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

Ingredients

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


 

Instructions

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

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

Coquilles St-Jacques (Gratinéed Scallops)

Ingredients

¾ cup dry vermouth
1 bay leaf
1 large shallot, quartered
Kosher salt and freshly ground white pepper, to taste
18 medium sea scallops
8 tbsp. unsalted butter
16 oz. button mushrooms, sliced ¼″ thick
3 tbsp. flour
½ cup heavy cream
½ tsp. fresh lemon juice
1½ cups grated Gruyère
 

instructions

1. Boil vermouth, bay leaf, shallot, salt, white pepper, and ½ cup water in a 4-qt. saucepan over medium heat. Add scallops; cook until just tender, 1–2 minutes. Using a slotted spoon, divide scallops between six cleaned scallop shells or shallow gratin dishes. Simmer cooking liquid until reduced to ¾ cup, 5–7 minutes. Strain liquid; set aside.

2. Wipe pan clean; melt 4 tbsp. butter over medium-high heat. Cook mushrooms until soft, 5–7 minutes. Divide mushrooms between scallop shells. Wipe pan clean; melt remaining butter over medium-high heat. Stir in flour; cook 2 minutes. Add reserved cooking liquid, the cream, lemon juice, salt, and white pepper; bring to a boil. Cook until sauce is slightly thick, about 6 minutes.

3. Heat oven broiler. Spoon sauce over scallops and top with Gruyère; broil until cheese is melted and golden, 2–3 minutes.

Homard en Croûte (Lobster Pot Pie)

Ingredients

3 tbsp. unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
¼ cup brandy
2 tbsp. flour, plus more
1¾ cups heavy cream
1 lb. raw fresh or frozen lobster meat, thawed and cut into ¾″ pieces
⅛ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
1 (14-oz.) package puff pastry
1 egg, beaten
 

Instructions

1. Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add brandy; cook until reduced by half, 1–2 minutes. Whisk in flour; cook for 2 minutes. Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, nutmeg, salt, and pepper.

2. Heat oven to 425°. Divide lobster mixture between four 8-oz. cocottes or ramekins set on a rimmed baking sheet. On a lightly floured surface, roll pastry into a 14″ square; cut out four 4½″ circles. Brush edges of cocottes with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.

Sole au Vin Blanc (Sole with Mushrooms and Shellfish)

Ingredients

• 8 tbsp. unsalted butter
• 3 tbsp. bread crumbs
• 1 tbsp. minced parsley
• 2 (6-oz.) skinless fillets Dover or grey sole
• Kosher salt and freshly ground black pepper, to taste
• 4 oz. white button mushrooms, sliced
• ¼ cup dry white wine
• 6 oz. small shrimp, peeled and deveined, tails removed
• 8 cockles or littleneck clams, scrubbed
• 8 mussels, scrubbed

 

Instructions

Melt 1 tbsp. butter in a 12″ skillet over medium heat; cook bread crumbs until golden, 1–2 minutes. Transfer to a bowl; stir in parsley. Add 3 tbsp. butter to skillet; melt over medium-high heat. Season sole with salt and pepper; cook, flipping once, until cooked through, 4–6 minutes; transfer to 2 plates and keep warm. Add remaining butter and the mushrooms to skillet; cook until golden, 5–7 minutes. Add wine, shrimp, cockles, mussels, salt, and pepper; cook, covered, until shells open, 2–4 minutes. Spoon mixture over sole; garnish with reserved bread crumb mixture.

Sardine and Swiss Chard Gratin

Ingredients

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

Instructions

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

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

Tomato Coriander Broth

Ingredients

2 tbsp. canola oil
2 tsp. coriander seeds
2 tsp. cumin seeds
4 cloves garlic, sliced
2 shallots, sliced
2 tbsp. tomato paste
½ cup dry white wine
1 plum tomato, minced
2 cups chicken stock
1 cup minced cilantro
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

 

Instructions

Cook canola oil, coriander and cumin seeds, garlic, and shallots in a 2-qt. saucepan over medium-high heat until golden, 3–5 minutes. Add tomato paste; cook 2 minutes. Add white wine and minced plum tomato; reduce to 2 tbsp., 4–5 minutes. Add chicken stock; simmer until thick, 18–20 minutes. Remove from heat and stir in minced cilantro, lemon juice, salt, and pepper; let sit 10 minutes and strain.

