Salade D'endive De Belgique

Yield > 6
Servings
Keys : Salad French France European Mediterranean
Ingredients :
2 tbl Vinegar
Salt
Freshly ground black pepper
3/4 cup Salad oil
6 x Belgian endives
Method :
• Pour vinegar into a jar w/ a screw-top lid, & season with
salt and pepper to taste. Add oil and set aside. Peel endives,
wipe each leaf with a clean, damp linen towel. Arrange leaves
over six salad plates. Before serving, secure lid to jar of
vinegar dressing. Shake well and drizzle over endives.
• Serve at once. For oil and vinegar dressing, remember to
use one part vinegar to 5 parts oil, and add salt & pepper to
the vinegar, not to the oil or the oil & vinegar mixture. Leaves
of the endive should be young and delicate.
• LE CAFE ROYALE
• MINNEAPOLIS, BLOOMINGTON
• CHATEAU VIGNELAURE, 1977

Roulades of Veal with Chevre

Yield > 8
Servings
Keys : Beef Veal Meats Cheese French France European
Mediterranean
Ingredients :
12 x Thin slices veal escalopes (
turkey breast may be s
Salt
Black pepper, ground
6 x Half-inch thick slices montr
achet, each cut into t
2 tbl Chopped chives
2 tbl Herbes de provence
2 x Eggs, well beaten
2 cup Bread crumbs
1/3 cup Butter
1/2 cup White wine
3 x Shallots, chopped
Method :
• Pound meat until paper thin. Sprinkle slices with salt and
pepper. Place half rounds of cheese at one end of slice.
Sprinkle with chives and Herbes De Provence. Fold in sides and
roll up jelly-roll fashion, enclosing cheese. Dip rolls in egg and
then crumbs. Let dry on wax paper for 1 hour.
• (Can be made a day ahead to this point. After drying,
cover rolls and refrigerate. Bring to room temperature before
cooking.) In skillet, heat butter and saute rolls slowly until
richly browned on all sides. Remove from pan and keep warm.
Add wine and shallots to skillet and bring to boil.
• Pour pan juices over rolls. Serve immediately.

Sachertorte with Chocolate Chantilly

Ingredients :
CAKE
1 lb bittersweet chocolate cut
small pieces
2 oz unsweetened chocolate cut
small pieces
8 oz unsalted butter
3/4 cup sugar plus
2 tbl sugar
12 x eggs separated
1 tsp vanilla extract
1/2 tsp salt
8 oz sifted flour
FILLING
1 cup apricot preserves
1 tbl apricot brandy
GLAZE
8 oz bittersweet chocolate - (to
10)
2 tbl butter
CHOCOLATE CHANTILLY
1 cup heavy cream
2 tbl sugar
2 tbl cocoa
Method :
• Preheat oven to 350 degrees. Butter and flour a 9-inch
springform pan.
• Melt the chocolate over simmering water. Set aside to
cool.
• Cream the butter, 3/4 cup sugar, egg yolks, and vanilla.
Stir in the chocolate and set aside.
• In an electric mixer, beat the egg whites and salt to stiff
peaks. With the machine running, add the remaining 2
tablespoons sugar. Fold in 8 ounces sifted flour. Stir one third
of the egg whites into the chocolate mixture to lighten it. Fold
in the remaining egg whites, gently but thoroughly. Turn into
the springform pan.
• Bake approximately one hour. To check for doneness,
insert a toothpick gently into the cake. It should come out dry.
Remove the ring of the pan and cool the cake on a rack.
• To make the apricot filling: Puree the apricot jam through
a food mill fitted with the finest disk (or use a food processor).
Stir in the apricot brandy. Set aside until ready to use.
• Slice cake in half horizontally to make two layers. Spread
the bottom layer with two thirds of the apricot filling and top
with the second layer. Spread top and sides of the cake with a
thin layer of filling. Chill.
• To make the glaze: Melt chocolate and butter over
simmering water. Remove from heat and cool until it reaches
glazing consistency. Spread over cake and chill.
• Remove sachertorte from refrigerator 1 hour before
serving. Serve a wedge of cake with Chocolate Chantilly.
• For Chocolate Chantilly: With an electric mixer, whip the
cream until ribbons form. Beat in the sugar just until the cream
holds soft peaks. Sift the cocoa over the cream and fold in
gently. (Plain creme chantilly is prepared exactly the same
way. Just omit the chocolate.)

