10/6/2008
Broccoli
Cauliflower
Carrots
Leeks
New red potatoes
Parsley
Pie pumpkins
Winterbor kale
Bosc pears
Spartan, Cortland & Jona Gold apples
It’s not until I received the latest Local Fork Newsletter that I found out that owner Charlie Strout loves potato salad: “all kinds” he professed! So I awaited this week’s basket with great anticipation, so that I could create a potato salad recipe just for him! Inspired by the south of France, I could eat this salad myself at least once a week… I’m there with Charlie!
The cool weather brings us the best of the fall veggies. I was extremely excited about the gorgeous cauliflower! The first of the season - so beautiful and firm! This one is going to make a perfect gratin. I guess I am definitely sticking to my French roots this week! Not only will I braise the cauliflower in shallots and wine until it is perfectly tender, but I’ll make a béchamel with lots of nutmeg and then I'll bake the gratin until it acquires a gorgeous golden color. Oh I’m already salivating! Come to think of it, you could make the same gratin with the leeks. But instead of braising them, I would suggest sautéing them in olive oil with ¼ teaspoon of red, chili pepper flakes for 4 to 5 minutes until barely golden. At that point, add a couple of finely chopped garlic cloves, 2 tablespoons of finely chopped parsley, salt and pepper to taste. Then you can proceed with the recipe as for the cauliflower gratin… YUM!
As for the rest of the veggies, I’ll make minestrone and improvise… Perhaps I can inspire you to do the same and share your recipe with us?
Last but not least, Bosc pears are a fabulous treat when poached in maple syrup and vanilla (a recipe I created during the years I lived in Vermont). I serve them on their own or dress them up and make a maple-poached pear sundae. To learn more about the wonderful qualities of Maple syrup and for the recipe click here…
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter go to foodandstyle.com
Potato Salad with Cured Olives and Piquillo Peppers - Serves 4
Cauliflower Gratin with Nutmeg - Serves 6
October 6, 2008
In your basket
Broccoli
Cauliflower
Carrots
Leeks
New red potatoes
Parsley
Pie pumpkins
Winterbor kale
Bosc pears
Spartan, Cortland & Jona Gold apples
It’s not until I received the latest Local Fork Newsletter that I found out that owner Charlie Strout loves potato salad: “all kinds” he professed! So I awaited this week’s basket with great anticipation, so that I could create a potato salad recipe just for him! Inspired by the south of France, I could eat this salad myself at least once a week… I’m there with Charlie!
The cool weather brings us the best of the fall veggies. I was extremely excited about the gorgeous cauliflower! The first of the season - so beautiful and firm! This one is going to make a perfect gratin. I guess I am definitely sticking to my French roots this week! Not only will I braise the cauliflower in shallots and wine until it is perfectly tender, but I’ll make a béchamel with lots of nutmeg and then I'll bake the gratin until it acquires a gorgeous golden color. Oh I’m already salivating! Come to think of it, you could make the same gratin with the leeks. But instead of braising them, I would suggest sautéing them in olive oil with ¼ teaspoon of red, chili pepper flakes for 4 to 5 minutes until barely golden. At that point, add a couple of finely chopped garlic cloves, 2 tablespoons of finely chopped parsley, salt and pepper to taste. Then you can proceed with the recipe as for the cauliflower gratin… YUM!
As for the rest of the veggies, I’ll make minestrone and improvise… Perhaps I can inspire you to do the same and share your recipe with us?
Last but not least, Bosc pears are a fabulous treat when poached in maple syrup and vanilla (a recipe I created during the years I lived in Vermont). I serve them on their own or dress them up and make a maple-poached pear sundae. To learn more about the wonderful qualities of Maple syrup and for the recipe click here…
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter go to foodandstyle.com
Potato Salad with Cured Olives and Piquillo Peppers - Serves 4For the vinaigrette
1 1/2 tablespoons aged balsamic vinegar
5 tablespoons extra virgin olive oil
1 small shallot – skinned and finely chopped
1 small garlic clove – skinned and crushed (use microplane grater)
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
For the salad
1 lb baby red potatoes – unpeeled, boiled until tender and cut in 1/4” cubes
2 large organic eggs – hard boiled, shelled and cut in 1/4” pieces
1/3 cup pitted cured olives
4oz Piquillo peppers in jars (or roasted red peppers in jars) – cut in 1/2” pieces
1 large handful frisée leaves – rinsed, spun dry and leaves torn in 2” pieces
Step 1: For the vinaigrette, place all ingredients in small bowl and whisk until well blended. Set aside.
Step 2: Place the potatoes, eggs and olives in a bowl. Drizzle with 2/3rd of the vinaigrette and stir until well incorporated. Place few leaves of frisée in the center of each plate. Top with the potato salad. Drizzle with the balance of the vinaigrette, finish with freshly ground black pepper and serve immediately.
