tag:www.seriouseats.com,2012:/recipes//34 May 18, 2012 9:33 PM Quick and easy recipes that prove that great French food doesn't require a tall hat and a fancy kitchen. Movable Type Enterprise 4.34-en tag:www.seriouseats.com,2012:/recipes//34.206493 2012-05-17T20:55:00Z 2012-05-17T16:24:18Z

Simple everyday salmon is broiled on a bed of piperade, a Basque bell pepper stew flavored with spicy, earthy piment d'Espelette. Light, but it packs a punch.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/05/20120516-fiaf-piperade-salmon-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>Light but punchy, this dish is made from simple salmon broiled on a bed of piperade, a stewed mix of red, yellow, and green bell peppers, onions, garlic, olive oil, and, the secret ingredient, piment d'Espelette, a red pepper powder from the Basque region of France that is lightly spicy, and very earthy. Traditionally, you would cook eggs in place of the salmon, but I like this little update that gives everyday salmon so much exotic flavor.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <p><strong>Special equipment:</strong> food processor</p> <h2>Ingredients</h2> <p>serves serves 2, active time 20 minutes, total time 2 hours and 20 minutes</p> <ul> <li>1 tablespoon olive oil, plus 2 teaspoons</li> <li>1 medium yellow onion, diced (about 1 cup)</li> <li>3 medium cloves garlic, chopped (about 1 tablespoon)</li> <li>1 yellow bell pepper, diced (about 3/4 cup)</li> <li>1 red bell pepper, diced (about 2/4 cup)</li> <li>1 green bell pepper, diced (about 3/4 cup)</li> <li>1/2 teaspoon piment d’Espelette (or red pepper flakes), plus a pinch</li> <li>1 (14.5-ounce) can of diced tomatoes</li> <li>Kosher salt and freshly ground black pepper</li> <li>2 boneless, skinless salmon fillets (about 12 ounces total)</li> <li>A few mint leaves</li> </ul> <h2>Procedures</h2> <ol> <li><p>To make the piperade, heat 1 tablespoon olive oil in a sautépan over medium-low heat. When the oil shimmers, add onion. Cook, stirring frequently until translucent, about 5 minutes. Add the garlic, bell peppers, and piment d’Espelette. Cook, stirring frequently until fragrant, about 1 minute. Add the tomatoes and their juice, and season well with salt and pepper. Bring the mixture to a boil, then lower the heat all the way down, cover, and cook slowly for 2 hours, stirring every half hour or so.</p></li> <li><p>Adjust a rack to 6 inches below broiler element and preheat broiler to high. Remove lid from piperade pot, increase heat to high, and let it boil until the pan is nearly dry and the tomato broth has evaporated. Transfer the piperade to a food processor, and pulse until roughly chopped, about 6 one-second pulses.</p></li> <li><p>Transfer the piperade to a broiler-safe baking dish. Rub the salmon fillets with 2 teaspoons of olive oil, and season with salt and piment d’Espelette. Place the salmon on the piperade, and broil for 10 minutes, until the top is golden brown, and the salmon is cooked through. Tear some mint over the salmon. Serve with warm bread.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/9FJg1C9ICPs" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/05/stoplight-piperade-with-spicy-broiled-salmon-recipe.html tag:www.seriouseats.com,2012:/recipes//34.205005 2012-05-10T20:55:00Z 2012-05-10T17:05:31Z

A barbecue sauce made from all the flavors of coq au vin: deep Burgundy wine, earthy mushrooms, sweet onions, and woodsy herbs, caramelized and grilled onto juicy, bone-in chicken. Stew hits summer!

