We had rented a car for our adventures, but but apartment came with 4 bicycles with baskets attached and surprisingly we rode them quite frequently. Paris also has the Velib system which is a well designed bike-share system that boasts over 20,000 bikes around the city. It is used by tourists and locals alike. Be careful navigating the maze of bike routes and very busy city streets, but it's well worth the ride as you can see and experience things you might not have by driving your car.
One fun adventure we all enjoyed was attending an auction at Drouot in the afternoon. It's Paris' main auction house, anyone can take part and you don't have to sign up beforehand. We all decided that we must keep our arms down and no head scratching just in case we ended up purchasing something we didn't want or need! Son-in-law Derek likes adventure so he climbed the Arc de Triomphe, the 284 steps you climb will kill your legs. I didn't make it all the way, but Jerry and Brittany did with Derek. The stunning views sweep in geometric splendor between the arc of La Defnese and the Louvre. Back on solid ground, you can see the Unknown Soldier whose grave sits solemnly in the centre of the arch.
of being where the coronation of France’s kings was held. Your main reason for visiting is probably the champagne, so make sure to try a variety of it! There are a few large champagne houses that will give tours of their cellars and a tasting afterwards. I loved the Pommery champagne house, but also visit to Mumm and Veuve Clicquot. Other well-known places are Taittinger and G.H. Martel.
There were many occasions we were out and about that we decided on creating the perfect French picnic for a taste of oh la la. Brittany and I would get up early in the morning and stroll to the market always stopping for a coffee, as we perused the market for delicious delights. We would gather up a lovely French table cloth and a large wicker basket. Our simple and elegant picnics would usually consist of; French baguette, soft herby cheeses such as Boursin, mustards (Jerry loves mustards), foie gras, bottle of wine usually a Pinot Grigio, cold roasted asparagus with garlic aioli, cornichons, maybe a pan-bagnat, or quiche lorraine (my personal favorite) fresh fruit such as figs or strawberries, petite lemon tarts and some French macarons. My daughter Brittany loves fresh flowers and would always pick up a couple of beautiful bouquets for the apartment and the scents would permeate throughout. She would always take a small bouquet for the picnics too. You just can't even imagine the beautiful florists in Paris. A couple of our favorites were; Bleuet Coquelicot and L'Arrosoir.
The district of dealers including some of the best antique shops in Paris is located on the left bank, in the 7th district, in front of the Musée du Louvre: unless you are an expert and an antique dealer yourself, the Voltaire quay is full of shops that will intimidate you by their luxury and the prices of their items. Carré Rive Gauche (16 rue des Saints pères) has very high standard items. The same would be said of the Louvre of antique dealers on the Square of Palais royal, where very expensive works of art are sold. In village Saint Paul (4th district of Paris), a lot of studios and shops sell old furniture, especially during the weekend, which is the most lively time. But I guess that coming from a distant country; you will not travel easily with a chair or an ancient table. In “Au Petit Bonheur de Chance” (3 rue Saint Paul), have a look at their vintage notebooks and old toys: they can be souvenirs which will be easier to transport.
I hope you enjoy the recipes listed below and if traveling to Paris have an amazing stay in "The City of Light" - La Ville Lumière
Perfect French Baguette
1 1/2 cups water, heated to 115 degrees
1 tsp. active dry yeast
3 1/2 cups all purpose flour
1 1/2 tsp. kosher salt
Canola oil, for greasing bowl
1/2 cup ice cubes
Into a large bowl whisk the water and yeast; let sit until yeast is foamy about 10 minutes. Add flour and stir with a fork until dough forms and flour is absorbed. Let dough sit about 20 minutes. Add salt and transfer dough to a lightly floured work surface and knead until smooth and elastic or about 10 minutes. Transfer dough to a lightly greased bowl covering with plastic wrap and place in a cold oven. Let dough rest about 45 minutes. Transfer dough to a lightly floured work surface and shape into a 8x6 rectangle. Fold the 8-inch sides towards the middle then fold the shorter sides toward the center. Return dough seam side down to bowl. Cover with plastic wrap and return to oven. Let sit to double about 1 hour. Remove dough and preheat oven to 475 degrees. Transfer dough to lightly floured work surface and cut into three equal pieces rolling each into a 14-inch rope. Onto a baking sheet add parchment paper, lightly floured and place the ropes evenly spaced. Gently lift the paper between the rope to form pleats and place two tightly rolled kitchen towels under edges of paper creating supports for the loaves. Cover loosely with plastic wrap and let rest 50 minutes. Uncover, remove towels and flatten out paper. With a very shape paring knife slash the top of each baguette in four spots. Bake in oven for about 30 minutes. Note; into a small skillet add the ice cubes and place in oven on rack below the baguettes this will produce steam to form a nice crust.
French Eggs en Cocette
4 tsp. butter, soft
1/4 cup ham cooked and diced
1/4 cup plus 4 tsp. Gruyere cheese, shredded
8 tsp. heavy whipping cream
salt and freshly ground black pepper
3 tsp. fresh parsley, chopped
Fill a baking pan with 1 1/2 inches water. Cover the pan, set over medium heat and bring to a boil, then reduce the heat to low. Place the ramekins inside baking pan. Butter the 4 ramekins. Put 1 Tbs. diced ham in the bottom of each ramekin and top with 1 Tbs. cheese. Break 1 egg into each ramekin, then top each with 2 tsp. cream and 1 tsp. cheese. Cover the pan with foil and cook for 6 to 7 minutes for runny yolks, 9 to 10 minutes for firm yolks. Carefully remove the ramekins from pan. Season the eggs with salt and pepper, top each with 1/2 tsp. parsley and serve immediately. Note; on occasion I will saute up some chopped mushrooms to add along with the ham.
Fromage Cheese Spread - normally you can't locate fromage blanc so I have given you a substitute
12 oz. (equal parts) plain Greek yogurt and cottage cheese, whirled in blender
2 Tbl. all purpose flour
2 Tbl. butter, plus extra for bread
salt and freshly ground black pepper
2 cups whole milk
1/2 cup Gruyere cheese, plus 8 slices
1/2 cup fresh Parmesan cheese, grated
salt and freshly ground black pepper
3 tsp. fresh parsley, chopped
Fill a baking pan with 1 1/2 inches water. Cover the pan, set over medium heat and bring to a boil, then reduce the heat to low. Place the ramekins inside baking pan. Butter the 4 ramekins. Put 1 Tbs. diced ham in the bottom of each ramekin and top with 1 Tbs. cheese. Break 1 egg into each ramekin, then top each with 2 tsp. cream and 1 tsp. cheese. Cover the pan with foil and cook for 6 to 7 minutes for runny yolks, 9 to 10 minutes for firm yolks. Carefully remove the ramekins from pan. Season the eggs with salt and pepper, top each with 1/2 tsp. parsley and serve immediately. Note; on occasion I will saute up some chopped mushrooms to add along with the ham.
1 1/2 Tbl. chervil, finely chopped
1 1/2 Tbl. fresh chives, finely chopped
1 1/2 Tbl. fresh parsley, finely chopped
1 1/2 Tbl. fresh tarragon, finely chopped
2 tsp. olive oil
2 tsp. red wine vinegar
2 tsp. white wine vinegar
1 garlic clove, mashed into a paste
Kosher salt and freshly ground black pepper
Into a bowl add ingredients, mix well, cover and refrigerate. Serve with baguette slices.
Pan Bagnat - French tuna sandwich, delicious - this sandwich is similar to a muffuletta
2 ruby red plum tomatoes, cored and thinly sliced crosswise
salt and freshly ground black pepper
1 (5 oz.) can olive oil packed tuna, drained
4 scallions, thinly sliced including green part
1/2 red bell pepper, seeded and thinly sliced lengthwise
1/3 cup extra virgin olive oil
1 Tbl. Dijon
1 (7-inch) round rustic bread loaf, cut off top portion and retain
1 small English cucumber, thinly sliced crosswise
2 Tbl. capers, drained
2 hard boiled eggs, thinly sliced crosswise
8 oil packed anchovies, drained
10 large black olives, pitted and halved
Freshly ground black pepper
Place tomatoes into a colander and sprinkle with salt, allow to drain for 30 minutes. Into a bowl add tuna and stir in scallions and pepper. Into another bowl whisk the mustard and oil. Scoop the insides of bread loaf and use for another use or freeze. Place tomatoes evenly over bottom of bread and top with cucumbers and capers. Spread over tuna mixture and top with egg slices, anchovies and olives. Pour dressing over ingredients, season with salt and pepper. Cover with top of bread and press lightly. Wrap sandwich tightly in plastic wrap and place onto baking sheet. Top with another baking sheet and weight down with large can or skillet. Refrigerate about 4 hours. slice in quarters and serve.
