Turn the page
Cod with vegetables and aioli sauce

The {Page-Turner-Cookbook} featuring

saint-martin Is My Kitchen
Cuisine is influenced by the cooking of
France

Fresh seafood is often the star of many menus in Saint Martin (The French side of the island) and st maarten, (the dutch side) but there is a rich variety of cuisines to be found, from high-end French to Lebanese to Italian to traditional barbecue. Typical Creole dishes often include conch, goat and oxtail. There is also the island's national liqueur, Guavaberry, made from rum, cane sugar and local, wild guavaberries.

Appetizer
Codfish acras  Print Recipe


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

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

Appetizer
Corn in coconut milk  Print Recipe


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

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

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

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

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


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

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

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

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

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

Appetizer
The palm tree  Print Recipe


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

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

Appetizer
Vegetable ragout with parmesan and balsamic vinegar  Print Recipe

From Le Cabro d'Or, Les Baux-de-Provence, France
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.

Appetizer
Mussel soup  Print Recipe


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.

Appetizer
Cheese croquettes  Print Recipe


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.

Appetizer
Croissants  Print Recipe


Serves: 20
Preparation time: 4 hours
Cooking time:20 minutes
For the sponge:

1/4 teaspoon active dry yeast
3/4 cup warm water
2 cups (9 ounces by weight) all-purpose flour

For the croissant dough:
1/4 cup warm water
3/4 cup milk
6 tablespoons sugar
2 packages (4 1/2 teaspoons) active dry yeast
2 1/2 cups (11 1/4 ounces by weight) all-purpose flour
1 tablespoon salt
1 3/4 ounces unsalted soft butter
10 ounces unsalted butter, chilled
1 egg for egg wash

For the sponge:
In an electric mixing bowl, stir the warm water and yeast together. Allow to foam for 5 minutes.
Mix in the flour at low speed. The dough will be sticky. Cover and let rest for 12 hours at room temperature.
For the croissant dough: In a mixing bowl, combine water, milk, and 1 teaspoon of sugar.
Stir in the yeast to dissolve and allow to foam for about 3 minutes. Add the remaining sugar, flour, salt, soft butter and the sponge. Knead with the dough hook for about 10 to 12 minutes. (If working by hand, knead for 15 minutes.)
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature, about 1 hour.
On a lightly floured surface, roll the dough into a rectangle 12 by 14- inches. Place the dough rectangle on a baking sheet. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 by 7 inches.
Square up rectangle with a spatula or dough scraper. Position the butter rectangle on one side of the dough. Fold the rest of dough over butter and seal edges to seal in butter. Roll out the dough into a 10 by 20-inch rectangle. Fold one-third of the dough towards the center. Fold the other third over the two layers. Wrap the dough in plastic and refrigerate 30 minutes.

Repeat the rolling and folding process twice more and chill. Finally, on a floured surface, roll the dough into a 19 by 25-inch rectangle. Cut the dough into 20 even triangles.
Use a template for accurate measurements. To roll the crescents, start at the base and roll towards the tip. Finish the roll so that the tip is underneath the croissant.
Curve the end of each croissant and brush with egg wash. (May be frozen at this time). Arrange croissant on a baking sheet lined with parchment.
Let them rise uncovered at room temperature or until doubled in bulk. Bake the croissants at 375 degrees for 18 to 20 minutes.

Appetizer
Scrambled eggs  Print Recipe


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

Appetizer
Gruyere and parsley omelets  Print Recipe


Serves: 2
Preparation time: 10 minutes
Cooking time:5 minutes
4 large eggs
3 tablespoons chopped fresh Italian parsley
2 teaspoons water
1 teaspoon dried fines herbs or dried salad herbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)
Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

Appetizer
Carrot soufflé  Print Recipe


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

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

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

Appetizer
Artichoke pâté  Print Recipe


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

Main
Caribbean conch stew  Print Recipe


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

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

Main
Caribbean salmon fillets en papillotte  Print Recipe

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

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


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

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

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

Main
Cod with vegetables and aioli sauce  Print Recipe

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

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

Main
Fish and chips  Print Recipe


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

BATTER FOR FISH

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

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

BATTER FOR FISH

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

Main
Goat water stew  Print Recipe

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

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

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

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

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

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

Main
Breakfast croissants with scrambled eggs  Print Recipe


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

Main
Mussel soup  Print Recipe


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.

