Archive for the ‘Recipes’ Category

Travels in France – Fricassée de Veau, Légumes et Champignons

Monday, September 20th, 2010

The third in our series to provide authentic French recipes!  This one is also from the heart of Paris!

From Chez La Vielle
1 Rue Bailleul, 75001 Paris

Hidden away on a quiet street in Paris’s bustling first arrondissement is a tiny bistro that serves superb cuisine to local gourmets and a few knowledgeable travelers.

Veal Fricassée with Vegetables and Mushrooms

1/3 cup (3 fl oz/80ml) olive oil
4 pounds (about 2 Kg) veal stew meat or shoulder, cut into 2-inch (5-cm) cubes
Sal and pepper to taste
1 medium onion, chopped
2 garlic cloves, chopped
2 large tomatos, cored and chopped
1 fresh basil sprig
1 calf’s foot (Optional)
Bouquet garni” 1 parsly sprig, 1 thyme sprig, 1 bay leaf, tied in cheese cloth square
1/3 cup (3 fl oz/80ml) dry white wine

4 small turnips, peeled and halved
4 small carrots, cut into 2-inch (5-cm) lengths
2 leeks, white part only, sliced about 1/4 (.6-cm) thick
1 bunch green onion tops, chopped
3 1/2 ounces (105 g) slab bacon or smoked ham, diced
5 Tablespoons (2-1/2 oz/75 g) butter
2 shallots, minced
8 ounces (250 g) chanterelle mushrooms, chopped
8 ounces (250 g) oyster mushrooms, chopped
8 ounces (250 g) white mushrooms, chopped
Salt and pepper to taste

In a large, heavy saucepan or Dutch oven over medium heat, heat the olive oil and brown the veal on all sides.  Using a slotted spoon transfer meat to a plate and season with salt and pepper.

To the same pan, add the onions and garlic and saute over medium heat for 5-minutes.  Stir in the tomatoes, basil, and bouquet garni.  Add the calf’s foot, veal wine and enough water to cover the meat.  Raise the heat to high and bring to a boil.  reduce heat to low, cover, and simmer gently for 2-hours, or until the meat is extremely tender.

Meanwhile, to make the garnish: Sepatately steam or blanch the turnips, carrots, leeks, and green onion tops until just tender.  Set the vegetable aside.

In a large saute pan or skillet over medium heat, saute the bacon or ham for 5-minutes (use a little oil to saute the ham).  Add the vegetables to the  bacon or ham, stir to combine. Set aside.

In a saute pan over medium heat melt 2 tablespoons butter and saute the schallot until translucent, about 2-minutes.  Add all the mushrooms and saute for 5-minutes. Set aside.

Using a slotted spoon, transfer the veal to aserving dish.  Bone the calf’s foot and cut the meat into pieces; arrange them and the steamed or blanched vegetables over the veal.

Strain the sauce through a fine-meshed sieve and return it to the sauce pan.  Bring to a boil, swirl in the remaining 3 tablespoons butter, and season with salt and pepper.  Spoon the sauce over the meat and vegetables.  Serve the sautéed mushrooms separately as a  side dish.

Makes 8 servings.

Travels in France – Gratinée des Halles

Monday, September 13th, 2010

A fine recipe from the heart of Paris!  Bon Appetit!

From La Poule au Pot
9 Rue Vauvilliers, 75001 Paris

A large bowl of this hearty soup becomes a meal in itself when served with a green salad and some fresh fruit or other dessert.  The soup is even more flavorful when prepared a day in advance.

French Onion Soup

From La Poule au Pot

1/4 cup (2fl oz or 60ml) vegetable oil
5 large yellow onions (about 2 1/2 pounds/1.25KG, thinly sliced
2 cups (16fl oz/500ml) dry white wine
8 cups (2 liters) Chicken and Beef stock
Salt and Pepper to taste
8 – 2/4-inch thick (2cm) slices of day-old French Bread
3 cups (12 oz/375 g) shredded Gruyère cheese

In a large, heavy pot over high heat, heat the oil until almost smoking.  Add the onions and reduce the heat to medium.  Cook the onions for about 30-minutes, or until they are soft and an even deep golden brown; stir frequently.

Pour the wine, raise heat to high, and boil until the soup is reduced by two thirds.  Stir in the the stock and bring to a boil.  Reduce heat to low and simmer for 20-minutes. Season with salt and pepper.

Preheat broiler.  Place 8 deep oven proof soup bowls or crocks on a baking sheet.  Ladle the soup into the bowls, add a slice of the bread to each bowl, and sprinkle the shredded cheese on top.  Broil for 3-4 minutes or until the cheese is golden and bubbling. Serve immediately.

Makes 8 servings

Travels in France – Tarte Tatin

Monday, September 6th, 2010

For the next several weeks, we are printing some of our favorite recipes from restaurants in France.  Though not necessarily breakfast related,  we thought we’d take the opportunity to share these recipes with amateur French cooks everywhere!  Bon Appetit!

Made famous by two Tatin sisters, who ran a restaurant in the village of Lamotte-Beuvron early in the 1900s, this delicious caramelized upside-down apple tart is served in most bistros.

Upside-down French Apple Tart

1 1/2 cups flour
1/2 cup butter, cut into small pieces
1/4 cup sugar
2 eggs

5-6 Golden Delicious or Granny Smith apples, about 2 1/4 lb. (1 Kg), peeled, cored and quartered
2 cups sugar
1/4 cup water
2/3 cup butter
1 teaspoon vanilla extract

Crème fraîche, whipped cream or vanilla ice cream for serving

To make the pastry: In a blender or food processor, add all the ingredients and process until the dough begins to form a ball, about 20-seconds. Alternatively, put all ingredients in a medium bowl and use a fork to combine. Work with your fingertips until the mixture can be formed into a ball.  On a lightly floured board, knead the dough a few times until smooth.  Flatten the dough into a disk, cover with plastic wrap, and refrigerate for at least 45-minutes, or up to 2-hours.

Preheat the oven to 400°F (200°C).  To make the filling: In a medium, heavy saucepan over high heat, combine the sugar and water.  Bring to a boil and cook until a deep golden brown.  Remove from the heat and stir in the butter and vanilla.  Quickly pour the caramel into a heavy ovenproof 9-inch (23-cm) skillet; let cool.  Cut the apples quartered in half lengthwise.  Arrange the apples in a neat, tight spiral over the caramel; top with all the remaining apples to form a single layer.  The apples will shrink down when they cook so be generous.  Bake in a preheated oven fore 45-minutes.

On a lightly floured surface, roll the dough out into a 10-inch (25-cm) circle.  Lay the pastry over the apples, tucking the dough down into the skillet. around the edges..  Cut 4 vent holes in the center of the dough and bake for about 25-minutes, or until the pastry is golden brown.  Carefully remove from the oven and let cool.  Place a serving plate on top of the skillet and invert to unmold the tart, giving the bottom a whack to release the apples.

Serve warm withCrème fraîche, whipped cream or vanilla ice cream.

Serves 8 to 10