The {Page-Turner-Cookbook} featuring
Andorra
Cuisine is influenced by:- Spain - France -
Andorra:5 recipes
Andorran escudella
Asparagus with orange and endive salad
Onion parmesan gratin
Rack of lamb with mushroom crust
Walnut crescents
Spain:39 recipes
Asparagus with orange and endive salad
Baked cod greek-style
Broccoli with garlic
Candied grapefruit peel
Chicken and pasta salad with asparagus
Coconut-almond bars
codfish acras
Lamb shanks braised in red wine
Lemon tart with walnut crust
Marinated cod fillet with corn pudding
Marinated mussels
Marinated vegetables
Mussels mariniere
Mussels with leeks saffron and cream
Orange soaked cake
Paella of mussels
Paella valenciana
Pan-seared cod fillets in white wine and tamato basil sauce
Pasta with broccoli and garbanzo beans
Plum raspberry sorbet
Pork scallopines with puree of chestnuts
Potato eggplant tart
Puree of celery root
Rack of lamb with mushroom crust
Red endives and spinach salad
Roasted acorn squash
Roasted salmon with creamy endives
Shrimp salad with belgian endive
Spanish fish stew
Spanish mussels
Spanish olive oil tortas - tortas de aceite
Spanish omelets
spinach and chickpeas
Strawberry and peach compote
Strawberry cheese cake in macaroon crust
Strawberry-orange sherbet
Tomato stuffed with creamy cheese with gazpacho
Walnut crescents
Winter citrus compote
France:292 recipes
Allumette potatoes
Almond génoise
Almond pie crust
Almond strawberry cake
Almond tartlets
Almond tuiles
Almondine potatoes
Anchovy mayonnaise sauce
Andalouse sauce
Annelise lemon cookies
Apple au gratin with apricot
Apple Beignets bretons
Apple charlotte
Apple crêpes
Apple mousse grand marnier
Apple pie cragwood
Apple tart alsacienne
Apricot and plum tart
Apricot frangipane tart
Apricot preserves
Apricot sorbet
Apricot soufflé
Apricot tart
Armagnac ice cream
Artichoke pâté
Artichokes vinaigrette
Asparagus cheese soufflé
Asparagus en croûte
Asparagus hollandaise with ham
Asparagus quiche with hash-brown crust
Asparagus sauce
Asparagus with morels and tarragon
Asparagus with truffle broth
Baba au rum
Banana soufflé
Basic aioli-garlic sauce
Basic crepes
Be mine Valentine meringues kisses
Béarnaise sauce
Bechamel sauce
Belgian endive ham and cheese au gratin
Berny potatoes
Best homemade dinner rolls
Bili-bi soup
Blue cheese and walnut soufflés
Blueberry crême brûlée
Bocconcini with shiitake mushroom sauce
Braised beef short ribs
Braised onions
Breakfast croissants with scrambled eggs
Brioches
Brochettes of lamb
Brown sauce
Buckwheat pancake - galette de sarrasin
Caramel custard
Caramelized apricot tart
Caramelized spring onion and gruyère tart
Carrot soufflé
Carrot timbales
Cauliflower au gratin
Cauliflower soup Dubarry
Celery chestnut and apple soup
Celery root and fennel slaw with green apple and manchego
Champagne sorbet
Chantilly mayonnaise
Cheese beignets
Cheese croquettes
Cheese jalapeño soufflé
Cheese soufflé
Chicken baked with morels artichokes and peas
Chicken breasts piccata
Chicken breasts with wine and mustard
Chicken burgundy
Chicken croquettes
Chicken florentine
Chicken fricassée
Chicken galantine
Chicken pot au feu with carrots potatoes and leeks
Chicken provencale
Chicken salad
Chicken sauté vinaigre
Chocolate and raspberry fontaines
Chocolate bavarian cream pie
Chocolate bavaroise
Chocolate cake nancy
Chocolate genoise
Chocolate macarons
Chocolate marquise with orange sauce
Chocolate mousse
Chocolate mousse filling
Chocolate pâté
Chocolate sauce
Chocolate soufflés
Chocolate truffles
Chocolate-raspberry soufflé
Choux pastry - pâte á choux - cream puff dough - cream puff pastry
Choux pastry swans
Clafoutis with cherries
Cocktail sauce
Cod with vegetables and aioli sauce
Coeur a la creme
Coffee bavarian cream
Cold salmon mousse
Coulibiac of salmon
Court bouillon
Cream puffs
Creamy cauliflower purée
Creamy mashed potatoes
Crême brulée
Crêpes
Crêpes suzette
Crispy leeks
Crispy salmon nuggets in kataifi crust
Croissants
Croque Monsieur sandwich
Croquette potatoes
Croquettes of salmon with lemon-chive sauce
Curried chicken breasts
Daniel boulud short ribs braised in red wine with celery duo
Delice au chocolat
Duchess potatoes
Duck breasts with cherry-port sauce
Easter bunny cake
Eggs benedict
Endives meuniere
Fillet of salmon with sorrel sauce
Fillets of salmon in potato crust
Fillets of sole dieppoise
Financiers
Fish stock
Fish velouté sauce
Flaky pie crust
Floating island
Fondants au chocolat
Fougasse bread
French 65 cocktail
French 75 cocktail
French apple tart
French garlic sausages
French onion soup
French toast
Fried salmon steaks with white wine sauce
Frozen individual strawberry soufflés
Galette des rois frangipane
Ganache
Genoise cake with grand marnier berries and mascarpone whipped cream
Gnocchi parisienne
Goat cheese gratin
Goat cheese soufflés in phyllo cups
Grand marnier orange mousse
Grand marnier soufflé
Gratin dauphinois
Green goddess mayonnaise
Green herb sauce for dipping asparagus
Gruyere and parsley omelets
Gum paste - pastillage
Ham and spinach souffle
Ham aspic with egg salad and avocado
Herb roasted leg of lamb
Hokkaido brioche
Hollandaise sauce
Individual beef wellington
Jellied beef
Lady fingers
Lamb stew
Lamb stock
Leeks au gratin
Leg of lamb in red wine sauce
Lemon lavender cookies
Lemon sorbet
Lemon soufflé glacé
Lemon souffles with macademia nut sauce
Light chocolate soufflés
Light raspberry mousse
Madeleines
Magical leek soup
Mango soufflé
Marinated goat cheese crostini
Mayonnaise sauce
Meringue roulade with praline whipped cream
Meringues
Meringues with ginger ice cream and chocolate sauce
Mini sweet tart shells
Mousse of smoked salmon
Mushroom bourguignon with polenta
Mussel and cauliflower velouté
Mussel and scallop soup
Mussel soup
Mussel soup trois gros
Mussels mariniere
Navarin of lamb with vegetables
Niçoise salad
Oeufs a la neige
Orange cake 1
Orange charlotte russe
Orange mousse
Orange mousse cake with grand marnier
Orange mousse meringues
Orange parfait
Orange sherbet bombe
Oysters and caviar
Palmiers
Pan-seared cod fillets in white wine and tamato basil sauce
Pate sablée
Pâte sucrée
Peach melba
Peaches in sauternes
Pear and almond cream tart
Pear tart tatin
Pears vigneronne
Peppermint meringues with chocolate filling
Perfect hard-boiled eggs
Plum frangipane tart
Poached eggs florentine
Poached peaches with a strawberry and sparkling clairette sauce
Poached pears in red wine
Pogne de romans
Potage parisien
Potato anna
Potato galette with wild mushrooms
Potato macaire
Potato pancakes with smoked salmon and creme fraiche
Potatoes dauphine
Potatoes fondantes
Profiteroles
Provencale braised beef casserole
Prune ice cream with armagnac
Prunes poached in red wine
Pudding diplomate
Quick pastry crust
Quick pork cassoulet
Rack of lamb with mushroom crust
Raspberry bavarian cream
Raspberry champagne
Raspberry mousse
raspberry mousse with apricot sauce
Raspberry soufflé with sauce sabayon
Red wine sauce
Rhubarb tart with orange-ginger glaze
Rhubarb-strawberry-banana sorbet
Rich vanilla ice cream
Roast leg of baby lamb beaumanière
Roast tenderloin with mushroom onion and red wine sauce
Roast tenderloin with red wine shallot sauce
Roasted rack of lamb provencale with ratatouille
Robert linxe chocolate truffles
Rose macarons
Royal icing
Sables normands
Saffron-infused mussel velouté
Saint-honoré
Salmon and spinach strudel
Salmon wellington with arugula hollandaise
Salmon with lentils
Salted butter caramel
Sauce beurre blanc
Sautéed beef médaillons with artichokes and tomatoes
Sautéed chicken breast with whole grain mustard and sage
Savoyarde potatoes
Scrambled egg feuillete
Scrambled eggs with caviar
Smoked salmon crêpes au gratin
Smoked salmon eggs benedict
Smoked salmon mousse
Smoked salmon napoleons
Smoked salmon roll
Smoked salmon roulades
Smoked salmon salad
Smoked salmon soufflé
Smoked salmon with basil-dressed baby greens
Snow ball champagne cocktail
Souffléed crêpes with cointreau
Split pea soup
Steaks au poivre
Steamed mussels in white wine
Strawberry napoleons with caramel sauce
Stuffed salmon fillet
Tarte tatin
The chocolate cake
Tomato confit and marinated tomatoes served on a crispy tart
Tomato tarte tatin
Tomatoes provencale
Tourte au camembert - Potato Cabbage and Camembert casserole
Traou mad shortbreads
Trianon or Gâteau Royal
Turkey croquettes
Vegetable ragout with parmesan and balsamic vinegar
Vinaigrette for asparagus
Warm chocolate torte
Whipped cream chocolate icing
White butter sauce
White chocolate and raspberry tart
The foods of Andorra
Traditional Andorran cuisine has always been linked to its condition of a country being in the Pyrenees. Its main recipes are similar to those in Catalan provinces in Spain, where they have developed during centuries heavily influenced by the cattle and farming cultures. The influence of its neighor being France adds to the cooking varieties of Andorra. The Mediterranean style of cuisine is also an influence.
The cuisine in Andorra is the legacy of the former inhabitants, and it comes as no surprise that it has strong Spanish and French influence. The Principality of Andorra features several relevant culinary events year-round, that help to keep alive the local cuisine.
The typical dishes to eat in Andorra are common to most high regions on the mountains. They are centered around elements such as fungi, river trout, grilled meat, and aioli. Some of the most renowned are: the “trinxat de montaña” made of potatoes, green cabbage, bacon, and garlic; and the Escudella, a typical casserolette from Cataluña.
Traditional Andorran cuisine has always been linked to its condition of a country being in the Pyrenees. Its main recipes are similar to those in Catalan provinces in Spain, where they have developed during centuries heavily influenced by the cattle and farming cultures. The influence of its neighor being France adds to the cooking varieties of Andorra. The Mediterranean style of cuisine is also an influence.
The cuisine in Andorra is the legacy of the former inhabitants, and it comes as no surprise that it has strong Spanish and French influence. The Principality of Andorra features several relevant culinary events year-round, that help to keep alive the local cuisine.
The typical dishes to eat in Andorra are common to most high regions on the mountains. They are centered around elements such as fungi, river trout, grilled meat, and aioli. Some of the most renowned are: the “trinxat de montaña” made of potatoes, green cabbage, bacon, and garlic; and the Escudella, a typical casserolette from Cataluña.
Andorran escudella 
Escudella is a hearty Andorran winter stew consisting of vegetables, meat, and pasta. It is a dish that has its roots in Spanish, French, and Catalonian cuisine.
Serves: 6
4 Veal bones
4 oz Salted pork
½ Chicken (cut into bite sized pieces)
½ lb Veal (cut into bite sized pieces)
½ lb Potatoes (peeled and diced)
2 ¼ Quarts of water
4 oz Finely chopped onions
3 Tbsp Olive oil
1 Medium leek (chopped)
½ lb Carrot (finely diced)
½ lb Green cabbage (finely chopped)
4 oz Rice
3 oz Elbow/Ciocchetti pasta
4 oz Great Northern beans (cooked)
Pinch of saffron threads
Serves: 6
Preparation time:20 minutes
Cooking time:3 hours
1 Ham bone4 Veal bones
4 oz Salted pork
½ Chicken (cut into bite sized pieces)
½ lb Veal (cut into bite sized pieces)
½ lb Potatoes (peeled and diced)
2 ¼ Quarts of water
4 oz Finely chopped onions
3 Tbsp Olive oil
1 Medium leek (chopped)
½ lb Carrot (finely diced)
½ lb Green cabbage (finely chopped)
4 oz Rice
3 oz Elbow/Ciocchetti pasta
4 oz Great Northern beans (cooked)
Pinch of saffron threads
Blanch the salted pork in hot water to remove excess salt. Dice the pork into small pieces.
In a large skillet, heat the olive oil and sauté the chopped onions.
As soon as the onion begins to brown, add the salted pork pieces, chopped chicken, and veal.
Add the chopped potatoes, carrots, and leek to the skillet.
and the chopped green cabbage.
In a large saucepan, create a broth by adding the ham and veal bones to water.
Simmer on low heat for about 40 minutes. Add the saffron and salt.
Remove the bones from the broth and discard them.
Add the vegetable and meat mixture from the skillet into the broth.
Add the beans, rice, and pasta.
Cook for about fifteen minutes until the pasta and rice become tender.
Serve the hot stew into bowls with crusty bread.
In a large skillet, heat the olive oil and sauté the chopped onions.
As soon as the onion begins to brown, add the salted pork pieces, chopped chicken, and veal.
Add the chopped potatoes, carrots, and leek to the skillet.
and the chopped green cabbage.
In a large saucepan, create a broth by adding the ham and veal bones to water.
Simmer on low heat for about 40 minutes. Add the saffron and salt.
Remove the bones from the broth and discard them.
Add the vegetable and meat mixture from the skillet into the broth.
Add the beans, rice, and pasta.
Cook for about fifteen minutes until the pasta and rice become tender.
Serve the hot stew into bowls with crusty bread.
Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Onion parmesan gratin
Serves: 6
Preparation time: 20 minutes
Cooking time:12 minutes
2 pounds yellow onions, peeled 4 tablespoons unsalted butter
1/2 teaspoon ground whole cloves
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Slice the onions in half, lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
Rack of lamb with mushroom crust
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 ounces dried black trumpet or other dried mushrooms 1 egg
salt and black pepper to taste
flour for dredging
2 racks of lamb, boned and trimmed
4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
4 tablespoons extra virgin olive oil
4 ounces fresh shiitake, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs thyme
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Walnut crescents
Serves: 24
Preparation time: 15 minutes
Cooking time:18 minutes
3 3/4 cups all-purpose flour 3/4 teaspoon ground cinnamon
1 1/2 cups soft butter
3/4 cup light corn syrup
1 teaspoon extract vanilla
2 1/4 cups ground walnuts
1 1/2 powdered sugar
Preheat oven to 350 degrees.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.
Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Baked cod greek-style
Serves: 4
Preparation time: 20 minutes
Cooking time:25 minutes
1 lb (454 g) cod fillets, thawed3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) tomatoes, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper
Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
Broccoli with garlic
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli florets 6 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon cayenne pepper (optional)
Wash broccoli and cut into small florets. Steam in a microwave steamer or over boiling water until barely tender and still bright green.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Candied grapefruit peel
Serves: 8
Preparation time: 25 minutes
Cooking time:15 minutes
1 large grapefruit 3/4 cup sugar
1/2 cup water and peel
Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
Chicken and pasta salad with asparagus
30 minutes
Serves: 10
1-5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup white wine
1 bay leaf
1 teaspoon tarragon and thyme
For salad:
1 pound rotini pasta
1 pound asparagus, cooked
1/2 pound snow peas, trimmed and blanched
1 red pepper, seeded and sliced
1/2 cup almonds, unblanched and toasted
For basil-tarragon dressing:
1/2 cup white onion, chopped
2 teaspoons sugar
2 teaspoons each fresh basil and tarragon
1 garlic clove, minced
1 cup vegetable oil
1/2 cup white wine vinegar
to taste salt and pepper
Serves: 10
Preparation time: 30 minutes
Cooking time:105 minutes
For oven-poached chicken: 1-5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup white wine
1 bay leaf
1 teaspoon tarragon and thyme
For salad:
1 pound rotini pasta
1 pound asparagus, cooked
1/2 pound snow peas, trimmed and blanched
1 red pepper, seeded and sliced
1/2 cup almonds, unblanched and toasted
For basil-tarragon dressing:
1/2 cup white onion, chopped
2 teaspoons sugar
2 teaspoons each fresh basil and tarragon
1 garlic clove, minced
1 cup vegetable oil
1/2 cup white wine vinegar
to taste salt and pepper
Preheat oven to 375 degrees.
Place roasting chicken in large pan.
In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
Remove chicken to board; strain stock and reserve for another use, such as soup.
Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
Cut asparagus into 2-inch pieces; add to snow peas and chicken, along with red pepper and almonds.
Dressing:
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic. Process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.
Place roasting chicken in large pan.
In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
Remove chicken to board; strain stock and reserve for another use, such as soup.
Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
Cut asparagus into 2-inch pieces; add to snow peas and chicken, along with red pepper and almonds.
Dressing:
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic. Process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.
Coconut-almond bars
Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
4 egg whites 1 1/2 cups sugar
1 teaspoon water
1 teaspoon almond extract
2 teaspoons vanilla
1 cup all-purpose flour
3 cups shredded coconut
48 whole almonds
1/2 cup semi-sweet chocolate chips
3 teaspoons unsalted butter
Preheat oven to 350 degrees.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
codfish acras
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Lamb shanks braised in red wine
Serves: 6
Preparation time: 40 minutes
Cooking time:3 hours
6 lamb shanks, about 1 1/4 pound each to taste salt and pepper
3 teaspoons olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups vegetable stock or chicken stock
3 cups dry red wine
2 heads garlic, halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into large dice
1 large onion, peeled and cut into small wedges
1 cup mushrooms, thickly sliced
ROASTED GARLIC AND WHITE BEAN PUREE
Makes about 3 cups
1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream
Heat oven to 425 degrees.
Season shanks with salt and pepper. In a large, high-sided oven proof pot, heat the oil until barely smoking.
Sear the shanks in batches until brown on all sides. Put all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onions and mushrooms.
Put the pot in the oven and cook until meat is tender, about 2 hours. (can be made a day ahead).
Remove the shanks, mushrooms and onions and set aside. Cover with foil.
Strain the braising liquid into a medium saucepan. Degrease carefully and simmer to reduce the cooking liquid to about one third.
Pour sauce over the shanks and vegetables.
Serve with roasted garlic and white bean puree.
ROASTED GARLIC AND WHITE BEAN PUREE
1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor. Adjust seasonings.
Season shanks with salt and pepper. In a large, high-sided oven proof pot, heat the oil until barely smoking.
Sear the shanks in batches until brown on all sides. Put all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onions and mushrooms.
Put the pot in the oven and cook until meat is tender, about 2 hours. (can be made a day ahead).
Remove the shanks, mushrooms and onions and set aside. Cover with foil.
Strain the braising liquid into a medium saucepan. Degrease carefully and simmer to reduce the cooking liquid to about one third.
Pour sauce over the shanks and vegetables.
Serve with roasted garlic and white bean puree.
ROASTED GARLIC AND WHITE BEAN PUREE
1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor. Adjust seasonings.
Lemon tart with walnut crust
Serves: 8
Preparation time: 35 minutes
Cooking time:50 minutes
4 ounces butter, softened 1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour
Filling:
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream
Beat the butter, sugar and egg yolk in an electric mixer.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Marinated cod fillet with corn pudding
Serves: 4
Preparation time:40 minutes
Cooking time:40 minutes
Serves 4 1-2 1/2 pound cod fillet, with skin
5 teaspoons coarse salt
1 teaspoon freshly ground white pepper
3 tablespoons chives
1/4 cup fresh flat leaf parsley
3 tablespoons fresh cilantro
1/4 cup olive oil, plus more for sautéing
2 teaspoons unsalted butter, cut into bits
Corn pudding (recipe follows)
Red Pepper Coulis (recipe follows)
CORN PUDDING
serves 4
4 cups frozen corn
1/2 cup low sodium chicken stock
coarse salt
freshly ground black pepper
1 tablespoon cornmeal, toasted
4 tablespoons unsalted butter
Red Pepper Coulis:
1 sweet red pepper
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1/2 cup tomato juice
1 tablespoon white wine
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.
CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.
RED PEPPER COULIS:
Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.
SOURCE
Martha Stewart Living Television
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.
CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.
RED PEPPER COULIS:
Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.
SOURCE
Martha Stewart Living Television
Marinated mussels
Serves: 8
Preparation time: 20 minutes
Cooking time:7 minutes
6 pounds fresh cultured blue mussels 1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots, chopped
1/4 cup green onions, chopped
1 small red pepper, chopped
2 tablespoons fresh parsley, minced
Marinade
1/2 cup white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper
1. Rinse fresh blue mussels in tap water.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
Marinated vegetables
Serves: 10
1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Preparation time: 30 minutes
Cooking time:10 minutes
12 medium tomatoes 1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Mussels mariniere
the national dish of Belgium! Mussels or moules are usually cooked or steamed and served with frites-Fench fries.
Serves: 6
2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
5 pounds fresh mussels 2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Clean and wash mussels under cold running water and debeard.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Mussels with leeks saffron and cream
Serves: 4
Preparation time: 25 minutes
Cooking time:30 minutes
2 tablespoons butter 2 large leeks, washed and thinly sliced
4 dozens mussels, scrubbed, debearded
1 cup dry white wine
8 parsley sprigs
10 saffron threads, crushed
1/2 cup whipping cream
2 tablespoons fresh parsley, minced
Melt butter in large heavy deep skillet. Add leeks and saute until tender.
Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
Add mussels and any remaining juices to skillet. Stir and heat through.
Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
Add mussels and any remaining juices to skillet. Stir and heat through.
Orange soaked cake
Serves: 10
Preparation time:20 minutes
Cooking time:50 minutes
For the cake:1-1/2 tsp. baking powder
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
1 Tbs. vanilla extract
2 cups sugar
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
3/4 cup strained fresh orange juice
5 large eggs
For the syrup & glaze:
1 cup confectioners' sugar, divided
1/2 cup frozen orange juice concentrate, thawed
2 Tbs. dark rum
1 Tbs. unsalted butter, melted
Heat the oven to 350F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
Paella of mussels
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 pounds fresh mussels 1 medium chopped onion
2 cloves minced garlic
1/4 cup olive oil
1 1/2 cups rice
1/2 teaspoon saffron
1 medium sliced red pepper
Clean and scrub mussels.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the rice. Continue baking for 10 more minutes or until rice is done.
Serve the paella in a preheated casserole dish.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the rice. Continue baking for 10 more minutes or until rice is done.
Serve the paella in a preheated casserole dish.
Paella valenciana
Serves: 6
Preparation time: 40 minutes
Cooking time:2 hours
1/2 pound cooked lobster 1/2 pound cooked shrimp
6 fresh mussels
1/2 pound chorizo or garlic sausage
3 chicken breasts, cut in half across
1 teaspoon salt
1/4 cup olive oil
2 ounces chopped onion
1 teaspoon minced garlic
1 medium sliced sweet red or green peppers
2 peeled tomatoes
1 cup rice
1 teaspoon saffron
1 quart chicken stock
1/2 cup frozen peas
Cut lobster meat into chunks.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.
Pan-seared cod fillets in white wine
and tamato basil sauce
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
For the White Wine Tomato Basil Sauce:• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves garlic, finely minced
• 1 cup Marinara sauce or tomato sauce
• 1 cup diced peeled tomatoes
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• salt to taste
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper
• For the Cod:
• 2 tablespoons olive oil
• 4 - 6 ounce fillets fresh cod
• Salt and pepper
For the White Wine Tomato Basil Sauce:
1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
Pasta with broccoli and garbanzo beans
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
4 tablespoons olive oil 2 tablespoons minced garlic
1 1/2 cups dry white wine
2 15-ounce cans garbanzo beans, rinsed and drained
pinch of dried crushed red pepper
12 ounces small shell pasta
6 cups broccoli florets
1 cup grated Parmesan cheese
Heat oil over medium high heat in heavy large skillet. Add garlic; sauté 1 minute. Add wine, beans and crushed red pepper, cook until sauce thickens slightly, about 5 minutes.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
Plum raspberry sorbet
Serves: 8
Preparation time:1 hour
Cooking time:5 minutes
3/4 cup sugar 2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Pork scallopines with puree of chestnuts
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
8 pork scallopine, thinly sliced from loin or tenderloin salt and pepper to taste
1 tablespoon flour
2 tablespoons butter
1/2 cup chopped mushrooms
1/4 cup chopped dill pickles
1 tablespoon capers, drained
1 tablespoon white vinegar
1 teaspoon prepared mustard
1 1/2 cups brown sauce
For chestnut puree:
1 pound canned whole chestnuts
1/4 cup heavy cream
1 teaspoon honey
Season pork scallopine with salt and pepper. Dredge in flour.
Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
Set aside on a plate.
Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
Add brown sauce.
Add pork slices and simmer for 3 to 4 minutes.
Chestnut puree:
Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
Serve pork with garnish and chestnut puree.
Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
Set aside on a plate.
Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
Add brown sauce.
Add pork slices and simmer for 3 to 4 minutes.
Chestnut puree:
Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
Serve pork with garnish and chestnut puree.
Potato eggplant tart
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
2 1/4 cups finely diced, peeled eggplant 1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter
Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
Puree of celery root
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
1 1/2 pounds potatoes 3/4 pound celery root
salt to taste
4 tablespoons butter
1/8 teaspoon grated nutmeg
1 cup hot milk
Peel and quarter potatoes. Put in cold water. Peel celery root. Cut into chunks.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
Rack of lamb with mushroom crust
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 ounces dried black trumpet or other dried mushrooms 1 egg
salt and black pepper to taste
flour for dredging
2 racks of lamb, boned and trimmed
4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
4 tablespoons extra virgin olive oil
4 ounces fresh shiitake, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs thyme
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Red endives and spinach salad
Serves: 6
Preparation time: 20 minutes
1 medium red endive 8 ounces young spinach
7 ounces cooked artichoke hearts
2 medium endives sliced into thin rings
1 clove garlic
1 boiled egg
3 tablespoons olive oil
1/4 cup wine vinegar
salt and pepper to taste
Remove outer endive leaves and discard. Separate leaves. Remove long stems from spinach. Wash and spin dry.
Drain artichoke hearts and cut each in half. Slice onions into thin rings. Cut garlic clove in half.
Using the cut side, rub garlic around the inside of a salad bowl. Combine endive, spinach, and artichoke hearts in salad bowl.
Scatter onion rings over greens.
Chop hard-cooked egg.
In a small bowl, beat together oil, vinegar, salt and pepper to taste and shredded endive stem, and pour over salad. Sprinkle with chopped egg before serving.
Drain artichoke hearts and cut each in half. Slice onions into thin rings. Cut garlic clove in half.
Using the cut side, rub garlic around the inside of a salad bowl. Combine endive, spinach, and artichoke hearts in salad bowl.
Scatter onion rings over greens.
Chop hard-cooked egg.
In a small bowl, beat together oil, vinegar, salt and pepper to taste and shredded endive stem, and pour over salad. Sprinkle with chopped egg before serving.
Roasted acorn squash
Serves: 4
Preparation time: 10 minutes
Cooking time:30 minutes
1 (2 pound) acorn squash 2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
pinch of pepper
Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.
Roasted salmon with creamy endives
Serves: 4
Preparation time:30 minutes
Cooking time:20 minutes
Four 6-oz (175-g) salmon filets, skin on1 tablespoon olive oil
Salt and freshly ground pepper
1 teaspoon chopped thyme
2 tablespoons butter
4 Belgian endives, sliced lengthwise into quarters
½ teaspoon sugar
¼ cup white wine
½ cup chicken stock
¾ cup whipping cream
½ cup grated French Comté cheese or gruyere
2 tablespoons chopped parsley
Preheat oven to 450 F.
Rub salmon with olive oil and season with salt, pepper and thyme.
Heat butter in an oven-proof skillet over medium heat. Add endive and sprinkle with sugar. Cook on each side until lightly browned, about 4 minutes.
Top with salmon, place skillet in the oven and bake for 10 to 12 minutes or until white juices begin to appear and salmon is just cooked through. Move salmon and endives to a serving dish and keep warm.
Add wine to pan and bring to boil. Boil until wine is reduced to 2 tablespoons, scraping any bits from base of pan. Add stock and reduce by half. Add cream and boil until slightly thickened. Remove skillet from heat and stir in cheese. Season with salt and pepper. Pour sauce over salmon and endive and sprinkle with parsley.
Rub salmon with olive oil and season with salt, pepper and thyme.
Heat butter in an oven-proof skillet over medium heat. Add endive and sprinkle with sugar. Cook on each side until lightly browned, about 4 minutes.
Top with salmon, place skillet in the oven and bake for 10 to 12 minutes or until white juices begin to appear and salmon is just cooked through. Move salmon and endives to a serving dish and keep warm.
Add wine to pan and bring to boil. Boil until wine is reduced to 2 tablespoons, scraping any bits from base of pan. Add stock and reduce by half. Add cream and boil until slightly thickened. Remove skillet from heat and stir in cheese. Season with salt and pepper. Pour sauce over salmon and endive and sprinkle with parsley.
Shrimp salad with belgian endive
Serves: 4
Preparation time: 20 minutes
1 1/2 pounds of shrimp, cleaned and cooked 4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced
Cucumber Sauce:
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste
Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Spanish fish stew
This is a rich seafood stew from the Basque country in France. What makes this stew special is a combination of seafood, hot and sweet paprika as well as a combination of herbs.
Good fish stock is ideal for this recipe, but you could substituted with chicken stock or vegetable stock.
Use baby octopus, striped bass, shrimp and bay scallops or mussels, crabmeat or any type of firm fish.
Serves: 4
1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or vegetable stock)
5 Italian plum tomatoes, chopped and seeded
6 chopped sage leaves
1 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 T. chopped basil
Salt and pepper to taste
Lemon juice
Good fish stock is ideal for this recipe, but you could substituted with chicken stock or vegetable stock.
Use baby octopus, striped bass, shrimp and bay scallops or mussels, crabmeat or any type of firm fish.
Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
1 lb baby octopus1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or vegetable stock)
5 Italian plum tomatoes, chopped and seeded
6 chopped sage leaves
1 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 T. chopped basil
Salt and pepper to taste
Lemon juice
Cut the octopus into large pieces. Slice the fish into 1-2 inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside separately.
Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the baby octopus.
Saute the octopus, peppers and onion for a minute or two, then add the garlic and mix well. Cook for one minute, then turn the heat up all the way and add the white wine.Mix well, and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away.Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35-40 minutes.Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.Once the octopus is tender, add the tomatoes, the shrimp, fish and scallops, then add half the parsley. Cook this at a simmer for 4-5 minutes.Add the rest of the parsley and the basil. Stir to combine and serve.
Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the baby octopus.
Saute the octopus, peppers and onion for a minute or two, then add the garlic and mix well. Cook for one minute, then turn the heat up all the way and add the white wine.Mix well, and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away.Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35-40 minutes.Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.Once the octopus is tender, add the tomatoes, the shrimp, fish and scallops, then add half the parsley. Cook this at a simmer for 4-5 minutes.Add the rest of the parsley and the basil. Stir to combine and serve.
Spanish mussels
Serves: 5
Preparation time: 20 minutes
Cooking time:25 minutes
5 pints large mussels 1/2 cup ground almonds
1/2 cup pine nuts
2 garlic cloves, peeled
1 tablespoon chopped parsley
1 teaspoon paprika
12 peppercorns
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon tomato paste
salt, pepper, and cayenne pepper to taste
Sort, scrape, wash the mussels, discarding any that do not close. Steam them in a cup of water, in a large kettle. Drain mussels and reserve the cooking liquid. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
In a food processor combine the ground almonds, pine nuts, crushed garlic, parsley, paprika, peppercorns and half of the oil. Mix to a thick paste.
In a medium pot, brown the onion in the remaining oil. Stir in the blended paste, and mix over a brisk fire, while stirring. Add the tomato paste and thin sauce with reserved mussel juice to obtain a thick sauce. Season to taste.
Loosen each mussel from the shell. Arrange on a serving dish. Fill each mussel with the sauce. Serve hot.
In a food processor combine the ground almonds, pine nuts, crushed garlic, parsley, paprika, peppercorns and half of the oil. Mix to a thick paste.
In a medium pot, brown the onion in the remaining oil. Stir in the blended paste, and mix over a brisk fire, while stirring. Add the tomato paste and thin sauce with reserved mussel juice to obtain a thick sauce. Season to taste.
Loosen each mussel from the shell. Arrange on a serving dish. Fill each mussel with the sauce. Serve hot.
Spanish olive oil tortas - tortas de aceite
These Spanish olive oil tortas, or tortas de aceite, tastes just like the store-bought sweet olive oil tortas by Ines Rosales. Crisp. Crackly. And with just the right amount of sweet.
For best results, they should be rolled out to nearly translucent.
Serves: 6
1 teaspoon sea salt
2 teaspoons anise seeds
Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar, plus extra for sprinkling
2 teaspoons instant yeast
Confectioners’ sugar, for dusting
All-purpose flour, for the work surface
1 large egg white, beaten
For best results, they should be rolled out to nearly translucent.
Serves: 6
Preparation time:50 minutes
Cooking time:50 minutes
1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour1 teaspoon sea salt
2 teaspoons anise seeds
Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar, plus extra for sprinkling
2 teaspoons instant yeast
Confectioners’ sugar, for dusting
All-purpose flour, for the work surface
1 large egg white, beaten
1. Preheat the oven to 420°F (215°C).
2. Mix 1 1/2 cups flour, salt, and anise seeds in a bowl. Set aside. Pour the olive oil into a measuring cup or another bowl with the water, then add the sugar and yeast and mix well. Set aside for a few minutes for the yeast to become frothy.
3. Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a lovely, smooth dough. If the dough is sticky as heck, add some or all of the remaining flour, a little at a time, until a smooth dough forms.
4. Lightly oil 2 large baking sheets, then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour. Divide your dough into 12 equal-size pieces and shape each one into a ball, then roll out each ball until it’s almost translucent and about 5 inches in diameter. Place each torta on a baking sheet and lightly brush with some beaten egg white. Dust the biscuits lightly with confectioners’ sugar and then scatter a little raw sugar.
5. Bake for 6 to 8 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds. Immediately transfer the tortas to wire racks to cool for as long as you can resist tucking in. The tortas sorta flake and crumble as you take a bite, and will then quickly dissolve into sweet nothingness within a matter of seconds. So lovely.
*00 FLOUR NOTE
Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.
2. Mix 1 1/2 cups flour, salt, and anise seeds in a bowl. Set aside. Pour the olive oil into a measuring cup or another bowl with the water, then add the sugar and yeast and mix well. Set aside for a few minutes for the yeast to become frothy.
3. Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a lovely, smooth dough. If the dough is sticky as heck, add some or all of the remaining flour, a little at a time, until a smooth dough forms.
4. Lightly oil 2 large baking sheets, then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour. Divide your dough into 12 equal-size pieces and shape each one into a ball, then roll out each ball until it’s almost translucent and about 5 inches in diameter. Place each torta on a baking sheet and lightly brush with some beaten egg white. Dust the biscuits lightly with confectioners’ sugar and then scatter a little raw sugar.
5. Bake for 6 to 8 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds. Immediately transfer the tortas to wire racks to cool for as long as you can resist tucking in. The tortas sorta flake and crumble as you take a bite, and will then quickly dissolve into sweet nothingness within a matter of seconds. So lovely.
*00 FLOUR NOTE
Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.
Spanish omelets
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
1 cup onion, thinly sliced 1 cup red peppers, diced
2 tablespoons butter
1 pound diced peeled tomatoes
16 eggs
salt and pepper to taste
1 tablespoon chopped parsley
Saute onions and peppers in butter over low heat until tender, about 10 minutes. Add tomatoes and simmer until tender and most of liquid has evaporated.
In a large bowl, whisk eggs. Strain in a bowl. Season with salt and pepper to taste. Add chopped parsley.
Make individual omelets with the egg mixture.
In a large bowl, whisk eggs. Strain in a bowl. Season with salt and pepper to taste. Add chopped parsley.
Make individual omelets with the egg mixture.
spinach and chickpeas
If cooking the dried beans, just cover them 2 to 3 inches of water and cook them 3 hours. Cooking time can vary widely in slow-cookers so allot more time than you might need.Cook them the day or days before and let them cool in their cooking water, which is then by then very flavorful.
Serves: 4
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Strawberry and peach compote
Serves: 6
Preparation time: 15 minutes
1 cup red wine, (beaujolais, pinot noir, or merlot) 1 tablespoon sugar
1/4 teaspoon almond extract
1 1/4 pounds white or yellow peaches
1 pint strawberries, cleaned and sliced
In a small bowl, combine wine, sugar, and almond extract. Peel, half and slice peaches. Layer strawberries and peaches in dessert glasses.
Pour the red wine syrup over and serve. Can be prepared up to 4 hours ahead.
Pour the red wine syrup over and serve. Can be prepared up to 4 hours ahead.
Strawberry cheese cake in macaroon crust
Serves: 10
Preparation time:40 minutes
Cooking time:2 hours
For the sauce:3 1-pint baskets strawberries, hulled, halved
1/2 cup sugar
2 teaspoons fresh lemon juice
For the crust:
1/4 cup dried apricots
1/4 cup water
1/3 cup sugar
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted
For the filling:
1 1/2 pounds cream cheese, soft
1 1/4 cups sugar
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon dark rum
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 1/2 pints fresh strawberries, hulled, halved lengthwise
Sauce:
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.
Strawberry-orange sherbet
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
2 pints strawberries, cleaned and hulled 2 1/4 cups fresh orange juice
1 teaspoon unflavored gelatin powder
3/4 cup sugar
Puree 1/2 of the strawberries. Strain. Combine with orange juice. In a small bowl, mix gelatin with 2 tablespoons orange-strawberry juice. Stir to dissolve, and let soften for 5 minutes. Warm gelatin over low heat. Stir into orange-strawberry juice. Add sugar, and stir to dissolve.
Freeze in ice cream maker.
Slice remaining strawberries. Sprinkle with sugar if needed. Scoop sherbet into bowls. Top with strawberries.
Freeze in ice cream maker.
Slice remaining strawberries. Sprinkle with sugar if needed. Scoop sherbet into bowls. Top with strawberries.
Tomato stuffed with creamy cheese with gazpacho
Dinner ideas of Andorra by Carles Flinch
Serves: 4
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
4 pear tomatoes or tomatoes from the Canary’s300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration
Clean the tomatoes and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.
Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.
Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.
Walnut crescents
Serves: 24
Preparation time: 15 minutes
Cooking time:18 minutes
3 3/4 cups all-purpose flour 3/4 teaspoon ground cinnamon
1 1/2 cups soft butter
3/4 cup light corn syrup
1 teaspoon extract vanilla
2 1/4 cups ground walnuts
1 1/2 powdered sugar
Preheat oven to 350 degrees.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.
Winter citrus compote
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups sweet dessert wine1 cup fresh orange juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless oranges
1 blood orange
2 clementines
2 grapefruits
3 kiwi fruits peeled & sliced
In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.
Allumette potatoes
Matchstick potatoes
Serves: 8
Oil for frying
Salt to taste
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
4 pounds baking potatoes Oil for frying
Salt to taste
Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.
Almond génoise
Cakes can be filled with chocolate butter cream, Mocha butter cream or chocolate mousse filling.
Serves: 12
1/2 cup sugar
3 egg whites
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup almonds, ground
1/2 cup all purpose flour
1 1/2 tablespoons butter
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
3 eggs 1/2 cup sugar
3 egg whites
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup almonds, ground
1/2 cup all purpose flour
1 1/2 tablespoons butter
Preheat oven to 375 degrees.
Line 2 9-inch cake pans with parchment paper. Butter and flour bottom and sides.
Whisk whole eggs and sugar in an electric mixer. Beat until triple in volume. In another bowl, beat egg whites and cream of tartar to form soft peaks. Add sugar while beating. Fold egg whites into whole egg mixture. Fold in ground almonds, flour and butter. Distribute batter between the two pans. Bake 15 to 20 minutes until lightly brown and springy to touch. Cool in pans and unmold over racks.
Line 2 9-inch cake pans with parchment paper. Butter and flour bottom and sides.
Whisk whole eggs and sugar in an electric mixer. Beat until triple in volume. In another bowl, beat egg whites and cream of tartar to form soft peaks. Add sugar while beating. Fold egg whites into whole egg mixture. Fold in ground almonds, flour and butter. Distribute batter between the two pans. Bake 15 to 20 minutes until lightly brown and springy to touch. Cool in pans and unmold over racks.
Almond pie crust
Serves: 8
Preparation time: 15 minutes
Cooking time:15 minutes
3/4 cup flour 1/4 cup sliced almonds
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons chilled butter
1 tablespoon cold water
Preheat oven to 425 degrees.
Blend first 4 ingredients in food processor until nuts are finely ground.
Cut butter into pieces and add to flour mixture. Process until it resembles coarse meal.
Add enough water and blend until dough clumps together. Wrap in plastic and chill for 20 minutes.
Roll out and transfer to tart pan with removable bottom. Freeze crust 30 minutes.
Bake crust for about 15 minutes. Cool, Reduce oven to 325 degrees. Bake crust until lightly brown.
Use pie crust for fresh fruit tarts or meringue tarts
Spoon vanilla custard in bottom of crust, cover with fresh fruit, and glaze.
Blend first 4 ingredients in food processor until nuts are finely ground.
Cut butter into pieces and add to flour mixture. Process until it resembles coarse meal.
Add enough water and blend until dough clumps together. Wrap in plastic and chill for 20 minutes.
Roll out and transfer to tart pan with removable bottom. Freeze crust 30 minutes.
Bake crust for about 15 minutes. Cool, Reduce oven to 325 degrees. Bake crust until lightly brown.
Use pie crust for fresh fruit tarts or meringue tarts
Spoon vanilla custard in bottom of crust, cover with fresh fruit, and glaze.
Almond strawberry cake
Serves: 10
Preparation time: 40 minutes
Cooking time:45 minutes
3/4 cup slivered almonds 1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
2 large egg whites
1 1/4 cups granulated sugar
For filling:
2 pints strawberries
2 tablespoons granulated sugar
1/2 teaspoon gelatin powder
1 tablespoon water
3 large egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 cup whipping cream
1 teaspoon vanilla extract
Preheat oven to 325 degrees F.
Lightly oil a 9-inch springform pan. Dust pan with flour, tilting to coat evenly and tapping out the excess. Line bottom with parchment or wax paper. Lightly oil paper.
Spread almonds in a shallow pan and bake for 4 to 8 minutes, until light golden. Let cool.
In a food processor or blender, combine flour, baking powder, baking soda, salt and toasted almonds. Process until almonds are ground. Set aside.
In a measuring cup, combine buttermilk, oil and vanilla and almond extracts. Set aside
In a large mixing bowl, combine eggs, egg whites and sugar. Beat with an electric mixer at high speed until mixture is thick and pale, about 5 minutes. The beaters should leave a ribbon trail when lifted.
With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of liquid.
Gently spread batter in prepared pan and tap the pan once on the counter to release air bubbles. Bake for 45 minutes, or until top springs back when lightly touched and cake shrinks away slightly from sides of pan.
Place on a wire rack to cool for 10 minutes. Loosen edges of cake from pan, remove pan rim and invert cake onto rack. Remove pan bottom, peel off paper and let cool completely.
To prepare berries: In a large bowl, toss strawberries with sugar. Set aside.
To make vanilla cream: Chill a mixing bowl. Meanwhile, in a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a large saucepan, bring about 1 inch of water to a simmer. Adjust heat so water barely simmers. In a heatproof mixing bowl large enough to fit over the saucepan, combine egg whites, sugar, cream of tartar and softened gelatin. Set the bowl over the simmering water and beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F. Increase mixer speed to high and continue beating over the heat for 3½ minutes. Remove bowl from heat and beat meringue until completely cooled, about 4 minutes more.
In the chilled bowl, combine cream and vanilla and beat with electric mixer at medium speed until soft peaks form. Fold one-fourth of the meringue into the cream. Gently fold in remaining meringue.
To assemble cake:
No more than 2 hours before serving, place the cake on a serving plate. Using a serrated knife, slice cake horizontally into 2 layers.
Carefully lift off top layer. Spoon half the berries and all the juices onto the bottom layer. Spread with half the vanilla cream. Cover with the top layer. Spoon remaining vanilla cream on top and arrange remaining strawberries over cream. Refrigerate until serving time.
Lightly oil a 9-inch springform pan. Dust pan with flour, tilting to coat evenly and tapping out the excess. Line bottom with parchment or wax paper. Lightly oil paper.
Spread almonds in a shallow pan and bake for 4 to 8 minutes, until light golden. Let cool.
In a food processor or blender, combine flour, baking powder, baking soda, salt and toasted almonds. Process until almonds are ground. Set aside.
In a measuring cup, combine buttermilk, oil and vanilla and almond extracts. Set aside
In a large mixing bowl, combine eggs, egg whites and sugar. Beat with an electric mixer at high speed until mixture is thick and pale, about 5 minutes. The beaters should leave a ribbon trail when lifted.
With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of liquid.
Gently spread batter in prepared pan and tap the pan once on the counter to release air bubbles. Bake for 45 minutes, or until top springs back when lightly touched and cake shrinks away slightly from sides of pan.
Place on a wire rack to cool for 10 minutes. Loosen edges of cake from pan, remove pan rim and invert cake onto rack. Remove pan bottom, peel off paper and let cool completely.
To prepare berries: In a large bowl, toss strawberries with sugar. Set aside.
To make vanilla cream: Chill a mixing bowl. Meanwhile, in a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a large saucepan, bring about 1 inch of water to a simmer. Adjust heat so water barely simmers. In a heatproof mixing bowl large enough to fit over the saucepan, combine egg whites, sugar, cream of tartar and softened gelatin. Set the bowl over the simmering water and beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F. Increase mixer speed to high and continue beating over the heat for 3½ minutes. Remove bowl from heat and beat meringue until completely cooled, about 4 minutes more.
In the chilled bowl, combine cream and vanilla and beat with electric mixer at medium speed until soft peaks form. Fold one-fourth of the meringue into the cream. Gently fold in remaining meringue.
To assemble cake:
No more than 2 hours before serving, place the cake on a serving plate. Using a serrated knife, slice cake horizontally into 2 layers.
Carefully lift off top layer. Spoon half the berries and all the juices onto the bottom layer. Spread with half the vanilla cream. Cover with the top layer. Spoon remaining vanilla cream on top and arrange remaining strawberries over cream. Refrigerate until serving time.
Almond tartlets
Serves: 12
Preparation time: 30 minutes
Cooking time:20 minutes
1 recipe sweet cookie dough 1/2 cup apricot preserves
4 1/2 ounces soft butter
4 1/2 ounces sugar
4 egg yolks
4 1/2 oz almond powder
2 teaspoons Kirsch
1 teaspoon cornstarch
Glaze
Preheat oven to 350 degrees F.
Roll cookie dough very thin.
Line tiny tartlet molds with the cookie dough.
Cover the bottom of each tartlet mold with 1/2 teaspoon apricot preserves.
In a mixing bowl, cream the butter and sugar until light in color. Beat in the egg yolks one at the time. Stir in almond powder, Kirsch, and cornstarch.
Spoon the mixture into the tartlet shells until half filled. Bake for about 20 minutes or until tartlets are golden brown. Glaze.
Roll cookie dough very thin.
Line tiny tartlet molds with the cookie dough.
Cover the bottom of each tartlet mold with 1/2 teaspoon apricot preserves.
In a mixing bowl, cream the butter and sugar until light in color. Beat in the egg yolks one at the time. Stir in almond powder, Kirsch, and cornstarch.
Spoon the mixture into the tartlet shells until half filled. Bake for about 20 minutes or until tartlets are golden brown. Glaze.
Almond tuiles
Tuiles means 'tiles' like old fashioned curved roof tiles, in French.
Serves: 6
1/2 cup (4 ounces by weight) superfine sugar
1 tablespoon flour
2 egg whites
1 egg
1 1/2 ounces melted butter
2 ounces sliced almonds
Serves: 6
Preparation time: 20 minutes
Cooking time:12 minutes
1 cup (4 ounces by weight) sliced almonds 1/2 cup (4 ounces by weight) superfine sugar
1 tablespoon flour
2 egg whites
1 egg
1 1/2 ounces melted butter
2 ounces sliced almonds
Preheat oven to 350 degrees.
Combine the almonds, sugar, and flour in a food processor. Mix to a coarse powder.
Add the egg whites, egg, and melted butter. Stir well. The mixture should have a medium light consistency.
Grease a cookie sheet, and spoon the batter onto the cookie sheet, the equivalent of a teaspoon, spacing the cookies 3 inches apart. Sprinkle sliced almonds on each cookie.
Bake for about 10 minutes or until golden brown. Use a spatula to loosen the almond cookies.
Place the hot cookies in a ring mold or a rolling pin to give them a curved shape.
As they cool, they become crisp. Store in a cookie tin.
Combine the almonds, sugar, and flour in a food processor. Mix to a coarse powder.
Add the egg whites, egg, and melted butter. Stir well. The mixture should have a medium light consistency.
Grease a cookie sheet, and spoon the batter onto the cookie sheet, the equivalent of a teaspoon, spacing the cookies 3 inches apart. Sprinkle sliced almonds on each cookie.
Bake for about 10 minutes or until golden brown. Use a spatula to loosen the almond cookies.
Place the hot cookies in a ring mold or a rolling pin to give them a curved shape.
As they cool, they become crisp. Store in a cookie tin.
Almondine potatoes
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds potatoes 3 ounces butter, soft
3 egg yolks
salt and pepper to taste
1/4 teaspoon grated nutmeg
For breading:
3 eggs, beaten
2 tablespoonsoil
1/2 cup flour
1 cup fresh breadcrumbs
1 cup sliced almonds
oil for frying
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape duchess potato into small logs, (1 inch round by 3 inches long).
Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown
In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape duchess potato into small logs, (1 inch round by 3 inches long).
Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown
Anchovy mayonnaise sauce
Serves: 4
Preparation time: 5 minutes
1 cup mayonnaise sauce1 teaspoon garlic, crushed
2 ounces anchovy fillets
1 tablespoon parsley, chopped
1 tablespoon tomato paste
Finely chop the anchovy fillets.
Combine in a bowl with remaining ingredients and mix well.
Serve with cold or deep fried fish or seafood.
Use as a dipping sauce or as an accompaniment with fresh or cooked seafood.
Combine in a bowl with remaining ingredients and mix well.
Serve with cold or deep fried fish or seafood.
Use as a dipping sauce or as an accompaniment with fresh or cooked seafood.
Andalouse sauce
Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers typically served with french fries, meats and poultry.
Makes: https://www.wefacecook.com/recipe/2079-Mayonnaise-sauce">1 cup mayonnaise sauce
Serves: 6
3 tablespoons tomato paste
2 tablespoons diced red pimentos
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Makes: https://www.wefacecook.com/recipe/2079-Mayonnaise-sauce">1 cup mayonnaise sauce
Serves: 6
Preparation time: 5 minutes
1 cup mayonnaise sauce3 tablespoons tomato paste
2 tablespoons diced red pimentos
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Combine all ingredients. Mix well.
This sauce goes well with all meats and poultry.
This sauce goes well with all meats and poultry.
Annelise lemon cookies
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
1/2 cup soft butter 1/4 cup sugar
1 egg yolk
2 teaspoons lemon juice
1 cup flour
1/3 cup raspberry jam
Preheat oven to 350 degrees.
Cream butter and sugar. Add egg yolk and lemon juice. Beat. Mix in flour to form a ball.
Shape dough into small balls. Arrange on baking sheet. Using a teaspoon, make a small crater in each ball.
Bake for 12 to 15 minutes .Cool cookies on rack.
Fill holes with jam.
**An alternate method is to dip cookie dough balls into egg white and ground nut before baking.
Cream butter and sugar. Add egg yolk and lemon juice. Beat. Mix in flour to form a ball.
Shape dough into small balls. Arrange on baking sheet. Using a teaspoon, make a small crater in each ball.
Bake for 12 to 15 minutes .Cool cookies on rack.
Fill holes with jam.
**An alternate method is to dip cookie dough balls into egg white and ground nut before baking.
Apple au gratin with apricot
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
2 pounds baking apples 2 tablespoons dark rum
3 tablespoons sugar
1/2 cup apricot preserves
2 teaspoons sugar
Preheat oven to 350 degrees.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.
Apple Beignets bretons
These little treats are fluffy and airy, super tender and delicious to the very last bite.
The recipe is a specialty from Brittany, France. The Reinette apples variety is used for the recipe
Serves: 4
2 tablespoons of rum or Calvados
3 heaped tablespoons of flour
2 tablespoons of fine sugar
3 eggs
1/4 l (1 cup) milk
salted butter
The recipe is a specialty from Brittany, France. The Reinette apples variety is used for the recipe
Serves: 4
Preparation time:20 minutes
Cooking time:15 minutes
3 apples (Honeycrisp, Stayman, Jonathan, Reinette)2 tablespoons of rum or Calvados
3 heaped tablespoons of flour
2 tablespoons of fine sugar
3 eggs
1/4 l (1 cup) milk
salted butter
Peel, core and grate the apples.
Sprinkle them with the rum or Calvados and mix everything well.
In a medium mixing bowl, combine the flour, sugar and beaten eggs. Add the milk and whisk everything together to remove any lumps.
Fold the apples into the batter.
Melt a teaspoon of butter in a small pan (blini pan style). Place 2 tablespoons of the beignet mix in the frying pan, distributing the grated apples over the surface.
When the beignet is set and browned on one side, flip it. Add another teaspoon of butter to the pan and brown the other side.
Repeat the operation with the apple-batter mixture.
Reserve the beignets pancakes in a dish.
Sprinkle with powdered sugar.
Enjoy still warm.
Sprinkle them with the rum or Calvados and mix everything well.
In a medium mixing bowl, combine the flour, sugar and beaten eggs. Add the milk and whisk everything together to remove any lumps.
Fold the apples into the batter.
Melt a teaspoon of butter in a small pan (blini pan style). Place 2 tablespoons of the beignet mix in the frying pan, distributing the grated apples over the surface.
When the beignet is set and browned on one side, flip it. Add another teaspoon of butter to the pan and brown the other side.
Repeat the operation with the apple-batter mixture.
Reserve the beignets pancakes in a dish.
Sprinkle with powdered sugar.
Enjoy still warm.
Apple charlotte
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
8 large baking apples1/2 cup apricot jam
1/2 envelope unflavored gelatin
1/4 cup water
1 cup whipped cream
18 lady fingers
1 cup whipped cream
1/3 cup apricot jam for glaze
Peel, quarter and core apples.
Melt apricot jam in a thick bottom saucepan.
Add apples and cook slowly until apples are melted into a thick sauce.
Dissolve unflavored gelatin in cold water. Set for 5 minutes.
Add to hot apple mix.
Cool mix. Fold in whipped half of the cream.
Line lady fingers on bottom and sides of a charlotte mold.
Spoon apple mixture in mold. Cover and chill.
Unmold apple charlotte unto a serving dish.
Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
Decorate with remaining whipped cream.
Melt apricot jam in a thick bottom saucepan.
Add apples and cook slowly until apples are melted into a thick sauce.
Dissolve unflavored gelatin in cold water. Set for 5 minutes.
Add to hot apple mix.
Cool mix. Fold in whipped half of the cream.
Line lady fingers on bottom and sides of a charlotte mold.
Spoon apple mixture in mold. Cover and chill.
Unmold apple charlotte unto a serving dish.
Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
Decorate with remaining whipped cream.
Apple crêpes
Preparation time: 30 minutes
Cooking time:30 minutes
For crêpes: 1 cup flour
1/4 cup vegetable oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter
1 teaspoon vanilla or rum extract
For apple mixture:
6 large baking apples
1 tablespoon butter
2 tablespoons brown sugar
1/4 cup Calvados or apple brandy
1 teaspoon cinnamon
Crêpe batter:
In a medium bowl, combine flour, oil, eggs, egg yolks,
and 1/2 cup milk, beating until blended and smooth.
Add remaining milk, whisking until batter is smooth.
Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer.
Melt the butter over low heat, and mix into the crêpe batter.
Flavor with vanilla or rum extract.
Apple mixture:
Peel apples. Core and slice thinly. Melt butter in a non-stick frying pan.
Add apple slices. Sauté for 2 minutes over high heat.
Add brown sugar and Calvados or apple brandy.
Sprinkle cinnamon over cooked apples. Transfer to a bowl.
Make apple crêpes:
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off.
Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly.
Spoon 2 large tablespoons of prepared apple mixture over crêpe,
spreading evenly over surface of crêpe.
Pour enough batter to cover apples. Cook for a minute.
Flip the pancake. Use a spatula if necessary. Cook till brown.
Transfer apple crêpe to a greased baking tray.
Continue cooking remaining crêpes.
Can be prepared 2 hours ahead.
Preheat oven to 400 degrees.
Finish baking crêpes until apples are soft, 10 to 12 minutes.
Place a crêpe on each plate.
Top with vanilla ice cream and sprinkle with cinnamon.
Serve at once.
Note: as an alternative, use half apples, half pears.
In a medium bowl, combine flour, oil, eggs, egg yolks,
and 1/2 cup milk, beating until blended and smooth.
Add remaining milk, whisking until batter is smooth.
Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer.
Melt the butter over low heat, and mix into the crêpe batter.
Flavor with vanilla or rum extract.
Apple mixture:
Peel apples. Core and slice thinly. Melt butter in a non-stick frying pan.
Add apple slices. Sauté for 2 minutes over high heat.
Add brown sugar and Calvados or apple brandy.
Sprinkle cinnamon over cooked apples. Transfer to a bowl.
Make apple crêpes:
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off.
Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly.
Spoon 2 large tablespoons of prepared apple mixture over crêpe,
spreading evenly over surface of crêpe.
Pour enough batter to cover apples. Cook for a minute.
Flip the pancake. Use a spatula if necessary. Cook till brown.
Transfer apple crêpe to a greased baking tray.
Continue cooking remaining crêpes.
Can be prepared 2 hours ahead.
Preheat oven to 400 degrees.
Finish baking crêpes until apples are soft, 10 to 12 minutes.
Place a crêpe on each plate.
Top with vanilla ice cream and sprinkle with cinnamon.
Serve at once.
Note: as an alternative, use half apples, half pears.
Apple mousse grand marnier
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
8 large golden delicious 2 tablespoons sugar
4 egg whites
1/2 teaspoon cream of tartar
3 tablespoons sugar
4 teaspoons Grand Marnier
1/2 cup sugar
1 teaspoon lemon juice
For custard cream:
1/2 cup sugar
4 egg yolks
1 cup milk, scalded
1 teaspoon vanilla
Preheat oven to 350 degrees.
Peel, core, and slice apples. Cook in saucepan to make a purée. Add sugar.
Cook till dry and thick. Cool mixture.
Beat egg whites and cream of tartar in an electric mixer.
When firm, add sugar and continue beating for 1 more minute at medium speed.
Fold in apple mixture. Add Grand Marnier.
Make a caramel with sugar, a little water and lemon juice.
Pour in a soufflé mold. Pour apple mix in mold.
Bake in waterbath for 30 minutes. Unmold mousse on a serving plate.
Serve with custard cream.
Custard:
Mix sugar and egg yolks till creamy. Gradually whisk in boiling milk.
Add vanilla. Heat in a saucepan and stir with a wooden spoon over low heat till thick.
Do not allow to boil. Strain and cool.
Peel, core, and slice apples. Cook in saucepan to make a purée. Add sugar.
Cook till dry and thick. Cool mixture.
Beat egg whites and cream of tartar in an electric mixer.
When firm, add sugar and continue beating for 1 more minute at medium speed.
Fold in apple mixture. Add Grand Marnier.
Make a caramel with sugar, a little water and lemon juice.
Pour in a soufflé mold. Pour apple mix in mold.
Bake in waterbath for 30 minutes. Unmold mousse on a serving plate.
Serve with custard cream.
Custard:
Mix sugar and egg yolks till creamy. Gradually whisk in boiling milk.
Add vanilla. Heat in a saucepan and stir with a wooden spoon over low heat till thick.
Do not allow to boil. Strain and cool.
Apple pie cragwood
Serves: 10
Preparation time: 40 minutes
Cooking time:40 minutes
1 9-inch pie crust and more for lattice top 4 cups cooking apples, peeled and sliced
2 teaspoons butter
1/2 teaspoon cinnamon
1/4 cup sugar
4 ounces Calvados or Brandy
for custard:
1/3 cup sugar
2 teaspoons flour
1 teaspoon grated lemon rind
1/2 cup heavy cream
2 eggs
2 teaspoons vanilla extract
3 ounces melted apricot
1 beaten egg
Preheat oven at 400 degrees.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.
Apple tart alsacienne
Serves: 6
Preparation time: 30 minutes
Cooking time:45 minutes
For the crust: 4 ounces butter, soft
1 1/2 cups flour
1 teaspoon cornstarch
1/2 teaspoon salt
2 teaspoons sugar
1 egg
2 pounds baking apples
Filling: 1 cup milk
1/2 cup sugar
1 teaspoon flour
1 teaspoon cornstarch
2 eggs
1 teaspoon vanilla
2 teaspoons icing sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees.
Crust:
Mix butter with flour, cornstarch, salt, sugar, and egg to make a dough.
Roll and line an 9-inch pie plate.
Peel apples. Core,slice into small slivers and arrange in crust. Bake for 20 minutes.
Filling:
In a mixing bowl, combine milk, sugar, flour, cornstarch, eggs, vanilla.
Pour over apples. Continue baking at 350 degrees for 10 to 15 minutes.
Combine icing sugar with cinnamon. Sprinkle over pie. Serve warm or cold.
Crust:
Mix butter with flour, cornstarch, salt, sugar, and egg to make a dough.
Roll and line an 9-inch pie plate.
Peel apples. Core,slice into small slivers and arrange in crust. Bake for 20 minutes.
Filling:
In a mixing bowl, combine milk, sugar, flour, cornstarch, eggs, vanilla.
Pour over apples. Continue baking at 350 degrees for 10 to 15 minutes.
Combine icing sugar with cinnamon. Sprinkle over pie. Serve warm or cold.
Apricot and plum tart
Serves: 6
1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into 1/4-inch-thick slices
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired
Preparation time: 30 minutes
Cooking time:25 minutes
a 1-inch piece vanilla bean split lengthwise1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into 1/4-inch-thick slices
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired
Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.
Apricot frangipane tart
Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
1 recipe Pate sablée For the frangipane:
6 tablespoons butter
1/2 cup icing sugar
1/2 cup almond flour
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
12 small apricots, (2 lb) halved and pitted
Confectioners' sugar, for garnish
Preheat oven to 375 degrees F.
Recipe of Pate sablée
Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)
Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.
Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.
Recipe of Pate sablée
Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)
Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.
Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.
Apricot preserves
Serves: 12
Preparation time: 30 minutes
Cooking time:30 minutes
2 pounds apricots, pitted 3 tablespoons lemon juice
1 pound sugar
4 ounces whole blanched peeled almonds
Cut each apricot into 8 slices.
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jars
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jars
Apricot sorbet
Serves: 6
Preparation time: 1 hour
8 apricots, pitted 1/2 cup sugar
1/2 cup water
1/4 cup orange juice
2 tablespoons lemon juice
mint sprigs as garnish
In medium saucepan, combine apricots, sugar, water, orange and lemon juice over high heat. Bring to boil.
Reduce heat to medium; simmer, covered, 15 minutes or until apricots are very soft. Let cool slightly, then spoon into food processor; process until smooth. Cool in a mixing bowl. Freeze in an ice cream maker until firm enough to scoop. Spoon into serving bowl; garnish with mint.
Reduce heat to medium; simmer, covered, 15 minutes or until apricots are very soft. Let cool slightly, then spoon into food processor; process until smooth. Cool in a mixing bowl. Freeze in an ice cream maker until firm enough to scoop. Spoon into serving bowl; garnish with mint.
Apricot soufflé
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
1 pound fresh pitted apricot halves 1 cup apricot jam or preserves
1 tablespoon corn starch
1 tablespoon water or Kirsch
6 egg whites
Cut apricots in halves. Remove pits.
Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
Whisk into the simmering apricot until thickened.
Transfer to a large mixing bowl. Cover with plastic wrap.
Preheat oven to 375 degrees.
Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
Beat the egg whites with the cream of tartar until fluffy and smooth.
Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
Smooth the top with a spatula.
Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve.
Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
Whisk into the simmering apricot until thickened.
Transfer to a large mixing bowl. Cover with plastic wrap.
Preheat oven to 375 degrees.
Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
Beat the egg whites with the cream of tartar until fluffy and smooth.
Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
Smooth the top with a spatula.
Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve.
Apricot tart
For best results, use tart pans that have removable bottoms
Serves: 8
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
All-purpose flour, for dusting 1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Armagnac ice cream
Serves: 8
Preparation time:20 minutes
Cooking time:10 minutes
1/2 cup plus 1 tablespoon Armagnac1 cup heavy cream
1 1/2 cups milk
6 large egg yolks
2/3 cup sugar
Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.
In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170°F (do not let boil). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.
Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead.
In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170°F (do not let boil). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.
Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead.
Artichoke pâté
Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback 8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Artichokes vinaigrette
Serves: 6
1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Preparation time: 20 minutes
Cooking time:35 minutes
1 gallon water 1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Asparagus cheese soufflé
Serves: 6
Preparation time: 25 minutes
Cooking time:40 minutes
1 tablespoon butter, soft 1 tablespoon flour
2 cups 1-inch pieces asparagus tips and tender stems
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup grated imported Parmesan cheese
1/4 teaspoon cream of tartar
Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
Bring a kettle of salted boiling water to a boil, drop in the pieces of asparagus, and cook until tender. Drain and cool under cold running water. Purée in a blender. Save in a bowl, cover and set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly.
Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheese in the thick cream sauce. Stir in the asparagus purée. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold.
Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready.
I serve cheese soufflé with tomato basil sauce or melted brie.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
Bring a kettle of salted boiling water to a boil, drop in the pieces of asparagus, and cook until tender. Drain and cool under cold running water. Purée in a blender. Save in a bowl, cover and set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly.
Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheese in the thick cream sauce. Stir in the asparagus purée. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold.
Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready.
I serve cheese soufflé with tomato basil sauce or melted brie.
Asparagus en croûte
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1 pound puff pastry sheet, thawed 1/2 pound Swiss cheese
4 tablespoons Dijon mustard
12 asparagus spears, cooked crisp
1 egg, beaten
Preheat oven to 375 degrees.
Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
Cut cheese into fingers about the size of asparagus spears.
Spread each pastry dough evenly with mustard.
Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted
Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
Cut cheese into fingers about the size of asparagus spears.
Spread each pastry dough evenly with mustard.
Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted
Asparagus hollandaise with ham
Serves: 6
Preparation time: 30 minutes
Cooking time:10 minutes
3 pounds fresh asparagus (green or white) 1 1/2 cups Hollandaise sauce
1/3 cup whipping cream
1/2 cup baked ham, cut into small strips
2 tablespoons chopped parsley
Peel and trim the asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender. Gently remove asparagus from boiling water and refresh in cold water for a minute.
Drain on paper towels, and arrange on a serving platter.
Whip the cream until it holds soft peaks and fold it into the hollandaise. Fold the ham into the sauce with chopped parsley.
Serve the sauce with the warm asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender. Gently remove asparagus from boiling water and refresh in cold water for a minute.
Drain on paper towels, and arrange on a serving platter.
Whip the cream until it holds soft peaks and fold it into the hollandaise. Fold the ham into the sauce with chopped parsley.
Serve the sauce with the warm asparagus.
Asparagus quiche with hash-brown crust
Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.
Serves: 10
4 medium russet potatoes (about 2 pounds), peeled
1 egg
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half or light cream
1 tablespoon Dijon mustard
Pinch of grated nutmeg
6 ounces Fontina cheese or Emmenthal cheese, grated (about 1 1/2 cups)
1/2 bunch asparagus (about 1/2 pound), ends trimmed
Serves: 10
Preparation time:40 minutes
Cooking time:30 minutes
2 tablespoons butter, softened, plus more for pan4 medium russet potatoes (about 2 pounds), peeled
1 egg
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half or light cream
1 tablespoon Dijon mustard
Pinch of grated nutmeg
6 ounces Fontina cheese or Emmenthal cheese, grated (about 1 1/2 cups)
1/2 bunch asparagus (about 1/2 pound), ends trimmed
Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid; Transfer potatoes to a bowl and add butter, 1 egg, salt, and 1/4 teaspoon pepper.Pat into bottom and up sides of prepared pan. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl and set aside.
Sprinkle Fontina or Emmenthal cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges.
Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid; Transfer potatoes to a bowl and add butter, 1 egg, salt, and 1/4 teaspoon pepper.Pat into bottom and up sides of prepared pan. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl and set aside.
Sprinkle Fontina or Emmenthal cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges.
Asparagus sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears 2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.
Asparagus with morels and tarragon
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces 1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
Asparagus with truffle broth
Serves: 6
Preparation time: 10 minutes
Cooking time:8 minutes
1/4 cup chicken stock 1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.
Baba au rum
Serves: 6
Preparation time: 1 hour 30 minutes
Cooking time:25 minutes
1/2 cup raisins 1/4 cup rum
1 tablespoon yeast
1/3 cup warm milk
1 cup flour
2 eggs
5 tablespoons unsalted butter, softened
pinch salt
1 teaspoon sugar
SYRUP:
1 cup sugar
3/4 cup water
1 teaspoon vanilla
1/4 cup dark rum
3/4 cup apricot glaze
2 kiwis, peeled and sliced
1 cup strawberries, cleaned and sliced
1 cup whipped cream
In a small bowl, soak raisins with 1/4 cup rum and set aside.
In a large bowl, dissolve yeast with milk. Let rise in a warm place for 10 minutes.
Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes. Mix the softened butter, salt and sugar in the dough, slapping it against the sides of the bowl. Mix in the rum-soaked raisins.
Fill individual buttered molds 2.5 inch high by 1.75 inch diameter about half full. Let rise until molds are full. Bake at 350 degrees for 20 to 25 minutes.
For syrup: Combine the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat, and cool until lukewarm. Add the vanilla and rum.
Soak the babas in the syrup to absorb as much of the syrup as possible. Heat the apricot glaze, and brush over the babas. Place the soaked babas on plates. Pipe rosettes of whipped cream on plates. Decorate with kiwis and strawberries.
SAVARIN is a ring-shaped cake made with the above recipe.
In a large bowl, dissolve yeast with milk. Let rise in a warm place for 10 minutes.
Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes. Mix the softened butter, salt and sugar in the dough, slapping it against the sides of the bowl. Mix in the rum-soaked raisins.
Fill individual buttered molds 2.5 inch high by 1.75 inch diameter about half full. Let rise until molds are full. Bake at 350 degrees for 20 to 25 minutes.
For syrup: Combine the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat, and cool until lukewarm. Add the vanilla and rum.
Soak the babas in the syrup to absorb as much of the syrup as possible. Heat the apricot glaze, and brush over the babas. Place the soaked babas on plates. Pipe rosettes of whipped cream on plates. Decorate with kiwis and strawberries.
SAVARIN is a ring-shaped cake made with the above recipe.
Banana soufflé
Serves: 8
Preparation time: 1 hour
Cooking time:40 minutes
1 teaspoon butter, softened 1 teaspoon sugar
4 bananas, thinly diced
1 teaspoon sugar
1/2 cup dark rum
4 tablespoons butter
1/2 cup flour
2 cups milk, scalded
1 teaspoon vanilla extract
1/2 cup sugar
5 egg yolks
5 egg whites
1/4 teaspoon cream of tartar
Makes two 1-quart soufflés
Prepare the soufflé molds:
Butter the bottom and sides of molds. Coat the inside surface with sugar.
Preheat oven to 350 degrees.
In a bowl, combine the bananas, sugar and rum. Let macerate at room temperature for 1/2 hour.
In a medium saucepan, melt the butter, stir in the flour, and whisk in the milk. Stir over medium heat till thick. Stir in the vanilla and sugar. Continue to cook over low heat for 5 more minutes.
Transfer to a large bowl. Cool mixture for 20 to 30 minutes. Mix in the egg yolks one at the time. Blend in the banana mixture.
Beat the egg whites with the cream of tartar until medium-firm. Fold into the banana mixture.
Spoon into the soufflé dishes. Bake for 35 to 40 minutes.
Prepare the soufflé molds:
Butter the bottom and sides of molds. Coat the inside surface with sugar.
Preheat oven to 350 degrees.
In a bowl, combine the bananas, sugar and rum. Let macerate at room temperature for 1/2 hour.
In a medium saucepan, melt the butter, stir in the flour, and whisk in the milk. Stir over medium heat till thick. Stir in the vanilla and sugar. Continue to cook over low heat for 5 more minutes.
Transfer to a large bowl. Cool mixture for 20 to 30 minutes. Mix in the egg yolks one at the time. Blend in the banana mixture.
Beat the egg whites with the cream of tartar until medium-firm. Fold into the banana mixture.
Spoon into the soufflé dishes. Bake for 35 to 40 minutes.
Basic aioli-garlic sauce
[ay-OH-lee, i-OH-lee] A light mayonnaise style sauce with fresh garlic.
Used atop vegetables or fish. A wonderful accompaniment to simple crudités. The keys to success with aioli is to work very slowly and have all the ingredients at room temperature.
The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Used atop vegetables or fish. A wonderful accompaniment to simple crudités. The keys to success with aioli is to work very slowly and have all the ingredients at room temperature.
The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.
Preparation time: 15 minutes
4 garlic cloves, peeled, chopped fine 2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl.
Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.
Add in half of the oil very slowly or the oil will not emulsify and the sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk.
Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking constantly. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it.
The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.
Sauce Variations
Rosemary - Add two teaspoons of minced fresh rosemary
Chipotle - Add one tablespoon of minced canned chipotles in adobo sauce.
Saffron - Add a large pinch of Saffron threads and a tablespoon of honey.
Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.
Add in half of the oil very slowly or the oil will not emulsify and the sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk.
Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking constantly. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it.
The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.
Sauce Variations
Rosemary - Add two teaspoons of minced fresh rosemary
Chipotle - Add one tablespoon of minced canned chipotles in adobo sauce.
Saffron - Add a large pinch of Saffron threads and a tablespoon of honey.
Basic crepes
The crepes can be stuffed with an endless variety of ingredints and rolled. Cut across into bite-size as appetizers.
Serves: 10
4 large eggs, beaten
3 tbsp (45g) unsalted butter, melted
2 cups (250g) All-purpose Flour
1/2 tsp salt
1 tbsp (12g) of white sugar
1 tbsp (15ml) Rum or 1 tsp of vanilla extract
To Cook
2 tbsp softened butter
Serves: 10
Preparation time:15 minutes
Cooking time:30 minutes
2 cups + 3 tbsp (500ml) whole milk4 large eggs, beaten
3 tbsp (45g) unsalted butter, melted
2 cups (250g) All-purpose Flour
1/2 tsp salt
1 tbsp (12g) of white sugar
1 tbsp (15ml) Rum or 1 tsp of vanilla extract
To Cook
2 tbsp softened butter
1. Place the milk and eggs in a bowl. Whisk to combine.
2. Add the butter, rum or vanilla and whisk it in.
3. Place the flour, salt and sugar in a large bowl.
4. Add about ¾ – 1 cup of the liquid and mix gently to form a smooth paste.
5. Add the rest of the liquid and mix to form a smooth, watery batter. You can put it through a fine meshed strainer, and it will come out lump-free.
6. Cover the batter and let it rest for at least 20 – 30 minutes. The batter can be kept in the refrigerated for a day.
Cooking the Crepes
1. Preheat a 10-inch non-stick pan over medium heat.
2. Brush butter on the heated pan.
3. Always mix the batter first, before you make each crepe.
4. Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
5. Place the pan back on the heat to let the crepe cook.
6. cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes has turned light brown Repeat until all the batter is used up.
7. Stack the cooked crepes on a plate. Cover with film wrap when cold. When ready to use, you can warm them up gently in a frying pan withor without butter.
2. Add the butter, rum or vanilla and whisk it in.
3. Place the flour, salt and sugar in a large bowl.
4. Add about ¾ – 1 cup of the liquid and mix gently to form a smooth paste.
5. Add the rest of the liquid and mix to form a smooth, watery batter. You can put it through a fine meshed strainer, and it will come out lump-free.
6. Cover the batter and let it rest for at least 20 – 30 minutes. The batter can be kept in the refrigerated for a day.
Cooking the Crepes
1. Preheat a 10-inch non-stick pan over medium heat.
2. Brush butter on the heated pan.
3. Always mix the batter first, before you make each crepe.
4. Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
5. Place the pan back on the heat to let the crepe cook.
6. cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes has turned light brown Repeat until all the batter is used up.
7. Stack the cooked crepes on a plate. Cover with film wrap when cold. When ready to use, you can warm them up gently in a frying pan withor without butter.
Be mine Valentine meringues kisses
Serves: 6
Preparation time:20 minutes
Cooking time:45 minutes
3 egg whites 1 teaspoon white vinegar or lemon juice
1/2 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
2 to 3 drops red food coloring
4 ounces bittersweet chocolate, finely chopped
1 teaspoon canola oil
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute.
Continue beating, and gradually add the sugar. Beat until very stiff, about 2 minutes. Add coloring and continue beating for 5 minutes at medium speed. Spoon the meringue mixture into a pastry bag fitted with a 1/2 inch plain tube.
Preheat oven to 200 degrees F.
Line a baking sheet with parchment paper. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 45 minutes to 1 hour.
Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature. Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden. This can take up to 50 minutes at room temperature or just freeze on parchment paper for 5 minutes. Serve.
Continue beating, and gradually add the sugar. Beat until very stiff, about 2 minutes. Add coloring and continue beating for 5 minutes at medium speed. Spoon the meringue mixture into a pastry bag fitted with a 1/2 inch plain tube.
Preheat oven to 200 degrees F.
Line a baking sheet with parchment paper. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 45 minutes to 1 hour.
Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature. Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden. This can take up to 50 minutes at room temperature or just freeze on parchment paper for 5 minutes. Serve.
Béarnaise sauce
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
1/2 cup white wine vinegar 1 ounce Shallots, chopped
2 teaspoons Tarragon leaves
6 egg yolks
1 1/4 pounds butter, clarified*
1/3 teaspoon fresh ground pepper
1/4 teaspoon Salt
1 tablespoon Parsley , fresh chopped
1 teaspoon tarragon, chopped
Combine the shallots, vinegar, and tarragon in a saucepan and reduce by three-fourths. Remove from heat and cool slightly. Strain, if you wish.
Combine the vinegar mixture with egg yolks in a medium-sized, stainless steel bowl. Using a wire whisk, beat well. Place the container containing the egg/yolk acid mixture in a pan or bowl of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Continue whisking the yolk/acid mixture and heat to a temperature of 150F (65.6C). The mixture must be stirred or whisked constantly and the temperature measured frequently by an accurate thermometer. Immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. The mixture should be creamy. Cool slightly.
Slowly and gradually beat the clarified butter into the yolk acid. Add the butter drop by drop at first to disperse the butter oil and create an emulsion. As the emulsion forms, the butter can be added in larger amounts. (If the sauce becomes too thick to beat before all the butter is added, beat in a little warm water.) Adjust seasoning with salt and cayenne pepper.
If necessary, thin the sauce with a few drops of warm water. Mix in the parsley and tarragon. The final pH is 4.2.
Storage Keep warm [100 to 120F (43.3 to 48.9C)], not hot, for service. This Béarnaise sauce can be held at 100 to 120F (43.3 to 48.9C) as long as the quality allows. There is no food safety problem because of the pH.
*Note: To clarify butter for this recipe, place 1 1/4 pounds butter in heavy sauce pan. Melt butter over moderate heat. Skim froth from the surface. Carefully pour off clear melted butter into another container, leaving the milky liquid and salt (if salted butter was used) on the bottom of the pan.
Combine the vinegar mixture with egg yolks in a medium-sized, stainless steel bowl. Using a wire whisk, beat well. Place the container containing the egg/yolk acid mixture in a pan or bowl of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Continue whisking the yolk/acid mixture and heat to a temperature of 150F (65.6C). The mixture must be stirred or whisked constantly and the temperature measured frequently by an accurate thermometer. Immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. The mixture should be creamy. Cool slightly.
Slowly and gradually beat the clarified butter into the yolk acid. Add the butter drop by drop at first to disperse the butter oil and create an emulsion. As the emulsion forms, the butter can be added in larger amounts. (If the sauce becomes too thick to beat before all the butter is added, beat in a little warm water.) Adjust seasoning with salt and cayenne pepper.
If necessary, thin the sauce with a few drops of warm water. Mix in the parsley and tarragon. The final pH is 4.2.
Storage Keep warm [100 to 120F (43.3 to 48.9C)], not hot, for service. This Béarnaise sauce can be held at 100 to 120F (43.3 to 48.9C) as long as the quality allows. There is no food safety problem because of the pH.
*Note: To clarify butter for this recipe, place 1 1/4 pounds butter in heavy sauce pan. Melt butter over moderate heat. Skim froth from the surface. Carefully pour off clear melted butter into another container, leaving the milky liquid and salt (if salted butter was used) on the bottom of the pan.
Bechamel sauce
Also called CREAM SAUCE or WHITE SAUCE
This basic French white sauce is made by stirring milk into a mixture of butter and flour, called roux. The thickness of the sauce depends on the proportion of flour and butter to milk.
The amount of flour determines the thickness of the sauce.
For a thin sauce: 1 tablespoon each of butter and flour per 1 cup of milk;
a medium sauce: 2 tablespoons each of butter and flour per 1 cup of milk;
a thick sauce: 3 tablespoons each per 1 cup of milk.
Béchamel, the base of many other sauces, was named after its inventor, Louis de Béchamel, a steward to Louis XIV's.
2 tablespoons flour
1 1/4 cups milk, heated
salt and freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
This basic French white sauce is made by stirring milk into a mixture of butter and flour, called roux. The thickness of the sauce depends on the proportion of flour and butter to milk.
The amount of flour determines the thickness of the sauce.
For a thin sauce: 1 tablespoon each of butter and flour per 1 cup of milk;
a medium sauce: 2 tablespoons each of butter and flour per 1 cup of milk;
a thick sauce: 3 tablespoons each per 1 cup of milk.
Béchamel, the base of many other sauces, was named after its inventor, Louis de Béchamel, a steward to Louis XIV's.
Preparation time: 10 minutes
Cooking time:15 minutes
2 tablespoons butter 2 tablespoons flour
1 1/4 cups milk, heated
salt and freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste and nutmeg; lower the heat, and cook, stirring for 2 to 3 minutes more.
Remove from the heat. To cool this sauce for later use, cover it with wax paper to prevent a skin from forming.
Cheese Sauce. Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste and nutmeg; lower the heat, and cook, stirring for 2 to 3 minutes more.
Remove from the heat. To cool this sauce for later use, cover it with wax paper to prevent a skin from forming.
Cheese Sauce. Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Belgian endive ham and cheese au gratin
Serves: 2
Preparation time: 40 minutes
Cooking time:1 hour
4 heads Belgian endive 4 slices cooked ham
2 tablespoons butter
1/4 cup flour
1 1/4 cups milk
3/4 cup grated Gruyere or Emmenthal cheese
1/4 cup grated Gruyere or Emmenthal cheese
seasoning: salt - pepper - nutmeg
Trim the bottom of the endive heads and if necessary, remove the outer leaves. Cook in boiling salted water or steam them for about 20 minutes until tender. Drain well, squeeze them to remove any remaining water and wrap each head of endive in a slice of ham. Put into a baking dish.
Prepare the sauce while the endive is cooking.
Heat the butter in a saucepan. Stir in the flour and cook for two minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning .
Add the 3/4 cup of cheese to the sauce, pour over the wrapped endives.
Cover with cheese sauce and place in a 350 degrees F oven for about 20 minutes or until sauce is bubbly and brown.
You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.
Prepare the sauce while the endive is cooking.
Heat the butter in a saucepan. Stir in the flour and cook for two minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning .
Add the 3/4 cup of cheese to the sauce, pour over the wrapped endives.
Cover with cheese sauce and place in a 350 degrees F oven for about 20 minutes or until sauce is bubbly and brown.
You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.
Berny potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
8 2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
1 tablespoon chopped truffles
1/2 cup toasted sliced almonds
Preheat oven to 375 degrees.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
Best homemade dinner rolls
Serves: 12
Preparation time:2 hours
Cooking time:15 minutes
2 cups warm milk2 tablespoons instant dry yeast
¼ cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all-purpose flour
1 tablespoon melted butter
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
Cover and let rise 1 hour.
Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
Remove rolls from oven and brush with melted butter.
Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.
Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
Cover and let rise 1 hour.
Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
Remove rolls from oven and brush with melted butter.
Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.
Bili-bi soup
Serves: 5
Preparation time: 15 minutes
Cooking time:20 minutes
1 tablespoon butter 1 tablespoon chopped shallots
2 cups dry white wine
2 tablespoons chopped parsley
4 pounds mussels
5 ounces roux
1 cup light cream
In a large pot, melt butter, with chopped shallots. Add dry white wine, chopped parsley and mussels.
|Cover and steam until open. Strain liquid, add roux. Whisk to thicken.
Remove mussels from shells. Add to soup with cream. Season with white pepper. Heat and serve hot.
|Cover and steam until open. Strain liquid, add roux. Whisk to thicken.
Remove mussels from shells. Add to soup with cream. Season with white pepper. Heat and serve hot.
Blue cheese and walnut soufflés
Serves: 6
Preparation time: 40 minutes
Cooking time:40 minutes
6 1 quart soufflé mold or 6 6-ounce soufflé molds
1 teaspoon soft butter
1 teaspoon flour
Soufflé:
1 tablespoon butter
3 1/2 teaspoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
5 eggs
1 cup crumbled saga blue cheese or Roquefort cheese
1/2 cup finely copped toasted walnuts
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees. Butter the inside of a 1 quart (7 inch round) soufflé dish or individual soufflé dishes. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter over moderate heat. Whisk in flour. Cook roux, whisking constantly for 3 minutes. Add milk. Cook while whisking until sauce becomes thick. Remove pan from heat and transfer to a bowl. Season with salt and pepper.
Separate the eggs. Mix egg yolks, cheese and chopped walnuts in the thick cream sauce.
In a bowl, with an electric mixer, whip the egg whites and cream of tartar until they hold stiff peaks. Gently fold into the cheese mixture.
Pour soufflé mixture into mold or divide between individual molds. Bake for 30 to 40 minutes for a large soufflé, about 15 minutes for the small soufflé.
Serve soufflé with mesclun salad or your favorite salad.
In a heavy saucepan melt the butter over moderate heat. Whisk in flour. Cook roux, whisking constantly for 3 minutes. Add milk. Cook while whisking until sauce becomes thick. Remove pan from heat and transfer to a bowl. Season with salt and pepper.
Separate the eggs. Mix egg yolks, cheese and chopped walnuts in the thick cream sauce.
In a bowl, with an electric mixer, whip the egg whites and cream of tartar until they hold stiff peaks. Gently fold into the cheese mixture.
Pour soufflé mixture into mold or divide between individual molds. Bake for 30 to 40 minutes for a large soufflé, about 15 minutes for the small soufflé.
Serve soufflé with mesclun salad or your favorite salad.
Blueberry crême brûlée
Serves: 6
Preparation time: 20 minutes
Cooking time:35 minutes
1/3 cup sugar 4 egg yolks
2 eggs
2 tablespoons lemon or orange liqueur
1 teaspoon finely grated lemon rind
1 cup whole milk
1 cup whipping cream
1 cup fresh blueberries
Topping:
1/3 cup packed brown sugar, sifted
Preheat oven to 350 degrees
Whisk together sugar, egg yolks, eggs, liqueur and grated lemon rind;
whisk in milk and cream. Strain into pitcher.
Pour into six 1-cup ramekins or custard cups. Sprinkle with blueberries.
Place in large shallow roasting pan; pour in enough hot water to come halfway up sides of ramekins.
Bake in centre of oven for about 35 minutes or until edges are set but centres still slightly jiggly. Let cool.
(Make ahead: Cover and refrigerate for up to 1 day).
Topping: Just before serving, sprinkle sifted brown sugar over crèmes.
Place on baking sheets; broil just until sugar melts and turns caramel color.
(Or caramelize sugar with blowtorch).
Whisk together sugar, egg yolks, eggs, liqueur and grated lemon rind;
whisk in milk and cream. Strain into pitcher.
Pour into six 1-cup ramekins or custard cups. Sprinkle with blueberries.
Place in large shallow roasting pan; pour in enough hot water to come halfway up sides of ramekins.
Bake in centre of oven for about 35 minutes or until edges are set but centres still slightly jiggly. Let cool.
(Make ahead: Cover and refrigerate for up to 1 day).
Topping: Just before serving, sprinkle sifted brown sugar over crèmes.
Place on baking sheets; broil just until sugar melts and turns caramel color.
(Or caramelize sugar with blowtorch).
Bocconcini with shiitake mushroom sauce
Finely grated dried shiitake adds a big umami boost to this simple pasta.
Serves: 4
4 shallots, finely minced
4 cloves garlic, minced
salt and pepper, to season
150ml cream
400g dried bocconcini
150g shiitake mushrooms
2 tbsp finely chopped chives
100g blue cheese. (I use St.Agur)
1/4 cup grated parmesan cheese
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
4 tbsp extra virgin olive oil4 shallots, finely minced
4 cloves garlic, minced
salt and pepper, to season
150ml cream
400g dried bocconcini
150g shiitake mushrooms
2 tbsp finely chopped chives
100g blue cheese. (I use St.Agur)
1/4 cup grated parmesan cheese
1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
2. Add the cream and simmer for 5 minutes.
3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.
2. Add the cream and simmer for 5 minutes.
3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.
Braised beef short ribs
Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables.
" From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson.
Serves: 6
2 sprigs rosemary
6 sprigs thyme
1 bay leaf
1 stalk celery, halved
3 teaspoons salt
2 teaspoons fresh coarse ground black pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
4 shallots, peeled and sliced 1/4 inch thick
5 garlic cloves, peeled and halved
3 tablespoons tomato paste
3 tablespoons all-purpose flour
1⁄2 cup ruby port
4 cups full-bodied wine, such as cabernet sauvignon
6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)
" From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson.
Serves: 6
Preparation time:30 minutes
Cooking time:3 hours
6 short rib of beef (5 to 7 pounds)2 sprigs rosemary
6 sprigs thyme
1 bay leaf
1 stalk celery, halved
3 teaspoons salt
2 teaspoons fresh coarse ground black pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
4 shallots, peeled and sliced 1/4 inch thick
5 garlic cloves, peeled and halved
3 tablespoons tomato paste
3 tablespoons all-purpose flour
1⁄2 cup ruby port
4 cups full-bodied wine, such as cabernet sauvignon
6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)
Preheat the oven to 325°F
Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
Season the short ribs with 2 teaspoons of the salt and the pepper.
Heat the oil in a large Dutch oven over a high flame until it smokes.
In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
Remove the ribs and set aside when done.
Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
Stir in the tomato paste and cook for 2 minutes.
Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
Return the ribs to the pot (they will stack into two layers).
Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.
Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.
Transfer the ribs to a large platter and remove the strings.
Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
Discard the solids.
Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.
Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
Season the short ribs with 2 teaspoons of the salt and the pepper.
Heat the oil in a large Dutch oven over a high flame until it smokes.
In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
Remove the ribs and set aside when done.
Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
Stir in the tomato paste and cook for 2 minutes.
Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
Return the ribs to the pot (they will stack into two layers).
Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.
Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.
Transfer the ribs to a large platter and remove the strings.
Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
Discard the solids.
Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.
Braised onions
Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour 15 minutes
2 pounds onions, thickly sliced2 tablespoons ketchup
2 tablespoons water
1 tablespoon liquid honey
1 tablespoon butter
1 teaspoon dry mustard
salt and pepper to taste
In a saucepan of salted boiling water, cook onions for 10 minutes. Drain and transfer to 6-cup casserole.
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degree oven for 1 hour or until onions are tender and glazed
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degree oven for 1 hour or until onions are tender and glazed
Breakfast croissants with scrambled eggs
Serves: 4
Preparation time:20 minutes
Cooking time:30 minutes
4 croissants split in halves lengtwise8 eggs, scrambled
8 slices bacon, crisply cooked and crumbled
8 tablespoons shredded Cheddar cheese (2 oz
Heat oven to 400°F.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.
Brioches
Brioches can also be made with loaf pans.
Serves: 12
1/4 cup warm whole milk (110°F to 115°F)
3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes)
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
3 large eggs, room temperature
3 tablespoons sugar
6 oz unsalted butter, room temperature
1 large egg beaten to blend with 1 teaspoon water (for glaze)
Serves: 12
Preparation time:1 hour
Cooking time:20 minutes
1/4 cup warm water (110°F to 115°F)1/4 cup warm whole milk (110°F to 115°F)
3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes)
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
3 large eggs, room temperature
3 tablespoons sugar
6 oz unsalted butter, room temperature
1 large egg beaten to blend with 1 teaspoon water (for glaze)
Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.)
Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup).
Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
Position rack in center of oven and preheat to 400°F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan.
Bake brioches until golden brown about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.
Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.)
Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup).
Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
Position rack in center of oven and preheat to 400°F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan.
Bake brioches until golden brown about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.
Brochettes of lamb
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1 teaspoon fresh thyme leaves 1 teaspoon fresh rosemary leaves
3 cloves garlic, peeled
2 tablespoons chopped parsley
1/4 teaspoon black ground pepper
1/3 cup olive oil
1 1/2 pounds boned leg of lamb into 16 cubes
2 medium red peppers
2 medium onions, peeled
Combine in the bowl of a food processor thyme leaves, rosemary, garlic, and parsley. Process until mixture is minced. Transfer to a bowl, and add pepper and olive oil.
Transfer the marinade to a shallow dish, about 10 inches long. Cut the peppers and onions into 1 1/2-inch squares pieces.
Thread the lamb on four 12-inch metal skewers alternately with the peppers and onions.
Put the brochettes in the marinade, turning them so that they are well coated.
Let them marinate at room temperature for 2 hours or longer, turning them every 30 minutes.
Sprinkle the brochettes with salt and pepper.
Broil or grill them over high heat, turning them occasionally, for 12 minutes or until the lamb is well browned.
Serve the lamb brochettes with rice or couscous.
Transfer the marinade to a shallow dish, about 10 inches long. Cut the peppers and onions into 1 1/2-inch squares pieces.
Thread the lamb on four 12-inch metal skewers alternately with the peppers and onions.
Put the brochettes in the marinade, turning them so that they are well coated.
Let them marinate at room temperature for 2 hours or longer, turning them every 30 minutes.
Sprinkle the brochettes with salt and pepper.
Broil or grill them over high heat, turning them occasionally, for 12 minutes or until the lamb is well browned.
Serve the lamb brochettes with rice or couscous.
Brown sauce
Also known as Espagnole Sauce
Serves: 16
1/2 bay leaf 2 parsley stems (no leaves)
1/8 teaspoon dried thyme leaves
1 clove garlic
1 piece of cheesecloth, cut into a 6-inch square
1 piece of butcher's twine, cut 12 inches long
1 small onion, peeled
1 carrot, peeled
1 stalk celery
1 clove garlic
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons additional butter
6 cups beef stock or bouillon, room temperature
2 ounces tomato puree
1/8 teaspoon salt
1 1/8 teaspoon ground white pepper
Serves: 16
Preparation time: 30 minutes
Cooking time:2 hours
For Sachet: 1/2 bay leaf 2 parsley stems (no leaves)
1/8 teaspoon dried thyme leaves
1 clove garlic
1 piece of cheesecloth, cut into a 6-inch square
1 piece of butcher's twine, cut 12 inches long
1 small onion, peeled
1 carrot, peeled
1 stalk celery
1 clove garlic
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons additional butter
6 cups beef stock or bouillon, room temperature
2 ounces tomato puree
1/8 teaspoon salt
1 1/8 teaspoon ground white pepper
1. To make sachet, place the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The other end of the string (the long end) will be suspended from the handle of the saucepan.
2. Cut the onion, carrot and celery into medium (1/2-inch) dice. Set aside. Mince garlic.
3. Heat the 1/2 cup butter in small saucepan until hot. Whisk in the flour (to a paste consistency) and cook over medium heat, stirring constantly, for 5 to 6 minutes until mixture (roux) bubbles, turns light brown in color and has a nutty aroma. This is called a dark roux. Set aside.
4. Place the remaining 2 tablespoons butter in heavy, 4-quart stockpot over medium heat.
5. Add the onion, carrot and celery. Saute the vegetables, stirring often, for about 5 to 6 minutes or until well browned. Add minced garlic and saute another 1 to 2 minutes.
6. Add the cooked roux to the vegetables, stirring to combine.
7. Gradually, pour in the brown stock and then the tomato puree.
8. Tie the pre-made sachet to one handle of the stockpot, letting it dangle in the liquid.
9. Bring to a boil, skimming off any impurities from the surface, as needed.
10. Reduce heat and simmer, uncovered, for about 2 hours, skimming the surface occasionally, until the sauce is reduced to about 1 quart.
11. Untie sachet. Then pour sauce (and sachet) into a fine strainer or china cap lined with cheesecloth. Use a ladle or spoon to gently press any remaining vegetables through the strainer. Discard the sachet.
12. Season to taste with salt and white pepper, if desired.
13. Set over a double boiler filled with warm water until ready to serve. Or cool completely, then cover and store in the refrigerator in an airtight container for up to I week. Sauce may also be frozen for up to 3 months. Makes about 1 quart.
VARIATIONS
Demi-glace:
A brown stock is simply a stock made with roasted bones, rather than bones that have only been rinsed and/or blanched prior to use. To make a brown stock, you can use roasted beef or veal bones or roasted chicken bones. In this recipe, we are calling for a brown stock made with roasted beef bones.
Place 4 cups Brown Stock and 4 cups Brown Sauce/Sauce Espagnole in a heavy, I-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until the sauce is reduced by one-half. Remove from heat. Pour sauce through a fine strainer or china cap lined with cheesecloth. Allow to cool completely. Then cover and store n the refrigerator in an airtight container for up to 1 week. Sauce may also be frozen for up to 3 months. Makes 1 quart
Bordelaise Sauce: Place 1 cup red wine, 2 minced shallots, 1/4 teaspoon crushed black Peppercorns pinch of thyme and 1/2 bay leaf in a saucepan. Bring to a boil and then reduce to medium heat. Cook for about 33 minutes or until reduced by three-fourths. Add 1 quart Demi-glace (see above) and simmer for 15 to 20 minutes. Remove from heat and strain through a line strainer (or cheesecloth). Cut 2 tablespoons butter into small pieces and drop them, one at a time, into the sauce while stirring constantly to combine. Serve immediately. Makes about 4 cups.
Madeira Sauce: Place 1 quart Demi-glace (see above) in a heavy saucepan over medium heat. Cook for 30 to 45 minutes until reduced to 1/2 cup. Add 1/4 cup Madeira Wine, stirring to combine. Serve immediately. Makes about 4 cups.
Mushroom Sauce: Melt 1 tablespoon butter in a heavy saute pan over moderate heat. Add 1 minced shallot and saute for 2 to 3 minutes until translucent. Add 1/2 pound sliced mushrooms and continue sauteing until brown. Add 1 quart Demi-glace (see above) and simmer for about 10 minutes. Add 1 tablespoon dry sherry and 1 teaspoon lemon juice. Serve immediately.
2. Cut the onion, carrot and celery into medium (1/2-inch) dice. Set aside. Mince garlic.
3. Heat the 1/2 cup butter in small saucepan until hot. Whisk in the flour (to a paste consistency) and cook over medium heat, stirring constantly, for 5 to 6 minutes until mixture (roux) bubbles, turns light brown in color and has a nutty aroma. This is called a dark roux. Set aside.
4. Place the remaining 2 tablespoons butter in heavy, 4-quart stockpot over medium heat.
5. Add the onion, carrot and celery. Saute the vegetables, stirring often, for about 5 to 6 minutes or until well browned. Add minced garlic and saute another 1 to 2 minutes.
6. Add the cooked roux to the vegetables, stirring to combine.
7. Gradually, pour in the brown stock and then the tomato puree.
8. Tie the pre-made sachet to one handle of the stockpot, letting it dangle in the liquid.
9. Bring to a boil, skimming off any impurities from the surface, as needed.
10. Reduce heat and simmer, uncovered, for about 2 hours, skimming the surface occasionally, until the sauce is reduced to about 1 quart.
11. Untie sachet. Then pour sauce (and sachet) into a fine strainer or china cap lined with cheesecloth. Use a ladle or spoon to gently press any remaining vegetables through the strainer. Discard the sachet.
12. Season to taste with salt and white pepper, if desired.
13. Set over a double boiler filled with warm water until ready to serve. Or cool completely, then cover and store in the refrigerator in an airtight container for up to I week. Sauce may also be frozen for up to 3 months. Makes about 1 quart.
VARIATIONS
Demi-glace:
A brown stock is simply a stock made with roasted bones, rather than bones that have only been rinsed and/or blanched prior to use. To make a brown stock, you can use roasted beef or veal bones or roasted chicken bones. In this recipe, we are calling for a brown stock made with roasted beef bones.
Place 4 cups Brown Stock and 4 cups Brown Sauce/Sauce Espagnole in a heavy, I-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until the sauce is reduced by one-half. Remove from heat. Pour sauce through a fine strainer or china cap lined with cheesecloth. Allow to cool completely. Then cover and store n the refrigerator in an airtight container for up to 1 week. Sauce may also be frozen for up to 3 months. Makes 1 quart
Bordelaise Sauce: Place 1 cup red wine, 2 minced shallots, 1/4 teaspoon crushed black Peppercorns pinch of thyme and 1/2 bay leaf in a saucepan. Bring to a boil and then reduce to medium heat. Cook for about 33 minutes or until reduced by three-fourths. Add 1 quart Demi-glace (see above) and simmer for 15 to 20 minutes. Remove from heat and strain through a line strainer (or cheesecloth). Cut 2 tablespoons butter into small pieces and drop them, one at a time, into the sauce while stirring constantly to combine. Serve immediately. Makes about 4 cups.
Madeira Sauce: Place 1 quart Demi-glace (see above) in a heavy saucepan over medium heat. Cook for 30 to 45 minutes until reduced to 1/2 cup. Add 1/4 cup Madeira Wine, stirring to combine. Serve immediately. Makes about 4 cups.
Mushroom Sauce: Melt 1 tablespoon butter in a heavy saute pan over moderate heat. Add 1 minced shallot and saute for 2 to 3 minutes until translucent. Add 1/2 pound sliced mushrooms and continue sauteing until brown. Add 1 quart Demi-glace (see above) and simmer for about 10 minutes. Add 1 tablespoon dry sherry and 1 teaspoon lemon juice. Serve immediately.
Buckwheat pancake - galette de sarrasin
The types of buckwheat pancake associated with specific regions include:
• Blini, Eastern Europe, with a buckwheat variety particularly popular in Russia, Ukraine (hrechanyky or гречаники), and Lithuania (grikių blynai)
• Crêpe bretonne, a savory pancake known as bleud ed-du from Brittany in
France
• Kaletez (galette de sarrasin), a buckwheat pancake in Breton cuisine
• Memil-buchimgae, a variety of Korean pancake with buckwheat flour and
cabbage
• Ploye, a Canadian pancake, particularly popular in New Brunswick
Serves: 6
Preparation time:2 hours
Cooking time:40 minutes
330 g (2.5 cups) buckwheat flour75 cl (3 cups) of water
10 g (1.5 tsp) of sea salt
1 egg
Butter
Preparation of the pancake dough:
Arrange the buckwheat flour in a well, in a salad bowl, with the.
Pour in water as you go and mix vigorously with a wooden spoon. You will thus obtain a fluid and thick paste.
Add the egg which will bring a nice color to your dough during cooking and mix well.
Let the dough rest for about 2 hours in the fridge, covering it with a cloth or cling film.
Cooking the pancakes:
Put butter in your pan or lard on your bilig (crepe maker) and put it on low / medium heat.
If you are making your pancakes in a pan , use a large 12-inch cast iron or a non-stick pan. Once the butter has melted, pour
in a ladle of the dough, then quickly tilt the pan to spread the dough over the entire surface.
Bake both sides for about 1 to 2 minutes each.
To flip the patty, use a spatula to carefully peel off each edge of the patty and flip it fairly quickly.
Chef's tips:
If making sweet pancakes is child's play, sometimes making Breton Buckwheat pancakes can be a real headache and require a little practice before they are perfect (it breaks, it sticks, it crumbles) as this dough turns out to be quite difficult to work unlike sweet pancakes because the batter does not contain gluten which helps to give elasticity to the dough. Normally, the pancake batter is made with buckwheat flour, water, salt and it's all in the pure tradition. But there are sometimes different recipes and techniques to prepare your pancake batter and some ingredients can be added like egg.
Adding an egg (or more depending on the amount of flour) will prevent the batter from sticking (which does not exclude greasing the crêpe maker well) and giving it a slightly darker color.
Adding a little wheat flour which contains gluten will bring elasticity and will make your pancakes more flexible. However, the dough will need to rest for several hours. Some add 1/3 of wheat flour, others 1/5 or even a single tablespoon. Adding whole milk is a common technique in Finistère in particular: the pancakes obtained are more invigorating, softer and darker. However, the taste of buckwheat stands out a little less.
Grease the crepe maker. if you have a bilig (or crepe maker) it's honestly much better to spread out and work the dough and more recommended. Adjust the temperature to 240-250 °, to grease the surface well with lard (or lard mixed with an egg yolk) before placing each ladle of dough. But if you don't have one, a cast iron pan or non-stick pan will be even more appreciated and it will have to be greased very well. Pour a ladle of dough, wait for the pancake to color to peel it off using a spatula and turn it over. Let it cook for about 1 minute more.
For a complete galette, generously butter both sides of the galette and place ham and grated Emmental in the center of one of the two, then break an egg in the center of the galette.
Once it begins to cook, season with salt and pepper and fold the edges of the galette so that only the yolk appears.
It's ready once the egg is cooked enough.
* Cooking is also very important in the success of your pancakes: if you have a bilig (or crepe maker) it's honestly much better to spread out and work the dough and more recommended. Adjust the temperature to 240-250 °, to grease the surface well with lard (or lard mixed with an egg yolk) before placing each ladle of dough. But if you don't have one, a cast iron pan or non-stick pan will be even more appreciated and it will have to be greased very well.
Caramel custard
Serves: 8
Preparation time: 30 minutes
Cooking time:30 minutes
FOR THE CARAMEL: 3/4 cup sugar
2 ounces water
FOR THE CUSTARD:
6 large eggs
1 cup sugar
1 teaspoon vanilla
1 quart boiling milk
CARAMEL: Combine the sugar and water in a thick bottom medium saucepan. Boil over high heat until sugar starts to caramelized and turns golden brown. Add 1 tablespoon water or more to thin the caramel. Pour caramel in a ring mold or other appropriate oven-proof individual molds.
CUSTARD: Beat the eggs and sugar in a mixing bowl. Slowly pour in the boiling milk. Stir in the vanilla. Strain the custard mix through a fine strainer. Pour into the caramelized mold. Bake in a water bath at 350 F 30 minutes for a ring mold, 20 minutes. for individual molds. Refrigerate caramel custard for until cold. Unmold on a platter or plates. I garnish the caramel custard with fresh fruit, oranges, strawberries, peaches, or raspberries.
CUSTARD: Beat the eggs and sugar in a mixing bowl. Slowly pour in the boiling milk. Stir in the vanilla. Strain the custard mix through a fine strainer. Pour into the caramelized mold. Bake in a water bath at 350 F 30 minutes for a ring mold, 20 minutes. for individual molds. Refrigerate caramel custard for until cold. Unmold on a platter or plates. I garnish the caramel custard with fresh fruit, oranges, strawberries, peaches, or raspberries.
Caramelized apricot tart
Serves: 8
Preparation time: 30 minutes
Cooking time:25 minutes
1/2 to 3/4 cup sugar 2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots, halved, pitted, or 18 canned apricot halves in extra light syrup well drained
1 9-ounce sheet frozen puff pastry thawed
Preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet.
Gently press down pastry around apricots at edge of skillet.
Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
Increase heat and boil without stirring until syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet.
Gently press down pastry around apricots at edge of skillet.
Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
Caramelized spring onion and gruyère tart
Serve with a simple tossed salad or grilled asparagus.
Serves: 6
1 tsp (5 mL) olive oil
450 g spring bulb onions, trimmed and sliced
2 tbsp (30 mL) balsamic vinegar
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) chopped fresh thyme
1 egg, beaten
2 tbsp (30 mL) whipping cream 35%
1 tbsp (15 mL) Dijon mustard
1-1/4 cups (300 mL) shredded Gruyère or Comté cheese
Serves: 6
Preparation time: 20 minutes
Cooking time:1 hour
1 pound frozen butter puff pastry, thawed1 tsp (5 mL) olive oil
450 g spring bulb onions, trimmed and sliced
2 tbsp (30 mL) balsamic vinegar
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) chopped fresh thyme
1 egg, beaten
2 tbsp (30 mL) whipping cream 35%
1 tbsp (15 mL) Dijon mustard
1-1/4 cups (300 mL) shredded Gruyère or Comté cheese
Unroll puff pastry; press into fluted 9-inch (23 cm) tart pan with removable bottom. Line with foil; fill with pie weights or dried beans. Bake on bottom rack in 400 F (200 C) oven for 20 minutes. Remove weights and foil; let cool in pan on rack.
Meanwhile, in skillet, heat oil over medium-high heat; cook onions, stirring, until golden, about 3 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, stirring occasionally, until no liquid remains and onions are soft, about 5 to 8 minutes.
Stir in vinegar, honey and half each of the salt and pepper; cook, stirring, until onions are dark golden, about 8 minutes. Remove from heat; stir in 3/4 tsp of the thyme. Set aside.
Stir together egg, cream, mustard, and remaining salt and pepper. Sprinkle bottom of pastry with half of the Gruyère or Comté cheese; top with onion mixture. Pour egg mixture over top; sprinkle with remaining cheese and thyme.
Bake in 400 F (200 C) oven until crust is golden and knife inserted in centre comes out clean, about 25 minutes. Let stand for 10 minutes before cutting into wedges.
Meanwhile, in skillet, heat oil over medium-high heat; cook onions, stirring, until golden, about 3 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, stirring occasionally, until no liquid remains and onions are soft, about 5 to 8 minutes.
Stir in vinegar, honey and half each of the salt and pepper; cook, stirring, until onions are dark golden, about 8 minutes. Remove from heat; stir in 3/4 tsp of the thyme. Set aside.
Stir together egg, cream, mustard, and remaining salt and pepper. Sprinkle bottom of pastry with half of the Gruyère or Comté cheese; top with onion mixture. Pour egg mixture over top; sprinkle with remaining cheese and thyme.
Bake in 400 F (200 C) oven until crust is golden and knife inserted in centre comes out clean, about 25 minutes. Let stand for 10 minutes before cutting into wedges.
Carrot soufflé
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 tablespoon butter, softened 1 tablespoon flour
1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.
Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.
Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.
Carrot timbales
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
1 pound carrots, peeled 1 teaspoon butter
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon nutmeg, ground
2 eggs
2 egg whites
1/2 cup light cream
2 teaspoons roux (½ butter, ½ flour)
1/2 cup parsley, chopped
1/2 cup basil, chopped
Cut carrots into small pieces.
Cook in butter, broth and salt Drain carrots. Save the cooking liquid. Puree carrots in a food processor.
Season with nutmeg. Beat in the eggs and cream. Pour carrot mixture in individual buttered molds.
Bake at 400 degrees F for 20 minutes, or until mixture is firm. Bring the cooking liquid to a boil in a saucepan.
Thicken with the roux.
Mix in the chopped herbs.
Unmold the carrot timbales on warm plates. Pour a tablespoon of sauce over each carrot. Decorate with a sprig of herb. Serve hot.
Cook in butter, broth and salt Drain carrots. Save the cooking liquid. Puree carrots in a food processor.
Season with nutmeg. Beat in the eggs and cream. Pour carrot mixture in individual buttered molds.
Bake at 400 degrees F for 20 minutes, or until mixture is firm. Bring the cooking liquid to a boil in a saucepan.
Thicken with the roux.
Mix in the chopped herbs.
Unmold the carrot timbales on warm plates. Pour a tablespoon of sauce over each carrot. Decorate with a sprig of herb. Serve hot.
Cauliflower au gratin
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
3 pounds cauliflower, cleaned, cut into 2-inch florets 1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
4 cups boiling milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 1/2 cups grated Swiss cheese
1 teaspoon melted butter
In a kettle of salted boiling water, cook the cauliflower florets for 3 to 4 minutes, or until tender. Drain cauliflower, and plunge into ice cold water to stop the cooking. Drain cauliflower. Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees. In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes. Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg. Pour the sauce over cauliflower. Sprinkle the cheese over the sauce. Pour butter over cheese. Bake until sauce in golden brown, 15 to 20 minutes
cauliflower with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 1 1/2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of cauliflower.
Preheat oven to 350 degrees. In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes. Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg. Pour the sauce over cauliflower. Sprinkle the cheese over the sauce. Pour butter over cheese. Bake until sauce in golden brown, 15 to 20 minutes
cauliflower with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 1 1/2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of cauliflower.
Cauliflower soup Dubarry
Named after the French Comtesse Du Barry (1743-1793).Her name has become associated with a number of dishes based on cauliflower.
Serves: 8
8 ounces leeks ( white part), chopped
5 ounces flour
2 1/2 quarts water
1 pound cauliflower, cut into small pieces
1 pound veal bones
6 egg yolks
3/4 cup heavy cream
1 cup milk
Serves: 8
Preparation time: 40 minutes
Cooking time:70 minutes
5 ounces butter 8 ounces leeks ( white part), chopped
5 ounces flour
2 1/2 quarts water
1 pound cauliflower, cut into small pieces
1 pound veal bones
6 egg yolks
3/4 cup heavy cream
1 cup milk
In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves.
Celery chestnut and apple soup
From Daniel Boulud’s Café Boulud Cookbook, Daniel Boulud and Dorie Greenspan, Scribner 1999.
Serves: 4
1 medium onion, peeled, trimmed and thinly sliced
1 medium leek, white part only, trimmed, thinly sliced, washed and dried
2 McIntosh apples, peeled, cored and cut into ½-inch cubes
10 ounces celery root, peeled and cut into cubes
1 bay leaf
1 sprig thyme
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
Pinch of celery salt
3/4 pound peeled fresh chestnuts from 1 ¼ pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
1/2 cup heavy cream
Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour
2 tablespoons extra-virgin olive oil1 medium onion, peeled, trimmed and thinly sliced
1 medium leek, white part only, trimmed, thinly sliced, washed and dried
2 McIntosh apples, peeled, cored and cut into ½-inch cubes
10 ounces celery root, peeled and cut into cubes
1 bay leaf
1 sprig thyme
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
Pinch of celery salt
3/4 pound peeled fresh chestnuts from 1 ¼ pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
1/2 cup heavy cream
1) Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then discard the bay leaf and thyme.
2) Purée the soup until smooth using a blender, food processor or hand-held immersion blender, then pass it through a fine-mesh strainer. At this point, you should have about 2 quarts of soup. If you have more, or if you think the soup is too thin – the soup should have the consistency of a velouté or light cream soup – simmer it over medium heat until thickened. Taste and, if necessary, adjust the seasoning. (The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.)
3) Place a few chestnuts in a pan and let cook on a medium heat. Add some soup (about 2 tablespoons) and let the mixture cook with the chestnuts (about 5 minutes). Top the soup with the chestnuts and serve hot
2) Purée the soup until smooth using a blender, food processor or hand-held immersion blender, then pass it through a fine-mesh strainer. At this point, you should have about 2 quarts of soup. If you have more, or if you think the soup is too thin – the soup should have the consistency of a velouté or light cream soup – simmer it over medium heat until thickened. Taste and, if necessary, adjust the seasoning. (The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.)
3) Place a few chestnuts in a pan and let cook on a medium heat. Add some soup (about 2 tablespoons) and let the mixture cook with the chestnuts (about 5 minutes). Top the soup with the chestnuts and serve hot
Celery root and fennel slaw with green apple and manchego
Serves: 4
Preparation time:20 minutes
Cooking time:5 minutes
1/3 cup raw pumpkin seeds (pepitas)1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.
Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.
Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Champagne sorbet
Serves: 10
Preparation time: 30 minutes
Cooking time:10 minutes
1 quart water 1 pound sugar
2 ounces lemon juice
For meringue:
4 ounces sugar
1/4 cup water
4 egg whites
6 ounces champagne
In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.
Meringue:
Boil water and sugar to a temperature of 230 F to 240 F.
Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.
Meringue:
Boil water and sugar to a temperature of 230 F to 240 F.
Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.
Chantilly mayonnaise
Preparation time: 5 minutes
2 cup mayonnaise sauce1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1/2 cup whipped cream
Season mayonnaise with lemon juice, hot pepper sauce, and salt to taste.
Fold in whipped cream.
Good with asparagus, artichokes, and cucumbers.
Fold in whipped cream.
Good with asparagus, artichokes, and cucumbers.
Cheese beignets
may also be served as hors d'oeuvres.
Serves: 8
1 cup flour
4 large eggs
1 cup grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 cups parsley sprigs, cleaned and dried
2 cups tomato basil sauce
oil for deep frying
Serves: 8
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup water 1/2 cup butter, cut into pieces 1 cup flour
4 large eggs
1 cup grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 cups parsley sprigs, cleaned and dried
2 cups tomato basil sauce
oil for deep frying
In a medium saucepan, heat water and butter to a simmer. Add flour all at once and stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one until mixture is smooth. Mix in the cheese and seasonings.
Transfer cheese mixture to a mixing bowl.
Heat the oil in a deep fryer to 350 degrees. Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds.
Transfer to a plate on a paper towel. Repeat with remaining parsley. Season with salt.
Spoon about 5 or 6 tablespoons of the cheese mixture into the oil. Do not crowd as they double in size and self rotate while cooking. Fry for 8 to 10 minutes until golden brown. Drain on absorbent paper.
Keep beignets in a warm oven while frying the remaining. Arrange the warm cheese beignets on a platter with the fried parsley.
Serve with hot tomato basil.
Note: If served as hors d'oeuvres, fry teaspoonfuls of the cheese mixture.
Beat eggs in thoroughly, one by one until mixture is smooth. Mix in the cheese and seasonings.
Transfer cheese mixture to a mixing bowl.
Heat the oil in a deep fryer to 350 degrees. Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds.
Transfer to a plate on a paper towel. Repeat with remaining parsley. Season with salt.
Spoon about 5 or 6 tablespoons of the cheese mixture into the oil. Do not crowd as they double in size and self rotate while cooking. Fry for 8 to 10 minutes until golden brown. Drain on absorbent paper.
Keep beignets in a warm oven while frying the remaining. Arrange the warm cheese beignets on a platter with the fried parsley.
Serve with hot tomato basil.
Note: If served as hors d'oeuvres, fry teaspoonfuls of the cheese mixture.
Cheese croquettes
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
4 ounces butter 1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley
In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.
Cheese jalapeño soufflé
Serves: 6
Preparation time: 40 minutes
Cooking time:30 minutes
1 tablespoon butter, softened 1 tablespoon flour
3 tablespoons butter
2 tablespoons flour
1 teaspoon cornstarch
1 teaspoon finely chopped jalapeno peppers
1 cup milk
1 teaspoon Worcestershire sauce
salt, and freshly ground pepper to taste
6 eggs yolks
1 1/2 cups grated Swiss cheese or cheddar cheese
2 teaspoons finely chopped fresh coriander
6 egg whites
1/4 teaspoon cream of tartar
Preheat the oven to 375 degrees F. Brush the interior of a 6-cup soufflé mold with the softened butter. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter. Stir in the flour, cornstarch and jalapeño peppers. Stir to blend, then add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with Worcestershire sauce, salt and pepper. Mix egg yolks, cheese, and coriander into the thick cream sauce.
Using an electric, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat.
Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold. Place on a baking sheet.
Cook in the middle of the oven for 20 to 30 minutes.
In a heavy saucepan melt the butter. Stir in the flour, cornstarch and jalapeño peppers. Stir to blend, then add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with Worcestershire sauce, salt and pepper. Mix egg yolks, cheese, and coriander into the thick cream sauce.
Using an electric, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat.
Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold. Place on a baking sheet.
Cook in the middle of the oven for 20 to 30 minutes.
Cheese soufflé
Serves: 6
Preparation time: 40 minutes
Cooking time:40 minutes
1 tablespoon butter, softened1 tablespoon flour
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup (4 oz by weight) grated Swiss cheese
1 cup (4 oz by weight) grated cheddar cheese
1/4 teaspoon cream of tartar
Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon And cook over low heat for 3 minutes. Add the milk. Cook over medium-high Heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg. Separate the eggs.
Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.) In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold. Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready. I serve cheese soufflé with tomato basil sauce or melted brie.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon And cook over low heat for 3 minutes. Add the milk. Cook over medium-high Heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg. Separate the eggs.
Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.) In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold. Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready. I serve cheese soufflé with tomato basil sauce or melted brie.
Chicken baked with morels artichokes and peas
Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
1 teaspoon olive oil 2 chicken breasts, split and skinned
4 ounces fresh morels
4 artichokes hearts, each cut in 8 wedges and tossed with lemon juice
2 teaspoons kosher salt
pepper to taste
6 cups chicken broth
1/2 cup peas
Preheat oven to 350 degrees.
Heat oil in large skillet over medium heat. Add the chicken and sear until browned on all sides. Place in large baking dish. Surround with morels and artichoke hearts. Season with salt and pepper. Pour enough chicken broth in dish to cover one half of the chicken. Push the morels and artichokes down into the liquid.
Bake until chicken is tender. Add the peas and bake for 5 minutes. Place vegetables around chicken.
Heat oil in large skillet over medium heat. Add the chicken and sear until browned on all sides. Place in large baking dish. Surround with morels and artichoke hearts. Season with salt and pepper. Pour enough chicken broth in dish to cover one half of the chicken. Push the morels and artichokes down into the liquid.
Bake until chicken is tender. Add the peas and bake for 5 minutes. Place vegetables around chicken.
Chicken breasts piccata
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1 1/2 pounds boneless chicken breasts 3 tablespoons flour
to taste salt and white pepper
3 tablespoons butter
2 teaspoons vegetable oil
1/3 cup white wine
2 tablespoons brined capers, rinsed
1 1/2 tablespoons lemon juice
2 teaspoons chopped parsley
Rinse the boneless and skinless chicken breast. Pat dry and slice into thin cutlets.
On wax paper, combine flour, salt and pepper. Dip cutlets into flour mixture, shaking off excess.
In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.
Add cutlets and brown lightly on each side. Place cutlets on serving plate; keep in a warm place. Stir the wine, capers, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened. Remove from heat, swirl in remaining butter until melted. Pour over cutlets and serve.
On wax paper, combine flour, salt and pepper. Dip cutlets into flour mixture, shaking off excess.
In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.
Add cutlets and brown lightly on each side. Place cutlets on serving plate; keep in a warm place. Stir the wine, capers, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened. Remove from heat, swirl in remaining butter until melted. Pour over cutlets and serve.
Chicken breasts with wine and mustard
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutess
2 whole chicken breasts, skinned and boned salt and black pepper to taste
6 tablespoons butter
3 shallots, minced
3/4 cup dry white or red wine
1 cup heavy cream
1/4 cup chicken stock
4 tablespoons grainy mustard, (Meaux or Pommery)
Sprinkle the chicken breasts with salt and pepper. In a sauté pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter.
Sauté the chicken breasts for 3 to 5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm.
Remove any excess fat from the pan. Over medium heat sauté the shallots briefly. Add the wine, cream, and stock; bring to a boil, reduce the heat to medium-low and cook until the sauce has thickened.
Whisk in the mustard, combining well. Whisk in the remaining 2 tablespoons of butter, one at a time.
Return the chicken to the sauce and heat through for 5 to 10 minutes. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.
Sauté the chicken breasts for 3 to 5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm.
Remove any excess fat from the pan. Over medium heat sauté the shallots briefly. Add the wine, cream, and stock; bring to a boil, reduce the heat to medium-low and cook until the sauce has thickened.
Whisk in the mustard, combining well. Whisk in the remaining 2 tablespoons of butter, one at a time.
Return the chicken to the sauce and heat through for 5 to 10 minutes. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.
Chicken burgundy
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
6 chicken breasts to taste salt and pepper
1/4 cup flour
4 ounces diced bacon
2 teaspoons Cognac
3 cup burgundy wine
2 cups chicken stock
2 cloves minced garlic
1 sprig thyme
1 bay leaf
24 pearl onions
8 ounces mushrooms
4 teaspoons butter
1 teaspoon cornstarch
Season chicken with salt and pepper. Dredge in flour. Fry bacon in a frying pan until crisp. Brown chicken in bacon fat on all sides.
Pour the cognac over chicken.
Ignite then add wine, stock, garlic, thyme and bay leaf.
Cover chicken and cook in a 375 degree oven for about 30 minutes.
Meanwhile, peel and boil the pearl onions until tender. Saute onions and mushrooms in half of butter. Add to chicken together with bacon. Mix remaining butter and cornstarch.
Arrange chicken pieces in a deep serving dish.
Thicken the sauce with butter mixture whisking until sauce is thick enough to coat the back of a spoon. Pour sauce over chicken.
Pour the cognac over chicken.
Ignite then add wine, stock, garlic, thyme and bay leaf.
Cover chicken and cook in a 375 degree oven for about 30 minutes.
Meanwhile, peel and boil the pearl onions until tender. Saute onions and mushrooms in half of butter. Add to chicken together with bacon. Mix remaining butter and cornstarch.
Arrange chicken pieces in a deep serving dish.
Thicken the sauce with butter mixture whisking until sauce is thick enough to coat the back of a spoon. Pour sauce over chicken.
Chicken croquettes
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/2 pounds cooked chicken, boned and skinned 8 ounces blanched sweetbreads
8 ounces sautéed mushrooms
1 ounce butter
1 1/2 ounces flour
2 cups chicken broth
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne
12 wedges lemon
4 eggs
1/2 cup flour
1 cup bread crumbs
2 ounces heavy cream
1/2 teaspoon cornstarch
Oil for frying
Dice chicken meat, sweetbreads, and clean mushrooms into small cubes.
Prepare a roux from butter and flour. Add chicken broth and simmer for 15 minutes.
Add cubed chicken, sweetbreads, and mushrooms. Season with lemon juice, cayenne, and salt. Mix egg yolks, heavy cream and cornstarch and fold into boiling mixture.
Pour onto a greased sheet pan 1/2 inch thick and cover with buttered parchment paper.
Chill well cut into 1 1/2 ounce rectangular pieces. Dip into flour, egg white, and breadcrumbs, and deep fry at 350 degrees for 1 1/2 to 2 minutes.
Serve with lemon wedge or a cocktail sauce. Allow two croquettes per person.
Prepare a roux from butter and flour. Add chicken broth and simmer for 15 minutes.
Add cubed chicken, sweetbreads, and mushrooms. Season with lemon juice, cayenne, and salt. Mix egg yolks, heavy cream and cornstarch and fold into boiling mixture.
Pour onto a greased sheet pan 1/2 inch thick and cover with buttered parchment paper.
Chill well cut into 1 1/2 ounce rectangular pieces. Dip into flour, egg white, and breadcrumbs, and deep fry at 350 degrees for 1 1/2 to 2 minutes.
Serve with lemon wedge or a cocktail sauce. Allow two croquettes per person.
Chicken florentine
Serves: 4
Preparation time: 25 minutes
Cooking time:5 minutes
4 skinless chicken breast 1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh spinach
3 teaspoons butter
2 teaspoons chopped shallots
1/8 teaspoon nutmeg
2 ounces cubed Swiss cheese
1/2 pound sliced mushrooms
1 teaspoon lemon juice
1/4 cup dry white wine
1 cup chicken stock
1 cup chopped tomatoes
8 fresh basil leaves
Pound chicken breasts lightly between sheets of plastic wrap. Sprinkle with salt and pepper. Wash and rinse spinach.
Heat half butter in saucepan or skillet. Add shallots. Cook briefly and then add spinach and nutmeg.
Cook until spinach is wilted and moisture has evaporated. Remove spinach from pan and cool.
In center of each chicken breast place equal portion of spinach along with cheese.
Fold sides of and then ends over the stuffing. Place the chicken in steamer and steam for 5 minutes.
Melt remaining butter in small pan. Add remaining ingredients and reduce to half. Serve over chicken. Garnish with basil leaves.
Heat half butter in saucepan or skillet. Add shallots. Cook briefly and then add spinach and nutmeg.
Cook until spinach is wilted and moisture has evaporated. Remove spinach from pan and cool.
In center of each chicken breast place equal portion of spinach along with cheese.
Fold sides of and then ends over the stuffing. Place the chicken in steamer and steam for 5 minutes.
Melt remaining butter in small pan. Add remaining ingredients and reduce to half. Serve over chicken. Garnish with basil leaves.
Chicken fricassée
Serves: 4
Preparation time: 25 minutes
Cooking time:40 minutes
1 3-pound whole chicken 3 tablespoons vegetable oil
1/2 cup flour
to taste salt and white pepper
1 cup dry white wine
1/2 cup sliced onion
1 medium sliced green pepper
1 medium sliced carrot
1/2 stalk sliced celery
1 clove minced garlic
1 cup chopped tomatoes
Cut the chicken into eight pieces.
Heat the oil in a large skillet over medium high heat. Combine the flour, salt, and pepper.
Roll the chicken pieces in the flour mixture. Place in the skillet, skin side down. Brown both sides until golden brown. Transfer the chicken to a warm platter. Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and chopped tomatoes. Simmer and cover for 10 minutes.
Add the chicken, and continue cooking until meat is tender, about 20 minutes.
Transfer the chicken to a warm serving platter. Reduce the sauce to a medium thick consistency. Pour the sauce over chicken and serve.
Heat the oil in a large skillet over medium high heat. Combine the flour, salt, and pepper.
Roll the chicken pieces in the flour mixture. Place in the skillet, skin side down. Brown both sides until golden brown. Transfer the chicken to a warm platter. Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and chopped tomatoes. Simmer and cover for 10 minutes.
Add the chicken, and continue cooking until meat is tender, about 20 minutes.
Transfer the chicken to a warm serving platter. Reduce the sauce to a medium thick consistency. Pour the sauce over chicken and serve.
Chicken galantine
Serves: 10
Preparation time: 40 minutes
Cooking time:1 hour 30 minutes
1 3-pound chicken 4 ounces lean pork
4 ounces lean veal
3 ounces pork fat back
1 tablespoon Brandy
2 eggs
1 teaspoon salt
1/2 teaspoon spice blend
4 ounces cooked ham
4 ounces cooked giblets
1 ounce diced truffles
2 ounces pistachio nuts
Make a cut along back of chicken. Remove the skin and flesh over the back. Continue towards the breast, carefully cutting away the meat attached to the breast bone. Remove carcass. Bone the thighs. Debone the wings at the first joint.
Combine the chicken tenderloins with veal, pork, pork fat. Grind twice through the fine blade of a meat grinder. Add brandy, eggs, and seasonings, and diced garnishes. Mix well.
Prepare a chicken stock with bones.
Place boned chicken, skin side down on cheese cloth. Spread forcemeat over chicken.
Wrap cheese cloth around chicken.
Tie both ends and middle of roll. Simmer in chicken stock for 1 1/2 hours. Refrigerate 24 hours. Slice into 1/2-inch slices. Serve on cold plates with salad.
Combine the chicken tenderloins with veal, pork, pork fat. Grind twice through the fine blade of a meat grinder. Add brandy, eggs, and seasonings, and diced garnishes. Mix well.
Prepare a chicken stock with bones.
Place boned chicken, skin side down on cheese cloth. Spread forcemeat over chicken.
Wrap cheese cloth around chicken.
Tie both ends and middle of roll. Simmer in chicken stock for 1 1/2 hours. Refrigerate 24 hours. Slice into 1/2-inch slices. Serve on cold plates with salad.
Chicken pot au feu with carrots potatoes and leeks
Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
2 teaspoons olive oil 1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2 inch lengths
8 small new potatoes, halved
4 leeks, white and light green parts only, washed and cut into 2 inch pieces
1 teaspoon salt, plus more to taste
freshly ground pepper to taste
2 teaspoons chopped Italian parsley
1. Heat the olive oil in a large wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside.
Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
2. Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed.
Divide the chicken and vegetables among four large bowls, ladle the broth over them
Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
2. Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed.
Divide the chicken and vegetables among four large bowls, ladle the broth over them
Chicken provencale
Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
1 3-pound chicken, cut into 8 serving pieces 1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
1/4 cup chopped onion
1 teaspoon rosemary
1/2 teaspoon thyme
1/2 pound small mushrooms
1 cup peeled, seeded, chopped tomatoes
1/2 cup dry white wine
1/2 cup chicken bouillon
4 tablespoons chopped fresh parsley or basil
Sprinkle the chicken with salt and pepper.
Heat the oil in a heavy skillet and add the chicken, skin side down. Cook for 10 minute, or until golden brown. Turn the pieces. Add the garlic, onion, rosemary, thyme and mushrooms. Cook, stirring, for another 5 minutes.
Pour off the fat in the pan and add tomatoes, wine and bouillion. Scrape the bottom of the pan with a spatula. Simmer, uncovered, for 10 minutes. Thicken the sauce by reducing it briefly over high heat. Add the parsley or basil and serve.
Heat the oil in a heavy skillet and add the chicken, skin side down. Cook for 10 minute, or until golden brown. Turn the pieces. Add the garlic, onion, rosemary, thyme and mushrooms. Cook, stirring, for another 5 minutes.
Pour off the fat in the pan and add tomatoes, wine and bouillion. Scrape the bottom of the pan with a spatula. Simmer, uncovered, for 10 minutes. Thicken the sauce by reducing it briefly over high heat. Add the parsley or basil and serve.
Chicken salad
Serves: 4
Preparation time: 15 minutes
Cooking time:None
12 ounces cooked chicken 4 ounces diced celery
20 pieces pecans
1 diced shallot
2 hard cooked eggs, chopped
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and white pepper to taste
8 leaves lettuce
Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.
Chicken sauté vinaigre
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 tablespoons butter 1 sprig fresh thyme
1 bay leaf
1 3-pound chicken
salt and black pepper to taste
4 garlic cloves
1/2 cup red wine vinegar
1/2 cup chicken stock
2 teaspoons tomato paste
1/4 cup chopped parsley
Cut chicken into 8 pieces. Melt 1/2 of the butter in a heavy bottom skillet. Add thyme, bay leaf and the chicken cut up in pieces, skin side down. Season with salt, pepper and garlic.
Sauté the chicken turning the pieces often, for about 10 minutes. Pour off the fat. Add the vinegar stirring to dissolve the particles adhering to the bottom of the skillet.
Add the stock, tomato paste. Boil and simmer for 10 minutes. Add the remaining butter and parsley. Stir to coat chicken pieces. Serve hot.
Sauté the chicken turning the pieces often, for about 10 minutes. Pour off the fat. Add the vinegar stirring to dissolve the particles adhering to the bottom of the skillet.
Add the stock, tomato paste. Boil and simmer for 10 minutes. Add the remaining butter and parsley. Stir to coat chicken pieces. Serve hot.
Chocolate and raspberry fontaines
This recipe comes from the restaurant Daniel in New york City .
Crispy phyllo packages stuffed with warm, bittersweet chocolate ganache topped with raspberries. The recipe can be prepared 6 to 8 hours in advance.
Serves: 12
7 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
4 teaspoons raspberry brandy (eau de vie de framboise)
1/2 cup confectioners' sugar
8 sheets phyllo dough, 10 by 20 inches
1/2 cup sweet butter, melted
1 recipe cocoa sponge cake (see recipe) or commercial pound cake
1 pint raspberries
Crispy phyllo packages stuffed with warm, bittersweet chocolate ganache topped with raspberries. The recipe can be prepared 6 to 8 hours in advance.
Serves: 12
Preparation time: 40 minutes
Cooking time:10 minutes
Ganache: 7 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
4 teaspoons raspberry brandy (eau de vie de framboise)
1/2 cup confectioners' sugar
8 sheets phyllo dough, 10 by 20 inches
1/2 cup sweet butter, melted
1 recipe cocoa sponge cake (see recipe) or commercial pound cake
1 pint raspberries
Ganache:
Place the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir to melt.
Add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache to cool.
Syrup:
Combine 1/3 cup of water in a small pot; add confectioners' sugar and stir until dissolved. Add the remaining 2 tablespoons of the raspberry brandy. Remove the syrup from heat.
Cut the cocoa sponge cake or commercial pound cake into 12 disks 2 1/2 inches in diameter and 1/2 inch thick with a cookie cutter.
To assemble:
spread 1 sheet of phyllo dough on a work surface, brush with a tin coating of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet.
Brush with melted butter again and dust with sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long.
Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the ganache and place 8 to 10 raspberries on top.
First, fold one end of the phyllo dough over the raspberries and then the other, tucking under to form a small closed purse fully encasing the chocolate and the raspberries.
Repeat this process until you have made 12 packages.
Brush each one with butter and refrigerate (or freeze) until ready to bake.
Preheat oven to 400 degrees. Place the packages on a greased baking sheet and sprinkle with more sugar.
Bake for 8 to 10 minutes or until lightly browned. Keep warm.
Top each fontaine with the remaining raspberries and serve hot
Place the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir to melt.
Add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache to cool.
Syrup:
Combine 1/3 cup of water in a small pot; add confectioners' sugar and stir until dissolved. Add the remaining 2 tablespoons of the raspberry brandy. Remove the syrup from heat.
Cut the cocoa sponge cake or commercial pound cake into 12 disks 2 1/2 inches in diameter and 1/2 inch thick with a cookie cutter.
To assemble:
spread 1 sheet of phyllo dough on a work surface, brush with a tin coating of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet.
Brush with melted butter again and dust with sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long.
Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the ganache and place 8 to 10 raspberries on top.
First, fold one end of the phyllo dough over the raspberries and then the other, tucking under to form a small closed purse fully encasing the chocolate and the raspberries.
Repeat this process until you have made 12 packages.
Brush each one with butter and refrigerate (or freeze) until ready to bake.
Preheat oven to 400 degrees. Place the packages on a greased baking sheet and sprinkle with more sugar.
Bake for 8 to 10 minutes or until lightly browned. Keep warm.
Top each fontaine with the remaining raspberries and serve hot
Chocolate bavarian cream pie
Serves: 10
Preparation time: 40 minutes
Cooking time:30 minutes
10 For the crust:
1/4 cup sugar
1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted
For the filling:
8 ounces semi sweet chocolate
1 envelop unflavored gelatin (or 3 large sheets)
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy cream
Garnish:
whipped cream
chocolate shavings
Crust:
Combine first 4 ingredients. Press mixture on bottom of a 9 inch pie pan . Refrigerate.
Filling:
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour into saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold 2/3 into the cool chocolate custard. Save remaining for garnish.
Pour into prepared pie. Refrigerate for 2 hours.
Decorate with whipped cream and chocolate shavings.
Combine first 4 ingredients. Press mixture on bottom of a 9 inch pie pan . Refrigerate.
Filling:
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour into saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold 2/3 into the cool chocolate custard. Save remaining for garnish.
Pour into prepared pie. Refrigerate for 2 hours.
Decorate with whipped cream and chocolate shavings.
Chocolate bavaroise
Serves: 10
Preparation time: 30 minutes
Cooking time:8 minutes
8 ounces semi sweet chocolate 1 envelop unflavored gelatin ( or 3 large sheets)
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy cream
For chocolate sauce:
4 ounces semi sweet chocolate
1 cup heavy cream
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate sauce around bavaroise.
Chocolate sauce:
combine cream and chocolate. Stir over low heat to melt. Cool
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate sauce around bavaroise.
Chocolate sauce:
combine cream and chocolate. Stir over low heat to melt. Cool
Chocolate cake nancy
Serves: 10
Preparation time: 30 minutes
Cooking time:40 minutes
8 ounces (2 sticks) sweet butter 12 ounce dark semi sweet chocolate
10 egg yolks
1 cup sugar
1 teaspoon vanilla
10 egg whites
1/4 teaspoon cream of tartar
Preheat oven to 325 degrees. Put chocolate and butter in a saucepan. Melt over low heat.
Beat egg yolks and sugar in an electric mixer until mixture is light and lemon colored. Add vanilla, and continue beating for 2 to 3 minutes. Stir in the chocolate-butter mixture and blend well.
Beat the egg whites with the cream of tartar until stiff and fold in the chocolate mixture.
Line the bottom of two 9 inch cake pans with a sheet of parchment paper.
Butter and flour the bottom and sides of pan.
Pour the mixture in the pan.
Bake for 30 to 40 minutes or until center is firm.
Let the cake stand on a rack for 10 minutes. Unmold on a rack.
Beat egg yolks and sugar in an electric mixer until mixture is light and lemon colored. Add vanilla, and continue beating for 2 to 3 minutes. Stir in the chocolate-butter mixture and blend well.
Beat the egg whites with the cream of tartar until stiff and fold in the chocolate mixture.
Line the bottom of two 9 inch cake pans with a sheet of parchment paper.
Butter and flour the bottom and sides of pan.
Pour the mixture in the pan.
Bake for 30 to 40 minutes or until center is firm.
Let the cake stand on a rack for 10 minutes. Unmold on a rack.
Chocolate genoise
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
3 tablespoons (42 grams) hot melted unsalted butter1/2 cup (65 grams) cake flour
1/4 teaspoon salt
1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of the pan with parchment paper.
Sift the flour with the salt and cocoa powder.
In a heatproof bowl whisk together the eggs and sugar. Place the bowl over a saucepan of simmering water. Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take about 5 minutes). Remove from heat and transfer the mixture to the bowl of your electric mixer. Beat on high speed (about 3-5 minutes) until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract.
Then sift about one-third of the flour mixture over the whipped eggs and gently fold in using a large rubber spatula or whisk. Fold in half of the remaining flour, and then fold in the rest. (Do not over mix or the batter will deflate). Take about 1 cup of the batter and fold it into the hot butter mixture.
Then, with a spatula, gently fold the butter mixture completely into the egg batter. Pour into your prepared pan, smoothing the top. Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed (about 20 - 25 minutes). (A toothpick inserted into the center of the cake comes out clean.) Cool on a metal rack.
When the cake has cooled completely, run a small knife around the edges to release the cake. The genoise will keep two days in the refrigerator or it can be frozen for a couple of months.
Sift the flour with the salt and cocoa powder.
In a heatproof bowl whisk together the eggs and sugar. Place the bowl over a saucepan of simmering water. Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take about 5 minutes). Remove from heat and transfer the mixture to the bowl of your electric mixer. Beat on high speed (about 3-5 minutes) until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract.
Then sift about one-third of the flour mixture over the whipped eggs and gently fold in using a large rubber spatula or whisk. Fold in half of the remaining flour, and then fold in the rest. (Do not over mix or the batter will deflate). Take about 1 cup of the batter and fold it into the hot butter mixture.
Then, with a spatula, gently fold the butter mixture completely into the egg batter. Pour into your prepared pan, smoothing the top. Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed (about 20 - 25 minutes). (A toothpick inserted into the center of the cake comes out clean.) Cool on a metal rack.
When the cake has cooled completely, run a small knife around the edges to release the cake. The genoise will keep two days in the refrigerator or it can be frozen for a couple of months.
Chocolate macarons
It is preferable to weigh ingredients for better accuracy.
Serves: 10
8 oz (230 g) icing sugar
2 tablespoons (15 g) cocoa powder for chocolate macarons
4 large (144 g) egg whites
2 1/2 oz (72 g) fine sugar
DARK CHOCOLATE GANACHE:
4 1/2 oz (130g) dark chocolate, finely chopped
1/2 cup (130 mls) cream
pinch of sea salt
Serves: 10
Preparation time: 40 minutes
Cooking time:16 minutes
4 oz (115 g) ground almonds8 oz (230 g) icing sugar
2 tablespoons (15 g) cocoa powder for chocolate macarons
4 large (144 g) egg whites
2 1/2 oz (72 g) fine sugar
DARK CHOCOLATE GANACHE:
4 1/2 oz (130g) dark chocolate, finely chopped
1/2 cup (130 mls) cream
pinch of sea salt
Line two baking trays with parchment paper.
Prepare a piping pastry bag with a round tip.
Place the almonds, icing sugar and cocoa in a food processor, and pulse to combine. Do this around 10 times, or until all the ingredients are mixed well together. Sift in a fine mesh sieve, twice.
Place the egg whites and caster sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 2 minutes at a low speed using a KitchenAid mixer.
Increase to a medium speed for 2 minutes followed by a high speed for 2 minutes. The whisked egg whites should form a clump in the middle of the whisk. Remove the egg whites from the whisk and detach the bowl from the mixer before adding the almonds, icing sugar and cocoa.
Fold the dry ingredients into the whisked egg whites, pressing against the side of the bowl. The goal here is to incorporate the dry ingredients, but also to deflate the egg whites. This should take about 40 strokes. The mixture is ready to pipe when it flows in ribbons off the spatula, like lava.
Fill the prepared piping bag with half the mixture, sealing the open end with a twist.
Pipe four dots of the mixture in the corners of the tray, under the baking paper, to secure the baking paper to the tray to prevent sliding.
To pipe the macarons, hold the piping tip at an angle to the baking tray and pipe circles about 1 inch (2.5 cm) in diameter.
Grab the sides of the baking tray and tap it on a hard surface (such as your kitchen bench) 3 to 4 times to remove air bubbles. Refill the piping bag and pipe and tap the second tray of macarons.
Rest the macarons for 30 minutes before baking, or until the macarons are not sticky or tacky to touch.
While the macarons are resting preheat the oven to 150 celsius (300 Fahrenheit).
Place a piped tray in the middle rack of the oven for 16 minutes, rotating the tray at the 8 minute mark. Remove from oven and cool on the tray for a few minutes before removing the baking paper from the tray and allowing the macarons to cool for 30 minutes on a cool surface before placing onto a cooling rack.
While the macarons are cooling make the ganache. Place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the ganache is a spreadable consistency and not too runny.
Once completely cooled fill with chocolate ganache and refrigerate, covered, for 24 hours to allow the flavours to fully develop.
Prepare a piping pastry bag with a round tip.
Place the almonds, icing sugar and cocoa in a food processor, and pulse to combine. Do this around 10 times, or until all the ingredients are mixed well together. Sift in a fine mesh sieve, twice.
Place the egg whites and caster sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 2 minutes at a low speed using a KitchenAid mixer.
Increase to a medium speed for 2 minutes followed by a high speed for 2 minutes. The whisked egg whites should form a clump in the middle of the whisk. Remove the egg whites from the whisk and detach the bowl from the mixer before adding the almonds, icing sugar and cocoa.
Fold the dry ingredients into the whisked egg whites, pressing against the side of the bowl. The goal here is to incorporate the dry ingredients, but also to deflate the egg whites. This should take about 40 strokes. The mixture is ready to pipe when it flows in ribbons off the spatula, like lava.
Fill the prepared piping bag with half the mixture, sealing the open end with a twist.
Pipe four dots of the mixture in the corners of the tray, under the baking paper, to secure the baking paper to the tray to prevent sliding.
To pipe the macarons, hold the piping tip at an angle to the baking tray and pipe circles about 1 inch (2.5 cm) in diameter.
Grab the sides of the baking tray and tap it on a hard surface (such as your kitchen bench) 3 to 4 times to remove air bubbles. Refill the piping bag and pipe and tap the second tray of macarons.
Rest the macarons for 30 minutes before baking, or until the macarons are not sticky or tacky to touch.
While the macarons are resting preheat the oven to 150 celsius (300 Fahrenheit).
Place a piped tray in the middle rack of the oven for 16 minutes, rotating the tray at the 8 minute mark. Remove from oven and cool on the tray for a few minutes before removing the baking paper from the tray and allowing the macarons to cool for 30 minutes on a cool surface before placing onto a cooling rack.
While the macarons are cooling make the ganache. Place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the ganache is a spreadable consistency and not too runny.
Once completely cooled fill with chocolate ganache and refrigerate, covered, for 24 hours to allow the flavours to fully develop.
Chocolate marquise with orange sauce
Serves: 10
Preparation time: 25 minutes
Cooking time:10 minutes
For the mousse: 4 ounces semi sweet chocolate
5 large egg yolks
1 1/2 cups confectioner's sugar
4 ounces unsalted butter, softened
1 1/4 cups cocoa powder
2 cups heavy cream
for the orange sauce:
1/2 cup orange juice
2 large eggs
1/3 cup sugar
2 cups milk
1 teaspoon grated orange rind
For the mousse:
Melt chocolate in a double boiler.
Beat egg yolks with confectioners sugar until light an thick. Beat in the melted chocolate until mixture is smooth.
Gradually add the soft butter and sifted cocoa, beating until mixture is well blended. Whip the cream to a medium peak.
Fold in the chocolate mixture.
Spoon mousse in a decorative mold. Chill for 2 to 3 hours.
For the orange sauce:
Boil the orange juice and reduce to half. Beat the eggs with the sugar. Add the scalded milk and orange rind. Cook over low heat, stirring with a wooden spoon until thick. Do not boil. Add orange juice. Refrigerate. Unmold mousse. Serve with the sauce.
Melt chocolate in a double boiler.
Beat egg yolks with confectioners sugar until light an thick. Beat in the melted chocolate until mixture is smooth.
Gradually add the soft butter and sifted cocoa, beating until mixture is well blended. Whip the cream to a medium peak.
Fold in the chocolate mixture.
Spoon mousse in a decorative mold. Chill for 2 to 3 hours.
For the orange sauce:
Boil the orange juice and reduce to half. Beat the eggs with the sugar. Add the scalded milk and orange rind. Cook over low heat, stirring with a wooden spoon until thick. Do not boil. Add orange juice. Refrigerate. Unmold mousse. Serve with the sauce.
Chocolate mousse
Serves: 12
Preparation time:30 minutes
Cooking time:10 minutes
10 ounces semi sweet chocolate 1/2 cup sugar
1/2 cup water
6 egg yolks
2 cups heavy cream
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup Cognac (optional)
Melt semi sweet chocolate over a double boiler. Combine sugar and water in a saucepan. Boil to a temperature of 225 degrees. Beat egg yolks in an electric mixing bowl until creamy.
Gradually pour hot syrup over egg yolk mixture while whisking. Continue mixing until cool.
In a mixing bowl, whip heavy cream to a firm consistency. Fold cream and chocolate into the egg yolk mixture.
In a mixing bowl, whip egg whites with cream of tartar to a medium stiff consistency. Fold into chocolate mousse together with the cognac. spoon mousse into a clear glass serving bowl or into individual serving glasses. Refrigerate at least 2 hours before serving.
Garnish with whipped cream and chocolate curls.
Gradually pour hot syrup over egg yolk mixture while whisking. Continue mixing until cool.
In a mixing bowl, whip heavy cream to a firm consistency. Fold cream and chocolate into the egg yolk mixture.
In a mixing bowl, whip egg whites with cream of tartar to a medium stiff consistency. Fold into chocolate mousse together with the cognac. spoon mousse into a clear glass serving bowl or into individual serving glasses. Refrigerate at least 2 hours before serving.
Garnish with whipped cream and chocolate curls.
Chocolate mousse filling
Serves: 10
Preparation time: 30 minutes
Cooking time:12 minutes
16 ounces semi sweet chocolate 4 ounces sugar
1/2 cup water
7 egg yolks
1/4 cup Cognac
2 cups heavy cream
Melt semi sweet chocolate over a double boiler.
Combine sugar and water. Boil to 240 degrees.
Beat egg yolks until creamy.
Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Note:
This recipe is solely designed as a filling in the chocolate mousse cake. The chocolate mousse is a different recipe.
Combine sugar and water. Boil to 240 degrees.
Beat egg yolks until creamy.
Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Note:
This recipe is solely designed as a filling in the chocolate mousse cake. The chocolate mousse is a different recipe.
Chocolate pâté
Serves: 10
Preparation time: 25 minutes
Cooking time:10 minutes
16 ounces semi sweet chocolate 4 ounces sugar
1/2 cup water
7 egg yolks
1/4 cup Cognac
1 cup heavy cream
Mocha creme:
8 large egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon espresso instant coffee
1 teaspoon water
1 teaspoon vanilla extract
Melt semi sweet chocolate over a double boiler. Combine sugar and water. Boil to 240 degrees.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
Cover with plastic wrap and chill for 4 hours or up to 2 days.
Invert on a platter and slice portions onto plate using a warm carving knife. Decorate with fresh fruit and if desired serve with Mocha creme sauce.
Mocha creme:
Beat the egg yolks and sugar until lemony in color. Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook over low heat while stirring constantly with a wooden spoon. The custard should coat the back of a wooden spoon. Do not boil custard as it will curdle.
Strain into a serving bowl. Dissolve coffee in water. Mix coffee and vanilla into custard.stir to cool.
Cover with plastic wrap and refrigerate. May be prepared two days in advance.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
Cover with plastic wrap and chill for 4 hours or up to 2 days.
Invert on a platter and slice portions onto plate using a warm carving knife. Decorate with fresh fruit and if desired serve with Mocha creme sauce.
Mocha creme:
Beat the egg yolks and sugar until lemony in color. Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook over low heat while stirring constantly with a wooden spoon. The custard should coat the back of a wooden spoon. Do not boil custard as it will curdle.
Strain into a serving bowl. Dissolve coffee in water. Mix coffee and vanilla into custard.stir to cool.
Cover with plastic wrap and refrigerate. May be prepared two days in advance.
Chocolate sauce
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.
Serves: 8
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
Serves: 8
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup (250 ml) water1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Chocolate soufflés
Serves: 8
Preparation time:20 minutes
Cooking time:20 minutes
1 tablespoon butter, softened 1 tablespoon sugar
4 egg yolks
1/2 cup sugar
1/3 cup flour
2 cups milk
5 ounces bittersweet chocolate, cut into small chunks
2 egg yolks
8 egg whites
Preheat the oven to 375 degrees.
Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate the dish so the sugar evenly coats the surface.
In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour and vanilla. Mix well.
Gradually whisk the scalded milk over the egg yolk mixture, and whisk well to blend. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in the chocolate and egg yolks. Press plastic onto surface of pastry cream.
Beat the egg whites with the cream of tartar until stiff.
Fold egg whites into custard mixture.
Spoon the the mixture into the two prepared molds or the small molds.
Bake 20 to 25 minutes for the 6-cup soufflés or 12 to 16 minutes for the small soufflés. Sprinkle with confectioners' sugar before serving.
Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate the dish so the sugar evenly coats the surface.
In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour and vanilla. Mix well.
Gradually whisk the scalded milk over the egg yolk mixture, and whisk well to blend. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in the chocolate and egg yolks. Press plastic onto surface of pastry cream.
Beat the egg whites with the cream of tartar until stiff.
Fold egg whites into custard mixture.
Spoon the the mixture into the two prepared molds or the small molds.
Bake 20 to 25 minutes for the 6-cup soufflés or 12 to 16 minutes for the small soufflés. Sprinkle with confectioners' sugar before serving.
Chocolate truffles
Serves: 10
Preparation time: 40 minutes
Cooking time:5 minutes
8 ounces good-quality semisweet chocolate, chopped 1/2 cup heavy cream
2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract
1/2 cup unsweetened cocoa, sifted
Place chocolate in a bowl.
Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate.
Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine.
Cover with plastic wrap and refrigerate until firm, at least 2 hours. Sift cocoa over a baking sheet.
To shape the truffles use one of the following methods:
1. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat.
2. using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Drop into cocoa; roll each truffle in cocoa to coat.
Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate.
Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine.
Cover with plastic wrap and refrigerate until firm, at least 2 hours. Sift cocoa over a baking sheet.
To shape the truffles use one of the following methods:
1. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat.
2. using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Drop into cocoa; roll each truffle in cocoa to coat.
Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
Chocolate-raspberry soufflé
Serves: 4
Preparation time:20 minutes
Cooking time:40 minutes
1/4 cup unsalted, shelled raw pistachiosUnsalted butter (for ramekins)
1/2 cup sugar, plus more for ramekins
6 ounces high-quality bittersweet chocolate, chopped
1/4 cup high-quality raspberry jam or jelly
1 large egg yolk
1/4 teaspoon salt, plus more
6 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup heavy cream
Special Equipment
4 (6-ounce) ramekins
Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes. Let cool slightly, then coarsely chop.
Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
Combine chocolate and jam in a medium heatproof bowl set over a saucepan of simmering water; stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6–7 minutes.
Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes.
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.
Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
Combine chocolate and jam in a medium heatproof bowl set over a saucepan of simmering water; stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6–7 minutes.
Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes.
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.
Choux pastry - pâte á choux - cream puff dough - cream puff pastry
The Mother of all recipes!
The recipes, beignets, crab puffs, Cream puffs, éclairs, Gnocchi, gougères, Paris-Brest, profiteroles, swans, Saint Honoré have the same recipe in common.
Call it choux pastry, pâte à choux, cream-puff dough or cream-puff pastry, this French recipe is the base of the above-named recipes and other recipes favored by chefdecuisine.com. Pâte à choux is cooked on top of the stove. You don't want to tamper with this jewel recipe. Pâte à choux is truly the Mother of all recipes. Only puff pastry can match the uniqueness of Pâte à choux.
The best tips for the success of Pâte à choux are simple:
1. Make sure the butter is cut into small pieces so it's completely melted by the time the water comes to a boil. Avoid the loss of water through evaporation as it would affect the results.
2. Add the flour all at once and beat vigorously with a wooden spoon. The mixture looks clumpy but quickly thickens into a mass that pulls away from the side of the pan.
3. Breaking and whisking the eggs in a bowl prior to beating in the dough is the best way to make Pâte à choux.
4. Gradually beat in eggs thoroughly with a wooden spoon. We favor the use of an electric mixer when the recipe is doubled, or made in larger quantities. After every addition, the mixture breaks into slippery lumps, and quickly thickens back together.
5. Finally, a pastry bag is the easiest way to shape the dough into small mounts, finger shaped éclairs or rings for St. Honoré.
Tap down slightly with a finger dipped in water before baking.
When piped or spooned into little mounds and baked, the dough inflates to three times its size, forming crisp, hollow puffs.
Pastry cream and Chantilly cream are standard fillings for desserts cream puffs and éclairs.
The fillings can vary from smoked salmon mousse, caviar, egg salad and other fillings that make delicious hors d'oeuvre profiteroles. The addition of grated Emmenthal cheese to the dough makes delicious beignets as hors d'oeuvre or appetizer.
Serves: 6
1 stick (1/2 cup) unsalted butter, cut into 1-inch pieces
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
or 1 teaspoon salt (for savory)
1 cup all-purpose flour
4 large eggs
The recipes, beignets, crab puffs, Cream puffs, éclairs, Gnocchi, gougères, Paris-Brest, profiteroles, swans, Saint Honoré have the same recipe in common.
Call it choux pastry, pâte à choux, cream-puff dough or cream-puff pastry, this French recipe is the base of the above-named recipes and other recipes favored by chefdecuisine.com. Pâte à choux is cooked on top of the stove. You don't want to tamper with this jewel recipe. Pâte à choux is truly the Mother of all recipes. Only puff pastry can match the uniqueness of Pâte à choux.
The best tips for the success of Pâte à choux are simple:
1. Make sure the butter is cut into small pieces so it's completely melted by the time the water comes to a boil. Avoid the loss of water through evaporation as it would affect the results.
2. Add the flour all at once and beat vigorously with a wooden spoon. The mixture looks clumpy but quickly thickens into a mass that pulls away from the side of the pan.
3. Breaking and whisking the eggs in a bowl prior to beating in the dough is the best way to make Pâte à choux.
4. Gradually beat in eggs thoroughly with a wooden spoon. We favor the use of an electric mixer when the recipe is doubled, or made in larger quantities. After every addition, the mixture breaks into slippery lumps, and quickly thickens back together.
5. Finally, a pastry bag is the easiest way to shape the dough into small mounts, finger shaped éclairs or rings for St. Honoré.
Tap down slightly with a finger dipped in water before baking.
When piped or spooned into little mounds and baked, the dough inflates to three times its size, forming crisp, hollow puffs.
Pastry cream and Chantilly cream are standard fillings for desserts cream puffs and éclairs.
The fillings can vary from smoked salmon mousse, caviar, egg salad and other fillings that make delicious hors d'oeuvre profiteroles. The addition of grated Emmenthal cheese to the dough makes delicious beignets as hors d'oeuvre or appetizer.
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup water 1 stick (1/2 cup) unsalted butter, cut into 1-inch pieces
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
or 1 teaspoon salt (for savory)
1 cup all-purpose flour
4 large eggs
Recipe can be doubled.
Preheat oven to 400 degrees F.
Bring water, butter, and salt to a boil in a medium saucepan over high heat, while stirring to melt butter. Remove from heat. Add flour all at once and cook over medium heat, beating with a wooden spoon until mixture pulls away from side of pan and dough forms a ball, about 1 minute.
Remove from heat and add eggs 1 at a time, beating well with wooden spoon after each addition.
A standing mixer can be used to add eggs. Use within 2 hours.
Bake according to the selected recipe like
beignets
crab puffs
Cream puffs
Choux pastry swans
éclairs
Gnocchi
gougères
Paris-Brest
Profiteroles
Saint Honoré.
Preheat oven to 400 degrees F.
Bring water, butter, and salt to a boil in a medium saucepan over high heat, while stirring to melt butter. Remove from heat. Add flour all at once and cook over medium heat, beating with a wooden spoon until mixture pulls away from side of pan and dough forms a ball, about 1 minute.
Remove from heat and add eggs 1 at a time, beating well with wooden spoon after each addition.
A standing mixer can be used to add eggs. Use within 2 hours.
Bake according to the selected recipe like
beignets
crab puffs
Cream puffs
Choux pastry swans
éclairs
Gnocchi
gougères
Paris-Brest
Profiteroles
Saint Honoré.
Choux pastry swans
Serves: 8
Preparation time: 30 minutes
Cooking time:25 minutes
1 cup water 1/2 cup butter
1 cup flour
4 large eggs
FOR THE FILLING:
2 cups whipping cream
1/2 confectioner's sugar
1 tablespoon instant vanilla pudding
Preheat oven to 400 degrees. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once.
Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.
SHAPING THE SWANS:
Bodies:
Spoon cream puff mixture into a pastry bag fitted with a plain 1/2-inch tip. Pipe 8 mounds of dough, the equivalent of a tablespoon onto ungreased baking leaving 3 inches apart.
Flatten each mound slightly with a fork dipped in water. Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until the choux puffs are golden brown and sound hollow when tapped. Cool on rack.
Heads and Necks:
Increase oven temperature to 400 degrees.
Fit a pastry bag with a small plain tip, pipe S-shaped figure shapes, each about 2 inches long on a baking sheet. Bake for about 8 minutes. Reduce the heat to 350 degrees. Bake for 5 to 6 minutes longer. Cool on rack.
FILLING:
In an electric mixer, whip the cream with sugar and instant vanilla pudding until stiff.
TO ASSEMBLE SWANS:
To make wings, slice the top off each body with a serrated knife. Cut each top in half, lengthwise; set aside.
Pipe the filling into the cavity of each choux puff, finishing about 2 inches above the top of pastry.
Insert two wings, rounded edges down, into the center of each cream filling, so that they form a V-shape. Insert the S-shaped neck into the cream.
Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.
SHAPING THE SWANS:
Bodies:
Spoon cream puff mixture into a pastry bag fitted with a plain 1/2-inch tip. Pipe 8 mounds of dough, the equivalent of a tablespoon onto ungreased baking leaving 3 inches apart.
Flatten each mound slightly with a fork dipped in water. Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until the choux puffs are golden brown and sound hollow when tapped. Cool on rack.
Heads and Necks:
Increase oven temperature to 400 degrees.
Fit a pastry bag with a small plain tip, pipe S-shaped figure shapes, each about 2 inches long on a baking sheet. Bake for about 8 minutes. Reduce the heat to 350 degrees. Bake for 5 to 6 minutes longer. Cool on rack.
FILLING:
In an electric mixer, whip the cream with sugar and instant vanilla pudding until stiff.
TO ASSEMBLE SWANS:
To make wings, slice the top off each body with a serrated knife. Cut each top in half, lengthwise; set aside.
Pipe the filling into the cavity of each choux puff, finishing about 2 inches above the top of pastry.
Insert two wings, rounded edges down, into the center of each cream filling, so that they form a V-shape. Insert the S-shaped neck into the cream.
Clafoutis with cherries
Serves: 6
Preparation time: 30 minutes
Cooking time:35 minutes
6 eggs 4 1/2 ounces flour
7 ounces sugar
1 teaspoon baking powder
2 cups milk
1 pound prunes, cherries, plums, pears (peeled and sliced)
Preheat oven to 350 degrees.
In a large bowl, mix the eggs, flour, sugar, and baking powder until smooth. Mix in the milk. Pour into a well buttered baking dish. Add fruit. Bake until center is firm. Serve warm or cold.
In a large bowl, mix the eggs, flour, sugar, and baking powder until smooth. Mix in the milk. Pour into a well buttered baking dish. Add fruit. Bake until center is firm. Serve warm or cold.
Cocktail sauce
Preparation time: 5 minutes
1 1/2 cup mayonnaise sauce1/2 cup chili sauce
1 tablespoon ketchup
1 teaspoon Worcestershire
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
Blend all ingredients until smooth. Serve with cold seafood.
Cod with vegetables and aioli sauce
Recipe adapted from Chef
Pascal Aussignac
Serves: 4
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper
Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic
Pascal Aussignac
Serves: 4
Preparation time: 1 hour
Cooking time:40 minutes
Cod1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper
Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic
1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce
Coeur a la creme
Serves: 8
Preparation time: 12 minutes
16 ounces cream cheese, softened 1 cup sour cream
2 cups heavy cream
1 teaspoon instant vanilla pudding
1/2 cup superfine sugar
Mix cream cheese with sour cream until smooth. Whip the cream and instant vanilla pudding until firm. Add sugar then whip until stiff. Fold cream into cream cheese mix. Spoon mixture into a heart-shaped mold lined with cheese cloth. Refrigerate for 2 hours or until set. Unmold on serving dish. Serve with strawberry or raspberry sauce.
