Jamie's French Restaurant's Cold Avocado Soup

Yield > 2
Servings
Ingredients :
2 tbl Onions, chopped
2 x Garlic cloves, crushed
1/2 x Tomatoes
1 tsp Olive oil
1 cup Avocado pulp
1/2 tbl Lemon juice
4 dsh Chili powder
2 tbl Mayonnaise
1/2 cup Stock
1/2 cup Cream, heavy
Method :
• Saute onions and garlic in olive oil just until tender. Peel,
seed, and finely chop tomato. Add to onions and cook a few
seconds. Blend all ingredients and chill for 4-6 hours.
• Serve in bowls or cups and top with a twist of lemon or
lime peel.

Jamie and Betsey's French Toast

Yield > 6
Ingredients :
4 x eggs
A little milk
1 dsh Cinnamon
1 dsh Nutmeg
1 tbl maple syrup
6 slc bread
Method :
• Combine eggs, milk, cinnamon, nutmeg, and maple syrup
in a bowl and mix well. Dip one slice of bread in the egg
mixture, coating it well. Put in hot pan, cooking until the side is
browned. Flip it over and brown other side. Prepare and cook
each slice like this.
• NOTES : I've been making this recipe for 15 years, more
than half my life. Betsey and I enjoyed French toast, so we
decided to try to make our own. It was very simple in the
beginning: just eggs, cinnamon, and bread. The first
innovation was nutmeg. My favorite innovation was adding a
little real maple syrup.
• Makes for a very tasty and unique French toast! - Jamie
Brydone-Jack

Herb Crusted Filet of Beef

Yield > 0.5
cup
Ingredients :
Marinade:
2/3 cup dry French vermouth
1/4 cup Cognac (Armagnac will add
an even deeper flavor!)
3 tbl extra-virgin olive oil
1 x bay leaf
3 x cloves garlic, finely chopped
1 tbl fresh thyme, chopped
1 tbl fresh marjoram, chopped
1 x (3 lb) tenderloin of beef (fully
trimmed weight), tied to hold
shape while cooking
1 tbl unsalted butter, softened
Sea salt and freshly ground
black pepper to taste
1/2 cup cold water
1/2 cup dry (Sercial) Madeira
Herb Topping:
3 slc firm-textured white bread,
crusts removed
1/3 cup chopped fresh mixed herbs (a
combination of thyme,
marjoram and flat-leaf
parsley)
2 x or 3 large cloves of garlic,
very finely chopped
Sea salt to taste
Method :
• There are several ways to make this delicious filet
successfully. You can grill it, or you can prepare it entirely in
your oven. It can be started in the oven and finished on the
grill, or grilled first, then finished under the broiler. However
you make it, you'll get raves and applause.
• At least 2 but not more than 24 hours before you plan to
serve dinner, wipe the beef and place it in a non-reactive bowl
or deep-sided pan. Mix the marinade ingredients together and
pour it over the meat. Turn the meat over several times in the
marinade, cover and refrigerate. Turn and baste the meat
several times, until you are ready to prepare the meat for
cooking.
• Preheat your grill well ahead of cooking time (at least 15
to 20 minutes), following the manufacturer's instructions.
When the fire is ready (coals are white hot but not blazing)
drain the meat well, and dry it completely with paper towels.
Rub beef with the butter, then season generously with salt and
pepper.
• Place on the grill 2 to 3 inches above the heat source.
Sear for 3 to 4 minutes on each of the 4 sides. Raise the grill,
or move meat to the cooler side of the fire, and cook it for 20
to 30 more minutes.
• 2a. (Alternate Oven Method) - Place in preheated 425
degree oven to sear the filet. Then reduce heat to 350 degrees
F. and continue to roast for 35 to 40 minutes. Turn the beef
several times while it is cooking, and baste each time with the
accumulating pan juices (or 1/2 cup brown stock).]
• Meanwhile, prepare the topping: Place the bread in a
food processor fitted with the metal blade and process to fine
crumbs. Add the herbs and garlic and process until well
blended. For an even finer texture, force the crumbs through a
tamis or fine mesh sieve. Season to taste with salt and white
pepper and set aside.
• Remove the filet from heat source. Place the meat on a
large, warmed platter and tent it with aluminum foil. Turn off
the oven and place the beef in the oven with the door ajar. Let
it rest for at least 25 minutes (up to 1 hour).
• (Grill Method] Prepare the sauce: Combine the reserved
marinade with 1/2 cup cold water in a saucepan. Bring to a
boil. Reduce by half. Add the Madeira.
• Lower the heat and cook until reduced by half (5 to 7
minutes). Taste for seasoning and pour into a warmed
sauceboat. Set aside and keep warm.
• 5a. [Oven Method] Prepare the sauce: Degrease the pan
drippings and place the roasting pan over moderate heat. Add
the reserved marinade with 1/2 cup cold water and deglaze the
pan, scraping up any bits that cling to the bottom. Add the
Madeira. Lower the heat and cook until reduced by half (5 to 7
minutes).
• Taste for seasoning and pour into a warmed sauceboat.
Set aside and keep warm.
• To finish the filet: [Preheat the broiler.] With your hands,
spread a thin, even layer of the parsley-crumb topping all over
the beef. Return filet to grill and brown the crust on all four
sides - 6 to 10 minutes in all. Remove from grill and carve.
Pass the sauce separately. [Place the meat about 3 inches
from the source of heat in the broiler, and broil, turning, until
the crust is golden brown, about 6 minutes total. Watch
carefully and DO NOT let it burn! Remove from the oven and
carve. Serve with the sauce.]
• Teacher's Tip: This can be a really elegant dish, so plan
your accompaniments according with the mood you wish to
achieve. Either a rice pilau or a potato gratin would be a
worthy partner. A simple buttered green vegetable, such as
fresh green beans, adds color and texture to the plate.
• Wine Tip: Although this dinner deserves the best red
wine you can afford, and my personal choice would be a Clos
de Vougeot from Burgundy, or a Willamette Valley (Oregon)
Pinot Noir, this IS summertime. That leads me to recommend a
luscious and fruity rose. There are many great - and very
affordable -roses from France, California, Spain, Portugal.
(Although roses may be pink, they bear little taste
resemblance to the icky-sweet white zinfandel.)

