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Chicken pot au feu with carrots potatoes and leeks

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Cuisine is influenced by the cooking of
France
Guadeloupe

Saint-Barthélemy, also called Saint Bart's, island of the Lesser Antilles in the eastern Caribbean Sea. An overseas collectivity of France since 2007, it was formerly a commune and, together with Saint-Martin, an arrondissement of the French overseas département of Guadeloupe.
The island’s cuisine of St. Barthelemy also known as St. Barth is a blend of French, African, Creole, Italian, Indian, Asian, Caribbean and others. The fresh seafood is brought ashore with the daily catch as daily flights from France bring the finest meats, wines and dairy foods, and because the fresh produce almost spills from the markets, because of all of this, the food is amazing. More than 70 restaurants dot the island.

From the simplest barefoot beach bar to outstanding fine-dining restaurants, St. Barth cuisine is unparalleled anywhere in the West Indies. St. Barth’s devotees return year after year. This writer has clocked numerous visits to the island as well as managing and cooking at a beach estate on the island.

Appetizer
Codfish acras  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked
1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

Appetizer
Corn in coconut milk  Print Recipe


Serves: 5
Preparation time:10 minutes
Cooking time:40 minutes
5 ears corn, shucked and cut into halves
2 (13.5-ounce) cans full fat coconut milk
1 cup water
1 tablespoon salted butter
6 garlic cloves, minced
Leaves from 8 stems thyme
2 culantro leaves or 4 sprigs cilantro, leaves only, finely chopped
20 chives, finely chopped
2 small habanero peppers, stems removed
1/2 teaspoon salt, plus more as needed
1/2 teaspoon black pepper

Shuck the corn.
Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

Halve the corn:
On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

Bring the liquids to a boil, then simmer:
In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat.

Add the butter, garlic, thyme, cilantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.


Boil the corn:
Add the corn and let it all simmer on low heat for 20 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy.

You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

Serve: Once the corn is cooked remove it from the pot and serve it warm or at room temperature.
Serve coconut milk in bowls and enjoy with the corn. This can be served by itself or as a side dish.

Refrigerate leftovers in an airtight container for up to 1 week.

To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes.

Appetizer
The palm tree  Print Recipe


Serves: 6
Preparation time: 20 minutes
1 large mango
1 avocado, firm
Hearts of palm
1 lemon
basil leaves
Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.

Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.

Appetizer
Poached eggs florentine  Print Recipe

Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

Appetizer
Ham aspic with egg salad and avocado  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
12 slices thin ham
1 1/2 cups egg salad
1 cup aspic jelly
avocado slices
egg slices
Make ham rolls stuffing the egg salad in each slice. Pour liquid aspic in an 8 by 8-inch dish.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.

Appetizer
Asparagus and tomato salad with feta  Print Recipe

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta cheese and parsley.


Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.



????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion

Appetizer
Carrot soufflé  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 tablespoon butter, softened
1 tablespoon flour

1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.

Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.

Appetizer
Artichoke pâté  Print Recipe


Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

Appetizer
Savory lollipops for cocktail  Print Recipe


Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
6 small carrots about 5-inch long
6 baby corn on the cob, (available in cans)
6 green asparagus, trimmed, about 5-inch long
1 beaten egg
1 cup breadcrumbs
1/2 cup flour
1/4 cup freshly grated parmesan cheese
4 tbsp. chopped cornflakes
2 tbsp. tablespoons olive oil
salt and pepper to taste
Preheat the oven to 180°C.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.

Appetizer
Smoked salmon eggs benedict  Print Recipe


Serves: 2
Preparation time:30 minutes
Cooking time:20 minutes
2 English muffins, split and toasted
4 slices smoked salmon
2 poached eggs, see note below
1/2 cup Hollandaise sauce
Make the hollandaise.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with poached egg, drizzling the tops with hollandaise sauce. Serve immediately.







The controversy surrounding the "Perfect Poached Egg" is endless. The "add vinegar to water", "add salt to water" or " putting the raw egg in a sieve to strain the liquid part" before poaching are methods that do not compare to the "always perfect poached eggs" when using this egg poacher.





