• 1 med fennel (10 0z) quartered, sliced thin
  • 1 long or 2 short celery stalks cut this crosswise.
  • 2 c cooked black quinoa
  • ¼ C chopped parsley
  • 2 TB chips chives

Dressing – mix together

  • 2 TB lemon juice (1 lemon)
  • 1 garlic clove
  • S & P
  • 5 TB oil

 

INGEDIENTS – mix together

  • 2 C Cooked Quinoa
  • 1 can drained chickpeas/garbanzo beans
  • 1 avocado cubed
  • 1 cucumber chopped
  • 1 C cherry tomatoes halved
  • Juice 1 lemon & 2 TB olive oil
  • salt & pepper

Cassoulet Duck Confit

May 27, 2017

Chef Laurence Jossel. Use store bought duck confit (or chicken legs). January 9th traditional dish from Languedoc. Smoky French garlic sausage & slab bacon.  Can make ahead then reheat (bread crumbs added last).Svgs 8. Oven 350°.

INGREDIENTS

  • 5 TB OIL (3TB & 2 TB)
  • 4 OZ pancetta diced into ½” pieces
  • 1 med onion diced ½” pieces
  • 1 LB  dried Flageolots or Great Northern beans – rinse &picked, soak 2 hrs, drain.
  • 4 sprigs thyme
  • 1 QT (4 cups) chicken stock
  • 1 head garlic- separate into cloves & peel
  • 4 pcs duck leg confit
  • ¾ LB smoky French garlic sausage, slice cross wise ½” thick
  • 4 oz lean slab bacon cut into 1″ cubes
  • 2 C coarse fresh bread crumbs (or Panko)
  • 2 T chpd parsley

A. Saucepan / dutch oven: cook beans 1 hr

  • 3 TB olive oil & pancetta – moderate heat, 5 minutes
  • Add onions, stir until softened 7 min.
  • Add beans (soaked, drained) thyme & 1 QT (4 cups) chicken broth
  • Boil, reduce to simmer, cook 1 hour until beans al dente (or pressure cooker- use pre-soaked drained beans,  add 4 cups stock, pressure cook 5 min, let cool down naturally.)

B. Add head of garlic cloves, simmer 15 min, discard thyme. Let cool, refrigerate over night (optional).

C. Preheat oven 350°. Rewarm beans.

  • Transfer to deep baking dish or Dutch oven.
  • Nestle in Duck legs confit, sausage & bacon
  • Bake 40 min
  • Remove from oven let rest 15 min. (or can refrigerate up to 2 days)

D. Cast iron skillet : crisp bread crumbs

  • Moderate Hi heat, 2 TB olive oil & 2 C bread crumbs. Stir until brown & crisp 3 min.
  • Sprinkle bread crumbs & parsley over cassoulet & serve

vin de Pays d’Oc

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WSJ Feb 2017, Serves 6

  • 3 Lbs Yukon Gold (peeled) and quartered
  • 1½ C Whole Milk
  • 2 bunches scallions (green onions) finely chopped
  • 6 TB butter
  • 1 tsp salt
  • Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
  • Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
  • Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
  • Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
  • Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER

serves 6-10. Bake 400° 40 min.

Cook Potatoes

  • 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.

Add ingredients

  • 2 pkgs herb garlic Boursin
  • 4Tb butter
  • ¹⁄³ C  chopped chives
  • 1½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1¾ C buttermilk – stir in until smooth & fluffy

Bake 40 minutes in 400°

  • Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
  • Remove foil, bake 10 min more.

Lentils and dried tomatoes

August 18, 2016

Use Italian Castelluccio (Umbria) brownish or French Puy, green lentils Serves 4

Oven dried tomatoes: (OR use sundried tomatoes – not in oil, soak dried tomatoes in oil & balsamic ) Preheat oven 275°, quarter tomatoes vertically, place skin side down on lined baking sheet. Sprinkle with thyme sprigs, salt, Drizzle oil & balsamic,.  Roast 1 ½ hrs until semi dried, cool. discard thyme.

