Stuffed French Toast with Apricot Glaze

Yield > 1
Servings
Keys : Toast French France European Mediterranean French
Ingredients :
1 pkt (8 oz) cream cheese
1 tsp Almond extract
1/2 cup Slivered almonds
1 loaf unsliced sourdough bread
4 x Eggs
1/2 cup Half and half
1/2 cup Milk
3/4 tsp Vanilla
3/4 tsp Cinnamon, (or to taste)
1/2 tsp Nutmeg
1 jar , (12 oz) apricot preserves
1 can (16 oz) apricots, drained
Method :
• In a small bowl, combine the cream cheese and the
almond extract until fluffy. Stir in the nuts. Cut the bread into
3/4 inch slices, then make a cut (about 2 inches) on the
bottom of each piece of bread. It needs to be large enough to
create a pocket that will hold about one teaspoon of the cream
cheese mixture. Stuff in the cream cheese mixture. Beat
together the eggs , half and half, milk, vanilla, and cinnamon.
Dip the stuffed bread into the egg mixture and allow it to get
thoroughly moist but not heavily soaked. Cook the bread on
lightly greased griddle until golden. Heat the preserves, slice
the apricots into thirds and add to the preserves with the
nutmeg. Drizzle over the cooked toast.

Stuffed Loin of Veal

Yield > 6
Servings
Keys : Meats Fillet Tenderloin Sirloin Loin Porterhouse French
France European Mediterranean
Ingredients :
6 oz Bel Paese cheese
10 oz Prosciutto ham
1 1/2 cup Bread crumbs
2 x Cloves fresh garlic, pressed
1/2 cup Fresh chopped parsley
2 cup Butter
1 x Loin of veal- 24 ounces
Flour
Bercy sauce or brown
sauce (see recipe)
Method :
• Dice cheese & ham into medium pieces. Mix with bread
crumbs, garlic & parsley; add butter to keep it tightly together.
Separate veal loin from bone, cleaning away fat & skin. Slice
loin lengthwise in half, open & pound lightly. Preheat oven to
350 F. Lay loin out & cover with stuffing mixture.
• Slowly begin to roll veal & when finished rolling, tie
stuffed veal together with butcher's string. Flour veal. Heat a
saute pan until it is very hot. Add a little butter to pan, then
place stuffed veal in hot butter & saute quickly on all sides to
seal in juices. Heat in preheated oven about 15 minutes to
heat through. At this temperature, the veal should be medium
to medium-well done. Serve with Bercy Sauce. Bercy Sauce is
a reduction of white wine & shallots that has been added to a
demi-glaze; any basic brown sauce will do.
• LE MONT
• WINE:CHATEAU ST.JEAN CHARDONNAY

String Beans "Poulette"

Yield > 4
Keys : Vegetables String Beans French France European
Mediterranean French Hot
Ingredients :
1 lb String beans
1/2 cup Sauce Poulette * see note
Method :
• Remove stems and tips from beans. Wash and place in a saucepan. Cook in salted boiling water for 15
minutes, or until beans are tender. Drain thoroughly. Add "Sauce Poulette." Mix well. Serve hot.

Steak with Marrow Sauce and Stuffed Mushrooms

Yield > 8
persons.
Keys : Way French France European Mediterranean
Ingredients :
2 1/2 lb round steak, 1 1/2 -inch
thick - OR
3 lb sirloin steak
2 tbl coarsely ground pepper
Stuffed Mushrooms:
8 x fresh large mushrooms
1/4 cup butter
1 1/2 tbl finely chopped green
pepper
1 1/2 tbl finely chopped onion
1/4 cup fresh bread cubes (1/4
inch)
1/2 tsp salt
1/8 tsp pepper
1 dsh cayenne
Marrow Sauce:
2 lrg marrowbones (about 1 1/2
pounds)
3 tbl butter
6 x shallots, chopped
1 tbl flour
1 tbl chopped parsley
1/2 tsp dried thyme leaves
1/2 tsp salt
2 tbl butter
1 x shallot, chopped
1 tsp chopped parsley
1/2 tsp salt
Method :
• Wipe steak with damp paper towel. Sprinkle both sides
with pepper; use rolling pin to press in well. Let meat stand 30
minutes. Prepare stuffed mushrooms:
• Preheat oven to 350 F. Wipe mushrooms with damp
cloth. Remove stems and chop fine. Set aside.
• Heat 3 tablespoons butter in large skillet. Saute
mushroom caps on bottom side 2 minutes; remove. Arrange,
rounded side down, in shallow pan. Heat 1 tablespoon butter in
same skillet. Saute stems, green pepper and onion until
tender, about 5 minutes.
• Stir in bread, seasonings. Fill mushrooms, mounding.
Make marrow sauce: in kettle, bring 2 quarts water to boiling;
add marrowbones; bring back to boil; reduce heat; simmer
covered, 10 minutes. Remove bones; cool. Take out marrow
and chop.
• In 3 tablespoons butter in small saucepan, saute shallots,
stirring, until transparent, about 5 minutes. . Remove from
heat; stir in flour. Cook over low heat, stirring, 1 minute.
Slowly add wine, stirring. Add 1 tablespoon parsley, the
thyme, 1/2 teaspoon salt. Simmer gently 10 minutes. Add
marrow.
• Remove from heat.
• Meanwhile, bake mushrooms 15 minutes. In 2
tablespoons hot butter in heavy skillet, saute shallot and
parsley 1 minute. Add steak; cook over medium heat 10
minutes, turn once, for rare. Cook 5 minutes for medium rare.
Place on carving board; sprinkle with salt. Pour 1/4 cup
marrow sauce into skillet; bring to boiling, stirring to loosen
browned bits. Add rest of sauce; heat. Slice steak thinly on the
diagonal. Garnish with watercress.
• Serves 8 persons.