Egg poacher

Appetizer
Pogne de romans  Print Recipe

The uncommon ingredient in the Romans loaf, is orange flower water, a distillation of the blossom of the bitter orange tree.
Serves: 14
Preparation time: 2 hours 30 minutes
Cooking time:40 minutes
For Starter:
2 teaspoons dry yeast
1/2 cup warm water (105-115 degrees F.)
1 cup flour

For dough:
6 cups flour
6 eggs, at room temperature
1/4 cup rum or brandy
1 cup sugar
2 teaspoons water
2 teaspoons salt
1/4 cup orange flower water (0r 4 teaspoons orange extract)
8 ounces soft butter

glaze:
1 egg
1 teaspoon milk
Cut two 16 inch round parchment paper disks to fit under each pogne. Butter each disk. Place on baking sheet. In a small bowl, dissolve yeast in water.
Stir in flour to make a soft dough. Let dough rise in covered bowl at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 1 1/2 cups flour. Break 4 eggs in center. Bring the flour and eggs together to form a mass.
Turn dough to the bowl of an electric mixer. Beat 2 to 3 minutes at medium speed.
Batter will be smooth and light golden yellow. Add, rum or brandy, sugar and 2 teaspoons water. salt and orange flower water and stir in.
Gradually add butter while mixing. When all the butter has been stirred in, add remaining eggs and blend well at medium speed. Knead the rest of flour, one cup at the time until dough is soft and elastic. Form dough into a ball. Return to the large bowl. Cover with plastic.
When the starter has developed, it is added to the larger ball of yellow dough. Place the yellow dough on the working surface and flatten. Spread the starter dough over it. Fold over the yellow dough to envelop the starter dough.
Work and knead together to form a smooth dough with no streaks of color remaining. Place dough in a clean bowl, cover with plastic wrap, and leave at room temperature until nearly doubled in volume. Turn dough onto work surface.
Divide into 2 pieces. Form each into a ball. Flatten the ball so the pogne is about 8 inches in diameter.
Press a thumb down in the center. With the fingers, open a hole about 4 inches across. Place pogne on the prepared paper disk on baking sheet. Repeat for second piece. Cover with wax paper and let rise at room temperature free of draft for about 21/2 hours. Brush with glaze. With a razor blade, make 3 connecting cuts on top of each pogne to form a triangle.
Bake at 350 degrees until crust is a deep glistening brown.

Main
Caribbean conch stew  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned
1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime

1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

Main
Caribbean salmon fillets en papillotte  Print Recipe

This zesty tropical recipe found its roots in St. Barth, the French West Indies. I have used the local fruits, cooked into a chutney. The salmon topped with the sauce is sealed in parchment and when baked develops a refined aroma.
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked
Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.
Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.
Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne.
Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
Peel the mango. Cut into slices, and julienne strips.
In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
Pack the hot steaming rice in 6-oz individual round molds.
PRESENTATION
Arrange each salmon papillotte on warm plates.
Unmold rice molds on plates.

Main
Chicken pot au feu with carrots potatoes and leeks  Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
2 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2 inch lengths
8 small new potatoes, halved
4 leeks, white and light green parts only, washed and cut into 2 inch pieces
1 teaspoon salt, plus more to taste
freshly ground pepper to taste
2 teaspoons chopped Italian parsley

1. Heat the olive oil in a large wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside.
Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.

2. Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed.
Divide the chicken and vegetables among four large bowls, ladle the broth over them

Main
Cod with vegetables and aioli sauce  Print Recipe

Recipe adapted from Chef Pascal Aussignac
Serves: 4
Preparation time: 1 hour
Cooking time:40 minutes
Cod
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper

Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic
1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce

Main
Fish and chips  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying

BATTER FOR FISH

1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.

BATTER FOR FISH

In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

Main
Goat water stew  Print Recipe

scotch bonnet is one of the hottest chili pepper and makes the stew very flavorsome.
Serves: 4
Preparation time:20 minutes
Cooking time:2 hours
2 lbs (800g) goat meat, diced (with bones or without)
3 cups flour (approx.), one for coating goat meat and two for dumplings
Salt and pepper
1/4 ooking oil
1 cup spring onions, sliced
4 small scotch bonnets, chopped
1 cup celery, sliced
6 carrots, peeled and sliced into about 1/2 inch rounds
1 tsp allspice
1 tsp ground cumin
1. Season some flour with salt and pepper and coat the goat meat with it.

2. Heat cooking oil in a large pot and brown the meat.

3. Add a quart (1 litre) of water and bring to a boil.

4. Reduce to medium heat add spring onions, scotch bonnets, celery and carrots. Cook for 30 minutes.
5. Reduce the heat to a simmer and cook for an additional hour.

