Dîner du 12 Avril 1997

Line a 600‑gm rectangular terrine with fat back allowing sufficient excess to fold back over top of terrine. Tightly pack foie gras into the terrine and level top. Fold fat back over the top of the foie gras. Place lid on top of terrine and seal with flour and water paste.

3.

Preheat oven to 150°C (300°F). Place terrine a bain marie and fill with hot water half way up the side of the terrine. Bake for about 50 minutes or until a skewer placed through the vent in the terrine lid feels warm when touched to the wrist.

4.

Remove from bain marie and refrigerate terrine overnight.

5.

To unmold, carefully run a knife around the inside surface of the sides of the terrine. Turn upside down and shake to loosen. Scrape yellow foie gras fat from surface and save for other uses. Trim one end to expose foie gras and serve with baguette slices.

Yield: 4 to 6 servings.

Ref: Pierre Corre, Auberge de la Truffe, Sorges, France, 1997.

crème d’asperges

300 gm (3⁄4 lb)

fresh asparagus, trimmed

salt

700 ml (3 c)

chicken stock

3 T

unsalted butter

2 T

all‑purpose flour

salt and freshly ground white pepper

freshly ground nutmeg

175 ml (3⁄4 c)

heavy cream

1 extra‑large

egg yolk, beaten

3 T

fresh flat‑leaf parsley, chopped

1.

Separate asparagus tips from stalks. Boil both in 1 cup water with dash of salt until just tender. Remove and cool in cold water. Drain and set aside. Process asparagus stalks and cooking water in a food processor and strain.

2.

Add broth to asparagus puree, mix and simmer for 15 minutes to reduce

3.

In a separate saucepan, melt butter and mix with flour. Slowly add 3 to 4 ladle‑fulls of asparagus broth to roux to thin it.

4.

Remove from heat and add salt, pepper and nutmeg. Mix cream and egg yolk; whisk into soup.

5.

Just before serving, return to heat and bring just to a boil. Remove from heat; add parsley and reserved asparagus tips.

Yield: 3 servings.

Ref: Peter Grunauer & Andreas Kisler, Viennese Cuisine: The New Approach, 1987, pg. 44.

saumon à la vapeur, sabayon de pommes de terre à l’ail

2, about 225 g (8 oz) each,

salmon fillets, skin removed

salt and freshly ground white pepper

1 T

minced fresh parsley

sabayon:

110 g (4 oz)

russet potato, peeled and cut into 12‑mm (1⁄2‑in) thick slices

3 or 4 large cloves, about 35 g (11⁄4 oz)

garlic, trimmed and peeled

1 T

lemon juice

1⁄4 t

salt

1⁄8 t

white pepper

2 T

hot water

2 T

olive oil

1.

Place potato in a saucepan with enough water to cover. Bring to a boil. After 5 minutes add garlic and boil both for another 15 minutes.

2.

Sprinkle both sides of fillets with salt and pepper and set aside. Prepare steamer.

3.

When the potatoes and garlic are about 5 minutes from being done, start steaming salmon. Steam for 4 to 6 minutes, depending on thickness. When done remove from steamer and set aside.

4.

When potatoes are very soft, drain potatoes and garlic and place in a food processor. Add lemon juice, salt, pepper and hot water and process until smooth. Add olive oil and process to combine.

5.

Spread a generous amount of sauce on each plate and top with a salmon fillet. Serve with a sprinkling of parley on top.

Yield: 2 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 53.

carottes glacées

225 g (1⁄2 lb)

baby carrots, roll cut

2 T

unsalted butter

1 t

granulated sugar

salt and freshly ground black pepper

1.

Place carrots in a small frying pan over medium heat with butter, sugar, salt, and pepper. Add water to barely cover. Cook, stirring occasionally, until the carrots are tender and the water has evaporated.

2.

Check seasoning and serve.

Yield: 3 to 4 servings.

Ref: Pierre Franey, Pierre Franey’s Cooking in France, 1994, page 33.

pudding de pain, sauce au cognac

pudding de pain:

40 g (1⁄4 c)

golden raisins

2 T

cognac

225 g (1⁄2 lb)

crusty bread, torn into bite‑size pieces

600 ml (21⁄2 c)

whole milk

1

cinnamon stick

1⁄2 t

vanilla extract

3 extra‑large

eggs

100 g (1⁄2 c)

granulated sugar

sauce au cognac:

1 extra‑large

egg white, beaten

50 g (1⁄4 c)

granulated sugar

55 g (4 T)

unsalted butter, melted

1.

Soak raisins in cognac for at least 30 minutes (but best if soaked overnight).

2.

For pudding de pain: butter a 11⁄2‑l (11⁄2‑qt) soufflé dish and set aside. Preheat oven to 180°F (355°F).

3.

Drain raisins, reserving cognac, and mix with bread.

4.

In a saucepan, combine milk, cinnamon, and vanilla, and cook over moderate heat until bubbles begin to break the surface. Beat eggs and sugar. Discard cinnamon and gradually whisk in scaled milk into eggs and sugar.

5.

Combine mixture with bread and let soak for 10 minutes. Fill the soufflé dish with the soaked bread. Place the soufflé dish in a slightly larger baking dish filled with hot water halfway up the side of the soufflé dish. Bake for 45 to 50 minutes until a knife inserted in the center comes out clean.

6.

For sauce au cognac: whisk the beaten egg white with sugar in a heat‑proof bowl over a simmering water bath until the mixture is nearly double in volume, about 3 minutes.

7.

Whisk in the melted butter, a little at a time. Whisk in reserved cognac.

8.

Serve bread pudding with warmed sauce drizzled on top.

Yield: 6 servings.

Ref: John Martin Taylor, Food & Wine Magazine, February 1995, page 102.

aumônière aux poireaux

crêpes:

175 ml (3⁄4 c)

whole milk

1 extra‑large

egg, beaten

15 g (1 T)

melted unsalted butter

125 g (7⁄8 c)

all‑purpose flour

garniture:

4 small

leeks, white part cut into thin rounds

15 g (1 T)

unsalted butter

salt and freshly ground black pepper

1 T

heavy cream

100 g (7 oz)

Gouda with cumin, cut into a small dice

4

chives, blanched

1.

Prepare crêpe batter. Let rest for an hour.

2.

In the meantime, melt butter in a frying pan. Gently fry the leeks over medium‑low heat until soft. Add salt and pepper. Set aside.

3.

Prepare 4 large crêpes in a buttered pan over medium‑low heat. Cover with foil and keep warm.

4.

Reheat the leeks and combine with the cream and cheese. Place a crêpe over a small bowl and spoon one‑quarter of the filling onto the center of the crêpe. Pleat the edges of the crêpe and fold into a “beggar’s purse.” Tie with a sprig of chive. Repeat with the other 3 crêpes

5.

Place a filled crêpe in the center of each serving plate.

Yield: 4 servings.

Ref: Cuisiner!, February 1997, page 13.

truite au verjus

2, about 175 g (6 oz) each,

boned‑out trout

olive oil

farce:

1⁄2 T

olive oil

1⁄2 T

minced shallots

1 clove

garlic, minced

15 g (1⁄2 oz)

dried cèpes, reconstituted, drained, and minced

30 g (1 oz)

coarse bread without crust, 6‑mm (1⁄4‑in) dice

2 T

dry white wine

1 t

minced parsley

85 g (3 oz)

lean ground pork

salt and freshly ground black pepper

sauce:

3 T

minced shallots

80 ml (1⁄3 c)

dry white wine

60 ml (1⁄4 c)

verjus

2 T

golden raisins

salt and freshly ground black pepper

2 T

chilled butter, 6‑mm (1⁄4‑in) cubes

1.

Heat oil in a frying pan over medium heat. Fry shallots, garlic, and cèpes until shallots are tender. Set aside to cool.

2.

Soak bread cubes in wine to soften. When shallots are cool, add to soaked bread, parsley, pork, and salt and pepper. Mix well and keep cool until ready to use.

3.

Stuff trout with stuffing. Flatten both sides of the trout, do not over stuff. Heat a small amount of oil in a frying pan, large enough to hold the trout in a single layer, over medium heat.

4.

Cook the trout about 5 to 6 minutes on the first side. Carefully flip and cook the second side about 3 or so minutes. Set aside for 5 minutes, tented with foil.

5.

In the meantime, bring the first four sauce ingredients to a rapid boil in a wide frying pan. Cook until reduced greatly. If the trout are not ready yet, set aside.

6.

Plate trout. Reheat sauce, remove from heat and incorporate chilled butter. Spoon sauce over trout and serve immediately.

Yield: 2 servings.

Ref: Pierre Corre, Auberge de la Truffe, Sorges, France, 1997.

gâteau glacé aux noix

235 ml (1 c)

whole milk

4 extra‑large

egg yolks

35 + 70 g (23⁄4 + 51⁄2 T)

granulated sugar

25 g (3⁄16 c)

all‑purpose flour

1 t

walnut extract

75 g (22⁄3 oz)

chopped walnuts

4 extra‑large

egg whites

1.

Heat the milk in a saucepan until it just begins to boil. In the meantime, cream egg yolks and 35 g (23⁄4 T) sugar with a whisk. Thoroughly whisk in flour. When milk is hot, whisk into egg‑yolk mixture. Return mixture to heat and whisk until thickened. Remove from heat and continue to whisk until smooth and light. Add walnut extract and nuts. Mix well and set aside to cool.

2.

Beat egg whites until soft peaks are formed. Add 70 g (51⁄2 T) sugar and continue beating until stiff. Fold into egg‑yolk mixture, pour into a mold (10‑ by 20‑cm [4‑ by 8‑in] loaf pan) and freeze for 6 to 8 hours.

Note: When serving, cut into slices and serve with chocolate sauce made from bittersweet chocolate, sugar, and cream.

Yield: 8 to 10 servings.

