The Recipe

Source: The Lutèce Cookbook by André Soltner

1/2 cup olive oil
3 medium onions, peeled and sliced
2 pounds tomatoes–the tomatoes must be ripe
1 bouquet garni
3 garlic cloves, peeled, green germs removed, and chopped fine
salt
pepper, fresh ground
2 pounds small eggplants, unpeeled
3 garlic cloves, peeled, green germs removed, and cut into thin slivers

In a skillet, heat half the oil. Gently saute the onions until they are soft. Do not brown.

Cut a conical plug from the stem end of each tomato and discard. Blanch the tomatoes in boiling water for 10 seconds, drain them under cold water, and peel off the skins. Cut the tomatoes in half, squeeze out and discard the juices and seeds, and chop the pulp fine.

Add the tomatoes to the onions. Add the bouquet garni, the chopped garlic (but not the garlic that is cut in thin slivers), salt, and pepper. Bring the skillet to the boil, and cook gently for 15 minutes.

Slice the eggplant, from end to end, in 3/4-inch-thick slices. Stick the thin slivers of garlic into the surfaces of the slices of eggplant.

Preheat the oven to 300.

Oil an ovenproof gratin dish with some of the olive oil. Salt the gratin dish. Arrange the slices of eggplant in the dish and cover them with the tomato-and-onion mixture. Sprinkle the remaining olive oil over the top.

Put the gratin dish in the preheated oven, uncovered, for 45 minutes. Serve hot.

The Recipe

Source: A Ligurian Kitchen: Recipes And Tales from the Italian Riviera by Laura Giannatempo

3 small artichokes
3 tablespoons freshly squeezed lemon juice
5 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
2 cups homemade or low-sodium canned chicken broth
salt
freshly ground black pepper
1 tablespoon chopped parsley, plus more for garnish
2 ounces ham, cut into 1/4-inch dice
1 ½ pounds chicken livers, cut into 2 x 1/2-inch strips
¼ cup dry white wine

Clean the artichokes by cutting the tough stems and ½ inch to 1 inch off the top, and by removing the outer, tough leaves until you reach the tender, light green leaves near the center. Cut each artichoke in half lengthwise and remove the hairy white core inside of each. Place them immediately in a bowl of water with 2 tablespoons of the lemon juice or else they’ll turn very dark. Cut each half lengthwise into eight sections (cut them into four sections if the artichokes are very small). Leave the slices in the acidulated water until you’re ready to cook them.

Heat 4 tablespoons of the olive oil in a 12-inch skillet over medium-high heat. Add the onions and sauté, stirring frequently, for about 20 minutes adding 1 cup of the broth in 1-tablespoon increments. You want the onions browned but not burnt. Add the broth whenever the onions start sticking to the pan (each addition should make a sizzling noise.) If they start burning, turn down the heat.

Drain the artichokes and pat them dry with a paper towel. Add them to the onions with a generous pinch of salt, a few grinds of pepper, 1 cup of broth, and bring to a simmer. Reduce the heat to medium-low, add the parsley and ham, cover partially, and cook for about 15 minutes, or until the artichokes are tender.

Meanwhile, in a different skillet big enough to hold all the livers (12 to 14 inches wide), heat the remaining tablespoon of olive oil over medium-high heat. Season the chicken livers generously with salt and pepper. When the oil is hot, add the livers and cook them for about 5 minutes over medium-high, making sure to brown them on all sides. Transfer them to a dish near the stove.

When the artichokes are done cooking, turn off the heat and add the reserved livers. With the wine, deglaze the pan used to cook the livers over medium-high heat and reduce the liquid by half, about 2 minutes. Pour the wine sauce in with the livers and artichokes, add the remaining 1 tablespoon of lemon juice, and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately.