Bistro Fries
7 cups duck fat
3 cups canola oil
4 large Russet potatoes, slice into thick or thin slices
Kosher salt
Heat duck fat into a large Dutch oven to 300 degrees. Add small batches of fries to hot oil and cook about 6 minutes, remove with a slotted soon to baking sheet with a wire rack on top. Refrigerate fries for about 1 hour. Place the oil back on burner and heat to 400 degrees. Working in small batches add the refrigerated fries back into oil cooking about 2 minutes until browned and crisp. Remove to wire rack and sprinkle with salt. Serve hot.
Lovely and Delicious French Vegetable Terrine
1 large red bell pepper
1 large yellow bell pepper
1/2 cup olive oil
1 eggplant, cut lengthwise and sliced into 1/4-inch slices
1 large zucchini, cut lengthwise and sliced into 1/2-inch slices
1 large yellow squash, cut lengthwise and sliced into 1/4-inch slices
salt and freshly ground black pepper
2 lbs. baby spinach
5 oz. goat cheese
1/3 cup fresh basil, minced
2 Tbl. fresh oregano, minced
3 Tbl. fresh parsley, minced
good pinch of red pepper flakes
1 1/4 cups sun-dried tomatoes - oil packed and drained
2 large garlic cloves
1 cups walnuts
1/2 cup fresh Parmesan cheese, grated
2 Tbl. balsamic vinegar
Place the peppers onto a grill or onto foil lined baking sheet under the broiler and turn until charred on all sides. Transfer to a paper bag and let stand for 20 minutes. Peel, core and seed peppers. Preheat oven to 450 degrees. Brush 2 foil lined baking sheets with oil and place eggplant slices on one and zucchini and squash slices on the other. Brush with some more oil, season with salt and pepper. Roast vegetables, turning and cooking about 40 minutes, remove from oven and let cool. Bring a saucepan of water to a boil and add spinach cooking for about 2 minutes. Drain well and squeeze with a clean kitchen towel. Into a bowl combine, 1/4 cup oil, goat cheese, half of basil, oregano, parsley, thyme and half of the red pepper flakes mixing to smooth. Into a small saute pan, add drizzle of oil and cook garlic to soften, remove with slotted spoon to paper towels. Into a food processor add the sun dried tomatoes, garlic, 1/4 cup oil, remaining basil and chili flakes, walnuts, Parmesan and vinegar, season with salt and pepper and puree to make a pesto. Line a 9x5 loaf pan with plastic wrap allowing 4-inches to hang over the edges. Start with 2/3 of the spinach to line the 4 sides of pan. Place eggplant slices on bottom then cover with half of the pesto mixture, top with zucchini slices and then goat cheese mixture. Spread peppers over goat cheese mixture and top with remaining pesto; top with squash and remaining spinach. Fold excess plastic over top of terrine and cover with a piece of cardboard cut to fit inside the rim of pan. Place three cans on top to weight terrine down and refrigerate overnight. Unwrap and invert terrine onto serving platter, slicing into 1-inch slices.
Bistro Salad
1 1/2 lbs. celery root, peeled
1 egg yolk
1 1/2 Tbl. Dijon
3/4 cup grape seed oil
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
Into a bowl whisk the egg yolk and mustard, whisk in oil 1 tsp. at a time to create a thick emulsification. Whisk in 2 Tbl. lemon juice, season with salt and pepper. Cover and refrigerate. With a sharp knife or mandolin cut celery root into 1/8-inch thick slices. Stack 3 slices and cut lengthwise into 1/8-inch matchsticks. Repeat using all the celery root. Transfer julienned celery root and remaining lemon juice to large bowl and toss to combine. Add reserved remoulade, season with salt and pepper tossing. Cover and chill for about 30 minutes.
Escargots in Garlic Butter - I do actually like escargots if I have enough wine to drink with them
16 Tbl. butter, soft
1/4 cup fresh parsley, minced
1 Tbl. white wine
1 tsp. cognac
3 garlic cloves, minced
1 shallot, minced
salt and freshly ground black pepper
pinch of nutmeg (optional)
24 extra large snail shells
24 canned extra large snails
Rock salt
French baguette (for serving)
Parsley sprigs, garnish
Into a bowl whisk the butter, parsley, wine, cognac, garlic and shallots. Season with salt, pepper and nutmeg. Cover with plastic wrap and refrigerate overnight. Preheat oven to 400 degrees. Spoon about 1/2 tsp. butter mixture into each snail shell. Push a snail into each shell and fill shells with remaining butter mixture. Cover bottom of a 9x13 baking pan with layer of rock salt. Arrange snail shells butter side up on bed of salt and bake about 12 minutes. Place rock salt onto a serving platter and add shells, garnish with parsley sprigs and serve with slices of baguette.
Chicken Liver Pate - love this
8 oz. chicken livers, cleaned
4 cups chicken stock (good rich quality)
2 Tbl. unsalted butter or rendered chicken fat if you have it
1/2 medium yellow onion, minced
1 1/2 Tbl. cognac or brandy
2 hard boiled eggs
2 Tbl. heavy whipping cream (optional, but I occasionally use it)
salt and freshly ground black pepper
Baguette slices, for serving
Cornichons, for serving
Into a large sauce pan add liver and stock bring to a boil, reduce to simmer and cook about 8 minutes. Drain, reserving 1/4 cup stock and transfer to a food processor. Heat the fat in a saute pan over high and add onion cooking about 4 minutes. Transfer to food processor. Add reserved cooking liquid, heavy cream, cognac, eggs, salt and pepper puree. Taste and adjust flavorings. Pour into a pretty serving bowl and serve with baguette slices and cornichons.
Perfect Quiche Lorraine
1 3/4 cups all purpose flour
8 Tbl. unsalted butter, chilled and cubed
1 tsp. kosher salt and freshly ground black pepper
4 eggs
3/4 cup Gruyere cheese, grated
1/2 cup heavy whipping cream
1/2 cup milk
pinch of cayenne
pinch of freshly ground nutmeg
3 sliced thick cut bacon, finely chopped (I free mine slightly before chopping)
Fresh chives, chopped (garnish)
Into a bowl add flour, butter and salt using your fingers rub together until pea size crumbles. Add 1 egg and 1 Tbl. ice cold water stirring until dough forms. Briefly knead until smooth, forming into disk. Wrap in plastic wrap and chill for 1 hour. In a bowl whisk the remaining eggs, cheese, cream, milk, cayenne, nutmeg, salt and pepper. Cook bacon to browned and remove to paper towels. Discard oil. Cool bacon and add to egg mixture. Preheat oven to 375 degrees. Roll chilled dough into 13-inch circle and transfer to a 11-inch tart pan with removable bottom, pressing into bottom and sides of pan. Trim excess dough and chill 30 minutes. Prick bottom of dough with fork and cover with parchment; fill with dried beans and blind bake about 20 minutes. Remove paper and beans and bake about 15 more minutes. Reduce oven temp. to 325 degrees. Pour filling into crust and bake about 20 minutes to set. Remove and garnish with chives, serve.
Bistro Fries
7 cups duck fat
3 cups canola oil
4 large Russet potatoes, slice into thick or thin slices
Kosher salt
Heat duck fat into a large Dutch oven to 300 degrees. Add small batches of fries to hot oil and cook about 6 minutes, remove with a slotted soon to baking sheet with a wire rack on top. Refrigerate fries for about 1 hour. Place the oil back on burner and heat to 400 degrees. Working in small batches add the refrigerated fries back into oil cooking about 2 minutes until browned and crisp. Remove to wire rack and sprinkle with salt. Serve hot.
Lovely and Delicious French Vegetable Terrine
1 large red bell pepper
1 large yellow bell pepper
1/2 cup olive oil
1 eggplant, cut lengthwise and sliced into 1/4-inch slices
1 large zucchini, cut lengthwise and sliced into 1/2-inch slices
1 large yellow squash, cut lengthwise and sliced into 1/4-inch slices
salt and freshly ground black pepper
2 lbs. baby spinach
5 oz. goat cheese
1/3 cup fresh basil, minced
2 Tbl. fresh oregano, minced
3 Tbl. fresh parsley, minced
good pinch of red pepper flakes
1 1/4 cups sun-dried tomatoes - oil packed and drained
2 large garlic cloves
1 cups walnuts
1/2 cup fresh Parmesan cheese, grated
2 Tbl. balsamic vinegar
Place the peppers onto a grill or onto foil lined baking sheet under the broiler and turn until charred on all sides. Transfer to a paper bag and let stand for 20 minutes. Peel, core and seed peppers. Preheat oven to 450 degrees. Brush 2 foil lined baking sheets with oil and place eggplant slices on one and zucchini and squash slices on the other. Brush with some more oil, season with salt and pepper. Roast vegetables, turning and cooking about 40 minutes, remove from oven and let cool. Bring a saucepan of water to a boil and add spinach cooking for about 2 minutes. Drain well and squeeze with a clean kitchen towel. Into a bowl combine, 1/4 cup oil, goat cheese, half of basil, oregano, parsley, thyme and half of the red pepper flakes mixing to smooth. Into a small saute pan, add drizzle of oil and cook garlic to soften, remove with slotted spoon to paper towels. Into a food processor add the sun dried tomatoes, garlic, 1/4 cup oil, remaining basil and chili flakes, walnuts, Parmesan and vinegar, season with salt and pepper and puree to make a pesto. Line a 9x5 loaf pan with plastic wrap allowing 4-inches to hang over the edges. Start with 2/3 of the spinach to line the 4 sides of pan. Place eggplant slices on bottom then cover with half of the pesto mixture, top with zucchini slices and then goat cheese mixture. Spread peppers over goat cheese mixture and top with remaining pesto; top with squash and remaining spinach. Fold excess plastic over top of terrine and cover with a piece of cardboard cut to fit inside the rim of pan. Place three cans on top to weight terrine down and refrigerate overnight. Unwrap and invert terrine onto serving platter, slicing into 1-inch slices.