Ref: Pierre Corre, Auberge de la Truffe, Sorges, France, February 1997.

salade de moules à la mayonnaise au cari

1

red bell pepper, roasted, peeled, seeded, 1‑cm (3⁄8‑in) squares

1

small green apple, peeled, cored, 1‑cm (3⁄8‑in) dice

1 T

minced shallots

½ T

finely minced fresh basil

11⁄2 T

finely minced fresh parsley

11⁄2 T

mayonnaise

1⁄2 t

curry powder

salt and freshly ground black pepper

dash

cayenne

140 g (5 oz)

russet potato, peeled, 1‑cm (3⁄8‑in) dice

350 g (3⁄4 lb)

mussels in the shell, scrubbed and beards removed

225 ml (1 c)

water

1.

Combine red pepper, apple, shallots, basil, parsley, mayonnaise, curry powder, salt, pepper, and cayenne. Set aside.

2.

Fill a small saucepan with water and bring to a boil. Add potatoes and cook for 8 minutes. Drain and set aside.

3.

When potatoes are almost done, bring 225 ml (1 cup) water to boil in a large saucepan. Add mussels and cook for about 2 minutes. Drain the mussels and discard any that have not opened. Remove mussels from the shells and add to salad mixture along with potatoes.

4.

Mix gently and serve immediately.

Yield: 2 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 42.

magret de canard à l’orange

1 large (about 450 g [1 lb])

boneless, moulard duck breast half

salt and freshly ground black pepper

1 whole

orange

1⁄2 T

red wine vinegar

1⁄2 T

calvados

120 ml (1⁄2 c)

chicken stock

1⁄2 T

finely minced shallots

1⁄2 t

granulated sugar

2 T

unsalted butter

1.

Trim skin and fat around each the duck breast even with the meat. Sprinkle on both sides with salt and pepper. Set aside.

2.

Remove zest from orange and finely julienne. Reserve 1 T for use in sauce. Juice orange and combine with vinegar, calvados, and stock. Set aside.

3.

Combine shallots with sugar and set aside.

4.

Heat a non‑stick frying pan over medium heat. Add duck breast, skin side down, and fry until golden brown, about 5 minutes. Turn over and fry meat side for another 5 minutes. Baste meat occasionally with duck fat rendered from breast. Remove cooked breast half from pan and keep warm.

5.

Pour off the duck fat. Add 1 T butter followed by the shallot‑sugar mixture. Fry shallots over low heat until caramelized. Increase heat and add orange‑juice mixture. Reduce until almost a syrup. Strain, swirl in butter and combine with orange zest. Set aside and keep warm.

6.

Slice breasts on the bias into thin slices about 3 mm (1⁄8 in) thick. Arrange in a fan shape on heated plates. Spoon sauce over meat.

Yield: 2 servings.

Ref: Pierre Franey, Pierre Franey’s Cooking in France, 1994, page 107.

soupe de fraises au vinaigre balsamique

280 g (10 oz)

fresh strawberries

1 T

balsamic vinegar

40 g (11⁄2 oz)

granulated sugar

1⁄2

vanilla bean

15 g (1⁄2 oz)

shelled pistachios, coarsely chopped

1.

Wash and trim the calyxes from the strawberries.

2.

Force 110 g (4 oz) of strawberries through a food mill fitted with a fine screen. Mix the coulis with the vinegar and sugar. Remove vanilla seeds from pod and add to coulis.

3.

Quarter the remaining strawberries and add to coulis. Set aside for at least an hour.

4.

Divide into serving bowls and garnish with nuts.

Note: Serve with a scoop of vanilla ice cream.

Yield: 2 servings.

Ref: Christophe Felder, Cuisiner!, June 1997, page 12.

glace à la vanille

1 extra‑large

egg

1 extra‑large

egg yolk

125 ml (1⁄2 c)

whole milk

60 g (5 T)

granulated sugar

1

vanilla bean, split into halves, lengthwise

125 ml (1⁄2 c)

heavy cream

1.

Whisk the eggs together. Add milk and continue to whisk until smooth. Add sugar and whisk until dissolved. Add vanilla bean. Transfer to a saucepan and cook over low heat, stirring continuously, until the mixture starts to thicken.

2.

Cool mixture in ice bath. Remove vanilla bean pod and discard. Add cream. Chill thoroughly.

3.

Freeze mixture in ice‑cream machine.

Yield: 2 large or 4 small servings.

Ref: adapted from a similar recipe from Jean‑Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997.

moules farcies gratinées au pastis

120 ml (1⁄2 c)

white wine

120 ml (1⁄2 c)

water

12

mussels, cleaned

1 + 2 T

unsalted butter

45 g (11⁄2 oz)

minced shallots

1 small clove

garlic, minced

1 T

minced parsley

2 T

pastis

1 extra‑large

egg yolk, beaten

1.

Preheat oven to 220°C (430°F).

2.

Bring wine and water to a boil in a saucepan large enough to hold the mussels in a single layer. Add mussels, cover, and poach until the shells just open. Remove from heat and drain. Remove mussels from shells and place in individual ceramic escargot dishes. Set aside.

3.

In a small saucepan, melt 1 T butter over low heat. Add shallots and sweat for about 5 minutes. Add garlic, parsley, and pastis. Melt remaining butter, set aside to cool slightly. Temper egg yolk with hot butter. Beat lightly until creamy. Combine shallot and egg mixtures.

4.

Divide butter mixture among mussels. Place dishes in oven and cook until golden, about 9 minutes.

5.

Serve hot.

Yield: 2 servings.

Ref: adapted from Linda Dannenberg, Paris Bistro Cooking, 1991, page 80.

This is a traditional, inexpensive bistro first course. If you can boil an egg, this recipe is simple! Be sure the eggs are very cold before cutting them in half.

œufs durs mayonnaise

2 servings

salad greens

2 extra‑large

cold, hard‑cooked eggs

1⁄2 T

minced parsley

mayonnaise:

1 extra‑large

egg yolk

1 t

Dijon‑style mustard

2 t

white wine vinegar

fine salt and freshly ground white pepper

250 ml (1 c)

sunflower seed oil

1.

Prepare mayonnaise: Mix the egg yolk, mustard, vinegar, salt, and pepper together with a whisk. Slowly whisk in the oil, starting with just a few drops until it is completely emulsified. Set aside.

2.

Arrange the salad greens on serving plates. If desired mix the greens with a light vinaigrette first. Cut each egg in half lengthwise, and place two halves on each plate. Top each half with some mayonnaise. Garnish with parsley.

Note: This recipe makes enough mayonnaise for 15 to 25 portions, depending on how much is used for each portion.

Yield: 2 servings.

Ref: Linda Dannemberg, Paris Bistro Cooking, 1991, page 62.

poêlée de myrtilles, glace au “maniguette” et brioche chaude

2 slices

brioche

40 g (about 3 T)

unsalted butter

140 g (5 oz)

blueberries

25 g (about 11⁄2 T)

granulated sugar

40 g (about 3 T)

heavy cream

ice cream, such as glace au “maniguette”

2 sprigs

mint (optional)

1.

Warm dessert plates. Toast brioche.

2.

Melt butter in frying pan over high heat. Fry blueberries a couple minutes. Add sugar and cream. Reduce until cream is incorporated into a sauce.

3.

Divide cooked blueberries on plates. Place a large spoonful of ice cream next to berries. Cut brioche slices diagonally and arrange on ice cream. Garnish with mint sprigs

Yield: 2 servings.

Ref: Jean‑Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997.

petits choux verts farcis aux escargots

purée d’ail:

1 to 2 heads

garlic, separated but not peeled

2 t

milk

1 t

cream

choux verts:

salt

1 large head (about 900 g [2 lb])

green cabbage

1⁄2 T

unsalted butter

30 g (1 oz)

minced, peeled shallots

14

escargots de Bourgogne

2 T + 120 ml (1⁄2 c)

chicken broth

1 t

minced chives

1 t

minced flat leaf parsley

11⁄2 T

chilled unsalted butter in small cubes

1.

For purée d’ail: Put garlic cloves in a small saucepan and cover with cold water. Bring to a boil, boil for 2 minutes, and drain. Repeat three more times. Peel garlic and go through previous cooking process four more times. Rinse in cold water. Puree garlic and combine with milk. Set aside.

2.

Carefully remove the cabbage leaves from the head. Bring a large pot of salted water to boil and cook the cabbage leaves for 4 minutes. Drain and carefully rinse in cold water. “Dry” carefully between paper towels. Set aside.

3.

Melt butter in a small frying pan over medium heat and sweat shallots until soft. Set aside to cool.

4.

Arrange a cabbage leaf on a flat surface. Place an escargot and 1⁄14 of the shallots in the center of the cabbage piece. Carefully fold the cabbage around the escargot. Press the seam into the palm of your hand to shape. Set the finished stuffed cabbage, seam side down, on a plate. Repeat with the remaining escargots.

5.

Preheat oven to 80°C (175°F). Bring 2 T of chicken broth to a boil in a small frying pan. Remove from heat, arrange stuffed cabbages in the pan, and place in the oven to warm.

6.

Put 120 ml (1⁄2 c) chicken broth in a small saucepan over high heat and reduce by about half. Add a fourth of the garlic puree and the herbs to the reduced broth and mix. Remove from heat and whisk in the chilled butter. Set aside.

7.

Reheat garlic puree quickly in a microwave. Combine with cream and set aside.

8.

Drain cabbages and arrange 7 each in a circle on 2 warmed plates. Pour sauce over cabbages. Divide garlic puree in 2 small mounds in the center of the cabbage arrangements. Serve immediately.

Yield: 2 servings.

