Quinoa with piquillo peppers, cured olives and frisée

The first time I tasted quinoa was in the mid-1980’s. I’d just moved to Vermont and was discovering all kinds of new foods. It was a thrill.

I remember eagerly looking for recipes for it, but in those pre-Google times, the only thing I had to go on was the directions on the package.

So I started experimenting on my own. Before long, quinoa was a favorite in our household; it was on the menu at least once a week, in one form or another.

For me, the most seductive thing about quinoa is its texture — it is so refined! And although I often serve it in place of rice, I also love creating more sophisticated recipes for it.

That’s how I came up with today’s dish. I wanted to make an elegant appetizer, something I could serve at dinner parties — something that would highlight this little seed’s delicate shape and subtle flavor.

The best part, though, is that this recipe is extremely versatile. With a little attention to detail, it is indeed transformed into the stylish appetizer I had envisioned. And with a little nonchalance it becomes a super-easy salad served family style.

Either way, one thing’s for sure: this dish is just plain delicious!

Note: Piquillo peppers are little Spanish red peppers that have been fire-roasted, hand-peeled and jarred. They are very sweet and flavorful. I chose them for this recipe because they are as delicate as the quinoa itself! You can find Piquillo peppers in gourmet food stores such as Whole Foods, or online at La Tienda.

Quinoa with Piquillo Peppers, Cured Olives and Frisée
Balsamic–Shallot Vinaigrette

serves 4

For the vinaigrette
1 1/2 tablespoons aged balsamic vinegar
5 tablespoons extra virgin olive oil
1 small shallot – skinned and finely chopped
1 small garlic clove – skinned and crushed (see Viviane’s tip below)
1/8 teaspoon sea salt
freshly ground black pepper to taste

For the salad
1 recipe Quinoa (click on link for recipe)
1 – 8oz jar Piquillo peppers (or roasted red peppers) – cut in 1/4” strips
1/4 cup pitted cured olives – very finely chopped
1 handful frisée leaves – torn in 1” pieces
1 tablespoon pine nuts
freshly ground black pepper to taste

1 – 1/2 cup capacity ramequin

Step 1: To make the vinaigrette — place all ingredients in a small bowl. Whisk until well blended and set aside.
Step 2: Toss the quinoa with 2/3rds of the vinaigrette and mix well. Spoon the quinoa mixture into the ramequin and press with the back of a spoon to pack it tightly. Invert ramequin in the center of a plate and gently lift it off. It will create a small mound. Top with the Piquillo pepper slices and then a dollop of the chopped olives. Garnish with a few frisée leaves and some pine nuts. Drizzle with the balance of the vinaigrette and finish with freshly ground pepper to taste. Serve immediately.
Cook’s note: To serve the quinoa family style, toss the quinoa with 2/3rds of the vinaigrette and mix well. Place quinoa in a serving bowl. Top with the peppers. Sprinkle with the chopped olives. Garnish with the frisée and pine nuts. Drizzle with the balance of the vinaigrette and a little black pepper and serve.

Viviane’s Tip — Crushing garlic using a microplane grater

I like to use a microplane grater to crush garlic. It’s easy and there’s no mess to clean! Just quickly rub the garlic clove back and forth on the blade…

… and in seconds you have a perfectly crushed clove!

© 2009 viviane bauquet farre – food & style NY LLC

How to cook quinoa

Until the Spanish conquistadors destroyed the quinoa fields of South America in the 1500s, this little seed had nourished the Incas for thousands of years. It was the chisaya mama, “the mother grain”, the sacred food, gold of the Incas. Sadly, quinoa fell into oblivion, almost forgotten even by the people it had fed for so many thousands of years.

It’s not until the 1980s that quinoa re-emerged and was introduced to the American consumer. In less than 30 years, it has become a favorite food — not because it’s a “super food,” as scientists have discovered, but because it simply tastes good.

And what a super food it is! A complete protein with an abundance of Lysine, quinoa is also packed with essential minerals such as manganese, magnesium, iron, copper and phosphorous. No wonder this little seed was thought to have given the Inca warriors their incredible stamina. I say “seed,” because although we refer to quinoa as a grain, technically it’s the seed of chenopodium (a pseudocereal), a plant related to beets, chard and spinach. In fact, the leafy foliage of chenopodium quinoa is also edible.

For me, though, I don’t need statistics or a degree in botany to be convinced that quinoa is a great food! I just adore its flavor. Cooked the proper way, this tiny, “lady-like” seed is delicate, fluffy and slightly nutty. Once you’ve had a taste of it, you’re hooked.

But before you start cooking your batch of quinoa, there’s a small detail you need to know. The quinoa seed is naturally coated with a bitter substance called saponin. Surely the quinoa plant evolved this way to make its treasure unpalatable to birds and other foragers. Aside from being quite bitter, saponin can be mildly toxic. Therefore commercial quinoa sold in the US has been pre-washed to remove the unpleasant saponin. But I find that it’s not a bad idea to rinse the seeds again before cooking them (see the pictures and instructions below).

If quinoa hasn’t found its way into your kitchen or your heart yet, I hope this little article will convince you to give this noble food a try — I know it’ll have you coming back for more!

Quinoa

serves 4

1 cup quinoa
1 1/2 cups spring water (or filtered water)
1 teaspoon extra virgin olive oil
1 garlic clove – skinned
1/2 teaspoon sea salt or to taste

Step 1: Place quinoa in a fine sieve and rinse in cold water, rubbing the seeds between your fingers. Strain and discard water. Repeat this process using fresh water two more times. The water will be cloudy at first and then become clearer. After rinsing the quinoa 3 times, strain and shake excess water vigorously. Set aside.
Step 2: Place spring water in a medium heavy-bottomed pot and bring to a boil. Add quinoa, garlic, olive oil and salt. Reduce heat to medium-low, cover and slow-simmer for 15 minutes until tender and the water as been absorbed.
Step 3: Turn off the heat. Remove garlic and discard. Stir well, cover and let stand for another 15 minutes. Transfer to a bowl and serve.
Cook’s note: The quinoa can be refrigerated for up to 2 days. Cool to room temperature, place in a container with lid and refrigerate.

Place quinoa in a fine sieve and rinse in cold water, rubbing the seeds between your fingers. Strain and discard water. Repeat this process using fresh water two more times. The water will be cloudy at first and then become clearer.

After rinsing the quinoa 3 times, strain and shake excess water vigorously. Set aside.

Place spring water in a medium heavy-bottomed pot and bring to a boil. Add quinoa, garlic, olive oil and salt.

Stir well.

Reduce heat to medium-low, cover and slow-simmer for 15 minutes until tender and the water as been absorbed.

Turn off the heat. Remove garlic clove and discard.

Stir well.

Cover and let stand for another 15 minutes.