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/05/20120510-fiaf-coq-au-vin-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>In the spring and summertime, sitting in a kitchen watching a hot stew bubble away is unthinkable. Criminal! But that doesn't mean that classics like coq au vin are any less delicious. Here, all the flavors of coq au vin, from the bacon to the onions and mushrooms and wine, condensed into a thick, earthy, completely unique barbecue sauce that is slathered onto wine-soaked, highly inebriated chicken. Grilled on a hot grill, it's an elegant, but easy and unique take on the classic stewy coq au vin, fit for a balmy night.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <p><strong>Special equipment:</strong> grill pan or grill</p> <h2>Ingredients</h2> <p>serves serves 2 to 4, active time 20 minutes, total time 55 minutes, plus overnight marinate</p> <ul> <li>2 bone-in, skin-on whole chicken legs (about 1 pound)</li> <li>2 bone-in skin-on chicken breast halves (about 1 pound)</li> <li>2 cups red Burgundy wine</li> <li>1 3/4 ounces cubed pancetta (about 1/3 cup)</li> <li>1 very large shallot, finely diced (about 1/2 cup)</li> <li>3 medium cloves garlic, finely chopped (about 1 tablespoon)</li> <li>1/8 ounce dried wild mushrooms</li> <li>1/4 cup ketchup</li> <li>1 teaspoon Dijon mustard</li> <li>3 tablespoons light brown sugar</li> <li>1 tablespoon white wine vinegar</li> <li>1 tablespoon fresh thyme leaves</li> <li>1 bay leaf</li> <li>Kosher salt and freshly ground black pepper</li> </ul> <h2>Procedures</h2> <ol> <li><p>Place the chicken and wine in a large baggie and refrigerate over night. Remove the chicken, and pat dry. Reserve the wine.</p></li> <li><p>In a medium saucepan, cook pancetta over medium heat until just starting to crisp, about 5 minutes. Add the shallots reduce heat to low, and cook, stirring occasionally until shallots are soft, about 2 1/2 minutes. Add garlic and continue to cook, stirring constantly, until fragrant, about 30 seconds longer. Add the reserved wine and porcinis, and bring to a boil. Add the ketchup, mustard, sugar, vinegar, thyme, and bay leaf. Cook over low heat until the mixture is thick and coats a spoon, about 20 minutes. Remove the bay leaf, and pur&eacute;e mixture in the blender until smooth, about 30 seconds. Season to taste with salt and pepper.</p></li> <li><p>Preheat a cast iron grill pan or a grill to medium heat. Season the chicken with salt and pepper, and toss in about 1/3 of the barbecue sauce. Lightly oil the hot grill and cook chicken turning once, until breasts register 155°F on an instant-read thermometer and legs register 165°F, about 30 minutes. If chicken skin begins to burn, reduce heat and continue cooking. Remove chicken from grill as it reaches temperature and tent with foil to keep warm. Allow chicken to rest for 5 minutes, then serve.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/iFdsqKq4ntE" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/05/grilled-coq-au-vin-recipe.html tag:www.seriouseats.com,2012:/recipes//34.204225 2012-05-03T20:55:00Z 2012-05-03T20:15:23Z

Here's a vegetarian version of the bistro classic Croque Monsieur: thick and hearty, with the smoky flavor of charred zucchini, Emmenthaler, and a Dijon-nutmeg béchamel. It's a sandwich of fork-and-knife proportions.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/05/20120430-coque-mademoiselle-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>This vegetarian version of Croque Monsieur starts with thick, crusty slices of white sandwich bread. I stuff the inside with chargrilled slices of zucchini made earthy with herbes de Provence and tons of Emmenthaler, which gives a more delicate flavor than traditional Gruyère. Over the top goes a béchamel flavored with piquant Dijon mustard and a scrape of nutmeg. Then, more cheese, set under the broiler to bubble and blister. It's everything you want in a Croque Monsieur, made just slightly more delicate&mdash;hence, Croque Mademoiselle.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <h2>Ingredients</h2> <p>serves makes 1 giant sandwich, active time 20 minutes, total time 20 minutes</p> <ul> <li>1 medium zucchini, cut into 4 long planks</li> <li>2 teaspoons olive oil</li> <li>Kosher salt and freshly ground black pepper</li> <li>Pinch of herbes de Provence</li> <li>1/2 tablespoon unsalted butter, room temperature, plus more for spreading on the bread</li> <li>1/2 tablespoon all-purpose flour</li> <li>1/2 cup milk</li> <li>1/2 tablespoon Dijon mustard</li> <li>Pinch of freshly grated nutmeg</li> <li>2 (2/3-inch) slices of fresh white sandwich bread</li> <li>1 1/4 cups grated Emmenthaler cheese</li> </ul> <h2>Procedures</h2> <ol> <li><p>Preheat a grill or grill pan to high heat. Toss the zucchini lightly with olive oil, salt, pepper, and herbes de Provence. Grill until charred and cooked through, about 4 minutes per side. Set aside.</p></li> <li><p>In a small saucepan, melt the butter. Whisk in the flour and cook over low heat for 1 minute. Whisk in the milk, and continue whisking until the mixture has thickened enough to thickly coat a spoon. Set aside.</p></li> <li><p>Preheat broiler to high. Spread one side of each slice of bread with butter. Place 6 tablespoons grated cheese on un-buttered side of one slice of bread. Top with the zucchini, then top with 6 more tablespoons cheese. Close sandwich, buttered side out. Toast the sandwich in a nonstick skillet over medium heat until golden brown on both sides, about 3 minutes per side.</p></li> <li><p>Place the sandwich on a foil-lined rimmed baking sheet. Spread the top with the white sauce, then top with remaining 1/2 cup cheese. Broil until the cheese is toasted. Serve immediately.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/kwPmTRz8QdA" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/05/vegetarian-grilled-zucchini-croque-mademoiselle-recipe.html tag:www.seriouseats.com,2012:/recipes//34.202902 2012-04-26T20:55:00Z 2012-04-26T00:57:41Z