Ref: Philippe Lamboley, Saveurs & Terroirs de Bourgogne, 1997, page 115.

mijotée de lentilles au lardons, dos de poisson-chat rôti, au vinaigre d’herbes

1 + 1 T

unsalted butter

60 ml (1⁄4 c)

minced yellow onion

1 thick slice

smoky bacon, 3‑mm (1⁄8‑in) crosswise strips

225 ml (1 c)

red wine

115 g (4 oz)

green lentils

1

bouquet garni, thyme, bay leaf, leek, etc.

120 ml (1⁄2 c)

veal stock

salt and freshly ground black pepper

1 T

goose fat

2 (about 175 g [6 oz] each)

catfish fillets with skin

2 T

herbed vinegar

1.

Melt 1 T butter in a saucepan over medium heat. Sweat onion until soft. Add bacon and mix. Add wine, lentils, bouquet garni, stock, salt, and pepper. Cover and cook for about 45 minutes, until lentils are tender.

2.

When lentils are ready, melt 1 T butter and fat in a frying pan. Fry fish, skin side down, until mostly cooked. Turn fish over and cook until surface is just cooked. Remove fish to a warm plate and tent with foil.

3.

Pour off grease from frying pan and deglaze with vinegar. Reduce greatly

4.

Divide lentils on serving plates. Place fish fillets on top of lentils and drizzle reduced vinegar over fish.

Note: garnish with caramelized baby vegetables such as onions, carrots or turnips.

Yield: 2 servings.

Ref: Jean‑Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997.

tarte renversée aux poires

2 large, firm

pears

75 g (about 6 T)

unsalted butter

100 g (1⁄2 c)

extra fine sugar

1 sheet

puff pastry

1.

Cut pears in half lengthwise, peel, core, and cut each half into 3 wedges.

2.

Preheat oven to 200°C (390°F).

3.

Melt butter in a medium frying pan over medium‑low to medium heat. Sprinkle sugar over butter, mix, and leave to caramelize. When browned, arrange pear slices, on one of the flat surfaces, on sugar syrup and cook for about 7 minutes. Turn each slice onto its other flat surface and cook another 7 minutes.

4.

When cooked, arrange pears evenly in a fan shape. Lay out puff pastry on a board and cut a circle 25 to 50 mm (1 to 2 in) larger than the pear arrangement. Carefully place pastry over pears, “tuck‑in” edges, and gently press pastry onto pears. Bake for 20 minutes, until pastry is browned.

5.

Allow to cool 10 minutes. Flip over onto a plate. Rearrange pear wedges, if necessary.

Yield: one 9‑in tart (4 to 6 servings).

Ref: Guide Cuisine, April 1997, page 61.

tartares de saumon

110 g (4 oz)

fresh salmon, skinned, boned, well‑cleaned, very finely diced

30 ml (2 T)

freshly squeezed grapefruit juice

1 T

olive oil

55 g (2 oz)

smoked salmon, very finely diced

1 T

minced flat‑leaf parsley

1 t

finely minced shallots

salt and freshly ground black pepper

1.

Combine fresh salmon, grapefruit juice, and oil. Set aside for 15 minutes.

2.

Add remaining ingredients, mix well, and set aside for an additional hour.

3.

Arrange on serving dishes and serve.

Note: Arrange in a cylindrical shape on blanched snap peas, snow peas, or other garniture. Use a 7‑cm (23⁄4‑in) ring mold to shape salmon. Serve each serving with 2 toasted baguette slices brushed with olive oil.

Yield: 2 servings.

Ref: Adapted from a suggestion from Jean‑Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997.

filet mignon de porc, compote d’oignons aux pommes

marmalade:

11⁄2 T

olive oil

1⁄2

yellow onion, thinly sliced

2 T

balsamic vinegar

1 T

sugar

110 ml (1⁄2 c)

water

fine salt and freshly ground black pepper

1 T

unsalted butter

1⁄2 small

green apple, peeled, cored, cut into 6‑mm (1⁄4‑in) cubes

3

pitted dried prunes, thinly sliced

60 ml (1⁄4 c)

veal demi‑glace

filets mignons:

2, 250 to 330 g (1⁄2 to 3⁄4 lb) each,

pork tenderloins

fine salt and freshly ground black pepper

olive oil

minced fresh flat‑leaf parsley

1.

Heat oil in a small frying pan over medium heat and caramelize onions‑about 5 minutes. Add vinegar, water, sugar, salt and pepper. Cook over low heat until liquid has evaporated‑about 45 minutes.

2.

Preheat oven to 230°C (445°F).

3.

Rub tenderloins with salt and pepper. Place on a baking sheet and drizzle lightly with olive oil. Roast pork for about 20 minutes, turning once. Remove from oven, place on a plate, tent with foil and let rest for 5 minutes.

4.

Melt butter in a small frying pan over medium heat. Add apple and prunes. Fry for 3 to 5 minutes until the apple softens and is caramelized a bit. Add reserved onion mixture and continue to fry for a minute or two longer. Add broth, bring to a boil and remove from heat. Cover and keep warm until serving.

5.

Slice pork into 6‑mm (1⁄4‑in) thick slices and arrange on plates with apple‑onion mixture. Sprinkle with parsley and serve.

Yield: 2 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 93.

clafouti aux fruits melangé

1 T

unsalted butter

90 g (3 oz)

peeled, cored, and diced firm green apple

1, about 225 g (8 oz),

mango, peeled, pitted, and diced

60 g (2 oz)

blackberries

custard:

2 extra‑large

eggs

65 g (1⁄3 c)

granulated sugar

120 ml (1⁄2 c)

whole milk

120 ml (1⁄2 c)

heavy cream

90 g (3 oz)

ground blanched almonds,

1⁄2

vanilla bean, split in half

1.

Preheat oven to 200°C (390°F).

2.

Whisk together the first 5 custard ingredients. Using the tip of a knife, scrape seeds from vanilla bean directly into custard. Set aside.

3.

Melt butter in a frying pan over medium heat. Add apple and sugar. Fry until lightly caramelized, about 3 to 4 minutes.

4.

Scatter apples, mango and berries in the bottom of five 12.5‑cm (5‑in) round quiche dishes. Pour custard evenly over fruit.

5.

Bake until set and a knife inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool at least 30 minutes before serving.

Yield: 5 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 101.

pithiviers de roquefort au jambon et aux noix

1 T

olive oil

1

white onion, thinly sliced lengthwise

2 T

water

40 g (11⁄2 oz)

crumbled Roquefort cheese

freshly ground black pepper

30 g (1 oz)

coarsely chopped walnuts

1⁄2 T

melted unsalted butter

1

frozen puff pastry sheet, thawed and rolled to 25 by 25 cm (10 by 10 in)

1 large

egg, beaten

2 thin slices

prosciutto

1.

Place a baking sheet in the freezer to cool.

2.

Warm oil in a frying pan over medium‑low heat. Add onions. Cook until soft and browned, about 10 minutes. Add water and cook until evaporated. Add cheese and cook until melted. Season with pepper, add walnuts, and spread mixture on chilled baking sheet. Place in freezer for about 10 minutes until cool.

3.

Preheat oven to 230°C (445°F). Brush a baking sheet with melted butter.

4.

Place puff pastry on a cutting board and cut 4 rounds, 13 cm (5 in) in diameter each, using a bowl or cutter.

5.

Place 2 rounds on the prepared baking sheet. Brush with the beaten egg. Evenly distribute the cooled onion mixture in the center of the rounds leaving a 2.5‑cm (1‑in) border. Place a slice of prosciutto on each mound. Brush the remaining rounds with egg and place over the rounds with the onions so that the edges are aligned egg‑side down. Press down firmly to seal the edges. Brush the tops of the pies with egg. Make a small slit in the top of each with a sharp knife.

6.

Bake until golden, about 10 minutes. Serve immediately.

Yield: 2 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 29.

blanc de volaille nappé de sauce Perigueux aux truffes

1 T

olive oil

1 whole

chicken breast, boneless, skinless, trimmed into 2 halves

salt and freshly ground black pepper

sauce:

1 t

duck fat (use foie gras fat if available)

1⁄2

shallot, finely diced

1 t

all‑purpose flour

1 T

cognac

1 T

Madeira wine

250 ml (2 c)

veal stock

salt and freshly ground black pepper

10 g (1⁄3 oz)

black truffle, finely minced

1.

Sweat shallots in duck fat. Add flour and mix. Add cognac and Madeira. Mix until smooth. Add stock in a couple of batches. Stir until smooth. Season with salt and pepper.

2.

Simmer for about an hour until the sauce is reduced by three‑fourths.

3.

Preheat oven to 205°C (400°F).

4.

Heat butter and oil in a frying pan over high heat. Season chicken breasts with salt and pepper and fry until the first side is browned, about a minute. Turn and brown other side. Place pan in oven until chicken is almost cooked. Remove from oven, tent and set aside for 5 minutes.

5.

Strain sauce and add truffles to sauce. Heat gently.

6.

Slice breasts on the bias and arrange in a fan shape on individual serving plates. Spoon the sauce over the chicken slices.

Yield: 2 servings.

Ref: Pierre Corre, Auberge de la Truffe, Sorges, France, 1997.

choux au chocolat avec un coulis de poires

pastry puffs:

235 ml (1⁄2 c)

water

35 g (21⁄2 T)

unsalted butter

dash

salt

1⁄4 t

granulated sugar

62 g (7 T)

all‑purpose flour

2 large

eggs

1 large

egg white, beaten

filling:

225 ml (1 c)

heavy cream

25 g (2 T)

granulated sugar

175 g (61⁄8 oz)

chocolate (62% cocoa mass), finely chopped

coulis:

1 large

ripe pear, peeled and cored

few drops

lemon juice

1.

Puree pear in a food mill, mix with lemon juice, and set aside.

2.

Preheat oven to 210°C (410°F).

3.

Combine water, butter, salt, and sugar in a saucepan. Bring to a boil. As soon as mixture boils, remove from heat and add, all at once, the flour. Briskly beat with a wooden spoon until smooth. Return to the heat as necessary.

4.

