cat lover
10-28-2006, 07:41 PM
Provencal Sauce:
1/4 cup extra virgin olive oil
1 tbsp finely chopped garlic
1 large yellow onion, peeled and finely chopped
5 large Roma tomatoes, peeled, seeded, and chopped
1 cup dry white wine, such as Sauvignon Blanc
3 large basil leaves, sliced into thin strips, or 1/4 teaspoon dried
1 sprig fresh thyme
salt
ground white pepper
Frog's Legs:
32 pair frog's legs
salt
freshly ground white pepper
1 tsp Worcestershire sauce
juice of 1 lemon
2 tbsp unsalted butter
1 cup all purpose flour, for dredging
fresh parsley sprigs, for garnish
To make the sauce, heat the oil over medium heat in a large saute pan, add the garlic and saute until golden, about 1 minute. Add the onion and saute till softened and translucent, about one minute more. Toss in the tomatoes and continue to cook until softened and any liquid they release has evaporated. Pour in the wine and stir in the basil and thyme sprig, simmering till the pan is almost dry. Remove the thyme, season with salt and pepper and set aside to keep warm while finishing the dish.To make the frog's legs, rinse the legs in cold water and pat dry. Season with salt and pepper, arrange in a shallow dish and drizzle with Worcestershire sauce and lemon juice. Set aside to marinate for about 3 minutes.Melt the butter in a large saute pan over medium heat. Pat the frog's legs dry and dredge the frog's legs in flour, shaking to remove any excess. Set in the pan and sauté on each side for about 2 minutes until fully cooked and golden brown.To serve, spoon the Provencal sauce into the center of a serving platter, arrange the frog's legs on top, and garnish with parsley.Makes 4 servings
1/4 cup extra virgin olive oil
1 tbsp finely chopped garlic
1 large yellow onion, peeled and finely chopped
5 large Roma tomatoes, peeled, seeded, and chopped
1 cup dry white wine, such as Sauvignon Blanc
3 large basil leaves, sliced into thin strips, or 1/4 teaspoon dried
1 sprig fresh thyme
salt
ground white pepper
Frog's Legs:
32 pair frog's legs
salt
freshly ground white pepper
1 tsp Worcestershire sauce
juice of 1 lemon
2 tbsp unsalted butter
1 cup all purpose flour, for dredging
fresh parsley sprigs, for garnish
To make the sauce, heat the oil over medium heat in a large saute pan, add the garlic and saute until golden, about 1 minute. Add the onion and saute till softened and translucent, about one minute more. Toss in the tomatoes and continue to cook until softened and any liquid they release has evaporated. Pour in the wine and stir in the basil and thyme sprig, simmering till the pan is almost dry. Remove the thyme, season with salt and pepper and set aside to keep warm while finishing the dish.To make the frog's legs, rinse the legs in cold water and pat dry. Season with salt and pepper, arrange in a shallow dish and drizzle with Worcestershire sauce and lemon juice. Set aside to marinate for about 3 minutes.Melt the butter in a large saute pan over medium heat. Pat the frog's legs dry and dredge the frog's legs in flour, shaking to remove any excess. Set in the pan and sauté on each side for about 2 minutes until fully cooked and golden brown.To serve, spoon the Provencal sauce into the center of a serving platter, arrange the frog's legs on top, and garnish with parsley.Makes 4 servings