The Recipe

Source: The Lever House Cookbook, by Dan Silverman

For the Brine:

1 quart water
1/4 cup sugar
2 1/2 tablespoons sea salt
2 bay leaves
5 juniper berries, smashed
3 garlic cloves, smashed
1 teaspoon red pepper flakes
1 pound pork belly, without rind
generous pinch of kosher salt and freshly ground black pepper

For the Braise:

2 tablespoons canola oil
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1/2 fennel bulb, coarsely chopped
3 garlic cloves, coarsely chopped
2 fresh thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
1 cup dry white wine, such as Sauvignon Blanc
1 quart Brown Veal Stock
kosher salt and freshly ground black pepper
1 cup Soubise (recipe follows), warmed
2 tablespoons chopped fresh chives, for garnish

Prepare the Brine:

In a large container, combine the water, sugar, sea salt, bay leaves, juniper, garlic, and red pepper flakes. Give it a stir to dissolve the sugar and salt. Submerge the pork belly in the brine, cover, and put it in the refrigerator for 8 hours or up to overnight to tenderize the meat.

Remove the pork belly from the brine and pat dry with paper towels. Sprinkle both sides of the meat with a fair amount of salt and pepper. Preheat the oven to 325 F.

Braise the Pork

Place a cast-iron or deep ovenproof skillet over medium-high heat and coat with the oil. When the oil gets hazy, add the pork belly and sear for 3 minutes on each side, until the meat is brown and the fat begins to render. Remove the seared pork belly to a side plate and tip out all but 2 tablespoons of the rendered fat. Reduce the heat to medium and add the mirepoix to the pan: the onion, celery, carrot, fennel, and garlic; toss in the thyme, bay leaves, and peppercorns. Sweat the vegetables in the pork fat, cook and stir often, until they soften, not brown, about 15 minutes.

Add the wine and continue to cook for 5 minutes, until the liquid is reduced to 1/4 cup and looks syrupy. Turn the heat up to high, add the veal stock, and bring to a boil, skimming any impurities that may rise to the surface.

Return the pork belly to the pan; the liquid should just barely cover the meat. Cover the pan tightly with foil and transfer to the hot oven to braise for 2 to 2 1/2 hours, or until the pork is very tender and a fork slides into the meat without any resistance. Allow the pork belly to cool in the braising liquid, preferably overnight, covered in the refrigerator.

The next day:

Remove the pork belly from the braising liquid, scraping away all solids that stick to the meat.

Preheat the oven to 425 F and put a dry cast-iron or ovenproof skillet in the oven to preheat at the same time.

Using a sharp knife, divide the pork into 4 equal portions (it is easier to cut when it’s cool). Season the pieces of pork belly lightly with salt and pepper, and put them in a single layer in the preheated pan. Roast for 10 minutes, until the meat is tender, but not falling apart and the fat is crispy.

To serve, ladle 1/4 cup of the soubise sauce on each of 4 plates, put a piece of the pork belly in the center, and shower with chopped chives.

Soubise

Makes about 2 cups

2 tablespoons vegetable oil
1 1/2 pounds white onions, finely diced
1 lemon thyme sprig
1 bay leaf
kosher salt and freshly ground black pepper
3/4 cup dry white wine, such as Sauvignon Blanc
1/2 cup white wine vinegar
1 cup vegetable or chicken stock, as needed
1/4 cup unsalted butter, cold and cut into chunks

Place a saucepan over medium heat and film with the oil. When the oil is hazy, add the onions, thyme, and bay leaf; season with salt and pepper. Cook and stir for 5 minutes, until fragrant, but do not let them brown.

Add the wine and vinegar, bring to a simmer, then cover and reduce the heat to low. Simmer gently for 3 hours, checking periodically to make sure the liquid has not completely evaporated and that the onions are soupy; add stock a little at a time to keep the onions moist if needed.

Remove the thyme sprig and bay leaf, and while the onions are still hot, transfer to a blender. Pulse the soft onions until slightly chunky. Add the butter in increments and continue to pulse until the butter melts into the hot onions and the sauce reduces to a puree. Adjust seasoning with salt and pepper. The sauce may be made a day in advance and gently reheated on the stovetop before serving.