine and bring to the boil

13. Leave to boil until nearly all the wine has evaporated

14. Add the stock and bring back to the boil. Boil for about 5 mins or until reduced to a thick coating consistency


French dessert recipes

As with other areas of contemporary European cooking, French culinary history is responsible for our love of a myriad of desserts - tarte Tatin, soufflé and the humble mousse, to name a few. The French dessert spectrum goes way beyond these staples, though.

This recipe collection celebrates the full breadth of French desserts. For a taste of Limousin, try Pascal Aussignac’s cherry clafoutis recipe. If you’re up for a challenge, have a go at Stephen Crane’s strawberry mille-feuille recipe - a classic patisserie dish for Summer.

Many British chefs have played with and adapted classic French desserts to incorporate flavours from further afield. Marcus Wareing creates a pineapple tarte Tatin, served with a coconut and lemongrass ice cream for a tropical take on the classic. For a dessert of flawless elegance, try Pierre Koffmann’s coffee chocolate mousse recipe, served in a coffee cup with sablé biscuits on the side.


A beautiful love letter to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country.

For decades, Staub has been an international leader and tastemaker in the cookware field. Based in France, the company's cookware graces the shelves of top chefs like Daniel Boulud and Stuart Brioza as well as home cooks like Julia Turshen. They have come to rely on the company's cast-iron cookware because of its versatility, durability, and heat-retaining properties Staub pieces are workhorses that can easily go from oven to table because of their beautiful construction and design. In this book, written by popular food blogger Amanda Frederickson, Staub cookware shines in the presentation of everday inspiring recipes like Lemon-Ricotta Dutch Baby, Wild Mushroom Skillet Lasagna, and Chicken Braised with Thyme and Figs. With gorgeous photography and cooking tips and tricks, The Staub Cookbook will be a staple on kitchen shelves for years to come.

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Watch the video: Artichoke Barigoule Bruno Albouze (January 2022).