After 15 minutes, the quinoa is light and fluffy and ready to eat!

© 2009 viviane bauquet farre – food & style NY LLC

Bon Appétit Bake-Off! Butternut squash-Cointreau tart with rosemary gelato and cranberry compote

When Emily Fleischaker, Associate Multimedia Editor of Bon Appétit, contacted me just a few days ago to ask me to participate in the Bon Appétit Blog Envy Bake-Off, I was thrilled! To be featured on this venerable food magazine’s website — and to have the opportunity to compete with some of America’s top food blogs for best holiday dessert — is a delicious honor indeed.

Immediately, my creative juices started flowing — I wanted to create a dessert that was seasonal and a little bit French. But I also wanted my recipe to be inspired by classic American holiday desserts. That’s when the humble and beloved pumpkin pie came to mind… I thought it would be fun to revamp it and give it a modern twist.

It didn’t take long for me to conceive of today’s dessert. Butternut squash is a close relative to the sugar pumpkin, and its delicate flavor and creamy texture make for the most delicious pie filling. So why not make it into an elegant tart? The rest just fell right into place. The Cointreau highlights the butternut squash’s inherent citrus notes and the buttery pine nut dough makes every bite of this tart melt in your mouth!

And what would a holiday meal be without colorful cranberries? That’s how the cranberry compote found its way in. And it’s perfect, really… just two ingredients: cranberry and sugar, gently simmered into a compote — the little bit of tartness that makes every element come together.

As for the rosemary gelato, it refreshes the palate with every spoonful. Then, as a last indulgence, the dessert is drizzled with a little orange blossom honey syrup.

Needless to say I’ll be serving this dessert for my holiday dinner… and I hope you will too!

To vote for my dessert, click on Bon Appétit Blog Envy Bake-Off… and have fun perusing all the gorgeous desserts that have been submitted. It might just make this holiday the sweetest one ever… Thank you for your vote!!

PS: Scroll down for the step-by-step instructions for the food processor tart dough. I developed this recipe over twenty years ago and have made it countless times! It’s truly foolproof… and I hope the pictures make the whole thing look simple enough that you’ll feel confident about making it on your own.

Butternut Squash-Cointreau Tart with Rosemary Gelato and Cranberry Compote
Orange Blossom Honey Syrup

makes 1 large tart  — serves 6 to 8

For the dough
1 1/4 cups unbleached white flour
1/4 cup pine nuts
2 tablespoons organic sugar
pinch sea salt
8 tablespoons (1 stick) cold, unsalted butter – cut in 1″ chunks
3 tablespoons cold milk
1 teaspoon pure vanilla extract

For the filling
2 large eggs
pinch sea salt
1/2 cup organic sugar
1/2 cup heavy cream
1/4 cup Cointreau
1/4 teaspoon very finely grated orange zest (use microplane grater)
1 1/2 cups butternut squash purée (click on link for recipe)

For the cranberry compote
6oz fresh cranberries (about 1 1/2 cups)
1/2 cup organic sugar

For the orange blossom honey syrup
1/3 cup orange blossom honey
1 1/2 tablespoons fresh lemon juice

1 recipe Rosemary Gelato with Crème Fraîche (click on link for recipe)
powdered sugar as garnish
tiny rosemary sprigs as garnish

9″ x 9″ square tart mold with removable bottom (or 10″ round tart mold with removable bottom) – lightly buttered
extra flour for rolling the dough
butter to brush the mold

Step 1: In the bowl of a food processor, place the flour, pine nuts, sugar and salt. Process at high speed for 30 seconds, until the nuts are finely chopped. Add the chunks of butter and pulse until crumbly. In a small bowl mix the milk and vanilla. Drizzle on the crumbly mixture and pulse until the dough comes together in a ball. Scrape dough from the bowl, gather into a ball and shape into a 4” x 4” smooth square (with no cracks on the sides). Wrap it in plastic wrap and refrigerate for 20 to 30 minutes until it is cold, but still a bit soft if you press your finger in it.
Step 2: Put the eggs, salt and sugar in the bowl of an electric mixer. Whip at high speed until the mixture is pale and ribbony, about 1 to 2 minutes. Add the cream, Cointreau, orange zest and butternut squash purée. Continue whipping at low speed until well incorporated. Set aside.
Step 3: Preheat oven to 325°F. Unwrap the dough and set it on a heavily floured surface. Sprinkle dough with a little more flour and roll it out to a 12″ x 12″ square. Gently lift the dough off the counter by sliding your hands flat under it and set it over the tart mold. Press dough lightly against the sides. Trim the excess dough with a sharp knife. Set the mold on a baking sheet. Line dough with aluminum foil and press carefully but firmly against the sides. Bake for 20 minutes until very pale yellow at the edges. Remove from oven, let cool for 10 minutes, then remove the aluminum foil.
Step 4: Increase oven temperature to 350ºF. Pour the squash mixture in the pre-baked tart shell. Bake for about 40 minutes until golden and slightly puffed up. Remove from oven and let cool to room temperature in its mold.
Step 5: While the tart is baking, prepare the cranberry compote. Place the cranberries and sugar in a medium heavy-bottom saucepan. Heat over medium-high heat. The sugar will melt and the cranberries will start releasing their juices. Once boiling, reduce heat to medium and simmer for 5 to 6 minutes until the cranberries start to blister and the juices thicken. Transfer to a bowl to cool to room temperature.
Step 6: When ready to assemble the dessert, place the honey and lemon juice in a small pan and heat over medium heat until honey becomes liquidy, about 30 seconds. Remove from heat and keep in the pan.
Step 7: Unmold the tart and dust with the powdered sugar. Cut tart in 6 to 8 even rectangles. Place each slice in the center of a dessert plate. Place a small scoop of the Rosemary Gelato next to it and a spoonful of the cranberry compote. Drizzle with the honey syrup, garnish with a rosemary sprig and serve immediately.
Cook’s note 1: The tart will keep for 12 hours at room temperature and is best eaten the day it is made. If you need to refrigerate it, make sure to bring it back to room temperature for 1 hour before serving. Refrigeration will make the crust a bit soggy.
Cook’s note 2: The cranberry compote can be made up to 3 days ahead and refrigerated. Bring to room temperature before serving.

Food Processor Tart Dough

In the bowl of a food processor, place the flour, pine nuts, sugar and salt. Process at high speed for 30 seconds, until the nuts are finely chopped.

Add the chunks of butter, making sure they do not touch.

Pulse holding down the button in 3-second intervals until mixture is crumbly.

In a small bowl mix the milk and vanilla. Drizzle on the crumbly mixture, making sure to drizzle it evenly all around. If you dump the whole thing in one spot your dough will not form properly and you’ll have to start all over… (And I’m sure you don’t want that!)

