Cuisine Français

Cuisine Français

French Onion Soup Ingredients: • 3 tablespoon(s) vegetable oil •

6 onions - peeled and julienned

• 2 tablespoon(s) butter • 1 tablespoon(s) flour (all-purpose) •

1 cup(s) Marsala wine

•

8 cup(s) beef stock - or chicken stock

•

2 teaspoon(s) roasted garlic -

•

1 bouquet garni - (thyme, parsley, bay leaf)

• 1 tablespoon(s) Worcestershire sauce •

1 pinch salt and pepper - to taste

•

6 slices baguette - 1-inch thick

•

1 ounce Gruyere Cheese - shredded

•

2 ounce mozzarella cheese – shredded

Steps: Heat the oil in a large Dutch oven or small stockpot over high heat.

Add the onions and stir to coat with oil at high heat until you see the first sign of

Reduce the heat to medium-low and continue cooking the onions for approximat Stir occasionally until the onions become a dark caramel color. Add the butter and the flour to the onions and stir, cooking for 5 minutes. Add the marsala and let it reduce by 1/2. Add the stock and bring up to temperature. Add the garlic, bouquet garni and the Worcestershire sauce. Cook on low for at least 1 hour, and then season to taste. For the crouton, pre-toast the bread. Place the soup in your desired crock and then place the crouton on top.

Top the bread with a gruyere and mozzarella blend and melt in the oven on broil

Mustard Crème Sauce Ingredients: • 1 tablespoon(s) olive oil •

2 shallots - peeled and minced

•

2 teaspoon(s) mustard seeds (brown) - in vinegar

•

1 teaspoon(s) caraway seeds - toasted and ground in mortar and pestle

• 1/2 cup(s) white wine • 1 cup(s) heavy cream • 1 tablespoon(s) Dijon mustard • 1 teaspoon(s) mustard (whole grain) •

1/2 cup(s) chicken stock, preferably homemade

•

1 pinch salt and pepper - to taste

•

1 tablespoon(s) rosemary - (thyme or tarragon) finely chopped

Steps: Heat up a 2-qt. saucepan to medium-high and add the oil. Saute the shallots until soft, then add the mustard and caraway seeds and stir. Immediately add the white wine and reduce it by 1/2. Slowly whisk in the cream. Keep the heat high enough to keep the cream at a constant boil. It will foam up

You are going to reduce the cream for about 10 minutes until it is twice as thick, Heat for an additional 5-10 minutes to create the sauce consistency you want. Add salt and pepper to taste and whichever herbs you prefer.

Sauces can easily separate. The best way to reconstitute a sauce,is to reheat it over a water bath. Once it starts to approach a boil, whisk vigorously and remove from heat before an actual boil occurs.

Classic Quiche Lorraine

Ingredients • Flaky Butter Crust, recipe follows •

6 ounces thick cut bacon, cut into narrow strips (or “lardons”)

• 2 large eggs • 2 large egg yolks • 1 1/4 cups half-and-half • 1/4 teaspoon salt • 1/4 tsp ground white pepper • Pinch freshly grated nutmeg • 1 cup grated Gruyere or Swiss % %

Directions On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes. Preheat the oven to 375 degrees F. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use. Arrange the bacon evenly over the bottom of the baked crust.

In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 15 minutes before serving

Flaky Butter Crust: • 1 1/4 cups all-purpose flour • 1/4 teaspoon salt • 7 tablespoons unsalted butter, chilled and cut into pieces •

1 to 2 tablespoons ice water, or more as needed

• To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour. To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll out the dough on a lightly floured surface according to the

recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.

Beef Daube Provençal Ingredients: •

2 pound beef chuck roast - trimmed, cut into 1-inch pieces

•

1/4 cup(s) olive oil - divided

•

1 onion - peeled and large diced

•

4 garlic cloves - peeled and smashed

•

1 celery stalk - large diced

•

1 carrot - peeled and large diced

•

1/2 cup(s) fennel - large diced

• 1 tablespoon(s) tomato paste •

1/2 can(s) diced tomatoes - (7 oz.)

• 3 tablespoon(s) red wine vinegar • 1/2 bottle red wine • 3 cup(s) beef stock •

1 bouquet garni - (bay leaf, thyme and rosemary)

•

1 orange peel - cut into 2-inch strips

•

8 ounce morel mushrooms - soaked and cleaned

•

8 ounce olives - pitted, black

• 2 tablespoon(s) butter (unsalted)

Steps:

Preheat oven to 300 degrees. Heat a Dutch oven to medium-high. Brown the seasoned beef in small batches with a small amount of oil each time. pan.

Once the meat is done, add the remaining olive oil and then the onions and garl Add the remaining vegetables and saute for an additional 5 minutes.

Add the tomato paste and the diced tomatoes. Immediately add the red wine vin Once the vinegar has evaporated, add the red wine. Reduce the wine by 1/4. Return the meat to the pot and add the stock. Tuck the garni and orange peel into the liquid and cover. Braise for 3 hours until the meat is tender. Remove the meat and strain the sauce into a small sauce pot. Skim the fat off of the top once it has settled. Add the morels and the olives to the sauce and reduce over medium heat. Once the sauce has reduced by 1/3, whisk in the butter. Once the sauce is at desired consistency, serve over the meat.

Chicken Normandie Ingredients: •

6 ounce bacon (slab) - lardons

•

1 chicken (whole) - cut into four servings

•

1 pinch salt and pepper - to taste

•

10 pearl onions - peeled

• 1/2 cup(s) Calvados • 1 1/2 cup(s) apple cider

• 1 cup(s) – chicken stock • 2 tablespoon(s) butter (unsalted) • 1 tablespoon(s) olive oil •

8 ounce chanterelle mushrooms - cleaned and larger ones halved

•

1 apple - cored and sliced 1/4-inch thick

•

1 tablespoon(s) thyme - finely chopped

• 1/2 cup(s) heavy cream

Steps: Preheat the oven to 350 degrees.

Heat a large Dutch oven or braising pan to medium. Add the bacon and render s

Remove the bacon and set aside. Season the chicken on all sides and brown in t

Set the chicken aside and saute the onions in the same pot. You want to save all

Once the onions start to caramelize, add the Calvados and reduce it by half. Add Add the chicken stock and return the chicken to the pot. Cover the pot and bake at 350 degrees for 30 minutes.

Meanwhile, heat a large saute to medium-high. Saute the mushrooms with a littl thyme. Saute until the apples soften and then add the cream. Reduce the cream by half, then remove from heat. When the chicken comes out of the oven, remove the chicken and pour the pan

Skim the fat off of the top of the pan jus. Return the cream mixture to medium h consistency. Add the bacon to the sauce and spoon over the chicken.

Maple Dijon Vinaigrette Ingredients: 2 tablespoon(s) shallot - peeled and minced 1 1/2 tablespoon(s) Dijon mustard 1/4 cup(s) red wine or a good balsamic vinegar 3 teaspoons maple syrup 1 cup(s) olive oil 1 pinch salt and pepper 1 tsp. finely ground herbes de provençe

Steps: Combine the shallots, mustard, maple and red wine vinegar. Whisk rapidly while slowly drizzling in olive oil. Finish with salt, pepper and herbes to taste.