BABA GHANOUJ
2 Medium Eggplants
½ Medium onion diced
½ C of lemon juice
½ C tahini
2 cloves of garlic minced
6 tbsp olive oil
1 tsp of liquid smoke (or smoke the eggplants)
Kosher salt and pepper to taste
½ bunch of parsley
¼ c grated Parmesan
Pierce eggplants with a fork on all sides. Place in hot oven (405*) on the middle shelf turning often about 30 min – until soft.
Let cool slightly, cut in half lengthwise and scoop out eggplant with a wooden spoon (to preserve flavor). Chop roughly and place in food processor with onion. Purée adding lemon juice, tahini paste and garlic. Add a little parsley, grated Parmesan and 2 tbsp of olive oil and the liquid smoke to the mixture while puréeing. Adjust flavor with salt, pepper and lemon juice.
Serve with the remainder of the chopped parsley and olive oil with Syrian bread (pita)
BLANQUETTE DE VEAU
Serves 6
3 Lbs boneless veal shoulder cut into 2” pieces
6 ¼ c veal or chicken broth
1 large onion studded with 2 cloves
4 carrots sliced
1 Lb new potatoes (small white creamers)
2 leeks, sliced
1 clove garlic halved
Bouquet garni
1 tbsp black peppercorn
5 tbsp butter
½ lb baby portabellas - cut if large
½ lb pearl onions
1 tbsp superfine sugar
¼ c flour
½ c crème fraiche or heavy cream
Pinch of ground nutmeg
2-4 tbsp chopped parsley
S&P
Place veal in a large casserole and cover with broth, bring to a boil over medium heat, skimming off any foam on the surface.
Add studded onion, one of the sliced carrots, leeks, garlic Bouquet garni and peppercorns, cover and simmer over medium-low heat for about 1 hour until the veal is just tender.
Meanwhile in a frying pan sauté the mushrooms in a tbsp of butter until golden and set aside.
Add another tbsp of butter and add the pearl onions, sprinkle with sugar and add 6tbsp of the veal cooking liquid, then cover and simmer for 10-12 minutes until the onions are tender and the liquid has evaporated. Set aside with the mushrooms.
When the veal is tender, transfer it to the same bowl, strain the cooking liquid and discard the mirepoix. Wash the casserole and return it to the heat.
Melt the remaining butter add the flour and cook for 1 or 2 minutes over medium heat. Do not allow it to brown. Whisk in the reserved liquid and bring to a boil, add the remaining carrots and the potatoes and simmer for 10-15 minutes stirring frequently as to not let the sauce stick to the bottom as it thickens. Whisk in the crème fraiche, return the meat, mushrooms and onions, and simmer for 10-15 minutes more until the veal is very tender, skimming if necessary. Season with salt and white pepper and a little nutmeg, stir in chopped parsley and serve.
CHIMICHURRI
Yields 6 C
4C Italian parsley
4 C xvoo
16 Tbsp sherry Vinegar (aka Xerez Vin)
3 Tsp Cayenne
1 C garlic cloves
2 Tbsp Cracked black pepper
4 Tbsp Toasted ground cumin
2 Tbsp salt
Roughly chop parsley, place in food processor with garlic. Chop well while adding olive oil slowly. Add spices blend well. Add vinegar and salt last. Adjust seasoning to taste. Refrigerate until ready to use.
Note: best used @ room temp during service, as olive oil tends to solidify at refrigeration
THAI GREEN CURRY CHICKEN WITH BASIL
Serves 6
3 Cups Unsweetened coconut milk (do not shake can)
4 Tbsp Galangal grated (Siamese Ginger)
2 Tbsp Fish sauce
2 Tbsp Fresh green curry paste
2 Tbsp Coco Lopez cream of coconut
4 & 2 lobes Whole chicken breasts & thighs, boned, skinned, cut into 2" cubes
8 ea Dried or fresh kaffir lime leaves, or fresh citrus Leaves, washed
3/4 c Basil leaves (Thai basil or standard green basil)
2 C Fresh green beans, or snow peas
4ea Green Serrano chilies- slivered (optional for extra heat)
8 sm Baby eggplants
Chicken stock or water, if needed
Hot cooked brown rice
Tiny pea-size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas or green bean or snow peas, which satisfies the visual appearance. Allow the coconut milk to stand for one hour or until it separates. Skim about 1 cup thick coconut cream off the top. Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook, stirring over high heat until it becomes thick. Add green curry paste and cook until it becomes aromatic and oily, about 2 minutes. Add chicken; cook over medium heat for about 2 minutes, stirring frequently. Add remaining 2 cups of coconut milk, cream of coconut, citrus leaves, 1/2 cup of the basil, chilies if adding and vegetables. Bring to a boil, stirring frequently, and simmer 5 minutes. Thin sauce with chicken stock or water, garnish with remaining basil leaves. Serve hot with rice.
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Patrice Gerard PCEC
European ClassicallyTrained Personal Chef
“Whole World Cuisine at Your Table”
(603) 608-8883
Call for a free consultation and current menu.
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