Basic Quiche
From Real Simple magazine
1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin
- Heat oven to 375° F.
- In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes.
- Add the parsley and cook, covered, for 2 minutes more.
- Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
- Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full.
- Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Serves 4.
NUTRITION PER SERVING: CALORIES 587.76(65% from fat); FAT 42.42g (sat 17.55g); PROTEIN 26.89mg; CALCIUM 687.46mg; SODIUM 703.71mg; FIBER 1.67g; CARBOHYDRATE 24.89g; IRON 2.89mg
Tournedos Rossini
From Just France
50g/2oz Butter
1 tbsp Olive Oil
4 slices of White Bread, crusts removed
4 tournedos of Beef Filet Mignon (tournedos)
Salt and Black Pepper
4 50g/2oz slices of Raw Foie Gras
2 tbsp Port
1 tbsp Brandy
1 tbsp Madeira
2 fresh Black Truffles, thinly sliced
190ml/6fl.oz. Beef or Veal Stock
- Preheat the oven to warm, 250°F.
- Cut the slices of bread into circles a little larger than the circumference of the beef tournedos then heat half the butter and a little of the oil in a frying pan on medium low heat, add the bread and fry until golden brown on both sides. Drain on kitchen paper and place on a heatproof serving platter.
- Meanwhile, heat the remaining butter and oil in another large frying pan. Season the beef with salt and pepper then add to the pan and sauté for 3 minutes on each side. Remove from the pan with tongs, place each on top of the fried bread and place in the oven to keep warm.
- Add the foie gras to the pan and sauté for 1 minute on each side, depending on the thickness. Remove from the pan with tongs, place once slice on each tournedos and return to the oven to keep warm.
- Add the port, brandy and Madeira to the pan and bring to the boil, scraping up any bits in the bottom of the pan then boil until reduced by half.
- Add the stock and sliced truffles, bring back to the boil and continue to boil rapidly for about 5 minutes to reduce.
- To serve – pour the sauce over the top of the tournedos.
Serves 4.
French Onion Soup
Modified from Bon Appétit magazine and Martha Stewart
1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1 bay leaf
3 springs fresh thyme
1 tsp. sugar
1 tbsp. all-purpose flour
1/2 cup dry sherry
6 cups canned beef broth
1 teaspoon Dijon mustard
6-8 sourdough bread slices, toasted
8 ounces pecorino romano cheese, grated on the large holes of a box grater (about 3 cups)
- Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions, garlic, bay leaf, and thyme. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, 1 hour to an hour and a half.
- Sprinkle flour over onions, and stir to coat.
- Add wine and simmer until reduced to glaze, about 3 minutes. Stir in beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper.
- Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.
Serves 6-8.
Expert Coq Au Vin
From Tyler Florence
6 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 tsp. herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish
- In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain.
- Coat chicken pieces in flour, salt, and pepper. Brown chicken in hot bacon fat on both sides.
- Add garlic, onions, mushrooms, and carrots. Saute 2 minutes to soften.
- Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute.
- When the flames die down, return the pan to the heat and gradually stir in the wine and broth.
- When the wine is well blended, add the herbs.
- Cover and simmer for 1 hour.
- Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
- To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.
Serves 4-6.
Beginner Coq au Vin
From Real Simple magazine
2 tbsp. olive oil
4 oz. small cremini or white mushrooms
1 3/4 oz. package garlic-and-herb salad-dressing mix (such as Good Seasons)
1 cup frozen small onions (such as Birds Eye), thawed
1 cup red wine
1/2 cup canned chicken broth (such as Swanson Natural Goodness)
1 2-lb.cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)
- Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes.
- Add the salad-dressing mix and onions and toss to coat evenly.
- Stir in the wine and broth and cook until blended.
- Add the chicken. Cover, reduce heat to low, and simmer 15 minutes, turning pieces halfway through.
- Remove the chicken and vegetables.
- Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.
Serves 4.
NUTRITION PER SERVING: CALORIES 467(0% from fat); FAT 20g (sat 5g); PROTEIN 49mg; CHOLESTEROL 131mg; CALCIUM 40mg; SODIUM 1850mg; FIBER 1g; CARBOHYDRATE 9g; IRON 2mg
Chocolate Soufflé
From Gourmet magazine
1/3 cup sugar plus additional for sprinkling
5 oz. bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites
Accompaniment: lightly-sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish
- Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
- Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
- Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
- Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.
Serves 2-4.
Make Ahead: soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.
Bacon-Wrapped Chicken Breasts
From Food and Wine magazine
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
4 thyme sprigs, plus 1 teaspoon chopped thyme
8 slices of thick-cut bacon ( 1/2 pound)
3 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/2 pound chicken livers, trimmed
1 medium shallot, minced
1 garlic clove, minced
2 tablespoons plus 1 teaspoon sherry vinegar
1 cup chicken stock or low-sodium broth
- Preheat the oven to 400°.
- Season the chicken with salt and pepper. Place a thyme sprig on top of each breast half and wrap each half in 2 slices of bacon; secure the bacon with toothpicks.
- Heat a large, ovenproof skillet. Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes.
- Turn the chicken and roast in the oven for 10 minutes, or until cooked through. Add 1 tablespoon of the butter and the chopped thyme to the pan and baste the chicken. Let rest for 5 minutes.
- Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Season the livers with salt and pepper. Cook over moderately high heat until golden brown, about 4 minutes.
- Add the shallot and garlic and cook until softened.
- Add 2 tablespoons of the vinegar and cook for 2 minutes. Add the stock and the remaining 2 tablespoons of butter and simmer over low heat until the livers are firm.
- Puree the livers in a blender and strain through a very fine sieve set over a saucepan. Stir in the remaining oil and vinegar; season with salt and pepper.
- Discard the toothpicks and thickly slice the chicken. Spoon the sauce onto plates, top with the chicken and serve.
Serves 4.
Shrimp Bisque
From Tyler Florence
1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 1eeks, trimmed, halved lengthwise, and rinsed well
3 stalks celery, cut into big chunks
2 carrots, cut into big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
2 tablespoons tomato paste
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish
- Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
- Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
- Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides.
- Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.
- Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
- Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.
- Strain into a clean pot and season with salt and pepper.
- Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.
- Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.
Serves 4-6.
Baked Brie
From Martha Stewart
1 cup pecan halves
3/4 cup packed dark-brown sugar
All-purpose flour, for dusting
2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
1 wheel (2.2 pounds) Brie
1 large egg yolk
2 tablespoons heavy cream
- In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
- Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other.
- Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
- Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.
- Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.
- In a small bowl, combine egg yolk and cream to make an egg wash.
- Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
- Preheat oven to 400 degrees. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.
Serves 12 to 16.
Haricots Verts Bundles Wih Shallot Vinaigrette
From Trish Magwood
1 lb. haricot verts
2 shallots, finely minced
1/3 cup sherry vinegar
2 tbsp Dijon mustard
1 cup olive oil
2 tbsp honey
2 tsp fresh tarragon, chopped
Freshly ground black pepper to taste
bunch fresh chives
- Clean the beans and trim stem end.
- In a double boiler, steam the beans until tender-crisp, 3-5 minutes.
- Transfer immediately to a large bowl filled with ice water to stop cooking.
- In a bowl combine, vinegar and Dijon mustard. While whisking, slowly drizzle in olive oil to emulsify. Add honey and tarragon and season with salt and pepper.
- Immerse chives in boiling water, let stand 1-2 minutes until pliable.
- Placed cooked beans on a platter, using chives, tie into bundles of 4-5 beans.
- Pour dressing over bean bundles. Season with salt.
Serves 4.
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