Chewy Almond Macaroons

This recipe, which SAVEUR contributor Yewande Komolafe received from a French boulanger, produces intensely-flavored cookies that have a crunchy caramelized exterior and a chewy, amaretto-flavored interior. They're a tasty treat to have on hand when guests drop by for a quick cup of tea — they're quick to make, and also keep beautifully in an airtight container at room temperature. Be sure not to over-mix the dough, or the macaroons' characteristic texture will be lost.

Ingredients

18 oz. almond paste (not marzipan; see note)
½ cup superfine sugar
½ tsp. salt
4 tbsp. amaretto liqueur
1 cup powdered sugar

Instructions

 1. Preheat oven to 375°F. Combine the almond paste, sugar and salt in a large mixing bowl and, using your hands, knead together until mixture is just incorporated. Add in the liqueur and gently work it into the paste to form a smooth dough.

2. Sift the powdered sugar into a mixing bowl. Using a ½ oz. metal scoop, scoop out individual portions of the dough and place each in the bowl of powdered sugar. Coat each ball completely with powdered sugar and place on a parchment-lined baking sheet, leaving a 1-inch space between each macaroon. Pinch together the sides of each macaroon with your fingers and thumb, leaving a finger-indented well in the center like a little volcano. Let the macaroons sit out for 20 minutes to dry out. Bake until golden brown, about 10–12 minutes. Remove from oven and let cool completely. Serve immediately, or store in an airtight container.


Note: Almond paste is similar to marzipan but contains less sugar and no fillers. (Some versions of almond paste do contain cream or eggs; to make this recipe vegan, ensure that your almond paste contains no eggs or dairy.) Marzipan will not work for this recipe.

Niçoise Salad Quiche

INGREDIENTS

1¾ cups flour
8 tbsp. unsalted butter, cubed and chilled
1 tsp. kosher salt, plus more
1 medium Yukon gold potato, peeled and sliced ¼" thick
7 green beans, trimmed and cut into 1" pieces
1 head butter lettuce, trimmed and torn into 1" pieces
1 (3 oz.) can tuna packed in water; drained
½ cup heavy cream
½ cup milk
3 tbsp. olive oil
1 tbsp. Dijon mustard
3 eggs
1 anchovy filet
1 clove garlic, peeled
1 small shallot, peeled
Freshly ground black pepper, to taste
1 plum tomato, thinly sliced
½ cup pitted Niçoise olives
Finely chopped parsley, for garnish

INSTRUCTIONS

1. Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 5 tbsp. ice-cold water; stir until dough forms. Transfer to a lightly floured surface; knead dough until smooth, 1-2 minutes. Form into a disk and wrap in plastic wrap; refrigerate 1 hour.

 2. Boil potatoes in a 2-qt. pot of salted water until tender, 6-8 minutes. Add green beans; cook 1 minute more. Using a slotted spoon, transfer vegetables to a bowl of ice water until cold; drain and place in a bowl. Add lettuce and tuna; set salad aside. Purée cream, milk, oil, mustard, eggs, anchovy, garlic, shallot, salt, and pepper until smooth; pour over salad and gently stir to combine. Refrigerate filling until ready to use.

 3. Roll dough into a 13" circle; transfer to a 10" springform pan with a removable bottom, pressing dough into bottom and sides. Place on a baking sheet; refrigerate for 30 minutes.

 4. Heat oven to 375°. Prick dough with a fork; cover with parchment paper and fill with dried beans. Bake until slightly firm, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Reduce oven to 325°; spread filling evenly into crust. Arrange tomatoes and olives over top; bake until filling is set, about 20 minutes. Let quiche cool briefly and remove from pan; garnish with parsley.

