KARA ISHI DABI BSHM3A

SOUTH WESTERN EUROPE RECIPES

APPETIZER
A popular and delicious French appetizer is
crudités. This straightforward dish is made out of
raw veggies (usually carrots, radishes, and celery)
that have been marinated in vinaigrette dressing
overnight before being served the next day in their
natural state. Black olives and hard-boiled eggs are
occasionally added to the platter. Crudités, which
derives from Old French crudité (14c. ), Latin
cruditatem (nominative cruditas), and the Latin
word crudus, which meaning "rough; not cooked,
raw, or bloody," are all used to refer to uncooked
or raw foods. The phrase originally appeared in
English during 1960.

CRUDITÉS
INGREDIENTS
2 cups carrots, cut into thin sticks
2 cups red bell peppers, cut into strips
2 cups asparagus spears, trimmed
2 cups celery, cut into in thin sticks
1 1/3 cups vinaigrette dressing

PROCEDURE
• Gather the ingredients.
• Keeping them separate, put the carrots, peppers, asparagus spears, and celery each
into their own bowl.
• Toss each vegetable with 1/3 cup dressing; cover and chill for at least 8 hours.
• Remove the vegetables from the dressing and arrange them on a platter.
• Serve cold and enjoy.
 SALAD Tomatoes, hard-boiled eggs, Niçoise olives, and
anchovy filets are the main ingredients in the French
salad known as La Salade Niçoise, which is traditionally
tossed in olive oil. Fresh or canned tuna, onions, garlic,
green beans, capers, and artichoke hearts are among
other components that are frequently used. The salad is
generally made with raw vegetables, although there are
versions that use cooked vegetables or seafood. It was
invented in the French city of Nice. Anchovies and
lettuce were left out of the original salad recipe. The
success of Caesar salad in France in the 1930s and the
expansion of canned tuna and New World fruit may
have motivated the incorporation of these components.

For the Salad:

LA SALADE NIÇOISE 2 pounds fresh tuna

1 tablespoon extra-virgin olive oil, for rubbing on the
tuna
INGREDIENTS N/A Sea salt
N/A freshly ground black pepper
For the vinaigrette:
3 tablespoons best quality cider vinegar 20 anchovy fillets (preferably packed in oil)
1 tablespoon Dijon-style mustard 1 pound green beans, trimmed
1 cup plus 2 tablespoons extra virgin olive oil 1 pound yellow beans, trimmed
1 medium new white onion, sliced paper-thin 2 pounds of tiny new potatoes, scrubbed
2 cloves garlic, minced 1/2 each red and yellow bell peppers, cut in thin (1/4-
3 cups flat-leaf parsley leaves, loosely packed inch) strips
3/4 cup mixture of tarragon and fresh chervil leaves, 1/2 yellow bell peppers
loosely packed 6 medium red and yellow tomatoes, stemmed and
Sea salt and freshly ground black pepper to taste quartered
N/A freshly ground black pepper 5 farm eggs, hard-cooked and peeled
1 cup nicoise olives
Sprigs of parsley and chervil, for garnish
PROCEDURE
Make the vinaigrette:
N/A chervil Sprigs

• In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to
emulsify the mixture. Stir in the garlic and the onions. Mince the parsley and add it, with the tarragon and chervil, to the dressing,
mixing well. Season to taste with salt and pepper.
Make the Salad:
• Rinse the tuna, pat it dry and refrigerate it until just before cooking.
• Build a small fire in a barbecue. When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them.
Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents
open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7
minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes.
The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all
over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and
any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.
• Drain the anchovies of oil and pat them dry.
• Bring 4 cups water to a boil in the bottom of a steamer. Add half the beans, cover, and steam until they are tender firm, about 6
minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel. Repeat with the remaining beans.
• Transfer one-third of the dressing to a medium sized bowl.
• Bring a medium-sized pot of salted water to a boil, and add the potatoes. Cook just until they are tender through, about 15
minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third
of the vinaigrette. Toss, and reserve.
• To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and
arrange them in the center of a serving platter. Top them with the anchovy fillets, arranging them attractively on top. Quarter the
eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.
• Place the potatoes on another platter. Break the tuna apart into large pieces, and arrange the pieces attractively atop the
potatoes. Sprinkle with the olives. Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil.
Serve immediately.
 SOUP
A typical Spanish delicacy from Andalusia is named sopa
de picadillo. The meal consists of diced ham and hard-
boiled eggs in a transparent broth. Chopped jamón
serrano, chopped hard-boiled eggs, crushed vermicelli,
and beef or chicken stock are used to make it. Salt and
jamón serrano are added after the vermicelli has been
cooked for a little while in the boiling liquid. The
chopped eggs are passed around so that everyone can
sprinkle part of them on top of the soup when the liquid
is ladled into bowls. Sopa de picadillo has a unique
flavor because to a clever variant in which sherry is
added to the preparation process. This meal is
frequently eaten in the winter since it is said to be the
panacea for all ailments.

