Today's recipe

Gazpacho

Ingredients

6 tomatoes chopped
1 onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup balsamic vinegar
1/4 cup olive oil
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste

1 cup water

Preparation
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate. You can serve it right away or wait overnight, allowing flavors to blend. 

serves 8.

Today's recipe

Caponata (Sicilian Sweet-Sour Vegetables)

Lamb kebabs with caponata and green couscous

Ingredients 2 eggplants (about 2 lbs.), cut into 1⁄2" cubes

10 tbsp. extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 anchovy filet, chopped
3 ripe medium tomatoes (about 1 lb.), cored, peeled, coarsely chopped
2 ribs celery, thinly sliced crosswise
1⁄4 cup red wine vinegar
2 tbsp. tomato paste
2 tbsp. golden raisins
2 tbsp. pine nuts
2 tbsp. capers
12 pitted green olives, such as cerignola, coarsely   chopped
1 red bell pepper, roasted, peeled, cored, seeded,  thinly sliced
Freshly ground black pepper, Salt
2 tbsp. coarsely chopped basil
2 tbsp. coarsely chopped flat-leaf parsley

Preparation
1. Put eggplant into a colander set over a large bowl; toss with 1 tbsp. salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 7–8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.

2. Reduce heat to medium-low and add remaining oil, onions, and anchovies; cook until soft, 14–15 minutes. Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, 5–6 minutes. Add vinegar, tomato paste; cook until thickened, 3–4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Cook until hot. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature.

Today's recipe

Madeleines

Ingredients:

3 eggs

½  cup sugar

1 cup flour

1 teaspoon of orange blossom water

1 teaspoon baking powder

4 tablespoons salted butter

Preparation:

Pre heat the oven at 420.

Melt the butter and let it cool down.

In a bowl, combine the eggs and sugar and mix. Add flour and baking powder combined.

Mix with butter and orange blossom water.

Let it stand for about 30 minutes.

Butter the molds.

Pour the batter into the Madeleine molds (about ¾ of the molds) and bake for about 5 minutes at 420 and then about 8 minutes at 400.

Today's recipe

Papillote de sea bass (or other fish like salmon, cod…)

On one square of parchment paper:

•  1Tablespoon of Jerusalem couscous
• 1 fish filet (6oz)
• Thyme
• Oregano
• Salt and pepper
• ½ Grated zucchini
• 1teaspoon of capers
• A few thin strips of lemon preserve
• 3 or 4 pieces of sun dried tomatoes
• 1 Tablespoon of dry white wine

Close the paper carefully so no liquid gets out and it cooks in its own juice.

Cook at 350 degrees F for 20 to 25 minutes

serve into the paper. Each person open it's own papillote.

Today's recipe

Ratatouille

Ingredients:

·         2 tablespoons olive oil

·         2 cloves garlic, minced

·         1 large onion, sliced

·         1 small eggplant, sliced

·         1 bell pepper (yellow or red, will be sweeter), chopped

·         4 large tomatoes, chopped

·         3 to 4 small zucchini, sliced

·         1/4 teaspoon thyme

·         2 tablespoons chopped fresh parsley

·         1 teaspoon rosemary

·         Salt and pepper
 

Directions:

In a saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, not brown, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.

Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Salt and pepper to taste.

Then add tomatoes, zucchini, and herbs; mix. Cover and cook over low heat about 15 minutes, or until eggplant is tender.

Ratatouille is even better when reheated. Can be eaten as a cold side as well.

Today's recipe

Cold asparagus soup

Ingredients:

 

2 lbs. asparagus

1 yellow onion

2 leeks

2 stalks celery, chopped

3 gold potatoes

1 bay leaf

8 cups chicken stock

2 tbsp. crème fraiche

Butter

Olive oil

Salt and pepper

Hazelnuts

Balsamic glaze

Directions:

Melt a little bit of butter and oil in a heavy saucepan (Dutch oven type), add the chopped onion. When transparent, add the chopped leeks, chopped celery. Cook until tender, but not brown. Add the potatoes cut in cubes. Add the stock, the bay leaf. Bring to a boil, then simmer for about 10 minutes.

Add the asparagus, cook again for another 10 minutes.

When asparagus are tender, mix the soup in a blender.

Add some crème fraiche, salt and pepper to taste.

 Let it chill in a refrigerator for a few hours. 

For decoration: add a little bit of crushed hazelnuts, a few drops of balsamic glaze.

Today's recipe

Hummus

Ingredients:
250 gr of dry chickpeas
2 cloves of garlic
Salt
2 TSP of olive oil
1 TSP of Tahini
The juice of 1 lemons
The juice of 2 oranges
For decoration:
Cilantro
Pomegranate seeds

Directions:
Let the chickpeas soak for one night, covering them with water (twice the amount of chickpeas) then drain them.
Cook them (20 minutes in a pressure cooker, or 1h30 minutes in a saucepan).
When ready, mix them in a blender with olive oil, garlic, salt, tahini lemon and orange.

Serve with pomegranate seeds and cilantro for decoration.