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...
Herb Roasted Lamb Chops

Herb Roasted Lamb Chops

Super quick and easy weeknight main dish. Serve with roasted potatoes and a green vegetable or ratatouille. Print Herb Roasted Lamb Chops Author: Kristin Recipe type: Main Cuisine: French Prep time:  30 mins Cook time:  15 mins Total time:  45 mins Serves: 4   Ingredients 4 large garlic cloves, pressed 1 tablespoon fresh thyme leaves, lightly crushed 1 tablespoon fresh rosemary leaves, lightly crushed 2 teaspoons coarse kosher salt 2 tablespoons extra-virgin olive oil, divided 6 lamb loin chops Instructions Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes. 3.4.3177...
Cassoulet

Cassoulet

This is my grandmother’s Cassoulet and one of my all time favorites. Print Cassoulet Author: Kristin Recipe type: Main Cuisine: French Prep time:  2 hours 45 mins Cook time:  2 hours 45 mins Total time:  5 hours 30 mins Serves: 8-10   Ingredients 2 lbs. preserved goose 2 lbs. dried Great Northern beans ½ lb. lean salt pork 1 whole onion, stuck with cloves 1 large carrot Bouquet garni (thyme, bay leaf and parsley tied together) Salt, pepper 1 lb. Toulouse sausage (Polish or other type of garlic sausage) 1 lb. pork loin, cubed (boneless) 1 ½ lb. lamb breast or shoulder, cut up 3 tbsp. fat from preserved goose 4 medium onions, chopped 2 garlic cloves, chopped ¾ cup tomato puree or small can chopped tomatoes Salt, pepper Bouquet garni ¾ cup breadcrumbs mixed with ¼ cup finely chopped parsley and freshly ground pepper for topping Instructions Cover beans with cold water in a large pan. Bring to an almost boil, remove immediately from heat and let stand 2 hours. Drain and throw away the water. Put the beans back in the rinsed saucepan, cover with water, and add the salt pork, the onion, the carrot, the bouquet garni and simmer for 30 minutes. Add the sausage and continue cooking at a bare simmer for another 30 minutes. Drain the beans, keeping the cooking liquid in another saucepan. In a large skillet, heat the goose fat, sauté the lamb and pork until brown, adding more fat if necessary. Remove meat and keep aside. In the same skillet sauté the onions until soft, add the garlic, cook 1 minute, add the tomatoes and...
Duck Fat Roasted Potatoes

Duck Fat Roasted Potatoes

This French method of preparing potatoes has to be my most favorite preparation. Print Duck Fat Roasted Potatoes Author: Kristin Prep time:  20 mins Cook time:  30 mins Total time:  50 mins Serves: 4   Ingredients ¾ pound very small Yukon gold or other yellow-fleshed potatoes Coarse kosher salt 2 tablespoons duck fat (or olive oil) 2 sprigs rosemary 3 cloves garlic, smashed Cracked black pepper Instructions Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece. Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat. Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm. 3.4.3177...
Pork Roast with Cider-Herb-Grape Sauce

Pork Roast with Cider-Herb-Grape Sauce

This is my mother’s recipe and one of my favorites from childhood. It is a casually elegant dish suitable for serving to kids as well as to company. Print Pork Roast with Cider-Herb-Grape Sauce Author: Kristin Recipe type: Main Cuisine: French Prep time:  20 mins Cook time:  2 hours Total time:  2 hours 20 mins Serves: 4-6   Ingredients 2 ½-3 lb. pork roast (with twine) ¼ teaspoon salt ¼ teaspoon pepper 2 tablespoons olive oil (divided in half) ¼ cup calvados 2 sprigs fresh rosemary 2 sprigs fresh thyme 3 bay leaves 3 tablespoons butter 2 yellow onions, coarsely chopped 1 cup apple cider ½ cup heavy cream 1 bunch (2 lbs.) green seedless grapes Instructions Marinate pork with herbs, ½ of the oil, and calvados for 3-4 hours. Remove pork but save marinade. Sprinkle pork with salt and pepper. In large skillet, heat other ½ of oil over medium-high heat; sear pork on all sides, about 10 minutes. Remove pork and set aside. Sauté onions until softened in pan and drippings used to brown pork. Place pork, reserved marinade, onions, salt/pepper, and cider in Dutch oven and bring all to a boil, then reduce to a simmer and cover. Cook on low heat until pork is tender (about 2 hours). Once cooked, remove pork from pot, add cream and grapes and cook at high heat for about 5 minutes. Slice pork, cover with sauce and serve. 3.4.3177...
Choucroute Garnie

Choucroute Garnie

Choucroute is French for sauerkraut. You can find it in any French brasserie. It is great served with beer or Alsace Riesling and hearty rye bread. Our family always served it on Thanksgiving because it’s such a hearty cold weather dish. This version is a combination of my grandmother’s recipe and one that I found on the Williams-Sonoma website. Print Choucroute Garnie Author: Kristin Recipe type: Main Cuisine: French Prep time:  20 mins Cook time:  3 hours Total time:  3 hours 20 mins Serves: 6-8   Ingredients 3 pounds store-bought sauerkraut, uncooked 2 tablespoons unsalted butter 2 yellow onions, minced 4 bacon slices, diced 2 bay leaves 4 whole cloves 20 juniper berries 2 garlic cloves, minced 2 cups fruity white wine, preferably Riesling 2 cups chicken broth 8 pork sausages or 1 kielbasa sausage, about 2 pounds total 1 smoked pork butt 2 pounds smoked pork loin 1 pound Canadian bacon Few slices of boiled ham 5-10 frankfurters (hot dogs) 2 pound red potatoes, unpeeled, cut into 1½-inch pieces Salt and freshly ground pepper, to taste Instructions Place the sauerkraut in a large colander and rinse well with cold running water. Drain well and set aside. In a very large, heavy pot over medium-low heat, melt the butter. Add the onions and bacon and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the bay leaves, cloves, juniper berries, garlic, wine, broth and sauerkraut. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer gently until the sauerkraut is tender and the flavors have blended, 2 to 2½ hours. Prick the...