Archive for the ‘French Food’ Category

Terrine de St-Jacques aux Poireaux (Scallop and Leek Terrine)

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Curry powder and smoky piment d’Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France, contribute a warming kick to this custardy terrine.

 

Credit: Ingalls Photography

Ingredients

  1. Kosher salt, to taste
    1 medium carrot, cut into ½″ pieces
    1 medium leek, white and light green parts only, halved and sliced ½″ thick crosswise
    1 cup heavy cream
    ½ cup flour
    1 tbsp. minced chives
    1 tbsp. minced dill
    2 tsp. minced parsley
    1 tsp. piment d’Espelette
    ½ tsp. curry powder
    6 eggs
    Zest of 1 lemon, plus 2 tsp. juice
    8 large sea scallops, cut into ½″ pieces
    Unsalted butter, for greasing
    Lettuce leaves and tomato rosettes, for garnish (optional)

Method :

1. Bring a 4-qt. saucepan of salted water to a boil. Cook carrot and leek until soft, 3–5 minutes; transfer to an ice bath until cold, then drain and set aside. Whisk cream, flour, chives, dill, parsley, piment d’Espelette, curry powder, eggs, lemon zest and juice, and salt in a bowl until smooth. Fold in reserved carrot and leek, and the scallops; set aside.

2. Heat oven to 375°. Grease a 1 ½-qt. terrine mold or loaf pan with butter and line with parchment paper, leaving 4″ hanging over edges. Spread scallop mixture into prepared mold; place in a roasting pan. Pour boiling water into pan to reach halfway up sides of terrine; bake until top is golden brown and filling is firm, 45 minutes to 1 hour. Let cool in roasting pan; remove and chill, uncovered, until cold, about 30 minutes. Holding edges of parchment paper, lift terrine out of mold and transfer to a serving platter. Cut crosswise into 1″-thick slices; garnish with lettuce leaves and tomato rosettes, if you like.


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Tremblement de Terre (The Earthquake) – French Drink

recipe

This intense potion is adapted from one served at parties by the French artist Henri de Toulouse-Lautrec.

Credit: Ingalls Photography

Ingredients

2½ oz. cognac
¼ oz. absinthe

 

Method :

Stir cognac and absinthe in a cocktail shaker filled with ice. Strain into a chilled cocktail glass; garnish with a lemon twist.

 


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Sardine and Swiss Chard Gratin

gratin

In this French casserole, oil-packed canned sardines are layered with creamy Swiss chard and baked under a crunchy layer of bread crumbs.

Credit: Ingalls Photography

Ingredients

  • Kosher salt and freshly ground black pepper, to taste
  • 1½ lb. Swiss chard, stemmed, leaves torn into 2″ pieces
  • 4 tbsp. unsalted butter, plus 2 tbsp. melted
  • 2 tbsp. olive oil, plus more
  • 8 cloves garlic, thinly sliced
  • 2 shallots, thinly sliced
  • ½ cup flour
  • 2½ cups milk
  • 1 cup heavy cream
  • 1 cup shredded Gruyère
  • ¼ tsp. freshly grated nutmeg
  • 3 eggs, beaten
  • 2 (4-oz.) cans sardine fillets packed in oil, drained
  • ½ cup panko bread crumbs

 

Method :

1. Cook chard in salted boiling water until wilted, 1–2 minutes. Drain, let cool, and squeeze dry. Heat 4 tbsp. butter plus oil in a 4-qt. saucepan over medium-high heat. Cook garlic and shallots until golden, 5–7 minutes. Add flour; cook 2 minutes. Whisk in milk, cream, salt, and pepper; boil until thick, 2–3 minutes. Stir in chard, half the Gruyère, the nutmeg, and eggs.

2. Heat oven to 400°; grease an 8″ x 11″ baking dish with oil. Spread half the chard mixture into dish; top with half the sardines. Repeat layering. Stir melted butter and bread crumbs in a bowl; sprinkle over top with remaining Gruyère. Bake until golden and bubbly, about 30 minutes.

