Alyce's Recipes
Coquilles St. Jacques à la gastrique de cidre
12 U-10 dry sea scallops
Salt and white pepper
1tablespoon vegetable oil
1 tablespoon salted European style butter
Cider gastrique (see recipe below)
18 brussels sprouts, trimmed, cut in half tossed with melted butter
and roasted until lightly crispy (about 20 min. at 400 degrees)
3 tablespoons pomegranate seeds
12 large fresh sage leaves, cut into slivers
¼ cup sliced almonds, toasted
Pat the scallops dry and season with salt and pepper. In a seasoned cast iron or non-stick skillet, warm the vegetable oil over medium high heat. Add the scallops and cook until nicely browned on the down side. Add the butter to the skillet, turn the scallops over and use the butter to baste the scallops until they are just barely done.
Divide the scallops among six scallop shells or salad plates. Scatter the brussels sprouts around the scallops, drizzle with the warm gastrique. Sprinkle on the sage leaves and pomegranate seeds and serve immediately
Cider gastrique
½ cup sugar
¼ cup warm water
½ cup apple cider vinegar, preferably French
2 tablespoons apple cider
1 teaspoon crushed black peppercorns
Place the sugar in a clean dry medium sized saucepan. Place over medium-high heat. Warm, slowly turning the pan, until the sugar has caramelized to an amber color. Slowly add the warmed water and the vinegar. Careful…it will splatter! Add the cider and pepper and simmer, stirring to dissolve any hard sugar pieces, until reduced by about a third.
Galette Breton
Batter:
1 cup buckwheat flour
¼ cup all purpose flour
¼ teaspoon salt
¾ cup milk
¾ cup water
2 eggs
1 tablespoon butter, melted
Finish:
4 tablespoons salted butter
4 ounces shaved ham
4 ounces Emmenthal (similar) cheese, grated
4 eggs, at room temperature
Sea salt and ground pepper
Chives, sliced, for garnish
Make the batter: in a mixing bowl whisk together the milk, water, egg and salt. Add the flours and whisk until well combined. Whisk in the butter. Cover and place in refrigerator for two-four hours. Whisk again and if not thin enough, add a bit more water.
Make the crêpes: In (preferably) a 10” or 12” seasoned cast iron skillet, or a nonstick skillet, melt one tablespoon butter over medium heat. Add about ½ cup of the batter and turn the pan to spread the batter thin.
Cook until top is dry looking and underside is lightly browned. Put a slice of ham on top, then make a sort of nest with an ounce of shredded cheese.
Cook/serve the egg: Meanwhile in a very small skillet heat a bit of butter. Break the egg in and cook just until white is set.
Slide the egg on top of the ham and cheese. Quickly turn the edges in, leaving the center open. Serve at once, garnished with chives.
NOTE FROM ALYCE: If cooking for four people who are going to sit down to the table at the same time, as soon you have made your “bundle” place on a well-greased baking sheet. When you’ve got all four made, place in a preheated 400o oven for about five minutes.,
Clafoutis aux pommes et à la bière brune
For the batter:
3 eggs
½ teaspoon vanilla extract
1/3 cup light brown sugar
Pinch of salt
2/3 cup sifted all-purpose flour
1 cup milk
½ cup dark beer
For the apples:
4 large firm tart apples (Granny Smith, Gala)
1 tablespoon fresh lemon juice
2 tablespoons salted butter
2 tablespoons light brown sugar
½ teaspoon cinnamon
Preheat the oven to 375o. Butter a 10” ceramic tart pan, baking dish or clafoutis dish.
Make the batter: in a large bowl, whisk the eggs with the vanilla extract. Add the sugar and salt and whisk until well combined. Add the milk and beer and stir to combine well. Whisk in the flour. Cover with plastic wrap and let set while you cook the apples.
Prepare apples: Peel, core and slice the apples. Heat the butter in a large heavy skillet over medium high heat. Add the apples and cook, stirring, until they start to look translucent, around 4 minutes. Add the brown sugar and cinnamon. Stir until the apples have softened slightly. Remove from the heat and scrape into the prepared baking dish.
