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Below are the 20 most recent journal entries recorded in french food's LiveJournal:

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Sunday, October 4th, 2009
2:09 pm
Champagne Sorbet
Champagne Sorbet

1 1/2 cups sparkling wine or champagne
1 cup white granulated sugar
1 Tbsp light corn syrup
1 teaspoon of lemon and or grapefruit zest
1 1/2 cups fresh grapefruit juice
1/4 cup fresh squeezed lemon juice
Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a boil so that sugar completely dissolves. Remove from heat. Strain into a stainless steel bowl (will help cool it down faster), add grapefruit and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water and stir until champagne solution is completely cold, or cover with plastic wrap and chill in the fridge overnight. you can also put the bowl in the ice compartment of the freezer for a couple hours, it chills quickly. Process mixture in an icecream maker according to directions. Transfer to a storage container and freeze until firm, at least 6 hours. Makes about 1 quart.
Monday, August 17th, 2009
10:39 pm
Anchoïade # Anchovy Tapenade

Anchovy Tapenade

100 g black olives, pitted
100 g capers
100 g tuna
12 anchovies, washed, in strips
2 cups olive oil
1 teaspoon mustard
1 sprig basil
3 cloves garlic
thyme & laurel
salt & pepper

Grind together in a mortar the olives, capers, anchovies, tuna and garlic. Add mustard, herbs, spices and olive oil, and beat thouroughly until you have a smooth paste. Serves 4.

Tuesday, June 23rd, 2009
5:49 am
Soufflé au Fromage # Cheese Soufflé

Soufflé au Fromage
Cheese Soufflé

70 gr [21/2 oz] Comté or Gruyère cheese
30 gr [1 oz] butter + some for dish
20 gr [3/4 oz] plain flour
25 cl [9 fl oz] milk
4 eggs
Salt, pepper & grated nutmeg

Pre-heat oven to 180°C/350°F. Butter soufflé dishes. Thinly grate the cheese. Separate egg whites from yolk and beat whites with mixer until thick and frothy. Prepare Béchamel Sauce: melt butter in a saucepan, medium flame, and pour flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated; keep doing this with all milk. Never stop stirring until béchamel is thick and ready. Add nutmeg, salt & pepper. Remove from fire. Add grated cheese, then yolks. Turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a spatula. Pour mix equally into 4 soufflé dishes; fill them about 3/4. Bake for about 25 minutes; soufflés must rise and get golden brown. Do not open oven door for they would deflate. Make sure your guests are seated and serve immediately as the soufflé will deflate quickly once outside. Serves 4.

Monday, June 22nd, 2009
6:17 am

Tuesday, June 9th, 2009
9:11 am
Poulet aux Quarante Gousses d'Ail # Sautéed Chicken with Forty Cloves of Garlic

Poulet aux Quarante Gousses d'Ail
Sautéed Chicken with Forty Cloves of Garlic
 3 Tbsp extra-virgin olive oil  
 1 chicken (4 lbs), cut up
 Salt and pepper
 40 cloves of garlic, unpeeled
 3 sprigs of thyme
 1/2 cup chicken broth  
 1/2 cup dry white wine

Heat up the oil in a deep skillet on medium-high. Season chicken pieces with salt and pepper. Sauté in hot oil for 5 minutes. Turn over and sauté for another 5. The skin should be golden all over (work in batches if necessary). Reduce heat to medium.  Add garlic cloves and sauté for 10 minutes, stirring often. Add thyme, chicken stock and wine; stir to scrape off the browned bits of chicken. Cover and cook for  15 minutes, until juices run clear. Serve with the garlic and spoon over cooking juices. Serves 4

Thursday, May 14th, 2009
11:51 pm
Paillards de Poulet et Purée de Poivrons Rouges # Chicken Breasts with Red Pepper Purée

Paillards de Poulet et Purée de Poivrons Rouges
Chicken Breasts with Red Pepper Purée
 6 Tbsp butter
 5 shallots, chopped
 5 cloves of garlic, chopped
 3 red bell peppers, roasted, peeled and chopped
 1 tsp dry oregano
 3 tomatoes, peeled and chopped
 2 Tbsp flour
 1/2 cup dry white wine
 1/2 cup chicken broth
 1/2 cup whipping cream
 Salt and pepper
 6 boneless, skinless chicken breasts
 18 basil leaves, thinly sliced

