RICHARD OLNEY RECIPES RECIPES
RICHARD OLNEY’S PROVENCAL CHICKEN PILAF
""
Total Time 30 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 18
Steps:
- "Brown chicken pieces, salted. Remove. Fry onion and pepper cut in narrow strips. Add salt and garlic and rice. Stir. Sprinkle over oregano, the two saffrons, and cayenne. Stir. Scatter over olives and add boiling water. Return chicken pieces. Cover and cook 15 minutes. Gently stew tomatoes, seasoned, sugar added, in the butter. Strew them over the pilaff. Add torn up basil leaves. Cover and let stand for five minutes. Serve. "
Nutrition Facts : Calories 305 calories, FatContent 6.26625879429301 g, CarbohydrateContent 56.3561463741114 g, CholesterolContent 8.0625 mg, FiberContent 1.79392106286523 g, ProteinContent 5.65487335653501 g, SaturatedFatContent 2.42330343996497 g, ServingSize 1 1 Serving (210g), SodiumContent 175.221107421633 mg, SugarContent 54.5622253112462 g, TransFatContent 0.426642456644605 g
CHANTERELLE MUSHROOM PUDDING
A rich side dish made from chanterelles, bechamel, and parmesan inspired by Richard Olney. This makes an entire 9 inch pan full, so feel free to cut it in half. Serves 6-8
Provided by Alan Bergo
Categories Side Dish
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Wash and dry the chanterelles, then chop medium-fine. Heat the chanterelles and salt in a 10 inch skillet, covered, cooking until their liquid has evaporated.
- Add 1 tablespoon of butter and stir, scraping up any browned bits.
- Add the wine, stir, and turn the pan off.
- Meanwhile, sweat the shallots in the 3 tablespoons of butter, then add the flour, stir, and gradually add the cold half and half, heat, stirring aggressively with a spoon or spatula until thickened.
- Preheat the oven to 400.
- Season the bechamel with nutmeg and pepper, then mix in the chanterelles and cheese. Let the mixture cool for 5 minutes, then beat in the cheese, parsley and eggs.
- Liberally butter a pie dish, then place in a larger pan, put in the oven, and, using a pitcher, pour warm water into the pan in the oven to come up 2/3 of the pie dish. Bake for 30 minutes or until just set.
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This is Richard Olney's take on the classic. The pig's foot is what helps the sauce turn to jelly when it's cold. The flavors are quite amazingly rich, but if you are really good about skimming, the finished Daube will be quite free of fattiness or greasiness. It's an all day job, or one you begin the night before a day when you can stay home and tend to a slow cooking pot. If you have a good butcher, he (or she) can prep and trim the shanks and the pork bits. And good quality canned diced tomatoes work just fine. Do use a good drinkable red wine and make sure to have some extra for the cook. Leftover daube is traditionally used in "Raiola" a Provencal ravioli.
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Total Time 11 hours 45 minutes
Calories 1142.8 per serving
From food.com
Total Time 11 hours 45 minutes
Calories 1142.8 per serving
- Bring a large pot of salted water to a boil add the macaroni and cook, 10 to 15 minutes for most sorts of macaroni. Drain well and empty into a gratin dish. Spoon some of the Daube's cooking juices over the macaroni and put it into the oven for a few minutes until the juices are bubbling. Serve the Daube directly from the cooking vessel accompanied by the macaroni.
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