Strawberry Timbale

Yield > 4
Keys : Desserts Berry Berries French France European
Mediterranean French Chilled
Ingredients :
4 cup Strawberries fresh or frozen
1/8 cup Granulated sugar
1 cup Raspberries fresh or frozen
1 cup Whipped cream
Method :
• In a bowl, combine 3 cups strawberries and sugar. Let
stand in refrigerator for 1 hour.
• Through a sieve, rub remaining strawberries and
raspberries. Combine with cream. Mix thoroughly but gently.
• In sherbert glasses, place layer of strawberries from
refrigerator. Cover with cream mixture. Serve chilled.
• Suggested Wine: Chilled champagne; chilled Bordeaux
Sauternes.

Eggs R US

2 eggs
1 tbl. margerine
1/2 tsp Dillweed
1/4 tsp Italian seasoning
1/4 tsp. Celery Seed
1 slice ham 1 slice bacon
3 tbs. milk
Dice the ham and slice the bacon into small pieces. Put 1 tbs. margarine into a pan and
melt over medium heat. When butter melts, spread it out along the pan and add bacon
and ham. Cook for about 10 minutes or until crisp. Don’t forget it. Meanwhile, Put the rest
of the ingredients into a bowl, without the egg shells. Beat well with a whisk. When the
bacon and ham are crisp, add the egg batter to the pan and frequently stir, breaking up
the eggs, until the eggs are scrambled.
Serves 1.

Squabs on Canapes

Yield > 4
Keys : Squab Poultry Game Meats Bird French France European
Mediterranean French Hot
Ingredients :
4 x Ready-to-cook squabs
4 slc Salt pork (thin slices)
1/4 cup Melted butter
1/4 cup Dry white wine
1/2 tsp Salt
1/4 tsp Pepper
4 slc French bread fried in butter
1 tbl Butter
Method :
• Place a slice of salt pork on breast of each squab. Place
squabs in roasting pan. In a bowl combine melted butter and
wine. Roast squabs at 400 degrees, basting frequently with
butter mixture, for 30 minutes, or until meat is tender. Discard
salt pork. Season with salt and pepper.
• Meanwhile, chop squab livers. In a small skillet, heat
butter. Add livers, and cook over brisk flame for 5 minutes, or
until browned.
• Place slices of fried bread on heated serving dish and
keep warm. Spread bread with cooked liver. Place a squab on
each slice. Serve hot.
• Serve with potato chips.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Steak Au Poivre

Yield > 4
Servings
Keys : Beef Meats French France European Mediterranean
Ingredients :
4 x New york strip or sirloin steaks,
3/4 inch thick
Salt
3 tbl Black peppercorns, coarsely
ground
1 x Olive oil for the pan
1 cup Red wine (cabernet or pinot
noir)
4 x -6 tb butter
Method :
• Heat the oven to 500 degrees F. Sprinkle the steaks with
salt on both sides, and then press the ground peppercorns into
the steak on both sides.
• Set a large cast-iron skillet over medium high heat and
add just enough olive oil to make a light film. When the oil is
very hot, add the steaks, cooking until nicely browned on one
side, about 3 minutes for 6 ounce steaks. (If the pan is small,
work in batches.) Flip the meat over and put the skillet in the
oven. For medium rare steaks, roast for 3 minutes
• for 6 ounce steaks; 4 minutes for 8 ounce steaks. Check
for doneness with the tip of a knife or by pressing with your
fingertips, keeping in mind that the steaks will cook a bit more
as they sit. Transfer the steaks to a warm plate and tent with
foil.
• With a spoon, remove any fat from the skillet. Put the
skillet back on the burner and heat to medium high. Add the
wine and cook until it's reduced to 1/4 cup, about 7 minutes,
scraping up the browned bits with a wooden spoon. Whisk in
the butter a slice at a time, whisking until completely melted.
Taste and adjust the seasonings, drizzle the sauce over the
steaks, and serve immediately with more sauce on the side.