Main
Cheese croquettes  Print Recipe


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.

Main
Mussel and scallop soup   Print Recipe


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

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

Main
Smoked salmon eggs benedict  Print Recipe


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







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





Egg poacher

Main
Marinated goat cheese crostini  Print Recipe


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.

Main
Smoked salmon roll  Print Recipe

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
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.

Main
Cheese beignets  Print Recipe

may also be served as hors d'oeuvres.
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.

Main
French toast  Print Recipe


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

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

Main
Savory lollipops for cocktail  Print Recipe


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

Side Dish count
Corn in coconut milk  Print Recipe


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

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

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

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

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


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

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

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

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

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

Side Dish
Allumette potatoes  Print Recipe

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

Side Dish
Creamy mashed potatoes  Print Recipe


Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
2 pounds Yukon gold potatoes
1/2 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.

Side Dish
Ratatouille  Print Recipe

Recipe credited to The French Secret to Ratatouille, a Last Taste of Summer By Bill Buford
Serves: 8
Preparation time: 20 mnutes
Cooking time:1 hour 30 minutes
2 lbs. tomatoes, preferably fleshy plum tomatoes (rather than a juicy heritage breed)
A good olive oil
A pinch of sugar
A pinch of saffron (optional)
4 medium-sized red bell peppers
3 large onions, peeled and roughly diced
3 medium-sized eggplants, peeled and roughly diced
2 cloves of garlic, peeled
Sprigs of rosemary and thyme, tied together into a bouquet garni, plus 1 tsp. of thyme leaves
A handful of basil leaves (optional)
3 medium-sized zucchini
1-3 Tbsp. red-wine vinegar, according to taste
A dozen pitted black Kalamata olives (optional)
Salt and pepper
Basil leaves
1. Prepare tomatoes. Heat oven to 225 degrees. Drop the tomatoes into a pot of boiling water, and, if necessary, weigh them down with a heavy slotted spoon, to keep them from floating. After 2–3 minutes, test by pulling off a bit of skin with a paring knife. If it comes off easily, pull tomatoes out, one by one, and drop them into the ice bath. After a minute or two, retrieve them and peel off the skin.

