Wednesday, April 08, 2009

from the french bistro (a.k.a. my kitchen)

Tuesday was French class. Monday night, I got my mind in gear by making some French foods for dinner...

Niçoise Salad, maguro (tuna), roasted red peppers, red leaf lettuce, steamed green beans, kalamata olives, a hard boiled egg and leftover roasted new potatoes.

I found the recipe for the dressing on the Food Network by Julia Child.

1/2 lemon, zested and juiced
1/4 teaspoon salt
black pepper
1/2 tablespoon dijon
1/2 tablespoon shallot, minced
1/2 cup olive oil

NOTES: I used spring onion instead of shallot and I cut the oil to 2.5 tablespoons, I didn't have anchovy filets so I added some anchovy paste (1/2 teaspoon) to the dressing. The dressing was light and delicious. I used a tablespoon of the dressing per salad. For the tuna, I coated it with a spice mix I had for making blackened fish and cooked each side for about 10 seconds.

Carottes râpées au miel (grated carrots with honey).

I found this recipe in Joanne Harris' "The French Market". It is different from the carrot salad that I have made in the past. This one uses sesame oil, honey and paprika.

Serves 6

1.5 pounds carrots
3 tablespoons clover honey
1 tablespoon white wine vinegar
1 tablespoon asian dark sesame oil
2 teaspoons smoked paprika
sea salt to taste
freshly ground pepper, to taste
2 tablespoons toasted sesame seeds, a mixture of white and black seeds

Peel the carrots and grate them into a bowl.
Mix together the honey, vinegar, sesame oil, paprika, salt and pepper.
Add to the carrots and mix well.
Let stand at room temperature for 1 hour to infuse the flavors.
Sprinkle the toasted sesame seeds and serve.

NOTES: this was delicious. I used sweet paprika instead of smoked and I used only black sesame seed because that was all I had. I also used the honey that I had which was from Okinawa. I zapped 2 large carrots in the food processor, poured everything into a ziploc container and shook it. Before serving, I tossed it with metal tongs.

C'est bon! (Delicious!)


Rowena said...

When you start needing help at your bistro, gimme a holler. People will be standing in line for your cooking! Everything looks delicious, and yet again, you've inspired me with an idea of what to eat for lunch.

Deb in Hawaii said...

What a wonderful French dinner--light and it looks delicious. I love the salad with the seared, spiced ahi and the carrots sound amazing!

KirkK said...

I guess I sounds like a broken record...but I enjoy the way you improvise.

Lori said...

That salad at the top, wow that looks good! I think it's the maguro...and roasted peppers that make me want to have a bowl of it right now! :)

K and S said...

will save you a table, Rowena ;)

Thanks Deb, I hope you try the carrot salad recipe :)

Thank you Kirkk :)

Thank you Lori, I hope you try these recipes too :)

Take care everyone.

Shirley said...

Great presentation with the salad! It's very impressive.

K and S said...

Thank you Shirley!

Take care.

manju said...

Way to Live and Learn... or in this case, Eat and Learn!

K and S said...

Definitely Manju :)

Take care.