A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/04/20120426-fiaf-zucchini-gratin-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>Gratin lightens up a little in this springtime take on a French home cooking classic. I bake zucchini in a lightly creamy sauce of white wine and crème fraîche with tons of fresh mint and thyme and parsley, and top it with a crisp crust of breadcrumbs, Gruyère, Parmesan, and walnuts. Served with boiled baby potatoes, it's the perfect veggie dinner.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes Dinner for Two here on Serious Eats.</p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <h2>Ingredients</h2> <p>serves serves 4 to 6, active time 15 minutes, total time 1 1/2 hours</p> <ul> <li>1 tablespoon unsalted butter, room temperature, plus 1 1/2 tablespoons</li> <li>1 large shallot, finely diced (about 1/4 cup)</li> <li>Kosher salt and freshly ground black pepper</li> <li>2 medium cloves garlic, finely chopped (about 2 teaspoons)</li> <li>1/3 cup dry white wine, such as Sauvignon Blanc</li> <li>1/4 cup crème fraîche</li> <li>6 medium zucchinis, diagonally sliced 1/2-inch thick</li> <li>1 tablespoon chopped fresh thyme</li> <li>1 tablespoon chopped fresh mint</li> <li>1 tablespoon chopped fresh flat leaf parsley</li> <li>1 cup fresh breadcrumbs</li> <li>1/3 cup finely chopped walnuts</li> <li>1/2 cup grated Gruyère</li> <li>1/2 cup grated Parmigiano Reggiano</li> <li>Drizzle of extra virgin olive oil (optional)</li> </ul> <h2>Procedures</h2> <ol> <li><p>Adjust oven rack to center position and preheat the oven to 400&deg;F. In a medium skillet, melt 1 tablespoon butter over medium-low heat. Add the shallot, season with salt and pepper, and cook, stirring frequently, until softened, about 2 minutes. Add the garlic, and cook until fragrant, about 1 minute longer. Add the wine, bring the mixture up to a boil, then add the crème fraîche. Stir until melted, then remove from heat.</p></li> <li><p>In a large bowl, add the zucchini, thyme, mint, and parsley. Season with salt and pepper, and add the shallot and wine mixture. Toss well and place in a lightly greased 9- by 13-inch rectangular baking dish. In another bowl, combine the crumbs, walnuts, cheese, and remaining 1 1/2 tablespoons butter with fingertips until the mixture is crumbly. Season with salt and pepper, and spread evenly over the zucchini. Drizzle lightly with olive oil (if using) and cover the baking dish with foil. Place the baking dish on a baking sheet, transfer to oven, then lower oven to 375&deg;F. </p></li> <li><p>Bake, covered, for 1 hour and 15 minutes. Remove foil, and bake uncovered until the topping is golden brown and crisp, 5 to 10 minutes. Transfer to a cooling rack and let cool 5 minutes before serving.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/eoBBuAJRDsM" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/04/lightened-up-zucchini-gratin-recipe.html tag:www.seriouseats.com,2012:/recipes//34.202049 2012-04-19T20:55:00Z 2012-04-19T01:43:58Z

Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/04/20120416-fiaf-mussels-with-roquefort-post.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>This recipe is the perfect example of how maximizing a few key ingredients minimizes effort. This is a simple dish that I've had many times (but never enough!) in Normandy, where hungry eaters perch near the water in seaside restaurants and down huge iron pots of tiny mussels in sauces that go from the classic Marinière to cider, to cream, to garlic, to, of course, Roquefort, served with baguette, frites, and dry Norman apple cider.</p> <p>In France, mussels are usually served as the main course, but I think something with this much attitude makes a killer appetizer. Sauté sweet shallots in olive oil and add some dry white wine for acidity and fresh thyme for woodsy floral warmth. The fresh mussels add their own briny liquor. Then, the perfect balance of pungent, sharp blue Roquefort and sweet, mellow, velvety cream come together to add the ultimate punch to the distinctive broth.</p> <p>I like to serve this with grilled country bread and a dry apple or pear cider from northern France.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!</p> <h2>Ingredients</h2> <p>serves serves 4 as an appetizer or 2 as a main course, active time 5 minutes, total time 10 minutes</p> <ul> <li>1 tablespoon olive oil</li> <li>2 medium shallots, finely diced (about 3 tablespoons)</li> <li>1/2 cup dry white wine, such as Sauvignon Blanc</li> <li>8 stems thyme</li> <li>1 3/4 ounces Roquefort, roughly crumbled (about 1/2 cup)</li> <li>2 pounds mussels, cleaned and debearded</li> <li>Kosher salt and freshly ground black pepper</li> <li>1/3 cup heavy cream</li> </ul> <h2>Procedures</h2> <ol> <li><p>Heat the olive oil in a large straight-sided sauté pan or saucepan over medium heat until shimmering. Add the shallots, and cook, stirring constantly until just soft, about two minutes. Add the wine and the thyme, and increase the heat to high. When the wine boils, add the Roquefort and mussels. Season with salt and pepper. Cover the pot, and cook over medium-high heat, stirring occasionally, until all the mussels have opened, 4 to 5 minutes. Turn off the heat, stir in the cream, and serve with crusty bread.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/rlhkxMUhdE8" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/04/creamy-mussels-with-sauce-roquefort-recipe.html tag:www.seriouseats.com,2012:/recipes//34.201178 2012-04-12T20:25:00Z 2012-04-11T23:10:38Z