2. Place a sieve over an empty bowl. Cut the peeled tomatoes into quarters, then scoop out the seeds with a spoon and place them into the sieve. Set aside.
3. Line a sheet pan with parchment paper. Brush the paper with olive oil and season it lightly with salt and sugar. Place tomatoes on the paper cut-side down and brush them, too, with the oil. Cook for about 40 minutes, until they are cooked but still firm. Cool and set aside.
4. While tomatoes roast, stir the tomato pulp and seeds in the sieve vigorously with a spatula or wooden spoon, to extract the maximum possible liquid. You should have between ½ cup and 1 cup. Pour the liquid into a saucepan, place over low heat, and simmer, gently, until the volume is reduced by half. Set aside.
5. If you are using saffron, hydrate in water and set aside.
6. Prepare peppers. Raise the oven temperature to 425 and insert a medium-sized tray. When hot, remove the tray and splash with olive oil, then add peppers and, with a pair of tongs, roll them in the oil to cover. Return the tray to the oven. Check after ten minutes. If the peppers have begun to brown, flip them with the tongs. Check after another 10 minutes and repeat, until peppers are nearly black on all sides. Remove the tray from the oven and, if needed, wrap peppers in a piece of aluminum foil (the trapped steam helps loosen the skin). When peppers are cool enough to touch, peel off the skin with a paring knife. Remove the stems and seeds and cut peppers into quarters.
7. Prepare onion. Heat a sauté pan over a low flame. Season onion with salt and pepper. Increase the heat to medium-high and add 1-2 Tbsp. olive oil to the pan. Add onion and cook, tossing occasionally until soft but not browned. Drain in a colander to remove excess oil and set onion aside.
8. Prepare eggplant. Wipe out the sauté pan and place over a low flame. Season eggplant with salt and pepper. Increase the heat and add a little less than 1 Tbsp. of olive oil to the pan. Add eggplant—don’t move or shake until it begins to color slightly. Flip eggplant with a spatula and cook until tender. Drain in a colander and set aside.
9. Begin assembly. Place a medium pot on a low burner. Chop tomatoes into bite-size pieces and add to the pot, then add 2 Tbsp. of tomato water. Chop peppers into bite-size pieces, then add to pot and stir. Add onion, then eggplant. If the mixture seems dry, add more tomato water. Add garlic and bouquet garni. Add saffron, if using. Cover. Check after 5 minutes to insure that the mixture is not boiling. Stir gently. After another 5 minutes, remove lid, stir, and simmer.
10. Prepare zucchini. Cut zucchini into bite-size pieces and toss in a bowl with 1 Tbsp. olive oil, a few twists of black pepper, and reserved thyme leaves. (Do not salt: salt will liquify zucchini and prevent them from crisping up.) Heat a sauté pan over a high flame and add zucchini. Toss occasionally, until zucchini show color but are still crisp: that is, bright green with bite. Remove from the pan and drain in a colander, then salt to taste.
11. Finish assembly. Taste for seasoning and for moisture, and add more salt and pepper and tomato water as needed. Add vinegar, then mix in zucchini and let cook until heated through. Add olives if you’re using them . Remove bouquet garni and garlic. Dress with torn basil leaves. Serve with roasted chicken, French fries, toast, nothing at all, or just about anything.

Side Dish
Savoyarde potatoes  Print Recipe


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

Side Dish
Hollandaise sauce  Print Recipe

Hollandaise sauce is an emulsion of egg yolk and liquid clarified butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy.
Serves: 6
Preparation time: 10 minutes
Cooking time:12 minutes
5 egg yolks
1 tablespoon lemon juice
12 ounces butter
to taste salt, ground white pepper, cayenne pepper and
Aromat seasoning
Clarify butter over medium heat.
Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency. Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
The sauce will keep, covered, in a warm place for at least 30 minutes.

Side Dish
Asparagus with morels and tarragon   Print Recipe


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.

Side Dish
Berny potatoes  Print Recipe


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.

Side Dish
Asparagus and tomato salad with feta  Print Recipe

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

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

Use tongs to remove asparagus

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

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta cheese and parsley.


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



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

Dessert
Banana cakes with rum sauce  Print Recipe


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

Dessert
Bavarois maracudja  Print Recipe

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

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

PASSION FRUIT BAVARIAN:

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

Dessert
Lady fingers in pyjamas  Print Recipe

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

Dessert
Sorbet doudou maracudja  Print Recipe

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


RASPBERRY COULIS

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

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

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

Dessert
Pudding diplomate  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour
2 cups milk
3 eggs
1/2 cup sugar
3 ounces candied fruit, diced
1 teaspoon Kirsch
2 cups lady fingers, cut into cubes
1 recipe custard cream

Preheat oven to 325 degrees.
Bring milk to a boil. In a mixing bowl, whisk eggs and sugar. Pour milk over and stir to mix. Strain through a fine strainer.
In a small bowl, combine candied fruit and kirsch. Let stand for a few minutes. Line the bottom of a charlotte mold with wax paper. Cover with candied fruit. Add lady fingers to mold to fill. Pour custard over lady fingers. Bake in waterbath for 1 hour.
Cool completely. Unmold on serving deep dish. Spoon custard cream around dish. Serve remaining custard cream with dessert.