LEMON & LIME FISH BAKE

Fresh fish just needs a quick rinse in cold water, but if you’re using
frozen fish, defrost it in the microwave first. (Fish fillets frozen
into blocks with the skin removed will need to be precooked
according to the instructions on the packaging.)
If you want to make this for more than two people, use more
fish but don’t try and water the soup down to make it go further;
there should still be enough sauce for at least four people.
1 large fish fillet (per person)
1 tin of Campbell’s condensed Cream of Asparagus soup
Milk or water
1 leek
Mushrooms
Lemon juice
Lime juice
Parsley
Salt & pepper
1 tbsp butter
Method
1. Wash and prepare the fish and place in a large casserole dish.
(If you’re cooking more, it doesn’t matter if the fillets overlap
each other.)
2. Wash and slice the leeks and mushrooms, warm the butter in
a pan and fry the vegetables for a few minutes until the leeks are
just soft.
3. Add the tin of soup to the pan, then half-fill the tin with milk,
rinse out and add to the pan, stirring for another minute.
4. Add lemon juice and lime juice to the pan according to taste
and pour the sauce over the fish.
5. Sprinkle with parsley, season with salt and pepper and bake in
a moderate oven, Gas Mark 4 (180ºC) for about 20 minutes.
Tip
Buy pre-packed fresh vegetable assortments in the
supermarket. This wouldn’t normally work for a family but
it’s an affordable option for one or two people and a good
way of reducing, or avoiding, waste altogether.

Roquefort Dressing

Yield > 4
people
Keys : Dressing Cheese Cold Salad Bbq French French France
European Mediterranean
Ingredients :
60 gm Roquefort cheese
1/2 cup cream
1 tbl olive oil
1 tbl chives, chopped
1 tsp lemon juice
salt, pepper
Method :
• Mash the cheese with a fork and gradually add the cream
to form a smooth paste.
• Mix in the the olive oil, lemon juice, chives and salt and
pepper to taste.

Sure Syrup

1 cup packed brown sugar
1 cup water
1 Tbs. margarine
Mix and simmer until sugar dissolves. Watch it. Don't Burn it.
variations: use apple juice instead of water., Maple flavoring, 1/2 tsp.
cinnamon, or Heat together Karo Syrup and Jam.

Rolled Veal - (Paupiettes De Veau)

Yield > 4
Keys : Veal Meats French France European Mediterranean French
Hot
Ingredients :
8 slc Leg of veal pounded thin
2 tbl Chopped parsley
2 tbl Finely chopped scallions
1/2 tsp Salt
1/4 tsp Pepper
4 x Bacon strips cut in two
pieces
2 tbl Butter
1 tbl Chopped onions
2 tbl Chopped celery
3 sprg Parsley
1/4 cup Consomme
Method :
• Combine chopped parsley, scallion, salt, and pepper.
Sprinkle each slice of meat with parsley mixture. Lay a piece of
bacon over mixture. Roll slice of meat and tie with a string.
Heat butter in large, heavy skillet. Add onions, celery, and
parsley. Cook over low flame for 5 minutes. Arrange rolled
meat on bottom of pan. Cook uncovered for 10 minutes,
turning two or three times so that meat rolls are whitened on
all sides. Do not allow meat to brown. Cover. Simmer for 1
hour, turning twice during the last half-hour of cooking.
Discard strings. Remove meat to heated serving dish and keep
warm.
• Add consomme to pan. Bring to boil and cook for 5
minutes. Pour over meat. Serve hot.
• Serve with rice.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Rob's French Fries Dip

Yield > 1
Servings
Keys : French France European Mediterranean
Ingredients :
1/3 cup Kraft Mayonaise
2 tbl Horseradish
1 tsp Vinegar
1 tsp Ketchup
1 tsp Black pepper
Method :
• Mix all ingredients in bowl. Chill for 6 hours. Remove and
serve at room temperature. Use to dip french fries in.

Granola to Go

Place the contents of a box of Granola into a zip-lock type plastic bag. Leave the box at
home. Mix instant Milk with cold mountain water the night before and chill in a cold,
bubbling mountain stream. Add the cold milk to the Granola the next morning, top with
cinnamon sugar and eat.

BAKED POTATO FISHCAKES

You could use tinned fish or a combination of tinned and fresh, but
I like making these with fresh white fish fillets that have just been
broken up a bit and stirred into the potato, rather than thoroughly
mashed and mixed in completely.
One small-to-medium piece of fish is enough for two very large
baking potatoes, making four halves. (Mix the potato with a readymade
soft cream cheese with herbs and garlic instead of making
garlic butter if you prefer.)
2 very large baking potatoes
1 white fish fillet
1 oz (25 g) grated Cheddar
1 tbsp butter
2 cloves of garlic
2 tsp chives or parsley
Salt & pepper
Method
1. Wash the potatoes and prick several times with a sharp knife
before putting in the microwave on full power for 10 minutes
then wrapping in foil and baking in the oven, Gas Mark 5
(190ºC) for about half an hour.
2. Meanwhile, poach the fish in boiling water (or a combination
of water and milk) for 10–15 minutes.
3. Transfer the fish to a bowl, remove the skin and check for
bones, then flake the fish with a fork.
4. Mash the butter with a fork and mix with the crushed garlic
and herbs.
5. Once the potatoes are cooked and cool enough to handle, cut
them in half, scoop out the insides (but not so much that the
skins fall apart) and mash with the garlic butter and a very little
milk.
6. Combine the flaked fish with the mashed potato and season
with salt and pepper before piling the mixture back into the
potato skins and topping with grated cheese.
7. Bake in the hottest part of the oven for about 10 minutes, or
until the cheese is melted and golden and the potatoes are hot
right the way through.
Tips
Leftover rice gives a nice texture to some fishcake mixtures,
especially if mixed with finely chopped peppers, sweetcorn
and other bits and pieces.
Fishcakes hold their shape much better if they’re coated in
breadcrumbs, especially when frying or grilling, but I don’t
see the point of dipping in flour and beaten egg first when
all that does is waste time (and eggs) and make a mess.
(Whenever you’re frying anything that breadcrumbs will
stick to without any help, it makes sense to leave out the
flour and beaten eggs.)

