BRAISED RED CABBAGE
I always though that good bacon was necessary to make a flavorful red cabbage dish until I discovered this delicate Swedish version, which I find more to my liking. By combining red wine vinegar, red currant jelly, and dried cherries, the balance of sweet and sour is just right. Once all the ingredients are tossed together, the pot is covered and braised for 1 hour, making the preparation rather effortless and the result superb. An essential served with any roasted goose feast, this vegetable also goes beautifully with duck and roasted pork dishes.
1 large red cabbage (about 2 1/2 pounds), cored, halved, and tough outer leaves discarded
2 tablespoons unsalted butter
1 cup dried cherries
1/4 cup red wine vinegar
1/4 cup apple juice
1/4 cup red currant jelly
1 tablespoon sugar
Salt and coarsely ground black pepper, to taste
1. Preheat the oven to 325 F.
2. Cut the red cabbage into thin slices and set aside.
3. Melt the butter in a large, heavy, ovenproof pot over medium heat. Add the cherries and cook until they begin to soften, 2 minutes, stirring.
4. Add the cabbage, vinegar, apple juice, red currant jelly, sugar; salt, and pepper. Cook over low heat until the cabbage begins to wilt, 5 minutes, stirring occasionally. Cover and braise in the oven for 1 hour. The cabbage will be tender and the liquid slightly thickened. Serve hot. This dish may be stored covered in the refrigerator for up to 3 days.
Serves 6 to 8
TOMATOES PROVENCALE
Although I have never been served these tomatoes in France, the flavor of the crumbs, redolent with garlic, thyme, and parsley, remind me of the best tastes of Provence. The secret is the fresh bread crumbs, a hint of thyme, and fresh flat-leaf parsley. Baked for a short while, the tomatoes become luxuriously soft and sweet. Finished under the broiler, the tops will be perfectly toasty.
1 large slice coarse bread (3/4 inch thick)
1 medium clove garlic, coarsely chopped
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon dried thyme
Salt and coarsely ground black pepper, to taste
6 ripe medium tomatoes (about 6 ounces each)
4 tablespoons extra virgin olive oil
1. Lightly toast the bread, then tear it into large pieces.
2. Place the toasted bread in a food processor with the garlic and parsley. Pulse the machine on and off for about 15 seconds. The bread should be in medium-size crumbs. Remove the mixture to a bowl and season with the thyme and generously with salt and pepper.
3. Preheat the oven to 350 F.
4. Halve the tomatoes crosswise. Using a small melon baller; scoop out some of the center pulp. Discard the seeds, finely chop the pulp, and add it to the crumbs. Add 2 tablespoons of the olive oil and mix well.
5. Divide the crumb mixture evenly among the tomato halves. Place on a baking sheet and drizzle the tops evenly with the remaining 2 tablespoons olive oil.
6. Bake until bubbly, 20 minutes; remove from the oven.
7. Before serving, preheat the broiler.
8. Broil the tomatoes 4 to 5 inches from the heat until the tops are golden, about 30 seconds. Serve immediately.
Serves 8
MEDITERRANEAN ROAST CHICKEN
I initially thought of this dish as Greek, but in fact it embodies the best flavors of Provence as well as Spain and North Africa. I prefer roasting two small chickens rather than one large bird because they are more tender and make for more delicate eating. The briny olives infuse a one-dish meal. Seek out French Picholine, green Greek, or Spanish Manzanilla olives for their flavor and fleshy texture. Rosemary and garlic add their heady perfume to this lusty dish.
1/2 cup olive oil
Juice and grated zest of 2 lemons
4 cloves garlic, lightly bruised and peeled
8 fresh rosemary sprigs
Salt and coarsely ground black pepper, to taste
2 chickens (about 2 1/2 pounds each), rinsed well and patted dry
1 1/2 pounds small new red potatoes, scrubbed and halved
1 cup imported green olives
1. Combine the olive oil, lemon juice and zest, garlic, rosemary, salt, and pepper in a large bowl. Coat the whole chickens well with the marinade and refrigerate covered overnight.
2. Preheat the oven to 400 F.
3. Place the chickens in a large roasting pan. Put the rosemary sprigs and garlic from the marinade in the cavities of the chickens. Surround the chickens with the potato halves and olives and drizzle the marinade over all.
4. Roast the chickens, basting occasionally, until the juices run clear when the thickest part of the thigh is pricked with a knife, about 1 hour. Let rest a few minutes before carving.
Serves 4 to 6
Excerpted from Sheila Lukins All Around the World Cookbook
Copyright c 1994 by Sheila Lukins
Reprinted with permission by Workman Publishing.
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