Frisée With Croutons And Spicy Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRISéE WITH CROUTONS AND SPICY OLIVES



Frisée With Croutons and Spicy Olives image

Provided by Jeff Gordinier

Categories     brunch, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups 1-inch bread cubes
1 tablespoon olive, canola or peanut oil
1 tablespoon spicy mustard
1 teaspoon crushed and finely chopped garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
1 large or 2 small heads frisée, cut into 2-inch pieces 5 to 6 cups
1/4 cup pitted spicy green olives
1/4 cup sun-dried tomatoes in oil, drained

Steps:

  • Drop bread cubes into a skillet and sprinkle oil over them. Toss gently and cook over high heat, tossing occasionally, until cubes are browned on all sides. Remove from skillet.
  • Mix mustard, garlic, salt, pepper and vinegar in a large serving bowl. Stir in oil.
  • Add the frisée, olives and sun-dried tomatoes to the bowl and toss thoroughly. Divide among 4 salad plates and sprinkle the croutons on top.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams

SLOW-COOKED ROAST BEEF



Slow-Cooked Roast Beef image

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 6h30m

Yield About 200 slices

Number Of Ingredients 6

4 teaspoons salt
2 tablespoons paprika
4 tablespoons herbes de Provence (see note)
1 1/2 teaspoons cayenne pepper
1 teaspoon Colman's dry mustard
1 top-round beef roast, about 16 1/2 pounds, trimmed of all but a thin layer of fat

Steps:

  • In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
  • Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
  • Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 68 milligrams, Sugar 0 grams

TOURNEDOS ROSSINI



Tournedos Rossini image

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.

Provided by Jeff Gordinier

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 filets mignons, about 5 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle

Steps:

  • Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
  • In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
  • Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
  • Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  • On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.

Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram

QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE



Quick Sauteed Endive, Escarole, and Frisée image

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Categories     Leafy Green     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Lemon     Fall     Healthy     Vegan     Endive     Escarole     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups)
1 pound frisée, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups)
1 (1-pound) head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) cut crosswise into 1-inch pieces (about 10 cups)
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons fresh lemon juice

Steps:

  • Toss greens together, then divide into 2 batches.
  • Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
  • Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

More about "frisée with croutons and spicy olives recipes"

FRISéE WITH CROUTONS RECIPE - CLAUDINE PéPIN, JACQUES PéPIN
Web Mar 28, 2015 1 large garlic clove, finely chopped 1 tablespoon Dijon mustard 2 teaspoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 large or 2 small …
From foodandwine.com
  • Preheat the oven to 400°. In a medium bowl, toss the baguette cubes with 2 teaspoons of the olive oil. Spread the bread on a baking sheet and bake for about 10 minutes, or until nicely browned.
  • In a large bowl, mix the garlic, mustard, vinegar, salt and pepper together. Stir in the remaining 3 tablespoons olive oil.
  • Just before serving, add the frisée to the bowl and toss with the dressing. Divide among 4 salad plates and sprinkle the croutons on top.


FRISéE WITH CROUTONS AND SPICY OLIVES — RECIPE - THE …
Web Oct 18, 2011 3. Add the frisée, olives and sun-dried tomatoes to the bowl and toss thoroughly. Divide among 4 salad plates and sprinkle the …
From nytimes.com
Estimated Reading Time 50 secs


SAUTéED FRISéE WITH ANCHOVIES, BUTTERY BREADCRUMBS & TAHINI
Web Add the breadcrumbs and cook, stirring often until the breadcrumbs become crips and golden brown. Remove from the heat and set the breadcrumbs aside, wipe out the …
From dishingupthedirt.com


FABULOUS, FANTASTICAL, FRENETIC, FRIZZY FRISéE - SAUCY DRESSINGS
Web How to use frisée. So, aside from the delightful curliness of the frisée (only the romanesco beats it in the culinary beauty stakes in my book), its other benefit, as the helpful …
From saucydressings.com


SALADE FRISéE AUX LARDONS – KEVIN LEE JACOBS
Web Jun 27, 2020 In a medium bowl, whisk together the Dijon mustard, red wine vinegar and garlic. While whisking constantly, add the olive oil in droplets at first, and then in a steady stream. Whisk in a pinch each of …
From agardenforthehouse.com


DEEP SOUTH DISH: THE ABSOLUTE BEST HOMEMADE CROUTONS
Web Aug 11, 2010 Recipe: The Absolute Best Homemade Croutons. Preheat oven to 400 degrees F. Sprinkle the kosher salt over the chopped garlic and paste it by dragging a …
From deepsouthdish.com


