Provençal Sandwiches With Roasted Garlic Paste Recipes

PROVENCE VEGGIE SANDWICH

Steps:

• Slice the eggplant and zucchini lengthwise into 1/4-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/4-hour until vegetables perspire. Rinse well and dry with a paper towel.
• Meanwhile, remove outer skin from head of garlic and cut tops of cloves off. Brush garlic lightly with olive oil and place in the center of the cooking grate. Cook 45 minutes or until garlic is soft and cooked through. Remove from grill, remove garlic pulp, and set aside. Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor. Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste.
• Lightly brush or spray eggplant, zucchini, and bell peppers with olive oil and place in center of the cooking grate. Grill, for 4 to 6 minutes, turning once during cooking. Vegetables should be cooked through, but not limp. Just before serving, split rolls and place on cooking grate to toast. Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired). Spread garlic-olive paste on top bun and season vegetables with salt and pepper.

PROVENCAL ROAST BEEF SALAD SANDWICH

Steps:

• Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
• Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
• Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

PROVENçAL SANDWICHES WITH ROASTED GARLIC PASTE

Steps:

• TO MAKE THE PASTE: Prepare and wrap the garlic in an aluminum foil packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 45 minutes to 1 hour. Remove the garlic from the grill and allow to cool. Squeeze the garlic pulp into a food processor. Add the remaining paste ingredients and process until smooth.Cut the eggplant crosswise into 1/2-inch slices. Halve the bell peppers lengthwise. Stem, core and seed the peppers, then flatten them with the palm of your hand. Lightly brush or spray the eggplant and bell peppers with the olive oil. Season with salt and pepper. Grill over Direct Medium heat until tender but not limp, turning once halfway through grilling time. The eggplant will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes.Just before serving, split the rolls and grill them, cut side down, over Direct Medium heat until toasted, about 30 seconds. Brush the inside of the rolls with the garlic paste and layer with the grilled vegetables, lettuce and goat cheese. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

TUNA SANDWICHES PROVENCAL

Steps:

• Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
• Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
• Add tuna to mayonnaise mixture and stir to combine.
• Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.

ROASTED GARLIC BASIL PASTE

Steps:

• Preheat oven to 350 degrees. Rub garlic heads with olive oil, and wrap with aluminum foil. Bake until garlic cloves are very tender when pierced with a knife, about 50 minutes. Allow heads to cool, then squeeze softened garlic from cloves into a bowl; there should be 1 cup.
• Using a mortar and pestle (do not use a food processor), mash basil with 1/2 teaspoon salt until it is a paste. Add roasted garlic one tablespoon at a time, and mash until fully blended. Season with lemon juice, and add more salt if desired. Spread on grilled meats or fish, or use as a sandwich spread.

ROASTED GARLIC PASTE

Steps:

• Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
• Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
• Store, refrigerated, up to one week.

POT ROAST PROVENCAL

Steps:

• Dust meat with flour.
• Brown meat in olive oil on high heat.
• Set aside meat and turn down to medium heat.
• Add potatoes, carrots and garlic and cook gently for 15 minutes.
• Add tomato paste and herbs and cook for another 5 minutes.
• Add wine and beef stock and mix well.
• Return meat to pan and heat to simmer.
• Cover and braise in oven at 350 for 2 hours.
• Uncover and cook for another 30 minutes or until meat is tender.
• Place meat on platter, surround with vegetables and pour some of the gravy over top.
• Serve remaining gravy on the side.

PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE

Steps:

• Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

PROVENçAL ROASTED GARLIC-BRAISED BREAST OF VEAL WITH SPRINGTIME STUFFING

Steps:

• Prepare the stuffing:
• Bring a large pot full of lightly salted water to a boil. Add the chard and spinach, bring the water back to a boil, and cook for 2 to 3 minutes until thoroughly wilted. Drain and squeeze out as much moisture as possible, pressing the greens against a colander with a wooden spoon. Or for a more thorough job, use your hands when the greens have cooled somewhat. Finely chop, either by hand or by pulsing in a food processor.
• In a large skillet, sauté the minced garlic in 3 tablespoons of the oil over moderate heat until pale gold, 2 to 3 minutes. Add the chard and spinach. Cook, stirring, over medium heat, until the liquid is evaporated and the garlic is thoroughly distributed, 5 to 7 minutes. The greens should be very tender. Season to taste with salt and pepper. Transfer to a large bowl and set aside.
• Preheat the oven to 375°F.
• Sauté the onion in a heavy, medium saucepan over medium heat in 3 tablespoons of the oil until softened, 7 to 10 minutes. Add the rice and stir to coat the grains with the onions. In another saucepan, bring the broth to a simmer. Add the broth to the rice a few spoonfuls at a time, as if making risotto. Keep the heat medium-low, and stir, waiting until the broth is nearly absorbed before adding another spoonful. Cook the rice until just tender, 15 to 20 minutes in all. If you finish adding the broth and the rice is not yet tender, add a tablespoon or two of hot water, as needed. Season the rice with salt and pepper (taking in to account the saltiness of the broth you are using), add it to the chard and spinach, and set aside to cool.
• Prepare the garlic head:
• Break the head into single cloves and put them, unpeeled, into a small baking dish in which they fit snugly (I use a 5-inch-square porcelain ramekin). Drizzle with 2 teaspoons of the oil and 1 teaspoon of the thyme. Cover tightly (use foil if you don't have a lid), and roast for 30 to 45 minutes, until a soft puree is formed when you squeeze a clove. Avoid overcooking, which turns the garlic bitter. Squeeze the puree out by hand or run the unpeeled cloves through a food mill to trap the peels. Put the roasted garlic puree in a small bowl and add 1 tablespoon of the rosemary and the lemon juice. Stir well and set aside. Turn off the oven-you will be pan-braising the meat.
• While the garlic is roasting, finish the stuffing:
• In a food processor, pulse the remaining 1 tablespoon each of rosemary and thyme, the parsley, mint, and lemon zest until finely chopped. Add to the rice mixture. Stir in the egg until well combined.
• Trim the veal of gristle and as much fat as possible. Sprinkle salt and pepper all over, including the inside pocket. Fill the pocket with the stuffing, pushing the mixture as far in as possible, but don't overfill-it will expand somewhat while cooking. Sew the pocket closed. (A large embroidery needle and strong cotton thread or unwaxed dental floss work very well here. Or use a trussing needle and kitchen twine. I find skewering not as successful here-the stuffing is more likely to ooze out into the pan gravy.)
• In a 6-quart Dutch oven or heavy casserole just large enough to accommodate the veal, heat the remaining 2 tablespoons oil until hot, but not smoking. Add the veal and brown it slowly on all sides, turning carefully with wooden spoons so you don't piece the meat. When it is thoroughly browned, arrange the meat so that the fat side is up. Spread the roasted garlic mixtue all over the top. Add the wine and bring to a slow bubble. Place the lid slightly askew, and braise at a slow simmer over very low heat for 2 1/2 to 3 hours, or longer, if necessary, until the meat is very tender. Use a flame tamer (blech) or stack two stove burner grates , if you must to keep the flame very low. Every 20 minutes or so, baste with the pan juices. If possible, turn the meat a few times; don't worry about losing the roasted garlic coating on top-it will add delicious flavor to the cooking juices.
• Transfer the veal to a platter, and let it stand for 10 minutes, tented with foil to keep warm. Boil up the cooking juices for a few minutes to concentrate the flavors, taste for seasoning, then transfer to a sauce boat.
• Slice the veal about 1/2-inch thick, making sure that the slices enclose some of the filling. Nap with some of the juices. Pass remaining sauce separately.
• Ashkenazi Mashed Potato Stuffing Variation:
• Don't pass by this fabulous veal because your family refrains from eating rice on Passover. When my agent Elise Goodman wanted to prepare it for her seder, we came up with a wonderful alternative mashed potato stuffing.
• Prepare the stuffing according to the directions above, omitting rice and broth. Sauté the onion until rice gold and set aside. Simmer 3 1/2 cups russet or Yukon gold potatoes, peeled and cubed, in cold, salted water to cover, until tender, about 15 minutes. Drain and mash the potatoes until smooth. Stir in the reserved sautéed onion (along with any oil remaining in the pan), and 1 additional tablespoon olive oil, and season to taste with salt and pepper. Add the potato mixture to the chard and spinach, set aside to cool, and continue with the recipe.

ROASTED ARTICHOKES

Steps:

• Cut off the stems of the artichokes so they can stand upright. Pull off the tough exterior leaves, exposing the tender, pale green leaves underneath. If the remaining leaves are thorny, snip off their ends with scissors. Submerge the artichokes in a large bowl of cold water mixed with the lemon juice for at least 5 minutes or up to 3 hours if necessary, use a weight to keep them submerged.Tear off four sheets of heavy-duty aluminum foil, about 12 inches long each. Put 1/2 teaspoon of the minced garlic in the center of one of the sheets and place the base of an artichoke on top. Distribute a second 1/2 teaspoon of garlic evenly between the artichoke's leaves. Season with salt and drizzle 1 tablespoon of the olive oil on top. Pull up the corners of the foil around the artichoke, twist them together at the top to leave a little room for the expansion of steam, and seal any gaps. Repeat with the other artichokes.Grill the artichokes over Indirect High heat until tender, 30 to 45 minutes. To test for doneness, insert a knife into the artichoke base it should slide in and out easily, without resistance. Allow the artichokes to cool slightly before unwrapping them. Serve warm, at room temperature, or chilled.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.