Add the batter: Pour the batter over the top
Place in the oven and bake 35-40 minutes, until the top is browned and the clafoutis is firm and puffed. Remove from the oven and cool for about 10 minutes to serve warm. Or let cool longer and serve at or near room temperature.
12 U-10 dry sea scallops
Salt and white pepper
1tablespoon vegetable oil
1 tablespoon salted European style butter
Cider gastrique (see recipe below)
18 brussels sprouts, trimmed, cut in half tossed with melted butter
and roasted until lightly crispy (about 20 min. at 400 degrees)
3 tablespoons pomegranate seeds
12 large fresh sage leaves, cut into slivers
¼ cup sliced almonds, toasted
Pat the scallops dry and season with salt and pepper. In a seasoned cast iron or non-stick skillet, warm the vegetable oil over medium high heat. Add the scallops and cook until nicely browned on the down side. Add the butter to the skillet, turn the scallops over and use the butter to baste the scallops until they are just barely done.
Divide the scallops among six scallop shells or salad plates. Scatter the brussels sprouts around the scallops, drizzle with the warm gastrique. Sprinkle on the sage leaves and pomegranate seeds and serve immediately
Cider gastrique
½ cup sugar
¼ cup warm water
½ cup apple cider vinegar, preferably French
2 tablespoons apple cider
1 teaspoon crushed black peppercorns
Place the sugar in a clean dry medium sized saucepan. Place over medium-high heat. Warm, slowly turning the pan, until the sugar has caramelized to an amber color. Slowly add the warmed water and the vinegar. Careful…it will splatter! Add the cider and pepper and simmer, stirring to dissolve any hard sugar pieces, until reduced by about a third.
Galette Breton
Batter:
1 cup buckwheat flour
¼ cup all purpose flour
¼ teaspoon salt
¾ cup milk
¾ cup water
2 eggs
1 tablespoon butter, melted
Finish:
4 tablespoons salted butter
4 ounces shaved ham
4 ounces Emmenthal (similar) cheese, grated
4 eggs, at room temperature
Sea salt and ground pepper
Chives, sliced, for garnish
Make the batter: in a mixing bowl whisk together the milk, water, egg and salt. Add the flours and whisk until well combined. Whisk in the butter. Cover and place in refrigerator for two-four hours. Whisk again and if not thin enough, add a bit more water.
Make the crêpes: In (preferably) a 10” or 12” seasoned cast iron skillet, or a nonstick skillet, melt one tablespoon butter over medium heat. Add about ½ cup of the batter and turn the pan to spread the batter thin.
Cook until top is dry looking and underside is lightly browned. Put a slice of ham on top, then make a sort of nest with an ounce of shredded cheese.
Cook/serve the egg: Meanwhile in a very small skillet heat a bit of butter. Break the egg in and cook just until white is set.
Slide the egg on top of the ham and cheese. Quickly turn the edges in, leaving the center open. Serve at once, garnished with chives.
NOTE FROM ALYCE: If cooking for four people who are going to sit down to the table at the same time, as soon you have made your “bundle” place on a well-greased baking sheet. When you’ve got all four made, place in a preheated 400o oven for about five minutes.,
Clafoutis aux pommes et à la bière brune
For the batter:
3 eggs
½ teaspoon vanilla extract
1/3 cup light brown sugar
Pinch of salt
2/3 cup sifted all-purpose flour
1 cup milk
½ cup dark beer
For the apples:
4 large firm tart apples (Granny Smith, Gala)
1 tablespoon fresh lemon juice
2 tablespoons salted butter
2 tablespoons light brown sugar
½ teaspoon cinnamon
Preheat the oven to 375o. Butter a 10” ceramic tart pan, baking dish or clafoutis dish.
Make the batter: in a large bowl, whisk the eggs with the vanilla extract. Add the sugar and salt and whisk until well combined. Add the milk and beer and stir to combine well. Whisk in the flour. Cover with plastic wrap and let set while you cook the apples.
Prepare apples: Peel, core and slice the apples. Heat the butter in a large heavy skillet over medium high heat. Add the apples and cook, stirring, until they start to look translucent, around 4 minutes. Add the brown sugar and cinnamon. Stir until the apples have softened slightly. Remove from the heat and scrape into the prepared baking dish.