ITALIAN SPICY OLIVES - THE CLEVER MEAL
Web Jul 20, 2022 Place the olives in a large serving bowl and add the rest of the ingredients. Toss until well combined. Taste and adjust the seasoning with some fine salt if needed, that depends on the olives used. Transfer …
From theclevermeal.com


FRISéE SALAD WITH BACON, EGG AND CROUTONS (SALADE LYONNAISE)
Web May 15, 2021 Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a kitchen cloth or paper towel. Repeat with the other eggs. …
From pardonyourfrench.com


RECIPE DETAIL PAGE | LCBO
Web 6 To a large bowl add the frisée leaves, chicken livers, mushrooms, lardons and croutons. Toss gently with about half of the dressing, then pile onto 4 plates. Add a warm egg to …
From lcbo.com


FRISéE SALAD WITH BAGUETTE CROUTONS - VANILLA BEAN …
Web Apr 1, 2021 Season baguette cubes with salt and pepper to taste. To prepare the salad, rinse frisée lettuce and pat dry. Toss lettuce with half of the vinaigrette, then divide among four plates.
From vanillabeancuisine.com


FRISéE RECIPES - NYT COOKING
Web 30 minutes Frisée With Croutons and Spicy Olives Jeff Gordinier, Jacques Pépin 15 minutes Easy Pan-Seared Asparagus Salad With Frisée and Fried Egg Melissa Clark 15 …
From cooking.nytimes.com


HOW TO MAKE THE ABSOLUTE BEST CROUTONS FOR CAESAR …
Web 1 day ago A basic Caesar salad recipe only has a handful of ingredients: A mountain of romaine lettuce, handfuls of parmesan, and generous bites of croutons, all doused in a thick dressing. But like any good salad, …
From foodrepublic.com


FRISéE WITH CROUTONS AND SPICY OLIVES - DINING AND COOKING
Web Jul 28, 2015 Ingredients 1 ½ cups 1-inch bread cubes 1 tablespoon olive, canola or peanut oil 1 tablespoon spicy mustard 1 teaspoon crushed and finely chopped garlic ¼ …
From diningandcooking.com


OUR BEST JACQUES PéPIN RECIPES - RECIPES FROM NYT COOKING
Web Frisée With Croutons and Spicy Olives Jeff Gordinier, Jacques Pépin 15 minutes Jacques Pépin's Steamed and Roasted Turkey The New York Times, "Jacques Pépin Celebrates" …
From cooking.nytimes.com


FRISéE SALAD WITH ROASTED FIGS AND PANCETTA CROûTONS …
Web Mar 14, 2014 Method Main 1 Tear off and discard the tough, dark outer leaves from frisée. Remove and discard the root ends of each head, separate the individual leaves, wash and dry well. 2 Preheat oven to …
From gourmettraveller.com.au


FRISéE SALAD WITH BACON, CROUTONS AND POACHED EGG …
Web Nov 14, 2021 Step 1. Crisp up the Bacon & Croutons In a hot cast iron pan cook the bacon until golden brown. Use a slotted spoon to remove the bacon from the pan, leaving behind the fat to cook the croutons. Step 2. …
From cravingcalifornia.com


BEST FRISéE WITH CROUTONS AND SPICY OLIVES RECIPES
Web Add the frisée, olives and sun-dried tomatoes to the bowl and toss thoroughly. Divide among 4 salad plates and sprinkle the croutons on top. Nutrition Facts : @context http, …
From alicerecipes.com


TANGERINE, FRISEE, AND MICROGREEN SALAD WITH ROSEMARY CROUTONS, …
Web Mar 5, 2017 1 tangerine, zest and juice; 1 tablespoon finely chopped shallot; Pinch smoked paprika, optional; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper
From thegardenercook.com


HOW TO MAKE OLIVE OIL-FRIED CROUTONS | EPICURIOUS
Web Oct 23, 2019 To make about 2 cups of croutons, tear or cut enough rustic country bread to yield about 2 cups of 1/2-inch bread cubes. Heat 1/3 inch extra-virgin olive oil in a …
From epicurious.com


FRISéE WITH CROUTONS AND SPICY OLIVES RECIPE | EAT YOUR BOOKS
Web Frisée with croutons and spicy olives from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin. Shopping List; Ingredients; Notes (0) …
From eatyourbooks.com


Related Search