FRESH MACKEREL FISHCAKES WITH LEMON & ROQUEFORT

You could use smoked mackerel for these, but fresh is no more
expensive and because it’s less salty I think the flavours of the
lemon and cheese come through better.
Makes 10–12 fishcakes
2 lb (1 kg) potatoes
4 fresh mackerel fillets
1 lemon
11⁄2 oz (40 g) Roquefort cheese
Butter
Black pepper
Breadcrumbs
Oil
Method
1. Peel, boil and mash the potatoes in a large bowl with a little
butter then add the crumbled cheese and the finely grated rind
of the lemon, plus all the juice. Season with black pepper.
2. Put the fish in a casserole dish with the remains of the lemon
and just enough water to cover the fish, and poach in the oven
on Gas Mark 5 (190ºC) for about 15 minutes, until the fish is
tender.
3. Spread some breadcrumbs on a large dinner plate and warm
about 1 in (2 cm) of oil in a large pan.
4. Meanwhile, remove the skin of the mackerel and flake the fish
carefully to check for any bones, then thoroughly mix the
mackerel with the other ingredients and shape into cakes with
your hands.
5. Coat the fishcakes in the breadcrumbs and fry for a few
minutes until golden, turning once; then finish the fishcakes
off in the oven on Gas Mark 5 (190ºC). Serve with grilled
tomatoes and rice.

Roasted Vegetable Pan Bagna

Yield > 4
Servings
Keys : Provincial Vegetarian French France European
Mediterranean
Ingredients :
2 x Plum tomatoes -- cored and
Halved
2 x Garlic cloves -- bruised
1 x Zucchini, cut lengthwise
Into 1/4-inch
Slices
1 x Red bell pepper, quartered,
Stems and
Seeds removed
1 med Red onion, halved
lengthwise
Cut into 1/2-inch half moons
12 oz Eggplant cut into 1/4-inch
Half moons
2 tbl Extra virgin olive oil
2 tbl Chopped parsley
1/2 tsp Dried rosemary
1/4 tsp Dried thyme
Salt and freshly ground
Black pepper
4 x Italian hero rolls or small
Semolina loaves
2 oz Anchovy fillets, drained and
Rinsed
2 cup Trimmed arugula leaves
Method :
• Preheat the oven to 400F.
• Combine the tomato, garlic, zucchini, red pepper, onion,
eggplant, and olive oil in a large roasting pan or jelly-roll pan.
Toss to coat with oil.
• Bake, turning often, until the vegetables are browned and
tender, about 45 minutes.
• Meanwhile, chop the parsley, rosemary and thyme
together. Stir into the vegetables during the last 15 minutes of
baking. Remove from the oven and add salt and pepper to
taste.
• Preheat the broiler or toaster oven. Split the rolls open
like a book and toast until the cut sides are lightly golden.
Divide the warm vegetables among the rolls. Top each with 2
or 3 anchovy fillets. Scatter the arugula on top. Fold the top of
the roll over the filling and serve.

True Grits

1/2 cup Instant Grits
1 T. Bacon Bits
dash Molly McButter
Boil Water, add grits, Bacon Bits, Molly McButter.... eat with an attitude.
Add cheese or cooked egg as well.

Rice Pilaf - (Standard French Recipe)

Yield > 8
Keys : Bbq Barbequed Barbecued Rice Grains Side Dish French
France European Mediterranean Greek Greece
Ingredients :
2 cup long-grain white rice
1 x onion finely diced
4 cup chicken stock
(or water with 4 tbspns
chicken base or bouillon
cubes)
1/2 cup butter or olive oil
2 tbl thyme
1 x bay leaf
Method :
• Preheat oven to 400 degrees. Place the stock in a
saucepot and bring to a boil. In a braising pan or casserole,
heat the oil and saute the onions and rice for several minutes
until the rice turns opaque.
• Add the boiling stock, cover and braise in the oven for 20
to 25 minutes. When the rice is finished, toss with a fork to
separate, and serve.
• Pilaf can be held in a hot water bath for a long time. It
can also be re-heated in a microwave.
• This recipe yields 8 servings.
• Comments: Make rice pilaf the way Julia Child does it, in
an oven. Oven pilaf is generally foolproof and very easy. This
method gives you a great deal of flexibility when it comes to
recipe specific flavoring. An example of this would be to add
some oregano, rosemary and garlic to enhance a Greek recipe
or chili powder and garlic for the southwestern recipe. Try
some of your own ideas and see what happens.