Healthy Cheeseburger and Un-Fried French Fries

Yield > 1
servings
Ingredients :
BURGERS
1 lb Ground white turkey meat
1 tbl Spike seasoning
2 tsp Worcestershire sauce
1/4 cup Bread crumbs
1/2 cup Scallions
1/2 cup Soy sauce
4 slc Low-fat or non-fat cheese
1/2 cup Light mayonnaise
3 tbl Ketchup
1 tbl Relish
FRENCH FRIES
4 lrg Baking potatoes - cut into
sticks
2 lrg Egg whites
1 tbl Cajun seasoning

Method :
• Directions:
In a large bowl, combine the turkey meat, spike seasoning,
worcestershire sauce, bread crumbs and scallions. Form 4
patties. Spray a large skillet with cooking spray and heat until
hot. Add the patties to the hot pan and cook for 2-3 minutes.
Flip over and add the soy sauce. Cover pan and allow to
simmer until patties are cooked through. Remove lid and place
one slice cheese on each patty and allow to melt. To make the
hamburger spread, combine the mayonnaise, ketchup and
relish. Place on oven steamed buns and serve with your
favorite condiments.
• Un-Fried French Fries - Toss together the sliced potatoes
with the egg whites and cajun seasoning. Spray a cookie sheet
with vegetable spray and place the potatoes onto the sheet.
Place in a 400 degree oven for 35-40 minutes, turning often
until fries are crispy. Serve with hamburgers.

CAESAR SALAD

You can buy commercially prepared croûtons in the supermarket,
but making your own is so simple and such a good way of using up
stale bread, it’s worth doing at home at least some of the time. The
bread needs to be stale because fresh bread doesn’t hold its shape
and absorbs too much oil. (Add garlic salt to hot oil or use a
flavoured oil rather than plain vegetable or sunflower oil.)
Alternatively, break up a few breadsticks, crispbakes or French
toasts to use as croûtons instead.
Caesar salad can be especially good with a ripe avocado, halved
and cubed, or cold, leftover chicken cut into chunks.
1 iceberg lettuce
3–4 slices of stale (white) bread
1 oz (25 g) Parmesan cheese
Lemon juice
2 cloves of garlic
Oil, plus olive oil
Method
1. Warm a mixture of oil (corn, sunflower or vegetable) and olive
oil in a frying pan with the crushed garlic while you remove the
crusts from the slices of stale bread and cut them into small
chunks.
2. Fry the bread over a medium heat, turning every now and again
until the croûtons are golden all over.
3. Meanwhile, wash and thoroughly dry the lettuce – wrap it in
a clean tea towel and shake it outside or over the bath if you
haven’t got a salad spinner – and shred it as finely as you can.
4. Put the lettuce in a large glass bowl; sprinkle with lemon juice
and mix with the croûtons – plus any other ingredients you’re
using – then top with the finely grated Parmesan cheese. Serve
chilled.

CAESAR SALAD

You can buy commercially prepared croûtons in the supermarket,
but making your own is so simple and such a good way of using up
stale bread, it’s worth doing at home at least some of the time. The
bread needs to be stale because fresh bread doesn’t hold its shape
and absorbs too much oil. (Add garlic salt to hot oil or use a
flavoured oil rather than plain vegetable or sunflower oil.)
Alternatively, break up a few breadsticks, crispbakes or French
toasts to use as croûtons instead.
Caesar salad can be especially good with a ripe avocado, halved
and cubed, or cold, leftover chicken cut into chunks.
1 iceberg lettuce
3–4 slices of stale (white) bread
1 oz (25 g) Parmesan cheese
Lemon juice
2 cloves of garlic
Oil, plus olive oil
Method
1. Warm a mixture of oil (corn, sunflower or vegetable) and olive
oil in a frying pan with the crushed garlic while you remove the
crusts from the slices of stale bread and cut them into small
chunks.
2. Fry the bread over a medium heat, turning every now and again
until the croûtons are golden all over.
3. Meanwhile, wash and thoroughly dry the lettuce – wrap it in
a clean tea towel and shake it outside or over the bath if you
haven’t got a salad spinner – and shred it as finely as you can.
4. Put the lettuce in a large glass bowl; sprinkle with lemon juice
and mix with the croûtons – plus any other ingredients you’re
using – then top with the finely grated Parmesan cheese. Serve
chilled.