Souffle Grand Marnier (Cold)

Yield > 4
people
Keys : Desserts Alcoholic Citrus Cold Dinner Mousse Oranges
French Dessert French France European Mediterranean
Ingredients :
2 x oranges
2 tbl Grand Marnier
4 x eggs
1/2 cup sugar (caster)
1 tbl gelatine powder
1/2 cup warm water
1 cup cream
1/2 cup almonds, slivered
4 x individual souffle dishes
Method :
• Prepare moulds:
Make rings (collars) from strips of baking paper that will sit 3-
4cm above the top rim of the souffle dishes (so you can fill
past the top).
• Separate eggs.
• Whip cream to soft peaks.
• Grate rind from oranges.
• Place orange rind, juice, Grand Marnier, egg yolks and
sugar in a heatproof bowl. Whisk over boiling water until thick,
allow to cool to room temperature.
• Soften gelatine in water, then dissolve over hot water,
cool and fold into custard mixture with the cream.
• In a clean bowl, whisk the egg whites until stiff and
gently fold through until evenly mixed. Carefully pour into
prepared souffle dishes almost to the top of the paper collar
and refrigerate until set, about 2 hours.
• Remove paper collar carefully. Cover sides of mousse
with crushed nuts.
• To serve, decorate with whipped cream and a piped
chocolate 'runout'.

Soupe De Saumon a La Creme

Yield > 4
Servings
Keys : Soup French France European Mediterranean
Ingredients :
FISH STOCK
1/2 x Onion, diced
1 stalk celery, diced
1 cup White wine
1 lb Bones of white-fleshed fish
1 qt Water
3 x Black peppercorns
1/2 x Bay leaf
3 sprg parsley
SOUP
1 qt Fish stock
1/4 lb Salmon, diced
1/2 cup Whipping cream
Fresh chopped dill
Method :
• TO MAKE FISH STOCK: Simmer all ingredients for fish
stock for approximately 45 min. Strain through cheesecloth.
FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add
the salmon. Simmer 5 min. Remove from heat.
• Gently stir in the cream. Place in a soup tureen or
individual bowls.
• Sprinkle with dill.
• THE CHAPARRAL
• WINE:POUILLY-FUISSE,LOUIS JADOT

Souffle Blackforest

Yield > 4
people
Keys : Desserts Hot Dinner Party Baked French Dessert French
France European Mediterranean
Ingredients :
2 cup sour cherries, pitted
1/4 cup sugar (caster)
1 tsp cornflour
50 gm butter
2 tbl flour, plain
1 cup milk
125 gm dark chocolate
1/4 cup sugar (caster)
1 tbl coffee powder
1 tbl kirsch
1 tsp vanilla essence
4 x eggs
1 tbl sugar (caster)
Method :
• Drain cherries and set aside, reserving juice.
• Place juice and first lot of sugar in a pan, bring to the boil
and reduce liquid by half. Thicken liquid with cornflour
dissolved in water, add drained cherries and stir to combine.
• Grease 6 individual souffle dishes and sprinkle lightly with
sugar. Spoon in cherry mixture and set aside.
• Melt butter in pan, stir in flour and cook over low heat for
1 minute. Remove from heat, stir in milk and return to heat,
stirring until smooth and thick. Remove from heat and stir in
chocolate, sugar, coffee, kirsch and vanilla and mix well until
smooth.
• Quickly stir in egg YOLKS and transfer mixture to a large
bowl.
• Beat egg whites until soft peaks form, add 1 tblsp sugar
and beat until firm. Fold lightly into chocolate mixture. Pour
into prepared dishes, place on an oven tray and into a
moderate oven (360F) for 15 minutes or until well risen.
• Dust with sifted icing sugar and serve immediately.