6. Just before the hour is up, make the dumplings by mixing the two cups of flour (and the allspice and cumin, if desired) with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.

7. Add the dumplings and cook for an additional 30 minutes.
8. Serve with naan bread (or other essential carb of your choice).

Main
Scrambled eggs  Print Recipe


Serves: 2
Preparation time:2 minutes
Cooking time:5 minutes
4 large eggs
1 tablespoon milk, cream, plant milk, or water
2 tablespoons butter, for the pan
Sea salt and fresh black pepper
1 tablespoon Chopped fresh chives, optional, for garnish
Crack the eggs into a medium bowl and add the milk, cream or water. Whisk until smooth and combined, with no streaks of egg white remaining.
Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.

Main
Steamed mussels in white wine   Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
5 pounds fresh mussels
1 tablespoon fresh parsley
1 1/2 cups white wine
1 tablespoon chopped shallots
1 teaspoon butter
1 teaspoon flour
1/4 teaspoon saffron
2 egg yolks
Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.

Main
Asparagus with truffle broth   Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:8 minutes
1/4 cup chicken stock
1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.

Main
Mussel and scallop soup   Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste

8 ounces scallops
1 ounce butter
1 teaspoon lemon juice
Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.

Main
French toast  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
1 stick (1/2 cup) unsalted butter, cut into bits
8 large eggs
4 cups milk
2 tablespoons vanilla
2 tablespoons dark rum
1 loaf challah (about 1 pound), cut into 1-inch-thick slices and ends discarded
4 cups corn flakes
cinnamon sugar made by stirring together 2 tablespoons sugar and 1/4 teaspoon cinnamon
Accompaniments:
maple syrup of whipped cream pecans and/or berries
Clarify butter: In a small heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and pour butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.

In a large bowl whisk together eggs, milk, vanilla, and rum. Transfer half of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak half of bread slices 10 minutes.
Turn slices over and soak 10 minutes more. In another large shallow baking dish spread half of corn flakes and coat soaked bread slices on each side, transferring to a tray. Soak and coat remaining slices with remaining egg mixture and corn flakes in same manner.
Preheat oven to 250°F.
In a large heavy skillet heat 2 tablespoons clarified butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or as many as will fit in one layer) 3 minutes on each side, or until puffed and golden brown. Transfer French toast as cooked to a baking sheet and keep warm in oven.
Cook remaining slices in remaining butter in same manner. Sprinkle French toast with cinnamon sugar and serve with accompaniments.

Main
Apricot preserves   Print Recipe


Serves: 12
Preparation time: 30 minutes
Cooking time:30 minutes
2 pounds apricots, pitted
3 tablespoons lemon juice
1 pound sugar
4 ounces whole blanched peeled almonds
Cut each apricot into 8 slices.
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jars

Main
Asparagus and tomato salad with feta  Print Recipe

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta cheese and parsley.


Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.



????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion

Main
Pogne de romans  Print Recipe

The uncommon ingredient in the Romans loaf, is orange flower water, a distillation of the blossom of the bitter orange tree.
Serves: 14
Preparation time: 2 hours 30 minutes
Cooking time:40 minutes
For Starter:
2 teaspoons dry yeast
1/2 cup warm water (105-115 degrees F.)
1 cup flour

For dough:
6 cups flour
6 eggs, at room temperature
1/4 cup rum or brandy
1 cup sugar
2 teaspoons water
2 teaspoons salt
1/4 cup orange flower water (0r 4 teaspoons orange extract)
8 ounces soft butter

