la carte

In the old days, about ten years ago, things were simple. I had just one binder where I kept all my French recipes. When I tried a new recipe, if it was declared to be a “keeper,” I transcribed it into my recipe file. When I started to post recipes as part of this website, if the recipe wasn’t already in my recipe binder, I’d add it. In addition to testing recipes for the website, I’ve also tried many new recipes that only went into my binder—actually binders—there’re now three of them. Over time I’ve noticed my web site and binders have been spinning apart. There were almost 150 recipes in my binders that never went online and an almost equal amount online that never made it into my binders.

Some of the recipes that never went online were tested sometime after an article where they would have fit went online. For example, since the sauce article went online on New Year’s Day 2002, I have tested and saved ten sauce recipes that were not used in some other article. Other recipes I tested never seemed to have a place.

In an effort to clean up the discrepancies between my online and paper worlds, I’ve decided to post at least some of the recipes from my binders that didn’t already have a place on the web. Below is a menu, as the French would say: la carte, of a selection of recipes, divided by course. Bon appétit!

(Note: hold the cursor over a dish name to display the English translation. Click the name to display the recipe.)

HOME

crème de pois chiches au romarin

200 g (7 oz)

canned chickpeas, drained

2 T

sesame‑seed paste

1 clove

garlic, peeled, germ removed, crushed

2 pinches

sweet paprika

2 T

olive oil

juice from 1⁄2

lemon

leaves from 2 sprigs

flat‑leaf parsley, minced

leaves from 1 small sprig

rosemary, minced, to yield 1 teaspoon

salt and freshly ground black pepper

1.

Place the chickpeas, sesame‑seed paste, garlic, paprika, olive oil, and lemon juice in the bowl of a small food processor. Pulse the processor to homogenize the mixture but not to the point that all the chickpeas are broken into a smooth puree. Add the herbs and pulse to mix. Season with salt and pepper. Pulse to mix.

2.

Chill for at least an hour before serving.

Yield: 2 to 3 servings.

Ref: Cuisine Actuelle, June 2006, page 72.

CLOSE

mousse de foie de volaille

4 T

goose fat

1 lb

chicken livers, cleaned and trimmed

1⁄4 t

powdered sage

1⁄4 t

white pepper

60 ml (4 T)

cognac

1 small

onion, peeled and chopped

1 small

Granny Smith apple, peeled, cored, and chopped

1⁄2 t

dried thyme leaves

115 g (1⁄2 c)

soft butter

75 ml (5 T)

heavy cream

liquefied goose fat

1.

Melt 2 T goose fat in a frying pan over medium heat. Add the livers, sage, and white pepper. Cook the livers until firm, but still pink in the center. Increase heat to high, add the cognac, and ignite. When the flames die out, transfer the livers with all their cooking liquid to a bowl and place in the refrigerator.

2.

Melt another tablespoon of goose fat in the same frying pan over medium heat. Add the onion, apple, and thyme. Lower the heat and cook for about 20 minutes, stirring occasionally. Add the contents of the frying pan to the livers in the bowl and continue to cool to about room temperature.

3.

Place all the cooked ingredients along with the butter and cream in the bowl of a food processor. Puree until the mixture is very smooth. Force the puree through a sieve.

4.

Spoon the puree into a 675‑g (11⁄2‑lb) terrine. Level and smooth the top. Cover the surface with a couple of millimeters (about a tablespoon) of liquefied, but not too hot, goose fat. Refrigerate for at least 3 hours.

Note: serve with toasted baguette slices.

Yield: 1, 675‑g (11⁄2‑lb) terrine.

Ref: Victoria Wise, American Charcuterie, page 33.

CLOSE

lait de fenouil et gingembre

150 g (51⁄3 oz)

fennel bulb, diced

350 ml (11⁄2 c)

whole milk

3 g (1⁄10 oz)

finely grated fresh ginger

fine salt and freshly ground white pepper

1.

Place the fennel, milk, and ginger in a saucepan and bring to a boil over medium heat. Reduce heat to simmer and cook until the fennel is tender, about 15 minutes.