Add the batter: Pour the batter over the top
Place in the oven and bake 35-40 minutes, until the top is browned and the clafoutis is firm and puffed. Remove from the oven and cool for about 10 minutes to serve warm. Or let cool longer and serve at or near room temperature.
ROASTED GRAPE-BLUE CHEESE CROSTINI
1 lb. red or black seedless grapes 3 oz. blue cheese, room temperature
1 tbsp. olive oil 3 oz. cream cheese, room temperature
1 tbsp. fresh rosemary, roughly chopped 2 tbsp. honey plus some for garnish
Salt and pepper 20+/- baguette toasts
¼ cup pistachios, toasted and chopped
Preheat the oven to 400°.
Combine the grapes, olive oil and rosemary on a foil-lined baking sheet. Sprinkle with salt and pepper and toss to combine.
Roast for about 15 minutes, until grapes are slightly wilting and a couple have started to burst.
Meanwhile, mix the blue cheese, cream cheese and 2 tbsp. of honey. Spread a layer of cheese onto the crostini.
Top with the grapes, drizzle with a bit of honey and sprinkle with the pistachios.
Best if served immediately.
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CARAMEL APPLE AND MIMOLETTE SKEWERS
2 medium crisp apples, cut into ¾” cubes ½ c finely chopped macadamias
6 ounces mimolette cheese, cut into ¾” cubes 2 tablespoons dried cranberries
½ cup caramel ice cream topping, gently warmed
On each of six appetizer skewers, alternately thread apple and cheese cubes. Place on a serving plate and sizzle with the warm caramel sauce. Sprinkle with the nuts and cranberries and serve immediately.
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CROSTINI ALLO SALMONE AFFUMICATO
Smoked Salmon Crostini
1/2 cup soft goat cheese 3 oz arugula or watercress
1/2 cup Stonewall Kitchen Roasted Garlic-Onion Jam 2 tbsp lemon olive oil
4 oz smoked salmon 12 slices toasted baguette
Divide goat cheese among lightly toasted baguette slices. Top with the jam, then the smoked salmon. Add the arugula and drizzle with the lemon olive oil. Serves 6 as an antipasti.
NOTES: The jam is available at Fresh Market, Bazaar and some Kroger stores. Lemon olive oil is available at Bazaar and Fresh Market. To substitute for the lemon olive oil, add the finely grated zest of a lemon to ½ cup olive oil and let set at room temperature for a day, then store in the fridge.
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PIQUILLO PEPPER APPETIZER
1 jar piquillo peppers
About 12 ounces brie cheese
Fresh basil, slivered, for garnish
½ cup (or as needed) apricot preserves
12 baguette toasts
Preheat oven to 425°.
Line a baking sheet with parchment and spray with olive oil spray.
Drain peppers and pat dry.
Slice brie about ¼” thick. Tuck one slice most of the way into each pepper.
Bake until the brie just starts to soften.
Remove, place on baguette toasts, drizzle with the apricot preserves and sprinkle with the basil. Makes 12.
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Terrine de Foies de Volaille aux Figues
Chicken Liver and Fig Terrine
1 pound fresh chicken livers, cleaned
1/2 cup port wine
1 stick unsalted butter, diced
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1/2 teaspoon dried thyme
2 leaves dried bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 dried black Mission figs, stems removed, diced in 1/4-inch pieces
Serves 10 to 12 as a first course
Combine the livers and port in a small salad bowl. Cover and refrigerate for two hours. Drain the livers over another bowl to reserve the marinade.
Melt one tablespoon butter in a large skillet over medium heat. Add the shallots and garlic, and cook until softened and fragrant, about three minutes. Add in the livers, thyme, bay leaf, salt, and pepper, and cook for five minutes, flipping the livers halfway through, until browned on the outside but still pink inside. Pour in the reserved marinade, turn the heat to medium-high and cook for six minutes, until most of the liquids have evaporated and the livers are cooked through but still tender. Remove from heat, discard the laurel leaves, and let cool for five minutes.