SOPA DE PICADILLO
INGREDIENTS
For the stock
1/2 hen
1 kilo of cow's bones
2 ham bones
4 leeks
3 celery stalks
1 medium-sized onion
300 gm of potatoes
1/4 kilo of chickpeas
Salt For the soup
1/4 kilo of rice
150 grams of diced ham
2 boiled egg
1 sprig of mint

PROCEDURE
• Heat 3 litres of water in a cooking pot.
• Add the hen, bones, soaked chickpeas
• Then peeled and chopped potatoes; half the peeled and chopped onion; the sliced carrots
and the rest of the cleaned vegetables, cut into large pieces.
• Cover the pot and allow to cook on a low heat for between 2 to 3 hours.
• After this time, remove from the heat, take the hen out of the stock, de-bone it, de-bone
the meat and set aside.
• Strain the stock through a colander and also set aside.
• Place the strained stock in a pan and heat, and when it is hot, add the rice and diced ham.
• Cook on a high heat for 15 minutes, until the rice is ready.
• Then separate and pour into a soup tureen.
 MAIN DISH
Burgundy, a region in France, is where the rich and
sophisticated stew known as "beef bourguignon" first
appeared. The main ingredient in the recipe is a hearty
red Burgundy wine, which is used to soften and
tenderize tough slices of Charolais beef. Savory
ingredients like onions, garlic, thyme, carrots, potatoes,
mushrooms, and occasionally a few strips of dried
orange peel are also used to enhance the flavor. After
the meat is perfectly tender and luscious and all the
liquids have combined into a substantial, dark sauce,
the ingredients are cooked for a very long time. Some
claim that reheating the meal after it has chilled for 24
hours improves the flavor even further.

BEEF BOURGUIGNON
INGREDIENTS
1.6kg/3lb 8oz good-quality braising steak (chuck 3 bushy sprigs fresh thyme
steak) 25g/1oz butter
4–5 tbsp sunflower oil 450g/1lb pearl onions, or 24 baby onions
200g/7oz smoked bacon lardons or smoked streaky 300g/10½oz chestnut mushrooms, wiped and
bacon, cut into 2cm/¾in pieces halved or quartered if large
1 large onion, finely chopped 2 heaped tbsp cornflour
2 garlic cloves, crushed 2 tbsp cold water
75cl bottle red wine flaked sea salt and freshly ground black pepper
2 tbsp tomato purée chopped fresh parsley, to garnish
1 beef stock cube
2 large bay leaves

PROCEDURE
• Preheat the oven to 170C/150C Fan/Gas 3.
• Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well
with salt and pepper.
• Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all
sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof
casserole.
• Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns.
Scatter the bacon over the meat.
• Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the
garlic into the pan and cook for 1 minute more.
• Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over
the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until
the beef is almost completely tender.
• While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for
five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and
peel off the skin.
• A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a
medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl.
• Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often.
• Mix the cornflour with the water in a small bowl until smooth.
• Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and
cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it
remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.
• To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve.
 DESSERT Semifreddo is produced by delicately folding whipped
cream into a rich, glossy Italian meringue that may be
flavored with practically anything, including chocolate,
vanilla, nougat, almonds, fruits, and crema pasticcera, a
thick custard cream from Italy. While it is one of a
select few sweets that can easily compete with the
magnificence of both, this beautiful concoction lies
somewhere in the between of ice cream and mousse.
Semifreddo, which translates to "half-cold," is
refrigerated until it hardens and then served partially
frozen, melting on the tongue with its unbelievable
delicate, almost ethereal texture. The earliest
semifreddo recipes that surfaced at the start of the 20th
century were unmistakably an adaptation of the
traditional French parfait (lit. perfect; flawless). Yet, due
to its greater sense of creaminess, Italian semifreddo is
said to be "more flawless than French parfait" by

SEMIFREDDO renowned Italian chef, writer, and culinary historian

Marino Marini.

