basilic frit

1. Wipe basil leaves with a damp towel to remove any dust. Be sure that the leaves are dry before frying.
2. Heat oil for deep frying to 150 °C (300 °F).
3. Fry the basil leaves in small batches for a few seconds. Drain on absorbent paper.

Note: Parsley and other leafy herbs may be substituted for the basil leaves.

Ref: François Keiner, Auberge du Schœnenburg, Riquewihr, France, March, 2001.

blanc d’œuf

1. >Force the egg white through a fine sieve.
2. Decorate the plate with a small mound of egg white. Sprinkle a little of the minced herbs over the egg white for contrast.

Note: To produce hard-boiled egg white from raw egg white, place the raw egg white in a small bowl. Place the small bowl in a saucepan with water filled part way up the side of the bowl. Bring the water to a boil, lower heat, and simmer the egg white, covered, until solid.

boulettes frites

1. Soften the bread in an equivalent amount of cold water. Placing the bread in a clean towel, gather the loose ends, and twist to squeeze out the water.
2. Melt the butter in a small saucepan over medium heat. Sweat the shallot until tender. Add the bread, salt, pepper, and ginger. Beat with a wooden spatula to break up the bread. Remove from heat and allow to cool slightly.
3. Beat in some of the egg into the bread mixture to create a smooth dough. Set aside in the refrigerator until cool, about 1 hour.
4. Heat some oil for deep-frying, about 180 °C (350 °F). Form the dough into 3 cm balls. Fry until golden. Drain on absorbent paper.

Yield: 4 servings (12 balls).

Ref: Ali-Bab, Gastronomie Pratique, page 262.

chips de comté

1. Preheat oven to 215 °C (420 °F).
2. Spread the cheese in circles on a silicone rubber-lined baking sheet in layers that are about 3 mm (1/8 in) thick.
3. Bake until all the fat that bubbles out of the cheese evaporates. This may take 5 to 20 minutes.
4. Cool chips on racks.

Note: If making larger chips, break them into serving-size pieces when they come out of the oven.

Yield: Depends on quantity of cheese used.

Ref: Frédéric Médigue, Château d’Amondans, Amondans, France, October 2001.

chips de lard

1. Preheat oven to 230 °C (445 °F).
2. Place the bacon slices on a parchment-lined baking sheet. Cover the bacon with an additional piece of parchment and then with a couple more baking sheets. It may be necessary to invert the bottom sheet so the bacon is squeezed flat.
3. Bake until the bacon is brown and crisp, 10 to 15 minutes. Set the cooked bacon aside on a cooling rack until needed.

Yield: Depends on quantity of bacon used.

Ref: Frédéric Médigue, Le Château d’Amondans, Amondans, France, March, 2001.

chips de pain

1. Preheat oven to 25 °C (40 °F).
2. Slice the bread into very thin slices, about 1 to 2 mm thick. Brush the slices lightly with melted butter. Place the slices in a single layer in the bottom of a bread pan so they form individual “U” shapes. See note.
3. Bake the slices for about 5 minutes until firm. Transfer the slices from the bread pan to a baking sheet. Continue baking for another 5 minutes until the slices start to take on color.
4. Rub the slices with the garlic when they come from the oven. [optional]
5. Reheat the “chips” in a warm oven before using.

Note: Curved-bottom bread pans work better than flat-bottom pans.

Yield: Depends on quantity of bread used.

Ref: Frédéric Médigue, Le Château d’Amondans, Amondans, France, October, 2001.

chips de pomme de terre

1. Preheat oven to 20 °C (390 °F).
2. Cut potato into 1 mm (1/32 in) thick slices. Cut 3 cm (1-3/16 in) by 6 cm (2-3/8 in) right triangles out of the slices. Place the slices on a silicone rubber-lined baking sheet. Brush the slices with a little olive oil. Sprinkle with salt and paprika.
3. Bake the chips for about 10 minutes until they start to brown.
4. Cool on a wire rack.