Soft-Shell Crabs with Remoulade

Yield > 4
Keys : Bbq Barbequed Barbecued Grilling Main Dish Seafood
Shellfish French France European Mediterranean
Ingredients :
12 x soft-shell crabs cleaned
1/2 cup unsalted butter - (1 stick)
melted
Kosher salt to taste
Freshly-ground black pepper
to taste
REMOULADE
3/4 cup mayonnaise
1/4 cup finely-chopped fresh Italian
parsley
2 tbl minced white onion
2 tbl fresh lemon juice
1 tbl capers drained and minced
1 tsp Dijon mustard
Tabasco sauce to taste
Kosher salt to taste
Method :
• To prepare the Remoulade: In a medium bowl whisk
together the remoulade ingredients, including Tabasco sauce
and salt to taste. Cover and refrigerate until ready to serve.
• Brush each of the crabs on both sides with melted butter.
Season them with salt and pepper to taste. Grill the crabs over
Direct High heat until the shells are bright red, 4 to 6 minutes,
turning once halfway through grilling time. Serve immediately
with the remoulade.
• This recipe yields 4 to 6 servings.
• Wine Recommendation: A dry rose from the South of
France can't be beat here.
• Beer Recommendation: Treat yourself to an elegant
Pilsner made in Germany.
• Comments: The grill gives a crispy texture to the outside
of soft-shell crabs, while the interior melts in your mouth with
a flood of flavor from the sea. Eat every last bit of the crab
with a dollop of creamy remoulade, a cold dipping sauce from
France.

Smoked Salmon and Camembert Quiche

Yield > 4
people
Keys : Egg Fish Cheese Hot Dinner Party French French France
European Mediterranean
Ingredients :
PASTRY:
1 cup flour, plain
90 gm butter
1 x egg yolks
1/10 tsp salt
1 tsp lemon juice
FILLING:
4 x eggs
250 ml cream
1/4 cup milk
1/2 cup grated tasty cheese
1 tbl parmesan cheese
200 gm camembert
125 gm smoked salmon, sliced
1/10 tsp paprika, sweet
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 furthur 7 minutes. Set aside until required.
• Whisk eggs, cream, milk and cheeses together and set
aside.
• Spread smoked salmon evenly over pastry. Top with
sliced pieces of camembert, pour over egg mixture and
sprinkle with paprika. Bake in a moderate oven for about 30
minutes or until set.

Snails Bourguignonne

Yield > 4
Keys : Snails Escargot Shellfish French France European
Mediterranean French Hot
Ingredients :
4 doz Snails
3/4 lb Butter
2 tsp Finely chopped onion
2 tbl Finely chopped parsley
2 x Garlic cloves crushed
1 tsp Salt
1/4 tsp Pepper
1/8 cup Bread crumbs
Method :
• In mixing bowl, combine butter, onion, parsley, garlic,
salt, and pepper. Mix thoroughly.
• In the bottom of each shell put a small quantity of butter
mixture. Add snail. Fill shell with butter mixture. Arrange
snails, bottom down, on special dish (or baking dish). Sprinkle
with bread crumbs. Bake at 400 degrees for 8 minutes. Serve
very hot.
• Comments: The preparation, cleaning and cooking of
snails is such a long and delicate operation that is is preferable
to buy canned snails which are ready to cook.
• Shells are generally sold separately. They may be washed
and re-used.
• Suggested Wine: A chilled dry white wine: Bordeaux
Graves; etc.

Sizzling French Steak

Yield > 6
Keys : Beef Main Dish Meats French France European
Mediterranean
Ingredients :
4 x strip steaks - (8 to 10 oz ea)
2 tbl mayonnaise
1 tbl Dijon-style mustard
1 tsp dried tarragon
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly-ground black pepper
Method :
• Preheat the broiler. Place the steaks on a broiler pan or
rimmed baking sheet that has been coated with nonstick
cooking spray.
• In a small bowl, combine the remaining ingredients; mix
well. Spread the mixture over the steaks, coating well. Broil for
16 to 19 minutes for medium-rare, or to desired doneness
beyond that, turning halfway through the cooking.
• This recipe yields 6 servings.
• Comments: Add a little pizzazz to your steak and really
make it sizzle. Oh, sure, this can be cooked on the grill, too!

