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.

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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.

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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.