Bistro Salad
1 1/2 lbs. celery root, peeled
1 egg yolk
1 1/2 Tbl. Dijon
3/4 cup grape seed oil
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
Into a bowl whisk the egg yolk and mustard, whisk in oil 1 tsp. at a time to create a thick emulsification. Whisk in 2 Tbl. lemon juice, season with salt and pepper. Cover and refrigerate. With a sharp knife or mandolin cut celery root into 1/8-inch thick slices. Stack 3 slices and cut lengthwise into 1/8-inch matchsticks. Repeat using all the celery root. Transfer julienned celery root and remaining lemon juice to large bowl and toss to combine. Add reserved remoulade, season with salt and pepper tossing. Cover and chill for about 30 minutes.
Escargots in Garlic Butter - I do actually like escargots if I have enough wine to drink with them
16 Tbl. butter, soft
1/4 cup fresh parsley, minced
1 Tbl. white wine
1 tsp. cognac
3 garlic cloves, minced
1 shallot, minced
salt and freshly ground black pepper
pinch of nutmeg (optional)
24 extra large snail shells
24 canned extra large snails
Rock salt
French baguette (for serving)
Parsley sprigs, garnish
Into a bowl whisk the butter, parsley, wine, cognac, garlic and shallots. Season with salt, pepper and nutmeg. Cover with plastic wrap and refrigerate overnight. Preheat oven to 400 degrees. Spoon about 1/2 tsp. butter mixture into each snail shell. Push a snail into each shell and fill shells with remaining butter mixture. Cover bottom of a 9x13 baking pan with layer of rock salt. Arrange snail shells butter side up on bed of salt and bake about 12 minutes. Place rock salt onto a serving platter and add shells, garnish with parsley sprigs and serve with slices of baguette.
Chicken Liver Pate - love this
8 oz. chicken livers, cleaned
4 cups chicken stock (good rich quality)
2 Tbl. unsalted butter or rendered chicken fat if you have it
1/2 medium yellow onion, minced
1 1/2 Tbl. cognac or brandy
2 hard boiled eggs
2 Tbl. heavy whipping cream (optional, but I occasionally use it)
salt and freshly ground black pepper
Baguette slices, for serving
Cornichons, for serving
Into a large sauce pan add liver and stock bring to a boil, reduce to simmer and cook about 8 minutes. Drain, reserving 1/4 cup stock and transfer to a food processor. Heat the fat in a saute pan over high and add onion cooking about 4 minutes. Transfer to food processor. Add reserved cooking liquid, heavy cream, cognac, eggs, salt and pepper puree. Taste and adjust flavorings. Pour into a pretty serving bowl and serve with baguette slices and cornichons.
Perfect Quiche Lorraine
1 3/4 cups all purpose flour
8 Tbl. unsalted butter, chilled and cubed
1 tsp. kosher salt and freshly ground black pepper
4 eggs
3/4 cup Gruyere cheese, grated
1/2 cup heavy whipping cream
1/2 cup milk
pinch of cayenne
pinch of freshly ground nutmeg
3 sliced thick cut bacon, finely chopped (I free mine slightly before chopping)
Fresh chives, chopped (garnish)
Into a bowl add flour, butter and salt using your fingers rub together until pea size crumbles. Add 1 egg and 1 Tbl. ice cold water stirring until dough forms. Briefly knead until smooth, forming into disk. Wrap in plastic wrap and chill for 1 hour. In a bowl whisk the remaining eggs, cheese, cream, milk, cayenne, nutmeg, salt and pepper. Cook bacon to browned and remove to paper towels. Discard oil. Cool bacon and add to egg mixture. Preheat oven to 375 degrees. Roll chilled dough into 13-inch circle and transfer to a 11-inch tart pan with removable bottom, pressing into bottom and sides of pan. Trim excess dough and chill 30 minutes. Prick bottom of dough with fork and cover with parchment; fill with dried beans and blind bake about 20 minutes. Remove paper and beans and bake about 15 more minutes. Reduce oven temp. to 325 degrees. Pour filling into crust and bake about 20 minutes to set. Remove and garnish with chives, serve.
Classic Steak Diane
2 Tbl. oil
4 (6 to 8 oz.) Filet Mignon steaks
1 1/2 cups beef stock (good quality)
2 Tbl. butter
2 garlic cloves, minced
1 large shallot, minced
1/2 cup oyster mushrooms, torn into small pieces
1/4 cup cognac
1/2 cup heavy whipping cream
1 Tbl. Dijon
1 Tbl. Worcestershire sauce
pinch of cayenne
2 Tbl. fresh parsley, minced
2 Tbl. fresh chives, minced
salt and freshly ground black pepper
Using a cast iron skillet heat oil over medium high heat. Season steaks with salt and pepper on both sides and add to skillet, turning once to get a nice brown sear on each side. Cook steaks about 8 minutes. Transfer steaks to a plate. Return skillet to high and add stock cooking to reduce about 10 minutes. Pour into a bowl. Return skillet to heat add, butter, garlic and shallots cooking about 2 minutes. Add mushrooms and cook about 2 minutes. Add cognac and if desired light with a match to flambe or if you are like me swirl pan to heat and ignite until flame dies down, be very careful. Stir in reserved stock, cream, Dijon, Worcestershire and cayenne. Return steaks to pan and cook turning in sauce to warm through and sauce has thickened about 4 minutes. Transfer steaks to serving platter, pour over sauce and garnish with parsley and chives.
Quintessential French Coquilles St-Jacques - one of my all-time favorite dishes
1/4 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. curry powder
pinch of cayenne
2 lbs. sea scallops
5 Tbl. butter
8 oz. fresh mushrooms, sliced
2 large shallots, chopped
2/3 cup dry white wine
3 Tbl. Cognac
4 Tbl. bread crumbs
3 Tbl. melted butter
2/3 cup Gruyere cheese, grated
1 1/2 Tbl. fresh lemon juice
Fresh parsley, chopped for garnish
Mix the flour, salt, curry, and cayenne into a large bowl. Add the scallops and gently toss to coat scallops. Melt butter into a large saute pan over medium high. Add the scallops and saute turning once to golden brown on both sides. Transfer to a plate to keep warmed. To the saute pan add mushrooms and shallots cooking and sauteing to soften and they begin to turn just light brown. Add the wine and scrap up bottom of pan to bet all the fond. Reduce the heat and simmer to reduce sauce by half. Remove pan from heat and stir in Cognac and scallops. Preheat the broiler. Divide the scallops and sauce into 6 large scallop shells or ovenproof serving dishes. Into a bowl mix the bread crumbs, melted butter and cheese and divide the mixture evenly over each dish of scallops. Place the dishes on baking sheet and under broiler to get hot and bubbly. Remove and sprinkle on fresh lemon juice and serve. Garnish with fresh parsley. Serve with a tossed salad and French baguette. Crisp chilled dry white wine too.
Liver with Garlic, Parsley and Fried Potatoes
2 large russet potatoes, peeled and cut into 1/4-inch thick slices
6 Tbl. butter
2 Tbl. canola oil
3 garlic cloves (2 smashed and 1 minced)
Kosher salt and freshly ground black pepper
5 slices bacon, chopped
2 lbs. beef liver, trimmed or you can use chicken livers, which I usually do
1/2 cup all purpose flour
1/4 cup clarified butter
2 Tbl. fresh lemon juice
1/2 cup fresh parsley, minced
Rinse the potatoes in cold water, drain and pat dry with paper towels. Into a large saute pan add oil to medium high heat. Add potatoes and cook until light brown. Add 2 Tbl. butter along with smashed garlic, season with salt and pepper. Cook, spooning butter over potatoes about 5 more minutes. Transfer potatoes to a plate, wipe out pan. Return pan to medium heat and add bacon and cook stirring until browned and crisp. Remove to paper towels and wipe out pan. With a sharp knife slice liver horizontally into thin slices. Season with salt and pepper. Place the flour onto a plate and dredge liver in flour. Heat 2 Tbl. clarified butter into pan over medium high heat. Add liver in batches and cook to browned on one side, flip cooking to brown on other side. Place liver onto paper towels and repeat cooking all liver. Add unsalted butter and lemon juice to pan with parsley and remaining minced garlic, stirring to combine. Place the potatoes onto a serving platter and top with liver and bacon. Spoon over sauce. Serve with a rich Bordeaux.