Real Scotch Eggs

Hard boiled egg
ground sausage
bread crumbs
Take a Hard Boiled Egg and mold a shell of ground sausage around the egg, roll in bread
crumbs and Bake 25-30 minutes in a reflector oven or Dutch oven. Rotate as needed.

Dick's Hash

2 potatoes
1 can chunk Ham
1 egg
Shortening/margarine
Pre-cook 2 potatoes, skins on. Wrap in foil for trip. At camp: melt shortening in fry pan and
slice the potato for frying. After browning add chunk ham and egg. Cook until egg is done.
Salt and pepper to taste. Alternate: use dried hash brown potatoes on long trips

"Wasabi" ... the national condiment of Japan.

Japanese food on the table of every meal, if the "wasabi" as if the lack of flavor to meals. It is known that wasabi is a Japanese national that has it. The Japanese people eat sushi with wasabi dip and to smell the smell of fish Shoyu to taste better.
Wasabi is a condiment made from canola has a head like a radish or Borapet a green light when I go to smell the pungent violence if I have to bite the nose in the short term before. it is smooth. The combination of sweet and bitter.
Time to eat, it requires a special process to wasabi to wet with rain that is made of shark teeth. This is the small details that make the wasabi cream into it. Then be mixed with raw fish dipped into the Shoyu to taste better.

Fresh wasabi is to wet thoroughly.

Wasabi is a plant source. Smith County is here that water. Grown wasabi is not easy. The investment is relatively high. Plants are usually planted in the open. But there must be a limit to the amount of sunlight. It is not shining directly on the plants during the summer.


Due to limited land resources, the wasabi is expensive. Thailand is the restaurant at the hotel, expensive, or only some of the wasabi. I have imported from Japan by the Office of Price per kg thousands baht Therefore, artificial wasabi. This is a green powder and cook, but the smell and color. When mixed with cold water and stir, then leave it up to look like real wasabi is pungent, spicy flavor to the Army chief.
The pungent smell of wasabi can help deodorize the smell of seafood of all kinds. Because of the wasabi. Wet the flour with the oxygen in the air. The reaction is both a pungent odor and flavor intensity. This material is useful in stimulating the salivary glands and excreted in the digestive tract. Wasabi is rich in vitamin C. And anti-bacteria and destroy the other.
When I came to the great features of the wasabi. Every time you order sushi or sashimi with wasabi, do not forget to label it a little to make the sushi is delicious and more valuable.

COFFEE BEANS By Dao

COFFEE BEANS By Dao's own voice is strong that it can not do this. With that in every dish. Every piece of cake from the kitchen to cook your own taste with all the control process. This was a HOME MADE restaurant a place where people are referring to a very In a variety of delicious cakes.

 

Five of the refrigerator cabinet to put the cake together as the full length of the array. It is a testament to the fact that it's this delicious cake, actually. And selling it to the freezer than any other ever seen. The cake types such as White Chocolate cake, which is a cake that is selling the cheese cake, there are many different types such as Blueberry, Caramel, or Green Tea Cheese Cake with a stand on a regular basis and have a taste for more. The switch to the Chocolate cake and many more at all. Smooth way, taste bitter, a little thrill, it's natural blend of cake for those who enjoy this type of cake with a real taste of Texas. Prominent Black Forest Cake is a rich, fresh cream, soft fragrance. Cherry filling is a luscious layer cake to dip into my mouth, throat, slippery texture. And to find out where it was also here that one of the Black Forest Roll These are just a sample of the cake than thirty of you Nat patients reporting life Puฒi prepared or your stars do not make a turnover of cake than two. The kind that you can do to make sure it was real. And control of production and paying customers at any time without the tedious and repetitive at times.
The cakes vary from $ 100 before the cake is thicker than normal. Or will be before they start at 350 baht per pound.

 

Her cakes are not only well-known customers in the countries of Thailand only. If, however, important people from around the world. When the cake has to taste her and talked to each other at all. And speak the same voice as the most delicious cake I ever ate. Which is very proud of her.

The cake was then named COFFEE BEANS By Dao is also a restaurant with a menu of more than two hundred species. The owner of a collection of recipes including Thai, Chinese, Japanese, Italian and Mexican people to try and get into that here. I put it on the menu.

 

The original of this menu there are only a few. But when I try to make it more palatable to the customer. The elapsed time is increased. The menu was still delicious. I like the new customers. The menu now has more than two hundred items. The food is basic to any kind of egg fried with vegetables, luxury food dish. It's a dish that is very popular.