glaze:
1 egg
1 teaspoon milk
Cut two 16 inch round parchment paper disks to fit under each pogne. Butter each disk. Place on baking sheet. In a small bowl, dissolve yeast in water.
Stir in flour to make a soft dough. Let dough rise in covered bowl at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 1 1/2 cups flour. Break 4 eggs in center. Bring the flour and eggs together to form a mass.
Turn dough to the bowl of an electric mixer. Beat 2 to 3 minutes at medium speed.
Batter will be smooth and light golden yellow. Add, rum or brandy, sugar and 2 teaspoons water. salt and orange flower water and stir in.
Gradually add butter while mixing. When all the butter has been stirred in, add remaining eggs and blend well at medium speed. Knead the rest of flour, one cup at the time until dough is soft and elastic. Form dough into a ball. Return to the large bowl. Cover with plastic.
When the starter has developed, it is added to the larger ball of yellow dough. Place the yellow dough on the working surface and flatten. Spread the starter dough over it. Fold over the yellow dough to envelop the starter dough.
Work and knead together to form a smooth dough with no streaks of color remaining. Place dough in a clean bowl, cover with plastic wrap, and leave at room temperature until nearly doubled in volume. Turn dough onto work surface.
Divide into 2 pieces. Form each into a ball. Flatten the ball so the pogne is about 8 inches in diameter.
Press a thumb down in the center. With the fingers, open a hole about 4 inches across. Place pogne on the prepared paper disk on baking sheet. Repeat for second piece. Cover with wax paper and let rise at room temperature free of draft for about 21/2 hours. Brush with glaze. With a razor blade, make 3 connecting cuts on top of each pogne to form a triangle.
Bake at 350 degrees until crust is a deep glistening brown.

Main
Breakfast croissants with scrambled eggs  Print Recipe


Serves: 4
Preparation time:20 minutes
Cooking time:30 minutes
4 croissants split in halves lengtwise
8 eggs, scrambled
8 slices bacon, crisply cooked and crumbled
8 tablespoons shredded Cheddar cheese (2 oz
Heat oven to 400°F.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.

Main
Apple blue cheese and hazelnut salad on endive leaves  Print Recipe


Serves: 8
Preparation time:20 minutes
1 large Tart-sweet red apple, such as a gala or Braeburn. cored, cut into 1/8" dice.
3 ounces blue cheese, crumbled, to yield about 3/4 cup
3/4 cup (2 large) ribs celery, finely chopped
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
Kosher Salt
5 Belgium endives, leaves separated; smaller leaves saved for another use
1/2 cup hazelnuts, toasted and coarsley chopped
In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Side Dish count
Corn in coconut milk  Print Recipe


Serves: 5
Preparation time:10 minutes
Cooking time:40 minutes
5 ears corn, shucked and cut into halves
2 (13.5-ounce) cans full fat coconut milk
1 cup water
1 tablespoon salted butter
6 garlic cloves, minced
Leaves from 8 stems thyme
2 culantro leaves or 4 sprigs cilantro, leaves only, finely chopped
20 chives, finely chopped
2 small habanero peppers, stems removed
1/2 teaspoon salt, plus more as needed
1/2 teaspoon black pepper

Shuck the corn.
Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

Halve the corn:
On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

Bring the liquids to a boil, then simmer:
In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat.

Add the butter, garlic, thyme, cilantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.


Boil the corn:
Add the corn and let it all simmer on low heat for 20 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy.

You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

Serve: Once the corn is cooked remove it from the pot and serve it warm or at room temperature.
Serve coconut milk in bowls and enjoy with the corn. This can be served by itself or as a side dish.

Refrigerate leftovers in an airtight container for up to 1 week.

To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes.

Side Dish
Green herb sauce for dipping asparagus  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
1/2 bunch Italian parsley, cleaned and dried
1/2 bunch fresh dill, cleaned and dried
1/2 bunch fresh watercress, cleaned and dried
1/2 cup drained cooked fresh spinach, all liquid squeezed out
2 scallions (green onions) tender greens included, sliced thin
2 cups mayonnaise
1 cup sour cream
to taste salt and ground black pepper
In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use

Side Dish
Allumette potatoes  Print Recipe

Matchstick potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
4 pounds baking potatoes
Oil for frying
Salt to taste
Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.

Side Dish
Savoyarde potatoes  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:45 minutes
2 pounds peeled baking potatoes
2 cloves garlic, minced
1 cup grated Swiss cheese
1 cup light cream
To taste salt and pepper
1/2 cup grated Swiss cheese
Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.

Side Dish
Smoked salmon salad  Print Recipe


Serves: 4
Preparation time: 15 minutes
10 ounces baby spinach, cleaned, drained
8 ounces smoked salmon
8 slices Swiss cheese

For dressing:
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper

Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.
Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
PRESENTATION
Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.

Side Dish
Asparagus sauce  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears
2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.