Baked Eggs with Smoked Salmon - love and perfect for brunch, breakfast, lunch or dinner
6 eggs
2 Tbl. butter, melted
8 oz. thinly sliced smoked salmon
1 cup heavy whipping cream
salt and freshly ground black pepper
2 to 3 Tbl. prepared horseradish, drained
3 fresh chives, cut into 1/2-inch diagonal pieces
French baguette, sliced
Preheat oven to 375 degrees. Grease 6 (6 oz.) ramekins with melted butter and place into 13x9 baking dish lined with parchment paper. Arrange salmon along bottom and up sides of ramekins. Pour 1 1/2 Tbl. cream into each ramekin and crack an egg on top, seasons with salt and pepper. Place the baking dish in oven and pour boiling water halfway up the sides of ramekins in baking dish, don't get any water into ramekins. Bake about 17 minutes. Into a bowl of electric mixer whip the remaining cream to just soft peaks and fold in horseradish, salt and pepper. Transfer ramekins to serving plates and add a dollop of horseradish cream and chives. Serve with baguette. If serving for lunch or dinner add a nice tossed salad tossed with a vinaigrette.
Quintessential French Coquilles St-Jacques - one of my all-time favorite dishes
1/4 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. curry powder
pinch of cayenne
2 lbs. sea scallops
5 Tbl. butter
8 oz. fresh mushrooms, sliced
2 large shallots, chopped
2/3 cup dry white wine
3 Tbl. Cognac
4 Tbl. bread crumbs
3 Tbl. melted butter
2/3 cup Gruyere cheese, grated
1 1/2 Tbl. fresh lemon juice
Fresh parsley, chopped for garnish
Mix the flour, salt, curry, and cayenne into a large bowl. Add the scallops and gently toss to coat scallops. Melt butter into a large saute pan over medium high. Add the scallops and saute turning once to golden brown on both sides. Transfer to a plate to keep warmed. To the saute pan add mushrooms and shallots cooking and sauteing to soften and they begin to turn just light brown. Add the wine and scrap up bottom of pan to bet all the fond. Reduce the heat and simmer to reduce sauce by half. Remove pan from heat and stir in Cognac and scallops. Preheat the broiler. Divide the scallops and sauce into 6 large scallop shells or ovenproof serving dishes. Into a bowl mix the bread crumbs, melted butter and cheese and divide the mixture evenly over each dish of scallops. Place the dishes on baking sheet and under broiler to get hot and bubbly. Remove and sprinkle on fresh lemon juice and serve. Garnish with fresh parsley. Serve with a tossed salad and French baguette. Crisp chilled dry white wine too.
Liver with Garlic, Parsley and Fried Potatoes
2 large russet potatoes, peeled and cut into 1/4-inch thick slices
6 Tbl. butter
2 Tbl. canola oil
3 garlic cloves (2 smashed and 1 minced)
Kosher salt and freshly ground black pepper
5 slices bacon, chopped
2 lbs. beef liver, trimmed or you can use chicken livers, which I usually do
1/2 cup all purpose flour
1/4 cup clarified butter
2 Tbl. fresh lemon juice
1/2 cup fresh parsley, minced
Rinse the potatoes in cold water, drain and pat dry with paper towels. Into a large saute pan add oil to medium high heat. Add potatoes and cook until light brown. Add 2 Tbl. butter along with smashed garlic, season with salt and pepper. Cook, spooning butter over potatoes about 5 more minutes. Transfer potatoes to a plate, wipe out pan. Return pan to medium heat and add bacon and cook stirring until browned and crisp. Remove to paper towels and wipe out pan. With a sharp knife slice liver horizontally into thin slices. Season with salt and pepper. Place the flour onto a plate and dredge liver in flour. Heat 2 Tbl. clarified butter into pan over medium high heat. Add liver in batches and cook to browned on one side, flip cooking to brown on other side. Place liver onto paper towels and repeat cooking all liver. Add unsalted butter and lemon juice to pan with parsley and remaining minced garlic, stirring to combine. Place the potatoes onto a serving platter and top with liver and bacon. Spoon over sauce. Serve with a rich Bordeaux.
Baked Eggs with Smoked Salmon - love and perfect for brunch, breakfast, lunch or dinner
6 eggs
2 Tbl. butter, melted
8 oz. thinly sliced smoked salmon
1 cup heavy whipping cream
salt and freshly ground black pepper
2 to 3 Tbl. prepared horseradish, drained
3 fresh chives, cut into 1/2-inch diagonal pieces
French baguette, sliced
Preheat oven to 375 degrees. Grease 6 (6 oz.) ramekins with melted butter and place into 13x9 baking dish lined with parchment paper. Arrange salmon along bottom and up sides of ramekins. Pour 1 1/2 Tbl. cream into each ramekin and crack an egg on top, seasons with salt and pepper. Place the baking dish in oven and pour boiling water halfway up the sides of ramekins in baking dish, don't get any water into ramekins. Bake about 17 minutes. Into a bowl of electric mixer whip the remaining cream to just soft peaks and fold in horseradish, salt and pepper. Transfer ramekins to serving plates and add a dollop of horseradish cream and chives. Serve with baguette. If serving for lunch or dinner add a nice tossed salad tossed with a vinaigrette.
Classic French Cassoulet
1 lb. dried white beans; such as cannelloni or navy
kosher salt and freshly ground black pepper
1 qt. chicken stock (good rich quality)
2 Tbl. duck fat
8 oz. salt pork, cut into 3/4-inch cubes
8 pieces of chicken thighs (boneless/skinless) and drumsticks
3 chicken breasts with skin and bone in
1 lb. dried white beans; such as cannelloni or navy
kosher salt and freshly ground black pepper
1 qt. chicken stock (good rich quality)
2 Tbl. duck fat
8 oz. salt pork, cut into 3/4-inch cubes
8 pieces of chicken thighs (boneless/skinless) and drumsticks
3 chicken breasts with skin and bone in
1 lb. garlic sausage
1 large yellow onion, diced
2 large carrots, cut into 2-inch pieces
5 celery stalks, sliced about 2-inches
1 whole garlic head
4 fresh sprigs of parsley
3 fresh sprigs of thyme
2 bay leaves
6 cloves
2 cups bread crumbs
2 Tbl. duck fat (for crumbs)
1 large yellow onion, diced
2 large carrots, cut into 2-inch pieces
5 celery stalks, sliced about 2-inches
1 whole garlic head
4 fresh sprigs of parsley
3 fresh sprigs of thyme
2 bay leaves
6 cloves
2 cups bread crumbs
2 Tbl. duck fat (for crumbs)
French country bread, for serving
Into a piece of cheesecloth add the parsley, thyme, cloves and bay leaves, tie into a tight little package. Into a large pot cover beans with cold water and add 3 Tbl. salt soaking overnight, rinse in cold water and drain. Preheat oven to 300 degrees and adjust oven rack to lower position. Into a large Dutch oven heat duck fat, add salt pork and cook stirring about 8 minutes until browned, remove from pan to a large plate and set aside. Season the chicken pieces with pepper and cook in pan until browned on each side. Remove to plate with salt pork. Add sausages to pan and cook to browned on each side, remove to plate with chicken. Add onions to pan and cook stirring up browned bits from bottom of pan. Add the drained beans, cheesecloth with herbs, carrots, celery, garlic and stock. Bring to a boil, reduce to simmer covered cooking about 45 minutes until beans are just tender. Remove cheesecloth and discard. Add meats to pot with skin side up onto beans, making sure beans are submerged in stock. Transfer to oven uncovered and cook about 2 hours. Add more stock at any time if beans need to be covered. Continue cooking about 3 more hours. Into a saucepan add 2 Tbl. duck fat to melt, stir in breadcrumbs, salt and pepper and sprinkle mixture over top of dish and place back in oven for about 20 more minutes or until bread is browned. Remove from oven and let stand about 10 minutes before serving. Serve with a tossed salad, bread and wine.
My Oh My French Lobster Pie
3 Tbl. butter
3 garlic cloves, minced
1 yellow onion, minced
1/4 cup brandy
2 Tbl. all purpose flour
1 3/4 cups heavy whipping cream
1 1/2 lbs. lobster meat cut into 1-inch pieces
salt and freshly ground black pepper
pinch of fresh grated nutmeg
1 (14 oz.) package puff pastry - if frozen thaw
1 egg, beaten
Fresh chives, chopped (garnish)
Into a saucepan over medium high melt the butter, add onion and cook stirring to soften add garlic and cook about 5 more minutes, do not brown. Pull saucepan off burner and add the brandy, place back onto burner and cook to reduce about 2 minutes. Whisk in the flour and cook whisking about 2 minutes. Add the cream and benign to a boil stirring constantly until slightly thickened. Gently stir in lobster, nutmeg, salt and pepper. Preheat oven to 425 degrees. Divide lobster mixture between four 8 oz. ramekins and place onto rimmed baking sheet. Onto a lightly floored work surface roll the puff pastry into a 14-inch square and cut our 4 1/2-inch circles. Brushed edges of ramekins with egg and place 1 circle over each and press to seal. Brush pastry with egg and bake about 25 minutes, remove from oven and garnish with fresh chives and serve.