Coffee bavarian cream
Serves: 8
Preparation time: 25 minutes
Cooking time:6 minutes
1 envelope unflavored gelatin 1/4 cup cold water
3/4 cup sugar
4 egg yolks
2 cups milk
3 teaspoons instant coffee
2 teaspoons boiling water
2 cups heavy cream
Dissolve unflavored gelatin in cold water. Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee in custard. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer.
To unmold:
dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.
Whip the heavy cream to a medium peak. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer.
To unmold:
dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.
Cold salmon mousse
Salmon mousse can also be used as a filling in various garnishes for seafood dishes or in barquettes, tomatoes, cucumbers, artichoke bottoms, or mushroom caps.
Serves: 8
1/2 cup cold water
1/2 cup mayonnaise
to taste, salt, ground white pepper
1 teaspoon white wine worcestershire
1/4 teaspoon cayenne or hot pepper
2 teaspoons dill, chopped
1/4 teaspoon paprika
1 tablespoon fresh lemon juice
2 cups cooked salmon
1 cup heavy cream
Serves: 8
Preparation time: 30 minutes
1 1/2 tablespoon unflavored gelatin 1/2 cup cold water
1/2 cup mayonnaise
to taste, salt, ground white pepper
1 teaspoon white wine worcestershire
1/4 teaspoon cayenne or hot pepper
2 teaspoons dill, chopped
1/4 teaspoon paprika
1 tablespoon fresh lemon juice
2 cups cooked salmon
1 cup heavy cream
Use finely flaked poached fresh salmon or canned salmon, skin and bones removed.
In a large mixing bowl, dissolve the gelatin in the water. Set aside for 5 minutes. Heat the gelatin over low heat while stirring. to melt the gelatin. Cool to room temperature.
Whisk melted gelatin in the mayonnaise, salt, ground white pepper, white wine worcestershire sauce, cayenne or hot pepper, chopped dill, paprika, and lemon juice. Refrigerate the mixture for 15 to 20 minutes or until it begins to thicken lightly.
Blend the salmon in a food processor. Whip the cream until thick and fluffy. Fold the salmon and cream into the gelatin mixture.
Transfer the mousse to a large decorative mold or individual molds and refrigerate for 3 to 4 hours to set.
PRESENTATION
Dip the mold or molds in warm water for a few seconds. Invert on a cold platter or individual plates. Garnish with sliced tomatoes, sliced cucumbers, and lemon wedges.
The salmon mousse can also be served as an hors d'oeuvre with toasts or crackers.
In a large mixing bowl, dissolve the gelatin in the water. Set aside for 5 minutes. Heat the gelatin over low heat while stirring. to melt the gelatin. Cool to room temperature.
Whisk melted gelatin in the mayonnaise, salt, ground white pepper, white wine worcestershire sauce, cayenne or hot pepper, chopped dill, paprika, and lemon juice. Refrigerate the mixture for 15 to 20 minutes or until it begins to thicken lightly.
Blend the salmon in a food processor. Whip the cream until thick and fluffy. Fold the salmon and cream into the gelatin mixture.
Transfer the mousse to a large decorative mold or individual molds and refrigerate for 3 to 4 hours to set.
PRESENTATION
Dip the mold or molds in warm water for a few seconds. Invert on a cold platter or individual plates. Garnish with sliced tomatoes, sliced cucumbers, and lemon wedges.
The salmon mousse can also be served as an hors d'oeuvre with toasts or crackers.
Coulibiac of salmon
This impressive dish is a classic. The salmon is enclosed in a rich brioche crust with layers of onion, mushroom, rice, and hard-cooked eggs.
You may substitute prepared puff pastry for brioche.
Also, you can simply melt some butter with an equal quantity of lemon juice and serve instead of velouté sauce
Serves: 6
1 tablespoon lemon juice
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon oil
1 cup mushrooms, chopped
1 tablespoon parsley, chopped
2 cups cooked rice
1/2 cup velouté sauce
3 hard boiled eggs
1 tablespoon melted butter
1 recipe brioche dough (see recipe below)
1 egg, beaten
2 cups velouté sauce
You may substitute prepared puff pastry for brioche.
Also, you can simply melt some butter with an equal quantity of lemon juice and serve instead of velouté sauce
Serves: 6
Preparation time:40 minutes
Cooking time:30 minutes
1 1/2 pounds salmon fillet 1 tablespoon lemon juice
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon oil
1 cup mushrooms, chopped
1 tablespoon parsley, chopped
2 cups cooked rice
1/2 cup velouté sauce
3 hard boiled eggs
1 tablespoon melted butter
1 recipe brioche dough (see recipe below)
1 egg, beaten
2 cups velouté sauce
Preheat oven to 375 degrees. Wash salmon; pat dry. Remove any bones and skin and cut in equal halves. Season with salt, pepper and lemon juice.
Sauté onion in oil. Add the mushrooms and parsley. Cook over medium heat for 5 minutes. Mix in the cooked rice and 1/2 cup velouté sauce.
Roll out brioche dough into a rectangle 1/4 inch thick. Place on a baking sheet. Arrange a layer of onion rice mix , over the whole length of dough to within one inch from edges. Top with one piece of salmon.Place hard boiled eggs over salmon and top with second piece salmon so that eggs are sandwiched between salmon .
Brush edges of dough with egg. Fold over mix. Seal all edges and roll pastry so that seam is underneath. Brush dough with egg. Decorate with pieces of dough. Let rise at room temperature for 30 minutes. Bake at 375 F for 30 minutes.
To serve:
Place the whole coulibiac on a platter for display. Slice into portions. Serve on warm plates. Serve velouté sauce separately.
BRIOCHE DOUGH FOR COULIBIAC
1/2 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1/2 cup flour
3 eggs
1 cup flour
1 tablespoon sugar
1 teaspoon salt
6 ounces soft butter
1 1/2 cups flour
PREPARATION
In a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a soft dough. Set the dough in warm place until it doubles in volume.
Beat in the eggs, flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface. Knead for about 10 minutes. Form into a ball. Place into a clean large bowl. Cover with film wrap. Let rise at room temperature until dough doubles in volume. Punch dough down. Cover and refrigerate overnight.
Sauté onion in oil. Add the mushrooms and parsley. Cook over medium heat for 5 minutes. Mix in the cooked rice and 1/2 cup velouté sauce.
Roll out brioche dough into a rectangle 1/4 inch thick. Place on a baking sheet. Arrange a layer of onion rice mix , over the whole length of dough to within one inch from edges. Top with one piece of salmon.Place hard boiled eggs over salmon and top with second piece salmon so that eggs are sandwiched between salmon .
Brush edges of dough with egg. Fold over mix. Seal all edges and roll pastry so that seam is underneath. Brush dough with egg. Decorate with pieces of dough. Let rise at room temperature for 30 minutes. Bake at 375 F for 30 minutes.
To serve:
Place the whole coulibiac on a platter for display. Slice into portions. Serve on warm plates. Serve velouté sauce separately.
BRIOCHE DOUGH FOR COULIBIAC
1/2 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1/2 cup flour
3 eggs
1 cup flour
1 tablespoon sugar
1 teaspoon salt
6 ounces soft butter
1 1/2 cups flour
PREPARATION
In a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a soft dough. Set the dough in warm place until it doubles in volume.
Beat in the eggs, flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface. Knead for about 10 minutes. Form into a ball. Place into a clean large bowl. Cover with film wrap. Let rise at room temperature until dough doubles in volume. Punch dough down. Cover and refrigerate overnight.
Court bouillon
Ideal for poaching fish
4 medium sliced onions
3 sliced celery stalks
2 sliced carrots
2 garlic cloves, crushed
1 cup dry white wine
1/4 cup white wine vinegar
12 parsley stems
1 teaspoon dry thyme leaves
2 bay leaves
1 teaspoon black peppercorns, cracked
1 teaspoon salt
Preparation time:15 minutes
Cooking time:30 minutes
2 small leeks 4 medium sliced onions
3 sliced celery stalks
2 sliced carrots
2 garlic cloves, crushed
1 cup dry white wine
1/4 cup white wine vinegar
12 parsley stems
1 teaspoon dry thyme leaves
2 bay leaves
1 teaspoon black peppercorns, cracked
1 teaspoon salt
Trim the leeks. Split lengthwise. Wash thoroughly to remove all grit, and slice. Put the onions, celery, carrots, 3 1/2 quarts of water, leeks, and garlic cloves in a large stockpot. Bring the liquid to a boil, then reduce the heat to maintain a simmer. Skim off all the scum that surfaces. Simmer for 15 minutes.
Add the wine, wine vinegar, parsley stems, thyme, bay leaf, and peppercorns. Simmer the stock for 15 minutes more.
Strain the stock through a fine strainer. Allow to cool before refrigerating.
Add the wine, wine vinegar, parsley stems, thyme, bay leaf, and peppercorns. Simmer the stock for 15 minutes more.
Strain the stock through a fine strainer. Allow to cool before refrigerating.
Cream puffs
Serves: 6
Preparation time: 40 minutes
Cooking time:20 minutes
1 cup water 1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs
For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding
Preheat oven to 400 degrees.
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Using an electric mixer, beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a tablespoon onto ungreased baking sheet leaving 3 inches apart.
Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until puffed, golden brown and dry.
FILLING:
Whip the cream with sugar and instant vanilla pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Using an electric mixer, beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a tablespoon onto ungreased baking sheet leaving 3 inches apart.
Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until puffed, golden brown and dry.
FILLING:
Whip the cream with sugar and instant vanilla pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).
Creamy cauliflower purée
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 medium head cauliflower, cut up into florets4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.
Creamy mashed potatoes
Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
2 pounds Yukon gold potatoes1/2 cup heavy cream, light cream or milk
4 ounces unsalted butter, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch.
Cover, set over high heat and bring to a boil.
Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs,
approximately 15 to 20 minutes. Drain in a colander.
Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over
the heat until the butter has melted.
Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine.
Taste and adjust the seasoning, if necessary. Serve immediately.
Cover, set over high heat and bring to a boil.
Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs,
approximately 15 to 20 minutes. Drain in a colander.
Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over
the heat until the butter has melted.
Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine.
Taste and adjust the seasoning, if necessary. Serve immediately.
Crême brulée
Serves: 5
Preparation time: 20 minutes
Cooking time:20 minutes
2 cups heavy cream5 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pitted cherries, cooked *
1/2 cup dark brown sugar
Preheat oven to 350 degrees.
In a medium saucepan, bring the cream to a boil.
In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich dessert.
In a medium saucepan, bring the cream to a boil.
In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich dessert.
Crêpes
Crepes can be dressed up with sweet or savory toppings and flavorful fillings
Prepare the batter accordingly.
For savory Variation: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs to the egg mixture.
For sweet Variation: Add 2 additional tablespoons of sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Serves: 3
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
Prepare the batter accordingly.
For savory Variation: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs to the egg mixture.
For sweet Variation: Add 2 additional tablespoons of sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Serves: 3
Preparation time: 20 minutes
Cooking time:30 minutes
1 cup all-purpose flour, (spooned and leveled)1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then quickly flip the crepe. Cook 1 minute more. Slide crepe out of skillet onto a plate and repeat with remaining batter. (Coat pan with butter as needed.)
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then quickly flip the crepe. Cook 1 minute more. Slide crepe out of skillet onto a plate and repeat with remaining batter. (Coat pan with butter as needed.)
Crêpes suzette
Serves: 8
Preparation time: 25 minutes
Cooking time:30 minutes
For the crêpes:1 cup flour
1/4 vegetable oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter
For the orange sauce:
1/4 cup unsalted butter
1/3 cup sugar
1 tablespoon coarsely shredded orange peel
1/3 cup orange peel
1 cup orange juice
1/4 cup orange sections
For the orange butter:
1/2 cup Grand Marnier
1/2 cup unsalted butter
1/3 cup sugar
1/3 cup Grand Marnier
1/4 cup grated orange peel
1/4 cup brandy
Crêpe batter:
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer. Melt the butter over low heat, and mix into the crêpe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly. Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.
Orange sauce:
In a medium skillet, melt 1/4 cup butter. Stir in cup sugar, shredded orange peel and juice; cook over low heat, stirring occasionally, until peel is translucent, about 10 minutes. Add oranges, and 1/4 cup Grand Marnier.
Orange butter:
In a small bowl, with an electric beater, cream butter with sugar until fluffy. Blend in Grand Marnier and orange peel. Use to spread on crêpes - about 1 tablespoon for each crêpe.
To assemble:
Fold each crêpe in half, then in half again. Arrange in pattern in orange sauce in a baking dish or skillet. Cook over low heat until sauce is hot and crepes are heated through. To serve: Bring crêpes to table right in baking dish or skillet. Gently heat brandy in a small saucepan just until vapor rises. Ignite with match and pour flaming brandy over heated crêpes. Serve with sauce.
VARIATIONS:
CREPES CURACAO: Serve with cooked sliced peaches. Flame with curacao.
CREPES CAFOLA: Flavor batter with coffee extract and grated sweet chocolate. Flame with creme of cacao and Kahlua.
CREPES COPACABANA: Flavor batter with coffee extract and hazelnut puree. Flame with Kahlua.
CREPES HAWAIIAN: Serve with fresh sweet pineapple cubes.
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer. Melt the butter over low heat, and mix into the crêpe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly. Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.
Orange sauce:
In a medium skillet, melt 1/4 cup butter. Stir in cup sugar, shredded orange peel and juice; cook over low heat, stirring occasionally, until peel is translucent, about 10 minutes. Add oranges, and 1/4 cup Grand Marnier.
Orange butter:
In a small bowl, with an electric beater, cream butter with sugar until fluffy. Blend in Grand Marnier and orange peel. Use to spread on crêpes - about 1 tablespoon for each crêpe.
To assemble:
Fold each crêpe in half, then in half again. Arrange in pattern in orange sauce in a baking dish or skillet. Cook over low heat until sauce is hot and crepes are heated through. To serve: Bring crêpes to table right in baking dish or skillet. Gently heat brandy in a small saucepan just until vapor rises. Ignite with match and pour flaming brandy over heated crêpes. Serve with sauce.
VARIATIONS:
CREPES CURACAO: Serve with cooked sliced peaches. Flame with curacao.
CREPES CAFOLA: Flavor batter with coffee extract and grated sweet chocolate. Flame with creme of cacao and Kahlua.
CREPES COPACABANA: Flavor batter with coffee extract and hazelnut puree. Flame with Kahlua.
CREPES HAWAIIAN: Serve with fresh sweet pineapple cubes.
Crispy leeks
Preparation time: 15 minutes
Cooking time:3 minutes
2 leeks 1/4 cup vegetable oil
coarse salt
Trim leeks of all green parts. Cut them in half lengthwise. Holding each half together.
Wash all grit away under cold water. Pat dry with paper towels. Lay each half, cut side down, on a cutting board. and slice lengthwise into fine julienne. Again pat dry with paper towel.
Heat oil in non stick pan over medium heat. add the leeks and fry for about 3 minutes or until golden and crisp. Remove to paper towels and allow to drain well. Season to taste with salt.
When reheating, lay in a single layer.
Wash all grit away under cold water. Pat dry with paper towels. Lay each half, cut side down, on a cutting board. and slice lengthwise into fine julienne. Again pat dry with paper towel.
Heat oil in non stick pan over medium heat. add the leeks and fry for about 3 minutes or until golden and crisp. Remove to paper towels and allow to drain well. Season to taste with salt.
When reheating, lay in a single layer.
Crispy salmon nuggets in kataifi crust
kataifi is a Middle Eastern pastry that resembles shredded phyllo.
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
Serves: 4
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1/4 pound kataifi dough, snipped into 4-inch lengths 1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
Croissants
Serves: 20
Preparation time: 4 hours
Cooking time:20 minutes
For the sponge: 1/4 teaspoon active dry yeast
3/4 cup warm water
2 cups (9 ounces by weight) all-purpose flour
For the croissant dough:
1/4 cup warm water
3/4 cup milk
6 tablespoons sugar
2 packages (4 1/2 teaspoons) active dry yeast
2 1/2 cups (11 1/4 ounces by weight) all-purpose flour
1 tablespoon salt
1 3/4 ounces unsalted soft butter
10 ounces unsalted butter, chilled
1 egg for egg wash
For the sponge:
In an electric mixing bowl, stir the warm water and yeast together. Allow to foam for 5 minutes.
Mix in the flour at low speed. The dough will be sticky. Cover and let rest for 12 hours at room temperature.
For the croissant dough: In a mixing bowl, combine water, milk, and 1 teaspoon of sugar.
Stir in the yeast to dissolve and allow to foam for about 3 minutes. Add the remaining sugar, flour, salt, soft butter and the sponge. Knead with the dough hook for about 10 to 12 minutes. (If working by hand, knead for 15 minutes.)
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature, about 1 hour.
On a lightly floured surface, roll the dough into a rectangle 12 by 14- inches. Place the dough rectangle on a baking sheet. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 by 7 inches.
Square up rectangle with a spatula or dough scraper. Position the butter rectangle on one side of the dough. Fold the rest of dough over butter and seal edges to seal in butter. Roll out the dough into a 10 by 20-inch rectangle. Fold one-third of the dough towards the center. Fold the other third over the two layers. Wrap the dough in plastic and refrigerate 30 minutes.
Repeat the rolling and folding process twice more and chill. Finally, on a floured surface, roll the dough into a 19 by 25-inch rectangle. Cut the dough into 20 even triangles.
Use a template for accurate measurements. To roll the crescents, start at the base and roll towards the tip. Finish the roll so that the tip is underneath the croissant.
Curve the end of each croissant and brush with egg wash. (May be frozen at this time). Arrange croissant on a baking sheet lined with parchment.
Let them rise uncovered at room temperature or until doubled in bulk. Bake the croissants at 375 degrees for 18 to 20 minutes.
In an electric mixing bowl, stir the warm water and yeast together. Allow to foam for 5 minutes.
Mix in the flour at low speed. The dough will be sticky. Cover and let rest for 12 hours at room temperature.
For the croissant dough: In a mixing bowl, combine water, milk, and 1 teaspoon of sugar.
Stir in the yeast to dissolve and allow to foam for about 3 minutes. Add the remaining sugar, flour, salt, soft butter and the sponge. Knead with the dough hook for about 10 to 12 minutes. (If working by hand, knead for 15 minutes.)
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature, about 1 hour.
On a lightly floured surface, roll the dough into a rectangle 12 by 14- inches. Place the dough rectangle on a baking sheet. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 by 7 inches.
Square up rectangle with a spatula or dough scraper. Position the butter rectangle on one side of the dough. Fold the rest of dough over butter and seal edges to seal in butter. Roll out the dough into a 10 by 20-inch rectangle. Fold one-third of the dough towards the center. Fold the other third over the two layers. Wrap the dough in plastic and refrigerate 30 minutes.
Repeat the rolling and folding process twice more and chill. Finally, on a floured surface, roll the dough into a 19 by 25-inch rectangle. Cut the dough into 20 even triangles.
Use a template for accurate measurements. To roll the crescents, start at the base and roll towards the tip. Finish the roll so that the tip is underneath the croissant.
Curve the end of each croissant and brush with egg wash. (May be frozen at this time). Arrange croissant on a baking sheet lined with parchment.
Let them rise uncovered at room temperature or until doubled in bulk. Bake the croissants at 375 degrees for 18 to 20 minutes.
Croque Monsieur sandwich
Béchamel: Save on prep time by making the white sauce ahead of time.
Croque Madame: To make this into a Croque Madame sandwich, make the recipe as instructed, then fry eggs (one for each sandwich, sunny-side up) in a separate skillet while the sandwiches toast in the oven. Place an egg on top each sandwiches.
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1 teaspoon Dijon mustard
dash of ground nutmeg
Sandwich:
8 thin slices white sandwich breads
5 ounces good quality ham about 8 slices
6 ounces Gruyere cheese ,or Emmental cheese, grated (about 2½ cups)
1/4 cup freshly grated parmesan cheese
Béchamel sauce:
1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
2. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
1. Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
2. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
3. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
4. Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.
1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
2. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
1. Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
2. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
3. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
4. Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.
Croquette potatoes
Serves: 8
Preparation time:30 minutes
Cooking time:15 minutes
2 pounds potatoes 3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
for breading:
3 eggs, beaten
2 tablespoons oil
1/2 cup flour
2 cups fresh breadcrumbs g
Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).
Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).
Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.
Croquettes of salmon with lemon-chive sauce
Fresh poached salmon or leftovers combined with a cream sauce create pear-shaped croquettes, with a creamy interior and a light crisp crust.
Serves: 6
3 tablespoons butter
1/3 cup flour
1 cup milk
to taste salt and ground white pepper
2 egg yolks
for the breading:
3/4 cup flour
2 eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 cups fresh breadcrumbs
oil for deep frying
for lemon -chive sauce:
6 ounces unsalted butter
1 tablespoon lemon juice
3 tablespoons chopped chives
to taste, salt and pepper
for garnish: parsley sprigs
Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
1 pound salmon fillet, poached or leftover salmon 3 tablespoons butter
1/3 cup flour
1 cup milk
to taste salt and ground white pepper
2 egg yolks
for the breading:
3/4 cup flour
2 eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 cups fresh breadcrumbs
oil for deep frying
for lemon -chive sauce:
6 ounces unsalted butter
1 tablespoon lemon juice
3 tablespoons chopped chives
to taste, salt and pepper
for garnish: parsley sprigs
Use freshly poached salmon fillet or leftovers.
To prepare the sauce:
Melt the butter in a medium heavy-bottomed saucepan over low heat. Add the flour and whisk for about 3 minutes. Whisk in the milk and bring to a boil, while whisking constantly. Season with salt and pepper to taste. Mix the egg yolks with a little of the hot sauce and return to the pan. Heat the sauce for two more minutes.
Flake the boneless and skinless salmon and blend into the sauce. Transfer the mixture to a dish, cover with plastic wrap, and refrigerate until cold.
Using a large tablespoon, shape the salmon mixture into pear shape croquettes. Dredge in flour, dip in the beaten egg and water, then roll in the bread crumbs seasoned with salt and pepper.
To prepare the chive sauce:
Melt the butter in a saucepan over low heat. Skim the foam from the surface. Remove from the heat and let stand until the milk solids settle to the bottom. Pour the clear butter into a container discarding the solids in the bottom.
Whisk the lemon juice into the clarified butter. Add the chives and season with salt and pepper. Keep the sauce warm. Deep fry the croquettes in hot oil for 3 minutes or until golden brown. Drain on paper towels.
PRESENTATION
Insert a small piece of parsley in he top of each croquette to represent the stem of a pear. Arrange two croquettes on each plate. Decorate with a sprig of fresh parsley. Serve the sauce separately.
To prepare the sauce:
Melt the butter in a medium heavy-bottomed saucepan over low heat. Add the flour and whisk for about 3 minutes. Whisk in the milk and bring to a boil, while whisking constantly. Season with salt and pepper to taste. Mix the egg yolks with a little of the hot sauce and return to the pan. Heat the sauce for two more minutes.
Flake the boneless and skinless salmon and blend into the sauce. Transfer the mixture to a dish, cover with plastic wrap, and refrigerate until cold.
Using a large tablespoon, shape the salmon mixture into pear shape croquettes. Dredge in flour, dip in the beaten egg and water, then roll in the bread crumbs seasoned with salt and pepper.
To prepare the chive sauce:
Melt the butter in a saucepan over low heat. Skim the foam from the surface. Remove from the heat and let stand until the milk solids settle to the bottom. Pour the clear butter into a container discarding the solids in the bottom.
Whisk the lemon juice into the clarified butter. Add the chives and season with salt and pepper. Keep the sauce warm. Deep fry the croquettes in hot oil for 3 minutes or until golden brown. Drain on paper towels.
PRESENTATION
Insert a small piece of parsley in he top of each croquette to represent the stem of a pear. Arrange two croquettes on each plate. Decorate with a sprig of fresh parsley. Serve the sauce separately.
Curried chicken breasts
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds boneless chicken breasts 2 teaspoons butter
to taste salt and pepper
1/4 cup chopped shallots
1 teaspoon curry powder
1/2 cup white wine
1 1/4 cups heavy cream
Remove skin from chicken then cut into 1/2 inch wide strips. Melt butter in a skillet.
Add the chicken pieces. Sprinkle with salt and pepper to taste. Stir often until chicken loses its raw look about 5 minutes. Sprinkle the chicken strips with shallots and curry powder.
Stir well to blend and cook for about 2 minutes.
Transfer the chicken pieces to a bowl.
Add the white wine to the skillet and cook over high heat for 3 minutes.
Add cream to the skillet and cook over high heat until sauce is reduced and starts to thicken.
Add the chicken pieces to sauce. Heat well and serve with hot rice.
Add the chicken pieces. Sprinkle with salt and pepper to taste. Stir often until chicken loses its raw look about 5 minutes. Sprinkle the chicken strips with shallots and curry powder.
Stir well to blend and cook for about 2 minutes.
Transfer the chicken pieces to a bowl.
Add the white wine to the skillet and cook over high heat for 3 minutes.
Add cream to the skillet and cook over high heat until sauce is reduced and starts to thicken.
Add the chicken pieces to sauce. Heat well and serve with hot rice.
Daniel boulud short ribs braised in red wine with celery duo
Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.
Serves: 8
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper
Celery Duo , for serving
Serves: 8
Preparation time:20 minutes
Cooking time:2 hours 30 minutes
3 bottles dry red wine2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper
Celery Duo , for serving
1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
2. Center a rack in the oven and preheat to 350°F.
3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.
2. Center a rack in the oven and preheat to 350°F.
3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.
Delice au chocolat
Serves: 6
Preparation time: 20 minutes
Cooking time:5 minutes
1 cup whipping cream 8 ounces semi-sweet chocolate
2 bananas
5 ounces cooked meringues
1/4 cup Grand Marnier
2 teaspoons cocoa powder
Melt chocolate over a double boiler. Whip the cream till it starts to thicken. Gradually add melted chocolate while whisking the cream.
Break the meringue into pieces. Fold into the cream mixture. Slice the bananas, and fold in the cream mixture together with Grand Marnier. The mixture should be thick.
Spoon into a charlotte mold. Freeze for 2 hours. Unmold on platter and sprinkle with cocoa before serving.
Break the meringue into pieces. Fold into the cream mixture. Slice the bananas, and fold in the cream mixture together with Grand Marnier. The mixture should be thick.
Spoon into a charlotte mold. Freeze for 2 hours. Unmold on platter and sprinkle with cocoa before serving.
Duchess potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
2 pounds potatoes 3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Spoon the potato mixture into a pastry bag fitted with a -inch sawtooth tip. Pipe potato mixture into small mounds onto a buttered baking sheet.
Bake 8 to 10 minutes, or until golden brown.
Variations:
MASAGRANS:
Shape potato duchess into patty shells. Bake
POTATO GALETTES:
Shape potato duchess in 2 to 3-inch rounds cakes, or into rectangular shapes.
POTATO MARQUISE:
Potato duchess mixed with tomato paste and paprika.
BERNY POTATOES:
Add to duchess potato, chopped truffles, and sliced almonds
Spoon the potato mixture into a pastry bag fitted with a -inch sawtooth tip. Pipe potato mixture into small mounds onto a buttered baking sheet.
Bake 8 to 10 minutes, or until golden brown.
Variations:
MASAGRANS:
Shape potato duchess into patty shells. Bake
POTATO GALETTES:
Shape potato duchess in 2 to 3-inch rounds cakes, or into rectangular shapes.
POTATO MARQUISE:
Potato duchess mixed with tomato paste and paprika.
BERNY POTATOES:
Add to duchess potato, chopped truffles, and sliced almonds
Duck breasts with cherry-port sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1-1/2 cups fruity red wine, Shiraz, or Merlot1 cup ruby port
One 1-1/4 -inch piece fresh ginger, peeled
1 Tbs. granulated sugar
1 Tbs. balsamic vinegar
1 tsp. cornstarch
2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
Kosher salt and freshly ground black pepper
2 Tbs. coarsely cracked black peppercorns
6 small or 3 large skin-on duck breasts (about 3 lb. total)
Garnish:
green peas
small oven brown potatoes
Put the wine, port, ginger, and sugar in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.
In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.
Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.
Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.
Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.
In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.
Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.
Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.
Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.
Easter bunny cake
Serves: 8
Preparation time: 1 hour
Cooking time:35 minutes
1 package Yellow Cake 1 cup water
1/3 cup Vegetable Oil
3 large eggs
Butter Cream Frosting (recipe below)
2 cups coconut
Red licorice strips
Jelly beans
Butter Cream Frosting
4 cups powdered sugar
1/3 cup unsalted butter
1 1/2 teaspoons vanilla extract
5 to 6 tablespoons milk
1. In the bowl of an electric mixer combine powdered sugar, shortening and vanilla. Slowly blend in milk to desired consistency.
2. Beat on high for 5 minutes, or until smooth and creamy.
1. HEAT oven to 350°F.
Prepare cake according to package directions using the water, oil and eggs.
Pour into two 8-inch round cake pans. Bake as directed. Cool for 10 to 15 minutes before removing from pan. Cool completely.
TURN one cooled cake layer upside down. See image sketch for details:
Mark center of cake with toothpick. Measure about 2-inches in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2-inch wide x 6-inch long oval, football shape, to make the ears. Cut with a serrated knife. The middle part of the layer will be the "bow tie" for the bunny.
PLACE whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.
TIP To make green "grass" around bunny, toss an additional 1/2 cup coconut with a few drops of green food coloring until desired color. Place around base of bunny.
Prepare cake according to package directions using the water, oil and eggs.
Pour into two 8-inch round cake pans. Bake as directed. Cool for 10 to 15 minutes before removing from pan. Cool completely.
TURN one cooled cake layer upside down. See image sketch for details:
Mark center of cake with toothpick. Measure about 2-inches in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2-inch wide x 6-inch long oval, football shape, to make the ears. Cut with a serrated knife. The middle part of the layer will be the "bow tie" for the bunny.
PLACE whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.
TIP To make green "grass" around bunny, toss an additional 1/2 cup coconut with a few drops of green food coloring until desired color. Place around base of bunny.
Eggs benedict
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 muffin halves, toasted 4 slices Canadian bacon or sliced ham
4 poached eggs
1 cup Hollandaise
Split English muffins in halves and toast to crispness.
Poach the eggs in an egg poacher or in boiling water containing a small amount of vinegar. The vinegar prevents the egg white from spreading. Poach till whites are set, though not chewy. The yolk can range from runny to almost set, depending on personal preference.
Canadian bacon or pea meal bacon.
Canadian bacon comes from the pork loin. It is leaner than bacon and is cured like ham. Canadian bacon should be grilled.
If using ordinary sliced ham, grill until brown but not dry.
To serve:
Arrange bacon or ham on buttered toasted muffins. Top with hot poached eggs. Spoon the hollandaise over eggs. Serve hot without delay.
Poach the eggs in an egg poacher or in boiling water containing a small amount of vinegar. The vinegar prevents the egg white from spreading. Poach till whites are set, though not chewy. The yolk can range from runny to almost set, depending on personal preference.
Canadian bacon or pea meal bacon.
Canadian bacon comes from the pork loin. It is leaner than bacon and is cured like ham. Canadian bacon should be grilled.
If using ordinary sliced ham, grill until brown but not dry.
To serve:
Arrange bacon or ham on buttered toasted muffins. Top with hot poached eggs. Spoon the hollandaise over eggs. Serve hot without delay.
Endives meuniere
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
8 Belgian endives 3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Fillet of salmon with sorrel sauce
Serves: 8
Preparation time:20 minutes
Cooking time:30 minutes
1 1/2 pounds salmon fillet, skinned and boned 2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup dry vermouth
1/2 cup dry white wine
1 cup fresh fish stock
1 cup heavy cream
1 tablespoon flour
2 tablespoons fresh sorrel, finely chopped
to taste, salt and freshly ground pepper
juice of half a lemon
Place the salmon fillet on a flat surface and cut on the bias, against the grain, into 8 slices of equal weight. Place the slices between sheets of freezer paper and gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into thin scallopini.
Melt a tablespoon of butter in a saucepan and add the shallots. Cook for a minute over medium heat. Do not brown shallots. Add the vermouth and wine. Simmer to reduce by half, then add fish stock. Cook for about five minutes, and strain the liquid, through a fine sieve while pressing all solids with the back of a ladle to extract their juices. Discard all solids. Add the cream to the liquid and simmer for 5 minutes.
Blend the remaining tablespoon of butter with the flour. Add bits by bits to the simmering sauce while stirring with a whip. Add the sorrel and cook until wilted. Season with salt and pepper to taste. Stir in the lemon juice. Keep sauce hot.
Using a non stick pan, cook the salmon pieces in the pan until golden on one side. Turn and cook on the other side for about a minute.
PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place one piece of the cooked salmon in the center of the sauce. Serve immediately.
Melt a tablespoon of butter in a saucepan and add the shallots. Cook for a minute over medium heat. Do not brown shallots. Add the vermouth and wine. Simmer to reduce by half, then add fish stock. Cook for about five minutes, and strain the liquid, through a fine sieve while pressing all solids with the back of a ladle to extract their juices. Discard all solids. Add the cream to the liquid and simmer for 5 minutes.
Blend the remaining tablespoon of butter with the flour. Add bits by bits to the simmering sauce while stirring with a whip. Add the sorrel and cook until wilted. Season with salt and pepper to taste. Stir in the lemon juice. Keep sauce hot.
Using a non stick pan, cook the salmon pieces in the pan until golden on one side. Turn and cook on the other side for about a minute.
PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place one piece of the cooked salmon in the center of the sauce. Serve immediately.
Fillets of salmon in potato crust
The salmon fillets are wrapped in paper thin scale-like potato slices. A rich red wine sauce transforms this dish into a unique creation.
Serves: 4
4 7-ounce salmon fillets, boned and skinned
to taste, salt, freshly ground black pepper
1 teaspoon chopped thyme
2 extra large baking potatoes, peeled
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 cup red wine sauce
4 small fresh thyme
1 tablespoon fresh chives, minced
Serves: 4
Preparation time:40 minutes
Cooking time:15 minutes
For the salmon in potato crust: 4 7-ounce salmon fillets, boned and skinned
to taste, salt, freshly ground black pepper
1 teaspoon chopped thyme
2 extra large baking potatoes, peeled
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 cup red wine sauce
4 small fresh thyme
1 tablespoon fresh chives, minced
Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Season the fillets with salt and pepper, and sprinkle them with thyme.
Cut the potatoes lengthwise into paper thin, long slices with a vegetable slicer on or a mandoline. Do not rinse the potato slices as the starch will help the wrapped slices stick together.
Place the potato slices on the working surface, overlapping the slices until they can be wrapped all around the fish. Season the slices of potato with salt.
Center the salmon fillet in the middle of the potato wrap and fold the edges of the potatoes over the salmon to enclose it entirely.
Since the potato slices are not washed, the starch discolors the potato rapidly. To avoid any discoloration, cook the wrapped salmon fillets immediately.
To cook the wrapped salmon fillet, melt the butter and oil in a nonstick frying pan over high heat. Add the fillet, with the potato seam side down, and sautè until golden brown, about 3 to 5 minutes on each side.
While the first fillet is cooking proceed with more potato slices and wrap another fillet. Cook as soon as it is made. Continue with the remaining salmon fillets.
Transfer the wrapped salmon on a baking sheet. Preheat oven to 450 degrees. Just before serving place the potato wrapped salmon in the oven for 5 minutes. Heat the red wine sauce. PRESENTATION
Place the wrapped fillets of salmon in the middle of 4 warm plates, and ladle the sauce around. Garnish with the thyme sprigs. Sprinkle the plates with minced chives.
Cut the potatoes lengthwise into paper thin, long slices with a vegetable slicer on or a mandoline. Do not rinse the potato slices as the starch will help the wrapped slices stick together.
Place the potato slices on the working surface, overlapping the slices until they can be wrapped all around the fish. Season the slices of potato with salt.
Center the salmon fillet in the middle of the potato wrap and fold the edges of the potatoes over the salmon to enclose it entirely.
Since the potato slices are not washed, the starch discolors the potato rapidly. To avoid any discoloration, cook the wrapped salmon fillets immediately.
To cook the wrapped salmon fillet, melt the butter and oil in a nonstick frying pan over high heat. Add the fillet, with the potato seam side down, and sautè until golden brown, about 3 to 5 minutes on each side.
While the first fillet is cooking proceed with more potato slices and wrap another fillet. Cook as soon as it is made. Continue with the remaining salmon fillets.
Transfer the wrapped salmon on a baking sheet. Preheat oven to 450 degrees. Just before serving place the potato wrapped salmon in the oven for 5 minutes. Heat the red wine sauce. PRESENTATION
Place the wrapped fillets of salmon in the middle of 4 warm plates, and ladle the sauce around. Garnish with the thyme sprigs. Sprinkle the plates with minced chives.
Fillets of sole dieppoise
Serves: 6
Preparation time:20 minutes
Cooking time:30 minutes
4 ounces butter 1 tablespoon chopped shallots
12 2-ounces fillets of sole
1/2 cup wine
2 cups fish fumet
4 ounces cooked mussels
4 ounces cooked shrimp
6 medium fluted mushrooms
1 cup velouté sauce
1/4 cup heavy cream
12 fleurons
Butter a baking dish. Sprinkle with chopped shallots.
Fold the fillets in half and arrange in the pan. Pour over the wine, fish fumet, and the mussel cooking juice.
Cover with parchment paper and bring to a boil on top of the stove. Bake at 350 degrees .F (180 C) for about 5 to 8 minutes.
Arrange the fish fillets on a serving platter.
Garnish with the mussels, shrimp, and fluted mushrooms.
Prepare the velouté sauce with the cooking liquid and fish stock.
Stir in the cream and simmer for 10 minutes or until sauce is medium thick. Pour over the fish. Garnish with fleurons and serve hot.
Fold the fillets in half and arrange in the pan. Pour over the wine, fish fumet, and the mussel cooking juice.
Cover with parchment paper and bring to a boil on top of the stove. Bake at 350 degrees .F (180 C) for about 5 to 8 minutes.
Arrange the fish fillets on a serving platter.
Garnish with the mussels, shrimp, and fluted mushrooms.
Prepare the velouté sauce with the cooking liquid and fish stock.
Stir in the cream and simmer for 10 minutes or until sauce is medium thick. Pour over the fish. Garnish with fleurons and serve hot.
Financiers
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
3/4 cup ( 3 1/2 ounces by weight) almond powder 2/3 cup ( 3 1/2 ounces by weight) all purpose flour
1 1/3 cups sugar
8 egg whites
1/4 teaspoon vanilla
5 1/4 ounces melted butter
Preheat oven to 350 degrees.
In a large mixing bowl, combine all ingredients except butter. Beat for 2 minutes at medium speed.
Gradually pour in the butter while stirring. Mix well. Butter tiny molds. Spoon mixture into molds about 3/4 full.
Bake for 20 minutes or until golden brown. Unmold while hot. Cool on racks.
Coconut financiers: replace almond powder with coconut flakes
Chocolate financiers: substitute 2 oz cocoa powder to 2 oz flour
In a large mixing bowl, combine all ingredients except butter. Beat for 2 minutes at medium speed.
Gradually pour in the butter while stirring. Mix well. Butter tiny molds. Spoon mixture into molds about 3/4 full.
Bake for 20 minutes or until golden brown. Unmold while hot. Cool on racks.
Coconut financiers: replace almond powder with coconut flakes
Chocolate financiers: substitute 2 oz cocoa powder to 2 oz flour
Fish stock
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1 carrot, chopped1 celery stalk with leaves, chopped
5 black peppercorns
2 sprigs parsley
1 bay leaf
1 sprig fresh thyme
3 whole cloves
strip lemon rind
1 lb. lean fish bones and trimmings (cod, halibut, bass) Do not use mackerel, mullet, or salmon in this recipe; their taste is too strong.)
Place water, onion, carrot, and celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for just 15 minutes, no longer. Skim the surface of the soup, strain the stock, and refrigerate or freeze.
Fish velouté sauce
Velouté is one of the mother sauces of classical cuisine. It can be made with any white stock, but this version, the fish velouté, is made with fish stock.
Makes 1 quart Fish stock
2 oz clarified butter
2 oz all-purpose flour
Makes 1 quart Fish stock
Preparation time: 10 minutes
Cooking time:30 minutes
6 cups fish stock2 oz clarified butter
2 oz all-purpose flour
Heat the fish stock to a simmer in a medium saucepan.
Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy.
With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps.
Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently. Use a ladle to skim off any impurities that rise to the surface.
The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
Keep the velouté covered until you're ready to use it.
Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy.
With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps.
Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently. Use a ladle to skim off any impurities that rise to the surface.
The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
Keep the velouté covered until you're ready to use it.
Flaky pie crust
This recipe makes enough dough for two crusts.
Serves: 14
1 pinch salt
1 tablespoon sugar
1 teaspoon vanilla
1 1/2 sticks (3/4 cup) cold butter, cut into pieces
5 tablespoons cold water
Serves: 14
Preparation time: 10 minutes
2 cups flour 1 pinch salt
1 tablespoon sugar
1 teaspoon vanilla
1 1/2 sticks (3/4 cup) cold butter, cut into pieces
5 tablespoons cold water
In a food processor, combine flour, salt, sugar,vanilla, butter and mix on pulse. Add water.
Pulse to blend until dough becomes a ball. Do not overprocess.
Wrap in plastic and chill for 20 minutes. Roll out and transfer to pie plate.
Pulse to blend until dough becomes a ball. Do not overprocess.
Wrap in plastic and chill for 20 minutes. Roll out and transfer to pie plate.
Floating island
The floating island is a molded meringue baked in the oven. When unmolded onto a serving dish, the meringue becomes an island floating on the custard cream
Serves: 8
6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
3 cups custard cream
1/2 cup sliced almonds, toasted
1 cup sliced fresh strawberries (optional)
Serves: 8
Preparation time: 30 minutes
Cooking time:8 minutes
1 tablespoon butter, soft 6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
3 cups custard cream
1/2 cup sliced almonds, toasted
1 cup sliced fresh strawberries (optional)
Butter a 10-cup fluted tube pan or a 10-cup soufflé molds.
Preheat oven to 350 degrees.
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes. Spoon the meringue mixture into the prepared mold. Smooth the top of mold with a spatula. Place the mold in a baking pan containing hot water. Place the pan on the bottom rack of the oven and bake for 15 minutes.
The meringue will rise like a souffle above the top of the mold.
Remove pan from the oven. Allow the meringue to cool in the mold for 5 minutes. Unmold meringue on a deep platter surrounded by custard cream. Sprinkle floating island with toasted almonds, and decorate with sliced strawberries.
Preheat oven to 350 degrees.
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes. Spoon the meringue mixture into the prepared mold. Smooth the top of mold with a spatula. Place the mold in a baking pan containing hot water. Place the pan on the bottom rack of the oven and bake for 15 minutes.
The meringue will rise like a souffle above the top of the mold.
Remove pan from the oven. Allow the meringue to cool in the mold for 5 minutes. Unmold meringue on a deep platter surrounded by custard cream. Sprinkle floating island with toasted almonds, and decorate with sliced strawberries.
Fondants au chocolat
Serves: 6
Preparation time: 20 minutes
Cooking time:8 minutes
3 tablespoons unsalted butter 6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar
For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.
Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.
Fougasse bread
Fougasse is a French flatbread that is similar to Italian focaccia. Add some herbs de Provence, (Rosemary and thyme) to bring more flavor to the bread
Serves: 10
1/2 cup warm water
1/4 teaspoon active dry yeast
1 cup all-purpose flour
For the Dough:
1/2 cup warm water
1/2 teaspoon active dry yeast
2 tablespoons olive oil
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1/2 teaspoon coarse salt
For the Garnish:
1 tablespoon olive oil
1 teaspoon coarse salt
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
Serves: 10
Preparation time:30 minutes
Cooking time:25 minutes
For the Yeast starter::1/2 cup warm water
1/4 teaspoon active dry yeast
1 cup all-purpose flour
For the Dough:
1/2 cup warm water
1/2 teaspoon active dry yeast
2 tablespoons olive oil
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1/2 teaspoon coarse salt
For the Garnish:
1 tablespoon olive oil
1 teaspoon coarse salt
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
For the Preferment starter:
Pour the warm water into a medium bowl and whisk in the yeast. Let the mixture stand for 10 minutes.
Stir in the flour until the mixture is smooth and slightly elastic. It will be a little loose.
Cover the bowl and set aside for 3-4 hours at room temperature, or up to 12 hours in the refrigerator.
For the Bread:
Pour the warm water into the bowl of a stand mixer. Add the yeast, whisk by hand to blend, and let the mixture stand for 10 minutes.
Fit the stand mixer with the dough hook attachment. Add the preferment and the olive oil and mix on low speed for 1 minute. Add the flour, rosemary, thyme, and salt. Mix on low speed until it comes together in a cohesive mass, about 2-3 minutes. It will look wet and sticky.
Cover the bowl with plastic wrap, and let it rest for 20 minutes to allow it to fully hydrate before any further kneading.
Turn the mixer to medium-low and continue to mix until the dough is firm, elastic, and smooth, about 5-7 minutes. It will still be soft. Add more flour, one tablespoon at a time, if the dough feels too sticky to work with.
Lightly oil a large bowl, and transfer the dough to the bowl, rolling it around in the oil. Cover tightly with plastic wrap and let the dough rise until doubled in size, 1 1/2-2 hours.
Turn the dough out onto a lightly floured work surface. Gently press down on the dough to expel some of the air bubbles. Cut the dough in half, and transfer each half to two baking sheets lined with parchment paper or silicone mats. Using your hands, lightly stretch and form the dough into a large leaf shape.
Make the design, using a sharp knife to cut slits in the dough to resemble leaf veins: one slit down the center, then two or three slits at an angle on each side of the center. If using silicone mats, be careful to not cut through the material. Gently stretch out each slit to make decorative holes.
Cover the dough loosely with plastic wrap, and let the dough proof for 30-40 minutes.
While the dough is proofing, preheat the oven to 425°F.
Gently brush the surface of the proofed dough with olive oil, and sprinkle salt and chopped herbs on top. Bake for 20-25 minutes, until the bread is golden brown. Transfer to a cooling rack to cool slightly. Serve while still warm.
Pour the warm water into a medium bowl and whisk in the yeast. Let the mixture stand for 10 minutes.
Stir in the flour until the mixture is smooth and slightly elastic. It will be a little loose.
Cover the bowl and set aside for 3-4 hours at room temperature, or up to 12 hours in the refrigerator.
For the Bread:
Pour the warm water into the bowl of a stand mixer. Add the yeast, whisk by hand to blend, and let the mixture stand for 10 minutes.
Fit the stand mixer with the dough hook attachment. Add the preferment and the olive oil and mix on low speed for 1 minute. Add the flour, rosemary, thyme, and salt. Mix on low speed until it comes together in a cohesive mass, about 2-3 minutes. It will look wet and sticky.
Cover the bowl with plastic wrap, and let it rest for 20 minutes to allow it to fully hydrate before any further kneading.
Turn the mixer to medium-low and continue to mix until the dough is firm, elastic, and smooth, about 5-7 minutes. It will still be soft. Add more flour, one tablespoon at a time, if the dough feels too sticky to work with.
Lightly oil a large bowl, and transfer the dough to the bowl, rolling it around in the oil. Cover tightly with plastic wrap and let the dough rise until doubled in size, 1 1/2-2 hours.
Turn the dough out onto a lightly floured work surface. Gently press down on the dough to expel some of the air bubbles. Cut the dough in half, and transfer each half to two baking sheets lined with parchment paper or silicone mats. Using your hands, lightly stretch and form the dough into a large leaf shape.
Make the design, using a sharp knife to cut slits in the dough to resemble leaf veins: one slit down the center, then two or three slits at an angle on each side of the center. If using silicone mats, be careful to not cut through the material. Gently stretch out each slit to make decorative holes.
Cover the dough loosely with plastic wrap, and let the dough proof for 30-40 minutes.
While the dough is proofing, preheat the oven to 425°F.
Gently brush the surface of the proofed dough with olive oil, and sprinkle salt and chopped herbs on top. Bake for 20-25 minutes, until the bread is golden brown. Transfer to a cooling rack to cool slightly. Serve while still warm.
French 65 cocktail
Serves: 1
Preparation time: 5 minutes
Cooking time:2 minutes
1 oz Cointreau6 drops Angostura Bitters
3 oz Piper-Heidsieck Champagne
Garnish: Orange twist
Glass: Champagne flute
Add the Cointreau and bitters to a mixing glass and fill with ice. Stir, and strain into a chilled Champagne flute. Top with the Champagne and garnish with an orange twist.
French 75 cocktail
Serves: 1
Preparation time: 2 minutes
1 oz fresh lemon juice (3 cl, 1/4 gills)2 tsp sugar, stir
2 oz gin
Fill with ice, Champagne, Proseco, Clairette or Cremant
Add lemon wedge, cherry, orange slice
Serve with straws
Serve in a tall glass (10.0 oz)
Add all the ingredients except the Champagne to a shaker and fill with ice.
Shake well and strain into a Champagne flute.
Top with the Champagne and garnish with a lemon twist.
Shake well and strain into a Champagne flute.
Top with the Champagne and garnish with a lemon twist.
French apple tart
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
Serves 8 1 recipe never-fail pie crust
1 cup thick apple sauce
5 large baking apples
2 ounces melted butter
1/3 cup sugar
1/2 cup apricot jam
1 tablespoon kirsch or water
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch shallow flan pan with a removable ring.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Peel and core the apples. Slice into very thin slices.
Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Peel and core the apples. Slice into very thin slices.
Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.
French garlic sausages
Serves: 20
Preparation time:40 minutes
Cooking time:30 minutes
1 pound skinless fatback about one-inch thick 2 1/4 pounds lean pork butt, (25% ) fat, cut into one-inch cubes
2 1/4 pounds lean beef, cut into one-inch cubes
salt to taste
1 teaspoon freshly ground white pepper
2 teaspoons finely minced garlic
1/4 cup cornstarch
1 1/4 cups ice cold water
8 feet natural beef round sausage casings, 3 to 4-inch diameter
Cut the fatback into the thinnest possible slices. Cut the slices into very thin strips, and very fine dices. There should be about 3 cups. Set aside.
Put pork, beef, salt, pepper, and garlic into a mixing bowl. Add diced fatback.
Blend starch and ice water, and add to meat mixture. Cut the sausage casings into five lengths of about 18 inches each.
Outfit a meat grinder with a medium cutting blade and attach the sausage stuffer. Slip the sausage casing onto stuffer. Tie it at the end.
Add meat cubes with seasonings and liquid to the open feeder of the grinder, allowing the casing to be filled to a length of 15 inches. Tie end. Repeat this action with remaining casings. This will make about 5 sausages about 1 1/4 pounds each.
To cook the garlic sausages, bring a pot of water to a simmer. Add sausages and let simmer ( the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled or smoked.
Put pork, beef, salt, pepper, and garlic into a mixing bowl. Add diced fatback.
Blend starch and ice water, and add to meat mixture. Cut the sausage casings into five lengths of about 18 inches each.
Outfit a meat grinder with a medium cutting blade and attach the sausage stuffer. Slip the sausage casing onto stuffer. Tie it at the end.
Add meat cubes with seasonings and liquid to the open feeder of the grinder, allowing the casing to be filled to a length of 15 inches. Tie end. Repeat this action with remaining casings. This will make about 5 sausages about 1 1/4 pounds each.
To cook the garlic sausages, bring a pot of water to a simmer. Add sausages and let simmer ( the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled or smoked.
French onion soup
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/3 cup oil 3 cups sliced onions
1 quart beef stock
1 package onion soup mix
1/3 teaspoon thyme
8 toasted sliced French baguettes
3/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
Cook the onions over medium heat in the oil until brown. Add the beef stock, onion soup mix and thyme and boil 15 minutes. Season to taste with salt and pepper.
Place the toasted bread croutons in individual onion soup bowls or large oven proof casserole. Ladle the soup over and sprinkle with the cheese.
Bake on the top rack of the oven at 375 degrees for 10 to 15 minutes or until brown. Serve hot.
Place the toasted bread croutons in individual onion soup bowls or large oven proof casserole. Ladle the soup over and sprinkle with the cheese.
Bake on the top rack of the oven at 375 degrees for 10 to 15 minutes or until brown. Serve hot.
French toast
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
1 stick (1/2 cup) unsalted butter, cut into bits 8 large eggs
4 cups milk
2 tablespoons vanilla
2 tablespoons dark rum
1 loaf challah (about 1 pound), cut into 1-inch-thick slices and ends discarded
4 cups corn flakes
cinnamon sugar made by stirring together 2 tablespoons sugar and 1/4 teaspoon cinnamon
Accompaniments:
maple syrup of whipped cream pecans and/or berries
Clarify butter: In a small heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and pour butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.
In a large bowl whisk together eggs, milk, vanilla, and rum. Transfer half of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak half of bread slices 10 minutes.
Turn slices over and soak 10 minutes more. In another large shallow baking dish spread half of corn flakes and coat soaked bread slices on each side, transferring to a tray. Soak and coat remaining slices with remaining egg mixture and corn flakes in same manner.
Preheat oven to 250°F.
In a large heavy skillet heat 2 tablespoons clarified butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or as many as will fit in one layer) 3 minutes on each side, or until puffed and golden brown. Transfer French toast as cooked to a baking sheet and keep warm in oven.
Cook remaining slices in remaining butter in same manner. Sprinkle French toast with cinnamon sugar and serve with accompaniments.
In a large bowl whisk together eggs, milk, vanilla, and rum. Transfer half of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak half of bread slices 10 minutes.
Turn slices over and soak 10 minutes more. In another large shallow baking dish spread half of corn flakes and coat soaked bread slices on each side, transferring to a tray. Soak and coat remaining slices with remaining egg mixture and corn flakes in same manner.
Preheat oven to 250°F.
In a large heavy skillet heat 2 tablespoons clarified butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or as many as will fit in one layer) 3 minutes on each side, or until puffed and golden brown. Transfer French toast as cooked to a baking sheet and keep warm in oven.
Cook remaining slices in remaining butter in same manner. Sprinkle French toast with cinnamon sugar and serve with accompaniments.
Fried salmon steaks with white wine sauce
Serves: 4
Preparation time:30 minutes
Cooking time:25 minutes
6-8-ounce salmon steaks to taste salt and ground white pepper
2 teaspoons olive oil
2 teaspoons butter
2 tablespoons shallots, chopped
1 1/2 cups dry white wine
3/4 cup heavy cream
1 1/2 tablespoon butter, softened
2 teaspoons flour
Wash the salmon steaks under cold running water. Pat dry. Season with salt and pepper.
Heat the oil and butter in a frying pan and cook the steaks over medium heat for 2 minutes on each side. Add the white wine and simmer for 10 minutes. Transfer the salmon steaks to a platter; cover with foil and reserve in a warm place.
Pour the cooking liquid in the frying pan into a medium saucepan. Add the heavy cream and boil for 5 minutes.
Combine the butter and flour in a small bowl. Mix well to form a paste. Drop pieces of the butter and flour mixture into the boiling liquid. Whisk until the sauce is smooth and medium thick. Season with salt and pepper to taste.
Simmer the sauce over low heat for about 10 minutes.
PRESENTATION
Bone and skin the salmon steaks. Arrange on warm plates. Divide the sauce between each plate pouring the sauce over the salmon steaks. Serve at once.
Heat the oil and butter in a frying pan and cook the steaks over medium heat for 2 minutes on each side. Add the white wine and simmer for 10 minutes. Transfer the salmon steaks to a platter; cover with foil and reserve in a warm place.
Pour the cooking liquid in the frying pan into a medium saucepan. Add the heavy cream and boil for 5 minutes.
Combine the butter and flour in a small bowl. Mix well to form a paste. Drop pieces of the butter and flour mixture into the boiling liquid. Whisk until the sauce is smooth and medium thick. Season with salt and pepper to taste.
Simmer the sauce over low heat for about 10 minutes.
PRESENTATION
Bone and skin the salmon steaks. Arrange on warm plates. Divide the sauce between each plate pouring the sauce over the salmon steaks. Serve at once.
Frozen individual strawberry soufflés
These soufflés keep well and can be prepared a day or two in advance. You will need six 6-ounce individual soufflé molds, 3 1/2 inches in diameter and 1 1/2 inches deep.
Serves: 6
1/2 cup egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup water
1 cup whipping cream
2 tablespoons unsweetend cocoa powder
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
1 pint fresh strawberries or 1 10-oz package quick-frozen whole strawberries 1/2 cup egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup water
1 cup whipping cream
2 tablespoons unsweetend cocoa powder
Prepare the soufflé dishes:
Cut parchment or wax paper into 6 strips, each 3 inches wide by 12 inches long. Wrap a strip around the outside of each soufflé mold and secure with transparent tape or a rubber band to form a raised collar extending about 1 1/2 inches above the edge of the mold. Place the molds in the refrigerator.
Wash, hull, and slice the strawberries if fresh, or defrost the package of quick- frozen strawberries in hot water or in a microwave oven.
Process to a puree in a blender. Strain the puree through a fine sieve over a small bowl. Refrigerate.
Place the egg whites in a clean mixing bowl and add the cream of tartar. Stir the sugar and water in a clean grease-free saucepan. Place over high heat.
Begin immediately to beat the egg whites using preferably a standing electric mixer, slowly at first, then increasing the speed moderately. When the sugar syrup reaches the desired temperature of 234 to 238 degrees F (soft ball stage *), remove it from the heat. By then the egg whites are medium stiff. Increase the speed of the electric beater while pouring a steady stream of the syrup into the whites. Continue beating for 5 to 6 minutes.
Transfer the egg white mixture to a clean mixing bowl. Refrigerate. Wash the mixing bowl. Rinse under cold water, and dry. Pour the cold cream in the bowl. Whisk using the electric beater until whipped and thick. Fold half of the strawberry puree into the egg whites.
Fold the remaining strawberry puree into the whipped cream. Then fold the two mixtures together. Divide the soufflé mixture among the 6 chilled prepared soufflé molds.
Freeze for at least 3 hours or more. 20 minutes before serving, remove the soufflés from the freezer and place in the refrigerator. Just before serving, remove the paper collars and carefully sprinkle the cocoa powder through a fine sieve over the top of each soufflé. Serve immediately.
* The simplest way to tell when the syrup reaches 235 degrees F is with a candy thermometer. But if you do not have one, use the following method: Fill a small bowl with ice water. When the syrup begins to bubble, spoon a drop into the ice water. If you can gather it into a small ball, the syrup has reached the soft ball stage, and is ready.
Cut parchment or wax paper into 6 strips, each 3 inches wide by 12 inches long. Wrap a strip around the outside of each soufflé mold and secure with transparent tape or a rubber band to form a raised collar extending about 1 1/2 inches above the edge of the mold. Place the molds in the refrigerator.
Wash, hull, and slice the strawberries if fresh, or defrost the package of quick- frozen strawberries in hot water or in a microwave oven.
Process to a puree in a blender. Strain the puree through a fine sieve over a small bowl. Refrigerate.
Place the egg whites in a clean mixing bowl and add the cream of tartar. Stir the sugar and water in a clean grease-free saucepan. Place over high heat.
Begin immediately to beat the egg whites using preferably a standing electric mixer, slowly at first, then increasing the speed moderately. When the sugar syrup reaches the desired temperature of 234 to 238 degrees F (soft ball stage *), remove it from the heat. By then the egg whites are medium stiff. Increase the speed of the electric beater while pouring a steady stream of the syrup into the whites. Continue beating for 5 to 6 minutes.
Transfer the egg white mixture to a clean mixing bowl. Refrigerate. Wash the mixing bowl. Rinse under cold water, and dry. Pour the cold cream in the bowl. Whisk using the electric beater until whipped and thick. Fold half of the strawberry puree into the egg whites.
Fold the remaining strawberry puree into the whipped cream. Then fold the two mixtures together. Divide the soufflé mixture among the 6 chilled prepared soufflé molds.
Freeze for at least 3 hours or more. 20 minutes before serving, remove the soufflés from the freezer and place in the refrigerator. Just before serving, remove the paper collars and carefully sprinkle the cocoa powder through a fine sieve over the top of each soufflé. Serve immediately.
* The simplest way to tell when the syrup reaches 235 degrees F is with a candy thermometer. But if you do not have one, use the following method: Fill a small bowl with ice water. When the syrup begins to bubble, spoon a drop into the ice water. If you can gather it into a small ball, the syrup has reached the soft ball stage, and is ready.
Galette des rois frangipane
This is traditionally eaten around Epiphany in France, where you can get it in all bakeries. A small porcelaine figure (the 'fève') is placed in the frangipane and the person who gets it becomes king and wears a paper crown
Serves: 6
Filling
4 ounces ground almonds
4 ounces icing sugar
4 ounces butter at room temperature
4 large eggs
2 oz flour
1 tablespoon dark rum
1/4 cup slivered almonds
1 fève (optional)
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 pound puff pastryFilling
4 ounces ground almonds
4 ounces icing sugar
4 ounces butter at room temperature
4 large eggs
2 oz flour
1 tablespoon dark rum
1/4 cup slivered almonds
1 fève (optional)
For the filling: Combine the ground almonds, sugar and butter until smooth.
Add three of the eggs, flour and rum: mix until combined.
Stir in slivered almonds.
Preheat oven 375°F (190°C).
To assemble, divide the dough into two equal parts.
Roll out one part to form a 10 inch circle and place on a baking sheet.
Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make a few slits in the center of the pastry.
Bake in preheated oven for about 30 minutes.
Serve warm.
Add three of the eggs, flour and rum: mix until combined.
Stir in slivered almonds.
Preheat oven 375°F (190°C).
To assemble, divide the dough into two equal parts.
Roll out one part to form a 10 inch circle and place on a baking sheet.
Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make a few slits in the center of the pastry.
Bake in preheated oven for about 30 minutes.
Serve warm.
Ganache
Serves: 8
Preparation time: 15 minutes
Cooking time:5 minutes
12 ounces semi sweet chocolate 1 cup heavy cream
1 stick (4 ounces) butter
Break the semi sweet chocolate in a bowl. In a saucepan, bring the cream to a boil. Pour it over the chocolate, stirring until the chocolate is melted and the mixture is smooth and well blended.
Cool mixture, then add the butter while mixture is still liquid. Allow to cool completely to set the ganache. Do not refrigerate.
Cool mixture, then add the butter while mixture is still liquid. Allow to cool completely to set the ganache. Do not refrigerate.
Genoise cake with grand marnier berries and mascarpone whipped cream
Serves: 10
Preparation time: 30 minutes
Cooking time:30 minutes
Genoise Cake:- 1 1/4 cups sifted cake flour
- 1/4 cup sugar
- 1/3 cup unsalted butter, preferably clarified
- 6 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Grand Marnier Berries:
- 1 lb strawberries, sliced
- 1/3 cup Grand Marnier®
Mascarpone Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1 (8-oz) package mascarpone, softened with 1 tbsp of cream
- 1/4 cup powdered sugar
- 2 teaspoons orange zest
For cake: Grease and flour the bottom(s) of two 9x2-inch pans or one 9-inch springform pan; line with wax or parchment paper. Sift together cake flour and 1/4 cup sugar twice; set aside. Melt butter in a small saucepan; off the heat and let sit for 4 minutes. Once cooled, remove the film from the top; carefully pour into a heatproof bowl, leaving the solids behind - set aside.
Whisk the eggs and 3/4 cup sugar in a large heatproof bowl; set over a pot of barely simmering water - whisk constantly until the mixture is warm to the touch (about 110 degrees F). Remove the bowl from the heat and beat on high speed until the mixture is lemony-colored, has tripled in volume. - like a continuous flat ribbon when dropped from a spoon (5 minutes in a heavy-duty mixer with the whisk attachment, 10 - 15 minutes with a hand-held mixer).
In 3 additions, sift the flour mixture over the top and fold in very gently with a rubber spatula. If the butter has become to solid, reheat briefly and transfer to a medium bowl. Fold about 1 1/2 cups of the egg mixture into the butter until completely incorporated, along with the vanilla extract. Bake until the cake begins to pull away from the sides of the pan(s) and the top springs back when lightly pressed, about 15 minutes in cake pans, 30 minutes in a springform pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove the side of the springform pan, if using. Invert the cake and remove the paper liner(s). Let cool right side up on the rack.
For berries: While the cake is baking, place the berries in a glass bowl and pour Grand Marnier on top. Allow 30 to 40 minutes for the berries to macerate and thaw.
For the mascarpone whipped cream: whip the heavy cream in a large metal bowl, then (using the same hand mixer), whip the mascarpone, sugar and orange zest into a smaller separate bowl. Fold mascarpone into the whipped cream.
Slice the cake into 3 layers. spoon berries with juice between cakes layers, then spread over whipped cream. Decorate top with mascarpone whipped cream.
Gnocchi parisienne
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
2 cups milk 4 ounces butter
8 ounces all purpose flour
7 medium eggs
1/2 teaspoon salt
2 ounces grated Swiss cheese
1 double recipe Recipe of Cream sauce
4 ounces grated Swiss cheese
Preheat oven to 350 degrees.
In a medium saucepan, boil the milk with the butter. Remove from heat then add the flour all at once stirring continuously.
Mix in the eggs one at the time.
Stir in the salt and cheese.
In a large saucepan, boil 2 quarts of salted water. Spoon the mixture in a pastry bag fitted with a large plain pastry tip. Squeeze the mixture out and as it comes out, use a small knife to cut into small pieces and drop in boiling water.
Cook for 2 minutes. Transfer to cold water and drain when completely cold.
Spread the gnocchi in one layer in a large baking dish. Pour the warm cream sauce over.
Sprinkle with cheese. Brown in oven until golden brown and bubbly.
In a medium saucepan, boil the milk with the butter. Remove from heat then add the flour all at once stirring continuously.
Mix in the eggs one at the time.
Stir in the salt and cheese.
In a large saucepan, boil 2 quarts of salted water. Spoon the mixture in a pastry bag fitted with a large plain pastry tip. Squeeze the mixture out and as it comes out, use a small knife to cut into small pieces and drop in boiling water.
Cook for 2 minutes. Transfer to cold water and drain when completely cold.
Spread the gnocchi in one layer in a large baking dish. Pour the warm cream sauce over.
Sprinkle with cheese. Brown in oven until golden brown and bubbly.
Goat cheese gratin
You will need six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish
Serves: 6
2 teaspoons minced fresh thyme leaves
2 teaspoons fresh rosemary leaves
2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
1 1/2 to 2 cups (33 to 50 cl) homemade tomato Sauce, at room temperature
24 best-quality black olives (such as French Nyons), pitted
Serves: 6
Preparation time: 10 minutes
Cooking time:5 minutes
10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep's milk cheese, cubed 2 teaspoons minced fresh thyme leaves
2 teaspoons fresh rosemary leaves
2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
1 1/2 to 2 cups (33 to 50 cl) homemade tomato Sauce, at room temperature
24 best-quality black olives (such as French Nyons), pitted
Preheat the broiler.
Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat.
Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
variations:
Add julienned bits of prociutto, diced cooked sausage, sautéed mushrooms, or marinated artichokes.
Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat.
Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
variations:
Add julienned bits of prociutto, diced cooked sausage, sautéed mushrooms, or marinated artichokes.
Goat cheese soufflés in phyllo cups
You will need a muffin pan with 12 (1/2- or 1/3-cup) muffin cups
Serves: 8
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted
For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1/2 cup grated Parmesan
5 ounces soft mild goat cheese, crumbled (2/3 cup)
1/4 teaspoon cream of tartar
For salad
1 1/2 tablespoons wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
8 ounces mache
3 endives, cut across into thin slices
3 tablespoons chopped fresh chives
Serves: 8
Preparation time: 30 minutes
Cooking time:30 minutes
For phyllo cups 6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted
For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1/2 cup grated Parmesan
5 ounces soft mild goat cheese, crumbled (2/3 cup)
1/4 teaspoon cream of tartar
For salad
1 1/2 tablespoons wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
8 ounces mache
3 endives, cut across into thin slices
3 tablespoons chopped fresh chives
Preheat oven to 375°F. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
Cut buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6 muffin cups with a round. Make 6 more phyllo cups in same manner with remaining pastry sheets and butter. Bake cups about 8 minutes, then cool completely in pan on a rack.
Make filling:
Melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
Remove from heat and whisk in mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat cheese.
Beat egg whites with cream of tartar in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake until soufflés are puffed and golden, about 15 minutes.
Make salad while soufflés bake:
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before soufflés are ready, toss mache and endives in a large bowl with just enough dressing to coat.
Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each. Place a soufflé cup in each salad and serve immediately.
Cut buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6 muffin cups with a round. Make 6 more phyllo cups in same manner with remaining pastry sheets and butter. Bake cups about 8 minutes, then cool completely in pan on a rack.
Make filling:
Melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
Remove from heat and whisk in mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat cheese.
Beat egg whites with cream of tartar in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake until soufflés are puffed and golden, about 15 minutes.
Make salad while soufflés bake:
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before soufflés are ready, toss mache and endives in a large bowl with just enough dressing to coat.
Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each. Place a soufflé cup in each salad and serve immediately.
Grand marnier orange mousse
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
3 tablespoons Grand Marnier 2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar
Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.
Grand marnier soufflé
Serves: 12
Preparation time: 40 minutes
Cooking time:35 minutes
For molds: 1 teaspoon butter, softened
1 teaspoon sugar
3/4 cup butter
1/2 cup flour
2 tablespoons cornstarch
1 1/2 cups milk
6 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
4 ounces Grand Marnier
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
MACADEMIA NUT SAUCE
Recipe can be doubled or quadrupled if necessary.
serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier
1/2 cup light cream
Makes: two 1-quart soufflé molds
Preheat oven to 375 degrees. Butter the bottom and sides of 2 1-quart soufflé molds. Sprinkle with sugar; shake out excess. Place dishes on a baking sheet and set side.
Melt butter over low heat in a saucepan. Stir in the flour and cornstarch; stir until smooth. Pour in the milk and sugar. Whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks, sugar and vanilla. Blend in the Grand Marnier.
In an electric mixer, beat the egg whites with the cream of tartar to until soft peaks form when beater is lifted. Add sugar gradually while beating constantly until the egg whites are firm. Fold the egg whites into the Grand Marnier mixture. Divide the soufflé mixture between the two prepared molds. Bake for 30 to 35 minutes. Sprinkle with powdered sugar before serving. Serve with Macademia nut sauce.
MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with soufflés.
Preheat oven to 375 degrees. Butter the bottom and sides of 2 1-quart soufflé molds. Sprinkle with sugar; shake out excess. Place dishes on a baking sheet and set side.
Melt butter over low heat in a saucepan. Stir in the flour and cornstarch; stir until smooth. Pour in the milk and sugar. Whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks, sugar and vanilla. Blend in the Grand Marnier.
In an electric mixer, beat the egg whites with the cream of tartar to until soft peaks form when beater is lifted. Add sugar gradually while beating constantly until the egg whites are firm. Fold the egg whites into the Grand Marnier mixture. Divide the soufflé mixture between the two prepared molds. Bake for 30 to 35 minutes. Sprinkle with powdered sugar before serving. Serve with Macademia nut sauce.
MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with soufflés.
Gratin dauphinois
Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
1 tablespoon butter 2 pounds potatoes
4 cloves minced garlic
3/4 cup milk
2 cups heavy cream
2 cups grated Swiss cheese (Gruyere or Emmenthal)
to taste salt and pepper
Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.
Green goddess mayonnaise
Preparation time:15 minutes
3 ounces blanched spinach2 ounces blanched parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 tablespoon chopped dill
1 tablespoon chopped chives
1 teaspoon chopped shallot
2 tablespoon white wine
1 quart mayonnaise
1 clove minced garlic
1 tablespoon lemon juice
Puree spinach and herbs with 3 tablespoons of mayonnaise. Reduce wine and shallots until liquid is evaporated. Combine all ingredients with mayonnaise. Season to taste with salt and pepper.
Green herb sauce for dipping asparagus
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
1/2 bunch Italian parsley, cleaned and dried 1/2 bunch fresh dill, cleaned and dried
1/2 bunch fresh watercress, cleaned and dried
1/2 cup drained cooked fresh spinach, all liquid squeezed out
2 scallions (green onions) tender greens included, sliced thin
2 cups mayonnaise
1 cup sour cream
to taste salt and ground black pepper
In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use
Gruyere and parsley omelets
Serves: 2
Preparation time: 10 minutes
Cooking time:5 minutes
4 large eggs 3 tablespoons chopped fresh Italian parsley
2 teaspoons water
1 teaspoon dried fines herbs or dried salad herbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)
Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.
Gum paste - pastillage
Keep the pastillage in a sealed bag as it dries rapidly
Serves: 24
1/3 cup water
6 cups powdered sugar lightly spooned into cup
1/4 tsp cream of tartar
2 tbsp corn syrup
Serves: 24
Preparation time:15 minutes
2 packets unflavored gelatin I used Knox gelatin1/3 cup water
6 cups powdered sugar lightly spooned into cup
1/4 tsp cream of tartar
2 tbsp corn syrup
Combine the powdered sugar and the cream of tartar in a mixing bowl.
Place the water into a 2 cup heatproof glass and sprinkle the gelatin. Let it stand until the gelatin blooms (about 5 minutes), then place in the microwave for about 2 minutes. Stir until the gelatin is dissolved. Then add the corn syrup and continue to stir until no lumps appear.
Make a well in the center of the powdered sugar and add the gelatin mixture. Mix slowly until everything is incorporated. Turn off the mixer and knead by hand for a few minutes. If it is too dry add a few drops of water and continue to knead. When the pastillage is pliable, wrap in plastic and place into a zip lock bag. You should be able to use immediately.
To make the pastillage workable heat small pieces in the microwave for 10 seconds or less. Be careful, if you heat it up too much it will become soft and sticky and/or too hot. If this happens, just let it sit for a few minutes.
Place the water into a 2 cup heatproof glass and sprinkle the gelatin. Let it stand until the gelatin blooms (about 5 minutes), then place in the microwave for about 2 minutes. Stir until the gelatin is dissolved. Then add the corn syrup and continue to stir until no lumps appear.
Make a well in the center of the powdered sugar and add the gelatin mixture. Mix slowly until everything is incorporated. Turn off the mixer and knead by hand for a few minutes. If it is too dry add a few drops of water and continue to knead. When the pastillage is pliable, wrap in plastic and place into a zip lock bag. You should be able to use immediately.
To make the pastillage workable heat small pieces in the microwave for 10 seconds or less. Be careful, if you heat it up too much it will become soft and sticky and/or too hot. If this happens, just let it sit for a few minutes.
Ham and spinach souffle
Serves: 6
Preparation time: 40 minutes
Cooking time:40 minutes
1 tablespoon butter, soft1 tablespoon dried bread crumbs
4 tablespoons butter
1/4 cup flour
1 cup milk
1 10-oz package frozen chopped spinach, thawed
1 cup grated cheddar cheese
1/2 cup chopped ham
4 large eggs, separated
1 large egg white
1/2 teaspoon cream of tartar
Butter a 6 cup soufflé dish; dust the bottom and sides with two tablespoons of The bread crumbs. Set aside. In a 4-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute.
Whisk in milk; cook stirring with a whisk until mixture boils and thickens. Squeeze spinach dry; stir into sauce with cheese and ham. Cool. Preheat oven to 350 degrees.
Beat the egg whites with the cream of tartar to stiff peaks. Stir yolks into Cheese sauce, then gradually and gently fold in whites just until blended. Pour mixture into prepared soufflé dish. Bake 35 to 40 minutes. Serve immediately.
Whisk in milk; cook stirring with a whisk until mixture boils and thickens. Squeeze spinach dry; stir into sauce with cheese and ham. Cool. Preheat oven to 350 degrees.
Beat the egg whites with the cream of tartar to stiff peaks. Stir yolks into Cheese sauce, then gradually and gently fold in whites just until blended. Pour mixture into prepared soufflé dish. Bake 35 to 40 minutes. Serve immediately.
Ham aspic with egg salad and avocado
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
12 slices thin ham 1 1/2 cups egg salad
1 cup aspic jelly
avocado slices
egg slices
Make ham rolls stuffing the egg salad in each slice. Pour liquid aspic in an 8 by 8-inch dish.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.
Herb roasted leg of lamb
Serves: 8
Preparation time:30 minutes
Cooking time:1 hour
2 tablespoons olive oil 2 cloves garlic, minced
1/4 cup pitted oil cured olives, chopped
1/4 cup finely chopped walnuts
1 pound fresh spinach, stemmed, steamed until barely wilted, squeezed as dry as possible and finely chopped
salt and pepper to taste
1 (5-6 pound) leg of lamb, boned, butterflied and slightly flattened
olive oil
1 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt and pepper
Heat 2 tablespoons olive oil in a heavy skillet. Add garlic, olives and walnuts. Sauté, stirring, for 1 minute. Add spinach and sauté 2 minutes longer. Season with salt and pepper. Lay lamb out flat. Spread spinach mixture over the lamb. Roll up lengthwise and tie tightly in several places with kitchen string. Rub olive oil over all of the roast. Combine herbs and seasonings on a sheet of waxed paper. Roll the tied roast in them until the outside is well covered, pressing the seasonings into the lamb well with your hands.**
Place the roast in a roasting pan. Roast 10 minutes at 425 degrees. Reduce heat to 375 degrees and roast for 40 minutes longer, or until thermometer inserted into the centre reaches 140 degrees for medium rare (cook longer for more well done). Remove roast from oven and let stand, covered at room temperature 10 to 15 minutes before carving.
**At this point, the roast can be refrigerated, well cover ed, for several hours or overnight before cooking.
Place the roast in a roasting pan. Roast 10 minutes at 425 degrees. Reduce heat to 375 degrees and roast for 40 minutes longer, or until thermometer inserted into the centre reaches 140 degrees for medium rare (cook longer for more well done). Remove roast from oven and let stand, covered at room temperature 10 to 15 minutes before carving.
**At this point, the roast can be refrigerated, well cover ed, for several hours or overnight before cooking.
Hokkaido brioche
Hokkaido milk bread is quite simply the fluffiest, softest, lightest, most pillowy cloud of deliciousness thanks to a simple technique involving a roux "starter," known as tangzhong.
Serves: 8
• 20 g (3/4 oz) strong white bread flour
• 75ml (6 tbsp) water
• 1 tbsp whole milk
Dough
• 350 g (scant 3 cups) strong white bread flour
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 60 g (scant 1/3 cup) sugar
• 1 tbsp milk powder
• 1 egg
• 120 ml (1/2 cup whole milk
• 30 g (2 tbsp) softened butter
• 1 egg beaten with a splash of milk, to glaze
Serves: 8
Preparation time:2 hours
Cooking time:30 minutes
Tangzhong• 20 g (3/4 oz) strong white bread flour
• 75ml (6 tbsp) water
• 1 tbsp whole milk
Dough
• 350 g (scant 3 cups) strong white bread flour
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 60 g (scant 1/3 cup) sugar
• 1 tbsp milk powder
• 1 egg
• 120 ml (1/2 cup whole milk
• 30 g (2 tbsp) softened butter
• 1 egg beaten with a splash of milk, to glaze
To make the tangzhong:
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough
1. Place the flour in a large bowl (or the bowl of your stand mixer, fitted with a dough hook) and add the yeast to one side, the salt, sugar and milk powder to the other (if the salt is added on top of the yeast it can kill it), stir to combine.
2. Whisk together the cooled tangzhong, egg and milk and add it to the dry ingredients. Mix everything together until it forms a soft, shaggy dough. If you are kneading by hand, turn the dough out onto a worktop and knead for 5-10 minutes until it starts to feel smooth and a little less sticky (it will still be very sticky), add no more than a spoonful of flour while you are kneading, the dough is meant to be sticky! The best way to knead a wet dough by hand is to stretch it up away from the worktop (it will stick), then slap it back down, make sure that you pull from a different section each time and keep a dough scraper handy. If you are using a stand mixer, mix for 5 minutes or so until the dough is smooth.
3. Add the butter and mix until it is fully incorporated, continue to knead until the dough is very elastic and begins to come away from the worktop (or sides of the stand mixer bowl) cleanly. It should pass the windowpane test - stretch the dough with your hands, you should be able to stretch it to a very thin, almost transparent membrane without it tearing. This can take up to 20 minutes of kneading, especially by hand.
4. Place the dough in a lightly oiled bowl and cover with clingfilm, leave to rise for 1-2 hours until well doubled in size. Alternatively, place it in the fridge to rise overnight. If you refrigerate it, the following day let it come up to room temperature for about half an hour before continuing.
5. Line an 8.5x4.5in (or thereabouts) loaf tin with greaseproof paper. Once the dough has risen, punch it down and fold it in on itself a couple of times. Turn out onto a lightly floured surface, divide it in to four equal pieces and roll each one into a ball.
6. Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet. Roll over the seam to flatten it, then roll it up from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
7. Loosely cover with oiled clingfilm and leave to rise until at least doubled in size, this can take 1-2 hours (mine took nearly 2). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to proof for a little longer. Preheat the oven while the dough is rising to 180C/350F/gas mark 4.
8. Brush the top of the dough with some of the beaten egg then bake on the lower middle shelf of the oven for 30-40 minutes until well risen and the bread sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F on a probe thermometer. Cover the bread with foil partway through baking if it starts to get too dark.
9. Transfer to a wire rack and leave to cool completely before slicing.
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough
1. Place the flour in a large bowl (or the bowl of your stand mixer, fitted with a dough hook) and add the yeast to one side, the salt, sugar and milk powder to the other (if the salt is added on top of the yeast it can kill it), stir to combine.
2. Whisk together the cooled tangzhong, egg and milk and add it to the dry ingredients. Mix everything together until it forms a soft, shaggy dough. If you are kneading by hand, turn the dough out onto a worktop and knead for 5-10 minutes until it starts to feel smooth and a little less sticky (it will still be very sticky), add no more than a spoonful of flour while you are kneading, the dough is meant to be sticky! The best way to knead a wet dough by hand is to stretch it up away from the worktop (it will stick), then slap it back down, make sure that you pull from a different section each time and keep a dough scraper handy. If you are using a stand mixer, mix for 5 minutes or so until the dough is smooth.
3. Add the butter and mix until it is fully incorporated, continue to knead until the dough is very elastic and begins to come away from the worktop (or sides of the stand mixer bowl) cleanly. It should pass the windowpane test - stretch the dough with your hands, you should be able to stretch it to a very thin, almost transparent membrane without it tearing. This can take up to 20 minutes of kneading, especially by hand.
4. Place the dough in a lightly oiled bowl and cover with clingfilm, leave to rise for 1-2 hours until well doubled in size. Alternatively, place it in the fridge to rise overnight. If you refrigerate it, the following day let it come up to room temperature for about half an hour before continuing.
5. Line an 8.5x4.5in (or thereabouts) loaf tin with greaseproof paper. Once the dough has risen, punch it down and fold it in on itself a couple of times. Turn out onto a lightly floured surface, divide it in to four equal pieces and roll each one into a ball.
6. Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet. Roll over the seam to flatten it, then roll it up from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
7. Loosely cover with oiled clingfilm and leave to rise until at least doubled in size, this can take 1-2 hours (mine took nearly 2). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to proof for a little longer. Preheat the oven while the dough is rising to 180C/350F/gas mark 4.
8. Brush the top of the dough with some of the beaten egg then bake on the lower middle shelf of the oven for 30-40 minutes until well risen and the bread sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F on a probe thermometer. Cover the bread with foil partway through baking if it starts to get too dark.
9. Transfer to a wire rack and leave to cool completely before slicing.
Hollandaise sauce
Hollandaise sauce is an emulsion of egg yolk and liquid clarified butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy.
Serves: 6
1 tablespoon lemon juice
12 ounces butter
to taste salt, ground white pepper, cayenne pepper and
Aromat seasoning
Serves: 6
Preparation time: 10 minutes
Cooking time:12 minutes
5 egg yolks1 tablespoon lemon juice
12 ounces butter
to taste salt, ground white pepper, cayenne pepper and
Aromat seasoning
Clarify butter over medium heat.
Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency. Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
The sauce will keep, covered, in a warm place for at least 30 minutes.
Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency. Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
The sauce will keep, covered, in a warm place for at least 30 minutes.
Individual beef wellington
Serves: 6
Preparation time: 50 minutes
Cooking time:40 minutes
3- 1-pound packages frozen puff pastry Flour for rolling
For the mushrooms:
2 large Portobello mushrooms
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
salt and pepper
For the onions:
3 tablespoons butter
3 medium onions, thinly sliced
1/2 cup red wine
salt and pepper
For the spinach and cheese:
1 cup cooked chopped spinach
6 ounces blue cheese
For the beef:
6- 5 to 6 ounce center-cut beef tenderloins
salt and pepper
1/2 cup olive oil
Prepare the pastry and fillings:
The frozen puff pastry usually comes in sheets.
Two in each 1-pound package. Thaw pastry. Unwrap each sheet. Sit a 10-inch round cake pan on pastry.
With a sharp knife, cut out pastry sheets into 10-inch rounds. Lightly score a 4 by 3-inch rectangle in the center of each pastry round. Do not cut through the pastry.
Extend the lines of the rectangle and cut out the corners as shown in sketch.
Use scraps to cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds between sheets of wax paper.
For the mushrooms:
Slice the portobello into strips. Heat a heavy skillet over high heat. Add oil, garlic, mushrooms, thyme and rosemary.
Stir until mushrooms are brown. Season with salt and pepper. Transfer to a bowl.
For the onions:
Melt butter in a heavy skillet. Add onion and cook over low heat until onion are caramelized, stirring occasionally. Add Sherry wine and cook until pan is dry. Season with salt and pepper.
Set aside to cool.
For the fillets:
Heat a heavy skillet over high heat. Add oil and sear fillets 3 minutes on each side.
Season with salt and pepper. Transfer fillets to a plate. Refrigerate until ready to use.
For the sauce:
Pour 1 cup red wine in skillet. Cook for 5 minutes. Stir a package of brown sauce mix in cold water. Pour in skillet with wine. Whisk until thickened. Set sauce aside.
Assemble the wellingtons:
Preheat oven to 400 degrees. Line the prepared pastries on a work surface.
Spread half of the well drained spinach over center of pastries. Divide blue cheese and well drained onions into six equal portions and spread over spinach.
Top with fillet, mushrooms and remaining spinach. Fold each side panel onto top to seal the content of pastry.
Turn the packages and arrange on a baking sheet seam side down. Decorate with pastry cut outs Brush pastries with a beaten egg.
Bake in for about 20 minutes or until the internal temperature is at 110 degrees. Be sure that the tip of the thermometer is inserted in the center of the package.
Set cooked wellingtons aside no longer than 10 minutes. The sealed fillets continue to cook out of the oven.
Cut each wellington in half. Arrange on warm plates and serve immediately.
The frozen puff pastry usually comes in sheets.
Two in each 1-pound package. Thaw pastry. Unwrap each sheet. Sit a 10-inch round cake pan on pastry.
With a sharp knife, cut out pastry sheets into 10-inch rounds. Lightly score a 4 by 3-inch rectangle in the center of each pastry round. Do not cut through the pastry.
Extend the lines of the rectangle and cut out the corners as shown in sketch.
Use scraps to cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds between sheets of wax paper.
For the mushrooms:
Slice the portobello into strips. Heat a heavy skillet over high heat. Add oil, garlic, mushrooms, thyme and rosemary.
Stir until mushrooms are brown. Season with salt and pepper. Transfer to a bowl.
For the onions:
Melt butter in a heavy skillet. Add onion and cook over low heat until onion are caramelized, stirring occasionally. Add Sherry wine and cook until pan is dry. Season with salt and pepper.
Set aside to cool.
For the fillets:
Heat a heavy skillet over high heat. Add oil and sear fillets 3 minutes on each side.
Season with salt and pepper. Transfer fillets to a plate. Refrigerate until ready to use.
For the sauce:
Pour 1 cup red wine in skillet. Cook for 5 minutes. Stir a package of brown sauce mix in cold water. Pour in skillet with wine. Whisk until thickened. Set sauce aside.
Assemble the wellingtons:
Preheat oven to 400 degrees. Line the prepared pastries on a work surface.
Spread half of the well drained spinach over center of pastries. Divide blue cheese and well drained onions into six equal portions and spread over spinach.
Top with fillet, mushrooms and remaining spinach. Fold each side panel onto top to seal the content of pastry.
Turn the packages and arrange on a baking sheet seam side down. Decorate with pastry cut outs Brush pastries with a beaten egg.
Bake in for about 20 minutes or until the internal temperature is at 110 degrees. Be sure that the tip of the thermometer is inserted in the center of the package.
Set cooked wellingtons aside no longer than 10 minutes. The sealed fillets continue to cook out of the oven.
Cut each wellington in half. Arrange on warm plates and serve immediately.
Jellied beef
Serves: 6
Preparation time: 40 minutes
Cooking time:4 hours
2 tablespoons canola oil 1 4-5- pound round or shoulder beef roast, trimmed of excess fat
2 yellow onions, coarsely chopped
3 carrots, coarsely chopped
5 garlic cloves, chopped
1 tablespoon minced fresh parsley
5 whole cloves
1 tablespoon fresh thyme
to taste salt and freshly ground black pepper
1 cup red wine
1 1/2 quarts boiling beef stock
3 tablespoons unflavored gelatin
3 tablespoons carrots, peeled and cut into very small dice
1/2 cup minced fresh parsley
3 teaspoons minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cayenne pepper
lemon slices for garnish
shredded lettuce for garnish
Heat the oil in a large stockpot or dutch oven over high heat, add the meat, and turn to brown well on all sides.
Remove the meat and add the onions, chopped carrots, chopped garlic, parsley, cloves, thyme, and salt and pepper to taste. Cook until the vegetables are soft and lightly colored , 10 to 15 minutes.
Return the meat to the pot and add the wine and just enough of the simmering stock to barely cover the beef.
Cover the pot, reduce the heat to low and simmer until the beef is very tender but not falling apart, about 3 hours. Remove from heat and cool the beef in the stock.
Remove the meat from the stock and shred or cut it into strips that are about 1/4 inch wide and 2 inches long; reserve.
Strain the stock into a bowl through several layers of cheesecloth; add to a pot and simmer for 10 minutes with the diced carrots, minced parsle and minced garlic.
In a large bowl, combine the shredded beef with 1 1/2 quarts of the stock and vegetables, the dissolved gelatin, Worcestershire, cayenne pepper, and salt to taste; mix well.
Dip the lemon slices into the mixture to coat with liquid, then arrange them on the bottom of a loaf pan 9 by 5 by 3 inches or a 2- quart mold. Pour in the beef mixture.
Cover tightly with plastic wrap and chill for at least 12 hours and as long as 2 days.
Before unmolding, scrape off any congealed fat that has formed on top.
Run a thin knife blade around the inside of the pan and briefly dip the bottom of the pan in a container of hot water for a few seconds to loosen the beef. Cover with a serving platter, invert and tap the pan all around to unmold.
Refrigerate until ready to serve.
Surround with the shredded lettuce just before serving. To serve, divide into inch-thick slices.
Remove the meat and add the onions, chopped carrots, chopped garlic, parsley, cloves, thyme, and salt and pepper to taste. Cook until the vegetables are soft and lightly colored , 10 to 15 minutes.
Return the meat to the pot and add the wine and just enough of the simmering stock to barely cover the beef.
Cover the pot, reduce the heat to low and simmer until the beef is very tender but not falling apart, about 3 hours. Remove from heat and cool the beef in the stock.
Remove the meat from the stock and shred or cut it into strips that are about 1/4 inch wide and 2 inches long; reserve.
Strain the stock into a bowl through several layers of cheesecloth; add to a pot and simmer for 10 minutes with the diced carrots, minced parsle and minced garlic.
In a large bowl, combine the shredded beef with 1 1/2 quarts of the stock and vegetables, the dissolved gelatin, Worcestershire, cayenne pepper, and salt to taste; mix well.
Dip the lemon slices into the mixture to coat with liquid, then arrange them on the bottom of a loaf pan 9 by 5 by 3 inches or a 2- quart mold. Pour in the beef mixture.
Cover tightly with plastic wrap and chill for at least 12 hours and as long as 2 days.
Before unmolding, scrape off any congealed fat that has formed on top.
Run a thin knife blade around the inside of the pan and briefly dip the bottom of the pan in a container of hot water for a few seconds to loosen the beef. Cover with a serving platter, invert and tap the pan all around to unmold.
Refrigerate until ready to serve.
Surround with the shredded lettuce just before serving. To serve, divide into inch-thick slices.
Lady fingers
Ladyfingers are oval finger-shaped cookies or cakes that are also known around the world as
Boudoir biscuits,
sponge biscuits,
sponge fingers,
Naples biscuits,
Savoy biscuits (Savoiardi) and
biscuits a la cuiller.
Serves: 10
4 ounces sugar
5 egg yolks
1/2 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
3 ounces fine sugar
1/2 cup sifted flour
5 tablespoons cornstarch
Boudoir biscuits,
sponge biscuits,
sponge fingers,
Naples biscuits,
Savoy biscuits (Savoiardi) and
biscuits a la cuiller.
Serves: 10
Preparation time: 10 minutes
Cooking time:8 minutes
Serves 6 4 ounces sugar
5 egg yolks
1/2 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
3 ounces fine sugar
1/2 cup sifted flour
5 tablespoons cornstarch
Preheat oven to 375 degrees.
Sift the flour with cornstarch.
Beat the sugar with the egg yolks until smooth. Add the vanilla. Beat until light and creamy.
Beat the egg whites with cream of tartar. Gradually add the 3 ounces fine sugar until egg whites are stiff. Fold into egg yolks mixture, alternating egg whites and flour.
Put mixture in pastry bag fitted with a medium plain tube.
Pipe mixture onto a greased and floured baking sheet forming 3-inch long fingers.
Bake 8-10 minutes Cool on rack.
Rothschilds:
Follow the lady fingers recipe.
Just before baking, sprinkle lady fingers with ground almonds. Bake as described above.
When cool, dip and coat the top of lady fingers in tempered sweet chocolate.
Sift the flour with cornstarch.
Beat the sugar with the egg yolks until smooth. Add the vanilla. Beat until light and creamy.
Beat the egg whites with cream of tartar. Gradually add the 3 ounces fine sugar until egg whites are stiff. Fold into egg yolks mixture, alternating egg whites and flour.
Put mixture in pastry bag fitted with a medium plain tube.
Pipe mixture onto a greased and floured baking sheet forming 3-inch long fingers.
Bake 8-10 minutes Cool on rack.
Rothschilds:
Follow the lady fingers recipe.
Just before baking, sprinkle lady fingers with ground almonds. Bake as described above.
When cool, dip and coat the top of lady fingers in tempered sweet chocolate.
Lamb stew
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
4 pounds lamb shoulder, cut into 2 inch pieces 3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley
Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
Lamb stock
Preparation time: 30 minutes
Cooking time:4 hours
5 pounds lamb shanks, or neck bones 2 medium unpeeled onions, quartered
2 medium carrots, halved lengthwise
2 bay leaves
2 sprigs thyme
2 sprigs parsley
10 whole black peppercorns
Preheat oven to 500 degrees. Place the lamb shanks, or neck bones in a roasting pan and roast in oven turning occasionally, until browned on all sides, about 20 minutes.
Transfer the lamb to a large stock pot, and add onions, carrots, bay leaves, thyme, parsley and peppercorns.
Add 1 quart of water to roasting pan. Heat and scrape any bits on bottom of pan. Add liquid to stock pot with 3 quarts of water to cover bones.
Bring to a boil and simmer for 2 to 3 hours, skimming occasionally. Strain stock into a large saucepan. Let cool, then cover and refrigerate for up to 3 days. Remove the fat from top before using.
Transfer the lamb to a large stock pot, and add onions, carrots, bay leaves, thyme, parsley and peppercorns.
Add 1 quart of water to roasting pan. Heat and scrape any bits on bottom of pan. Add liquid to stock pot with 3 quarts of water to cover bones.
Bring to a boil and simmer for 2 to 3 hours, skimming occasionally. Strain stock into a large saucepan. Let cool, then cover and refrigerate for up to 3 days. Remove the fat from top before using.
Leeks au gratin
Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
16 small leeks, white and light green parts only washed well 1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.
Leg of lamb in red wine sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
1 small leg of lamb (about 3 pounds) 1/2 teaspoon salt marinade (see below)
4 ounces lean fat back, diced
1 teaspoon lemon zest
1 1/2 cups beef bouillon
1 ounce butter
1 cup heavy cream
1 cup red wine (preferably Pinot noir or Burgundy)
1 ounce flour
For marinade:
1/2 cup red wine vinegar
1 cup water
1 cup onion, coarsely chopped
1/2 cup chopped leeks
1 teaspoon black or white peppercorns
1 teaspoon juniper berries
2 bay leaves
4 whole cloves
1 sprig fresh rosemary
Combine the marinade ingredients in a large plastic or non reactive container.
Trim the leg of lamb, remove the shank bone and rub with salt. Immerse in the marinade, and refrigerate for 2 to 3 days.
Turn the lamb once or twice to distribute marinade.
Preheat oven to 400 degrees.
Cover the bottom of a cast iron stew pot with the fat back. Lay on the fat back, together with lemon zest, marinade, and bouillon.
Cover and place in the oven for 30 minutes.
In a medium saucepan, melt butter. Add flour, and whisk to make a roux.
Cook over medium heat to brown lightly. Allow to cool. Add red wine to roux and add to lamb. Mix to combine with all ingredients. Continue cooking lamb in oven for 20 minutes or until meat is tender.
Transfer lamb to serving platter. Cover and keep warm.
Add cream to sauce. Season to taste with salt and pepper. Strain sauce through a china cab.
Slice lamb and arrange on a serving platter. Pour some sauce over. Serve remaining separately.
Oven brown potatoes are usually served with the dish.
Trim the leg of lamb, remove the shank bone and rub with salt. Immerse in the marinade, and refrigerate for 2 to 3 days.
Turn the lamb once or twice to distribute marinade.
Preheat oven to 400 degrees.
Cover the bottom of a cast iron stew pot with the fat back. Lay on the fat back, together with lemon zest, marinade, and bouillon.
Cover and place in the oven for 30 minutes.
In a medium saucepan, melt butter. Add flour, and whisk to make a roux.
Cook over medium heat to brown lightly. Allow to cool. Add red wine to roux and add to lamb. Mix to combine with all ingredients. Continue cooking lamb in oven for 20 minutes or until meat is tender.
Transfer lamb to serving platter. Cover and keep warm.
Add cream to sauce. Season to taste with salt and pepper. Strain sauce through a china cab.
Slice lamb and arrange on a serving platter. Pour some sauce over. Serve remaining separately.
Oven brown potatoes are usually served with the dish.
Lemon lavender cookies
Serves: 12
Preparation time: 40 minutes
Cooking time:10 minutes
2 tsp. dried French lavender buds3 cups flour
2 tsp. fresh grated lemon peel
1/2 tsp. salt
1 Tbsp lemon juice
1/2 tsp. vanilla
1 cup butter, softened
2 cups powdered sugar
1-2 Tbsp. water, as needed
Frosting:
4 Tbsp. well softened butter
1 cup powdered sugar
1 Tbsp. milk or cream
1/4 tsp. vanilla
1/2 tsp. dried French lavender buds, crushed
In a spice grinder or mortar and pestle, grind up the flowers for batter until a fine powder. Set aside.
Preheat oven to 350˚. Whip the butter until creamy, then add the sugar and whip until light and fluffy. Add the vanilla, lemon juice, lemon zest, lavender and mix well. With the mixer on low, add the flour and salt until well combined. Add the water, a little at a time, until the dough is just able to be shaped into two 12 " long log, about 3" in diameter. Wrap the logs in parchment, and chill for 2 hours or longer, or freeze over night.
Prepare the frosting before baking. Whip the butter until creamy, then whip in the sugar. As you are whipping it, add the vanilla and milk/cream until smooth, thick and creamy. You may need more than the tablespoon to get it to the right consistency. Add the crushed lavender flowers and mix well. Set aside.
Line baking sheets with parchment or wax paper. Slice up the cookie log into 1/4 inch slices with a serrated knife. Place them on a cookie sheet, a couple inches apart. Bake about 8 min. or so, just until the edges are starting to brown. Let cool on the baking sheets, then transfer them to a cooling rack. Once completely cool, frost with a thin layer of frosting.
You may wish to use a few extra crushed buds for garnish on top. Store the cookies in an airtight container between sheets of parchment paper.
Lemon sorbet
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
1 cup water 1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest
In a medium saucepan, Heat the water and sugar until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture in an ice cream machine, according to the manufacturer's instructions.
Freeze the mixture in an ice cream machine, according to the manufacturer's instructions.
Lemon soufflé glacé
You need a 1 1/2 quart a (6-cup) soufflé mold for this recipe.
Serves: 6
3 ounces water
4 egg yolks
3/4 cup lemon juice
3 ounces lemon Jello
1/2 cup boiling water
4 egg whites
1 teaspoon finely grated lemon
1/4 teaspoon cream of tartar
2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups Cool whip or whipped cream
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
1/2 cup sugar3 ounces water
4 egg yolks
3/4 cup lemon juice
3 ounces lemon Jello
1/2 cup boiling water
4 egg whites
1 teaspoon finely grated lemon
1/4 teaspoon cream of tartar
2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups Cool whip or whipped cream
Prepare the soufflé dish:
Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
inches above rim. Secure with tape.
Combine sugar and water in a medium saucepan and cook over medium to
high heat until sugar makes big bubbles or candy thermometer registers 240 F
(soft ball stage).
Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
until cool. Stir in lemon juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
Jello mixture and add to egg mixture. Stir and blend in the grated lemon.
Whip the egg whites with cream of tartar until firm.
Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
Refrigerate until firm. Do not freeze. Garnish with whipped cream and lemon
slices and grated lemon peel. Remove the collar before serving.
Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
inches above rim. Secure with tape.
Combine sugar and water in a medium saucepan and cook over medium to
high heat until sugar makes big bubbles or candy thermometer registers 240 F
(soft ball stage).
Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
until cool. Stir in lemon juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
Jello mixture and add to egg mixture. Stir and blend in the grated lemon.
Whip the egg whites with cream of tartar until firm.
Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
Refrigerate until firm. Do not freeze. Garnish with whipped cream and lemon
slices and grated lemon peel. Remove the collar before serving.
Lemon souffles with macademia nut sauce
These soufflés are great served individually after a fish entrée.
Recipe can be doubled if necessary.
Serves: 6
1 tablespoon soft butter
1 tablespoon superfine sugar
For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon lemon peel, grated
1/4 cup lemon juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)
MACADEMIA NUT SAUCE
Recipe can be doubled or quadrupled if necessary.
serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier, or Cointreau
1/2 cup light cream
Recipe can be doubled if necessary.
Serves: 6
Preparation time: 30 minutes
Cooking time:16 minutes
For the molds: 1 tablespoon soft butter
1 tablespoon superfine sugar
For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon lemon peel, grated
1/4 cup lemon juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)
MACADEMIA NUT SAUCE
Recipe can be doubled or quadrupled if necessary.
serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier, or Cointreau
1/2 cup light cream
PREPARATION
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.
MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.
MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.
Light chocolate soufflés
Serves: 6
Preparation time: 40 minutes
Cooking time:8 minutes
Makes six 1-cup soufflés 1 teaspoon butter, softened
1 teaspoon sugar
1/2 cup cocoa
5 ounces bittersweet chocolate, cut into small chunks
1/3 cup light cream
1/2 cup water
1/2 cup sugar
1 tablespoon water
8 egg whites
Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate dishes so the sugar evenly coats the surface. Refrigerate until needed.
In a medium bowl, combine cocoa and chocolate. In a small pan, combine light cream with water, and bring to a boil. Pour into bowl of chocolate, and whisk until smooth. Set aside.
In a small pan, combine sugar with water. Bring to a boil, and heat to the soft- ball stage, or 250 degrees on the candy thermometer. Meanwhile, using an electric mixer fitted with a whisk, whip egg whites until fluffy.
Slowly add hot sugar to the egg whites, pouring it down the side of the bowl as the whites whip. Whisk egg whites to soft peaks; do not overbeat. Add warm chocolate mixture to beaten egg whites.
Using a rubber spatula, gently fold in until thoroughly combined. Spoon or pipe into soufflé molds.
Refrigerate, uncovered, up to 24 hours ahead of serving.
To serve, preheat the oven to 425 degrees.
Allow soufflés to come to room temperature, 15 to 20 minutes. Place on a baking sheet, and bake until risen, 6 to 8 minutes. Sprinkle with confectioners' sugar before serving. Serve immediately.
In a medium bowl, combine cocoa and chocolate. In a small pan, combine light cream with water, and bring to a boil. Pour into bowl of chocolate, and whisk until smooth. Set aside.
In a small pan, combine sugar with water. Bring to a boil, and heat to the soft- ball stage, or 250 degrees on the candy thermometer. Meanwhile, using an electric mixer fitted with a whisk, whip egg whites until fluffy.
Slowly add hot sugar to the egg whites, pouring it down the side of the bowl as the whites whip. Whisk egg whites to soft peaks; do not overbeat. Add warm chocolate mixture to beaten egg whites.
Using a rubber spatula, gently fold in until thoroughly combined. Spoon or pipe into soufflé molds.
Refrigerate, uncovered, up to 24 hours ahead of serving.
To serve, preheat the oven to 425 degrees.
Allow soufflés to come to room temperature, 15 to 20 minutes. Place on a baking sheet, and bake until risen, 6 to 8 minutes. Sprinkle with confectioners' sugar before serving. Serve immediately.
Light raspberry mousse
Serves: 6
Preparation time: 15 minutes
3 ounces raspberry Jello 1 cup boiling water
1 teaspoon unflavored gelatin
1/4 cup cold water
2 cups pureed raspberries
2 cups cool whip
2 cups strawberry or raspberry sauce
Mix the Jello in boiling water.
Mix with pureed raspberries. Strain and refrigerate until cold, but not set.
Fold cool whip into raspberry mixture.
Pour into a decorative mold. Chill until set. Unmold on platter. Umold and serve with sauce
Mix with pureed raspberries. Strain and refrigerate until cold, but not set.
Fold cool whip into raspberry mixture.
Pour into a decorative mold. Chill until set. Unmold on platter. Umold and serve with sauce
Madeleines
Serves: 12
Preparation time: 20 minutes
Cooking time:15 minutes
1 cup sugar 3 eggs
grated zest of 1 lemon
1 teaspoon lemon juice
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
5 ounces unsalted butter, softened
1/3 cup milk
for the madeleine molds:
softened butter and flour
Preheat oven to 375 degrees.
Brush the Madeleine molds with the softened butter. Dust with flour, then invert the mold to remove any excess of flour.
In the bowl of an electric mixer, combine the sugar and eggs and beat with a whisk until creamy.
Add the lemon zest, flour and baking powder, and vanilla and whisk until blended.
Beat in the softened butter and then the milk. Set the mixture aside for 10 minutes.
Spoon the batter into the molds, filling each mold to the rim. Bake the madeleines for 12 to 15 minutes.
Unmold onto a cake rack and let cool.
Madeleines can be stored up to a week in an airtight container.
Brush the Madeleine molds with the softened butter. Dust with flour, then invert the mold to remove any excess of flour.
In the bowl of an electric mixer, combine the sugar and eggs and beat with a whisk until creamy.
Add the lemon zest, flour and baking powder, and vanilla and whisk until blended.
Beat in the softened butter and then the milk. Set the mixture aside for 10 minutes.
Spoon the batter into the molds, filling each mold to the rim. Bake the madeleines for 12 to 15 minutes.
Unmold onto a cake rack and let cool.
Madeleines can be stored up to a week in an airtight container.
Magical leek soup
Magical Leek Soup. After the end of year holidays, this is it. I found the recipe.
Serves: 1
2 pounds leeks
Serves: 1
Preparation time: 15 minutes
Cooking time:30 minutes
for the weekend Ingredients 2 pounds leeks
1. Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)
2. Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
2. Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
Mango soufflé
Filled with intense tropical flavors, this light soufflé gives the best results with ripe mangoes.
Serves: 6
For the molds
2 teaspoons butter
2 teaspoons sugar
2 medium mangos ( 1 1/2 cups puree)
1/2 cup sugar
1 teaspoon lemon juice
4 egg yolks
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
6 1 1/4-cup soufflé molds For the molds
2 teaspoons butter
2 teaspoons sugar
2 medium mangos ( 1 1/2 cups puree)
1/2 cup sugar
1 teaspoon lemon juice
4 egg yolks
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar
Preheat oven to 375 degrees. Butter the soufflé molds. Sprinkle the bottom and sides of molds with sugar; shake out excess. Place dishes on a baking sheet. Do not touch the inside.
Choose ripe mangos, full of flavor. Peel and slice all the pulp into a mixing bowl. discard the pits.
Puree the mango pulp in a food processor. Whisk in the sugar and lemon juice. Pour the mixture in a saucepan, and stew over medium heat until thick. Cool the mango and transfer to a mixing bowl. Cool for 10 minutes Stir in the egg yolks.
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the mango mixture.
Fill the mold with the soufflé mixture. Smooth the top with a spatula. Bake 12 to 15 minutes.
Sprinkle with powdered sugar. Serve at once. Serve with a coconut custard cream.
Choose ripe mangos, full of flavor. Peel and slice all the pulp into a mixing bowl. discard the pits.
Puree the mango pulp in a food processor. Whisk in the sugar and lemon juice. Pour the mixture in a saucepan, and stew over medium heat until thick. Cool the mango and transfer to a mixing bowl. Cool for 10 minutes Stir in the egg yolks.
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the mango mixture.
Fill the mold with the soufflé mixture. Smooth the top with a spatula. Bake 12 to 15 minutes.
Sprinkle with powdered sugar. Serve at once. Serve with a coconut custard cream.
Marinated goat cheese crostini
Serves: 4
Preparation time: 12 hours
Cooking time:5 minutes
1 cup olive oil 1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper
Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.
In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.
In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.
Mayonnaise sauce
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice and/or vinegar, and seasonings. It's not the same as salad dressing, which doesn't contain egg yolks.
Serves: 20
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups vegetable oil*
Serves: 20
Preparation time: 15 minutes
3 egg yolks 2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups vegetable oil*
1. Measure or carefully weigh all ingredients.
Preparation
2. Combine egg yolks, white wine vinegar, lemon juice, and water in small, stainless steel bowl. The container must be large to whisk the mixture as it is heated.
3. Place the egg yolk/acid mixture in a pan or container of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be whisked constantly and the temperature measured frequently by using a tip-sensitive thermocouple thermometer. The thermocouple can be taped to the wire whip to give continuous temperature as the mixture is stirred. When a temperature of 150F (65.6C) is reached, immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. Cool the egg mixture to room temperature [<80F (<27C)]. [The pasteurized egg yolks are very stable at this point and can be stored for 7 days at 41F (5C) if you want to make the batch larger and then store it. The pH of this mixture is 3.5.]
4. Place the pasteurized, acidified yolk mixture in a stainless steel mixer bowl. Add mustard, salt, and cayenne pepper.
5. Either an electric mixer or a wire whip can be used to create the mayonnaise emulsion. Begin beating with whip, or if a mixer is used, turn it to high speed and very slowly, almost teaspoon by teaspoon, begin adding oil. When the emulsions forms, oil can be added more rapidly.
6. Continue beating until all the oil has been added. The mayonnaise emulsion will become quite thick. (It can be thinned, if desired, by adding a small amount of wine vinegar or lemon juice or water.)
7. Adjust seasoning. If necessary, adjust viscosity with the addition of a small amount of vinegar or lemon juice.
Storage
8. Place mayonnaise in clean, sanitized storage container. Label and date product. By government standard, this product does not require refrigeration for safety. For quality, store in refrigeration unit at 41F (5C) or less. The shelf life will depend on mold contamination during mixing, but should be at least 4 weeks. Leftovers
9. For quality, do not add fresh product to old.
*Note: If olive oil is used, the mayonnaise should be used at once. It cannot be stored under refrigeration because olive oil will crystallize or solidify at refrigeration temperatures and the mayonnaise emulsion will "break" and separate.
Mayonnaise variations:
ANCHOVY MAYONNAISE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING
GREEN GODDESS MAYONNAISE
LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING
GREEN GODDESS MAYONNAISE
LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE
Preparation
2. Combine egg yolks, white wine vinegar, lemon juice, and water in small, stainless steel bowl. The container must be large to whisk the mixture as it is heated.
3. Place the egg yolk/acid mixture in a pan or container of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be whisked constantly and the temperature measured frequently by using a tip-sensitive thermocouple thermometer. The thermocouple can be taped to the wire whip to give continuous temperature as the mixture is stirred. When a temperature of 150F (65.6C) is reached, immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. Cool the egg mixture to room temperature [<80F (<27C)]. [The pasteurized egg yolks are very stable at this point and can be stored for 7 days at 41F (5C) if you want to make the batch larger and then store it. The pH of this mixture is 3.5.]
4. Place the pasteurized, acidified yolk mixture in a stainless steel mixer bowl. Add mustard, salt, and cayenne pepper.
5. Either an electric mixer or a wire whip can be used to create the mayonnaise emulsion. Begin beating with whip, or if a mixer is used, turn it to high speed and very slowly, almost teaspoon by teaspoon, begin adding oil. When the emulsions forms, oil can be added more rapidly.
6. Continue beating until all the oil has been added. The mayonnaise emulsion will become quite thick. (It can be thinned, if desired, by adding a small amount of wine vinegar or lemon juice or water.)
7. Adjust seasoning. If necessary, adjust viscosity with the addition of a small amount of vinegar or lemon juice.
Storage
8. Place mayonnaise in clean, sanitized storage container. Label and date product. By government standard, this product does not require refrigeration for safety. For quality, store in refrigeration unit at 41F (5C) or less. The shelf life will depend on mold contamination during mixing, but should be at least 4 weeks. Leftovers
9. For quality, do not add fresh product to old.
*Note: If olive oil is used, the mayonnaise should be used at once. It cannot be stored under refrigeration because olive oil will crystallize or solidify at refrigeration temperatures and the mayonnaise emulsion will "break" and separate.
Mayonnaise variations:
ANCHOVY MAYONNAISE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING
GREEN GODDESS MAYONNAISE
LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING
GREEN GODDESS MAYONNAISE
LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE
Meringue roulade with praline whipped cream
The filling can also be a lemon curd and whipped cream
Serves: 8
• Baking spray
• 1 tablespoon confectioners’ sugar
• 4 large egg whites, at room temperature
• Pinch of cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 3/4 teaspoon freshly grated nutmeg
• Scant 1/4 teaspoon kosher salt
• 3/4 teaspoon finely grated orange zest
cocoa swirl
• 2 teaspoons espresso powder or instant coffee
• 2 teaspoon unsweetened cocoa powder
• 1 1/2 teaspoon pure vanilla extract
walnut praline
• 1/2 cup walnuts
• 1/4 cup granulated sugar
• 1 teaspoon corn syrup
whipped cream
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons grated bittersweet chocolate
Blackberries and pomegranate seeds, for garnish (optional)
Serves: 8
Preparation time:1 hour 15 minutes
Cooking time:30 minutes
meringue• Baking spray
• 1 tablespoon confectioners’ sugar
• 4 large egg whites, at room temperature
• Pinch of cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 3/4 teaspoon freshly grated nutmeg
• Scant 1/4 teaspoon kosher salt
• 3/4 teaspoon finely grated orange zest
cocoa swirl
• 2 teaspoons espresso powder or instant coffee
• 2 teaspoon unsweetened cocoa powder
• 1 1/2 teaspoon pure vanilla extract
walnut praline
• 1/2 cup walnuts
• 1/4 cup granulated sugar
• 1 teaspoon corn syrup
whipped cream
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons grated bittersweet chocolate
Blackberries and pomegranate seeds, for garnish (optional)
1. Make the meringue Preheat the oven to 400°. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with baking spray and dust with the confectioners’ sugar.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the cornstarch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
3. Make the cocoa swirl In a small bowl, combine the espresso powder, cocoa and vanilla with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350° and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
4.Meanwhile, make the walnut praline. Line a baking sheet with parchment paper. Spread the walnuts in a pie plate and toast in the oven for about 10 minutes, until golden. Let cool, then chop into 1/2-inch pieces.
5. In a small saucepan, combine the granulated sugar, corn syrup and 2 tablespoons of water and bring to a simmer, brushing down the side of the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the walnuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into 1/2-inch pieces.
6. Make the whipped cream In a medium bowl, using a hand mixer, beat the cream with the vanilla at medium speed until medium peaks form.
7. Assemble the roulade Gently invert the meringue onto a parchment paper–lined work surface with the long side facing you and peel the parchment off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 3 hours or up to 1 day. Serve garnished with blackberries and pomegranate seeds, if desired.
Make Ahead
The baked meringue and walnut praline can be stored separately at room temperature overnight.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the cornstarch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
3. Make the cocoa swirl In a small bowl, combine the espresso powder, cocoa and vanilla with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350° and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
4.Meanwhile, make the walnut praline. Line a baking sheet with parchment paper. Spread the walnuts in a pie plate and toast in the oven for about 10 minutes, until golden. Let cool, then chop into 1/2-inch pieces.
5. In a small saucepan, combine the granulated sugar, corn syrup and 2 tablespoons of water and bring to a simmer, brushing down the side of the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the walnuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into 1/2-inch pieces.
6. Make the whipped cream In a medium bowl, using a hand mixer, beat the cream with the vanilla at medium speed until medium peaks form.
7. Assemble the roulade Gently invert the meringue onto a parchment paper–lined work surface with the long side facing you and peel the parchment off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 3 hours or up to 1 day. Serve garnished with blackberries and pomegranate seeds, if desired.
Make Ahead
The baked meringue and walnut praline can be stored separately at room temperature overnight.
Meringues
Serves: 12
Preparation time: 30 minutes
Cooking time:2 hours
6 egg whites 1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute.
Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
Spoon the meringue mixture into a pastry bag fitted with a star tube.Line a baking sheet with foil or parchment paper.
Dust with confectioners' sugar.
Pipe meringue onto the prepared baking sheet. Use a variety of shapes while piping meringues.
Dust with confectioners' sugar. Place meringues in a 150 degree oven to dry, about 2 to 3 hours.
Store in a sealed container away from humidity. They keep for a week to 10 days.
Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
Spoon the meringue mixture into a pastry bag fitted with a star tube.Line a baking sheet with foil or parchment paper.
Dust with confectioners' sugar.
Pipe meringue onto the prepared baking sheet. Use a variety of shapes while piping meringues.
Dust with confectioners' sugar. Place meringues in a 150 degree oven to dry, about 2 to 3 hours.
Store in a sealed container away from humidity. They keep for a week to 10 days.
Meringues with ginger ice cream and chocolate sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
1 1-inch piece ginger root 2/3 cup sugar
2 cups whipping cream
Meringues:
5 egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar
pinch of salt
SATIN CHOCOLATE SAUCE:
8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
2 teaspoons butter
Meringues:
Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.
SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.
To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.
Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.
SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.
To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.
Mini sweet tart shells
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4 x 1-inch cups. 2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons ice water
1 teaspoon vanilla
Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
Form dough into a ball and divide into 2 pieces.
Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
Preheat oven to 400°F. Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled.
Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep).
Trim any overhang with a knife and prick bottoms of shells with a wooden pick.
Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
Gently loosen shells with a knife and remove from cups, reserving shells for mini fruit tartlets and other confections.
Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
Form dough into a ball and divide into 2 pieces.
Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
Preheat oven to 400°F. Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled.
Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep).
Trim any overhang with a knife and prick bottoms of shells with a wooden pick.
Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
Gently loosen shells with a knife and remove from cups, reserving shells for mini fruit tartlets and other confections.
Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
Mousse of smoked salmon
Serves: 6
Preparation time: 30 minutes
Cooking time:10 minutes
for the smoked salmon mousse: 1 cup aspic jelly prepared with instant jelly powder
8 slices black winter truffle
5 ounces smoked salmon
1 tablespoon mayonnaise
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup heavy whipped cream
4 ounces salmon caviar
Line a decorative mold with aspic jelly and decorate with truffle circles.
Cut the smoked salmon into pieces and puree in a food processor with mayonnaise. Dissolve gelatin in water. Allow to set for 5 minutes. Heat to melt gelatin and add to mixture while machine is working.
Fold in whipped cream.
Adjust seasoning, and pour into a mold. Mold should be half filled with smoked salmon mousse. Place a layer of caviar over salmon mousse.
Prepare trout mousse, following the same procedure.
Place on top of salmon mousse and caviar and chill until set.
PRESENTATION
Dip the mold in warm water. Invert onto a cold round serving tray. Decorate with chopped aspic jelly. Serve cold.
Cut the smoked salmon into pieces and puree in a food processor with mayonnaise. Dissolve gelatin in water. Allow to set for 5 minutes. Heat to melt gelatin and add to mixture while machine is working.
Fold in whipped cream.
Adjust seasoning, and pour into a mold. Mold should be half filled with smoked salmon mousse. Place a layer of caviar over salmon mousse.
Prepare trout mousse, following the same procedure.
Place on top of salmon mousse and caviar and chill until set.
PRESENTATION
Dip the mold in warm water. Invert onto a cold round serving tray. Decorate with chopped aspic jelly. Serve cold.
Mushroom bourguignon with polenta
Meaty mushrooms simmered with wine and carrots make for a rich Bourguignon-style stew. Use vegetable broth for a vegetarian dish or beef broth.
You may also serve the Mushroom Bourguignon with noodles or mashed potatoes
Serves: 4
2 pounds mixed mushrooms, such as portobello, shiitake or oyster, cut into 1-inch chunks
2 cups peeled pearl onions
salt and freshly ground black pepper
1 medium onion peeled and diced
2 carrots, thinly sliced
3 garlic cloves, minced
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 cup dry red wine (Pinot noir, or Beaujolais)
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon soy sauce
2 teaspoon fresh thyme leaves, chopped
1 bay leaf
Polenta for serving
Chopped parsley, for serving
You may also serve the Mushroom Bourguignon with noodles or mashed potatoes
Serves: 4
Preparation time:20 minutes
Cooking time:1 hour
4 tablespoons butter or extra-virgin olive oil, plus more as needed2 pounds mixed mushrooms, such as portobello, shiitake or oyster, cut into 1-inch chunks
2 cups peeled pearl onions
salt and freshly ground black pepper
1 medium onion peeled and diced
2 carrots, thinly sliced
3 garlic cloves, minced
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 cup dry red wine (Pinot noir, or Beaujolais)
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon soy sauce
2 teaspoon fresh thyme leaves, chopped
1 bay leaf
Polenta for serving
Chopped parsley, for serving
Heat 2 tablespoons butter or oil to a large Dutch oven or pot. Cook the mushrooms until they are brown. You might have to do this in batches. Use a slotted spoon to transfer mushrooms to a large bowl and sprinkle with salt and pepper.
Add another 2 tablespoons butter and brown the onions, seasoning them as you go. Transfer to bowl with mushrooms.
Reduce heat to medium-low. Add another tablespoon butter or oil to pan. Add sliced carrots and minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and flour and then add wine, broth, soy sauce, thyme and bay leaf, scraping up the brown bits at bottom of pot.
Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 20 to 30 minutes. Taste and add season if needed. Discard the bay leaf.
Serve mushroom Bourguignon over polenta, topped with parsley.
Add another 2 tablespoons butter and brown the onions, seasoning them as you go. Transfer to bowl with mushrooms.
Reduce heat to medium-low. Add another tablespoon butter or oil to pan. Add sliced carrots and minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and flour and then add wine, broth, soy sauce, thyme and bay leaf, scraping up the brown bits at bottom of pot.
Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 20 to 30 minutes. Taste and add season if needed. Discard the bay leaf.
Serve mushroom Bourguignon over polenta, topped with parsley.
Mussel and cauliflower velouté
A recipe by Chef Daniel Boulud
Serves: 8
3 tablespoons (42g) butter
3 cups (about 2 small/100g each) sliced onions
2 sprigs thyme
3 cloves garlic, peeled and sliced
2 bay leaves
1 ½ quarts (1.5L) vegetable or Chicken Stock
2 cups (480ml) dry white wine
½ tablespoon (0.25g) saffron threads
2 heads (3lb/1.3kg) cauliflower, woody stems removed, cut into small florets
1 cup (240ml) heavy cream
1 cup (240g) crème fraîche
Salt and freshly ground white pepper
2 cups ¼-inch (0.5cm) cubed white bread, toasted
½ bunch chives, cut in batons
Serves: 8
Preparation time: 35 minutes
Cooking time:40 minutes
3 lbs fresh mussels3 tablespoons (42g) butter
3 cups (about 2 small/100g each) sliced onions
2 sprigs thyme
3 cloves garlic, peeled and sliced
2 bay leaves
1 ½ quarts (1.5L) vegetable or Chicken Stock
2 cups (480ml) dry white wine
½ tablespoon (0.25g) saffron threads
2 heads (3lb/1.3kg) cauliflower, woody stems removed, cut into small florets
1 cup (240ml) heavy cream
1 cup (240g) crème fraîche
Salt and freshly ground white pepper
2 cups ¼-inch (0.5cm) cubed white bread, toasted
½ bunch chives, cut in batons
Discard any mussels that are cracked or open and will not close with a tap on the counter.
Place the rest in a large container and cover with cold water for 20 minutes to filter out any sand. Lift the mussels from the water, leaving all the sand behind. Remove the beards by grasping them with a dry towel and pulling toward the hinges of the shells. Scrub the mussels under cold running water.
Heat 1 tablespoon (14g) of the butter in a large saucepan over medium heat. Add half of the onions, thyme, garlic, and bay leaves and cook, stirring, for 3 minutes.
Add 2 cups (480ml) of the stock and the wine and bring to a boil. Toss in the mussels, cover, and simmer until the mussels open. Drain the mussels through a cheesecloth-lined colander set over a bowl and reserve the liquid for the soup.
Pick the mussels from the shells, place in a shallow container, and cover with enough cooking liquid to keep them moist. (At this point the mussels and cooking liquid can be reserved, chilled, overnight.)
In a large Dutch oven or heavy-bottomed pot, melt the remaining 2 tablespoons (28g) butter over medium heat. Add the remaining onion, thyme, garlic, and bay leaf and the saffron threads and cook, stirring, until the onions are translucent.
Add the cauliflower and cook, stirring, for another 5 minutes. Add the reserved cooking liquid and the remaining chicken stock. Simmer, stirring occasionally, for 30 minutes, or until the cauliflower is very tender. Add the heavy cream and crème fraîche and bring to a simmer. Discard the bay leaf and thyme and transfer the mixture to a blender (you will need to do this in batches). Puree until smooth and season with salt and pepper. Return to the pan, bring to a simmer, and stir in the mussels just before serving.
Serve, garnishing with the toasted bread and chives.
Place the rest in a large container and cover with cold water for 20 minutes to filter out any sand. Lift the mussels from the water, leaving all the sand behind. Remove the beards by grasping them with a dry towel and pulling toward the hinges of the shells. Scrub the mussels under cold running water.
Heat 1 tablespoon (14g) of the butter in a large saucepan over medium heat. Add half of the onions, thyme, garlic, and bay leaves and cook, stirring, for 3 minutes.
Add 2 cups (480ml) of the stock and the wine and bring to a boil. Toss in the mussels, cover, and simmer until the mussels open. Drain the mussels through a cheesecloth-lined colander set over a bowl and reserve the liquid for the soup.
Pick the mussels from the shells, place in a shallow container, and cover with enough cooking liquid to keep them moist. (At this point the mussels and cooking liquid can be reserved, chilled, overnight.)
In a large Dutch oven or heavy-bottomed pot, melt the remaining 2 tablespoons (28g) butter over medium heat. Add the remaining onion, thyme, garlic, and bay leaf and the saffron threads and cook, stirring, until the onions are translucent.
Add the cauliflower and cook, stirring, for another 5 minutes. Add the reserved cooking liquid and the remaining chicken stock. Simmer, stirring occasionally, for 30 minutes, or until the cauliflower is very tender. Add the heavy cream and crème fraîche and bring to a simmer. Discard the bay leaf and thyme and transfer the mixture to a blender (you will need to do this in batches). Puree until smooth and season with salt and pepper. Return to the pan, bring to a simmer, and stir in the mussels just before serving.
Serve, garnishing with the toasted bread and chives.
Mussel and scallop soup
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 pounds mussels 2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste
8 ounces scallops
1 ounce butter
1 teaspoon lemon juice
Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.
Mussel soup
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
2 pounds mussels 2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste
Scrub mussels under cold running water.
Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save.
Remove mussels from shells.
Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth.
Simmer for 10 minutes.
Combine butter and flour to a paste. Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels. Heat soup, and serve hot.
Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save.
Remove mussels from shells.
Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth.
Simmer for 10 minutes.
Combine butter and flour to a paste. Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels. Heat soup, and serve hot.
Mussel soup trois gros
Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
4 pounds fresh mussels 1/2 cup dry white wine
1 tablespoon chopped shallots
1/4 cup olive oil
5 ounces diced carrots
5 ounces chopped onion
2 medium leek whites, chopped
2 cloves garlic, minced
4 ounces tomatoes, peeled, seeded, and chopped
1/2 teaspoon saffron
1 quart fish fumet
1/2 cup heavy cream
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
Wash and scrub mussels, remove beards, and discard dead open mussels.
In a heavy, deep pot, combine the wine and shallots. Bring to a boil. Add the mussels, cover the pot, and steam until all mussels are open, tossing occasionally. Strain cooking liquid.
Take mussels out of shells. In the same pot, heat the oil. Add the mirepoix (carrots, onion, leeks)and simmer for 5 minutes. Add the garlic, chopped tomatoes, and saffron.
Pour in the fish fumet and mussel cooking liquid. Bring to a boil and simmer for 30 to 40 minutes.
Before serving, stir the cream, mussels, and thyme into the soup. Season to taste with salt and pepper.
In a heavy, deep pot, combine the wine and shallots. Bring to a boil. Add the mussels, cover the pot, and steam until all mussels are open, tossing occasionally. Strain cooking liquid.
Take mussels out of shells. In the same pot, heat the oil. Add the mirepoix (carrots, onion, leeks)and simmer for 5 minutes. Add the garlic, chopped tomatoes, and saffron.
Pour in the fish fumet and mussel cooking liquid. Bring to a boil and simmer for 30 to 40 minutes.
Before serving, stir the cream, mussels, and thyme into the soup. Season to taste with salt and pepper.
Mussels mariniere
the national dish of Belgium! Mussels or moules are usually cooked or steamed and served with frites-Fench fries.
Serves: 6
2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
5 pounds fresh mussels 2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Clean and wash mussels under cold running water and debeard.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Navarin of lamb with vegetables
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
4 pounds lamb shoulder, cut into 2 inch pieces 3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley
Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
Niçoise salad
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
Serves: 2
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
For the Salad
2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
Serves: 2
Preparation time:20 minutes
Cooking time:15 minutes
For the Dressing3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
For the Salad
2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
To make the dressing, combine the white wine vinegar, Dijon mustard, onion powder, salt and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking as you go. Set the dressing aside.
Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.
For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.
Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.
Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.
Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.
Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.
For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.
Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.
Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.
Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.
Oeufs a la neige
light snowy egg meringues served with custard sauce and fresh fruit.
Serves: 10
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups boiling water
1 recipe custard cream, cold
for garnish:
strawberries, raspberries, blueberries
Serves: 10
Preparation time:30 minutes
Cooking time:3 minutes
6 egg whites 1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups boiling water
1 recipe custard cream, cold
for garnish:
strawberries, raspberries, blueberries
Preheat oven to 350 degrees. In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
Spoon the meringue in a large pastry bag fitted with a star tube. Pipe 3 inch high mounts on waxed paper. Pick with a wet spatula and drop in a baking pan containing the hot water. Place in the oven for 2 to 3 minutes. Lift each meringue and set aside on a baking sheet. Spoon 2 or more tablespoons of custard in shallow dessert plates. Top each plate with oeuf á la neige. Decorate with fruit. Serve.
Spoon the meringue in a large pastry bag fitted with a star tube. Pipe 3 inch high mounts on waxed paper. Pick with a wet spatula and drop in a baking pan containing the hot water. Place in the oven for 2 to 3 minutes. Lift each meringue and set aside on a baking sheet. Spoon 2 or more tablespoons of custard in shallow dessert plates. Top each plate with oeuf á la neige. Decorate with fruit. Serve.
Orange cake 1
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
6 ounces butter 6 ounces sugar
3 eggs
6 ounces all purpose flour
1 teaspoon baking powder
3 ounces concentrated orange juice
3 ounces water
ICING:
6 ounces icing sugar
3 ounces concentrated orange juice
3 ounces water
Preheat oven to 350 degrees.
Butter and flour a 9-inch mold. Cream butter and sugar.
Whisk in the eggs one by one. While beating the cake batter, gradually add the flour mixed with the baking powder, alternating with the orange juice and water.
Bake for 35 to 40 minutes. Unmold on platter.
ICING:
Mix all ingredients in a saucepan.
Boil, and pour over hot cake.
Butter and flour a 9-inch mold. Cream butter and sugar.
Whisk in the eggs one by one. While beating the cake batter, gradually add the flour mixed with the baking powder, alternating with the orange juice and water.
Bake for 35 to 40 minutes. Unmold on platter.
ICING:
Mix all ingredients in a saucepan.
Boil, and pour over hot cake.
Orange charlotte russe
Serves: 12
Preparation time: 30 minutes
Cooking time:8 minutes
2 teaspoons cornstarch 1/2 cup sugar
3 egg yolks
2 cups orange juice
1 envelope unflavored gelatin
2 teaspoons orange rind
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups heavy cream
3 egg whites
1/2 cup sugar
12 lady fingers
Dissolve the gelatin in some orange juice. Combine with cornstarch, sugar, egg yolks, orange juice, and rind.
Mix well and heat up to a boiling point. Stir in lemon juice and vanilla. Chill to cool.
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar to form soft peaks.
Fold the cream and egg whites into the orange mix. Line the sides of an 8 inch spring mold with lady fingers. Pour the mix into mold.
Chill until well set. Remove sides of mold before serving. Decorate with whipped cream and orange slices if desired.
Mix well and heat up to a boiling point. Stir in lemon juice and vanilla. Chill to cool.
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar to form soft peaks.
Fold the cream and egg whites into the orange mix. Line the sides of an 8 inch spring mold with lady fingers. Pour the mix into mold.
Chill until well set. Remove sides of mold before serving. Decorate with whipped cream and orange slices if desired.
Orange mousse
Serves: 8
Preparation time: 25 minutes
Cooking time:12 minutes
3/4 cup sugar 1/4 cup water
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold water
1 cup fresh orange juice
1/2 cup heavy cream
for garnish: orange sections and raspberries
In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into orange mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with orange sections and raspberries.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into orange mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with orange sections and raspberries.
Orange mousse cake with grand marnier
Serves: 10
Preparation time:75 minutes
Cooking time:10 minutes
1 recipe Grand Marnier orange mousse 1 recipe almond genoise cake
2 large seedless oranges
1 cup water
1 cup sugar
1/2 cup sugar
1/2 cup water
3 tablespoons Grand Marnier
1/4 cup apricot jam
1 ounce sweet chocolate
Slice oranges thinly.
Boil water and sugar. Steep oranges in cold syrup for an hour.
Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
Slice genoise into 2 layers.
Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
Spread remaining mousse over cake.
Top with other genoise. Brush with syrup. Refrigerate 4 hours.
Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.
Boil water and sugar. Steep oranges in cold syrup for an hour.
Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
Slice genoise into 2 layers.
Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
Spread remaining mousse over cake.
Top with other genoise. Brush with syrup. Refrigerate 4 hours.
Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.
Orange mousse meringues
Serves: 8
Preparation time: 40 minutes
Cooking time:3 hours
Meringue shell: 3 egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon cornstarch
Orange mousse filling:
1 envelope unflavored gelatin
1 1/2 cups orange juice
3 egg yolks
2 teaspoons grated orange rind
1/2 cup granulated sugar
3/4 cup chilled evaporated milk
FOR MERINGUE SHELL:
Preheat oven to 250 degrees In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Blend in cornstarch.
Line baking sheet with parchment paper. Spread with meringue to make 9-inch circles, forming 1-inch high rounded rim.
Bake in center of oven for about one hour or until crisp. Turn oven off and let meringue dry 2 to 3 hours.
Remove from oven and gently peel off paper. Place on serving plate.
FOR ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup of the orange juice. Set aside.
In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. add rind, remaining juice, and sugar.
Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon.
Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened.
In a bowl, beat evaporated milk for minute or until thick and foamy; fold into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.
Preheat oven to 250 degrees In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Blend in cornstarch.
Line baking sheet with parchment paper. Spread with meringue to make 9-inch circles, forming 1-inch high rounded rim.
Bake in center of oven for about one hour or until crisp. Turn oven off and let meringue dry 2 to 3 hours.
Remove from oven and gently peel off paper. Place on serving plate.
FOR ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup of the orange juice. Set aside.
In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. add rind, remaining juice, and sugar.
Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon.
Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened.
In a bowl, beat evaporated milk for minute or until thick and foamy; fold into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.
Orange parfait
Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
8 egg yolks 1 8-ounce can frozen orange juice
4 oranges
2 cups whipping cream
1/2 cup sugar
Combine the first three ingredients in a large stainless bowl.
Whisk over a pan containing boiling water until the mixture triples in volume.
Transfer to an electric mixer and continue whipping until mixture in cool.
Whip the cream until firm. Add sugar gradually while mixing. Gently fold cream into orange mix and spoon into a decorative mold or individual dessert dishes.
Allow to freeze for at least an hour then unmold on plates or serving platter.
Whisk over a pan containing boiling water until the mixture triples in volume.
Transfer to an electric mixer and continue whipping until mixture in cool.
Whip the cream until firm. Add sugar gradually while mixing. Gently fold cream into orange mix and spoon into a decorative mold or individual dessert dishes.
Allow to freeze for at least an hour then unmold on plates or serving platter.
Orange sherbet bombe
Serves: 8
Preparation time: 15 minutes
1 1/2 quarts orange sherbet 1 1/2 quarts vanilla ice cream
Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes.
Beat orange sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer.
Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream.
If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining.
Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.
Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets.
Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight.
To unmold: Dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.
Beat orange sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer.
Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream.
If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining.
Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.
Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets.
Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight.
To unmold: Dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.
Oysters and caviar
Serves: 6
Preparation time:30 minutes
Cooking time:25 minutes
30 scrubbed oysters 4 ounces butter
1 cup dry white wine
3 chopped shallots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 cup heavy cream
12 small clean leek whites
6 ounces beluga caviar
Open the oysters and reserve bottom shells. Melt the butter in a saucepan. Add the wine, oysters, oyster juice, shallots, salt and pepper. Boil for 2 minutes. Strain. Reserve the oysters. Reduce the cooking liquid by half.
Add one half of the cream, and continue cooking to thicken the liquid. Cut the leeks into julienne. Blanch and cook in the remaining cream. Place an oyster in each shell. Spoon some of the leek mixture over each oyster. Top with the reduced sauce . Spoon caviar over each oyster just before serving.
Add one half of the cream, and continue cooking to thicken the liquid. Cut the leeks into julienne. Blanch and cook in the remaining cream. Place an oyster in each shell. Spoon some of the leek mixture over each oyster. Top with the reduced sauce . Spoon caviar over each oyster just before serving.
Palmiers
Also known as Pig's ears or elephant ears (over-sized palmiers).
Serves: 8
1 tablespoon soft butter
1/2 cup superfine sugar
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
1 pound puff pastry dough (2 rectangle sheets) 1 tablespoon soft butter
1/2 cup superfine sugar
Thaw the puff pastry if frozen. Roll one sheet of dough on a lightly floured work surface to 1/4-inch thick. Spread butter over surface of pastry.
Sprinkle with one half of the sugar. Roll second pastry sheet to the same size as first. Place on top of first. Sprinkle remaining sugar over whole surface.
Fold as sketched bringing the ends to within 3/4 inch of each other. Repeat this folding as shown.
Slice into 1/4-inch- thick "palm leaves". Put leaves on an ungreased baking sheet. Bake in a preheated 375 degree oven for 15 minutes. Turn cookies over with a spatula.
Continue baking until golden brown. Transfer palmiers on a rack to cool. Store in an airtight container.
Sprinkle with one half of the sugar. Roll second pastry sheet to the same size as first. Place on top of first. Sprinkle remaining sugar over whole surface.
Fold as sketched bringing the ends to within 3/4 inch of each other. Repeat this folding as shown.
Slice into 1/4-inch- thick "palm leaves". Put leaves on an ungreased baking sheet. Bake in a preheated 375 degree oven for 15 minutes. Turn cookies over with a spatula.
Continue baking until golden brown. Transfer palmiers on a rack to cool. Store in an airtight container.
Pan-seared cod fillets in white wine
and tamato basil sauce
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
For the White Wine Tomato Basil Sauce:• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves garlic, finely minced
• 1 cup Marinara sauce or tomato sauce
• 1 cup diced peeled tomatoes
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• salt to taste
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper
• For the Cod:
• 2 tablespoons olive oil
• 4 - 6 ounce fillets fresh cod
• Salt and pepper
For the White Wine Tomato Basil Sauce:
1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
Pate sablée
The French often use this classic crust for tarts. The Pâte Sablée is rich and crumbly, (Sablé is the French word for sandy).
If the dough feels too firm when you're ready to roll it out, let it stand at room temperature for a few minutes. If, on the other hand, the dough becomes soft and sticky while rolling, don't hesitate to re-chill it until it becomes easier to work with. Better to rechill than to add too much flour, which will damage the delicate, crisp texture of the dough.
Bake the tart shell in a 9- to 9 ½-inch tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.
Serves: 8
3/4 cup confectioners' sugar
4 teaspoons pure vanilla extract
2 cups all purpose flour
1 teaspoon salt
If the dough feels too firm when you're ready to roll it out, let it stand at room temperature for a few minutes. If, on the other hand, the dough becomes soft and sticky while rolling, don't hesitate to re-chill it until it becomes easier to work with. Better to rechill than to add too much flour, which will damage the delicate, crisp texture of the dough.
Bake the tart shell in a 9- to 9 ½-inch tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.
Serves: 8
Preparation time: 10 minutes
Cooking time:30 minutes
8 ounces (2 sticks) unsalted butter, softened 3/4 cup confectioners' sugar
4 teaspoons pure vanilla extract
2 cups all purpose flour
1 teaspoon salt
1. Put butter and sugar in the bowl of an electric mixer fitted with the flat paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes; mix in vanilla. Add the flour and the salt, and mix on medium-low speed until just combined and crumbly, about 15 seconds (do not overmix).
Pat the dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days, or freeze up to 1 month.
2. Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.
3. Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights.
Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out.
Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.
Use this tart shell for fruit tarts, and pies that do not require baking as the shell is already cooked.
Pat the dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days, or freeze up to 1 month.
2. Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.
3. Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights.
Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out.
Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.
Use this tart shell for fruit tarts, and pies that do not require baking as the shell is already cooked.
Pâte sucrée
The French often use this classic crust for tarts. The sweet pastry pie crust known as Pâte Sucrée is light and crisp. If the dough feels too firm when you're ready to roll it out, let it stand at room temperature for a few minutes. If, on the other hand, the dough becomes soft and sticky while rolling, don't hesitate to rechill it until it becomes easier to work with. Better to rechill than to add too much flour, which will damage the delicate, crisp texture of the dough.
Bake the tart shell in a 9- to 9 ½-inch tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.
Serves: 8
1 tablespoon cold cream
1/2 teaspoon vanilla extract
1 tablespoon unbleached all-purpose flour for dusting
1/4 cup sugar
1/4 teaspoon table salt
4 ounces, 1 stick cold unsalted butter cut into small pieces
1 1/4 cups unbleached all-purpose flour
Bake the tart shell in a 9- to 9 ½-inch tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.
Serves: 8
Preparation time: 10 minutes
Cooking time:30 minutes
1 large egg yolk 1 tablespoon cold cream
1/2 teaspoon vanilla extract
1 tablespoon unbleached all-purpose flour for dusting
1/4 cup sugar
1/4 teaspoon table salt
4 ounces, 1 stick cold unsalted butter cut into small pieces
1 1/4 cups unbleached all-purpose flour
1. Whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine 1 1/4 cups flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 2 hours, or freeze up to 1 month.
2. Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.
3. Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights. Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out. Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.
Use this tart shell for fruit tarts, and pies that do not require baking as the shell is already cooked.
2. Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.
3. Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights. Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out. Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.
Use this tart shell for fruit tarts, and pies that do not require baking as the shell is already cooked.
Peach melba
The Peach Melba was created in London between 1892 and 1896 by chef Auguste Escoffier, who dedicated it to Nelly Melba, a famous singer. The recipe did not include Chantilly.
Serves: 4
1 whole vanilla bean
1 cup plus 4 tsp. sugar
1 pint vanilla ice cream, softened
1 cup raspberries
1⁄2 tsp. fresh lemon juice
Serves: 4
Preparation time: 30 minutes
Cooking time:15 minutes
4 ripe peaches1 whole vanilla bean
1 cup plus 4 tsp. sugar
1 pint vanilla ice cream, softened
1 cup raspberries
1⁄2 tsp. fresh lemon juice
Bring a large pot of water to a simmer over high heat. Lower peaches into simmering water and blanch just long enough to loosen their skins, about 1 minute. Transfer peaches with a slotted spoon to a bowl of ice water to cool, then peel, halve lengthwise, and discard pits. Put peach halves and vanilla bean into a wide dish and sprinkle with 1 cup of the sugar. Cover with plastic wrap and set aside until peach juices run and most of the sugar dissolves, about 1 hour.
Bring 3 cups water to a boil in a medium pot over high heat. Add peaches and the sugary juices and vanilla bean, reduce heat to medium, and poach, gently stirring occasionally, until peaches are just soft when pierced, 8–12 minutes. Remove pot from heat, partially cover, and set aside until peaches are cool, 1–2 hours. Transfer pot to the refrigerator until peaches are thoroughly chilled, 2–3 hours.
Meanwhile, divide ice cream between 4 wide dessert dishes, making a smooth, even layer in bottom of each dish; transfer to freezer until ice cream is solid. Purée raspberries in a blender, then strain through a sieve into a bowl, pressing purée through with a rubber spatula; discard seeds. Add the remaining 4 tsp. sugar and lemon juice to purée, stirring until sugar dissolves.
To serve, arrange 2 peach halves, pit side down, in each dish top of ice cream (save poaching liquid for another use). Spoon some of the raspberry sauce over peaches. Allow ice cream to soften slightly before serving.
Bring 3 cups water to a boil in a medium pot over high heat. Add peaches and the sugary juices and vanilla bean, reduce heat to medium, and poach, gently stirring occasionally, until peaches are just soft when pierced, 8–12 minutes. Remove pot from heat, partially cover, and set aside until peaches are cool, 1–2 hours. Transfer pot to the refrigerator until peaches are thoroughly chilled, 2–3 hours.
Meanwhile, divide ice cream between 4 wide dessert dishes, making a smooth, even layer in bottom of each dish; transfer to freezer until ice cream is solid. Purée raspberries in a blender, then strain through a sieve into a bowl, pressing purée through with a rubber spatula; discard seeds. Add the remaining 4 tsp. sugar and lemon juice to purée, stirring until sugar dissolves.
To serve, arrange 2 peach halves, pit side down, in each dish top of ice cream (save poaching liquid for another use). Spoon some of the raspberry sauce over peaches. Allow ice cream to soften slightly before serving.
Peaches in sauternes
This recipe is adapted from the Barefoot Contessa cookbook
Serves: 4
3 tablespoons sugar
1 bottle good Sauternes
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
Serves: 4
Preparation time: 30 minutes
Cooking time:2 minutes
6 to 8 very ripe yellow or white peaches 3 tablespoons sugar
1 bottle good Sauternes
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight.
Serve cool but not cold.
Serve cool but not cold.
Pear and almond cream tart
Serves: 6
Preparation time: 40 minutes
Cooking time:50 minutes
pâte brisée: 1 cup all purpose flour
1/2 cup cake flour
1 egg
1 tablespoon water
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, softened
1 egg, beaten for glazing the baked crust
3 pears, fresh poached in sugar, water, and vanilla or or 6 canned pear halves
Almond pastry cream:
1cup milk
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
1/2 cup finely ground almonds
1 tablespoon kirsch
2 tablespoons unsalted butter
Apricot glaze:
1/2 cup apricot jam
1 tablespoon Kirsch
Preheat oven to 350 degrees. In a food processor, combine flour, egg, water, sugar, vanilla and butter. Process until dough forms a bowl. Cover and chill dough for 30 minutes.
Roll the dough 1/8-inch thick to fit an 8 inch fluted removable-bottomed tart pan.
Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Brush bottom and sides with egg glaze.
Arrange pears over bottom of pie crust.
Almond pastry cream:
In a medium saucepan, bring the milk to a boil. Whip egg yolks, sugar and vanilla in a mixing bowl. Mix in cornstarch. Stir in the hot milk. Pour in a saucepan, and whisk over medium heat until thick and bubbly.
Transfer to a mixing bowl. Stir in the almond, kirsch and butter. Spoon mixture over pears and bake for 15 minutes. Cool on rack.
For glaze:
In a small saucepan, melt the apricot jam over low heat. Stir in the kirsch. Strain through a fine strainer and spoon over pie to glaze.
Roll the dough 1/8-inch thick to fit an 8 inch fluted removable-bottomed tart pan.
Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Brush bottom and sides with egg glaze.
Arrange pears over bottom of pie crust.
Almond pastry cream:
In a medium saucepan, bring the milk to a boil. Whip egg yolks, sugar and vanilla in a mixing bowl. Mix in cornstarch. Stir in the hot milk. Pour in a saucepan, and whisk over medium heat until thick and bubbly.
Transfer to a mixing bowl. Stir in the almond, kirsch and butter. Spoon mixture over pears and bake for 15 minutes. Cool on rack.
For glaze:
In a small saucepan, melt the apricot jam over low heat. Stir in the kirsch. Strain through a fine strainer and spoon over pie to glaze.
Pear tart tatin
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
2 cans (1-lb, 14-oz size) pear halves 1 cup sugar
1 teaspoon butter
1 9-inch puff pastry circle
1 cup whipping cream
2 teaspoons confectioners' sugar
Preheat oven to 450 degrees.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.
Pears vigneronne
Serves: 6
Preparation time: 25 minutes
Cooking time:30 minutes
6 ripe pears 2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam
Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.
Peppermint meringues with chocolate filling
You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
Serves: 10
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped
Serves: 10
Preparation time: 40 minutes
Cooking time:2 hours
3 large egg whites3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped
Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
Make meringues: Put egg whites and sugar and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
Before serving or mailing, fill a pastry bag fitted with a small plain round tip with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.
Make meringues: Put egg whites and sugar and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
Before serving or mailing, fill a pastry bag fitted with a small plain round tip with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.
Perfect hard-boiled eggs
• www.seriouseats.com/ is right. We at www.chefdedecuisine.com have been making hard-boiled eggs using this method for years.
• Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees specially with the very fresh eggs; the whites may at times stick to the shell).
• Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.)
Make-Ahead and Storage
Shell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day.
Serves: 6
3 quarts (2.8 l) water
6 large eggs
• Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees specially with the very fresh eggs; the whites may at times stick to the shell).
• Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.)
Make-Ahead and Storage
Shell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day.
Serves: 6
Preparation time: 5 minutes
Cooking time:11 minutes
1 tray of ice cubes (optional; for serving cold)3 quarts (2.8 l) water
6 large eggs
If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
Bring 3 quarts (2.8 l) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes.
Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)
Bring 3 quarts (2.8 l) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes.
Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)
Plum frangipane tart
Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour 10 minutes
For pastry: 1 recipe Quick and easy pie crust
for frangipane:
3/4 cup toasted almond slivers
1/2 cup sugar
1/4 cup unsalted butter, softened
2 teaspoons flour
1 large egg
1 teaspoon Brandy
1 pound pitted plums
Pastry:
Preheat oven to 350 degrees. Roll the dough inch thick to fit an 8 inch fluted removable-bottom tart pan. Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Bake crust for 15 minutes. Transfer to rack and cool.
For Frangipane:
Mix almonds in a food processor to obtain a powder. In a mixing bowl, beat 1/2 cup sugar and butter until smooth. Mix in almonds and flour. Add egg and brandy and blend well. Spread evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle plums with additional sugar.
Bake tart until filling is brown and set and plums are tender, about 50 minutes. Cool on rack at least 15 minutes. Serve tart with sweetened whipped cream.
Preheat oven to 350 degrees. Roll the dough inch thick to fit an 8 inch fluted removable-bottom tart pan. Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Bake crust for 15 minutes. Transfer to rack and cool.
For Frangipane:
Mix almonds in a food processor to obtain a powder. In a mixing bowl, beat 1/2 cup sugar and butter until smooth. Mix in almonds and flour. Add egg and brandy and blend well. Spread evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle plums with additional sugar.
Bake tart until filling is brown and set and plums are tender, about 50 minutes. Cool on rack at least 15 minutes. Serve tart with sweetened whipped cream.
Poached eggs florentine
Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach 1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Poached peaches with a strawberry and sparkling clairette sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
6 ripe peaches 6 cups water
400 g (14 oz) sugar
½ vanilla pod, cut open
3 tbsp whipped cream
500 g (1 lb) strawberries (wild strawberries are excellent)
½ cup sparkling Clairette wine or Proseco
3 tbsp finely cut shelled pistachio nuts
Gently drop the peaches into a pan of boiling water and cook for 1 minute. Drain the peaches and peel them carefully.
Bring the 6 cups water with 350 g (12 oz) of the sugar and the vanilla pod to the boil in a medium saucepan. Add the peeled peaches and simmer for about 10 minutes. Allow the peaches to cool in the syrup.
Beat the remaining sugar and the whipped cream.
Blend the strawberries into a coarse purée. Fold the strawberries and the sparkling wine into the cream and refrigerate until needed.
Place the drained peaches in a serving bowl. Spoon the strawberry sauce over the fruit or to the side, sprinkle with pistachio nuts and serve.
Bring the 6 cups water with 350 g (12 oz) of the sugar and the vanilla pod to the boil in a medium saucepan. Add the peeled peaches and simmer for about 10 minutes. Allow the peaches to cool in the syrup.
Beat the remaining sugar and the whipped cream.
Blend the strawberries into a coarse purée. Fold the strawberries and the sparkling wine into the cream and refrigerate until needed.
Place the drained peaches in a serving bowl. Spoon the strawberry sauce over the fruit or to the side, sprinkle with pistachio nuts and serve.
Poached pears in red wine
Serves: 6
Preparation time:20 minutes
Cooking time:30 minutes
6 ripe pears 2 cups red wine
1/2 cup sugar
1 lemon
1 stick cinnamon
3 whole cloves
1 teaspoon vanilla extract
Peel and core the pears. Cut them into quarters.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.
Pogne de romans
The uncommon ingredient in the Romans loaf, is orange flower water, a distillation of the blossom of the bitter orange tree.
Serves: 14
2 teaspoons dry yeast
1/2 cup warm water (105-115 degrees F.)
1 cup flour
For dough:
6 cups flour
6 eggs, at room temperature
1/4 cup rum or brandy
1 cup sugar
2 teaspoons water
2 teaspoons salt
1/4 cup orange flower water (0r 4 teaspoons orange extract)
8 ounces soft butter
glaze:
1 egg
1 teaspoon milk
Serves: 14
Preparation time: 2 hours 30 minutes
Cooking time:40 minutes
For Starter: 2 teaspoons dry yeast
1/2 cup warm water (105-115 degrees F.)
1 cup flour
For dough:
6 cups flour
6 eggs, at room temperature
1/4 cup rum or brandy
1 cup sugar
2 teaspoons water
2 teaspoons salt
1/4 cup orange flower water (0r 4 teaspoons orange extract)
8 ounces soft butter
glaze:
1 egg
1 teaspoon milk
Cut two 16 inch round parchment paper disks to fit under each pogne. Butter each disk. Place on baking sheet. In a small bowl, dissolve yeast in water.
Stir in flour to make a soft dough. Let dough rise in covered bowl at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 1 1/2 cups flour. Break 4 eggs in center. Bring the flour and eggs together to form a mass.
Turn dough to the bowl of an electric mixer. Beat 2 to 3 minutes at medium speed.
Batter will be smooth and light golden yellow. Add, rum or brandy, sugar and 2 teaspoons water. salt and orange flower water and stir in.
Gradually add butter while mixing. When all the butter has been stirred in, add remaining eggs and blend well at medium speed. Knead the rest of flour, one cup at the time until dough is soft and elastic. Form dough into a ball. Return to the large bowl. Cover with plastic.
When the starter has developed, it is added to the larger ball of yellow dough. Place the yellow dough on the working surface and flatten. Spread the starter dough over it. Fold over the yellow dough to envelop the starter dough.
Work and knead together to form a smooth dough with no streaks of color remaining. Place dough in a clean bowl, cover with plastic wrap, and leave at room temperature until nearly doubled in volume. Turn dough onto work surface.
Divide into 2 pieces. Form each into a ball. Flatten the ball so the pogne is about 8 inches in diameter.
Press a thumb down in the center. With the fingers, open a hole about 4 inches across. Place pogne on the prepared paper disk on baking sheet. Repeat for second piece. Cover with wax paper and let rise at room temperature free of draft for about 21/2 hours. Brush with glaze. With a razor blade, make 3 connecting cuts on top of each pogne to form a triangle.
Bake at 350 degrees until crust is a deep glistening brown.
Stir in flour to make a soft dough. Let dough rise in covered bowl at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 1 1/2 cups flour. Break 4 eggs in center. Bring the flour and eggs together to form a mass.
Turn dough to the bowl of an electric mixer. Beat 2 to 3 minutes at medium speed.
Batter will be smooth and light golden yellow. Add, rum or brandy, sugar and 2 teaspoons water. salt and orange flower water and stir in.
Gradually add butter while mixing. When all the butter has been stirred in, add remaining eggs and blend well at medium speed. Knead the rest of flour, one cup at the time until dough is soft and elastic. Form dough into a ball. Return to the large bowl. Cover with plastic.
When the starter has developed, it is added to the larger ball of yellow dough. Place the yellow dough on the working surface and flatten. Spread the starter dough over it. Fold over the yellow dough to envelop the starter dough.
Work and knead together to form a smooth dough with no streaks of color remaining. Place dough in a clean bowl, cover with plastic wrap, and leave at room temperature until nearly doubled in volume. Turn dough onto work surface.
Divide into 2 pieces. Form each into a ball. Flatten the ball so the pogne is about 8 inches in diameter.
Press a thumb down in the center. With the fingers, open a hole about 4 inches across. Place pogne on the prepared paper disk on baking sheet. Repeat for second piece. Cover with wax paper and let rise at room temperature free of draft for about 21/2 hours. Brush with glaze. With a razor blade, make 3 connecting cuts on top of each pogne to form a triangle.
Bake at 350 degrees until crust is a deep glistening brown.
Potage parisien
Leek and potato soup
Serves: 6
3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1 pound leek, white part only 3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons
Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.
In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.
In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.
Potato anna
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
8 large baking potatoes 1/3 cup clarified butter
To taste salt and pepper
Preheat oven to 400 degrees.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
Potato galette with wild mushrooms
Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
10 ounces wild mushrooms, cleaned 1/3 cup goose fat, or olive oil
to taste salt and pepper
5 cloves garlic, chopped
3 shallots, chopped
1 tablespoon chopped parsley
2 pounds potatoes, peeled
For this recipe, use 2 8-inch heavy frying pans.
Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Sauté briskly, stirring, until mushrooms are tender, and all moisture has evaporated. Stir in garlic, shallots and parsley and taste for seasoning.
Preheat oven to 375 degrees.
Cut the potatoes in 1/8- inch slices, if possible using a mandolin slicer or a food processor.
Heat 2 tablespoons of the fat or oil in the frying pans for 1 minute. Remove and arrange potato slices overlapping in circles. Sprinkle them with salt and pepper and spread half of the mushrooms on top.
Cover mushrooms with another layer of potatoes, and spoon over some fat. Press a piece of foil with a weight on top.
Repeat with the other galette. Cook galette on top of the stove until underside starts to brown, 8-10 minutes.
Transfer to oven for 15-20 minutes or until potatoes are tender. Remove foil and weight and flip galettes in the pans. Continue cooking until underside is brown
Potato macaire
Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
4 pounds baking potatoes 4 ounces butter
To taste salt and pepper
Preheat oven to 400 degrees.
Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked.
Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds. Divide the potato mixture between molds to form two potato cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.
Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked.
Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds. Divide the potato mixture between molds to form two potato cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.
Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Potatoes dauphine
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
1 pound potatoes, peeled and washed salt to taste
choux pastry, recipe below
1/4 teaspoon grated nutmeg
oil for frying
CHOUX PASTRY:
1 cup water
1/2 cup salted butter
1 cup flour
4 large eggs
Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
Combine potatoes and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.
CHOUX PASTRY:
Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.
Combine potatoes and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.
CHOUX PASTRY:
Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.
Potatoes fondantes
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
5 pounds potatoes 4 ounces butter
1 quart chicken broth
salt to taste
Preheat oven to 350 degrees.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.
Profiteroles
Profiteroles are small cream puffs.
Serves: 8
1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs
For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding
Serves: 8
Preparation time: 25 minutes
Cooking time:20 minutes
1 cup water 1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs
For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a teaspoon onto ungreased baking sheet leaving 2 inches apart. Bake until puffed, golden brown and dry about 15 to 20 minutes.
FILLING:
Whip the cream with sugar and instant pudding until stiff. Fill the small puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).
FILLING:
Whip the cream with sugar and instant pudding until stiff. Fill the small puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).
Provencale braised beef casserole
Can be prepared 2 days ahead.
The leftover meat is also delicious served cold the next day with a green salad.
Serves: 6
2 1/2 pounds braising beef such as top round or top sirloin
MARINADE:
2 medium onions, sliced
2 medium carrots, sliced
1 tomato, quartered
4 cloves garlic, crushed
1 bouquet Garni
20 peppercorns, crushed
3 cups dry red wine
3 tablespoons Cognac
3 tablespoons olive oil
3 tablespoons vegetable oil
5 ounces bacon, diced
2 tablespoons flour
1 pound tomatoes, skinned, seeded and chopped
salt
6 ounces black olives, preferably Niçoise or Kalamata, stoned .
.
The leftover meat is also delicious served cold the next day with a green salad.
Serves: 6
Preparation time: 40 minutes
Cooking time:3 hours 30 minutes
5 ounces pork, back fat sliced 1/8 inch thick 2 1/2 pounds braising beef such as top round or top sirloin
MARINADE:
2 medium onions, sliced
2 medium carrots, sliced
1 tomato, quartered
4 cloves garlic, crushed
1 bouquet Garni
20 peppercorns, crushed
3 cups dry red wine
3 tablespoons Cognac
3 tablespoons olive oil
3 tablespoons vegetable oil
5 ounces bacon, diced
2 tablespoons flour
1 pound tomatoes, skinned, seeded and chopped
salt
6 ounces black olives, preferably Niçoise or Kalamata, stoned .
.
Cut the back fat into small strips 3 mm (1/8 inch) wide and 2.5 cm (1 inch) long.
Make deep incisions all over the surface of the beef and insert the back fat.
Prepare the marinade:
combine all of the ingredients except the olive oil in a non-aluminium container.
Immerse the beef in the liquid and drizzle the olive oil over the surface. Leave to marinate for at least 12 hours.
Preheat the oven to 350 degrees F.
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade reserving the vegetables and bouquet garni; drain well. Reserve the marinade.
Heat the vegetable oil in a cast iron casserole over high heat. Add the meat and brown on all sides.
Remove the meat from the pan; set aside. Add the diced bacon to the pan and brown it.
Then add the reserved vegetables and cook until golden. Sprinkle with the flour and cook, stirring, for 2 minutes.
Add the marinade and stir to blend. Return the meat to the pan, along with the tomatoes, the bouquet garni and a pinch of salt. Add a little water if necessary to cover the meat.
Bring to the boil, reduce the heat, cover and place in the oven for about 3 hours, turning the meat every hour, until it is very tender when pierced with the point of a knife.
Do not allow the liquid to boil. If the olives are salty, simmer in water for 2 minutes.
Drain and refresh under cold water. When the meat is tender, remove it from the pan and cover with a warm damp tea towel, to prevent it from drying out.
Discard the bouquet garni. Skim the fat from the cooking liquid. Add the olives to the pan and cook over medium heat until the sauce thickens slightly. Adjust the seasoning.
To serve, carve the beef into thin slices. Arrange overlapping slices on a deep serving platter.
Spoon the vegetables and sauce over the beef
Make deep incisions all over the surface of the beef and insert the back fat.
Prepare the marinade:
combine all of the ingredients except the olive oil in a non-aluminium container.
Immerse the beef in the liquid and drizzle the olive oil over the surface. Leave to marinate for at least 12 hours.
Preheat the oven to 350 degrees F.
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade reserving the vegetables and bouquet garni; drain well. Reserve the marinade.
Heat the vegetable oil in a cast iron casserole over high heat. Add the meat and brown on all sides.
Remove the meat from the pan; set aside. Add the diced bacon to the pan and brown it.
Then add the reserved vegetables and cook until golden. Sprinkle with the flour and cook, stirring, for 2 minutes.
Add the marinade and stir to blend. Return the meat to the pan, along with the tomatoes, the bouquet garni and a pinch of salt. Add a little water if necessary to cover the meat.
Bring to the boil, reduce the heat, cover and place in the oven for about 3 hours, turning the meat every hour, until it is very tender when pierced with the point of a knife.
Do not allow the liquid to boil. If the olives are salty, simmer in water for 2 minutes.
Drain and refresh under cold water. When the meat is tender, remove it from the pan and cover with a warm damp tea towel, to prevent it from drying out.
Discard the bouquet garni. Skim the fat from the cooking liquid. Add the olives to the pan and cook over medium heat until the sauce thickens slightly. Adjust the seasoning.
To serve, carve the beef into thin slices. Arrange overlapping slices on a deep serving platter.
Spoon the vegetables and sauce over the beef
Prune ice cream with armagnac
Serves: 6
Preparation time: 1 hour
Cooking time:15 minutes
2 cups water 2 tablespoons dry black tea
2 cups pitted prunes
3/4 cup Armagnac
Vanilla Custard Sauce
7 large egg yolks
2/3 cup sugar
pinch salt
1 teaspoon vanilla extract
2 cups hot milk
Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week.
In mixing bowl, mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt and vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking.
Transfer to a saucepan, and cook the mixture over medium heat, swirling it and constantly scraping the bottom and sides of the pan with a wooden spatula.
The custard is done when it coats the spatula evenly. The mixture must not boil. Pour the mixture through a fine strainer into a mixing bowl. Cool to room
For the ice cream:
Drain the prunes. Puree the fruit. Stir the puree into the cold custard and chill until very cold.
Pour the custard into an ice cream maker and follow manufacturer’s directions.
In mixing bowl, mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt and vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking.
Transfer to a saucepan, and cook the mixture over medium heat, swirling it and constantly scraping the bottom and sides of the pan with a wooden spatula.
The custard is done when it coats the spatula evenly. The mixture must not boil. Pour the mixture through a fine strainer into a mixing bowl. Cool to room
For the ice cream:
Drain the prunes. Puree the fruit. Stir the puree into the cold custard and chill until very cold.
Pour the custard into an ice cream maker and follow manufacturer’s directions.
Prunes poached in red wine
Serves: 6
Preparation time: 2 hours
Cooking time:15 minutes
1/2 pound pitted prunesBoiling water to cover
2 cups red wine, not too tannic (something light and fruity like a Beaujolais or a pinot noir)
1/4 cup mild honey, such as clover
1 vanilla bean, cut in half lengthwise
1 cinnamon stick
2 strips orange or lemon zest
1.Place prunes in a bowl and pour on boiling water to cover. Let sit for 5 minutes, and drain.
2.Combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
3.Add prunes to simmering wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add orange or lemon zest. Cover and let sit for at least 2 hours before serving.
Serve warm, at room temperature, or chilled.
2.Combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
3.Add prunes to simmering wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add orange or lemon zest. Cover and let sit for at least 2 hours before serving.
Serve warm, at room temperature, or chilled.
Pudding diplomate
Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour
2 cups milk 3 eggs
1/2 cup sugar
3 ounces candied fruit, diced
1 teaspoon Kirsch
2 cups lady fingers, cut into cubes
1 recipe custard cream
Preheat oven to 325 degrees.
Bring milk to a boil. In a mixing bowl, whisk eggs and sugar. Pour milk over and stir to mix. Strain through a fine strainer.
In a small bowl, combine candied fruit and kirsch. Let stand for a few minutes. Line the bottom of a charlotte mold with wax paper. Cover with candied fruit. Add lady fingers to mold to fill. Pour custard over lady fingers. Bake in waterbath for 1 hour.
Cool completely. Unmold on serving deep dish. Spoon custard cream around dish. Serve remaining custard cream with dessert.
Bring milk to a boil. In a mixing bowl, whisk eggs and sugar. Pour milk over and stir to mix. Strain through a fine strainer.
In a small bowl, combine candied fruit and kirsch. Let stand for a few minutes. Line the bottom of a charlotte mold with wax paper. Cover with candied fruit. Add lady fingers to mold to fill. Pour custard over lady fingers. Bake in waterbath for 1 hour.
Cool completely. Unmold on serving deep dish. Spoon custard cream around dish. Serve remaining custard cream with dessert.
Quick pastry crust
Make several disks of dough at once and freeze what you don’t need. For best results, use a grater to coarsely shred the butter.
For a Sweet Pastry Crust, add 2 to 3 tablespoons of fine sugar.
Serves: 8
1 cup unbleached, all-purpose flour
½ teaspoon fine salt
3 tablespoons ice water, approximately
For a Sweet Pastry Crust, add 2 to 3 tablespoons of fine sugar.
Serves: 8
Preparation time:5 minutes
1/2 cup unsalted butter,frozen and grated1 cup unbleached, all-purpose flour
½ teaspoon fine salt
3 tablespoons ice water, approximately
1.In the cold bowl of a stand mixer fitted with the paddle attachment, add the butter, flour, and salt. Mix on slow speed just until the butter is blended with flour
2.Add just enough of the water to moisten the dough enough so that it forms a ball.
3.Remove the dough from the bowl, gather the dough together with your hands and flatten it into a disk. Enclose in plastic wrap and refrigerate for at least 2 hours to allow the butter to firm and the gluten to relax. (This dough may also be frozen.)
4.Roll the dough out to 1/8- to ¼-inch thick.
5.Fold the pastry in half and carefully position it over a tart pan. Unfold, carefully easing the pastry into the corners of the tart pan
6.Refrigerate for at least 2 hours to reset the butter
7.To prebake the shell, line the pastry carefully with foil and fill the liner with aluminum pie weights or dried beans
8.Bake at 425º for 10-20 minutes, remove the liner with the pie weights (also called a “blind”), and continue baking for 4 minutes for a partially baked crust or for 10 minutes for a fully baked crust. The bottom should be totally set and the pastry beginning to color. Remove from the oven and cool on a wire rack.
Makes just enough dough for a 9- to 10-inch, shallow, removable-bottom tart pan or regular depth pie pan.
2.Add just enough of the water to moisten the dough enough so that it forms a ball.
3.Remove the dough from the bowl, gather the dough together with your hands and flatten it into a disk. Enclose in plastic wrap and refrigerate for at least 2 hours to allow the butter to firm and the gluten to relax. (This dough may also be frozen.)
4.Roll the dough out to 1/8- to ¼-inch thick.
5.Fold the pastry in half and carefully position it over a tart pan. Unfold, carefully easing the pastry into the corners of the tart pan
6.Refrigerate for at least 2 hours to reset the butter
7.To prebake the shell, line the pastry carefully with foil and fill the liner with aluminum pie weights or dried beans
8.Bake at 425º for 10-20 minutes, remove the liner with the pie weights (also called a “blind”), and continue baking for 4 minutes for a partially baked crust or for 10 minutes for a fully baked crust. The bottom should be totally set and the pastry beginning to color. Remove from the oven and cool on a wire rack.
Makes just enough dough for a 9- to 10-inch, shallow, removable-bottom tart pan or regular depth pie pan.
Quick pork cassoulet
Can be made 1 day ahead.
Serves: 8
5 bacon slices, coarsely chopped
4 pound boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
1 pound kielbasa, cut into 1-inch-thick slices
2 cups chopped onions
1 cup sliced celery
1 cup sliced peeled carrots
6 large garlic cloves, minced
1 tablespoon dried thyme
2 cups chicken broth
1 14-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups coarse fresh breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Chopped fresh parsley
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
1 pound dried white beans 5 bacon slices, coarsely chopped
4 pound boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
1 pound kielbasa, cut into 1-inch-thick slices
2 cups chopped onions
1 cup sliced celery
1 cup sliced peeled carrots
6 large garlic cloves, minced
1 tablespoon dried thyme
2 cups chicken broth
1 14-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups coarse fresh breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Chopped fresh parsley
Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain and rinse under cold water.
Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
Preheat oven to 325 degrees. Cook bacon in heavy large ovenproof pot until crisp. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons bacon fat from pot.
Brown pork shoulder and kielbasa in potl. Using slotted spoon, transfer pork and kielbasa to bowl with bacon. Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans.
Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Stir in wine. Season with salt and pepper. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle crumb mixture over cassoulet.
Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes. Garnish cassoulet with parsley.
Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
Preheat oven to 325 degrees. Cook bacon in heavy large ovenproof pot until crisp. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons bacon fat from pot.
Brown pork shoulder and kielbasa in potl. Using slotted spoon, transfer pork and kielbasa to bowl with bacon. Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans.
Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Stir in wine. Season with salt and pepper. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle crumb mixture over cassoulet.
Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes. Garnish cassoulet with parsley.
Rack of lamb with mushroom crust
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 ounces dried black trumpet or other dried mushrooms 1 egg
salt and black pepper to taste
flour for dredging
2 racks of lamb, boned and trimmed
4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
4 tablespoons extra virgin olive oil
4 ounces fresh shiitake, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs thyme
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Raspberry bavarian cream
Serves: 8
Preparation time: 30 minutes
Cooking time:8 minutes
4 egg yolks 4 ounces sugar
1 cup milk, boiling
2 cups raspberry puree, strained
1 envelope unflavored gelatin
2 teaspoons cold water
1 1/2 cups whipping cream
Garnish:
fresh raspberries
raspberry sauce
In a mixing bowl, whisk the egg yolks and sugar until creamy and thick.
Gradually pour the milk over the egg mixture while whisking. Transfer to a saucepan.
Heat over medium heat stirring with a wooden spoon, until thick. Do not boil.
Strain the custard through a fine strainer. Stir in the raspberry puree.
Dissolve the gelatin in water. Set aside for 5 minutes. Melt over low heat, and stir into the raspberry mixture. Chill until it starts to set.
Whip the cream until stiff, and fold into the cold raspberry mixture.
Pour into a large decorative mold, or individual molds. Refrigerate for 2 hours to set.
To unmold:
Loosen the bavarian cream from the side of the molds with a knife. Dip the bottom of molds in hot water for a few seconds. Invert on a platter or plates.
Decorate with fresh raspberries and drizzle raspberry sauce over bavaroise.
Gradually pour the milk over the egg mixture while whisking. Transfer to a saucepan.
Heat over medium heat stirring with a wooden spoon, until thick. Do not boil.
Strain the custard through a fine strainer. Stir in the raspberry puree.
Dissolve the gelatin in water. Set aside for 5 minutes. Melt over low heat, and stir into the raspberry mixture. Chill until it starts to set.
Whip the cream until stiff, and fold into the cold raspberry mixture.
Pour into a large decorative mold, or individual molds. Refrigerate for 2 hours to set.
To unmold:
Loosen the bavarian cream from the side of the molds with a knife. Dip the bottom of molds in hot water for a few seconds. Invert on a platter or plates.
Decorate with fresh raspberries and drizzle raspberry sauce over bavaroise.
Raspberry champagne
Serves: 20
Preparation time: 10 minutes
1/2 cup Framboise liqueur 1/2 cup brandy
1/2 cup orange liqueur
1/2 cup sugar
3 lemons, unpeeled
5 oranges, unpeeled
2 cups raspberries
6 bottles champagne, chilled
block of ice
Combine Framboise liqueur, brandy, orange liqueur and sugar in large container and shake to dissolve sugar. Slice oranges and lemons; add to container.
Cover and refrigerate until thoroughly chilled, about 2 to 3 hours.
Chill punch bowl.
To serve, add block of ice to punch bowl and pour in chilled mixture along with raspberries; pour in champagne. Include a fresh raspberry in each serving.
To be consumed while the punch is still fizzing.
Cover and refrigerate until thoroughly chilled, about 2 to 3 hours.
Chill punch bowl.
To serve, add block of ice to punch bowl and pour in chilled mixture along with raspberries; pour in champagne. Include a fresh raspberry in each serving.
To be consumed while the punch is still fizzing.
Raspberry mousse
This recipe can also be used as a filling in a cake. Add an extra teaspoon of unflavored gelatin.
Serves: 10
6 egg yolks
10 ounces sugar
1/2 cup water
1 cup heavy cream
3 ounces raspberry Jello
1/2 cup boiling water
1 tablespoon unflavored gelatin
1/4 cup cold water
Serves: 10
Preparation time: 20 minutes
Cooking time:10 minutes
3 cups pureed raspberries 6 egg yolks
10 ounces sugar
1/2 cup water
1 cup heavy cream
3 ounces raspberry Jello
1/2 cup boiling water
1 tablespoon unflavored gelatin
1/4 cup cold water
Beat egg yolks in a mixing bowl. Boil the sugar and water in a saucepan until thick and bubbly.
While mixing the yolks, slowly pour the hot sugar over eggs. Continue mixing until yolk mixture is thick and creamy.
Fold in the pureed raspberries. Strain through a fine strainer. Whip the cream until thick.
Mix the Jello in boiling water. Dissolve the gelatin in cold water. Add to the Jello mix.
Fold the cream and Jello mix into the raspberry mixture. Pour into a decorative mold or individual molds.
Chill until set.
Unmold on platter or plates.
For similar recipes, use * Strawberry & Strawberry jello. * Peach & Peach jello. RASPBERRY MOUSSE
While mixing the yolks, slowly pour the hot sugar over eggs. Continue mixing until yolk mixture is thick and creamy.
Fold in the pureed raspberries. Strain through a fine strainer. Whip the cream until thick.
Mix the Jello in boiling water. Dissolve the gelatin in cold water. Add to the Jello mix.
Fold the cream and Jello mix into the raspberry mixture. Pour into a decorative mold or individual molds.
Chill until set.
Unmold on platter or plates.
For similar recipes, use * Strawberry & Strawberry jello. * Peach & Peach jello. RASPBERRY MOUSSE
raspberry mousse with apricot sauce
Serves: 6
Preparation time:30 minutes
Cooking time:10 minutes
6 egg yolks 1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur (raspberry eau de vie)
8 ounces creme fraiche or sour cream
30 ounce can apricots in syrup
1 1/2 pints raspberries
Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.
Raspberry soufflé with sauce sabayon
Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
1 tablespoon soft butter 1 tablespoon superfine sugar
For the soufflé mix:
1 cup raspberry preserves or jam
2 tablespoons cornstarch
2 tablespoons cold water
5 egg whites (reserve yolks for sauce sabayon)
1/4 teaspoon cream of tartar
2 1/2 cups sabayon sauce (recipe below)
Preheat the oven to 375 degrees. Butter six 6-ounce individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar and rotate the dish so that the sugar evenly coats the surface; shake out excess. Place dishes on a baking sheet.
Heat the raspberry purée in a saucepan. In a small mixing bowl, dissolve the cornstarch and cold water in a mixing bowl. Whisk in the bubbly raspberry tothicken. Strain into a mixing bowl.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the cooled raspberry mixture.
Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula.
Bake for 12 to 16 minutes Sprinkle with icing sugar and serve with sabayon sauce.
SABAYON SAUCE
makes 2 cups
5 egg yolks
3/4 cup sugar
1 cup Chablis (dry white wine)
Add the egg yolks to the top of a double boiler and beat with a whisk while gradually adding the sugar. Beat until blended. Gradually beat in the wine. Place in a double-boiler over boiling water and cook, stirring with a wooden spoon, until the mixture begins to thicken, then whisk until frothy and reaches the consistency of a light custard . Remove from the heat.
Ideally, this sauce is served immediately with the soufllé but, if necesary, it may be left sitting, covered, for about one hour. Serve warm or at room temperature.
This sauce is also very good over fresh raspberries or strawberries.
Heat the raspberry purée in a saucepan. In a small mixing bowl, dissolve the cornstarch and cold water in a mixing bowl. Whisk in the bubbly raspberry tothicken. Strain into a mixing bowl.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the cooled raspberry mixture.
Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula.
Bake for 12 to 16 minutes Sprinkle with icing sugar and serve with sabayon sauce.
SABAYON SAUCE
makes 2 cups
5 egg yolks
3/4 cup sugar
1 cup Chablis (dry white wine)
Add the egg yolks to the top of a double boiler and beat with a whisk while gradually adding the sugar. Beat until blended. Gradually beat in the wine. Place in a double-boiler over boiling water and cook, stirring with a wooden spoon, until the mixture begins to thicken, then whisk until frothy and reaches the consistency of a light custard . Remove from the heat.
Ideally, this sauce is served immediately with the soufllé but, if necesary, it may be left sitting, covered, for about one hour. Serve warm or at room temperature.
This sauce is also very good over fresh raspberries or strawberries.
Red wine sauce
Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
2 ounces butter1 small minced carrot
1/2 cup chopped onion
1/4 teaspoon thyme
1 bay leaf
4 parsley stems
1 pound fish bones
2 teaspoons crushed peppercorns
2 cups red wine
1 cup fish stock or vegetable bouillon
1 teaspoon Knorr seafood stock mix
Melt the butter in a heavy-bottom saucepan. Add the carrot and onion, and cook over low heat for 5 minutes, while stirring occasionally. Add the thyme, bay leaf, parsley stems, fish bones and peppercorns.
Cover and steam for 10 minutes over medium heat. Pour off the excess butter. Add the wine and fish stock.
Reduce over medium heat for 10 minutes. Season with Knorr seafood stock mix. Bring the sauce to a boil and simmer for 5 minutes.
Strain the sauce through a fine strainer, pressing the bones to extract all the sauce.
Serve this sauce with baked and poached salmon.
Cover and steam for 10 minutes over medium heat. Pour off the excess butter. Add the wine and fish stock.
Reduce over medium heat for 10 minutes. Season with Knorr seafood stock mix. Bring the sauce to a boil and simmer for 5 minutes.
Strain the sauce through a fine strainer, pressing the bones to extract all the sauce.
Serve this sauce with baked and poached salmon.
Rhubarb tart with orange-ginger glaze
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 cup fresh orange juice1/2 teaspoon grated ginger
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound red rhubarb stalks, unpeeled and thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
Accompaniment: vanilla ice cream
Preheat oven to 400°F with rack in middle.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Rhubarb-strawberry-banana sorbet
Serves: 6
Preparation time: 30 minutes
1 cup peeled and diced rhubarb 1/2 cup sugar
2 cups strawberries, cleaned and hulled
1 medium banana, peeled
1 teaspoon unflavored gelatin powder
2 tablespoons orange juice
3/4 cup sugar
1 cup sliced strawberries
In a medium saucepan, combine rhubarb and sugar.
Stew over medium until rhubarb is tender.
Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain.
In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes.
Warm gelatin over low heat. Stir into rhubarb-strawberry puree.
Add sugar, and stir to dissolve.
Freeze in ice cream maker. Scoop sherbet into bowls.
Top with strawberries.
Stew over medium until rhubarb is tender.
Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain.
In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes.
Warm gelatin over low heat. Stir into rhubarb-strawberry puree.
Add sugar, and stir to dissolve.
Freeze in ice cream maker. Scoop sherbet into bowls.
Top with strawberries.
Rich vanilla ice cream
Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
5 egg yolks 3/4 cup granulated sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract
Whisk egg yolks and sugar in a mixing bowl until creamy and white Heat cream and milk in heavy saucepan. Pour over egg yolk mixture and mix well. Stir in vanilla extract.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.
Roast leg of baby lamb beaumanière
A small leg of lamb is stuffed and wrapped in puff pastry.
Top rated Beaumaniere is a restaurant in Les-Baux-en-Provence, France.
The owner was very kind to share his recipe with Chefdecuisine.com.
Serves: 4
2 lamb kidneys, cut into small cubes
1 tablespoon olive oil
1/2 cup diced mushrooms
2 tablespoons chopped truffles
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
to taste salt and ground black pepper
1 tablespoon oil for roasting
2 tablespoons Madeira wine
1 cup diced vegetables (carrot, celery, onion)
1 1/2 pounds puff pastry
1 egg
to taste salt and ground black pepper
Top rated Beaumaniere is a restaurant in Les-Baux-en-Provence, France.
The owner was very kind to share his recipe with Chefdecuisine.com.
Serves: 4
Preparation time: 40 minutes
Cooking time:50 minutes
1 small leg of lamb (about 2 pounds) 2 lamb kidneys, cut into small cubes
1 tablespoon olive oil
1/2 cup diced mushrooms
2 tablespoons chopped truffles
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
to taste salt and ground black pepper
1 tablespoon oil for roasting
2 tablespoons Madeira wine
1 cup diced vegetables (carrot, celery, onion)
1 1/2 pounds puff pastry
1 egg
to taste salt and ground black pepper
Bone the leg of lamb without opening completely and leave shank bone attached.
In a sauté pan, heat olive oil over high heat, and briskly sauté the lamb kidney pieces.
Deglaze with Madeira wine. Add mushrooms and truffles, thyme, rosemary, and tarragon.
Cook over medium heat for 5 minutes. Season with salt and pepper. Set aside until cool.
Preheat oven to 450 degrees. Stuff boned leg of lamb with the kidney mixture.
Close opening with a trussing needle and twine. Rub stuffed leg of lamb with oil; season with salt and pepper. Place diced vegetables, lamb bones and trimmings in a roasting pan.
Arrange leg of lamb on top of vegetables, and roast in the oven for 15 minutes.
Remove lamb, and cool.
Also, remove twine before wrapping in pastry dough. Add 2 cups of water to the pan and boil to make 1 cup of lamb juice. Strain. Remove fat, and set aside.
Roll out puff pastry to about 1/4 inch thickness. Brush surface with beaten egg.
Place lamb on top and cover with dough, leaving shank bone uncovered. Decorate pastry with any trimmings. Brush dough with egg again. Reduce oven temperature to 350 degrees, and bake for 20 more minutes for medium-rare.
Carve the lamb, and serve with the lamb gravy. Potatoes Savoyarde are served with this dish .
In a sauté pan, heat olive oil over high heat, and briskly sauté the lamb kidney pieces.
Deglaze with Madeira wine. Add mushrooms and truffles, thyme, rosemary, and tarragon.
Cook over medium heat for 5 minutes. Season with salt and pepper. Set aside until cool.
Preheat oven to 450 degrees. Stuff boned leg of lamb with the kidney mixture.
Close opening with a trussing needle and twine. Rub stuffed leg of lamb with oil; season with salt and pepper. Place diced vegetables, lamb bones and trimmings in a roasting pan.
Arrange leg of lamb on top of vegetables, and roast in the oven for 15 minutes.
Remove lamb, and cool.
Also, remove twine before wrapping in pastry dough. Add 2 cups of water to the pan and boil to make 1 cup of lamb juice. Strain. Remove fat, and set aside.
Roll out puff pastry to about 1/4 inch thickness. Brush surface with beaten egg.
Place lamb on top and cover with dough, leaving shank bone uncovered. Decorate pastry with any trimmings. Brush dough with egg again. Reduce oven temperature to 350 degrees, and bake for 20 more minutes for medium-rare.
Carve the lamb, and serve with the lamb gravy. Potatoes Savoyarde are served with this dish .
Roast tenderloin with mushroom onion and red wine sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
2 cups dry red wine 1 cup Tawny port wine
2 cups canned beef broth
3 tablespoons butter
12 ounces onions, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons butter
1 pound mushrooms (shitake and crimini) thickly sliced
1 tablespoon flour
2 1/2 pounds beef tenderloin, trimmed
1 tablespoon olive oil
In a large pot, Boil wine, Port and broth until reduced to 4 cups. Melt butter in skillet.
Add onions and sauté until tender. Mix in thyme and sauté until onions are deep brown.
Transfer onions to bowl. Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté until tender.
Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into reduced wine mixture.
Simmer until thickened and reduced to 3 cups, stirring occasionally, about 1 hour. Season with salt and pepper.
Preheat oven to 400degrees. Rub meat with olive oil. Season with salt and pepper.
Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare , about 25 minutes.
Remove from oven and cover with foil, let stand for 10 to 15 minutes. Slice beef on a cutting board.
Arrange on serving platter.
Pour juices from roasts into sauce. Heat sauce and serve with beef.
Add onions and sauté until tender. Mix in thyme and sauté until onions are deep brown.
Transfer onions to bowl. Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté until tender.
Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into reduced wine mixture.
Simmer until thickened and reduced to 3 cups, stirring occasionally, about 1 hour. Season with salt and pepper.
Preheat oven to 400degrees. Rub meat with olive oil. Season with salt and pepper.
Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare , about 25 minutes.
Remove from oven and cover with foil, let stand for 10 to 15 minutes. Slice beef on a cutting board.
Arrange on serving platter.
Pour juices from roasts into sauce. Heat sauce and serve with beef.
Roast tenderloin with red wine shallot sauce
Serves: 8
Preparation time: 15 minutes
Cooking time:40 minutes
For the sauce: 2 tablespoons olive oil
2 cups sliced shallots
1 tablespoon minced garlic
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 bay leaf
4 cups beef broth
2 cups dry red wine
1/4 cup brandy
For tenderloin:
2 2-pounds beef tenderloin pieces, trimmed
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
4 cloves minced garlic
2 teaspoons salt
1 teaspoon ground black pepper
Sauce:
Heat oil in a large saucepan over medium heat. Add shallots and garlic; sauté until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour in broth, wine and brandy. Mix well and boil the sauce until it is reduced to 2 cups, about 20 minutes. (Can be made 2 days ahead. Refrigerate.)
Tenderloins:
Preheat oven to 450 degrees. In a mixing bowl, combine oil, thyme, garlic, salt and pepper. Spread mixture evenly over all sides of tenderloins.
Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare, about 25 minutes. Remove roasts from oven and cover with foil, let stand for 10 to 15 minutes.
Slice beef on a cutting board. Arrange on serving platter. Pour juices from roasts into sauce. Heat sauce and serve with beef.
Heat oil in a large saucepan over medium heat. Add shallots and garlic; sauté until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour in broth, wine and brandy. Mix well and boil the sauce until it is reduced to 2 cups, about 20 minutes. (Can be made 2 days ahead. Refrigerate.)
Tenderloins:
Preheat oven to 450 degrees. In a mixing bowl, combine oil, thyme, garlic, salt and pepper. Spread mixture evenly over all sides of tenderloins.
Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare, about 25 minutes. Remove roasts from oven and cover with foil, let stand for 10 to 15 minutes.
Slice beef on a cutting board. Arrange on serving platter. Pour juices from roasts into sauce. Heat sauce and serve with beef.
Roasted rack of lamb provencale with ratatouille
Serves: 6
Preparation time: 40 minutes
Cooking time:40 minutes
2 racks of lamb, about 2 pound each freshly ground pepper
1/2 teaspoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
2 cups mirepoix (equal parts coarsely chopped onions, carrots and celery)
1/2 teaspoon whole black peppercorns
1 bay leaf
1 thyme sprig
to taste salt
1 tablespoon butter
1 tablespoon Dijon mustard
For the herbed crust:
1 cup fresh bread crumbs
1 teaspoon finely chopped thyme
3 tablespoons chopped parsley
2 large garlic cloves
Trim all but a thin layer of fat from the lamb. Cut off the last 2 inches of the rib bones.
Using a small sharp knife, scrape off any meat from the top 2 inches of each bone. Reserve all the trimmings.
Rub the racks with pepper and thyme sprig, then rub with a tablespoon olive oil.
Make lamb stock:
In a medium saucepan, brown the cut lamb bones and trimmings in remaining olive oil.
Add the mirepoix and brown for 2 to 3 minutes. Add the peppercorns, bay leaf and thyme. Add water to cover, bring it to a boil and simmer slowly until the stock is reduced to 1 cup.
Strain and reserve. Preheat the oven to 450 degrees.
Place the lamb in a shallow roasting pan. Season it with salt. Roast the rack for 10 to 12 minutes, or until the lamb is medium rare. Transfer the lamb to another pan.
While the lamb is resting, discard any grease from the roasting pan. Deglaze the pan with the lamb stock.
When the sauce has reduced slightly, whisk in 1 tablespoon of butter. Season the sauce to taste with salt and pepper and strain it. Keep the sauce warm.
Combine the herbed crust mixture in a food processor. Mix well until well blended. Brush the top side of racks with mustard. Spread herb mixture evenly over the mustard. Reduce oven temperature to 350 degrees. Place lamb in oven to brown crust. Transfer the racks to a serving platter. Separate the chops by cutting between the bones. -Letting the lamb rest after roasting distributes the juices evenly throughout the meat. Serve with ratatouille.
Using a small sharp knife, scrape off any meat from the top 2 inches of each bone. Reserve all the trimmings.
Rub the racks with pepper and thyme sprig, then rub with a tablespoon olive oil.
Make lamb stock:
In a medium saucepan, brown the cut lamb bones and trimmings in remaining olive oil.
Add the mirepoix and brown for 2 to 3 minutes. Add the peppercorns, bay leaf and thyme. Add water to cover, bring it to a boil and simmer slowly until the stock is reduced to 1 cup.
Strain and reserve. Preheat the oven to 450 degrees.
Place the lamb in a shallow roasting pan. Season it with salt. Roast the rack for 10 to 12 minutes, or until the lamb is medium rare. Transfer the lamb to another pan.
While the lamb is resting, discard any grease from the roasting pan. Deglaze the pan with the lamb stock.
When the sauce has reduced slightly, whisk in 1 tablespoon of butter. Season the sauce to taste with salt and pepper and strain it. Keep the sauce warm.
Combine the herbed crust mixture in a food processor. Mix well until well blended. Brush the top side of racks with mustard. Spread herb mixture evenly over the mustard. Reduce oven temperature to 350 degrees. Place lamb in oven to brown crust. Transfer the racks to a serving platter. Separate the chops by cutting between the bones. -Letting the lamb rest after roasting distributes the juices evenly throughout the meat. Serve with ratatouille.
Robert linxe chocolate truffles
Serves: 20
Preparation time: 1 hour
Cooking time:10 minutes
11 ounces Valrhona chocolate (56% cacao) 2/3 cup heavy cream
Valrhona cocoa powder for dusting
Finely chop 8 ounces of the chocolate and put in a bowl. Bring heavy cream to a boil in a small heavy saucepan.
Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times - he believes that makes the ganache last longer.
If you do this, compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.
When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes. Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand.
Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.
Linxe always uses gloves. Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth.
A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao.
Store truffles in the refrigerator.
Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times - he believes that makes the ganache last longer.
If you do this, compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.
When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes. Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand.
Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.
Linxe always uses gloves. Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth.
A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao.
Store truffles in the refrigerator.
Rose macarons
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
2 egg whites - aged at room temperature for 3 days (measure 57 g after aging - I’m using 55 g eggs)70 g ground almond powder
113 g icing / confectioners’ sugar
21 g super fine sugar
1/4 tsp cream of tartar
1 tsp rose water essence
Rose water buttercream filling:
90 g unsalted butter – room temperature
3/4 cup (100 g) icing / confectioners’ sugar
28 g (1 oz) white chocolate – melted
1 1/2 tbsp. rose water essence
1. In a food processor, add in icing sugar, ground almond powder and pulse for 30 secs into fine powder.
2. Put the mixture through a sieve and remove any lumps. Transfer to a mixing bowl and set aside.
3. In a mixing bowl, add in egg whites, cream of tartar. Using an electric hand mixer or stand mixer, whisk until foamy.
4. With the mixer on low speed, add in the sugar slowly and whisk until soft peaks.
5. Drizzle in rose water essence and turn up the mixer to high speed. Continue to whisk the meringue until stiff peaks.
6. Add in pink color gel by using a stick or skewer.
7. Turn on the mixer and mix until the color is well combined.
8. In 3 batches, fold the meringue with a spatula into the icing sugar and almond powder.
9. It should resemble a lava-like texture. When you raise the spatula, the batter should flow down slowly and perfectly okay if it breaks in between.
10. Pipe the meringue onto a baking tray lined with non-stick baking sheet.
11. Rap the tray a few times on the counter to remove air bubbles. Use a skewer to break up large air bubbles.
12. Set it to dry at room temperature for 45 – 60 mins or in an oven preheated at 40C for 15 mins.
13. While waiting, prepare the buttercream filling by creaming the butter and icing sugar together till light and fluffy.
14. Add in melted chocolate and rose water essence. Continue to whisk for another 1 min.
15. Fill the buttercream in a piping bag.
16. Check the meringue by gently touching the skin of the meringue. It should be dry to the touch.
17. Bake in a pre-heated oven at 305F (150C) for 15 minutes.
18. Cool them on a wire rack completely before piping the buttercream filling.
19. If making ahead, store the cooled macaron shells in an air-tight container.
20. Macarons always taste better the next day so you could make them a day in advance and store them in air-tight containers before serving.
21. If you are staying in humid environment, store them in the fridge.
2. Put the mixture through a sieve and remove any lumps. Transfer to a mixing bowl and set aside.
3. In a mixing bowl, add in egg whites, cream of tartar. Using an electric hand mixer or stand mixer, whisk until foamy.
4. With the mixer on low speed, add in the sugar slowly and whisk until soft peaks.
5. Drizzle in rose water essence and turn up the mixer to high speed. Continue to whisk the meringue until stiff peaks.
6. Add in pink color gel by using a stick or skewer.
7. Turn on the mixer and mix until the color is well combined.
8. In 3 batches, fold the meringue with a spatula into the icing sugar and almond powder.
9. It should resemble a lava-like texture. When you raise the spatula, the batter should flow down slowly and perfectly okay if it breaks in between.
10. Pipe the meringue onto a baking tray lined with non-stick baking sheet.
11. Rap the tray a few times on the counter to remove air bubbles. Use a skewer to break up large air bubbles.
12. Set it to dry at room temperature for 45 – 60 mins or in an oven preheated at 40C for 15 mins.
13. While waiting, prepare the buttercream filling by creaming the butter and icing sugar together till light and fluffy.
14. Add in melted chocolate and rose water essence. Continue to whisk for another 1 min.
15. Fill the buttercream in a piping bag.
16. Check the meringue by gently touching the skin of the meringue. It should be dry to the touch.
17. Bake in a pre-heated oven at 305F (150C) for 15 minutes.
18. Cool them on a wire rack completely before piping the buttercream filling.
19. If making ahead, store the cooled macaron shells in an air-tight container.
20. Macarons always taste better the next day so you could make them a day in advance and store them in air-tight containers before serving.
21. If you are staying in humid environment, store them in the fridge.
Royal icing
PERFECT FOR DECORATING COOKIES AND CAKES ! Easy to make and is shiny when it hardens. if the icing is too loose, just add a little more sugar. Also, it gets stiffer as it sits. Mix well before using.
The royal icing can also be made with powdered egg whites.
1 teaspoon vanilla extract
4 cups confectioners' sugar
The royal icing can also be made with powdered egg whites.
Preparation time: 15 minutes
3 ounces pasteurized egg whites1 teaspoon vanilla extract
4 cups confectioners' sugar
In large bowl of stand electric mixer combine the egg whites and vanilla and beat until frothy.
Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.
For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days. Mix well before using.
Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.
For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days. Mix well before using.
Sables normands
Serves: 12
Preparation time: 30 minutes
Cooking time:18 minutes
2 cups flour 8 ounces cold butter
3 egg yolks
1 teaspoon vanilla
1/8 teaspoon salt
1 teaspoon baking powder
1 1/4 cups sugar
1/2 cup angel Flake coconut or ground nuts
Preheat oven to 325 degrees. Cut butter into small pieces. In a food processor, mix butter and flour to a crumble. Add egg yolks, vanilla, salt, baking powder and sugar.
Mix until ingredients are just blended. Shape dough into a cylinder 1 1/2 inch diameter. Roll in coconut or nuts.
Chill until dough is firm. Slice into 1/4 inch thick slices and bake for about 18 minutes or until golden brown.
Mix until ingredients are just blended. Shape dough into a cylinder 1 1/2 inch diameter. Roll in coconut or nuts.
Chill until dough is firm. Slice into 1/4 inch thick slices and bake for about 18 minutes or until golden brown.
Saffron-infused mussel velouté
A Daniel Boulud Dish.Entertaining at Home with a Four Star Chef
Serves: 4
3 shallots, thinly sliced
2 pounds mussels, scrubbed
1 1/2 cups dry white wine
Freshly ground pepper
For the Mussel Soup:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
1 large fennel bulb, trimmed and thinly sliced
2 stalks celery, peeled, trimmed and thinly sliced
1 medium leek, white and light green parts only, thinly sliced, rinsed and dried
1 large carrot, thinly sliced
1 large Idaho potato, peeled and cut into
small pieces
4 cups unsalted chicken stock
1 cup heavy cream
Large pinch of saffron threads
Sachet (1 teaspoon each fennel seeds, coriander seeds, and white peppercorns, 1 bay leaf, 2 sprigs thyme, and
4 sprigs flat-leaf parsley, tied in cheesecloth)
Salt and freshly ground white pepper
For the Crust:
3/4 cup fresh bread crumbs
1 stick plus 2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 tablespoon finely chopped toasted almonds
1 tablespoon finely chopped speck ham or prosciutto
Salt and freshly ground white pepper
Serves: 4
Preparation time: 25 minutes
Cooking time:15 minutes
1 tablespoon unsalted butter3 shallots, thinly sliced
2 pounds mussels, scrubbed
1 1/2 cups dry white wine
Freshly ground pepper
For the Mussel Soup:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
1 large fennel bulb, trimmed and thinly sliced
2 stalks celery, peeled, trimmed and thinly sliced
1 medium leek, white and light green parts only, thinly sliced, rinsed and dried
1 large carrot, thinly sliced
1 large Idaho potato, peeled and cut into
small pieces
4 cups unsalted chicken stock
1 cup heavy cream
Large pinch of saffron threads
Sachet (1 teaspoon each fennel seeds, coriander seeds, and white peppercorns, 1 bay leaf, 2 sprigs thyme, and
4 sprigs flat-leaf parsley, tied in cheesecloth)
Salt and freshly ground white pepper
For the Crust:
3/4 cup fresh bread crumbs
1 stick plus 2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 tablespoon finely chopped toasted almonds
1 tablespoon finely chopped speck ham or prosciutto
Salt and freshly ground white pepper
1. Melt the butter in a Dutch oven or large pot over medium heat. Add the shallots and cook, stirring, just until translucent, about 5 minutes. Increase the heat to high and add the mussels and white wine. Season with pepper. Cover and cook, stirring a few times, until the mussels open, 3 to 4 minutes.
2. Meanwhile, place a cheesecloth-lined sieve over a large bowl. When all the mussels have opened, turn the mussels and liquid into the sieve. Reserve the mussels and broth separately. When the mussels are cool enough to handle, remove the meat from the shells. Discard the shells and cover the mussels (refrigerate them if you are not making the soup right away).
Make the Mussel Soup:
3. Melt the butter with the oil in a large pot over medium-high heat. Add the onions and cook, stirring, just until translucent, 5 to 7 minutes. Add the fennel, celery, leek, carrot, and potato and cook until tender, 15 to 20 minutes. Add the heavy cream, saffron, sachet, reserved mussel liquid, and chicken stock, and season with salt and pepper; bring to a boil. Reduce to a simmer and cook, skimming regularly, until all the vegetables are tender, about 20 minutes.
4. Working in batches, purée the soup in a blender. Push the purée through a fine-mesh sieve set over a bowl, then season to taste with salt and pepper. (The soup can be kept covered in the refrigerator for up to 4 days or frozen for a month.) Bring to a boil before serving.
To Make the Crust and Gratins:
5. Mix together the bread crumbs, butter, parsley, garlic, almonds and ham in a bowl until blended. Season with salt and pepper. Roll out the mixture between two pieces of parchment paper to form a 4-inch square that is about 1/4-inch thick. Transfer the packet to a small baking sheet and freeze for at least 30 minutes, then cut the crust into four squares; refrigerate until needed.
6. Preheat the broiler. Butter a large gratin dish. Put a 2-inch cake ring or biscuit cutter in the gratin dish and fill with one-fourth of the mussels. Lift off the ring and top the mussels with a square of crust. Repeat to make 3 more mussel gratins. Broil the gratins-watching closely-for 2 to 4 minutes, until the tops are golden brown.
To Serve
Bring the soup to a boil. Transfer each gratin to the center of a warm soup bowl. Ladle the hot soup around the mussels and serve immediately.
Reprinted from: Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003
2. Meanwhile, place a cheesecloth-lined sieve over a large bowl. When all the mussels have opened, turn the mussels and liquid into the sieve. Reserve the mussels and broth separately. When the mussels are cool enough to handle, remove the meat from the shells. Discard the shells and cover the mussels (refrigerate them if you are not making the soup right away).
Make the Mussel Soup:
3. Melt the butter with the oil in a large pot over medium-high heat. Add the onions and cook, stirring, just until translucent, 5 to 7 minutes. Add the fennel, celery, leek, carrot, and potato and cook until tender, 15 to 20 minutes. Add the heavy cream, saffron, sachet, reserved mussel liquid, and chicken stock, and season with salt and pepper; bring to a boil. Reduce to a simmer and cook, skimming regularly, until all the vegetables are tender, about 20 minutes.
4. Working in batches, purée the soup in a blender. Push the purée through a fine-mesh sieve set over a bowl, then season to taste with salt and pepper. (The soup can be kept covered in the refrigerator for up to 4 days or frozen for a month.) Bring to a boil before serving.
To Make the Crust and Gratins:
5. Mix together the bread crumbs, butter, parsley, garlic, almonds and ham in a bowl until blended. Season with salt and pepper. Roll out the mixture between two pieces of parchment paper to form a 4-inch square that is about 1/4-inch thick. Transfer the packet to a small baking sheet and freeze for at least 30 minutes, then cut the crust into four squares; refrigerate until needed.
6. Preheat the broiler. Butter a large gratin dish. Put a 2-inch cake ring or biscuit cutter in the gratin dish and fill with one-fourth of the mussels. Lift off the ring and top the mussels with a square of crust. Repeat to make 3 more mussel gratins. Broil the gratins-watching closely-for 2 to 4 minutes, until the tops are golden brown.
To Serve
Bring the soup to a boil. Transfer each gratin to the center of a warm soup bowl. Ladle the hot soup around the mussels and serve immediately.
Reprinted from: Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003
Saint-honoré
Add and mix a tablespoon of instant vanilla powder to the cream before whipping. The cream will hold firm for some time.
Refrigerate extra salted caramel for later use, and a few extra pastry puffs.
Serves: 10
1 sheet of puff pastry or a recipe of Pâte Sucrée
•
For the Pate a Choux
• 1/2 cup unsalted butter
• 1 cup water
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 eggs
For the Creme Patissiere (pastry cream)
• 1 cup milk
• 1/4 tsp vanilla bean paste, or 1/2 tsp vanilla extract
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp all-purpose flour
• 1 egg
• 1 egg yolk
For the Creme
Chantilly (whipped cream)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract
For the Salted Caramel
• 2/3 cup granulated sugar
• 1/3 cup heavy cream
• 1/2 tsp salt, or more to taste
Refrigerate extra salted caramel for later use, and a few extra pastry puffs.
Serves: 10
Preparation time: 1 hour
Cooking time:40 minutes
For the Pastry base1 sheet of puff pastry or a recipe of Pâte Sucrée
•
For the Pate a Choux
• 1/2 cup unsalted butter
• 1 cup water
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 eggs
For the Creme Patissiere (pastry cream)
• 1 cup milk
• 1/4 tsp vanilla bean paste, or 1/2 tsp vanilla extract
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp all-purpose flour
• 1 egg
• 1 egg yolk
For the Creme
Chantilly (whipped cream)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract
For the Salted Caramel
• 2/3 cup granulated sugar
• 1/3 cup heavy cream
• 1/2 tsp salt, or more to taste
CREAM PUFF DOUGH known as pâte á choux
For cream puff dough:
Preheat oven to 400°F. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth.
The pastry base and pastry puffs
1. Cut out a 7" round from the puff pastry or Pâte Sucrée. Use a pan, plate pot lid - whatever you have that will help you cut out a 7" circle. Place this pastry circle on a baking sheet fitted with parchment paper or a silicone mat.
Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe a circle of cream puff dough around the edge of pastry.
Pipe a second circle inside and touching the first. Then pipe a 1-inch mound of the cream puff in the center of the base. Bake about 20 minutes until puffed, golden brown and dry. Let cool on rack.
On a second sheet pan, pipe the remaining cream puff dough into 1-inch mounds about 2 inches apart. Brush with egg glaze. Bake for 10 minutes at 425°F, then bake the pastry puffs for another 18 minutes at 375°F, until they're a deep golden color.
Create the Creme Patissiere
1. Meanwhile, heat the milk in a medium saucepan over medium-low heat. In a medium bowl, whisk the sugar, cornstarch, flour, egg, and egg yolk together.
2. Once the milk is hot and steam is beginning to rise from it, stir in the vanilla bean paste (if using extract, hold off for now). Then, pour half of the milk into the egg mixture, whisking the egg mixture vigorously as you do. Pour the rest of the milk in, and continue to whisk vigorously.
3. Transfer the entire batter back into the saucepan and whisk over medium heat. It will take about 5 minutes for the cream to thicken up into a pudding-like consistency. Just keep whisking the whole time.
4. Once the cream is starting to look like pudding, quickly remove the cream from the heat. If you're using vanilla extract, stir the extract in now. If there are any lumps in your cream, just whisk the cream really vigorously to smooth them out.
5. Transfer the cream to a clean bowl and cover the cream with a sheet of plastic wrap placed directly onto the cream (this will prevent a filmy layer from forming). Chill the pastry cream in the refrigerator.
Create the Creme Chantilly
1. In the bowl of a stand mixer, whisk the heavy cream on high speed until indentations begin to appear. Pour in the vanilla extract and powdered sugar, then whisk on high speed until a frosting-like consistency is formed.
Create the caramel
1. In a medium saucepan, add the sugar + 1/4 cup of water. Do NOT stir the two together. Simply place the saucepan over medium-high heat, and allow the mixture to come to a simmer. Watch the sugar-water bubble for approximately 7 to 8 minutes, watching it go from white-ish/clear to a dark amber color. Do NOT step away from the caramel as it can burn in a matter of seconds.
2. Once the caramel has reached a dark amber color and is JUST beginning to smoke, quickly remove the caramel from the heat. Carefully pour the heavy cream into the caramel (it will bubble), then stir to combine. Add the salt, and again stir to combine.
To assemble
1. Fit a pastry bag with a long, narrow filling tip. Fill the pastry bag with the creme patisserie and then pipe this into the pastry puffs. Flip the pastry puff upside down so that the flat side is facing you, then dip the top in the salted caramel. Gently give it a shake to pour off excess caramel, then carefully dip the bottom of the pastry puff in caramel too.
2. Place the pastry puff onto the pate a choux wall that you created on top of the puff pastry circle. The caramel will act like a glue. Continue until you've got a ring of pastry puffs.
3. Scoop the remaining creme patisserie onto the center of the puff pastry. Fill a new pastry bag fitted with whatever tip you like (plain, star, st. honore) with the creme chantilly, and pipe the creme on top of the pastry cream.
4. Stick one final pastry puff in the center of the dessert, then drizzle caramel all over. Refrigerate until ready to serve.
Notes
Refrigerate extra salted caramel for later use, and a few extra pastry puffs.
For cream puff dough:
Preheat oven to 400°F. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth.
The pastry base and pastry puffs
1. Cut out a 7" round from the puff pastry or Pâte Sucrée. Use a pan, plate pot lid - whatever you have that will help you cut out a 7" circle. Place this pastry circle on a baking sheet fitted with parchment paper or a silicone mat.
Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe a circle of cream puff dough around the edge of pastry.
Pipe a second circle inside and touching the first. Then pipe a 1-inch mound of the cream puff in the center of the base. Bake about 20 minutes until puffed, golden brown and dry. Let cool on rack.
On a second sheet pan, pipe the remaining cream puff dough into 1-inch mounds about 2 inches apart. Brush with egg glaze. Bake for 10 minutes at 425°F, then bake the pastry puffs for another 18 minutes at 375°F, until they're a deep golden color.
Create the Creme Patissiere
1. Meanwhile, heat the milk in a medium saucepan over medium-low heat. In a medium bowl, whisk the sugar, cornstarch, flour, egg, and egg yolk together.
2. Once the milk is hot and steam is beginning to rise from it, stir in the vanilla bean paste (if using extract, hold off for now). Then, pour half of the milk into the egg mixture, whisking the egg mixture vigorously as you do. Pour the rest of the milk in, and continue to whisk vigorously.
3. Transfer the entire batter back into the saucepan and whisk over medium heat. It will take about 5 minutes for the cream to thicken up into a pudding-like consistency. Just keep whisking the whole time.
4. Once the cream is starting to look like pudding, quickly remove the cream from the heat. If you're using vanilla extract, stir the extract in now. If there are any lumps in your cream, just whisk the cream really vigorously to smooth them out.
5. Transfer the cream to a clean bowl and cover the cream with a sheet of plastic wrap placed directly onto the cream (this will prevent a filmy layer from forming). Chill the pastry cream in the refrigerator.
Create the Creme Chantilly
1. In the bowl of a stand mixer, whisk the heavy cream on high speed until indentations begin to appear. Pour in the vanilla extract and powdered sugar, then whisk on high speed until a frosting-like consistency is formed.
Create the caramel
1. In a medium saucepan, add the sugar + 1/4 cup of water. Do NOT stir the two together. Simply place the saucepan over medium-high heat, and allow the mixture to come to a simmer. Watch the sugar-water bubble for approximately 7 to 8 minutes, watching it go from white-ish/clear to a dark amber color. Do NOT step away from the caramel as it can burn in a matter of seconds.
2. Once the caramel has reached a dark amber color and is JUST beginning to smoke, quickly remove the caramel from the heat. Carefully pour the heavy cream into the caramel (it will bubble), then stir to combine. Add the salt, and again stir to combine.
To assemble
1. Fit a pastry bag with a long, narrow filling tip. Fill the pastry bag with the creme patisserie and then pipe this into the pastry puffs. Flip the pastry puff upside down so that the flat side is facing you, then dip the top in the salted caramel. Gently give it a shake to pour off excess caramel, then carefully dip the bottom of the pastry puff in caramel too.
2. Place the pastry puff onto the pate a choux wall that you created on top of the puff pastry circle. The caramel will act like a glue. Continue until you've got a ring of pastry puffs.
3. Scoop the remaining creme patisserie onto the center of the puff pastry. Fill a new pastry bag fitted with whatever tip you like (plain, star, st. honore) with the creme chantilly, and pipe the creme on top of the pastry cream.
4. Stick one final pastry puff in the center of the dessert, then drizzle caramel all over. Refrigerate until ready to serve.
Notes
Refrigerate extra salted caramel for later use, and a few extra pastry puffs.
Salmon and spinach strudel
May be served with a saffron-green peppercorn reduction (1 shallot sauteed in olive oil, add a pinch of saffron,1 tsp green peppercorns, half cup white wine, reduce, then a cup and a half of cream, reduce) and piped designs onto the plate with basil pesto.
Serves: 6
1 cup chopped onion
3/4 cup chopped fennel bulb
1 stick (1/2 cup) unsalted butter
2 tablespoons all-purpose flour
1/2 cup milk
2 tablespoons Ricard or other anise-flavored spirit
1/2 cup plus 2 tablespoons freshly grated Parmesan
2 lbs salmon fillet, boned and skinned
2 tablespoons water
2 tablespoons fine dry bread crumbs
six 18- by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
salt, pepper and lemon juice
Serves: 6
Preparation time:20 minutes
Cooking time:25 minutes
2 cups cooked spinach, well drained and chopped1 cup chopped onion
3/4 cup chopped fennel bulb
1 stick (1/2 cup) unsalted butter
2 tablespoons all-purpose flour
1/2 cup milk
2 tablespoons Ricard or other anise-flavored spirit
1/2 cup plus 2 tablespoons freshly grated Parmesan
2 lbs salmon fillet, boned and skinned
2 tablespoons water
2 tablespoons fine dry bread crumbs
six 18- by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
salt, pepper and lemon juice
In the saucepan cook the onion and the fennel bulb in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and Pernod and cook the mixture, stirring, for 3 minutes. (The mixture will be very thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
Season the salmon fillet with salt, pepper and lemon juice.
In a small bowl stir together 2 tablespoons Parmesan and the bread crumbs.
Preheat the oven to 375°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 30 to 40 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.
Season the salmon fillet with salt, pepper and lemon juice.
In a small bowl stir together 2 tablespoons Parmesan and the bread crumbs.
Preheat the oven to 375°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 30 to 40 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.
Salmon wellington with arugula hollandaise
By: Lucy Waverman
An update of the old favourite Beef Wellington, this memorable main course can be prepared a day ahead and refrigerated until one hour before baking. I have served this cold on a buffet table and it is sensational because it slices so beautifully when cold. The hollandaise is made by a quick-and-easy-no-fail method. Serve with garlic green beans or a tartly dressed green salad.
Serves: 8
2 tbsp butter
3 cups sliced leeks, white and light green portions only
½ cup (125 mL) cream
6 cups spinach
Salt and freshly ground pepper
8 oz (250 g) scallops, chopped
2 tsp paprika
1 tsp ground ginger
Pinch cayenne
1 tsp cinnamon
2 pieces (1½ lbs/750 g each) skinned salmon, preferably centre cut
1 pkg (450 g) pre-rolled puff pastry, thawed
1 egg, lightly beaten
ARUGULA HOLLANDAISE
½ cup (125 mL) butter
2 egg yolks
11/2 cups (375 mL) packed baby arugula
1/4 cup (60 mL) Greek yogurt
Salt and freshly ground pepper
An update of the old favourite Beef Wellington, this memorable main course can be prepared a day ahead and refrigerated until one hour before baking. I have served this cold on a buffet table and it is sensational because it slices so beautifully when cold. The hollandaise is made by a quick-and-easy-no-fail method. Serve with garlic green beans or a tartly dressed green salad.
Serves: 8
Preparation time:30 minutes
Cooking time:50 minutes
6 to 8 leaves of chard 2 tbsp butter
3 cups sliced leeks, white and light green portions only
½ cup (125 mL) cream
6 cups spinach
Salt and freshly ground pepper
8 oz (250 g) scallops, chopped
2 tsp paprika
1 tsp ground ginger
Pinch cayenne
1 tsp cinnamon
2 pieces (1½ lbs/750 g each) skinned salmon, preferably centre cut
1 pkg (450 g) pre-rolled puff pastry, thawed
1 egg, lightly beaten
ARUGULA HOLLANDAISE
½ cup (125 mL) butter
2 egg yolks
11/2 cups (375 mL) packed baby arugula
1/4 cup (60 mL) Greek yogurt
Salt and freshly ground pepper
1 Bring a pot of water to a boil and immerse chard leaves. Boil for 1 minute, then drain. Refresh with cold water and drain again. Dry leaves with a paper towel. Remove and discard stems.
2 Heat butter in a skillet over medium-low heat. Add leeks and sauté until soft but not brown, about 6 minutes. Add cream and simmer until thickened, 1 to 2 minutes. Add spinach and cook for 2 more minutes or until spinach has wilted. Season with salt and pepper. Mix in scallops. Cool to room temperature.
3 Combine paprika, ginger, cayenne and cinnamon. Season both sides of salmon with salt, then sprinkle with spice mixture.
4 Preheat oven to 400°F (200°C).
5 Line a baking sheet with parchment paper. Place one 10-inch (25 cm) square piece of puff pastry on a lined baking sheet. Arrange 3 pieces of chard in center of pastry, leaving a 1/2 inch (1 cm) border. Brush edges with egg wash. Sprinkle chard with salt.
6 Place 1 piece of salmon on chard. Spread scallop mixture evenly over salmon. Top with second portion of salmon. Lay remaining chard leaves over fish, tucking in around the edges to wrap.
7 Roll second portion of pastry into a larger square, about 12 inches (30 cm). Lay over top, enclosing salmon. Cut away any excess pastry and pinch pastry edges to form a package. Brush with remaining egg wash and cut slits into top of pastry.
8 Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked.
9 For Hollandaise, place butter in pot on medium heat and bring to boil. Meanwhile, place egg yolks, arugula and yogurt in food processor. Process until well combined. Pour bubbling butter slowly down through feeder tube while machine runs, scraping down the sides. Sauce will thicken. Season with salt and pepper. Serve warm.
2 Heat butter in a skillet over medium-low heat. Add leeks and sauté until soft but not brown, about 6 minutes. Add cream and simmer until thickened, 1 to 2 minutes. Add spinach and cook for 2 more minutes or until spinach has wilted. Season with salt and pepper. Mix in scallops. Cool to room temperature.
3 Combine paprika, ginger, cayenne and cinnamon. Season both sides of salmon with salt, then sprinkle with spice mixture.
4 Preheat oven to 400°F (200°C).
5 Line a baking sheet with parchment paper. Place one 10-inch (25 cm) square piece of puff pastry on a lined baking sheet. Arrange 3 pieces of chard in center of pastry, leaving a 1/2 inch (1 cm) border. Brush edges with egg wash. Sprinkle chard with salt.
6 Place 1 piece of salmon on chard. Spread scallop mixture evenly over salmon. Top with second portion of salmon. Lay remaining chard leaves over fish, tucking in around the edges to wrap.
7 Roll second portion of pastry into a larger square, about 12 inches (30 cm). Lay over top, enclosing salmon. Cut away any excess pastry and pinch pastry edges to form a package. Brush with remaining egg wash and cut slits into top of pastry.
8 Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked.
9 For Hollandaise, place butter in pot on medium heat and bring to boil. Meanwhile, place egg yolks, arugula and yogurt in food processor. Process until well combined. Pour bubbling butter slowly down through feeder tube while machine runs, scraping down the sides. Sauce will thicken. Season with salt and pepper. Serve warm.
