Synopses & Reviews
Lentil Salad with Goat Cheese
Serves 6 to 8
This summer salad can be taken on a picnic, or eaten at home on the terrace in the sunshine.
1 1/2 cups green lentils
6 cups chicken stock
1 garlic clove, pierced with atoothpick
1 teaspoon herbes de Provence
l small bay leaf
l tomato, peeled, seeded, andfinely chopped
3 green onions, finely chopped, including some green tops
1 tablespoon minced fresh parsley
1 tablespoon capers, drained
1/2 cup olive oil
2 tablespoons fresh lemon juice
l teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup (2 1/2 ounces) crumbled freshgoat cheese
8 to 12 slices lightly toasted
Rinse and pick over the lentils to remove any stones. Put the lentils in a 4-quart saucepan and add the chicken stock, garlic, herbs, and bay leaf. Bring to a gentle simmer and cook uncovered for 20 to 30 minutes, or until tender. Do not overcook or the lentils will be mushy. Drain and let cool.Remove the garlic clove and bay leaf.
Put the lentils in a bowl and add the tomato, green onions, parsley, and capers. Whisk together the vinaigrette ingredients, add to the lentils, and toss gently. Sprinkle the crumbled goat cheese on the top. Serve with the French bread.
Peach and Raspberry Tart
Boxes of red and gold peaches are usually set at the back of the market table--out of reach of fingers that can bruise their flesh.
1/2 cup (1 stick) unsalted butter atroom temperature
1/4 cup confectioners' sugar, sifted
l cup all-purpose flour
l teaspoon grated lemon zest
l 1/2 cups water
l cup dry white wine
3/4cup granulated sugar
Juice of 1/2 lemon
l lemon zest strip
4 to 5 fresh peaches, peeled, pitted, and cut into 1/2 inch slices
3/4 cup apricot jam
1 tablespoon fresh lemon Juice
l cup fresh raspberries
To make the crust: Preheat the oven to 350(F. In a small bowl, mix all theingredients together with a fork until well blended. Press the dough into thebottom and up the sides of a round 9-inch pie dish or tart pan. Bake in theoven for 20 to 25 minutes, or until the top is lightly browned. Transfer to arack and let cool.
To poach the peaches: In a large saucepan, combine the water, white wine sugar, lemon juice, and zest. Bring to a simmer and cook for several minutes. Add the peach slices and simmer for about 4 minutes. With a slotted spoon remove the slices to a plate. Reserve the poaching liquid to poach the other fruit.
To assemble the tart: In a medium saucepan over medium heat, melt the apricot jam. Push it through a sieve into a bowl, using the back of a spoon. Stir in the lemon juice. Spread 1/2 cup of the jam over the baked crust. Arrange the peach slices in circles over the jam, and scatter the raspberries over the top. Spoon the remaining jam over the fruit.
Tour the markets of seven towns while exploring the role of the market in Provencal life, plus receive dozens of insider tips as the authors focus on food, present information on regional and seasonal specialties (with recipes in every chapter), wines, restaurants, and picnic spots.
Markets of Provence tours the open-air food markets of seven French towns while exploring the role of the market in Provencal life and providing travelers with dozens of insider tips. The authors present information on regional and seasonal specialties, wines, and restaurants and picnic spots. A glossary of French phrases and shopping terms, plus a calendar of market days are included. 125 photos, many in color. 21 recipes.
Includes bibliographical references (p. 128) and index.