WALDORF SALAD

Use plain mayonnaise, or a flavoured one (see Salad Dressings).
1 lb (400–500g) green eating apples
1 British lettuce
1⁄2 head of celery
2 oz (50 g) walnuts
Lemon juice
1 tsp sugar
Mayonnaise
Method
1. Wash and cut the apples into eighths then cut each piece in
half. (Keep the fruit in a small bowl and sprinkle with lemon
juice as you go to prevent discolouration.) When all the apples
are done, sprinkle with the sugar and add a couple of
tablespoons of mayonnaise to the bowl; stir then cover with a
plate or a layer of cling film while you prepare the rest of the
ingredients.
2. Wash the lettuce and break it up with your hands, but not too
small – and don’t cut it with a knife or the leaves will discolour
around the edges and quickly go limp.
3. Top and tail the celery and cut into thin slices, removing any
loose strands.
4. Halve the walnuts then mix with the celery, adding both to the
apples with some more mayonnaise.
5. Line a large glass bowl with the lettuce and pile the apple, celery
and walnut mixture in the middle.
6. Garnish with a few crushed walnuts and serve.

SALADE NIÇOISE

This is quite similar to Greek salad, which would be made with
cubes of feta cheese and green peppers instead of tuna and hardboiled
eggs, and dressed with lots of lemon juice, salt and black
pepper rather than herbs and vinaigrette.
1 large or 2 small tins of tuna
4–6 tomatoes
1⁄2 cucumber
1⁄2 lb (225 g) French beans
4 hard-boiled eggs
1⁄2 small tub of pitted black olives
1⁄2 tin of anchovy fillets
1 tbsp parsley
1 tbsp basil
Garlic vinaigrette
Method
1. Hard-boil the eggs for about 10 minutes while you prepare the
rest of the ingredients.
2. Drain the tin(s) of tuna and flake into fairly large chunks in a
large salad bowl.
3. Top and tail the French beans and cook in the microwave (or
according to the instructions on the packet) then allow them to
cool completely.
4. Cut the tomatoes into wedges and thinly slice the cucumber
then add to the bowl with the beans and herbs.
5. Slice the cold hard-boiled eggs and add to the bowl; mix
everything together gently – don’t break the eggs and tuna up
completely and turn the whole lot into mush.
6. Garnish with olives and anchovies cut into thin strips and
arranged in a criss-cross pattern over the top. Pour a little
dressing over the salad at the end and serve the remainder of
the dressing separately.

FALAFEL

Don’t try and use tinned or cooked chickpeas for this, they really
do need to be fresh and raw.
1 mug of dried chickpeas
1 tbsp gram (or plain) flour
1 oz (25 g) butter
1 tsp each of: garlic salt, onion salt, coriander, cumin, parsley
1⁄2 tsp cayenne pepper
Oil
Method
1. Soak the chickpeas in a bowl of cold water overnight then rinse,
drain and blend in a food processor.
2. Put the chickpeas in a bowl with the flour, spices and melted
butter and leave to stand for about 20 minutes.
3. Shape the mixture into small balls with your damp hands.
Don’t try and use flour; it only makes a mess and stops the
mixture binding properly. (Keep a small bowl of cold water on
the side so you can keep wetting your hands as you go.) But if
you still have trouble getting the falafel to bind, add a little more
flour to the mixture itself. That should do the trick.
4. Meanwhile, in a large pan heat enough oil to completely cover
the falafel. Deep fry for a few minutes until golden brown and
drain on kitchen paper.
Tip
If you like to use fresh chickpeas, split peas, beans and
lentils but keep forgetting to soak them the night before,
do a whole load at the weekend then put them into
labelled food bags and freeze. That way you can cook
them straight from the freezer whenever you need them.

HOT TOMATO JELLY

Tomato jelly is nice chopped and served with hot sausages and
rice, curried chicken, or shellfish in a thick mayonnaise-type sauce.
It would also make a very low-calorie starter on its own, or as an
alternative to the shredded lettuce in a prawn cocktail – and it
doesn’t have to be ‘hot’ either; if you don’t like Tabasco sauce, leave
it out, although I think it’s a bit bland and boring without.
Alternatively, make the jelly in a ring tin then turn out onto a
plate when set and fill with any of the foods mentioned above, in
which case you’d better double up the quantities below as this
amount of jelly probably wouldn’t be enough for most ring tins.
1 tin of plum tomatoes
1⁄2 sachet of powdered gelatine
1⁄4 pint (150 ml) boiling water
Tabasco sauce
Worcestershire sauce
Celery, onion or garlic salt
1 tsp sugar
(Basil, parsley, chives, Herbes de Provence)
Method
1. Purée the tomatoes in a blender or food processor with all the
other ingredients, except the gelatine.
2. Dissolve 1⁄2 sachet of gelatine in 1⁄4 pint (150 ml) of water, or
according to the instructions on the packet. The water needs to
be very hot in order to dissolve the gelatine crystals properly
and the best way to do this is to make it up in a bowl over a
saucepan of boiling water. Always add the gelatine to the water,
not the other way round, and stir well with a fork for about a
minute.
3. Pour the puréed tomatoes into a bowl and thoroughly mix in
the gelatine.
4. Leave to set in the fridge for at least 2 hours.

Hazelnut and Honey Parfait

Yield > 4
people
Ingredients :
4 x egg yolks
150 gm sugar (caster)
1 tbl honey
250 ml milk
1 tsp vanilla essence
250 ml cream
1/4 cup brandy
PRALINE:
1/2 cup sugar (caster)
1/2 cup water
1/2 cup hazelnuts
Method :
• In a bowl, cream egg yolks and sugar together until pale
in colour. Bring milk, honey and vanilla to the boil and pour
over egg yolks, a little at a time, whisking continuously.
• Return to saucepan and cook over low heat, stirring
constantly with a wooden spoon, until mixture thickens slightly
and will coat the back of a spoon. DO NOT ALLOW TO BOIL.
• Place cooked custard in electric mixer and whisk until
cold. Gently fold in whipped cream, brandy and hazelnut
toffee. Pour into a loaf tin and freeze 2-3 hours or until firm.
• Toffee:
In a small, clean saucepan, dissolve sugar in water, bring to
the boil and cook until a light caramel is formed. Remove from
heat and stir in hazelnuts. Pour mixture onto a lightly oiled
plate and allow to cool. Finely crush with a meat hammer or in
a food processor.