In the bowl of a food processor, puree the liver mixture. Add the remaining butter and pulse until smooth. Fold in the figs, taste, and adjust the seasoning. Spoon the terrine into two one-cup glass jars, packing the mixture and making sure there are no pockets of air. (Alternatively, line a 2-cup mini loaf pan or terrine dish with plastic wrap and spoon in the mixture.) Cover the surface with plastic wrap and refrigerate for at least six hours, and preferably overnight.
Bring to room temperature, and serve with a lightly dressed salad, ample provisions of toasted bread, and a bowl of cornichons. If you’ve used jars, pass them around for the guests to help themselves. If you’ve used a loaf pan, unmold and slice.
The terrine keeps for up to four days, chilled, its surface covered with plastic wrap. It can also be frozen for a couple of weeks.
Recipe from “Chocolate and Zucchini Cookbook” by Clotilde Dusoulier
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Soupe aux Châtaignes Rôtis
Roasted Chestnut Soup
2 tablespoons olive oil
¼ cup shallots, minced
½ cup chopped carrot
½ cupped chopped celery
6 cups chicken or vegetable stock
15 oz roasted chestnuts
1 cup heavy cream
2 tbsp all purpose flour
1 tbsp fresh thyme leaves, plus sprigs for garnish (see note)
Serves eight as a first course
In a heavy saucepan over medium heat warm the olive oil. Add the shallots, carrot and celery. Cook, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Chop half the chestnuts coarsely and add to the soup. Continue to simmer another 5-10 minutes. Puree with a hand blender, or in a food processor. Add the cream and the remaining chestnuts, cut into small chunks. Bring to a simmer and keep warm.
Remove about ¼ cup of the soup mixture. Stir in the flour. Whisk the flour mixture into the soup, add the thyme leaves, bring back to a simmer and cook until thickened, whisking constantly. Ladle into soup bowls. Garnish with a sprig of thyme.
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Coquilles St. Jacques au Sauce Tiède de Tomates
Scallops with Warm Tomato Dressing
1 teaspoon whole coriander seeds
½ teaspoon whole fennel seeds
¼ cup extra-virgin olive oil, plus more for brushing
Juice and zest of one lemon
½ cup chopped fennel bulb
1 pint grape tomatoes, preferably mixed red and yellow
1 tablespoon fresh basil, chopped
Salt and pepper
16 large sea scallops (about 1-1/2 pounds)
1 cup fennel bulb, cut in matchstick pieces
1 bag baby arugula
Serves eight as a first course; four as a main course
In a large dry skillet, toast the coriander and fennel seeds until fragrant, about two minutes. Pour into a mortar and let cool. When cool, pound with the pestle until coarsely crushed.
Warm the ¼ cup olive oil in the same skillet. Add the spices and lemon juice and zest. Stir a minute or so and then add the shallot and chopped fennel. Stir a couple of times, then add the tomatoes and basil. Add salt and pepper to taste. Cover and remove from the heat.
Heat another heavy skillet (cast iron is ideal). Brush the scallops with olive oil on both sides and sprinkle lightly with salt and fine ground pepper. Sear over high heat until the first side is browned, about two minutes. Turn and sear for another minute or two. DO NOT OVERCOOK!
If serving as a first course, divide the arugula among 8 salad plates. Place two scallops, browned side up, on top. Scatter the fennel sticks over and then top with the tomato dressing. Serve immediately.
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Cassoulet de Campagne
Country Casssoulet
1 lb great northern beans
2 tbsp olive oil
8 chicken thighs, bone-in, skin on (about 2 lbs)
12 oz smoked sausage, cut into 1/2” slices
1 large onion, chopped
4 large cloves garlic, minced
3 medium carrots, sliced
1 tbsp tomato paste
1 cup red wine
5 or 6 sprigs fresh thyme
1 bay leaf
6 cups chicken broth
Salt to taste
1 cup fresh breadcrumbs from firm bread
Serves eight generously
In a large bowl or pan, soak the beans overnight (or at least 8 hours) in water to cover by 2”.
In a heavy Dutch oven, heat the olive oil. Add the chicken thighs, skin side down and brown on both sides in two batches. You want them a nice dark golden brown. Remove to a plate. Add the sliced sausage and brown on both sides. Remove and add to the plate with the chicken. Reserve.
