| 357 | John's Quiche Lorraine | 15 m | 40 m | 1 frozen single pie crust, 1 tablespoon butter, 1/2 pound slab bacon with rind removed, diced, 1 1/2 cups heavy cream, 3 eggs, salt and freshly ground black pepper to taste, 1 pinch ground nutmeg | * Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a quiche pan or 9-inch pie dish, and cover the crust with a sheet of aluminum foil. Fill the crust with pie weights or dried beans. * Bake the crust in the preheated oven just until the edges begin to turn golden brown, about 15 minutes. Remove from oven, and take out the pie weights and aluminum foil. * Melt the butter in a large skillet over medium heat, and cook the bacon until browned, stirring frequently, about 7 minutes. Transfer the bacon to paper towels to drain, then sprinkle the bacon into the partially-baked crust. Whisk the cream, eggs, salt, black pepper, and nutmeg together in a bowl, and pour into the crust. * Return to oven, and bake until the filling is set in the middle and the quiche is puffy and golden brown, 30 to 35 minutes. Allow to cool until warm, about 1 hour, to serve. |  |
| 358 | Classic Infused Creme Brulee | 25 m | 45 m | 1/2 cup whole milk, 1 1/2 cups heavy whipping cream, 2/3 cup white sugar, 1 pinch salt, 1 whole vanilla bean, split lengthwise and scraped, 6 large egg yolks, 1/4 cup white sugar | * Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C). * Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil remove from heat and set aside to cool, about 10 minutes. * Whisk egg yolks in a bowl for a few strokes whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time. * Strain the cream through a fine sieve and spoon into 8 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins. * Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar. * Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve. |  |
| 359 | Chicken and Asparagus Vol-au-vent | 30 m | 30 m | 1/4 cup butter, 1 large onion, finely diced, 1 (16 ounce) can mushrooms, drained and thinly sliced, 1/3 cup all-purpose flour, 2 1/2 cups chicken stock, 1 (15 ounce) can condensed cream of asparagus soup, 3 tablespoons dry sherry, 3 1/2 cups diced cooked chicken breast meat, 36 frozen puff pastry shells, thawed | * Preheat oven to 400 degrees F (200 degrees C). * In a large skillet, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly. * Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes. * Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately. |  |
| 360 | Cheesy French Toast | 5 m | 5 m | 4 eggs, beaten, 1/4 cup milk, 1 cup shredded Swiss cheese, 1 tablespoon chopped fresh chives, 4 teaspoons butter, 1 French baguette, cut into 1/2 inch slices, 8 ounces sliced ham, 1 cup tomato chutney | * In a shallow bowl, whisk together the eggs, milk, Swiss cheese and chives. Melt the butter in a large skillet over medium heat. Dip slices of bread into the egg mixture, then place them in the skillet. Cook for 3 to 5 minutes per side, or until golden and crispy. Serve with sliced ham and tomato chutney. |  |
| 331 | Chef John's Peach Blackberry Flognarde | 15 m | 45 m | 1 1/4 cups milk, 2/3 cup white sugar, 1/2 cup whole wheat flour, 3 eggs, 1/2 teaspoon vanilla extract, 1/2 teaspoon fresh thyme leaves, 1/4 teaspoon ground black pepper, 1 pinch salt, 1 pint fresh blackberries, 1 fresh peach, sliced | * Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. * Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt whisk until batter is smooth. * Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top. * Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely. |  |
| 332 | French Pear Pie | 45 m | 45 m | 6 large pears, peeled and sliced, 1 lemon, juiced, 2/3 cup white sugar, 1/2 teaspoon grated nutmeg, 1 (9 inch) unbaked single pie crust, 1/2 cup butter, 1/2 cup brown sugar, 1 cup all-purpose flour | * Preheat oven to 450 degrees F (230 degrees C). * Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl sprinkle over pears and mix thoroughly. * Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture. * Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes. |  |
| 333 | Brandied Cherry Clafouti | 15 m | 50 m | 2 cups canned tart cherries, drained, 1/4 cup brandy, 2/3 cup white sugar, divided, cooking spray (such as Pam®), 1 cup milk, 2/3 cup sifted all-purpose flour, 3 large eggs, 1 tablespoon vanilla extract, 1 tablespoon lemon zest, 1/4 teaspoon salt, 1/8 teaspoon allspice, 1 teaspoon confectioners' sugar, or as needed | * Mix cherries, brandy, and 1/3 cup white sugar in a bowl let soak for 1 hour. * Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray. * Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth pour over cherries. * Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve. |  |
