Mes Endives au jambon
Endive with ham
4 or 5 endives
4 slices cooked ham
for your bechamel
65g butter
45g flour
500ml milk
150G grated gruyère
salt and pepper
Remove the outer leaves of the endives if necessary and cutt off the lower ends.
Blanch in boiling salted water during 15 minutes. Leave to drain and the wrap a slice of ham aroud each head.
Preheat your oven to 390°/200°
Grease a heat resistant mold with 2tbs butter and place the endive heads in it.
For your béchamel, lightly brown the flour in the remaining butter and add the milk while stirring continuously.
Leave to simmer for 5 minutes. Fold in a third of the grated cheese and season with salt and pepper.
Pour the sauce over the endive heads and sprinkle the remaining cheese on top.
Bake for about 10 minutes, or until the cheese turns golden brown.
Asparagus Soup
5 cups asparagus cooking water
salt and pepper
1 large egg yolk
10 cl of fresh cream
2 tablespoon of flour
In a large saucepan bring the asparagus cooking water to a boil over medium higth heat.
Add the flour, season with salt and pepper, then reduce the heat to low and simmer, stirring occasionnaly intil slighty thickened, 7 to 10 minutes.
In a soup tureen, wisks the egg yolk with the fresh cream. Gradually blend in the soup and serve immediately.
My Boeuf Bourguignon
(for 4 persons)
2 pounds beef chuck cut into small pieces
3 carrots
1 onion thinly sliced and 1 onion
6 buttons of fresh mushrooms
2 tablespoons oil
1 garlic clove
3 cups of red wine
salt and pepper
2 bay leaf
2 cloves
2 thyme sprigs
Normaly when I prepare this plate, I like to let the meat marinated all the night.
So try my family recipes and see the diference but if you are very empressed you can do it for the day.
Put the meat in a big bowl with the 2 bay leaf, a piece of thyme, one garlic clove. Stuck one onion with 2 cloves. add the carrot peeled and sliced crosswise. Cover with the wine.put some salt and pepper. Let it marinated all the nigth in the fridge.
The next day, in a flameproof, put 2 tablespoons of oil and add a onion thinly sliced let it cook until 2 minutes. Add all your preparation very carrefully. Add the mushrooms.
Add one glass of water with a spoon of concentrated poudwer beef broth. Let it cooked about 2 hours over a low heat.
We serve this plate with potatoes.
Pot Roasted Pork with Chestnut Puree
(for 4 persons)
2 pound boneless pork shoulder end of loin or sirloin roast, tied
1 garlic clove, crushed
3 tablespoon butter
1 onion, quartered
1 pound canned unsweetened chestnut puree
Rub the pork roast all over with the garlic clove. In a flameproof casserole, melt 2 tablespoons of the butter over medium higth heat.
Add the pork and nicely brown. Transfer the pork to a plate. Add the onion to the casserole and ligthly brown.
Return the pork to the casserole, stir in 2 tablespoons of water, and season with salt and pepper. Reduce the heat to low, cover, and cook for 1 hour and 15 minutes, turning the pork several times
Transfer the pork to a cutting board, remove the string, and cover loosely with foil. Transfer the pan juices and onion to a bowl.
In the same casserole, heat the chesnut puree. Stir in the remaining 1 tablespoon.
Pan seared with butter and lemon
4 small whole soles, cleaned with heads
salt and pepper
all purpose flour for dusting
4 tablespoons butter
Chopped parsley for sprinkling
1 lemon, cut into wedges
Rinse the fish and pat dry. Season the fish with salt and pepper and dust lightly with flour, patting off the excess.
In a large skillet, melt 2 tablespoons of the butter over medium higth heat; Addd 2 of the fish and cook, turning once, until lightly browned , 3 to 4 minutes per side.
Transfer the fish to a warmed platter and cook the remaining 2 fish in the remaining 2 tablespoons of butter.
Transfer to the platter and pour the pan juices over the fish.
Sprinkle with parsley and serve, passing the lemon wedges separately.
Pasta with pesto
(Les pâtes au basilic)
1/2 pound short pasta or long pasta
salt
1 garlic grove
10 to 18 large basil leaves
3 tablespoons olive oil
Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring sometimes until al dente.
