The {Page-Turner-Cookbook} featuring
switzerland Is My Kitchen
SWITZERLAND Appetizers & Soups
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Cuchaule - saffron bread recipe
Appetizers & Soups influenced by France Artichokes vinaigrette Poached eggs florentine Cheese croquettes Ham aspic with egg salad and avocado Mussel soup Steamed mussels in white wine Cheese beignets Smoked salmon roulades
SWITZERLAND Main Dishes
Appetizers & Soups influenced by France Artichokes vinaigrette Poached eggs florentine Cheese croquettes Ham aspic with egg salad and avocado Mussel soup Steamed mussels in white wine Cheese beignets Smoked salmon roulades
Endives meuniere
Jaeger schnitzel
Potato cake
Main Dishes influenced by France Potato pancakes with smoked salmon and creme fraiche Smoked salmon roll Vegetable ragout with parmesan and balsamic vinegar Smoked salmon mousse Asparagus and tomato salad with feta Cheese croquettes Steamed mussels in white wine Asparagus with truffle broth Apple blue cheese and hazelnut salad on endive leaves Mussel soup
SWITZERLAND Side Dishes
Jaeger schnitzel
Potato cake
Main Dishes influenced by France Potato pancakes with smoked salmon and creme fraiche Smoked salmon roll Vegetable ragout with parmesan and balsamic vinegar Smoked salmon mousse Asparagus and tomato salad with feta Cheese croquettes Steamed mussels in white wine Asparagus with truffle broth Apple blue cheese and hazelnut salad on endive leaves Mussel soup
Potato cake
Side Dishes influenced by France
Asparagus and tomato salad with feta
Berny potatoes
Gratin dauphinois
Creamy mashed potatoes
Potatoes dauphine
Potato macaire
Tomatoes provencale
Asparagus sauce
SWITZERLAND Desserts
Chocolate orange torte with raspberry coulis
Chocolate pie with raspberries
Chocolate raspberry tart
Desserts influenced by France
Plum frangipane tart
Chocolate-raspberry soufflé
Apple tart alsacienne
The chocolate cake
Poached pears in red wine
Be mine Valentine meringues kisses
Prunes poached in red wine
Yogurt orange cake
liquid MeasuresChocolate pie with raspberries
Chocolate raspberry tart
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Cheese fondue
Melted cheese with bread cubes. The bread cubes are picked up on the fork and swivelled in the melted cheese, which is served in a traditional ceramic fondue pot called ‘caquelon’.
Raclette
Melted cheese served with "Gschwellti" (jacket potatoes), cocktail gherkins and onions as well as pickled fruit.
Älplermagronen
A kind of gratin with potatoes, macaroni, cheese, cream and onions. And most importantly, stewed apple on the side.
Rösti
A flat, hot cake made of grated, cooked jacket or raw potatoes and fried in hot butter or fat. The dish is bound by nothing apart from the starch contained in the potatoes.
Birchermüesli
Developed around about 1900 by the Swiss doctor Maximilian Oskar Bircher-Brenner, it contains oat flakes, lemon juice, condensed milk, grated apples, hazelnuts or almonds.
Swiss chocolate
Chocolate came to Europe in the course of the 16th century, by the 17th century at the very latest it became known and was produced in Switzerland as well. In the second half of the 19th century Swiss chocolate started to gain a reputation abroad. The invention of milk chocolate by Daniel Peter as well as the development of conching (fondant chocolate) by Rodolphe Lindt were closely connected with the rise of Swiss chocolate's renown.
Swiss cheese
One could quite easily explore Switzerland travelling from cheese dairy to cheese dairy. Each area of the country, each region has its own types of cheese – the diversity of products created from one single base ingredient – good Swiss milk – is quite astonishing! Such as, for example, the soft and melting Vacherin cheese. The aromatic Appenzeller. The full-flavoured Sbrinz. The Emmentaler, famous for its big holes. The world-famous Gruyère. Or the Tête de Moine which is shaved into decorative rosettes. All of these – and their round about 450 other cheese siblings – make a fondue, a raclette, an «afternoon snack platter» a culinary experience.
Appetizer Cuchaule - saffron bread recipe 
Geographical location: Canton of Fribourg.
Origin: Fribourg, 16th century
Origin of the name: from the Fribourg dialect "kûchola"
Although traditionally served with butter and Benichon mustard, cuchaules can also be used as burger buns.
