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French Cuisine
Bringing Home the Flavors of Provence
By Donna Smith
Aioli
3 cloves garlic 1 cup plus 2 tablespoons olive oil
2 egg yolks
Pinch of salt
Place the garlic, egg yolks and salt in a blender. Pulse until blended. Slowly drizzle in the oil until a thick mayonnaise develops. Cover and refrigerate until ready to use.
Ratatouille
3 tablespoons olive oil 4 onions, chopped
4 to 5 garlic cloves, minced
4 medium eggplant, diced
5 zucchini, cut into rounds
3 bell peppers, diced
1/4 cup water
2 cans (14 ounces each) whole tomatoes, coarsely chopped
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped oregano
2 teaspoons fresh chopped thyme leaves
Salt and pepper to taste
Heat the oil in a large skillet. Add the onion and cook until soft, about five minutes. Add the garlic and eggplant; cook five more minutes, stirring often. Add the water, cover and continue to cook until the eggplant is tender. Add the zucchini and bell pepper. Cook until crisp-tender. Stir in the tomatoes and liquid. Cover and cook about 20 minutes, stirring occasionally. Season with salt and pepper to taste.
Nicoise Salad
1 small head Bib lettuce, cleaned and torn into bite-sized pieces 1 jar (4 ounces) marinated artichoke hearts, drained (reserve liquid*)
8 to 10 tiny new potatoes, cooked and cut in half
1 red pepper, cut into strips
1 cup fresh, steamed green beans
1 red onion, cut into rings
1 cup kalamata olives
2 large tomatoes, cut into wedges
2 to 3 tablespoons capers
4 hard-boiled eggs, cut in half
4 anchovy fillets (optional)
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