 

Fried Enืgaecem sun. This dish is delicious with Enืgaecem own choice Sirloin with its salt a day. Then fry the onion until it is shredded into small chunks and fried with onions over rice along with sliced ​​Prikehlืag ricochet and garden fresh chilli. No need to cook a delicious cooked with cucumber slices, crisp side. This dish is a popular dish of tea.
Grilled tenderloin Sir Hon. This dish is Sirloin cooked onion slices in the tire, but the meat is still pink and juicy enough to turn to. Grilled sweet, sour, salty, spicy flavors of Moon in Mombasa. Serve with sticky rice, I made quite hot in the bamboo. With fresh vegetables in season and more.
Thousands of chess using gypsum shrimp rolls with shrimp seasoned with fresh chopped and sliced ​​diagonally and fried until crisp outside and soft on the top of the house were eaten hot with sauce. Children who do not like spicy taste. Flavors of Sriracha with a name similar to แฮekึ๊n in the past.
Fried Noodles. Stir-fried vermicelli noodles mixed with boiled shrimp and garnish with fresh squid, fresh bean sprouts grow plump mushroom slices, onion, cayenne pepper, cut into strips and Prikehlืag together with the egg. Heat until fragrant, then season with soy sauce. A little sugar. Sprinkle cayenne pepper to taste. Flavor of this dish I do not need to add a little seasoning.

 

Noodles topped with fish and spinach. Pan-fried noodles with Chinese steel and black scorch the onion a little bit. The snapper fillet, cut into pieces, mix flour, fried until crispy outside and soft in Placed on the line before it topped with fried spinach and topped the soup with flour mixed with water until the sauce thickens Klukklik hot. For those who like noodle dish topped with a new formula.
The food is a wide selection of items such as
Activates two soup vegetable soup made from Scratch game in orange and green vegetables, cooked until tender before spinning and hot water before cooking and delicious savory Then dip into a bowl with lines separated by a. Sprinkle the bread cubes just before serving.
Caesar salad, salad dressing, this dish special is the owner of the yolk of a boiled egg yolk raw. Because there is no fuel to cook the dressing and use vinegar York City already have a sweet and sour flavors, soft smooth over. This is different from Caesar. Salad of the other.
Mini Tacos This dish is a favorite of foreigners and those who like Mexican food. The strange issue is to make the dough into small pieces before it is packed with filling. The stir-fry until fragrant and intensely flavored. You can make your mouth more easily. Shave excess flow at the mouth of a bite to eat. A beautifully arranged. There are also easy to eat.
Spaghetti with lobster criticism. Contact the Spaghetti al dente boiled and fried with butter and white wine, spices such as garlic, lobster meat, cut into pieces of a big sheep and bring it along with the shrimp and cook until fragrant and beautiful color. Before pouring on the steam shrimp and orange. Garnish with Parkinson's Santa. Grate the cheese is shredded. I make a white wine and eat food with flavor.
All of this starts at 140 baht per dish added flavor to the dish, it was 400 baht
Here are just a few dishes that can be persuaded to try other dishes COFFEE BEANS By Dao coast to the concentration of the whole operation. Since first launched several years ago. Before it is known as today.
COFFEE BEANS The name used for cafes and restaurants in the area and other jurisdictions. To seize the opportunities of success for her to spend years in order to build the trust of customers. It is known from the experience that comes from. Her patience and love in this career.
Highlights of the dish with cake and all of this is. The owner is that the ingredients used to cook all their own. Taste all the time. It is open to your suggestions or comments to every customer. And with the people close to me and help me pick. Feedback tasting all the dishes that were made before it is put on the menu. These are the key to all COFFEE BEANS By Dao is a widely known and highly successful. This creates a sense of pride to do a lot.
COFFEE BEANS By Dao do not have any fields. The Building Soi Sukhumvit 12, Sukhumvit Road, CASA VIVA is the only one.

Scotch Eggs

English muffin
1 egg
butter or margarine
Cut silver dollar size hole in an English Muffin. Butter both sides. Place on griddle. place
egg in hole. Fry both sides, slowly until cooked.

Termite Pie

1 box cake mix
2 quart zip lock bag
1 cup raisins
2 T. vegetable oil
Need a sweet item for breakfast or night time snack? Mix a cake mix in a zip lock bag
following directions on box, BUT use only 1/2 the suggested water. Add 1 cup of raisins
(termites). Oil a small skillet or mess kit; pour in 1 cup of cake mix for a mess kit, 2 cups
for a small skillet; cover pan; fry slowly, very slowly; flipping the pie when the top of the pie
starts to set (dry out); cook a few more minutes and then count the termites as you eat.

Vienna Toast

2 slices bread
Jam
2 eggs
1 tsp. sugar
1/4 cup milk
cinnamon
powder sugar
Make a Jam sandwich. Beat 2 eggs per person (4 pieces of toast). Add a little sugar,
cinnamon, milk, and water. Dip sandwich in egg mixture, fry like French toast. Dip fried
sandwich in powder sugar.