Remove the saucepan from the heat. Beat 1 egg into flour mixture until smooth. Repeat with second egg. Transfer to a pastry bag fitted with a 12‑ml (1⁄2‑in) tip.

5.

On a parchment paper‑covered baking sheet, pipe 5‑cm (2‑in) diameter mounds, about 8 cm (3 in) apart. Brush gently with the beaten egg white.

6.

Bake for about 30 minutes until brown. When done, turn off oven, prop door open slightly, and leave in oven to cool. When cool, slice horizontally about one‑third down from the top.

7.

Beat cream with a stand mixer until soft peaks form. Add sugar and continue beating until stiff. Melt chocolate over barely simmering water and add to whipped cream. Beat until well mixed.

8.

Put cream in a pastry bag fitted with a 12‑ml (1⁄2‑in) tip. Pipe the cream into the bottoms of the cooled puffs and replace tops. Serve immediately, arranging the puffs on a “puddle” of coulis.

Yield: 8 to 10 puffs, 3 to 4 servings.

Ref: adapted from Gerald Hirigoyen, Bistro, 1995, page 105.

escargots au beurre d’ail

6 g (1 T)

parsley, finely minced

6 g (1 t)

shallot, finely minced

9 g (1 T)

garlic, finely minced

2 g (1⁄4 t)

fine salt

1 g (1⁄4 t)

freshly ground black pepper

1⁄2 T

white wine

1 t

cognac

dash

nutmeg

90 g (61⁄3 T)

unsalted butter, softened

12

escargots de Bourgogne

1.

Pound parsley, shallot, and garlic in a mortar into a paste. Combine with salt, pepper, wine, cognac, and nutmeg. Combine with butter. Alternately, place parsley, shallot, garlic, salt, pepper, wine, cognac, and nutmeg in the bowl of a mini‑food processor and process until minced. Add butter and process to combine.

2.

Preheat oven to 230°C (445°F).

3.

Arrange snails in individual wells of escargot plates. Top each with 1⁄12 of the escargot butter. Bake for 9 minutes, or until snails are warm.

Yield: 2 servings.

Ref: Jean‑Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997.

saumon à la crème de ciboulette

2 T

unsalted butter

2 (175 to 225 g [6 to 8 oz] each

salmon steaks

salt and freshly ground black pepper

120 ml (1⁄2 c)

dry white wine

120 ml (1⁄2 c)

heavy cream

1 T

finely minced chives

1.

Heat a frying pan over medium heat. Melt butter until it starts to turn brown.

2.

Add salmon steaks and cook covered until first side is lightly browned. Turn steaks over and season the cooked side with salt and pepper. Cook until the second side is done, season and turn again for a few moments. Remove steaks to a heated plate and keep warm.

3.

Drain any excess fat and deglaze pan with wine. Reduce wine almost totally. Add cream and reduce until thickened. Mix in chives.

4.

Place salmon steaks on serving plates and top with sauce.

Yield: 2 servings.

Ref: Pierre Franey, Pierre Franey’s Cooking in France, 1994, page 130.

soupé de pommes vertes aux amandes caramélisées

21⁄2

Granny Smith apples

juice from 1

lemon

50 g (1⁄4 c)

granulated sugar

150 ml (5⁄8 c)

water

1 T

honey

1⁄3 recipe

amandes caramélisées

1.

Wash, peel, and core 1 apple. Reserve the skin. Dice the apple into a 6‑mm (1⁄4‑in) dice. Mix with half the lemon juice and set aside.

2.

Wash and core the remaining apples, cut into chunks, and place into a blender along with the reserved apple skin, the remaining lemon juice, sugar, and water. Puree until smooth. Strain through a chinois. Divide the juice into serving bowls and set aside. Discard the pulp.

3.

Heat 1 T of honey in a small, nonstick frying pan over high heat. Fry the diced apple pieces until caramelized. Divide into the serving bowls.

4.

Meanwhile, prepare the amandes caramélisées. Divide the warm almonds into the serving bowls.

Yield: 2 servings.

Ref: Cuisiner!, March 1998, page 46.

soupe aux clams

250 ml (1 c)

dry white wine

1 small

fresh bay leaf

1 sprig

fresh thyme

1⁄2 kg (1 lb)

fresh clams, scrubbed and rinsed

10 g (2 t)

unsalted butter

10 g (1 T)

all‑purpose flour

1⁄2 T

olive oil

45 g (3 T)

diced bacon

1⁄2 medium

onion, minced

1 stalk

celery, thinly sliced crosswise

60 g (2 oz)

Yukon‑gold potato, peeled, 6‑mm (1⁄4‑in) dice

90 g (3 oz)

crème fraîche

parsley, chiffonnade, for decoration

1.

Place wine, bay leaf, and thyme in a high‑sided frying pan large enough to hold the clams in a single layer. Bring to a boil and simmer, covered, for 5 minutes. Return to a full boil and cook clams, covered, for 5 minutes. Remove clams that have opened to a strainer and continue cooking the rest until they open. Discard those that don’t open. Stain liquid through a chinois and reserve. When cool, remove clam meat from the shells, mince, and set aside. Add any juice from the clams to the reserved cooking liquid.

2.

Melt butter in a small saucepan and mix with flour. Cook flour a bit, but do not brown. Whisk reserved cooking liquid into roux and simmer for 10 minutes.

3.

Heat oil in a saucepan over medium heat. Add bacon and cook until partly cooked. Add onion , cover, and cook for 3 minutes. Add celery, cover and cook for 6 additional minutes. Add potatoes, cover and cook for 3 more minutes. Add thickened cooking liquid and simmer for 15 to 20 minutes until the potatoes are tender, but not falling a part.

4.

Just before serving, add reserved clams and crème fraîche. Mix well, bring to serving temperature and serve in individual bowls. Decorate with parsley.

Yield: 2 servings.

Ref: Le Cordon Bleu Soupes, page 52.

magret de canard au poivre vert

1 large (about 450 g [1 lb])

duck breast half

60 ml (1⁄4 c)

poultry demi‑glace

60 ml (1⁄4 c)

heavy cream

1 T

green peppercorns, mashed

fine salt to taste

1.

Preheat oven to 245°C (475°F).

2.

Place the duck breast on a baking sheet skin side up, prick the skin with a fork, and bake until the internal temperature reaches 55°C (130°F), about for 12 minutes. Remove breast, tent with foil, and set aside to rest for 5 minutes.

3.

In the meantime, place demi‑glace, cream, and peppercorns in a saucepan and reduce. Adjust seasoning.

4.

Slice breast into thin slices, fan on plates, and nap with sauce.

Yield: 2 servings.

Ref: Linda Dannenberg, Paris Bistro Cooking, 1991, page 103.

tarte au fromage blanc

pâte sucrée:

155 g (11⁄8 c)

all‑purpose flour

2 T

granulated sugar

1⁄4 t

fine salt

4 T

cold unsalted butter, cut into pieces

2 T

heavy cream

2 T

water, or as needed

farce:

3 large

eggs, separated

1 T

all‑purpose flour

3 T

cornstarch

1⁄4 t

vanilla extract

grated zest of 1

lemon

450 g (1 lb)

whole‑milk ricotta

450 g (1 lb)

cream cheese

100 g (1⁄2 c)

granulated sugar

1.

For pâte brisée: Process flour, sugar, salt and butter in a food processor until crumbly. Add cream and just enough water for the dough to come together. Gather into a ball and knead briefly on a lightly floured surface until smooth. Wrap in plastic wrap and chill for about an hour.

2.

Grease 25‑cm (10‑in) tart pan generously with butter. Preheat oven to 190°C (375°F).

3.

On a floured piece of parchment paper, roll dough into 30‑cm (12‑in) circle and carefully lay into tart pan. Trim edges. Chill pastry shell.

4.

For farce: Using a mixer, beat the egg yolks. Add flour, cornstarch, vanilla and lemon zest. Mix until smooth. Add cheese and mix until smooth. Set aside.

5.

In a separate mixing bowl, beat egg whites until soft peaks form. Continue beating, gradually adding sugar, until stiff peaks are formed. Gently fold into cheese mixture. Pour mixture into pastry shell.

6.

Bake on stone insert in center of oven. After 30 minutes, gently make a thin cut around the edge of the filling just above the crust, holding paring knife horizontally. Continue to bake until the filling is set, about 40 minutes. If the surface becomes too brown, gently lay a sheet of foil over the surface and continue to bake.

7.

Cool tart on wire rack. Unmold when cool.

Yield: 25‑cm (10‑in) diam tart.

Ref: Linda Dannenberg, Paris Boulangerie‑Pâtisserie, 1994, page 73.

fricassée d’escargots et champignons sauvages

2 T

unsalted butter

2 dozen

medium snails

60 g (2 oz)

shiitake mushrooms, halved and thinly sliced

60 g (2 oz)

oyster mushrooms, sliced

1⁄2 T

finely minced shallots

1⁄2 T

finely minced garlic

175 ml (3⁄4 c)

veal stock

1⁄2 T

minced parsley

freshly ground black pepper

1.

Melt butter in a small frying pan over medium heat. Add snails and heat through.

2.

Add mushrooms, shallots and garlic and mix well. Add veal stock, mix well, adjust heat to high, and cook until the stock has been fully reduced.

3.

Mix in parsley and pepper. Divide among serving plates.

Yield: 2 servings.

Ref: Alain Delangle, Le Charm Bistro, San Francisco, 12/29/98.

coquilles Saint-Jacques à la fondue de poireaux saffranés

325 g (3⁄4 lb)

sea scallops

21⁄2 T

unsalted butter

250 g (1 c)

cleaned, trimmed, thinly sliced leeks, white part only

salt and freshly ground black pepper

90 ml (3⁄8 c)

heavy cream

1⁄4 t

saffron threads

1 T

finely minced chives

1.

Rinse and dry scallops. Cut in half crosswise if large.

