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FRENCH CUISINE leek and potato soup recipe for 4 to 6

1. Appetizer people :
Quiche Lorraine II 350g leek, the white part, finely chopped
Ingredients 350g potato, cut in big cubes
• 1 recipe pastry for a 9 inch single crust pie 80g butter
• 6 slices bacon 3 dl double cream
• 1 onion, sliced 2 l water
• 3 eggs, beaten some thyme and a bay leaf wrapped in a
• 1 1/2 cups milk small piece of muslin.
• 1/4 teaspoon salt Salt and freshly ground pepper
• 1 1/2 cups shredded Swiss cheese Direction :
• 1 tablespoon all-purpose flour 1) Heat up the butter in a thick bottom pot.
Directions Then add the leek.
1. Preheat oven to 450 degrees F (230 2) Cover and allow to gently sweat off the
degrees C). Line pastry shell with foil. Bake in finely sliced leek for 5-6 minutes.
oven for 8 minutes. Remove foil and bake for Afterwards add the potatoes.
an additional 5 minutes, or until crust is set 3) Add the water and bring to the boil.
and dry. Remove from oven and turn down Season well with salt and pepper and plunge
temperature to 325 degrees F (165 degrees your little muslin parcel in the liquid.
C). 4) Gently simmer for 35 minutes.
2. In a large skillet, cook bacon until crisp. 5) Take the muslin out and blitz your soup
Drain and reserve 2 tablespoons of drippings. until smooth. Then, slowly add the cream
Crumble the bacon and set aside. Cook onion while mixing to incorporate it.
in skillet with reserved drippings; cook until Here I serve my soup with some croutons
onion is tender and then drain. and some grated Gruyère cheese. This is an
3. In a large bowl, mix together milk, salt and idea of garnish, up to you to garnish your
eggs. Stir in bacon and onion. In a separate soup as you wish
bowl, toss cheese and flour together, then
add to egg mixture. Be sure to mix well. Pour 4. MAINCOURSE
egg mixture into pie crust. Ingredients:
4. Bake in preheated oven for 35 to 40 • 3 lbs boneless beef chuck roast
minutes, or until knife inserted in center of • 2 tablespoons extra virgin olive oil
quiche comes out clean. If necessary, cover • 2 slices thick-cut bacon, cut into 1/2-inch
edge of crust with foil while baking to pieces
prevent burning or overbrowning. Let stand • kosher salt & freshly ground black pepper,
for 10 minutes before serving. to taste
• 8 ounces shallots, thinly sliced (8 to 10
2. SALAD medium)
BROCCOLI SALAD • 2 tablespoons brandy, such as Cognac
Ingredients • 2 tablespoons tomato paste
• 6 slices bacon, cooked crisply and • 2 -3 garlic cloves, finely chopped (2 to 3
crumbled tsp.)
• 2 broccoli heads or 8 cups • 2 teaspoons herbes de provence
• 1/2 red onion, sliced very thin • 2 cups red wine, such as Cotes du Rhone
• 2/3 cup sharp cheddar cheese, grated • 1 (14 1/2 ounce) can whole canned
• 1/3 cup mayonnaise tomatoes
• 1/3 cup sour cream • 4 slices orange zest (2-1/2 inches long,
• 1/4 teaspoon celery seed removed with a vegetable peeler)
• Salt and freshly ground pepper • 1 lb slender carrot, peeled and cut into 3/4-
Directions to 1-inch chunks (about 2 cups)
Cut the broccoli into florets. Blanch in boiling • 1/4 cup coarsely chopped fresh flat-leaf
salted water until barely tender, about 20 parsley
seconds. Shock them in a bowl of ice. Drain DIRECTION
and reserve.
Combine all other ingredients, mixing well. 1. 1 Using your fingers and a thin knife, pull
Fold in the broccoli. Season to taste with salt the roast apart along its natural seams. Trim
and pepper. off any thick layers of fat. Carve the roast
into 1-1/2- to 2-inch cubes and arrange them
3. SOUP on a paper-towel- lined tray to dry.
2. 2 Position a rack in the lower third of the
oven. Heat the oven to 325ºF. 3 medium size sweet potatoes
3. 3 Heat the oil and bacon together in a 7-
or 8-qt. Dutch oven over medium heat, Vegetable oil
stirring occasionally, just until the bacon is
browned but not crisp, 5 to 6 minutes. With a Salt or powdered sugar (optional)
slotted spoon, transfer the bacon to a small How to make French Fried Sweet Potatoes
plate. Season about one-third of the beef Cook sweet potatoes in boiling water 10
with salt and pepper, and arrange the cubes minutes; let cool to touch.Peel sweet
in a sparse single layer in the pot to brown. potatoes, and cut into finger size strips or 1/4
Adjust the heat so the beef sizzles and inch slices.
browns but does not burn. Cook until all sides Fry potatoes in hot oil (375°) until golden
are a rich brown, a total of about 10 minutes. brown; drain on paper towels.
Transfer to a large plate or tray, and season Sprinkle with salt or powdered sugar, if
and brown the remaining beef in two more desired.
batches. 6. DESSERT
4. 4 When all the beef chunks are browned, Crème Caramel Recipe
pour off all but about 1 Tbs. of drippings, if INGREDIENTS
necessary. Set the pot over medium-high 2 cups (1/2 l) milk
heat, add the shallots, season with a large 1/3 cup (75 g) sugar
pinch of salt and several grinds of pepper, 3 eggs
and sauté until they just begin to soften, liquid caramel
about 1 minute. Add the brandy and let it boil Beat the eggs into an omelette. Heat the
away. Add the tomato paste, garlic, and milk with the sugar until boiling is reached.
herbes de Provence, stirring to incorporate, Pour the hot milk on the eggs and stir well.
and sauté for another 1 minute. Add the Pour liquid caramel in an oven-resistant dish,
wine, stirring and scraping the bottom of the and pour the eggs and milk mixture into the
pan with a wooden spoon to dislodge the dish.
caramelized drippings, and bring to a boil. Put the dish in a bigger dish filled with water,
Pour in the liquid from the tomatoes, holding and put in the oven (temperature 180 C/350
the tomatoes back with your hand. Then one F) for about 45 minutes (until the cream is
by one, crush the tomatoes with your hand solid). Some people usually call this bain-
over the pot and drop them inches Add the marie cooking.
orange zest, and return the beef (along with This cream is best eaten cool.
accumulated juices) and bacon to the pot.
Finally, add the carrots, bring to a simmer, 7. BEVERAGES
cover, and slide into the oven.
5. 5 Cook the stew, stirring every 45 minutes, Ingredients:
until the meat is fork-tender (taste a piece; 1 serving cappuccino
all trace of toughness should be gone), 2 to 3 1 oz Grand Marnier
hours. Before serving, skim off any surface Whipped cream
fat (if there is any), taste for salt and pepper, Preparation:
and stir in the parsley. Mix and serve with whipped cream.
6. 6 Make Ahead: This dish can be made up Makes 1 serving.
to three days ahead. Reserve the chopped
parsley and don?t bother skimming the
surface fat. Instead, transfer the cooled stew
to a bowl or baking dish, cover tightly, and
refrigerate. Before reheating, lift off the layer
of solid fat that will be on the surface. Reheat
gently in a 325ºF oven in a covered baking
dish, stirring once, for about 30 min., or until
hot. Taste for salt and pepper and add the
parsley just before serving.