Pulse holding down the button in 3-second intervals until the dough comes together in a ball.

Scrape the dough from the bowl, gather into a ball and shape into a 4” x 4” smooth square (with no cracks on the sides). The trick here is to work quickly so the warmth from your hands doesn’t warm up the dough too much.

Wrap it in plastic wrap and refrigerate for 20 to 30 minutes until dough is cold, but still a bit soft if you press your finger in it.

Brush the bottom and sides of the mold with a little melted butter.

Sprinkle flour on a work surface or counter — there must be no bare spots. Cover a surface of about 14″ x 14″.

Unwrap the dough and set it on the floured surface. Sprinkle dough with a little more flour.

Roll it up-and-down twice, using light pressure on the rolling pin. (You’re not making pizza!)

Then roll it side-to-side twice… Continue rolling the dough alternating up-and-down and side-to-side until it is about 12″ x 12″ square. If cracks form at the edges, just press the dough back together with the tips of your fingers. Work as quickly as you can so that the dough doesn’t warm up too much, otherwise it’ll be very hard to lift it and place it in the mold without it tearing.

Roll out the dough so it is about 1 to 2″ larger on all sides than your mold.

Gently lift the dough off the counter by sliding your hands flat under it and set it over the tart mold (that’s when you’ll know if you floured your surface enough and if your dough was cold enough).

Press dough lightly against the sides.

Trim the excess dough with a sharp knife.

Line dough with aluminum foil and press carefully but firmly against the bottom and sides. The aluminum foil will keep the sides from shrinking as they bake. So make sure it is well placed around the sides and especially at the corners.

Place tart mold on a baking sheet or jellyroll pan and bake for 20 minutes until very pale yellow at the edges.

Remove from oven, let cool for 10 minutes, then remove the aluminum foil.

© 2009 viviane bauquet farre – food & style NY LLC

Rosemary gelato with crème fraîche

I shall never forget the first time I tasted gelato in one of Florence’s most popular gelaterias. It was so creamy, so luscious and yet so light — I was hooked!

The minute I got back home from my trip, I started experimenting. I had a bounty of recipes for ice creams, but none for their lighter Italian cousins. The thought of making gelato, without cream or eggs, was especially alluring to me, so I set about trying to duplicate some of the flavors I had tasted in Florence.

Then came the idea of infusing gelatos with fresh herbs. Not too surprising if you know me even a little: I am totally seduced by fresh herbs and use them just about every time I cook! Basil, mint, lemon balm soon became the new flavors perfuming my gelatos. But none of them was as delightful as today’s rosemary infusion.

This gelato is good enough just on its own — but it makes a perfect pairing for many of my desserts, all year long. In the spring, I love it with fresh strawberries. In the summer I pair it with peach-raspberry cobblers. In the fall I find it irresistible with any apple desserts, and in the winter I serve it with a very special dessert (I will publish this dessert tomorrow — so stay tuned!).

Why did I decide to add a dollop of crème fraîche to this already luscious gelato? Because it makes the texture as light as air — and I discovered that a little crème fraîche goes a long way!

Here are some of my favorite herb-infused gelatos. Follow the exact steps of the recipe below to infuse the herbs and substitute the rosemary for:
- 2 oz basil sprigs
- 2 oz mint sprigs
- 2 oz lemon balm sprigs
- 4 small lemon verbena sprigs
- 6 sage leaves
There are many more herbs you can use to infuse the milk — just remember that the stronger the herb, the less you’ll need to use.

Buon appetito (it won’t stick to your waistline)… And happy gelato-making!

Rosemary Gelato with Crème Fraîche

makes 2 pints

3 1/2 cups whole milk
2 small sprigs fresh rosemary
2/3 cup organic sugar
2 1/2 tablespoons cornstarch
1/3 cup crème fraîche (see cook’s note 2)

Step 1: Place 3 cups of milk in a medium, heavy-bottom saucepan and bring to a boil over medium-high heat. As soon as the milk reaches boiling point, add the rosemary, reduce heat and fast-simmer for 1 minute. Remove from heat, cover pan and let stand for 15 minutes to infuse the milk. Strain milk, discard the rosemary and pour milk back in the pan.
Step 2: Place the remaining 1/2 cup of milk, sugar and cornstarch in a bowl and whisk until well combined. Re-heat infused milk over medium-high heat. As soon as the milk comes to a boil, quickly whisk in the cornstarch mixture. Bring the mixture to a boil again and then reduce heat to achieve a fast simmer. Continue whisking constantly for 5 to 6 minutes until the mixture has slightly thickened (it should be the consistency of heavy cream).
Step 3: Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator (or overnight), or 45 minutes in the freezer.
Step 4: When the gelato is well chilled, whisk in the crème fraîche until well blended. Transfer mixture to your ice cream maker and freeze according to the instructions of your ice-cream machine. When done, transfer the gelato into a container with a tight lid and keep in the freezer.
Cook’s note 1: The gelato will keep in the freezer for up to 2 weeks, but is best eaten the day it’s made. Remove from freezer and let stand for 15 minutes until slightly softened before serving.
Cook’s note 2: If you want to omit the crème fraîche, increase the milk to 4 cups and follow the recipe as above.

Place 3 cups of milk in a medium, heavy-bottom saucepan and bring to a boil over medium-high heat. As soon as the milk reaches boiling point, add the rosemary, reduce heat and fast-simmer for 1 minute

Remove from heat, cover pan and let stand for 15 minutes to infuse the milk.

Strain milk, discard the rosemary and pour milk back in the pan.

Place the remaining 1/2 cup of milk, sugar and cornstarch in a bowl.

Whisk until well combined.

Re-heat infused milk over medium-high heat. As soon as the milk comes to a boil, quickly whisk in the cornstarch mixture.

Bring the mixture to a boil again and then reduce heat to achieve a fast-simmer. Continue whisking constantly for 5 to 6 minutes until the mixture has slightly thickened (it should be the consistency of heavy cream).

Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator (or overnight), or 45 minutes in the freezer.

When the gelato is well chilled, whisk in the crème fraîche until well blended.

Transfer mixture to your ice cream maker and freeze according to the instructions of your ice-cream machine.

Voilà! It took about twenty minutes with my machine and I got the creamiest gelato. I recommend transferring the gelato to a container with a tight lid and putting it back in the freezer as soon as it’s done. Storing the gelato in the ice cream machine will turn it into a frozen block!

© 2009 viviane bauquet farre – food & style NY LLC

Making fresh winter squash purée

I will be the first to admit that I always have on hand a few cans of pumpkin or butternut squash purée. This is my emergency stash, just in case I need to whip up some pumpkin muffins for my nieces, or make my 15-minute butternut squash soup for an impromptu dinner!