RICE SALAD

This is another good meal for using up leftover bits and pieces so
alter the ingredients to suit yourself. Try prawns, tuna, smoked
salmon or a mixture of all three instead of cold meat, or keep it
vegetarian and add more salad ingredients such as finely chopped
peppers and mushrooms.
The most important point is to cool the cooked rice quickly by
straining through a colander immediately then rinsing under cold
running water and refrigerating as soon as possible. (If you leave
cooked rice to cool down gradually the warm starch can become a
haven for nasty bacteria.) Reheat cold rice in the microwave or in
a pan with very hot oil until it’s piping hot.
1⁄2 lb (225 g) basmati rice
Sugar snap peas
Baby sweetcorn
Baby plum tomatoes
Leftover chicken breast meat
A few slices of cold ham
1 avocado
2 spring onions
Chives
Olive oil
Salt & pepper
Method
1. Rinse the rice and put it in a saucepan of boiling water; boil
rapidly for a couple of minutes then turn the heat down low
and simmer gently for about 10 minutes (don’t walk away and
do something else; you don’t want mushy, overcooked rice).
2. Strain the cooked rice through a colander; rinse with plenty of
cold water, then put the drained rice in a large bowl. Cover
loosely with a clean cloth or a piece of foil. (You don’t need to
keep the rice in the fridge if you’re planning to eat it straight
away; rice salad tastes better at room temperature than chilled.)
3. Just cook the baby sweetcorn and sugar snap peas (preferably
in the microwave) so they still have plenty of crunch, then add
to the rice.
4. Chop the meat, halve the avocado and cut into chunks, then
add everything to the bowl of rice with the seasoning,
whichever herbs you want to use, and a little olive oil.
5. Blend everything together by stirring gently with a large metal
spoon and serve.

Ham and Corn Quiche

Yield > 4
people
Ingredients :
PASTRY:
1 cup flour, plain
90 gm butter
1 x egg yolks
1/10 tsp salt
1 x lemon
FILLING:
20 gm butter
1 tsp garlic, crushed
4 x spring onions
100 gm ham
130 gm corn kernels
4 x eggs
250 ml cream
1/4 cup milk
1/2 cup grated tasty cheese
Method :
• Pastry:
Sift flour and salt into a bowl, rub in butter, add egg yolk and
lemon juice and mix to a firm dough. Cover and refrigerate 20
minutes. Roll dough out large enough to line a 25cm flan tin,
trim the edges. Cover pastry with greaseproof paper and fill
with dried beans or rice to hold in shape while cooking. Bake in
a moderate oven for 7 minutes, remove paper and beans and
bake a further 7 minutes. Set aside until required.
• Whisk eggs, cream, milk and cheeses together and set
aside.
• Dice ham. Slice spring onions.
• Melt butter in a pan and cook garlic, spring onions and
ham about 2 minutes until tender.
• Spread ham mixture and corn evenly over pastry. Pour
over egg mixture and sprinkle with paprika. Bake in a
moderate oven for about 30 minutes or until set.

PÂTÉ EN CROÛTE

This could be a starter, part of a cold buffet or a meal in its own
right with salad, and it’s nowhere near as tricky and time
consuming as it would be if you made the pastry yourself.
1 lb (400–500 g) streaky bacon
3⁄4 lb (350 g) chicken livers or lambs’ liver (or a mixture of both)
1 onion
1 clove of garlic
4 tbsp breadcrumbs
1⁄2 small glass of sherry
2 tsp French mustard
1 tsp nutmeg
Black pepper
1⁄2 lb (225 g) puff pastry
1 egg, beaten
Splash of milk
Method
1. Put about half the bacon and all the liver through a mincer, or
pulse gradually in a food processor until the meat is lumpy and
uneven in texture (like coarse pâté, in other words).
2. Add the finely chopped onion, crushed garlic, breadcrumbs,
sherry, mustard, nutmeg and black pepper to the meat mixture
and squish it all together with your hands.
3. Flatten the remaining bacon rashers as much as you can by
stretching them gently with a blunt knife. Line a lightly oiled
standard-size loaf tin with the flattened rashers, saving 2 or 3
for the top.
4. Put the pâté mixture into the tin as evenly as possible. Fold the
overlapping ends of the bacon rashers across the top and put the
other rashers down the middle. (It doesn’t have to look too perfect;
once it’s wrapped in the pastry any imperfections won’t show.)
5. Cover the tin tightly with a layer of foil then place in a deep-sided
casserole dish half-full of hot water and bake in the oven on Gas
Mark 4 (180ºC) for 30–40 minutes until the meat juices are
faintly pink and the pâté has shrunk away from the sides of the tin.
(You could put the loaf tin straight onto a shelf in the oven rather
than in a water bath, but this way stops the pâté drying out.)
6. Carefully strain off the fat and leave the pâté to cool in the tin.
7. Meanwhile, roll out the puff pastry on a floured surface to
make a square that looks large enough to completely cover the
pâté with a bit left over. Break the egg into a cup or small bowl
and beat with a splash of milk.
8. Ease the pâté out of the tin, place upside down in the middle
of the pastry and brush with beaten egg then fold the pastry
over the pâté as neatly as you can, trimming the ends and
sealing the joins with more of the egg mixture.
9. Turn the pâté the right way up, brush all over with egg and
use the pastry trimmings to make leaves or flower shapes for
decoration, glazing again with the rest of the egg and milk.
10. Place the Pâté en Croûte on a lightly greased oven tray and
bake in a hot oven, Gas Mark 6 (200ºC) for about half an
hour, or until the pastry is a deep golden brown. Cool for a
few minutes before transferring to the fridge.

