donderdag 27 maart 2014

Elizabeth David

French Provincial Cooking (1) Les Crudités
(want dat boek heb ik toevallig ook)

They consist of diced very firm tomatoes, dressed with a minimum of oil, lemon and seasoning, sprinkled with finely chopped parsley. Cucumber sliced very thin and dressed in the same way. Radishes, washed, trimmed of excess greenery but left otherwise as God made them, rather then disguised as water lilies. Raw Florentine fennel, the outer leaves removed, the heart cut into quarters, and sprinkled with plenty of lemon juice to prevent it turning brown. Or alternatively cut into fine strips and dressed with oil, salt, lemon. Celery treated the same way. Very young broad beans piled on a dish in their pods, to be eaten à la croque au sel, i.e. simply with salt. Raw red or green peppers, cut into the thinnest of rounds, al seed and core carefully removed, dressed with oil; prepared in advance and perhaps mixed with a few black olives.
Raw carrots very finely grated (carottes râpées), the red part only, the yellow core being discarded; the resulting preparation almost a purée, is mixed with a very small amount of finely chopped shallot, a little oil, lemon juice, salt and a pinch of sugar if necessary, depending on the quality of the carrots.
Céleri-rave rémoulade, peeled and washed raw celeriac, shredded on the special crinkled blade of the mandoline into match-size strips, put straight into a bowl of acidulated water to preserve its color; blanched a few seconds in boiling water, drained very dry, mixed with a thick mayonaise very higly seasoned with salt, mustard and a good deal more vinegar then ordinarily allowed.