Thursday, April 23, 2015

Pan-seared Cod with Green Lentils

Pan-seared Cod with Green Lentils
Serves: 4

Preparation time: 90 min.

Dos de Cabillaud aux Lentilles Vertes de Puy, a delicious dish from France. The French Green Lentils, also called Puy Lentils, are smaller and tast‪ier than common lentils and very easy for your digestive tract. They are available in most well stocked supermarkets, like Publix, Trader Joe's and Whole Foods.

Wednesday, April 22, 2015

Squids Provencal

Squids Provencal
Serves: 4

Preparation time: 60 min.

Encornets à la Provençale, a very popular dish of the South of France. It is quite easy to prepare. Small squids, readily available frozen, are more tender. Serve the dish with a crusty white bread or rice pilaf.

Tuesday, April 21, 2015

Wax Bean and Roasted Pepper Salad

Wax Bean and Roasted Pepper Salad
Serves: 4

Preparation time: about 30 min. plus chilling time

A tasty salad from Apulia in the South of Italy. It's a fabulous dish on its own with a crusty white bread and glass of white wine.

Pork Roast with Caramelized Onions

Pork Roast with Caramelized Onions
Serves: 4

Preparation time: 90 min.

Arista di Maiale con Cipolle alla Caramella, a hearty pork roast from the Toscana. Have you ever eaten spit roasted suckling pig (Maialino allo Spiedo) in one of those roadside osterias in the Toscana? This dish is very similar: tender, juicy pork meat with a delicious crust and bursting with flavor. Creamy Polenta and vegetables sautéed in olive oil are a great addition to this dish.

Seafood Stew with Parsley Aioli



Seafood Stew with Parsley Aioli
Serves: 4

Preparation time: 60 min.

An elegant Ragoût de Fruits de Mer using different cuts of fish and shellfish. It is served with parsley Aioli, a nice variation of the traditional Sauce Rouille normally used for fish stews in the Provence.

If you cannot find pearl couscous - also known as moghrabieh, mughrabia, berkuki or Lebanese couscous - substitute it with Israeli couscous (smaller than the pearl couscous). Orzo, the Greek pasta, is fine too, but take care not to overcook it. Don't use regular couscous, it will spoil the appealing texture of the dish.

Monday, April 20, 2015

White Beans with Cotechino Sausage

White Beans with Cotechino Sausage
Serves: 4

Preparation time: 30 min.

Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino, also spelled Cotecchino, is a fresh pork sausage. It's made from lean pork and cooked pork skins, the "cotene", which gives it its name. It is spiced with cloves, cinnamon and garlic. You find it also in Bollito Misto, that classic Northern Italian dish of mixed boiled meats.

If you don't find Cotechino sausage use Pork Kielbasa, an acceptable substitute.

Moroccan Meatball Tagine

Moroccan Meatball Tagine
Servings: 4

Preparation Time: 60 min.

This Meatball Tagine is a classic dish in Marocco, where it is called Kefta Mkaouara or Kefta Mkawra.

Well-seasoned meatballs are cooked in a spicy tomato sauce. The meatballs can be made from ground lamb or ground beef. Eggs are an optional but classic addition to this dish.

Figs with Blue Cheese (Figues au Roquefort)

Figs with Blue Cheese (Figues au Roquefort)
Serves: 4

Preparation time: 15 min.

In France one would use young Roquefort cheese, a sharp blue sheep cheese from Roquefort-sur-Soulzon, a small village in the Massif Central. But any medium sharp blue cheese, like Gorgonzola, Great Hill Blue or Humboldt Fog will do.

The figs can be served with thinly sliced ham or salami. In France I suggest Saucisson (salami) from the Ardèche or Noir de Bigorre, the delicious ham from the Pyrénées region.

Eggplants with Chermoula

Eggplants with Chermoula
Serves: 4

Preparation time: 45 min. (best prepared 1 day in advance)

Chermoula is a fresh and spicy marinade and sauce. Morocco's national sauce imparts a distinctive flavor to fish, meat and vegetables. It appears every town and family has its own special recipe. Chermoula can be made well in advance and kept in the fridge. Using preserved lemons gives this dish the typical Moroccan flavor.

Apricot Tart

Apricot Tart
Serves:  6

Preparation: 45 min. plus 60 min. for the sweet short crust pastry

Try to find the ripest apricots in your local market They should have a deep orange flesh and a red blush on the skin.  Avoid unripe ones. This tart is all about flavor!