Friday, October 5, 2012

Salmon filet poached in cream and Chanterelles

Made with enthusiastic participation in our Evening Market class!

Ingredients:
900 g (2 lbs.) salmon filets
1/3 C minced leek ends
1 T butter
1 t Dijon mustard
2 C trimmed golden chanterelles
1 Bay leaf
1 C heavy cream
3 large leeks, whole, trimmed
2 sprigs fresh thyme



 
Procedure:

For 6 servings, trim 3 large leeks. Slice small cylinders of whites about 1 inch in length, and rinse out grit under cold water. Drain well. 

Melt 1 T butter in a medium pot (with a thick base) and add leeks, standing on end. Crowd together in a single layer. Cover and soften over low heat about 20 minutes with a bay leaf and 4 sprigs fresh thyme, with no stirring (breaks up the shape of the leeks.) Add a couple spoons of water or dry white wine if necessary to keep from burning on pot bottom. 

Once leeks are tender and cooked, add 2 T. chopped fresh dill, chives or tarragon. Optionally add 1/4 C cream. Bring to simmer just before serving, thinning with a little water if necessary. Season with sea salt. Arrange 3 leeks standing up on plate.

Melt butter in oven-proof fry pan, large enough to fit salmon in single layer. Add leeks, cover, and soften over medium heat 5 minutes. Add chanterelles, bay leaf, and sweat another 5 minutes, covered, over medium heat. 

If pan is too dry, add a drizzle of olive oil. Add cream, salt to taste, and bring to simmer. Add clean salmon skin- side up, salt skin, and place in 160 C/375 F oven on top rack 5-10 minutes, depending on thickness of salmon. 

Let cool off heat 5 minutes to finish cooking. If sauce is too runny, remove salmon to a plate. Whisk 1⁄2 C of the sauce into 2 t Dijon mustard in a small bowl, then reincorporate into sauce and simmer another minute or two on the stovetop.

Friday, September 28, 2012

Mirabelle Fruit Tarte


Ingredients:  
sablé (cookie dough): 
175g ( 6.5oz) butter, Very soft but not melted 
Zest of 1 lemon or orange or lime (optional) 
1 heavy pinch of salt 
90g (3oz) icing sugar 
2 egg yolks 
80g (2.5 oz) almond meal 
125g (4 oz) of all purpose flour

crème patissière : 
450g/1lb whole milk 
4 egg yolks 
120/4oz sugar
60g/2oz corn starch 
60g/2oz butter 

1 tbsp vanilla extract 

Mirabelles cut in half  

Procedure:
For the pastry cream: Dissolve cornstarch in 1/4 of the milk, combine rest of the milk with sugar and bring to a boil, whisk eggs in the cornstarch mixture, pour 1/3 of the boiling milk over the eggs, then return milk and milk+egg mixture to the heat. Boil for about 1 minute whisking. It will look lumpy when it starts boiling, keep whisking until smooth then remove from the heat and whisk in butter, vanilla. Transfer to a cold container, press some plastic film directly on the cream and refrigerate.
For the sablédough: Put soft butter (zest if desired) and sugar in the bowl of a stand up mixer fitted with the whisk attachment. Whisk at low speed until the sugar is incorporated then increase the speed and go for a couple of minutes until the mixture is fluffy. Stop the mixer and scrape the bowl if you see that the butter is sticking to the sides of the bowl. Add the yolks, one at the time and mix until incorporated. Stop the mixer add the almond meal, whisk until incorporated, then finally the flour. Whisk 10 seconds at highest speed after having added the flour. Stop and transfer mixture into a piping bag fitted with a round tip. Preheat the oven at 180C/350F. Line a cooking sheet with parchment paper or a silicon mat. Butter the inside of some ring molds. Pipe the dough about 1 cm high inside metal ring molds and bake for about 12 minutes. The cookies should be golden, not too dark. Take out of the oven and gently remove the ring molds while still hot. Let the cookies cool and wipe the ring molds clean.

When cookies are room temperature spread a thin layer of pastry cream on top, and then arrange the fresh mirabelles halves or fruit of your choice on top. The make the fruit shiny use some melted apple or apricot jelly. Sprinkle with chopped pistachios for some specks of green.

Friday, September 21, 2012

Mirabelle Plum and tarragon-stuffed Chicken


Ingredients: 


6 free-range chicken breasts
2 minced shallots 

2 T. olive oil 
1 t. apple cider vinegar 
1 bay leaf 
4 sprigs fresh tarragon 
Salt, pepper 
2 C. pitted, halved plums


Procedure:


Start by making a simple chicken stock to deepen the flavor of the sauce: sauté 1 carcass or 5 wings and optional 1/2 onion, carrot and celery in a non-stick pan till browned on all sides. Drain excess fat and deglaze with 1/4 C dry white wine. Cook 2 minutes, then cover with cold water. Add 2 bay leaves, 2 sprigs of thyme and reduce over high heat till 1-2 cups liquid remain. Strain and reserve stock.

For the plum filling, gently cook shallots covered in 2 tablespoons olive oil, about 10 minutes with no browning. Add all other ingredients except for tarragon and simmer 5 minutes covered, 5-10 minutes uncovered to evaporate some of the liquid. Add chopped tarragon at the end of cooking. Be sure to test for a good balance of sweet and sour before using.

Place 6 skinless chicken breasts skin side down, flatten fatter half if necessary for rolling with meat tenderizer, and tuck cooked plums and shallot into cavity between filet and underside. Reserve more plums for sauce. Season, roll up and place in smallish oiled baking dish that will only snugly hold all the rolled breasts. 

Cover with sauce:
Meanwhile, make a sauce with 1 C. cream, 1 C. chicken stock and extra chicken stuffing. Bring to simmer, season, and pour over chicken, and place in oven to bake, about 15-20 minutes at 350 F. Sauce should be simmering in dish, but not boiling or chicken will start to unravel. Remove chicken from sauce and cool 3 minutes before slicing and placing back in hot sauce (check a piece from the center to ensure doneness.)

Friday, September 14, 2012

Crème Brûlée a la Lavande (Lavender Crème Brûlée)

Crème Brûlée is a French term for what the English refer to as Burnt Cream. It is very popular, so much that we continue to teach the recipe to our happy students in the French Desserts Class! 

 

Ingredients:

2 Cups cream 
1⁄4 Cup 2%-4% milk 
6 large egg yolks 
2 Tablespoons dried lavender 
120 g (4 oz.) sugar

Procedure:

Heat the cream and milk with the lavender, simmer 5 minutes. Beat the egg yolks with the white sugar, just till combined. Strain cream then pour slowly while beating into eggs. 
Ladle into crème brulée ramekins, place them in a pan with rims high enough to contain 1/8 inch water, and place on lower rack of oven at 250 F (120 C). 
Before closing oven door, pour hot water from tea kettle into the baking pan around the ramekins, about 1/8 inch deep. 
Bake 25 - 30 minutes, watching closely to avoid overcooking (bubbling) or browning. When just set, remove from oven and cool, then refrigerate at least 2 hours, or overnight. 
Cover each with 1 T. sugar just before caramelizing, and brown surface with propane torch. Optionally serve with some tart berries.

Wednesday, September 12, 2012

Our favorite Wine selections from the Paris - Foire aux Vins


Preston MOHR gives us some great recommendations for selecting wine while shopping in Paris. He teaches regularly the Champagne Day Trip in Reims, the French Wine Tasting Class and the Cheese and Wine Tasting Class at Cook'n With Class.

It's fall in Paris and the time has come for the big supermarkets of Paris to have their annual “Foire aux Vins” or wine festival, offering a larger and improved selection of what most supermarkets offer during the rest of the year. In general, you can find great wine in French supermarkets if you know what you're looking for, but the Foire aux Vins is the best time to go.

These large companies have great buying power and order in much larger quantities than your typical neighborhood caviste that they are able to price their wines very competitively during the Foire aux Vins.

Here's a short list of some of my favorite selections from Monoprix Foire aux Vins (now until September 16th at all Monoprix stores):

WHITE:
Pouilly-Loché Clos des Rocs 2010 – 14.95
Pouilly-Loché Clos des Rocs
This lesser-known appellation from the Maĉonnais region of Burgundy offers great value for lovers of Chardonnay wines.  This wine offers the richness, density and finesse that one could expect from a wine twice its price. Rich and appropriately oaked Chardonnays of this quality make for great food wines. Pair this one with a savory leek tart, pâtés, roast chicken or with creamycheeses such as Brillat Savarin or Chaource.



Saumur Soliterre 2011 – 12.50
Saumur Soliterre
Zesty and refreshing, this Loire valley white from Saumur (grape variety Chenin Blanc) explodes with green apple, lime zest and white pepper. A wonderful wine on its own before dinner or with coquilles St. Jacques in a citrus sauce, simple seafood dishes or would make a satisfying partner for goats cheeses or chicken in cream sauce with wild mushrooms. 






RED:
Brouilly Château Thivin 2011 – 8.90
Brouilly Château Thivin
When I'm in a hurry and forced to make quick wine decisions in a supermarket, I will often go for one of the 10 crus or villages of Beaujolais, such as Brouilly, that make the highest quality wines of a region otherwise associated with cheap plonk. These wines are always affordable and offer an excellent value when from a good producer such as Chateau Thivin. This is the epitome of a “week night” wine for me: juicy, refreshing, not too complicated but very satisfying and it goes with absolutely any kind of cooking. This example is rich in raspberry and cherry with a hint of licorice.


Crozes-Hermitage La Matinière Ferraton Père & Fils 2010 – 9.95
Crozes-Hermitage La Matinière
Heading down towards the sun of the Rhone Valley, this Crozes-Hermitage is an explosion of aromas. Spices such as black pepper, cinnamon, clove and licorice dominate the nose. The palate consists of dried herbs, stewed plums and jammy blackberry. This would make a great pairing with a daube de boeuf or grilled steak, long-cooked lamb or aged cheeses, a wine well suited to the comforting cuisine that the French do so well.

Friday, August 31, 2012

French Onion Soup

                                                   6 portions

Ingredients:

    1/4-cup butter
    6 Yellow onions, thinly sliced (no finger allowed in the soup)
    2 teaspoon white sugar
    2-tablespoon all-purpose flour
    3 1/2 cups water
    1/2 cup dry red wine
    16 ounce of a good can beef broth
    Fresh or dry thyme
    1 bay leaf
    ½ French baguette (12 slices)
    12 ounces Swiss cheese (slice or grated)


Procedure:
  • Melt butter in a 4-quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
  • Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth and thyme and bay leaf; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
  • Cut 12 one inch thick slices of bread from the loaf. Toast the bread slices just until browned.Reserve the remaining bread to serve with the soup. Remove the bay leaf, if you can.
  • Ladle soup into four 12 ounce oven-safe bowls. Place 2 slices toasted bread on top of the soup in each bowl. Fold Swiss cheese slices or grated, and fit onto toasted bread slices. Don’t be shy, put a lot of cheese. Place soup bowls on a cookie sheet for easier handling.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted and golden brown.

Friday, August 24, 2012

Fruit Sorbet

 
Portion 4

Ingredients:

2 pounds of fruit
1 1⁄2 cups of sugar
1 cup (250 ml) Sugar 
1 cup (250 ml) Water 
-both boiled together and cooled
1 Densitometer (1 chicken Egg )


Procedure:
  • All fruit is great and easy to make sorbet. 
  • Seed and chop the fruit leaving the skin on. Add into a pot with the sugar and bring to the boil. 
  • When it comes to a boil and is soft and just cooked (not for long at all, like 2-3 minutes) blend it and pass it through a fine mesh sieve. 
  • When cold, put the whole uncracked egg in the liquid, and if it floats and shows the size of a quarter dollar, it is ready to freeze in the sorbet machine. 
  • If it sinks, add a bit of syrup at a time and mix well, until it floats. If it really just stays up on top, add water until it sinks. 
  • Remember to keep everything cold cold when spinning the sorbet. Also, help the machine by scraping it a few times in the process, and it should be done inside of 10 minutes.

Suggestion:

Apricot Ginger 

Cherry 
Peach Gooseberry 
Nectarine Vanilla 
Raspberry Strawberry
(Also, Don’t use Alcohol. It won’t freeze) Try any seasonal fruit!

Friday, August 10, 2012

Tomato Tarte Tatin


                                                    8 Portions

Ingredients:

3 T Olive oil 
3 sweet onions, julienned 
Mix of heirloom and/or cherry tomatoes: 
3 green, 3 yellow, 14 red cherry, for example 
Some sprigs of fresh basil 
225g/1/2 lb firm mild goat’s cheese 
1-2 cloves garlic, minced 
optional spoon of fresh thyme, bay leaf 

Pate brisée Pastry 
200 g (7oz.) all-purpose flour 
100 g (3.5oz.) soft, cool butter diced 
50 g (scant 2oz.) cold water

Procedure:

  • For the dough, work 3/4 of the flour and a pinch of salt into the butter with a fork until you have small crumbs, then mix in the water till you has a homogenous paste. 
  • Add the remaining flour and incorporate by hand without overworking. 
  • If dough still sticks, add another spoon or so of flour, but incorporate fully. 
  • Roll into ball, dust lightly with flour, wrap in plastic, and cool at least one hour. 
  • In a medium size non-stick sauté pan with oven-proof handle, sauté onions in olive oil till light brown. 
  • Cut tomatoes into large wedges, removing water and seeds if necessary, and leave cherry tomatoes whole. 
  • Add to pan with garlic, bay leaf, thyme and tomatoes and cook a very short time just to soften tomatoes and evaporate excess moisture. If very watery, incorporate a spoon or two of sifted flour. Salt and pepper to taste. 
  • Top with sliced cheese. Bring pastry to room temperature and roll out just larger than pan diameter. 
  • Lift off with scraper and rolling pin and place over tomato mix, tucking sides under a bit. 
  • Score top to allow release of steam and bake about 30 minutes at 375 F/160 C on bottom rack, or until pastry has browned lightly all over. 
  • Remove and cool 5 minutes before inverting onto serving plate. Serve warm or cold.
  • Optionally add some capers or anchovies, or top with more cheese.

Wine Suggestion:

Rosés from Provence, Corsica or Languedoc. Dry Riesling or young unoaked Chardonnay.


Made in the Market class with chef Brian Defehr and his students.

Friday, July 27, 2012

Strawberry Clafouti

                                                     6 portion

Ingredients:

Unsalted butter (to grease the dish or molds)
8 ounces or 250g strawberries, take off the green top and halve lengthwise
3 eggs
1 cup heavy cream, half and half or milk
2/3 cup or 95g flour
1/4 cup or 50g granulated sugar
1 1/2 teaspoons or 8ml vanilla or sweet liquor such as Cointreau or Grand Marnier
A pinch of salt
Powdered sugar

Procedure:

  • Preheat oven to 350°. 
  • Grease a 2-qt/2liters baking or gratin dish with the butter. 
  • Arrange strawberries, cut side down, put in the bottom of the mold and set aside.
  • In a blender, whisk eggs, milk, flour, granulated sugar, vanilla, and salt for 15 seconds.
  • Pour batter over strawberries.
  • Bake until puffed, golden brown, and set in the center, about 50 minutes. 
  • Dust with powdered sugar and serve warm.
     
Chef Patrick says: 

As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake. I like to cook the clafouti in individual daugh crust. It gives a crunchy texture and a nicer presentation.

Made in the Market class with chef Patrick Hebert and his students.

Friday, July 20, 2012

Flounder with Asparagus, Spinach & Hollandaise Sauce

                                                       Portion 6

Ingredients:

2 Flounder Filleted, bones chopped
2 Sweet Yellow Onions
4 Cloves Garlic
1 Fennel
2 Carrots
1 Branch Celery
4 Sprigs Thyme
1 bottle White Wine
1 Bay Leaf
1 bunch chives
5 Egg Yolks
1.5 Cups Clarified Butter
2 Lemons juiced
2 bunches Asparagus
2 bunches Spinach
Butter
Olive Oil
Salt / Pepper
1 Small Pinch Fleur de Sel (sea salt)


Procedure:

  • Peel and chop the onions in 4. Peel and smash the garlic. Slice the fennel. Peel and rough chop the carrots. 
  • Chop the celery with leaves and all. Wash the Spinach and let dry. Chop the chives very small and reserve on the side.
  • Peel the asparagus and bend them. They will naturally break in the spot that will leave a good tip, and throw away the fibrous bottom.
  • In a large pot, sweat the onions, half of the garlic, fennel, carrots and celery in olive oil for 10 mins on high heat.
  • Add the fish bones and the bottle of wine minus 1/3 cup of wine for the hollandaise. When the liquid comes to the boil, reduce heat to a simmer and add the herbs (minus the chives), a pinch of salt and some black pepper.
  • Cook for 30 mins. Strain and reduce the liquid until there is only about 1 to 3⁄4 of a cup left.
  • Then chop 5 tablespoons of cold butter and whisk this into the reduced liquid until smooth. Reserve on the side, but keep warm.
  • In a large pot, bring to boil 3 quarts of water and 1 cup of salt and blanch the asparagus until they are still slightly crunchy in the center. They should be a bit under done, cause they will be re- heated later on.
  • When slightly cooked, remove and plunge into an ice bath to “Shock” them. Then strain and dry them.
  • In a wide flat sauté pan, heat a few tablespoons of olive oil. Season and dust the fish with salt, pepper and a bit of flour. Cook until golden brown on one side for about 4-5 mins. Then flip and cook for 1 min and remove. 
  • At the same time, in a double broiler, whisk the egg yolks and the wine until thick. When thick, off the heat, add slowly the clarified butter (Note: The butter should be warm, not hot, not cold) If the mixture gets too thick, you can add a bit of the lemon juice at this stage to stabilize.
  • When all butter is in, season with 2 big pinches of salt, fresh black pepper, lemon juice to taste.
  • In another pot, heat 3 tablespoons fresh butter and heat until golden brown and “noisette.” Add the rest of the Garlic, then the spinach, 2 pinches of salt and wilt for 1 min. 
  • Roast the dry asparagus in olive oil until warm. 
  • On the plate, spoon some warm fish stock butter sauce (Fish Fumet Beurre Blanc) on the plate, Then a few of the asparagus. Then a small pinch of the spinach. Then the fish filet. Then top with the Hollandaise.

     
 Made in the Market class with chef Alex Dreyer and his students.
 

Friday, July 13, 2012

Seared Shrimp with Piment d'Espelette and Orange & Fennel Salad


Ingredients:
4-6 Shrimps
4 fennel bulbs
4 oranges
extra virgin olive oil, preferably strong
Mesclun salad mix
Salt
Pepper
Piment d'espelette

Procedure:
  • Sear the shrimp in a pan for 1 min, tossing with salt and piment d'espelette. 
  • Cut the oranges into segments, save some juice. Cut the fennel into thin slices, use a mandolin slicer if you have it. 
  • Prepare the vinaigrette by using 1 cup of the orange juice, three tablespoons of olive oil, a pinch of salt and a pinch of pepper. Whisk well and pour over the sliced fennel and mesclun salad mix. 
  • Toss well then mix with the orange segments. 
  • Finish with shrimp over the salad.
  • Serve immediately.
Note: If fennel slices are a bit hard, they can be blanched in lightly salted boiling water. Run them under cold water to stop the cooking.

Made in the Market Class with Chef Constance and her students. 
 

Friday, July 6, 2012

Dark chocolate tarte

Photo taken by Brian Defehr
Photo taken by Brian Defehr
                                                   Portion: 8

Ingredients:

Sweet pastry:
90 g (3 oz.) icing sugar 
30 g (1 oz.) ground almond 
125 g (4.5 oz.) soft butter 
1 egg 
250 g (9 oz.) all-purpose flour

Chocolate ganache:
20 cl (4/5 C.) heavy cream) 
170 g (6 oz.) dark chocolate 60% 
I egg 
60 g (2 oz.) butter

Procedure:

          For the sweet pastry: 
  • Mix well with fork: the sugar, ground almond, and soft butter in large bowl. Incorporate 1 whole egg, mixing well.
  • Then add 5 oz. all purpose flour, 3/4 of it with a wooden spoon or plastic spatula, then the last 1/4 of the flour mixed in with your fingertips, without kneading. 
  • Continue to sprinkle in more flour if necessary till dough no longer sticks to bowl and fingers.
  • Don't work the dough like bread kneading, just squash it if necessary to incorporate all the flour. Once you have a smooth, homogenous ball, not sticking, wrap in plastic and refrigerate 1-2 hours. 
  • Remove dough from fridge, allow to warm 5 minutes if cold and stiff. Butter and dust 8 tartlet pans with sugar. Either roll out dough flat and cut out circles large enough to fit perfectly in your pans, or roll dough into cylinder, and cut into 8 or 9 portions, about 45g / 1.6 oz each. 
  • Dust each slice of dough with flour only if sticky and press into tart pans evenly, with thumbs. Prick all around base of pan with fork to prevent dough from ballooning while cooking. 
  • Bake at 400 F/200 C about 10-12 minutes, until just lightly browning, remove and cool 5 minutes before adding the chocolate filling.


    For the chocolate filling:
  • Melt the chocolate and butter together over steam in a double boiler, stirring to blend.
  • Bring cream to a simmer, beat egg in a separate bowl and slowly pour cream into beaten egg while whisking. 
  • Strain if you see any solid egg bits, and mix well with chocolate, then pour into prebaked tart shells, and bake at 150 C/300 F about 15 minutes, just to set. 
  • Cool 2 hours before eating, and if storing in fridge, warm to room temperature before eating. 
  • For an alternative with less risk of salmonella from undercooked eggs, replace the egg with 2 yolks and cook with 1⁄4 C. heavy cream as for sabayon till thick, before adding to the chocolate and baking. 
  • Optionally top with fresh raspberries and dust with icing sugar, or with caramelized walnuts.

Friday, June 29, 2012

Crispy-skin Duck Breast with Stewed Cherries

                                                   Portion: 6-8

Ingredients:

3 duck breasts
4 minced shallots 
2 T. olive oil 
1⁄4 C. balsamic vinegar 
1 T. honey 
1 bay leaf 
2 sprigs fresh tarragon or fresh basil 
Salt, pepper 
2 C. pitted, halved cherries

Procedure:
  • Gently cook shallots covered in 2 tablespoons olive oil, about 10 minutes with no browning. 
  • Add all other ingredients except for fresh herbs and simmer 5 minutes, then add tarragon at the end of cooking. 
  • Be sure to test for a good balance of sweet and sour before serving. 
  • Trim excess fat from duck breasts, slash the skin and place skin side down in hot pan, no oil if using non-stick pan. 
  • Brown duck skin till crispy, draining fat from pan once or twice, about 10 minutes over medium heat. 
  • Flip to sear bottom side one minute, salt skin only, then place in very slow oven, about 250 F, just long enough, about 10 minutes, to bring interior from bloody rare to pink, firm but juicy.    
  • Salt bottom, rest 5 minutes as with a good steak, then serve with cherries. Sprinkle duck with “Fleur de sel” to accentuate the flavors.
  • Serve with celery puree.

Wine Suggestions:

Young, deep reds, not too dry : Corbières, Minervois, Cotes-du-rhone, Saint-émilion, St-Chinian


This recipe tried and tested in the Morning Market class with Chef Brian this week.

Friday, June 22, 2012

Artichoke Veloute Creamy Truffle Oil

                                                        Portion 6

Ingredients:

6 artichokes
1 onion
left over white wine if you have
Cream
Black truffle oil
Salt, pepper, thyme , bay leaf
4 slices of bacon

Procedure:

  • First, prepare the artichokes, cut the stem and clean up the leaves, keep only the heart.
  • Cut them in four and take out the center ( the blond hair!).
  • Chop the onio.
  • In a deep frying pan sweat the onion then add the artichokes, the thyme and bay leaf.
  • Deglaze with the wine then cover with water and turn the heat down, let it cook slowly with a lid on.
  • Meanwhile whisk the cream add salt and pepper and a drizzle of truffle oil.
  • When the artichokes are cooked, blend them with the cooking water
  • Add a little of cream to have a creamy consistency.
  • Chop the bacon in small pieces and sear them on a frying pan with no fat.
  • On a deep plate pour the veloute, add the bacon and a scoop of truffle cream.
  • Decorate with herbs and enjoy!