Anchoïade: Anchovy Cream

Each day in cooking class we prepare at least one or two appetizers, a sign that it’s time to open a bottle of wine and relax. And this is a perennial favorite. Throughout Provence anchoïade (anchovy cream) is a popular starter, often used as a dip for a selection of raw vegetables. Recipes vary dramatically from cook to cook and I like to keep mine simple, with just a trio of ingredients: top-quality anchovy fillets cured in olive oil, capers, and cream.

Makes 1/2 cup (125 ml) 

Equipment

A mini food processor or a standard food processor fitted with a small bowl.

INGREDIENTS

One 2.82-ounce (80 g) jar Italian anchovy fillets in olive oil (about 20 fillets)
1 tablespoon capers in vinegar, drained
1/4 cup (60 ml) light cream

METHOD

Combine the ingredients in the bowl of the food processor or a blender and process to a chunky consistency. Use as a dip for raw vegetables, to prepare Anchovy Bites (recipe in The French Kitchen Cookbook), or as a sandwich spread.

(Store in an airtight container in the refrigerator for up to 3 days.)

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This recipe was first published in The French Kitchen Cookbook. All rights reserved. Please do not reproduce without permission.

Lemon Olive-Oil Dressing

Makes about 1 1/4 cups (310 ml)

Equipment

A small jar with a lid.

Ingredients

1/4 cup (60 ml) freshly squeezed lemon juice
Fine sea salt    
1 cup (250 ml) extra-virgin olive oil

Method

Place the lemon juice and salt in the jar. Cover and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning. (Store in the refrigerator for up to 1 week.) Shake again at serving time to create a thick emulsion.

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These recipes were first published in The French Kitchen Cookbook. 
All rights reserved. Please do not reproduce without permission.

Kumquat Conserve

My faithful little kumquat tree in Provence produces a year-round supply of these beautiful golden nuggets, giving me ample opportunity to make this tangy jam-like conserve that pairs wonderfully with fresh goat's milk cheese. It's always nice to have a supply in the pantry to take as a host gift when going to a dinner party, or to give to friends who come to stay.

Makes 1 quart (1 l)  

Equipment

Eight 1/2-cup (125 ml) canning jars with lids.

Ingredients

1 1/2 pounds (750 g) unblemished fresh kumquats
2 cups (500 ml) fresh blood orange, mandarin orange, or regular orange juice
1 cup (200 g) unrefined cane sugar, preferably organic, vanilla scented

Method

1.  Stem the kumquats, halve them lengthwise, and remove and discard the seeds.

2.  In a large saucepan, combine the kumquats, orange juice, and sugar. Bring to a simmer and simmer, skimming the surface as needed, until the juice is thick and the kumquats are soft and translucent, about 1 hour. Skim off and discard any recalcitrant seeds that float to the surface. Let cool.

3.  Transfer to the canning jars and secure the lids. (Store in the refrigerator for up to 2 weeks.)

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This recipe was first published in The French Kitchen Cookbook. 
All rights reserved. Do not reproduce without permission.

Lemon Zest Salt

Before using a lemon, I always zest it. If I am not using the zest in the recipe I am making, I like to turn it into lemon zest salt, that I can use on virtually any dish to add color, texture, and well, a little zest! The recipe couldn't be easier:

Makes 2 tablespoons

Equipment

A spice grinder; a small jar with a lid

Ingredients

1 tablespoons grated lemon zest, preferably organic (as non-organic lemon skins are heavily sprayed with pesticides)
1 tablespoon fine sea salt

Method

Combine the zest and the salt in the spice grinder and grind to a fine powder. Transfer to a small jar and close with the lid. Keep refrigerated for up to a week (after that the lemon flavor begins to fade)

If you don't have a spice grinder, you can use a well-cleaned coffee grinder, or zest the lemon finely with a very sharp fine zester such as a microplane zester, and stir to combine.

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This recipe was first published in Salad as a Meal.
All rights reserved. Do not reproduce without permission.

Yogurt-Lemon Dressing

Makes about 3/4 cup

Equipment

 A small jar, with a lid.   

Ingredients

1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon Lemon Zest Salt or fine sea salt

Method

In the jar, combine the yogurt, lemon juice and salt. Cover with the lid and shake to blend. Taste for seasoning.  The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)  

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This recipe was first published in Salad as a meal. 
All rights reserved. Please do not reproduce without permission.

Vanilla Sugar

Never discard vanilla beans, for once you have extracted the flavorful seeds from the pods, they can always be used to prepare this quick vanilla sugar, which you can use in any desserts that call for sugar.

Makes 4 cups (800 g)

Equipment

A jar with a lid.

Ingredients

4 plump, fresh vanilla beans, or 4 pods with seeds previously removed
4 cups (800 g) sugar

Method

Flatten the beans and cut lengthwise in half. With a small spoon, scrape out the seeds and place them in a small bowl. Reserve the seeds for preparing any vanilla-flavored dessert. Combine the pods and sugar in a jar. Tighten the lid of the jar. Store at room temperature for 1 month for good vanilla flavor, topping off with sugar as needed.

Vietnamese Dipping Sauce

This classic sauce can be found in many variations, often served with Vietnamese spring rolls and bò bún (beef noodle salad). The balance of spice, salt and sugar lends itself to myriad uses – I like to use it as a pungent accompaniment to Sashimi Salmon or as the dipping sauce variation to my Asian Chicken and Cilantro Meatballs.

Makes 3/4 cup (185 ml)

 

Equipment

A mini food processor or a standard food processor fitted with a small bowl; a small jar with a lid.

Ingredients

2 plump, moist garlic cloves, peeled, halved, green germ removed
1 fresh or dried red bird’s eye chile
3 tablespoons Vietnamese fish sauce, preferably Red Boat brand
3 tablespoons freshly squeezed lime or lemon juice
2 tablespoons sugar

Method

In the food processor mince the garlic and chile. Add the fish sauce, citrus juice, sugar, and 1/2 cup (125 ml) water. Pulse to blend and taste for seasoning. Transfer to the jar and tighten the lid.

Make ahead note

Store in the covered jar in the refrigerator for up to 1 week.

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This recipe was first published in The French Kitchen Cookbook. 
All rights reserved. Do not reproduce without permission.