Feeds:
Posts
Comments

Posts Tagged ‘cassis’

provencal closeprovencal above

If you’ve never eaten monkfish, you must give it a try. Also known as “poor man’s lobster,” the texture of monkfish, which is white when cooked, is surprisingly like lobster–succulent but sturdy with a very mild flavor. In fact, as I write, I am thinking to myself, maybe next time I buy monkfish, I’ll just grill it and serve it with lemon-butter. But this posting wants to celebrate monkfish cooked Provencal style, like we recently enjoyed it on our summer holiday in Provence.

I remember the day as if it was yesterday. We had ventured all the way down to Cassis from our little chateau just northeast of Avignon–a nearly 3-hour drive. Seeing Cassis meant a lot to me since the last time I had tried to drive there from Provence–with my sister in 2001, my car broke down less than 30 kilometers from the picturesque town. After getting the car towed and negotiating with the mother of the auto mechanic in my very limited French, the chance to see Cassis had vanished.

All these years later, determined as ever to see the famous Les Calanques (fingers of limestone cliffs separated by inlets of turquoise waters), my husband and I strapped the kids in the backseat and set off. The drive takes several hours, and we were famished by the time we arrived in Cassis. We managed to park the car–a remarkable feat in nearly all small, picturesque French towns in Provence and along the Cote d’Azur, and walked into the center. The kids were already showing signs of starvation and sightseeing fatigue, so we sat down to eat outside a little cafe in a narrow walking street. There we devoured a tasty dish of sweet mullet served in a Provencal sauce (and where we saw those little enameled cast-iron tureens we became obsessed with upon our return home, see Dreaming of Provence). I wish I could replicate that dish, but alas, we seem unable to find mullet in Northern California.

calanquescalanques 2

You might be wondering, but where does the monkfish make its appearance? After taking a too-short, but still worthwhile boat tour of the spectacular Calanques, we piled back in the car, hoping to return to the chateaux before dark. Because we’d had a late start, the sun was already setting by the time we got back on the overpriced but essential ribbon of asphalt called the Peage. Somewhere just outside St Remy de Provence, I insisted we pull over when I glimpsed a lantern-lit courtyard with dining tables. I knew the children were not in the mood to sit inside a cramped restaurant at this hour. We sat down to eat at the very modest restaurant of a small hotel. Unfortunately for my husband, they were not adept at cooking steak, but my monkfish Provencal was absolutely delicious. I savored every bite, and vowed I’d replicate the dish when we returned home.

This dish isn’t exactly the same, but I think it has less to do with differences in the ingredients or preparation and more to do with the fact it’s served at my dining table in Marin as opposed to a candlelit table surrounded by Italian cypress trees, with crushed rock underfoot in the heart of Provence.

 

Ingredients

2 tbsp extra-virgin olive oil

1 onion, peeled and chopped fairly fine

1 large garlic clove, minced

Several sprigs of fresh thyme

6 tomatoes, sliced into eighths*

1 pinch saffron threads

1 splash Pernod

1 1/2 cup chicken broth

1 tsp sea salt

1/2 tsp fresh-ground pepper

2 to 2.5 lbs fresh monkfish filets

4 tbsp seasoned breadcrumbs or almond flour

2 cups rice

*Technically, the tomatoes should be blanched, skinned and seeded, but I’m generally too lazy or too rushed to take the time to do this.

 

Preparation

Prepare the rice per its instructions (generally 1 1/2 cups water to each cup of dry, uncooked rice brought to a boil and simmered, covered for 15-20 minutes).

While the rice is cooking, turn the oven on to 375F.

