Chilled Zucchini Soup with Black Olive Crostini

This time of year, courgettes turn up at the farmer’s market in super-size form.  Unlike small, firm zucchini, which are best when lightly sautéed, the larger legumes have more soft, seeded chair in the center, making them better suited to a blended soup.  Always looking for new ways to prepare the abundant summer squash, Dr. France’s mother showed me how to make this one and it’s already a regular in my entertaining repertoire.  Cooked until tender with spring onions, leeks and a touch of stock, the vegetables can be buzzed into a smooth purée with a good immersion blender.  Grind some Niçoise olives and garlic together for a briny garnish on a crunchy crostini for another layer of fresh flavor.

 

Difficulty:  Easy-Moderate

Prep Time: 20 minutes

Cook Time: 30 minutes

Makes 1 ½ quarts, 6 servings

 

Ingredients:

3 Tbsp. extra virgin olive oil, divided

1 medium leek, (1 cup) chiffonade & washed

½ small onion, (½ cup) thinly sliced

1 large zucchini (750g/1.5 lbs), diced

1 ½ garlic cloves, germ removed & diced, divided

1 bay leaf

2 thyme sprigs

1 cup chicken stock

sea salt & white pepper

¼ cup Niçoise olives

4 marinated anchovies (optional)

6 crostini with herbs de Provence

6-8 large basil leaves, chiffonade

Technique:

• In a wide-bottomed pot, sweat the onions and leeks with 1T olive oil over medium heat for 4-6 minutes until tender.
  
• Add zucchini, 1 garlic clove, thyme and bay leaf; cook for 5-7 minutes, stirring regularly.  Add chicken stock and bring to a simmer; reduce heat to low, cover and cook for 15-20 minutes until zucchini is completely soft.
  
  
• Remove herbs, blend until smooth, and season to taste with salt and pepper.  Chill quickly in a metal bowl over ice water to preserve the best color.
• Using a mortar & pestle or a small blender (mini-Cuisinart attachment for immersion blender), combine olives, anchovies, and remaining ½ garlic clove.  Add 2T olive oil and mix until combined.
• Spoon tapenade onto each crostini and serve over the soup with a sprinkle of basil.

Seared Ahi Tuna with Fire Roasted Peppers and Fregula Sarda

Fire roasted peppers are the star of this dish, and a quick buzz in the blender turns them into a sweet, tangy condiment for any grilled fish or meat.  Seared tuna may not seem like a home cook’s fish, but ‘sushi-grade’ has become a common term in most markets, so be sure to ask your fishmonger.  To avoid overcooking, keep the steak super cold until the last minute and get the pan smoking hot before grilling.  I’m currently obsessed with my “Mousa” spice blend from La Boîte à Epice, but cracked black pepper and fennel seeds are a solid alternative.  Fregula Sarda, toasted durum wheat pasta, is similar to Israeli couscous, and with fragrant lemon and basil, it really brings the meal together.

Difficulty:  Moderate

Prep Time: 25 minutes

Cook Time: 35 minutes

Serves 4

Red Pepper Coulis:

3 Red Bell Peppers (or 1 12-ounce jar Roasted Peppers)

1 medium clove Garlic, germ removed

1 Tbsp. Sherry Vinegar (Xérès)

½ tsp. Pastis (optional)

Sea Salt and Esplette

• Wash, dry and roast peppers directly on a high flame until thoroughly blackened on all sides (about 10 minutes).  Add to a bowl and cover with foil or plastic film for 5 minutes to steam.

• Use paper towels (and plastic gloves if available, since peppers will still be hot) to remove the blackened skin, as well as the core and seeds.

o If using jarred roasted peppers, drain well and adjust seasonings to taste since they are often marinated with garlic and vinegar already. 

• Add peppers, garlic, vinegar and Pastis to blender and purée.  Transfer to a small pot and cook over medium-low heat, whisking frequently to avoid boiling over or spattering, until reduced by 2/3 (15-20 minutes).  It should be the consistency of a thin ketchup.  Season to taste and cool to room temperature.