My cans, though, have been known to sit on their shelf collecting dust for many months — the truth is, I very rarely reach for one!

As soon as the winter squash season starts, I buy baskets full of just-harvested sugar pumpkins, butternut squashes and many other winter squashes at my farmers’ market. I store a few perfect specimens in the garage (an ideal cold room in the fall and early winter months) and with the balance, I make fresh winter squash purée.

The flavor of this purée is so intense and sweet, the texture so creamy, that every time I make a batch, I cannot resist licking the bowl. Best of all, it’s extremely easy to prepare. All you need is a little time for baking the winter squashes. The rest happens in minutes.

Last but not least, the purée freezes extremely well. I pack it in 1-cup and 2-cup containers and freeze enough to last me all winter long.

So why not indulge? Keep your canned pumpkin for hectic days — the rest of the time, savor one of fall’s best treats and make your own, fresh winter squash purée.

A little warning though: it’ll be hard to go back to the canned stuff!

Fresh winter squash purée

winter squashes or sugar pumpkins
spring water or filtered water
large jellyroll pan or baking dish

Step 1: Pre-heat oven to 400ºF. Cut squash in half lengthwise and scoop out seeds.
Step 2: Place squash cut side down in the pan. Add enough water to the pan to measure about 1/4″ up the sides of the pan. Bake for 45 to 60 minutes until very tender (the baking time will depend on how big or how old the squash is).
Step 3: Remove from oven and place cut side up on a cutting board. Let cool for 10 minutes or until cool enough to handle. Scoop out the flesh with a spoon. Place squash in a food processor and process until coarsely puréed. Scrape sides of the bowl and if the flesh is a bit dry, add a little water, 2 tablespoons at a time. Continue to process until the purée is silky-smooth.
Step 4: Once completely cooled to room temperature, refrigerate for up to 3 days or freeze for up to 2 months.

The small butternut squashes in the picture below were the first of the season. They were so tender that the purée turned out velvety-smooth and I never had to add any water to it — just magnificent!

Pre-heat oven to 400ºF. Cut squash in half lengthwise and scoop out seeds. Place squash cut side down in the pan. Add enough water to the pan to measure about 1/4″ up the sides of the pan. Bake for 45 to 60 minutes until very tender (the baking time will depend on how big and how old the squash is).

Remove from oven and place cut side up on a cutting board. Let cool for 10 minutes or until cool enough to handle. Scoop out flesh with a spoon.

Place squash in a food processor and process until coarsely puréed.

Scrape sides of the bowl and if the flesh is a bit dry, add a little water, 2 tablespoons at a time.

Continue to process until the purée is silky-smooth.

© 2009 viviane bauquet farre – food & style NY LLC

Cheese fondue with chipotle and tequila

When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it — its unusual flavor pairs beautifully with so many foods!

Here I’ve created a new-world version of the classic Swiss fondue. The tequila adds a wonderful dimension to this truly scrumptious fondue and the chipotle lends a hint of smokiness to it. It’s so addictive that when I first tested the recipe, Marc (my best taster and hubby!) ate the whole thing so fast I thought he’d inhaled it!

I recommend either a Reposado Tequila or Mezcal for this recipe, because their deep, powerful flavor stands up nicely to the cheese and actually cuts through the richness of the fondue.

Bread cubes are the traditional dipping bits for fondues, but don’t stop there — try serving this fondue with chunks of grilled meats, blanched-but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!

For a head-spinning selection of tequilas, visit Doug’s website. (And no, he hasn’t paid me to say this and hasn’t given me freebies either — this is just my own honest-to-goodness opinion!)

Say cheese and take a bite!

Cheese Fondue with Chipotle and Tequila

makes  approximately 2 cups (4 servings)

1 1/2 tablespoons cornstarch
1/4 cup Reposado Tequila or Mezcal
1 cup dry white wine
8 oz Monterey Jack cheese – coarsely grated
12 oz aged Fontina cheese – coarsely grated
2 to 3 teaspoons chipotle in spicy adobo sauce, to taste – puréed
1/4 teaspoon sea salt

1 sourdough or whole wheat baguette – cut in 1/2” cubes

Step 1: Place the cornstarch and the Tequila in a small bowl. Set aside.
Step 2: Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.
Step 3: Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.

© 2009 viviane bauquet farre – food & style NY LLC

Maple-poached pear sundae

After moving to Vermont in the late eighties, it didn’t take long for me to become familiar with what is probably the state’s signature product: maple syrup. “Sugaring” is the process of tapping the sap of sugar maples and then boiling down the clear liquid until the water has evaporated and the syrup acquires its distinctive amber color.

Native Americans practiced sugaring long before the settlers ever came to these shores (the Algonquin Indians named it Sinzibukwud or “drawn from wood”). Delighted by the flavor, the newcomers soon developed their own sugaring method – one that is still practiced today. The task is arduous for sure but it yields the most deliciously sweet and earthy liquid.

Aside from its rich flavor, maple syrup is actually a very nutritious food. It is very high in manganese, potassium, calcium and zinc, and contains traces of a myriad of minerals and vitamins – making it a perfect alternative to regular sugar. It certainly widened my horizons! Maple syrup soon became my favorite sweetener, finding its way into many of my recipes: desserts and breakfast fare to salad dressings and savory dishes (I love using a dash of the stuff to glaze vegetables!).

Today’s recipe is probably my favorite creation of all. Instead of poaching fruits with sugar and wine as is so often done, I poach these fresh, local Bosc pears in maple syrup, vanilla and lemon zest. Surprisingly it takes very little maple syrup to make the pears intensely sweet and flavorful.

Serve the pears on their own for a light ending to a meal, or dress them up with a scoop of ice cream and a drizzle of warm chocolate sauce. What a perfect way to conjure up romantic Vermont foliage on your palette!

Maple-Poached Pears Sundae

serves 6

For the pears
1 lemon
7 cups spring water
3/4 cup maple syrup (grade A or B)
2″ piece fresh vanilla bean – cut in half
6 Bosc pears – peeled, cut in half and cored

For the chocolate sauce
4 oz semisweet chocolate (preferably Callebaut, Valrhona or Scharffen Berger) – broken in 1″ chunks
1/2 to 2/3 cup heavy cream

1 pt pistachio or vanilla ice cream
Step 1: Peel the lemon with a vegetable hand-peeler in 6 strips. Place the water, maple syrup, vanilla and lemon strips in a large heavy-bottomed pot and bring to boiling point. Reduce the heat to medium to medium-high and add the pears, cut-side down. Fast-simmer for 50 to 60 minutes, turning the pears over once, two-thirds of the way through the cooking.
Step 2: When the liquid has almost all evaporated and starts foaming up, remove pot from heat and transfer the pears, lemon peels, vanilla and syrup to a bowl to cool to room temperature.
Step 3: Cover and refrigerate until well chilled (about 2 hours).
Cook’s note: The pears can be refrigerated for up to 3 days.
Step 4: In a double boiler, melt the chocolate, stirring constantly. Turn off the heat and slowly add the cream, stirring until the mixture is smooth, to the desired consistency. (Depending on the brand of chocolate, you will use 1/2 to 2/3 of a cup of cream.) Keep warm.
Step 5: Place 2 pear halves, cut-side down, on a large dessert plate. Place one scoop of ice cream near the stem part of the pears. Drizzle with the pear juices and the chocolate sauce. Garnish with one lemon strip and serve immediately.

