Carrots Provencal Food

CARROTS PROVENCAL

Steps:

• In a large skillet, heat the oil over moderately high heat. When the oil is hot, add the carrots, stir to coat with oil and reduce the heat to moderate. Cover and braise for 20 minutes, stirring regularly.
• Add the garlic, season with salt, stir and continue cooking over low heat until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.
• Sprinkle with the olives, stir and taste for seasoning. Serve hot or at room temperature.

CARROTS PROVENCAL

Steps:

• Combine carrots, water, oil and half of garlic in heavy saucepan.
• Cover and simmer over medium-low heat for 14 minutes or until carrots are tender-crisp.
• Stir in parsley, basil, remaining garlic, salt & pepper.
• Cover and cook 5 minutes or until carrots are tender.

CARROTS PROVENCALE

Steps:

• Slice carrots in half diagonally.
• Heat olive oil in a pan, add carrots and sprinkle with salt.
• Cover pan and cook over a low heat for 10 minutes, stirring occasionally.
• Add garlic, water, sugar and pepper.
• Cover pan and continue cooking for 20 minutes, stirring occasionally.
• Remove from heat and toss with parsley.

BEEF PROVENCALE

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

CHICKEN PROVENCAL WITH POTATOES AND CARROTS

Steps:

• Cut chicken into pieces, cut each breast half into halves and remove skin.
• Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
• Coat chicken with flour mixture.
• Heat oil in 4-quart Dutch oven until hot.
• Cook chicken until brown on all sides, about 15 minutes.
• Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
• Heat to boiling; reduce heat.
• Cover and cook until chicken is done, about 45 minutes.
• Remove chicken and vegetables; keep warm.
• Mix cornstarch and cold water; stir into liquid in Dutch oven.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve sauce with chicken.

SHORT RIBS PROVENCALE

Steps:

• Preheat oven to 325°F.
• Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. (You may need more oil if working in batches.) Sprinkle ribs generously with kosher salt and pepper.
• Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
• Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
• Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
• Add garlic, flour, and herbes de Provence; stir 1 minute.
• Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
• Add tomatoes with juices and bay leaf.
• Return ribs and any accumulated juices to pot.
• If necessary, add enough water to pot to barely cover ribs. Bring to boil.
• Cover pot tightly and transfer to oven.
• Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
• (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.).
• Add remaining 1/2 cup broth, peeled baby carrots, press carrots gently to submerge.
• Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes.
• Discard bay leaf.
• Transfer short ribs and carrots to platter,tent with foil to keep warm.
• If necessary, boil sauce to thicken slightly.
• Season to taste with salt and pepper.
• Pour sauce over short ribs and sprinkle with parsley.