2.

In a small saucepan, melt 1 T butter over medium‑low heat. Add leeks and sweat until wilted, about 5 minutes. Salt. Remove from heat and keep warm.

3.

In a small frying pan, heat cream and 1⁄2 T butter to a slow boil. Add saffron and reduce slightly. Add chives at end of cooking.

4.

Season scallops with salt and freshly ground pepper. Melt 1 T butter, over high heat, in a nonstick frying pan large enough to hold all the scallops in a single layer. Cook until lightly brown. Turn and brown other side. Do not cook for more than about 3 minutes.

5.

Spoon the leeks into a mound in the middle of warmed serving plates. Spoon the sauce around the leeks and place the scallops on the sauce. Garnish with chives.

Yield: 2 servings.

Ref: Pierre Franey, Pierre Franey’s Cooking in France, 1994, page 51

crêpes flambées

crêpes:

180 g (11⁄4 c)

all‑purpose flour

300 ml (11⁄4 c)

milk

2 large

eggs, beaten

40 g (5 T)

powdered sugar

40 g (3 T)

melted unsalted butter

1⁄2 t

salt

1 T

dark rum

farce:

2 medium

firm, green apples, peel, core, and dice into 6‑mm (1⁄4‑in) cubes

2 firm

pears, peel, core, and dice into 6‑mm (1⁄4‑in) cubes

2 firm

bananas, peel, halve lengthwise, and slice into 6‑mm (1⁄4‑in) pieces

75 g (91⁄2 T)

powdered sugar

30 ml (2 T)

sherry

75 g (51⁄2 T)

unsalted butter

sauce:

100 ml

dark rum

3 T

granulated sugar

1.

For crêpes: Place flour in a bowl. Slowly add milk, whisking constantly, until a smooth batter is achieved. Add eggs and combine. Add sugar, butter, salt, and rum and mix. Let mixture rest for at least an hour.

2.

For farce: Place fruit in a bowl and combine well with sugar and sherry. Set aside to macerate for about 15 minutes.

3.

Melt butter in a large frying pan until brown. Add the fruits and cook until they start to caramelize. The bananas will begin to dissolve and the fruit will thicken. Set aside until the crepes are ready.

4.

Preheat oven to 125°C (260°F).

5.

Heat a medium, nonstick frying pan over medium‑low heat. When warm, pour a scant 60‑ml (1⁄4 cup) portion of batter into the center of the pan and swirl around slowly to fill the bottom of the pan. When the edges begin to brown, flip crepe and brown the opposite side. Stack on a plate while the remainder of the crepes are being prepared.

6.

Fill each crepe with a bit of filling, roll up, and place seam side down on a baking sheet. Warm in oven for 10 minutes or so. While crepes are heating, combine rum and sugar in a small saucepan, and bring to a boil. When filled crepes are heated through, place two or three on individual serving plates. Ignite the boiling sauce, and pour over crepes. Serve immediately.

Yield: 12 to 14 filled crepes.

Ref: Cuisiner!, February 1997, page 14.

tartelette aux saumon et epinards

2 cloves

garlic, minced

1 bunch

fresh spinach

1 T

soft unsalted butter

1 large

egg, beaten

125 ml (1⁄2 c)

heavy cream

1 t

cornstarch

1 T

lemon juice

salt and freshly ground black pepper

450 g (1 lb)

puff pastry

60 g (2 oz)

finely grated gruyére

225 g (1⁄2 lb)

boneless, skinless salmon cut into 12‑mm (1⁄2‑in) cubes

1 large

egg yolk beaten with a little of water

1.

Preheat oven to 205°C (400°F).

2.

Combine garlic and spinach. Wilt spinach in a small amount of water. Do not overcook. Drain very well and combine with butter. Set aside.

3.

Combine the egg, cream, cornstarch, lemon juice, salt, and pepper. Set aside.

4.

Roll out half the puff pastry to make 4 squares large enough for the bottoms and sides of 4 individual tart pans. Line each pan. Divide the cheese equally among the tart pans. Divide the spinach among the pans. Divide the salmon evenly among the pans. Arrange in an even single layer. Divide the egg and cream mixture equally between the pans.

5.

Brush the exposed edges of the puff pastry with the egg wash. Roll out the remainder of the puff pastry and divide into 4 squares large enough to cover the tart pans. Carefully lay a piece of puff pastry on each pan. Using a rolling pin, press the pastry down on the pan edges to cut the pastry flush. Lightly brush the pastry tops with the egg wash.

6.

Using scissors, cut a “+” in the top layer of pastry almost to the edges of the pans. Fold each “petal” outward and lightly brush the exposed surfaces with the egg wash.

7.

Place the tart pans on a baking sheets and bake for 10 minutes. Reduce the oven temperature to 180°C (350°F) and continue baking for an additional 10 minutes.

8.

When cooked, remove from oven and let rest for about 10 minutes. Remove the tarts from the pans and serve with a green garnish.

Yield: 4 servings.

Ref: Cuisine Actuelle, May 1998, page 6.

blanc de volaille aux morilles et crème

9 g (1⁄3 oz)

dried morel mushrooms

250 ml (1 c)

chicken stock

2 T

unsalted butter

1 T

olive oil

1 whole

boneless chicken breast, trimmed into 2 halves

salt and freshly ground black pepper

2 T

minced shallots

2 T

Marsala wine

125 ml (1⁄2 c)

heavy cream

1 T

minced flat‑leaf parsley

1.

Preheat oven to 210°C (410°F).

2.

Place mushrooms and stock in a small saucepan and bring to a boil. Once boiling, reduce heat to medium and simmer the mushrooms until the broth is reduced to about 60 ml (1⁄4 c), about 15 to 20 minutes. Remove the morels from the broth and squeeze out any liquid contained inside. Strain the poaching liquid through a fine strainer and reserve. If large, cut each morel in half lengthwise. Set aside.

3.

Heat 1 T butter along with the oil in a frying pan over high heat. Season chicken breasts with salt and pepper and cook until the first side is browned. Turn breast over, and place pan in oven until chicken is almost cooked. Remove from oven, tent and set aside for 5 minutes.

4.

In the meantime, melt 1 T butter in a frying pan over medium heat. Sweat shallots until soft. Add wine and reduce. Add mushroom poaching liquid, cream, and reserved mushrooms. Blend well and reduce slightly.

5.

When sauce is ready, add parsley, set aside, and keep warm.

6.

Slice breasts on the bias and arrange in a fan shape on individual serving plates. Top with sauce.

Yield: 2 servings.

Ref: loosely adapted from Marlena Spieler, San Francisco Chronicle, October 28, 1998, page Food 8.

soufflé aux epinards

flour and butter for preparing ramekins

1 T

unsalted butter

1 T

all‑purpose flour

80 ml (1⁄3 c)

heavy cream

2 large

eggs, separated

fine salt

100 g (1⁄2 c)

spinach, cleaned, blanched, drained, chopped

pinch

ground nutmeg

fine salt and freshly ground black pepper

pinch

cream of tartar

1.

Preheat oven to 205°C (400°F). Prepare two 175‑ml (3⁄4‑c) ramekins.

2.

Melt butter in a saucepan over medium heat. Blend in the flour. Whisk in the cream. Remove from heat and, one at a time, whisk in the egg yolks. Combine with the spinach, nutmeg, salt, and pepper. Set aside.

3.

Whisk egg whites with the cream of tartar until stiff. Gently fold the spinach mixture into the egg whites. Spoon into the prepared ramekins.

4.

Place the ramekins on a baking sheet and place in the oven. Reduce heat to 190°C (375°F). Cook for 20 minutes.

5.

Let the soufflés rest for a couple of minutes before serving. Unmold onto serving plates or serve in the ramekins.

Yield: 2 servings.

Ref: loosely adapted from Irena Kirshman, Soufflé Spectaculars, 1969 (as found on the internet, May 1999)

fondant chaud au chocolat

25 g (31⁄3 T)

finely granulated sugar

1 large

egg, beaten

15 g (5 t)

all‑purpose flour

50 g (13⁄4 oz)

dark chocolate

50 g (13⁄4 oz)

unsalted butter, plus extra for molds

powdered sugar

2 T

zestes d’orange confit

1.

Preheat oven to 195°C (385 °F). Lightly butter two 10‑cm (4‑in) round, nonstick tart pans.

2.

Add sugar to beaten egg and whisk until sugar is dissolved. Add flour, mix well, and set aside.

3.

Place butter and chocolate in a double boiler and stir with a rubber spatula until melted. Add half the chocolate mixture to the egg mixture and mix well. Add the remaining chocolate and mix. Divide batter between the tart pans.

4.

Place the tart pans on a baking sheet and bake for 6 minutes.

5.

Remove from oven and immediately turn tart pans upside‑down on serving plates. Remove pans and sprinkle top of fondants with powdered sugar. Top each with a spoonful of zestes d’orange confit and serve immediately.

Yield: 2 servings.

Ref: Cuisiner!, January 1998, page 31.

gaspacho

100 g (31⁄2 oz)

pain de mie, crust removed, coarsely dice

1 kg (21⁄4 lb), yielding about 700 g (11⁄2 lb)

plum tomatoes, peeled, seeded, coarsely diced, juice reserved

70 g (21⁄2 oz)

red onion, coarsely diced

2 cloves

garlic

100 g (31⁄2 oz)

red pepper, coarsely diced

125 g (41⁄2 oz)

English cucumber, peeled, seeded, coarsely diced

8 medium

basil leaves

1 t

ground cumin

1 T

salt

1 t

freshly ground black pepper

2 drops

Louisiana‑style hot sauce

1 T

red wine vinegar

1 large

egg yolk

60 ml (1⁄4 c)

olive oil

1.

Combine bread cubes and tomato juice. Moisten with additional cold water if bread seems too dry.

2.

