french menus and recipes manual

French Menus and Recipes Manual

Bakery Section


Dish Name: Garlic Bread Recipe:

Ingredients1 baguette (although a larger French loaf can also be used).

1/4 pound butter, very softseveral cloves finely chopped garlic.

4 tablespoons freshly-grated Parmesan cheese.

Directions:

1. Slice the French bread diagonally into 1-inch slices, but cut just to the bottom of the loaf. Do not cut all the way through.

2. Thoroughly mix the chopped garlic with the soft butter - a fork is ideal

3. Spread the butter and garlic mix on the cut slices (one side only) - this can be fiddly without actually snapping the loaf, hence the reason why you need very soft butter for your garlic bread

4. Sprinkle Parmesan cheese on top of loaf (optional)5. Wrap the bread in aluminium foil and bake at 350 degrees F for

20 minutes or until thoroughly heated - the outside of the bread should be quite toasted, the inside very warm

6. Eat your garlic bread hot.

Date Made:

Category: Bread

Serving: 8 Persons


Dish Name: French Baguettes

Recipe:

Ingredients:1 cup water2 1/2 cups bread flour 1 tablespoon white sugar1 teaspoon salt1 1/2 teaspoons bread machine yeast1 egg yolk

Directions:1. Place 1 cup water, bread flour, sugar, salt and yeast into bread

machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.

2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Date Made:

Category: Bakery

Serving: 2 Baguettes


Dish Name: Fougasse Bread Recipe: TOTAL TIME:2 hr 15 minPrep:10 minInactive Prep:1 hr 40 minCook:25 min

Ingredients:2 2/3 cups/345 g sifted flour1 teaspoon yeast2 eggs1 teaspoon salt2 tablespoons olive oil1 tablespoon chopped fresh rosemary1/2 cup sliced green olives1 egg, optionalSplash water, optional

Directions:Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over

1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.

Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.

Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter corn meal underneath if you like. Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F.

Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.

Date Made:

Category: Bakery

Serving: 1 Bread Loaf


Fougasse is A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs. It is made with a basic bread dough or a sourdough of wheat bread flour or all-purpose flour and it is often flavored with olive oil and a bit of sugar. Anise is another traditional ingredient that is sometimes used to provide a distinctive flavour. Fougasse is a popular bread in southern France and often compared to Faccaccio.

Dish Name: Traditional Artisan style Baguette – Rustic French Bread. Recipe:

Ingredients: 1 (1/4 ounce) packet active dry yeast1 tablespoon organic honey1 1/2 cups warm water2 teaspoons natural sea salt4 -4 1/2 cups unbleached all-purpose flour

Directions:1. Place the yeast, honey and warm water in a large bowl and let stand

until foamy, about 5 minutes.2. In a separate bowl, whisk together the salt and the flour. Use a

wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).

3. Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.

4. Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.

5. Preheat oven to 400F degrees.6Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.

7. Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.

8. Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.

9. Best eaten the same day.

Date Made:

Category: Bakery

Serving: 4 – 6 servings


Dish Name: Pogne de Romans Recipe: French Orange flower water bread

Ingredients:The uncommon ingredient in the Romans loaf, is orange flower water, a distillation of the blossom of the bitter orange tree.

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

Directions: In a small bowl, dissolve yeast in water. Let dough rise in covered bowl

at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 11/2 cups flour. Break 4 eggs in centre. Bring the flour and eggs together to form a mass. With an electric mixer beat 2 to 3 minutes at medium speed. Batter will be smooth and light golden yellow. Add salt and orange flower water and stir in.

Add gradually 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 colour 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 centre. 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.

Date Made: Category: Bakery

Serving: 2 loafs


Dish Name: Miche with whole wheat (French Sourdough) Recipe:Yield: 1700 g (one large Miche)Time:Mix: 10 minutesFirst fermentation : 2 hours, with a fold at 1 hourShape: 5 minutesBake: 70 minutesDesired dough temperature: 78FStarter Ingredients:250 g whole wheat flour150 g water50 g mature 100%-hydration sourdough starterFinal Dough Ingredients:411 g flour149 g whole rye flour187 g whole wheat flour19.4 g saltall of the whole wheat starter531 g water (you may need more or less)

Directions: Combine the starter ingredients. Cover and letrest for 8 – 12 hours, until at least doubled in size.Combine all of the final dough ingredients except about 10% of the water.Mix in low speed to incorporate all of the ingredients, adding more wateras needed to achieve a medium dough consistency.Continue mixing in low or medium speed to a low-medium level of glutendevelopment.Transfer the dough to a lightly oiled container. Cover and ferment for 2hours, with a fold after the first hour.Turn the dough into a lightly floured counter. Shape the dough into around, or a spiral-topped round as shown above, and place it into a wellfloured, linen-lined, flat-bottomed basket.Proof, covered, for 1.5 – 2 hours, until the indentation left by the lightpress of a fingertip springs back very slowly.Preheat the oven, with baking stone, to 500F. You will alsoNeed steam during the initial phase of baking, Just before baking, slashthe Miche. Once the Miche is in the oven, reduce the temperature to 450F. Bake for 10 minutes with steam, and another 50 minutes without steam. The crust should be a very dark brown. Turn off the oven and leave for 10 minutes, with the door ad jar to cool.

Category: Bakery Serving: 1 Large Miche 1700g.


Date Made:

Dish Name: Le Piquenchagne

Recipe: the Piquenchagne In Bourbonnais, tradition dictates that each party or reception is accompanied by a 'pump' bun in patois. This is certainly due to a snack with friends or family as Piquenchagne emerged.It is a cake with pears, quince or apples soaked in a mixture of sugar, cream and alcohol, whose fruits are bitten rights in the dough as 'an oak picnic ground', hence the name.

Ingredients: 500g flour 15g baking powder 3 eggs 100g butter 25 cl milk1 pinch salt2 tbsp sugar500g quince (or apples or pears)

Directions:1. Dissolve the yeast in warm milk and add a pinch of salt.

Make a well in the flour, add milk, beaten egg and melted butter.

2. Mix and knead firmly a good quarter of an hour. Peel and core the fruit. Roll out dough on a half-inch thick and put on cut fruit into quarter.

3. Bake until golden colour surface .

Date Made:

Category: Bakery

Serving: 8 Persons


Dish Name: Pain d’Epice (Ginger Bread) Recipe: 1 cup hot tap water (120-130⁰F)1 cup honey¼ cup sugar1 pinch salt2 tsp baking soda¼ cup rum (Monin syrup), or water to substitute (I used rum)1 ½ tsp ground anise seeds1 tsp cinnamon¾ tsp ground ginger¼ tsp ground cloves2 cups rye flour1 ½ cups unbleached white flour1 tsp orange rind, grated2/3 cup chopped almonds½ cup currants or raisins (if the latter, chop fine)

Directions:In a large bowl, pour hot water over honey. Add sugar, salt, baking

soda and baking powder. Stir to dissolve and blend.Pour in rum or water to substitute, and add anise seeds, cinnamon,

ginger and cloves. Add 1 cup of rye and 1 cup of white flour, stir. When ingredients have been blended, add the additional 1 cup of rye and ½ cup of white flour. The batter will be thick but smooth.

Add orange rind, almonds and currants. Stir 25 strokes to blend thoroughly, but don’t overbeat. Set aside while preparing pans. Preheat oven to 400⁰F.

Grease pans, line sides with wax paper (not the ends), and grease paper. Leave 1-inch tab projecting to pull out loaf later.

With large spoon and rubber scraper, fill pan ¾ full. If the dough sticks to the scraper, dip in water. Fingers are also good to pat the dough into the corners of the pans.

Place loaf on middle shelf. After 10 minutes reduce heat to 350⁰F, and continue baking for 50 minutes. The bread will be deep brown when baked. There will probably be a large crevice running the length of the loaf. Test with cake pin or metal skewer. Thrust into centre of the loaf—if it comes out with no particles sticking to it, the bread is done.

Place pans on metal rack. Turn loaf on its side and gently tug free with the paper tab. When loaves have completely cooled, wrap tightly in aluminium foil or place in plastic bag to age several days.

Date Made:

Category: Bakery

Serving: 1 Loaf


Dish Name: Pain Complet aux Figues (Whole wheat Country Bread with Figs)

Recipe:

Ingredients:12.34 oz (or 350 g) whole wheat flour7-8 figs cut in pieces10.14 fl oz (or 300 ml) water1 tsp salt1 pack yeast

Directions:

In a container, place flour, add salt and mix. Dissolve yeast in water, and add gradually to the flour. You

need to have a little sticky consistency. Mix but to not over knead dough. Make a thick baguette shape bread. Let it rise for 2 hours. When dough has doubled its size, insert fig pieces and sprinkle

with flour. Cook in a pre-heated oven for about 30 min. or until the bread

is golden brown.

Date Made:

Category: Bakery

Serving: 1 Bread


Soup Section


Dish Name: Bouillabaisse Pg. 1

Recipe: For a typical soup baseIngredients1/4 cup extra virgin olive oil2 large onions, small dice2 leeks (white portion), washed thoroughly and sliced4 cloves garlic, crushed3 pounds sculpin, dressed and cut into 1- to 2-inch pieces8 small plum tomatoes, skinned, seeded, and quarteredzest of 1 orange1 stalk celery, small dice2 tsp fresh thyme (or 1 tsp dried)3 bay leaves, whole1/2 teaspoon red chili flake4 medium fennel bulbs, cleaned and quartered4 quarts boiling watersalt as pepper as needed for seasoning adjustment.

Directions: 1. In a large, heavy stockpot, heat the olive oil over medium heat. Sweat

the onion and leeks with a bit of salt (stirring often and making sure not to brown them) for about 10 minutes. Add garlic and continue to sweat, stirring often until onions and leeks have lost their main texture - approximately 15 min.

2. Increase to high-heat and add the fish. Stir vigorously until the fish falls apart and dissolves into the onion, leek, and garlic mash - approximately 10 min.

3. Add all other ingredients - except water - and continue to cook over medium heat for approximately 10-min. Make sure to stir often to prevent scorching.

4. Pour in the boiling water, lower the heat to a medium simmer, and cook for 20- to 30-min.

5. Process the entire product through a food mill or chinos, ensuring to puree the mixture into a fine, homogenous soup base.

6. Adjust seasoning with salt and pepper. Do not add additional salt during the cooking process as some water will evaporate during the simmer and you could possibly over-salt the base.

Date Made: Category: Soup Dish

Serving: 4 persons


Dish Name: Bouillabaisse Pg. 2

Recipe: For the completed soup Ingredients6-7 pounds of assorted fish (with bones) or 5-6 pounds of dressed fish fillets. Choose from any of the fish described in the 1980 charter.1/2 cup olive oil2 medium fennel bulbs, sliced thinly1 tsp saffron threads, bloomed in 1/2 cup boiling water1 recipe of the bouillabaisse stock1 baguette, sliced into rounds2 lbs Yukon gold potatoes (or other firm boiling potato) peeled and cut into 1/2-inch cubesground cayenne pepper to taste1 recipe Rouille2 cloves garlic, halved20 to 30 cooked musselsfresh thyme leaves

Directions:

1. Cut the fish into equal pieces, approximately 2- to 3-inch pieces.2. Marinate all the fish pieces and fennel in a large mixing bowl with

1/2 of the bloomed saffron and water and oil. Cover and place in a refrigerator for at least 2 hours but not more then 6.

3. Bring the soup base to a rapid boil and add the remainder of the saffron.

4. Toast the bread slices until just browned in a toaster, toaster oven, or an oven set on low-heat. Rub with the halved garlic cloves and set aside.

5. Add the fish and potatoes to the boiling stock and cook until the potatoes are easily pierced with a fork. Adjust seasoning with salt, pepper, and cayenne.

6. Remove the fish and potatoes from the stock and place in a large dish. Put a slice of bread in the bottom of a bowl and ladle the soup base over it. Sprinkle thyme over the fish and potatoes. Serve separately.

Date Made

Category: Soup Dish

Serving: 4 Persons


Dish Name: Butternut Squash Soup (la Courge Musquée

Recipe: INGREDIENTS2 tablespoons butter1 large onion, chopped3 cloves garlic, pressed2 teaspoons chopped fresh ginger1/2 teaspoon cumin1/4 teaspoon black pepper1 butternut squash (about 2 pounds), peeled and diced in 1/2 inch cubes1 large potato, peeled and diced in 1/2 inch cubes1 quart of chicken or vegetable stock (or use water and bouillon cubes prepared according to package directions)2 tablespoons tomato paste (concentrated tomato puree)1 tablespoon fresh lemon juice1/3 cup heavy creamsalt, if needed.

Directions:

1. In a Dutch oven or similar large sturdy pot, melt the butter on medium heat. Add the chopped onion, pressed garlic, chopped ginger, cumin and black pepper and cook, stirring occasionally, for five minutes.

2. Add the squash and potato and mix thoroughly with the onion mixture to coat the vegetables. Add the stock, tomato paste and lemon juice and stir to combine. Bring the soup to a boil, then turn the heat down. Cover the pot and simmer for 20 to 30 minutes - just until the vegetables are tender.

3. Remove from the heat and allow the soup to cool some before processing. Working in small batches, puree the soup in a stand blender, pouring the pureed soup into another pot as you go. Alternatively, you can use an immersion blender and puree the soup in the pot.

4. Once it is smooth, return the soup to the heat and stir in the cream. Season to taste with salt and pepper. Warm through and serve immediately.

Date Made: Category: Soup Dish

Serving: Prep time: 25 min / Cook time: 35 min / 8 servings


Dish Name: Garbure soupRecipe: Ingredients500 g white beans250 g of fresh beans250 g fresh peas500 g potato250 g of carrots150 g leek150 g turnip1 small green cabbage whole1 onion (or 2 shallots)2 cloves of garlic1 stick of celeryOne heel Bayonne ham250g duck or goose (1 or 2 legs) + the surrounding fat1 bouquet garni (Bundle of Herbs for soup stock) 2 litres of chicken stock6 slices of breadSalt & pepper

Directions:

The night before, put the heel of ham in a bowl with the beans. Cover with cold water and soak. The next day, shelling beans and peas, wash and peel all vegetables (except cabbage and garlic) and cut into pieces. Place ham, beans and all vegetables in a pot of water with folded bouquet garni, salt, pepper. Bring to a boil and simmer 1 hour. Then cut the cabbage into thin strips and blanch them for 10 minutes in boiling water. Add the cabbage to the pot for 30 minutes. Then add the confit with its fat, and 2 cloves garlic, peeled and crushed. Check the seasoning and cook for 30 minutes. To serve, toast the slices of bread, rub with garlic, place in a bowl and cover with broth so that they are well soaked. Place in another bowl vegetables and meat to be served as a main dish.

Date MadeCategory: Soup Dish Serving: 6 Persons


Dish Name: Veal Axoa

Recipe:

Ingredients- 1kg (2,2 lbs) of veal shoulder- 1 red pepper- 1 onion- 8 green chili peppers- 1 garlic clove- Oil- Bay leaves, parsley, thyme- Salt- Strong Espelette pepper

Directions:

1. Slice the onion and the garlic thinly2. Take off the seeds from the green chili peppers + the red pepper.

Dice them.3. Brown the whole lot in oil on a pan during 10 minutes.4. Add the diced meat, the herbs, salt and the Espelette pepper.5. Sauté the whole lot during 5mn, add a small glass of water or

broth.6. Leave it simmer (under cover) during 45 or 60 minutes in a boiler.7. 10 minutes before the end of the cooking time, take off the cover.8. It is recommended to prepare it the day before.9. Simmer again for 10 minutes covered and 10 minutes uncovered.10. Accompany this dish with baked or boiled potatoes.

Date Made:

Category: Stew Dish

Serving: 4 Persons


Dish Name: Soupe au Pistou (Vegetable Soup with Basil and Garlic) Pg. 1

Recipe: 2 medium leeks, white and tender green parts finely sliced crosswise.6 oz. sweet onion, finely sliced.6 oz. carrots, peeled, split, woody core removed, finely sliced.12 oz. potatoes, peeled, quartered lengthwise, sliced.10 oz. pumpkin-type squash, seeded, peeled, coarsely diced.1 b. (before shelling) fresh white beans (or the equivalent of precooked dried beans)Bouquet garni: celery branch, parsley, bay leaf, thyme.2 ½ qt. Water.Salt 6 oz. fresh green beans, tips snapped, cut crosswise (a handful at a time) into approximately ½-inch lengths.2 or 3 small, firm zucchini (about 8 ounces), cut into ¼-inch slices.1 cup short or “elbow” macaroni.

Directions:1. Add leeks, onion, carrots, potatoes, squash, white beans, and the

bouquet garni to salted, boiling water and cook, covered, at a light boil for about ½ hour. Test the beans for doneness and, if necessary, cook a bit longer, or until they may be crushed with little resistance while remaining still completely intact. Add the green beans, zucchini, and macaroni, and cook another 15 minutes until the pasta and green beans are done but not mushy.

2. While the soup is cooking, prepare the pistou: Pound the garlic, basil, salt, and pepper to a paste in a good-sized mortar, using a wooden pestle and alternating between pounding and turning with a grinding motion. Work in some cheese until you have a very stiff paste, then add about one third of the tomato, pounding and grinding to a paste, more cheese, a bit of olive oil, more tomato, and so forth, the final addition of cheese bringing the consistency to that of a barely fluid paste. Add the remainder of the olive oil slowly and progressively, turning the while. It will not produce a genuine emulsion and should not.

3. Serve the soup boiling hot, with the mortar of pistou at the table.

Date Made:

Category: Soup Dish

Serving: 8 Persons


Dish Name: Soupe au Pistou (Vegetable Soup with Basil and Garlic) Pg. 2 Recipe:

4 large garlic cloves, peeled1 Packed handful fresh basil leaves and flowersSalt1 Pepper, freshly ground1 cup Parmesan, freshly grated1 medium-sized, firm, ripe tomato, peeled, seeded, and cut into pieces1¼ cups olive oil

Directions:

1. Add leeks, onion, carrots, potatoes, squash, white beans, and the bouquet garni to salted, boiling water and cook, covered, at a light boil for about ½ hour. Test the beans for doneness and, if necessary, cook a bit longer, or until they may be crushed with little resistance while remaining still completely intact. Add the green beans, zucchini, and macaroni, and cook another 15 minutes until the pasta and green beans are done but not mushy.

2. While the soup is cooking, prepare the pistou: Pound the garlic, basil, salt, and pepper to a paste in a good-sized mortar, using a wooden pestle and alternating between pounding and turning with a grinding motion. Work in some cheese until you have a very stiff paste, then add about one third of the tomato, pounding and grinding to a paste, more cheese, a bit of olive oil, more tomato, and so forth, the final addition of cheese bringing the consistency to that of a barely fluid paste. Add the remainder of the olive oil slowly and progressively, turning the while. It will not produce a genuine emulsion and should not.

3. Serve the soup boiling hot, with the mortar of pistou at the table.

Date Made:

Category: Soup Dish

Serving: 8 Persons


Dish Name: Cream of Pumpkin soup Recipe:

Ingredients1.6 kg butternut pumpkin (about 1), cut into 6cm pieces9 garlic cloves1 onion, cut into wedges1 tbsp olive oil600 ml pouring cream, at room temperatureTo serve: crème Fraiche, toasted flaked almonds, cracked pepper and crusty bread.

Directions:

This thick soup is really quick to make – almost everything is thrown into the oven together.

Preheat oven to 200C. Combine pumpkin, onion and garlic in a roasting pan, drizzle with olive oil and roast until tender and caramelised (20-25 minutes). Transfer to a blender with cream and blend until smooth. Serve hot with crème Fraiche, almonds, pepper and crusty bread.

Date Made:

Category: Soup Dish

Serving: 4 Persons


Dish Name: Velouté de Carottes au curry Recipe:

Ingredients 1 kg of carrots1 potato3 tablespoons olive oil1 onion1 small piece fresh root ginger, grated 1 teaspoon curry cream salt pepper

Directions:

In olive oil sauté onion and carrots and potatoes cut into strips (a Mandoline is faster to cook!). Wet, possibly adding more broth to taste). Salt and pepper, add the ginger and curry. Cook.

Mix. Add the cream (I used soy food for dietary or + ca).

Serve cold or hot.

Date Made:

Category: Soup Dish

Serving: 6 Persons


Dish Name: Volute de Carottes au Cumin

Recipe:

Ingredients:1 kg of carrots1 medium potato1 onion3/4 l of water20 g butter1/2 teaspoon curry1/2 teaspoon cuminSea salt20 cl cream

Directions:

1. Chop the onion. Melt the butter in a pressure cooker, then add the onion. Roast.

2. Add carrots and potatoes previously cut into pieces. And cook 5 minutes.

3. Add the water and the curry and cumin.

4. Close the pan and cook for 20 minutes after the pressure rise.

5. Add the cream.

Date Made:

Category: Soup Dish

Serving: 6 Persons


Stew / Potage Section


Dish Name: Poulet Provencal(Crock pot Chicken Stew) Recipe: Preparation time: 20 min Cooking time: 8 hours

Ingredients: 8 pieces skinned chicken4 cloves garlic, peeled and sliced thinly2 bell peppers (you pick the colours), sliced in two inch lengths2 onions, sliced1 cup pitted green olives1 can diced tomatoes (15 ounces)1/2 cup white wine (red will work too)1/4 cup olive oil2 tablespoons herbs de Provencesalt and pepper

Directions:

1. Very lightly coat the bottom and sides of a crock pot with olive oil.

2. Sprinkle the chicken pieces with salt and pepper and place them in the bottom of the crock pot.

3. On top of the chicken, distribute the garlic, then the peppers, onions, and olives.

4. On top of this pour on the tomatoes, wine, and olive oil.5. Finally sprinkle on top the herbs and salt and pepper (about

1/2 teaspoon each). Cover and cook on low for 8 hours.