2.

Puree the mixture in a blender and strain. Season with salt and pepper.

Yield: 2 servings.

Ref: Guy Martin, La Toute la Cuisine, 2003, page 95.

CLOSE

velouté de jeunes oignons

1 T

unsalted butter

5 medium

spring onions, peeled and cut into chunks

salt, to taste

150 ml (5⁄8 c)

water

125 ml (1⁄2 c)

heavy cream

1⁄2 T

Dijon‑style mustard

leaves from 3 sprigs

fresh chervil, minced

1.

Melt the butter over low heat in a saucepan. Add the onions and salt. Cover and cook for 5 minutes without coloring.

2.

Add the water and cook, uncovered, for an additional 15 minutes.

3.

Place the onions with their cooking liquid in a small food processor. Add the cream and the mustard. Process until very smooth. Strain the mixture into a clean saucepan and keep warm.

4.

Just before serving, mix in the chervil.

Yield: 2 servings.

Ref: ELLE à la table, April‑May 2003, no page number.

CLOSE

carpaccio de betterave à l’italienne

2 medium

beets, roasted and peeled

fine salt and freshly ground black pepper

1 T

olive oil

1⁄2 T

balsamic vinegar

1⁄2

hard‑cooked egg, sieved

1 green stalk from a

green onion, thinly sliced on the bias

1.

Very thinly slice the beets and arrange in a rosette pattern on individual, chilled serving plates. Season lightly with salt and pepper.

2.

Whisk the oil and vinegar together until totally emulsified. Spoon the sauce over the beets.

3.

Sprinkle the egg and onions over the tops. Serve immediately.

Yield: 2 servings.

Ref: Cuisine Actuelle, February 2005, page 1.

CLOSE

huîtres panées aux épinards

6 to 12 (depending on size)

shucked oysters

1

egg, beaten

100 g (1 c)

toasted French bread crumbs

6 T

unsalted butter

1 large bunch

fresh spinach, washed, drained and trimmed

2 T

fresh lemon juice

salt and freshly ground pepper to taste

pinch

paprika

1.

In a small frying pan, lightly poach oysters with their liquid over medium heat for about 1 minute. Remove from heat, drain (reserving liquid), and place on a plate in a single layer to cool. Strain liquid and set aside.

2.

Dip each oyster in the beaten egg and then in the bread crumbs. Arrange in a single layer and set aside.

3.

In a large sauce pan over medium heat, melt 1 tablespoon butter. Wilt spinach in sauce pan. Drain spinach and arrange in the center of two warmed plates.

4.

Combine reserved oyster liquid with lemon juice and bring to a boil. Remove from heat and add 3 tablespoons butter. Whisk until melted. Season with salt, pepper, and paprika. Spoon around the spinach on the warmed plates.

5.

At the same time, melt 2 tablespoons butter in a large frying pan over high heat. Add the breaded oysters in a single layer. When brown on the first side, turn over and brown the opposite side. Do not overcook. Arrange cooked oysters on the serving plates.

Yield: 2 servings.

Ref: Pierre Franey, Pierre Franey’s Cooking in France, 1994, page 14.

CLOSE

salade de tourteau au cresson

1 (about 1 kg (21⁄4 lb) )

live crab

1 T

unsalted butter

fine salt and freshly ground black pepper

2 servings

watercress; watercress mixed with baby spinach; or watercress, baby spinach and other mixed greens

extra‑virgin olive oil

lemon juice

1⁄8 t

garam masala

1⁄2 t

roasted sesame seed oil

2 medium leaves

fresh basil, chiffonade

court-bouillon:

1⁄2

onion, cut into a couple of pieces

1 medium

carrot, cut into chunks

6 to 8 sprigs

fresh parsley

1

fresh bay leaf

zest and juice from 1⁄2

lemon

250 ml (1 c)

dry white wine

12 to 15 g⁄l (1⁄3 to 1⁄2 oz⁄qt)

coarse salt

garniture:

25 g (1 oz)

celery, 2‑mm (0.08‑in) dice

25 g (1 oz)

carrot, 2‑mm (0.08‑in) dice

25 g (1 oz)

shallot, 2‑mm (0.08‑in) dice

25 g (1 oz)

leek, white portion, 2‑mm (0.08‑in) dice

1 clove

garlic, peeled, cut in half lengthwise, germ removed

1.