Fregula Sarda:

1 cup Fregula Sarda (sub. Israeli Couscous)

2 cups Chicken Stock (low-sodium)

Zest of ¼ Lemon

1 small Zucchini, grated or julienned (matchsticks)

6 medium Basil leaves, chiffonade

Sea Salt & ¼ tsp. Esplette or 1 pinch Cayenne

• Bring chicken stock to a boil.  Rinse fregula in cold water and add to stock; reduce heat and simmer until tender and almost all stock has been absorbed (about 20 minutes).

• Add zucchini, lemon zest and Esplette.  Season to taste with salt, cover, turn off heat, and hold warm until ready to serve.  Stir in basil at the last minute.

Seared Ahi Tuna:

2 12-ounce Ahi Tuna Steaks (sushi-grade), 1” thick

Extra Virgin Olive Oil

1 ½ tsp. Mousa Spice Blend (sub. ground Fennel Seeds)

Sea Salt & Esplette or Black Pepper

• Heat a grill pan over high heat and turn on the fan.  Rinse cold steaks in cold water, pat dry, and season with 2T olive oil, salt and spices.

• Once the pan is smoking hot, grill tuna until visibly cooked about ¼” through, approximately 1 minute on the first side, and slightly more on the second.

• Using a sharp knife, slice ½” thick, against the grain of the fish.  Finish with a pinch of fleur de sel and a generous spoon of red pepper coulis.

o Entertaining Tip: Make the pepper coulis and fregola in advance, so all you have to do is reheat and grill the fish!

Ratatouille Niçoise

A traditional vegetable stew served throughout Provence and the Cote d’Azur, ratatouille combines the typical market produce of the region from late spring through early fall.  It is the perfect garnish for many dishes, and can be served hot or cold, so make a large batch because it’s great for leftovers as well.  I have many wonderful memories of ratatouille—from making it in my tiny kitchen in Cannes, to more refined preparations at Daniel, where we wrapped it in a beautifully woven sheet of zucchini and yellow squash.  In the end, no matter how you serve it, this signature Provençal dish should definitely be part of your standard repertoire.

Difficulty: Moderate

Prep Time : 25 minutes

Cook Time :  45 minutes

Serves 6 people 

Ingredients:

1 c. diced Onion, 1” x 1”

1 c. diced Red & Yellow Bell Peppers, 1” x 1”

1.5 Tbsp. chopped Garlic (germ removed)

1 Sachet (4 sprigs parsley, 2 sprigs Rosemary, 2 sprigs Thyme, 1 Tbsp. Coriander, 1 Tbsp. Fennel Seed)

1/8 tsp. Red Chili Flakes

2 c. diced Zucchini, 1” x 1”

2 c. diced Eggplant, 1” x 1”

2 c. seeded, diced  Tomato, 1” x 1”

¼ c. finely diced Sundried Tomatoes

1 Tbsp. Tomato Paste

4 Tbsp. Extra Virgin Olive Oil

Sea Salt & White Pepper

6-8 leaves Basil

Technique:

• Preheat oven to 350ºF.

• In a large sauté pan on medium heat, add 1-2 T olive oil and sweat onions, peppers and garlic with sachet, chili flakes and ½ tsp. fine sea salt until tender.

• In another pan, on medium-high heat, add 1 T olive oil and cook Eggplant with ¼ tsp. sea salt until slightly browned on edges, but not cooked through.  Transfer to a foil lined sheet tray and add to oven for 5-7 minutes.

• Repeat process with Zucchini, but set aside instead of adding to oven.

• Add tomatoes and tomato paste to onions and peppers and cook on medium for 3-4 minutes.

• Combine all ingredients, check seasoning, and cover vegetables directly with a piece of parchment cut slightly larger than the size of your dish with a small hole in the middle. Cook in the oven for 30 minutes.

• Remove sachet and serve hot or room temperature garnished with fresh basil.