In a sauté pan, heat 2 Tbsp of butter; add shallots, garlic and red peppers and sauté for a few minutes until shallots are soft. Add oregano and tomatoes and cook a few minutes longer, until mixt reaches a sauce-like consistency. Sprinkle with flour, stir and cook 2–3 more minutes. Add wine and chicken broth; cook until sauce thickens. Purée in a blender and pour into a saucepan. Add cream and salt and pepper to taste. Keep warm. With a rolling pin, pound the chicken breasts to an even 1/4 inch thickness. Season all sides with salt and pepper. Sauté in the remaining butter, about 3 minutes per side (do not overcook). Transfer meat to 6 warm plates, nap with red pepper sauce and garnish with basil. Serves 6

Thursday, April 30th, 2009
5:37 pm
Poulet à la Moutarde # Chicken with Mustard

Poulet à la Moutarde
Chicken with Mustard

 4 chicken breasts
 4-6 tablespoons Dijon mustard  
 1 cup crème fraîche
 Salt and pepper  to taste
 1 tablespoon butter 

Preheat the oven at 350ºF. Cover each chicken breast with a thick layer of mustard. Bake for 40 minutes, until mustard turns golden. Heat crème fraîche in a small sauce pan and pour over chicken. Bake for an additional 10 minutes. Remove chicken and place on hot serving platter. Whisk the sauce, making sure to scrape off all the mustard and juices. Add salt and pepper as desired. Whisk in butter and spoon over chicken breasts. Serves 4

Saturday, March 28th, 2009
1:59 pm
Clafoutis Bourguignon # Tartouillat

Clafoutis Bourguignon

 8 oz plain flour
 4 oz sugar
 1 tsp baking powder
 3 eggs
 3 Tbsp milk
 1 tsp vanilla extract
 2 1/2 oz unsalted butter, melted
 2 lbs black cherries (or pears)

Sift flour with sugar into a bowl, then stir in baking powder and make a well in the center. Whisk in eggs, milk and vanilla extract to form a smooth batter. Add 4 Tbsp of the melted butter. Let stand for 30 mn while preparing fruits. Preheat oven to 450ºF. Butter a 8" round cake tin. Pit the black cherries (or peel, core and thinly slice the pears). Stir fruit into batter and pour into the buttered tin. Bake for 30 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the tin for about 5 min, then turn out onto a wire rack and serve. Serves 4 to 6.

Monday, March 9th, 2009
9:33 pm
Coq au vin # Chicken in Red Wine

Coq au vin
Chicken in Red Wine

 1 chicken (about 3 lbs), cut up
 6 tbsp butter
 Salt and pepper
 6 oz lean bacon slab, cut into lardons
 18 pearl onions, peeled
 2 tbsp Cognac 
 1 bottle of red wine
 1 garlic clove, peeled
 1 bouquet garni
 1 tbsp flour
 Chopped fresh parsley 
Heat 4 tbsp of the butter in a flameproof casserole over medium heat. Add chicken pieces, season with salt and pepper and brown on all sides. Meanwhile, put lardons in a saucepan and cover with cold water; bring to a boil and blanch for 5 minutes. Drain and reserve. Remove chicken and set aside. Put bacon and onions in the casserole; cook for 10 minutes, stirring frequently. Return chicken to casserole and add Cognac. Heat and set alight. After flames have died out, add red wine, garlic and bouquet garni. Cover and simmer for an hour. About 15 minutes before the end of cooking time, work 2 tbsp of softened butter with the flour to form a paste. Mix 2 tbsp of hot sauce into the butter and flour. Return mixture to the pot; stir well. Check seasoning and transfer to a warm serving dish. Garnish with soft parsley. Serves 6

Sunday, February 22nd, 2009
11:19 pm
Reine de Saba # Queen of Sheba Dessert Cake

Reine de Saba
Queen of Sheba Dessert

 1/2 lb Valrhona Spécial Gastronomie  
 2/3 cup accacia honey  
 1 cup butter at room temperature
 6 egg yolks
 1 cup flour
 2 tsp baking powder
 1 cup chopped, toasted hazelnuts 

Preheat oven to 400ºF. Place chocolate in a bowl over a pan of hot water and heat until melted. Warm the honey in a small saucepan. Remove the bowl of chocolate from the pan, add the honey and stir until smooth. Add the butter and egg yolks. When mixture is well blended, add flour and baking powder, and finally the chopped hazelnuts. Mix well. Pour batter into a buttered and floured 10" cake pan. Bake for 1 hour or until the blade of a knife inserted into the center of the cake comes out clean. Unmold cake onto a wire rack and leave to cool. This cake will keep in a cool place for at least a week. Serves 8

Thursday, February 19th, 2009
8:05 pm
Aïoli # Garlic Mayonnaise

Garlic Mayonnaise

 1/2 Tbsp coarsely chopped garlic
 1 tsp salt
 3 egg yolks, at room temperature
 1 cup olive oil  
 1/2 cup safflower oil
 Lemon juice

Sprinkle salt over garlic on a cutting board and mince to a paste. In a small bowl, whisk yolks together; blend well. Begin adding olive oil to eggs, drop by drop, whisking constantly. When thick and smooth, add oil faster, still whisking. Whisk in safflower oil, then add the garlic paste. Season to taste with lemon juice, adding more salt if desired. Goes very well with seafood, grilled chicken, and roast lamb. Also delicious on bread, sandwiches and with cold vegetables. Makes about 1 cup.