Sliced Calves' Liver

Yield > 4
Servings
Keys : Meats Offal French France European Mediterranean
Ingredients :
3 sm Spanish onions, thinly sliced
in rings
2 tbl Butter
1 pt Raspberries
Salt and pepper to taste
1 lb Calves` liver, thinly sliced
1/2 cup Raspberry vinegar
1/2 cup Veal stock
Method :
• In large skillet, saute onion rings in 1 tbs. butter until
soft & golden brown. Set aside 1/3 of onions; stir 3/4 of
raspberries into remainder.
• Cook no more than 30 sec. Salt and pepper to taste.
Keep warm on hot serving platter. Add remaining butter to
skillet over medium-high heat. Add liver slices, a few at a time,
and cook until browned, about 30 sec. per side. Arrange over
onion/raspberry mixture on serving platter. Stir vinegar into
pan juices to deglaze. Cook over high heat for 1 min. Add veal
stock and stir well. Reduce heat and simmer until mixture is
reduce by half.
• Taste & adjust seasonings. Place the reserved sauteed
onion and the reserved raspberries over the liver slices and
spoon pan sauce over.
• FROGGY'S
• GREEN BAY ROAD, CHICAGO
• POUILLY-FUISSE

Shrimps En Brochette

Yield > 6
Keys : Shrimp Shellfish Seafood French France European
Mediterranean French Hot
Ingredients :
1 1/2 lb Jumbo shrimp shelled and
deveined
6 slc Bacon cut into squares
Melted butter for basting
1/4 cup Sour cream
2 tbl Lemon juice
1/2 tsp Salt
1/4 tsp Pepper
Method :
• Fill 6 metal skewers with alternating shrimp and bacon.
Brush with melted butter. Broil for 4 to 6 minutes 2 to 3 inches
from heat, turning the skewers once and basting occasionally
with melted butter. Remove to heated serving dish and keep
warm.
• In small saucepan, heat sour cream over low flame. Add
lemon juice and juice from broiled shrimps. Cook over low
flame for 5 minutes. Season with salt and pepper. Pour over
shrimps. Serve hot.
• Suggested Wine: A chilled white wine, dry or sweet.

Shark Marsellaise

Yield > 6
Servings
Keys : Fish French France European Mediterranean
Ingredients :
2 lb Shark fillets
3 tbl Oil
1 x Onion, minced
1 tbl Chopped parsley
1 x Garlic clove, minced
1/2 cup Dry white wine
3 x Tomato, firm, diced
Salt & pepper
Method :
• Pour oil in oven proof dish, place over medium flame.
Add onion, parsley, garlic, tomatoes, salt and pepper. Place
fillets over top of vegetables.
• Cover and bring to boil. Lower flame. Simmer for 15
minutes. Add wine and bring to boil. Transfer dish to 350
degree preheated oven. Bake 10 minutes or until fish flakes
easily with fork. Remove fish. Strain sauce through sieve and
heat to boiling. Pour sauce over fillets.

Shark Kabobs with Orange and Thyme

Yield > 4
Servings
Keys : Fish Seafood Provincial Autumn Main Citrus Herbs French
France European Mediterranean
Ingredients :
4 tbl Butter
2 lrg Shallots, minced
1 tbl Orange zest, grated
1/4 cup Orange juice
2 lb Shark steaks cut in 1 1/2"
pieces
Milk
2 med Zucchini cut in 1 1/2" pieces
12 x Pearl onions, blanched
2 x Oranges
Peanut oil
4 tbl Dried thyme, crumbled
Method :
• Make sauce: Melt butter in a saucepan over medium
heat. Saute shallots in i until tender, stirring occasionally.
Whisk in orange zest and juice. Bring mixture to a boil, stir,
and remove from heat. Reheat sauce when ready to serve.
• Grill shark kabobs: Soak shark cubes in milk for 1 hour
before grilling. Dr fish and pat dry with paper towels. Thread
four 10-inch skewers with fish, zucchini, onions and orange
quarters. Brush with peanut oil and sprinkle wi 1 tablespoon of
the thyme. Sprinkle remaining thyme over hot coals. Grill
kabobs, rotating every 3 minutes until shark cubes begin to
flake when test with a fork. Serve on individual platters and
pass warm orange sauce at tab

Seafood in Champagne with Vegetables

Yield > 4
people
Keys : Seafood Alcoholic Hot Expensive Party French Entree
French France European Mediterranean
Ingredients :
600 gm marinara mix
400 gm fish fillets
1 x carrots, medium
2 x onions, medium
1 x leeks
1 1/2 cup champagne
1 tsp cornflour
60 gm butter
2 x tomatoes
1 tbl chives, chopped
1/2 cup cream
salt, pepper
Method :
• Finely dice onion.
• Peel and cut carrot and leek into fine julienne.
• Skin and cut fish into 2cm cubes.
• Quarter, seed, and dice tomatoes.
• Dissolve cornflour in a little Champagne.
• Place the onion, carrot, leek and Champagne in a
saucepan, bring to the boil and cook until vegetables are
tender, about 5 minutes.
• Add fish, seafood and tomatoes, cook for 3 minutes,
stirring gently. Add cream and cornflour mixture, stir until
sauce thickens. Season and finish with chopped chives.
Remove pan from heat and stir in butter.
• Serve at once with rice pilaf.