Serves: 8
80 g (2.5 oz)sugar
1 tsp salt
1 to 2 pinch saffron powder
½ cube yeast or 2 1/4 teaspoons usually for most active dry yeast single packs in the North America
60 g (2 oz) butter, melted and warm
3 deciliter of milk (3 deciliters=1 1/4 cups)
2 eggs, beaten separately
Serves: 8
Preparation time:1 hour
Cooking time:35 minutes
550 g bread flour (2.1/3 cups)80 g (2.5 oz)sugar
1 tsp salt
1 to 2 pinch saffron powder
½ cube yeast or 2 1/4 teaspoons usually for most active dry yeast single packs in the North America
60 g (2 oz) butter, melted and warm
3 deciliter of milk (3 deciliters=1 1/4 cups)
2 eggs, beaten separately
Dissolve the yeast in 1/2 cup warm milk and a teaspoon sugar. After 5-10 minutes, the mixture should be foamy.
Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
Add yeast to flour mixture and stir.
Add milk and warm melted butter and stir.
Add saffron and one egg and mix well.
Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
Let it rise until it doubles in volume, about 2 hours.
Put dough onto floured working surface, and shape it into two round breads.
Cover baking sheet with wax paper and place loaves on baking sheet.
Use a knife to form a criss-cross pattern on the top of each loaf.
Let dough rise a second time at room temperature for 30 to 45 minutes.
Preheat oven to 180° C. (360° F)
Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
Cool before cutting.
Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
Add yeast to flour mixture and stir.
Add milk and warm melted butter and stir.
Add saffron and one egg and mix well.
Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
Let it rise until it doubles in volume, about 2 hours.
Put dough onto floured working surface, and shape it into two round breads.
Cover baking sheet with wax paper and place loaves on baking sheet.
Use a knife to form a criss-cross pattern on the top of each loaf.
Let dough rise a second time at room temperature for 30 to 45 minutes.
Preheat oven to 180° C. (360° F)
Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
Cool before cutting.
Appetizer Artichokes vinaigrette
Serves: 6
1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Preparation time: 20 minutes
Cooking time:35 minutes
1 gallon water 1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Appetizer Poached eggs florentine
Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
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.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Appetizer Cheese croquettes
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
4 ounces butter 1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley
In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.
Appetizer Ham aspic with egg salad and avocado
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.
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 Mussel soup
Serves: 6
Preparation time: 20 minutes
Cooking time:25 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
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. Heat soup, and serve hot.
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. Heat soup, and serve hot.
Appetizer Steamed mussels in white wine
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.
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.
Appetizer Cheese beignets
may also be served as hors d'oeuvres.
Serves: 8
1 cup flour
4 large eggs
1 cup grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 cups parsley sprigs, cleaned and dried
2 cups tomato basil sauce
oil for deep frying
Serves: 8
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup water 1/2 cup butter, cut into pieces 1 cup flour
4 large eggs
1 cup grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 cups parsley sprigs, cleaned and dried
2 cups tomato basil sauce
oil for deep frying
In a medium saucepan, heat water and butter to a simmer. Add flour all at once and 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 until mixture is smooth. Mix in the cheese and seasonings.
Transfer cheese mixture to a mixing bowl.
Heat the oil in a deep fryer to 350 degrees. Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds.
Transfer to a plate on a paper towel. Repeat with remaining parsley. Season with salt.
Spoon about 5 or 6 tablespoons of the cheese mixture into the oil. Do not crowd as they double in size and self rotate while cooking. Fry for 8 to 10 minutes until golden brown. Drain on absorbent paper.
Keep beignets in a warm oven while frying the remaining. Arrange the warm cheese beignets on a platter with the fried parsley.
Serve with hot tomato basil.
Note: If served as hors d'oeuvres, fry teaspoonfuls of the cheese mixture.
Beat eggs in thoroughly, one by one until mixture is smooth. Mix in the cheese and seasonings.
Transfer cheese mixture to a mixing bowl.
Heat the oil in a deep fryer to 350 degrees. Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds.
Transfer to a plate on a paper towel. Repeat with remaining parsley. Season with salt.
Spoon about 5 or 6 tablespoons of the cheese mixture into the oil. Do not crowd as they double in size and self rotate while cooking. Fry for 8 to 10 minutes until golden brown. Drain on absorbent paper.