Date Made:

Category: Potage / Stew

Serving: 4 -6 persons


Dish Name: Estouffade Provencale(Crock Pot Beef Stew) Recipe:Prep time: 30 min Cook time: 8 hours

Ingredients: 3 tablespoons olive oil, divided8 ounces lamb, sliced in 1/4 inch x 1 inch pieces3 onions, peeled and sliced4 cloves garlic, peeled and crushed1 fennel bulb, sliced2 1/2 pounds stew beef, trimmed of all visible fat1/4 cup flour1/4 cup concentrated tomato paste1 bouquet garni (oregano, thyme and bay leaf)2 cups dry red winesalt and pepper2 cups unpitted black olives

Directions:

1. Heat two tablespoons of the olive oil in a large heavy skillet on medium heat. Add the bacon, sliced onions, sliced fennel, and crushed garlic. Cook, stirring occasionally for 10 minutes, or until the vegetables are soft.

2. Meanwhile, slice the stew beef into about 2 ounce pieces, and trim off all visible fat. When the vegetables have softened, scoop them into the crock pot. Return the skillet to medium heat, and heat the last tablespoon of olive all. Add the beef to the skillet and brown on all sides. Sprinkle with salt and pepper (little or no salt may be needed as the bacon and olives add quite a bit.)

3. Stir in the flour and mix well to coat the meat. Transfer the meat to the crock pot.

4. Thin the tomato concentrate paste with a little wine, then mix it all with the wine. Pour this on top of the meat, and stir everything together.

5. Plunge the bouquet garni into the centre of the meat. Cover and cook for 8 hours on low. Stir in the olives 30 minutes before serving.

Date Made:


Serving: 8 Persons


Dish Name: Potage Champnoise (Champagne Soup)

Recipe: Preparation Time: 30 minutesCooking Time: 3 hours

Ingredients: 1 pound lean salt lamb1 tablespoon olive oil1 onion, chopped8 ounces bacon, sliced in small pieces4 large carrots, scraped and sliced4 turnips, peeled and cubedbouquet garni1 cabbage, thinly sliced4 large potatoes, scrubbed and cubed1 pound sausages (Toulouse sausage work well, but you could try others)1 teaspoon black ground pepper

Directions:1. Blanche the salt pork to remove the salt by soaking in cold water

for two hours and changing the water several times.2. In a large soup pot, heat the olive oil on medium heat and cook

the onion for several minutes. Add the bacon and cook, stirring occasionally, for five minutes. Add 1 quart of water, then the desalinated salt pork (or ham hock), carrots, turnips, and the bouquet garni. Bring to a boil then turn heat down and let the stew simmer for 90 minutes. If the water gets very low, add a bit more, but you don't want to end up with a lot of liquid.

3. Meanwhile, cook the sausage according to package directions. The Toulouse sausage is boiled for about 20 minutes to cook it through. Boiling is a great method for cooking sausage that allows it to retain all of its juice.

4. After the stew has simmered for 90 minutes, add the cabbage, potatoes and sausage. Another cup of water may be added as well. Cover with a lid, but stir often. At first stirring may be difficult - more like rearranging things in the pot - but as the cabbage gradually shrinks, it becomes easier. You can then stir in the pepper.

5. Simmer another 90 minutes and serve hot. To serve I like to slice the sausage and pork into bite sized pieces and return them to the pot.

Date Made:


Serving: 6 persons


Dish Name: Braised Rabbit With Cabbage (Lapin au Chou)

Recipe:

Prep time: 50 min Bake time: 1 hour 15 minIngredients: 1 small cabbage (about 2 pounds)1/4 cup olive oil, divided1 carrot, sliced in rounds1 turnip, cubed3 onions, chopped6 ounces lean bacon, sliced in 1 inch strips (or lardoons if you can get them)1 rabbit, cut in 6 to 8 pieces2/3 cup dry white winesalt and pepper

Directions:

1. Preheat oven to 165�C (330�F).2. Blanch cabbage. Place a large pot of water on high heat. Cover and

bring to a boil. Meanwhile, remove the outermost leaves from the cabbage. Slice the cabbage in two, and then in quarters. Cut out the stem and then slice each quarter into quarters, so that you end up with strips of cabbage. Place the cabbage in the boiling water. After five minutes, remove from the heat and drain.

3. Sauté bacon and vegetables. Heat 2 tablespoons olive oil in a large skillet on medium heat. Add the carrot, turnip, onions, and bacon. Cook on medium heat, stirring occasionally, until the onion is soft and the bacon cooked - about 10 minutes. Remove the vegetables and bacon from the skillet and set aside.

4. Brown rabbit. Heat 2 more tablespoons of olive oil in the skillet on medium heat. Add the rabbit pieces and brown on all sides - about 5 minutes. Remove from heat.

5. Fill Dutch oven. Place a layer of cabbage leaves on the bottom of a 4 quart Dutch oven. Add two pieces of rabbit and sprinkle generously with salt and pepper. Add part of the vegetable and bacon mixture. Continue layering cabbage, rabbit and vegetables, ending with a layer of cabbage.

6. Bake. Pour the wine over the cabbage and place the Dutch oven in the preheated oven. Bake for 1 1/4 hours.

Date Made:


Serving: 4 – 6 persons


Dish Name: Poule au Pot Recipe: Ingredients1 3-pound/1.5 kg chicken8 cups chicken stock1 bay leaf1 sprig thyme1 sprig tarragonSalt and pepper6 cloves garlic peeled2 large leeks or 4 small, cleaned, trimmed and thickly sliced12 onions, peeled4 carrots, scraped and cut into chunks3 celery stalks, cut into finger lengths1 small turnip, sliced3 parsnips, scraped and sliced

Directions:

1. Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with the kitchen string. Put the chicken into the pot, breast-side up and pour over chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about half an hour.

2. Add the bay leaf, thyme, salt, garlic and leeks. Turn the chicken, breast side down. Cover, and simmer very gently about 20 minutes more. Add the remaining vegetables, turn the chicken breast side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken will be so tender if pulls apart easily. Serve pieces of chicken and vegetables with some broth pooled around.

Date Made:

Category: Soup Dish

Serving: 4 Persons


Dish Name: French Duck Le Canard Braisé d‘Après . (Slow Cooking) Recipe: Preparation time: 40 minutes- Cook time: 90 minutes to 2 hours

INGREDIENTS4 duck "legs" (drum and thigh) - about 2 1/2 pounds3 onions2 tablespoon olive oil, divided1 tablespoon butter4 ounces lardoons, or lean bacon2 cloves garlic1 bottle golden ale20 or so dried apricots - about 7 ounces1 sprig thyme or 1 teaspoon dried

Serving SuggestionThis duck recipe comes with a great sauce so be sure to serve it on top of either rice or potatoes, or at least with a good loaf of French bread. We like it on top of rice with a side of steamed cauliflower.

Directions: Prepare the duck by slicing the legs into drum and thigh

pieces (8 pieces total). Slice off any loose pieces of skin as well. Sprinkle with salt and pepper.

Peel and slice the onions.Heat 1 tablespoon of olive oil and the butter in a Dutch oven on

medium low heat. Add onions and cook for 15 minutes, stirring occasionally. The onions should caramelize somewhat.

Slice the bacon in 1/4 inch by 1 inch strips. Add the bacon to the onions and cook 8 more minutes, stirring occasionally.

Peel and crush the garlic, adding it to the bacon and onions. Cook for 1 more minute.

Remove the ingredients from the Dutch oven and add in 1 more tablespoon olive oil.

Add the duck pieces and brown on all sides - about five minutes. Turn off heat.

Add onions and bacon back into the Dutch oven. Pour on beer, add apricots and thyme and stir everything to mix.

Put a lid on the Dutch oven and bake at 340�F (170�C) for 1 1/2 to 2 hours.

Date Made:

Category: Stew / Potage

Serving: 6 Persons


Dish Name: Bourride Pg. 1 Recipe: La Bourride Base

Ingredients2 tablespoons olive oil1 cup chopped yellow onions1/2 cup chopped celerySaltFreshly ground black pepper, to taste3 cloves garlic1 bay leaf8 black peppercorns2 sprigs thyme1 pound fish bones8 to 10 cups water1 cup dry white wine

Directions:

Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Sauté for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.

Date Made:

Category: Soup

Serving: 8 cups of soup


Dish Name: Sètoise fish stew recipe (bourride sètoise) Pg. 2 Recipe:

Ingredients1 tsp Dijon mustard1 egg1 egg yolk1 tsp red wine vinegar100ml olive oil (plus 2 tbsp extra)6 silver beet leaves, without the stalk1 small leek (white only), cut into pieces1 small branch celery, cut into pieces1 carrot, cut into pieces1 kg monkfish tail, cut into 16 piecesAbout 100ml (dry vermouth)Salt and freshly ground black pepperPinch of cayenne pepperPinch of saffron3 cloves garlic, finely chopped8 pieces of baguette (10cm long x 2cm thick), toasted

Directions:

In a small blender, place the mustard, whole egg, egg yolk and vinegar and blend for 10 seconds. Gradually add the 100ml olive oil, blending until thick. Transfer preparation to a bowl. (This is a type of mayonnaise.)

In a blender, place the silver beet leaves, leek, celery and carrot and blend until well chopped but not quite puréed.

Heat the extra 2 tbsp olive oil in a pan. Add the chopped vegetables and stir for a few seconds. Add the monkfish pieces and stir on medium heat for a few seconds. Add the dry vermouth and season with salt, pepper, cayenne pepper and saffron. Bring to the boil, cover and cook for about 8-10 minutes, turning the fish over every minute or so.

Transfer the fish pieces onto four warm plates. Turn the heat off under the pan. Gently stir in two-thirds of the garlic and the mayonnaise to thicken the sauce.

Spoon the sauce over the fish and serve with the toasted bread, brushed with the remaining garlic.

Date Made: Category: Stew / Potage Serving: 4 persons


Dish Name: Cotriade Recipe: Prep time 30 min.cook 50 min.

Ingredients1 tbsp lard100 gm speck, diced3 onions, thinly sliced1 kg red rascal potatoes (about 7), sliced 8mm thick (see note)1.5 litres (6 cups) hot chicken stock1 thyme sprig1 kg black mussels, scrubbed and rinsed1 kg firm white fish fillets, such as striped trumpeter, red mullet and snapper, cut into 10cm pieces½ cup coarsely chopped flat-leaf parsleyCroutons125 ml (½ cup) clarified butter8 thick slices sourdough1 garlic clove

Directions:You can use any fish you like in this light yet flavourful Breton fish stew;

a mixture of different varieties is good for texture and flavour.

Heat a casserole over medium heat, add lard and speck, cook until fat renders (3-5 minutes), add onion and stir occasionally until tender (10-15 minutes). Add potato, stock and thyme, bring to the simmer, then reduce heat to low and simmer until potato is tender (10-20 minutes). Remove potato with a slotted spoon, set aside and keep warm.

Bring stock to the boil over high heat, add mussels and stir occasionally until opened (3-5 minutes). Transfer to potato, keep warm.

Reduce heat to medium, add fish to stock, poach until just cooked through (3-5 minutes), add parsley and season to taste.

Meanwhile, for croutons, heat clarified butter in a frying pan over medium heat, add bread and cook, turning once, until golden (1-2 minutes each side). Rub bread and serving bowls with garlic clove, then discard garlic. Divide croutons among bowls, top with potatoes and mussels, then ladle over fish and soup. Season liberally with freshly ground black pepper and serve hot.

Date Made:

Category:

Serving: 8 Persons


Dish Name: Potage Veloute aux Champignons

Recipe:

1 large onion chopped 500gms (1lb) fresh mushrooms3 - 4 oz (6 level tablespoons) butter 1 1/2 oz (3 level tablespoons) flour1 1/2 pints (1 litre) chicken stock 1/4 tsp salt 1 tsp lemon juice2 egg yolks 1/4 pint ( 1/4 cup) cream A few small sliced mushrooms to garnish (optional)Fresh chopped chervil or parsley

Directions:

1. Clean the mushrooms and cut into chunks. Peel the onion and slice it. Peel and chop the garlic.

2. In the pot, sauté the onion over low heat and garlic in butter. Add the mushrooms. Add salt and pepper and cook for 5 minutes.

3. Add the chicken stock and lemon juice. Close the casserole from the hiss of the valve, lower the heat and cook for 10 min. Open.

4. In a saucepan, add the cream and bring to boil. Put the mushrooms and their juice in a blender, add the cream.

5. Mix until a smooth velvety. Adjust the seasoning with salt, pepper and nutmeg. Serve hot.

Date Made:

Category: Stew / Potage

Serving:


Appetizer Section


Dish Name: Brandade De Morue au Gratin

Recipe:

Ingredients:8 oz salt cod, rinsed well2 large baking potatoes, peeled, boiled, and mashed without additions1 cup heavy cream5 cloves garlic, sliced thin1 bay leaf¼ teaspoon ground thyme1/8 teaspoon ground cloves¼ cup extra virgin olive oil1/8 teaspoon white pepperSalt to taste

Directions: Brandade is a purely French specialty of pureed salt cod, but there

is some debate over the addition of potatoes. Purists insist that cod alone is enough to create the smooth texture for which the dip is renowned. Other French cuisine experts enjoy the dimension added by potatoes and fearlessly throw them into the mix. This silky version is frequently served in Marseilles.

1. Soak cod in a big bowl of water for three days, changing water twice daily.

2. In a small saucepan, bring cream, garlic, bay leaf, thyme, and cloves to a gentle simmer for 6-8 minutes, until garlic is just tender. Remove bay leaf from cream and discard it. Process the cream in a blender until garlic is completely pureed.

3. Drain the cod and discard the soaking water.4. In a separate saucepan, cover the cod with water and bring to a

simmer. Drain the cod and add it, along with the garlic cream and mashed potatoes, to an electric mixer fitted with a paddle. Mix on low speed for 2 minutes, until the mixture is well combined. Beat for an additional 30 seconds, adding the olive oil in a slow stream. Season with salt and pepper; serve.

Date Made:

Category: Appetizer (hors d’oeuvre)

Serving: 8 – 10 Persons


Dish Name: Zucchini Fritters Recipe:

Ingredients: For the batter100g flour50g cornstarch (corn flour deviation)2 egg1 teaspoon baking powder10cl milk½ teaspoon salt For the sauce2 tablespoon of cream2 tablespoon of cream cheese2 tbsp plain yogurt or cottage cheese1 clove garlic, crushed1 tablespoon of granulated garlic coffee1 tablespoon chopped chives½ teaspoon salt½ teaspoon white pepper

Directions:

1. In a bowl, beat the eggs and add the flour, cornstarch and baking powder gradually. Mix until a thick, smooth paste. Mix with milk.

2. In a bowl, mix all ingredients for the sauce and place in the fridge until ready to serve.

3. Cut the zucchini into slices half a centimetre thick.4. Heat the frying oil. Dip zucchini slices in the batter

and drop into boiling oil. Cook for 3 minutes, then drain on paper towels.

5. Season with salt and serve with sauce.

Date Made:

Category: Appetizer

Serving: 4 Persons


Dish Name: Baked Fish Rolls(Roulades de poisson au four)

Recipe:

Ingredients: 2 pounds thin fish filets salt and pepper3 tablespoons buttertwo shallots1/4 cup bread crumbs1/4 cup white wine1/4 cup heavy cream1 tablespoon chopped fresh parsley, or 2 teaspoons dried herbs

Directions:

Butter a baking dish with 1 tablespoon butter and sprinkle with half of the shallots.

Sprinkle the fish with salt and pepper, then roll up each filet. Arrange them seam-side down in the baking dish.

Sprinkle with remaining shallots, bread crumbs, and herbs, then pour wine and cream on top. Melt the other two tablespoons of butter and drizzle on top.

Bake at 400°F for 20 minutes. Serve hot.Below is an example presentation .

Date Made:

Category: Appetizer

Serving: 6 Persons


Dish Name: Cheese soufflé

Recipe:

IngredientsButter, room temperature, for greasing the soufflé.2 tablespoons grated Parmesan1 1/2 ounces (3 tablespoons) butter3 tablespoons flour1 teaspoon dry mustard1/2 teaspoon garlic powder1/8 teaspoon kosher salt1 1/3 cups milk, hot4 large egg yolks 6 ounces sharp Cheddar5 egg whites plus 1 tablespoon water1/2 ounces by weight 1/2 ounce water1/2 teaspoon cream of tartar

Directions:

1. Use room temperature butter to grease an 8-inch soufflé mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

2. Preheat oven to 375 degrees F.3. In a small saucepan, heat the butter. Allow all of the water to cook out.4. In a separate bowl combine the flour, dry mustard, garlic powder, and

kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

5. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

6. In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

7. In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

8. Pour the mixture into the soufflé. Fill the soufflé to 1/2-inch from the top. Place on an aluminium pie pan. Bake in the oven for 35 minutes

Date Made:

Category: Appetizer

Serving: 5 Persons


Dish Name: Marinated Sardines (Sardines marinées )

Recipe:

Ingredients:

8 sardine fillets3 lemons3-4 cloves garlic, depending on size and taste2-3 tbsp parsley6 tbsp olive oilsalt

Directions:

1. Rinse sardines in order to remove any loose scales and fully clean, remove the backbone, separating them into two and place them in a dish.

2. In a bowl put the lemon juice, parsley and minced garlic before sardines, salt and olive oil. Mix all together.

3. Pour over the sardines. 4. Refrigerate 3 hours before serving.

Date Made:

Category: Appetizer

Serving: 4 Persons


Dish Name: Marinated Sardines (Sardines marinées )Another Recipe from Marseille Recipe:

12 fresh sardines, medium sizeabout 3 tbsp lemon olive oilsalt and freshly ground black pepper1/2 medium onion1 medium baby carrot1 tsp coriander seeds1 bay leaf4 sprigs of thyme2 cloves of garlic1/4 cup good quality white vinegar (I use champagne vinegar)1/2 cup cold watera little extra lemon olive oil for drizzling

Directions:

1. Clean the insides of the sardines, scale them and remove the heads with a knife. Dry the sardines with kitchen paper.

2. Heat 2 tbsp olive oil in a large frying pan and cook the sardines for 1-2 minutes on each side. Season sardines with salt and pepper and place them neatly on a flat platter.

3. Slice the onion very finely. Cut the carrot into very thin slices4. Heat remaining olive oil in a pan. Add the sliced onion, sliced

carrot, coriander seeds, bay leaf, thyme and garlic and cook gently for 2 minutes.

5. Add the vinegar and water to the pan, bring to the boil and simmer for about 15 minutes.

6. Spoon the liquid over the cooked sardines and top with the vegetables and herbs. Allow to cool, cover with plastic film and refrigerate for 24 hours. The sardines will absorb the liquid.

7. Just before serving, drizzle the sardines with a little lemon olive oil.

Date Made:

Category: Appetizer

Serving: 4 Persons


Dish Name: Delicatessen Plate (Charcuterie plate) Recipe:

Ingredients: 1 beef-and-pistachio sausage, cut into thin slices1 Saucisse sec (dried sausage), cut into cut into thin slices1 Saucisse sash, cut into cut into thin slices16 small pickles (gherkins), halved lengthways4 slices of prosciutto, halved4 tbsp Dijon mustard8 baby cos lettuce leavesToasted sourdough, to serve

Directions:

A variety of sausage, and cheese and fruit such as grapes to change plate colour.

Date Made:

Category: Appetizer

Serving: 8 persons


Dish Name: Charcuterie plate (Peach chutney / Chutney de Pêches) Recipe:

Ingredients: 3 tomatoes, peeled, seeded and chopped½ onion, diced60g currants30g ginger, diced150g caster sugar150ml white-wine vinegar1 granny smith apple, peeled and chopped½ stick cinnamonSmall pinch of nutmegSmall pinch of saffronJuice and zest of 1 orange10 ripe peaches, peeled, cut into 1cm pieces

Directions:

1. place all of the ingredients, except for the peaches, in a large, heavy-based saucepan over high heat. Cook for 12 minutes or until most of the liquid has evaporated. (Stir often to stop the chutney from sticking to the pan.)

2. Add the peaches and slightly lower the heat. Stir, folding gently so as not to mash the fruit. Cook for 45 minutes or until the bottom of the pan just shows when you stir a spoon through the chutney.

3. Transfer to a clean tray to cool. As the chutney cools, continue to fold it with a spatula so that the fruit is completely coated. (Store the chutney in a sterilised jar in the fridge for up to 1 month. You can also serve with ham or other cured meats.)

Date Made:

Category: Appetizer

Serving: 8 persons


Dish Name: Duck Rillettes (Rillettes de canard ) Recipe:

Ingredients :

2 ducks250 ml white chicken stock100 ml duck fat1 bay leaf1 sprig Rosemary1 sprig thyme3 cloves garlic (1 halved, 2 unpeeled)3 juniper berries crushed150 ml olive oilSalt and pepper

Directions:

1. place the duck, chicken stock, duck fat, herbs and the halved garlic clove in a small saucepan and cover with a sheet of baking paper.

2. Bring to a simmer over medium heat and cook for 1 hour or until meat is falling off the bone.

3. Remove the meat from the saucepan, reserving 2 tablespoons of liquid. While the duck is still hot, use a fork to shred the meat.

4. Place in a mixing bowl (discard the skin and bones). Add the juniper berries and reserved liquid and gently mix to combine. Place the olive oil and unpeeled garlic cloves in a small saucepan over low heat.

5. Cook for 20 minutes or until the garlic is soft. 6. Remove the garlic from oil, peel off the skin and pass the flesh

through a fine chi noise. 7. Add to the duck, season with salt and pepper, and mix well. Chill in

the fridge until ready to serve.

Date Made:

Category: Appetizer

Serving: 8 Persons


Dish Name: Rabbit Rillettes (Rillettes de lapin) Recipe:

Ingredients: 2 rabbit hind legs250ml white chicken stock100ml duck fat1 bay leaf1 sprig rosemary1 sprig thyme1 clove garlic, halved2 tsp seeded mustardSalt and pepper

Directions:

1. Place the rabbit, chicken stock, duck fat, herbs and garlic in a small saucepan and cover with a sheet of baking paper.

2. Bring to a simmer over medium heat and cook for 1-1 ¼ hours or until the meat is falling off the bone.

3. Remove the meat from the saucepan, reserving 80ml of liquid. While the rabbit is still hot, use a fork to shred the meat, then place in a mixing bowl (discard the bones).

4. Add the mustard and reserved liquid, season with salt and pepper, and mix well.

5. Chill in the fridge until ready to serve. (The rillettes will all keep for up to one week if stored covered in the fridge.

6. Serve with toasted sourdough.

Date Made:

Category: Appetizers

Serving: 8 persons


Dish Name: Salmon Rillettes (Rillettes de Saumon) Recipe:

Ingredients2 shallots, finely chopped100ml sherry vinegar200ml dry white wine100g butter500g fresh salmon, skin and pin bones removedOlive oil150g smoked salmon, finely chopped75ml pouring cream2 tbsp freshly chopped dill1 lime zested juicedTabasco, to tasteSalt and pepper

Directions:

1. Make the shallot reduction. Put the finely chopped shallots in a small saucepan with the sherry vinegar, and cook over low heat until the vinegar has disappeared. Add the white wine and reduce by half. Allow to cool.

2. Melt the butter and pour off the clear liquid, leaving behind the white milk solids – a strainer lined with muslin works well (If you can't find muslin, use a damp cloth dipped in boiling water and wrung out.) Keep the clarified butter at room temperature.

3. Preheat the oven to 120°C. Brush the fresh salmon with olive oil, place on a baking tray and cook for 15 to 20 minutes. The salmon should still be moist and slightly pink.

4. Put the cooked salmon in a large well-chilled bowl and mash with a fork. Add the clarified butter a little at a time, stirring with a spoon.

5. Add the shallot reduction (including the shallots), the chopped smoked salmon, cream, dill, lime juice and zest, and mix well.

6. Add Tabasco to taste, and season cautiously with salt and pepper.7. Refrigerate the rillettes until ready to serve.

Date Made:


Serving: 8 servings


Dish Name: Pan Brie with 2 Sauces (Brie Pan avec ses deux sauces ) Recipe:

Ingredients: 2 tablespoons flour 1/2 cup dried bread crumbs 1 egg1/2 pound Brie cheese Oil for frying

Directions:

1. Place the flour and bread crumbs on separate plates. In a shallow bowl, use a fork to whisk the egg with 1 tablespoon water.

2. Slice the Brie into about 24 bite-sized pieces. Dredge the cubes in the flour, shaking off any excess.

3. Dip the cubes in the egg, turning to coat all sides. Finally, coat the cubes well by turning them about in the bread crumbs. You can prepare the Brie cubes up to this point and then refrigerate. T

4. To fry, heat about 1/8 inch of oil in a sturdy skillet on medium high heat. When the oil is hot, add the cubes.

For the currant sauce:5. · 2 tablespoons red currant jelly6. · 1 tablespoon balsamic vinegar

Date Made:


Serving: 8 Persons


For the honey sauce:· 2 tablespoons liquid honey· 1 teaspoon vinegar· 1 tablespoon of mustard

Dish Name: Salt Cod and potato spread .(Morue et la propagation de la pomme de terre )

Recipe:

Ingredients: 1 pound salt cod fillet 2 russet potatoes, about 1 pound total1 cup olive oil1 tablespoon finely minced garlic1/2 cup chopped fresh flat-leaf parsley2 teaspoons fresh lemon juicePinch of freshly ground black pepper1 cup walnuts, toasted and coarsely chopped3 hard-boiled eggs, peeled and chopped12 slices country bread, toasted or grilled, for serving

Directions: 1. Place the cod in a bowl with cold water to cover and refrigerate for

24 to 36 hours (the thicker the piece, the longer it will take), changing the water 3 or 4 times.

2. Preheat the oven to 400°F (200°C). Pierce the potatoes in a few places, place in the oven, and bake until tender when pierced with a fork, about 1 hour. Remove from the oven, let cool until they can be handled, and then peel and pass the warm potato pulp through a ricer into a bowl, or mash in a bowl with a fork.

3. While the potatoes are baking, drain the cod. In a saucepan, combine the cod with water to cover, bring to a gentle simmer over low heat, and cook until quite tender when pierced with a fork, 10 to 18 minutes. Remove from the heat and drain well, reserving about 1 cup of the cooking water. Let the cod cool until it can be handled, and then break up the cod with your fingers, discarding any errant bones, skin, or tough pieces. Set aside.

4. In a small saucepan, heat the oil until hot, and then remove from the heat.

5. Put the salt cod in a food processor and process until almost a puree. Add the garlic, the hot oil, and enough of the fish cooking water to make a smooth mixture. Fold in the mashed potatoes with a few quick pulses. Do not over-process or the mixture will become gummy. (You can also use a bowl with a wooden spoon or an immersion blender.) If the mixture is too stiff, whisk in a little more oil or fish cooking water. It needs to be spreadable. Mix in the parsley, lemon juice, and pepper.

6. Mound the mixture on a serving platter or in a wide bowl, and garnish with the walnuts and eggs. Accompany with the bread.

Date Made:

Category: Appetizer

Serving: 8 -10 Persons


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Garde Manger Section


Dish Name: Duck salad with French beans and foie gras(Salade de canard aux haricots verts et foie gras )

Recipe:

Ingredients2 boneless duck fillets, skin onSalt and freshly ground black pepper1 tbsp extra virgin olive oil150 g green French beans, topped and tailed1 tbsp red wine vinegar3 tbsp walnut oil1/2 shallot, finely chopped1 tbsp chopped walnut flesh1 tbsp finely cut chives8 cherry tomatoesAbout 30 g foie gras, cut into 1 cm squares

Directions:

1. Preheat the oven to 100°C.Season the duck fillets with salt and pepper.

2. Heat the olive oil in an oven-proof fry pan on medium heat then cook the duck fillets, skin-side down, for 2 minutes. Turn the duck fillets over, then roast in the preheated oven at 100°C for about 12 minutes.

3. Remove the duck from the oven and allow to rest and cool for about 15 minutes.

4. Cook the green beans in salted boiling water until just done. Drain the beans and cool in cold water, then drain again.

5. Place a pinch of salt and a little black pepper in a bowl. Mix in the red wine vinegar and walnut oil. Stir in the chopped shallot and walnuts and half of the chives. Add the halved cherry tomatoes and the beans.

6. Thinly slice the duck fillets and arrange on two plates in a circle pattern. Spoon the bean salad into the centre and top with the foie gras squares.

7. Sprinkle with the remaining chives and serve.

Date Made:

Category: Garde Manger

Serving: 2 persons


Dish Name: Roscoff salad (Roscovite Salad)

Recipe:

Ingredients: 1/4 cauliflower, cut into small floweretsA 12 cm piece of cucumber, cut into cubes2 potatoes, cooked in the skin and cubed1 egg yolk1 tsp Dijon mustardSalt and freshly ground pepper1 lemon1/2 cup extra virgin olive oil3 tbsp cream3 tbsp chervil leaves3 tbsp tarragon leavesAnother 2 tbsp extra virgin olive oil16 prawns, cooked, peeled and deveined4 hard-boiled eggs

Directions: 1. Cook cauliflower flowerets for a few minutes until just

tender. Drain cauliflower and cool in cold water. Drain again and cut into smaller pieces.

2. Place cauliflower, cucumber and potato in a bowl.3. In a second bowl make the mayonnaise by whisking 1 egg

yolk with 1 tsp Dijon mustard, a little salt and pepper and a few drops of lemon juice.

4. Continue whisking while slowly adding 1/2 cup extra virgin olive oil and whisk until firm and creamy. Add cream and put aside.

5. Chop two-thirds of the chervil and tarragon leaves into 2-3 pieces, add to the vegetables and season with 2 tbsp olive oil.

6. Carefully spread 2 tbsp creamy mayonnaise on 4 plates. Place a 10 cm PVC ring in the centre of each plate then spoon a few tablespoons of the vegetable salad into the rings.

7. Garnish each plate outside the ring with 4 prawns and quartered hard-boiled eggs.

8. Scatter remaining tarragon and chervil leaves on top and serve.

Date Made: Category: Garde Manger Serving: 4 Persons


Dish Name: Rice Salad Nicoise (Salade de Riz Niçoise )

Recipe:

Ingredients:

3 cups cooked rice (white or brown)1 red bell pepper, seeded and diced1 green bell pepper, seeded and diced1 tomato, diced1 can (6 ounces) tuna, drained1 can (15 ounces) chickpeas, drained (optional)1 clove garlic, peeled and minced1/3 cup chopped fresh parsley1/2 cup vinaigrette dressing, your choice1 hard cooked egg, cut in wedges (optional)

Directions:

1. In large bowl, combine rice, bell pepper, green pepper, tomato, tuna, chickpeas, garlic, parsley and dressing. Toss well to mix.

2. Cover and store in refrigerator until ready to serve.3. Garnish with hard cooked egg, if desired.4. Makes about 10 servings.

Date Made:


Serving: 6 Persons


Dish Name: Recipe:

INGREDIENTS

dressing:4 c. tablespoons of olive oil2 c. tablespoons of red wine vinegar½ c. tablespoons of maple syrupsalt (not too much if your blue is salty)pepper

Salad:2 medium beets1 apple1 handful of various nuts, Maple Glazedabout 100g blue cheese ½ c. to dry tarragon tea some lamb's lettuce (optional)

Directions:

Dressing:

Mix together all dressing ingredients.

Salad:

Boil the unpeeled beets until you can easily prick with a knife;Let them cool under cold water, peel and cut into medium thin strips;Peel the apple (if like me you do not like the skin, or keep it if you

like) and slice it finely;In a bowl, place the pieces of beetroot and apple, add the walnuts

and cheese, then sprinkle with tarragon;Pour the dressing to moisten, but not soak and serve.

Date Made:


Serving: 6 Persons


Dish Name: Candied Walnut Frisee and Apple Salad (noix frisée et salade de pommes) Recipe:

Ingredients: 1 small head of, frisee lettuce, washed with core and thicker outer leaves removed1 sweet apple halved, cored and cut into match sticks1/4 c hard cheese (Parmesan), cut or crumbled1 recipe candied walnuts.White balsamic vinaigretteCandied Walnuts: 1/2 walnut halves / 1 t sp brown sugar 1 tsp olive oil / 1/4 tsp cayenne1/4 t kosher salt / White Balsamic Vinaigrette: 1 oz white balsamic 3 oz olive oil 1/4 t kosher salt 1/2 t sp Dijon mustard

Directions:

Combine salad ingredients Combine candied walnuts after heating walnut halves and

brown sugar..

Date Made:


Serving: 4 Persons


Dish Name: (Salade d'endives aux Noix) Recipe: Ingredients: 3 Endives (Cichorium Frisee)100 g of nuts100 g of blue cheese , mustard, vinegar, Oil, salt, pepperGarlic powder

Directions:

Cut the endive (Cichorium Frisee) into small pieces.

Dice the blue cheese into small pieces.

Mix the cut endive and diced pieces of blue and the kernel nuts.

Prepare vinaigrette:1. In one bowl, one teaspoonful of mustard, salt and pepper to stir then

put 2 tablespoons of vinegar and stir.

2. Then add 4 tablespoons natural oil or olive or grape seed, add a little garlic powder to flavour stir and then add a little water.

Date Made:

Category: 4 Persons

Serving: Garde Manger


Dish Name: French Lentil Salad ( Ensalada de lentejas) Recipe:

Ingredients:

8oz thick cut bacon, sliced1 small red onion (or 1/2 large), diced2 carrots, diced4 stalks swiss chard, stems diced and leaves reserved1 clove garlic, minced2 cups French green lentils (preferably Puy), rinsed3 tablespoons of Dijon mustard (I happen to like 1 tablespoon smooth, and 2 whole grain, but use what you have on hand)zest and juice of one small lemon1 tablespoon red wine vinegar1/4 cup olive oil2 tablespoons reserved bacon fat (this is optional. You can replace it with olive oil if you'd like)1/4 cup minced parsley

Directions:

Boil lentils, then in a large pan cook the beef/bacon and drain after cooking. Keep a little beef fat in pan.

Sauté the onion, carrot, and chard stems over medium heat until the carrots are just tender but not browned.

Roughly chop the chard leaves and add them to the mixture, along with the garlic, and sauté for an additional 2 minutes until wilted.

Remove the mixture from the heat.Add the lentils to the boiling water and cook until tender, 20-30 minutes,

and drain.While the lentils are warm, assemble the salad. Place the lentils in a large

bowl and add in the beef and the onion, carrot, and chard mixture. Toss to combine, and then add the mustard, lemon juice and zest, red wine vinegar, olive oil. Stir in the minced parsley, and season to taste with salt and black pepper. Serve warm.

Date Made:


Serving: 4 Persons


Dish Name: Healthy Salade Nicoise Recipe:

Ingredients:

200g new potatoes , thickly sliced2 medium eggs100g green beans , trimmed1 romaine lettuce heart, leaves separated and washed8 cherry tomatoes , halved6 anchovies in olive oil, drained well197g can tuna steak in spring water, drained2 tbsp reduced-fat mayonnaise

Directions:

1. Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.

2. Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.

3. Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.

Date Made:


Serving: 6 Persons


Dish Name: Curly Endive with Bacon/beef and egg (Frisee aux Lardons) Recipe:

INGREDIENTS4 handfuls tender, pale curly endive (about 10 ounces)6 ounces thick-cut bacon/beef, sliced crosswise into 1/4-inch-thick Lardons2 teaspoons Dijon mustard2 tablespoons sherry vinegar1/2 teaspoon finely grated garlic3 tablespoons extra virgin olive oilSalt and pepper4 eggs12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Directions:

1. Wash and dry curly endive, place in a shallow salad bowl and refrigerate.

2. In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.

3.For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.

4.Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.

5.Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in centre of each, then add 3 croutons. Spoon warm Lardons over salads. Shower with freshly ground black pepper and serve.

Date Made:


Serving: 4 Persons


Dish Name: Salade au Fenouil(Fennel Salad) Recipe:

2 fennel bulbs.3 oranges .1 red onion.1 teaspoon champagne or white wine vinegar.1 tablespoon olive oil.2 teaspoons Dijon mustard.1/4 teaspoon salt .1/8 teaspoon pepper

Directions:

1. Cut off the green feathery tops and the base of the fennel bulbs (about 1/2 inch). Wash the bulbs and then slice in 1/8 inch wide strips.

2. Peel and cut two of the oranges in small pieces and put in a salad bowl with the fennel.

3. Peel and thinly slice the red onion.4. Prepare a vinaigrette with the juice of the other orange,

vinegar, olive oil, mustard, salt and pepper. Pour this on the salad and toss to mix.

Date Made:


Serving: 4 Persons


Dish Name: Chicken Almond Salad (Salade de Poulet aux Amandes et Fromage Cottage) Recipe:

Ingredients: Peanut oil 60 ml (1/4 cup)30 ml (2 tbsp.) Rice vinegar10 ml (2 tsp.) Sugar(1/2 tsp.) 2 ml dried oregano450 g (1 lb) cubed breasts or thighs cooked chicken2 Bartlett pears sliced into strips without heart1 cucumber1 tomato, quartered125 ml (1/2 cup) cottage cheese125 ml (1/2 cup) blanched almonds1 Boston lettuce

Directions:

1. In a large bowl, mix together oil, vinegar, sugar, oregano. Add the chicken and pears, let stand for 1 hour in the refrigerator.

2. In a large salad bowl, combine cucumber, tomato, cheese and almonds.

3. Wash and dry the lettuce Boston. Arrange 2 lettuce leaves on each plate, place a little of the vegetable mixture and place on top the marinated chicken and pears. Pour a little dressing over the salad and serve.

Date Made:


Serving: 4 Persons


Dish Name: Niçoise Salad Recipe:

Ingredients: Vinaigrette Dressing1 crisp lettuce heart-8oz cooked French beans4oz tuna fish2oz small black olivesA few stuffed green olives (optional)Thin strips of de-seeded green pepper8 anchovy filletsA few thin onion rings (optional)12oz firm tomatoes, quartered2 hard boiled eggs quartered

Directions:

1. Make dressing: Whisk oil, vinegar and mustard. 2. Season with salt and pepper. Cook potatoes in a large

saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beans to pan. Cook for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain. Add beans to potato.

3. Add tuna, tomato, olives, lettuce, egg and anchovies (if using) to potato mixture. Add red wine dressing. Toss gently to combine. Season with salt and pepper. Serve.

Date Made:


Serving: 4 Persons


Dish Name: Octopus Salad Recipe:

2.5 kg fresh octopus3 tablespoons olive oiljuice of 1 or 2 lemons, to taste1 or 2 cloves garlic (to taste), chopped1 tablespoon chopped fresh parsleysalt and freshly ground black pepper to taste.

Directions:

1. Cook octopus in a pressure cooker for about 20 minutes. (You do not need to add liquid, as the octopus releases its own juices.)

2. Meanwhile, prepare dressing: In a small bowl beat olive oil with lemon juice, garlic, parsley, salt and pepper.

3. Cut cooked octopus into small pieces and place in a large bowl. Pour dressing over octopus and toss together.

4. Cover and refrigerate for at least 1 hour; serve chilled.

Date Made :

Category: Garde Manger Serving: 4 Persons


Dish Name: Salade de Carottes Recipe:

Ingredients:

1 pound of carrots 1/3 cup olive oil1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 1 shallot finely chopped (or substitute 2 tablespoons finely chopped red onion)

Directions:

1. Peel the carrots and use a food processor to shred them.2. In a medium sized bowl, whisk together the olive oil,

lemon juice, salt and pepper. Stir in the shallots and then add the carrots. Mix until the carrots are completely dressed.

3. Cover and let this salad sit for an hour in the refrigerator to allow the flavors to blend.

Date Made:


Serving: 4 Persons


Dish Name: Salade de Haricots Blanc

Recipe:

1/3 cup olive oil 2 tablespoons red wine vinegar 2 cloves garlic, minced or pressed 1 teaspoon dried tarragon 1/8 teaspoon ground nutmeg salt and pepper2 cans of 15 ounce of white beans, drained and rinsed.1/4 cup parsley, finely chopped butter lettuce 4 small tomatoes, quartered

Directions:

1. Prepare a vinaigrette by combining the oil, vinegar, garlic and spices in a jar and shaking well with the lid on.

2. Place the beans in a bowl or plastic container and pour on the vinaigrette. Stir in parsley.

3. At this point you can leave the salad to sit for about an hour so that the vinaigrette infuses into the beans, or if you wish, you can refrigerate it until you are ready to serve.

4. To serve, place lettuce leaves on plates, spoon beans on top, and surround with tomato slices.

Date Made:


Serving: 6 Persons


Dish Name: Salade de Pissenlit Recipe:

Ingredients:1 teaspoon shallot, minced 1 teaspoon Dijon mustard1 tablespoon red wine vinegar 1 anchovy, finely choppedSalt and pepper, freshly ground 3 tablespoons olive oil1 bunch of dandelion greens (about 10 ounces), rinsed and dried1 ounce portion of Parmesan cheese

Directions:

1. In a small bowl, prepare the vinaigrette by whisking together the shallot, mustard, vinegar, and anchovy. Slowly whisk in the olive oil to create a well blended dressing. Season to your taste with salt and pepper.

2. In a salad bowl, toss the dandelion greens with the vinaigrette. Top with grated Parmesan. For a lovely look, use a vegetable peeler to create shavings of Parmesan.

3. Variations: This salad is also frequently served with crispy bits of warm bacon and/or chopped boiled eggs. Also try substituting Roquefort cheese for the Parmesan, or adding toasted pine nuts or walnuts.

Date Made:


Serving: 4 Persons


Dish Name: Pear and Blue Cheese Salad (Salade de Roquette aux Poires et Roquefort)

Recipe:

Ingredients:3 cups arugula or other tender greens 6 ounce Roquefort or other blue cheese, crumbled 3 pears, cored and sliced in half inch sections3 tablespoons unsalted butter 1/4 cup balsamic vinegar 2 tablespoons olive oil

Directions:

1. Arrange the arugula and blue cheese on six salad plates.2. Melt the butter on medium heat in a saucepan just large

enough to hold the pear slices in one layer. Add the pears and cook for two minutes, shaking the pan occasionally. Turn them over and cook for one more minute.

3. Remove the pears and arrange them on the salad plates.4. Add the vinegar to the pan and return it to the heat. Simmer

the vinegar for three minutes to reduce it and incorporate the flavors left in the pan. Remove from the heat and stir in the olive oil. Pour a little of the warm dressing on each of the salads and serve immediately.

Date Made:


Serving: 6 Persons


Dish Name: Salade d'endives aux Oranges Recipe:

Ingredients4 Belgian endive 2 oranges, peeled and cut in small pieces1/4 cup golden raisins 2 tablespoons lemon juice (1 lemon) 1/4 cup olive oil 2 tablespoons minced red onion salt and pepper

Directions:

1. Prepare the endive by removing the core as described above. Slice in small pieces.

2. Place the endive, orange pieces, and raisins in a salad bowl.3. Prepare a vinaigrette with the juice of the lemon, olive oil,

minced onion and salt and pepper. Pour the vinaigrette on the salad and toss.

Date Made:


Serving: 6 Persons


Dish Name: Salade d'endives, de Champignons

Recipe:Preparation time: 15 minutesCooking time: 3 minutes

Ingredients: 2 endives200 g mushrooms Paris1 beautiful pink grapefruit 1/2 lemon1 tablespoon sesame seeds1 tablespoon red wine vinegar (old)2 tablespoons oil Isio41 tablespoon chopped chivessalt and pepper

Directions:

1. Turn the endive leaves into strips. Cut the mushrooms and sprinkle with lemon juice.

2. Peel the grapefruit raw and cut each quarter into three recovering juice.

3. Faire toast sesame seeds in a dry non stick skillet.

4. In a bowl, salt and pepper, add the vinegar, oil and juice recovered. Mix well.

5. Place all ingredients. Sprinkle with toasted seeds and chives. Season.

Date Made:


Serving: 4 Persons


Dish Name: Warm salad with skate wings grapefruit Vinaigrette (Salade tiède de Raie aux Câpres)

Recipe:

Ingredients: 2 or 3 skate wings 3 tablespoons table spoons oil (sunflower) 2 tablespoons vinegar cider1 tablespoon mustard2 tablespoons juice grapefruitsalt , pepper1 knob butterBroth: water aromatic,onion

Directions:1. Boil in a large pot a good amount of salt water with all the

spices, for ten minutes to allow the flavors to emerge well. You can also use broth ready, cubed. Lower the heat to bring to a simmer.

2. Insert Skate (fish) wings in the broth, cover and cook gently for 5 to 10 minutes depending on the thickness of ray wings. Be fast for the fish remains moist.

3. Drain the line, and gently pry the flesh of cartilage using a knife or a fork, scraping.

4. Heat butter in a pan and fry the meat of the line for 5 minutes over high heat: it must obtain a very light colour.

5. Prepare a vinaigrette with mustard, oil, vinegar, grapefruit juice, salt and pepper. Serve warm line, drizzled with vinaigrette.

Date Made:


Serving: 6 Persons


Dish Name: Salade Lyonnaise

Recipe:

Ingredients: Olive oil1 Tablespoon butter1 Garlic clove, finely chopped1/2 baguette, cut into cubesfine sea saltfreshly ground black pepper4 strips beef1 tablespoon white-wine vinegar1 teaspoon Dijon mustard4 large eggs1 teaspoon white vinegar8 ounces Frisée, torn into pieces

Directions:1. To make croutons, warm 1 tablespoon olive oil and butter in a

sauté pan set over medium heat. Add garlic and cook for 1 minute. Add cubed bread and toast, tossing often, until brown and crisp, about 5 minutes. Season with salt and pepper.

2. Wipe out pan and return to medium-high heat. Add beef and cook until all fat has rendered and bacon/beef is crisp. Remove bacon/beef to plate. Reserve remaining fat in the pan.

3. Crack each egg into an individual ramekin. Prepare a bowl of ice water.

4. Bring a shallow saucepan with 3 inches of water and white vinegar to a boil. Reduce to a simmer. Once large bubbles have subsided and only small bubbles remain, carefully slide each egg into pan with ramekin placed close to the surface of the water. Poach 2 eggs at a time for 3 to 4 minutes. Using a slotted spoon, remove eggs to ice water.

5. In large bowl make the vinaigrette by whisking together 2 tablespoons olive oil, 1 tablespoon reserved bacon fat, white-wine vinegar, and mustard. Season with salt and pepper. Add Frisée and toss to coat.

Date Made:


Serving: 4 Persons


Hotline Side Dish Section


Dish Name: Baked French Rice (Riz Cuit Français)

Recipe:

Ingredients: 1 (14 ounce) can onion soup, undiluted1/2 cup butter, melted1 (8 ounce) can sliced mushrooms1 (8 ounce) can water chestnuts, sliced2 cups white rice, uncooked

Directions:

1. Combine soup and butter, stir well.2. Drain mushrooms and water chestnuts, reserving liquid.3. Add enough water to liquid to make 1 1/2 cup.4. Add mushrooms, water chestnuts, liquid and rice to soup

mixture.5. Pour into 9X12 greased baking dish.6. Cover and bake at 350 degrees for 1 hour.

Date Made:

Category: Side Dish



Dish Name: French onion rice Casserole (Riz Onion Français )

Recipe:

Ingredients:

1 cup uncooked white rice1 can (10.5 ounce size) condensed French onion soup1 can (10.5 ounce size) beef broth1/2 cup butter, sliced

Directions:

1. Preheat oven to 425 degrees F. 2. In a 9x9 inch baking dish combine rice, soup and broth.

Place butter slices on top of the mixture. 3. Cover with foil and bake for 30 minutes. Remove cover

and bake 30 minutes more.

Date Made:

Category: Side Dish

Serving: 4 Servings


Dish Name: Gluten Free French Onion Rice

Recipe:Ingredient: 2 large sweet onions sliced2 cups Jasmine Rice (rinsed)4 cups chicken broth2Tbs of butter1 tbs canola oil1 tsp fresh thyme leaves1 tsp fresh minced garlicFreshly grated black pepper1 TBSP fresh parsley leaves1/4 cup of Braggs amino acids -or- gluten free soy sauce1 tbs of Worcestershire sauce1/2 tbs of red wine vinegar1 bay leaf

Directions:

1. Slice up your onions and prepare all mise en place.2. In a large pan sauté the onions on medium heat with the

butter, oil and a sprinkle of salt. Stir occasionally and caramelize.

3. Add garlic, thyme, parsley and black pepper. Add washed rice and sauté with all the other ingredients in the pan.

4. Add liquids, bay leaf into pan or transfer to rice cooker and add liquid. Cook until rice is cooked through and tender. Fluff rice and serve.

Date Made:

Category: Side Dish

Serving: 4-6 Persons


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Dish Name: Shrimp in Spicy Rice Recipe:Ingredients:For the Shrimp Sauce:600g French shrimp, fresh or frozen800g chopped plum tomatoes800ml water6 cloves of garlic, minced2 large brown onions, finely chopped2 tbsp Schwartz Season All1 tsp Schwartz Italian Seasoning2 tbsp olive oil1 tsp concentrated tomato pureeFor the Basmati Rice:3 cups basmati rice4 1/2 cups water1 tsp olive oil1/2 tsp salt1/4 tsp turmeric ( الكركم جذور (مسحوق

Directions:

1. Fry the onions until golden brown and translucent. Add the garlic, tomatoes & seasonings, stir well & cook for one minute.

2. Add the water, cover and simmer for 45 minutes.3. Remove sauce from heat. Using a blender, puree the sauce, then

add the tomatoe puree.4. Return sauce to a simmer and reduce until you have a nice thick

sauce. Turn off heat once you have achieved this.5. Cook the rice by bringing the water to a boil in a pan. 6. Add the salt, turmeric and olive oil to the boiling water then pour

in the rice, stir once then cover. Bring pan back up to the boil and immediately turn the heat down to low. Cook approximately 15 minutes.

7. Leave the lid on the rice & set pan aside.8. If you’re using pre-cooked shrimp, heat the sauce through, mix in

the rice & then mix in the shrimp. Cover & cook on a low heat for a few minutes – just enough to heat the shrimp. Re-season and serve.

9. If you’re using raw shrimp, add them to the sauce & cook on a medium heat until they become pink & are no longer translucent. Then mix in the rice. Re-season and serve.

Date Made:

Category: Side Dish



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Dish Name: French Saffron Rice Recipe: Prep Time: 5 minutesCook Time: 25 minutes

Ingredients:2 tablespoons butter1/2 cup finely chopped yellow onions2 cups white rice4 cups water, heated to boiling1/4 teaspoon powdered saffron3/4 teaspoon salt1/4 teaspoon ground black pepper1/16 teaspoon grated nutmeg

Directions:

Saffron is a spice commonly used in the recipes of southern France and it is frequently paired with rice. This versatile dish is excellent served with steamed vegetables.

1. Preheat an oven to 400F. In a large, ovenproof saucepan over medium-high heat, sauté the chopped onions in the butter until they start to turn light brown, about 2 minutes. Add the rice to the butter and onions, lower the heat to low-medium, and cook, stirring constantly, for 1 minute. Add the boiling water, powdered saffron, salt, black pepper, and nutmeg. Turn the heat to high and bring the rice mixture to a boil.

2. Cover the pan with a lid and transfer it to the preheated oven. Bake for 19 minutes, remove the pan from the oven, and allow it to set, undisturbed for 5 minutes. Fluff the rice and serve hot.

3. This festive Creole rice dish tastes delicious with seafood and lightly steamed vegetables. The recipe doubles nicely and is fantastic for serving a crowd.

Date Made:

Category: Side Dish

Serving: 4 Persons


Dish Name: Ratatouille zucchini melts Recipe:

Ingredients4 zucchini halved lengthwaysolive oil, 2 tablespoonsred capsicum, 1, seeded, chopped1 chopped red onion, tomato passata, 1/3 cup thyme leaves, 2 teaspoons1 garlic clove, crushedpitted, 2 tbls halved kalamata olives,four cheese mix, ½ cup

Directions:

1. Preheat oven to moderate, 180°C. Lightly grease a large shallow oven dish.

2. Using a teaspoon, scoop out seeds along zucchini to form a shallow cavity. Place zucchini in dish and drizzle with half oil. Season. Cover with foil and bake 30 minutes.

3. Meanwhile, heat remaining oil in large frying pan on medium. Sauté capsicum and onion 4-5 minutes, until onion is tender. Stir in passata, thyme and garlic. Bring to simmer and cook 2-3 minutes. Stir in olives and season to taste.

4. Fill each zucchini with vegetable mixture. Sprinkle with cheese. Bake 8-10 minutes, until cheese is hot and bubbling.

Tip: A cheese combination of shredded cheddar, traditional and easy melt mozzarella.

Date Made:

Category: Side Dish

Serving: 6 Persons


Dish Name: Potatoes Salardaises (POMMES DE TERRE SARLADAISE)

Recipe:

Ingredients: 3 tablespoons clarified butter, goose fat, or duck fat4 large Yukon Gold potatoes, cut into 1/2-inch discs8 medium cloves garlic, sliced thin1 cup water1 teaspoon kosher salt1 tablespoon chopped flat leaf parsleyFreshly ground black pepper

Directions:

1. Add fat to heavy-bottomed 12-inch non-stick skillet and heat over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally until lightly browned, about 6 minutes. Add garlic and continue to cook stirring occasionally, until potatoes are deep golden brown.

2. Reduce heat to medium low. Add 3/4 cup water and salt to potatoes. Cover and cook until potatoes are tender, adding additional water if water evaporates before potatoes are cooked through. Cook until liquid is evaporated. Add parsley, season to taste with additional salt and black pepper, stir gently to combine, and serve immediately.

Date Made:

Category: Side Dish

Serving: 4 Persons


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Dish Name: Basque Piperade

Recipe:

Ingredients:2 tablespoons extra virgin olive oil1 large Spanish onion, chopped1 green bell pepper, seeded and chopped1 red bell pepper, seeded and chopped2 Anaheim peppers, seeded and finely chopped2 cloves garlic, crushed and finely chopped½ teaspoon salt1/4 teaspoon sweet paprika

Directions:Piperade, a spicy tomato-pepper sauce from the Basque region of

France can be used as a stewing ingredient or a garnish to a finished dish such as Main Course, omelettes or pies, . This recipe uses a very small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers.

Preparations: 1. Heat the olive oil in a large skillet over medium heat. 2. Sauté the onion, peppers, garlic, salt, paprika, black pepper,

and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.

3. Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.

Date Made:

Category: Side Dish / Sauce or Stewing ingredient.

Serving: 10 Servings


Dish Name: “Piperade” Tart (Basque Vegetable Tart)

Recipe:

Ingredients:

1 puff pastry sheet (or regular short crust pastry as an alternative)2 peppers1 in each colour (red and green)2 onions3 Tablespoons of olive oil3 stem tomatoes2 zucchinis3 eggs125 gm crumbled goat or lamb cheese1 teaspoon chili pepper200 gm Prosciutto (Bayonne ham) or roast beef cut into small pieces chives or parsleys alt and pepper to taste

Directions:Heat oven to 400 degrees Fahrenheit.1. Cut the onions and peppers into small cubes and brown them

in the olive oil. Cook for 10 minutes.2. Cut tomatoes and zucchini into slices and add to the mixture.

Cook another 15 minutes and remove from heat to cool.3. Beat the eggs as for an omelette and add the crumbled

cheese, the chili powder, the ham, salt, pepper, chives or parsley.Add to the vegetables and mix all together.

4. Spread out the pastry sheet onto a buttered dish.Pour the vegetable, ham and cheese mixture into the dish.

5. Cook for 30 minutes in a 380 degrees F (200 C) preheated oven.Serve with a salad and vinaigrette (salad dressing).

Date Made:

Category: Side Dish

Serving: 8 Persons


Dish Name: White Beans with Onion Confit (Haricots blancs avec confit d'oignons)

Recipe:Ingredients: 6 1/4 cups plus 2 tbls extra virgin olive oil50 large onions, thinly sliced250 garlic cloves, thinly sliced25 tablespoons rosemary, chopped6 1/4 teaspoons crushed red pepper flakes25 to taste kosher salt & freshly ground black pepper.2 (375 ounce) cans cannellini beans, drained and rinsed50 tablespoons flat leaf parsley, chopped25 cups water6 1/4 cups freshly grated parmigiano-reggiano cheese

Directions:

1. In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes.

2. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer.

3. Stir in the beans, parsley and water and simmer until stew, about 5 minutes.

4. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

Date Made:

Category: Side Dish

Serving: 100 Persons


Dish Name: Quiche Lorraine

Recipe:

A batch of quiche pastry2 egg yolks and 2 whole eggs100ml milk300ml creamSalt and finely ground black pepper2 pinches freshly grated nutmeg100g bacon, diced1 tsp butter100g Gruyere cheese, grated or other cheese

Directions:Preheat the oven to 230°C.1. Roll out the quiche pastry on a floured surface and cut a circle

to fit your quiche tin and to overlap the sides a little. Lay the pastry over the tin and gently pat down all round the tin.

2. Trim the edges and line the pastry with foil. Fill the pastry base with pastry weights, (or with rice or dried beans).

3. Cook pastry in the preheated oven for about 12 minutes, then take out and carefully remove the foil and weights.

4. In a bowl, combine the yolks, eggs, milk and cream with a whisk. Season to taste with salt, pepper and freshly grated nutmeg.

5. Lower the oven temperature to 180°C.6. In a frying pan, cook the bacon for 3 minutes in the butter,

then drain the bacon.7. Sprinkle the partially cooked pastry shell with the bacon and

grated cheese and pour the egg preparation on top. Place it carefully in the oven and cook for about 20 - 25 minutes.

8. The quiche is cooked when the filling is set and the top is golden brown.

Date Made:

Category: Side Dish

Serving: 6 Persons


Dish Name: Pommes de Terre Sarladaise (Potatoes cooked in Duck fat)

Recipe:

Ingredients: 1 1/2 lb waxy potatoes such as Yukon Gold3 tablespoons rendered duck or goose fat1/2 cup packed curly parsley leaves2 garlic cloves

Directions:

1. Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.

2. Heat fat in a 12-inch non stick skillet over medium heat until melted. Cook potatoes with 3/4 tsp salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.

3. Meanwhile, finely chop parsley and garlic together.4. Gently stir parsley mixture into cooked potatoes.

Date Made:

Category: Side Dish

Serving: 6 Persons


Dish Name: Toulouse Sausages Recipe: Ingredients: 3 pounds of fairly lean pork shoulder, cut into 1 inch pieces and well chilled1 pound of pork fatback, cut into 1 inch pieces and well chilled1 teaspoon nutmeg, freshly grated1 teaspoon coriander, ground1 teaspoon thyme, dried1/2 teaspoon allspice, ground1/2 teaspoon, savory herb dried1 cup white wine, I prefer Sauvignon Blanc1 1/2 tablespoons Kosher salt2 teaspoons black pepper, freshly ground12 feet of hog casings, rinsed thoroughly

Directions:Here is my recipe for Toulouse Sausages. These are simple, all-purpose French

sausages that can be used in a variety of dishes, but most notably, Cassoulet de Toulouse. These sausages are lightly flavored with white wine, garlic, nutmeg, coriander, allspice, thyme, and savory.

Using a meat grinder, coarsely grind the pork shoulder and fatback together. Use the die with the large holes, or a die specifically for sausage-making. After meat and fat are ground, add all of the remaining ingredients except for the hog casings. Mix thoroughly in a large bowl with your hands until well combined. Cover seasoned sausage mix with plastic and refrigerate overnight. The next day, cook a small patty of sausage mix to check seasoning. If you feel that the sausage needs more salt or any other seasoning, add it now.

Cut the rinsed sausage casings into 3 foot lengths. This will make it easier to work with. Carefully thread a length of casing onto a sausage filler tube. When the end is reached, tie a knot. Carefully begin to stuff the casings, being careful not to over-stuff. If you over-stuff the casings, they will burst. Also, be careful not to have large air bubbles in the casing. The sausage mix should be packed semi-firmly, and look full. This will take some practice, but this really is the fun part. If the casing bursts, or if you notice a hole, stop at that point. Empty the casing enough to tie it off.

Continue this procedure until all of the sausage mix has been stuffed into casings. Remember to leave yourself enough room at the end of a length of casing to tie a knot. The casings are slippery, so this part can become quite comical! Once all of your casings have been tied off, you are ready to twist the casings to form individual sausages. Be very gentle! This is where trouble can quickly set in. Measure off 6 to 8 inches, gently pinch the sausage, and twist a couple of turns. If your casings are too full, this added pressure will cause them to fail. If this happens, never fear, just stuff any leftover casings.Once individual sausages are formed, they can be used immediately, or carefully wrapped and frozen for three months.

Date Made: Category: Side Dish

Serving: Makes 20 Sausage


Dish Name: Lemon Rice Croquettes (Riz au citron Croquettes ) Recipe:

1 bowl of plain rice round3 cups watersalt4 egg yolks200g grated cheesebreadcrumbs20 g butter

Directions:

1. Make dilute milk powder in 3 glass of water, turn on the heat and bring to a boil, add salt.

2. Join the rice, cover half and cook slowly 15 minutes, attach the sugar and still let the fire until it absorbs all the milk and become mushy, remove from heat, add the egg, flour, butter, baking powder and lemon zest. let cool.

Lemon Caper Sauce: (See Next Slide)

Date Made:

Category: Side Dish

Serving: 6 Persons


Dish Name: Lemon Caper Sauce (Sauce citron et aux Câpres )

Recipe:

Ingredients2 tsp. capers, preferably salt-packed2 Tbs. unsalted butter1 Tbs. olive oil2 shallots, minced1 garlic clove, minced⅔ cup dry white wine2 Tbs. fresh lemon juiceGrated zest of 1 lemon1 Tbs. chopped fresh flat-leaf parsley

Directions:

If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.

In a sauté pan, melt butter with olive oil.Add the shallots and garlic to the pan and cook, stirring often,

until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.

Date Made:

Category: Sauce

Serving: 6 Persons

Lemon Caper Sauce goes well withMany meals.


Dish Name: Potato purée with cheese

Recipe:

Ingredients: 250 g potatoes 40 g butter50 ml thickened cream90 g strong-flavoured melting cow’s milk cheese, finely sliced6 thin slices of prosciutto ham / beef

Directions:

1. Peel and quarter the potatoes. Place the potatoes in cold salted water and boil until tender.

2. Drain the potatoes and push them through a, mouli (a hand-operated cooking tool designed for grating or pureeing) adding the butter and cream.

3. Place on medium heat and, using a wooden spoon, stir in the finely sliced cheese – stirring in one direction until the cheese has melted and the purée is elastic and stretches like a dough.

Date Made:

Category: Side Dish

Serving: 2 Persons


Dish Name: Vegetable Tian Recipe:

Prep Time:25 minsCook Time: 45 minsTotal time 1 hrs 10 mins

Ingredients:4 tablespoons olive oil,2 medium baking potatoes, peeled and thinly sliced1 small eggplant, thinly sliced in diagnal 1 small zucchini, thinly sliced on diagonal4 plum tomatoes, thinly slicedcoarse saltfresh ground black pepper4 sprigs fresh rosemary1 head garlic1/3 cup shredded gruyere cheesecrusty bread, sliced 1/2 inch thick and toasted for serving.

Directions:

Preheat oven to 400°; grease a 9" x 13" baking dish with 1 T olive oil.2. Arrange the vegetables in the dish in slightly overlapping rows,

alternating potato, eggplant, zucchini and tomato; season with salt and pepper; place rosemary sprigs on top and garlic in the centre of the dish; drizzle everything with the remaining 3 T of oil.

3. To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes; bake 40-50 minutes, until vegetables are tender and garlic is soft.

4. Remove from oven; remove the rosemary sprigs and set the garlic aside to cool a bit; squeeze the garlic flesh into a bowl and mash; spread it on the vegetables or on the toast if you prefer; sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted; serve warm.

Date Made:

Category: Side Dish



Dish Name: Tartiflette a La Joel Robuchon Recipe:

Ingredients:6 medium potatoes, scrubbedsalt1 tablespoon butter1 onion, peeled and minced1/4 cup dry white wine, such as sauvignon2 ounces bacon2 cups heavy cream, cold1/2 lb reblochon cheese3 tablespoons chicken broth or 3 tablespoons vegetable broth or 3 tablespoons waterpepper2 ounces grated beau fort cheese (be generous) or 2 ounces gruyere (be generous)

Directions:1. Put the potatoes in a saucepan and cover them with water and 1

tablespoon salt. Bring to a boil and simmer for 20-40 minutes, depending on the size of the potatoes. Drain.

2. Melt the butter in another saucepan. When it foams, add the onion and cook over low heat for 3 minutes; the onion should not brown. Add the wine and simmer for 20 minutes.

3. When the potatoes are cool enough to handle, peel them and chop them into large chunks.

4. Preheat the oven to 480 degrees Fahrenheit/240 degrees Celsius.5. In a large bowl, gently mix the potato chunks with the Lardons

and reduced wine. Pour the combination into a baking dish. Whip the chilled heavy cream.

6. Remove the crust from the Reblochon and chop it into pieces. Put them in a baking dish and bake for 18 minutes; they should get warm but not too hot. Put the warmed cheese in a blender or food processor and blend briskly as you add the broth .

7. Add the whipped cream to the blended cheese. Taste for salt and pepper. Spread this creamy cheese over the top of the potatoes.

8. Sprinkle the dish on the diagonal with the grated Beaufort cheese. Bake for 8-12 minutes. You want the Tartiflette to get a little colour. Serve very hot.

Date Made:

Category: Side Dish

Serving: 4 Persons


Dish Name: Dauphinoise Potatoes

Recipe:

Ingredients: 1 Pint heavy cream, garlic, herbs as desired,kosher salt and pepper,6 medium baking potatoes, peeled2 Tablespoons Butter.

Directions:Preheat oven to 400 degrees.Bring cream or half and half to a simmer, adding 2 peeled and

smashed garlic cloves, herbs such as thyme or rosemary sprigs for flavour. When the cream develops small bubbles on the rim of the saucepan remove from heat and set aside. Add 1 teaspoon kosher salt and fresh pepper. Taste the mixture It should be slightly saltier than you would eat straight.

With 1 tablespoon of softened butter, grease the potato baking pan(s) generously. Wash, peel and thinly slice potatoes. 1/8 in slices is ideal. Slice potatoes directly into baking dish. Toss the raw potatoes with about 1 1/2 teaspoons of kosher salt and some pepper. Strain the liquid or just remove herbs and garlic. Potatoes should be nearly covered, but not swimming in cream.

Use plastic wrap to push the potatoes down into the liquid. Place plastic wrap directly on the surface of the potatoes. Cover pan and plastic wrap with foil and weight the potatoes down with a slightly smaller pan filled with hot water. Place the baking dish in the oven for 40 minutes. Carefully remove the water filled pan, the foil and the plastic wrap and continue to bake until the potatoes are tender and the liquid is nearly absorbed. Some thickened liquid will remain.

If you are serving immediately, place the pan under the broiler and cook until potatoes are golden.

f you are preparing this dish ahead, cover and let cool in refrigerator. To reheat, place in 450 degree oven until browned and hot throughout. Serve immediately.

Date Made:

Category: Side Dish

Serving: 6 Persons


Dish Name: Herbed potato and crème Fraiche tourte Recipe: Prep time 45 mins, cook 1 hr 35 mins (plus resting, cooling)Ingredients: 20 gm butter8 golden shallots, thinly sliced2 garlic cloves, finely chopped1 tbsp thyme400 gm fresh cream 1 tbsp each finely chopped flat-leaf parsley, chives and tarragon¼ tsp finely grated nutmeg1.2 kg Dutch cream potatoes, thinly sliced on a mandolinFor brushing: egg washRough puff pastry300 gm (2 cups) plain flour300 gm cold butter, coarsely chopped

Directions:1. Combine flour and ½ tsp fine salt in a food processor.2. Add butter, pulse until small lumps are dispersed throughout mixture,

then turn onto a work surface and make a well in the centre. 3. Add 120ml iced water and combine with a pastry scraper. Wrap in

plastic wrap and refrigerate to rest (30 minutes). Roll out and fold short ends into centre, fold in half to form a book fold, wrap in plastic wrap and refrigerate to rest (30-40 minutes). Repeat twice more, then refrigerate to rest for at least 30 minutes before using.

Meanwhile, preheat oven to 160C. Heat butter in a saucepan over medium-high heat until foaming, add shallot, garlic and thyme and stir occasionally until tender and fragrant (4-5 minutes), set aside to cool.

Combine fresh cream, herbs and nutmeg in a bowl, season to taste and set aside.

Roll out one-third of the pastry to a rectangle, place on a tray and refrigerate until required. Roll out remaining pastry to rectangle, line a deep tin, letting pastry overhang sides. Arrange one-third of potato slices over pastry, seasoning generously as you go, spread with half the fresh cream mixture, then scatter over half the shallot mixture. Repeat layering, finishing with a layer of potato. Place reserved pastry on top, then brush with egg wash and fold in edges. Brush edges with egg wash, and slash in several places with a small knife. Bake until pastry is golden and potato is tender (1-1½ hours; Serve hot.

Date Made:

Category: Side Dish

Serving: 8 Persons


Dish Name: Silver beet gratin Recipe:

Ingredients:

2 bunches silver beet, washed well2 tbsp extra virgin olive oil1/2 brown onion, diced3 cloves garlic, chopped400ml pouring cream (35 per cent fat)6 grates nutmegSalt flakes1/2 lemon5 tbsp fresh breadcrumbs120g parmesan, finely grated50g butter

Directions:

1. Cut the silver beet into three-centimetre lengths, including most of the stalk, discarding the woody ends.

2. Bring a large pot of salted water to the boil and cook the silver beet for six minutes. Drain well and press out the excess water in a sieve.

3. Heat the oil in a large frying pan, add the onion and garlic, then fry until softened. Add the silver beet and cream, then grate in the nutmeg and season.

4. Bubble the mixture over a medium heat until the cream has reduced by about half.

5. Transfer half the silver beet to a blender and blitz until smooth, then return to the pan and stir back through.

6. Tip into a gratin dish and sprinkle over the crumbs and cheese, dot with butter and bake with the grill on for 10 minutes, or until the crumbs turn golden and the cream is bubbling. Squeeze the lemon over the top and serve.

Date Made:

Category: Side Dish

Serving: 4 Persons


Dish Name: Savoy Potato gratin recipe (gratin Savoyard) Recipe:

Ingredients: 1.5kg potatoes Salt and freshly ground black pepperPinch of grated nutmeg80gm butter150gm Gruyere cheese, grated150gm Beaufort cheese, grated1½ cups chicken stock

Directions:Preheat the oven to 200°C.

1. Peel the potatoes, cut them into 3mm slices and place in a bowl with salt, pepper and a little grated nutmeg. Mix well together.

2. Generously butter a medium to large ovenproof gratin dish with one-third of the butter. Place half the potato slices neatly in the dish and top with the grated Gruyere cheese. Cover with the remaining potatoes, taking time to make a regular pattern with the slices. Sprinkle the Beaufort cheese on top and dot with knobs of the remaining butter.

3. Carefully add the chicken stock.

4. Bake in the preheated oven for 15 minutes, then lower the temperature to 150°C and cook for a further 45 minutes or until the potatoes are soft.

Date Made:

Category: Side Dish



Dish Name: Scampi and artichoke crêpes Recipe:

Ingredients:

1 cup plain flourA pinch of salt and freshly ground black pepper1 eggAbout 1 cup milkAbout 80g butter2 tbsp finely cut chives1 egg yolk and 1 tbsp waterJuice of ¼ lemon2 tbsp whipped cream½ cup cooked cauliflower flowerets½ cup cooked artichokes, each cut into small pieces 12 cooked scampi, peeled (but leave 2 whole for decoration)

Directions:

1. Place the flour, salt and pepper in a bowl. pour the egg and half of the milk Whisk the egg and milk together, then gradually incorporate the flour, slowly adding the remaining milk to form a smooth, thin mixture. Rest this batter for 15 minutes.

2. Melt a teaspoon of butter in a crêpe pan. When it becomes foamy, whisk the melted butter into the crêpe batter. Stir in 1 tablespoon of chives.

3. Place enough crêpe batter in the pan to lightly coat the base. Cook the first side then turn the crêpe to cook the second side. Cook three more crêpes in the same way.

4. Place the egg yolk and water in a small bowl resting over a bath of simmering water. Beat the yolk and water until it becomes light and fluffy, then remove from heat.

5. Melt the remaining butter, without boiling it, then, bit by bit, whisk almost all of it into the egg yolk in the bowl. Season with lemon juice and fold in the whipped cream.

6. Reheat the cauliflower, artichokes and scampi in the remaining butter. Add the remaining chives.

7. Garnish each crêpe with 2 or 3 scampi tails and some vegetables. Top with a little sauce and fold each crêpe.

8. Serve 2 pancakes per person, garnished with 1 scampi in the shell.

Date Made:

Category: Side Dish

Serving: 2 Persons


Dish Name: (VIP Occasion) Rhone Alps Cheese Fondue Recipe:

Ingredients: 1 1/2 cups Chardonnay3/4 lb Gruyere cheese, shredded3/4 lb any Favourable cheese, Ementhal would be perfect.1 tsp cornstarch1 tbsp kirsch or brandypinch of nutmeg and paprika1 semi-stale French baguette, cut into thick slices then quartered

Directions:

To a medium saucepan over medium heat, pour in the wine and gradually add grated cheese – stirring constantly until all cheese is melted. Add cornstarch mixed with kirsch or brandy. Stir continuously with a wooden spoon until mixture is smooth and glossy and all is right. Add nutmeg and paprika. Do not let it boil.

Serve prepped bread cubes in a basket. Pour cheese sauce into fondue pot and light the candle/sterno underneath to keep fondue warm. Using fondue forks, skewer bread and dip into bubbly fondue. Feel free to double-dip

Date Made:

Category: VIP Main Dish with Beef / Chicken or Bread. Serving: 4 Persons


Grill & Live StationSection


Dish Name: Mustard-Garlic Chicken Pail lards (Scallop) with Spring Peas and Lemon

Recipe:Ingredients: For the Pease: 8 ounces snow peas2 tablespoons extra virgin olive oil1 tablespoon unsalted butter4 large scallions, finely chopped1 1/4 pounds shell peas, shelled (1 1/2 cups), or 1 (10-ounce) package frozen peas, thawed1 1/4 teaspoons kosher salt1/2 teaspoon black pepper1 teaspoon finely grated lemon zest2 teaspoons lemon juiceFor the Chicken: 2 large garlic cloves1 1/4 teaspoons kosher salt3 tablespoons Dijon mustard1 teaspoon finely grated lemon zest1/2 teaspoon black pepper4 boneless, skinless chicken breast halves (1 3/4 pounds total)Pea shoots for garnish (optional)

Directions:1. Preheat the grill and oil the grill rack.2. Make the peas: Trim the snow peas and cut them diagonally into

thirds. Heat the oil and butter in a large heavy skillet over medium-high heat until the butter melts. Add the scallions and cook, stirring occasionally, until they start to brown, about 4 minutes. Add the snow peas, regular peas, salt, and pepper and cook, stirring occasionally, until the peas are tender and bright green, 3 to 5 minutes. Remove the skillet from the heat and stir in the lemon zest and juice. Keep warm.

3. Make the chicken: Mince and mash the garlic and 1/4 teaspoon of the salt to a paste with a chef's knife. Stir together the garlic paste, mustard, lemon zest, the remaining 1 teaspoon salt, and the pepper in a medium bowl.

4. Place 1 chicken breast between two sheets of plastic wrap, then pound it with a meat pounder until it is 1/2 inch thick. Repeat with the remaining breasts. Rub the breasts all over with the mustard mixture.

4. Grill the chicken, turning once, until grill marks appear and it is cooked through, 3 to 4 minutes.

5. Serve the chicken topped with the pea mixture and fresh pea shoots,

Date Made: Category: Main Dish

Serving: 4 Persons


Dish Name: Grilled Niçoise Tuna Steak Recipe:

Ingredients: 1/2 cups extra-virgin olive oil1/2 cups dry white wine2 1/2 tablespoons Dijon mustard1 tablespoon coarsely chopped thyme leaves1 tablespoons plus 1 teaspoon ground fennel2 large shallots, coarsely chopped10 1-inch-thick tuna steaks, 8 ounces eachKosher salt and freshly ground pepper

Directions:

1. In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel and shallots. Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them. Turn the tuna steaks to coat. Let stand for 30 minutes.

2. Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill over moderately high heat, turning once, for 4 minutes per side, until medium. Thinly slice the steaks, transfer to plates and serve.

Date Made:

Category: Main Dish

Serving: 10 Persons


Dish Name: Steak Béarnaise with Sweet Potato Straws Recipe:

Ingredients: 4 7-ounce beef tenderloin steaks1 tablespoon olive oil6 sweet potatoes, peeledSunflower oil for deep fryingMixed lettuce leaves, to serveFor the Béarnaise:2 tablespoons white wine vinegar2 tablespoons white wine1 tablespoons chives, snipped2 tablespoons Italian parsley, chopped3 egg yolks1 3/4 sticks butter (14 tablespoons), melted

Directions:1. Rub the steaks with olive oil. Heat a grill pan until hot. Sear the

steaks on both sides and then cook to preference.2. Using a grater or knife, cut the potatoes into long, thin pieces;

fry in batches in the hot oil, draining each batch on paper towels.

For The Béarnaise: 1. Bring the vinegar, wine, chives and 1 tablespoon of the Italian

parsley to the boil. Reduce until you have about 1 tablespoon of liquid; cool slightly in the pan. Fill a smaller saucepan with water and bring to a simmer. Whisk the eggs, add to the reduction pan then place the reduction pan over the saucepan of simmering water. Whisk the sauce until thick. Add melted butter in a steady stream, whisking all the time. Finally, add the remaining parsley.

2. To serve: Place each steak on a pile of mixed leaves, top with chips and pour over the Béarnaise sauce

Date Made:

Category: Main Dish



Dish Name: (VIP Treatment) Grilled Game Chicken & Seared Foie Gras with Crispy Polenta & Fig-Port Reduction Recipe:

Ingredients: 3 Cornish game hen , cut in half (about 5 pounds)ground black pepper5 1/2 cup Swanson® Chicken Stock3 tablespoon olive oil1 cup corn meal or polenta1/4 teaspoon crushed red pepper1 tablespoon vegetable oil1 piece (1/2 pound) uncooked foie gras cleaned, deveined and cut into 6 slices2 tablespoon butter1 shallot , minced1/2 cup port wine1/2 cup diced dried fig1 tablespoon tomato paste2 tablespoon chopped fresh parsley

Directions:1. Season the hens with the black pepper.2. Lightly oil the grill rack and heat the grill to medium. Grill the hens for 30

minutes or until they’re cooked through, turning the hens over halfway through cooking. Remove the hens from the grill and keep warm.

3. In a pan, heat 4 cups stock and 1 tablespoon olive oil in a 3-quart saucepan over medium heat to a boil. Gradually stir the corn meal into the saucepan. Stir in the red pepper. Reduce the heat to low. Cook and stir for 10 minutes or until the mixture is thickened. Pour the corn meal mixture into a lightly greased 8-inch baking pan.

4. Let cool for 30 minutes or until the polenta is firm.5. Cut the polenta into 12 squares.6. Heat the remaining olive oil in a 12-inch non stick skillet over medium heat.

Add the polenta squares and cook until they’re crisp and golden brown. Drain on paper towels and keep warm.

7. Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add the foie gras and cook for 2 minutes or until they're well browned on both sides. Drain on paper towels and keep warm.

8. Heat a tablespoon of butter in a 2-quart saucepan over medium heat. Add the shallots and cook for 2 minutes.

9. Stir the remaining stock, port, figs and tomato paste in the saucepan and heat to a boil. Reduce the heat to low. Cook until the mixture is reduced by one-half. Stir in the remaining butter and parsley and add seasoning.

10. Place 2 squares polenta onto each of 6 serving plates. Top the chicken with 1 slice foie gras and 1 hen piece. Spoon the sauce over the hens.

Date Made:

Category: Main Course

Serving: 6 Persons


Dish Name: Grilled Chicken Pail lard with Lemon and Black Pepper and Arugula-Tomato Salad

Recipe:Ingredients: 5 min 1/4 cup freshly squeezed lemon juice1 small shallot, chopped1/4 cup pure olive oil1/4 teaspoon coarsely ground fresh black pepper4 boneless, skinless, chicken breasts, pounded thinlySalt1/2 pound arugula2 ripe beefsteak tomatoes, diced1 small red onion, peeled, halved and thinly sliced2 tablespoons red wine vinegar2 tablespoons extra-virgin olive oil, plus additional for garnishLemon halves, for garnish

Directions:1. Whisk together lemon juice, shallot, olive oil and black pepper in a

large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

2. Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

3. Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each Pail lard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Date Made: Category: Main Course

Serving: 4 Persons


Dish Name: Recipe:

Directions:

Date Made:

Category:

Serving:


Pasta Station


Dish Name: Butternut Squash and Sage Pasta Recipe

Recipe:

Ingredients:6 cups butternut squash, cut into small cubes2 1/2 tablespoons olive oil1/2 teaspoon ground cinnamon1 pound bowtie pasta3 tablespoons butter2 cloves garlic, finely chopped1/3 cup chopped, fresh sage leaves1/2 cup grated Parmesan cheese

Butternut squash -

Directions:

1. How to make roasted butternut squash and fried sage pasta:2. Preheat the oven to 375F. Toss the squash with the oil and

cinnamon. Arrange the prepared squash in a single layer on a foil-lined baking sheet, and then roast it, stirring once, for 25 to 30 minutes, until the squash turns golden brown.

3. While the squash is roasting, boil the pasta according to the package directions and sauté the garlic in 3 tablespoons butter just until tender. Drain the pasta.

4. While the squash is roasting, boil the pasta according to the package directions and sauté the garlic in 3 tablespoons butter just until tender. Add the sage to the butter and sauté it for 2 minutes.

5. Add the pasta to the sage-butter and sauté it just starts to turn brown around the edges. Add the roasted butternut squash to the mixture and cook it for an additional 3 minutes. Serve the butternut squash and sage pasta hot, garnished with Parmesan cheese.

Date Made:

Category: Pasta Station

Serving: 4 Persons


Dish Name: Corn and Tomato French Pasta Recipe:

Ingredients:

1 lb bow tie pasta2/3 cup olive oil2 tablespoons minced garlic1 tablespoon lemon juice1 cup corn3 tomatoes, diced14 ounces brie cheese, cubed (or mozzarella)2 teaspoons basil1 teaspoon parsley1/2 teaspoon black pepper

Directions:

1. Cook pasta, drain, and allow to cool.2. Heat oil, lemon juice, and garlic in a pot.3. Add the corn and spices.4. Toss pasta with garlic and oil sauce.5. Add tomatoes and cheese when the pasta is sufficiently

cooled to avoid melting the cheese.6. Serve topped with shredded parmesan and sundried

tomatoes, if desired.

Date Made:




Dish Name: Spaghetti Alle Vongole Recipe:

Ingredients: 1 pound dry spaghetti 2 pounds clams 1/2 cup white wine fresh parsley 3-4 cloves of garlic Extra virgin olive oilSalt and freshly ground pepper

Directions:

1. While the pasta is cooking, combine white wine, a few cloves of garlic and some fresh parsley leaves in a large pot. Add the clams and cook until the shells open. This will only take a few minutes.

2. When the clams have opened, remove with a strainer and put aside. Run the remaining juice left in the pot through a cheesecloth-lined sieve to remove any sand. Repeat if necessary.

3. Remove the clams from the shells (depending on the size of the clams, chop if desired). Discard shells.

4. In a saucepan, combine strained wine with clams. Cover, and simmer over medium-low heat to keep the sauce warm. In a separate saucepan, heat 1/2 cup of olive oil and the last clove of garlic until slightly browned.

5. Pour cooked pasta into a warmed bowl, add clams & wine mixture, then the garlic infused olive oil. Add a salt and freshly ground pepper to taste and a generous handful of fresh parsley to the top before serving.

Note: Make sure your pasta dish is warmed and be sure to add lots of parsley for colour, texture and taste.

Date Made:

Category: A Special French Woman’s meal

Serving: 4 Persons


Dish Name: Ratatouille with Penne Recipe:

Ingredients: 2 eggplants (1 12 pounds cut into 12 inch cubes)4 onions (chopped)12 cup olive oilcoarse salt 4 yellow squash (1 12 pounds cut into 12 inch cubes)2 red bell peppers (cut into 12 inch cubes)8 plum tomatoes (peeled seeded and chopped)7 garlic cloves (minced)1 tsp chopped fresh thyme1 12 lbs penne frigate (with ridges)12 cup flat leaf parsley (finely chopped fresh)14 cup fresh basil (finely chopped)

Directions:Preheat oven to 450°F.1. Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a

large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes.

2. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.

3. While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes.

4. Stir tomatoes into roasted vegetables and season ratatouille.5. Cook penne frigate in a 6-qt. pot of boiling salted water until al

dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season.

6. Toss penne frigate with 1/3 of ratatouille and serve topped with remainder.

Date Made:

Category: Pasta station

Serving: 6 Persons


Dish Name: French Onion Mac and Cheese

Recipe:

Ingredients: 4 tbs butter2 onions (large, very thinly sliced)1 tsp thyme (ground)1 tsp thyme (ground)1 bay leafpeppersalt1 lb penne frigate (or whole wheat penne frigate pasta)2 tbs flour1 cup chicken stock1 cup whole milkgrated nutmeg (Freshly)34 lb gruyere cheese (shredded)

Directions:1. In a skillet, melt 2 tablespoons butter over medium-high heat. Stir

in the onions, thyme and bay leaf for 5 minutes; season with salt and pepper. Lower the heat and cook until the onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.

2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

3. In the reserved skillet, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken stock and milk and bring to a boil; season with salt, pepper and nutmeg. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheese until melted.

4. Combine the onions and sauce with the pasta and toss well.

Date Made:


Serving: 4 Servings


Dish Name: Recipe:

Directions:

Date Made:

Category:

Serving:


Main Course Section


Dish Name: Beef bourguignon served with steamed rice

Recipe:

Prep Time: 30 minCook Time: 2 hr 10 min.

1.2 kg boneless short rib cut into 4 cm pieces6 tbsp olive oil1 brown onion, sliced4 cloves garlic, chopped3 tbsp plain flour2 tbsp tomato paste3 sprigs thyme2 bay leaves250 ml red wine1.5 litres veal stock12 baby onions, peeled250 g speck, chopped350 g button mushrooms16 baby carrots, peeled¼ cup chopped parsley

Directions:

Season Winter/Autumn

Preheat oven to 180°C .

Heat 2 tablespoons of olive oil in a large non-stick frying pan over high heat and cook beef for 5–10 minutes, in batches until brown all over. Set aside to drain on paper towel.

Heat another 2 tablespoons of olive oil in a large casserole dish with a tight fitting lid. Add sliced onion and garlic and cook for 3–4 minutes or until golden and tender, add flour and cook stirring for 1–2 minutes or until golden, add the beef back to the pan along with tomato paste, thyme, bay leaves, red wine and stock, stir to combine. Bring to the boil and place in the oven covered for 1½ hours or until tender.

Heat remaining oil in a frying pan over medium high heat, add baby onions and bacon and cook for 5 minutes or until golden, add mushrooms, and carrots and cook for another two minutes.

Add bacon and vegetables to the casserole, cover and continue to cook for another 30 minutes or until vegetables are cooked through and sauce has thickened.

Serve with steamed Medium Grain rice.