Hake Almondine

Yield > 4 Servings
Ingredients :
1 x Butter/margarine
1/3 cup Almonds, sliced
1/4 tsp Dill weed
2 tsp Lemon juice
2 tsp Whiskey, rum, favorite "booz
1/4 tsp Salt
1 lb Hake fillets
Method :
• Need to get fancy - or even if you want to treat yourself -
while waiting for the guts to be back in your kitchen. Zap
everything but fish in MW safe dish (I use clear glass) until
almonds are brown (5-7 min.) Lay fish fillets on mixture & coat
both sides, then zap for 6 min. (No need to turn them while
cooking.) Serve with rice.

CORONATION CHICKEN (OR QUORN)

There are lots of variations of this classic, and the easiest version
of all is made by simply mixing a jar of mild curry paste with a
carton (or two) of natural yoghurt and adding a handful of
sultanas or chopped dried apricots.
My version is not much more complicated than that really,
except I don’t use ready-made curry paste, and this method works
best if you use a food processor to blend the sauce at step 4.
This is a great way to use up leftover chicken; the amount of
sauce here is enough for roughly 1lb (450 g) of meat, or a 300 g
packet of Quorn.
Chicken (or Quorn)
1 tin of apricots
1 onion
Lemon juice (say 2 tbsp)
3 heaped tbsp of couscous
1 tbsp tomato purée
1⁄2 glass white wine
1 level tsp turmeric
1 rounded tsp mild or medium curry powder
1 small sachet of coconut (or 1⁄2 tin of coconut milk)
2 tbsp natural yoghurt
Butter
Method
1. Warm some butter in a pan and gently fry the chopped onion
for a couple of minutes until soft but without any colour.
2. Add the turmeric, curry powder, tomato purée, wine, lemon
juice, couscous and all the juice from the tin of apricots to the
pan, simmering over a medium-high heat for a few minutes to
slightly reduce the liquid.
3. Take the pan off the heat and allow the sauce to cool for about
30 minutes.
4. Whiz the sauce in a food processor with the apricots then add
the coconut and yoghurt and blend for another minute.
5. Combine the sauce with the cooked meat or Quorn and store
in the fridge.

SCOTCH EGGS

Along with home-made sausage rolls, pizza, chicken nuggets and
chips and curry sauce, I’d put Scotch eggs in the healthy junk food
category, and once you’ve made your own you’ll never want to eat
a bright orange sawdust-and-sausagemeat shop-bought one ever
again. (Now that really is junk food.)
Deep-fry them for speed if you like, but you’ll get a better result
by shallow frying the Scotch eggs for a few minutes, turning them
often, then finishing them off in the oven.
Delicious hot or cold.
6 hard-boiled eggs
1 lb (450–500 g) pork mince
1 packet of stuffing mix (any flavour)
Breadcrumbs
Flour
Oil
Method
1. Preheat the oven to Gas Mark 6 (200ºC) and warm about 1⁄2
in (1.25 cm) of oil in a large pan.
2. Peel the hard-boiled eggs and carefully rinse away any bits of
shell and skin before coating them with a little flour.
3. Make up the stuffing mix according to the packet instructions
and squish together with the meat.
4. Spread the breadcrumbs out on a dinner plate and divide the
meat mixture into 6 pieces; one for each egg.
5. Flatten each piece of meat mixture in your hands to start with,
then fold and smooth the meat around the eggs, pinching any
cracks or splits together with your fingers.
6. Roll the Scotch eggs in the breadcrumbs then fry them two or
three at a time for a very few minutes, turning frequently to
get them crisp and brown all over, before baking them in the
oven for about 15 minutes.
7. Serve with lots of salad and crisps.

Guinea Hen "Foresters"

Yield > 4
Ingredients :
1 tbl Butter
1/4 lb Salt pork diced
12 sm White onions
5 lb Ready-to-cook guinea hens
(2 hens)
1 lb Potatoes diced
1/2 cup Clear chicken broth
1/4 tsp Salt
1 pch Pepper
1 tbl Vegetable oil
1 cup Sliced mushrooms fresh or
canned
Method :
• In heatproof casserole, heat butter. Add salt pork and
onions, and cook until slightly browned. Remove salt pork and
onions and set aside. Add guinea hens to pan. Cook for 10
minutes, or until well browned on all sides. Return onions and
salt pork to pan. Add potatoes, chicken broth, salt, and
pepper. Bake at 400 degrees for 30 minutes, or until meat is
tender.
• Meanwhile, in small saucepan, heat oil. Add mushrooms
and cook for 10 minutes. Add mushrooms to guinea hen
casserole, just before serving. Serve hot.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Grilled Salmon, Warm French Potato Salad, Tomato Vinaigrette

Yield > 4
Ingredients :
1 lb Russet or baking potatoes
6 oz fresh young green beans
trimmed, and
sliced into 1" pieces
2 x scallions, white part only
thinly sliced
TOMATO VINAIGRETTE
1 1/2 tbl olive oil
1 tbl water
1 1/2 tbl white wine vinegar
1/4 tsp Dijon mustard
1/8 tsp garlic powder
1 sm tomato - (4 oz) seeded, and
finely chopped
1 tbl chopped fresh basil
1 tbl chopped parsley
1/4 tsp salt (optional)
Freshly-ground black
pepper to taste
1 1/4 lb fresh salmon fillets skinned,
and
cut into 4 equal pieces
Fresh basil sprigs fo