Keep beignets in a warm oven while frying the remaining. Arrange the warm cheese beignets on a platter with the fried parsley.
Serve with hot tomato basil.
Note: If served as hors d'oeuvres, fry teaspoonfuls of the cheese mixture.
Appetizer Smoked salmon roulades
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted 4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
Main Endives meuniere
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
8 Belgian endives 3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Main Jaeger schnitzel
Jaeger Schnitzel or Jägerschnitzel means hunter’s schnitzel. It’s a schnitzel topped with a mushroom sauce. Jaeger Schnitzel was originally made with venison or wild boar that was pounded thin. It’s generally made with pork. In Europe Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
You can make your own breadcrumbs, add fresh herbs and serve with fried potatoes or rice.
Serves: 4
1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.
6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
4 boneless pork chops1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.
6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.
Main Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Main Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Main Smoked salmon roll
The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese 1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Main Vegetable ragout with parmesan and balsamic vinegar
From Le Cabro d'Or, Les Baux-de-Provence, France
Serves: 4
2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
24 baby carrots, greens trimmed
1/4 cup olive oil
24 cherry tomatoes, halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar
Serves: 4
Preparation time: 40 minutes
Cooking time:40 minutes
3 ounces Parmesan cheese 2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
24 baby carrots, greens trimmed
1/4 cup olive oil
24 cherry tomatoes, halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar
Using a vegetable peeler or a medium knife, cut Parmesan into thin shavings. Set aside.
Squeeze juice from lemons into large pot; add lemons.
Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook 24 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans.
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper. Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.
Squeeze juice from lemons into large pot; add lemons.
Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook 24 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans.
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper. Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.
Main Smoked salmon mousse
Serves: 6
Preparation time: 15 minutes
8 ounces smoked salmon 1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Main Asparagus and tomato salad with feta
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
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
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 vinegar1 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
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 Cheese croquettes
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
4 ounces butter 1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley
In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.
Main Steamed mussels in white wine
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.
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
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.
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 Apple blue cheese and hazelnut salad on endive leaves
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.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
Main Mussel soup
Serves: 6
Preparation time: 20 minutes
Cooking time:25 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
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. Heat soup, and serve hot.
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. Heat soup, and serve hot.
Side Dish count Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Side Dish Asparagus and tomato salad with feta
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
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
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 vinegar1 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
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
Side Dish Berny potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
8 2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
1 tablespoon chopped truffles
1/2 cup toasted sliced almonds
Preheat oven to 375 degrees.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
Side Dish Gratin dauphinois
Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
1 tablespoon butter 2 pounds potatoes
4 cloves minced garlic
3/4 cup milk
2 cups heavy cream
2 cups grated Swiss cheese (Gruyere or Emmenthal)
to taste salt and pepper
Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.
Side Dish Creamy mashed potatoes
Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
2 pounds Yukon gold potatoes1/2 cup heavy cream, light cream or milk
4 ounces unsalted butter, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch.
Cover, set over high heat and bring to a boil.
Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs,
approximately 15 to 20 minutes. Drain in a colander.
Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over
the heat until the butter has melted.
Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine.
Taste and adjust the seasoning, if necessary. Serve immediately.
Cover, set over high heat and bring to a boil.
Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs,
approximately 15 to 20 minutes. Drain in a colander.
Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over
the heat until the butter has melted.
Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine.
Taste and adjust the seasoning, if necessary. Serve immediately.
Side Dish Potatoes dauphine
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.
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.
Side Dish Potato macaire
Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
4 pounds baking potatoes 4 ounces butter
To taste salt and pepper
Preheat oven to 400 degrees.
Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked.
Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds. Divide the potato mixture between molds to form two potato cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.
Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked.
Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds. Divide the potato mixture between molds to form two potato cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.
Side Dish Tomatoes provencale
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
4 tomatoes 3 tablespoons breadcrumbs
2 clove garlic, finely chopped
1 tablespoon chopped parsley
to taste salt and pepper
2 tablespoons olive oil
Wash tomatoes. Cut the tomatoes in half crosswise, discarding the cores.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.
Side Dish Asparagus sauce
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.
