French Bistro Cooking at the Library

 

We’ve had a couple of requests for more recipes from our class at the Weston Library on French Bistro cooking (see the April 1 blog post). In addition to the Matalote Normandie, we had Artichoke Tapenade and Endive and Walnut Salad to start, and Alice B. Toklas Prunes served with brie to finish. So here you go:

Artichoke Tapenade
(1-1/2 Cups)

2 garlic cloves, peeled and minced
1 Cup large pitted green olives
1 Tablespoon capers
14 ounce water-packed artichokes, drained well
1 Tablespoon lemon juice
1/3 Cup extra-virgin olive oil
Sea salt and cayenne, to taste

In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil, and until almost smooth, but still chunky. Taste, and add salt, cayenne, and additional lemon juice, if desired. Serve with toasted slices of baguette or crackers.

Endive and Walnut Salad
(4 servings)

6 Belgian endives
1 Tablespoon Sherry wine vinegar
1 Tablespoon coarse Dijon mustard
Pinch of sea salt, or plain salt
1/3 Cup walnut oil or olive oil
1/2 Cup finely chopped walnut pieces, toasted

Pull off and set aside 16 whole leaves of endive. Slice the remaining endives crosswise, on the bias, into 3/4-inch lengths. Separate the pieces and transfer them to a large bowl.

To make the dressing, in a small bowl whisk together the Sherry wine vinegar, both mustards and the salt. Gradually add the oil in a thin stream, whisking constantly to make a smooth emulsion.

Toss the sliced endive and the nuts with the dressing. Mound some of the salad into the whole endive leaves. Serve immediately.

To Alice B. Toklas, with Love
(2 Cups)

3 dozen pitted prunes (the largest you can find)
4 Cups ruby port
1 Cup sugar

Soak prunes for 24 hours in 2 Cups port. Transfer to a medium saucepan and add 2 additional Cups of port along with the sugar. Cook over MEDIUM-LOW heat, uncovered, for 20-30 minutes. Cool, cover, and refrigerate.