Combine bread, tomatoes, onion, garlic, red pepper, cucumber, basil, cumin water, salt, black pepper, hot sauce, and vinegar in a bowl. Puree, in batches, in a blender at the highest speed.

3.

Prepare an aïoli out of the egg yolk and olive oil. Add tomato mixture and stir to combine. Set aside in refrigerator for at least 2 hours.

4.

Just before serving, emulsify further with an immersion blender and divide among serving plates.

Note: Garnish with finely diced red pepper and cucumber and minced chives or basil.

Yield: 4 servings.

Ref: Frédéric Médigue, Le Château d’Amondans, June 1999.

magret de canard rôti aux pêches confites

1 large (about 450 g [1 lb])

duck breast half

fine salt and freshly ground black pepper

2 T

granulated sugar

2 T

sherry vinegar

1 T

unsalted butter

90 ml (3⁄8 c)

beef stock

2 T

port wine

1 order

pêches confites

1.

Preheat oven to 245°C (475°F).

2.

Place the duck breast on a baking sheet skin side up. Prick the skin with a fork. Season both sides with salt and pepper. Bake until quite rare, about 12 minutes. Remove breast, tent with foil, and set aside to rest for 5 minutes.

3.

In the meantime, place sugar, vinegar, and butter in a saucepan. Reduce to a syrup over medium to medium‑low heat. Add beef stock and reduce substantially. Add port and reduce further.

4.

Slice breast into thin slices, fan on plates, and spoon sauce over the top.

Yield: 2 servings.

Ref: adapted from recipe provided by Frédéric Médigue, Le Château d’Amondans, June 1999.

purée de pommes de terre ailée

2 heads, about 90 g (3 oz),

garlic, cloves separated, peeled, trimmed, germ‑removed

1⁄2 kg (1+ lb)

new potatoes, peeled, cut into pieces

45 ml (3 T)

warm milk

30 g (2 T)

soft butter

fine salt and freshly ground black pepper

1.

Place the garlic in a small saucepan and cover with cold water. Bring to a boil and cook for 4 minutes. Repeat the process a total of three times. Drain and force the garlic through a fine sieve. Set aside and keep warm.

2.

Preheat oven to 130°C (265°F).

3.

Cook the potatoes in salted, boiling water until tender. Drain well and dry the potatoes in the oven for 3 or 4 minutes. Puree the potatoes with a potato ricer. Mix in the milk, butter, and garlic puree. Season with salt and pepper. Serve immediately.

Yield: 2 servings.

Ref: Bernard Loiseau, Cuisine en famille, 1997, page 216.

petites crèmes au chocolat blanc à la vanille

1⁄2

vanilla bean, split in half lengthwise

40 g (31⁄3 T)

granulated sugar

500 ml (2 c)

whole milk

60 g (2 oz)

chopped white chocolate

3 large

eggs, beaten

30 g (22⁄3 T)

brown sugar

30 g (1 oz)

shaved white chocolate

1.

Preheat oven to 170°C (340°F).

2.

Combine the vanilla bean and the granulated sugar with the milk in a small saucepan. Stirring continuously, bring to a boil, remove from heat, and allow vanilla to infuse for 5 minutes.

3.

Remove the vanilla bean from the milk, whisk in chopped white chocolate, and then whisk in the beaten eggs. Divide the mixture among ramekins. Place ramekins in a bain‑marie and bake for 35 minutes.

4.

Remove from oven and to cool slightly. Top each ramekin with 2 t of brown sugar and caramelize sugar under a broiler or with a torch. Set aside to cool.

5.

Just before serving, top each ramekin with shaved white chocolate.

Yield: 4 servings.

Ref: Guide Cuisine, October 1997, page 60.

crème de marrons aux céleris

340 g (3⁄4 lb) yielding 225 g (1⁄2 lb ) nut meat

fresh chestnuts

55 g (4 T)

unsalted butter

1 large

white onion, coarsely diced

1 large

celery stalk, coarsely diced

1 medium

russet potato, peeled and coarsely diced, or 40 g (1‑7⁄16 oz) rice flour

700 ml (3 c)

chicken broth

235 ml (1 c)

heavy cream

1 t

salt

1⁄4 t

ground white pepper

1.

Preheat oven to 210°C (410°F). Cut an “X” on the flat side of each chestnut and spread in a single layer in a shallow pan. Roast until tender, about 20 to 25 minutes. Remove from oven and, using a small knife, remove both the shells and the inner skins. Set aside.

2.

In a saucepan over medium‑high heat, melt the butter. Add onions and celery and sweat until soft, about 5 minutes.

3.

Add the chestnuts, potato, broth, cream, salt, and pepper. Stir well and bring to a boil. Reduce heat and simmer, uncovered, until the soup thickens slightly, about an hour.

4.

Transfer soup to a blender and puree until smooth and creamy, about a minute.

5.

Return soup to the saucepan and bring to a simmer. Adjust seasoning and serve immediately.

Yield: 4 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 23.

noix de coquilles Saint-Jacques, sauce au miel et aux herbes

2 medium

tomatoes, peeled, seeded, finely diced

fresh chives, minced (see #1)

fresh parsley, minced (see #1)

fresh chervil, minced (see #1)

fresh basil, minced (see #1)

25 g (12⁄3 T)

honey

25 ml (12⁄3 T)

balsamic vinegar

fine salt and freshly ground black pepper

75 ml (5 T)

olive oil

8

large scallops

1.

Mince the four herbs in equal quantities and in a total quantity approximately equal to the diced tomatoes.

2.

Combine the honey with the vinegar, salt, and pepper. Whisk in the 40 ml (22⁄3 T) of the olive oil. Add the tomatoes and herbs. Mix well and set aside.

3.

Heat the remaining oil over high heat in a frying pan large enough to hold the scallops in a single layer. When hot, turn heat to medium, add the scallops, and cook about 3 minutes on each side until the scallops start to brown. Salt and pepper to taste.

4.

Arrange the herb mixture in mounds on the center of serving plates. Arrange 4 scallops around the herbs on each of the plates.

Yield: 2 servings.

Ref: Cuisine et Vins, October 1999, page 67.

pain perdu, compote de poires

125 ml (1⁄2 c)

milk

1

vanilla bean, halved crosswise and split lengthwise

1 large

egg, beaten

60 g (5 T)

granulated sugar

2 medium

firm pears

juice from 1⁄2

lemon

2 slices

country‑style bread

2 T

unsalted butter

powdered sugar

1.

Place milk and half a vanilla bean in a small saucepan and bring to a boil. Set aside to cool. When cool, mix with beaten egg and 10 g sugar. Transfer to a shallow dish and set aside.

2.

Peel and core the pears. Cut into sixths and slice crosswise into 1⁄4‑in thick slices. Place in a saucepan with lemon juice, half a vanilla bean, 50 g (21⁄2 t) sugar, and 250 ml (1 c) water. Bring to a boil. Reduce to simmer and cook until pears are tender.

3.

Soak bread in egg mixture for 1 minute per side. Melt butter in a frying pan over medium heat. Drain bread slices and cook until browned, about 2 minutes per side.

4.

Divide drained, cooked pears among serving plates and place a slice of cooked bread on each. Sprinkle with powdered sugar and serve immediately.

Yield: 2 servings.

Ref: Guy Savoy, La Cuisine de Mes Bistrots, 1998, page 140.

foie gras poché au vin doux

250 g (1⁄2 lb)

fresh foie gras

Pineau de Charentes, or other sweet wine

fine salt and fresh, finely ground white pepper

120 ml (1⁄2 c)

sweet wine

500 ml (2 c)

chicken stock

1

day‑old baguette

1.

With a small, sharp knife, split the foie gras and clean. Sprinkle with Pineau, salt, and pepper. Wrap in plastic wrap and set aside overnight.

2.

Place the foie gras in the center a piece of muslin. Wrap the muslin very tightly around the foie gras to form a sausage shape. Tie the ends of the roll with string and along the length of the roll every 4 cm (11⁄2 in) or so.

3.

Combine the wine, stock, and some salt and pepper in a small saucepan and bring to a boil over medium‑high heat. Carefully add the foie gras roll, return to a simmer and gently poach for about 5 minutes, until slightly tender to the touch.

4.

When done, place the foie gras in a bowl of ice and water for 1 minute. Then remove and place in a deep rectangular terrine. Cool the stock in the ice and add to the terrine. If required, add water to the terrine to completely cover the foie gras. Cover and refrigerate for at least 24 hours or for up to 3 days.

5.

Before serving, cut the baguette into thin slices and toast until golden.

6.

Remove the roll from the stock, snip off the strings and unwrap the foie gras. Slice into 12 slices and arrange on serving plates with the toast.

Yield: 4 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 33.

tranche d’espadon aux épinards à la vinaigrette

30 ml (2 T)

water

30 g (2 T)

unsalted butter

21⁄2 T

olive oil

330 g (3⁄4 lb)

fresh spinach leaves, stems removed

fine salt and freshly ground black pepper

2, about 175 g (6 oz) each,

swordfish steaks

juice from 1 (about 4 T)

orange

juice from 2 (about 2 T)

lemons

juice from 1⁄2 (about 4 T)

grapefruit

2 T

veal stock

1.

Combine water, butter, and 1 T oil in a large, high‑sided frying pan over high heat. When butter has melted, add spinach. Salt and pepper to taste. Cover and cook until barely wilted. Stir a couple of times. Remove from heat and set aside, covered.

2.

In a large frying pan heat 1⁄2 T oil over high heat. Sprinkle both sides of swordfish with salt and pepper. Place in hot pan. Cook, turning once, about 2 minutes per side. Transfer to a plate and tent with foil.

3.

Pour off any remaining oil in the frying pan. Deglaze over high heat with the citrus juices. Boil until liquid is reduced by half. Add stock, salt and pepper, and last tablespoon of oil. Whisk together and remove from heat.

4.