Place the court‑bouillon ingredients in a large stock pot along with sufficient water for cooking the crab. Bring to a boil, reduce heat, and simmer for 20 minutes. Increase the heat. When a full boil is achieved, place the crab in the pot. Cook for 6minutes.

2.

When the crab is cooked, remove from the pot and stand on edge while it cools to drain off any captured liquid. Discard the court‑bouillon. When the crab is cool, remove the meat from the shell. There should be about 250 grams of meat. Set the meat aside and discard the shell.

3.

Heat the butter in a small frying pan over high heat. When melted, add the garniture ingredients, season with fine salt and pepper, and cook until they start to brown slightly. Discard the garlic halves. Combine the remaining garniture ingredients with the crab meat.

4.

Place the salad greens in a mixing bowl. Season with fine salt and pepper. Drizzle a little olive oil over the greens and mix. Add a little lemon juice and mix. Divide the salad greens between chilled serving plates.

5.

Add the garam masala, sesame oil, and basil to the crab mixture. Season with salt and pepper. Divide the crab mixture between the serving plates.

Yield: 2 servings.

Ref: Olivier Limousin on the Bon Appétit Bien Sur web site, 20 December 2004.

CLOSE

gambas en nage au curry

60 g (4 T)

unsalted butter

1 small branch

celery, 3‑mm (1⁄8‑in) by 3‑mm (1⁄8‑in) by 5‑cm (2‑in) long julienne

1 5‑cm (2‑in) long section

leek, shredded

1 small

carrot, 3‑mm (1⁄8‑in) by 3‑mm (1⁄8‑in) by 5‑cm (2‑in) long julienne

1⁄2 medium

onion, shredded

2‑cm (3⁄4‑in) long section

ginger, peeled and finely shredded

zest from 1⁄2

orange, fine shreds

1 t

curry powder

375 ml (11⁄2 c)

dry white wine

250 ml (1 c)

water

400 g (1 lb)

shrimp (size 16‑20), peeled, deveined, and butterflied

fine salt and freshly ground black pepper

1⁄2 T

minced, fresh flat‑leaf parsley

1.

Preheat oven to 75°C (170°F).

2.

Melt 10 g (2 t) of butter in a saucepan over medium heat. Add the celery, leek, carrot, onion, ginger, and orange to the saucepan and cook briefly. Mix in the curry powder. Add the wine and water, bring to a boil, reduce heat, and simmer for 20 minutes.

3.

Add the shrimp to the soup and stir to cook, about 2 minutes. Strain the soup from the solids. Transfer the solids to a bowl and keep warm in the oven. Return the soup to a saucepan and bring to a boil. Reduce soup to about 100 ml (1⁄2 c). Whisk in the remaining 50 g (31⁄3 T) of butter. Season the soup with salt and pepper.

4.

Divide the shrimp and vegetables between heated serving bowls. Spoon the soup over the shrimp. Sprinkle the parsley over the top. Serve immediately.

Yield: 2 servings.

Ref: Cuisine Actuelle, December 2005, page 26.

CLOSE

gratin de poisson à la crème de bacon et à l’emmental

coarse salt

1 sprig

fresh thyme

1

fresh bay leaf

2

juniper berries

1

clove

1⁄2

lemon

2 (about 150 g (5 oz) each)

firm white fish fillets (such as catfish)

30 g (1 oz)

bacon, finely diced

150 ml (5⁄8 c)

heavy cream

fine salt and freshly ground black pepper, to taste

1⁄2 T

olive oil

1⁄2 medium

red bell pepper, cut into 2‑mm (0.08‑in) wide strips

50 g (12⁄3 oz)

Emmental cheese, grated

1.

Preheat oven to 180°C (355°F).

2.

Using a wide saucepan or deep frying pan, create a court‑bouillon with water, coarse salt, thyme, bay leaf, juniper berries, and clove. Squeeze the lemon into the bouillon and add the lemon, as well. Bring to a boil. Reduce heat and simmer for a few minutes.

3.

Carefully add the fish fillets to the bouillon. Adjust the heat so the water simmers with small bubbles. Cook the fish until done, but still firm. Remove and drain. Reserve at room temperature.

4.

Place the bacon and cream in a small sauce pan and bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Season with salt and pepper.

5.

Heat the oil over medium heat in a small frying pan. Add the red pepper strips and cook until tender.

6.

Arrange the fish fillets on individual gratin dishes. Sprinkle the pepper strips over the fish. Spoon the sauce over the pepper strips. Sprinkle the cheese over the top of each dish. Bake in the oven until golden, about 10 minutes.

Yield: 2 servings.

Ref: Cuisine et Vins de France, February‑March, 2004, page 12.

CLOSE

côte de poulet panée

2 half

boneless, skinless chicken breasts

1 large

egg, beaten

6 T (50 g (12⁄3 oz) )

powdered blanched almonds

3 T (25 g (1 scant oz) )

finely grated (powdered) Parmesan cheese

fine salt and freshly ground black pepper

1 T

unsalted butter

1 T

olive oil

1.

Butterfly the breast halves. Pound lightly to even out the thickness of each.

2.

Place the beaten egg on a plate. Combine the almonds, cheese, salt, and pepper and place on a second plate.

3.

Preheat oven to 75°C (170°F).

4.

Heat the butter and oil in a large frying pan over medium heat. Dip a breast half in the egg. Drain briefly. Place it on the other plate and coat with the almond mixture. Lift it by one edge and shake off any loose particles. Place the half in the hot fat. Coat the other breast half in the same manner and add to the frying pan. Cook the chicken until golden brown on each side.

5.

Place the halves in the oven as they are browned. Allow them to rest in the oven for at least 5 minutes to finish cooking.

Yield: 2 servings.

Ref: MaxiCuisine, June‑July 2005, page 46.

CLOSE

poulet chasseur

1 T

olive oil

1 T

unsalted butter

2 thick slices

bacon, cut into 3‑mm (1⁄8‑in) strips

1⁄2

yellow onion, shredded

fine salt and freshly ground black pepper, to taste

3

chicken hindquarters

100 g (31⁄2 oz)

common mushrooms, 3‑mm (1⁄8‑in) slices

1

plum tomato, peeled, seeded, cored, diced

100 ml (7⁄16 c)

dry white wine

leaves from a few sprigs

chervil

1.

Preheat oven to 75°C (170°F).

2.

Heat the oil and butter in a large frying pan over medium heat. Cook the bacon and onions until the onions start to soften.

3.

Season the non‑skin side of the chicken pieces with salt and pepper. Move the onions and bacon off to the sides of the pan and add the chicken. Season the skin side of the chicken while it browns on the first side.

4.

When the underside of the chicken is brown, add the mushrooms, tomato, and wine to the frying pan. Bring to a boil, reduce heat, cover, and simmer until the chicken is tender. As the chicken pieces are cooked, transfer them to a bowl in the oven.

5.

When all the chicken pieces are cooked and transferred to the oven, remove the lid from the frying pan and increase the heat to high. Reduce the sauce until thick.

6.

Arrange the chicken pieces on individual serving plates. Mix the chervil into the sauce and spoon the sauce over the chicken pieces.

Note: a cut‑up whole chicken can be used instead of just the hindquarters.

Yield: 2 to 3 servings.

Ref: Cuisine et Vins de France, February‑March, 2004, page 36.

CLOSE

magret de canard aux champignons sauvages

1, about 450 g (about 1 lb)

large duck breast half,

salt and freshly ground pepper

3 T

unsalted butter

1 T

minced shallots

1 clove

garlic, minced

90 g (3 oz)

fresh chanterelle mushrooms, 15‑mm (1⁄2‑in) square slices

90 g (3 oz)

fresh oyster mushrooms, 15‑mm (1⁄2‑in) square pieces

90 g (3 oz)

fresh shiitake mushrooms, stems removed, sliced thin

45 ml (3 tablespoons)

dry white wine

225 ml (1 c)

veal stock

1.

Preheat oven to 230°C.

2.

Prick the skin of the breast all over with a fork. Season both sides with salt and pepper. Melt 1 tablespoon butter in a frying pan over high heat and fry the duck breast, skin side down, for a couple of minutes. Flip breast over and place frying pan with duck in oven. Bake for 12 minutes. Remove the frying pan from the oven, tent with foil, and set aside to rest for 5 minutes.

3.

Melt 2 T butter in a second frying pan over medium heat. Fry shallots and garlic for a couple of minutes until translucent. Add mushrooms and fry until they begin to soften. Add wine, increase heat to high and reduce totally. Add veal stock and reduce substantially.

4.

Slice the breast into thin slices. Divide mushroom mixture among serving plates and fan the duck breast on top.

Yield: 2 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 78.

CLOSE

tendrons de bœuf braisés

1 T

olive oil

675 g (11⁄2 lb)

beef short ribs

1

carrot, peeled and diced

1⁄2 large

yellow onion, diced

1 stalk

celery, diced

3 cloves

garlic, peeled

120 ml (1⁄2 c)

dry white wine

600 ml (21⁄2 c)

beef broth

1

bouquet garni

salt and pepper to taste

1.

Heat oil in a sauce pan over high heat. Brown short ribs well on each side. Remove and drain. Add carrot, onion, celery, and garlic and sweat over medium heat until caramelized. Deglaze with wine.

2.

Return short ribs to pan. Add broth, bouquet garni, salt and pepper and bring to a boil. Reduce heat and simmer over very low heat for about an hour until the meat begins to pull away from the bones.

3.

Remove meat from sauce and set aside tented with foil. Strain sauce with a chinois, degrease, and reduce by half. Return meat to sauce to reheat.

4.

Serve meat napped with sauce.

Yield: 2 servings.

Ref: Gerald Hirigoyen, Bistro, 1995, page 86.

CLOSE

côtes de porc marinées, poêlée provençale

2 (about 150 g [about 6 oz] each)

pork chops

fine salt and freshly ground black pepper

finely ground herbes de Provence

olive oil

75 g (21⁄2 oz)

yoghurt

3 large

boiling onions, peeled and quartered

1⁄2

green bell pepper, seeded, 21⁄2‑cm (1‑in) pieces

1⁄2

yellow bell pepper, seeded, 21⁄2‑cm (1‑in) pieces

1⁄2

red bell pepper, seeded, 21⁄2‑cm (1‑in) pieces

1

zucchini, cut lengthwise, 1‑cm (3⁄8‑in) thick diagonal slices

2 large cloves

garlic, minced

3 small

tomatoes, cored and quartered

1⁄2 T

tomato paste

a few sprigs

fresh thyme

1

fresh bay leaf

100 ml (1⁄2 c)

water

1.

Season the pork chops on both sides with salt, pepper, and herbes de Provence. Sprinkle lightly with olive oil and set aside to marinate for at least an hour.

2.

Season the yoghurt with salt and pepper. Mix in 1⁄2 t herbes de Provence. Whisk in 1⁄2 T olive oil and set aside.

3.

Heat a little olive oil in a large non‑stick frying pan over medium heat. Add the onions, salt lightly, and cook until they start to color, about 2 minutes. Add the peppers, salt lightly, and continue cooking for another 3 minutes. Add the zucchini, garlic, tomatoes, tomato paste, thyme, bay leaf, and half the water. Season with salt and pepper. Cook the vegetables until tender, about 15 minutes. Add more water if the pan gets too dry. All the water should be evaporated before serving the vegetables.

4.

In the meantime, heat a little olive oil in a separate frying pan over medium heat. Fry the pork chops until almost done. Set the chops aside in a warm oven until the vegetables are ready.

5.

Remove the fresh herbs from the vegetables. Divide the vegetables between heated serving plates. Add a pork chop to each plate and serve. Serve the yoghurt sauce on the side.

Yield: 2 servings.

Ref: Guide Cuisine, August 1997, page 38.

CLOSE

lapin à la catalane

2 T

olive oil

1 (about 1.2 kg (about 25⁄8 lb) )

rabbit, cut into 8 pieces

fine salt and freshly ground black pepper

125 g (1⁄4 lb)

meaty, fresh bacon, 6‑mm (1⁄4‑in) strips

1 medium

onion, peeled, 6‑mm (1⁄4‑in) shreds

1 large

green bell pepper, seeded, 6‑mm (1⁄4‑in) strips

3 medium

tomatoes, peeled, cored, seeded, 6‑mm (1⁄4‑in) strips

100 ml (7⁄16 c)

dry white wine

100 ml (7⁄16 c)

chicken stock

1

bouquet garni, consisting of 3 large sprigs thyme and 3 large sprigs rosemary

1.

Heat the oil in a high‑sided frying pan over medium heat. Season the rabbit pieces with salt and pepper and brown, in a single layer, in the oil. As the pieces are browned, removed them from the pan and set aside. Keep warm.

2.

Add the bacon, onions, and green pepper to the fat remaining in the frying pan, salt lightly, and cook until they start to soften. Add the tomatoes and cook for another 5 to 10 minutes.

3.

Deglaze the pan with the wine and stock. Add the browned rabbit pieces along with the bouquet garni. Lower the heat, cover the pan, and simmer until the rabbit is tender, about an hour.

4.

Remove the rabbit from the pan and set aside. Keep warm. Remove the bouquet garni and discard. Reduce the remaining liquid almost totally. If needed, season with salt and pepper.

5.

Return the rabbit pieces to the frying pan and turn to coat. Divide the rabbit between heated serving plates and spoon the sauce over each portion.

Yield: 4 servings.

Ref: Francine Claustres, Connaître la cuisine de sud‑ouest, 1996, page 159.

CLOSE

brocoli au gratin

250 g (8 oz)

broccoli florets

125 ml (1⁄2 c)

heavy cream

fine salt and freshly ground black pepper

pinch

nutmeg

60 g (2 oz)

grated emmenthal cheese

1.

Preheat the oven to 210°C (410°F).

2.

Blanch the broccoli in salted, boiling water for 3 minutes.

3.

While the broccoli is cooking, place the cream in a small saucepan over high heat to reduce it. Season with salt, pepper, and nutmeg.

4.

When the broccoli is cooked, drain it well and divide it between individual baking dishes. Pour the cream sauce over the broccoli. Sprinkle the cheese over the sauce. Bake the broccoli until the cheese is melted and starting to brown, about 5 minutes.

Yield: 2 servings.

Ref: Robert J. Courtine, The Master Chef’s of France Recipe Book, 1981, page 140.

CLOSE

bettes au gratin

350 g (3⁄4 lb)

green chard

1 T

unsalted butter

1 T

flour

175 ml (3⁄4 c)

whole milk

45 g (11⁄2 oz)

grated Gruyere cheese

dash

freshly ground nutmeg

salt and freshly ground black pepper, to taste

1.

Preheat oven to 210°C (410°F).

2.

Trim chard leaves from stems. Cut off discolored portions of the stems and discard. Simmer stems for about 10 minutes in salted water until not quite tender. Drain and set aside.

3.

In the meantime, cook leaves in a small amount of water until tender, about 2 minutes. Drain well and chop. Set aside.

4.

Melt butter in a small sauce pan. Add flour and mix well. Whisk in milk and cook until simmering and smooth. Add cheese and whisk until smooth. Season with nutmeg, salt, and pepper. Remove from heat.

5.

Arrange a layer of half the chopped chard leaves in a small gratin dish. Top with a layer of half the chard stems. Pour sauce evenly over chard. Repeat with another layer of leaves, stems, and sauce. Place gratin dish on a baking sheet and bake for about 20 minutes until the top is golden.

Yield: 2 to 3 servings.

Ref: Vicky Jones, Dordogne Gastronomique, 1994, page 87.

CLOSE

panisse

275 g (93⁄4 oz)

chickpea flour

925 ml (1 qt)

whole milk

250 ml (1 c)

water

fine salt and freshly ground black pepper

1.

Whisk all the ingredients together in a saucepan and place over high heat. Continue whisking until the mixture is quite thick. “Pour” the mixture out onto a quarter baking sheet and spread into an even layer with an offset spatula. Set aside to cool.

2.

When cool, cut the mixture into separate portions and refrigerate or freeze until needed.

3.

Preheat the oven to 220°C (430°F).

4.

Place the pieces of panisse on a baking sheet and bake until brown on both sides, turning half way through, about 25 minutes total.

Yield: 12 servings.

Ref: Frédéric Médigue, Hostellerie Saint‑Georges, Gruyères, Switzerland. October 2005.

CLOSE

fenouils confits au four

1 bulb (about 200 g (1⁄2 lb) )

fennel, trimmed, cut in half lengthwise, partially cored

coarse salt

olive oil

1.

Preheat oven to 210°C (410°F).

2.

Blanch the fennel in salted boiling water for 3 minutes. Drain well.

3.

Brush a couple of pieces of aluminum foil with olive oil. Wrap the fennel halves tightly in individual pieces and place on a baking sheet. Bake for 30 minutes, turning once at the mid‑point.

4.

When done, unwrap and serve without the foil.

Yield: 2 servings.

Ref: Guy Martin, Toute la Cuisine, 2003, page 822.

CLOSE

courgette farcie

1 T

olive oil

1 medium

shallot, peeled, minced

150 g (6 oz)

common mushrooms, 3‑mm (1⁄8‑in) dice

fine salt

2 T

heavy cream

60 g (2 oz)

grated Comté cheese

1 medium, about 225 g (about 1⁄2 lb)

zucchini

1.

Heat the oil in a small frying pan over medium heat. Add the shallots and cook, without browning, until soft. Add the mushrooms, season with salt, and continue cooking until all the water is released from the mushrooms and evaporated.

2.

Stir in the cream and cook until reduced. Add 35 g (1+ oz) of the cheese to the mixture and stir until the cheese is melted and combined. Set the mixture aside to cool.

3.

Bring a saucepan of water to boil over high heat. Trim the zucchini and blanch for about 4 minutes. Chill the zucchini in an ice bath. Cut the zucchini in half lengthwise and scoop out the centers.

4.

Fill the scooped‑out zucchini halves with the mushroom mixture. Tightly wrap each filled half in plastic wrap and refrigerate until needed.

5.

Preheat the oven to 220°C (430°F).

6.

Unwrap the zucchini halves and place them on a baking sheet. Sprinkle with the remaining cheese. Bake until tender, about 25 minutes. Allow the zucchini halves to rest a few minutes before serving.

Yield: 2 servings.

Ref: Frédéric Médigue, Hostellerie Saint‑Georges, Gruyères, Switzerland. October 2005.

CLOSE

mousseux au chocolat

1 extra‑large

egg, separated

pinch

fine salt

1 T

powdered sugar

100 ml (7 T)

heavy cream

100 g (31⁄2 oz)

chocolate (72% cocoa), grated

25 g (1 oz)

soft butter

25 g (1 oz)

shelled pistachios

1.

Prepare a small loaf pan by lining the long sides and bottom with parchment paper. Set aside until needed.

2.

Place the egg white and salt in the bowl of a stand mixer and beat with the whisk blade until the white starts to firm up. Add the powdered sugar and continue beating until firm.

3.