Dessert Chocolate orange torte with raspberry coulis
Serves: 14
Preparation time: 25 minutes
Cooking time:50 minutes
1 1/2 cups unsalted butter 12 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
3/4 cup orange juice
2 tablespoons orange liqueur
1 teaspoon vanilla
6 eggs
sifted unsweetened cocoa powder
Raspberry coulis:
1 package frozen unsweetened raspberries, thawed
1 tablespoon sugar
1 tablespoon orange liqueur
Preheat oven to 350 degrees.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
Dessert Chocolate pie with raspberries
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
200 grams (7 oz) of dark chocolate150 ml (6 oz) cream
PATE SABLEE, baked (see recipe)
150 grams (5 oz) fresh raspberries
Icing sugar
Prepare the PATE SABLEE crust, baked (see recipe)
Melt the dark chocolate in a water bath, then add the liquid cream while mixing vigorously to obtain a smooth and unctuous ganache.
Pour this preparation onto the precooked pie bottom, then allow to cool.
Arrange the fresh raspberries on top and sprinkle with a icing sugar.
Melt the dark chocolate in a water bath, then add the liquid cream while mixing vigorously to obtain a smooth and unctuous ganache.
Pour this preparation onto the precooked pie bottom, then allow to cool.
Arrange the fresh raspberries on top and sprinkle with a icing sugar.
Dessert Chocolate raspberry tart
The perfect Valentine cake
Serves: 8
1 2/3 cups finely crushed chocolate graham crackers
1/2 cup butter, melted
For the raspberry Coulis:
12 oz fresh raspberries
3 tablespoons granulated sugar
2 teaspooons lemon juice
Chocolate Filling:
1 1/2 cup heavy cream
1 lb bittersweet chocolate
1 teaspoon vanilla extract
1/4 teaspoon salt
Serves: 8
Preparation time:20 minutes
Cooking time:5 minutes
For the chocolate Crust:1 2/3 cups finely crushed chocolate graham crackers
1/2 cup butter, melted
For the raspberry Coulis:
12 oz fresh raspberries
3 tablespoons granulated sugar
2 teaspooons lemon juice
Chocolate Filling:
1 1/2 cup heavy cream
1 lb bittersweet chocolate
1 teaspoon vanilla extract
1/4 teaspoon salt
For The Crust: Preheat the oven to 350 F. Crush the graham crackers in a food processor until it’s fine and resembles coarse sand. Set aside. Melt the butter in a large mixing bowl, and then stir in the crushed graham crackers, mixing until well combined. Press the crust into a tart pan, and bake for 7-9 minutes or until set. Remove from oven and allow to cool while assembling the chocolate filling and raspberry coulis.
For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or transfer to a blender. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds, and set aside.
For The Chocolate Filling: Heat the heavy cream and chocolate together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.
Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.
For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or transfer to a blender. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds, and set aside.
For The Chocolate Filling: Heat the heavy cream and chocolate together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.
Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.
Dessert Plum frangipane tart
Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour 10 minutes
For pastry: 1 recipe Quick and easy pie crust
for frangipane:
3/4 cup toasted almond slivers
1/2 cup sugar
1/4 cup unsalted butter, softened
2 teaspoons flour
1 large egg
1 teaspoon Brandy
1 pound pitted plums
Pastry:
Preheat oven to 350 degrees. Roll the dough inch thick to fit an 8 inch fluted removable-bottom tart pan. Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Bake crust for 15 minutes. Transfer to rack and cool.
For Frangipane:
Mix almonds in a food processor to obtain a powder. In a mixing bowl, beat 1/2 cup sugar and butter until smooth. Mix in almonds and flour. Add egg and brandy and blend well. Spread evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle plums with additional sugar.
Bake tart until filling is brown and set and plums are tender, about 50 minutes. Cool on rack at least 15 minutes. Serve tart with sweetened whipped cream.
Preheat oven to 350 degrees. Roll the dough inch thick to fit an 8 inch fluted removable-bottom tart pan. Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Bake crust for 15 minutes. Transfer to rack and cool.
For Frangipane:
Mix almonds in a food processor to obtain a powder. In a mixing bowl, beat 1/2 cup sugar and butter until smooth. Mix in almonds and flour. Add egg and brandy and blend well. Spread evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle plums with additional sugar.
Bake tart until filling is brown and set and plums are tender, about 50 minutes. Cool on rack at least 15 minutes. Serve tart with sweetened whipped cream.
