Haricots verts with caramelized shallots - from my cooking class "cooking of Provence"

Great goup last week for my cooking class. We all had a lot of fun and everyone swore they would repeat my recipes.

This one is a MUST:

For 6 -
2lbs of fresh haricots verts cleaned
6 tab of butter
3 or 4 large shallots
3 tab of sugar
2 tab of good red wine
Kosher salt and pepper
Fresh Parsley

In salted water cook haricots verts 3 - 4 minutes but remember they have to be "al dente" Drain and pour cold water to stop cooking.

Prepare the shallots peel then cut in small pieces
Melt 4 tab of butter in oven proof saute pan. Add shallots and

sugar. Cook for 10 minutes then add wine vinegar, salt and pepper.
Place saute pan in a 375o hot oven and roast until brown and crispy, about 15 - 20 minutes.

When ready to serve, heat haricots verts in a saute pan with a little butter. When warm place on a plater and sprinkle the caramelized shallots and chopped fresh parsley.

UPPER WEST SIDE

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HARISSA OR HOT SAUCE prepared by my cooking class last week

Harissa is an excellent sauce for tagines of meat and poultry or meat and vegetable soups. In the food stalls in Marrakesh they serve it with different types of brochettes. Use it to add flavour to a sauce for couscous as well. A good Harissa should be thick with the consistency of a light mayonnaise. Serve it in a little side dish with a very small spoon.

For 1 cup of sauce:

2 cups of hot dri

ed red chili peppers
6 cloves of garlic
4 tab of coarse salt
6 tab of coriander seeds
4 tab of cumin seeds
8 tab of olive oil

1- Remove the stems from the dried red chili peppers and remove the seeds
Put red peppers in hot water until soft.
2- In the meantime pound garlic in martar with 1/2 the salt smooth. Remove from the mortar and reserve. Add drained red peppers to mortar and pound to a smooth paste with remaining coarse salt. Remove and add the pounded garlic.
3- Combine coriander and cumin seeds in mortar, add a little olive oil and pound until smooth. Combine this process adding more olive oil, until sauce is smooth and well blended.

The easier way: add all ingredients except olive oil in food processor then add olive oil slowly like a mayonnaise until smooth.
It will keep indefinitely in a sealed jar in the refrigerator.

First crop of New Asparagus today at the Union Square Market

Fresh and Delicious!

Tomato-andGoat-Cheese Tart with Pistou - Subtle and delicious appetizer I made this for my guests last night

5 to 6 medium size vine-ripened tomatoes, peeled (you peel them in boiling water)
5 oz of fresh goat cheese
1 package of Puff Pastry Pepperidge Farm sheets
1 egg,lightly beaten
Pistou:
1 cup fresh basil plus six sprigs for garnish
3 cloves of chopped garlic
1/4 cup olive oil
1 1/2 teaspoons grated Parmesan

Quarter tomatoes and remove core and seeds. Place outer shells in colander with some salt to drain for at least 2 hours.
Prepare pistou by adding in food processor basil, oil, 1 teaspoon parmesan
Set aside
Heat oven to 425o

Divide puff pastry into 2 pieces and roll each to 12 inches by 4 1/2, 1/16 inches thick. Keep the side trimming to add to the lenghtwise borders of each pastry. Seal with beaten egg. The strips should be flush with the edges. Transfer to a baking pan lined with wax paper. Pierce sheets with a fork several times.
Refrigerate trays for 20 minutes before baking
Bake for 12 to 14 minutes or until lightly golden.
Place soften goat cheese in a bowl.

Incorporate 2 tablespoons of the pistou souce.
Spread the cheese mixture delicately over the baked puff pastry with a spatula avoiding the raised edges.
Neatly arrange the tomatoes on top.
Place in the oven for 8 to 10 minutes
Lightly brush the remaining pistou and garnish with basil sprigs.



Add a long strip of dough to each side of the

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A little history and some recommendations regarding excellent restaurants close to this wonderful condo full of light and incredible city views.
Aside from some terrific restaurants in the area such as Chin Chin (216 E 49St) New York's premier destination for haute Chinese cuisine Jimmy Chin the owner has been hailed by Zagat as the most gracious hosts year after year. You are also in the vicinity of so many countless eatery's from Indian and Middle Eastern to Italian Greek. East 49Th street played home to the Great late Kathrine Hepburn as well as Stephen Sondheim where you could find either of them at the famous Steak House Smith and Wolensky on 49 St and Third Ave , or at the Bull and Bear in the Waldorf Astoria for a late night meal and drink.
This area also plays home to the famed Whiskey Blue, bar and lounge as well as the Press Box lounge and the legendary Monkey Bar on 54th St owned by Vanity Fair Editor Graydon Carter. ! One of the best Japanese restaurants ISE is a stone throw away . What makes this mid-town location so great is its proximity to Rockefeller Center, shopping on fifth avenue, Radio City Music Hall as well as the Museum of Modern Art. The world is right outside your door !

By Daniele Pollitz
http://realestateandrealfood.blogspot.com