Tagged with french

Slow Roasted Lamb Shoulder with Homemade Harissa

Ingredients 1/4 teaspoon caraway seeds 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 2 ounces ancho chiles (about 4) stemmed and seeded 1 tablespoon smoked sweet paprika 1 tablespoon lemon juice 3 large garlic cloves, 1 clove mashed to a paste 1/4 cup extra-virgin olive oil Kosher salt One 3-pound lamb shoulder roast on the … Continue reading

White Wine Braised Rabbit

Ingredients 1 small rabbit, about 3 pounds, cut into 6 to 8 pieces Salt and pepper 3 tablespoons lard or vegetable oil 1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce 1 large onion, diced (about 2 cups) 1 cup dry white wine 2 ½ cups chicken broth 1 tablespoon whole-grain mustard … Continue reading

Pommes Anna

Ingredients 3/4 c. clarified butter 3 lb. potatoes salt pepper Preparation Layer thinly sliced potatoes in a circle pattern, brushing with butter and seasoning with salt and pepper as you go. Drizzle the extra butter over the top when you’re done.  Cover w/ foil and bake at 425 for 30 minutes.  Remove the foil and … Continue reading

Crème Brûlée

Ingredients 1/2 vanilla bean 2 c. heavy cream 3 egg yolks pinch salt 1/4 c. plus 8-12 tsp. sugar Preparation Preheat an oven to 300F. Have a saucepan of boiling water ready. Line a shallow baking pan with a small kitchen towel. Using a paring knife, split the vanilla bean lengthwise down the middle and … Continue reading

Chard and Onion Omelet (Trouchia)

Ingredients 3 tablespoons olive oil 1 large red or white onion, quartered and thinly sliced crosswise 1 bunch chard, leaves only, chopped Salt and freshly milled pepper 1 garlic clove 6 to 8 eggs, lightly beaten 2 tablespoons chopped parsley 2 tablespoons chopped basil 2 teaspoons chopped thyme 1 cup grated Gruyère 2 tablespoons freshly … Continue reading

Steak au Poivre

Ingredients 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 teaspoon olive oil 1/3 cup Cognac, plus 1 teaspoon 1 cup heavy cream Preparation Remove the steaks from the refrigerator for at least 30 minutes and up … Continue reading

Can't Fail Hollandaise and Bearnaise

Ingredients 3 egg yolks 2 tbsp. lemon juice, barely warmed 8 tbsp. butter, melted 1/4 tsp. salt dash pepper Preparation For hollandaise: Heat the butter to bubbling but not brown and set aside.  Put yolks, lemon, salt, and pepper in the blender, and whirl at high speed for 30 seconds.  Continue blending as you remove … Continue reading

Vegetarian Cassoulet

Ingredients For cassoulet 3 medium leeks (white and pale green parts only) 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces 3 celery ribs, cut into 1-inch-wide pieces 4 garlic cloves, chopped 1/4 cup olive oil 4 thyme sprigs 2 parsley sprigs 1 Turkish or 1/2 California bay leaf 1/8 teaspoon ground cloves 3 … Continue reading

Provencal Chicken Stew

Ingredients 3/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon salt 1 chicken, cut into serving pieces and skinned 1/4 cup olive oil 1 yellow onion, finely chopped 1 clove garlic, minced 1/2 cup dry white wine 1 (14 1/2-ounce) can crushed tomatoes Freshly ground black pepper 1/4 cup chopped fresh parsley, for garnish 1/4 … Continue reading