Cuisine Nicoise [electronic resource] : Sun-Kissed Cooking from the French Riviera

ISBN:

9781423632955

Title:

Author:

Davis, Hillary.

Personal Author:

Davis, Hillary.

Publication Information:

Newburyport : Gibbs Smith, 2013.

Physical Description:

1 online resource (423 p.)

General Note:

Description based upon print version of record.

Contents:

Introduction; Niçoise Ingredients; Beginnings; Swiss Chard Stems Stuffed with Tuna; House Olives; Torn Socca with Sea Salt and Black Pepper; Fresh Herb Cheese with Honey and Toast; Fried Salt Cod Balls; Chilled Mussels with Tarragon Shallot Mayonnaise; Nicolas Rondelli's Frivolities; Asparagus with Soft-Boiled Egg Dip; Naked Meat Balls; Pistachio Parmesan Chickpea Fries; Stephan's Fish Toasts; Uncle Johns; Mini Pan Bagnat; Soups; Cantaloupe Soup with Raw Beet Salad; Cloudlike Chicken Basil Lemon Soup; Creamless Creamy Chickpea and Sage Purée; Madame's Spinach, Pea, and Pecorino Romano Soup

Shrimp and Fish Soup with Toast and RouilleCelery Root Rémoulade Soup with Celery Leaf Salad; Sébastien Broda's Cream of Pumpkin Soup with Lemon; Chilled Red Pepper, Orange, and Yogurt Soup with Parsley Salad; Vegetable Pistou Soup; Lentil Swiss Chard Soup with Orange Zest; Rustic Garlic and Sage Soup; Vegetable Soup over Toast with Poached Egg; Salads; Mesclun Salad; Candied Olive Polenta with Tomato Salad; Traditional Salade Niçoise; Stephan's Celery Root Salad with Red Caviar; Pamela's Pasta Salad with Chicken, Artichokes and Black Olive Pistou; Cours Saleya Crudités Salad

Grilled Swordfish SaladA Bouquet of Broccoli; Niçoise Rice Salad; Romaine Lettuce with Tuna Caper Dressing; Herbes de Nice Salad; Late-August Double Fig Salad with Arugula, Goat Cheese and Hazelnuts; Orange, Black Olive, and Gorgonzola Salad; Pastas, Risotto, Pizzas; Food Processor Fresh Pasta; Pasta Party with Three Sauces; Egg Noodles; Angel Hair Pasta with Friday Sauce; Swiss Chard Gnocchi; Risotto with Parmesan, Ricotta and Lemon; Niçoise Macaroni; Goat Cheese Ravioli with Wild Mushrooms; Savory Rice Pudding with Spinach and Parmesan; Pissaladière; Menton Tomato and Onion Pizza

Vegetable Garden PizzaPizza From the Sea; Vegetables; Broccoli Polenta with Tomato Sauce; Niçoise Zucchini Tian; Little Stuffed Vegetables; Chickpea, Eggplant and Zucchini Fritters; Swiss Chard with Pears, Raisins, and Candied Garlic; Braised Fennel; Baked Stuffed Zucchini Flowers with Tomato Sauce; Chickpea Crêpes Stuffed with Niçoise Ratatouille; Vegetables with Anchovy Dip; Deep-Fried Vegetables with Sage; Roasted Winter Vegetables with Polenta Parmesan Croutons; Easy Weeknights; Tuna in Rosé Wine over Tagliatelle; Honey and Vermouth-Roasted Pork Tenderloin with Fig Vinaigrette Salad

Vegetables and Hard-Boiled Eggs with Hot Anchovy and Garlic DipGrilled Swordfish over Rice in Vierge Sauce; One-Pan Chicken Dinner; Mussels in Creamy Pernod Sauce; Niçoise Stuffed Fresh Sardines; Lamb Sauté with Ratatouille Sauce and Potatoes; Shrimp with Lemony Aïoli; Niçoise Cod; Egg Noodles with Chicken, Anchovies, Olives and Mushrooms; Mountain Trout in Wine Sauce with Mushrooms; Swiss Chard Omelette; Sunday Suppers; Caramelized Pork Roast with Olive Jam; Tour de France Zucchini Pie; Chicken with Boiled Vegetables and Aïoli; Duck with Bigarade Orange Sauce and Duck Fat-Roasted Potatoes

Pistou Tomato Tart in a Basil Crust

Subject Term:

Cooking -- France -- Nice.