© 2009 viviane bauquet farre – food & style NY LLC

Artichoke risotto with lemon-herb pesto

Whenever I trim a fresh artichoke, my thoughts always drift to Pablo Neruda’s poem, Ode to the Artichoke. And every time I cannot help but smile that such a deliciously wonderful poem was dedicated to a vegetable that looks so unwelcoming.

“Dressed as a warrior, burnished like a pomegranate, proud…” writes Neruda. Indeed, this spiky-green veggie with its formidable pointy leaves looks as intimidating as a warrior in full garb!

With a little courage, though, and a bit of skill, you can unearth its delectable treasure  — “scale by scale we undress its delight and we eat the peaceful flesh of its green heart.” Thus ends the life of the artichoke, and Neruda’s poem.

I must confess that I’ve trimmed many an artichoke in my day, and the task, if not easy, has become at least comfortable. So I’ve made a video of today’s recipe showing every step of the process. And if you’ve never trimmed a fresh artichoke before I hope it will inspire you to give it a try!

Artichokes are in season twice a year: in the spring (March through May) and again in the fall. Although you can find them in grocery stores almost any time of the year, they are the freshest and therefore the most flavorful during peak season.

Since I’m such a fan of artichokes, I’ve created many recipes with them. But in the fall I especially love making artichoke risotto. The creaminess of the rice is a perfect contrast to the slightly crunchy texture of the artichoke heart. Once the risotto is done, I stir in a light lemon-herb pesto, and… it’s nothing short of a flavor bomb!

One thing’s for sure: I could eat this risotto every day until artichoke season is over…

Artichoke Risotto with Lemon-Herb Pesto

serves 4

For the Pesto
1 small bunch fresh basil (about 2oz) – leaves removed from stems
6 springs fresh Italian parsley – stems removed
1 large garlic clove – skinned and left whole
1 teaspoon finely grated lemon zest (use microplane grater)
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt

For the Risotto
1 lemon – juiced
3 large artichokes
3 1/2 cups spring water
3 cups vegetable broth in cartons or homemade vegetable stock
1/4 cup extra virgin olive oil
1 medium red onion – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1 cup dry white wine
1 cup Carnaroli, Vialone or Arborio rice
1/2 teaspoon sea salt
freshly ground black pepper to taste
1 tablespoon cold, unsalted butter
1/3 cup freshly grated Reggiano parmesan

extra virgin olive oil for drizzling
chive tips as garnish

Step 1: For the pesto – place the basil leaves, Italian parsley, garlic, lemon zest, olive oil and salt in the bowl of a food processor. Process at high speed until it forms a paste, scraping down the sides of the bowl with a rubber spatula, once or twice. Transfer to a bowl, cover and refrigerate until ready to use.
Step 2: For the artichokes – fill a medium bowl with cold water and add the lemon juice. Trim the artichokes by bending back the outer leaves until they snap off close to the base. Repeat until all the green leaves are gone, leaving the tender yellow-green inner leaves attached to the heart. Cut 2″ of the tops so that only the yellow part of the leaves are left. Cut the stalk at the base of the artichoke. Using a vegetable hand-peeler, peel any green part around the heart. Keep dipping the artichokes in the lemon-water bath as you work to prevent them from browning. Quarter the artichokes, remove the chokes and then cut in 1/4″ slices. Place in the lemon-water bath. Peel the stalks with the vegetable hand-peeler to remove all green parts. Cut in half lengthwise, then cut in 1/4″ slices and place the in the lemon-water bath. Set aside until ready to use.
Step 3: For the broth – place the spring water and vegetable broth in a medium saucepan and bring to a boil. Once boiling, turn off the heat and keep on the stove near the risotto pan.
Step 4: For the risotto – heat a wide heavy-bottomed sauté pan over high heat. Add the olive oil and red onion, stir well and sauté for 3 minutes until wilted. Drain the artichoke slices, shake any excess water and add them to the pan. Sauté for 3 to 4 minutes until the artichokes are golden, stirring only occasionally. Add the garlic and white wine and continue sautéing until the wine has reduced to a syrupy sauce, about 2 to 3 minutes. Add the rice, salt and pepper and sauté for 1 minute until the rice becomes translucent at the edges, stirring constantly.
Cook’s note: If you are making this recipe ahead of time, take the pan off the heat at this time until ready to continue the risotto. When you are ready to proceed, reheat the risotto at medium heat and proceed as below.
Step 5: Reduce heat to medium to medium-high. Add a scoop of the broth to the rice using a ladle and simmer, stirring constantly until all the liquid has been absorbed. You may have to adjust the heat from time to time so that the risotto is always at a good simmer, but doesn’t stick to the pot. Add another ladle of broth and continue stirring, repeating the process until the rice is creamy but still al dente. This will take about 20 minutes.
Cook’s note: You can use 5 to 6 cups of liquid depending on the rice you use, and whether you like a drier risotto. The more liquid you use, the wetter your risotto will be.
Step 6: Add the butter and parmesan and stir continuously to make the consistency of the risotto softer and creamier. As soon as the butter is melted, turn off the heat and stir in the pesto.
Step 7: Spoon the risotto into pasta bowls. Drizzle with a little olive oil. Garnish with chive tips and serve immediately.

A pasta for all seasons: Maccheroni alla Chitarra with Herbes de Provence, cured olives and fresh goat cheese

When it comes to cooking, my focus is always on seasonal produce. But now and then, I like to make a dish that is truly seasonless. I always have a box of pasta, olive oil and fresh garlic in my pantry… And I certainly always have cured olives in my refrigerator.

Ever since my first trip to Provence, when I discovered olives de Nyons,* cured olives have become a staple in my kitchen. I simply couldn’t live without them.

Authentic olives de Nyons are so exceptional that they boast their own AOC (Appellation d’Origine Contrôlée). Harvested late in the season, their skins become a bit shriveled and their flesh packed with concentrated flavors. Then they are salted and dry-cured, a process that removes any bitterness and intensifies their inherent sweetness. They’re just sublime!

Unfortunately, in the United States, these olives are hard to come by — and a bit pricey. So I often substitute them with Moroccan cured olives, which are available in most markets. While obviously not as flavorful, they do make an acceptable stand-in.

