Recipes For My American Guests

“Lessons” withThe cuisine de Catherine in Los Angeles filmed by  French TV( France 5)
 A special “Thank you to JO ANN who do all the English corrections !! 
You can meet her to their “magnifique” Bogart’s coffee to Seal Beach and try the fabulous french “crêpes” !!
Merci Jo Ann !
“rendez vous au”
www.bogartscoffee.com
October and november 
Do you think that the French Cuisine is already so complicated ? 
  No, it doesnt ! I confirmed you, just try some recipes we give you, and appreciate it. Realise simply food, delicious, classic, nostalgic and …
” Bon Appetit ! “
New recipes this month : 
– My mushroom cream soup
– Braised red cabbage with chestnuts
– Roasted artichokes
The Soup
The mushroom cream soup
1/4 cup unsalted butter
2 IBs whithe or brown mushrooms (sliced)
1 onion diced
1 tbsp flour
3 cloves garlic (peeled)
4 cups chicken or beef broth or stock
1 cup water
1 cup heavy cream
salt, pepper, thyme
Melt your butter in a large heavy bottomed soup pot over medium heat.
Add the mushrooms and a big pinch of salt. Cook, stirring often, for 15 to 20 minutes.Reserve some mushroom for the decoration;
Once the mushrooms are beautifully cooked, add the onions and cooked, stirring for 2 minutes. wisk in the chicken or beef broth and water. Add the thyme and the garlic and bring to a simmer. reducethe heat to low, cover, and simmer gently for 1 hour.
Turn heat, uncover and allow to ccol 15 minutes. carrefully puree the soup in a blender until very very smoth. You can add at this time the cream and pulse to have a very smoth cream. Add some salt and pepper. serve it hot topped with the reserved mushrooms.
Asparagus Soup
5 cups asparagus cooking water
salt and pepper
1 large egg yolk
1/2 cup  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 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 of 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.
The Apetizer
My lentil salad
2 cups cooked green lentils
1 tablespoon wine vinegar
3 tablespoon oil
2 eggs (hard boiled)
2 shallots
parsley
salt and pepper
1 teaspoon Dijon Mustard
In a large salad bowl, wisk the vinegar with the mustard, salt and pepper, then add the oil.
Add the lentils, the eggs quartered lengthwise, the shallots finely chopped and the parsley finely shopped and gently toss to coat.
Mireille Salad
1/2 tablespoon vinegar
1 tablespoon Dijon Mustard
1/4 cup oil
1 small head Boston lettuce, leaves separated
4 larges boiled potatoes, peeled and sliced crosswise
4 hard boiled eggs quartered lengthwise
1 apple peeled and thinly slice
1/4 pound gruyère cut into sticks
12 olives
salt and pepper
In a salad bowl, whisk the vinegar with the mustard.
Blend in the oil and season with salt and pepper.
Add the lettuce, potatoes, eggs, apple and cheese and gently toss to coat.
decorate with the olives ans serve.
Les Croque Monsieur
Ham and cheese toast
(Recipes for one toast)
2 slices bread toasting
1 tbs butter
2 tbsp finaly grated Suissecheese gruyère cheese
half a slice of cooked ham
Thinly spread the butter onto both slices of bread.
Lay the ham on one slice and sprinkle on the finely grated cheese.
Cover with the second slice of buttered bread.
Preheat the broiler. First broil one side, then the other.
The Quiche Lorraine
1  pie crust or 1 puff pastry
 250g bacon lardon
2 slices of ham
1 egg
1 cup of liquid cream
Emmenthal cheese finely grated
pepper
Spread the shortcrust in your tarte plate.
Preheat the oven 20 minutes (350° )
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.
Ham Bananas
(for 6 persons)
6 parts of coocked ham
6 bananas
fresh cream
50g of grate swiss emmenthal cheese
butter
Preheat your oven to 350°
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
The Spicy Shrimps
2 tablespoon or olive oil
1 tablespoon chopped green bell pepper
1 tablespoon chopped pitted green olives, drained
1 /4 cup finely chopped onion
1 clove of garlic, minced
1 can of tomato sauce
1/4 teaspoon red pepper flakes
1 pound cooked shrimp, chilled
Heat the olive oil in a small skillet. Add onion, bell pepper and garlic, sauté until vegetables are veru tender.
Stir in the tompato sauce with olives and red pepper flakes.
Bring to a boil, simmer, uncovered for 5 minutes. Cover.
Chill thoroughly and combine sauce with shrimp serve it in a plate or in small bowl. We serve it in France with  rice
So French !
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.
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.
My Homemade Mayonnaise
1 large egg yolk
2 teaspoons dijon Mustard
1 teaspoon vinegar (cider, wine)
3/4 cup oil.
In a smal bowl put the egg yolk with the mustard, the vinegar.
