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Condiments Archives - Nice Cooking
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April 22, 2015. Ingredients for 1 cup:. 2 tablespoons dried chervil. Dried Italian flat leaf parsley. 1 teaspoon ground sage. Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. 2Add savory, chervil, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, bay powder, and sage to the rosemary and fennel. Stir well. 3Store in an air-tight container between uses. November 14, 2013. 1/2 cup olive oil. 2 teaspoons cayenne pepper. In a mortar, crush the garlic until it is a paste.
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Rouille - Nice Cooking
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November 14, 2013. Rouille (rouïo in Provençal) is a spicy garlic sauce used for fish dishes, fish soup, and bouillabaisse. After the rouille is prepared, keep it chilled in the refrigerator until it is served. Before serving, if the rouille is stiff, thin it with a few drops of boiling water. Rouille can be prepared one day in advance. 1/2 cup olive oil. 2 teaspoons cayenne pepper. In a mortar, crush the garlic until it is a paste. When the sauce is thick and smooth, stir in the pepper and saffron.
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La Cuisine Niçoise - Nice Cooking
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October 17, 2013. 8220; La Cuisine Niçoise. 8221; is the food of the French Riviera. Mediterranean cuisine is not only a delight to the palate, but has also been shown to have health benefits. First secret: The MENU. Choose the recipes according to the season. Using in-season fruits, vegetables, and fish is one of the secrets to the exquisite tastes of the French Riviera. Recipes are guides; unless you are baking, you have flexibility with ingredients and seasonings. Taste often as you cook, and make...
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Zucchini blossom fritters - Nice Cooking
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October 26, 2013. Les beignets de courgettes fleurs. Cooking time : 15 minutes. Ingredients for 4 people :. A dozen zucchini blossoms. 1 1/4 cups of flour. 2 eggs, separated. 1 tablespoon olive oil, plus more for frying. Build the flour into a small mountain inside a salad bowl and pour the egg yolks and a tablespoon of olive oil over it. Mix together and slowly add the water and the milk. Add pepper and salt. Leave to rest for a half hour. Beat the egg whites until stiff. As there is always a little bat...
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Salade niçoise - Nice Cooking
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October 27, 2013. Ingredients for 6 people:. 1/2 fresh onion or 3 green onions. 1 cup fresh fava beans. 6 ounce can of tuna. 1 small green pepper. A handful of black olives of Nice. 3 desalted anchovies (6 filets). A sprig of basil. 2 tablespoons red wine vinegar. 3 tablespoons olive oil. Cut the tomatoes into 1/4 inch slices. Salt them and leave them in a colander so that they may release a little of their liquid. And cut it into paper thin slices. Cut the fresh onions into thin rings. Prepare the vinai...
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Vegetable soup with garlic and basil - Nice Cooking
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Vegetable soup with garlic and basil. November 14, 2013. La soupe au pistou. Cooking time : 1 hour. Ingredients for 6 people :. 1/2 a head of green cabbage. 3/4 cup coco or cannelini beans. 7 ounces salt pork. 1/2 cup dry elbow macaroni. 3 cloves of garlic. 1 cup grated parmesan. 1/2 cup olive oil. Carefully wash your vegetables. Peel the carrots. Potatoes and turnip but leave the skin on the zucchini. Cut the salt pork into 6 large cubes and boil these for 5 minutes. Crush 3 cloves of garlic in the mort...
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Salad of grilled mixed peppers - Nice Cooking
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Salad of grilled mixed peppers. October 22, 2013. Les poivrons grillés en salade. Cooking time : 3/4 hour. Ingredients for 4 people :. Four really nice red peppers (or a mixture of red and yellow peppers). One or two cloves of garlic. Olive oil and vinegar. Wash the peppers under the tap and dry them. Place them for 3/4 hour in an oven at 350 , or better still, on a wood fire where they will absorb the flavor from the wood. They will then be nicely cooked and easy to peel. Leave a Reply Cancel reply.
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Herbs de Provence - Nice Cooking
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April 22, 2015. Ingredients for 1 cup:. 2 tablespoons dried chervil. Dried Italian flat leaf parsley. 1 teaspoon ground sage. Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. 2Add savory, chervil, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, bay powder, and sage to the rosemary and fennel. Stir well. 3Store in an air-tight container between uses. Leave a Reply Cancel reply. Your email address will not be published. Required fields are marked *.
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Marie, Author at Nice Cooking
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November 16, 2013. La soupe de sauge. Cooking time : 15 minutes. Ingredients for 8 people :. 8 cups of salted water. A large sprig of sage. A dozen peeled cloves of garlic. Some slices of stale bread. Boil the sage and the garlic in the salted water. Pour it onto the stale bread and add a small splash of olive oil. Variation : the bread can be replaced by a handful of vermicelli dropped into the soup 10 minutes before the end of cooking time. It can also be served with a little grated gruyère. Cut into l...