I remember creating this recipe while visiting Provence a few years back. The delectable olives de Nyons were not the only ingredient I couldn’t get enough of. Those artisanal goat cheeses and fragrant Herbes de Provence made me dream of a dish where all three fabulous flavors would meet… Et voilà!

Last but not least, Maccheroni alla Chitarra means “guitar string” pasta… Since my husband Marc is a musician I love to serve it to him. They are a kind of squarish spaghetti and a specialty of Italy’s Abruzzo region.

This musical string-shaped pasta and its scrumptious sauce ought to make you sing your heart out!

* Olives de Nyons can be purchased in specialty/gourmet food stores, Whole Foods Market and online at FrenchFeast.com

Maccheroni alla Chitarra with Herbes de Provence, Cured Olives and Fresh Goat Cheese

serves 4

1/3 cup extra virgin olive oil
2 teaspoons dried Herbes de Provence
6 large garlic cloves – skinned and finely chopped
4 oz (about 1 cup) pitted cured black olives (or olives de Nyons) – coarsely chopped
1 tablespoon capers – drained and finely chopped
extra sea salt for the pasta water (about 1 tablespoon)
1 lb Maccheroni alla Chitarra, Spaghetti or Linguini Fini
1/3 cup reserved pasta cooking water
24 large basil leaves – torn in 1” pieces
1/2 teaspoons sea salt or to taste
freshly ground pepper to taste

6 oz fresh goat cheese – crumbled as garnish
extra virgin olive oil as garnish
basil leaves as garnish

Step 1: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the pasta. Boil pasta until tender but still al dente. Drain and shake off the excess water.
Step 2: While pasta is boiling, heat a large heavy-bottomed skillet over medium-high heat. Add the oil, Herbes de Provence and garlic and sauté for 1 minute until the garlic sizzles but does not brown. Add the olives and capers and sauté for an additional 1 minute until warmed through. Remove from heat and set aside until the pasta is cooked.
Step 3: While the pasta is draining, return the skillet to the stove and heat over medium-high heat. As soon as the sauce sizzles, add the pasta, reserved pasta cooking water, fresh basil, salt and pepper. Toss quickly until the basil is wilted, about 30 seconds, and remove from heat.
Step 4: Divide the pasta into bowls. Top with the crumbled goat cheese.  Drizzle with a little olive oil. Sprinkle with freshly ground black pepper, garnish with a basil leaf and serve immediately.

© 2009 viviane bauquet farre – food & style NY LLC

Drying fresh herbs to make “Herbes de Provence” and more…

I simply couldn’t imagine life without my herb garden. The abundance this small 4 x 10 foot raised bed lavishes upon me during the warm months is truly astonishing.

Not surprisingly, I try to extend the season to the maximum. Every fall I collect fresh herbs to air-dry. I make little bundles of each herb and hang them upside-down, tying each bundle to a hanger. I place the hangers in the guest bedroom, open all the windows and let the dry fall air do its magic. Within a couple of weeks the herbs are ready to use.

It might seem like a very old-fashioned thing to do, but the aroma of air-dried herbs is unsurpassed. And of course the pleasure of using your very own herbs in your recipes makes every effort worthwhile — to me, at least.

Not every herb is suitable for drying, though. Many herbs do not retain their original flavor and spunk once dried. As a rule, annual herbs (parsley, cilantro, basil…) are not suited for air-drying. Perennial herbs (rosemary, sage, thyme, oregano, winter savory, mint…), with their thicker leaves, are better candidates.

Of course, my dried herb collection wouldn’t be complete without the glorious herbes de Provence. Every time I open my little jar of herbes de Provence I am transported to the sunny, colorful hills of this magnificent land — intoxicating and totally delicious.

Traditionally, the mix of Provençal herbs that make up the famous blend is thyme, oregano, savory and marjoram. Since I am partial to other Provençal herbs, though, my blend is a bit different… (Of course you can make your own blend as well. It’s all the more fun!)

Following are the directions for making Herbes de Provence, as well as some ideas for drying other herbs you may have growing in your garden.

Picking the herbs
The best time of the day to pick herbs is either early morning or dusk. Harvesting mid-day, especially on sunny days, is not a good idea — the herbs wilt and are a bit stressed, and therefore will not have as much fragrance.

Preparing the bundles for drying
1/ Rinse your fresh-picked herbs under cold water, remove all dead or blemished leaves and wrap the herbs in clean, lint-free kitchen towels. Let stand until all the water has been absorbed by the towels.
2/ Gather the herbs in small bundles and tie the stems together very tightly, making sure to leave a long piece of string to then tie the bundles to a hanger.
3/ Once all your bundles are done, tie them upside-down to the bottom bar of a suit hanger, making sure not to place them too closely to each other so that plenty of air can circulate around each bundle.
4/ Place the hangers in a dry, cool, well-ventilated place, away from direct sunlight. The herbs will dry within 1 to 2 weeks depending on the moisture levels in the air (I also like to air-dry hot chili peppers but they might need as much as 4 weeks to dry). The herbs should be completely dry and brittle before you proceed.

Herbes de Provence (my own blend)
1/ Make a bundle of each of the following herbs: rosemary, sage, winter savory, thyme, lemon thyme, oregano and lavender.
2/ Rinse, bundle and hang the herbs as described above. Once the herbs are completely dry, crumble the leaves between your fingers or slide your fingers along each stem to dislodge the leaves. Place the lavender blossoms in a separate bowl.
3/ Pick out all small twigs and stems that might have ended up in your pile and place all the leaves (except the lavender blossoms) in a medium sieve. With your fingers, gently rub the leaves against the sieve. This will break them evenly as they go through the sieve.
4/ Add the lavender blossoms to your herbs. Mix well and place in a glass jar or tin. Store away from light in a cool dry place and use within 4 to 6 months.

Bronze fennel seeds
Bronze fennel is a magnificent herb and a cousin of the culinary fennel we know so well. This perennial herb is not grown for its bulbs, however, but rather for its fragrant foliage and its seeds.
1/ To harvest the fennel blossoms, wait until the seeds are fully developed, but have not turned dark brown yet. They should be a pale-silvery color. Cut the blossoms with 10″ worth of the stems.
2/ Rinse, bundle and hang the fennel blossoms as described above. Once completely dry, the seeds will be dark brown and the stems brittle. Pull the seeds off their stems. The smaller seeds will come off easily just by rubbing them between your fingers. The larger seeds, however, will be well attached to their stems and will need to be pulled off.
3/ Pick out all small twigs and stems that might have ended up in your pile and place the fennel seeds in a fine sieve. Shake well to remove any dust or small particles.
4/ Place the fennel seeds in a glass jar or tin. Store away from light in a cool dry place and use within 4 to 6 months.