Perfectly Simple Rustic French Fish Stew with Aioli, mmmmm
Stew
2 garlic cloves, crushed
2 large leeks, white part only, rough chopped (be sure to rinse well in cold water)
2 yellow onions, chopped
1/4 cup olive oil
pinch of cayenne
1 1/2 cups dry white wine
4 cups seafood stock
2 cups cold water
2 lbs. firm white fish, I like halibut, skinless and remove any bones
1 lb. large cleaned shrimp, tails removed
1 lb. sea scallops
salt and freshly ground black pepper
1/2 tsp. saffron
1 tsp. fennel seeds
1/4 cup fresh parsley, chopped
3 ruby red plum tomatoes, quartered
1 bay leaf
French baguette, warmed for serving
Aioli
2 tsp. fresh lemon juice
1 garlic clove, minced
1 egg yolk, room temp.
salt
1 cup olive oil
Aioli; into a bowl whisk the lemon juice, garlic, egg yolk and salt in a bowl over double boiler whisking about 3 minutes, transfer to a blender and with motor running drizzle in oil to emulsify. Transfer to a bowl and set aside. Stew; into a large Dutch oven add oil along with onions, leeks, garlic, tomatoes, cayenne, bay leaf and fennel. Add wine and simmer about 6 minutes. Add stock and 2 cups cold water and bring to a boil. Reduce to medium and cook about 15 minutes. Strain the broth into a fine mesh strainer over a large bowl and then return broth to saucepan. Add fish, scallops and shrimp along with saffron, salt and pepper cooking until fish is cooked through and shrimp are pink. With a slotted spoon divide the seafood among 6 nice bowls. Whisk 1/2 cup broth into the aioli and return to pan cooking to slightly thicken about 4 minutes and then ladle over fish. Garnish with parsley and serve with baguette slices and a nice tossed salad.
Steaks Bercy
6 sirloin steaks or steaks of your choice
8 shallots, chopped
3 Tbl. butter
3 Tbl. oil
8 oz. dry white wine
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Into a saute pan add oil, butter and shallots, sauteing to soften. Add wine and cook to reduce slightly, stir in parsley, salt and pepper. Into a large cast iron pan, a a touch of oil and butter to heat. Season steaks with salt and pepper and sear on each side cooking to your desire liking., or you can grill your steaks. Remove steaks to serving platter to rest for a few minutes, then pour over sauce. Serve with stuffed tomatoes (below) and roasted potatoes.
Stuffed Foie Gras Tomatoes - mmmmm (a French woman I worked with in corporate banking in San Diego gave me this recipe, she brought it to a luncheon one day and everyone loved it.) Her husband actually made it and brought to work for her. Please note; this is rather lengthy, but well worth the effort.
10 large ruby red tomatoes
3/4 cup of rendered duck fat or you can use vegetable oil (duck fat is better)
1 (2 lb.) bone in lamb shoulder
salt and freshly ground black pepper
14 oz. foie gras, cut into 1/2 inch cubes
3 confit duck legs, bones and rough chopped
1 cup chanterelle mushrooms, rough chopped
1/4 cup freshly grated Parmesan cheese
1 tsp. of truffle oil
Pimet d'Espelette
3 cloves garlic, smashed
3 sprigs fresh thyme
1 bay leaf
1 cup chicken stock
3 Tbl. plus 1 tsp. balsamic vinegar
1 fresh lemon, juiced
With a paring knife cut 1/2-inch off each tomato top and set aside. With a melon baller scrape the insides from each tomatoes and place into a bowl, do not tear the tomato skin. Sprinkle the insides with salt then invert onto a rack over a baking sheet to drain for about 1 hour. Preheat oven to 300 degrees. Into a Dutch oven add 1/4 cup duck fat to warm. Season the lamb with salt and pepper adding to pot to cooking to golden brown on all sides. Transfer pot to oven and cook turning meat halfway through cooking about 2 hours. Transfer to work surface and cool. Shred the meat from bone and place into a large bowl, discard bone. Into a large nonstick saute pan over high heat add half the foie gras and cook, do not move until dark brown on one side, about 30 seconds. Shake the pan then cook about 1 1/2 more minutes. Using a slotted spoon transfer the foie gras to bowl with lamb, drain off fat in pan and return to heat, repeat with remaining foie gras, draining this time all but 1/4 cup of fat from pan. Add the duck to saute pan and cook stirring occasional about 2 minutes. Using a slotted spoon transfer duck to bowl and return pan to heat. Add the chanterelles and cook stirring about 4 minutes. Scrape the chanterelles and any fat left in pan to the bowl with duck and foie gras, then stir in the Parmesan and truffle oil. Season with salt and piment d'Espelette. Reduce heat in oven to 275 degrees. Into a large baking dish wide enough for the tomatoes to fit snugly, arrange tomatoes cut side up. Equally divide the filling among the tomatoes, cover with their tops. Drizzle remaining 1/2 cup duck fat over and around tomatoes and scatter the garlic, thyme and bay leaf over the top. Bake about 25 minutes. Gently lift the tomatoes to a serving platter and pour the stock into the baking dish, scraping up any bits that are stuck to pan, then pour the pan liquid, herbs and garlic into a small saucepan. Stir in balsamic vinegar and lemon juice and bring to a boil cooking to reduce to about 1/3 cup. Pour the sauce through a fine mesh sieve into bowl discarding solids, taste and season with salt and pipet d'Espelette to taste. Spoon some sauce over tomatoes and serve extra on side.
Croque Monsieur - love these
Into a piece of cheesecloth add the parsley, thyme, cloves and bay leaves, tie into a tight little package. Into a large pot cover beans with cold water and add 3 Tbl. salt soaking overnight, rinse in cold water and drain. Preheat oven to 300 degrees and adjust oven rack to lower position. Into a large Dutch oven heat duck fat, add salt pork and cook stirring about 8 minutes until browned, remove from pan to a large plate and set aside. Season the chicken pieces with pepper and cook in pan until browned on each side. Remove to plate with salt pork. Add sausages to pan and cook to browned on each side, remove to plate with chicken. Add onions to pan and cook stirring up browned bits from bottom of pan. Add the drained beans, cheesecloth with herbs, carrots, celery, garlic and stock. Bring to a boil, reduce to simmer covered cooking about 45 minutes until beans are just tender. Remove cheesecloth and discard. Add meats to pot with skin side up onto beans, making sure beans are submerged in stock. Transfer to oven uncovered and cook about 2 hours. Add more stock at any time if beans need to be covered. Continue cooking about 3 more hours. Into a saucepan add 2 Tbl. duck fat to melt, stir in breadcrumbs, salt and pepper and sprinkle mixture over top of dish and place back in oven for about 20 more minutes or until bread is browned. Remove from oven and let stand about 10 minutes before serving. Serve with a tossed salad, bread and wine.
My Oh My French Lobster Pie
3 Tbl. butter
3 garlic cloves, minced
1 yellow onion, minced
1/4 cup brandy
2 Tbl. all purpose flour
1 3/4 cups heavy whipping cream
1 1/2 lbs. lobster meat cut into 1-inch pieces
salt and freshly ground black pepper
pinch of fresh grated nutmeg
1 (14 oz.) package puff pastry - if frozen thaw
1 egg, beaten
Fresh chives, chopped (garnish)
Into a saucepan over medium high melt the butter, add onion and cook stirring to soften add garlic and cook about 5 more minutes, do not brown. Pull saucepan off burner and add the brandy, place back onto burner and cook to reduce about 2 minutes. Whisk in the flour and cook whisking about 2 minutes. Add the cream and benign to a boil stirring constantly until slightly thickened. Gently stir in lobster, nutmeg, salt and pepper. Preheat oven to 425 degrees. Divide lobster mixture between four 8 oz. ramekins and place onto rimmed baking sheet. Onto a lightly floored work surface roll the puff pastry into a 14-inch square and cut our 4 1/2-inch circles. Brushed edges of ramekins with egg and place 1 circle over each and press to seal. Brush pastry with egg and bake about 25 minutes, remove from oven and garnish with fresh chives and serve.