Yield: About 30 chips.

Ref: Frédéric Médigue, Le Château d’Amondans, Amondans, France, June, 2000.

fleurons

1. Preheat oven to 390 °C (375 °F).
2. Roll puff pastry into a 5.5 cm (2-3/16 in) wide ribbon and about 3 mm (1/8 in) thick. Using a 5.5 cm (2-3/16 in) diameter round, fluted cutter for the outer radius and a 7.5 cm (3 in) diameter round, fluted cutter for the inner radius, cut a series of crescent shapes from the strip of dough.
3. Place the dough pieces on a parchment paper-lined baking sheet. Bake until golden, about 20 to 25 minutes.
4. Cool on a wire rack.

Note: This recipe works well with scraps of leftover puff pastry.

Yield: Depends on the quantity of dough used.

huile de basilic

1. Place all the ingredients in the bowl of a small food processor and puree until very well blended.

Yield: About 90 ml (3/8 cup).

Ref: Patrick Jeffroy, Restaurant Patrick Jeffroy, Carantec, France, October 2001.

huile de curry

1. Combine curry powder and ground turmeric with olive oil. Stir occasionally. Set aside overnight.
2. Reduce the balsamic vinegar to about 1 tablespoon by boiling for about 2-1/2 minutes on high in a microwave oven.
3. Just before using, strain the oil into a separate bowl with a fine strainer. Discard the solids. Stir in the reduced vinegar and drizzle on the serving plates.

Yield: 40 ml (1/6 cup). 

Ref: Frédéric Médigue, Le Château d’Amondans, Amondans, France, June, 2000.

huile de poivron rouge

1. Place all the ingredients in the bowl of a small food processor and puree until very well blended.

Yield: About 120 ml (1/2 cup).

Ref: Patrick Jeffroy, Restaurant Patrick Jeffroy, Carantec, France, October 2001.

nid de poireau

1. Split leek lengthwise, one layer at a time. Wash and carefully dry each layer.
2. Working in pairs where the widths of the layers are about the same, roll the layers tightly from the root end until the green is reached. Trim the green off crosswise. Trim one end of the rolled leek even. Cut the roll in a very thin chiffonade. It is important to have all the shreds cut the same thickness. Separate the shreds. Refrigerate in a sealed container until needed.
3. Fry the leek shreds in 150 °C (30 °F) oil until they start to color. Drain the whole batch at once on absorbent paper. Using a two-tine meat fork, twist small groups of the fried leek into small bundles.
4. The bundles may be held at room temperature or in a low oven for a few hours until needed.

Yield: dependant on the size of leek used.

Ref: François Kiener, Auberge de Schœnebourg, Riquewihr, France, March, 2001.

peau de poisson

1. Preheat the oven to 150 °C (30 °F).
2. Brush the skin lightly with clarified butter. Season with a little fleur de sel and pepper. Arrange the skin on a silicone rubber-lined baking sheet. Cover the skin with an additional silicon liner.
3. Bake the skin for about 30 minutes, or until crispy.
4. Cut the skin into 3 mm (1/8 in) wide strips while still hot.

Yield: Varies with the amount of skin used.

Ref: Patrick Jeffroy, Restaurant Patrick Jeffroy, Carantec, France, October 2001.

tomates sec

1. Peel the tomatoes. Cut each in half, lengthwise. Remove and discard the seeds and ribs. Arrange curved side up on a parchment paper-lined baking sheet.
2. Season each tomato half with a small pinch each of salt, fleur de sel, pepper, sugar, and thyme. Sprinkle a drop or two of oil on each tomato half.
3. Place baking sheet in an oven at 75 °C (170 °F) for 8 hours.
4. Refrigerate any dried tomato halves that are not used right away.

Yield: Depends on the number of tomatoes used.

Ref: Frédéric Médigue, Château d’Amondans, Amondans, France, March, 2001.