Hillary Davis's Cuisine Nicoise Sun-kissed Cooking from the French Riviera PDF

By Hillary Davis

From effortless weeknight nutrients to extra complicated Sunday dinners, examine the recipes and cooking kind from the opposite French cuisine-the person who kinds the basis of the Mediterranean vitamin and celebrates neighborhood, clean and light.
Cuisine Nicoise is designed with olive oil, instead of butter and cream is mild, instead of bathed in wealthy sauces. And it makes use of clean, in the community sourced produce.

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Extra resources for Cuisine Nicoise Sun-kissed Cooking from the French Riviera

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During this time, change the water frequently to eliminate salt. Drain the cod in a colander, then rinse well again under running water. Place on paper towels to drain, and squeeze well to press out all the water. Carefully feel the cod with your fingers and pull out any bones or skin. Drop the cod into boiling water and cook for 2 minutes. Drain and squeeze very dry. Chop the cod finely or pulse it in a food processor; then place in a bowl. Whisk together the flour and baking powder; add to the bowl of codfish and mix with a fork.

Place the egg yolks in the bowl of a stand mixer and beat until pale yellow and thick, about 1 minute. Slowly drip in the two oils, drop by drop at first, and keep beating until you achieve the consistency of mayonnaise. In a small bowl, whisk together the vinegar, lemon juice, mustard, salt, sugar, shallot, and tarragon; then pour the vinegar mixture into the mayonnaise and briefly beat to blend. Taste for seasoning and adjust; thin with a bit of water if needed. To serve, pull the top shells off the mussels and leave the mussels resting in their bottom shells.

Taste and adjust salt and pepper if needed, then spoon into a serving bowl and sprinkle with a little fleur de sel. Marinated Red Peppers Makes about 1-1/2 cups 3 medium red bell peppers 3 tablespoons extra virgin olive oil, divided 1 teaspoon salt 2 cloves garlic, minced, divided 1 teaspoon fleur de sel freshly ground black pepper Heat the oven to 400 degrees F. Lay a piece of foil on a baking pan and lightly brush with oil. Slice the tops off the peppers, cut in half vertically, and remove the seeds.

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Cuisine Nicoise Sun-kissed Cooking from the French Riviera by Hillary Davis


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