Pierre Franeys Ginger Vinaigrette Recipes

CAULIFLOWER AND BROCCOLI SALAD WITH GINGER VINAIGRETTE

Steps:

• Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
• Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
• In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
• Drain well. Let cool.
• Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.

CHICKEN BREASTS WITH LEMON

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

STEAMED HALIBUT FILLETS WITH SCALLION GINGER VINAIGRETTE

Steps:

• Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
• Add the quartered egg and process briefly until coarsely blended.
• Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
• Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.

POIREAUX VINAIGRETTE (LEEKS VINAIGRETTE)

Steps:

• Trim off root ends of the leeks, but leave the bases solid and intact. Trim off green tops crosswise, leaving a base about five or seven inches long. Use the green parts of the leeks for soups and seasoning in other dishes. The trimmed weight is about 1 1/4 pounds.
• Using a sharp knife, split the leeks in half lengthwise, starting about two inches from the stem end and cutting through the leaves. Rinse the leeks well under cold running water to remove the dirt between the leaves. You may tie the leeks with string. Put the leeks in a casserole and add cold water to cover with salt to taste. Bring to the boil and simmer 10 to 15 minutes or until tender. The cooking time of the leeks will vary, depending on the size and age of the leeks. Take care never to overcook leeks or they will be mushy.
• Drain the leeks thoroughly and let stand until cool enough to handle, then press them between the hands to extract excess liquid.
• Split the leeks in half lengthwise and then in half crosswise. Arrange them neatly on a serving dish.
• Put the mustard, vinegar, salt and pepper to taste in a small bowl. Beat vigorously with a wire whisk. Gradually add the oil, beating constantly.
• Spoon the sauce over the leeks and sprinkle with finely chopped parsley.

FAVORITE MUSTARD VINAIGRETTE FROM PIERRE FRANEY

Steps:

• Combine all ingredients and whisk until emulsified.