Dessert Chocolate-raspberry soufflé
Serves: 4
Preparation time:20 minutes
Cooking time:40 minutes
1/4 cup unsalted, shelled raw pistachiosUnsalted butter (for ramekins)
1/2 cup sugar, plus more for ramekins
6 ounces high-quality bittersweet chocolate, chopped
1/4 cup high-quality raspberry jam or jelly
1 large egg yolk
1/4 teaspoon salt, plus more
6 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup heavy cream
Special Equipment
4 (6-ounce) ramekins
Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes. Let cool slightly, then coarsely chop.
Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
Combine chocolate and jam in a medium heatproof bowl set over a saucepan of simmering water; stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6–7 minutes.
Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes.
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.
Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
Combine chocolate and jam in a medium heatproof bowl set over a saucepan of simmering water; stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6–7 minutes.
Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes.
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.
Dessert Apple tart alsacienne
Serves: 6
Preparation time: 30 minutes
Cooking time:45 minutes
For the crust: 4 ounces butter, soft
1 1/2 cups flour
1 teaspoon cornstarch
1/2 teaspoon salt
2 teaspoons sugar
1 egg
2 pounds baking apples
Filling: 1 cup milk
1/2 cup sugar
1 teaspoon flour
1 teaspoon cornstarch
2 eggs
1 teaspoon vanilla
2 teaspoons icing sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees.
Crust:
Mix butter with flour, cornstarch, salt, sugar, and egg to make a dough.
Roll and line an 9-inch pie plate.
Peel apples. Core,slice into small slivers and arrange in crust. Bake for 20 minutes.
Filling:
In a mixing bowl, combine milk, sugar, flour, cornstarch, eggs, vanilla.
Pour over apples. Continue baking at 350 degrees for 10 to 15 minutes.
Combine icing sugar with cinnamon. Sprinkle over pie. Serve warm or cold.
Crust:
Mix butter with flour, cornstarch, salt, sugar, and egg to make a dough.
Roll and line an 9-inch pie plate.
Peel apples. Core,slice into small slivers and arrange in crust. Bake for 20 minutes.
Filling:
In a mixing bowl, combine milk, sugar, flour, cornstarch, eggs, vanilla.
Pour over apples. Continue baking at 350 degrees for 10 to 15 minutes.
Combine icing sugar with cinnamon. Sprinkle over pie. Serve warm or cold.
Dessert The chocolate cake
Makes 1 12-inch cake or 2 9-inch cake.
To make 2 8-inch cakes, use half of the recipe
Fill the cake layers with Chocolate mousse filling and glaze top with Ganache
Serves: 12
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
Serves: 12
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup unsweetened cocoa 2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
Preheat oven at 350 degrees.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.
Dessert Poached pears in red wine
Serves: 6
Preparation time:20 minutes
Cooking time:30 minutes
6 ripe pears 2 cups red wine
1/2 cup sugar
1 lemon
1 stick cinnamon
3 whole cloves
1 teaspoon vanilla extract
Peel and core the pears. Cut them into quarters.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.
Dessert Be mine Valentine meringues kisses
Serves: 6
Preparation time:20 minutes
Cooking time:45 minutes
3 egg whites 1 teaspoon white vinegar or lemon juice
1/2 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
2 to 3 drops red food coloring
4 ounces bittersweet chocolate, finely chopped
1 teaspoon canola oil
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute.
Continue beating, and gradually add the sugar. Beat until very stiff, about 2 minutes. Add coloring and continue beating for 5 minutes at medium speed. Spoon the meringue mixture into a pastry bag fitted with a 1/2 inch plain tube.
Preheat oven to 200 degrees F.
Line a baking sheet with parchment paper. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 45 minutes to 1 hour.
Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature. Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden. This can take up to 50 minutes at room temperature or just freeze on parchment paper for 5 minutes. Serve.
Continue beating, and gradually add the sugar. Beat until very stiff, about 2 minutes. Add coloring and continue beating for 5 minutes at medium speed. Spoon the meringue mixture into a pastry bag fitted with a 1/2 inch plain tube.
Preheat oven to 200 degrees F.
Line a baking sheet with parchment paper. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 45 minutes to 1 hour.
Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature. Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden. This can take up to 50 minutes at room temperature or just freeze on parchment paper for 5 minutes. Serve.
