| 361 | Easy Liver Pate II | 15 m | 7 m | 8 ounces liverwurst sausage, 2 tablespoons butter, softened, 1/4 teaspoon Worcestershire sauce, 1 tablespoon chopped green onion, 2 slices bacon, cooked and crumbled, 1 (3 ounce) package cream cheese, softened | * In a medium bowl, stir together the liverwurst, butter, Worcestershire sauce and green onion. Spoon onto waxed paper and shape into a 3x5 inch rectangle. Chill for at least 30 minutes to set. * When set, spread softened cream cheese over the top and sides. Return to the refrigerator and chill for 1/2 hour or until ready to serve. |  |
| 362 | French Burgers | 20 m | 20 m | 1/2 cup crumbled feta cheese, 1/4 cup sliced green onion, 1 teaspoon dried tarragon, salt and ground black pepper to taste, 1 1/2 pounds ground turkey, 2 tablespoons olive oil, 1 thin slice red onion, 2 tablespoons flour, 1/2 cup chicken broth, 1/2 cup red wine, 1/2 teaspoon chopped fresh parsley, 1/2 teaspoon dried minced onion, 1/2 teaspoon crushed bay leaf, 1/4 teaspoon dried thyme, salt and ground black pepper to taste | * Preheat an oven to 450 degrees F (230 degrees C). * Mix together the feta cheese, green onion, and tarragon in a small bowl season with salt and pepper and set aside. * Form the ground turkey into 8 even-sized patties. Top four of the patties with even portions of the cheese mixture. Top each with one of the remaining patties. Pinch the edges together to seal. * Bake the patties in the preheated oven until cooked through, 20 to 30 minutes, turning once. * Heat the olive oil in a skillet over low heat. Cook and stir the red onion in the hot oil until browned remove the onion and discard. Stir the flour into the oil and cook until deep brown in color. Remove the pan from the heat and add the chicken broth, red wine, parsley, minced onion, bay leaf, and thyme. Return the pan to heat and bring to a boil while stirring season with salt and pepper. Pour the sauce over the patties to serve. |  |
| 363 | Chef Filip's Sourbread | 5 d | 45 m | Days 1, 2, and 3:1 1/4 cups all-purpose flour, 1 1/2 cups water, 1/2 teaspoon malt powder, 1/2 teaspoon honey, Days 4 and 5:7 1/2 cups bread flour, 4 1/4 cups water, 2 teaspoons malt powder, , Sourbread Recipe:2 1/2 cups sourdough starter, 5 1/8 cups bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt powder, 4 teaspoons salt | * To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three. * On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4. * At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes. * Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour. * Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water. * Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT! |  |
| 364 | Creamy Garlic Escargot | 50 m | | 4 sheets phyllo dough, 4 teaspoons butter or margarine, melted, 32 helix snails, without shells, 4 egg yolks, 1 tablespoon melted butter, 2 tablespoons minced garlic, 1 quart heavy whipping cream, salt and pepper to taste | * Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cupcake pan with non-stick cooking spray. * Place the phyllo dough on a flat surface and brush each sheet with the melted butter. Layer the sheets on top of one another and cut the pile into fours. Push each piece of dough into a cupcake pan, forming cups with the dough. * Bake the phyllo cups for 10 to 15 minutes, until golden. * Drain the snails and rinse them with running water until the liquid runs clear. In a small bowl, mix together the egg yolks and heavy cream. * Heat a saute pan, add 4 tablespoons of butter, the garlic and then the snails. Saute for a couple of minutes and then add half of the heavy cream mixture. Bring to a boil and season with the salt and pepper. The sauce will thicken while cooling. * Remove the phyllo cups from the muffin tins. Place a phyllo cup on a plate or bowl and put 8 escargot in the cup and flowing out of the cup. Pour the sauce in the cup over the escargot. |  |
| 365 | Julia's Excellent French Onion Soup | 30 m | 45 m | 1/2 pound bacon, 2 1/2 pounds chopped onion, 1/2 pound sweet onions, 1/2 cup dry white wine, 2 tablespoons chopped fresh thyme, 1 tablespoon salt, 1 tablespoon ground black pepper, 8 cups beef stock, 1/4 cup cooking sherry, 4 slices toasted French bread, 4 slices Gruyere cheese | * In a large skillet over medium high heat, fry the bacon for 15 minutes, or until crisp. Transfer bacon to paper towels but leave the grease in the skillet. * Reduce heat to medium, add the onions and saute in the bacon grease for about 15 minutes, or until translucent and tender. Stir in the wine and the thyme and simmer for 5 more minutes. Add the salt and ground black pepper. * Preheat oven to broil. * Then pour in the beef stock, bring to a boil, reduce heat to low and simmer for about 30 minutes. Crumble the bacon, reserve 4 tablespoons and add the rest to the soup. * Place 1 tablespoon of sherry into each of 4 individual oven-safe bowls. Lay a slice of bread into each bowl, then ladle the soup into each bowl. Top with the cheese and sprinkle with the remaining bacon. * Place in the oven and broil for about 3 to 5 minutes, or until the cheese is melted and bubbly. (Note: Be careful when removing the bowls as they will be hot.) |  |
| 366 | French Apple Pie Icing | 5 m | | 1/2 cup butter, 1 tablespoon all-purpose flour, 1/2 cup confectioners' sugar, 1/2 cup milk, 1/2 teaspoon vanilla extract | * In a mixing bowl, cream butter. Blend in flour and sugar. Then mix in milk and vanilla. More milk may be added to enhance spreading consistency of icing. Spread icing onto cooled apple pie. |  |