 


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Macarons – French Sweets

Arc-en-ciel

While cookies made from almond flour and egg whites have been around since at least the 16th century, the concept of filling them and sandwiching them together to create what we know as a macaron is a 20th century invention, popularized by the Parisian pastry shop Ladurée. Typically the shells are colored to reflect the flavor of the filling, which can be anything from buttercream to ganache to jam. You can eat the filled cookies right away, but they’re best after a day or two, as the shells will soften slightly and absorb the flavor of the filling, yielding a tender, pillowy cookie.

Crédit Photo : lemacaronbleu.fr

Ingredients

1 cup confectioners’ sugar
½ cup plus 3 tbsp. almond flour
2 large egg whites, at room temperature
5 tbsp. granulated sugar
Food coloring (optional)
Italian buttercream, for filling

 

Method :

Heat oven to 350°. Line 2 baking sheets with parchment paper and set aside. Combine confectioners’ sugar and almond flour in the bowl of a food processor and pulse until fine. In a separate bowl, beat egg whites until soft peaks form; gradually add in sugar and continue beating until medium-stiff peaks form. Add food coloring, if desired. Carefully fold dry ingredients into meringue. Place batter into a piping bag fitted with a ½ » tip. Pipe batter onto prepared baking sheets into 1″ circles about 1″ apart. Tap the baking sheet a few times firmly on the countertop, then bake for 15–18 minutes. Let cool completely. Fill with buttercream and sandwich cookies together. Store filled cookies uncovered in the fridge for 1–2 days before consuming. Filled cookies can be frozen for up to 1 month.

 


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Crazy Day Crêpes – French Loves Them we 2 !

crepes

Crêpes stuffed with fromage blanc and maple syrup are topped with stewed blueberries, strawberries, and peaches at Heartbeet Lifesharing, a community for developmentally disabled adults in Hardwick, Vermont.

Credit Photo : playinwithmyfood.com

Ingredients

  • 2 cups blueberries
  • 2 cups sliced strawberries
  • cup granulated sugar
  • 1½ tsp. kosher salt
  • 5 peaches, peeled, pitted, and cut into 1″ wedges
  • 2 cups flour
  • 2 tbsp. confectioners’ sugar
  • ½ tsp. baking powder
  • 2 cups milk
  • 1 cup plain yogurt
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. vanilla extract
  • 6 eggs
  • 2 cups fromage blanc
  • ½ cup sour cream
  • cup maple syrup
  • 1 cup heavy cream, whipped into stiff peaks

Method :

1. Simmer blueberries, strawberries, sugar, ¼ tsp. salt, and peaches in a 4-qt. saucepan until blueberries begin to burst, about 15 minutes; let cool.

2. Whisk flour, confectioners’ sugar, and baking powder in a bowl. Whisk 1 tsp. salt, milk, yogurt, melted butter, vanilla, and eggs in another bowl. Whisk dry ingredients into wet to make a smooth batter. Heat a 12″ nonstick skillet over medium-high heat. Working in batches, pour about ⅓ cup batter into skillet, tilting skillet to let batter cover bottom completely. Cook until crêpe is lightly browned on the bottom, 1–2 minutes. Flip and cook 1 minute more; transfer to a plate.

3. Whisk remaining salt, the fromage blanc, sour cream, and maple syrup in a bowl. Spread crêpes with about 3 tbsp. each the fromage blanc and berry mixtures; roll. Garnish with whipped cream and remaining fruit.

 


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Blueberry-Cherry Cobbler – French Recepies

One of the highlights of midsummer is the abundance of cherries— in sweet, tart, deep red or blushed yellow varieties—it brings. We love cherries in desserts like French clafoutis and Hungarian cake, but we also toss them into range of savory recipes such as kale and brown rice salad and simmered beets for equally satisfying—but less predictable—results.  Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract.