Cooking, French.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Newburyport : Gibbs Smith, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5944	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce.

Hillary Davis---food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook.

Filled with information, tips, stories and recipes---Cuisine Niçoise is a complete guide with over 100 recipes and gorgeous color photographs, and includes:

Sidebars about ingredients, culture and shopping.

Additional recipes from three cutting-edge Niçoise chefs.

A section on typical Niçoise ingredients.

Contact information on restaurants and the hours of open-air markets.

Recipes include:

Creamless Creamy Chickpea and Sage Soup Naked Meatballs Mini Pan Bagnat Candied Olive Polenta with Tomato Salad Traditional Salade Niçoise Savory Rice Pudding with Spinach and Parmesan Pistou Tomato Tart in a Basil Crust Salmon with Summer Vegetables and White Wine Sabayon Limoncello Cake with Towering Meringue Peach and Raspberry Salad with Dark Chocolate Sorbet Madame's Peaches and Cream Tart

Author Notes

Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Niçoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire.

Steven Rothfeld is a world-class photographer specializing in luxury imagery. His book credits include The Tuscan Sun Cookbook, Bringing Tuscany Home, Simply French, In the Shade of the Vines, Entrez, The French Cook--Sauces, and Hungry for France. He divides his time between destinations throughout the world and his home in Napa Valley. Please visit www.stevenrothfeld.com.

Excerpts

Usually made very small, as if they were to be the filling for ravioli but without the dough, tout nus are often presented with a drizzle of olive oil and some grated cheese. They are always made with spinach, rice, and ground meat. This is what I was told by the best-looking waiter I have ever seen, so I listened very carefully! Why were we on the topic of naked meatballs? I was ordering lunch in a small bistro after shopping in Antibes when I saw a dish go by and smelled an aroma worth following. Gazing up at the waiter, I asked what it was. He smiled and announced in French and English, "Tout nus! Naked meatballs!" He told me it was a traditional Niçoise dish that the owner's mother made for the restaurant on special days, and this was my lucky day. Would I like some?Mais oui! What I loved about them was that they had a slight sweetness, a hint of orange, and they were topped not with olive oil and cheese but with a rich tomato sauce spiked with red wine. I said my farewell, waived my thanks to the owner's mother peering around the kitchen door, and when I was a few steps away took out a piece of paper and a pen and wrote down my immediate impressions of what I thought the recipe might be. I have arrived at a happy place. My naked meatballs taste pretty close to the restaurant's, helped along by the addition of a little orange marmalade. I like to make mine larger, serving four per person in a row on a rectangular plate, with some tomato sauce ladled down the side to drag them through before eating. The only thing missing is a handsome waiter. Makes 24 medium-size meatballs Naked Meat Balls Les Tout Nus 3/4 cup water 1/4 cup rice 2 tablespoons extra virgin olive oil 1 small onion, minced 1 1/2 teaspoons sugar 4 cloves garlic, minced, divided 1 (28-ounce) can crushed tomatoes 3 teaspoons fine sea salt, divided 1/2 pound ground beef 1/2 pound ground pork 1 (9-ounce) package frozen spinach, thawed, squeezed very dry 2 eggs, beaten 2 tablespoons orange marmalade 1/2 cup fresh breadcrumbs 1/2 cup all-purpose flour Excerpted from Cuisine Nicoise: Sun-Kissed Cooking from the French Riviera by Hillary Davis All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.