Side Dish
Crispy leeks  Print Recipe


Preparation time: 15 minutes
Cooking time:3 minutes
2 leeks
1/4 cup vegetable oil
coarse salt
Trim leeks of all green parts. Cut them in half lengthwise. Holding each half together.
Wash all grit away under cold water. Pat dry with paper towels. Lay each half, cut side down, on a cutting board. and slice lengthwise into fine julienne. Again pat dry with paper towel.
Heat oil in non stick pan over medium heat. add the leeks and fry for about 3 minutes or until golden and crisp. Remove to paper towels and allow to drain well. Season to taste with salt.
When reheating, lay in a single layer.

Side Dish
Leeks au gratin  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
16 small leeks, white and light green parts only washed well
1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.

Side Dish
Potatoes dauphine  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
1 pound potatoes, peeled and washed
salt to taste
choux pastry, recipe below
1/4 teaspoon grated nutmeg
oil for frying

CHOUX PASTRY:
1 cup water
1/2 cup salted butter
1 cup flour
4 large eggs
Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
Combine potatoes and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.

CHOUX PASTRY:
Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.

Dessert
Banana cakes with rum sauce  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
6 1/2 tablespoons unsalted butter, softened
1/2 cup self rising flour
1 teaspoon baking soda
2/3 cup light brown sugar
2 large eggs
3 large ripe bananas, mashed
Sauce:
7 tablespoons unsalted butter
1/2 cup sugar
1/4 cup dark rum
1/4 cup water
Preheat oven to 350 degrees.
Generously butter six 4-ounce ramekins with 2 tablespoons of the butter.
Make the Cakes:
Mix the flour with the baking soda. In another bowl, beat the remaining 4 1/2 tablespoons butter until creamy. Add the brown sugar and beat until light and fluffy.
Add the eggs, one at a time, and beat just until incorporated. Beat in the mashed bananas.
Using a large spatula, fold the dry ingredients into the batter until incorporated. Spoon the mixture into the ramekins and set them in a baking pan. Carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake for 40 minutes, or until the cakes are firm but spring back when pressed lightly with your finger.
Remove the pan from the oven and with tongs transfer the ramekins to a rack; let cool slightly. Run a sharp knife around the sides of the cakes, then invert them onto a wire rack to cool while you prepare the sauce.
Make the Sauce:
In a saucepan, combine the butter with the sugar, rum and water and bring to a boil, stirring constantly to dissolve the sugar. Remove from the heat. Spoon some of the sauce onto dessert plates.
Set the cakes on the sauce, spoon the rest of the sauce on top and serve. Serve with a few candied pecans on top of each cake.

Dessert
Bavarois maracudja  Print Recipe

also known as Passion fruit bavarian
Serves: 8
Preparation time: 1 hour 30 minutes
Cooking time:5 minutes
FOR JELLY ROLL:
4 eggs
1/2 cup sugar
1/2 cup flour
3 tablespoons melted butter
1 cup passion fruit jam

PASSION FRUIT BAVARIAN:
1 envelope unflavored gelatin
2 tablespoons cold water
1/2 cup passion fruit preserves
1 cup passion fruit juice
2 fresh passion fruit
3/4 cup whipping cream
Jelly roll cake:
Preheat oven to 375 degrees. In a mixing bowl of an electric mixer, combine eggs, and sugar. Whip over a double boiler until hot and frothy. Then whip until volume quadruples. Fold in sifted flour, then, the cooled melted butter. Line a jelly roll pan with wax paper, buttered and floured. Spread mixture over surface of pan. bake 12 minutes.
Flip cake on a towel sprinkled with icing sugar. Remove paper. Spread passion fruit jam over cake. Roll from the widest side. Wrap in towel. Cool. Unwrap, slice thin across.
Line top and bottom of a 9-inch cake pan with removable bottom with wax paper. Line bottom and sides of pan with cake slices. Hug them well together. Cover and chill.

PASSION FRUIT BAVARIAN:

Soak 1 envelop unflavored gelatin in 3 tablespoons cold water. Combine 1/2 cup passion fruit jam with 1 cup passion fruit juice. Add the inside of 2 fresh passion fruit if available. Heat a little. Stir in the melted unflavored gelatin or the gelatin sheets without the water. Beat 3/4 cup whipping cream till firm. Fold in chilled passion mix. Pour the mixture into the prepared mold. Chill for several hours to set. Unmold on a platter.