Friday, February 6th, 2009
2:13 pm
Daube de Boeuf aux Cèpes et à l'Orange # Beef Daube with Porcini and Orange

Daube de Boeuf aux Cèpes et à l'Orange
Beef Daube with Porcini and Orange

 4 1/2 lbs. stewing beef, cut into large pieces
 4 carrots, peeled and cut into rounds
 3 medium onions, coarsely chopped
 2 garlic cloves
 1 sprig fresh parsley
 1 celery rib, thickly sliced
 3 bay leaves
 1 Tbsp fresh thyme (1 tsp dried)
 1/4 cup Cognac
 1 bottle sturdy red wine
 1/4 cup plus 1 Tbsp extra-virgin olive oil  
 1 tsp whole black peppercorns
 3 whole cloves
 3 Tbsp unsalted butter
 2 oz dried cèpes, soaked and well-rinced  
 1 Tbsp tomato paste
 Salt and pepper
 Grated zest and juice of 1 orange 
One day before serving, in a large bowl, combine meat, carrots, onions, garlic, parsley, celery, bay leaves, thyme, Cognac, wine and 1Tbsp olive oil. Tie cloves and peppercorn in a piece of cheesecloth; add to the bowl, toss well, cover and refrigerate 24 hours. Let meat and vegetables return to room temperature. Remove meat from marinade. Set vegetables aside. Transfer liquid and cheesecloth bag to a large pot. Bring to a boil over medium-high heat. Boil for 5 minutes to reduce slightly. Remove from heat. In large skillet, melt butter and 1/4 cup olive oil. Brown meat on all sides; with slotted spoon transfer meat to the liquid in the pot. In the same skillet, sauté the vegetables about 7minutes and transfer them to the pot. Add mushrooms to the skillet and sauté 5 minutes; set aside. Stir tomato paste into pot. Bring to a simmer and cook meat until very tender over low heat, about 3 1/2 to 4 hours. Stir in salt and pepper to taste, mushrooms, and the orange zest and juice. Discard cheesecloth bag. Serves 8

Monday, December 22nd, 2008
6:38 am

Purée de Pommes de Terre Truffée
Truffled Mashed Potatoes

 4 medium potatoes, peeled and quartered
 4 Tbsp butter
 0.9 oz black winter truffles  
 1/3 cup milk
 1 Tbsp black truffle oil (optional)  

Place potatoes in a saucepan, cover with cold salted water and cook over medium heat for 30 minutes. Meanwhile, pour milk in a small cup, grate truffle and add them to the milk. Cover with plastic wrap and set aside while potatoes cook. When done, drain potatoes in a colander. Heat up the milk and truffles in a microwave. Mash potatoes, add butter and work in thoroughly, then gradually work in hot milk and truffles. If desired, add truffle oil, stir well, cover for one minute and serve immediately. Serves 4

Sunday, December 21st, 2008
12:56 pm

Glace au Miel et au Saffran
Honey & Saffron Ice Cream
 2 cups milk
 5 Tbsp lavender honey  
 1/2 cup heavy cream
 1/2 cup granulated sugar
 5 egg yolks
 1 pinch saffron 
Combine milk, honey, heavy cream and half the sugar in a saucepan. Gently bring to a boil, stirring constantly, until sugar's completely melted. In a small bowl, beat egg yolks with remaining sugar. Gradually pour the boiling milk mix over the eggs; add saffron and stir over hot (but not boiling) water until smooth and thick. Strain into a bowl and bring rapidly to room temperature (cool bowl in cold water). When cold, pour mix into an ice cream maker and freeze according to manual. Serve with poached slices of peaches, mango or pears. Makes 4 servings

Saturday, December 20th, 2008
1:06 am
Poulet au Citron, au Miel et au Thym # Lemon Chicken with Thyme & Honey

Poulet au Citron, au Miel et au Thym
Lemon Chicken with Thyme & Honey
 3 lemons
 Salt and pepper
 6 sprigs of thyme
 2 garlic cloves, peeled and cut in half
 1 whole chicken, dressed
 2 Tbsp extra-virgin olive oil  
 1/4 cup liquid honey (such as acacia)  
 Fleur de sel  