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/04/20120326-fiaf-nicoise-tuna-lettuce-wraps-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>This isn't your typical Salade Niçoise! This is a chunky mix of herbes de Provence-seared rare tuna steak and marinated white anchovies, tossed with crisp haricots verts, juicy baby tomatoes, hearty potatoes, briny black olives and capers, sweet basil, and a lemon-thyme-honey citronette with that Provençal perennial: extra virgin olive oil. Spooned into lettuce cups and devoured like tacos, this is a hearty, bright, light-hearted take on a seaside classic.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <h2>Ingredients</h2> <p>serves serves 4, active time 10 minutes, total time 10 minutes</p> <ul> <li>1/2 pound fresh tuna steak</li> <li>1 1/2 teaspoons olive oil, plus 2 teaspoons, plus 1/4 cup</li> <li>1 1/4 teaspoons herbes de Provence</li> <li>Kosher salt and freshly ground black pepper</li> <li>1 medium clove of garlic, halved</li> <li>2 teaspoons zest and 1 tablespoon juice from 1 lemon</li> <li>1 teaspoon picked fresh thyme leaves</li> <li>2 teaspoons <a href="http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html">mayonnaise</a></li> <li>1/4 teaspoon honey</li> <li>2 medium Yukon Gold potatoes, cooked and cooled, cut into twelve pieces each</li> <li>6 tablespoons blanched and cooled haricots verts or green beans, cut into 1/2-inch lengths</li> <li>1/2 cup halved baby grape tomatoes</li> <li>3 tablespoons chopped Niçoise olives</li> <li>3 tablespoons slivered red onion</li> <li>1 tablespoon capers</li> <li>6 marinated white anchovies</li> <li>8 small leaves red leaf, romaine lettuce, or bibb lettuce</li> </ul> <h2>Procedures</h2> <ol> <li><p>Rub the tuna steak in 1 1/2 teaspoons olive oil. Season with herbes de Provence, salt, and pepper. Heat 2 teaspoons oil in a small nonstick skillet over medium-high heat until shimmering. Sear the tuna for 45 seconds on each side, and immediately rub the hot fish with the cut side of the garlic. Set aside to cool for a few minutes, then cut into 1/2-inch cubes</p></li> <li><p>Whisk together the remaining 1/4 cup olive oil, lemon zest and juice, the thyme, the mayonnaise, and the honey, and season with salt and pepper. Cube the tuna. Toss the tuna, potatoes, beans, tomatoes, olives, onions, capers, and anchovies with the lemon dressing in a large bowl. Season to taste with salt and pepper. Arrange the tuna salad in the lettuce cups and serve immediately.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/kVBr2tebdzM" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/04/seared-rare-nicoise-tuna-lettuce-cups-recipe.html tag:www.seriouseats.com,2012:/recipes//34.200048 2012-04-05T20:55:00Z 2012-04-03T23:38:02Z