  • 5 plum tomatoes
  • 8 thyme sprigs
  • 1 TB olive oil
  • 2 TB balsamic vinegar

 

Red onion  prep: mix together and set aside.

  • 1 small red onion, sliced thin.
  • 1 TB red wine vinegar
  • 1 tsp Maldon sea salt

Cook  1 ¹/³ Cups lentils in pan with water  1″ above lentils, cook 20-30 min, drain. While still warm, mix in:

  • 3 TB olive oil
  • 1 garlic clove
  • 3 TB chopped parsley
  • 3 TB chopped chives
  • 4 TB chopped dill
  • 3 oz mild gorgonzola cheese crumbled
  • mix in tomatoes.

sunset 2016. Serves 4-6.

  • 1 C yellow split peas ( or black beluga lentils)
  • 1 bay leaf
  • 3 Tb lime juice
  • ¾ tsp Madras curry powder
  • 5 Tb olive oil
  • 2½ C  thin round sliced  rainbow carrots ( ~1½ lbs)
  • ¹⁄³ C course chopped cilantro
  • ¼ C chopped green onions
  • ¼ tsp pepper
  1. Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
  2. In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
  3. drainpeas & stir into carrot mixture. Let cool15 minutes.
  4. stir in cilantro & green onions.

Lentils and Couscous

January 5, 2016

WSJ 2016/ Nigel Slater “A year of good eating” serves 4-6

  • ²⁄³ C Puy (French green) lentils
  • 1 C couscous
  • 2 C chicken broth
  • ²⁄³ C pine nuts
  • ¼ C dried apricots, thinly sliced
  • ½ C raisins
  • 1 bunch dill, fronds only, chopped
  • 2 tsp lemon juice
  • 2 TB olive oil
  • dash walnut oil
  • S&P
  1. Lentils – Bring large pot water to boil, add lentils.Reduce heat to simmer 18-20 minutes.
  2. Couscous – Bring 2 C stock to boil, add couscous, stir. Remove from heat, cover about 10 min until stock absorbed.
  3. Pine Nuts – Lightly roast in fry pan until golden, remove from heat chop coarsely.
  4. In a bowl: mix pine nuts, apricots, raisins, dill.
  5. Dressing  – whisk lemon juice, olive oil, dash walnut oil, salt & pepper.
  6. Mix lentils and dressing. Stir in couscous. Toss in dried fruit.

Serve warm or room temperature.

 

 

 

 

Sunset 2015. pair with crisp rosé – pinot noir vin gris

Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)

Dressing Ingredients  – mix together in order:

  • ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
  •  ¼ Cup each: chopped chives, chopped flat leaf parsley.
  • 1 TB sherry vinegar
  • 1 tsp each: kosher salt, light brown sugar, garlic clove,
  • ¼ tsp red chili pepper flakes
  • Whisk in 1 C olive oil
  • Add 1 C chopped roasted pistachios

keeps up to 3 days, tight seal

 

Collard greens salad Freekeh

December 23, 2015

Sunset 2015, serves 4. Pair with bubbly sparkling Chardonnay (Iron Horse 2010 Ocean reserve, Blanc de Blancs

Ingredients

  • ½ C sliced almonds roasted (350º 8 min)
  • 1 Cup cracked Freekeh or medium bulgar wheat
  • 4 garlic cloves
  • ¼ tsp red chili flakes
  • ¾ LBs collard greens  1or 2 bunches
  • 2 -3 TBs sherry vinegar
  • ¼ C olive oil
  • ½ tsp pepper
  • 1 large firm Bosc pear, thinly sliced lengthwise spears.
  • ½ C thinly sliced green onions

Directions

  1. In medium saucepan, bring 2½ Cups salted water to boil.  Add 1 C Freekeh, garlic and chili flakes. Reduce heat, cover, simmer 20 min. Let stand 5 min. Drain and cool Freekeh on baking sheet.
  2. Cut ribs & stems from collard greens, roll lengthwise and slice into thin strips. Toss with ¾ tsp salt. Then add vinegar, oil & pepper, toss to blend. Add cooled Freekeh, toss again. Then add almonds, pear & green onions, toss gently.