Date Made: Category: Main Course Serving: 8 Persons


Dish Name: Cassoulet - Slow cooked beans and meat

Recipe:IngredientsOlive oil6 Toulouse sausages (about 400g)4 duck legs6 rashers of pancetta2 x 400g cans of peeled plum tomatoes 1 bulb of garlic, unpeeled and cut in two2 medium red onions, peeled and sliced1 large red chilli, slit lengthwise3 sprigs of thymesea salt and freshly ground black pepper500 ml chicken stockA good splash of white wine2 x 400g cans cannellini beans, well rinsed in cold water and drained2 tablespoon sherry vinegar1 French baguette, torn into small pieces

Directions:Mise en placePre-heat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce

cooking time by 10 mins per hour]Method1. Pour a splash of olive oil into a large roasting pan on a hob at a high

heat. Add a grind of black pepper, add the duck and sausages and use it like a huge frying pan to brown the meat. This may take 10 to 15 minutes.

2. Remove the browned meat and set to one side.3. Slit the chilli length-wise but don't disturb the seeds.4. With the heat still on, add the herbs, chilli, onions, pancetta, garlic bulb

halves, cut side down. Season with salt and pepper and fry for 5 minutes, stirring now and then.

5. De-glaze the pan with the wine and the sherry vinegar.6. Add the beans and chopped tomatoes and mix well.7. Arrange the duck and sausages on the top, duck skin-side up. Pour over

the chicken stock and jiggle the roasting tray to bed everything down.8. Roast uncovered for 1.5 hours, checking a few times to see that it's not

drying out. see comments9. After 1.5 hours, tear the baguette into small pieces and push into the

tray so that the bread soaks up all the fat and juices.10. Return to the oven and roast for 30 minutes more.

Date Made:




Dish Name: Stuffed Cuttlefish / Squid

Recipe:Ingredients4 medium cuttlefish5 tablespoonfuls rice2 onions finely chopped3 spring onions chopped3 tablespoonfuls dill finely chopped3 tablespoonfuls parsley finely chopped2 cups spinach chopped1 – 2 cloves of garlic minced3 ripe tomatoes grated or chopped (or a can of chopped tomatoes)1 cup olive oil½ cup white wineSalt, pepper

Directions:

1. Boil the squid in water for 5 minutes, clean and drain them.2. Put half the olive oil in a pan and sauté half the onion and the

green onions for a few minutes, until they are transparent . Add the tentacles and the garlic and sauté for a few minutes more. Then add the rice, the spinach, the dill, the parsley, salt and pepper and half a cup of water. Stir, simmer for 10 minutes. Take the pan off the fire and let the stuffing cool.

3. In a pot put the rest of the oil with the rest of the onion and sauté until transparent. Then add the tomatoes, the wine and simmer until the wine evaporates. Add 1 cup of water and simmer for 5 -6 minutes and Season with salt and pepper.

4. Take each cuttlefish sack and fill it with the rice mixture, leaving some room for the rice to expand. Close the opening with a toothpick. Place the cuttlefish next to each other in a pot. When you have stuffed all the cuttlefish, pour the tomato sauce over them. Let them simmer gently for about one hour, until the cuttlefish are tender and the sauce has thickened. While cooking, check to see that there is enough water, so that the cuttlefish don’t burn. Taste and adjust seasonings if necessary.

Date Made:

Category: Main course

Serving: 6 Persons


Dish Name: Stuffed Squids with spicy tomato sauce

Recipe:Preparation 30 MINS, Cook: 1hour and 10 Minutes. Ingredients: 8 small squids and 8 toothpicks 200 ml water5 tbsp extra virgin olive oil3 garlic cloves, peeled25 g bread, crust less and roughly chopped 1 tbsp egg, slightly beaten1 fresh chillies, sliced400g peeled plum tomatoes (cans)½ tsp sugarsea saltflat leaf parsley, roughly chopped

Directions:Add 200 ml of slightly salted water to a saucepan and bring to the boil.Simmer them for 5 minutes. Drain the small pieces of squid, keeping the

cooking water aside.With oil in a pan and add 1 clove of garlic, finely choppedHeat for 1-2 minutes and heat until the garlic is golden brown, and then

add the small pieces of boiled squid. Cover the pan with a lid and cook for 5 minutes. In a bowl, mix the bread, egg, and chopped flat leaf parsley with the fried

squid until well combined and a soft sticky mixture is formed.Stuff the sticky mixture into the main body and seal the top with a wooden

toothpick.Heat oil in a saucepan and add the rest of the garlic cloves, crushed. Fry

over a medium heat for 2 minutes, stirring until the garlic is soft and golden brown. Add the chilli and the stuffed squid, cook over a low-medium heat for 3 minutes, turning the squid, occasionally.

Add the peeled plum tomatoes to the saucepan and roughly crush them. Add the squid cooking water and season with sea salt and sugar.

Cover and bring the sauce to the boil (2-3 minutes), uncover the saucepan and cook over a medium-high heat for 15 minutes, stirring occasionally; then lower the heat and simmer for 35 minutes or until the sauce is cooked and has thickened.

Sprinkle generously with parsley and serve with Bruschetta

Date Made:


Serving: 4 Persons


Dish Name: Boeuf En Daube (French Beef Burgundy in the Crock Pot) Recipe: Ingredients: 5 lbs prime beef, cubed & trimmed of fat1 lb shallot, peeled4 -6 garlic cloves, peeled & chopped finely1 bunch fresh thyme2 -4 bay leaves750 ml Burgundy wine1 -2 tablespoon olive oil1 lb Lardons, Smoked Bacon/lamb pieces1/2 ounce dried Cèpes, soaked for 1 hr6 -8 pieces dried orange peel, see method1 tablespoon soft brown sugarsea saltfresh ground black pepper1 -2 tablespoon corn flour, for thickening2 tablespoons cognac2 -4 sun-dried tomatoes, drained & chopped finely (optional)1 (8 ounce) can chopped tomatoes

Directions: Marinade the beef with the herbs, shallots & garlic over night in the bottle

of red wine.2. Drain and put the wine to one side.3. In a large skillet or frying pan, sear & brown the beef pieces over a high

heat in the olive oil until nutty & brown. Do not overcrowd the pan!4. Place browned beef into the crock pot or cast iron Casserole Dish.5. Fry the Lardons or chopped bacon pieces until crispy & golden brown.

Drain & add to the beef.6. Brown the shallots & garlic in the bacon fat & add to the beef & bacon.7. Add all the other ingredients, except the corn flour, to the crock pot

including the reserved wine.8. (Add the tinned tomatoes & sun dried tomatoes at this stage too if you

are using them.).9. Cook on automatic or High for 4 hours and Low for up to 6 hours.10. (For conventional cooking - pre-heat oven to 175 deg. C or 325 deg. F

or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extremely tender

11. Towards the end, blend & mix the corn flour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - siring into the Daube.

12. Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!

13. THIS IS BETTER MADE 24 HOURS BEFORE EATING!

Date Made:




Dish Name: Roast snapper with Montpellier butter

Recipe:

Ingredients: A 1 kg snapper, scaled and cleanedSea salt and freshly ground black pepper3 tbsp olive oil2 shallots, finely sliced2 tsp fennel seeds4 sprigs of parsley1/2 glass dry white wine1 tbsp chopped parsley6 tarragon leaves, finely sliced1 tbsp chervil, chopped1 small gherkin, finely chopped6 capers, finely chopped1 anchovy fillet, finely choppedJuice of 1/4 lemonAbout 50 g butter, softened

Directions:Preheat oven to 200°C.1. Make a few 1 cm deep cuts in the thickest part of both sides of

the fish and season fish with sea salt and pepper.2. Place half the oil in a baking dish large enough to hold the

snapper. Add half the shallots, half the fennel seeds and the 4 parsley sprigs. Place fish on top and scatter remaining shallots and fennel seeds over the fish. Drizzle the wine and remaining oil over fish, cover with foil and bake in preheated oven for 25 minutes.

3. Meanwhile, place chopped parsley, tarragon, chervil, gherkin, capers, anchovy fillet, lemon juice and a little freshly ground black pepper to the softened butter and mix in a bowl using a fork until just combined. Wrap this herb butter in a piece of foil and refrigerate. This mixture is called Montpellier butter.

4. To serve, remove parsley stalks and lift the flesh of the fish from the bones. Serve with a slice of Montpellier butter

Date Made:




Dish Name: Chicken and Prawn Casserole recipe Recipe:

Ingredients: 2 large tomatoes4 tbsp extra virgin olive oil1 brown onion, chopped4 chicken pieces on the bone Salt and freshly ground pepper1 mild green chilli, finely sliced3 tbsp VermouthA pinch of saffron thread8 green king prawns4 tbsp roasted pine nuts3 tbsp chopped parsley2 cloves garlic, chopped

Directions:1. Core the tomatoes and make a cross on the skin. Place

tomatoes in boiling water, then after 20 seconds remove and drop them into cold water. Peel and halve tomatoes, squeeze out the seeds, then chop the flesh.

2. Heat 1 tbsp olive oil in a pan and cook onion on low heat for 5 minutes.

3. Season chicken pieces with salt and pepper, then brown chicken in 2 tbsp olive oil in a wide saucepan. Add the chilli, cooked onion, chopped tomato, Vermouth and saffron.

4. Bring t o a simmer, cover with a lid and cook for 20 minutes. Turn chicken pieces over once during the cooking.

5. In a wide pan cook the prawns in the shell on both sides in remaining olive oil. Add cooked prawns to chicken, stir gently and cook for 2 minutes more.

6. Blend pine nuts into small pieces and add to the chicken with the chopped parsley and garlic. Stir gently and serve immediately

Date Made:


Serving: 4 Persons


Dish Name: Lamb and Bean Stew Recipe (Pistache de Mouton)

Recipe:Ingredients: 20g butter50g diced fatty bacon3 sprigs thyme, chopped12 pieces of lamb from the shoulder, each about 80gm 1 small onion, diced4 garlic cloves, crushed1 bay leafSalt and freshly ground black pepper60ml dry white wine2 tomatoes, diced 400g cooked white beans, drained4 tbsp chopped parsley80gm breadcrumbs

Directions:1. Heat the butter and bacon in a wide heavy-based saucepan.

Add the thyme and stir well. Add the lamb pieces and brown the lamb on all sides for a few minutes.

2. Add the onion, garlic and bay leaf and season with salt and pepper. Cook for 4-5 minutes to lightly brown the onion.

3. Add the wine, bring to the boil, then add the tomatoes. Cover with foil and a lid and cook over low heat for about 1½-2 hours until the meat is tender. Stir the stew a couple of times during the cooking to make sure it doesn't stick.

4. When the meat is cooked, add the beans. Stir gently and reheat for a few minutes. Transfer the stew to a wide gratin dish and sprinkle the top with the chopped parsley and breadcrumbs.

5. Place under a hot grill and leave for a few minutes until golden brown. Serve immediately but take care as it's very hot

Date Made:

Category: Stew / Can be A Main Course



Dish Name: Roast lamb with tabais beans recipe (rôti d'agneau aux haricots tarbais)

Recipe:

Ingredients: about 80 g dried beans , white beans can be used.1 small carrot, cut into pieces1 branch of celery, cut into pieces1/2 onion, left whole3 cloves of garlicabout 8 sprigs of thyme1/2 bay leaf4 or 5 pepper corns1 rack of lamb with 6-8 cutletssalt and freshly ground black pepper1 little olive oil20 g butter2 shallots, finely chopped2 tsp red wine vinegar2 tbsp chopped parsley

Directions:1. The day before you cook the dish, cover the beans with cold water and

soak for 24 hours.2. The next day, drain the beans, place in a saucepan and cover with cold

water. Add the carrot and celery pieces, the onion, 1 clove of garlic, 1 sprig of thyme, the half bay leaf and the pepper corns. Bring to a simmer and cook on low heat for about 1 1/2 hours or until the beans are tender. Make sure you allow enough time for this.

3. Preheat the oven to 180°C.4. Season the lamb with salt and pepper. Heat a roasting pan with a little

oil. Add the rack of lamb and place 2 cloves of garlic and 4 sprigs of thyme on top of the meat.

5. Roast the lamb in the preheated oven for about 5 minutes, then turn it over and roast the other side for 5 minutes.

6. Meanwhile, drain the beans and remove the vegetables and herbs.7. Heat 20gm of butter in a pan. Add the chopped shallots and 1/2 tbsp

chopped thyme and stir for 1 minute. Then add the beans and heat through well. Stir in the red wine vinegar and the chopped parsley and season to taste and Serve.

Date Made: Category: Main Course Serving: 2 Persons


Dish Name: Duck with cherries recipe (canard aux cerises Recipe:

Ingredients: 2 or 3 medium potatoes, peeled and quarteredsalt2 duck filletsfreshly ground black pepper1 tbsp olive oil80 ml milk20 g butter2 tbsp Portuguese port (or red wine)2 tbsp fresh orange juice2 tbsp veal glaze12-20 cherries, pitted just before usingabout 2 tbsp chopped parsley

Directions:

1. Place the peeled and quartered potatoes in a pan. Cover with salted cold water and boil until the potatoes are just soft.

2. Meanwhile, score the skin of the duck fillets and season the duck with salt and pepper.

3. Preheat the oven to 150°C.4. Heat the olive oil in a pan and brown the duck fillets, skin-side down.

Turn the fillets over, and then finish cooking the duck in the preheated oven for about 10 minutes.

5. Drain the cooked potatoes and place them in a mouli.6. Place the milk and butter in the saucepan, bring to almost a simmer,

and then turn off the heat.7. Press the potatoes through the mouli into the saucepan and mix with

the milk and butter until very smooth. Cover with a lid to keep warm.8. When the duck is cooked, transfer the fillets to a plate and cover with

foil. Discard the excess duck fat from the pan, then add the port to the pan and bring to the boil. Add the orange juice and bring to a simmer. Add the veal glaze, return to a simmer, then add the pitted cherries and heat them through.

9. Spoon a little mashed potato into two deep plates. Top each with a duck fillet and garnish with cherries. Spoon some sauce over the top, sprinkle with chopped parsley and serve.

Date Made:


Serving: 2 Persons


Dish Name: Veau en Blanquette légère

Recipe: Ingredients:1.5 kg veal stew (flank, brisket)4 carrots1 stalk celery10 Paris mushrooms9 onion gravy3 cloves1 bouquet garni (thyme, bay leaf, parsley)1 tablespoon coarse salt1 egg yolk10 cl light cream2 tablespoons cornstarchHalf lemon juiceSalt and pepper

Directions:1. Place the veal in a pan and cover with cold water.2. Add a tablespoon of coarse salt.3. Bring to a boil and simmer. Remove grease as you go.4. Peel the carrots and cut in half lengthwise, then into sections 5 cm.5. Add to the pot when all the foam was removed.6. Add the celery and onion stuck with 3 cloves.7. Cover and simmer for 1:Hrs and 15minutes8. Peel the onions and mushroom gravy.9. Melt 20g butter in a pan and place the onions, mushrooms and carrots

cut into chunks last.10. Cook on low heat for a few minutes to lightly brown the onions.11. Add two bay leaves, 25 ml water, add salt and cook covered over low

heat for 15 minutes.12. Prepare the sauce stew:13. Take 50 cl broth of the stew.14. Dilute 2 heaped tablespoons of cornstarch in a little water and pour

this mixture into the broth 50 cl.15. Place on the fire and heat, stirring, so as to thicken the sauce.16. Mix fresh light cream with egg yolk and pour in the sauce.17. Place over low heat to warm up, but do not boil.18. Add the lemon juice.

Date Made:


Serving: 4 Persons


Dish Name: Lamb shanks with thyme and olives Recipe:

Ingredients: 4 lamb shanks salt and freshly ground black pepper 4 sprigs of lemon thyme 3 tbsp extra virgin olive oil 1 brown onion, diced 3 cloves of garlic, crushed 2 medium globes of fennel, each cut into 8 segments 1 green capsicum, cut into bite-size pieces 1 red capsicum, cut into bite-size pieces 3 medium tomatoes, quartered 50 ml dry white wine 30 baby olives

Directions:Preheat the oven to 140C 1. Season the lamb shanks with salt, pepper and the finely cut

thyme. 2. Heat the olive oil in an oven-proof pan and brown the meat for

a few minutes. 3. Add the onion and garlic and stir briefly. Add the fennel,

capsicum and tomatoes, making sure to distribute the vegetables well in the pan. Add the wine, bring to a simmer and cook for 1 minute.

4. Cover the pan with a lid and cook in the preheated oven for about 2 hours until the meat is tender. During the cooking stir the vegetables and turn the meat a couple of times.

5. Transfer the cooked meat and vegetables to a dish. 6. Boil down the pan juices to a sauce consistency. Add the olives

and stir for 10 seconds. 7. Spoon the vegetables onto 4 plates. Top each with a lamb

shank and spoon the sauce and olives over the top.

Date Made:

Category: Main course

Serving: 4 Persons


Dish Name: Rabbit with Capsicum and olives recipe (lapin aux poivrons et aux olives

Recipe:

Ingredients: 1 red capsicum6 very small brown onions, a bit smaller than a walnut6 pieces of rabbitsalt and freshly ground black pepperabout 4 tbsp extra virgin olive oil4 cloves of garlic, peeled2 finely sliced rashers of bacon20 black olives1 chilli pepper, cut into pieces1 sprig of rosemary, cut into piecesabout 100 ml dry white wine1 cup of strong chicken stock or rabbit stock

Directions:• Preheat the oven to 200°C.• Wrap the capsicum in foil and bake in the oven for about 20 minutes.

Reduce the oven to 160°C.• Carefully open the foil and peel the capsicum. Cut the capsicum in

half, remove the seeds and cut each half into 3 pieces.• Peel the onions and place in a saucepan. Cover with cold water, bring

to the boil, boil for 2 minutes, then drain.• Season the rabbit pieces with salt and pepper.• Heat 2 tbsp olive oil in a cast-iron pan and brown the rabbit pieces for

a few minutes. Add the capsicum, baby onions, garlic, bacon, olives, chilli and rosemary. Stir well, cover with a lid and cook on low heat for 10 minutes.

• Add the white wine to the pan, bring to the boil and reduce to about 2 tbsp. Add the stock, bring to a simmer, cover with a lid and bake in the oven for about1 1/2 hours or until the rabbit is cooked.

• Transfer the rabbit, without the sauce and vegetables, to a serving plate. Add the remaining olive oil to the sauce and boil for a few minutes to thicken it.

• Spoon the vegetables and sauce over the rabbit and serve. Bon appétit!

Date Made:


Serving: 2 Persons


Dish Name: Poached trout with hollandaise sauce recipe (Truite au bleu hollandaise)

Recipe:

Ingredients:2 very fresh, cleaned river trout (not rainbow trout)3 litres cold water1 thinly sliced onion1 thinly sliced carrota few parsley stalksa bay leaf2 sprigs of thyme10 peppercorns1 egg yolk2 tsp hot watersalt and freshly ground black pepper80 g melted butter1 tsp lemon juice1/2 cup of parsley leaves1/4 cup white vinegar

Directions:1. Make sure the trout's are well cleaned inside and out.2. Place the cold water in a pan over medium heat and add the onion

and carrot.3. Tie the parsley stalks, bay leaf and sprigs of thyme together with

kitchen string and add to the pan along with the peppercorns. Bring to the boil and cook for 10 minutes.

4. Meanwhile, make the hollandaise sauce by placing the egg yolk and 2 tsp hot water in a bowl over a bath of hot water. Season with a little salt and pepper and whisk for a few minutes until light and fluffy. Remove from heat, then very slowly add the melted butter, whisking continuously until well incorporated. Add the lemon juice.

5. Carefully place the trouts in the liquid with the vegetables and bring to almost boiling point. Poach the fish for about 10 minutes. Turn off the heat, add the parsley leaves and let stand for 3 minutes.

6. Heat the vinegar in a small pan.7. Lift the trouts from the liquid onto a dish and spoon the hot vinegar

over the fish. The vinegar gives the trout a blueish tinge.8. Place the trout and some vegetables with 2 or 3 tbsp of the cooking

liquid in two deep plates. Drizzle some hollandaise sauce over the fish and serve the remaining sauce in a small bowl on the side

Date Made:


Serving: 2 Persons


Dish Name: Chicken Grenobloise supreme (suprême de poulet Grenobloise)

Recipe: Ingredients: 8 baby beetroots600 g potatoes 12 radishes or baby carrots with their leaves on4 chicken breasts100 g buttersea salt and freshly ground black pepperrendered chicken fat (or olive oil) for frying200 g fresh breadcrumbs

Grenobloise1 tbsp finely chopped French shallot or red onion1 tbsp capers, finely chopped1 tbsp finely chopped flat-leaf parsley1 tbsp finely chopped tarragon2 oregano sprigs, leaves picked and finely chopped2 eggs, hard boiledsea salt and freshly ground black peppergrated zest of 1 lemon and juice of ½ lemon2 ½ tablespoons extra-virgin olive oil

Directions:Put 4 of the beetroots (whole) in a small saucepan and cover with cold water. Bring

to a simmer and cook until soft, then allow cooling in the water.Put the whole potatoes in a separate saucepan and cover with cold water. Bring to a

simmer and cook until they remain slightly firm as they will be pan-fried later. Drain.

While the beetroots and potatoes are cooking, prepare a bowl of water with a few drops of lemon juice. Use a mandolin to finely shave the remaining raw beetroots into the bowl, then do the same for the radishes if using, reserving the leaves for garnish. Leave in the water until ready to serve.

Begin the Grenobloise by combining the shallots or red onion, capers, parsley, tarragon and oregano in a bowl. Finely chop the whites of the eggs (or squeeze them through a ricer) and add to the bowl. (Reserve the egg yolks for garnish.)

Place the chicken breasts on a shallow dish and place inside a large bamboo steamer. Steam for 6–10 minutes, until firm to the touch. Once cooked, cover with foil to keep warm.

If using baby carrots, trim off the feathery tops of the leaves, leaving a good section of green stem. Steam until just tender. Toss with a knob of the butter and season with salt and pepper. Keep warm.

Peel the boiled potatoes and cut into thick rounds. Heat some rendered chicken fat or olive oil in a heavy-based frying pan over medium heat and add the potatoes, frying on each side until golden and crisp. If you were using olive oil, finish with a knob of butter to caramelise the potatoes. Remove from the pan and keep warm.

