Ratatouille A La Nicoise

Ratatouille A La Nicoise

This is the ratatouille recipe from my cousin Bernard’s cookbook, La Cuisine Vagabonde. It is by far my favorite version. Print Ratatouille A La Nicoise Author: Kristin Recipe type: Side Cuisine: French Prep time:  30 mins Cook time:  1 hour Total time:  1 hour 30 mins Serves: 10   Ingredients 1 lb. of eggplant ½ lb. of zucchini ½ lb. of green peppers ¾ lb. of tomatoes, canned peeled tomatoes can be used 3 onions Olive oil 1 tablespoon Herbs of Provence 2 cloves garlic, pressed Salt, pepper Instructions Peel the eggplant with a vegetable peeler. This is important because cooked peel can give a very bitter taste. Cut the eggplant into small cubes. If using fresh tomatoes, peel the tomatoes after boiling them and then dice them. Peel and dice the onions. Remove the stems and seeds from the green peppers and cut them into small cubes. In a skillet with about a quarter inch of olive oil, fry the eggplant first, next the zucchini, and then the green peppers. This process is long but especially important for the eggplant, as it must be fried on all sides equally until golden. Add oil if necessary. In a pot large enough to hold all of the ratatouille, add a little olive oil and fry the onion. When the onion is golden, turn the heat to low and add the tomatoes and the rest of the vegetables. Add salt and pepper to taste, the garlic, and the Herbs of Provence, and stir everything together. Let cook on very low heat for 1 hour or more to get the ratatouille to a jam-like consistency. If...
Moroccan Cooked Carrot Salad

Moroccan Cooked Carrot Salad

This is one of several salads I make to accompany Moroccan dishes. Print Moroccan Cooked Carrot Salad Author: Kristin Recipe type: Salad Cuisine: Moroccan Prep time:  15 mins Cook time:  8 mins Total time:  23 mins Serves: 4   Ingredients 1 pound carrots, peeled and thinly sliced 3 to 4 tablespoons extra virgin olive oil 2 large garlic cloves, minced Salt to taste ½ teaspoon freshly ground pepper 1 teaspoon ground cumin seed 2 to 3 tablespoons fresh lemon juice ¼ cup chopped parsley Instructions Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from heat, and drain. Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic is fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter and serve at room temperature. 3.5.3229...
Oxtail Soup with Red Wine and Root Vegetables

Oxtail Soup with Red Wine and Root Vegetables

During the depression steaks and chops were hard to come by so cooks made use of oxtails, frequently in soup. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender meat. Print Oxtail Soup with Red Wine and Root Vegetables Author: Kristin Recipe type: Main Cuisine: American Comfort Prep time:  24 hours Cook time:  30 mins Total time:  24 hours 30 mins Serves: 8   Ingredients 5 tablespoons vegetable oil 31/4 pounds meaty oxtails (about seven 3-inch segments), patted dry 10 cups water 5 14½-ounce cans beef broth 3 cups dry red wine 2 medium onions, chopped 2 medium leeks (white and pale green parts only), chopped 3 medium carrots, peeled, very finely chopped 2 medium parsnips, peeled, cut into ½-inch cubes 6 garlic cloves, minced 1 6-ounce can tomato paste 1 teaspoon dried thyme 1 bay leaf 2 large russet potatoes, peeled, cut into ½-inch cubes ⅓ cup finely chopped fresh Italian parsley Instructions Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours. Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl. Freeze cooking liquid until fat separates from liquid, about 45 minutes. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1...

Cioppino Seafood Stew

This classic San Franciscan fisherman’s stew is great for entertaining since you can make the base a day in advance and you can use whatever seafood you like. Print Cioppino Seafood Stew with Gremolata Toasts Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  1 hour Cook time:  30 mins Total time:  1 hour 30 mins Serves: 6   Ingredients 3 garlic cloves, divided 2 tablespoons extra-virgin olive oil ¾ cup finely chopped onion ½ cup packed sliced fennel ¼ cup finely chopped celery 1 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided ½ teaspoon red-pepper flakes ½ pound cleaned squid, bodies sliced into ½-inch rings, tentacles halved lengthwise if large ½ tablespoon tomato paste 1 teaspoon dried oregano 1 cup dry white wine 1 15-ounce can crushed tomatoes 2 bay leaves 1 8-ounce bottle clam juice 1½ cups seafood stock or vegetable broth ½ stick (4 tablespoons) unsalted butter, room temperature 3 tablespoons chopped flat-leaf parsley, divided ½ teaspoon lemon zest 1 baguette, sliced and toasted 1 pound littleneck clams, soaked in water for 1 hour ½ pound medium tail-on shrimp, peeled and deveined 1 pound mussels, scrubbed and de-bearded ½ pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces Instructions Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more. Reduce heat...
Chicken and Bok Choy Stir Fry

Chicken and Bok Choy Stir Fry

My husband created this recipe and our kids love it. Print Chicken and Bok Choy Stir Fry Author: Kristin Recipe type: Main Cuisine: Asian Prep time:  5 mins Cook time:  12 mins Total time:  17 mins Serves: 4-6   Ingredients Stir Fry 1 tablespoon light sesame oil 1 lb. boneless chicken thighs cut into ½ inch strips 7-10 baby bok choy quartered 2 large carrots peeled in strips approx. 3 inch long 5-6 green onions diced 1 cup mushrooms (if desired) ½ cup chopped cilantro (if desired) Sauce 3 tablespoons honey 1 teaspoon grated ginger 3 cloves garlic grated or minced 3 tablespoons reduced sodium soy sauce 1 ½ tablespoons rice wine vinegar Instructions Stir together all ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add chicken and cook 5-7 minutes. Add bok choy, carrots, green onions, and mushrooms (if desired). Stir continuously for 3 minutes and then add sauce. Continue cooking until sauce has coated vegetables and chicken and heated through. (Make sure chicken is fully cooked). Serve over rice and sprinkle with cilantro (if desired). 3.5.3229...