ck - Lunch in Provence Menu
Herbes de Provence (EHRB duh proh-VAWNS) is a fragrant blend of dried herbs (basil, lavender, marjoram, rosemary, sage, thyme, summer savory, and fennel seed) commonly used in southern French cooking. The mixture is also good on lamb, beef, and poultry.
Preheat oven to 450°.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add fennel, onion, and 1/2 teaspoon salt; sauté 8 minutes or until lightly browned. Stir in diced tomato; cook 2 minutes. Remove from heat; stir in fresh basil and fresh parsley.
Spoon half of tomato mixture into a 13 x 9-inch baking dish. Place fillets over tomato mixture. Pour wine into dish; sprinkle fillets with 1/4 teaspoon salt. Spoon remaining tomato mixture over fillets. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine the breadcrumbs, olives, herbes de Provence, 1 teaspoon oil, pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle breadcrumb mixture over fillets. Broil 5 minutes or until lightly browned. Serve immediately. Garnish with parsley sprigs, if desired.
White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.
Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.
Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.
"Haricots verts" (ah-ree-koh VEHR) is French for "green beans." These beans are small, slender, and vivid green. If you can't find haricots verts, substitute regular green beans and increase the cooking time to five minutes.
Place haricots verts into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar; cook 5 minutes or until mixture thickens slightly. Add haricots verts, pepper, and salt to pan; sauté 2 minutes or until beans are heated through. Serve warm or at room temperature.
Prepare the jam and custard up to a day ahead, and refrigerate separately. Assemble the desserts before serving. The jam is also good with toast, pancakes, or pound cake.
To prepare jam, combine 1/3 cup water and 3 tablespoons sugar in a small saucepan over medium heat. Cook 3 minutes or until sugar dissolves. Add 1 cup chopped strawberries, and bring to a boil. Reduce heat, and simmer 10 minutes or until mixture is syrupy, mashing strawberries with a fork. Remove from heat, and stir in remaining 1 cup chopped strawberries. Pour into a bowl, and cool completely. Cover and chill.
To prepare crème, sprinkle gelatin over whole milk in a small saucepan; let stand for 10 minutes. Scrape seeds from vanilla bean, and add seeds and bean to milk mixture. Cook the milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium, and add 6 tablespoons sugar, stirring until sugar dissolves. Remove from heat. Stir in buttermilk. Remove and discard vanilla bean. Spoon about 1/2 cup buttermilk mixture into each of 6 small glasses. Cover and chill 6 hours or until set. Top each serving with 3 tablespoons berry jam. Garnish with mint sprigs, if desired.
Oven-Poached Halibut Provençale
Herbed Potato Salad
Haricots Verts with Warm Shallot Vinaigrette
Vanilla Crème with Fresh Berry Jam
On July 14 celebrate Franc's Bastille Day with Gallic flavors that will make any lunch special.
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