Drain the spinach and divide among the serving plates. Place a swordfish steak on the spinach and spoon the sauce over the top. Serve immediately.

Yield: 2 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 65.

gâteau aux noix

gâteau:

3 large

eggs, separated

120 g (5⁄8 c)

granulated sugar

175 g(11⁄2 c)

ground walnuts

1 T

dark rum

glaçage:

80 g (scant 3 oz)

chocolate, 72% cocoa mass

11⁄2 T

unsalted butter

100 g (1⁄2 c)

finely granulated sugar, sifted

3 T

water

décoration:

6

“perfect” walnut halves

1.

For gâteau: Preheat oven to 190°C (375°F). Prepare an 18‑cm (7‑in) spring‑form baking pan.

2.

Whisk egg yolks with sugar until light in color. Add ground walnuts and rum. Mix well.

3.

Beat egg whites until stiff. Combine one‑third with walnut mixture to loosen. Fold remaining egg whites into walnut mixture. Add to baking pan and bake until done, 45 minutes.

4.

Allow to cool fully.

5.

For glaçage: melt butter and chocolate in the top of a double boiler. Add half of the sugar and mix. Add 2 T water and mix. When sugar is thoroughly incorporated, add remaining sugar and water. Stir until smooth.

6.

Pour over the top of the cake and carefully spread to even.

7.

Before frosting sets, arrange walnut halves around the top of the cake. Set aside until chocolate hardens.

Yield: one 18‑cm (7‑in) cake.

Ref: Cuisine et Vins de France, October 1999, page 59 (gâteau); Liz Hertzmann, from the handwritten Bavarian cookbook of Bertha Koshland, ca. 1905 (glaçage).

œufs pochés à la fondue d’oignons

2 T

unsalted butter

2 large (about 450 g [1 lb])

yellow onions, shredded

3 T

chicken broth

fine salt and freshly ground black pepper

2 large

eggs

1⁄2 t

shredded truffle [optional]

1.

Melt butter in a large saucepan over high heat. Stirring constantly, fry onions for 5 minutes. Reduce heat to low and continue cooking onions for 45 minutes until very soft and golden in color. Stir occasionally. Set aside, covered, in a warm oven.

2.

Boil water for poached eggs. Add vinegar to acidify water.

3.

Combine 1 T of the onions with the chicken stock and force through a fine sieve to create a fine puree. Season puree with salt and pepper. Warm puree over hot water, set aside, and keep warm.

4.

Poach eggs for 3 minutes. Remove from water and drain on paper towels.

5.

Divide onion mixture into 2 mounds on serving plates. Alternatively, use a 7‑cm (23⁄4‑in) ring to form onion mound on plates. Place a poached egg on each mound. Top with puree and decorate with truffle pieces.

Yield: 2 servings.

Ref: Bernard Loiseau, Cuisine en Famille, 1997, page 76.

faux-filet à la duxelles de foie gras

300 ml (11⁄3 c)

veal stock

75 ml (1⁄3 c)

port wine

2 T

cognac

1 T

duck fat

100 g (31⁄2 oz) large

brown mushrooms, gills removed, 5 to 6‑mm (3⁄16 to 1⁄4‑in) dice

coarse salt

1 (about 330 g [12 oz])

sirloin steak

85 g (3 oz)

fresh foie gras, 6‑mm (1⁄4‑in) dice

fine salt and freshly ground black pepper

1.

Preheat oven to 230°C (445°F).

2.

Reduce stock and port by one‑half to two‑thirds. Add cognac, burn off alcohol, and continue to reduce. Cover and keep warm until ready to use.

3.

Melt duck fat in a small frying pan over medium heat. Cook mushrooms until cooked and soft. Set aside.

4.

Heat a cast‑iron skillet over high heat until very hot. Salt meat and brown quickly on both sides. Finish in oven. Remove from oven, place on a plate, tent with foil, and allow to rest for 5 minutes.

5.

When meat is ready, slice on the bias into 8 thick slices. Reheat mushrooms over high heat. Add foie gras and cook slightly. Season with salt and pepper. Divide between heated serving plates and fan the meat over one edge. Spoon the sauce over the top.

Yield: 2 servings.

Ref: Pierre Corre, Auberge de la Truffe, Sorges, France, 1997.

gâteau grand-mère aux pommes

150 g (51⁄4 oz)

soft unsalted butter

150 g (51⁄4 oz)

finely granulated sugar

3 large

eggs, separated

150 g (1+ c

all‑purpose flour

3 (about 500 g [18 oz])

Granny Smith apples, peeled, cored, cut into 16 wedges

1.

Preheat the oven to 180°C (350°F). Prepare a 23‑cm (9‑in) spring‑form baking pan with butter and parchment paper.

2.

Place the butter and sugar in the bowl of a food processor and process until blended. Add egg yolks and process until blended. Add flour and process until incorporated.

3.

Whisk egg whites to a firm peak. Fold into the batter.

4.

Spread half the batter in the prepared baking pan. Carefully lay the apple wedges in a circular fan on the batter surface. Top with the remaining batter. Level with a spatula.

5.

Bake until done, about 30 minutes.

Yield: one 23‑cm (9‑in) cake.

Ref: Cuisiner!, supplement #17, autumn 1997, page 83.

salade de lentilles vertes du Puy aux œufs pochés

100 g (31⁄2 oz)

green lentils

1 small

carrot

1

bouquet garni

1⁄2 small

yellow onion, tied with string

1 c

water

salt

85 g (3 oz)

bacon, 6‑mm (1⁄4‑in) wide crosswise strips

1

spring onion, finely minced

1⁄2 T

minced flat‑leaf parsley

2 large

eggs

vinaigrette:

1⁄2 T

Dijon mustard

5 T

olive oil

1 T

sherry vinegar

salt and freshly ground black pepper

1.

Place lentils, carrot, bouquet garni, onion, and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the lentils are just tender. Remove and discard the carrot, bouquet garni, and onion. Salt the lentils and mix. Set aside.

2.

Place bacon in a small saucepan and cover with cold water. Bring to a boil and drain well on paper towels. Set aside.

3.

Prepare the vinaigrette.

4.

Fill a saucepan three‑fourths full with water and bring to a boil. Add a splash of vinegar and reduce heat so that water is just below a boil. One at a time, break eggs into a small bowl and slip gently into water. Poach until the whites appear cooked, but the yolks are still liquid, about 3 minutes. Drain on paper towels.

5.

Combine the lentils, spring onion, and vinaigrette. Divide lentil mixture on serving plates as flat‑top mounds. Sprinkle each mound with cooked bacon and parsley. Add a poached egg to each mound and serve immediately.

Yield: 2 servings.

Ref: Bernard Loiseau, Cuisine en Famille, 1997, page 65.

rôti de porc fermier à la sauce moutarde

1 kg (21⁄4 lb)

boneless pork loin

salt and freshly ground black pepper

300 ml (11⁄4 c)

vegetable oil

2 T

unsalted butter

300 ml (11⁄4 c)

water

sauce:

1 T

unsalted butter

3 small

shallots, minced

50 ml (31⁄3 T)

dry white wine

2 T

whole‑grain Dijon mustard

salt and freshly ground black pepper

1.

Preheat oven to 220°C (425°F).

2.

Heat vegetable oil over high heat in an oven‑proof, heavy‑weight saucepan. Season pork with salt and pepper. Brown on all sides. Add butter, cover, and cook in oven, about 35 to 45 minutes.

3.

When cooked, place meat on a plate and cover with foil. Let rest for 20 minutes. Drain fat from saucepan, add water, bring to a boil over high heat, and cook until reduced by two‑thirds.

4.

For sauce: Heat butter in a small saucepan over medium heat. Sweat shallots until soft. Add white wine and reduce by half. Incorporate the mustard and cook a couple of minutes. Strain the reduced pan drippings through a fine strainer into the mustard sauce and mix. Adjust seasonings.

5.

Slice the pork and arrange on serving plates. Drizzle sauce over meat slices.

Yield: 4 to 6 servings.

Ref: Bernard Loiseau, Cuisine en Famille, 1997, page 156.

pâtes pochées à l’alsacienne

3

eggs, beaten

100 ml (7⁄16 c)

milk

1⁄4 t

ground nutmeg

1⁄2 t

salt

250 g (13⁄4 c)

all‑purpose flour

1 T

vegetable oil

2 T

unsalted butter

1.

Combine eggs and milk in a large mixing bowl. Add salt and nutmeg. Using a wooden spoon, slowly combine the flour with the liquid. Mix until well combined.

2.

Heat a large quantity of salted water to a full boil. Using a spätzle strainer, press the batter through the strainer with a rubber spatula into the water. When the cooked dough rises to the surface, remove with a slotted spoon and drain. Work in small batches.

3.

When all of the dough is cooked, return all of the dough back to the boiling water and cook for 2 minutes. Drain well and mix with oil to keep the individual pieces separate.

4.

Melt butter in a large, nonstick frying pan over high heat. Fry the cooked dough until warm and a few pieces start to brown.

Yield: 4 servings.

Ref: Bernard Loiseau, Cuisine en Famille, 1997, page 190.

chou rouge à l’alsacienne

2 T

unsalted butter

2 T

vegetable oil

1 medium (about 300 g [2⁄3 lb])

red cabbage, cored and shredded

200 ml (7⁄8 c)

dry white wine

100 ml (7⁄16 c)

hot water

2

Granny Smith apples, peeled, cored, and quartered

salt to taste

1.

Heat the butter and oil in a large saucepan. Add the cabbage and sweat for about 10 minutes.

2.

Add wine, water, and apples. Bring to a boil, reduce heat, cover, and cook for about an hour. Stir occasionally. When cooked, season with salt.

Yield: 6 servings.