Heat the oil in a large cast-iron or other oven-proof skillet. Add the onions and cook until they begin to turn translucent, about 5 minutes. Add the garlic and thyme and cook another 2-3 minutes. Add the tomatoes, saffron and Pernod and cook another 3 minutes. Pour in the chicken stock, add the salt and pepper and cook, stirring occasionally, until a some of the liquid has evaporated.

provencal simmerprovencal laid

 

 

Spoon 1/4 of the tomato mixture in each of four small enameled, cast-iron baking dishes if you have them or other small baking dishes. You can also use an 9-inch square baking dish. Place a monkfish filet on top of the sauce in each dish, and season with a little salt and pepper.  Sprinkle each filet with 1 tbsp breadcrumbs or almond flour and cover each dish with a bit of foil. Cook in the middle of the oven for about 10 minutes or until the monkfish is nearly done. (I’ve found that monkfish filets vary greatly in thickness, so just check yours for doneness after 8 or so minutes.) Remove the bits of foil, turn the oven to broil and cook another 2-3 minutes or until the tomato mixture is bubbling and the breadcrumbs are golden brown. Remove from the oven and let sit another 2 minutes. Serve in the individual dishes, if using, with a large spoonful of rice alongside. If you don’t have the individual dishes, serve the fish with several spoonfuls of sauce over a serving of rice.

Play a little Francoise Hardy or Edith Piath on the stereo, and…

enjoy!

 

cassis2cassis

 

 

 

 

Read Full Post »

 

DSC_2708

If you’ve never visited the southern area of France known as Provence, put it on your list. The area is unbelievably picturesque with medieval villages perched upon mountaintops and bluffs of solid stone surrounded by gently sloping hills of lush vineyards and orchards. Nearly all the homes are made of the pale gold limestone from the region, and with pale blue or green shutters to keep out the sometimes intense heat.

Oh, Hello! Yes, it has been rather quiet here, but only because I couldn’t manage to get my act together to put a few posts in the queue before my family and I left for a two and a half week holiday in Europe.

You’re probably expecting some amazing recipes of the culinary delights we experienced while in France–a few pictures at the very least since this is a “food” blog! However, two things that do not go together are eating out in France with young children, and taking careful photos of food as soon as it is served fresh from the kitchen. This failing was furthered by the fact that my husband absolutely hates it when I photograph food in restaurants. So there you have it!

And to be quite honest, the food we ate in Provence wasn’t always spectacular, as I find it usually is in Paris. The two delicious dishes I wish I’d photographed were a monkfish tail cooked in a sauce Provencal and some deliciously sweet red mullet also cooked in a sauce Provencal and served in a small tureen. We also had the distinct pleasure of eating the most delicious baguette we’ve ever tasted–think crunchy, slightly salty crust and tender, perfectly textured inside, fresh from the oven of a tiny bakery in the 14th Arrondissement in Paris. The baguettes from this little bakery in a very modest area of the city are called “le meilleur de Paris” (the best of Paris) and are delivered to the palace of the President of France each morning.

So while you’ll have to rely upon your imagination or experience to savor the food of Provence, I did manage to capture some of the incredible beauty of the two countries we visited, the Netherlands and France. And since I am as passionate about travel as much as I am about food, I hope you’ll indulge my wanderlust feelings by looking over this not too terribly long collection of images from my holiday abroad.

We first visited Amsterdam and then worked out way to the south of Holland, passing through the lovely little town of Wijk bij Duurstede…

DSC_2530DSC_2540DSC_2657DSC_2619DSC_2628

 

After Holland, we traveled on to Provence, visiting the medieval towns of Gordes, Venasque, Les Baux and Chateauneuf-du-Pape among others. During our time in Provence we also kayaked 8 kilometers down a clear, lazy river between the towns of Fontaine le Vaucluse and Isle Sur La Sorgue and visited the stunningly beautiful Les Calanques  near Cassis on the Mediterranean. (Les Calanques are narrow “fingers” of water surrounded by white limestone only accessible by boat or on foot.)

DSC_2766DSC_2739DSC_2770DSC_2786DSC_2895provence1provence2DSC_2935DSC_2966DSC_2900

 

My love affair with France continues, although it’s tempered at present by my children waking at 3:00am (local time)–due to their jet lag, only to inform me that they’re no longer sleepy and are, in fact, hungry and wanting breakfast.

Read Full Post »

Cooking Without Limits

Food Photography & Recipes

Selma's Table

Life doesn't have to be perfect to be wonderful - stories and recipes from a wonderful life...

Peri's Spice Ladle

Indian-inspired Food for the Global Palate

Emma Nutrition : Nutritional health and wellbeing

Emma Nutrition : Nutritional health and wellbeing

%d bloggers like this: