Fall Harvest dinner : Recipes and wines

Fines herbes cheese stuffed mushrooms

What you need :
* white mushrooms
* Boursin or similar cheese

Directions :

Remove all mushrooms stems.Brush the caps.Scoop Boursin cheese into each mushroom cap.Bake at 350F for 5mn.Serve warm.

Grilled pear, brie and honey crostini

What you need :
* baguette
* bosc pear sliced
* brie
* honey

Directions :

Slice the baguette.Brush with olive oil.Bake at 400F for 5mn.Toasts can be made in advance. Spread the brie on each toast.Arrange a slice of pear.Brush with honey. Sprinkle with dried thyme. Bake for 3 mn at 400F. Serve warm.

Dr. Konstantin Frank Dry riesling : Click HERE to buy


Roasted pumpkin soup with cider creme fraiche

What you need (serves 12 people):
4 baking pumpkins or kabocha squash,
each about 2 lb., quartered and seeded
Olive oil as needed
Maple syrup
Salt and freshly ground pepper, to taste
4 carrots, peeled and thickly sliced
6 shallots, thickly sliced
2 celery stalks, thickly sliced
4 garlic cloves, minced
3/4 tsp. freshly grated nutmeg
1 Tbs. minced fresh sage
12 cups chicken broth
1 cup creme fraiche
1/2 cup apple cider, reduced to 2 Tbs. and cooled
chives

Directions:
Preheat oven to 425 degrees.Drizzle olive oil and maple syrup in the cavity of the pumpkins. Season with salt and pepper. Roast until they are tender and beginning to brown, about 45 minutes.Let the pumpkins cool, then scoop the flesh into a bowl. In a large pot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth. Whisk in the reduced apple cider in the creme fraiche until blended and pour a doll drop into each bowl of soup.Sprinkle with fresh chopped chives.



Ravines cellars cabernet Franc 2008 : Click HERE to buy


Coq au vin (Recipe from Gwenael Goulet of Buffet de La Gare)

What you need:
1 chicken (3-4 lbs), cut into 8 pieces
3 Tbsp vegetable oil
For marinade 4 cups red wine (Burgundy or Côtes du Rhône)
2 medium onions, chopped
2-3 carrots, chopped
4 large shallots, sliced
2 celery ribs, chopped
6 garlic cloves, sliced
bouquet garni (parsley,thyme, bay leaf)
8 black peppercorns
zest of 2 oranges
zest of 2 lemons
2 cloves
2 cups beef stock
Salt, freshly ground black pepper
3 Tbsp Cognac
2 Tbsp tomato paste
3 Tbsp all-purpose flour
3 oz butter or olive oil
For garnish 20 small white boiling onions, peeled
 1/2 to 1 pound smoked bacon, thickly sliced and cut into ½-inch strips (lardons)
 1 lb mushrooms, quartered
 Chopped parsley for garnish

Directions : Place the chicken, wine, vegetables, garlic, bouquet garni, citrus zests, black pepper, and cloves into a large bowl. Cover and marinate in the refrigerator for 24 hours. Remove the chicken pieces and vegetables from the marinade and retain the marinade. Pat the chicken dry with paper towel.
In a cocotte (dutch oven), heat oil or butter on medium, add the chicken pieces, and sauté until brown on one side, about 3-4 minutes.Turn the pieces and cook for an additional 3-4 minutes. Add the vegetables from the marinade and cook until the onions begin to brown (8-10 minutes). Sprinkle on the flour; shake the pan and turn the chicken so that the flour mixes with the oil. Reduce the heat to moderately high and cook, stirring frequently, until flour is lightly brown (about 3 minutes). Add the Cognac and ignite carefully. When the flame subsides, season. Add the marinade, beef stock, tomato paste, and simmer for about 30-40 minutes or until the chicken is very tender.Meanwhile, in a large saucepan of boiling water, cook the white onions until tender, 5-7 minutes, and drain. In a large skillet, sauté the bacon over moderate heat until brown and crisp (4-5 minutes). Remove with a slotted spoon and drain on paper towel. Pour off all but 2 tablespoons of the bacon fat; add the mushrooms and sauté for 3 minutes. Remove with a slotted spoon and set aside. Add the white onions and sauté until browned, about 5 minutes. Set aside.
When the chicken is tender, remove it and keep warm, discard the bouquet garni, strain the sauce, and skim off any fat on the surface. If the sauce is too thin at this point, boil it until it is reduced to a sauce-like consistency. When appropriately thick, replace the chicken in the sauce and add the bacon, mushrooms, and onions, and simmer for 10 minutes over medium heat to blend the flavors. When ready to serve, sprinkle with chopped parsley.

Chateau Tire-Pe Per diem 2009 : Click HERE to buy

Celery root puree

What you need :

What you need (8 servings):
4 cups whole milk
2 cups water
1 tbsp salt
2 large celery roots (about 2 1/2 pounds total), peeled & cut into cubes
3 medium russet potato (about 10 ounces), peeled & cut into cubes
1 small onion, peeled, quartered
5 tablespoons butter
Ground white pepper
White truffle flavored olive oil
Chopped fresh chives

Directions :
Bring milk, water, and salt just to boil in large pot over high heat. Add celery root, potato and onion;bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid. With a immersion blender, puree vegetables and butter until smooth.Season to taste with salt and white pepper. Transfer to serving dish, make a trough and pour the truffle oil in it.
Sprinkle with chopped fresh chives and serve.

Apple Quince Tart by Annabelle R.

This recipe's inspiration comes from Julia Child's well known book: Mastering the Art of French Cooking.

Apple & quince sauce

Cook the quinces first, cut into small pieces with a tiny bit of butter.

Then add ground spices (cardamom, cloves, nutmeg, cinnamon)

I added some ginger tea for liquid. Then add your apples and

about 1/4 cup of brown sugar. The sauce has to be thick and cold to go into the tarte. It took about 3 hours to cook over low heat. You will need approximately 3 large quinces and 4 large apples for one tarte.

Pastry dough

Mix almost one stick of salted butter with large spoonfuls of white flour, adding them one at a time.Mix them with a knife, cutting and crushing, directly into the pyrex dish.When the dough starts to separate into tiny crumbs, push it down into the dish. You might need some flour on your fingers & do not worry about the edges, leave them 'unfinished'.This might take some practice, patience & confidence. It did for me.Leave it in the fridge while you cut your apples & melt the jam.

Finishing touches

Cut about 2 Fuji apples into thin slices.Fill the tarte with sauce, be generous. Flatten it with a fork. Arrange thin slices of apples on top, paint with melted apricot jam.Leave in a 350 oven for about an hour (until apples start to caramelize)

Upcoming event : Fall Harvest table d'hote dinners

Four course Fall Harvest wine tasting menu :

Fine herbes cheese stuffed mushroom
Grilled pear, brie and honey crostini

Dr. Konstantin Frank Riesling Finger Lakes 09' USA

Roasted Pumpkin soup with cider cream

Ravines Cellars Cabernet Franc Finger Lakes 08' USA

Coq au vin with celery root and potato puree

Chateau Tire-pe 'per diem' Bordeaux 09' FRANCE

Apple Quince tart

Coffee/herbal tea

Friday October 28th 7pm

SOLD OUT

Saturday October 29th 7pm

SOLD OUT

$75/person 

The Mead House

12 Elm Street, Dobbs Ferry

A journey to Italy : Recipes and wines

Prosciutto purses

What you need :
1 ripe cantaloupe
Thinly sliced Proscuitto.

Directions :
Using a melon baller, scoop out rounds from the cantaloupe and place in large bowl.Wrap a thin slice of procuitto around the melon ball.Serve immediately with party picks.

Prosecco Lamarca : Click HERE to buy

Cannellini bean soup with rosemary olive oil

What you need (6 people) :
1 1/2 cups dried cannellini beans
1/4 cup extra virgin olive oil
1 yellow onion chopped
1 celery stalk chopped
2 garlic cloves minced
1/2 teaspoon chopped fresh rosemary
9 cups chicken stock
1/4 cup chopped fresh flat-leaf italian parsley
2 sprigs of fresh rosemary

Directions : Cover with cold water the dry beans and soak for 4 hours or overnight.Drain and set aside.Heat 1 tablespoon of the olive oil in a large soup pot over medium heat.Saute onion, carrot, celery until soft, about 12 minutes.Add garlic and chopped rosemary and continue to cook, stirring, for 2 minutes.Add the drained beans and stock, decrease heat to low, and simmer slowly until beans are tender (approx 1h30).Remove from heat and let cool slightly.

Rosemary infused olive oil : In a small skillet, warm remaining 2 tablespoons olive oil with rosemary sprigs.As soon as oil sizzles, remove oil-herb mixture from heat and let cool for 1 hour.When cooled, strain oil and discard rosemary.Reserve for drizzling.

Puree 2/3 of the cooked beans mixture in a food processor.Retrun pure to soup pot.Season with pepper.To serve, laddle soup into bowls, garnish with parsley and drizzled with the rosemary oil.

Barbera d'Asti Michel Chiarlo 2009 : Click HERE to buy

Creamy Polenta

What you need (4 people) :
4 cups veal or chicken stock, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano

Directions :In a large saucepan, bring the water, milk and butter to a boil.Salt the water and whisk in the polenta for 4 minutes to prevent lumps.Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy.Add the creme fraiche and Parmesan.Check for seasoning and adjust consistency by adding milk or water to the polenta.Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.


Osso bucco

What you need :
6 x2 inch-thick veal shanks, patted dry and tied securely with kitchen string
Sea salt and freshly ground black pepper
Flour for dredging
Butter
Olive oil
1 onion, diced
1 carrot, diced
1 stalk celery diced
2 plum tomatoes, peeled & diced
1 tbsp tomato paste
1 1/2 cup dry white wine
3 to 4 cups veal or chicken stock
Bouquet garni in cheesecloth (1 sprig fresh rosemary, 1 sprig fresh thyme, 1 dry bay leaf, 2 whole cloves)
3 tbsp flat-leaf parsley, chopped
1 tbsp lemon zest
1 tbsp minced garlic

Directions:
Season the veal shanks with salt and pepper and dredge them in flour.In a large Dutch oven pot, heat butter & oil.Brown the veal shanks in batches, adding some butter and oil as necessary.Transfer the shanks as they are browned to a platter.In the same pot, cook the onion, carrot and celery with salt & pepper until softened.
Add the tomatoes and tomato paste and mix well.Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.Reduce heat to low, cover pot and simmer for about 1 1/2 hours or until veal is tender.Check every 15 minutes, turning shanks and adding more chicken stock as necessary.The level of cooking liquid should always be about 3/4 the way up the shank.Before serving, discard kitchen string and  bouquet garni.
Strain the  juices into a saucepan,pressing hard on the solids, and skim the fat.Boil the juices for 15 minutes, or until they are reduced to about 3 cups.Baste the shanks with the reduced juices, and bake for 10 minutes
until glazed uncovered. Garnish with Gremolata: chopped parsley, lemon zest and minced garlic.

Montepulciano d'abruzzo Italo Pietrantonj 2008 : Click HERE to buy

Tiramisu

What you need(10 people) :

6 egg yolks

1 1/4 cups white sugar

1 1/4 cups mascarpone cheese

1 3/4 cups heavy whipping cream

2 (12 ounce) packages ladyfingers

1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting

1 (1 ounce) square semisweet chocolate

Directions : Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Sept 24 table d'hote dinner : A journey to Italy !

A Journey to Italy !

September 24th 7pm

Hastings Station Cafe

Hastings-on Hudson

Four course Italian wine tasting menu :

Prosciutto purses
Prosecco LaMarca

Heirloom Tomatoes and Burrata Salad
Michele Chiarlo Barbera d'Asti 2009

Osso Bucco with rosemary creamy Polenta
Italo Pietrantonj Montepulciano d'abruzzo 2007

Tiramisu

Coffee/Herbal tea

SOLD OUT !

Bastille day dinner : Recipes and wines

Salade nicoise with Seared tuna :

What you need :

1/2 cup extra-virgin olive oil

1/2 cup dry white wine

2 1/2 tablespoons dijon mustard

1 tablespoon coarsely chopped thyme leaves

1 tablespoon plus 1 teaspoon ground fennel

2 large shallots, coarsely chopped

Ten 1-inch-thick tuna steaks (8 ounces each)

Kosher salt and freshly ground pepper

Preparation :

In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel and shallots. Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them. Turn the tuna steaks to coat. Let stand for 30 minutes. Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill over moderately high heat, turning once, for 4 minutes per side, until medium. Thinly slice the steaks, transfer to plates and serve.

Traditional accompaniments: String beans, anchovies, hard-boiled eggs, fresh tomatoes and steamed potatoes tossed with olive oil and fresh chives.

Dressing : Shallots, dijon mustard, olive oil, red wine vinegar ,salt,pepper

Chemin de bassac VdP Isa Blanc 2009 : Click HERE to buy

Domaine de l'enclos Rose Cotes de Gascogne 2010 : Click HERE to buy

Roasted leg of lamb with marinated red bell peppers

What you need :

Boneless leg of lamb

4 red bell peppers

1 cup olive oil

Parmesan cheese

Sliced black olives

Capers

Fresh thyme sprigs

6-8 garlic cloves

Preparation :

-Leg of lamb : Don't remove the netting which is around the lamb.Season the lamb with olive oil, salt, pepper and fresh herbs(thyme, rosemary,..) .Make a few cuts with a sharp knife inside the lamb and insert a few garlic cloves. Sear the lamb for 15mn at 450F then roast at 325F.Do not cover the roast.Cook until the lamb roast reaches an internal temperature of 120F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20  minutes.Slice the roast with a sharp knife.Serve warm or cold with a mayonnaise.

- Red bell peppers marinade : Char the peppers on a grill  for 30 mn . Let them cool down a few minutes then seal them in a tight plastic container for 15mn.In the meantime, slice 4 garlic cloves.Pour them in a dish with the olive oil and roast the garlic in the oven at 400F for 15mn . Remove the blackened skin and seeds of the peppers and slice it into strips.Arrange a layer of strips in a shallow dish with roasted sliced garlic and add parmesan, capers, sliced black olives, pepper, thyme.Make the same layer arrangement as many times as you need.Once done, pour garlic oil into the dish , cover and place into refrigerator for 24hrs.

Comptoir de Magdala 'escapade' Cotes de Provence 2008 : Click HERE to buy

A Moroccan barbecue : Recipes and wines

Chilled Cucumber soup :
What you need(Serves 8)
2 cucumbers peeled, seeded and chopped
2 garlic cloves minced
3 scallions
1 quat buttermilk
3 tbs olive oil
1 tbs red wine vinegar
1/4 cup fresh dill
salt, pepper
Preparation : Combine all ingredients and mix it in a blender.Refrigerate for 24 hour.

Cristallino cava brut : Click HERE to buy

Moroccan Tomato Salad :
What you need (serves 8):
4 cups diced plum tomatoes
1 cup diced cucumber
1 diced avocado
1 tbs minced preserved lemon
2 tbs fresh lemon juice
2 tbs chopped fresh cilantro
salt, pepper
Preparation: Combine all ingredients, sprinkle with cilantro

Moroccan Carrot Salad :
What you need (serves 8):
4 tsp. Olive oil
2 tsp. Hungarian Sweet paprika
2.tsp. ground cumin
1 cup diced sweet onion
7 cups diagonally cut carrot (1/8-inch)
1/2 cup water
6 garlic minced garlic cloves
2 tbs. capers
2 tbs. red wine vinegar
1/2 tsp. salt
2 tbs. chopped fresh cilantro
Preparation: Heat oil in large skillet.Add paprika and cumin. saute 30 sec.Add onion, saute 5 minutes or until tender.Add carrot, water and garlic - reduce heat to medium -low. Cover and cook 10 minutes or until carrot is tender. Add capers, vinegar and salt; uncover and cook 8 minutes or until liquid almost evaporates.
Sprinkle with Cilantro.

Preserved lemons :

Slice or cut into quarters 4-6 pre-washed organic lemons.Arrange a first layer of lemons on a dish and spray coarse salt.Arrnage a 2nd layer on top of it and spray more coarse salt.Make as many layers as you want.Cover and refrigerate for 24hours. Arrange  the lemons in a jar and fill it up with a good olive oil.Seal the jar and store it a cool and dry place for 7 to 15 days.Enjoy as an aperitif or in a salad for sevral weeks.

Bodegas Borsao Rose 2010 : Click HERE to buy

Brochettes of lamb and merguez:
What you need (16 brochettes):
1/3 cup chopped cilantro
2 tbs. fresh lemon juice
2 tsp. Hungarian fresh parrika
1 tsp. ground cumin
salt, pepper
2 minced garlic cloves
2 lbs boneless leg of lamb, trimmed and cut into small cubes
1 lb merguez ( morrocan spicy lamb sausages)
Preserved lemon quarters
Preparation:Combine all ingredients. Cover and marinate in fridge for 2 hours.Thread lamb, merguez and preserved lemon quarters onto brochettes (skewers) .Grill brochettes

Bordeaux Moueix Merlot encore 2005 : Click HERE to buy

A journet to Provence : Recipes and wines

Fresh goat cheese amuse-bouche

What you need (for 4 servings):
* 4 oz fresh goat cheese
* 1 garlic clove thinly chopped
* 2 TBS light cream
* 2 red radishes thinly chopped
* chives thinly chopped
* 1TBS lemon juice
* salt, pepper to taste

Preparation:
Mix vigourously all ingredients. Chill 1 hour.Pour into a 'verrine' or similar recipient.Spread some chives. Serve with a breadstick.



Blanquette de limoux Saint Hilaire 2008 : Click HERE to buy


Cold Provencal vegetable ratatouille

What you need (for 6 people)
*2 large onions
*6 cloves garlic
*4 zucchini
*2 red pepper
*2 green pepper
*2 yellow pepper
* 2 eggplant
*6 large plum tomatoes
*olive oil
*herbes de provence
*salt+ pepper


Preparation:

the secret to a tasty ratatouille is to cook all the vegetables separately first so they retain their flavor.

cut all vegetables into small cubes and cook separately with olive oil, herbes de provence, salt + pepper.Peel, cut and cook the onion + garlic  with a little olive oil first until soft. Reserve.Peel the zucchini leaving stripes of skin, cut into cubes, cook until just soft, reserve.Take out the seeds of the peppers and cut the flesh into cubes, cook until soft, reserve.Cut the eggplant into cubes, cook until soft.Boil the tomatoes for 2 minutes, peel the skin, take out seeds, crush and cook for 5 minutes.Then, combine all vegetables, mix and refrigerate overnight.Before serving, heat up the mix and cook very slowly for about 30 minutes. add herbs for taste if necessary.Serve immediately. Can also be cooled slowly to room temperature and served cold in the summer.

Chateau JP Gaussen Vin de pays de caumes 2008 : Click HERE to buy

Mediterranean fresh fish stew 'Bouillabaisse'

What you need (for 6 people)
*2 onions thinly chopped
*3 cloves thinly chopped
*1 head fennel shaved
*olive oil
*fennel seeds
* 1/2 cup of pastis
1.5 ltr of filtered water (6 cups)
* 2 small firm potatoes per person, peeled, cut into thick slices


*½ lb  per person of the freshest fish you can get.Try to use at least 3 or 4 different kind of fish.I used Striped Bass, Red Snapper, Monkfish..

for the marinade:
*6 tbsp olive oil
*3 tbsp pastis
*saffron pistils
*1 orange peel grated
*1 bay leaf
*salt
*pepper

for the rouille:
*2 Eggs
*olive oil
*2 cloves crushed garlic in to paste
*saffron pistils
*paprika
*salt
* garlic toasts

Preparation:
Make the rouille in advance, like a mayonnaise adding garlic, saffron and paprika until it gets a rusted (rouille)  color. Refrigerate.Cut the fish into pieces and mix well  with the marinade.Cover and refrigerate for 1 hour.Cook the onion, garlic, fennel + seeds in olive oil in a heavy pot for a few minutes until soft.Add salt + pepper.Add the pastis, cook for 3 minutes.add the water, bring to a gentle boil.Add the potatoes, cook for 10 minutes.Add the fish, cook for 5+ minutes, checking that the fish is cooked through but not overcooked
Serve immediately.Spread rouille on garlic toasts and dip into broth... and pray.

Cotes de Provence Rose MIP 2010 : Click HERE to buy



Provencal Lemon Tart

what you need (for 8 people):
For the curd :

*1/2 cup (1 stick) unsalted butter

* 1 TBS of edible lavander (optional)

*6 large eggs

* zest and juices of 3 organic lemons

*3/4 cup sugar

For the crust (10" pie)

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup (1 stick, or 1/4 pound) unsalted butter

1/2 cup sugar

1 large egg, beaten

Preparation of the crust :

Combine flour, salt, butter, and sugar in a bowl. Use a blender, or two blunt dinner knives, to cut the butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers. With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour.Pre-heat oven to 350°F.Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch round).Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well, though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook with them.) Bake for 20 minutes. Remove from oven and let cool.

Preparation of the curd :
Melt butter and lavender. Remove top pan from heat and set aside.Whisk the eggs . Pour the butter mixture, then the lemon juice. Add the sugar and zest and whisk vigouroulsy until obtainng a smooth mixture. Pour the lemon curd into the crust and bake at 350°F for 25 minutes or until set in the middle. Let cool on a rack. Chill in the refrigerator. Serve with a tartare of fresh strawberries and top with whipped cream and lavender.

Recipes and Wines

Salmon Gravlax :

What you need(base on a 1 lb fillet) :

* Salmon fillet(skinless) as fresh as possible
* 2 tablespoon coarse salt
* 1 oz sugar
* 1 tablespoon fresh dill
* Black pepper (or pink pepper if you can find)

Lay both halves, skin side down, on a plate. Mix the salt, sugar, dill and pepper. Sprinkle the mix on each side of the fillet.Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap. Cover the sandwich with another plate and something that weighs about a pound -- like books -- . Refrigerate. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. After 48hrs or even more (up to 72), slice thinly the salmon using a very sharp knife (try to follow the grain) .You can also cut it in small pieces(like tartare style) to put it into those "verrines"(see photo). Dressing : mix of dijon mustard, oilve oil, lime juice, shallots, dill salt, pepper lighlty brushed onto the (sliced or chopped) salmon.Sprinkle with fresh dill and more pepper.

Vin mousseux de qualite Delacroix Brut : Click HERE to buy

Chilled Zucchini Soup

What you need (serve 4 bowls)

* 1 zucchini peeled and cut in 1 inch

* 1 onion chopped

* 1 cup light cream

* 3 cups chicken broth

* Olive oil

* 1 tablespoon fresh Dill

* salt/pepper to taste

* 1/4 portion of Vache qui rit Cheese(optional)

Cook for 20 mn zucchini ,onions, dill with a bit of olive oil in the broth. Allow to cool.Puree the mix in a blender.Pour the cream and stir (with cheese).Refrigerate overnight.

Bourgogne Chitry Blanc 2008 : Click HERE to buy

Duck Cassoulet :

This classic casserole of preserved duck, sausage and beans is the heart of traditional Gascon cooking. This hearty meal is perfect for sharing with friends and a great bottle (or two) of wine!

What you need :

*Coco Tarbais beans 1 lb.  -This big flat bean grown in the Southwest of France has a thin skin that allows it to cook quickly, yet it holds up well in long, slow cooking, too. You can also  use Flageolet or Cannellini beans grown in the US. Don’t use Great Northern beans – they don’t hold that well.

* 6 Duck Legs Confit – I use Lola duck from Hudson Valley Duck Farm http://www.hudsonvalleyduckfarm.com who sell at the Hastings Farmers .A cross of Pekin and heirloom mallard, the Lola is leaner with more game-flavor.It was featured in the NY Tomes last fall http://www.nytimes.com/2010/09/08/dining/08duck.html?_r=1&refand we’re lucky that they are at the Hastings Farmers Market.



Chateau le Payral
Bergerac 2007
(sold out)

 * Duck Fat  - ¼ cup.

* Garlic Sausage – 1 lb - Only good one around here is from d’Artagnan. 

* Slab of Double Smoked Bacon from Schaller & Weber .

* 5 Cloves of Garlic peeled.

*  Tomato paste - 1tspb.

* Duck Stock or demi-Glace

* 1 medium onion peeled and cut in half.

* 1 carrot, coarsely chopped.

* 1 bouquet garni - made of 1 thyme sprig, 1 Rosemary sprig, 1 bay leaf,  3 cloves, and 5 peppercorns, wrapped in cheesecloth and tied.

* Bread Crumbs

Preparation :

Cover beans with cold water and soak overnight. Drain and put into a large heavy casserole, with bacon, garlic, onions, carrot and bouquet garni.Cover with 5 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour.Drain beans, discard onions and bouquet garni. Cut bacon into 1/2 inch squares. Season with Salt & Pepper.Preheat oven to 325° F. Place half of the bean mixture in casserole. Add duck legs, chopped bacon and garlic sausage slices, then cover with remaining beans. Mix tomato paste into 2 cups of duck stock, then pour over bean mixture. Drizzle duck fat over top. Bake uncovered until hot and bubbling, about 2 hours, checking occasionally from time to time to make sure it is not drying out. Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. Bring to room temperature before reheating.  Increase oven temperature to 400° F. Sprinkle bread crumbs on top. Bake until top is browned, about 20 minutes. Remove from oven and serve



Creme Brulee

What you need(for 8 people):
* 6 egg yolks
* 1 Vanilla bean
* 13.5 oz (40cl)  Heavy Cream
* 8.5 oz (¼ ltr ) Milk
* 0.45 lb (200 gr)  Sugar

Preparation:

Slowly bring the Milk to a boil with the vanilla bean. Remove from Stove. Add the cream and Sugar. Stir. Add the egg yolks. Stir. Reheat very slowly (do not boil). Remove the vanilla bean. Pour in bowls.

Place in the oven ( 350 degrees) in a double boiler and let cook slowly – about 10 minutes.Place in the fridge and let it cool off for at least 2 hours and up to 3 days.Remove it from the fridge at least 30 minutes before serving.You can brown (brule) it by sprinkling brown sugar on top and burn it with a red iron or a torch.

Recipes and Wines





Country pate/pate de campagne with cornichon on French baguette

Ingredients from Fairway market

Cremant de limoux Rose Click here to buy

Fondue savoyarde :




What you need :
About ½ lb of cheese as follows:
Comte (40%) , Beaufort (40%), Appenzeller (20%).
1 clove garlic
Nutmeg
White pepper
1/3 cup Kirsh (Kirshwasser – the real stuff – not sweet kirsh) - Dry  and Mineral white wine – In Savoie, they use Apremont or Roussette.
Baguette Bread


Preparation:
Cut the baguette into squares and let dry for couple of hours .Rub the inside of the fondue pot with garlic
Fill with Cheese cut into cubes. Add Kirsh.Add enough White wine to almost cover the cheese.Heat on low (start on stove) and stir continuously. Add a pinch of nutmeg and white pepper.When the cheese is melted (not too thick, not too sticky) and a few bubbles appear, transfer to the burner at the table.Serve with a green salad and a platter of cured meats,cornichons and small pickled onions.You can also dip green apples as a variation.When the cheese is nearly finished and starts to brown, add an egg yolk, stir quickly and dip your last piece of bread. Heavenly..

This recipe was handed down to Alex from the mother of Jean-Claude Killy in the famed French Alps ski resort of Val d’Isere.

Mousse au Chocolat :

There are many ways to make Mousse au Chocolat but this is the simplest and my favorite.

What you need:
A pound of good dark chocolate  with at least 72 % cacao –  I use the Belgian dark chocolate from Trader Joe’s by the pound.
10 Organic Farm Eggs
½ cup strong espresso
1 large spoon of crème fraiche (optional)


Preparation:
Cut the chocolate into pieces, melt very slowly with a drop of water or ideally in a double broiler.
Separate the yolks from the white of the eggs.Beat the whites until the y become very firm.Pour the melted chocolate in a large bowl.Add the yolks, the espresso and the crème fraiche and mix with a fork until you get a smooth paste.Add the egg whites and slowly integrate in folds to the chocolate with a spatula so the whites don’t break down.Refrigerate overnight (at least 6 hours) and serve with Raspberries (my favorite).

Port Quinta do Infantado : Click here to buy