| 334 | How to Make Cassoulet | 20 m | 2 h 40 m | Beans:1 pound dried Great Northern beans, 1 whole clove, 1/2 onion, 4 cloves garlic, smashed, 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 10 cups water, Remaining Components:1/2 pound thick-sliced bacon, chopped, 2 ribs celery, diced, 2 carrots, diced, 1/2 onion, diced, salt to taste, 1 teaspoon olive oil, 1 pound link sausages (preferably French herb sausage), cut in half crosswise, 1 pound cooked duck leg confit, 1 1/2 teaspoons salt, 1 teaspoon freshly cracked black pepper, 1 teaspoon herbes de Provence, 1 (14 ounce) can diced tomatoes, Topping:1/4 cup butter, 4 cloves garlic, crushed, 2 cups panko bread crumbs, 1 bunch fresh parsley, finely chopped, salt and freshly ground black pepper to taste, 1 tablespoon olive oil | * Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove garlic into the 1/2 onion and add to beans stir in 4 cloves smashed garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with garlic clove and bay leaf. Transfer beans to a large mixing bowl. * Preheat oven to 350 degrees F (175 degrees C). * Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes. * Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side. * Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans. * Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid. * Bake bean cassoulet in the preheated oven for 30 minutes. * Melt butter in a large skillet over medium heat add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine. * Uncover cassoulet and check liquid level mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet. * Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces. |  |
| 335 | Broccoli Polonaise | 15 m | 15 m | 1 pound broccoli, cut into florets, 2 tablespoons butter, 1/2 cup dry bread crumbs, 1 tablespoon grated Parmesan cheese, 1 hard-boiled egg, finely chopped | * Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain broccoli and place into a serving dish. * In a small saucepan over medium heat, melt the butter stir in bread crumbs and Parmesan cheese, and cook until the crumbs are golden brown, 1 to 2 minutes. Sprinkle the browned crumbs onto the steamed broccoli, and toss gently. Sprinkle the broccoli with chopped egg. |  |
| 336 | French Onion Soup with Homemade Beef Stock | | 6 h 15 m | 12 cups water, 1 pound beef short ribs, 3 parsnips, peeled and cubed, 3 onions, coarsely chopped, 2 carrots, peeled and coarsely chopped, 2 stalks celery with leaves, coarsely chopped, 2 bay leaves, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 tablespoon fresh thyme, 1/4 cup butter, 4 large onions, thinly sliced, 3 cloves garlic, smashed, 1/4 cup flour, or more as needed, 1 teaspoon herbes de Provence, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon chopped fresh parsley, or to taste, 1 teaspoon chopped fresh thyme, or to taste, 1/4 cup dry white wine, 2 tablespoons dry sherry, 1 dash hot pepper sauce (such as Tabasco®), or to taste, 4 thick slices French bread, basil and garlic-flavored olive oil for brushing, 2 cups grated Gruyere cheese, 1 pinch sea salt to taste | * Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth. * Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme. * Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt. * About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source. * Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese. * Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed. |  |
| 337 | 'No Soup For You' French Tomato Soup | 25 m | 35 m | 2 tablespoons extra-virgin olive oil, or more as needed, 1 large onion, chopped, 1/2 teaspoon salt, freshly ground black pepper to taste, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 2 pounds fresh tomatoes - peeled, seeded and chopped, 1/4 cup dry vermouth, or to taste, 2 cups chicken broth, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh thyme, 2 cloves garlic, thinly sliced, 1/4 teaspoon freshly ground cinnamon, 1 (4 ounce) container crumbled Gorgonzola cheese | * Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir until golden brown, about 12 minutes season with salt, black pepper, dried basil, dried oregano, and dried thyme. Cook until dried herbs are fragrant, about 1 more minute, then mix in the tomatoes and vermouth. Bring to a boil, then stir in the chicken broth. Bring soup back to a boil, and reduce heat to a simmer. Mix in the fresh basil, oregano, thyme, and garlic. Cover pot, and cook until tomatoes are tender, about 20 minutes, stirring occasionally. * Sprinkle cinnamon over the soup, and ladle into bowls top each serving with a spoonful of crumbled Gorgonzola cheese. |  |
