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Ratatouille Niçoise Categories: Vegetables, French, Summer Yield: 4 servings |
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| 3 Courgettes
2 Aubergines 2 Green Peppers 2 big Onions 4 Tomatoes 4 Garlic cloves 1 bunch Parsley Olive Oil Salt Pepper |
Cut the courgettes in thin slices. Brown them and put them aside. Repeat this operation by frying the vegetables separately: the peeled aubergine rings, the green pepper in strips, the halved tomatoes(no need to skin them) and the minced onions. Add a layer of green pepper, aubergines, courgettes then tomatoes. Add the persillade made from the minced garlic and parsley. Cover and simmer 15 minutes. |
 Categories: Beef, French Yield: 6 servings |
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| 1.5 Kg Rib Steak
6 cloves Garlic 10 Peppercorns 1.5 cup olive oil |
Ask your butcher to give you a whole rib steak. A day before the cooking pierce the meat with skewers and insert the peeled garlic cloves and the peppercorns. Marinate in the olive oil, turning from time to time within the 24 hours. Remove from marinade and pat dry with a kitchen towel, and brown all sides. Cook in a 180°C oven for 45 minutes. You can check if it is done by piercing and controlling the colour of the running liquid. |
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Rôti de boeuf à la moutarde - Pot Roast with Mustard Sauce Categories: Meats Main dish Stew Yield: 8 Servings |
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| 2 1/4 lb Boneless beef chuck shoulder
2 T Olive oil 4 c Water 1 c Condensed beef broth 1 c Dry white wine 2 Garlic cloves 1 1/2 t Thyme 1/2 t Black pepper 2 t Cornstarch 2 1/2 t Dijon mustard 2 t Chopped parsley |
Tie roast at 2 inch intervals with heavy string. In dutch oven, brown all sides of roast in oil over medium-high heat. Pour off drippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. Bring to a boil, reduce heat, cover and simmer 18 to 22 minutes per pound. Meat thermometer will register 140 degrees when done. Remove roast to serving platter, reserving liquid. Cover roast tightly with foil and allow to stand for 10 minutes before carving. (During standing, the internal temperature will rise to 150 degrees for medium-rare.) measure 1 cup of the poaching liquid from the roast pan. Dissolve cornstarch in 1 tablespoon of this liquid in a small saucepan. Add remainder of cup, along with mustard and parsley. Cook and stir over medium heat until sauce is clear and slightly thickened, 3 to 5 minutes. Remove string from roast and carve into thin slices. Serve with mustard sauce. Note: Remainder of poaching liquid from meat can be used to make French Onion Soup. |
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