Roast Chicken

Ingredients

1 whole roasting chicken (3 or 4 pounds) 1 onion 4 tb butter Cooking oil 1/2 tsp of salt

Roast Chicken Recipe serve 6
Step 1: Preheat oven to 400 degrees F
Step 2: Put inside the chicken 1 tablespoon of butter and a pinch of salt. Rub the skin with 1 tablespoon of butter.
Step 3: Place the chicken and a peeled onion in a roasting pan. Cook in the oven for 15 minutes. Pour over the chicken 2 tablespoons of melted butter and one tablespoon of cooking oil.
Step 4: Reduce heat to 350 degrees F. Cook for 30 minutes for a 4 lb chicken, 20 minutes for a 3 lb chicken. Pour the fat in the pan over the chicken every 10 minutes. Add a pinch of salt. Turn the pan. Cook for another 30 minutes for a 4 lb chicken, 20 minutes for a 3 lb chicken.
Serving: Usually served with green beans, fried or roasted potatoes.

Apple pie

Ingredients
8-inch sweet short paste 1 lb apples (such as Golden apples) 1 cup sugar 1 egg 1/4 cup flour 1 tsp cinnamon 1/2 cup whipping cream 3 tb cognac or calvados brandy

French Apple Pie Recipe 
Step 1: Preheat oven to 375° F / 190 °C.
Step 2: Peel, quarter, cut the apples into 1/8 inch slices. Toss them in a bowl with 1/2 cup of sugar and cinnamon. Arrange them in the pastry shell. Bake in the oven for about 20 minutes. Then let cool.
Step 3: Beat the egg and 1/2 cup of sugar until mixture is pale yellow. Beat in the flour, then the whipping cream, and finally the brandy. Pour in the mixture over the apples.
Step 4: Return to oven for 10 minutes. Sprinkle with sugar and return again to oven for 20 minutes.
Keep warm until ready to serve

Lamb navarin

Ingredients

3 to 4 lbs of lamb (shoulder, neck and breast) 2 tb flour 3 cups lamb or beef stock 4 tomatoes, ripe, peeled, seeded and chopped 5 carrots, peeled 5 turnips, peeled 12 spring onions 1 lb green peas or snow peas 2 garlic gloves, mashed Herbs: 1 bay leaf, 1/4 tsp thyme Salt and pepper Cooking oil

Lamb Navarin Recipe
Step 1: Cut the lamb into 2-inch pieces.
Step 2: In a large saucepan or casserole, heat 1 tablespoon of oil. Brown over medium heat a few pieces of lamb at a time. Sauté until brown on all sides.
Step 3: Put all pieces of meat in the casserole, add garlic gloves and cook over high heat for 1 minute.
Step 4: Remove half of the fat. Toss the meat with flour, salt and pepper. Cook over high heat for two minutes.
Step 5: Warm the stock in a different saucepan. Add to the meat. Boil. Stir. Add the tomatoes and herbs. Boil and simmer for 30 minutes over medium to low heat.
Step 6: Add the carrots, onions and turnips. Simmer for 30 minutes again over medium to low heat.
Step 7: Cook the peas in a saucepan with salted water for 5 minutes. Add to the lamb just 5 minutes before serving. Remove the herbs.

Boeuf Bourguignon

Ingredients:

4 lbs beef shoulder (stewing beef) 6 oz bacon 4 carrots, peeled and sliced 1 onion, chopped 1 lb mushrooms, sliced 2 stalks celery, chopped 1 bottle red burgundy wine (young wine) 2 cups of beef bouillon (beef stock) 1 ounce flour 4 tb olive oil 1 ounce butter 1 small bunch parsley 1 sprig thyme 1 clove garlic, mashed 18 small white onions Salt and black pepper

Boeuf Bourguignon Recipe serve 6
Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.
Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.
Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.
Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.
Step 5: Mix the butter and the flour to make a paste.
Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.
Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.
Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.
Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

Boeuf Bourguignon is traditionally served with boiled potatoes

French Onion Soup

Ingredients

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat then add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.