| 338 | Chicken Mushroom Stew | 30 m | 50 m | 2 tablespoons olive oil, 2 skinless, boneless chicken breast halves - cut into 1 inch cubes, 1 tablespoon butter, 1 leek, halved lengthwise and thinly sliced crosswise, 1 small onion, diced, 3 spring onions, finely sliced, 2 cloves garlic, smashed, 1 carrot, thickly sliced, 2 stalks celery, strings peeled, finely diced, 1 (16 ounce) package fresh mushrooms, quartered, 1/2 cup white wine, 2 cups chicken stock, salt and ground black pepper to taste, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 sprigs fresh tarragon, 2 sprigs fresh oregano, 2 sprigs fresh parsley, 2 bay leaves, 2 tablespoons all-purpose flour (optional), 3 tablespoons water (optional) | * Heat olive oil in a large pot over medium-high heat, and cook and stir the chicken until lightly browned but still pink inside, about 5 minutes. Set chicken aside. Reduce heat to medium, and melt the butter in the same pot cook and stir the leek and onion just until starting to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 minute, then stir in the carrot and celery. Cook the vegetables for 1 or 2 more minutes, and stir in the mushrooms cook, stirring often, until the mushrooms have released their liquid and the juice begins to dry up, about 10 minutes. * Pour in the white wine, and scrape pot to loosen and dissolve the brown flavor bits left in the bottom. Stir in the stock, and bring the mixture to a simmer. Season to taste with salt and black pepper. * Knot a short piece of kitchen twine tightly around the sprigs of thyme, rosemary, tarragon, oregano, parsley, and bay leaves to make a tidy package, and place the herb bouquet into the pot. * Mix in the chicken pieces, cover the pot, and allow to simmer very gently until the chicken is cooked through, about 30 minutes. Do not boil. For a thicker stew, whisk flour with water in a small bowl, and whisk into the simmering sauce allow to thicken, about 3 minutes. Remove herb bundle before serving in bowls. |  |
| 339 | Pumpkin Pot De Creme | 15 m | 45 m | 2 cups whipping cream, 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 cup pumpkin puree, 1/2 vanilla bean, split and scraped, 1 teaspoon dark rum, 5 egg yolks, 2 tablespoons white sugar, 1/2 cup chopped toasted pecans, 1/4 cup maple syrup | * Preheat oven to 325 degrees F (165 degrees C). * Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat bring to a simmer stir in the rum. Remove from the heat cover and stand 15 minutes. * Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard stir simmer 3 to 5 minutes. * Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil. * Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes. * Cover each ramekin with plastic wrap chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve. |  |
| 340 | Bearnaise Sauce I | 5 m | 5 m | 1/3 cup white vinegar, 1/4 cup minced shallots, 2 teaspoons dried tarragon, 4 egg yolks, beaten, 1/2 cup butter | * In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool. * Stir in egg yolks and butter. Microwave until thickened, about 1 minute. |  |
| 341 | French Shrimp Salad | 30 m | 10 m | 1 pound fresh asparagus, 3/4 pound cooked shrimp - peeled and deveined, 1/3 cup mayonnaise, 1 tablespoon lemon juice, 6 artichoke hearts, drained, 1 cup French dressing, 2 hard-cooked eggs, chopped, 6 sprigs fresh parsley | * Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces. * Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice. * In a separate bowl, marinate the artichoke hearts in 1 cup French dressing. * Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel. * Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad. |  |