Perfectly Simple Rustic French Fish Stew with Aioli, mmmmm
Stew
2 garlic cloves, crushed
2 large leeks, white part only, rough chopped (be sure to rinse well in cold water)
2 yellow onions, chopped
1/4 cup olive oil
pinch of cayenne
1 1/2 cups dry white wine
4 cups seafood stock
2 cups cold water
2 lbs. firm white fish, I like halibut, skinless and remove any bones
1 lb. large cleaned shrimp, tails removed
1 lb. sea scallops
salt and freshly ground black pepper
1/2 tsp. saffron
1 tsp. fennel seeds
1/4 cup fresh parsley, chopped
3 ruby red plum tomatoes, quartered
1 bay leaf
French baguette, warmed for serving
Aioli
2 tsp. fresh lemon juice
1 garlic clove, minced
1 egg yolk, room temp.
salt
1 cup olive oil
Aioli; into a bowl whisk the lemon juice, garlic, egg yolk and salt in a bowl over double boiler whisking about 3 minutes, transfer to a blender and with motor running drizzle in oil to emulsify. Transfer to a bowl and set aside. Stew; into a large Dutch oven add oil along with onions, leeks, garlic, tomatoes, cayenne, bay leaf and fennel. Add wine and simmer about 6 minutes. Add stock and 2 cups cold water and bring to a boil. Reduce to medium and cook about 15 minutes. Strain the broth into a fine mesh strainer over a large bowl and then return broth to saucepan. Add fish, scallops and shrimp along with saffron, salt and pepper cooking until fish is cooked through and shrimp are pink. With a slotted spoon divide the seafood among 6 nice bowls. Whisk 1/2 cup broth into the aioli and return to pan cooking to slightly thicken about 4 minutes and then ladle over fish. Garnish with parsley and serve with baguette slices and a nice tossed salad.
Steaks Bercy
6 sirloin steaks or steaks of your choice
8 shallots, chopped
3 Tbl. butter
3 Tbl. oil
8 oz. dry white wine
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Into a saute pan add oil, butter and shallots, sauteing to soften. Add wine and cook to reduce slightly, stir in parsley, salt and pepper. Into a large cast iron pan, a a touch of oil and butter to heat. Season steaks with salt and pepper and sear on each side cooking to your desire liking., or you can grill your steaks. Remove steaks to serving platter to rest for a few minutes, then pour over sauce. Serve with stuffed tomatoes (below) and roasted potatoes.
Stuffed Foie Gras Tomatoes - mmmmm (a French woman I worked with in corporate banking in San Diego gave me this recipe, she brought it to a luncheon one day and everyone loved it.) Her husband actually made it and brought to work for her. Please note; this is rather lengthy, but well worth the effort.
10 large ruby red tomatoes
3/4 cup of rendered duck fat or you can use vegetable oil (duck fat is better)
1 (2 lb.) bone in lamb shoulder
salt and freshly ground black pepper
14 oz. foie gras, cut into 1/2 inch cubes
3 confit duck legs, bones and rough chopped
1 cup chanterelle mushrooms, rough chopped
1/4 cup freshly grated Parmesan cheese
1 tsp. of truffle oil
Pimet d'Espelette
3 cloves garlic, smashed
3 sprigs fresh thyme
1 bay leaf
1 cup chicken stock
3 Tbl. plus 1 tsp. balsamic vinegar
1 fresh lemon, juiced
With a paring knife cut 1/2-inch off each tomato top and set aside. With a melon baller scrape the insides from each tomatoes and place into a bowl, do not tear the tomato skin. Sprinkle the insides with salt then invert onto a rack over a baking sheet to drain for about 1 hour. Preheat oven to 300 degrees. Into a Dutch oven add 1/4 cup duck fat to warm. Season the lamb with salt and pepper adding to pot to cooking to golden brown on all sides. Transfer pot to oven and cook turning meat halfway through cooking about 2 hours. Transfer to work surface and cool. Shred the meat from bone and place into a large bowl, discard bone. Into a large nonstick saute pan over high heat add half the foie gras and cook, do not move until dark brown on one side, about 30 seconds. Shake the pan then cook about 1 1/2 more minutes. Using a slotted spoon transfer the foie gras to bowl with lamb, drain off fat in pan and return to heat, repeat with remaining foie gras, draining this time all but 1/4 cup of fat from pan. Add the duck to saute pan and cook stirring occasional about 2 minutes. Using a slotted spoon transfer duck to bowl and return pan to heat. Add the chanterelles and cook stirring about 4 minutes. Scrape the chanterelles and any fat left in pan to the bowl with duck and foie gras, then stir in the Parmesan and truffle oil. Season with salt and piment d'Espelette. Reduce heat in oven to 275 degrees. Into a large baking dish wide enough for the tomatoes to fit snugly, arrange tomatoes cut side up. Equally divide the filling among the tomatoes, cover with their tops. Drizzle remaining 1/2 cup duck fat over and around tomatoes and scatter the garlic, thyme and bay leaf over the top. Bake about 25 minutes. Gently lift the tomatoes to a serving platter and pour the stock into the baking dish, scraping up any bits that are stuck to pan, then pour the pan liquid, herbs and garlic into a small saucepan. Stir in balsamic vinegar and lemon juice and bring to a boil cooking to reduce to about 1/3 cup. Pour the sauce through a fine mesh sieve into bowl discarding solids, taste and season with salt and pipet d'Espelette to taste. Spoon some sauce over tomatoes and serve extra on side.
Croque Monsieur - love these
2 Tbl. all purpose flour
2 Tbl. butter, plus extra for bread
salt and freshly ground black pepper
2 cups whole milk
1/2 cup Gruyere cheese, plus 8 slices
1/2 cup fresh Parmesan cheese, grated
8 thick slices rustic bread
12 slices of ham, I use Black Forest (deli sliced)
Dijon
Note; if you want to use a poached egg on top you will have a Croque Madame
Into a large saucepan over medium heat add butter to melt, whisk in flour cooking for about 1 minute. Whisk in milk and bring to simmer cooking and whisking until sauce thickens. Remove from what and add grated cheeses whisking to melted and smooth. Taste and season with a touch of salt and pepper. Butter the bread and arrange half the slices buttered side down onto a rimmed baking sheet. Top each with 2 slices of Gruyere and 3 slices of ham. Spread mustard onto unbuttered sides of remaining bread. Place on top of ham buttered side up. Preheat broiler. Heat a grill pan over medium heat on stove and cook each sandwich until golden and cheese melts, return sandwiches to baking sheet spooning about 1/3 cup sauce over each top of sandwich, place under broiler to get golden brown and bubbly. Remove and place onto serving plates. If using the egg, poach 4 eggs and place on on top of each sandwich. I usually make my sandwiches open faced and I just like them that way much better.
Salad Nicoise - one of my all-time favorites
Salad
couple of handfuls of mixed baby greens
1 lb. small new red potatoes, cleaned and halved
8 eggs
1/2 lb. haricot verts, trimmed
2 lbs. good quality ahi tuna
2 Tbl. extra virgin olive oil
salt and freshly ground black pepper
1 pint teardrop tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
2 Tbl. capers, rinsed and drained
1/2 bunch fresh chives, snipped about 1/2-inch pieces
Vinaigrette
2 tsp. Dijon
2 garlic cloves, finely minced
3 Tbl. red wine vinegar
1/2 fresh lemon, juiced
1/2 cup extra virgin olive oil
3 Tbl. fresh parsley, minced
salt and freshly ground black pepper
Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; into a saucepan add cold water and eggs cooking to hard boil. To a pot of boiling water add potatoes and cook to tender, remove potatoes with a slotted spoon to drain. Rinse in cold water, drain again. Into the same pot with boiling water add beans and cook to crisp/tender, drain and rinse in cold water. Drain eggs and place into a bowl of ice water to chill. Remove and peel. Into a large saute pan over medium high heat pan. Rub tuna with oil, season with salt and pepper, add to pan to sear on both sides. Transfer to cutting board, and thinly slice. Into a large bowl combine the potatoes, beans, tomatoes, olives, capers and chives. Shake the dressing again and pour some over tossing gently to combine, don't mush any of the ingredients. Onto a large serving platter arrange the mixed baby greens and drizzle with a touch of dressing. Arrange potatoes, olives, beans, etc in an attractive fashion, top with sliced eggs and tuna. Drizzle with a touch more dressing.
Easy Pan au Chocolate
2 sheets frozen puff pastry, thawed and cut into 1 squares
1 egg beaten with 1 Tbl. water
4 (3.5 oz.) bittersweet chocolate cut into 6 equal pieces
Sugar
Preheat oven to 400 degrees. Line baking sheet with parchment. Brush top of each puff pastry square with the egg wash and sprinkle on some sugar. Place 1 chocolate piece on edge of pastry square and roll up tightly to enclose chocolate. Place on baking sheet seam side down and continue making squares. Brush tops of prepared squared with remaining wash and sprinkle on sugar. Bake for about 15 minutes until you achieve a pretty golden brown, remove to cooling rack.
La Petite Pistachio Bites
8 Tbl. unsalted butter
1/2 cup all purpose flour
1 tsp. baking powder
1/2 cup sugar
1/2 cup light brown sugar, packed
pinch of salt
4 egg whites
1/2 cup pistachios, finely ground, plus and additional 1/2 cup finely chopped
2 Tbl. almonds, finely ground
1 tsp. baking powder
Grease and flour 1 1/2 round mini muffin pans. Heat butter in a large saucepan over medium and cook without stirring, until butter begins to brown or about 5 minutes. Pour through a fine mesh strainer into a bowl to cool. Into a bowl whisk both sugars, salt and egg whites to smooth. Add flour, ground pistachios, almonds and baking powder stirring to combine. Add the browned butter and stir to smooth, refrigerate about 1 hour. Preheat oven o 350 degrees. Pour about 1 tsp. batter into pans and sprinkle with the chopped pistachios and bake until golden brown.
