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Fractions not written correctly/words have strike through/quotes not working

Bakequery | Sep 7, 200906:47 AM

When I click on a recipe on Chow Hound, for instance this one:
Tomato and Artichoke Salad with Roasted Herb Bread, Anchovy-Olive Dip, and Salmon Rillettes

I get a recipe with fractions that look like this: ⅓ cup crème fraîche or heavy cream
Also the quotes, like this ' are all coming out like this: Vanel's instead of Vanel's

Also, much of the text has a strike through, which I can not make happen for you here but from the word 1/2 inch in the 1st paragraph, all the way to the bottom of the recipe, my online version of the text has a strike through all the words.


Makes: Serves 8

Buy Now From: The Cooking of Southwest France , by Paula Wolfert

The four recipes that make up this salad can all be completed in advance. This isn't a composed salad but an informal assembly of good things to eat together. Each of the elements can be enjoyed by itself, or in combination with other dishes. Robert Courtine, a French food writer, recently wrote, “There is no new cuisine; there are no inventions, but there is research and the discovery of natural affinities among different foods.” This dish was popular at Lucien Vanel's restaurant in Toulouse.

To serve, let your guests arrange their own plates with a sampling of the Tomato and Artichoke Salad and a scoop each of the Salmon Rillettes (pages 80–81) and Anchovy-Olive Dip (pages 78–79) to accompany the hot bread.

5 large globe artichokes, trimmed to their bottoms (see To Prepare Artichoke Bottoms, page 327)
1 lemon, halved, plus 3 tablespoons fresh lemon juice
1 medium onion, sliced
1 carrot, sliced
½ cup extra virgin olive oil
3 tablespoons milk
1¼ teaspoons salt
1/8 teaspoon freshly ground pepper
5 large ripe tomatoes, peeled
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
⅓ cup crème fraîche or heavy cream
3 tablespoons minced fresh chives
1 tablespoon finely chopped shallots
1 can (2 ounces) flat anchovy fillets packed in oil, drained
18 pitted oil-cured black olives
⅔ cup plus 3 tablespoons fruity extra virgin olive oil
1 garlic clove, slivered
1 tablespoon Dijon mustard
1 egg yolk
1 tablespoon fresh lemon juice
8 stale ½-inch-thick slices of coarse country-style bread
3 tablespoons fruity extra virgin olive oil
1 tablespoon Herbes de la Garrigue (page 80) or herbes de Provence
1 tablespoon dried thyme leaves
2 teaspoons dried summer savory
2 teaspoons dried marjoram
1½ teaspoons fennel seed
1 teaspoon dried sweet basil
¾ teaspoon dried rosemary
¾ teaspoon dried mint
½ teaspoon dried lavender
¼ teaspoon rubbed sage
1 imported bay leaf
½ pound skinned fresh salmon fillet, preferably wild, cut into 4 pieces
¼ teaspoon fine sea salt
9 tablespoons unsalted butter, at room temperature
1 large shallot, minced
1 tablespoon dry white wine
¼ pound lightly smoked salmon, cut into ¼-inch dice
2 tablespoons mild olive oil
1 egg yolk
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground pepper
Pinch of freshly grated nutmeg
¼ cup clarified butter
In a large nonreactive saucepan or flameproof casserole, combine the artichoke bottoms with the onion, carrot, 2 tablespoons of the oil, the lemon juice, milk, ½ teaspoon of the salt, the pepper, and 2 cups of water. Heat to boiling, cover with crumpled wet parchment paper and a tight-fitting lid. Reduce the heat to low and simmer until the artichoke bottoms are tender when pierced with a knife, 20 to 30 minutes. Drain the artichoke bottoms and pat dry. Let cool, then cut into ½inch cubes, cover with plastic wrap, and set aside.
Meanwhile, quarter the tomatoes, stem to tail. Remove the entire inside of each quarter; save for stock or juice. There will be 4 “petals” from each tomato. Sprinkle each petal with a pinch of salt and sugar; let drain for 30 minutes, cut side down, on a plate lined with paper towels. Cut the drained tomatoes into ½-inch cubes.
Shortly before serving, make the creamy vinaigrette: Whisk together the vinegar, mustard, and salt. Gradually beat in the remaining 6 tablespoons oil. Whisk in the crème fraîche, chives, and shallots into the vinaigrette. Add the tomatoes and artichokes and gently toss to coat with dressing. Serve at room temperature.
Place the anchovies in a small bowl with cold water to cover. Soak for 20 minutes; drain.
Meanwhile, soak the olives in 3 tablespoons of the olive oil with the slivered garlic for 15 to 20 minutes; drain.
Combine the anchovies, olives, garlic, and mustard in a food processor or electric blender and pulse until coarsely chopped. Add the egg yolk and blend thoroughly until smooth. With the machine on, add the remaining ⅔ cup oil in a slow, steady stream. Season with the lemon juice and cayenne to taste.
Spoon the tapenade into a 1-cup crock. Serve at once or refrigerate, covered, for up to 3 days.
If you wish to substitute salted anchovies, soak them in cold water for 2 hours. With a small knife, remove the four fillets from each fish; rinse thoroughly and pat dry.
Preheat the oven to 450°F.
Brush both sides of the bread slices with the olive oil and set on an ungreased baking sheet. Season the top with a sprinkling of the herbs.
Roast in the oven until the bread is golden brown and crisp, 5 to 6 minutes.
Coarsely crumble the herbs into a small bowl and toss to blend well. Store the mixture in a tightly capped jar. Measure the amount needed, then just before using, crush finely in a mortar or electric spice mill.
Sprinkle the fresh salmon with the salt and let stand at room temperature for 20 minutes. Then pat dry with paper towels.
In a medium skillet, slowly cook the shallot in 1 tablespoon of the butter until soft but not brown, 2 to 3 minutes. Add the wine and arrange the fresh salmon pieces in a single layer. Cover with a tight-fitting lid and cook over low heat, turning once, until the center of fish is just opaque, 3 to 4 minutes.
Remove the salmon to a bowl. Reduce the pan juices to syrup and pour over the fish, along with any shallots left in the pan. Flake the salmon with a fork, mixing well with cooked shallot.
Cut the remaining butter into small pieces and place in a food processor fitted with the plastic blade, along with the cool flaked salmon and smoked salmon cubes. Pulse once or twice to combine. With the machine on, quickly add the olive oil, egg yolk, and lemon juice. Do not process to a paste; the mixture should have a coarse texture. Season with the pepper, nutmeg, and additional salt to taste.
Pack the rillettes into a 2½ to 3-cup crock; pour the clarified butter over the surface to seal. Refrigerate at least 3 and up to 7 days before serving. Serve at room temperature. If the rillettes are partially used, reseal with clarified butter.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright © 2005 by Paula Wolfert. All rights reserved.


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