Every week, Roscoe Dames picks out his favourite recipes to share with readers of his column in the Nassau Guardian and on his radio show Star 106.5FM. Now you can access these great finds right here on BahamasMenu.com.
RECIPES "The French & Their Food" (Monday June 21st – June 25th, 2010)
This week, the emphasis is on French cuisine. Recipes highlighted are:
- Cold Leek & Potato Soup
- French Scalloped Potatoes
- Salmon Steaks w/Sorrel Sauce
- Garlicky Scallops & Shrimp
- Lamb Chops w/Mint
Cold Leek and Potato Soup
Serve this flavorful soup with a dollop of sour cream and sprinkle with a few snipped fresh chives – or, on very special occasions, garnish with a small spoonful of caviar.
Ingredients
- 1 pound potatoes – peeled and cubed
- 6 cups chicken broth
- 4 med leeks, trimmed
- 2/3 cup sour cream
- Salt and freshly ground black pepper
- 3 tbsp chopped fresh chives, to garnish
Directions
Put the potatoes and broth in a saucepan and bring to a boil. Reduce and simmer for 15-20 minutes. Make a slit along the length of the leek, rinse and slice thinly. When the potatoes are tender, stir in the leeks, season with salt and pepper, simmer until the vegetables are soft, stirring occasionally. If the soup is too thick, thin it down with a little more chicken broth or water. Puree the soup in a blender. If you like a very smooth soup, pass it through a coarse sieve. Stir in most of the cream, cool and then chill. To serve, ladle into chilled bowls and garnish with a swirl of cream and chopped chives.
- Source: Hermes House Publishing
Tuesday: French Scalloped Potatoes
These potatoes taste far richer than you would expect even with only a little cream – they are delicious with just about everything, but in France, they are nearly always served with roast lamb.
Ingredients- 2 ¼ pounds potatoes
- 3 2/3 cups milk
- Pinch of ground nutmeg
- 1 bay leaf
- 1-2 tbsp butter, softened
- 2 or 3 garlic cloves, very finely chopped
- 3-4 tbsp heavy cream
- Salt and freshly ground black pepper
Directions: Preheat oven to 350F. Cut potatoes into thin slices. Put the potatoes in a large saucepan and pour over the milk to cover. Add the salt and pepper, nutmeg and the bay leaf. Bring slowly to a boil over medium heat and simmer until the potatoes start to soften and the milk has thickened. Generously butter an oval gratin dish and sprinkle the garlic over the base. Using a slotted spoon, transfer the potatoes to the gratin dish. Taste the milk and adjust the seasoning, pour enough milk to cover the surface of the potatoes, but not to cover them. Spoon a thin layer of cream over the top. Bake the potatoes for about an hour until the milk is absorbed and the top is a deep golden brown.
- Source: Hermes House Publishing
Wednesday: Salmon Steaks with Sorrel Sauce
Salmon and sorrel are traditionally paired in France – the shape favor of the sorrel balances the richness of the fish. If sorrel is not available, use finely chopped watercress instead.
Ingredients
- 2 salmon steaks (8 oz each)
- 1 tsp olive oil
- 1 tbsp butter
- 2 shallots, finely chopped
- 3 tbsp heavy cream
- 3 ½ ounces fresh sorrel leaves, washed and patted dry
- Salt and freshly ground black pepper
- Fresh sage, to garnish
Directions: Season the salmon steaks with salt and pepper. Brush a non-stick frying pan with the oil. In a small saucepan, melt the butter over medium heat and fry the shallots, stirring frequently, until softened. Add the cream and the sorrel to the shallots and cook until the sorrel is completely wilted, stirring constantly. Meanwhile, heat the frying pan over medium heat until hot. Add the salmon steaks and cook until the flesh is opaque turning once, juices should run clear. Arrange the salmon steaks on two warmed plates, garnish with sage and serve with the sorrel sauce
- Source: Hermes House Publishing
Thursday: Garlicky Scallops and Shrimp
Scallops and shrimp are found all along the Atlantic and Mediterranean coasts of France and are enjoyed in every region. This method of cooking is typical in Provence.
Ingredients
- 6 lg sea scallops
- 8 lg shrimp, peeled
- Flour, for dusting
- 2-3 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 tbsp chopped fresh basil
- 2-3 tbsp lemon juice
- Salt and freshly ground black pepper
Directions: Rinse the scallops under cold running water to remove any sand or grit. Pat them dry using a paper towel and cut in half crosswise. Season the scallops and shrimp with salt and pepper and dust lightly with flour, shaking off the excess. Heat the oil in a large frying pan over high heat and add the scallops and shrimp. Reduce the heat to medium-high and cook for about 2 minutes then turn the scallops and shrimp and add the garlic and basil, shaking the pan to distribute them evenly. Cook until golden and just firm to the touch. Sprinkle over the lemon juice and toss to blend.
- Source: Hermes House Publishing
Friday: Lamb Chops with Mint
Serving vinaigrette sauces with meat came in with nouvelle cuisine and stayed. This one offers a classic combination – lamb and mint – in a new style.
Ingredients
- 8 loin lamb chops or 4 double loin chops
- Coarse ground black pepper
- Fresh mint, to garnish
- Sauteed potatoes, to serve
For the mint vinaigrette
- 2 tbsp white wine vinegar
- ½ tsp honey
- 1 sm garlic clove, very finely chopped
- 4 tbsp extra virgin olive oil
- 1/3 cup (packed) fresh mint leaves, finely chopped
- 1 ripe plum tomato, peeled, seeded and finely diced
- Salt and freshly ground black pepper
Directions: To make the vinaigrette, put the vinegar, honey, garlic, salt and pepper in a small bowl and whisk together to combine. Slowly whisk in the oil, then stir in the mint and tomatoes and set aside for up to an hour. Trim any excess fat from the chops. Sprinkle with the pepper and press onto both sides of the meat, coating it evenly. Lightly oil a heavy cast iron griddle and set over a high heat until very hot but not smoking. Place the chops on the griddle and reduce the heat to medium. Cook the chops to your desired doneness. Serve the chops with the vinaigrette and the sautéed potatoes, garnished with mint.
- Source: Hermes House Publishing
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