French Apple Tart
1 1/4 cups all purpose flour
12 Tbl. unsalted butter, cubed and chilled
pinch of salt
7 crisp sweet apples, peeled, cored and halved (spritz with fresh lemon juice) *see note
1/4 cup sugar
1/2 cup apricot jam (good quality)
2 cups heavy whipping cream
3 Tbl. powdered sugar
1 tsp. pure vanilla extract
*Note; for the apples, wait until you have chilled the dough, read instruction beforehand. Into a food processor add flour, 8 Tbl. butter and salt and pulse to form pea size crumbles. Drizzle in 3 Tbl. ice water and pulse until dough is moistened about 4 pulses. Transfer dough to work surface and form into a dish, wrap in plastic wrap and refrigerate 1 hour. Place chilled dough onto lightly floured work surface and with a rolling pin flatten dough into a 13-inch circle and transfer to a 11-inch tart pan with removable bottom. Trim edges and chill for 1 hour. Preheat oven to 375 degrees. Thinly slice the halved apples into sections keeping the slices together, so don't slice all the way through. Press the apple halves gently to fan out and repeat with remaining apple halves. Place the apple fans around the tart and fill in with any remaining apples which you might have to slice into pieces. Sprinkle with sugar and dot with remaining buttery. Bake about 60 minutes. Into a small saucepan add apricot jam and heat to loose texture, pour through a fine mesh strainer into a bowl using a spatula press to get as much into bowl as possible. Transfer cooked tart to wire rack and with a pastry brush, brush top of tart with melted jam. Let cool completely before slicing. Whipping cream; into bowl of electric mixer add cream and beat to almost stiff peaks, beat in powdered sugar and vanilla. Serve with tart.
Delicious Lemon Mousse
8 eggs
1 1/4 cups sugar
pinch of salt
4 fresh juicy lemons, zested and juiced
1 cup heavy whipping cream
1 tsp. pure vanilla extract
Into a saucepan whisk the 4 eggs and 4 yolks (reserve remaining whites) and 1 cup sugar. Add the salt, juice and zest stirring to smooth. Place saucepan over medium heat and cook stirring until mixture slightly thickens or about 11 minutes. Pour through a fine mesh strainer into a large bowl and chill. Into a bowl of electric mixer beat the egg whites and remaining sugar to stiff peaks form, gently fold this into the lemon curd mixture. Into a bowl of electric mixer beat the whipping cream and vanilla to just stiff peaks and gently fold into lemon mixture. Spoon mousse into serving glasses and chill before serving.
Lovely Almond Cookies
18 oz. almond paste (do not use marzipan, it will not work in this recipe)
1/2 cup superfine sugar
1/2 tsp. salt
4 Tbl. amaretto liqueur
1 cup powdered sugar (sifted)
Preheat oven to 375 degrees. Combine the almond paste, sugar and salt into a large bowl and with your fingers knead together to incorporate. Add the liqueur and gently work into the past to form a smooth dough. Place the sifted powdered sugar into a bowl. With a 1/2 oz. metal scoop, scoop out individual portions of dough and place into the bowl with powdered sugar to coat each ball and place onto parchment lined baking sheets leaving 1-inch space between each cookie. Pinch together the sides of each cookie with your fingers and thumb leaving a finger indented well in the center of each cookie. Let cookies sit for about 20 minutes. Then place in oven and bake about 12 minutes or until golden brown. Remove from oven and let cool completely. Store in airtight container. Bet you can't eat just one!
Rich Chocolate Mousse
1 2/3 cups heavy whipping cream
2 tsp. pure vanilla extract
pinch of salt
4 egg whites
1/2 cup sugar
6 oz. bittersweet chocolate, melted and cooled
Chocolate shavings (garnish)
Into a bowl of electric mixer beat cream, vanilla and salt to just stiff peaks, chill. Into another large bowl beat the egg whites until soft peaks form. While whisking the egg whites slowly add sugar and continue beating to stiff peaks. Add melted chocolate to egg whites and gently fold into just incorporated. Add whipped cream mixture and gently fold to complete incorporate. Divide into serving glasses and chill. To serve; sprinkle on chocolate shavings.
Napoleons - who doesn't love these, no one I know (my mom's recipe) This recipe looks lengthy, but actually very easy
2 cups whole milk
1 vanilla bean, split lengthwise
5 egg yolks
12 Tbl. sugar
2 Tbl. cornstarch, divided
3 Tbl. unsalted butter, soft
2 (8-inch x 18-inch) sheet puff pastry, thawed
Powdered sugar (for dusting)
Fresh raspberries (garnish if desired, but I like them they look pretty)
Note: I have also made these and used lemon curd as the filling and garnished with fresh raspberries.
Pastry cream; place milk into saucepan and scrap vanilla beans into milk bring to simmer over medium heat. Remove pan from heat and cover allowing to steep for 1 hour. Stain milk into a bowl discarding pod. Return milk to saucepan and simmer. Beat egg yolks, 10 Tbl. sugar and cornstarch with electric mixer fora bout 5 minutes. Gradually add 1 cup of the hot milk to egg mixture whisking constantly to temper, then gradually add egg yolk/milk mixture back into hot milk in saucepan. Cook stirring over medium heat with a wooden spoon until custard registers about 125 degrees on thermometer or about 10 minutes. Add the butter, 1 Tbl. at a time whisking after each addition. Cover surface of pastry cream with plastic wrap and refrigerate. Pastry; preheat oven to 375 degrees. Place 1 sheet of puff pastry onto a parchment lined baking sheet and cover with another sheet of parchment, refrigerate about 30 minutes. Put another baking sheet directly on top of parchment covered pastry and bake about 13 minutes. Remove baking sheet and parchment from top of pastry. Sprinkle pastry with 1 Tbl. sugar and bake uncovered about 6 more minutes or until golden brown. Transfer pastry to clean work surface and remove parchment from bottom. Cool. Repeat process with remaining 1 sheet of puff pastry and 1 Tbl. sugar. Using a sharp serrated knife cut each pastry into 12 (4x2inch) rectangles so you will end up with 24 rectangles. To assemble; spoon about 2 Tbl. of chilled pastry cream down center of each sugared side of the 8 pastry rectangles and stack another pastry rectangle on top. Repeat process with remaining pasty cream and rectangles. Sift powdered sugar over napoleons. Garnish with fresh raspberries if desired.
Bon Appetit
12 slices of ham, I use Black Forest (deli sliced)
Dijon
Note; if you want to use a poached egg on top you will have a Croque Madame
Into a large saucepan over medium heat add butter to melt, whisk in flour cooking for about 1 minute. Whisk in milk and bring to simmer cooking and whisking until sauce thickens. Remove from what and add grated cheeses whisking to melted and smooth. Taste and season with a touch of salt and pepper. Butter the bread and arrange half the slices buttered side down onto a rimmed baking sheet. Top each with 2 slices of Gruyere and 3 slices of ham. Spread mustard onto unbuttered sides of remaining bread. Place on top of ham buttered side up. Preheat broiler. Heat a grill pan over medium heat on stove and cook each sandwich until golden and cheese melts, return sandwiches to baking sheet spooning about 1/3 cup sauce over each top of sandwich, place under broiler to get golden brown and bubbly. Remove and place onto serving plates. If using the egg, poach 4 eggs and place on on top of each sandwich. I usually make my sandwiches open faced and I just like them that way much better.
Salad Nicoise - one of my all-time favorites
Salad
couple of handfuls of mixed baby greens
1 lb. small new red potatoes, cleaned and halved
8 eggs
1/2 lb. haricot verts, trimmed
2 lbs. good quality ahi tuna
2 Tbl. extra virgin olive oil
salt and freshly ground black pepper
1 pint teardrop tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
2 Tbl. capers, rinsed and drained
1/2 bunch fresh chives, snipped about 1/2-inch pieces
Vinaigrette
2 tsp. Dijon
2 garlic cloves, finely minced
3 Tbl. red wine vinegar
1/2 fresh lemon, juiced
1/2 cup extra virgin olive oil
3 Tbl. fresh parsley, minced
salt and freshly ground black pepper
Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; into a saucepan add cold water and eggs cooking to hard boil. To a pot of boiling water add potatoes and cook to tender, remove potatoes with a slotted spoon to drain. Rinse in cold water, drain again. Into the same pot with boiling water add beans and cook to crisp/tender, drain and rinse in cold water. Drain eggs and place into a bowl of ice water to chill. Remove and peel. Into a large saute pan over medium high heat pan. Rub tuna with oil, season with salt and pepper, add to pan to sear on both sides. Transfer to cutting board, and thinly slice. Into a large bowl combine the potatoes, beans, tomatoes, olives, capers and chives. Shake the dressing again and pour some over tossing gently to combine, don't mush any of the ingredients. Onto a large serving platter arrange the mixed baby greens and drizzle with a touch of dressing. Arrange potatoes, olives, beans, etc in an attractive fashion, top with sliced eggs and tuna. Drizzle with a touch more dressing.