Ref: Bernard Loiseau, Cuisine en Famille, 1997, page 212.

streuzel aux poires et amandes

1 sheet

puff pastry

2

pears, peeled, cored, cut lengthwise into 10 to 12 wedges

20 g (2⁄3 oz)

sliced almonds

powdered sugar [optional]

crème d’amande:

50 g (31⁄2 T)

unsalted butter

50 g (1⁄4 c)

granulated sugar

60 g (21⁄8 oz)

ground almonds

1 large

egg, beaten

30 g (2 T)

heavy cream

streuzel:

75 g (1⁄4+ c)

all‑purpose flour

60 g (41⁄4 T)

unsalted butter, chilled and cut into 6‑mm (1⁄4‑in) pieces

40 g (3 T)

finely granulated sugar

20 g

ground almonds

1.

For crème d’amande: Cream the butter with a wooden spoon. Thoroughly incorporate the sugar and then the ground almonds. Whisk in the egg and finally the heavy cream. Refrigerate until ready to use.

2.

For streuzel: Place the ingredients in the bowl of a food processor and process until the butter is incorporated and the texture is like coarse meal. Set aside.

3.

Preheat oven to 205°C (400°F).

4.

Roll out pastry to about 2 mm (0.08 in) thick. Cut edges to form a 31‑cm (12‑in) circle. Fold edges inward to form a three‑layer, 1‑cm (1⁄2‑in) wide rim. Transfer dough to a parchment paper‑covered baking sheet. Spread almond cream evenly over the surface up to the rim. Layer pears in a circle over the surface and press into the almond cream. Strew streuzel over the top and decorate with sliced almonds. Bake for 20 to 30 minutes until golden.

5.

Cool on a rack. Sprinkle with powdered sugar [optional] before serving.

Yield: one 10‑in cake (4 to 6 servings).

Ref: Laurent Duchêne, Cuisiner!, July 1998, page 25.

asperges vertes rôties aux morilles

2 T

unsalted butter

1 large

shallot, finely minced

16 g (5⁄8 oz)

dried morel mushrooms, soaked, cut into 12‑mm (1⁄2‑in) pieces

1 large

clove garlic, minced

2 c

chicken stock

salt and freshly ground black pepper

12 to 16 (340 g [3⁄4 lb])

fat asparagus tips, trimmed and peeled

15 g (1⁄2 oz)

freshly grated Parmesan cheese

1.

In a saucepan, melt 1 T butter over medium heat. Sweat shallots. Add mushrooms and garlic. Mix well. Add stock and turn heat to high. Reduce until almost dry. Salt and pepper to taste. Set aside.

2.

Blanch asparagus in salted water for about 6 minutes until cooked but not soft. Cool in ice water and drain on paper towels. Set aside.

3.

In a frying pan large enough to cook the asparagus in a single layer, melt 1 T butter over high heat. Add asparagus, lower heat to medium, and cook until asparagus is heated through and starts to brown. Be careful not to break any of the asparagus tips.

4.

Heat the mushroom sauce.

5.

Arrange asparagus on serving plates. Divide sauce among plates. Sprinkle cheese on top and serve immediately.

Yield: 2 servings.

Ref: adapted from Françoise Bernard and Alain Ducasse, La Bonne Cuisine, 1999, page 169.

flétan au fenouil

1

fennel bulb, trimmed and shaved crosswise into paper thin slices

1 t

salt

2 T

olive oil

340 g (3⁄4 lb)

halibut fillets

120 ml (1⁄2 c)

coulis de tomates aux poivrons rouge

freshly ground white pepper

1⁄4 t

cayenne pepper

1 T

minced flat‑leaf parsley

1.

Toss fennel slices with salt and set aside for 30 minutes.

2.

Rinse fennel in multiple water changes and drain well.

3.

Heat olive oil in a frying pan over high heat. Fry halibut filets until barely cooked. Remove from heat, tent with foil, and set aside.

4.

In the same frying pan, add fennel slices, coulis, and both peppers. Cook until the fennel is tender.

5.

Divide the sauce among serving plates. Place a fillet centered on the sauce. Sprinkle with parsley and serve.

Yield: 2 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 57.

tarte coco

pâte sucrée:

105 g (3⁄4 c)

all‑purpose flour

50 g (1⁄4 c)

granulated sugar

1⁄4 t

fine salt

55 g (1⁄4 c)

cold unsalted butter cut into small pieces

2 T

cold whole milk

garniture:

2 large

eggs, beaten

2 T

heavy cream

1 T

very soft unsalted butter

1⁄4 t

vanilla extract

1⁄8 t

ground cinnamon

1 T

finely minced lime zest

100 g (1⁄2 c)

finely granulated sugar

300 g (1 c)

shredded, sweetened coconut

1.

For pâte sucrée: Combine flour, salt, and butter in the bowl of a food processor. Process for 10 to 12 seconds until the mixture is dry and crumbly. Add milk and pulse 12 to 14 times until the dough begins to hold together, but before it turns into a ball. Remove dough from processor bowl and shape into a smooth disk. Wrap with plastic wrap and refrigerate for at least an hour.

2.

Bring dough to room temperature. Butter a 19‑cm (71⁄2‑in) tart pan. Roll the dough on a floured work surface until it is 3 mm (1⁄8‑in) thick and 25 cm (10 in) in diameter. Transfer the dough to the pan and gently press it into the bottom and fluted sides of the pan. Flute the edges and prick the bottom of the pan with a fork. Refrigerate for at least 15 minutes.

3.

Preheat oven to 20°C (410°F).

4.

For garniture: Whisk together the eggs, cream, and soft butter. Add vanilla, cinnamon, zest, and sugar. Add coconut and mix well with a wooden spoon.

5.

Spoon filling into the chilled tart shell and level top. Bake for 10 minutes. Reduce heat to 180°C (350°F) and bake until the custard is set, about 20 minutes.

6.

Serve warm or cool.

Yield: one 19‑cm (71⁄2‑in) tart (4 to 6 servings).

Source for pâte sucrée: Linda Dannenberg, French Tarts, 1997, page 17; for garniture: Guide Cuisine, April 1998, page 48.

calmar persillé

3 or 4

baby squid

1 T

olive oil

1 clove

garlic, very thinly sliced

1 T

lemon juice

1 T

finely minced flat‑leaf parsley

fine salt

1.

Prepare the squid by removing the head from the hood. Remove and discard the quill. Cut the head between the eyes and the legs. Discard the head. Remove the beak from the legs and discard. Cut the legs into two pieces, rinse, and set aside. Remove the skin form the hood. Open the hood along the quill mark and scrap any particles remaining on the inside. Wash well. Cut the hood into 3 or 4 triangular pieces, depending on the size. Set aside.

2.

Heat the oil in a small frying pan over high heat. Fry the garlic until it begins to color slightly. Add the legs and fry briefly. Add the hood pieces and continue to cook until the pieces are barely cooked. Remove from heat. Mix in the lemon juice and parsley. Add some salt.

3.

Divide among small, heated ramekins or other serving dishes.

Yield: 2 servings.

Ref: Frédéric Médigue, Le Château d’Amondans, May, 2000.

velouté d’avocat

1 large

avocado, peeled and seeded

juice from 1⁄2

lemon

50 ml (31⁄3 T)

heavy cream

250 ml (1 c)

chicken stock

pinch

ground nutmeg

salt and freshly ground white pepper

8

basil leaves, chiffonnade

30 g (1 oz)

Parmesan shavings

1.

Force avocado through a sieve and whisk together with lemon juice, cream, and stock. Season with nutmeg, salt, and pepper.

2.

Heat serving bowls. Heat soup gently in a saucepan over medium‑low heat until the soup is warm and steam just starts to come off the surface. Foam soup with an immersion blender and divide among serving bowls. Level surface with a spatula, if necessary, sprinkle with basil, and arrange cheese shavings in the center.

3.

Serve immediately.

Yield: 2 servings.

Ref: Guide Cuisine, May, 2000, page 20.

aiguillettes de canard à l’orientale

1⁄2 large (about 450 g [1 lb])

fresh, boneless duck breast

salt and freshly ground black pepper

11⁄2 T

red wine vinegar

1 T

honey

250 ml (1 c)

veal stock

1⁄2 T

finely shredded fresh ginger

1 T

herbes de thaï

1 T

dark rum

1 leaf

fresh mint, chiffonade

1 t

sesame seeds, freshly roasted

1.

Preheat serving plates.

2.

Heat a small frying pan over high heat. Salt and pepper duck breast on both sides and fry, skin side down. When skin is brown, turn over and continue cooking. When done, but still rare, tent with foil and keep warm in a 75°C (170°F) oven.

3.

In the meantime, bring vinegar to boil in a saucepan over high heat. Reduce and add honey. When honey has melted, add stock, ginger, and herbes de thaï. Reduce by half. Strain and add rum. Keep warm until ready to use.

4.

Cut duck breast lengthwise into 8 thin slices. Put a few spoonfuls of sauce on each serving plate. Sprinkle mint over sauce. Arrange 4 slices of meat on top of sauce. Sprinkle with sesame seeds and serve.

Note: Accompany with a mixture of shredded turnip, carrots, and zucchini cooked in a covered saucepan with oil and water.

Yield: 2 servings.

Ref: Louis Outhier, Amondans, France, May, 2000.

petits gratins de nectarines

2 medium

nectarines, pitted, sliced into thin wedges and cut each wedge in half

11⁄2 large

eggs, beaten

40 g (1⁄3 c)

powdered sugar, sifted

85 ml (6 T)

heavy cream

20 g (1⁄2 T)

blanched almond powder

1.

Preheat oven to 180°C (355°F).

2.

Arrange nectarines in two large ramekins. Combine eggs and sugar. Then mix with cream and almond powder. Divide custard over nectarines.

3.

Place ramekins on a baking sheet and bake until the tops begin to brown, about 30 minutes.

4.

Cool partially before serving.

Yield: 2 servings.

Ref: Guide Cuisine, August 1998, page 46.