| 342 | Saffron Mussel Bisque | 35 m | 35 m | 2 pounds mussels, cleaned and debearded, 1 1/4 cups white wine, 1 1/2 cups water, 3 tablespoons margarine, 1 tablespoon olive oil, 1 onion, chopped, 1 clove garlic, crushed, 1 leek, bulb only, chopped, 1/2 teaspoon fenugreek seeds, finely crushed, 1 1/2 tablespoons all-purpose flour, 6 saffron threads, 1 1/4 cups chicken broth, 1 tablespoon chopped fresh parsley, salt and pepper to taste, 2 tablespoons whipping cream | * Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside. * Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. * Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes. * Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot. |  |
| 343 | Ben's Bearnaise Sauce | 10 m | 15 m | 1/2 cup dry white wine, 2 tablespoons tarragon vinegar, 2 tablespoons shallots, minced, 1/2 teaspoon ground white pepper, 4 sprigs fresh tarragon, chopped, 2 sprigs fresh chervil, minced, 2 sprigs fresh parsley, minced, 4 egg yolks, 1 cup hot melted butter | * Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl set aside. * Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water. * Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately. |  |
| 344 | Spicy Roast Goose with Apple Stuffing | 45 m | 2 h 15 m | 1 (12 pound) goose, thawed if purchased frozen, 1/4 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, salt and black pepper to taste, 8 apples, peeled, cored and sliced, 1/2 cup Calvados (apple brandy), 2 teaspoons ground cinnamon | * Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub. * Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard. * Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine. * With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin. * Preheat an oven to 400 degrees F (200 degrees C). * Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). * Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving. |  |
| 345 | Horseradish Vinaigrette | 5 m | | 1/4 cup balsamic vinegar, 1/4 cup horseradish mustard, 1/2 cup extra-virgin olive oil, 1 teaspoon black pepper | * In a small bowl, whisk together the balsamic vinegar, mustard, olive oil and black pepper. The dressing should come out a little creamy but not too thick. |  |
| 346 | Shichimi-Seared Pork Tenderloin | 30 m | 30 m | For the Pork:1/4 cup white sesame seeds, 1/4 cup black sesame seeds, 2 tablespoons shichimi togarashi (Japanese 7 spice), 4 pounds pork tenderloins, Kosher salt, 2 tablespoons canola oil, For the Sauce:3 shallots, minced, 2 tablespoons minced fresh ginger, 3/4 cup dry white wine, 2 tablespoons fresh lime juice, 1 cup whipping cream, 2 tablespoons soy sauce, 3 tablespoons white miso paste, 1 cup cold, unsalted butter, cut into 1-inch cubes, Kosher salt to taste | * Preheat oven to 400 degrees F (200 degrees C). * Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side. * Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place. * While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use. * To serve, slice the tenderloin into medallions, and pour warm sauce overtop serve immediately. |  |
| 347 | Orange-Anise Crepes | 10 m | 10 m | 4 large eggs, 1 cup milk, 3/4 cup orange juice, 1 tablespoon anise extract, 1 cup all-purpose flour, 2 tablespoons butter, divided, Sugar, for dusting | * Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight. * To cook the crepes, melt a little butter in a heavy skillet over medium heat brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar. |  |
| 348 | Simple Creme Brulee Dessert | 15 m | 50 m | 3 tablespoons white sugar, 1 cup heavy cream, 3 egg yolks, 1/4 teaspoon vanilla extract, 2 tablespoons white sugar, divided | * Preheat oven to 350 degrees F (175 degrees C). * Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth. * Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins. * Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours. * Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath. |  |
| 349 | Peach Gelee Candy | 10 m | 20 m | 1 pound ripe peaches - peeled, pitted and sliced, 1 tablespoon lime juice, 2 cups white sugar, divided, 3 tablespoons liquid pectin, 1/2 cup white sugar, for sprinkling | * Line an 8x8-inch baking dish with plastic wrap. * Combine peaches and lime juice in a blender. Puree until very smooth. * Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes. * Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat. * Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight. * Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares. |  |