Dessert
Lady fingers in pyjamas  Print Recipe

Small bananas wrapped in French crepes. A French carribbean recipe known as TI FIGUES EN PYJAMAS
Serves: 6
Preparation time: 30 minutes
Cooking time:10 minutes
12 tiny bananas
2 tablespoons brown sugar
1/2 cup dark rum
12 small crepes
1 teaspoon butter
2 teaspoons brown sugar
1 cup chocolate sauce
Preheat oven to 400 degrees.
Peel the bananas. Saute in butter until evenly brown but firm. Sprinkle brown sugar over bananas. Continue cooking to make a caramel with the sugar. Pour dark rum over the bananas. Ignite the rum. Transfer the bananas to a platter. Save the cooking juice.
Roll each banana in a small crepe. Cut the ends of crepes extending beyond the bananas.
Butter an oven-proof baking dish. Line the banana crepes in the dish. Sprinkle with brown sugar.
Bake for 10 minutes. Arrange the bananas in a serving platter. Combine the chocolate sauce with the pan juice. Serve with the banana crepes

Dessert
Sorbet doudou maracudja  Print Recipe

A refreshing delicious treat from Guadeloupe made with passion fruit.
Serves: 6
Preparation time: 1 hour
12 passion fruit (maracudja)
2 cups water, boiling
6 to 8 ounces sugar
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
raspberry coulis (recipe follows)
sliced bananas


RASPBERRY COULIS

2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste

Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.
Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
Unmold on plates.
Spoon raspberry coulis on the platter. Decorate with sliced bananas

RASPBERRY COULIS
Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

Dessert
Almond génoise  Print Recipe

Cakes can be filled with chocolate butter cream, Mocha butter cream or chocolate mousse filling.
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
3 eggs
1/2 cup sugar
3 egg whites
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup almonds, ground
1/2 cup all purpose flour
1 1/2 tablespoons butter
Preheat oven to 375 degrees.
Line 2 9-inch cake pans with parchment paper. Butter and flour bottom and sides.
Whisk whole eggs and sugar in an electric mixer. Beat until triple in volume. In another bowl, beat egg whites and cream of tartar to form soft peaks. Add sugar while beating. Fold egg whites into whole egg mixture. Fold in ground almonds, flour and butter. Distribute batter between the two pans. Bake 15 to 20 minutes until lightly brown and springy to touch. Cool in pans and unmold over racks.

Dessert
Easter bunny cake  Print Recipe


Serves: 8
Preparation time: 1 hour
Cooking time:35 minutes
1 package Yellow Cake
1 cup water
1/3 cup Vegetable Oil
3 large eggs

Butter Cream Frosting (recipe below)
2 cups coconut
Red licorice strips
Jelly beans



Butter Cream Frosting
4 cups powdered sugar
1/3 cup unsalted butter
1 1/2 teaspoons vanilla extract
5 to 6 tablespoons milk

1. In the bowl of an electric mixer combine powdered sugar, shortening and vanilla. Slowly blend in milk to desired consistency.
2. Beat on high for 5 minutes, or until smooth and creamy.
1. HEAT oven to 350°F.
Prepare cake according to package directions using the water, oil and eggs.
Pour into two 8-inch round cake pans. Bake as directed. Cool for 10 to 15 minutes before removing from pan. Cool completely.

TURN one cooled cake layer upside down. See image sketch for details:
Mark center of cake with toothpick. Measure about 2-inches in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2-inch wide x 6-inch long oval, football shape, to make the ears. Cut with a serrated knife. The middle part of the layer will be the "bow tie" for the bunny.
easter_cake_sketch


PLACE whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.
TIP To make green "grass" around bunny, toss an additional 1/2 cup coconut with a few drops of green food coloring until desired color. Place around base of bunny.