Method :
• Start the grill or preheat the broiler.
• Peel the potatoes and cut into quarters. Place in lightly
salted water; boil until tender when tested with the sharp point
of a knife.
• Cook the beans in boiling water to cover until just crisp,
about 4 minutes. Drain and refresh in ice water. Drain again.
Place in a medium bowl. Combine with scallions.
• Meanwhile, whisk together the vinaigrette ingredients.
Set aside.
• Drain the Potatoes and cut into thin slices. Place in bowl
with the beans. Whisk the vinaigrette and pour over potatoes
and beans. Toss to evenly coat.
• Grill or broil the salmon for 4 to 5 minutes per side until
done, carefully turning once.
• Mound the potato salad on 4 serving plates. Top each
with a grilled salmon fillet. If desired, garnish with a sprig of
basil.
• This recipe yields 4 servings.

Grandma Sofie's Split Pea Soup with French Bread Croutons

Yield > 6
Servings
Ingredients :
SOUP
1 lb Split peas
1/2 lb Bacon
1 lrg Onion, chopped
2 lrg Stalks celery
3 tbl Parsley, chopped
CROUTONS
1 loaf sourdough French bread
1/4 cup Butter, or more if needed
1 x Garlic clove, minced (opt.)
Method :
• This is NOT low-fat, low-calorie, or low _anything_ for
that matter, but absolutely delicious and an all-time family
favorite!
• Rinse peas in cold water and bring to a boil in 3 quarts of
water. Cut bacon small and brown with onion. Add with
drippings to peas. Cook until peas are soft and just starting to
disintegrate, about one hour, stirring occasionally to prevent
the solids from settling out and sticking to the bottom of the
pot. Chop celery small and add with parsley to the soup and
cook until the celery is soft, about 15 minutes more. Thin with
water if necessary to the proper consistency; it should be like
light cream with little bits of pea still visible. If too thick, it is
more like 'pea porridge' and not as appetizing.
• Meanwhile, make the croutons. Cut the bread (leave
crust on) into 3/4" cubes. Melt the butter in a frying pan
(Grandma Sofie used a heavy cast iron one), and when the
foam is just through dying down but before the butter begins
to brown, add the bread cubes in batches sized according to
the size of your pan: The croutons should never be more than
one layer deep.
• Sometimes Grandma Sofie sauteed a little bit of garlic in
the butter before adding the bread and sometimes not - the
croutons are good both ways. I think that living all of her life in
California sometimes overrode her German upbringing and
that's how the garlic snuck in!
• Fry the bread cubes over MEDIUM heat until dark golden,
stirring and tossing frequently to brown on all sides. Take your
time about this, as if you get the butter too hot it will burn and
taste bitter. If the croutons are done correctly, they will be
crisp and fairly dry and light enough to float on top of the
soup.
• Ladle the hot soup into bowls and pass the croutons in a
basket for each person to add at the table.
• Note that you _could_ get by with a half a loaf of French
bread for the croutons, but only if you're alone while you're
making the soup. Otherwise, the croutons have a tendency to
'dissappear' when you're not looking!
• was one of those cooks who never used recipes; I wrote
this down one time while watching her make it. - Linda
Hurlbert Shogren

Goma Jayu-Ae (Soy and Sesame-Seed Dressing with French Beans)

Yield > 6
Servings
Ingredients :
1 lb French beans
3/8 pt Niban Dashi
1 pch MSG
1/4 tsp Soy Sauce
1 pch Salt
2 1/2 tsp Sugar
1 1/2 tsp Sake
DRESSING
1 1/2 oz White Sesame Seed,
Ground
1 1/2 tsp Sugar
2 1/2 tbl Sake
5 tsp Soy Sauce
Method :
• PREPARE IN ADVANCE:
Snip off ends of french beans and discard. Cut beans into 1/2"
lengths.
• Drop them into 3/4 pt of lightly salted boiling water,
reduce heat and cook briskly, about 8-10 minutes until beans
are tender but still slightly resistant to bite. Drain and run
under cold water.
• Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy
Sauce into a pan.
• Bring to a boil. Add the beans, return to boil. Remove
from heat and let cool to room temperature.
• DRESSING:
Heat Sake to likewarm over a high heat. Ignite Sake and let
burn until the flame dies out. Pour Sake into a small bowl and
let cool to room temperature. Add all ingredients and mix
thoroughly.
• TO SERVE:
Toss together the french beans and dressing, serve at room
temperature.