Rib-Eye Steak with Red Wine and Porcini Sauce

Yield > 4
Keys : Beef Main Dish Meats Alcoholic French France European
Mediterranean
Ingredients :
3/4 oz dried porcini mushrooms -
(to 1)
2 tbl butter - (to 4)
1 cup veal or beef stock
(or canned beef or chicken
broth, preferably low-salt)
1 1/2 tsp fresh thyme
(or 1/2 tspn dried thyme)
1 1/2 lb steaks, 3/4" to 1" thick -
(to 2 lbs)
Salt to taste
Freshly-ground black
pepper to taste
1 tbl oil
2 tbl minced shallots
3/4 cup dry red wine
(such as Cabernet
Sauvignon)
1 1/2 tsp potato starch (optional)
(or arrowroot or
cornstarch)
2 tsp minced parsley (optional)
2 tsp finely snipped chives
(optional)
1 1/2 tsp minced fresh tarragon
(optional)
1 dsh sugar (optional)
Method :
• Cook's Notes: You can substitute other dried mushrooms
for the porcinis; if using shiitakes, discard their tough stems
after soaking. Use steaks such as rib-eye, top loin (New York)
or tenderloin. For nonalcoholic options, use broth, tomato juice
or fruit juice.
• Cover the mushrooms with hot water and soak for 30
minutes. If you'd like to enrich the sauce with butter, cut 1 to
2 tablespoons of butter in 1/2-tablespoon pieces and
refrigerate them. Heat the oven to 180 degrees or its lowest
setting.
• Remove the mushrooms from the water and cut in 1/2-
inch pieces. Place them in a saucepan with the stock and
thyme. Bring to a boil. Simmer uncovered until the mixture is
reduced to about 1 cup, about 10 minutes. Cover and reserve.
• Pat the steaks dry. Trim the fat from their edges.
Sprinkle them with salt and pepper on both sides. In a large
heavy skillet, heat the oil and 1 tablespoon of butter over
medium-high heat until the butter melts and its foam begins to
subside. Add the steaks and cook the first side for 2 or 3
minutes, regulating the heat so the fat does not burn. Turn the
steaks and cook until done to your taste, about 2 or 3 minutes.
• To check for doneness, press a steak with your finger: If
the meat does not resist, it is rare; if it resists slightly, it is
medium-rare. (If you are not sure, make a small cut in its
thickest part and check its color inside.) Immediately transfer
to an ovenproof platter and keep them in the oven.
• Note: If you don't have a large skillet, use 2 skillets to
cook the steaks, cook the shallots and deglaze with the wine.
Then pour the wine into 1 skillet, reduce it to 1/4 cup and
continue.
• Pour off the fat from the skillet, and melt 1 tablespoon of
butter over medium-low heat. Add the shallots and cook,
stirring, 1 minute. Add the wine and bring to a boil over high
heat, stirring and scraping up any brown bits. Boil the wine,
stirring often, until reduced to about 1/4 cup, about 2 minutes.
• Pour the wine into the porcini mixture and bring to a
simmer over medium heat. To thicken the sauce, put the
potato starch in a small bowl and stir in 1 tablespoon of water
until blended. Gradually whisk half of the potato starch slurry
into the simmering sauce. Return to a boil, stirring. For a
thicker sauce, gradually stir in the remaining slurry and return
to a boil.
• To enrich the sauce with butter, reduce the heat to low
and add the cold butter pieces one by one, shaking the
saucepan to blend them into the sauce. Off the heat, stir in the
parsley, chives and/or tarragon. Taste and adjust seasoning; if
necessary, add sugar to balance the wine's acidity. Spoon the
sauce over or around the steaks and serve.
• This recipe yields 4 servings.

Red Snapper with Saffron and Orange En Papillote

Yield > 4
Keys : Fish Spices Citrus French France European Mediterranean
Ingredients :
1/4 cup extra virgin olive oil
4 x 5 oz red snapper, fillets,
skin on
coarse salt, and freshly
cracked black pepper
2 clv garlic, thinly sliced
2 x shallot, thickly sliced
grated zest and juice of of
one orange
several threads saffron
1 x leek, white part only,
julienned
1 x carrot, julienned
small handful capers
4 sprg fresh thyme
4 sprg fresh tarragon
splash dry vermouth
Method :
• Preheat oven to 350 degrees F.
Cut four 11-inch (25 cm) squares of parchment paper.
• Fold each sheet of parchment in half diagonally.
• Open and drizzle each with
a little of the oil.
• Place a snapper fillet on each sheet of parchment, next to
the fold.
• Season
with salt and pepper
Top each fillet evenly with garlic, shallots, orange zest, saffron,
leek, carrot, capers, thyme and tarragon.
• Drizzle with remaining olive oil, a splash of orange juice
and vermouth.
• Seal the parcels by first folding over the empty half of
parchment paper.
• Starting at one end, twist the edges of the paper to form
a tight seal, working along the edge until you have a halfmoon
shape.
• Lay the parcels on a baking sheet.
• Bake for 20 minutes, or until parcels puff.
• Cut each package open using scissors and carefully pour
the contents onto serving plates.
• Or, to really wow your guests, serve this the traditional
way by cutting open the packages on individual plates at the
table.
• This method of wrapping food in little parchment bundles
keeps in moisture and flavour. The paper puffs up in a big ball,
trapping in the steam and gently cooking the package. Just cut
each packet open after cooking and serve the fish right in the
paper for a beautiful presentation. There is much room for
playing here, as orange roughy, halibut or salmon can be
prepared this way with Asian, Mediterranean or French
flavours. I've also cooked chicken and even just vegetables
this way. But make sure not to overpower the main player with
too much competition.
• Yield is 4 servings.

