Treasure Chest

Clams Marinies with Soffrietto Palourdes Marinieres Au Soffritto by Bouchon Note:  Term "Mariniere" indicates fish/shellfish cooked with white wine and onions Croutons 1 baguette (abuot 2 1/2 inches wide) EVOO Kosher Salt Clams 2 1/2 pounds Manila clams 1/4 cup mined shallots 2 tsp minced thyme 24 cloves garlic confit 1/4 cup Soffritto Kosher salt and freshly ground white pepper 4Tsp (2oz) unsalted butter 1cup dry white wine such as Sauvignon Blanc 1/4 cup Aioli or Tapenade 2Tsp chopped Italian parsley Cracked black pepper Croutons Preheat the broiler Cut the baguette on a severe diagonal to make 4 slices that are about 9" long 1/4" Pace croutons on a baking sheet Bruch both sides lightly with olive oil and season with a pinch of salt Toast croutons until both side is golden Set aside Clams Wash and clean the clams under cold water Heat a pot When hot enough add oil and turn down to medium heat Add shallots and sweat them for a m

Tartine De Thon À La Niçoise By Bouchon Serves 4 Skimmpy version of "What's on Hand" Salad 1 1/2 lbs good quality canned tuna packed in olive oil 1Tsp 1tsp minced shallots  1Tsp 1tsp minced drained nonpareil capers, preferably Spanish  1Tso minced chives 2tsp minced Italian parsley 2tsp munched tarragon 2tsp minced chervil 1Tsp fresh lemon juice 3/4cup mayonnaise  Kosher salt and freshly ground black pepper 1 Baguette about 2 1/2" wide EVOO Kosher salt 1/4cup Aïoli 12 to 16 small young Bibb lettuce leaves Fresh Grounded Black Pepper 4 Hard-boiled eggs 12 Large Radish sliced 12 Niçoise olives, pitted and halved 1/4 cup Minced Chives 12 Cornichons 4 small bunched Mâche or Watercress, cleaned, or Pommed Frited Methods Drain tuna but do not squeeze dry Break tuna apart in a large bowl Add shallots, cornichons, capers, chives, parsley, tarragon, and chervil and toss together.  Gently stir in the lemon ju

Frisée Salad with a Julienne of Bacon and Poached Egg Salads Frisèe Aux Lardons Et Œuf Poché By Bonchon Poached Eggs 1 tablespoon white wine vinegar 4 large eggs 8 ounces slab bacon Bacon Vinaigrette 2 tablespoons sherry vinegar 1 tablespoon whole grain mustard 2 teaspoons Dijon mustard 5 tablespoons rendered bacon fat (reserved), plus duck fat or canola oil as needed Salad 4 heads frisee Four 3/8-   inch-thick slices Brioche or other egg bread 1 heaping tablespoon minced shallots 2 tablespoons minced shallots 1 heaping tablespoon parsley leaves 1 heaping tablespoon tarragon leaves 1 heaping tablespoon chervil leaves (I used celery leaves) Kosher salt and freshly ground black pepper For the Poached Eggs:  Bring at least 4 inches of water to a boil in a large deep saucepan. Add the vinegar to the water and reduce the heat to a simmer. Crack 2 of the eggs into small cups or ramekins. Using a wooden spoon, stir the water around the edges of the p

Salads De Betteraves Et Mâche Au Chèvre Frais Et Aux Noix By Bouchon 4 Servings 16 walnuts about half cup 8 baby beet about golf ball size 3 Tsp of EVOO Kosher salt and Pepper 1tsp red wine vinegar 2oz mâche 2tsp minced shallots 2tsp minced chives 2tsp tarragon leaves 2tsp Italian parsley leaves 2-3 Tsp Walnut Vinaigrette  4oz fresh goat cheese (optional) Walnut oil Preheat oven 350F Spread walnut on baking sheet and toast for 10 minutes until lightly browned and fragrant  Set aside to cool Wash the beets and trim the stem to about 1 inch Place the. In small baking pan and toss with 3Tsp of EVOO, 2Tsp of water, 1/2tdp of salt and 1/8tsp pepper.  Cover the pan with foil and roast for about 50 minutes or until no resistance when the beets are pierced with a sharp paring knife.  Remove the beets from the oven and let cool.  When they are cool to handle, place a warm beer on a paper towel and rub gently with the towel to remove skin. 

Salade niçoise  (side o da) (kneess wa sze) is a composed  salad  of  tomatoes ,  tuna , hard-boiled  eggs ,  Niçoise olives , and  anchovies , dressed with a  vinaigrette . It is served variously on a plate, platter, or in a bowl, with or without a bed of  lettuce .  The tuna may be cooked or canned. Vinaigrette  3 parts fat 1 part acid Œufs Mimosa (ur mimosa) Stuffed eggs or Devil eggs Bouchon (bull 松）means cork/stopper  Lardons (lar 洞) is cured smoke pork belly aka bacons. It is classic garnish a salade frisée.  Tar tine (thirteen nar) means a slice of bread, mostly a baguette. Nowadays, it is also refer as an open-faced sandwich. 

Penne Rigate with Arugula Almond Pesto from Martha Stewart magazine http://www.marthastewart.com/1104482/penne-rigate-arugula-almond-pesto Serves 6 5oz Baby Arugula (save some for garnish) 3 Tsp blanched Almonds toasted and chopped (2oz) 1 small clove of Garlic chopped 3 Tsp fresh Lemon juice Coarse Salt 1/2 cup EVOO plus more for drizzling 1 lb Penne Rigate Combine arugula, almonds, garlic, lemon juice in bowl of a food processor Season with Salt Pulse until coarsely purred With motor running, slowly ass oil, processing to a paste Bring a large port of water to a boil and all salt Cook pasta until al dente according to package instructions Drain and transfer pasta to a bowl As pesto and toss to coat evenly Drizzle with oil Garnish with arugula leaves Serve immediately