The {Page-Turner-Cookbook} featuring
reunion Is My Kitchen
REUNION Appetizers & Soups
Desserts influenced by France
Rich vanilla ice cream
Cream puffs
Coeur a la creme
Chocolate sauce
Chocolate bavaroise
Crêpes suzette
Apricot tart
Apple au gratin with apricot
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Zucchini and red lentil fritters with lemony yogurt
Appetizers & Soups influenced by France Apple blue cheese and hazelnut salad on endive leaves Cheese beignets Smoked salmon mousse Savory lollipops for cocktail Marinated goat cheese crostini Carrot soufflé Artichoke pâté Mussel soup
REUNION Main Dishes
Appetizers & Soups influenced by France Apple blue cheese and hazelnut salad on endive leaves Cheese beignets Smoked salmon mousse Savory lollipops for cocktail Marinated goat cheese crostini Carrot soufflé Artichoke pâté Mussel soup
Chicken fricassée
Curried lamb
Lamb stew
Main Dishes influenced by France Potato pancakes with smoked salmon and creme fraiche Asparagus with truffle broth Vegetable ragout with parmesan and balsamic vinegar Artichoke pâté Crispy salmon nuggets in kataifi crust Carrot soufflé Ham aspic with egg salad and avocado Steamed mussels in white wine Cheese beignets Smoked salmon mousse
Curried lamb
Lamb stew
Main Dishes influenced by France Potato pancakes with smoked salmon and creme fraiche Asparagus with truffle broth Vegetable ragout with parmesan and balsamic vinegar Artichoke pâté Crispy salmon nuggets in kataifi crust Carrot soufflé Ham aspic with egg salad and avocado Steamed mussels in white wine Cheese beignets Smoked salmon mousse
Side Dishes influenced by France
Potato anna
Tomatoes provencale
Crispy leeks
Smoked salmon salad
Allumette potatoes
Potatoes fondantes
Asparagus with morels and tarragon
Asparagus and tomato salad with feta
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Appetizer Zucchini and red lentil fritters with lemony yogurt 
A new twist to an Indian-style fritters.
Serves: 4
• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
Lemony Yogurt• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil
Lemony Yogurt
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
Appetizer 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.
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 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.
Appetizer Savory lollipops for cocktail
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.
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 Marinated goat cheese crostini
Serves: 4
Preparation time: 12 hours
Cooking time:5 minutes
1 cup olive oil 1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper
Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.
In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.
In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.
Appetizer Carrot soufflé
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.
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
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.
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 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.
Main Chicken fricassée
Serves: 4
Preparation time: 25 minutes
Cooking time:40 minutes
1 3-pound whole chicken 3 tablespoons vegetable oil
1/2 cup flour
to taste salt and white pepper
1 cup dry white wine
1/2 cup sliced onion
1 medium sliced green pepper
1 medium sliced carrot
1/2 stalk sliced celery
1 clove minced garlic
1 cup chopped tomatoes
Cut the chicken into eight pieces.
Heat the oil in a large skillet over medium high heat. Combine the flour, salt, and pepper.
Roll the chicken pieces in the flour mixture. Place in the skillet, skin side down. Brown both sides until golden brown. Transfer the chicken to a warm platter. Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and chopped tomatoes. Simmer and cover for 10 minutes.
Add the chicken, and continue cooking until meat is tender, about 20 minutes.
Transfer the chicken to a warm serving platter. Reduce the sauce to a medium thick consistency. Pour the sauce over chicken and serve.
Heat the oil in a large skillet over medium high heat. Combine the flour, salt, and pepper.
Roll the chicken pieces in the flour mixture. Place in the skillet, skin side down. Brown both sides until golden brown. Transfer the chicken to a warm platter. Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and chopped tomatoes. Simmer and cover for 10 minutes.
Add the chicken, and continue cooking until meat is tender, about 20 minutes.
Transfer the chicken to a warm serving platter. Reduce the sauce to a medium thick consistency. Pour the sauce over chicken and serve.
Main Curried lamb
Serves: 8
Preparation time: 20 minutes
Cooking time:2 hours
2 tablespoons olive oil 4 pounds lamb shoulder, cut into 2 inch pieces
2 medium onions
1 tablespoon tomato paste
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 heaping tablespoon good curry powder
chicken stock
1 cup Granny Smith apples, peeled and diced
1 banana
1 clove garlic, peeled
1 sprig thyme
1 bay leaf
1/2 cup raisins
1 Granny Smith apple
Serve with rice and chutney
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.
Main Lamb stew
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
4 pounds lamb shoulder, cut into 2 inch pieces 3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley
Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley 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 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 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 Artichoke pâté
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.
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.
Main Crispy salmon nuggets in kataifi crust
kataifi is a Middle Eastern pastry that resembles shredded phyllo.
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
Serves: 4
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1/4 pound kataifi dough, snipped into 4-inch lengths 1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
Main Carrot soufflé
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.
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.
Main 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.
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 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.
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.
Side Dish Potato anna
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
8 large baking potatoes 1/3 cup clarified butter
To taste salt and pepper
Preheat oven to 400 degrees.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
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 Crispy leeks
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.
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 Smoked salmon salad
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.
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 Allumette potatoes
Matchstick potatoes
Serves: 8
Oil for frying
Salt to taste
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.
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 Potatoes fondantes
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
5 pounds potatoes 4 ounces butter
1 quart chicken broth
salt to taste
Preheat oven to 350 degrees.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.
Side Dish Asparagus with morels and tarragon
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces 1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
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
Dessert Rich vanilla ice cream
Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
5 egg yolks 3/4 cup granulated sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract
Whisk egg yolks and sugar in a mixing bowl until creamy and white Heat cream and milk in heavy saucepan. Pour over egg yolk mixture and mix well. Stir in vanilla extract.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.
