De La Cuisine d'Ovidiu : Le Coin Vegetarien

Aujourd'hui nous nous preparerons Poireaux braises aux epices

Ingrediants: 1.4kg de poireaux moyens, 2 gousses d`ail, 1cac de graines carvi, 1cac de graines de coriandre, 1cac de poivre en grains, 500ml de bouillon de legumes, 1 feuille de laurier, 1 brin de thym, 5 cas d`huile d`olives, le jus d`un citron, sel et poivre. Coupez et gardez que les blancs des poireaux et lavez-les dans un bassine d`eau tiede.Chauffez une poile et grillez legerement les graines de coriandre et carvi,ajoutez les grains de poivre et moulinez le tout afin d`obtenir une poudre ayant la texture du sel.Tamisez a l`aide d`une passoire tres fine.Faites bouillir le bouillon,ajoutez les epices,l`ail,la feuille de laurier et le thym.Enlevez la casserole du feu,couvrez et laissez infuser 10-15 min,Dresser les poireaux dans une cocotte,versez le bouillon,ajoutez le jus de citron et salez moderement.Laisser cuire sur feu doux et a couvert une trentaine de min.Les poireaux sont a present tendres,reservez-les au chaud et faites reduire le bouillon,passe a traver un tamis fin, jusqu`a la consistence d`un sirop.Nappez les poireaux avec cette sauce.

et degustez-les avec un Costiers de Nimes bien frais.

Bon appetit a tous! Ovidiu

Spiced braised leeks

Ingrediants: 3 lb of medium leeks, 2 garlic cloves, 1 tsp of caraway seeds, 1tsp of coriander seeds, 1tsp of black peppercorn, 2 cups of vegetable stock, 1bay leaf,a sprig of fresh thyme, 5 tablespoons of olive oil, juice of 1 lemon, salt&pepper. Trim away the root ends and the greens of the leeks,wash them in warm water.Crush the garlic.Toast the caraway& coriander seeds in a dry pan, briefly.Add the peppercorn and and grind to a powder.Sift the powder through a fine strainer.Bring the stock to the boil,add the powder of spices,garlic,bay leaf & thyme.

Remove the pan from the heat,cover it and let infuse for 10-15 min.Put the leeks in a casserole,cover it with the stock,add the oil,the lemon juice and salt lightly because your stock is already salted.Cook over low heat and covered for about 30 min.Remove the leeks from the casserole,strain and reduce the liquid to a syrupy consistency and pour it over the leeks. Great with a Costieres de Nimes Chateau L`Ermitage(white Rhone valley wine) p.s tsp=tea spoon

Bon appetit a tous! Ovidiu

Ovidiu Pastae has translated his poetic cuisine from his Vence, France restaurant to its urban Soho twin, Au Coin du Feu. The name, which means by the fireplace, is an appropriatet moniker for this inviting, cozy space, the hearty, comforting southern French fare and his approach to service. As his namesake Ovid was well versed in the art of literary seduction, so chef-owner Ovidiu shows his ability to create tempting dishes that titillate the senses. His restaurant on the Cotes d'Azur garnered multiple reviews in travel magazines. He masterfully captures the cuisine of his scenic French Old Town in the South of France. Patrons who know his restaurant in South of France are delighted by the New York City twin. www.frenchsoiree.com