Garlic Eggs From The Provençe Food

GARLIC PICKLED EGGS

Steps:

• Place the peeled eggs and onion slices in a 1-quart glass jar.
• In a saucepan bring the beet juice or water, vinegar, salt, sugar and garlic cloves; bring to a boil stirring for a couple of minutes until the sugar and salt is dissolved; remove from heat and let cool (about 30 minutes).
• Pour the vinegar mixture over the eggs and cover tightly.
• Refrigerate for 7 days before using.

PROVENçAL GARLIC SOUP WITH POACHED EGG

Steps:

• Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
• Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
• Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
• For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.

CHICKEN SAUTé WITH WHITE WINE AND TOMATOES

Steps:

• Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
• In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
• Add onion and let it cook slowly until it is golden.
• Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
• DO NOT OVER-COOK at this point-tomatoes should be firm.
• Just before serving, add a dozen pitted black olives.
• Serve topped with sauce or with rice.

NAT'S THAI CHICKEN BASIL

Steps:

• In a mortar and pestle add: red chilli, garlic, 1 cup of basil and the sugar.
• Pound until you get a nice smooth paste.
• Add fish sauce, soya and lime juice.
• Stir.
• Taste and adjust.
• I like mine kind of sweet with lots of Basil flavour.
• Heat wok, add chicken.
• Stir fry on high.
• Add broccoli and toss for a minute.
• Add onion and peppers, toss for about 2 minutes.
• Add sauce from mortar and pestle.
• (still high heat) toss 1 minute.
• Add remaining 1/2 cup of basil (roughly chopped) until barely wilted.
• Serve with rice.

MEXICAN-STYLE FRITTATA

Steps:

• Place potatoes in a medium saucepan and add enough cold water to cover. Bring to a simmer and cook until just tender, about 5 minutes.
• Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, 3-5 minutes.
• Meanwhile, heat oven to 350°F Coat a 9-inch glass pie plate with cooking spray.
• Spread potatoes over bottom of pie plate and season with salt. Spoon salsa over potatoes.
• In a mixing bowl, whisk together eggs, egg whites, flour, oregano, and pepper until smooth. Stir in cheese and scallions.
• Pour Mixture over potatoes and salsa. With a fork, gently stir misture so cheese and potatoes are evenly distributed. Bake frittata for 30-35 minutes or until it is set at the centre and golden on top. Slice into wedges.

CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE

Steps:

• In a mortar, crush the garlic into a fine paste with the salt.
• Add the egg yolks and salt lightly again if needed.
• Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
• Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.