* 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
* 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.
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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.
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.
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Coq au vin (Recipe from Gwenael Goulet of Buffet de La Gare)
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.
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.
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What you need :
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.
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)
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