 Mixed. add salt and pepper.
 Blend in the oil a few drops at time, then in a steady stream. Beat the preparation with energy !
You can prepare this mayonnaise in the blender.
The White Lady
2 ounces gin
1 ounce cointreau
2 tablespoons fresh lemon juices
3 ice cubes
In a blender, combine the gin, the cointreau and the lemon juice.
Add the ice cubes and blend at low speed then blend higth speed until frothy. pour into a cocktail glass and serve.
Exotic Cocktail
for 4 persons
3 mangos
10 oz lychees on sirop
2 tablespoons sugar
1 lemon juice
10 ice cubes
In a blender, puree the mangoes with the lychees, sugar, and the lemon juice you can add a 1/2 glass of the sirop of lychees then don’t add sugar.
Add 10 ice cubes and blend until frothy.
The fish …
 
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.
The brandade de morue
Here it is for 2 pounds of salted cod to serve 5 or 7 persons
it is very important to soak salt cod 12 hours or more.
 Cut in pieces and bring to a boiling point. Drain. Bring to a boiling point ( I know that’s boring but you must do…) drain again and pound morue to a paste.
As you do this, add drop by drop warmed olive oil alternately with the
same quantity of warm milk.
Turn constantly until the consitency of potato puree. Add a little pepper, and a mashed clove of fresh garlic.
Reheat gently, put in a hot dish, and garnish with small triangles of bread fried in olive oil…
Broiled Mackerel with fines herbes and fresh cream
4 whole mackerel, cleaned
2 tablespoon oil
1/2 cup of fresh cream
sald and pepper
Mixed chopped parsley, chervil, chives and tarragon leaves for sprinkling
Rinse the fish and pat dry. Make 3 shallow crosswise slashes on both sides of each fish.
brush with the oil. transfer the fish to a broiler pan.
Preheat the broiler; broil the fish on the top shelf of the oven, turning once, for 3 to  4 minutes per sides.
meanwhile, in a small saucepan, warm the fresh cream.
transfer our fish to a warmed platter.
Season with a little bit salt and pepper. brush the fish with the fresh cream, sprinkle with the herbs, and serve.
The Menu… please !
braised red cabbage with chestnut
(for 4 persons)
1 tbs of whole caraway seeds
1 tbs oil
1 onion
2 tbsp sugar
1 red cabbage, shredded
1 can of chestnut
2 tbsp of red wine
2 tbsp of cider vinegar
3 tbsp of unsalted butter
salt and pepper
In a saucepan over medium heat, dry roast the caraway seeds for about 1 minute until they start to give off an aroma.
Heat the oil and butter in a large pot over medium heat. Add the onion, and sauté for 5 minutes until it becomes translucent.
Add the cabbage, the chestnut, the red wine and the sugar, then the vinegar, stir for a few minutes.
Add the the tosted caraway seeds ans dalt and pepper, cover and cooke for 30 to 35 minutes.
you can serve with wonderful ans do simple plate with pork dishes, chicken…
Post roasted duck with olives
3 1/2 to 4 1/2 pound duck (legs and wings tied)
4 tablespoons butter
3/4 cup dry white wine
1 teaspoon allpurpose flour
salt and pepper
3/4 cup chicken broth
parsley, thyme, bay leaf
1 cup pitted green or black olives.
In a flameprood casserole, try to melt the butter over medium heat. Add the duck and cook until nicely browned all over.
remove to a plate. stir in the flour. return the duck to the pot and add the wine, broth and the parsley, thym, bay leaf, add salt and pepper. Add the wine.
cover and bring to a boil, and reduce the heat, very low for 1 hour.
Add the olives, serve the duck with the pan juice.
My ratatouille
Olive oil
2 large onions thinly sliced
5 zucchini
2 eggplants
1 pound tomatoes
2 red bell peppers cut thin stips
2 garlic cloves
thyme, rosmary and bay leaf
salt and pepper
In a flame proof casserole, heat two spoon of olive oil over mediumheat.
Add the onions, the egg plants cuted into 1 inch chunks, same for the zucchini, tomatoes, bell peppers.
Add the garlic some salt and pepper.
cover then reduce the heat to low cook until the vegetables are very tender. you can add a little spoon of sugar powder if the tomatoes are too acid.
Add the herbs (rosmary, thym…)
I like the ratatouille without anything else but you can serve it with rice.
Mes Endives au jambon
Endive with ham
4 or 5 endives
4 slices cooked ham
for your bechamel
1/3 cup butter
1/2 flour
1 1/2 tbspsl milk
1 1/2 cups grated gruyère cheese
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°
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.
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.
