And here is the final batch of recipes from the Paris Potluck.
~ Featured in the previous post were :
Spring Vegetable Risotto (Isabelle)
Pea and Roasted-Garlic Crostini with Olives and Pecorino Cheese (Amy)
Instantaneous Carrot Salad (Jonathan)
Asparagus Tart (Malory)
Isabelle’s Zucchini Carpaccio
- about 4 small zucchini, sliced paper-thin
- 1/3 cup fresh mint
- some fresh basil
- 2 tablespoons extra virgin olive oil
- 2 teaspooons fresh lemon juice
- salt and pepper
- 1/4 cup pine nuts, toasted (alternatively sliced almonds, but I think pine nuts are better)
Whisk the lemon juice and olive oil, and drizzle over the zucchini. Sprinkle with salt and pepper and pinenuts. Let it stand about a 1/2 hour (at least) to allow the flavors to develop and to soften the zucchini.
Right before serving, chop the fresh mint and basil finely and sprinkle on top.
Note : the secret is to get nice zucchini — meaning : fresh, small, not too seedy or “woody” (the darker the skin, the “nicer” the zuch, in my experience), and to slice very very thinly.
Alisa and Jean-Yves’s Endive and Lardon Salad
- 4 endive — medium to large size
- 2 C lardons, or bacon bits
- 1 C whole raw pecans
- 1-2 Hass avocados, ripe
- walnut oil
- raspberry vinegar
- balsamic vinegar
- a pinch of roasted sesame seed oil
- a splash of Apple Juice
- a little bit of good, strong mustard
- salt, pepper
To make the vinaigrette, combine the vinaigrette ingredients in descending order, by quantity, i.e. more walnut oil than raspberry vinegar ; more raspberry vinegar, than balsamic, and so on down the list.
Core and chop the endive in 1-inch chunks. Sauté lardons/bacon until crispy. Drain on paper towels. Peel avocado and cut in 1-inch cubes.
Dry roast the pecans : heat a dry frying pan on medium. When heated, toss in the pecans and cook for 8 to 10 minutes, stirring occasionally. Remove from heat.
Assemble all ingredients in a large salad bowl. Assembling the salad at the last minute yields the best results, and if you can serve it with the lardons still warm, it is even better. Too much vinaigrette will ruin the salad : add a bit at a time, until the salad is lightly coated.
Christoph’s Codfish and Roasted Tomato Terrine
Prepare the roasted tomatoes:
Sprinkle 1 kg of cherry tomatoes in halves with sugar, olive oil, balsamic vinegar and some salt. Let them dry in the oven at 150°C for 1 1/2 to 2 hours on baking paper. Let them cool down to room temperature and reserve.
Prepare the codfish:
Prepare 0,8 l of court-bouillon (bouquet garni, salt and pepper). Let simmer 1 kg of codfish filets in this bouillon for 10 minutes. Reserve the court-bouillon. Take the fish out and let the filets cool down. Break them in small pieces.
Assemble the terrine:
Incubate 10 leaves of gelatin in cold water for 10 minutes. Squeeze out the leaves and dissolve them 0,4 l of the hot court-bouillon. Reserve this preparation in the warm oven.
Grease a terrine dish. Use as a first layer leaves of basil and parsley, add some liquid gelatin preparation, let cool down in the fridge for 10 to 15 minutes. Add a layer of tomatoes, some capers and some fish, add gelatine preparation and put in the fridge for 10 min. Repeat this step 3 times. Place the terrine in the fridge for 12 hours wrapped with foil before serving.
Reserve a nice afternoon for this recipe, take your time with the incubation of gelatin in the fridge, patience will result in a more stable terrine. To serve, place the bottom of the terrine for 5 min in hot water and flip the terrine onto a plate.