This light Provençal lasagna is made from roasted planks of ratatouille, fresh pasta sheets, layers of unexpected herbs, and a gratinéed crust of gooey cheese.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/04/20120326-fiaf-roasted-ratatouille-napoleon-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>Inspired by a trip to Aix-en-Provence, this light lasagna is made from layers of eggplant, zucchini, peppers, onions, and whole garlic cloves roasted with olive oil and herbes de Provence, layered with sun dried tomato sauce, fresh pasta sheets, and a topping of fresh herbs, mozzarella, and nutty parmesan. The playful kick of dried chilies and fresh mint give it some originality and personality. A perfect dinner.</p> <p><strong>Note:</strong> The pasta is used in three 10 1/2- by 8-inch layers to fit a small rectangular baking dish. You can use a different shaped vessel, but make sure to have enough pasta in the right size to form three complete layers. If fresh pasta sheets are unavailable, substitute no-boil style store-bought lasagna noodles soaked in hot water for ten minutes and dried on paper towels.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <h2>Ingredients</h2> <p>serves serves 4, active time 10 minutes, total time 55 minutes</p> <ul> <li>7 tablespoons olive oil, divided</li> <li>1/2 teaspoon chili flakes</li> <li>1 teaspoon herbes de Provence</li> <li>1 medium eggplant (about 1 pound), sliced into 1/8th to 1/4-inch planks</li> <li>1 large zucchini (about 3/4 pound), sliced into 1/8th to 1/4-inch planks</li> <li>1 yellow bell pepper, sliced into thick strips</li> <li>1/4 large red onion, thinly sliced (about 1/3 cup)</li> <li>12 cloves garlic, in their jackets</li> <li>Kosher salt and freshly ground black pepper</li> <li>1/2 batch <a href="http://www.seriouseats.com/recipes/2011/08/marinara-sauce-recipe.html">marinara sauce</a>, or 1 (28-ounce) can store-bought marinara sauce</li> <li>6 fresh homemade or storebought lasagna sheets, about 4- by 10-inches each (see note above)</li> <li>6 sun dried tomatoes in olive oil, chopped</li> <li>1/4 cup water</li> <li>15 leaves of fresh basil</li> <li>10 leaves of fresh mint</li> <li>1 teaspoon fresh thyme leaves</li> <li>5 1/2 ounces fresh mozzarella cheese, thinly sliced</li> <li>1/3 cup grated Parmesan cheese</li> </ul> <h2>Procedures</h2> <ol> <li><p>Adjust oven rack to lower-middle position and preheat the oven to 450&deg;F. On a wide rimmed baking sheet, mix 6 tablespoons of olive oil with the chili flakes, and herbes de Provence. Toss the eggplant, zucchini, bell pepper, onions, and garlic in the olive oil mixture until well coated and season with salt and pepper. Arrange the vegetables in a single layer on two baking sheets. Roast until vegetables are softened and just beginning to brown, about 10 minutes. Set aside to cool. Peel the paper off the garlic and discard. Lower the oven to 350&deg;F.</p></li> <li><p>Assemble the lasagna in a 10- by 8 1/2-inch rectangular baking dish. Spread half a cup of marinara sauce on the bottom of the dish. Arrange one layer of lasagna sheets on the sauce, trimming as necessary so you have a single layer of noodles. Top with another 1/2 cup of sauce. Arrange half of the vegetables and garlic cloves in a single layer on the lasagna sheets. Add another layer of pasta. Top with another 1/2 cup of sauce. Top with the chopped sun dried tomatoes. Layer the second and final layer of vegetables and garlic. Top with the final layer of pasta. Top with the remaining marinara sauce. Add the water to the marinara sauce jar, shake up, and pour over the lasagna. Gently press everything down to ensure that all the pasta is coated in liquid.</p></li> <li><p>Top the lasagna with a layer of fresh herbs, then a layer of mozzarella, followed by a layer of Parmesan. Drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. Wrap the baking dish in foil, and place on a rimmed baking sheet. Bake for 30 minutes until bubbly. Take the foil off the lasagna, and turn the oven back up to 450&deg;F. Bake for another 5 minutes, until the cheese is golden brown and bubbly.</p></li> <li><p>Allow the lasagna to sit for 5 minutes and cool slightly. Cut into 4 squares and serve.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/XUe3a6UL4L8" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/04/roasted-ratatouille-lasagna-napoleons-recipe.html tag:www.seriouseats.com,2012:/recipes//34.198979 2012-03-29T20:55:00Z 2012-03-29T17:39:56Z

Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan flavor. Comforting, but unfamiliar and delicious.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/03/20120326-fiaf-lamb-meatball-tagine-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>This tagine is a mix of Moroccan flavor and an Italian Grandma's Sunday night comfort food. Big, tender balls of ground lamb stewed with shallots, cilantro, fresh mint, tomatoes, garlic, carrots, and ras-el-hanout--a spice blend kicked up with cumin, cinnamon, dried chilies, and rose petals, among many other things. The result is something hearty and comforting, but unfamiliar and exotic. </p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <h2>Ingredients</h2> <p>serves serves 4, active time 20 minutes, total time 50 minutes</p> <ul> <li>1/2 cup fresh breadcrumbs</li> <li>1/4 cup milk</li> <li>1/2 egg (beat one whole egg and use half)</li> <li>1 shallot, finely minced (about 2 tablespoons), and 4 shallots, sliced (about 1/2 cup)</li> <li>1 tablespoon chopped fresh mint, plus 10 leaves, roughly chopped</li> <li>2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped</li> <li>3 teaspoons ras el hanout, divided</li> <li>1/4 teaspoon piment d’Espelette or cayenne</li> <li>Sea salt</li> <li>Freshly cracked black pepper</li> <li>1 pound ground lamb</li> <li>2 tablespoons flour</li> <li>2 tablespoons olive oil, divided</li> <li>2 medium cloves garlic, chopped (about 2 teasopons)</li> <li>1 medium carrot, peeled and thinly sliced on a bias (about 1/2 cup)</li> <li>1 tablespoons tomato paste</li> <li>1 (28-ounce) can whole tomatoes, drained</li> <li>1 1/2 cups canned or homemade low-sodium beef broth</li> <li>2 tablespoons golden raisins</li> </ul> <h2>Procedures</h2> <ol> <li><p>Preheat the oven to 350°F. In a large bowl, stir together the breadcrumbs and milk until the milk is absorbed into the bread. Add the egg. Add 1 shallot, finely minced, 1 tablespoon chopped mint, 2 tablespoons chopped cilantro, 1 1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper. Stir together until combined. Add the lamb, and gently toss together until evenly mixed. Divide the mixture into 8 meatballs. Place the meatballs on a plate with the flour, and dust on all sides. Reserve the excess flour.</p></li> <li><p>In a saute pan, heat 1 tablespoon olive oil over medium to medium-high heat until the oil shimmers. Add the floured meatballs into the hot oil and brown on all sides, about 5 minutes total. Set the meatballs aside, and lower the heat. Add the shallots, season with salt and pepper, and sauté on medium-low for until soft, about 10 minutes, stirring frequently. Add the garlic and carrot, and stir in the hot pan until you smell the garlic, about 30 seconds. Add the reserved flour, and toss to coat the vegetables in the flour. Add the tomato paste, the drained tomatoes, the beef broth, the remaining 1 1/2 teaspoons of ras el hanout, and the raisins. Stir to combine, breaking up the whole tomatoes. Bring the liquid to a boil.</p></li> <li><p>Add the meatballs back into the stew, and top with the remaining mint, cilantro, and olive oil. Place a lid on the pot, and bake in the oven for 30 minutes. After half an hour, place the pot over medium heat, and boil until the sauce is very thick, 2 to 5 minutes. Serve with couscous tossed in Meyer lemon olive oil, or just serve with baguette.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/x65Ih7jeqcs" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/03/moroccan-lamb-meatball-tagine-recipe.html tag:www.seriouseats.com,2012:/recipes//34.196991 2012-03-15T21:10:00Z 2012-03-14T23:21:36Z