Gateau Marronierau Chocolat

Yield > 10
Servings
Ingredients :
7 oz Unsweetened chestnut
4 x Eggs, separated
1 cup Sugar
7 oz Unsweetened chestnut puree
1 tbl Butter
1 tbl Flour
1/2 cup Chopped chestnuts
FROSTING
5 oz Semisweet chocolate
2 tbl Water
2 x Egg yolks
1/2 cup Whipping cream
1/2 tbl Rum
GLAZE
4 oz Semisweet chocolate
1/4 cup Rum (preferably dark)
6 oz Softened butter
Method :
• Melt chocolate over low heat or in a double boiler.
Remove and set aside to cool. Preheat over to 350F. Beat the
egg yolks with 3/4 cup of sugar untilo very light and thickened.
Add the chestnut puree and then the cooled chocolate, beating
until just mixed. In a separate bowl, beat the egg whites with
remaining 1/4 cup sugar until stiff but not dry. Fold into the
chocolate and chestnut mixture. Pour into a 9 in spring-form or
layer cake pan which has been buttered and floured. Bake in
preheat oven for 30 to 35 minutes. Let the cake cool
thoroughly. Invert the cake onto a platter and cover with a
generous layer of frosting, making sure it is as smooth as
posible. Chill the cake until it is firm to the touch. Pour the
glaze over the top and sides of the cake, covering it
completely. Garnish with chestnuts. FROSTING: Melt the
chocolate in the water. Beat in the egg yolks over heat until
the mixture is thickened. Set aside to cool, but do not allow it
to set completely. Whip the cream and fold into cooled
chocolate mixture, adding the rum at the last minute. Glaze:
Melt the chocolate with the rum and stir until smooth. Whisk in
the butter until completely melted.
• Let stand until thickened and cool.
• LA TERRASSE
• MUSCAT DE BEAUNES DE VENICE,1978

Gateau De Carrottes

Yield > 6
Servings
Ingredients :
1/2 lb Mattane shrimp
Salt
1 lb Carrots, scrubbed
1/2 x Onion, thinly sliced
1 cup White wine
1/4 lb Butter
1 x Shallot, chopped
Pepper to taste
Nutmeg
2 x Eggs
1/2 cup Whipping cream
2 oz Wiss cheese, grated
1 tsp Cornstarch
Method :
• Boil shrimp 3-4 min., until barely cooked, in 2 cups water
& 1-1/2 tsp. salt. Remove with a slotted spoon. Remove from
shells & reserve; return shells to pot. Chop 1/2 carrot & add to
pot, w/ sliced onion & wine. Return to boil, reduce heat, &
simmer 20 min. Strain & reserve. Cut carrots into 1 in. slices.
Melt butter in heavy pan; add chopped shallot & saute until
soft. Add carrots, 2 cups strained shrimp stock, &
salt,pepper,nutmeg to taste. Boil,reduce heat, simmer until
carrots are tender & stock is thick.
• Remove from heat & cool to room temp. Mix cooked
vegetables w/ eggs, cream, Swiss cheese, & cornstarch. Puree
in blender. Heat oven to 350. Mix vegetable mixture w/ 1/2
cooked shrimp. Divide mixture among 6 buttered custard cups
& place in deep baking pan. Add 1 in. hot water. Bake 15 min.,
until knife inserted comes out clean. Cool.
• FROGGY'S
• GREEN BAY ROAD, CHICAGO
• POUILLY-FUISSE

Gambettes De Volaille

Yield > 6
Servings
Ingredients :
3/4 cup Skinned and boned lean
chicken meat
Salt
Freshly ground white pepper
1 pch Freshly grated nutmeg
3/4 cup Whipping cream
4 lrg Chicken legs (including
thigh), boned
Freshly ground black pepper
2 cup Chicken stock (see recipe)
3 tbl Cognac
1/2 cup Sauterne
4 tbl Unsalted butter
Chopped fresh parsley
Method :
• Place the chicken meat in the bowl of a food processor
fitted with a steel blade. Coarsely chop the meat. Season with
salt, white pepper, and nutmeg.
• With the machine running, slowly pour the cream through
the feed tube. The mixture should be smooth and wellblended.
Place in a bowl, cover with plastic wrap and chill.
Sprinkle the chicken leg cavity (from which the bones were
removed) with salt and black pepper. Stuff with the chicken
meat mixture, reconstructing as closely as possible the shape
of the leg and thigh. Wrap each stuffed leg in aluminum foil,
twisting the ends to prevent stuffing from escaping. Preheat
oven to 180. Place the wrapped legs in a 2-quart stainless
steel pot. Add the stock, Cognac and sauterne. Gradually bring
to a boil. Cover, lower heat and simmer 15 minutes. Turn the
wrapped legs over, recover pot and cook another 15 minutes.
The legs should be just covered with liquid. Remove the legs
from the pot and place on a platter.
• Keep warm in preheated oven. Reduce the liquid in the
pot over medium-high heat to 1/4 cup or until syrupy. Remove
from heat and add butter in small pieces, whisking vigorously.
Add more butter only after the previous addition has been
absorbed. Add any juices that have accumulated on the platter
in the oven. Taste the sauce and add more salt and black
pepper if needed. Unwrap the chicken legs and place on a
heated serving platter. Pour the sauce over and sprinkle with
parsley. Serve immediately.
• Note: Uncooked
chicken can be frozen. Cooked chicken can be refrigerated in
foil. To reheat, place in preheated 300 oven 20 minutes.
• WINE: BARSAC

Game Hollandaise

Yield > 4
people
Ingredients :
1/2 tbl White vinegar
1 tbl White wine
2 x egg yolks
125 gm butter
1 x lemon
salt, pepper
2 tbl Game glaze
Method :
• Make a sabayon by whisking vinegar, wine and egg yolks
over a pan of simmering water until thick and creamy.
• Gradually whisk in the soft butter, a little at a time. do
not allow it to get too hot. Sauce should thick enough to coat a
spoon. Finish with warm game glaze and a squeeze of lemon
juice.
• Store in a warm place until required and give it a whisk
every now and then. This sauce does not keep well so prepare
just before using.
• Note - This sauce can separate so be careful.

