Four Scaled Down, Simple Provencale Recipes

Lamb Shanks

1 case lamb shanks
salt and pepper
oil as needed
3 qts mirepoix
2 cups garlic cloves
1 1/2 cups tomato paste
1.5 liters red wine
1 bunch rosemary
1 bunch thyme
2 gallons chicken stock

- season lamb shanks with salt and pepper and sear in oil on all sides
- remove from pan and add mirepoix and garlic cloves; caramelize
- add tomato paste and caramelizdeglaze with red wine; add thyme and rosemary; reduce until thick
- return lamb shanks to pan and cover with chicken stock; bring to simmer
- cover and braise in 325 oven until tender - about 2 hours
- cool in liquid, remove and wrap individually in plastic wrap; strain and reserve liquid


Soupe au Pistou

1 cup xv olive oil
1/2# butter
10 ea zucchini, seeded and diced
10 ea leeks, diced and cleaned
10 ea carrots, peeled and diced
10 ea onions, peeled and diced
20 ea celery stalks, diced
1/3 cup chopped garlic
15 ea plum tomatoes, seeded and diced
3 qts shucked cranberry beans
10 ea potatoes, peeled and diced
3 gals water
1 large bouquet garni
salt and pepper to taste
2# tubettini, cooked
pistou as needed

- sweat first 8 ingredients until soft; season with salt and pepper
- add tomatoes, beans and potatoes; sweat briefly and season with salt and pepper
- add water and bouquet garni; simmer until all is well cooked and season again
- add pasta and check for seasoning; serve with pistou


Tapenade

4 cups olives, black or green or combination, pitted
1/2 cup capers, rinsed well
3 cloves garlic
15 anchovy fillets
1/2 bunch parsley, leaves picked
1 cup xv olive oil

- process first 5 ingredients in Robot Coupe to a smooth paste
- with machine running, drizzle in oil


Pistou

1# basil, leaves only
1/2# shaved (not grated) reggiano
2 Tbsp chopped garlic
1 tsp salt
1/2 tsp black pepper
6 cups xv olive oil

- process first 5 ingredients in Robot Coupe; add 1 cup olive oil and continue to process
- add remaining olive oil in a stream as machine is running
- allow to rest overnight; decant and reserve excess oil

Note: This method yields excess pistou flavored oil. If that is unnecessary, omit 5 cups oil and steps 2 and 3.