Add the onion, garlic and carrot to the pan and cook over medium heat, stirring frequently, until the onion starts to soften and is translucent. Add the tomato paste and stir until all the vegetables are coated with it. Add the wine, thyme and bay leaf and simmer until reduced by about half.
Drain the beans, discarding the soaking liquid. Add them to the vegetable mixture, along with the chicken stock. Bring to a boil, lower the heat and cook at a low simmer until the beans are just tender, about 45 minutes. After 30 minutes, taste the stock and salt if you think it needs it. If you are preparing it in advance, cover and refrigerate the beans in the pot, and the plate with the chicken and sausage.
Preheat the oven to 350o. Drain the cooking liquid from the beans and reserve. Pick the thyme stems and bay leaf out of the beans. Put half the beans in a large casserole. Top with the sausage, then the rest of the beans. Nestle the thighs down in the beans, skin side up and exposed. Pour enough of the reserved cooking broth to just cover the beans.
Place the casserole in the oven and lightly rest a sheet of foil on the top. Bake for an hour, adding more of the cooking broth as needed to keep the beans just covered. Remove the foil. Sprinkle the breadcrumbs over the beans and chicken. Bake for an additional 30 minutes.
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Pâtisserie Surprise
Serves nine
1 sheet frozen puff pastry, thawed
Nutella
1/3 pound firm-ish blue cheese, crumbled
1 egg
Berries of choice
Powdered sugar
As I said, I just winged it. I used expensive Roquefort but next time I’ll use something not so pricey.
On a lightly floured surface, roll the pastry sheet out to thin it. Cut into 9 squares. In the center of each place about a tablespoon of Nutella and spread to ½” from the edges. Top with a heaping teaspoon of blue cheese. Brush the edges with a little water, fold over to make a triangular shape and crimp the edges to seal. Place wax paper on a plate and put the triangles in a single layer. Cover with plastic wrap and chill for at least an hour.
Preheat the oven to 400o. Whisk the egg with one tablespoon of water until smooth. Brush on the tops of the pastries and place on a greased baking sheet. Bake until golden brown, about 15 minutes. Let cool two minutes on the baking sheet then remove to serving plates. Garnish with berries and dust with powdered sugar.
NOTE: These are best served warm but leftovers are good at room temperature while you’re doing the dishes later. To keep longer, refrigerate and rewarm if desired.
1 lb. red or black seedless grapes 3 oz. blue cheese, room temperature
1 tbsp. olive oil 3 oz. cream cheese, room temperature
1 tbsp. fresh rosemary, roughly chopped 2 tbsp. honey plus some for garnish
Salt and pepper 20+/- baguette toasts
¼ cup pistachios, toasted and chopped
Preheat the oven to 400°.
Combine the grapes, olive oil and rosemary on a foil-lined baking sheet. Sprinkle with salt and pepper and toss to combine.
Roast for about 15 minutes, until grapes are slightly wilting and a couple have started to burst.
Meanwhile, mix the blue cheese, cream cheese and 2 tbsp. of honey. Spread a layer of cheese onto the crostini.
Top with the grapes, drizzle with a bit of honey and sprinkle with the pistachios.
Best if served immediately.
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CARAMEL APPLE AND MIMOLETTE SKEWERS
2 medium crisp apples, cut into ¾” cubes ½ c finely chopped macadamias
6 ounces mimolette cheese, cut into ¾” cubes 2 tablespoons dried cranberries
½ cup caramel ice cream topping, gently warmed
On each of six appetizer skewers, alternately thread apple and cheese cubes. Place on a serving plate and sizzle with the warm caramel sauce. Sprinkle with the nuts and cranberries and serve immediately.
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CROSTINI ALLO SALMONE AFFUMICATO
Smoked Salmon Crostini
1/2 cup soft goat cheese 3 oz arugula or watercress
1/2 cup Stonewall Kitchen Roasted Garlic-Onion Jam 2 tbsp lemon olive oil
4 oz smoked salmon 12 slices toasted baguette
Divide goat cheese among lightly toasted baguette slices. Top with the jam, then the smoked salmon. Add the arugula and drizzle with the lemon olive oil. Serves 6 as an antipasti.