An all year version of a special French pasta: fresh tagliatelle with porcinis, made simply with crème fraîche, dried porcinis, and some fresh mushrooms, garlic, and thyme. To die for.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/03/20120313PatesAuxCepes.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>While the ingredients and preparation here may seem at first glance to be Italian in origin, the cuisines of Mediterranean France and Italy are one and the same. There is no more delicious or authentic vegetarian French dish, in my mind. I simply toss fresh tagliatelle&mdash;Provence's favorite pasta&mdash;with a sauce made from the water used to reconstitute dried porcini mushrooms, the porcinis themselves, and crème fraîche, studded with crisp-roasted button mushrooms, garlic, and thyme. The sauce is so flavorful that it immediately and visibly stains the tender ribbons of pasta as soon as you toss them together. Such a keeper.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <h2>Ingredients</h2> <p>serves serves 4, active time 25 minutes, total time 55 minutes</p> <ul> <li>1 3/4 ounces dried porcini mushrooms</li> <li>1 1/2 cups boiling water</li> <li>5 1/4 ounces fresh baby button mushrooms, finely sliced</li> <li>2 medium cloves garlic, thinly sliced</li> <li>2 stems thyme, leaves only (about 1/2 teaspoon leaves)</li> <li>2 tablespoons olive oil</li> <li>Kosher salt and freshly ground black pepper</li> <li>1 pound of fresh tagliatelle noodles</li> <li>1/2 cup crème fraîche</li> <li>Finely chopped parsley leaves and grated Parmigiano-Reggiano (for serving)</li> </ul> <h2>Procedures</h2> <ol> <li><p>Place the dried porcinis in a bowl and cover with the boiling water. Cover with plastic wrap, and let soak for 30 minutes. Drain the mushrooms well, reserving all soaking liquid, and roughly chop the porcinis.</p></li> <li><p>Preheat the broiler on high. In a large bowl, toss the porcinis, button mushrooms, thyme, garlic, olive oil, and salt and pepper. Transfer to an oven-proof straight-sided 12-inch sautée pan and broil 3 inches below the heat source, tossing every few minutes, until the mushrooms are golden brown, about 15 minutes total.</p></li> <li><p>Meanwhile, bring a large pot of salted water to a rolling boil. When the mushrooms are broiled, pour in the reserved mushroom liquid and the crème fraîche and scrape up any bits of mushroom from the bottom of the pan. Keep warm over low heat. Boil the fresh tagliatelle until al dente (about 2 minutes, or according to package instructions). Drain pasta, reserving 2 cups of cooking liquid. Toss the tagliatelle with the mushroom sauce, adding pasta water as needed to moisten. Season to taste with more salt and pepper and serve immediately, topped with parsley and parmigiano-reggiano.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/iFOB2pOlmas" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/03/pates-aux-cepes-tagliatelle-with-porcini-mushrooms-and-creme-fraiche-recipe.html tag:www.seriouseats.com,2012:/recipes//34.196114 2012-03-08T21:55:00Z 2012-03-08T01:59:11Z

Frozen puff pastry gets a simple coat of fruity extra virgin olive oil and flaky sea salt before getting rolled and baked into the simplest, most delicious savory palmiers.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/03/20120307-fiaf-olive-oil-palmiers-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>Store-bought puff pastry has never had it so good. It's rubbed all over with fruity extra virgin olive oil and topped with crumbled flakes of Maldon sea salt, then rolled into little palmiers, and baked until crisp and flaky. The perfect savory snack with a glass of white wine&mdash;solo or accompanied.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <h2>Ingredients</h2> <p>serves approximately 22 palmiers, active time 10 minutes, total time 55 minutes</p> <ul> <li>1 sheet of puff pastry, rolled out to 12 inches by 12 inches, very cold</li> <li>2 tablespoons extra virgin olive oil</li> <li>1 teaspoon of flaked sea salt, like Maldon</li> </ul> <h2>Procedures</h2> <ol> <li><p>Roll the pastry sheet out to a 12-inch square. Pour the olive oil on top of the square, and use a pastry brush to distribute evenly. Scatter the salt evenly over the top of the pastry. Starting at one side of the square, roll the pastry in to the center of the square. Repeat with the opposite side of the pastry so the two rolls meet in the center. Wrap the pastry log in plastic wrap and refrigerate for 30 minutes. </p></li> <li><p>Preheat the oven to 400&deg;F. Use a very sharp serrated knife to slice the cold pastry log into 1/4-inch coins (you may want to cut off the ragged ends of the log). Lay them in a well-spaced single layer on a baking sheet. You may need to do this in two batches. Bake for 10 to 15 minutes, until golden and puffed. When they come out, carefully flip them over, brush them lightly with olive oil and sprinkle with coarse sea salt. Allow to cool on the baking tray, then pile high on a plate and serve with chilled white wine.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/LcOh-6q9Nbo" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/03/fresh-olive-oil-and-sea-salt-palmiers-recipe.html tag:www.seriouseats.com,2012:/recipes//34.194985 2012-03-01T21:25:00Z 2012-03-01T21:35:05Z