INGREDIENTS
8 ounces heavy cream (about 1 cup; 225g)
1 teaspoon vanilla extract
1/4 teaspoon rose water
4 large eggs (about 7 ounces; 200g)
4 1/2 ounces honey (about 1/3 cup; 125g)
1/4 teaspoon plus 1/8 teaspoon (1.5g) Diamond
Crystal kosher salt; for table salt, use about half as
much by volume or the same weight

PROCEDURE
• Line an approximately 9- by 5-inch loaf pan with plastic wrap or parchment, so that the bottom and sides have been
covered completely (plastic is the easier liner, but will give the semifreddo a wrinkled appearance; parchment takes a little
more effort, but keeps the semifreddo smooth).
• Next, prepare a hot water bath in a wide pot or large Dutch oven, with a thick ring of crumpled tinfoil set inside (the foil
should be high enough to reach above the water level, so that it will later prevent the stand mixer bowl from touching the
hot water and the bottom of the pot). If the stand mixer bowl has a metal foot, use a glass or ceramic bowl instead, in
which case the foil ring is not needed.
• For the Semifreddo: Combine cream, vanilla, and rose water in the bowl of a stand mixer fitted with a whisk attachment,
and whip until stiff. The time will vary depending on the power of a given mixer, so keep a close eye on the process.
Transfer to a separate bowl or plate, then cover and refrigerate until needed. Rinse the stand mixer bowl and whisk, then
wipe dry before re-using in step 5.
• Combine eggs, honey, and salt in the bowl of a stand mixer (or in a glass or ceramic bowl, if the stand mixer bowl has a
foot). Stir with a flexible spatula to combine. Place over the prepared water bath, so that the bowl does not touch the water,
and adjust heat to maintain a gentle simmer.
• Cook, stirring and scraping constantly with a flexible spatula, until warmed to 165°F (74°C), about 10 minutes in a stainless
steel bowl, or about 15 if using glass or ceramic. If the process seems to be taking much longer, simply increase the heat;
top the hot water bath up with more hot water if needed at any point. Once the mixture reaches 165°F, transfer to a stand
mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick
enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 to 8 minutes, depending on
the mixer's power. The bowl itself should also feel cool to the touch.
• Working by hand, gently whisk in half of the prepared whipped cream. Once smooth, add the remainder, whisk briefly, then
fold with a flexible spatula until well combined. Scrape into the prepared loaf pan, cover tightly, and freeze until firm enough
to slice, about 8 hours or to an internal temperature of 0°F (-17°C).
• Place a platter large enough to accommodate the loaf in the freezer until cold. Invert the semifreddo onto the chilled platter,
using the plastic or parchment paper to pull it free. Leave the semifreddo covered, and return to the freezer until time for
dessert. Then, tug loose the plastic or parchment, and top as desired with macerated fruit, toasted nuts, sauces, or
whatever you prefer. Let the semifreddo stand a minute or two at room temperature, then slice with a chef's knife dipped or
rinsed in hot water between each slice. Serve immediately.
BEVERAGE
The cool drink known as kalimotxo first appeared in
Spain in the early 1970s. Red wine and cola are simply
combined to create the drink. The finest Kalimotxo is
produced using higher-quality dry, tannic red wines,
despite the fact that some utilize less expensive wine in
the mixture. Other varieties include additional
ingredients such anise essence, Ouzo, and lime or
lemon twist to enhance the tastes. The beverage is
well-known all over the world because to its
accessibility; it is known as Bambus in the former
Yugoslav republics, Jote in Chile, Motorină in Romania,
Houba in the Czech Republic, and Korea in Germany. it
was a minority drink as there were harldy any
establishments that served the American refreshment.

KALIMOTXO
INGREDIENTS
2 cups Red Wine
2 cups Coca Cola
1 Lemon , optional
Fresh Mint , optional
Ice Cubes

PROCEDURE
• In a jug combine the wine and coke. Throw in sliced lemon.
• Chill in the fridge before serving or use ice. Garnish with mint.