Editor's Note: The Busy Kitchen is a Monday column written by two area chefs - Tiffany Poe and Val-arie Carter - who also happen to be mothers of young children. They explore nutrition, cooking for kids and more.
Summertime is a perfect time for new adventure, whether it's trying new hobbies or visiting interesting places.
My own summer adventure started this week when my family and I prepared to host nine French ambassadors at our Pawhuska bed and breakfast.
We have hosted a wide range of people from all over the world, but these would be our first visitors from France.
I must say I was a little intimidated. Even though I'm classically trained and have mentored with French chefs throughout my career, I was hesitant to host and cook for these diplomats with highly developed palates. Nonetheless I sharpened my knives and went to work.
During their stay I was to cook 20 meals for them. While planning the menus, I focused on cooking seasonally and on the Mediterrasian Diet (
tulsaworld.com/mediterrasian).
This style of cooking and eating is very Provençal, and this southern part of France is home to some amazing fresh and healthy dishes that are not only fun to make but have interesting ingredients that are in season right now.
With that in mind I organized my little sous chefs, made my list and headed for the grocery store.
I stocked my pantry with fresh vegetables, fruits, seafood, artisan breads, herbs, nuts, cheese and lean meats.
Here are a few of the dishes I made for my fabulous European visitors. They enjoyed the fact that an American didn't cook fried food for them and I had a great time utilizing my garden produce and re-creating dishes that were healthy, colorful and adventurous all in the same pot.
They gave me an honorary one Michelin Star for my efforts and I gave them a full belly and warm memories of home.
My favorite summertime Provencal dish is Grilled Apricot Salad. The fruit is fun for Dad to add to his grilling duties and the salad is colorful enough to entice even the pickiest eaters. Find step-by-step directions and pictures at tulsaworld.com/apricotsalad.
GRILLED APRICOT SALAD
Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons good vinegar
3/4 cup olive oil
Spiced pecans:
2 tablespoons butter
1 tablespoon unbleached sugar
1/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
Pinch freshly ground nutmeg
1/2 cup pecan halves
Apricots
Stilton cheese
Salad greens, preferably a spring mix
1.
Make vinaigrette: Combine mustard and honey in a medium bowl. Add vinegar. Add olive oil to the mixture slowly while whisking. Season with salt and pepper to taste.
2.
Make spiced pecans: Put butter in a medium saute or nonstick pan. Add sugar. Mix thoroughly. Add salt, chili powder and cumin to the butter-sugar mixture. Grate freshly ground nutmeg into pan.
3. Add the 1/2 cup of pecan halves and allow to cook for a few minutes.
4. Remove the nuts from the pan and allow to cool before you assemble you salad. There will be a little left over butter in the bottom of the pan you can discard.
5.
Prepare apricots: Slice apricots in half and remove the pit. Grill the fruit flesh side down and get some good grill marks. Remove to a plate for later.
6. Dress the greens with vinaigrette. Add pecans, apricots and cheese.
Note: I tossed all the ingredients together in a bowl and mix to coat everything. You can leave out the fruit until the end so it doesn't get bruised or smashed. If you like a little more cheese go for it, there are no rules so ... be my guest.
Ratatouille is a hearty mixture of tomatoes, onions, zucchini, eggplant, and red and green bell peppers that is cooked with olive oil, thyme and garlic to create a sweet and chunky Provencal vegetable stew. Feel free to substitute other vegetables you have in your garden or add others that you prefer. There are no rules, and this dish has summer written all over it.
EASY RATATOUILLE
4 tablespoons extra virgin olive oil
3 tomatoes, roughly chopped
2 red onions, halved and thinly sliced
2 zucchini, sliced into rounds
1 eggplant, roughly chopped
1 red pepper, roughly chopped
1 green pepper, roughly chopped
1 teaspoons salt
1 teaspoon freshly ground black pepper
3 cloves garlic, finely chopped
2 springs fresh thyme
1. Heat the oil in a large saucepan over a medium heat.
2. Add all ingredients, except the garlic and thyme, and cook, uncovered, for 25 minutes, stirring every 5 minutes.
3. Add the garlic and thyme and cook, uncovered, for a further 20 minutes, stirring every 5 minutes, until the vegetables are very soft.
4. Serving suggestions: Ratatouille is delicious served hot or cold as a side dish with grilled fish or chicken, or used as a filling for a Provencal-style omelet. It can also be served as a meal on its own with some crusty bread or rice.
Recipe adapted from
tulsaworld.com/mediterrasian
Many Provencal dishes feature seafood because of the region's close proximity to the Mediterranean Sea and Atlantic Ocean. One of the most popular fish and shellfish dishes include bouillabaisse (a robust stew made with tomatoes, saffron and several varieties of fish and shellfish), which is typically eaten with toasted bread slices. The kids will like this simple dish, and you will only have one pot to clean.
BOUILLABAISSE A LA POE
3 bulbs fennel, cleaned of fronds (the green leafy part) and cut into wedges or triangle shapes (save fennel fronds for garnish and extra flavor)
2 28-ounce cans whole peeled tomatoes
6 cloves garlic, chopped
2 small onions, chopped
4 tablespoons olive oil
1 pound Yukon Gold potatoes, cubed
2 pounds cod or other firm white fish, cubed
1 pound raw shrimp, peeled and deveined
2 sprigs fresh thyme
1 cup white cooking wine
1 pinch saffron, if desired
2 quarts chicken or seafood stock
Salt and pepper, as needed
1. In a saute pan or skillet, caramelize fennel pieces over low heat with 1 tablespoon of olive oil. This will take about 10 minutes.
2. In a heavy stock pot or dutch oven, saute remaining olive oil, garlic and onion over medium heat. If you are using saffron, add at this point and deglaze pan with white wine. Reduce by half and add chicken stock, tomatoes, fennel, potatoes and thyme sprigs.
3. Cook for 30-40 minutes on medium to low heat or until the potatoes are tender. Season with salt and pepper to taste. Turn stew down to a simmer and add cod and shrimp. After a couple of minutes when the fish and shrimp have turned opaque, add fennel fronds for color. Remove from heat and serve.
Chef Tiffany Poe, a graduate of The Culinary Institute of America in Hyde Park, N.Y., owns Tiffany Poe Culinary Services, a consulting, food styling and corporate coaching company. She and her husband have three small children and own The Grandview Inn, a historic bed and breakfast near the Tallgrass Prairie Preserve in Pawhuska. Find more of her recipes on her blog,
tulsaworld.com/gastronomymommy
Original Print Headline: French food made fresh, fun
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