Savory Bread Pudding with Asparagus, Fontina and Mixed Herbs

Yield > 6
Keys : Puddings Brunch Cheese French France European
Mediterranean
Ingredients :
12 slc Dry bread crumbs to 16
slices
2 1/2 cup Milk to 3 cups
1 lb Asparagus
5 x Eggs
1 tsp Salt
1 tsp Black pepper, freshly
ground
1/4 cup Freshly grated Romano
cheese
4 oz Fontina cheese slivered
4 oz Swiss cheese slivered
1/2 cup Chopped mixed fresh herbs
(such as chives, parsley,
and tarragon)
(or such as sage, thyme,
and marjoram)
1 tbl Butter cut into small bits
Method :
• Place the bread in a single layer in a shallow dish. Pour 2
1/2 cups milk over the top. Let soak until the bread has
absorbed the milk and becomes soft, about 30 minutes. Press
the bread slices to extract the milk. Measure the milk; you
should have 1/2 cup milk left after squeezing. If not, make up
the difference with additional milk as needed. Set the milk and
bread aside.
• While the bread is soaking, trim the asparagus, removing
the woody ends. Cut the stalks on the diagonal into thin slivers
each about 2 inches long and 3/8 inch thick. Arrange the
slivered asparagus on a steamer rack and place over gently
boiling water. Cover and steam until barely tender, 2 or 3
minutes. Immediately place the asparagus under cold running
water until cold. Drain and set aside.
• Preheat an oven to 350 degrees. Butter a 3-quart mold -
a souffle dish works well.
• In a bowl beat together the eggs, salt, pepper, and the
1/2 cup milk until well blended. Layer one-third of the bread in
the prepared dish. Set 6 to 8 asparagus slivers aside and top
the bread layer with half of the remaining asparagus and half
of the mixed herbs. Strew one-third of each of the cheeses
over the asparagus. Repeat the layers, using half of the
remaining bread, all of the remaining asparagus and herbs,
and half of the remaining cheeses. Arrange the remaining
bread on top, strew the remaining cheeses over it, and garnish
with the reserved asparagus slivers. Pour the milk-egg mixture
over the layers and then dot with the butter.
• Bake in the preheated oven until the top is crusty brown
and a knife inserted in the middle of the pudding comes out
clean, about 45 minutes.
• This recipe serves 6 to 8.
• Comments: Save up your leftover bread for a week or so,
especially the ends and slices from baguettes and any pieces of
specialty breads such as focaccia. Let them get good and dry.
Heavy, chewy breads make a dense pudding; lighter breads
result in a softer, more traditional texture. Served with slices
of smoky ham or grilled salmon fillets, this pudding is a good
late breakfast or brunch dish.

Scott's South-Meets-South-of-France Rub

Yield > 1
Keys : Bbq Barbequed Barbecued Grilling Rubs Spice Blends
French France European Mediterranean
Ingredients :
2 tbl brown sugar - (packed)
1 tbl sea salt
1 1/2 tsp crushed dried rosemary
1 tsp freshly-cracked black
pepper
1 tsp dried thyme
3/4 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp ground cardamom
1/4 tsp ground coriander seed
1/4 tsp ground cinnamon
1/4 tsp powdered ginger
1/4 tsp sweet Hungarian paprika
1 sm bay leaf finely crumbled
4 x garlic cloves minced to a
paste
Method :
• Combine ingredients. Rub on leg of lamb before grilling,
smoking or roasting. Also good with chicken, beef and pork.
Refrigerate unused rub up to several weeks.

Sauteed Cucumbers

Yield > 6
Servings
Keys : Vegetable French France European Mediterranean
Ingredients :
4 med -size cucumbers, peeled &
diced 1/4 inch
2 tbl Butter
1 tsp Dill weed
Salt & pepper to taste
2 x Tomatoes, peeled, seeded and
diced
Method :
• Saute the cucumber in very hot butter until golden. Add
dill and season with salt and pepper. Add tomato and stir to
mix. Serve immediately.
• THE QUORUM

Saute of Chicken 'A La King'

