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French Recipes

Baked Tomatoes With Provençale Stuffing

(4 Servings)

4 md tomatoes - unpeeled,cored, -pulp removed

1 T olive oil

3/4 c onions, Chopped

2 cloves garlic, minced

2 1/2 T fresh parsley, Chopped

2 t fresh basil, Chopped

1 1/2 t fresh thyme, Chopped

1/2 t salt

1/4 t black pepper

3/4 c bread crumbs

1/4 c plus 2 tablespoons Parmesan-cheese

Heat the oven to 375F. Core tomatoes and scoop the insides out to leave whole shells. Heat skillet with oil to medium heat and saut onion and garlic for about 3 minutes.

Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until liquid evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measure of Parmesan cheese, and bake for about 15 minutes.

Blender Hollandaise

(10 Servings)

4 egg yolks

1 1/2 T lemon juice

1/4 t salt

ds cayenne pepper (or white) -pepper

1 T water, boiling

1/2 c butter,hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and water separately, taking great care not to burn the butter.

Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly.

The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water, Yields: 1 1/4 cups

 Cabbage Stuffed With Provençale Stuffing

(4 Servings)

2 c Provençale Stuffing, (see recipe)

8 lg green cabbage leaves

1/2 c smoked Provolone, Grated cheese

1/2 c dry white wine, water or broth

1 lg tomato, peeled and chopped

1/4 t caraway seeds

Salt

Black pepper

Heat oven to 350F. Prepare Provenale Stuffing. Steam cabbage leaves for about 4 minutes. If you have trouble removing them from the head without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes. The leaves should come off easily now.

Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf. Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can't roll open.

Sprinkle the cabbages with a little salt and black pepper. Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes. Serve warm.

Chicken Marengo

(4 Servings)

1 whole frying chicken, cut into pieces

4 cloves garlic,crushed

2 T olive oil

1/2 sm onion, thinly sliced

1/4 t thyme, Dried or 1/2 tsp. fresh thyme

1 t salt

1/8 t black pepper

1/2 c dry white wine

1 c Italian plum tomatoes peeled,core,chopped

1 T tomato paste

1/2 sm onion, thinly sliced

1 T butter

1/2 lb mushrooms, sliced

3/4 c black olives, pitted

1/2 lemon, juiced

Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley).

Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture.

Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.

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