Mediterranean Food Connection: Zucchini and preserved lemon salad, a recipe by Christophe Certain

By Tuesday, July 9, 2013 Permalink 0


Mediterranean Food Connection: Zucchini and preserved lemon salad, a recipe by Christophe Certain

Recipe translated from the French and adapted by Jonell Galloway

This recipe is perfect for Ramadan.

Recipe

Ingredients

2 onions, chopped
4 zucchini / courgettes
1 tablespoon of capers in vinegar
1 preserved lemon (see note I posted here a month or so ago about how to make them), chopped into 3 mm / 1/8” cubes
Salt
Pepper
Olive oil or butter

Equipment

Large, deep frying pan

Instructions

  1. Heat olive oil or butter. Sautée onions.
  2. While onions are cooking, wash zucchini / courgettes. Start by cutting off ends, then cut then slice them into medium-thick slices, leaving the skin on.
  3. When onion is translucent, add zucchini / courgettes. Mix well, but gently.
  4. Let this mixture cook over low heat for about 15 minutes, until the water from zucchini / courgette has evaporated. They should remain crunchy, but if you prefer them soft, just cook them a little longer.
  5. Add capers and chopped lemon.
  6. Leave on burner for a few minutes, gently stirring, so that the zucchini / courgette will absorb the lemon flavor.
  7. This dish can be eaten warm with chicken or fish, for example, or cold, as a salad.

You can view the original recipe in French on Christophe’s website Cuisine Pied Noir.

 
 
 
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Mediterranean Food Connection: Grilled Peppers, a Classic Mediterranean Dish

By Friday, February 11, 2011 Permalink 0

by Christophe Certain

Click here for French version.

Grilled Peppers, à la Grand-mère

This recipe is simple but absolutely delicious. It was passed down to me by my grandmother. When people who’ve never eaten it taste it for the first time, they always ask me what I put in it to give it that incredibly special taste. The answer is: nothing.

Grilled bell peppers have a totally different taste from raw bell peppers; they are sweet and fruity. A chemist might say this is due to the transformation of the starch into sugar during cooking, with undoubtedly a few Maillard reactions thrown in (a chemical reaction between an amino acid and a reducing sugar).

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Mediterranean Food Connection: Bagels, Smoked Salmon, Goat Cheese and Leek Shoots

By Wednesday, January 26, 2011 Permalink 0

by bagel

Click here for French version.

Ingredients

Click Bagels, Smoked Salmon, Goat Cheese and Leek Shoots for metric-Imperial recipe converter.

4 bagels (click here for Christophe’s bagel recipe)
4 slices smoked salmon
200 g / 7 oz.  creamy fresh (not fermented) goat cheese

50 g / 2 large tablespoons leek shoots, or failing this, scallions, chives or chopped shallots
Freshly ground white pepper

Instructions

  1. Cut bagels in half crosswise. Toast.
  2. Mix goat cheese and white pepper to taste.
  3. Spread inside bottom surface of bagels with goat cheese.
  4. Put one slice of salmon on each bagel.
  5. Evenly distribute leek shoots on bottom half of bagels.
  6. Put top half of bagels back in place.
  7. Serve immediately.

Bagels, Smoked Salmon, Goat Cheese and Leek Shoots

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Mediterranean Food Connection: Bagels au saumon fumé, chèvre frais et pousses de poireaux

By Wednesday, January 26, 2011 Permalink 0

de Christophe Certain

Click here for English version.

Ingrédients

4 bagels (voir la recette de base des bagels)

4 tranches de saumon fumé

200g de fromage de chèvre frais

50g de pousses de poireaux, ou à défaut cives, ciboulette ou échalotes hachées

Poivre blanc

Mode d’emploi

  1. Mélangez le fromage frais avec un peu de poivre blanc.
  2. Coupez les bagels en 2 et passez-les au toaster.
  3. Tartinez les bagels avec le fromage frais, ajoutez une tranche de saumon fumé et terminez avec une couche de pousses de poireaux.

Bagels, Smoked Salmon, Goat Cheese and Leek Shoots

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Recipe: Spicy Fish Tajine, a Recipe by Christophe Certain

By Thursday, January 20, 2011 Permalink 0

by Christophe Certain

Recipe translated and adapted by Jonell Galloway

Click here for French version

Tajine or tagine, as the Berbers call it, is a oven-stewed dish baked in a heavy clay pot. It is found in North African cuisines, in particular in Algeria, Morocco, Tunisia and Libya.

The name “tajine” actually refers to the clay pot in which it is cooked, because it has a very particular shape. The bottom part is flat and circular with low sides. The cover is dome-shaped and rests inside the base while baking. A tajine dish is usually painted or glazed and is quite decorative, so it can put directly on the table.

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