Happy Friday everyone! Back today with this incredibly colorful and rustic French Barigoule that could not be more perfect for summer. It’s basically like eating a super fresh salad in a deliciously flavor-layered broth that will knock your socks off. In my opinion anyhow…
But first, how is everyone’s midsummer going??? Are you getting outside and taking full advantage of the sunshine? And the fresh markets all around? We’ve had sporadic beach days this year and I’m bittersweet about it. I love the idea that when we go, it’s been a novelty and not an expectation…however, I really feel very connected to the water, and if we don’t get down there at least every few days, I find myself feeling a little bit off. I’m pretty excited about the idea that Sunday will be a completely chill day consisting of a late, grown ups only picnic at the beach with no agenda attached…yes and yes…very much needed.
Yesterday was a good day. I finally felt like I was making some progress in the ‘tying up of loose ends’ theme that I mentioned on Wednesday. I had some crazy fluid energy that started at 6:30 am and lasted until almost 2 am, beginning with a nice, long workout and ending with some late night recipe research, sprinkled with 2 photo shoots in between that ended up being very productive. It was a day that left me feeling very accomplished, and with just enough gumption to get up and do it all again today…I think. I can. I think I can…
So let’s move onto that, and let’s talk about this barigoule. It’s really quite simple, doesn’t take forever to make, and leaves you feeling like you just did a mini cleanse…but in the most satisfying way. The veggies are blanched perfectly leaving them with just the slightest bit of crunch, and the coriander and vanilla bean add the most interesting and delicate flavor to the garlic broth that is absolutely heavenly. And let’s face it, we eat with our eyes first and those colors are just begging for it. I adapted the recipe from one I found online at Saveur, mostly just because I don’t like to follow recipes, so I just took the process and made it my own. It’s definitely one in the rotation now and the perfect way to get in all those veggies in a new way. ENJOY!
OH, and if you’re wondering why I got so crazy with the salt on the board with this one…there may have been a bit of wine and fun induced shenanigans going on the day that I shot this…maybe.
French Barigoule for Summer
- 4 oz. snow peas, trimmed
- 1⁄3 cup fresh peas
- 6 baby carrots with green tops trimmed, carrots peeled and halved lengthwise
- 1 bunch thin asparagus, trimmed
- 1⁄2 tsp. coriander seeds
- 2 tablespoons olive oil
- 10 cloves garlic, peeled and smashed
- 4 spring onions, greens thinly sliced, whites sliced thin
- 4 cups chicken stock
- 10 sprigs thyme
- 5 whole black peppercorns
- 1 bay leaf
- 1 vanilla bean, split lengthwise
- 2 tbsp. sherry vinegar
- Bring a large saucepan of water to a boil. Working in batches, cook snow peas, peas, carrots, and asparagus until crisp-tender, about 1 minute each for peas, and 2–3 minutes for carrots and asparagus. Transfer vegetables to an ice bath until chilled, drain and set aside.
- Using the same pan, toast the coriander seeds over medium-high heat until just fragrant, about 2 minutes. Add the olive oil and the garlic and cook until the garlic is golden, about 3–4 minutes. Transfer to a bowl and set aside. Sauté the onions until beginning to turn golden, about 5 minutes. Add in with the garlic.
- Place the stock, thyme, peppercorns, coriander seeds, bay leaf, and vanilla bean into the pan and simmer until reduced by half, about 30 minutes, stirring occasionally. Strain the stock and return it to the pan. Whisk in the vinegar, and add salt and pepper to taste. Stir in the reserved vegetables and cook until they are just heated through.
- Divide vegetables between 4 bowls and ladle broth over the top. Serve with crusty bread and ENJOY!