Roasted artichokes
6 whole large artichokes
3 lemons, halved
6 cloves garlic, peeled
6 tbsp olive oil
salt
Cut off the stem of the artichoke where it meets the base. turn the artichoke around and cut off 1 inch of the top. quickly rub eauch artichoke with a cut lemon so they don’t becoming black.
Tear off 4 square pieces of foil. Rub a few drop of olive oil on the foil and place an artichoke stem side down. Use your fingers to loosen the leaves in the center.
Stick a clove of garlic into the center and push down an inch or so. Sprinkle over a large pinch of salt, you can use pepper to. Drizzle 1 tbsp olive oil over the top. Finish by squeezing the half lemon over the top.
Gather up the corners of the foil and press together on the top to tightly seal the artichoke, wrap in a second piece of foil to form a tight seal.
Repeat with the other artichokes. Place in a roasting pan and bake at 425°F. for 1 hour and 15 minutes. Let rest for 15 minutes before unwrapping and serving. Can be eaten hot, warm, or chilled.
Eric’s Carrots Vichy
(4 persons)
About 2 pounds carrots
3 tablespoons unsalted butter
salt, pepper,
1 teaspoon sugar
Thinly slided parsley
 1 onion thinly sliced
Take a large saucepan, put 3 tablespoons of unsalted butter. Put the onion and your carrots peeled and sliced crosswise.
Add the sugar and some salt. Let it cooked 5 minutes.
Put a cup of water and let it cooked over low heat until your carrots are tender and the water evapored. (About 30 minutes).
Serve the carrots in a warmed serving dish with parsley.
Eric’s Grand’ Ma Potatoes
(for 4 persons)
2 Fresh Pounds potatoes
4 tablespoons unsalted butter
1 teaspoon of oil
1 onion thinly sliced
Thinly slided parsley

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Put the butter and the teaspoon in a large saucepan. Add the onion thinly sliced.
Add the potatoes and coke until nicely browned. You can add water.
Served with the slided parsley.
At the “Bistrot ” !
Beef Tenderloin Steaks with sauted potatoes
(4 persons)
2 pounds potatoes
2 center cut beef tenderloin, tied,  about 1 pound each
sald and pepper
7 tablespoons butter
parsley
peeled and cut your potatoes into 1/2 inch dice. put then into a water boil then dry.  in a large skillet, add 5 tablespoons of the butter over medium low heat.
Add the potatoes and cook, stiring occasionnaly until golden (and no black !) brown on all sides, about 25 to 30 minutes. Add some salt and pepper.
In a other large skillet, melt 2 tablespoons of butter over medium hight heat add the steacks and cook until well browned , season with salt and pepper.
Transfer you potatoes in a large plate and decorate with the parsley then serve with the hot meat.
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.
Roasted Quails
8 quails, legs and wings tied
2 tablespoon of unsalted butter
1/4 to 1/2 cup cognac
salt and pepper
Preheat the oven to 350°. In a flameproof casserole, melt the butter over medium hight heat;
Add the quails and cook until nicely browned all over;
season with salt and pepper;
transfer the casserole to the oven and rosted the quails, uncovered, for 20 to 25 minutes.
remove the sting from the quails and set them on a warmed platter.
Add the cognac to casserole and bring to a boil, scraping up any brown bits stucks to the bottom, then tilt the pot and carefully ignite.
When the flames subside, pour over the quails and serve at once.
Rib steaks with shallots and parsley sauce
2 boneless beef rib steaks
oil for brushing
salt and pepper
5 tablespoon dry withe wine
2 shallots, finely chopped
parsley finely chopped
2 tablespoon unsalted butter
1 teaspoon all purpose flour
Set a large skillet over medium hight heat. Brush the steaks on both sides with oil and add the meat to the skillet and cook until well browned on the bottom, to or 4 minutes.
Turn the steaks, season with the salt and pepper, and cook until well browned.
transfer to a cutting board and let stand for 5 minutes.
Meanwhile, in the same skillet, reduce the heat to medium, add the wine, 1 teaspoon of water, the shallots and parsley and season with salt and pepper.
Simmer, scraping up any brown bits from the bottom for 1 minute.
In a cup, mash the butter with the flour; gradually whisk this paste into the simmering sauce untils thickens.
Cut each steak in half and transfer to warmed plates, pour the sauce over the steaks, and serve.
My “Coq au Vin”
(for 4 persons)
 6 or 8 chicken pieces
seasonned all purpose flour for coating
2 tablespoons sunflower oil
2 tablespoons butter
2/3 finely chopped unsmked bacon
2 garlic cloves
1  3/4 cups of red wine
1 bay leaf
2 thyme sprigs
5 ounces shallots (peeled)
2 teaspoons all purpose flour
5 buttons mushrooms
salt and pepper.
Preheat your oven to 350°F.
Remove and dicard any skin and fat from the chicken. Place a little seasoned flour in a large plastic bag, add the chicken pieces and shake well to coat evenly.