In the pan the potatoes were fried in, melt the remaining butter aside from a knob needed for the beetroot. Add the breadcrumbs to the pan and cook gently, stirring, until golden and crisp.

Peel the cooked beetroots and cut them in half. Reheat them in a splash of their cooking water. Finish with a knob of butter and some salt, and keep warm.

Season the Grenobloise with salt and pepper and add the lemon zest, juice and olive oil and mix well.

Date Made:

Category: Main Course Serving: 4 Persons


Dish Name: Veal cutlets with mushrooms and compté

Recipe:Ingredients: 3 veal cutletsSalt and freshly ground black pepper6 slices of ham, prosciutto-style6 slices of Swiss-style cheeseA little plain flour for dusting1 egg, eaten1/2 cup fine bread crumbs3 tbsp olive oil3 tbsp butter3 sprigs of thyme5 cloves of garlic, 2 whole, 2 crushed, 1 chopped300g mixed mushrooms1 shallot, chopped3 tbsp chopped parsleyJuice of 1/2 lemon

Directions:Make a horizontal cut through the centre of the veal cutlets to form a pocket.

Season the cutlets with salt and pepper.

Place a thin slice of beef bacon in the pocket, then 2 slices of cheese and lastly another slice of beef bacon, then close the pocket.

Dust each cutlet with a little plain flour, then dip each side in the beaten egg. Coat each cutlet with a thin layer of bread crumbs.

Heat 1 tbsp olive oil and 1 tbsp butter in a fry pan. Add the thyme and 2 whole cloves of garlic and cook the cutlets on each side for 5 minutes.

Heat 1 tbsp olive oil and 1 tbsp butter in a second fry pan. Add 2 crushed cloves of garlic and the mushrooms, season with a little salt and pepper and cook for a few minutes on medium heat. Add the chopped shallot, the remaining clove of garlic chopped, and the parsley.

Spoon the mushrooms onto 3 plates and top each with a veal cutlet.

Melt the remaining butter in a pan. Add the lemon juice and remaining parsley. Spoon the sauce over the meat and serve.

Date Made:


Serving: 3 Persons


Dish Name: Roast beef fillet with French-style peas recipe (rôti de boeuf et petits pois à la français)

Recipe:Ingredients: 2 tbsp olive oilabout 100 g butter1 brown onion, sliced 1 lettuce heart cut into bite-size pieces3 slices of prosciutto ham, cut into pieces1 clove garlic, finely chopped500 g shelled peasabout 2 sprigs of thyme1 cup chicken stock600gm piece of eye fillet, tied with kitchen stringsalt and cracked black pepper1 chopped shallot100 ml red wine2 tbsp veal glaze3 tbsp water a few extra small lettuce leaves for the garnish

Directions:

1. Preheat the oven to 180°C.2. Heat 1 tbsp olive oil and 20 g butter in a pan. Stir in the sliced onion and

cook for 5 minutes. Add the cos lettuce pieces, the prosciutto ham, the chopped garlic, shelled peas, 1 sprig of thyme and the chicken stock and simmer for 10 minutes.

3. Meanwhile, heat the remaining olive oil and 20 g butter in a roasting tray.4. Season the beef with salt and cracked pepper, then brown the meat on all

sides in the roasting tray for a few minutes, basting well.5. Roast the beef in the preheated oven for about 15-20 minutes.6. When the meat is cooked, remove the string, wrap the meat in foil and

leave to rest for 10 minutes.7. Discard the cooking fat from the roasting tray. Add a knob of butter and

the chopped shallot to the roasting tray and stir for 2 minutes on medium heat. Add the red wine and boil down to about 2 tbsp.

8. Add the veal glaze and 3 tbsp water and bring to the boil. Season with a little cracked pepper and add 1 sprig of thyme. Transfer the sauce to a smaller saucepan.

9. Reheat the beef in a fry pan with a little butter for 1-2 minutes.10. Carve the beef into about 8 slices. Spoon some peas onto four plates and

top each with 2 slices of beef.11. If you wish, add a little extra butter to the sauce, then spoon the hot

sauce over the beef.

Date Made:

Category: Main Course Serving: 4 Persons


Dish Name: Poulet Célestine Recipe:

Ingredients: 1 chicken.150 g mushrooms Paris.4 tomatoes. 10 cl chicken broth .20 cl dry white wine.80 g of butter.salt and pepper.garlic, parsley.3 cl in s. mustard.1 cl in s. cognac

Directions:1. Cut the chicken in appropriate portions pieces.2. The brush lightly with mustard on each side.3. Melt the butter in a pan. 4. Clean the mushrooms, chop.6. Peal and cut tomatoes into cubes. 7. Mix mushrooms and tomatoes in a pan.8. Stir for about 5 minutes.9. Pour white wine and hot broth.10. Add a tablespoon of brandy.11. Salt and pepper.12. Simmer 10 minutes.13. Pour this mixture over the chicken.14. Cook gently for 25 minutes.15. Finely chop the garlic and parsley.16. Arrange on warm plates.17. Drizzle with sauce and sprinkle with parsley.

Date Made:


Serving: 4 Persons


Dish Name: Sauteed chicken with a tarragon cream sauce Recipe:

Ingredients:

1 tbsp extra virgin olive oilAbout 8 pieces of chicken on the bone 2 shallots, finely chopped60 ml dry white wine5 medium carrots20 g butter1/4 cup waterSalt and freshly ground pepperAbout 1/4 cup thickened creamAbout 3 tbsp tarragon leaves

Directions:1. Heat olive oil in a non-stick pan and brown chicken pieces on

all sides. Add finely chopped shallots, then stir and cook on low heat for 5 minutes.

2. Add 60 ml dry white wine to pan and bring to a simmer. Cover pan with foil and a lid and cook on low heat for about 20 minutes.

3. Meanwhile, peel carrots and slice thinly. Place carrots in a saucepan with the butter and about 1/4 cup water and season with salt and pepper. Cover pan and cook for about 10 minutes until carrots are tender.

4. Add cream to the chicken and bring to a simmer uncovered, turning chicken pieces in the sauce. Add 2 tbsp tarragon leaves and stir in.

5. Add carrots onto plates/Chafer dish, add chicken. Spoon sauce over the top, and garnish with tarragon leaves and serve.

Date Made:


Serving: 4 Persons


Dish Name: Rabbit with mushrooms Recipe:

Ingredients1 wild rabbit, cut into about 8 piecesSalt and freshly ground pepper2 tbsp olive oil3 cloves garlic60 g butter3 shallots, diced1 branch celery, dicedAbout 400 g mushrooms of your choice, washed150 ml dry white wine250 ml strong veal stock or rabbit stock1 sprig of thyme10 green peppercorns1 tbsp tarragon leaves

Directions:

1. Season rabbit pieces with salt and pepper.2. Heat olive oil in a cast-iron pan and brown rabbit pieces on all

sides. Add garlic and one-third of the butter, the shallots, celery and about 10 quartered mushrooms. Stir well, cover with a lid and cook on low heat for about 5 minutes.

3. Preheat oven to 150°C.4. Add the wine to the pan, bring to the boil and boil for 2

minutes. Add stock, thyme and green peppercorns, cover with a lid and bake in preheated oven for about 2 hours or until tender, stirring once or twice during the cooking.

5. Fifteen minutes before serving the rabbit, heat one-third of the butter in a fry pan. Add remaining mushrooms and sauté until just cooked.

6. Remove rabbit pieces from pan and transfer to a dish. Cover with foil to keep warm.

7. Boil rabbit sauce down by half then stir in remaining butter. Spoon the rich sauce and mushrooms over the rabbit pieces, garnish with a few tarragon leaves and serve.

8. Dish may be presented in pate rolls or in Chafer dish.

Date Made:


Serving: 3Persons


Dish Name: Coq Au Vin Pg. 1 Recipe:Ingredients: 100ml vegetable oil 1 small beetroot, peeled, diced2 carrots, peeled, diced2 medium onions, peeled, diced2 celery sticks, diced1 tbsp black peppercorns ½ head garlic 5 sprigs thyme 2 tbsp sugar 3 bay leaves 2 bottles Pinot Noir wine 1 chicken (size 16), cut into 6 4 tbsp flour50ml red wine vinegar 100ml veal jus Cartouche (silicone paper)Fresh parsley, coarsely chopped, to serve.

Recipe: Ingredients: (Continued)

Sauce 1 small beetroot, finely diced ½ carrot, finely diced ½ onion, finely diced ½ stick celery, finely diced 1 tbsp sugar 250ml Pinot Noir 250g fresh chicken livers,cleaned, finely diced

Grandmother garnish 1 tbsp clarified butter 6 red shallots, peeled, roottrimmed neatly (kept intact) 1 tbsp sugar Pinch of salt 100ml chicken stock 100g Smoked Beef cut in Baton200g small button mushrooms

Date Made:

Category: Main Dish

Serving: 4 Persons


Dish Name: Coq Au VinPg. 2 Cooking Directions:

1. To make the marinade, heat half the oil in a pan enough to hold 2 litres of all total liquids. Add the beetroot, carrot, onion and celery, and fry until the vegetables are lightly coloured. Add the peppercorns, garlic, thyme, sugar and bay leaves. Deglaze with one and a half bottles of the wine and bring to the boil. Remove from heat, transfer to a bowl and cool in the fridge.

2. Once the marinade is cold, add the chicken and place a light weight on top. Place in the fridge overnight to marinate.

3. The next day, remove the chicken, reserving the marinade. Pat dry using paper towel. Dust the chicken in the flour and season with salt and pepper.

4. Heat the remaining oil in a heavy-based pan over medium heat. Add the chicken and sear until golden brown. In another saucepan, bring the reserved marinade to the boil. Pour this oven the chicken. Add the remaining wine, vinegar and veal jus. Then cover with the cartouche and simmer, over low heat, for 35 minutes or until cooked.

5. Remove half the cooking liquid and set aside (this will be used to make the sauce).

6. To make the sauce, heat the vegetables in a medium-size pot over medium heat. Add the sugar and cook for a further minute. Add the Pinot Noir, one-third at a time, reducing slightly in between additions. Add the reserved cooking liquid, one-third at a time, and reduce until it takes on a sauce consistency. Remove from heat and add the chicken livers, whisking continuously for 30 seconds, tasting often so the livers don't overpower the sauce. Strain twice and set aside until required.

Date Made:


Serving: 4 Persons


Popular Parisian Street Food Section


French Menus and Recipes ManualTop 10 Most Popular Street food in Paris

(Recipes available below and within recipe manual when applicable)

Pain au Chocolat

Croque Monsieur

Salade Nicoise

Crepes

Escargot

Steak frites Brandade de Morue

Fromage

Macaroon

Dessert: Ile flottanteTarte TatinCrème BruleClafoutis aux cerises

Dish Name: Pain au Chocolat Pg. 1 Recipe:

Ingredients: For the dough:3 tablespoons unsalted butterScant 1/4 cup loosely packed fresh compressed yeastGenerous 1/2 cup cold water3 1/3 cups bread flour, plus extra if needed2 teaspoons salt1/3 cup granulated sugarGenerous 1/2 cup whole milk1 cup plus 2 tablespoons room temperature unsalted butterFor the pain au chocolat:9 ounces bittersweet chocolate, chopped

Date Made:

Category: Dessert

Serving: 20 pieces


Dish Name: Pain au Chocolat Pg. 2

Directions :Prepare the Dough: Melt the 3 tablespoons butter in over low heat. Allow the butter to cool to room temperature. It should be warm to the touch.

In another bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute. If the dough is too soft, add more flour 1 tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water 1 tablespoon at a time until it has softened. Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes.

Place the dough on a lightly floured work surface and roll it out. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, allowing a slow fermentation to help develop the flavour of the dough.

Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough.

Incorporate the butter by folding the (butter less) left third of the dough over the centre, Then fold the right third of the dough to the left, to resemble a folded letter. Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Fold each short end of the dough to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours.

Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 by 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the centre, then fold the right third of the dough to the left. Now the dough should resemble a folded letter. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the pain au chocolat.

With a sharp chef's knife, cut the dough in rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you, and place about 1/2 tablespoon of the chopped chocolate in the upper third of each one. Fold that third of the dough over the chocolate. Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough. Fold the bottom third of the dough over the chocolate. (At this stage, they can be frozen for up to 1 week if well wrapped in plastic wrap. Thaw on a parchment covered baking sheet overnight in the refrigerator before proceeding.)

Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment covered baking sheet; spaced about 2 inches apart. Loosely cover the baking sheet with plastic wrap and allow the pain au chocolat to proof at room temperature until they have doubled in size and appear light and full of air, about 1 1/2 to 3 hours.


Dish Name: Ile flottante Recipe:

Ingredients: For the custard:35 cl of milk (1 and 1/2 cup)1 vanilla bean, split in length3 egg yolks75g caster sugar (1/3 cup)For whites:3 egg whites1 pinch of salt40g caster sugar (1/6 cup)

Directions:1. Pour the milk in a deep pan over medium heat. Add the vanilla seeds,

when slowly reaching for the vanilla flavour and aroma remove from the heat.

2. Work the egg yolks and sugar in a bowl with a spoon, until clear and thick mixture.

3. Gradually pour the hot milk over the egg yolks and mix well.4. Decant the mixture into a clean saucepan and heat gently and let

simmer 5 minutes, stirring constantly, until it begins to thicken. Do not let it boil, strain into a jug and discard the vanilla bean.

Prepare the egg whites5. Beat egg whites until thicken add a pinch of salt. When firm, add sugar

gradually while continuing to beat. Cook about 40 seconds in the microwave at the lowest power. They can also be cooked in a large pot of simmering water (Take 1 heaping tablespoon of white, drop it into boiling water, cook for 30 seconds on each side).

6. Divide the custard into individual cups or a serving platter. Carefully place the egg whites. Keep cool until ready to serve.

7. At the last moment, heat 100 g of sugar in a stainless steel pot. Cook over medium heat without adding water to a dry caramel. The sugar will melt and turn brown. Once it is caramelized. Pour the caramel when it is still hot as it hardens as it cools.

Date Made:

Category: Dessert

Serving: 2 Persons


Dish Name: Tarte Tatin Recipe: Preparation time: 10 minutesCooking time: 25 minutes

Ingredients :1 puff5 apples80 g of sugar30 g butter150 g sugar2 tablespoons of water or caramel ready

Directions:

Preheat oven to 180 ° C .

1. Pour the caramel in a porcelain mold and chill.

2. Peel and cut apples into fairly thick chunks.

3. In a skillet, melt butter, add apples and sprinkle with the sugar until golden.

Bake at 180 ° C for 25 min.

Date Made:

Category: Dessert

Serving: 6 Persons


Dish Name: Crème Brule Recipe:

Total Time:3 hr 30 minPrep: 15 minInactive: 2 hr 15 minCook: 1 hr 0 min

Ingredients 1 quart heavy cream1 vanilla bean, split and scraped1 cup vanilla sugar, divided6 large egg yolks2 quarts hot water

Directions:

Preheat the oven to 325 degrees F.Place the cream, vanilla bean and its pulp into saucepan set over

medium-high heat and bring to a boil. Remove from the heat, cover and allow cooling for 15 minutes. Remove the vanilla bean.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in colour. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the Crème Brule is set, but still trembling in the centre, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the Crème Brule from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème Brule to cool for at least 5 minutes before serving.

Date Made:

Category: dessert

Serving: 6 persons


Dish Name: Clafoutis aux cerises Recipe:

Preparation time: 10 minutesCooking time: 45 minutes

Ingredients :700 g of ripe cherries2 eggs + 2 egg yolks5 tablespoons of flour (100 g)5 tablespoons brown sugar (100 g)1/4 litre of milk (25 cl)60 g butter1 pinch of salt1 teaspoon vanilla extract1 sachet of vanilla sugar (optional)

Directions:

Turn your oven thermostat 6/7 (180/200 ° C).

1. In a pie dish, put the butter and melt. Beat the egg omelette, add a pinch of salt and sugar. Mix well (a whisk. Add the vanilla extract, stir and toss in the flour. Mix well until thick and creamy liquid.

2. Remove the melted butter from the oven, add the liquid then add the milk while stirring. Once mixed, add the cherries to the mixture.

3. With a paper towel, spread the butter stayed in the flat for the grease, then add the mixture. Add a few pats of butter on top.

4. Bake 45 minutes (until the top begins to brown well). Remove from the oven, sprinkle with vanilla sugar.

Serve warm.Date Made:

Category: Desserts

Serving: 8 Persons


Dish Name: Escargot

Recipe:

Ingredients: 1 pound escargot, in shell1 stick butter, room temperature1 shallot, minced1 clove garlic, minced2 tablespoons Italian parsley, minced2 tablespoons fresh lemon juiceSalt and pepper

Directions:1. Rinse the escargot under warm water, pat shells dry with a paper

towel, then set aside.2. In a small mixing bowl, combine the butter, shallots, garlic,

parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.

3. When butter is at desired flavour, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.

4. Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.

5. When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max.

6. Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.

Date Made:

Category: Appetizer



Dish Name: Macaroon Recipe:

Ingredients: 3 egg whites1/4 cup white sugar1 2/3 cups confectioners' sugar1 cup finely ground almonds

Directions:

1. Line a baking sheet with a silicone baking mat.2. Beat egg whites in the bowl of a stand mixer fitted with a whisk

attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.

3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

5. Preheat oven to 285 degrees F (140 degrees C).6. Bake cookies until set but not browned, about 10 minutes; let

cookies cool completely before filling.

Date Made:

Category: Dessert

Serving: 16 Macrons Pieces


French Theme Day Breakfast Delight


Dish Name: Brioche toastiest Recipe:

IngredientsBrioche, 8 x 1cm-thick slices100gm Softened butter¼ cup Cranberry sauce, plus extra, to serve400gm shaved turkey, 200gm sliced camembert cheese,

Directions:

1. Preheat sandwich press.2. Spread one side of brioche with butter. Spread unbuttered

sides of half the bread with cranberry sauce. Top with turkey and cheese. Place remaining brioche slices on top, buttered side up.

3. Toast in sandwich press 2-3 minutes, until golden and melted. Serve with extra cranberry sauce.

Date Made:

Category: Breakfast / Snack

Serving: 1 Persons


Dish Name: Breakfast Croissants Recipe:

Ingredients4 split croissants, ham sliced off the bone, 4 slices tomato, 1 thinly slicedgruyere cheese, 4 slices hard-boiled eggs, 4 peeled, quarteredbaby rocket leaves, to serve

Directions:

1. Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2. Fill croissants with an even amount of ham, tomato, cheese and egg. Arrange on tray.

3. Bake 4-5 minutes, until croissants are warm and cheese has begun to melt.

4. Remove from oven using a dry tea towel or oven mitt. Add a few rocket leaves to each to serve.

Date Made:

Category: Breakfast / Snack

Serving: 4 Persons


Dish Name: Apple French Toast Recipe:

Ingredients French Bread cut into 1 to 1 1/2 inch slices.3 eggs1 cup milk3/4 cup apple butter1/4 cup melted butter2 Tbs. molasses2 tsp. cinnamon1/4 cup brown sugar

Directions:

1. Mix together eggs, milk, apple butter, half the melted butter, molasses, 1 tsp. cinnamon. Dip the sliced bread into the egg/milk mixture (I let it soak for a few seconds on each side) and than lay flat on a cookie sheet. If there is any left over mixture pour it over the bread on the cookie sheet. Cover the bread with plastic wrap and place in your fridge for overnight.

2. Next day, preheat the oven to 350 degrees. Grease with butter a pan. Mix the brown sugar and remaining tsp of cinnamon together. After uncovering the bread spread the remaining melted butter over the top of the bread. Than sprinkle with the brown sugar/cinnamon mixture.

3. Take each piece of bread and place it upright in the pan and continue with each piece of bread until they are all stacked together. If there is any remaining butter or brown sugar/cinnamon mixture spread this over the top of the bread. Place in oven and bake for 35 to 40 minutes.

Date Made:

Category: Breakfast Dish

Serving: 6 Persons


Dish Name Fouace with Orange Blossom Water. Sweet French Bread

Recipe:

Ingredients: 20 g fresh yeast1 glass milk (150ml)500 g strong bread flour3 eggs3 tablespoons sugar1 pinch salt1 tablespoon orange blossom water150 g butterTopping1 egg white1 tablespoon orange blossom water2 tablespoons sugar

Directions:

1. Dissolve the yeast in the lukewarm milk the night before the making of the bread.

2. Arrange the flour in a bowl. In the centre place the whole eggs, sugar, salt, orange flower water and yeast-milk mixture. Gradually incorporate the flour with your hand, adding the softened butter little by little. When the dough is smooth, continue to knead for about 30 minutes - until bubbles form on the surface. This long kneading is essential for successful Fouace. Let the dough rise overnight. This will bake on its own in room temperature.

3. The next day, form the dough into the desired shape: a wreath or oval; Place on a buttered baking sheet. Bake in a low oven, 125C/250F/Gas 1/2 for 1 hour.

4. Remove from the oven; brush the Fouace with the topping mixture of beaten egg white and orange flower water. Sprinkle immediately with sugar so that it sticks to the crust.