Preheat oven to 400ºF. Juice one of the lemons. Season chicken with salt and pepper; slip 4 sprigs of thyme in the body cavity. Rub the skin with garlic cloves, then brush with oil and honey. Place in roasting pan and pour lemon juice in the pan. Roast for 1 hour, basting often. Peel the two remaining lemons and add fruits and zest to the pan 15 minutes before the bird is done. Let chicken rest for 10 minutes and scatter remaining thyme and some fleur de sel on it. Transfer to serving platter, decorate with lemons, accompany with basmati rice and serve with cooking juices in a sauce boat. Serves 6

Monday, December 15th, 2008
10:16 am
Fèves au Lard # Fava Beans with Bacon

Fèves au Lard
Fava Beans with Bacon

 4 lbs fava beans
 1/2 lb bacon
 5 Tbsp heavy whipping cream
 2 egg yolks
 Salt and pepper

Shell beans and blanch them in boiling water for 3 minutes; drain and rinse in cold water to cool. With the tip of a knife or your thumbnail, slit the transucent skin covering the bean, peel and discard. Cut bacon in 1/2-inch strips and brown in a frying pan. Place beans and bacon in a saucepan; cover with a little water and season with pepper. Bring to a boil, then lower heat, cover, and cook for 10-15 minutes. Meanwhile, mix the cream, egg yolks and a pinch of salt in a bowl. When beans are cooked, remove from heat and add the egg and cream mixture. Return to very low heat and stir for 1 minute without boiling. Adjust seasoning if necessary and serve. Serves 4

Thursday, December 11th, 2008
1:45 am
Caramels à la Fleur de Sel

Caramels à la Fleur de Sel

 1/2 cup sugar
 1/2 cup acacia honey  
 1/2 cup heavy whipping cream
 5 Tbsp sweet butter
 1 tsp fleur de sel de Guérande  

In a heavy saucepan on low heat, melt sugar, honey and 1/2 cup of water. Stir and bring to a boil until caramel takes a nice amber color. Bring cream to a boil. Add to the mix, stirring until smooth and caramel thickens. Take off the heat. Mix in butter and fleur de sel. Check consistency (if you like harder caramels, cook a little longer). Pour hot mix onto a buttered piece of marble or into a rectangular pan lined with aluminum foil. When caramel is almost cool, cut into small squares and wrap individually in foil or waxed paper. Keep in a sealed jar or tin. Makes 40

Thursday, December 4th, 2008
8:00 pm
Potage Tarbais à l'Ail # Tarbais Soup with Garlic

Potage Tarbais à l'Ail
Tarbais Soup with Garlic

 10 oz Tarbais beans  
 1 leek, white part only, finely sliced
 1 rib of celery, finely sliced
 3 tbsp goose fat  
 1 thick slice of bacon
 1 bouquet garni
 5 cloves of garlic
 Salt and pepper
 1 tbsp parsley

Soak beans overnight in cold water. Drain beans, place in a saucepan. Cover with fresh cold water. Bring to a boil and simmer for an hour, adding salt to taste halfway through. In a large sauce pan, over medium heat, sweat leek and celery in goose fat. Add 4 cups of water, bacon and bouquet garni; bring to a boil and simmer 5 minutes. Add garlic and beans; add water to cover and simmer for half an hour. Remove bouquet garni and bacon. Drain beans, saving cooking juice, and puree them in a food mill or food processor. Add the cooking juice; the soup must be of a fairly thick consistency. Salt and pepper to taste. Sprinkle with parsley and serve piping hot. Serves 4

Monday, December 1st, 2008
10:24 pm
Poulet Rôti # Perfect Roasted Chicken

Poulet Rôti
Perfect Roasted Chicken

 1 4 lb chicken
 2 Tbsp goose fat, at room temperature  
 Salt and pepper
 Oil for rack 
Preheat oven and roasting pan to 400ºF. Rinse chicken; pat dry. Do not truss. Brush chicken with goose fat and sprinkle with salt and pepper. Using goose fat instead of oil or butter will make the skin very crispy and the meat more flavorful. Lightly brush rack with oil. Remove heated pan from oven and set rack in it. Place chicken on rack on its side [wing side up]. Roast for 20 minutes; rotate on its other side. Roast for 20 minutes; set breast side up. Roast another 30 minutes until temperature in the thigh registers 170 degrees. Transfer to cutting board and let rest 10 minutes breast side down, loosely covered with foil. Carve and serve. Serves 4

Thursday, November 27th, 2008
11:49 am
postcards: Le Château de Rambouillet

The Château de Rambouillet is a palace in the town of Rambouillet, Yvelines department, France, 50 km (30 miles) southwest of Paris. It is the summer residence of the Presidents of France.

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