369 provencale confit Recipes

bosc or anjou pears, unpeeled, quartered, cored, cut into 3/4-inch cubes, bananas (11 oz total), peeled, cut into 1/2-inch-thick rounds, granny smith apple, unpeeled, quartered, cored, cut into 3/4-inch cubes, quince, unpeeled, quartered, seeded, cut into 3/4-inch cubes, coarsely chopped onion, water, apple cider vinegar, golden brown sugar, raisins, garlic cloves, chopped, minced fresh ginger, salt, dried crushed red pepper, turmeric, ground mace or nutmeg, pink grapefruit

head garlic, left unpeeled, plus 4 large cloves, divided, kosher salt, chopped thyme, quatre epices (french four-spice blend), shallots, finely chopped (1/4 cup), turkish bay leaves or 1 california, crumbled, fresh moulard , muscovy, or long island (pekin) duck legs (5 lb total), rendered duck fat

onion , red ot yellow, peeled & cut in half & sliced thinly, olive oil, sea salt, ground black pepper, bay leaves, rosemary sprigs, soft brown sugar, dry white wine, red wine vinegar, balsamic vinegar

olives , such as kalamata, pitted, capers, rinsed and drained, anchovy fillets, do not drain (in oil), garlic cloves, crushed, dijon mustard, olive oil, lemon juice, fresh basil, chopped, divided, black pepper, fresh ground

cracked green olives, red onion, thinly, sliced, chopped green onion, garlic cloves, sliced, bay leaves, fresh thyme , sprig, dry vermouth, extra virgin olive oil

butter, beef chuck cubes, salt and freshly ground black pepper, flour, carrots, peeled and diced, stalks celery, diced, onion, diced, fennel, diced, garlic, chopped, herbs de provence, orange , zest and juiced, red wine, beef stock

artichokes, salt, lemon, onion, cut in -inch dice, fennel, cut in -inch dice, garlic, peeled and smashed, olive oil, dried chili pepper, bay leaf, tied bundle of basil , thyme and parsley, washed, dry white wine, ripe tomatoes, cut in -inch dice, pitted and rinsed kalamata or nicoise olives, chopped anchovy fillet (optional), basil leaves, cut in thin strips, basil tops for decoration

olive oil, garlic, finely minced , or to taste, firm, ripe tomatoes, cored and cut into 1-inch pieces, potatoes, peeled and cut into 1-inch pieces, salt and freshly ground black pepper, water, chicken bouillon cubes, fresh rosemary, or 1 1/2 tsp dried, crumbled, bay leaves, minced fresh oregano, or 1 1/2 tsp dried, crumbled, herbs de provence, lemon pepper seasoning, dried red chilies , or to taste (optional), minced fresh parsley, lemon juice , to taste

beef chuck roast trimmed , cut into 1 3/4 inc pieces, dry red wine, black peppercorns crushed, fresh thyme or 1 tsp dried, fresh italian parsley stems, x 1/2 inch orange peel, bay leaf, olive oil, chopped onion, chopped carrots, garlic minced, tomatoes drained, freshly ground pepper, nicoise olives, pitted, salt, chopped fresh italian parsley

red pepper , seeds and ribs removed, yellow pepper , seeds and ribs removed, orange bell pepper , seeds and ribs removed, extra virgin olive oil, minced garlic, diced yellow onion, tomatoes, peeled, seeded, and finely diced , juices reserved (about 12 oz total weight), thyme, flat leaf parsley, a bay leaf, kosher salt, zucchini , sliced in 1/16-inch rounds 1 japanese eggplant (4 to 5 oz, 4 to 5 ounces), extra virgin olive oil, balsamic vinegar, assorted fresh herb (thyme flowers, chervil, thyme), kosher salt & freshly ground black pepper

fatty ducks (or 4 sets of thighs and drumsticks), kosher salt (about 4 tsp per lb of duck, half for short preserving periods), shallots, minced, parsley, minced, thyme leaves, crumbled, bay leaf, crumbled, white peppercorns, crushed, rendered poultry and pork fat, garlic head, halved and stuck with 2 cloves, pork lard for storing the confit (only if there is not enough duck fat)

unsalted butter, sugar, brandy, lemon juice, granny smith apples

brussels sprouts, cleaned and trimmed (if large, halve them), salted water, butter melted, salt and pepper

kosher salt, plus more for pasta water, coarse black pepper, garlic, finely chopped, duck , butchered into legs and breasts, lard or grapeseed oil, farfalle pasta or pasta of choice, garlic, chopped, red onion, chopped, sun-dried tomatoes in oil, chopped, crushed tomatoes, salt and pepper, chopped chives, for garnish, torn basil leaves, for garnish, grated parmesan, for garnish, truffle oil, for garnish , optional

olive oil, minced shallots, minced garlic, confit exotic mushrooms, (mixed wild mushrooms ), fresh angel hair pasta , blanched al dente and tossed with olive oil, truffle oil to drizzle, truffles, grated parmigiano-reggiano cheese, salt and pepper, chives, chopped chives

dried cannellini beans or other large white beans, onion, peeled and quartered, celery rib, quartered, carrot, quartered, bay leaf, sea salt , preferably gray salt, extra-virgin olive oil , plus 1 tbsp for finishing, garlic, peeled and lightly crushed, tomato puree, tomatoes, halved, chopped fresh thyme leaves, chopped fresh parsley leaves, crushed red pepper flakes, sea salt , preferably gray salt, freshly ground black pepper, hot, cooked orecchiette pasta