Patricia Wells Celebrates Veggies

Patricia Wells has emerged as perhaps the leading American authority on French cuisine.

The Milwaukee native has lived in France more than 24 years. For much of that time, she and her husband have lived in a farmhouse in the northern region of Provence. The property is known as Chanteduc — the song of the owl — and is made up of a splendid spread of grapevines, oaks, pines and olive tress.

The cooking teacher has written 10 cookbooks, amassed awards and built an empire in France.

Wells makes French cuisine less intimidating for Americans. Her cooking classes and books educate Americans while retaining the spirit of French culture. She continues to teach herself by touring the country, meeting farmers and wine makers.

Her latest effort is called "Vegetable Harvest: Vegetables at the Center of the Plate," and she stopped by The Early Show Tuesday, recipes in hand.

It comes out at a perfect time — spring — just as the beautiful spring and summer vegetables return to markets. Vegetables add texture and flavor to a meal, and enhance its appearance.

Wells shows in this book that vegetables are great starters and entrees.

She shows us why "honorary" vegetables, such as the tomato, are more than just a sidekick to protein recipes. She teaches you how to buy the best veggies, and strongly encourages people to buy locally, for the best flavor and to support small farms.

The recipes are accompanied by anecdotes.

She also dispenses wine pairing tips.

RECIPES

SMOKED SALMON WITH DILL-MUSTARD SAUCE

(10 servings)

INGREDIENTS:
1 tablespoon freshly squeezed lemon juice
3 tablespoons imported French mustard
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
2 tablespoons crème fraiche or sour cream
3 tablespoons finely minced fresh dill or wild fennel fronds
20 thin slices (about 2 pounds) smoked salmon

METHOD:
In a medium bowl, whisk together the lemon juice, mustard, and salt. Whisking, slowly add the oil in a thin, steady stream. Add the crème fraiche, stirring until well combined. Stir in the minced herbs. Taste for seasoning.

Arrange 2 slices of smoked salmon on each of 10 chilled dinner plates and drizzle with about 1 tablespoon of the sauce. Serve.

TOMATO AND STRAWBERRY GAZPACHO

(8 servings)

INGREDIENTS:
1 pound garden-fresh tomatoes, rinsed, cored, and quartered (do not peel)
1 pound fresh strawberries, rinsed and stemmed
1 teaspoon balsamic vinegar

METHOD:
In a food processor or a blender, puree the tomatoes and the strawberries. Add the vinegar and blend again. Taste for seasoning. Chill thoroughly before serving. Serve in small, clear glasses as a refreshing aperitif.

SPRING ONION, TOMATO, AVOCADO, AND BASIL SALAD WITH BASIL-LEMON DRESSING

(4 servings)

INGREDIENTS:
3 spring onions (or 6 scallions), trimmed and peeled
1 ripe avocado
Several tablespoons of Basil-Lemon Dressing
30 cherry tomatoes, halved
1/4 cup fresh basil leaves, left whole is small, torn if large
Fleur de sel

METHOD:
With a mandoline or a very sharp knife, cut the onions crosswise into paper-thin slices. Separate into rings and drop into a large salad bowl. Peel and halve the avocado, discarding the pit. Cut each half lengthwise into thin slices and drop into the bowl. Very gently toss with enough dressing to evenly coat the onions and avocado. Add halved cherry tomatoes and toss gently once more. Sprinkle with basil and season with fleur de del. Serve on large dinner plates.

For more recipes, go to Page 2.

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