 |
 |
|
 |
|
|
|
|
|
1 |
red bell pepper, roasted, peeled, seeded, 1/2" squares |
1 |
small green apple, peeled, cored, 1/2" dice |
1 tablespoon |
tablespoon minced shallots |
1/2 tablespoon |
finely minced fresh basil |
1-1/2 tablespoons |
finely minced fresh parsley |
1-1/2 tablespoons |
mayonnaise |
1/2 teaspoon |
curry powder |
salt and freshly ground pepper |
|
dash |
cayenne |
5 ounces |
russet potato, peeled, 1/2" dice |
3/4 pound |
mussels in the shell, scrubbed and beards removed |
1 cup |
water |
1. |
Combine red pepper, apple, shallots, basil, parsley, mayonnaise, curry powder, salt, pepper and cayenne. Set aside. |
2. |
Fill a small sauce pan with water and bring to a boil. Add potatoes and cook for 8 minutes. Drain and set aside. |
3. |
When potatoes are almost done, bring water to boil in a large sauce pan. Add mussels and cook for about 2 minutes. Drain the mussels and discard any that have not opened. Remove mussels from the shells and add to salad mixture along with potatoes. |
4. |
Mix gently and serve immediately. |
Yield: 2 servings. |
Source: Gerald Hirigoyen, Bistro, 1995, page 42. |
|
|
|
|
|
1 |
large, boneless duck breast half, abour 1 pound |
salt & freshly ground pepper |
|
1 whole |
orange |
1/2 tablespoon |
red wine vinegar |
1/2 tablespoon |
Calvados |
1/2 cup |
chicken stock |
1/2 tablespoon |
finely minced shallots |
1/2 teaspoon |
sugar |
1 tablespoon |
butter |
1. |
Separate duck breast into two halves. Trim skin and fat around each half to within 1/8" of meat. Sprinkle breast halves on both sides with salt and pepper. Set aside. |
2. |
Remove zest from orange and finely julienne. Reserve 1 tablespoon for use in sauce. Juice orange and combine with vinegar, Calvados and stock. Set aside. |
3. |
Combine shallots with sugar and set aside. |
4. |
Heat a non-stick sauté pan over medium heat. Add duck breasts, skin side down, and sauté until golden brown, about 5 minutes. Turn over and sauté meat side for another 5 minutes. Baste meat occasionally with duck fat rendered from breasts. Remove cooked breast halves from pan and keep warm |
5. |
Pour off the duck fat. Add 1 teaspoon butter and the shallot and sugar mixture. Sauté shallots over low heat until caramelized. Increase heat and add orange juice mixture. Reduce until almost a syrup. Strain, swirl in butter and combine with orange zest. Set aside and keep warm |
6. |
Slice breasts on the bias into thin slices about 1/8" thick. Arrange in a fan shape on heated plates. Spoon sauce over meat |
Yield: 2 servings. |
Source: Pierre Franey, Pierre Franey’s Cooking in France, 1994, page 107. |
|
|
|
 |
|
soupe de fraises au vinaigre balsamique |
10 ounces |
fresh strawberries |
1 tablespoon |
balsamic vinegar |
1-1/2 ounces |
sugar |
1/2 |
vanilla bean |
1/2 ounce |
shelled pistachios, coarsely chopped |
1. |
Wash and trim the stems from the strawberries. |
2. |
Purée 4 ounces of strawberries in a food mill. Mix coulis with vinegar and sugar. Remove vanilla seeds from pod and add to coulis. |
3. |
Quarter remaining strawberries and add to coulis. Set aside for at least an hour. |
4. |
Divide into serving bowls and garnish with nuts. |
Yield: 2 servings. |
Source: Christophe Felder, Cuisiner!, June 1997, page 12 |
|
|
|
|
|
1 |
egg |
1 |
egg yolk |
25 milliliters |
whole milk |
60 grams |
sugar |
1 |
vanilla bean, split into halves, lengthwise |
125 milliliters |
heavy cream |
1. |
Whisk the eggs together. Add milk and continue to whisk until smooth. Add sugar and whisk until dissolved. Add vanilla bean. Transfer to a sauce pan and cook over low heat, stirring continuously, until the mixture starts to thicken. |
2. |
Cool mixture in ice bath. Remove vanilla bean pod and discard. Add cream and pepper. Chill thoroughly. |
3. |
Freeze mixture in ice cream maker until firm but not hard |
Yield: 2 large or 4 small servings. |
Source: adapted from a similar recipe from Jean-Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997. |
|
|
|
|
|
|
|
|
|