NOTES: The jam is available at Fresh Market, Bazaar and some Kroger stores. Lemon olive oil is available at Bazaar and Fresh Market. To substitute for the lemon olive oil, add the finely grated zest of a lemon to ½ cup olive oil and let set at room temperature for a day, then store in the fridge.
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PIQUILLO PEPPER APPETIZER
1 jar piquillo peppers
About 12 ounces brie cheese
Fresh basil, slivered, for garnish
½ cup (or as needed) apricot preserves
12 baguette toasts
Preheat oven to 425°.
Line a baking sheet with parchment and spray with olive oil spray.
Drain peppers and pat dry.
Slice brie about ¼” thick. Tuck one slice most of the way into each pepper.
Bake until the brie just starts to soften.
Remove, place on baguette toasts, drizzle with the apricot preserves and sprinkle with the basil. Makes 12.
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Terrine de Foies de Volaille aux Figues
Chicken Liver and Fig Terrine
1 pound fresh chicken livers, cleaned
1/2 cup port wine
1 stick unsalted butter, diced
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1/2 teaspoon dried thyme
2 leaves dried bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 dried black Mission figs, stems removed, diced in 1/4-inch pieces
Serves 10 to 12 as a first course
Combine the livers and port in a small salad bowl. Cover and refrigerate for two hours. Drain the livers over another bowl to reserve the marinade.
Melt one tablespoon butter in a large skillet over medium heat. Add the shallots and garlic, and cook until softened and fragrant, about three minutes. Add in the livers, thyme, bay leaf, salt, and pepper, and cook for five minutes, flipping the livers halfway through, until browned on the outside but still pink inside. Pour in the reserved marinade, turn the heat to medium-high and cook for six minutes, until most of the liquids have evaporated and the livers are cooked through but still tender. Remove from heat, discard the laurel leaves, and let cool for five minutes.
In the bowl of a food processor, puree the liver mixture. Add the remaining butter and pulse until smooth. Fold in the figs, taste, and adjust the seasoning. Spoon the terrine into two one-cup glass jars, packing the mixture and making sure there are no pockets of air. (Alternatively, line a 2-cup mini loaf pan or terrine dish with plastic wrap and spoon in the mixture.) Cover the surface with plastic wrap and refrigerate for at least six hours, and preferably overnight.
Bring to room temperature, and serve with a lightly dressed salad, ample provisions of toasted bread, and a bowl of cornichons. If you’ve used jars, pass them around for the guests to help themselves. If you’ve used a loaf pan, unmold and slice.
The terrine keeps for up to four days, chilled, its surface covered with plastic wrap. It can also be frozen for a couple of weeks.
Recipe from “Chocolate and Zucchini Cookbook” by Clotilde Dusoulier
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Soupe aux Châtaignes Rôtis
Roasted Chestnut Soup
2 tablespoons olive oil
¼ cup shallots, minced
½ cup chopped carrot
½ cupped chopped celery
6 cups chicken or vegetable stock
15 oz roasted chestnuts
1 cup heavy cream
2 tbsp all purpose flour
1 tbsp fresh thyme leaves, plus sprigs for garnish (see note)
Serves eight as a first course
In a heavy saucepan over medium heat warm the olive oil. Add the shallots, carrot and celery. Cook, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Chop half the chestnuts coarsely and add to the soup. Continue to simmer another 5-10 minutes. Puree with a hand blender, or in a food processor. Add the cream and the remaining chestnuts, cut into small chunks. Bring to a simmer and keep warm.
Remove about ¼ cup of the soup mixture. Stir in the flour. Whisk the flour mixture into the soup, add the thyme leaves, bring back to a simmer and cook until thickened, whisking constantly. Ladle into soup bowls. Garnish with a sprig of thyme.
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Coquilles St. Jacques au Sauce Tiède de Tomates
Scallops with Warm Tomato Dressing
1 teaspoon whole coriander seeds
½ teaspoon whole fennel seeds
¼ cup extra-virgin olive oil, plus more for brushing
Juice and zest of one lemon
½ cup chopped fennel bulb
1 pint grape tomatoes, preferably mixed red and yellow
1 tablespoon fresh basil, chopped
Salt and pepper
16 large sea scallops (about 1-1/2 pounds)
1 cup fennel bulb, cut in matchstick pieces
1 bag baby arugula
Serves eight as a first course; four as a main course
In a large dry skillet, toast the coriander and fennel seeds until fragrant, about two minutes. Pour into a mortar and let cool. When cool, pound with the pestle until coarsely crushed.