Yield > 4
people
Keys : Chicken Poultry Hot Dinner Party Casserole French Main
Course French France European Mediterranean
Ingredients :
1 1/2 kg chicken (breasts, legs,
thighs)
1 cup onions
1/2 cup red capsicum
1/2 cup green capsicum
2 cup mushrooms
60 gm butter
1 tbl olive oil
1/2 cup white wine
1/4 cup brandy
1/4 cup madiera
1 cup cream of chicken soup mix
1/2 cup cream
1/2 tsp lemon juice
2 tsp chives, chopped
salt, pepper
1/10 tsp cayenne pepper
Method :
• (A pre-roasted chicken can be used in this recipe, reduce
oven time)
• If using a whole chicken cut into pieces (legs, breasts,
thighs, wings) and season well.
• Melt butter and oil in pan, add chicken, and cook until
chicken is lightly browned, turning often. Transfer to ovenproof
dish.
• Slice onion and mushrooms.
• Cut capsicum into julienne.
• Add chopped onion and capsicum to pan and cook 3
minutes until softenned. Add mushrooms, brandy and madiera,
flambe. Add wine, chicken veloute or soup mix, cream, lemon,
salt and capsicum. Mix ingredients to combine and bring to
simmer 1 minute until thickenned. Pour over the chicken.
• Cover, bake in moderate oven 370F/185C for 60 minutes
or until chicken is tender. Sprinkle with chives.

Home Made Instant Oatmeal

1 cup quick oatmeal
1/3 cup instant dry milk
1/4 tsp. cinnamon
handful wheat bran
1 tbsp. chopped nuts
1/4 cup chopped dried fruit
At home: grind 1/3 cup oatmeal in a blender, until powdered.Mix every thing together and
devide into 3 bags. On the Trail. Place serving in a cup and add boiling water. serves 3.

Sausage in Wine

Yield > 4
Keys : Sausage Alcoholic French France European Mediterranean
French Hot
Ingredients :
1 1/2 lb Pork sausage
1/4 cup Water
3/4 cup Dry white wine
1 tbl Butter
1 tbl Flour
1 cup Consomme
1 x Egg yolk
1 tbl Lemon juice
Method :
• Place sausage in large skillet. Add water. Cover and
simmer for 5 minutes. Drain off water and continue cooking for
10 minutes more, or until sausage is well browned. Pour fat off
skillet. Add wine and cook until wine is reduced to half the
original volume.
• Meanwhile, heat butter in small, heavy saucepan. Add
flour. Stir in consomme and cook over low flame for 10
minutes.
• Remove sausage to heated serving dish and keep warm.
To consomme mixture, add reduced wine from sausage skillet.
Blend with egg yolk. Add lemon juice. Correct seasoning. Cook
for a few seconds, until sauce thickens. Pour over sausage.
Serve hot.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Sara Moulton's Pork Scaloppine

Yield > 2
servings
Keys : Meats French France European Mediterranean
Ingredients :
3/4 lb pork tenderloin
2 tbl flour
Salt and freshly ground
pepper
1 tsp olive oil
2 med garlic cloves, crushed
2 med tomatoes, cut into 2 inch
pieces (2 cups)
Method :
• Remove fat from pork and cut into 1 inch slices. Place
slices between 2 pieces of plastic wrap and flatten with the
bottom of a heavy pan or meat mallet. Place flour on a plate
and season with salt and pepper to taste. Dip pork slices into
flour, coating both sides. Heat oil in a large nonstick skillet on
medium high. Brown pork 1 minute, turn and brown second
side 1 minute. Salt and pepper the cooked sides. Remove to a
plate. Add garlic and tomatoes to skillet and cook 3 minutes.
Spoon tomatoes over pork and serve.
• Makes 2
servings.
• When asked what she serves her family for a quick meal,
TV chef Sara Moulton answered instantly: 'Pork scaloppine with
fresh sauteed tomatoes and garlic accompanied by roasted
broccoli and sweet potatoes.'
• Moulton is the executive chef for Gourmet magazine and
host of the show schedule, she still finds time to sit down to
dinner with her family.
• The pork dish takes about 5 minutes to cook. The broccoli
and sweet potatoes take about 20 minutes to roast, a process
that intensifies the vegetables' flavor. Start them first and then
prepare the rest of the meal. Or, for a quicker side dish, place
them in a microwave-safe bowl, cover and microwave on high
for 5 minutes.
• fat.
• HELPFUL HINTS
• o Any type of potato and vegetable can be substituted.
• COUNTDOWN
• o Preheat oven to 400 degrees.
• o Start broccoli and potatoes.
• o Make pork scaloppine.
• o Finish vegetables.
• WINE
• o Fred Tasker's wine suggestion: I'd try a light, fruity
beaujolais from France.
• SHOPPING LIST
• o To buy: 1/4 pound broccoli florets, 3/4 pound sweet
potato, 2 medium tomatoes, 3/4 pound pork tenderloin.
• o Staples: Flour, olive oil, garlic, salt, black peppercorns.
• Linda Gassenheimer's latest book is Low-Carb Meals in
Minutes. Write to her