Dessert
Warm chocolate torte  Print Recipe


Serves: 10
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces bittersweet chocolate, such as Caillebaut, or Valrhona, coarsely chopped
10 ounces sweet butter, soft
9 egg yolks
1/2 cup granulated sugar
5 egg whites
1/4 teaspoon cream of tartar
confectioners' sugar for dusting
Preheat oven at 300 degrees.
Butter the inside of 10 3 1/4 -or 4-by 1-inch rings.
Use empty 6-oz pineapple cans, with tops, bottoms, and labels removed or use circles of same diameter. Set rings on a buttered baking sheet.
Melt chocolate on low heat or in double boiler. Set aside to cool. Cream the butter in an electric mixer. Beat in the cooled chocolate.
In a large bowl, beat the egg yolks with 6 teaspoons sugar until lemony colored. Beat in the chocolate mixture.
Beat egg whites with cream of tartar to form soft peaks. Add the remaining 2 teaspoons sugar and beat at high speed to hold soft peaks. Fold in the chocolate mixture.
Fill rings 1/2 full. Recipe can be made 3 hours ahead to this point.
Bake 15 to 20 minutes. Set baking sheet on a rack to cool. After 10 minutes.
Twist rings and remove from the tortes.
Transfer to dessert plates. Dust with sugar. Serve with ice cream. Drizzle with bittersweet chocolate sauce.
Bittersweet chocolate sauce:
In a medium saucepan, combine 5 oz bittersweet chocolate with 1 1/4 cups warm water. Melt chocolate on low heat.
Away from heat, whisk in 2 teaspoons sweet butter. Cool and refrigerate.

Dessert
Saint-honoré  Print Recipe

Add and mix a tablespoon of instant vanilla powder to the cream before whipping. The cream will hold firm for some time. Refrigerate extra salted caramel for later use, and a few extra pastry puffs.
Serves: 10
Preparation time: 1 hour
Cooking time:40 minutes
For the Pastry base
1 sheet of puff pastry or a recipe of Pâte Sucrée

For the Pate a Choux
• 1/2 cup unsalted butter
• 1 cup water
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 eggs

For the Creme Patissiere (pastry cream)
• 1 cup milk
• 1/4 tsp vanilla bean paste, or 1/2 tsp vanilla extract
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp all-purpose flour
• 1 egg
• 1 egg yolk

For the Creme
Chantilly (whipped cream)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract

For the Salted Caramel
• 2/3 cup granulated sugar
• 1/3 cup heavy cream
• 1/2 tsp salt, or more to taste
CREAM PUFF DOUGH known as pâte á choux
For cream puff dough:
Preheat oven to 400°F. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth.
The pastry base and pastry puffs
1. Cut out a 7" round from the puff pastry or Pâte Sucrée. Use a pan, plate pot lid - whatever you have that will help you cut out a 7" circle. Place this pastry circle on a baking sheet fitted with parchment paper or a silicone mat.
Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe a circle of cream puff dough around the edge of pastry.
Pipe a second circle inside and touching the first. Then pipe a 1-inch mound of the cream puff in the center of the base. Bake about 20 minutes until puffed, golden brown and dry. Let cool on rack.
On a second sheet pan, pipe the remaining cream puff dough into 1-inch mounds about 2 inches apart. Brush with egg glaze. Bake for 10 minutes at 425°F, then bake the pastry puffs for another 18 minutes at 375°F, until they're a deep golden color.
Create the Creme Patissiere
1. Meanwhile, heat the milk in a medium saucepan over medium-low heat. In a medium bowl, whisk the sugar, cornstarch, flour, egg, and egg yolk together.
2. Once the milk is hot and steam is beginning to rise from it, stir in the vanilla bean paste (if using extract, hold off for now). Then, pour half of the milk into the egg mixture, whisking the egg mixture vigorously as you do. Pour the rest of the milk in, and continue to whisk vigorously.
3. Transfer the entire batter back into the saucepan and whisk over medium heat. It will take about 5 minutes for the cream to thicken up into a pudding-like consistency. Just keep whisking the whole time.
4. Once the cream is starting to look like pudding, quickly remove the cream from the heat. If you're using vanilla extract, stir the extract in now. If there are any lumps in your cream, just whisk the cream really vigorously to smooth them out.
5. Transfer the cream to a clean bowl and cover the cream with a sheet of plastic wrap placed directly onto the cream (this will prevent a filmy layer from forming). Chill the pastry cream in the refrigerator.
Create the Creme Chantilly
1. In the bowl of a stand mixer, whisk the heavy cream on high speed until indentations begin to appear. Pour in the vanilla extract and powdered sugar, then whisk on high speed until a frosting-like consistency is formed.
Create the caramel
1. In a medium saucepan, add the sugar + 1/4 cup of water. Do NOT stir the two together. Simply place the saucepan over medium-high heat, and allow the mixture to come to a simmer. Watch the sugar-water bubble for approximately 7 to 8 minutes, watching it go from white-ish/clear to a dark amber color. Do NOT step away from the caramel as it can burn in a matter of seconds.
2. Once the caramel has reached a dark amber color and is JUST beginning to smoke, quickly remove the caramel from the heat. Carefully pour the heavy cream into the caramel (it will bubble), then stir to combine. Add the salt, and again stir to combine.
To assemble
1. Fit a pastry bag with a long, narrow filling tip. Fill the pastry bag with the creme patisserie and then pipe this into the pastry puffs. Flip the pastry puff upside down so that the flat side is facing you, then dip the top in the salted caramel. Gently give it a shake to pour off excess caramel, then carefully dip the bottom of the pastry puff in caramel too.
2. Place the pastry puff onto the pate a choux wall that you created on top of the puff pastry circle. The caramel will act like a glue. Continue until you've got a ring of pastry puffs.
3. Scoop the remaining creme patisserie onto the center of the puff pastry. Fill a new pastry bag fitted with whatever tip you like (plain, star, st. honore) with the creme chantilly, and pipe the creme on top of the pastry cream.
4. Stick one final pastry puff in the center of the dessert, then drizzle caramel all over. Refrigerate until ready to serve.
Notes
Refrigerate extra salted caramel for later use, and a few extra pastry puffs.