Heat half the oil and half the butter in a large flameproof casserole. Add the shallots and the mushroms, then add the bacon and garlic and fry 2 minutes.
Add the chicken pieces and fry over medium heat until lightly bronwned all over. Add your wine, bay leaf and thyme, bring to a boil. Cover, transfer to the oven and cook for one hour.
You can serve your chicken on table if you use a “le creuset cocotte” it will be a french touch…
We serve this plate with fresh pasta or with potatoes in general.
Chicken Marsala
4 Boneless Skinless Chicken
3 cups sliced fresh mushrooms
2 tablespoons sliced oignons (green)
2 tablespoons water
1/4 cup dry Marsala wine
1 teaspoon cornstach
Flatten chicken fillets between two pieces of plastic wrap.
Spray nonstick skillet with nonstick cooking spray ; heat over medium heat until hot.
Add the chichen, cook about 3 or 5 minutes on each side or until no pink in the center.
Transfer to platte.  keep warù.
Add mushrooms, onions, water and salt to skillet.
Cook 3 minutes or until most of the liquid has evapored.
Combine wine and corstach in small bowl.
Add skillet, heat, stiring constantly until thichened. Spoon over warm chicken.
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.
Le dessert
 
 
My apple pie ! 
1 shortcrust or 1 puff pastry
4-6 apples (like pink lady)
3 tablespoon of powder sugar
2 pinch of cinamon powder
1 bowl of  fresh liquid cream
1 egg
 
Preheat your oven to 350°
Spread the shortcrust in your tarte plate,  peel and cut the apples and place them in the plate.  In a bowl breack the egg and add the sugar, the pinch of the cinamom. Mix and add the fresh cream liquid.
Add this mixture on the apple, the liquid must recovered the apples.
Put in the oven for 40- 45 ( 180° celsius)
Important : We never serve this apple tarte with a scoop of vanilla ice cream . You can drink a glass of sweet white wine or coffee !
My yogurt cake
1 cup plain of natural yogurt
1 cup sugar
4 tablespoons unsalted butter
1 1/2 cups of all purpose flour
2 large eggs
1 tablespoon of vanillia sugar
2 pinches of salt
1/2 tablespoons baking powder
preheat your oven to 350 degrees. Add the butter to a 7 inch souffle dish or other nice deep baking dish and melt  in the oven.
remove and turn the dish to coat.
In a large bowl, using an electric mixer, beat the yogurt with the sugar.
Add the flour, baking powder, eggs, vanillia sugar, salt, and melted with the butter, beatinf after each addition.
scrape the batter into the soufllé dish; transfer to the oven and bake for 40 to 50 minutes.  turn the cake out on a cake rack and coll completely before serving
Les Madeleines d’Eric
125g unsalted butter
150g sugar podwer
2 eggs
150g of all purpose flour
Vanillia aroma ( 1/2 tablespoon)or
Lemon zest(1/2 tablespoon)
Preheat the oven to 350°.
In a bowl Mixed the butter and the sugar until as ligthy thickened.
Add the lemon zest or the vanillia and then add one eggs per eggs and the flour.
Put some butter in cake madeleine tin and put 1 tablespoon of the paste in all your cake tin about 15 minutes.
Pears “Clafoutis”
for this desert you can use cherries, apricot, peach…
5 pears
4 tablespoon of honey
1 1/2 Tbsps of butter
1 1/2 cup  powdered sugar
1 cup  flour
1 cup fresh  heavy cream
1 teaspoon of cinamon powder
a pinch of salt
4 eggs
This is a very old fashioned dessert in France, you can use a lot of seasonal fruits.
Peel and cut the pears in 4 or 8 parts if they are very bigs. Pass the pears in a saucepan with the butter and a pinch of cinamon just 5 minutes and add the honey.
Preheat your oven to 350°. In a large bowl mixed the eggs with the sugar, the salt and the flour. Add the cream.
Put some butter in a large tarte plate then put your pices of pears. place the mixure on the pears and put in your oven for 40, 45 minutes.
Chocolate custard
2 cups milk (half and half)
3 1/2 ounces bittersweet chocolate, chopped
pinch of salt
4 or 5 large eggs yolks
In a large saucepan, bring the milk to a bare simmer with the chocolate and salt.
Stir until smooth.
In a bowl, beat the egg yolks with the sugar until thick and light.
Whisk in half the hot chocolate milk, then whisk the mixture back into the remaining milk.
Place over low heat and cook, stirring constantly with a wooden spoon, until the custard thickens slighly.
remove the pan from the heat and let the custard cool completely.
scrape into dessert bowls or ramekins, cover and put in the fridge until cold (2 or 3 hours) serve very cold.
Bon Appetit !