1 1/2 tablespoons aged balsamic vinegar
5 tablespoons extra virgin olive oil
1 small shallot – skinned and finely chopped
1 small garlic clove – skinned and crushed (use microplane grater)
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
For the salad
1 lb baby red potatoes – unpeeled, boiled until tender and cut in 1/4” cubes
2 large organic eggs – hard boiled, shelled and cut in 1/4” pieces
1/3 cup pitted cured olives
4oz Piquillo peppers in jars (or roasted red peppers in jars) – cut in 1/2” pieces
1 large handful frisée leaves – rinsed, spun dry and leaves torn in 2” pieces
Step 1: For the vinaigrette, place all ingredients in small bowl and whisk until well blended. Set aside.
Step 2: Place the potatoes, eggs and olives in a bowl. Drizzle with 2/3rd of the vinaigrette and stir until well incorporated. Place few leaves of frisée in the center of each plate. Top with the potato salad. Drizzle with the balance of the vinaigrette, finish with freshly ground black pepper and serve immediately.
Cauliflower Gratin with Nutmeg - Serves 6For the cauliflower
1 large cauliflower (about 2 1/2 lbs) – florets trimmed from stalk and cut in 2” pieces
3 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
3 large shallots – peeled, halved and finely sliced
4 large garlic cloves – skinned and finely chopped
3/4 cup white wine
1/2 teaspoon sea salt
freshly ground black pepper to taste
For the béchamel
4 tablespoons unsalted butter
1/4 cup unbleached white flour
2 1/2 cup milk
1/4 teaspoon sea salt
freshly ground black pepper to taste
freshly ground nutmeg to taste (use microplane grater)
4 oz aged Gruyère – coarsely grated
1 medium oval or rectangular ceramic or glass baking dish; or 6–1/2 cup capacity ramequins – lightly buttered
Pre-heat oven to 425°F.
Step 1: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, red pepper flakes and shallots and sauté for 2 minutes until the shallots start to soften but not brown. Add the cauliflower and garlic, toss well and sauté for 2 additional minutes until warmed through, tossing only a couple of times. Add the wine and toss well. Then add salt and freshly ground black pepper to taste, toss again. Reduce heat to medium-low and cover pan. Braise cauliflower for 8 to 10 minutes until tender. Uncover pan and sauté at high heat for 1 to 2 minutes until all juices have evaporated. Transfer to the prepared baking pan.
Step 2: In a medium heavy-bottomed saucepan over medium-high heat, melt the butter. Wisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden, but not brown. Quickly add the milk and whisk constantly until the mixture is well blended. When the mixture starts bubbling, lower heat and slow simmer for 6 to 8 minutes until the béchamel has thickened. Add the salt, pepper and nutmeg. Mix well and remove from heat.
Step 3: Pour the béchamel over the cauliflower and sprinkle with the cheese. Bake for 25 to 30 minutes until top is golden-brown. Remove from oven and let cool for 5 to 10 minutes before serving.
Cook’s note: The gratin can be baked, cooled and refrigerated up to 1 day or frozen up to 3 weeks. To serve, bring to room temperature and bake at 425°F for 8 to 10 minutes until hot.
1 large cauliflower (about 2 1/2 lbs) – florets trimmed from stalk and cut in 2” pieces
3 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
3 large shallots – peeled, halved and finely sliced
4 large garlic cloves – skinned and finely chopped
3/4 cup white wine
1/2 teaspoon sea salt
freshly ground black pepper to taste
For the béchamel
4 tablespoons unsalted butter
1/4 cup unbleached white flour
2 1/2 cup milk
1/4 teaspoon sea salt
freshly ground black pepper to taste
freshly ground nutmeg to taste (use microplane grater)
4 oz aged Gruyère – coarsely grated
1 medium oval or rectangular ceramic or glass baking dish; or 6–1/2 cup capacity ramequins – lightly buttered
Pre-heat oven to 425°F.
Step 1: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, red pepper flakes and shallots and sauté for 2 minutes until the shallots start to soften but not brown. Add the cauliflower and garlic, toss well and sauté for 2 additional minutes until warmed through, tossing only a couple of times. Add the wine and toss well. Then add salt and freshly ground black pepper to taste, toss again. Reduce heat to medium-low and cover pan. Braise cauliflower for 8 to 10 minutes until tender. Uncover pan and sauté at high heat for 1 to 2 minutes until all juices have evaporated. Transfer to the prepared baking pan.
Step 2: In a medium heavy-bottomed saucepan over medium-high heat, melt the butter. Wisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden, but not brown. Quickly add the milk and whisk constantly until the mixture is well blended. When the mixture starts bubbling, lower heat and slow simmer for 6 to 8 minutes until the béchamel has thickened. Add the salt, pepper and nutmeg. Mix well and remove from heat.
Step 3: Pour the béchamel over the cauliflower and sprinkle with the cheese. Bake for 25 to 30 minutes until top is golden-brown. Remove from oven and let cool for 5 to 10 minutes before serving.
Cook’s note: The gratin can be baked, cooled and refrigerated up to 1 day or frozen up to 3 weeks. To serve, bring to room temperature and bake at 425°F for 8 to 10 minutes until hot.
© 2008 viviane bauquet farre – food & style NY LLC
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