Credit: André Baranowski

Ingredients

4 tbsp. vegetable shortening
¾ cup plus 1 tbsp. sugar
2 tbsp. cornstarch
¼ tsp. ground cinnamon
2 cups fresh blueberries
2 cups frozen sour cherries
½ tsp. lemon juice
⅛ tsp. almond extract
1 cup flour
1½ tsp. baking powder
½ tsp. kosher salt
½ cup milk

 

Method :

1. Heat oven to 400°. Grease an 8″ x 8″ baking dish with 1 tbsp. shortening; set aside. Whisk ¾ cup sugar, cornstarch, and cinnamon in a 2-qt. saucepan over medium-high heat. Add blueberries and cherries; cook until thickened, 7–8 minutes. Remove from heat; stir in lemon juice and almond extract. Pour filling into baking dish; set aside.

2. In a medium bowl, whisk remaining sugar, flour, baking powder, and salt. With fingers, work remaining shortening into flour until pea-size lumps form. Stir in milk to form a dough. Place heaping tablespoonfuls of dough evenly over filling. Bake until golden and bubbling, 35–40 minutes.


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Pain au Chocolat (Chocolate Croissant)

PainauChocolate

Everybody in France seems to eat croissants daily, especially pain au chocolat. Some prefer a thin slice of chocolate folded into the dough—me, I like a big bar. No matter how much you put inside, it should be very good quality. —François Payard, pastry chef and owner of FP Patisserie.

Credit: Todd Coleman

Ingredients

21 tbsp. yeast
½ cup milk
⅓ cup sugar
1½ cups plus 2 tbsp. unsalted butter, barely softened, plus 3 tbsp., melted and cooled
1 tbsp. powdered milk
1 tbsp. kosher salt
4 cups flour
18 ½ »-wide x 3″-long bittersweet chocolate bars
1 egg mixed with 1 tbsp. water, for egg wash

Method :

1. Stir together yeast and ½ cup water heated to 115° together in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Stir in milk, sugar, 3 tbsp. melted butter, powdered milk, and salt; add flour. Mix on medium speed until a stiff dough forms, about 5 minutes. Transfer to a work surface and form into a thick square; wrap in plastic wrap and refrigerate for 2 hours.

2. Place remaining butter on a sheet of plastic wrap; cover with another sheet. Using a rolling pin, pound and shape butter into a 6″, ½″-thick square; set aside. Using rolling pin, roll dough into an 16″ square on a lightly floured work surface. Unwrap butter square, and place on dough so its corners line up with the middle point of each side of dough square; fold dough corners over butter so they meet in the center. Roll dough into a 12″ x 9″ rectangle, and then tri-fold dough like a letter. Roll the dough into a 12″ x 9″ rectangle and repeat folding. Wrap in plastic wrap; chill for 30 minutes. Repeat rolling and folding dough twice more; chill for 1 hour.

3. Roll dough into a 20″ x 14″ x ¼″ thick sheet; halve lengthwise. Cut each half into about 9 triangles, about 3 ½″-wide at their base; cut a ½″-deep slit in the middle of each wide base. Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite corner down, roll the base over the chocolate toward the tip until it forms a tight roll. Place croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg wash. Repeat with remaining triangles, bars, and egg wash. Let croissants sit until doubled in size, about 2 ½–3 hours.

4. Heat oven to 375°. Working with one baking sheet at a time, brush croissants with more egg wash; bake until deep golden brown, about 20 minutes.

 


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Haricots Verts Casserole – French Cuisine

Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple from Thomas Keller’s Bouchon Bistro in Yountville, California. A riff on the American classic, this recipe swaps the green beans for slender French-style haricots verts and the canned mushroom soup for a from-scratch mushroom cream sauce. The whole thing then gets a topping of crispy shallots before baking.

Credit: Eilon Paz

Ingredients

 2½ lb. haricots verts or green beans, trimmed
Kosher salt and freshly ground white pepper, to taste
2 cups canola oil
12 oz. white button mushrooms, sliced ¼ » thick
1¾ cups heavy cream
8 sprigs thyme
2 cloves garlic, smashed
1½ tbsp. sherry vinegar
3 shallots, thinly sliced
½ cup flour

Method :

 

1. Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.

2. Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9″ x 13″ baking dish.

3. Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.

 


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