French & Spanish Recipes

Here are some delicious recipes for you to try.

ENSALADA MIXTA (Lambayeque / Peru)
(ASSORTED MIXED VEGETABLE SALAD)

Peruvians do not eat many vegetables, which seem to be an adjunct rather than an important feature of their cooking. This mixed salad, though simple, has a variety and was to be served with duck.

2 pounds beets, cooked & cut into 1/2 inch cubes
1 pound potato, cooked, peeled & cut into 1/2 inch cubes
2 medium carrots, cooked & cut into 1/2 inch cubes (1 cup)
1 cup fresh or frozen green peas, blanched in hot water and drained
1 small onion, cut into small dice (1/3 cup)
1/2 teaspoon salt
1 tablespoon olive or corn oil
1/8 teaspoon pepper

In a bowl combine all the ingredients and toss.

Serve at room temperature.

Serves 6 to 8

Recipe found in The Exotic Kitchens of Peru by Copeland Marks
Cookbook available at Savoir Faire Language Institute

 

COEURS DE ROMAINE, VINAIGRETTE CRÈME A LA CIBOULETTE
(HEARTS OF ROMAINE WITH CREAMY CHIVE VINAIGRETTE)

In springtime, romaine is at its best, small young heads of firm lettuce that are moderately crisp. The creamy vinaigrette that dresses this salad is familiar in Normandy, the dairy-producing region of France. American sour cream is thicker than crème fraiche, and if you’re using it, you may need to add a tablespoon of milk to thin the dressing.

1 large head romaine (about 1 pound)
2 tablespoons crème fraiche (or sour cream)
1 tablespoon grainy mustard
2 tablespoons fresh lemon juice
1/4 cup minced fresh chives
2 tablespoons peanut, canola or grapeseed oil
Freshly ground pepper
1 teaspoon salt, or to taste

Trim off and discard the outer leaves of the romaine until the light green centers are exposed. Cut out the core. Wash the romaine, dry thoroughly with kitchen towels, and place in the refrigerator.

In a small bowl, combine the crème fraiche, mustard, lemon juice and chives and mix well. Beat in the oil and give a few grinds of the peppermill, as desired. Taste for salt and add as desired.

To serve, arrange the romaine on plates and spoon over the dressing.

Serves 4 to 5

Recipe found in Parisian Home Cooking by Michael Roberts

 



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