Dessert
Chocolate genoise  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (65 grams) cake flour
1/4 teaspoon salt
1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of the pan with parchment paper.

Sift the flour with the salt and cocoa powder.

In a heatproof bowl whisk together the eggs and sugar. Place the bowl over a saucepan of simmering water. Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take about 5 minutes). Remove from heat and transfer the mixture to the bowl of your electric mixer. Beat on high speed (about 3-5 minutes) until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract.
Then sift about one-third of the flour mixture over the whipped eggs and gently fold in using a large rubber spatula or whisk. Fold in half of the remaining flour, and then fold in the rest. (Do not over mix or the batter will deflate). Take about 1 cup of the batter and fold it into the hot butter mixture.
Then, with a spatula, gently fold the butter mixture completely into the egg batter. Pour into your prepared pan, smoothing the top. Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed (about 20 - 25 minutes). (A toothpick inserted into the center of the cake comes out clean.) Cool on a metal rack.
When the cake has cooled completely, run a small knife around the edges to release the cake. The genoise will keep two days in the refrigerator or it can be frozen for a couple of months.

Dessert
Chocolate pâté  Print Recipe


Serves: 10
Preparation time: 25 minutes
Cooking time:10 minutes
16 ounces semi sweet chocolate
4 ounces sugar
1/2 cup water
7 egg yolks
1/4 cup Cognac
1 cup heavy cream

Mocha creme:
8 large egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon espresso instant coffee
1 teaspoon water
1 teaspoon vanilla extract
Melt semi sweet chocolate over a double boiler. Combine sugar and water. Boil to 240 degrees.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
Cover with plastic wrap and chill for 4 hours or up to 2 days.
Invert on a platter and slice portions onto plate using a warm carving knife. Decorate with fresh fruit and if desired serve with Mocha creme sauce.

Mocha creme:
Beat the egg yolks and sugar until lemony in color. Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook over low heat while stirring constantly with a wooden spoon. The custard should coat the back of a wooden spoon. Do not boil custard as it will curdle.
Strain into a serving bowl. Dissolve coffee in water. Mix coffee and vanilla into custard.stir to cool.
Cover with plastic wrap and refrigerate. May be prepared two days in advance.

Dessert
raspberry mousse with apricot sauce  Print Recipe


Serves: 6
Preparation time:30 minutes
Cooking time:10 minutes
6 egg yolks
1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur (raspberry eau de vie)
8 ounces creme fraiche or sour cream
30 ounce can apricots in syrup
1 1/2 pints raspberries
Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.

Dessert
Orange parfait  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
8 egg yolks
1 8-ounce can frozen orange juice
4 oranges
2 cups whipping cream
1/2 cup sugar
Combine the first three ingredients in a large stainless bowl.
Whisk over a pan containing boiling water until the mixture triples in volume.
Transfer to an electric mixer and continue whipping until mixture in cool.
Whip the cream until firm. Add sugar gradually while mixing. Gently fold cream into orange mix and spoon into a decorative mold or individual dessert dishes.
Allow to freeze for at least an hour then unmold on plates or serving platter.
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in

SAINT-BARTHELEMY

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
48 Recipes

11 Appetizers

16 Main dishes

9 Side dishes

12 Desserts

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ecookbook 48 Recipes