PRAWN & WHITE FISHCAKES

Makes about 12
4 fairly large potatoes
6 small frozen skinless white fish fillets
or
1 large fresh white fish fillet (e.g. pollack)
1 small packet of frozen prawns
Lemon juice
Butter
Milk
Black pepper
Breadcrumbs
Method
1. Defrost the prawns and cook the white fish in an ovenproof
dish according to the instructions on the packet, or for about 15
minutes for fresh fish.
2. Meanwhile, boil the potatoes with or without the skins before
mashing them with a tablespoonful of butter and some milk.
3. Put the fish in a mixing bowl and flake with a fork, then add the
defrosted prawns and season with lots of lemon juice and black
pepper.
4. Combine the contents of the bowl with the mashed potatoes
and form the mixture into fishcakes with your hands.
5. Gently press the fishcakes into a tray of breadcrumbs on both
sides and fry in a large pan for a few minutes, turning once. Put
the fishcakes in the oven at Gas Mark 5 (190ºC) to warm
through, and serve with chips or potato wedges and green
vegetables or salad.

Ratatouille Nicoise

Yield > 8
Servings
Keys : French France European Mediterranean
Ingredients :
1 1/4 lb Zucchini
1 1/4 lb Eggplant
1 1/4 lb Tomatoes
3 x Green peppers
3 x Onions
2 x Garlic cloves,finely chopped
3/4 cup Olive oil
1 x Bay leaf
Salt
Pepper
Method :
• Peel zucchini and eggplant; cut in bite-sized pieces. Cut
tomatoes and onion in bite-sized pieces. Remove seeds and
membrane from green pepper and cut into bite-sized pieces.
• The vegetables are browned separately, sauteed in oil
over medium to high heat.
• Start with the onions and peppers. Once each is
browned, combine them together into one pan and continue to
cook slowly, covered. Add bay leaf, salt and pepper at this
time.
• Cook eggplant next, followed by the zucchini, then the
tomatoes with the garlic.
• In large pan, combine all ingredients and cook for 10
minutes. Serve warm.
• NOTE: Cooking time is approximately a half-hour for all
the vegetables. They are cooked separately to keep them from
getting water-logged. Ratatouille should not be mushy.
• fat.

QUICK BAKED FISHCAKES

If you haven’t got leftover mashed potatoes use instant mash
instead. (The fishcakes can also be kept in the fridge after cooking
and reheated in the microwave.)
Makes about 8
1 tin of tuna, any size
1 tin of sweetcorn, any size
2 eggs, beaten
Leftover mash (roughly 1 lb/500 g potatoes)
or
1 packet of instant (made up according to the instructions on the
packet)
Salt & pepper
Method
1. Grease a large oven tray and preheat the oven to Gas Mark 6
(220ºC)
2. Put leftover mash in a large bowl or make up the instant mash
according to the instructions on the packet.
3. Drain the tins of tuna and sweetcorn and mix up in the bowl
with the potatoes and beaten egg. Season.
4. Put big spoonfuls of the fish cake mixture on the oven tray and
shape roughly into rounds with a fork.
5. Bake in the oven for about 20 minutes until the outside is firm
and golden.

VEGETARIAN MOUSSAKA

1 lb (500 g) potatoes
1 aubergine
2 courgettes
2 red onions
2 cloves of garlic
1 tin of chopped tomatoes
2 tbsp tomato purée
4 oz (100 g) feta cheese
1 tub of Greek yoghurt or crème fraîche
1 (large) egg
1 tsp sugar
1⁄2 tsp salt
Herbes de Provence
Parmesan cheese
Olive oil
Method
1. Slice the aubergine and courgettes then put them in a bowl and
sprinkle with lots of salt. Leave for about half an hour then
rinse well in cold water and drain.
2. Put the potatoes into a pan of boiling water and simmer for a
few minutes then remove the pan from the heat, strain the
water off and leave the potatoes to cool for a bit.
3. Peel and slice the red onions and as soon as the potatoes are
cool enough to handle, peel and slice them thinly then mix with
the aubergine, courgettes and onion on a large oiled baking tray.
Drizzle with olive oil and bake in a preheated oven, Gas Mark
7 (220ºC) for about 15 minutes.
4. Meanwhile, warm more olive oil in a large pan. Fry the crushed
garlic then add the chopped tomatoes, tomato purée, sugar, salt
and herbs and bring to the boil. Simmer for 5 minutes, stirring
continuously as the sauce thickens.
5. Put roughly half the roasted vegetables in a large ovenproof
dish and pour over half the tomato sauce. Crumble the feta
cheese over the tomato sauce then cover with the remainder of
the vegetables followed by the rest of the tomato sauce.
6. Mix the yoghurt or crème fraîche with the beaten egg and some
finely grated Parmesan cheese, spread the topping over the
moussaka and finish with more grated cheese.
7. Bake the moussaka in the oven, still at Gas Mark 7 (220ºC), for
20–25 minutes until the topping is very brown and bubbly.
Serve with salad or green vegetables.