Dessert Prunes poached in red wine
Serves: 6
Preparation time: 2 hours
Cooking time:15 minutes
1/2 pound pitted prunesBoiling water to cover
2 cups red wine, not too tannic (something light and fruity like a Beaujolais or a pinot noir)
1/4 cup mild honey, such as clover
1 vanilla bean, cut in half lengthwise
1 cinnamon stick
2 strips orange or lemon zest
1.Place prunes in a bowl and pour on boiling water to cover. Let sit for 5 minutes, and drain.
2.Combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
3.Add prunes to simmering wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add orange or lemon zest. Cover and let sit for at least 2 hours before serving.
Serve warm, at room temperature, or chilled.
2.Combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
3.Add prunes to simmering wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add orange or lemon zest. Cover and let sit for at least 2 hours before serving.
Serve warm, at room temperature, or chilled.
Dessert Yogurt orange cake
This yogurt cake recipe can also be made in an 8-inch springform or 9-inch round cake pan. A 9-inch cake will only take around 30–35 minutes to bake, whereas an 8-inch round will take closer to 40 and a medium loaf between 35 and 45 minutes
Serves: 8
3/4 cup (150g) granulated sugar
Grated zest of 1 orange
¾ cup (110g) whole plain yogurt, sour cream or Greek yogurt
2 large eggs, at room temperature
1 tsp. vanilla extract
1½ cups (180g) cake flour
2 tsp. baking powder
¼ tsp. fine sea salt
½ cup neutral oil, such as canola or grapeseed
For the soaking syrup:
2 Tbsp. Grand Marnier
2 Tbsp. orange juice
¼ cup (50g) superfine sugar
For the glaze:
¾ cup apricot jam or marmalade
2 tsp. rum or water
Serves: 8
Preparation time:15 minutes
Cooking time:45 minutes
For the cake:3/4 cup (150g) granulated sugar
Grated zest of 1 orange
¾ cup (110g) whole plain yogurt, sour cream or Greek yogurt
2 large eggs, at room temperature
1 tsp. vanilla extract
1½ cups (180g) cake flour
2 tsp. baking powder
¼ tsp. fine sea salt
½ cup neutral oil, such as canola or grapeseed
For the soaking syrup:
2 Tbsp. Grand Marnier
2 Tbsp. orange juice
¼ cup (50g) superfine sugar
For the glaze:
¾ cup apricot jam or marmalade
2 tsp. rum or water
1. Make the cake
Step 1
Preheat the oven to 350°F. Butter and flour an 8½ x 4½-inch loaf pan.
Step 2
Combine the sugar and orange zest in a bowl and, using your fingertips, rub them together to distribute the citrus oils.
Step 3
Whisk the yogurt, eggs and oil together. Add the zesty sugar and vanilla and whisk to thoroughly combine. Add the flour, baking powder and. Whisk just to combine.
Step 4
Pour into the prepared pan and bake for 45 minutes, or until a knife inserted in the center comes out clean.
2. Make the soaking syrup
Step 5
Prepare the syrup by heating the Grand Marnier and orange juice in a microwave until warm, but not hot. Stir in the sugar to dissolve. Drizzle this over the cake while still warm.
3. Make the glaze
Step 6
To make the glaze, warm the jam with the rum over low heat. Strain. Brush onto the cake once it has cooled to room temperature.
Step 1
Preheat the oven to 350°F. Butter and flour an 8½ x 4½-inch loaf pan.
Step 2
Combine the sugar and orange zest in a bowl and, using your fingertips, rub them together to distribute the citrus oils.
Step 3
Whisk the yogurt, eggs and oil together. Add the zesty sugar and vanilla and whisk to thoroughly combine. Add the flour, baking powder and. Whisk just to combine.
Step 4
Pour into the prepared pan and bake for 45 minutes, or until a knife inserted in the center comes out clean.
2. Make the soaking syrup
Step 5
Prepare the syrup by heating the Grand Marnier and orange juice in a microwave until warm, but not hot. Stir in the sugar to dissolve. Drizzle this over the cake while still warm.
3. Make the glaze
Step 6
To make the glaze, warm the jam with the rum over low heat. Strain. Brush onto the cake once it has cooled to room temperature.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
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 |
As the sun rises or sets in
SWITZERLAND
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
42 Recipes
9 Appetizers
13 Main dishes
9 Side dishes
11 Desserts