Pork chops, simply seared with fresh thyme, are finished with a two-ingredient sauce of dry Normandy apple cider and fresh cream. Served with gnocchi and a salad, it's parfait!

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/03/20120301-norman-apple-pork-chops-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>This is one of the best, fastest, and most satisfying dinners I've ever made: lean pork chops, seared with fresh thyme, finished in a sauce of just dry apple Normandy cider and a splash of cream. That's it! Add fresh gnocchi and a salad on the side, and there's no better, Frencher dinner.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <h2>Ingredients</h2> <p>serves makes 2 servings, active time 10 minutes, total time 20 minutes</p> <ul> <li>2 1/2-pound bone-in pork chops</li> <li>Sea salt</li> <li>Freshly cracked black pepper</li> <li>1 teaspoon chopped fresh thyme</li> <li>1 tablespoon olive oil</li> <li>12 ounces fresh mini gnocchi</li> <li>2/3 cup dry Breton or Norman cidre buché</li> <li>1/4 cup cream</li> </ul> <h2>Procedures</h2> <ol> <li><p>Take the pork out of the fridge 15 minutes before you want to use it. Cut off the fatty rind if there is one. Season the chops all over with salt, pepper, and thyme, pressing the seasoning gently into the meat so it sticks.</p></li> <li><p>Preheat a wide skillet or sauté pan with the olive oil over medium heat. Bring a pot of salted water to boil for the gnocchi. Add the pork to the hot skillet and cook 5 minutes on each side, until nicely golden brown. Add the gnocchi to pot and cook 2 minutes until it floats to the top of the water, and drain.</p></li> <li><p>With the pork still in the pan, add the cider and then the cream. Cook another 5 minutes until the pork is cooked through and the sauce is reduced. Toss the gnocchi in the sauce with the pork chops and serve right away with a light green salad.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/uxDUaNYOJNU" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/03/pork-chops-with-norman-cider-cream-sauce-and-thyme-recipe.html tag:www.seriouseats.com,2012:/recipes//34.193796 2012-02-23T21:40:00Z 2012-02-23T22:17:44Z

This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/02/20120221MustardAsparagus.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>Asparagus, tossed with olive oil, grain mustard, fresh rosemary, lemon zest, and sea salt. Roasted until nutty and fragrant. Simple, just like that. </p> <p>The mustard adds a tangy spice and crunch, rosemary pairs gorgeously with both old-fashioned mustard and asparagus, and the lemon zest is like a flash bulb, exploding and exposing the best things in all the other flavors.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <h2>Ingredients</h2> <p>serves 2 to 4 servings, active time 5 minutes, total time 15 minutes</p> <ul> <li>12 ounces asparagus, trimmed and halved</li> <li>2 teaspoons olive oil</li> <li>1 teaspoon grain mustard</li> <li>1/2 teaspoon chopped fresh rosemary</li> <li>The zest of 1/4 lemon</li> <li>Salt and pepper to taste</li> </ul> <h2>Procedures</h2> <ol> <li><p>Preheat the oven to 425&deg;F. Line a rimmed baking sheet with parchment paper. Toss the asparagus with all the other other ingredients on the baking sheet until combined. Roast for 10 to 12 minutes. Serve immediately.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/q1aDlAlcVCI" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/02/old-style-mustard-and-rosemary-asparagus-recipe.html tag:www.seriouseats.com,2012:/recipes//34.193079 2012-02-16T21:25:00Z 2012-02-16T21:30:02Z

