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Photograph from http://www.saveur.com/sites/saveur.com/files/images/2012-05/7-SAV148-SaladeNicoise-400x637.jpg

Salade Niçoise

Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. This recipe appeared in Saveur Magazine’s June/July 2012 issue.

SERVES 4–6

INGREDIENTS

FOR THE DRESSING:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste

FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained
1 small cucumber, thinly sliced
½ cup loosely packed basil leaves, to garnish
¼ cup thinly sliced scallions, to garnish

INSTRUCTIONS

1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.

2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.

Shrimp Quiche

Recipe from “The Way to Cook,” by Julia Child

Ingredients

1 cup of cooked shelled shrimp
2 Tbs butter
Seasonings: salt, freshly ground pepper and a pinch of tarragon
¼ cup dry white French vermouth
A 9-inch prebaked pie shell

The custard: 3 large eggs blended with enough milk or cream to make 1 ½ cups
3 Tbs grated Swiss cheese (or more)

Preheat the oven to 375º F. Sauté the shrimp with butter and seasonings for 1 minute. Add the vermouth and boil rapidly for 30 seconds. Strew the shrimp and pan juices in the pastry shell. Pour in the custard to within ⅛ inch of the rim, and sprinkle on the cheese.

Bake 30 to 35 minutes in the preheated oven, until puffed and browned.