Provencalroastedbellpepperswithgarlicheads Recipes

PICADILLO

Steps:

• In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
• Serve with rice and beans or tortillas.

PALMIERS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
• Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

CHEVRE TARTLETS WITH PROVENCAL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Spray a nonstick mini muffin tin with the cooking spray. Press the wrappers into each mold and spray with a light coating again. Bake for 7 to 10 minutes or until light brown. Remove the shells from the muffin tin and set aside to cool.
• Heat the olive oil in a small saucepan over low heat. Add the peppers, onions, herbes de Provence, salt, pepper and cook over low heat for about 40 minutes. Add the garlic and continue cooking for a few more minutes. Remove from the heat and set aside to cool. Drain the oil that separates from the peppers.
• Reduce the oven temperature to 250 degrees.
• In a small bowl, combine the goat cheese with half the cream and the white pepper. Depending on how soft the goat cheese feels, mix in the remaining cream until the mixture is smooth.
• Take each wonton shell and spoon in about 1/2 teaspoon of the goat cheese mixture, enough to cover the base of the shell. Top with a teaspoon of the pepper mixture.
• Place the tartlets on a baking sheet and bake in the oven for 10 minutes until warmed through.
• Serve immediately

GRANDMA'S POLISH PEROGIES

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

PROVENCAL TOMATO STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Lightly brush an 8" baking pan with 1 tsp of the olive oil.
• Place cut, cleaned peppers in the baking pan, cut side up, single layer.
• Place 2 tomatoe halves cut side down inside each pepper.
• Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
• Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
• Sprinkle with pepper& serve.

JAMES BEARD'S PATE DE CAMPAGNE PROVENCALE

Steps:

• Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it's cooked through. Taste and adjust seasonings if necessary.).
• Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
• Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
• To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.