5. Serve hot or cold with butter, jam, cheese or meats/terrines.

Date Made:

Category: Sweet Bakery / Great For Breakfast Serving: 6 – 8 Persons


Dessert Section


Dish Name: Chocolate Truffles Recipe: Ingredients 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces1/2 cup of heavy whipping cream1 teaspoon of vanilla extractOptional base flavourings:Mint leaves (1 bunch, stems removed, chopped, about 1 cup)Cinnamon and cardamom (1 cinnamon stick, 2 cardamom pods)Amaretto (1-2 tablespoons)Almond extract (1 teaspoon)Truffle coatings: Cocoa powderFinely chopped walnutsFinely chopped almonds

Directions:

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). If you are using one of the other recommended flavouring, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called Ganache)

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the Ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

Date Made: Category: Dessert

Serving: 30 – 40 pieces of truffles


Dish Name: Strawberry-Cranberry Charlotte. Pg. 1

Recipe:

Ingredients: For the ladyfingers:1/2 cup plus 2 tablespoons Grand Marnier or Grand Marnier syrup1/2 cup plus 2 tablespoons Simple Syrup36 (4-inch-by-1-inch) ladyfingersStrawberry Bavarian cream filling:3 cups whole milk1 1/4 cups granulated sugar2 vanilla beans, split lengthwise and scraped, beans and seeds reserved1/2 teaspoon fine salt1/4 cup plus 2 tablespoons Grand Marnier2 (1/4-ounce) packets unflavoured gelatine10 large egg yolks1 pound frozen strawberries, thawed and puréed (you will need 2 cups of purée)2 cups cold heavy creamFor the cranberry glaze:2 cups fresh or frozen cranberries (about 7 1/2 ounces)1/2 cup granulated sugar3 tablespoons plus 2 teaspoons water1/2 teaspoon unflavoured gelatine

Directions: (Please see Next page)

Date Made:

Category: Dessert Serving: 12 persons



Dish Name: Strawberry-Cranberry Charlotte. Pg. 2

1. Combine the Grand Marnier and simple syrup in a wide shallow bowl; set aside.

2. Make a collar out of parchment paper: Cut a 13-by-30-inch-long piece of parchment and fold it in half lengthwise. Line the inside of a 9-inch spring form pan with the paper collar, placing the folded end down. Secure the ends with a paper clip.

3. Line the pan with the ladyfingers starting along the bottom: Dip both sides of the ladyfingers in the syrup mixture, letting them soak about 2 seconds per side. Let the excess syrup drip off, then place the ladyfingers sugar-side up on the bottom of the pan, breaking them as needed to form a single, tightly packed layer and leaving 1/4 inch of space along the edge of the pan (the ladyfingers around the outer edge will need to fit snugly into this space).

4. Continue dipping the ladyfingers and use them to line the inner ring of the pan, standing them upright with the sugar side facing out. Loosen the parchment collar as needed to keep the ladyfingers standing upright.

For the strawberry Bavarian cream filling:Combine the milk, sugar, vanilla seeds and pods, and salt in a large saucepan and bring to a simmer over high heat, stirring occasionally until the sugar dissolves.Pour the Grand Marnier into a small bowl and sprinkle the Gelatine evenly over the surface; set aside. Whisk the egg yolks in a medium heatproof bowl until smooth, about 1 minute. Set a fine-mesh strainer over a large heatproof bowl; set aside.Remove the milk mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth. Pour the milk-egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the spoon, about 3 to 5 minutes.


For the strawberry Bavarian cream filling:Combine the milk, sugar, vanilla seeds and pods, and salt in a large saucepan and bring to a simmer over high heat, stirring occasionally until the sugar dissolves.Pour the Grand Marnier into a small bowl and sprinkle the Gelatine evenly over the surface; set aside. Whisk the egg yolks in a medium heatproof bowl until smooth, about 1 minute. Set a fine-mesh strainer over a large heatproof bowl; set aside.Remove the milk mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth. Pour the milk-egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the spoon, about 3 to 5 minutes.

Dish Name: Strawberry-Cranberry Charlotte. Pg.3 Remove the custard from the heat and pour it

through the strainer (don’t press on the solids); discard the contents of the strainer. Whisk the gelatine mixture into the custard until dissolved and the mixture is smooth, about 2 minutes; set aside.Prepare an ice water bath by filling a large bowl halfway with ice and water. Place the custard over the ice water bath and stir often until it’s cooled to room temperature, about 15 minutes.When the custard is cooled, add the strawberry purée and whisk until combined. Pour the cream into a clean large bowl and whisk to medium peaks. (Alternatively, whisk in the bowl of a stand mixer fitted with a whisk attachment.) Add all of the whipped cream to the bowl of strawberry custard. Using a rubber spatula, fold in the whipped cream until evenly combined and no streaks of strawberry or whipped cream remain, scraping the bottom of the bowl as necessary to incorporate the custard.

Lightly brush the tops of the exposed ladyfingers with the reserved syrup mixture . Pour the strawberry Bavarian cream into the prepared pan. Refrigerate uncovered until set, at least 4 hours, then prepare the glaze. Refrigerate over night.

Serve

Dish Name: Gâteau à la broche

Recipe:

Ingredients: 500 g flour12 eggs500 g butter500 g sugar2 packets of vanilla powder1 tablespoon rum100 g ground almonds or hazelnutsUtensils: a spit, a conical mold for cake spindle.

Directions:

1. In a chimney, make a fire for many embers.2. Melt the butter.3. Mix the egg yolks with the sugar until foamy, add the flour

and melted butter gradually.4. Preparing flavour with vanilla, rum and almonds. Mount the

egg whites until stiff and add to the mix without breaking for a semi-solid paste.

5. Plug the mold, cover with foil and warm before the fire.6. Pour batter in small amounts, covering the entire mold.

Date Made:

Category: Dessert

Serving: 10 Persons


Dish Name: Crème Catalane à la Cannelle

Recipe:

Ingredients: 8 egg yolks60cl liquid crème Fresh 80b caster sugarzest of 1 large lemon1 stick of cinnamonextra sugar for caramelising on top

Directions:

1. Turn on oven 100oC2. Beat egg yolks and sugar together until pale and fluffy3. Gently heat the crème Fresh and zest of lemon together with the

cinnamon stick – do not let it boil4. Remove from heat and leave to infuse for 5 minutes, then remove the

cinnamon stick5. Add the crème mix to the eggs and sugar6. Divide into 6 Crème Brulee dishes.7. Put dishes into a big baking tray and pour in enough hot water to come

½ way up the side of the dishes.8. Bake for 1 hour 15 mins9. Cool and refrigerate for at least 2 hours (overnight is okay)10. Before serving – sprinkle extra sugar on top of each dish and

caramelise with a kitchen blow torch. If you don’t have a kitchen blow torch, heat grill to very high and use to caramelise sugar. Serve.

Date Made:

Category: Dessert

Serving: 6 Persons


http://mojacar.thesentinella.com/files/2011/05/Creme_Catalane2.jpg

Dish Name: Canelés De Bordeaux (French Rum and Vanilla Cakes)

Recipe:

Ingredient: 4 1/4 litres milk16 2/3 whole eggs, plus16 2/3 egg yolks, beaten4 1/4 vanilla beans or 4 1/4 teaspoons vanilla extract25 -33 1/3 tablespoons rum or rum syrup8 1/3 cups plain flour8 1/3 cups light brown sugar16 2/3 tablespoons butter8 1/3 to taste butter, for greasing8 1/3 to taste sugar, for sprinkling

Directions:1. The day before: boil the milk with the vanilla and butter.2. Take off the heat, allow to cool VERY slightly.3. Mix the flour and sugar together, then add the eggs and egg yolks,

pour this mixture in the hot milk.4. Gently mix in order to obtain a fluid and smooth mixture, like a

pancake batter, let it cool, then add the rum.5. Place it in the refrigerator for 24 hours to 48 hours maximum.6. When you are ready to bake the Caneles: preheat the oven to

250C/495°F.7. Butter the moulds liberally and then sprinkle some sugar in to the

moulds.8. Pour the batter in to the buttered and sugared Caneles moulds, they

should be 3/4 full - NO more.9. Place the moulds on a baking sheet, and cook on high for 5 minutes,

then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.

10. Carefully un mould them whilst they are still hot. Allow them to cool.11. Serve with tea or coffee for breakfast or with a glass of wine or

cognac in the late afternoon or evening.

Date Made:

Category: Dessert

Serving: 100 Persons


Dish Name: Brioche and Gâteau à la crème. Pg. 1

Recipe:Ingredients: Brioche Dough250 gm unbleached all purpose flour7 gm vital wheat gluten (aka gluten flour) 5 gm (1.25 tsp) dry yeast 90 gm milk, heated to 90F 25 gm sugar 3 gm Kosher salt150 gm salted butter, softened cut into small cubes (cool room temperature) 2 eggs, room temperatureFilling for one gateau2 egg yolks 20 gm sugar24 gm lemon juicelemon zest (half lemon)100 ml fresh crème Glaze and ExtrasMilk and 3 gm sugar5 gm butter, cut into small cubespearl sugar, to decorate (4 gm)Thompson raisinssunflower seeds

Date Made:

Category: Dessert

Serving:


Dish Name: : Brioche and Gâteau à la crème Pg. 2

Directions: Mixing the dough Put flour into the bowl. Whisk the yeast into milk that is heated to 90F. Set aside.Stir sugar and salt into the flour. Using your hands, smear the butter into the flour until it is pea sized.Add eggs and yeasted milk and stir until the flour is incorporated and you have rough dough. Kneading Turn the dough out onto the board. Wash and dry the mixing bowl. Please do not be tempted to skip this step.Using both hands on either side of the dough and thumbs resting on the top in the centre, lift it up and flip it over in the air before plopping it back down on the board. Fold the dough in half away from you as you plop the dough down. Keep repeating until the dough is smooth. Every so often, use the dough scraper to clean the board. Stretching the dough is desired on the turns but won’t start happening right away. When the dough is smooth, place it in the clean mixing bowl. Cover the bowl with a plate and leave in a draft-free area to rise to double (about an hour in a warm spot).Shaping Scatter a light dusting of flour on the board and gently remove the risen dough onto it. Cut the dough in half. Move one half to the side and cover it with a clean tea towel.

Gateau Shaping Line a quiche pan with parchment paper. Withthe half of the dough that is out, form into a ball and place it in the centre of the quiche pan. Press the centre down, gently pushingoutwards to fill the quiche pan. 8 Make sure that you leave a rim of about an inch (2.5cm) wide around the edge of the circle. (When I shaped this, I pictured a child’s wading pool.) Use the tea towel that is covering the other half of the dough to cover the shaped gateau. Further cover the gateau with a plastic grocery bag and put it in a draft-free warm spot for about 30 minutes.Brioche Shaping Cut the remaining half of the dough into 6 equal pieces. Form each piece into a rope that is around 8 inches long. Tie each one into a single knot and place it on a parchment covered cookie sheet. Put a sunflower seed and raisin pieces on the part of each knot that is sticking up to make the eyes and beak of each bird. On the part of each knot that is on the bottom, slash with a knife to form each tail. When all the birds are formed, cover with a clean tea towel, followed by a plastic grocery bag and put in a draft-free warm spot to rise until about doubled. (Each rope could also be formed into the sideways ‘S’ shape , one of the traditional shapes for Lucia bread.)


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Dish Name: Brioche and Gâteau à la crème. Direction:

Filling Whisk egg yolks, sugar, lemon juice and zest in medium-sized bowl. Stir in the fresh crème. Set aside.

Baking the gateau Turn the oven to 350F.Brush the rim with milk. Sprinkle pearl sugar (if you have it – if you don’t, just use regular sugar) on top of the rim. Use a fork to pierce through the base of the risen gateau, leaving the rims untouched. Apparently, this will help to cook the gateau evenly. Pour the filling into the gateau. (If you think you will spill the filling taking the gateauto the oven, fill it only to three quarters and pour the last bit in once thegateau is in the oven. I didn’t like doing that, because my pouring technique stank when the gateau was in the oven and I was spilling everywhere. Not to mention that all the heat was leaking out of the oven with the door wide open.) Sprinkle with sugar and dot with butter.Bake on the top shelf of the oven (to prevent it from burning on the bottom) at 350F for about 25 minutes “until the brioche has risen and the filling is set”. If it is getting too dark looking before the filling is done, turn the oven down to 325F to continue cooking.Remove and allow cooling on a footed rack before serving.

Baking the brioche Turn the oven back up to 350F.Brush the birds with milk or, if you have filling left over, brush with the filling. Bake on the top shelf of the oven (to prevent it from burning on the bottom) at 350F for about 15 minutes until they are light gold.


Dish Name: Chocolate éclairs filled with white chocolate cream

Recipe:

Ingredients75g butter, chopped½ cup water1/3 cup milk3 tsp caster sugar and a Pinch of salt¾ cup flour3 eggs1 2/3 cups thickened cream2 tbsp white crème de cacao liqueur1 vanilla bean, seeded (or use 1 tsp vanilla bean paste)125g white chocolate, chopped finelyIcing100g dark chocolate (70% cocoa)1 tbsp icing sugar20g butter

Directions:Preheat oven to 210°C (190°C fan). Line baking tray with greaseproof

paper

Make choux pastry Place butter, water, milk, sugar and salt in medium saucepan over medium-high heat. Bring to a simmer. Stir until sugar has dissolved. Stir in flour and cook for 30 secs until dough comes cleanly away from sides of pan.

Remove from heat and beat in eggs using wooden spoon, ensuring the first is incorporated before adding the next.

Spoon mixture into piping bag with 2cm-diameter opening (do not attach nozzle at this stage). Pipe 10 thick lines, about 10cm long and about 4cm apart, on lined baking tray. Bake for 30 mins.

Switch oven off and keep door ajar by placing spoon in seal. Allow pastries to cool for 30 mins in oven. Transfer to rack to cool completely.

Place 2/3 cup of cream, liqueur and vanilla seeds/paste into small saucepan over medium-high heat. Bring to a simmer.

Make filling Place white chocolate into medium mixing bowl and pour over hot cream. Stand for 15 secs, then whisk to combine. Refrigerate until cold.

Using knife, prick small hole in one end of each pastry. This is where you will pipe cream through later.

Pipe cream Using electric beaters, whip remaining thickened cream with white chocolate cream until firm peaks form. Spoon into piping bag fitted with 0.5cm nozzle and carefully pipe cream into éclairs.

Make icing Place dark chocolate, icing sugar and butter in heatproof bowl and place over pan of gently simmering water to melt. Stir to combine. Remove from heat.

Date Made: Category: Dessert

Serving: 10 pieces


Dish Name: Chocolate Charlotte (Charlotte Russe au chocolat)

Recipe:

Ingredients:40-50 boudoirs (lady fingers)1/2 cup kirsch8 ounces good quality dark sweet cooking chocolate 1/4 cup milk 7 tablespoons butter 4 eggs (at room temperature) 1/4 cup powdered sugar 1 cup heavy cream (well chilled)

Directions:

Lightly butter an 8 cup charlotte mold and line the bottom with wax paper to insure quick release.

Mix the kirsch with 1/2 cup cold water in a shallow dish. Working with one boudoir at a time (you don't want to leave them lying in the alcohol or they will disintegrate), quickly roll it in the alcohol and place it standing against the side of the charlotte pan with its curved side facing outward. Line the whole pan neatly in this fashion.

Separate the eggs. Place the egg whites in a mixing bowl and have the yolks ready to add to the chocolate mixture.

Using a double boiler, heat the chocolate and milk, blending until smooth with a wooden spoon. Add in the butter, one tablespoon at a time, blending until smooth after each addition. Add in the egg yolks one at a time, blending well after each. Beat the mixture for several minutes with the wooden spoon until smooth and glossy. Remove from the heat.

Beat the egg whites until stiff and then beat in the powdered sugar.In another bowl beat the chilled cream until it forms soft peaks (you don't want this too

stiff or it is hard to blend in to the other ingredients).Blend the chocolate mixture into the whipped cream and than fold in the egg whites. You

want to end up with everything completely blended but a light hand is needed to keep things fluffy.

Pour the mousse into the prepared charlotte pan pushing on it slightly to make sure it fills the pan completely. Line the top of the pan with more boudoirs that have been briefly soaked in the kirsch mixture. You may want to add two layers of boudoirs to create a firm foundation for your chocolate mousse when you turn it over.

Cover the cake with plastic wrap and place a weight on top of it (I use a pan that is just the size of the charlotte pan and put a heavy can of beans on top). Place in the refrigerator overnight.

Optional Presentations

Date Made:

Category: Dessert

Serving: 8 Persons


Dish Name: Millas Recipe: Preparation time 10 minutesCooking time 1 hour

Ingredients4 eggs5 oz / 150g corn flour2/3 cup / 75g flour1 cup / 200g sugar4 tbsp / 75g butter1 qt / 1l milkA pinch of salt2 tsp vanilla extract1 tbsp cognac (optional)

Directions:

1/ Preheat your oven to 460°F / 240°F and grease your baking dish.2/ In a big bowl, stir the corn flour with a bit of milk to make a gruel. Add

a pinch of salt. 3/ Bring the milk to a gentle boil, then add the butter cut into small

chunks. Add the vanilla extract. 4/ In a big salad bowl, beat the eggs with the flour and sugar. 5/ Gently pour the hot milk over the corn flour, stear constantly so as to

get a smooth and lump free batter. 6/ Slowly pour the corn batter into the salad bowl, stirring constantly. 7/ Put the batter into the baking dish, then into the oven. Let the Millas

bake at 460°F / 240°C for 15 minutes , then lower the temperature to 300°F / 150°C and bake for at least 45 minutes. The Millas is ready when brown on top but still soft in the middle.

8/ Take the Millas out of the oven, and let it chill before you serve it.

Date Made:

Category: Dessert

Serving: 6 Persons


http://www.cooking-eggs.com/gallery/millas/P9200592.jpg








Dish Name: Chocolate croissant and plum pudding Recipe:

Ingredientscream, 300ml cartonmilk, 1 cupcaster sugar, 1/3 cupvanilla extract, 1 teaspooneggs, 4croissants, 5, sliced thinly lengthwaysplums, 800g can, drained, halved, seededdark chocolate, 100g, chopped

Directions:Preheat oven to moderately slow, 160°C.In a medium saucepan, combine cream, milk, sugar and vanilla.

Bring almost to boiling point, stirring occasionally. Whisk eggs in a large, heatproof jug. Gradually pour hot cream mixture into eggs, whisking constantly.

Layer croissants and plums in a shallow, 8-cup ovenproof dish. Tuck chocolate pieces in and around ingredients in dish. Pour custard over croissants. Set aside 10 minutes to soak.

Place dish in a large baking pan. Pour enough boiling water into the pan to come halfway up the sides of the dish.

Bake 1 hour, until pudding just sets. Set aside 5 minutes before serving.

Tip: For a variation, use frozen raspberries and chopped white chocolate.

Date Made:

Category: Dessert

Serving: 5 -6 Persons


Dish Name: Chocolate French toast stacks (In Baguette) Recipe:

IngredientsBaguette, 1, cut into 16 x 1.5cm-thick slices180 gm Dark chocolate1 ½ cup Thick vanilla custard4 eggs, beaten½ cup, raw sugar, 60 gm butter.

Directions:

1. Cover half bread slices with chocolate. Top with remaining slices. Press together.

2. In a shallow bowl, whisk custard and eggs together. Dip each sandwich into mixture to soak through on both sides. Sprinkle outsides with sugar.

3. Heat half butter in a large frying pan on medium. Working in 2 batches, fry sandwiches 1-2 minutes each side, until golden and crisp.

4. Serve warm, with extra custard.

Date Made:

Category: Dessert / Breakfast

Serving: 4 persons


Dish Name: Chocolate Mousse Recipe:

Ingredients: 4 1/2 ounces bittersweet chocolate, finely chopped2 tablespoons (1 ounce) unsalted butter, diced2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)1 cup cold heavy cream3 large eggs, separated1 tablespoon sugar(Optional) Raspberries and extra whipped cream

Directions:

1 . Whip the cream to soft peaks, then refrigerate.2 . Combine the chocolate, butter, and espresso in the top of a double

boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. If it is too cool, the mixture will seize when the other ingredients are added.

3. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 . When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, and then fold in the remaining whites, and finally the remaining whipped cream.

5 . Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours before serving.

Chocolate Mousse varies in presentations and also pending on recipes.

Date Made:

Category: Dessert

Serving: 6 Persons


Dish Name: Recipe:

Ingredients:

2 cups of pumpkin puree2 small eggs1 cup of polenta (fine grind)1/8 cup raisins1 tbls sugar (not counting the caramel)Some vanilla extract, some water.

Directions:

Soak the raisins in tea. Or in rum.Steam the pumpkin and mash the flesh with a fork.Mix all ingredients and some water.Prepare a caramel, pour about 1 mm.Add the batter on top of the caramel.Bake about 30~40 minutes at 160~180 degrees.Let cool. I think taste is better after a few hours, or even overnight in the fridge.

Turn the mold upside down !

Date Made:

Category: Dessert

Serving: 4 Persons


Dish Name: Madeleine Lorraine (Madeleine's De Commercy)

Recipe:

Ingredients: 250g of sugar250g of flour150g of unsalted butter6 eggs1/ 2 tsp. of baking soda , 1 tea spoon of vanilla sugar ( or vanilla extract)

Directions:

1- In a large saucepan under low heat melt the butter (it should never become brown), add the eggs and whisk.

2- Remove from the heat, add the sugar and whisk. When the mix is plain and light white add the flour, baking soda and vanilla sugar and whisk again. (Oh! I forgot to say that this recipe requires some whisking skills)

3- If you don't have a non-sticky Madeleine pan brush it with butter onto it -your life will get definitely easier and it's way cheaper than a life coach- . Fill the molds with a spoon.

4- Place in a preheat oven for 10 minutes at 180 Celsius degree (350 F degree).

Date Made:

Category: Soft Cookie / Great with side coffee

Serving: 30 pieces


Beverage Theme Night



French Culture: French Drinks - Espresso, Wine, Cognac, Pastis

Popular French drinks run the gamut from espresso in the early morning to a sip of brandy to finish the evening meal. In between there might be a bottle of sparkling water with lunch, a pastis in the lazy (and soon to become hazy) late afternoon, a glass or two of good red wine with dinner.


Le Vin / Wine Of course one of the most popular French drinks is le vin, or wine. There are many French wine regions, each with its own distinctive wines and you could spend the rest of your life happily learning to appreciate each one. The French wine regions include: Alsace (northeast France) Bordeaux (southwest) Bourgogne (a skinny stretch of land running from north to south in the eastern-central region of France) Champagne (northeast, but not as east as Alsace) Corse (island in the Mediterranean) Côtes du Rhône (southeast, away from the coast) Languedoc-Roussillon (central south coast) Loire (a bit to the north and stretching from the west to central France) Provence (eastern south coast) Sud-Ouest (southwest)

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