Salmon Alsatian

Yield > 4
Keys : Fish Ocean Salmon French France European Mediterranean
French Hot
Ingredients :
2 lb Salmon skinned
2 cup Alsatian Riesling wine
2 cup Water
2 med Carrots sliced
2 med Onions sliced
1 sm Bay leaf
1 tsp Salt
1/2 tsp Pepper
2 tbl Butter
3 tbl Heavy cream
3 x Egg yolks
Method :
• Place salmon in heavy saucepan. Add wine, water,
carrots, onions, bay leaf, salt, pepper, and 1 tablespoon butter.
Bring to boil. Lower flame and simmer for 45 minutes.
• Meanwhile, combine spinach and cream. Heat. Stir in
yolks and continue cooking over medium flame for 5 minutes.
In heated serving dish, arrange spinach in a layer. Cut salmon
into slices 1/2-inch thick and arrange on spinach bed. Keep
warm.
• In small saucepan, heat remaining butter. Add flour. Stir
in 1/2 cup cooking liquid and cook, stirring, until smooth and
thickened. Pour over salmon. Serve hot.
• Comments: Also good for swordfish and tuna fish.
• Suggested Wine: A chilled dry white wine: Alsatian
Riesling; etc.

Salmon Souffle

Yield > 4
people
Keys : Fish French French France European Mediterranean
Ingredients :
75 gm butter
1/2 cup flour, plain
1 1/2 cup milk
1/2 cup cream
1/2 cup parmesan cheese
200 gm salmon, flaked
5 x eggs
1 tsp fresh herbs (chopped)
salt, pepper, cayenne
Method :
• Carefully separate eggs.
• Drain and mash salmon to a fine puree with the cream.
Set aside.
• Make a white sauce.
• Melt the butter in a saucepan and add the flour, stirring
with a wooden spoon. Gradually add the milk, stirring rapidly
with whisk. When blended and smooth, add the salt, pepper,
cayenne. Simmer gently for 5 minutes stirring the bottom
regularly to ensure it doesn't burn.
• Remove sauce from heat and whisk in egg yolks, herbs,
salmon and cheese. Sauce should be thick and creamy.
• Whip the egg whites until stiff and gently fold into the
mixture, a little at a time.
• Spoon into buttered souffle dishes and bake in a hot oven
200C/400F for 20-25 minutes until well risen. Do not open the
oven door during cooking.
• Serve immediately.

PAN PIZZA

This is very similar to the potato base pizza in Chapter 3,
‘Potatoes’, made even easier by the fact that you only have to whisk
an egg and some flour into half a packet of instant mash instead of
cooking fresh potatoes, but this dough is much looser so you’ll
probably find you have to eat the pizza with a knife and fork rather
than picking it up with your hands.
Although it’s a recipe for one it needs to be cooked in a fairly
large pan and you may still find there’s enough for two people,
depending on the amount of topping you put on the pizza and
how hungry you are …
(For suggested pizza toppings see the Pizza section in Chapter
2, ‘Kids’ Favourites’.)
1⁄2 packet (5 oz /142 g) instant mashed potato
1 egg
11⁄2 tbsp plain flour
(Milk)
1 cup of boiling water
Oil
Tomato purée
Garlic purée
Toppings
Grated cheese
Method
1. Empty roughly half a packet of instant mashed potato into a
bowl, pour on the boiling water and whisk vigorously with a
fork, adding the egg and sifted flour to make a thick paste. (The
potato mixture needs to be quite stiff but if it feels too dry
whisk in a little cold milk to get the right consistency.)
2. Warm some oil in a large frying pan and once it’s hot put the
potato mixture in and smooth it across the bottom of the pan
in an even layer.
3. Cook over a low heat for about 5 minutes while you preheat
the grill then put the pan under the grill and cook for another
5 minutes, or until the top is lightly browned.
4. Use the back of a tablespoon to spread the potato base with
tomato and garlic purée, then add your topping, sprinkle with
lots of grated cheese and finish cooking the pizza under the
grill until the topping is hot and the cheese is bubbling.
Tip
Buy individually wrapped value range pizzas from the
supermarket and customize them with ham and pineapple,
sliced sausages and red pesto, leftover Bolognese or chilli
sauce, tuna and sweetcorn, tomatoes and extra cheese …