In a mini food processor, puree the garlic, add the basil and the olive oil and a little bit salt. It must be a paste.
Drain your pasta and return it to the pan. Add the pesto then serve to a serving dish.
Pasta with Roquefort Cheese
Water
salt
At your choice (fettuccine, tagliatelle, linguine, spaguetti...)
1 cup of crumbled roquefort cheese
4 tablespoons od liquid fresh cream
Take a large saucepan of salted water to a boil. Add your pasta until they are al dente (normaly it takes 15 to 25 minutes).
In a large bowl combine the cheese with the cream, add a little bit pepper.
Drain your pasta and return it to the saucepan.
Add your cheese preparation and cook 2 à 3 minutes.
serve your pasta with the sauce in plate or a serving dish.
The Quiche Lorraine
1 shortcrust or 1 puff pastry
bacon lardon
2 slices of ham
1 egg
1 bowl of liquid cream
Emmenthal cheese finely grated
pepper
Spread the shortcrust in your tarte plate.
Preheat the oven 20 minutes (180° celsius)
Cut the ham and place it in the tarte plate with the bacon lardon and the emmenthal cheese.
In a bowl breack the egg and add the pepper. Mix and add the fresh cream liquid.
Add this mixture on the preparation, the liquid must recovered the lardons and the ham.
Put in the oven for 40 minutes. You can eat this pie cold or warm with green salad and white wine.
My Oignon Soup
3 or 4 larges onions thinly sliced
2 large tablespoons unsalted soup
1 garlic clove
1 tablespoon of all purpose flour
1 quart beef vegetable stock
2 1/2 cup of white dry wine
1 fresh bay leaf, thyme
french bread
1 cups pf freshly grated gruyère cheese
salt and pepper.
Put the butter in a large saucepan and melt over medium heat. Add the onions and cook over low for 15 minutes.
Add the garlic and the flour and cook about 1 or 2 minutes.
Add the wine, the stocck, bay leaf, thyme and add 3 cups of water.
taste and adjust with the salt and pepper. Let it cooked about 30 minutes, adjust with the water if necessary.
Preheat the broiler. Serve the soup in bowls and add the french bread with the Gruyère cheese. let it coocked until browned and bubbling, and serve it.
Ham Bananas
for 6 persons
6 parts of coocked ham
6 bananas
fresh cream
50g of grate swiss emmenthal cheese
butter
Preheat your oven.
take a big plate and smear it with a peace of butter.
Peel your bananas and roll the ham all over the fruits
Put them in the plate and add 2 table spoon of fresh cream on the bananas and add the swiss emmenthal cheese.
Put in the over for 20 minutes
photo Eric Sauvage
Sauce Aïoli
(Garlic Mayonnaise)
This sauce is a south of France recipes, you can find it from Montpellier to Marseille, Nice ... You can serve it with a traditionnal fish soup or with a fish or with the shrimps !
5 to 7 garlic cloves
1 large egg yolk
salt and pepper
1 1/2 cup olive oil
1 tablespoon of fresh lemon juice
If you have a mortar that will be the best to grind the garlic to a paste. Add some salt and then mix thoroughly with the egg yolks.
Add the olive oil in a stream, stirring constantly.
The paste will already have emulsified when half the oil has been added.
The rest of the oil can be added a little more quickly.
Finally stir in the lemon juice and season the mayonnaise with pepper.
Photo Eric Sauvage
La Tapenade
(Olive Paste)
We stay in provence for this recipe. You can serve the tapenade for the aperitif, with a pastis or with a very fresh pink wine (vin rosé) with a baguette it will be perfect...
6 cloves of garlic
40g of capers
10 anchovy fillets in oil
200g pitted black olives
olive oil
pepper
juice of 1/2 lemon
Peel the garlic cloves, remove the shoots and chop the garlic finely.
Pat the anchovy fillets dry and chop small.
Place theses preparation in a food processor with the lemon juice, the olive oil.
Mix, add just enought to achieve the consistence of a thick and spreadable paste.
The Tapenade is spread on slices of bread. The best is when the bread have been lightly toasted in the oven.