Warm the ¼ cup olive oil in the same skillet. Add the spices and lemon juice and zest. Stir a minute or so and then add the shallot and chopped fennel. Stir a couple of times, then add the tomatoes and basil. Add salt and pepper to taste. Cover and remove from the heat.
Heat another heavy skillet (cast iron is ideal). Brush the scallops with olive oil on both sides and sprinkle lightly with salt and fine ground pepper. Sear over high heat until the first side is browned, about two minutes. Turn and sear for another minute or two. DO NOT OVERCOOK!
If serving as a first course, divide the arugula among 8 salad plates. Place two scallops, browned side up, on top. Scatter the fennel sticks over and then top with the tomato dressing. Serve immediately.
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Cassoulet de Campagne
Country Casssoulet
1 lb great northern beans
2 tbsp olive oil
8 chicken thighs, bone-in, skin on (about 2 lbs)
12 oz smoked sausage, cut into 1/2” slices
1 large onion, chopped
4 large cloves garlic, minced
3 medium carrots, sliced
1 tbsp tomato paste
1 cup red wine
5 or 6 sprigs fresh thyme
1 bay leaf
6 cups chicken broth
Salt to taste
1 cup fresh breadcrumbs from firm bread
Serves eight generously
In a large bowl or pan, soak the beans overnight (or at least 8 hours) in water to cover by 2”.
In a heavy Dutch oven, heat the olive oil. Add the chicken thighs, skin side down and brown on both sides in two batches. You want them a nice dark golden brown. Remove to a plate. Add the sliced sausage and brown on both sides. Remove and add to the plate with the chicken. Reserve.
Add the onion, garlic and carrot to the pan and cook over medium heat, stirring frequently, until the onion starts to soften and is translucent. Add the tomato paste and stir until all the vegetables are coated with it. Add the wine, thyme and bay leaf and simmer until reduced by about half.
Drain the beans, discarding the soaking liquid. Add them to the vegetable mixture, along with the chicken stock. Bring to a boil, lower the heat and cook at a low simmer until the beans are just tender, about 45 minutes. After 30 minutes, taste the stock and salt if you think it needs it. If you are preparing it in advance, cover and refrigerate the beans in the pot, and the plate with the chicken and sausage.
Preheat the oven to 350o. Drain the cooking liquid from the beans and reserve. Pick the thyme stems and bay leaf out of the beans. Put half the beans in a large casserole. Top with the sausage, then the rest of the beans. Nestle the thighs down in the beans, skin side up and exposed. Pour enough of the reserved cooking broth to just cover the beans.
Place the casserole in the oven and lightly rest a sheet of foil on the top. Bake for an hour, adding more of the cooking broth as needed to keep the beans just covered. Remove the foil. Sprinkle the breadcrumbs over the beans and chicken. Bake for an additional 30 minutes.
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Pâtisserie Surprise
Serves nine
1 sheet frozen puff pastry, thawed
Nutella
1/3 pound firm-ish blue cheese, crumbled
1 egg
Berries of choice
Powdered sugar
As I said, I just winged it. I used expensive Roquefort but next time I’ll use something not so pricey.
On a lightly floured surface, roll the pastry sheet out to thin it. Cut into 9 squares. In the center of each place about a tablespoon of Nutella and spread to ½” from the edges. Top with a heaping teaspoon of blue cheese. Brush the edges with a little water, fold over to make a triangular shape and crimp the edges to seal. Place wax paper on a plate and put the triangles in a single layer. Cover with plastic wrap and chill for at least an hour.
Preheat the oven to 400o. Whisk the egg with one tablespoon of water until smooth. Brush on the tops of the pastries and place on a greased baking sheet. Bake until golden brown, about 15 minutes. Let cool two minutes on the baking sheet then remove to serving plates. Garnish with berries and dust with powdered sugar.
NOTE: These are best served warm but leftovers are good at room temperature while you’re doing the dishes later. To keep longer, refrigerate and rewarm if desired.