Salmon with lentils
30-40 minutes
Serves: 4
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed
Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
1/2 pound French green lentils such as du Puy 1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a sauté pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the celery, carrots, chicken stock, tomato paste and lentils. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to ¬taste.
Preheat the oven to 450 degrees.
For the salmon, heat a dry oven-proof sauté pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Meanwhile, heat the oil in a sauté pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the celery, carrots, chicken stock, tomato paste and lentils. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to ¬taste.
Preheat the oven to 450 degrees.
For the salmon, heat a dry oven-proof sauté pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Salted butter caramel
Variations: For a chocolate caramel cream, add a few squares of chocolate
Serves: 8
60 g (1/2 stick) semi-salted butter
20 cl (7 oz ) of liquid cream, whole (35%)
Serves: 8
Preparation time:5 mintes
Cooking time:12 minutes
120 g (4 oz) caster sugar (super fine sugar)60 g (1/2 stick) semi-salted butter
20 cl (7 oz ) of liquid cream, whole (35%)
1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.
2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
4. Pour into a small jam jar and let cool. Store in the refrigerator.
Variations: For a chocolate caramel cream, add a few squares of chocolate.
2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
4. Pour into a small jam jar and let cool. Store in the refrigerator.
Variations: For a chocolate caramel cream, add a few squares of chocolate.
Sauce beurre blanc
Serve this sauce over broiled, poached and baked fish and shellfish.
Serves: 8
1/3 cup white wine vinegar
2 tablespoons finely chopped shallots
2 1/4 cups heavy cream
3/4 pound butter, cut into cubes
to taste salt and pepper
lemon juice
Serves: 8
Preparation time:15 minutes
Cooking time:15 minutes
1 cup dry white wine 1/3 cup white wine vinegar
2 tablespoons finely chopped shallots
2 1/4 cups heavy cream
3/4 pound butter, cut into cubes
to taste salt and pepper
lemon juice
In a medium saucepan, combine wine, vinegar and shallots. Reduce over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to a sauce consistency.
The sauce should coat the back of a spoon. Remove from heat and stir in the butter in small batches.
Season with salt, white pepper and lemon juice.
The sauce should coat the back of a spoon. Remove from heat and stir in the butter in small batches.
Season with salt, white pepper and lemon juice.
Sautéed beef médaillons with artichokes and tomatoes
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
3 large artichoke bottoms, cooked 6 medium tomatoes, peeled and seeded
12 médaillons of beef tenderloin, 2 1/2 ounces each
to taste salt and ground black pepper
1/2 cup olive oil
3 ounces scallions, cut diagonally into 1 1/2-inch length
3 cloves minced garlic
18 ripe olives, pitted
3 hot red chili peppers, thinly sliced
6 tablespoons brown gravy
1/4 cup shredded basil
1/4 cup shredded mint leaves
Cut the precooked artichokes into halves, then into small wedges.
Cut tomatoes into small wedges. Season the beef médaillons with salt and pepper.
Heat 1/4 cup of olive oil over high heat in a skillet, and sauté the beef to the desired degree of doneness.
Remove from pan and keep warm.
Heat the remaining olive oil in the same skillet and briskly sauté the scallions, garlic, artichokes, and tomatoes for 3 to 4 minutes. Add olives, chili peppers, and meat gravy.
Add salt and pepper to taste. Arrange 2 sautéed médaillons on each heated serving plate.
Arrange the vegetables around the meat, and sprinkle the vegetables with the shredded basil and shredded mint leaves.
Cut tomatoes into small wedges. Season the beef médaillons with salt and pepper.
Heat 1/4 cup of olive oil over high heat in a skillet, and sauté the beef to the desired degree of doneness.
Remove from pan and keep warm.
Heat the remaining olive oil in the same skillet and briskly sauté the scallions, garlic, artichokes, and tomatoes for 3 to 4 minutes. Add olives, chili peppers, and meat gravy.
Add salt and pepper to taste. Arrange 2 sautéed médaillons on each heated serving plate.
Arrange the vegetables around the meat, and sprinkle the vegetables with the shredded basil and shredded mint leaves.
Sautéed chicken breast with whole grain mustard and sage
Serves: 4
Preparation time: 25 minutes
Cooking time:25 minutes
4 boneless chicken breast halves, with skin (about 1 1/4 pounds)Kosher salt and freshly ground black pepper
Flour, for dredging
2 tablespoons olive oil
1 to 4 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups chicken broth
8 medium whole fresh sage leaves, plus more for garnish
1 1/2 tablespoons whole grain mustard
Preheat a large skillet over medium-heat, for about 1 minute. Pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
Add the white wine to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan.
Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
Chef's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.
Add the white wine to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan.
Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
Chef's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.
Savoyarde potatoes
Serves: 6
Preparation time: 15 minutes
Cooking time:45 minutes
2 pounds peeled baking potatoes 2 cloves garlic, minced
1 cup grated Swiss cheese
1 cup light cream
To taste salt and pepper
1/2 cup grated Swiss cheese
Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.
Scrambled egg feuillete
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
2 pounds fresh tomatoes, peeled, seeded and diced 1 ounce finely chopped shallots
1 tablespoon olive oil
1 clove garlic, peeled
thyme, bay leaf
salt and pepper to taste
8 individual puff pastry shells (available frozen)
2 ounces butter
16 eggs
salt and pepper
2 ounces butter
For garnish: parsley
Make the tomato sauce:
Cook shallots over low heat with oil. Add tomatoes, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat for about 20 minutes, stirring occasionally.
While sauce is simmering, cook pastry shells according to directions on the package.
For the eggs:
Beat eggs with a whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large non stick frying pan. Pour eggs in pan. Cook over low heat while stirring constantly until eggs are creamy. Mix in the butter.
Spoon eggs into the warm pastry shells. Place pastry cover on top of eggs.
Garnish with parsley. Serve with the tomato sauce.
Cook shallots over low heat with oil. Add tomatoes, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat for about 20 minutes, stirring occasionally.
While sauce is simmering, cook pastry shells according to directions on the package.
For the eggs:
Beat eggs with a whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large non stick frying pan. Pour eggs in pan. Cook over low heat while stirring constantly until eggs are creamy. Mix in the butter.
Spoon eggs into the warm pastry shells. Place pastry cover on top of eggs.
Garnish with parsley. Serve with the tomato sauce.
Scrambled eggs with caviar
Serves: 2
Preparation time: 10 minutes
Cooking time:5 minutes
4 large eggs 3 tablespoons heavy cream
2 tablespoons unsalted butter
2 ounces Sevruga caviar
8 slices buttered toast, quartered
Beat eggs and cream until just blended. Season with salt and pepper. In a medium nonstick skillet, melt the butter over medium heat. Pour in the beaten egg mixture, increase the heat to medium-high, and stir with a wooden spoon until the eggs thicken. Remove from the heat.
Divide the eggs between two warmed plates and top with caviar. Serve immediately, accompanied with the toast points.
Divide the eggs between two warmed plates and top with caviar. Serve immediately, accompanied with the toast points.
Smoked salmon crêpes au gratin
The smoked salmon is rolled into light and thin crêpes, then broiled and served with creme fraiche.
The crêpes can be made a day ahead, stacked, covered in film wrap, and refrigerated.
Serves: 4
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
3/4 cup milk
2 tablespoons melted butter
1/2 pound smoked salmon, sliced thin
1 cup creme fraiche
to taste salt and ground white pepper
1 tablespoon melted butter, for the serving dish
The crêpes can be made a day ahead, stacked, covered in film wrap, and refrigerated.
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
for the crêpe batter: 1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
3/4 cup milk
2 tablespoons melted butter
1/2 pound smoked salmon, sliced thin
1 cup creme fraiche
to taste salt and ground white pepper
1 tablespoon melted butter, for the serving dish
Prepare the crêpe batter:
In a medium bowl, combine the flour, salt, eggs and milk. Whisk the ingredients until smooth. Let the batter rest 30 minutes at room temperature.
Make the crêpes. Use a 5-inch crêpe pan to make the crêpes. Heat the pan over medium heat. Coat pan with a little melted butter. Pour in 2 tablespoons of batter, tilting the pan to coat the bottom.
Cook the crêpe until golden brown (check the color by lifting the edges of the crêpe with a metal spatula). Then flip the crêpe with the spatula and cook the other side.
Transfer to a plate and cover with a sheet of parchment paper or foil. Repeat the same procedure until all crêpe batter is used.
Stack the crêpes as they are made.
Cut the salmon into 2-inch-long strips, about 1/4 inch wide.
Preheat the broiler. Brush a baking serving dish with the tablespoon of melted butter.
Lay the crêpes on a flat surface. Divide the strips of salmon between the crêpes, forming a line down the center of each.
Roll the crêpes into cylinders and arrange side by by side seam side down in the dish.
Season the crème fraiche with salt and pepper to taste and spoon over the crêpes.
Broil until the top is golden brown, about 5 minutes. Serve immediately.
In a medium bowl, combine the flour, salt, eggs and milk. Whisk the ingredients until smooth. Let the batter rest 30 minutes at room temperature.
Make the crêpes. Use a 5-inch crêpe pan to make the crêpes. Heat the pan over medium heat. Coat pan with a little melted butter. Pour in 2 tablespoons of batter, tilting the pan to coat the bottom.
Cook the crêpe until golden brown (check the color by lifting the edges of the crêpe with a metal spatula). Then flip the crêpe with the spatula and cook the other side.
Transfer to a plate and cover with a sheet of parchment paper or foil. Repeat the same procedure until all crêpe batter is used.
Stack the crêpes as they are made.
Cut the salmon into 2-inch-long strips, about 1/4 inch wide.
Preheat the broiler. Brush a baking serving dish with the tablespoon of melted butter.
Lay the crêpes on a flat surface. Divide the strips of salmon between the crêpes, forming a line down the center of each.
Roll the crêpes into cylinders and arrange side by by side seam side down in the dish.
Season the crème fraiche with salt and pepper to taste and spoon over the crêpes.
Broil until the top is golden brown, about 5 minutes. Serve immediately.
Smoked salmon eggs benedict
Serves: 2
Preparation time:30 minutes
Cooking time:20 minutes
2 English muffins, split and toasted4 slices smoked salmon
2 poached eggs, see note below
1/2 cup Hollandaise sauce
Make the hollandaise.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with poached egg, drizzling the tops with hollandaise sauce. Serve immediately.
Egg poacher
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with poached egg, drizzling the tops with hollandaise sauce. Serve immediately.
| The controversy surrounding the "Perfect Poached Egg" is endless. The "add vinegar to water", "add salt to water" or " putting the raw egg in a sieve to strain the liquid part" before poaching are methods that do not compare to the "always perfect poached eggs" when using this egg poacher. |
Egg poacher
Smoked salmon mousse
Serves: 6
Preparation time: 15 minutes
8 ounces smoked salmon 1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Smoked salmon napoleons
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
for the sauce: 1/2 cup white wine vinegar
1/4 cup minced shallots
1 cup clam juice or fish stock
1/2 cup vegetable oil
4 large egg yolks
1/4 cup chopped fresh dill
for the napoleons:
6 phyllo pastry sheets
6 tablespoons melted butter
8 ounces smoked salmon, thinly sliced
4 teaspoons minced onion
1/2 cup virgin olive oil
1 1/2 tablespoons white wine vinegar
8 cups sliced yellow endives
for the sauce:
In a heavy medium saucepan, boil the vinegar and shallots until almost no liquid remains. Add the clam juice, or fish stock, and the oil. Simmer to reduce to 1 cup.
Whisk the egg yolks. Gradually whisk in the simmering sauce. Return sauce to pan; stir over low heat to thicken. Do not allow the sauce to boil. Strain into bowl. Mix in the dill.
Set aside in a warm area.
for the napoleons:
Preheat oven to 400 degrees.
Unroll the phyllo dough. Place one sheet on work surface. Brush with butter. Top with second sheet. Brush with butter. Continue the same procedure with the remaining four sheets.
Cut phyllo into twelve 4 1/2 by 2-inch rectangles. Place on a baking sheet, and bake for about 8 minutes, or until golden brown. Transfer plyllo sheets to a rack lined with wax paper; cool.
Place four phyllo sheets on work surface.
Cover each with slices of smoked salmon. Sprinkle with pepper. Sprinkle each with 1/4 teaspoon onion.
Spoon 1 teaspoon of the warm sauce cover. Top each with another phyllo rectangle, then salmon, pepper, and onion. Spoon 1 teaspoon over. Top with remaining phyllo rectangles.
Make a dressing by whisking the oil and vinegar.
Season with salt and pepper. Add the endive, and toss.
PRESENTATION
Divide the salad among 4 plates.
Top each with one napoleon. Serve, passing remaining sauce separately.
In a heavy medium saucepan, boil the vinegar and shallots until almost no liquid remains. Add the clam juice, or fish stock, and the oil. Simmer to reduce to 1 cup.
Whisk the egg yolks. Gradually whisk in the simmering sauce. Return sauce to pan; stir over low heat to thicken. Do not allow the sauce to boil. Strain into bowl. Mix in the dill.
Set aside in a warm area.
for the napoleons:
Preheat oven to 400 degrees.
Unroll the phyllo dough. Place one sheet on work surface. Brush with butter. Top with second sheet. Brush with butter. Continue the same procedure with the remaining four sheets.
Cut phyllo into twelve 4 1/2 by 2-inch rectangles. Place on a baking sheet, and bake for about 8 minutes, or until golden brown. Transfer plyllo sheets to a rack lined with wax paper; cool.
Place four phyllo sheets on work surface.
Cover each with slices of smoked salmon. Sprinkle with pepper. Sprinkle each with 1/4 teaspoon onion.
Spoon 1 teaspoon of the warm sauce cover. Top each with another phyllo rectangle, then salmon, pepper, and onion. Spoon 1 teaspoon over. Top with remaining phyllo rectangles.
Make a dressing by whisking the oil and vinegar.
Season with salt and pepper. Add the endive, and toss.
PRESENTATION
Divide the salad among 4 plates.
Top each with one napoleon. Serve, passing remaining sauce separately.
Smoked salmon roll
The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese 1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Smoked salmon roulades
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted 4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
Smoked salmon salad
Serves: 4
Preparation time: 15 minutes
10 ounces baby spinach, cleaned, drained 8 ounces smoked salmon
8 slices Swiss cheese
For dressing:
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper
Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.
Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
PRESENTATION
Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.
Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
PRESENTATION
Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.
Smoked salmon soufflé
Serves: 4
Preparation time: 25 minutes
Cooking time:40 minutes
2 ounces butter 1 tablespoon shallots, minced
1/2 cup dry white wine
2 ounces flour
1 1/2 cups milk, scalded
1/4 teaspoon white pepper, ground
1/8 teaspoon nutmeg
8 ounces smoked salmon, chopped
4 ounces mushrooms, diced
1 ounce butter
5 egg yolks
5 egg whites
1/4 teaspoon cream of tartar
1 tablespoon butter, softened
1 tablespoon flour
Preheat the oven to 350 degrees.
Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks.
Whip egg whites until medium stiff. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
Spoon the souffle mix into mold.
Bake 30 minutes at 350 F.(180 C). Serve immediately.
Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks.
Whip egg whites until medium stiff. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
Spoon the souffle mix into mold.
Bake 30 minutes at 350 F.(180 C). Serve immediately.
Smoked salmon with basil-dressed baby greens
Serves: 8
Preparation time: 15 minutes
for basil dressing: 1 1/2 cups fresh basil leaves, washed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound smoked salmon, thinly sliced
1 pound mixed baby greens, cleaned and spinned
French bread
For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.
Snow ball champagne cocktail
Serves: 1
Preparation time:5 minutes
For a 12 cl champagne glass: 2 cl vodka
2cl home made lychee juice
1cl lychee liqueur
1 cl lemon juice
a small piece of ginger
Champagne
Garnis: lychee
Combine all ingredients in a shaker except the Champagne. Shake for a few seconds then filter into a tulip-shaped champagne glass.
Fill glass with Champagne. Garnish with a lychee.
Fill glass with Champagne. Garnish with a lychee.
Souffléed crêpes with cointreau
Using a 7-inch bottom diameter nonstick pan to make the crêpes, and filling them with a pastry cream flavored with Cointreau, you get a superb dessert.
Serves: 8
1 cup flour
2 eggs
1 egg yolk
2 cups milk
5 teaspoons butter, melted
grated orange zest of 1 orange
Pastry cream
2 cups milk
6 egg yolks
1 cup white sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup Cointreau
2 eggs, separated
6 egg whites
1/4 teaspoon cream of tartar
confectioner's sugar for dusting
Serves: 8
Preparation time: 1 hour
Cooking time:12 minutes
Crêpe batter 1 cup flour
2 eggs
1 egg yolk
2 cups milk
5 teaspoons butter, melted
grated orange zest of 1 orange
Pastry cream
2 cups milk
6 egg yolks
1 cup white sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup Cointreau
2 eggs, separated
6 egg whites
1/4 teaspoon cream of tartar
confectioner's sugar for dusting
Crêpe batter:
In a mixing bowl, whisk together the flour, eggs and milk until the batter is smooth. Stir in the cool melted butter and orange zest. Let the batter rest for 30 minutes.
Heat a 7-inch nonstick pan until a drop of water will sizzle on it. Then ladle in 2 ounces of the batter, tilting the pan to coat the bottom. Cook the crêpe until golden brown (check the color by lifting the edges of the crêpe with a metal spatula). Then flip it with the spatula and cook the other side. Transfer to a plate and set aside. Continue cooking the other crêpes. Stack the crêpes as they are made.
Pastry cream:
In a heavy-bottomed saucepan, bring the milk to a boil. In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour, cornstarch and vanilla. Mix well. Pour the scalded milk over the egg yolk mixture, and whisk well to blend. Return the mixture to the saucepan. Bring to a boil, while whisking constantly. Reduce the heat and simmer 5 minutes, whisking to reach all parts of the pan.
Transfer the pastry cream to a mixing bowl. Mix in the vanilla extract and Cointreau. Cover with a film wrap to prevent a crust from forming. Let cool.
Preheat the oven to 350 degrees F. Beat the egg whites and the cream of tartar with an electric mixer until stiff peaks form.
Whisk 1/3 of the egg whites into the pastry cream mixture to loosen it; fold in the remaining egg whites.
Line 8 crêpes on a working surface. Divide and spoon the soufflé filling on one-half of the crêpes and fold the opposite side over.
Bake until the crêpes have risen and puffed, about 10 minutes. to serve, transfer the crêpes to individual hot plates. sift confectioner's sugar over each crêpe. Serve immediately.
In a mixing bowl, whisk together the flour, eggs and milk until the batter is smooth. Stir in the cool melted butter and orange zest. Let the batter rest for 30 minutes.
Heat a 7-inch nonstick pan until a drop of water will sizzle on it. Then ladle in 2 ounces of the batter, tilting the pan to coat the bottom. Cook the crêpe until golden brown (check the color by lifting the edges of the crêpe with a metal spatula). Then flip it with the spatula and cook the other side. Transfer to a plate and set aside. Continue cooking the other crêpes. Stack the crêpes as they are made.
Pastry cream:
In a heavy-bottomed saucepan, bring the milk to a boil. In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour, cornstarch and vanilla. Mix well. Pour the scalded milk over the egg yolk mixture, and whisk well to blend. Return the mixture to the saucepan. Bring to a boil, while whisking constantly. Reduce the heat and simmer 5 minutes, whisking to reach all parts of the pan.
Transfer the pastry cream to a mixing bowl. Mix in the vanilla extract and Cointreau. Cover with a film wrap to prevent a crust from forming. Let cool.
Preheat the oven to 350 degrees F. Beat the egg whites and the cream of tartar with an electric mixer until stiff peaks form.
Whisk 1/3 of the egg whites into the pastry cream mixture to loosen it; fold in the remaining egg whites.
Line 8 crêpes on a working surface. Divide and spoon the soufflé filling on one-half of the crêpes and fold the opposite side over.
Bake until the crêpes have risen and puffed, about 10 minutes. to serve, transfer the crêpes to individual hot plates. sift confectioner's sugar over each crêpe. Serve immediately.
Split pea soup
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Steaks au poivre
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
4 6-ounce sirloin steaks, trimmed 1 tablespoon olive oil
1 teaspoon soy sauce
1 teaspoon dry basil
1/4 cup dry red wine
2 teaspoons coarse black pepper
1 tablespoon canola oil
1/3 cup Cognac
1/2 cup brown sauce
1/2 cup heavy cream
1 tablespoon chopped parsley
Arrange steaks in a shallow dish. Combine oil, soy sauce, basil and red wine. Pour over steaks and marinate for an hour. Sprinkle pepper over both sides of steaks.
Press peppers to adhere meat.
Heat canola oil in a cast iron frying pan over high heat. Brown steaks on both sides to the desired doneness.
Pour Cognac over steaks. Ignite.
Transfer steaks to a serving platter. Add marinade liquid, brown sauce and cream to pan.
Reduce sauce to medium thickness. Season to taste and pour sauce over steaks. Sprinkle with parsley. Serve with potatoes and vegetables.
Press peppers to adhere meat.
Heat canola oil in a cast iron frying pan over high heat. Brown steaks on both sides to the desired doneness.
Pour Cognac over steaks. Ignite.
Transfer steaks to a serving platter. Add marinade liquid, brown sauce and cream to pan.
Reduce sauce to medium thickness. Season to taste and pour sauce over steaks. Sprinkle with parsley. Serve with potatoes and vegetables.
Steamed mussels in white wine
Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
5 pounds fresh mussels 1 tablespoon fresh parsley
1 1/2 cups white wine
1 tablespoon chopped shallots
1 teaspoon butter
1 teaspoon flour
1/4 teaspoon saffron
2 egg yolks
Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.
Strawberry napoleons with caramel sauce
Serves: 6
Preparation time: 35 minutes
Cooking time:40 minutes
For pastry cream:4 egg yolks
1/2 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
2 cups boiling milk
For caramel syrup:
1 1/3 cups water
1 cup sugar
2 teaspoons brandy
For pastry:
1/2 pound puff pastry sheet, thawed
1 large egg
1 teaspoon milk
2 tablespoons sugar
2 1-pint baskets strawberries, washed, hulled, sliced
Pastry cream:
Whisk yolks, sugar and flour, and vanilla in bowl. Add boiling milk while whisking continuously. Return to saucepan, and whisk over medium heat until thick and bubbly.
Transfer pastry cream to bowl, cover with plastic wrap directly onto surface of pastry. Chill. (can be made 2 days ahead.)
Syrup:
In a medium heavy saucepan, stir cup water and sugar. Heat over high heat until caramel forms, occasionally swirling the pan. Meanwhile, bring remaining 1 cup water to boil in a small saucepan. Remove caramel from heat. Mix in boiling water. Stir to dissolve caramel. Cool syrup.
Pastry:
Preheat oven to 400 degrees. Roll out puff pastry sheet on floured surface. Cut out nine 4-inch rounds. Arrange on a baking sheet. Pierce pastries several times with tines of fork. Chill 15 minutes.
Beat egg and milk to blend. Brush 6 pastries with egg wash; sprinkle with sugar. Bake pastries until puffed and golden. Transfer to rack and cool.
Cut each pastry in half horizontally. Reserve 6 sugar-coated tops.
Place 1 plain pastry round on each of six plates. Spread a tablespoon of pastry cream over. Top with sliced berries. Cover with second pastry. Repeat layering of pastry cream and berries. Top with reserved sugar-coated pastries.
Spoon caramel syrup around base of each napoleon.
Whisk yolks, sugar and flour, and vanilla in bowl. Add boiling milk while whisking continuously. Return to saucepan, and whisk over medium heat until thick and bubbly.
Transfer pastry cream to bowl, cover with plastic wrap directly onto surface of pastry. Chill. (can be made 2 days ahead.)
Syrup:
In a medium heavy saucepan, stir cup water and sugar. Heat over high heat until caramel forms, occasionally swirling the pan. Meanwhile, bring remaining 1 cup water to boil in a small saucepan. Remove caramel from heat. Mix in boiling water. Stir to dissolve caramel. Cool syrup.
Pastry:
Preheat oven to 400 degrees. Roll out puff pastry sheet on floured surface. Cut out nine 4-inch rounds. Arrange on a baking sheet. Pierce pastries several times with tines of fork. Chill 15 minutes.
Beat egg and milk to blend. Brush 6 pastries with egg wash; sprinkle with sugar. Bake pastries until puffed and golden. Transfer to rack and cool.
Cut each pastry in half horizontally. Reserve 6 sugar-coated tops.
Place 1 plain pastry round on each of six plates. Spread a tablespoon of pastry cream over. Top with sliced berries. Cover with second pastry. Repeat layering of pastry cream and berries. Top with reserved sugar-coated pastries.
Spoon caramel syrup around base of each napoleon.
Stuffed salmon fillet
This recipe is also delicious served cold with a lemon-caper mayonnaise. The stuffing can be prepared up to a day ahead.
Serves: 6
Salt and freshly ground pepper to taste
1 cup fresh breadcrumbs
1 cup slivered almonds
1 cup parsley sprigs
1 teaspoon dry tarragon
3 tablespoons grated lemon zest
1/4 cup fresh lemon juice
4 ounces soft unsalted butter
Ground cayenne pepper to taste
2 tablespoons lemon juice
2 tablespoons melted butter
1 cup dry white wine
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
2 pounds fillet of salmonSalt and freshly ground pepper to taste
1 cup fresh breadcrumbs
1 cup slivered almonds
1 cup parsley sprigs
1 teaspoon dry tarragon
3 tablespoons grated lemon zest
1/4 cup fresh lemon juice
4 ounces soft unsalted butter
Ground cayenne pepper to taste
2 tablespoons lemon juice
2 tablespoons melted butter
1 cup dry white wine
Preheat oven to 350 degrees
Skin the salmon fillet. Remove all bones. Rinse fillet under cold water, and pat dry.
Cut the fillet in half across. Season with salt and pepper.
To make the stuffing:
Combine the fresh breadcrumbs, almonds and parsley in a food processor.
Process to a coarse texture until well mixed. Blend in the tarragon, grated lemon zest, lemon juice, and butter. Season to taste with salt, pepper, and cayenne pepper.
Spoon the stuffing over the surface of one fillet. Top with the other salmon fillet, pressing the fillet to adhere to the stuffing. Tie the stuffed fillets with butcher twine to keep the shape
of the fish.
Place the fish on a baking sheet. Measure the thickness of the stuffed salmon at the thickest part. Pour lemon juice, melted butter and wine over surface of fish.
Bake about 15 minutes per inch of thickness, until the flesh is barely opaque throughout.
To serve:
Cut the fish crosswise into 1 to 11/2 -inch-thick slices.
Arrange in center of warm plates. Spoon the cooking liquid over each portion.
Garnish with steamed asparagus or other green vegetables. Serve hot.
Skin the salmon fillet. Remove all bones. Rinse fillet under cold water, and pat dry.
Cut the fillet in half across. Season with salt and pepper.
To make the stuffing:
Combine the fresh breadcrumbs, almonds and parsley in a food processor.
Process to a coarse texture until well mixed. Blend in the tarragon, grated lemon zest, lemon juice, and butter. Season to taste with salt, pepper, and cayenne pepper.
Spoon the stuffing over the surface of one fillet. Top with the other salmon fillet, pressing the fillet to adhere to the stuffing. Tie the stuffed fillets with butcher twine to keep the shape
of the fish.
Place the fish on a baking sheet. Measure the thickness of the stuffed salmon at the thickest part. Pour lemon juice, melted butter and wine over surface of fish.
Bake about 15 minutes per inch of thickness, until the flesh is barely opaque throughout.
To serve:
Cut the fish crosswise into 1 to 11/2 -inch-thick slices.
Arrange in center of warm plates. Spoon the cooking liquid over each portion.
Garnish with steamed asparagus or other green vegetables. Serve hot.
Tarte tatin
History of the recipe.
The legendary caramelized apple pie is baked upside-down.
Originally from Sologne, France, in the 19th century, the Tarte Tatin owes its name to two sisters: Caroline and Stéphanie Tatin. According to the versions, the legend tells that the recipe would be the result of a clumsiness (the pie would have been reversed and cooked upside down), of an oversight (the apples would have cooked too long) or would be simply the reproduction of an old solognote specialty. Anyway, victim of its success, the tart became a welcome in Paris in 1926. Served for the first time at Maxim's restaurant, the dessert has since become a classic French dessert!
Serves: 8
Use Royal Gala, Pink Lady, Grannty Smith or King of the Pippins, the same as Reine des Reinette, Golden Winter Pearmain, Golden Pearmain, or Clarkes Pearmain, a popular 19th century apple, very widely grown in Europe at the time, and versatile for culinary and dessert uses.
Ingredients for 8 people:
8 to 10 apples
150 g (5oz) of unsalted butter
150 g (5oz) superfine (caster) sugar
200 g (7oz) of pie crust dough or puff pastry
cinnamon powder (optional)
Accompaniment:
whipped cream or vanilla ice cream (optional)
Equipment used : A Ø 28 cm (11-inch) Tatin pie mold or a deep copper or stainless flan dish, Spatula, rolling pin, White round serving dish Ø 33 cm(13-inch)
The legendary caramelized apple pie is baked upside-down.
Originally from Sologne, France, in the 19th century, the Tarte Tatin owes its name to two sisters: Caroline and Stéphanie Tatin. According to the versions, the legend tells that the recipe would be the result of a clumsiness (the pie would have been reversed and cooked upside down), of an oversight (the apples would have cooked too long) or would be simply the reproduction of an old solognote specialty. Anyway, victim of its success, the tart became a welcome in Paris in 1926. Served for the first time at Maxim's restaurant, the dessert has since become a classic French dessert!
Serves: 8
Preparation time: 30 minutes
Cooking time:25 minutes
The apples:Use Royal Gala, Pink Lady, Grannty Smith or King of the Pippins, the same as Reine des Reinette, Golden Winter Pearmain, Golden Pearmain, or Clarkes Pearmain, a popular 19th century apple, very widely grown in Europe at the time, and versatile for culinary and dessert uses.
Ingredients for 8 people:
8 to 10 apples
150 g (5oz) of unsalted butter
150 g (5oz) superfine (caster) sugar
200 g (7oz) of pie crust dough or puff pastry
cinnamon powder (optional)
Accompaniment:
whipped cream or vanilla ice cream (optional)
Equipment used : A Ø 28 cm (11-inch) Tatin pie mold or a deep copper or stainless flan dish, Spatula, rolling pin, White round serving dish Ø 33 cm(13-inch)
To make this pie tatin recipe, start by preparing all the ingredients.
Peel the apples. cut them in quarters and remove the cores and seeds with the tip of a paring knife.
In a tart tatin mold, put the butter to melt over medium heat. Add the sugar. Mix gently with a spatula until both ingredients are well mixed.
Make a brown caramel. Let the caramel color to a light golden brown. Remove from fire. (Be careful not to let it darken too much, it will give a bitter taste to your pie.)
Arrange the half apples very tightly in the warm caramel. Keep them upright. Pack them well.
Add cinnamon (optional).
Cook for ten minutes over medium-high heat. Thus, the apples will begin to cook and they will be well mixed with caramel.
Sprinkle flour over your work surface. Roll dough with a rolling pin 3 or 4 mm (1/4-inch) thick into a disc slightly larger than the diameter of the dish.
To make sure of the size of the dough disc, I use here a pie circle that is slightly larger (2 to 3 cm) (¾ to 1-inch) than the tarte tatin mold, and I cut the dough all around.
Lift the dough circle and gently place it on the still hot apples.Tuck the dough edges protruding into the mold. Do not hesitate to push them with your fingers.
With the tip of a paring knife, make a small chimney so that water vapor can escape during cooking.
Bake in a hot oven (180-200 ° C) (350–375 F) for 20 to 25 minutes until apples are completely cooked and the crust is golden brown. This cooking time may vary from oven to oven. The dough is cooked when the caramel starts to rise on the sides. When finished, remove the pan from the oven.
Cover with a serving dish with a light border to collect the juice.
At the same time, catch both dishes with two dry cloths and turn the set in a fast but controlled movement.
Beware of splashing!
Lift the baking dish still hot and you can finally discover this delicious apple tatin tart. Preferably serve warm with a tablespoon of whipped cream or a scoop of vanilla ice cream.
Peel the apples. cut them in quarters and remove the cores and seeds with the tip of a paring knife.
In a tart tatin mold, put the butter to melt over medium heat. Add the sugar. Mix gently with a spatula until both ingredients are well mixed.
Make a brown caramel. Let the caramel color to a light golden brown. Remove from fire. (Be careful not to let it darken too much, it will give a bitter taste to your pie.)
Arrange the half apples very tightly in the warm caramel. Keep them upright. Pack them well.
Add cinnamon (optional).
Cook for ten minutes over medium-high heat. Thus, the apples will begin to cook and they will be well mixed with caramel.
Sprinkle flour over your work surface. Roll dough with a rolling pin 3 or 4 mm (1/4-inch) thick into a disc slightly larger than the diameter of the dish.
To make sure of the size of the dough disc, I use here a pie circle that is slightly larger (2 to 3 cm) (¾ to 1-inch) than the tarte tatin mold, and I cut the dough all around.
Lift the dough circle and gently place it on the still hot apples.Tuck the dough edges protruding into the mold. Do not hesitate to push them with your fingers.
With the tip of a paring knife, make a small chimney so that water vapor can escape during cooking.
Bake in a hot oven (180-200 ° C) (350–375 F) for 20 to 25 minutes until apples are completely cooked and the crust is golden brown. This cooking time may vary from oven to oven. The dough is cooked when the caramel starts to rise on the sides. When finished, remove the pan from the oven.
Cover with a serving dish with a light border to collect the juice.
At the same time, catch both dishes with two dry cloths and turn the set in a fast but controlled movement.
Beware of splashing!
Lift the baking dish still hot and you can finally discover this delicious apple tatin tart. Preferably serve warm with a tablespoon of whipped cream or a scoop of vanilla ice cream.
The chocolate cake
Makes 1 12-inch cake or 2 9-inch cake.
To make 2 8-inch cakes, use half of the recipe
Fill the cake layers with Chocolate mousse filling and glaze top with Ganache
Serves: 12
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
To make 2 8-inch cakes, use half of the recipe
Fill the cake layers with Chocolate mousse filling and glaze top with Ganache
Serves: 12
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup unsweetened cocoa 2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
Preheat oven at 350 degrees.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.
Tomato confit and marinated tomatoes served on a crispy tart
Recipe adapted from chef Alain Ducasse
Serve this beautiful starter with Champagne or sparkling wine.
Tomato confit.
Serves: 6
2 1/2 pounds large plum tomatoes, quartered lengthwise, seeds and membranes removed
4 large fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 cup olive oil
1 teaspoon coarse sea salt
Marinated tomatoes
1 pound large plum tomatoes
2 large fresh thyme sprigs
2 garlic cloves, unpeeled
1/2 teaspoon coarse sea salt
1 1/2 cups (or more) olive oil
Crust
1 3/4 cups plus 2 tablespoons all purpose flour
3/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter (preferably European style), cut into 1/2-inch cubes
2 large egg yolks
2 tablespoons (about) water, room temperature
1 egg yolk, beaten with 1 teaspoon water to blend (for glaze)
Salad topping
8 cups loosely packed assorted mixed greens, including arugula and frisée
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
2 ounces Parmesan cheese, shaved with vegetable peeler (about 1/2 cup)
6 large fresh basil leaves
Serve this beautiful starter with Champagne or sparkling wine.
Tomato confit.
Serves: 6
Preparation time: 40 minutes
Cooking time:1 hour 30 minutes
Tomato confit 2 1/2 pounds large plum tomatoes, quartered lengthwise, seeds and membranes removed
4 large fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 cup olive oil
1 teaspoon coarse sea salt
Marinated tomatoes
1 pound large plum tomatoes
2 large fresh thyme sprigs
2 garlic cloves, unpeeled
1/2 teaspoon coarse sea salt
1 1/2 cups (or more) olive oil
Crust
1 3/4 cups plus 2 tablespoons all purpose flour
3/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter (preferably European style), cut into 1/2-inch cubes
2 large egg yolks
2 tablespoons (about) water, room temperature
1 egg yolk, beaten with 1 teaspoon water to blend (for glaze)
Salad topping
8 cups loosely packed assorted mixed greens, including arugula and frisée
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
2 ounces Parmesan cheese, shaved with vegetable peeler (about 1/2 cup)
6 large fresh basil leaves
For tomato confit:
Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt.
Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
For marinated tomatoes:
Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
For crust:
Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze.
Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.
For salad topping:
Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.
Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings.
Garnish with basil leaves. Cut into wedges and serve.
Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt.
Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
For marinated tomatoes:
Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
For crust:
Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze.
Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.
For salad topping:
Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.
Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings.
Garnish with basil leaves. Cut into wedges and serve.
Tomato tarte tatin
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
puff pastrytomato confit
herbed goat cheese
frisee
basil pesto sauce.
Tomato Tarte Tatin
which is puff pastry with tomato confit, herbed goat cheese, frisee, atop a swirl of basil pesto sauce.
Although the combination of the cheese and puff pastry sounds a bit heavy, the dish actually came off surprisingly light.
The dough was flaky and buttery...just kind of crumbled when poked with the fork, and the cheese was creamy and flavorful.
I had originally been expecting freshly sliced tomatoes with the tarte, but when it was brought out I noticed that it was actually like stewed tomatoes (almost looked like a red sauce, with roasted tomato slices).
Actually, when all of the elements combined in my mouth it tasted like a super gourmet pizza. The most interesting element on the plate, however, was the basil pesto. I took the pesto for granted as a garnish when I first saw the dish, but once I got a little taste, I couldn't seem to get enough. The pesto is very thin and almost looks watered-down, but the strength of flavor is unexpected and incredible. Such a miniscule element, but it really pulls the whole plate together.
which is puff pastry with tomato confit, herbed goat cheese, frisee, atop a swirl of basil pesto sauce.
Although the combination of the cheese and puff pastry sounds a bit heavy, the dish actually came off surprisingly light.
The dough was flaky and buttery...just kind of crumbled when poked with the fork, and the cheese was creamy and flavorful.
I had originally been expecting freshly sliced tomatoes with the tarte, but when it was brought out I noticed that it was actually like stewed tomatoes (almost looked like a red sauce, with roasted tomato slices).
Actually, when all of the elements combined in my mouth it tasted like a super gourmet pizza. The most interesting element on the plate, however, was the basil pesto. I took the pesto for granted as a garnish when I first saw the dish, but once I got a little taste, I couldn't seem to get enough. The pesto is very thin and almost looks watered-down, but the strength of flavor is unexpected and incredible. Such a miniscule element, but it really pulls the whole plate together.
Tomatoes provencale
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
4 tomatoes 3 tablespoons breadcrumbs
2 clove garlic, finely chopped
1 tablespoon chopped parsley
to taste salt and pepper
2 tablespoons olive oil
Wash tomatoes. Cut the tomatoes in half crosswise, discarding the cores.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.
Tourte au camembert - Potato Cabbage and Camembert casserole
The recipe is adapted from The French Market by Joanne Harris and Fran Warde.
Serves: 3
1/2 pound (250g) savoy cabbage, finely sliced
1 clove of garlic,crushed
1-2 green chiles, seeded and chopped
salt to taste
coarsely ground black pepper
1 egg, lightly beaten
3 tbs olive oil
1/2 pound (200g) cherry tomatoes
6 ounces (150g) Camembert, finely sliced
olive oil, extra to oil baking dish
Serves: 3
Preparation time: 20 minutes
Cooking time:45 minutes
1 1/2 pounds (700g) potatoes, cut into 3 cm cubes1/2 pound (250g) savoy cabbage, finely sliced
1 clove of garlic,crushed
1-2 green chiles, seeded and chopped
salt to taste
coarsely ground black pepper
1 egg, lightly beaten
3 tbs olive oil
1/2 pound (200g) cherry tomatoes
6 ounces (150g) Camembert, finely sliced
olive oil, extra to oil baking dish
Preheat oven to 180°C.
Steam or boil potatoes until just tender, drain and place in bowl. When cool enough, cut into 1 1/2 inch cubes.
Combine potatoes, savoy cabbage, garlic, chiles, egg, 3tbs olive oil, salt, and pepper in a large bowl. and mix well.
Oil oven proof dish.
Spoon mixture into dish.
Arrange cherry tomatoes and Camembert on top.
Bake for 45 minutes until golden.
Steam or boil potatoes until just tender, drain and place in bowl. When cool enough, cut into 1 1/2 inch cubes.
Combine potatoes, savoy cabbage, garlic, chiles, egg, 3tbs olive oil, salt, and pepper in a large bowl. and mix well.
Oil oven proof dish.
Spoon mixture into dish.
Arrange cherry tomatoes and Camembert on top.
Bake for 45 minutes until golden.
Traou mad shortbreads
Serves: 12
6 oz super fine sugar
3 oz whole milk
9 oz salted butter, softened
14 oz flour by weight
1/2 teaspoon baking powder
Preparation time: 20 minutes
Cooking time:15 minutes
1 large egg yolk6 oz super fine sugar
3 oz whole milk
9 oz salted butter, softened
14 oz flour by weight
1/2 teaspoon baking powder
Mix the butter and sugar in a mixer until creamy .
Combine egg yolk and milk and mix in the butter-sugar.
Add flour , baking powder and butter; mix and knead the dough for 5 minutes by hand but without excess.
Cover the dough and refrigerate for 30 minutes.
Place the dough between two sheets of parchment paper and spread to a thickness of 1/4 inch
Preheat oven to 375 degrees F.
Cut the dough with greased 2 1/4-inch circles.
Arrange the circles with the dough on a baking sheet lined with parchment paper.
Bake 12minutes, then unmold the cake .
Cool on a wire rack and store in an airtight container !
In the Biscuit manufacturing Company of Traou Mad in Pont Aven they mark each cake with a stamp before baking.
Combine egg yolk and milk and mix in the butter-sugar.
Add flour , baking powder and butter; mix and knead the dough for 5 minutes by hand but without excess.
Cover the dough and refrigerate for 30 minutes.
Place the dough between two sheets of parchment paper and spread to a thickness of 1/4 inch
Preheat oven to 375 degrees F.
Cut the dough with greased 2 1/4-inch circles.
Arrange the circles with the dough on a baking sheet lined with parchment paper.
Bake 12minutes, then unmold the cake .
Cool on a wire rack and store in an airtight container !
In the Biscuit manufacturing Company of Traou Mad in Pont Aven they mark each cake with a stamp before baking.
Trianon or Gâteau Royal
Serves: 10
Preparation time: 1 hour
Cooking time:20 minutes
The Cocoa and Almond Sponge Cake :Allows to make 2 squares 16x16 cm
- 3 egg-whites
- 40 gr sugar
- 3 egg yolks
- 30 gr flour
- 50 gr ground almonds
- 1 tbsp cocoa powder
The Praliné Feuillantine (Crispy Praline) :
- 100 gr praline paste
- 65 gr milk chocolate
- 50 gr crèpes dentelles (if not available use corn flakes or rice crispies)
The Chocolate Mousse :
- 200 gr dark chocolate
- 50 gr cream
- 4 sheets gelatin
- 3 egg-yolks
- 1 whole egg
- 50 gr sugar
- 2 tbsp water
- 350 gr cream
The Chocolate Glaze :
- 150 gr water
- 180 gr sugar
- 60 gr cocoa powder
- 6 gelatin sheets
- 100 gr cream
The Cocoa and Almond Sponge Cake
Start beating the egg-whites and when it forms peaks add the sugar and keep beating until fluffy. Then the yolks, beat until homogeneous
Mix together the ground almonds, the flour and the cocoa then blend them into the meringue delicately
Spread this mixture over 2 sheets of baking paper, shape 2 squares a bit larger than 16x16 cm and put in a preheated oven (medium heat) for 7-10 minutes (according to your oven). Then leave to cool down for 5 minutes, remove from the baking paper (turn them upside down), reserve.
The Praliné Feuillantine (Crispy Praline)
Warm up the praline paste over a hot water bath, add the chocolate, stir until completely melted.
Crush the crèpes dentelles (or the corn flakes or even crispy rice), and mix them into the praline paste and chocolate.
Spread this mixture over a sheet of baking paper, try to shape a square 16x16 cm... Place in the freezer right away.
The Chocolate Mousse :
Hydrate the gelatin in cold water for 5 minutes. Melt the chocolate over a warm water bath. Heat up the 50 gr cream and add the gelatin (drained), stir until dissolved, then blend the cream into the chocolate, mix until homogeneous. We get a ganache. Leave to cool down, until it reaches about 30°C/86°F.
Place the yolks and the whole egg in a large bowl (glass or metal). Then prepare the syrup, gather the water and sugar in a pan and heat it up until it reaches 115°C/239°F, pour it right away in a thin stream over the eggs, whipping all the time until it reaches the room temperature. We get a smooth mousse. Blend delicately this mousse into the ganache. Then prepare the whipped cream with the 350 gr cream and fold it delicately as well into the previous mixture.
The Chocolate Glaze :
Hydrate the gelatin in cold water for about 5 minutes.
In a pan bring to the boil the water and sugar. Add the cocoa powder, mix until homogeneous. Add the gelatin (drained), mix until dissolved, then add the cream. Reserve (we want to use it below 30°C/86°F).
The Assembly :
Place one square of sponge cake in the middle of the cake frame. Place over it the crispy praline (still frozen). Then pour the chocolate mousse almost to the top.Place the second square of sponge cake, press a bit then cover with the rest of mousse to the top. Level with a large spatula. Put right away in the freezer for about 2 or 3 hours. This step will help to remove the cake from the cake frame and to set quickly the chocolate glaze.
Remove the cake from the freezer, and delicately from the cake frame.
Place the cake on a shelf and pour the chocolate glaze over it and leveling the top with a large spatula.
When the glaze is completely set, decorate as you want, here with some macaroons. Leave it at room temperature for 1 hour in order to defrost and then serve right away.
Start beating the egg-whites and when it forms peaks add the sugar and keep beating until fluffy. Then the yolks, beat until homogeneous
Mix together the ground almonds, the flour and the cocoa then blend them into the meringue delicately
Spread this mixture over 2 sheets of baking paper, shape 2 squares a bit larger than 16x16 cm and put in a preheated oven (medium heat) for 7-10 minutes (according to your oven). Then leave to cool down for 5 minutes, remove from the baking paper (turn them upside down), reserve.
The Praliné Feuillantine (Crispy Praline)
Warm up the praline paste over a hot water bath, add the chocolate, stir until completely melted.
Crush the crèpes dentelles (or the corn flakes or even crispy rice), and mix them into the praline paste and chocolate.
Spread this mixture over a sheet of baking paper, try to shape a square 16x16 cm... Place in the freezer right away.
The Chocolate Mousse :
Hydrate the gelatin in cold water for 5 minutes. Melt the chocolate over a warm water bath. Heat up the 50 gr cream and add the gelatin (drained), stir until dissolved, then blend the cream into the chocolate, mix until homogeneous. We get a ganache. Leave to cool down, until it reaches about 30°C/86°F.
Place the yolks and the whole egg in a large bowl (glass or metal). Then prepare the syrup, gather the water and sugar in a pan and heat it up until it reaches 115°C/239°F, pour it right away in a thin stream over the eggs, whipping all the time until it reaches the room temperature. We get a smooth mousse. Blend delicately this mousse into the ganache. Then prepare the whipped cream with the 350 gr cream and fold it delicately as well into the previous mixture.
The Chocolate Glaze :
Hydrate the gelatin in cold water for about 5 minutes.
In a pan bring to the boil the water and sugar. Add the cocoa powder, mix until homogeneous. Add the gelatin (drained), mix until dissolved, then add the cream. Reserve (we want to use it below 30°C/86°F).
The Assembly :
Place one square of sponge cake in the middle of the cake frame. Place over it the crispy praline (still frozen). Then pour the chocolate mousse almost to the top.Place the second square of sponge cake, press a bit then cover with the rest of mousse to the top. Level with a large spatula. Put right away in the freezer for about 2 or 3 hours. This step will help to remove the cake from the cake frame and to set quickly the chocolate glaze.
Remove the cake from the freezer, and delicately from the cake frame.
Place the cake on a shelf and pour the chocolate glaze over it and leveling the top with a large spatula.
When the glaze is completely set, decorate as you want, here with some macaroons. Leave it at room temperature for 1 hour in order to defrost and then serve right away.
Turkey croquettes
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
2 cups bread crumbs1 large egg
2 tablespoons water
2 cups mashed potatoes
2 cups stuffing
2 cups chopped cooked turkey
4 to 6 tablespoons olive oil, as needed
To serve:
Cranberry sauce
Warm turkey gravy
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.
Vegetable ragout with parmesan and balsamic vinegar
From Le Cabro d'Or, Les Baux-de-Provence, France
Serves: 4
2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
24 baby carrots, greens trimmed
1/4 cup olive oil
24 cherry tomatoes, halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar
Serves: 4
Preparation time: 40 minutes
Cooking time:40 minutes
3 ounces Parmesan cheese 2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
24 baby carrots, greens trimmed
1/4 cup olive oil
24 cherry tomatoes, halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar
Using a vegetable peeler or a medium knife, cut Parmesan into thin shavings. Set aside.
Squeeze juice from lemons into large pot; add lemons.
Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook 24 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans.
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper. Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.
Squeeze juice from lemons into large pot; add lemons.
Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook 24 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans.
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper. Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.
Vinaigrette for asparagus
Serves: 6
Preparation time: 10 minutes
1 tablespoon Dijon mustard 4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens.
Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Warm chocolate torte
Serves: 10
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces bittersweet chocolate, such as Caillebaut, or Valrhona, coarsely chopped 10 ounces sweet butter, soft
9 egg yolks
1/2 cup granulated sugar
5 egg whites
1/4 teaspoon cream of tartar
confectioners' sugar for dusting
Preheat oven at 300 degrees.
Butter the inside of 10 3 1/4 -or 4-by 1-inch rings.
Use empty 6-oz pineapple cans, with tops, bottoms, and labels removed or use circles of same diameter. Set rings on a buttered baking sheet.
Melt chocolate on low heat or in double boiler. Set aside to cool. Cream the butter in an electric mixer. Beat in the cooled chocolate.
In a large bowl, beat the egg yolks with 6 teaspoons sugar until lemony colored. Beat in the chocolate mixture.
Beat egg whites with cream of tartar to form soft peaks. Add the remaining 2 teaspoons sugar and beat at high speed to hold soft peaks. Fold in the chocolate mixture.
Fill rings 1/2 full. Recipe can be made 3 hours ahead to this point.
Bake 15 to 20 minutes. Set baking sheet on a rack to cool. After 10 minutes.
Twist rings and remove from the tortes.
Transfer to dessert plates. Dust with sugar. Serve with ice cream. Drizzle with bittersweet chocolate sauce.
Bittersweet chocolate sauce:
In a medium saucepan, combine 5 oz bittersweet chocolate with 1 1/4 cups warm water. Melt chocolate on low heat.
Away from heat, whisk in 2 teaspoons sweet butter. Cool and refrigerate.
Butter the inside of 10 3 1/4 -or 4-by 1-inch rings.
Use empty 6-oz pineapple cans, with tops, bottoms, and labels removed or use circles of same diameter. Set rings on a buttered baking sheet.
Melt chocolate on low heat or in double boiler. Set aside to cool. Cream the butter in an electric mixer. Beat in the cooled chocolate.
In a large bowl, beat the egg yolks with 6 teaspoons sugar until lemony colored. Beat in the chocolate mixture.
Beat egg whites with cream of tartar to form soft peaks. Add the remaining 2 teaspoons sugar and beat at high speed to hold soft peaks. Fold in the chocolate mixture.
Fill rings 1/2 full. Recipe can be made 3 hours ahead to this point.
Bake 15 to 20 minutes. Set baking sheet on a rack to cool. After 10 minutes.
Twist rings and remove from the tortes.
Transfer to dessert plates. Dust with sugar. Serve with ice cream. Drizzle with bittersweet chocolate sauce.
Bittersweet chocolate sauce:
In a medium saucepan, combine 5 oz bittersweet chocolate with 1 1/4 cups warm water. Melt chocolate on low heat.
Away from heat, whisk in 2 teaspoons sweet butter. Cool and refrigerate.
Whipped cream chocolate icing
Serves: 12
Preparation time: 10 minutes
2 1/2 cups whipping cream 1 3-ounce package instant chocolate pudding
1/2 cup confectioner's sugar
Whip the cream with the instant chocolate pudding and confectioner's sugar until thick and creamy.
Use one half in cake layers and remaining to ice top and sides.
Use a hot knife to get the icing smooth.
To decorate the cake, melt 6 ounces chocolate and transfer to a small paper or plastic bag fitted with a tiny opening. Decorate the cake.
**For an 8 inch cake use 1/2 of the recipe.
Use one half in cake layers and remaining to ice top and sides.
Use a hot knife to get the icing smooth.
To decorate the cake, melt 6 ounces chocolate and transfer to a small paper or plastic bag fitted with a tiny opening. Decorate the cake.
**For an 8 inch cake use 1/2 of the recipe.
White butter sauce
Serves: 8
Preparation time: 10 minutes
Cooking time:15 minutes
3 tablespoons white wine vinegar 3 tablespoons dry white wine
2 tablespoons shallots, finely chopped
1 tablespoon heavy cream
8 ounces unsalted butter, cold
to taste salt and ground white pepper
In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy.
Note: do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper.
Keep the sauce warm over a pan of warm water. Serve as soon as possible.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy.
Note: do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper.
Keep the sauce warm over a pan of warm water. Serve as soon as possible.
White chocolate and raspberry tart
This recipe was featured in Homemaker's Magazine and is from Toronto's Grano Restaurant in Canada
Serves: 10
2 cups flour
1/2 cup sugar
3/4 cup butter, cubed
1 tablespoon water
1 egg, beaten
Filling:
1 pound good quality white chocolate, chopped
5 tablespoons butter
2/3 cup whipping cream
2 cups raspberries
Serves: 10
Preparation time: 30 minutes
Cooking time:30 minutes
Pastry: 2 cups flour
1/2 cup sugar
3/4 cup butter, cubed
1 tablespoon water
1 egg, beaten
Filling:
1 pound good quality white chocolate, chopped
5 tablespoons butter
2/3 cup whipping cream
2 cups raspberries
Pastry:
Place flour, butter and sugar in food processor and pulse until fine crumbs form. Add egg and water. Pulse again until ball of dough forms.
Roll out dough and place in 11-inch flan pan. Chill for 15 to 20 minutes.
Preheat oven to 400 degrees. Cover dough with sheet of foil and weight with dried beans or pastry weights.
Bake for 20 minutes or until pastry is lightly browned.
Remove foil and beans and bake for 5 to 8 minutes longer.
Filling:
Melt chocolate and butter in double boiler over hot (not boiling) water. Stir in cream; remove from heat and let cool slightly.
Arrange raspberries over bottom of pastry shell and cover with chocolate mixture.
Refrigerate for at least 4 hours before serving.
Place flour, butter and sugar in food processor and pulse until fine crumbs form. Add egg and water. Pulse again until ball of dough forms.
Roll out dough and place in 11-inch flan pan. Chill for 15 to 20 minutes.
Preheat oven to 400 degrees. Cover dough with sheet of foil and weight with dried beans or pastry weights.
Bake for 20 minutes or until pastry is lightly browned.
Remove foil and beans and bake for 5 to 8 minutes longer.
Filling:
Melt chocolate and butter in double boiler over hot (not boiling) water. Stir in cream; remove from heat and let cool slightly.
Arrange raspberries over bottom of pastry shell and cover with chocolate mixture.
Refrigerate for at least 4 hours before serving.