While the egg white is beating, place the cream in a small saucepan and bring to a boil over high heat. In the meantime, place the chocolate and butter in a mixing bowl. When the cream comes to a boil, pour it into the mixing bowl and stir until the chocolate and butter are melted and incorporated. Add the egg yolk and stir into the mixture to incorporate.

4.

Fold the chocolate mixture thoroughly into the egg white. Spoon half the mousse into the loaf pan and level the top. Sprinkle the mixture in the loaf pan with the pistachio nuts. The nuts should be in a single, dense layer. Top the nuts with the remaining mousse. Level the top.

5.

Refrigerate until firm.

6.

Carefully remove the mousse from the loaf pan and slice into 4 thick slices with a hot knife. Serve with crème anglaise or sweetened, whipped cream.

Yield: 4 servings.

CLOSE

crème à la mangue

1 T

lemon juice

6 leaves

gelatin, softened in water

350 g (121⁄3 oz)

mango flesh, in chunks

100 g (1⁄2 c)

granulated sugar

1⁄2 t

vanilla extract

2 extra‑large

egg whites, whisked until firm

100 ml (7⁄16 c)

heavy cream, whisked until stiff

1.

Place the lemon juice and gelatin in a small saucepan over medium heat. Stir the mixture and heat it only until the gelatin melts. Remove from the heat immediately.

2.

Place the gelatin‑lemon juice mixture, along with the mango flesh, sugar, and vanilla extract, into the bowl of a food processor and process until smooth.

3.

Strain the puree into a large bowl and fold the whisked egg whites into the puree. Next, fold the whipped cream into the mixture.

4.

Divide the mixture between serving glasses and refrigerate until firm, about 2 hours.

Yield: 4 servings.

Ref: Cuisine Actuelle, October 2006, page 38.

CLOSE

cappuccino aux pistaches

120 g (4 oz)

finely ground pistachios, plus a little for garnish

300 ml (11⁄4 c)

whole milk

4 large

egg yolks

60 g (2 oz)

sugar

1 t

cornstarch

heavy cream (optional)

lightly whipped cream, or hot foamed milk

1.

Combine the pistachios and milk in a saucepan and bring to a boil, stirring frequently. Remove from heat, cover, and infuse for 10 minutes.

2.

In the meantime, whisk the yolks and sugar together until the color lightens. Whisk in the cornstarch.

3.

When the milk mixture is finished infusing, place it back on the heat and bring to a boil again. If it seems too thick, add a tablespoon or more of heavy cream. Slowly whisk the hot milk mixture into the egg mixture. Return the combination to the saucepan. Over medium heat, stirring constantly with a wooden spatula, stir until the mixture starts to thicken.

4.

Serve the mixture in small coffee cups. Top each with a little lightly whipped cream or hot foamed milk. Serve immediately.

Yield: 4 servings (about 100 g [1⁄4 lb].

Ref: Guide Cuisine, April 1998, page 56.

CLOSE

blanc-manger noix de coco et citron

250 ml (1 c)

whole milk

75 g (21⁄2 oz)

dried, shredded, unsweetened coconut

250 ml (1 c)

heavy cream

60 g (2 oz)

granulated sugar

zest from 1

lemon, grated

4 g (2 leaves)

gelatin

1.

Combine the milk and coconut in a small saucepan over medium heat, and, while stirring constantly, bring to a boil. Remove the saucepan from the heat and set aside to infuse for 10 minutes.

2.

In the meantime, whisk the cream until firm. Whisk in the sugar and lemon zest.

3.

Soften the gelatin in cool water.

4.

Transfer the coconut and milk to a blender and puree for a few minutes. It will not become totally smooth. Transfer the mixture to a mixing bowl, add the gelatin (drained), and stir until dissolved.

5.

Combine the coconut and cream mixtures. Divide the combination between serving glasses. Refrigerate until firm, about 4 hours.

Yield: 4 servings.

Ref: Cuisine Actuelle, August‑September, 2005, page 51.

CLOSE