| 350 | Mom's Chicken En Cocotte | 20 m | 55 m | 2 tablespoons olive oil, 1 (3 1/2) pound whole chicken, cut into 8 pieces, salt and ground black pepper to taste, 8 carrots, peeled and cut into 1-inch pieces, 8 potatoes, quartered, 4 stalks celery, cut into 1-inch pieces, 1/2 large onion, chopped, 2 cloves garlic, chopped, 2 chicken bouillon cubes, 2 1/2 cups water | * Preheat oven to 350 degrees F (175 degrees C). * Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven. * Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes. |  |
| 351 | Ann's Christmas Eve Bouillabaisse | 45 m | 35 m | 1/2 cup olive oil, 2 stalks celery, chopped, 2 cloves garlic, minced, 3 leeks, sliced, 1 teaspoon dried thyme leaves, 1 bay leaf (optional), 1 (14.5 ounce) can diced tomatoes, 2 (8 ounce) bottles clam juice, 2 3/4 cups dry white wine, 2 teaspoons fennel seeds, crushed, salt and ground black pepper to taste, 3 tablespoons chopped fresh parsley, 1 pound red snapper fillets, cut into 2 inch pieces, 1 pinch saffron, 24 sea scallops, 30 small mussels, scrubbed and debearded, 1 pound cooked lobster meat, cut into bite-size pieces | * Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf cook and stir until the vegetables have softened, about 5 minutes. * Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes. * Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute. * Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster. |  |
| 352 | Cranberry Clafouti | 15 m | 45 m | 1 tablespoon butter, or as needed, 1 (12 ounce) package fresh cranberries, 1 cup whole milk, 1 cup heavy whipping cream, 4 large eggs, 2 large egg yolks, 3/4 cup white sugar, 1/4 cup brandy-based orange liqueur (such as Grand Marnier®), 2 teaspoons vanilla extract, 1 pinch salt, 3 tablespoons all-purpose flour, 2 tablespoons confectioners' sugar, or as needed | * Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch casserole dish. * Spread cranberries out in the bottom of the prepared casserole dish. * Whisk milk, cream, eggs, and egg yolks together in a bowl add white sugar, orange liqueur, vanilla, and salt. Gradually add flour, whisking constantly. Pour egg mixture through a sieve over cranberries in casserole dish. * Bake in the preheated oven until cranberries are set and clafouti is set, about 45 minutes. Dust with confectioners' sugar. |  |
| 353 | How to Make Bordelaise Sauce | 15 m | 30 m | 1 teaspoon butter, 4 large shallots, peeled and sliced, 1 pinch salt, 1 cup red wine, 2 cups veal stock, salt and freshly ground black pepper to taste | * Place butter and shallots into a saucepan with pinch of salt cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer. * Reduce heat to low cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes. * Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper. |  |
| 354 | Coq Au Vin Slow Cooker Style | 15 m | 4 h 20 m | 2 tablespoons olive oil, 6 bone-in chicken breast halves, with skin, 4 slices bacon, 3 cups red wine, 1 cup chicken stock, 3 cloves garlic, smashed, 2 sprigs rosemary, 1 bay leaf, salt and ground black pepper to taste | * Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot oil until browned on both sides, 4 to 6 minutes per side. Transfer browned chicken to a slow cooker. * Cook bacon in the same skillet, turning occasionally, over medium-heat until evenly browned, about 10 minutes. Transfer bacon to the slow cooker. * Stir red wine, chicken stock, garlic, rosemary, bay leaf, salt, and pepper into the slow cooker. * Cook chicken mixture in the slow cooker set to Low until chicken is tender, 4 to 5 hours. |  |
| 355 | French Onion Soup (Slow Cooker) | 10 m | 4 h 10 m | 1/4 cup butter, 4 large onions, thinly sliced, 4 cups beef broth, 1 clove garlic, minced, salt and ground black pepper, to taste | * Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker. * Cook on High for 4 hours or on Low for 8 hours. |  |
| 356 | Artichokes French | 15 m | 10 m | 1/2 cup all-purpose flour, 1 egg, 1 (14 ounce) can artichoke hearts, drained and halved, 1/4 cup vegetable oil, 1/4 cup butter, 1 lemon, juiced, 3 tablespoons Parmesan cheese, 1/4 cup dry sherry, salt and ground black pepper to taste, 1 tablespoon chopped fresh parsley, or to taste | * Pour flour into a shallow bowl beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg. * Heat vegetable oil in a skillet over medium heat cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl. * Pour oil out of skillet and wipe clean with a paper towel return to stove top. Heat butter in the skillet over medium heat pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese pour in sherry. Season with salt and pepper stir well. * Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts garnish with parsley. |  |