Ragout De Boeuffor Pressure Cooker

Yield > 4
Servings
Keys : Pressure Cooker French France European Mediterranean
Ingredients :
2 lb Round stea
(cut into narrow strips)
1/2 cup Flour
1/4 tsp Pepper
1 tsp Paprika
1 1/2 tsp Garlic salt
2 tbl Cooking oil
1 x Onion, sliced
1/2 cup Burgundy wine
8 oz Can button mushrooms,
draine
1/2 cup Mushroom liquid or water
Method :
• A french cuisine updated for the pressure cooker.
• Dredge round steak in a mixture of flour, pepper, paprika
and garlic salt. Heat pressure cooker. Add oil brown steak and
onions. Add remaining ingredients. Close cover securely.
• Place pressure regulator on vent pipe. Cook 15 min. Let
pressure drop of its own accord. Thiken gravy if desired and
sreve on a bed of hot rice. 4 to 6 servings. Andrew Zaech

STUFFED POTATO CROQUETTES

These are hugely popular and easy to make in larger quantities
than I’ve given here. You can also experiment with the fillings; I’ve
even used leftover Bolognese before, and though I usually cook the
potatoes fresh the same day, I don’t see why this recipe couldn’t
work equally well with cold, leftover mash from the fridge.
As with all mashed potato recipes, the best kinds to use are the
floury varieties.
2 lb (1 kg) – or roughly 4 medium-sized potatoes
2 tbsp cornflour
1 egg, beaten
1 tsp salt
Plain flour
Breadcrumbs
Oil
For the fillings
1 red onion
1 oz (25 g) feta cheese
2 oz (50 g) ham or leftover gammon
Mushrooms (6–8)
Method
1. Peel and mash the potatoes in the usual way (without milk or
butter).
2. Mix the mashed potatoes, cornflour, beaten egg and salt
together in a bowl to make a dough then turn out onto a
floured surface (use plain flour for this) and knead gently for
just a minute until it all comes together into a smooth, soft
ball.
3. Wrap the dough in cling film and keep it in the fridge while
you prepare the fillings.
4. Warm some oil in a large frying pan while you finely chop the
red onion, mushroom and ham (or gammon) then put the
onions in and cook for a few minutes before moving them over
to one side of the pan and frying the mushrooms. (Cook them
separately if you prefer, but I don’t see the point of getting
more than one pan dirty when it doesn’t matter if you get a bit
of crossover between the two ingredients.)
5. Put the mushrooms in one bowl with the chopped ham and
the red onion in another bowl with the roughly crumbled feta
cheese. Spread a few ounces of breadcrumbs out on a dinner
plate.
6. Divide the dough into quarters and mark each quarter into 3
to make 12 pieces of dough. (You may want to make the pieces
a bit bigger, in which case you should still comfortably get 10
croquettes.)
7. Wet your hands with cold water and form each piece of dough
into a patty with the palms of your hands. Don’t be tempted
to use flour for this bit – and don’t worry about the dough
being soft either, it’s very easy to squish into shape around the
filling.
8. Holding the patty on the palm of one hand, put a couple of
teaspoons of filling in the middle and fold the dough around
the filling, patting it gently into a sort of rounded oval shape.
9. Lightly roll each croquette in the breadcrumbs and shallow fry
in about 1 inch (2.5 cm) of oil before finishing them off in the
oven for another 10 minutes on Gas mark 5–6 (190–200ºC),
or for a minute or two in the microwave.
10. Serve warm with salad, or cold meat and salad.

Rabbit a La Danielle

Yield > 4
servings
Keys : Ethnic Main Dish Meats Game French France European
Mediterranean
Ingredients :
1 x large domestic rabbit
1 x salt
3 x 1/2 pints of whipping cream
1 x pepper
Method :
• Bake in an open casserole at 325F. for two to three
hours. The oval French glazed earthenware casserole dishes
are the best. A large New Zealand Red rabbit or one that size
is the best. This will fill a large casserole dish. The French
remove the eyes, but leave the head attached. Sounds gross
to American tastes, but the head has some of the tenderest
meat on the rabbit and surprisingly a large amount.
• French children (mine as well) fight over who gets the
head. Serve with roasted carrots and potatoes. Danielle says
that since she is not a good cook and hates to cook, this dish is
easy to prepare and serve. It still has that marvelous French
flair that is incomparable.
• Oh yes, serve also with crusty baguettes of French bread
and a very dry Chardonnay. Come to think of it, a good dry
Cabernet Sauvignon or Pinot Noir wouldn't be bad either.
• Danielle Caucanas
Reims, France
comments by John Hartman, Indianapolis, IN