Dessert
Whipped cream chocolate icing  Print Recipe


Serves: 12
Preparation time: 10 minutes
2 1/2 cups whipping cream
1 3-ounce package instant chocolate pudding
1/2 cup confectioner's sugar
Whip the cream with the instant chocolate pudding and confectioner's sugar until thick and creamy.
Use one half in cake layers and remaining to ice top and sides.
Use a hot knife to get the icing smooth.
To decorate the cake, melt 6 ounces chocolate and transfer to a small paper or plastic bag fitted with a tiny opening. Decorate the cake.
**For an 8 inch cake use 1/2 of the recipe.

Dessert
Floating island  Print Recipe

The floating island is a molded meringue baked in the oven. When unmolded onto a serving dish, the meringue becomes an island floating on the custard cream
Serves: 8
Preparation time: 30 minutes
Cooking time:8 minutes
1 tablespoon butter, soft
6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
3 cups custard cream
1/2 cup sliced almonds, toasted
1 cup sliced fresh strawberries (optional)
Butter a 10-cup fluted tube pan or a 10-cup soufflé molds.
Preheat oven to 350 degrees.
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, vanilla and cornstarch. Beat until very stiff, about 2 minutes. Spoon the meringue mixture into the prepared mold. Smooth the top of mold with a spatula. Place the mold in a baking pan containing hot water. Place the pan on the bottom rack of the oven and bake for 15 minutes.
The meringue will rise like a souffle above the top of the mold.
Remove pan from the oven. Allow the meringue to cool in the mold for 5 minutes. Unmold meringue on a deep platter surrounded by custard cream. Sprinkle floating island with toasted almonds, and decorate with sliced strawberries.

Dessert
Chocolate pâté  Print Recipe


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

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

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

Dessert
Orange sherbet bombe  Print Recipe


Serves: 8
Preparation time: 15 minutes
1 1/2 quarts orange sherbet
1 1/2 quarts vanilla ice cream

Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes.
Beat orange sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer.
Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream.
If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining.
Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.
Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets.
Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight.
To unmold: Dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.

Dessert
Orange mousse meringues  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:3 hours
Meringue shell:
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon cornstarch

Orange mousse filling:
1 envelope unflavored gelatin
1 1/2 cups orange juice
3 egg yolks
2 teaspoons grated orange rind
1/2 cup granulated sugar
3/4 cup chilled evaporated milk
FOR MERINGUE SHELL:
Preheat oven to 250 degrees In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Blend in cornstarch.
Line baking sheet with parchment paper. Spread with meringue to make 9-inch circles, forming 1-inch high rounded rim.
Bake in center of oven for about one hour or until crisp. Turn oven off and let meringue dry 2 to 3 hours.
Remove from oven and gently peel off paper. Place on serving plate.

FOR ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup of the orange juice. Set aside.
In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. add rind, remaining juice, and sugar.
Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon.
Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened.
In a bowl, beat evaporated milk for minute or until thick and foamy; fold into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.

Dessert
Easter bunny cake  Print Recipe


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

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



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

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

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


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

Dessert
Chocolate mousse  Print Recipe


Serves: 12
Preparation time:30 minutes
Cooking time:10 minutes
10 ounces semi sweet chocolate
1/2 cup sugar
1/2 cup water
6 egg yolks
2 cups heavy cream
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup Cognac (optional)
Melt semi sweet chocolate over a double boiler. Combine sugar and water in a saucepan. Boil to a temperature of 225 degrees. Beat egg yolks in an electric mixing bowl until creamy.
Gradually pour hot syrup over egg yolk mixture while whisking. Continue mixing until cool.
In a mixing bowl, whip heavy cream to a firm consistency. Fold cream and chocolate into the egg yolk mixture.
In a mixing bowl, whip egg whites with cream of tartar to a medium stiff consistency. Fold into chocolate mousse together with the cognac. spoon mousse into a clear glass serving bowl or into individual serving glasses. Refrigerate at least 2 hours before serving.
Garnish with whipped cream and chocolate curls.
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



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

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
  • USA Complete E-cookbook
1 2 3 4 5 6

As the sun rises or sets in

SAINT-MARTIN

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

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

11 Appetizers

16 Main dishes

9 Side dishes

12 Desserts

Loading



ecookbook 48 Recipes