Chili peppers
Hot peppers dry beautifully and spike up many recipes. They are a staple in my pantry and I use them all year long.
1/ Pick peppers that are fully mature and firm, with at least 1″ of their stems still attached.
2/ Rinse, pat dry and tie each pepper stem to a string, not too closely together (see picture above). I do not grow too many of these so I don’t make the traditional clumps. Whatever technique you use, make sure to leave room around each pepper for good airflow.
3/ Once the peppers are completely dry and brittle, remove stems and crush the peppers between your fingers. I recommend you wear gloves for this task.
4/ Place the pepper flakes in a glass jar or tin. Store away from light in a cool dry place and use within 1 year.

Mint, lemon balm and lemon verbena
These herbs make for the most aromatic infusions and teas all winter long!
1/ Rinse, bundle and hang the herbs as described above. Once the herbs are completely dry, slide your fingers along each stem to dislodge the leaves, or pluck leaves from their stems.
2/ Pick out all small twigs and stems that might have ended up in your pile and place the leaves whole in a glass jar or tin. Store away from light in a cool dry place and use within 4 to 6 months.

© 2009 viviane bauquet farre – food & style NY LLC

“Eat the Music” food series: Yellow watermelon margarita with chipotle rim

I had other plans for the fragrant watermelon I’d bought at the farmers’ market last Sunday, but Kate Bush’s song “Eat the music” inspired me to make a sinfully delicious cocktail, one that is sure to make your taste buds sing…

I also thought the watermelon would be its usual seductive pink color, but it turned out to be deep-yellow — and, I might add, super-sweet!

The idea of garnishing the rim with more than just salt happened as I was making my first trial — it was a fluke! I found myself stirring into my sugar-salt mixture a bit of smoky chipotle powder. The result? As you put your nose in the glass to take your first sip you get a whiff of smokiness — an unbelievable counterpoint to the sweet aroma of the watermelon!

As for the drink itself, the Reposado tequila rounds off the flavor of the watermelon beautifully, the elderflower liqueur accentuates its lovely floral notes, and the fresh lime juice keeps everything in check. In a word: Heaven in a glass…

Cheers… And this time… Drink the music!

Yellow Watermelon Margarita with Chipotle Rim

serves 1

For the rim
1 tablespoon organic sugar
1 teaspoon fine sea salt
1/4 teaspoon ground chipotle
lime wedge

For the cocktail
2 oz Reposado Tequila
1 1/2 oz watermelon juice (see cook’s note)
3/4 oz elderflower liqueur (St. Germain)
3/4 oz fresh lime juice

Step 1: Place the sugar, salt and chipotle powder in a small bowl and mix well. Spread on a small plate. Moisten the rim of a cocktail glass with the lime wedge and dip the glass rim in the sugar/salt/chipotle mixture. Set aside.
Step 2: For the cocktail – Shake all ingredients with ice cubes until a thin layer of frost appears on the outside of the shaker. Pour in the prepared glass and serve immediately!
Cook’s note: To make the watermelon juice – remove rind and seeds of watermelon and cut flesh in 2” chunks. Place in a food processor and pulse until coarsely chopped. Then process until smooth and liquidy. Strain through a fine sieve. Transfer juice into large squeeze bottle and refrigerate until ready to use. Refrigerate up to 3 days (after 3 days the juice starts losing its flavor).

© 2009 viviane bauquet farre – food & style NY LLC

“Eat the music” food series

It all started one Sunday evening, sitting on our porch and relaxing – a rare moment for both Marc (my husband) and me. Since we’re both entrepreneur types, we always seem to be working round-the-clock.

That afternoon, I’d been poking around in the garden and saw that my zucchini plants had finally produced enough blossoms so that I could harvest a whole bowl of them. I knew then what would be on the menu: pan-fried zucchini flowers served with a scrumptious tomato coulis to dip them in. We settled down with two chilled kirs and eagerly started munching on the fritters.

But the picture wouldn’t have been complete without a little music… that’s when Marc decided to play “Eat the Music” by Kate Bush… It took a few minutes for me to take it in, but that song tasted as delicious as the zucchini flowers and made every cell in my body want to do somersaults!

“Watch this,” he said, as he opened his laptop to play me Kate Bush’s amazing video of the song.

“Unbelievable! This is really eating music. I’ve got to do something with this… All the tropical fruits, the lusciousness, the rhythm… I want to make food taste like this!”

So this is how it all started… Every month I’ll be creating a recipe inspired by Kate Bush’s “Eat the Music”… Just look for it under Categories.

Meanwhile enjoy the video… It’ll make you want to eat music… and more!

Shiitake mushroom tartines with cheddar fondue

A couple of months ago, my husband Marc and I spent a weekend at Shelburne Farms in Vermont, celebrating our 10th anniversary. I’d lived in Burlington for many years in the late 80s and 90s, but I could have never imagined that after moving to New York and meeting Marc we would end up tying the knot in Vermont, and specifically at Shelburne Farms.

He knew me well even back then. Shelburne Farms was truly a power center during my Vermont years. The idyllic grounds, the beautiful Inn and restaurant, David Miskell’s famous tomatoes… and my “girls” (as I like to call the sweet, beautiful Swiss brown cows who happily graze in the green fields) — all were so much a part of my life then and all are still living strongly in my heart and my memories today.

After a hearty and very delicious lunch at Bistro Sauce in the heart of Shelburne Village, we returned to the Inn. “Let’s go for a walk and visit my girls,” I said to Marc… So we put on our hiking boots and took off.

We walked through meadows, rolling hills and patches of forest, visited the organic gardens that supply the restaurant, met the new piglets who were happily rolling in the mud, and caught the cows on their evening feed. It was so impressive to see more than a hundred of them lined up and munching away on their grains. One in particular was very intrigued with my camera and was eager to take a lick — I got a good shot of her fuzzy nose!

With those gorgeous brown cows in mind and with the lingering memory of Bistro Sauce’s earthy oyster mushroom and caramelized onion bruschetta, I created today’s recipe the minute we got back home: A tartine with shiitake mushrooms and shallots, served with a slice of ripe beefsteak tomato and drizzled with a luscious cheddar fondue.

Served with baby arugula, escarole hearts and a lemon vinaigrette, it’s plain irresistible… And I must say that every time I make it, I miss my “girls” a whole lot!

Bon Appétit!

PS: If you want to see behind-the-scene pictures, log on to my Facebook page… They’re fun!