Dessert Cream puffs
Serves: 6
Preparation time: 40 minutes
Cooking time:20 minutes
1 cup water 1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs
For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding
Preheat oven to 400 degrees.
Heat water and butter to a rolling boil in a saucepan. Stir in 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. Using an electric mixer, beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a tablespoon onto ungreased baking sheet leaving 3 inches apart.
Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until puffed, golden brown and dry.
FILLING:
Whip the cream with sugar and instant vanilla pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).
Heat water and butter to a rolling boil in a saucepan. Stir in 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. Using an electric mixer, beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a tablespoon onto ungreased baking sheet leaving 3 inches apart.
Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until puffed, golden brown and dry.
FILLING:
Whip the cream with sugar and instant vanilla pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).
Dessert Coeur a la creme
Serves: 8
Preparation time: 12 minutes
16 ounces cream cheese, softened 1 cup sour cream
2 cups heavy cream
1 teaspoon instant vanilla pudding
1/2 cup superfine sugar
Mix cream cheese with sour cream until smooth. Whip the cream and instant vanilla pudding until firm. Add sugar then whip until stiff. Fold cream into cream cheese mix. Spoon mixture into a heart-shaped mold lined with cheese cloth. Refrigerate for 2 hours or until set. Unmold on serving dish. Serve with strawberry or raspberry sauce.
Dessert Chocolate sauce
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.
Serves: 8
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
Serves: 8
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup (250 ml) water1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Dessert Chocolate bavaroise
Serves: 10
Preparation time: 30 minutes
Cooking time:8 minutes
8 ounces semi sweet chocolate 1 envelop unflavored gelatin ( or 3 large sheets)
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy cream
For chocolate sauce:
4 ounces semi sweet chocolate
1 cup heavy cream
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate sauce around bavaroise.
Chocolate sauce:
combine cream and chocolate. Stir over low heat to melt. Cool
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate sauce around bavaroise.
Chocolate sauce:
combine cream and chocolate. Stir over low heat to melt. Cool
Dessert Crêpes suzette
Serves: 8
Preparation time: 25 minutes
Cooking time:30 minutes
For the crêpes:1 cup flour
1/4 vegetable oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter
For the orange sauce:
1/4 cup unsalted butter
1/3 cup sugar
1 tablespoon coarsely shredded orange peel
1/3 cup orange peel
1 cup orange juice
1/4 cup orange sections
For the orange butter:
1/2 cup Grand Marnier
1/2 cup unsalted butter
1/3 cup sugar
1/3 cup Grand Marnier
1/4 cup grated orange peel
1/4 cup brandy
Crêpe batter:
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer. Melt the butter over low heat, and mix into the crêpe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly. Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.
Orange sauce:
In a medium skillet, melt 1/4 cup butter. Stir in cup sugar, shredded orange peel and juice; cook over low heat, stirring occasionally, until peel is translucent, about 10 minutes. Add oranges, and 1/4 cup Grand Marnier.
Orange butter:
In a small bowl, with an electric beater, cream butter with sugar until fluffy. Blend in Grand Marnier and orange peel. Use to spread on crêpes - about 1 tablespoon for each crêpe.
To assemble:
Fold each crêpe in half, then in half again. Arrange in pattern in orange sauce in a baking dish or skillet. Cook over low heat until sauce is hot and crepes are heated through. To serve: Bring crêpes to table right in baking dish or skillet. Gently heat brandy in a small saucepan just until vapor rises. Ignite with match and pour flaming brandy over heated crêpes. Serve with sauce.
VARIATIONS:
CREPES CURACAO: Serve with cooked sliced peaches. Flame with curacao.
CREPES CAFOLA: Flavor batter with coffee extract and grated sweet chocolate. Flame with creme of cacao and Kahlua.
CREPES COPACABANA: Flavor batter with coffee extract and hazelnut puree. Flame with Kahlua.
CREPES HAWAIIAN: Serve with fresh sweet pineapple cubes.
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer. Melt the butter over low heat, and mix into the crêpe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly. Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.
Orange sauce:
In a medium skillet, melt 1/4 cup butter. Stir in cup sugar, shredded orange peel and juice; cook over low heat, stirring occasionally, until peel is translucent, about 10 minutes. Add oranges, and 1/4 cup Grand Marnier.
Orange butter:
In a small bowl, with an electric beater, cream butter with sugar until fluffy. Blend in Grand Marnier and orange peel. Use to spread on crêpes - about 1 tablespoon for each crêpe.
To assemble:
Fold each crêpe in half, then in half again. Arrange in pattern in orange sauce in a baking dish or skillet. Cook over low heat until sauce is hot and crepes are heated through. To serve: Bring crêpes to table right in baking dish or skillet. Gently heat brandy in a small saucepan just until vapor rises. Ignite with match and pour flaming brandy over heated crêpes. Serve with sauce.
VARIATIONS:
CREPES CURACAO: Serve with cooked sliced peaches. Flame with curacao.
CREPES CAFOLA: Flavor batter with coffee extract and grated sweet chocolate. Flame with creme of cacao and Kahlua.
CREPES COPACABANA: Flavor batter with coffee extract and hazelnut puree. Flame with Kahlua.
CREPES HAWAIIAN: Serve with fresh sweet pineapple cubes.
Dessert Apricot tart
For best results, use tart pans that have removable bottoms
Serves: 8
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
All-purpose flour, for dusting 1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Dessert Apple au gratin with apricot
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
2 pounds baking apples 2 tablespoons dark rum
3 tablespoons sugar
1/2 cup apricot preserves
2 teaspoons sugar
Preheat oven to 350 degrees.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.
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
REUNION
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
38 Recipes
9 Appetizers
13 Main dishes
8 Side dishes
8 Desserts