Bastille Day recipes

Total time: 20 minutes, plus overnight weighting time Servings: 6 Note: This recipe works best with a crusty French baguette. 1 baguette 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 1 cup black olives 4 tablespoons capers 1 clove garlic, minced 12 ounces Italian tuna in olive oil, drained and broken apart 2 small boiling potatoes, boiled, cooled and sliced thinly 2 hard-boiled eggs, peeled and sliced thinly 2 small vine-ripened tomatoes, sliced thinly 1/4 cup thinly sliced red onion 1 cup arugula 1.

Note: After years of trying to make a good clafoutis, Russ Parsons finally figured out a way to get the usually tough pancake-like crust to be more like the ideal he imagined when he first saw a picture of clafoutis, something tender and almost custard-like, puffed and brown and dotted with melting fruit.

Total time: 1 hour and 10 minutes, plus poaching and chilling times for the quince Servings: 10 Note: Adapted from Barbara Ghazarian’s “Simply Quince.”

Total time: 50 minutes, plus cooling time Servings: 4 2 tablespoons plus 1/4 -cup good-quality olive oil, divided 2 shallots, sliced 1/2 teaspoon fennel seeds 1/2 teaspoon coriander seeds 1/2 teaspoon celery seed 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 2 sprigs fresh thyme 2 fresh bay leaves 4 slices lemon 4 parsley stems 4 cilantro stems 1 cup white wine 12 baby turnips, stems cut short, rinsed and halved if larger than 1 inch across 12 baby leeks, green parts removed, rinsed and halved lengthwise if larger than 1 inch across 2 red Belgian endives, cut in half lengthwise 1 cup haricots verts, ends trimmed 1/8 teaspoon sea salt Freshly ground black pepper Fresh cilantro leaves for garnish 1.

Recipe: Ratatouille over soft polenta

Olive oil 1 yellow onion, coarsely chopped 3 cloves garlic, minced SaltFreshly ground pepper1 1/2 pounds eggplant 3 sweet red peppers 3 small zucchini, to equal 1 pound, ends trimmed and soaked in cold water 30 minutes 6 plum tomatoes, peeled, seeded and chopped 1 tablespoon balsamic vinegar 3 tablespoons assorted fresh herbs (parsley, thyme, basil, marjoram and oregano)Heat 1 tablespoon olive oil in medium non-stick saute pan over medium-high heat.

Total time: 1 hour, plus 24 hours chilling time Servings: 8 Note: From chef Sam Marvin of Le Dôme, who notes that this dish is delicious served hot or cold.

Note: Even in the early days of California cuisine, creme bru^lee was ubiquitous.

Active Work Time: 45 minutes Total Preparation Time: 1 hour 50 minutes plus 30 minutes chilling Note: You can make the apple filling earlier in the day and roll out the pastry and bake the tart in the evening if you wish.

Total time: About 1 hour Servings: Makes 20 to 24 galettes Note: Buckwheat flour is available in the baking section of well-stocked supermarkets.

Total time: 1 hour, 25 minutes plus one hour chilling time for the crepe batter Servings: 4 to 6 Note: This is my standard crepe recipe, adapted from the one in Julia Child’s “Mastering the Art of French Cooking.”

Total time: About 1 hour, plus chilling time Servings: 18 to 24 crepes 2 cups flour 4 large eggs 1 1/4 cups milk 1/2 teaspoon sea salt 1 tablespoons sugar 4 tablespoons butter, melted Softened butter for the pan 1.

Total time: About 25 minutes Servings: 2 to 3 Note: Adapted from “Bocuse in Your Kitchen” by Paul Bocuse.