Shiitake Mushroom Tartines with Cheddar Fondue
baby arugula & escarole hearts with lemon vinaigrette

serves 4

For the mushrooms
1 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
12 oz shiitake mushrooms – stems trimmed and quartered
4 large shallots – skinned, halved and cut in 1/4” slices
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste

For the fondue
1/4 cup heavy cream
2 tablespoons milk
6 oz aged cheddar (or extra sharp) – coarsely grated

For the vinaigrette
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1/8 teaspoons sea salt
freshly ground black pepper to taste

4 – 1” thick, slices brioche or challah bread – edges trimmed
1 large, ripe beefsteak tomato – halved and cut in 1/8” slices
5 oz baby arugula and escarole hearts – rinsed and spun dry

Step 1: For the mushrooms – Heat a large non-stick skillet over high heat. Add the butter. As soon as the butter is melted, add the olive oil and mushrooms. Toss well and sauté for 5 minutes until golden, tossing them only occasionally. Add the shallots and continue to sauté for 2 more minutes until the shallots are wilted and the mushrooms golden-brown. Add the salt and black pepper. Toss well, transfer to a bowl and set aside.
Step 2: Place the cream and milk in a small saucepan and heat over medium heat. As soon as the cream mixture comes to a boil, turn off the heat and add the cheddar. Stir well and let stand for a couple of minutes until the cheddar has melted. Whisk until smooth. Set aside and keep warm.
Step 3: To make the vinaigrette, place the lemon juice, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.
Step 4: Preheat the broiler. Toast the bread slices under the broiler on each side until golden-brown. Meanwhile, toss the greens with the vinaigrette and set aside. When done, place each toasted bread slice in the center of a large plate. Top with 2 or 3 tomato slices so that the straight edge of the tomato slices line up with the straight edge of the bread slice. Top with a large spoonful of the shiitake mixture. Drizzle lavishly with the cheddar fondue. Place the dressed greens next to the tartines and serve immediately, when still warm.

© 2009 viviane bauquet farre – food & style NY LLC

Sautéed haricots verts with baby red potatoes and lemon zest

Sometimes the simplest things are the most pleasurable. This recipe is a perfect example.

Three ingredients. Haricots verts (French green beans), potatoes and lemon zest make a side dish that is not only versatile, but utterly delicious — every mouthful satisfying both the taste buds and the soul, enticing you to come back for more.

I must admit this is a recipe I prepare all year long (the ingredients are readily available in any supermarket in any season). But it’s never better than in summer when the haricots verts are snappy and skinny, and the potatoes freshly dug up.

Three steps. Boiling the potatoes, blanching the beans and sautéing both with the lemon zest. As with any recipe that relies on a few ingredients, freshness is paramount — and cooking technique is crucial! The beans must be blanched until barely tender and the potatoes sautéed until perfectly golden-brown. Which is why I thought even a recipe so simple warranted its own video…

Enjoy!

Sautéed haricots verts with baby red potatoes and lemon zest

serves 4

1 1/4 lbs baby red potatoes – unpeeled and left whole
1/2 lb haricots verts – stem ends trimmed and cut in half
1 tablespoon sea salt for the blanching water
2 tablespoons unsalted butter
3 tablespoons olive oil
zest of half a lemon – peel zest with vegetable hand-peeler and cut in 1/8” julienne strips
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a medium heavy bottom soup pot with cold water, add the potatoes and bring to a boil at medium-high heat. Fast simmer, uncovered for 10 to 14 minutes depending on their size. The potatoes should be tender but still firm. Strain in a colander and run cold water from the tap over the potatoes until they have cooled. Set aside until ready to use.
Step 2: Fill a large bowl with cold water and several ice cubes.
Step 3: Fill a large heavy-bottomed soup pot with water and bring to a boil. Add the salt and blanch the haricots verts for 3 to 4 minutes (depending on their size) until tender, but still crunchy. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels and set aside.
Step 4: Cut the potatoes in 1/2” edges. Heat a large non-stick skillet over high heat. Add the butter and olive oil. As soon as the butter is melted, add the potato slices and sauté for 2 to 3 minutes until golden. Toss the potatoes and continue sautéing for an additional 1 to 2 minutes, until golden. If needed repeat the process until the potatoes are golden brown on all sides. Add the lemon zest, toss well and sauté for an additional 1 minute until lemon is crispy and golden. Add the haricots verts. Toss well until the beans are warmed through, about 1 minute. Add the salt and pepper, toss again and remove from heat. Serve as a side dish.

© 2009 Viviane Bauquet Farre – food & style NY LLC

Burgundy okra shoestring fries

I have a confession to make: I’ve never liked okra!

Being the veggie aficionado that I am I cannot say that about many vegetables… But okra is different. It’s not the taste that I object to, but the texture — ah yes… the slime factor.

For the last two years I’ve looked at the gorgeous okra pods that appear every summer at my farmers’ market and let out a big sigh… if only I liked okra!

Then, a couple of weeks ago, I spotted okra that wasn’t green, but a beautiful burgundy color — almost purple! I was seduced and without fear bought a bag full of them.

On the way home it hit me like a lightning bolt: “If I sliced the okra super-thin and fried it, surely it wouldn’t be so slimy?” Well, I couldn’t get into the kitchen fast enough to try.

As it turned out, cutting the okra in julienne slices was the most time-consuming part of this otherwise very easy recipe. Using a very sharp knife made the task not only easier, but also lessened the sticky substance that normally oozes out of these pods.

Instead of tossing the strips with the traditional cornmeal, I decided a bit of flour would be more appropriate. I wanted them to be delicate — and that is exactly how they turned out! Crispy and still a bit chewy, with a delicate but unmistakable okra flavor, these shoestring fries were so addictive that Marc (my husband) and I devoured the whole plate in a blink!

I must say they make a fabulous Tapa or side dish for a sandwich or omelet, but now I’m working on creating more original recipes with them.

Mostly, though, I’m very grateful to these gorgeous pods for having seduced me! Now I just have to make up for lost time…

Burgundy okra shoestring fries

serves 4

1 lb small, burgundy (or regular) okra pods – rinsed and pat-dry
1/4 cup unbleached white flour
sea salt to taste

sunflower or canola oil for frying

Step 1: Using a very sharp knife, cut each okra pod in half lengthwise. Then cut in 1/8” julienne strips. Place the okra slices in a bowl and sprinkle with the flour. Toss well until the okra slices are well coated with the flour and set aside.
Step 2: Heat a deep fryer to 375ºF. When the oil is ready, place the okra slices in the basket, being careful not to overcrowd it and fry for 6 to 8 minutes until golden-brown. Remove from fryer, drain on paper towels. Sprinkle the okra fries with sea salt and serve immediately.

Cut okra in 1/8″ julienne strips

Place the okra slices in a bowl and sprinkle with the flour. Toss well until the okra slices are well coated with the flour.

place the okra slices in the basket, being careful not to overcrowd it and fry for 6 to 8 minutes until golden-brown.

© 2009 Viviane Bauquet Farre – food & style NY LLC