Black olive tapenade

Try this tapenade recipe for a quick appetizer with the authentic taste of Provence. This blend of olives, garlic, oil, and capers is a sharp and tangy spread for breads, breadsticks and vegetables.

INGREDIENTS

•     2 cups pitted olives
•     2 tablespoons capers
•     1 clove garlic, crushed
•     2 tablespoons olive oil
•     1 tablespoon lemon juice
•     pepper

 METHOD

       1 Place olives, capers and crushed garlic in a food processor and process until smooth. With the food processor on, pour in the olive oil in a steady stream to form a smooth paste. Stir in the lemon juice and season to taste with pepper.

       2 If you place the tapenade in a sterile jar and cover it with a thin layer of olive oil, you can keep it in the refrigerator for up to two weeks.

Although the French do tend to eat tapenade as an appetizer, you will also find it as an ingredient in recipes of Provence.

Marinated peppers

Simple, quick and delicious!!!

INGREDIENTS

•      3 large red bell peppers (about 2 pounds)
•      1/4 cup extra virgin olive oil
•      1 tablespoon balsamic vinegar (or more to taste)
•      1 1/2 medium clove garlic, minced
•      1 tablespoon chopped minced  fresh Italian parsley
•       Salt and freshly ground black pepper to taste 

METHOD

       1 Preheat the oven to 450 F. Place the whole red peppers, in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.

        2 Remove the skins from the peppers and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.     
   
         3 Add balsamic vinegar, garlic, and parsley. Toss gently to combine and season to taste with salt and pepper, adding more vinegar to taste if desired.

 Allow to come to room temperature before serving. 

Coconut red lentils curry

INGREDIENTS 

•     1 medium onion, finely chopped
•     2 tablespoons olive oil
•     1 tablespoon finely chopped peeled fresh ginger
•     2 garlic cloves, finely chopped
•     1 teaspoon ground cumin
•     1/2 teaspoon ground coriander
•     1 teaspoon turmeric
•     1 tablespoon curry powder
•     1 teaspoon salt
•     2 cups water
•     1 1/2 cups dried red lentils
•     1 can unsweetened coconut milk
•     1 cup loosely packed fresh cilantro sprigs

METHOD

       1 Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, curry powder, turmeric, salt, and cook, stirring, 1 minute.

        2 Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Simmer, covered, until lentils are tender, about 20 minutes. Season with salt and serve with cilantro sprigs scattered on top. 

Radish salad

INGREDIENTS

• 4 cups thinly sliced radishes  
• 1/2 cup extra-virgin olive oil
• 3 tablespoons rice wine vinegar
• Salt and pepper, to taste

METHOD

       1 Mix radishes, rice wine vinegar and olive oil together. Cover and let marinate in refrigerator for at least an hour.  Salt and pepper to taste.
Serve .

 Makes 4 servings.

Bulgur tabouleh

An easy, refreshing and healthy salad, tabouli is made of bulgur wheat, finely chopped parsley and scallions dressed simply with lemon juice and olive oil.

INGREDIENTS

• 3/4 cup fine bulgur
• 3 cup water
• 3 bunches flat-leafed parsley, chopped finely
• 2 tomatoes, seeded and chopped
• 4 scallions, finely chopped
• 1/2 cup lemon juice
• Salt and pepper
• 1/2 olive oil 

METHOD

       1 Place the bulgur in a large bowl and add the water. Set aside to soak for 20-30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.
 
       2 Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15-20 minutes to allow flavors to mingle.
    Adjust seasoning and stir in the olive oil.
Serve cold

Roasted apricots with rosemary

This week,  I could help but be tempted by the thought of roasted apricots with a little honey and a few sprigs of rosemary. Yum yum ...

 Roasted, dried, made into jam, or baked into cake… I like apricots. And it sure doesn’t get much simpler than roasting.
The way I made these hardly needs a recipe, line them up in a cast iron pan or glass baking dish, drizzle with honey, and roast for about twenty minutes  at 400ºF until they become soft and juicy.

 I think herbal flavors go so well with stone fruit, so a little rosemary in the pan added a delicious fragrance, and also enhanced the unusual herbal flavor of the honey.

Warm or cold, eaten alone or swirled with some yogurt…

applesauce and rhubarb

Just a plain and simple applesauce to serve with sugar cookies.

INGREDIENTS

• 2 ribs rhubarb, peeled if necessary and chopped
• 4 large golden apple, peeled, cored and chopped
• 3/4 cup sugar or to taste
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg      

METHOD
  
       1 Place rhubarb, apple, sugar, cinnamon and nutmeg in medium saucepan. Saute until rhubarb has wilted somewhat. Cover and cook over low heat until tender, about 20 minutes.
     
       2 Taste and add more sugar if needed. Beat to a smooth pulp and serve either warm, at room temperature or cold.

Ratatouille

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.


INGREDIENTS

• 2 teaspoons olive oil
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 1 medium eggplant
• 2 medium zucchini
• 4 tomatoes
• 1 cup tomato juice
• 2 cups water
• 2 garlic cloves, minced
• fresh or dried herbs: basil, oregano, thyme, parsley
• fresh grounded black pepper 

METHOD

       1 Chop the onion.Cut bell peppers in thumb sized slices.Peel and dice eggplant.Dice zucchini.Peel, seed and chop tomatoes. 

       2 Heat the olive oil in a large nonstick pan over medium heat. Add onions and cook, stirring constantly until golden.

       3 Add 1 cup water and the sliced bell peppers; cook, stirring frequently, until liquid has evaporated, 5 minutes.

       4 Add 1 cup water, the eggplant and zucchini; cook, stirring frequently, until liquid has evaporated, 7 minutes.

       5 Add tomatoes, tomato juice, garlic, basil, oregano, thyme and black pepper. Cover the pan and cook for 10 minutes, stirring occasionally; add additional water if necessary.

       6 Uncover, reduce heat to medium-low and continue cooking until vegetables are tender but still retain their shape and liquid has evaporated, 10 minutes.

       7 Garnish with parsley and serve.

Equally good hot or cold it also makes a fine accompaniment to cold meats or fish, or maybe serve as a cold hors d'oeuvre.

Tian de légumes

Tian de légumes is perhaps one of the most typical dishes from Provence. Traditionally its made in a clay dish called a tian hence the name.

INGREDIENTS

• 6 tomatoes
• 2 onions
• 3 zucchinis
• 2 cloves garlic
• 3 tablespoons olive oil 
• 1 tablespoon herbes de Provence
• salt and pepper  

METHOD

       1 Preheat oven to 300°F.

       2 Cut garlic in half and rub the bowl with the cut garlic, after grease dish with 1 tablespoon of olive oil.
  
       3 Slice the tomatoes, onions, aubergines and zucchinis approx the same size. Alternate the veggies by placing one of each to slightly overlap and then starting again.

       4 Sprinkle with salt, pepper and herbes de Provence. Drizzle with remaining olive oil.

       5 Bake until the vegetables are carmalised approximately 1 hour.