Galatoire's French Fried Eggplant

Yield > 4
Servings

• 1 Lg Long eggplant Salt 1 Egg White pepper to taste 3/4 c Milk
Oil for deep frying Flour Powdered sugar
• Peel eggplant and cut to size of large French fries. Soak 30 minutes in salted water. Rince and pat dry.
Make a batter with egg and milk and season well with salt and pepper. Dip eggplant into batter, roll in flour
and deep fry until golden. Sprinkle with additional salt and serve with powdered sugar.
• Serves 4 as hors d'oeuvre with cocktails, or as vegetable with entree.

Frozen Zabaglione

Yield > 6
Servings
Ingredients :
1 cup Water plus
2 tbl Water
1 1/2 cup Sugar
8 x Egg yolks
2 1/4 cup Whipping cream
1/2 cup Light Puerto Rican rum
Method :
• Combine the water and sugar. Let the sugar first dissolve
over low heat, stirring to prevent it from sticking from the
bottom. Then bring to a boil and simmer for 5 minutes.
Remove from heat. Beat the egg yolks at medium speed,
slowly adding the hot syrup. Beat until thick, fluffy and almost
white in color. Whip the cream until it is thick and will stand in
soft mounds. Fold the whipped cream and rum into the egg
mixture. Fill into individual coupe, parfait or glass bowls.
Freeze until firm.
• DANNY'S
• WINE: CHATEAU D'YQUEM, SAUTERNES

Frenchs Chili O with a Kick

Ingredients :
2 pkt of French's Chili-O
Chili Powder
Cumin
2 lb of ground beef
2 can of red kidney beans
2 can Rotel tomatoes and peppers
Water
1 x splash of ketchup
Method :
• Brown meat and stir in both packs of seasoning. Add
beans and tomatoes and a cup of water. Bring to a boil,
stirring frequently. Lower heat to medium and simmer a few
hours uncovered. Add a splash of water when chili gets too
thick, and simmer some more. After about thirty minutes, add
a few shakes of cumin and chili powder, and repeat every
thirty minutes. Before serving, splash some ketchup in to allow
"mellowing" effects. Serve with tortilla chips and forget the
silverware.

French Wraps Chicken Crepe

Yield > 1
Ingredients :
2 1/2 tbl unsalted butter
8 oz fresh mushrooms, cut into
1/4 inch slices (2 to 2 1/2
cups sliced)
1 tbl finely diced onion
1 tbl finely chopped fresh
parsley
1 x clove garlic, finely chopped
1/2 tsp dried thyme
1/2 tsp salt or to taste
1/2 tsp ground pepper or to taste
1 lrg pinch dried rosemary
1 pch ground nutmeg
1 sm bay leaf
1/4 cup all-purpose flour
1/4 cup dry white wine
1 1/2 tsp dry sherry
1/3 cup milk, half-and-half or
cream
1 cup diced cooked chicken
Few drops of fresh lemon
juice
6 lrg homemade crepes (see
note)
1 x to 1 1/2 cups hot cooked
Method :
• Melt the butter in a large, heavy skillet over medium-high
heat. Add the mushrooms and onion and saute until they are
soft and give off their moisture but have not begun to brown or
color. Add the parsley, garlic, thyme, salt, pepper, rosemary,
nutmeg and bay leaf. Cook for 1 to 2 minutes, stirring
constantly.
• Remove the pan from the heat and sift in the flour,
stirring to create a roux or thick paste. Return to the heat and
continue to cook, stirring constantly, for 2 to 3 minutes.
Remove from heat again and slowly stir in the white wine and
sherry. Return to heat and continue to stir. (This also will
deglaze the pan, removing any brown bits or food stuck to the
pan.) Stir in the milk. Continue to stir until the mixture
thickens, about 5 minutes.
• Add the diced chicken and lemon juice. Bring the mixture
just to the boil.
• Reduce to medium-low and simmer, stirring, until the
chicken is heated through.
• To serve, place 1 crepe on each dinner plate. Spread 3 to
4 tablespoons of hot rice in a band across the middle of each
crepe. Top the rice with the chicken mixture. Fold the
uncovered "sides" of each crepe over the filling. Bon appetit!
• Note: At French Wrap, Thierry Moine makes large
buckwheat crepes for his savory dishes. You can substitute
your favorite recipe for all-purpose-flour crepes or buy large
flour tortillas for a south-of-the-border touch. Created by Dray
Nuttall for French Wrap

French West Indian Sauce Chien (Dog Sauce)

Yield > 1
servings
Ingredients :
3 x Cloves garlic, peeled
2 med Shallots, peeled and
quartered
1 x Scotch bonnet or habanero
chili, seeded and quartered
2 tsp Chopped fresh ginger
1/2 cup Flatleaf parsley leaves
1/4 cup Chopped fresh chives or
scallion greens
1/2 tsp Fresh or dried thyme
1 x Scant teaspoon salt, or
more, to taste
1/2 tsp Freshly ground black pepper
1 pch Ground allspice
1/3 cup Fresh lime juice, or more, to
taste
Method :
• Yesterday's NYTimes had 4 bbq sauce recipes from
various places around the world - French West Indies, Spain,
Georgia (the one near Russia), and Viet of section F. Here are
the recipes:
Time: 10 minutes
• 1. Finely chop the garlic, shallots, chili, ginger, parsley
and chives in a food processor. Add remaining ingredients, and
process just to mix. Add 1/4 cup boiling water, and process to
mix. Run the machine in short bursts until you have a coarse
puree. If desired, add more salt or lime juice, to taste. The
sauce can be served immediately, but it becomes more
flavorful if you let it sit for an hour.
• Yield: about 2 cups.