Easy Pan au Chocolate
2 sheets frozen puff pastry, thawed and cut into 1 squares
1 egg beaten with 1 Tbl. water
4 (3.5 oz.) bittersweet chocolate cut into 6 equal pieces
Sugar
Preheat oven to 400 degrees. Line baking sheet with parchment. Brush top of each puff pastry square with the egg wash and sprinkle on some sugar. Place 1 chocolate piece on edge of pastry square and roll up tightly to enclose chocolate. Place on baking sheet seam side down and continue making squares. Brush tops of prepared squared with remaining wash and sprinkle on sugar. Bake for about 15 minutes until you achieve a pretty golden brown, remove to cooling rack.
La Petite Pistachio Bites
8 Tbl. unsalted butter
1/2 cup all purpose flour
1 tsp. baking powder
1/2 cup sugar
1/2 cup light brown sugar, packed
pinch of salt
4 egg whites
1/2 cup pistachios, finely ground, plus and additional 1/2 cup finely chopped
2 Tbl. almonds, finely ground
1 tsp. baking powder
Grease and flour 1 1/2 round mini muffin pans. Heat butter in a large saucepan over medium and cook without stirring, until butter begins to brown or about 5 minutes. Pour through a fine mesh strainer into a bowl to cool. Into a bowl whisk both sugars, salt and egg whites to smooth. Add flour, ground pistachios, almonds and baking powder stirring to combine. Add the browned butter and stir to smooth, refrigerate about 1 hour. Preheat oven o 350 degrees. Pour about 1 tsp. batter into pans and sprinkle with the chopped pistachios and bake until golden brown.
French Apple Tart
1 1/4 cups all purpose flour
12 Tbl. unsalted butter, cubed and chilled
pinch of salt
7 crisp sweet apples, peeled, cored and halved (spritz with fresh lemon juice) *see note
1/4 cup sugar
1/2 cup apricot jam (good quality)
2 cups heavy whipping cream
3 Tbl. powdered sugar
1 tsp. pure vanilla extract
*Note; for the apples, wait until you have chilled the dough, read instruction beforehand. Into a food processor add flour, 8 Tbl. butter and salt and pulse to form pea size crumbles. Drizzle in 3 Tbl. ice water and pulse until dough is moistened about 4 pulses. Transfer dough to work surface and form into a dish, wrap in plastic wrap and refrigerate 1 hour. Place chilled dough onto lightly floured work surface and with a rolling pin flatten dough into a 13-inch circle and transfer to a 11-inch tart pan with removable bottom. Trim edges and chill for 1 hour. Preheat oven to 375 degrees. Thinly slice the halved apples into sections keeping the slices together, so don't slice all the way through. Press the apple halves gently to fan out and repeat with remaining apple halves. Place the apple fans around the tart and fill in with any remaining apples which you might have to slice into pieces. Sprinkle with sugar and dot with remaining buttery. Bake about 60 minutes. Into a small saucepan add apricot jam and heat to loose texture, pour through a fine mesh strainer into a bowl using a spatula press to get as much into bowl as possible. Transfer cooked tart to wire rack and with a pastry brush, brush top of tart with melted jam. Let cool completely before slicing. Whipping cream; into bowl of electric mixer add cream and beat to almost stiff peaks, beat in powdered sugar and vanilla. Serve with tart.
Delicious Lemon Mousse
8 eggs
1 1/4 cups sugar
pinch of salt
4 fresh juicy lemons, zested and juiced
1 cup heavy whipping cream
1 tsp. pure vanilla extract
Into a saucepan whisk the 4 eggs and 4 yolks (reserve remaining whites) and 1 cup sugar. Add the salt, juice and zest stirring to smooth. Place saucepan over medium heat and cook stirring until mixture slightly thickens or about 11 minutes. Pour through a fine mesh strainer into a large bowl and chill. Into a bowl of electric mixer beat the egg whites and remaining sugar to stiff peaks form, gently fold this into the lemon curd mixture. Into a bowl of electric mixer beat the whipping cream and vanilla to just stiff peaks and gently fold into lemon mixture. Spoon mousse into serving glasses and chill before serving.
Lovely Almond Cookies
18 oz. almond paste (do not use marzipan, it will not work in this recipe)
1/2 cup superfine sugar
1/2 tsp. salt
4 Tbl. amaretto liqueur
1 cup powdered sugar (sifted)
Preheat oven to 375 degrees. Combine the almond paste, sugar and salt into a large bowl and with your fingers knead together to incorporate. Add the liqueur and gently work into the past to form a smooth dough. Place the sifted powdered sugar into a bowl. With a 1/2 oz. metal scoop, scoop out individual portions of dough and place into the bowl with powdered sugar to coat each ball and place onto parchment lined baking sheets leaving 1-inch space between each cookie. Pinch together the sides of each cookie with your fingers and thumb leaving a finger indented well in the center of each cookie. Let cookies sit for about 20 minutes. Then place in oven and bake about 12 minutes or until golden brown. Remove from oven and let cool completely. Store in airtight container. Bet you can't eat just one!
Rich Chocolate Mousse
1 2/3 cups heavy whipping cream
2 tsp. pure vanilla extract
pinch of salt
4 egg whites
1/2 cup sugar
6 oz. bittersweet chocolate, melted and cooled
Chocolate shavings (garnish)
Into a bowl of electric mixer beat cream, vanilla and salt to just stiff peaks, chill. Into another large bowl beat the egg whites until soft peaks form. While whisking the egg whites slowly add sugar and continue beating to stiff peaks. Add melted chocolate to egg whites and gently fold into just incorporated. Add whipped cream mixture and gently fold to complete incorporate. Divide into serving glasses and chill. To serve; sprinkle on chocolate shavings.
Napoleons - who doesn't love these, no one I know (my mom's recipe) This recipe looks lengthy, but actually very easy
2 cups whole milk
1 vanilla bean, split lengthwise
5 egg yolks
12 Tbl. sugar
2 Tbl. cornstarch, divided
3 Tbl. unsalted butter, soft
2 (8-inch x 18-inch) sheet puff pastry, thawed
Powdered sugar (for dusting)
Fresh raspberries (garnish if desired, but I like them they look pretty)
Note: I have also made these and used lemon curd as the filling and garnished with fresh raspberries.
Pastry cream; place milk into saucepan and scrap vanilla beans into milk bring to simmer over medium heat. Remove pan from heat and cover allowing to steep for 1 hour. Stain milk into a bowl discarding pod. Return milk to saucepan and simmer. Beat egg yolks, 10 Tbl. sugar and cornstarch with electric mixer fora bout 5 minutes. Gradually add 1 cup of the hot milk to egg mixture whisking constantly to temper, then gradually add egg yolk/milk mixture back into hot milk in saucepan. Cook stirring over medium heat with a wooden spoon until custard registers about 125 degrees on thermometer or about 10 minutes. Add the butter, 1 Tbl. at a time whisking after each addition. Cover surface of pastry cream with plastic wrap and refrigerate. Pastry; preheat oven to 375 degrees. Place 1 sheet of puff pastry onto a parchment lined baking sheet and cover with another sheet of parchment, refrigerate about 30 minutes. Put another baking sheet directly on top of parchment covered pastry and bake about 13 minutes. Remove baking sheet and parchment from top of pastry. Sprinkle pastry with 1 Tbl. sugar and bake uncovered about 6 more minutes or until golden brown. Transfer pastry to clean work surface and remove parchment from bottom. Cool. Repeat process with remaining 1 sheet of puff pastry and 1 Tbl. sugar. Using a sharp serrated knife cut each pastry into 12 (4x2inch) rectangles so you will end up with 24 rectangles. To assemble; spoon about 2 Tbl. of chilled pastry cream down center of each sugared side of the 8 pastry rectangles and stack another pastry rectangle on top. Repeat process with remaining pasty cream and rectangles. Sift powdered sugar over napoleons. Garnish with fresh raspberries if desired.
Bon Appetit
"Love is patient, love is kind. It does not envy, it does not boasts, it is not proud.
It does not dishonor others, it is not self-seeking, it is not easily angered,
it keeps no record of wrongs" - 1 Corinthians 13:4-5
"Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life." - Psalm 143:8
"Let love and faithfulness never leave you; bind them around your neck,
write them on the tablet of your heart. Then you will win favor and a
good name in the sight of God and man." - Proverbs 3:3-4
"And over all these virtues put on love, which binds them all together in perfect unity." - Colossians 3:14
"And so we know and rely on the love God has for us. God is love.
Whoever lives in love lives in God and God in them." - 1 John 4:16
"I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your heats through faith. And I pray that you, being rooted and established in love." - Ephesians 3:16-17
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