Cuisine Niçoise by Davis, Hillary -- Read -- Imperial Library of Trantor

Index

Introduction Niçoise Ingredients Beginnings

Swiss Chard Stems Stuffed with Tuna House Olives Torn Socca with Sea Salt and Black Pepper Fresh Herb Cheese with Honey and Toast Fried Salt Cod Balls Chilled Mussels with Tarragon Shallot Mayonnaise Nicolas Rondelli’s Frivolities Asparagus with Soft-Boiled Egg Dip Naked Meat Balls Pistachio Parmesan Chickpea Fries Stephan’s Fish Toasts Uncle Johns Mini Pan Bagnat

Soups

Cantaloupe Soup with Raw Beet Salad Cloudlike Chicken Basil Lemon Soup Creamless Creamy Chickpea and Sage Purée Madame’s Spinach, Pea, and Pecorino Romano Soup Shrimp and Fish Soup with Toast and Rouille Celery Root Rémoulade Soup with Celery Leaf Salad Sébastien Broda’s Cream of Pumpkin Soup with Lemon Chilled Red Pepper, Orange, and Yogurt Soup with Parsley Salad Vegetable Pistou Soup Lentil Swiss Chard Soup with Orange Zest Rustic Garlic and Sage Soup Vegetable Soup over Toast with Poached Egg

Salads

Mesclun Salad Candied Olive Polenta with Tomato Salad Traditional Salade Niçoise Stephan’s Celery Root Salad with Red Caviar Pamela’s Pasta Salad with Chicken, Artichokes and Black Olive Pistou Cours Saleya Crudités Salad Grilled Swordfish Salad A Bouquet of Broccoli Niçoise Rice Salad Romaine Lettuce with Tuna Caper Dressing Herbes de Nice Salad Late-August Double Fig Salad with Arugula, Goat Cheese and Hazelnuts Orange, Black Olive, and Gorgonzola Salad

Pastas, Risotto, Pizzas

Food Processor Fresh Pasta Pasta Party with Three Sauces Egg Noodles Angel Hair Pasta with Friday Sauce Swiss Chard Gnocchi Risotto with Parmesan, Ricotta and Lemon Niçoise Macaroni Goat Cheese Ravioli with Wild Mushrooms Savory Rice Pudding with Spinach and Parmesan Pissaladière Menton Tomato and Onion Pizza Vegetable Garden Pizza Pizza From the Sea

Vegetables

Broccoli Polenta with Tomato Sauce Niçoise Zucchini Tian Little Stuffed Vegetables Chickpea, Eggplant and Zucchini Fritters Swiss Chard with Pears, Raisins, and Candied Garlic Braised Fennel Baked Stuffed Zucchini Flowers with Tomato Sauce Chickpea Crêpes Stuffed with Niçoise Ratatouille Vegetables with Anchovy Dip Deep-Fried Vegetables with Sage Roasted Winter Vegetables with Polenta Parmesan Croutons

Easy Weeknights

Tuna in Rosé Wine over Tagliatelle Honey and Vermouth-Roasted Pork Tenderloin with Fig Vinaigrette Salad Vegetables and Hard-Boiled Eggs with Hot Anchovy and Garlic Dip Grilled Swordfish over Rice in Vierge Sauce One-Pan Chicken Dinner Mussels in Creamy Pernod Sauce Niçoise Stuffed Fresh Sardines Lamb Sauté with Ratatouille Sauce and Potatoes Shrimp with Lemony Aïoli Niçoise Cod Egg Noodles with Chicken, Anchovies, Olives and Mushrooms Mountain Trout in Wine Sauce with Mushrooms Swiss Chard Omelette

Sunday Suppers

Caramelized Pork Roast with Olive Jam Tour de France Zucchini Pie Chicken with Boiled Vegetables and Aïoli Duck with Bigarade Orange Sauce and Duck Fat–Roasted Potatoes Pistou Tomato Tart in a Basil Crust Pavé of Salmon with Summer Vegetables, White Wine Sabayon Niçoise Beef Stew Pascal Bardet’s Fish Fillets in Saffron-Scented Broth Stuffed Sea Bass Walnut-Crusted Croustades with Wild Mushrooms and Scrambled Eggs Bone-In Rib Steaks with Roasted Marrowbones Lamb Stew with Artichokes, String Beans, and Lime “To Catch a Thief” Braised Pork Salt Cod Stew

Sweet Endings

The Cheese Plate Peach and Raspberry Salad with Dark Chocolate Sorbet Frozen Fresh Fig Mousse with White Wine Caramel Sauce Giant Mocha Meringues Anise Cookies Honey Spice Loaf from Gourdon Madame’s Peaches and Cream Tart Nutella Orange and Rum Mousse Almond-Orange Polenta Squares Sweet Carnival Fritters Limoncello Cake with Towering Meringue Fruit Cake with Pistachios Absinthe Mousse with Fennel Frond Brittle Sweet Swiss Chard Tart Tasting Plate: Candied Orange Peel, Chocolate Marzipan Rocks, Fresh Chestnut Candies

Acknowledgments Metric Conversion Chart