Carrots Provencale Recipes

Steps:

• In a large skillet, heat the oil over moderately high heat. When the oil is hot, add the carrots, stir to coat with oil and reduce the heat to moderate. Cover and braise for 20 minutes, stirring regularly.
• Add the garlic, season with salt, stir and continue cooking over low heat until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.
• Sprinkle with the olives, stir and taste for seasoning. Serve hot or at room temperature.

Steps:

• Slice carrots in half diagonally.
• Heat olive oil in a pan, add carrots and sprinkle with salt.
• Cover pan and cook over a low heat for 10 minutes, stirring occasionally.
• Add garlic, water, sugar and pepper.
• Cover pan and continue cooking for 20 minutes, stirring occasionally.
• Remove from heat and toss with parsley.

Steps:

• Combine carrots, water, oil and half of garlic in heavy saucepan.
• Cover and simmer over medium-low heat for 14 minutes or until carrots are tender-crisp.
• Stir in parsley, basil, remaining garlic, salt & pepper.
• Cover and cook 5 minutes or until carrots are tender.

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

Steps:

• Season lamb chops with salt and pepper. Heat vegetable oil in a heavy skillet over medium heat; brown chops on all sides, including browning the fat on the edges, until well browned, about 10 minutes each side. Continue cooking another 15 to 18 minutes, turning once until chops are done. This will produce a medium rare chop. Five minutes before they are done sprinkle with 1 teaspoon dried rosemary. For well done meat cook 15 minutes longer.
• Meanwhile heat olive oil in another skillet. Add onion and garlic. Cook until wilted, about 5 minutes. Add tomatoes, salt, pepper, and 1 teaspoon chopped dried rosemary. Cook 5 to 10 minutes. The tomatoes should not become mushy. Add olives and heat through.
• To serve, arrange the tomato mixture on the bottom of a serving dish. Arrange lamb chops over top and sprinkle with parsley.

Steps:

• Cut chicken into pieces, cut each breast half into halves and remove skin.
• Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
• Coat chicken with flour mixture.
• Heat oil in 4-quart Dutch oven until hot.
• Cook chicken until brown on all sides, about 15 minutes.
• Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
• Heat to boiling; reduce heat.
• Cover and cook until chicken is done, about 45 minutes.
• Remove chicken and vegetables; keep warm.
• Mix cornstarch and cold water; stir into liquid in Dutch oven.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve sauce with chicken.

Steps:

• Cut tiny slits in the roast and push in some garlic.
• Place roast in small oven cooking bag.
• Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
• Put tie around bag, refrigerate overnight, and turn occasionally.
• Preheat oven to 350 degrees.
• Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
• Remove roast from bag-cover with foil and let rest.
• Skim and discard fat from juices in roasting pan.
• Remove both bay leaves.
• Put liquid into 3 quart saucepan and heat up over medium setting.
• Put cornstarch and cold water into small jar, put lid on, and shake it up.
• Add cornstarch mixture to liquid in saucepan.
• Bring to a boil and boil for 2 minutes, stirring constantly.
• Season with salt to your taste.

Steps:

• Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.
• Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.
• Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.