This cheat's dessert is a five-minute knockoff of the great raspberry-rose sorbet from Berthillon in Paris.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/02/20120215-fiaf-raspberry-rose-sorbet-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>Based on the famed sorbet flavor from Berthillon in Paris, this cheat's recipe is a surefire way to keep the Valentine's fire stoked all week. Use excellent store-bought raspberry sorbet, drizzle it with rosewater, and shave the best quality white chocolate over the top. It's sweet and fragrant and a little bit left of center, which I love. Plus, it tastes like Paris.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <h2>Ingredients</h2> <p>serves 4 servings, active time 5 minutes, total time 5 minutes</p> <ul> <li>4 large scoops excellent raspberry sorbet</li> <li>1 teaspoon rosewater (not rose extract, which has alcohol), divided</li> <li>White chocolate, best quality, to garnish</li> </ul> <h2>Procedures</h2> <ol> <li><p>Allow the sorbet to sit out of the freezer for 10 minutes before you scoop. Scoop 4 large balls of sorbet into 4 small ramekins that just hold each scoop. Drizzle each scoop of sorbet with 1/4 teaspoon rosewater (or to taste). Use a coarse Microplane grater to cover the top in excellent white chocolate. Serve right away.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/CYtKOsHdyfc" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/02/raspberry-rose-sorbet-with-white-chocolate-recipe.html tag:www.seriouseats.com,2012:/recipes//34.192003 2012-02-09T22:00:00Z 2012-02-09T22:19:29Z

This unorthodox tapenade is made from artichokes and green olives for a mild, creamy, Mediterranean spread that works on bread, on fish, in sandwiches, and even on steak. Plus, every ingredient can sit in your pantry, waiting for you when you come home.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/02/20120208-fiaf-artichoke-tapenade-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>I'm not sure which is better about this unorthodox green tapenade: The fact that it's delicious, or the fact that it can be made using ingredients I always have on hand. Both make it a winner for light weeknight dishes or quick get togethers. The artichokes add body and a mild, mellow flavor to cut the briny brashness of the olives. Spread this on toast, serve with crudités, dollop onto grilled fish, or squash with melty mozzarella in a panini. This stuff is amazing.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. <br /> </p> <p><strong>Special equipment:</strong> food processor</p> <h2>Ingredients</h2> <p>serves serves 6, active time 5 minutes, total time 5 minutes</p> <ul> <li>1 medium clove of garlic</li> <li>3/4 ounce excellent Parmesan</li> <li>1 14-ounce can of artichoke hearts in water or brine, drained</li> <li>1 12-ounce jar pitted green olives, drained</li> <li>1 teaspoon anchovy paste</li> <li>1 teaspoon dried herbes de Provence</li> <li>Zest of half a lemon</li> <li>Juice of 1/4 lemon</li> <li>1 teaspoon white wine vinegar</li> <li>1/4 cup extra virgin olive oil</li> <li>Handful of flat leaf parsley</li> </ul> <h2>Procedures</h2> <ol> <li><p>Blitz the garlic and Parmesan in the food processor until they’re smashed to smithereens. Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth. Serve with lightly toasted excellent bread. Or, put in a panini with fresh sliced mozzarella, or spoon over grilled fish.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/xqnrDOk0uH4" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/02/artichoke-and-green-olive-pantry-tapenade-recipe.html tag:www.seriouseats.com,2012:/recipes//34.190572 2012-02-02T21:55:00Z 2012-02-02T22:03:09Z

This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt.

Kerry Saretsky http://www.frenchrevolutionfood.com <img src="http://www.seriouseats.com/recipes/images/2012/02/20120202-fiaf-mushroom-salad-primary.jpg" /> <p>[Photograph: Kerry Saretsky]</p> <p>A champignon de Paris, or a Paris mushroom, is nothing but a plain ol' white button mushroom. I hate them cooked, but raw, they taste fresh with a texture like nothing else, and are prone to just guzzling up flavor. This salad is light but meaty and earthy at the same time, punctuated with bright lemon and parsley It's one of my favorite salads of all time because no one ever sees it coming.</p> <p><strong>About the author:</strong> Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. </p> <p><strong>Special equipment:</strong> Food processor fitted with a thin slicing blade</p> <h2>Ingredients</h2> <p>serves serves 4, active time 10 minutes, total time 10 minutes</p> <ul> <li>1 1/2- to 2-ounce chunk of Parmigiano-Reggiano</li> <li>1/2 cup flat leaf parsley</li> <li>9 ounces button or cremini mushrooms, wiped clean</li> <li>The zest of 1 lemon</li> <li>Freshly cracked black pepper</li> <li>1 tablespoon fresh lemon juice</li> <li>1 teaspoon white wine vinegar</li> <li>2 tablespoons extra virgin olive oil</li> <li>Sea salt</li> </ul> <h2>Procedures</h2> <ol> <li><p>Fit your food processor with the thin slicer attachment. Push the Parmigiano-Reggiano through first, then the parsley, and then the mushrooms. Remove the slicing disc, and put a serving plate over the food processor bowl. Invert the bowl, so the mushroom salad comes out with the mushrooms on the bottom and the parmesan on top.</p></li> <li><p>Zest the lemon over the salad and top with cracked black pepper to taste. In a small bowl, whisk together the lemon juice, vinegar, olive oil, and salt until emulsified. Drizzle over the salad and serve right away.</p></li> </ol> <img src="http://feeds.feedburner.com/~r/SeriousEatsRecipes-FrenchInAFlash/~4/4lo2LevU6YQ" height="1" width="1"/> http://www.seriouseats.com/recipes/2012/02/paris-mushroom-salad-with-lemon-parsley-and-parmesan-recipe.html