| 367 | Florentines II | | | 1/4 cup white sugar, 3/4 cup heavy whipping cream, 1/4 cup all-purpose flour, 1/2 cup finely chopped almonds, 8 ounces chopped candied orange peel, 8 (1 ounce) squares semisweet chocolate | * Preheat oven to 350 degrees F (175 degrees C). * Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula. * Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool. * Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate. |  |
| 368 | Paris-Brest | 2 h | 37 m | 1 cup all-purpose flour, 5 eggs, 1/4 cup milk, 3/4 cup water, 1/4 teaspoon salt, 6 tablespoons unsalted butter, softened, 1/4 cup sliced almonds, 2 1/2 cups pastry cream, 1 cup heavy cream, chilled, 1 teaspoon vanilla extract, 2 tablespoons confectioners' sugar | * Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside. * Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside. * Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes. * With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste. * Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack. * To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar. |  |
| 369 | Vanilla or Chocolate Tuiles | 45 m | 8 m | 1/2 cup unsalted butter, room temperature, 1 cup confectioners' sugar, sifted, 4 egg whites, 1/2 teaspoon vanilla extract, 1 cup cake flour | * Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla. * Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour. * Preheat oven to 325 degrees F (165 degrees C). * Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies. * Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container. |  |
| 370 | My Nana's Gallettes | | | 2 cups butter, 4 cups all-purpose flour, 2 1/4 cups white sugar, 9 eggs, 1 teaspoon vanilla extract | * Preheat the gallette iron over medium-high heat for 10 to 15 minutes. * In a large bowl, cream together the butter and sugar. Stir in the flour, then beat in the eggs, one at a time. Finally, stir in the vanilla. * Drop batter by rounded teaspoons onto the heated iron, two at a time. Close the iron, and hold on the burner for 30 to 45 seconds, turn over and cook for an additional 30 to 45 seconds. Carefully remove cookies and cool on wire racks. |  |
| 371 | Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips | 45 m | 1 h 10 m | 4 small avocados, peeled and mashed, 3 roma (plum) tomatoes, chopped, 1 large shallot, minced, 1 jalapeno pepper, minced, 1/2 lemon, juiced, 1 cup low-sodium chicken broth, 1/4 cup corn oil, 1 red bell pepper, cut into thin strips, 1 yellow bell pepper, cut into thin strips, 1 (4 ounce) package button mushrooms, sliced thin, 1 teaspoon coriander seeds, crushed, 1 teaspoon celery seed, 1/4 teaspoon freshly cracked black pepper, 2 tablespoons water, 3 tablespoons corn oil, 3 large shallots, sliced, 4 cloves garlic, smashed, 3 1/2 cups water, 2 tablespoons white wine vinegar, 1/4 cup cold unsalted butter, cut into 1/2-inch cubes, 1/2 teaspoon sea salt, 2 tablespoons olive oil, 4 (6 ounce) beef tenderloin fillets, room temperature, 1 (16 ounce) package corn chips | * Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld. * Place the chicken stock in a small saucepan over medium-low heat simmer the stock until reduced to about 1/2 cup. * Heat 1/4 cup corn oil in a skillet over medium heat cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain. * Heat the olive oil in a saucepan over medium heat cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks. * Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes. * Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips. |  |
| 372 | Sauce Anglaise | 15 m | 20 m | 1 quart milk, 12 egg yolks, 2 vanilla beans, split lengthwise, 1 1/4 cups white sugar | * Fill a large bowl or dishpan with ice, and place a pot or bowl large enough to hold all of your ingredients into the ice. This is where you will pour the sauce when finished. * Place the milk and vanilla beans into a large saucepan or pot over medium heat, and bring to a boil. While waiting for the milk to boil, whisk together the egg yolks and sugar in a medium bowl until thick and creamy. * When the milk comes to a boil, gradually whisk it into the egg whites, stirring constantly so that the hot milk does not scramble the yolks. Then pour the mixture back into the pot and place over low heat. Remove the vanilla beans. The seeds may be scraped out, and returned to the sauce if desired. * Stir constantly over low heat until the cream coats the back of a metal spoon. Do not allow it to boil. This part is very tricky, it is a fine line between done and overcooked. If you can, use a thermometer to cook the mixture to 182 degrees F (83 degrees C). If you start to see any signs of egg lumps, immediately remove from the heat. * Pour the sauce into the awaiting container in the ice bath. This will stop the cooking process. If your sauce had small chunks of egg, you may strain it through a sieve on its way into the container. |  |
| 373 | Blender Sauce Noisette (Hollandaise with Hazelnut Butter) | 5 m | 15 m | 1/2 cup hazelnuts, 2 tablespoons butter, softened, 1 cup butter, 3 egg yolks, 1 pinch salt, 1 pinch white pepper, 1 tablespoon fresh lemon juice | * Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins. * Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside. * Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately. |  |
| 374 | Liver and Bacon | 15 m | 20 m | 1 pound bacon, 1 pound calves' liver, sliced, 1 (5.5 ounce) package pork flavored seasoning coating mix (e.g. - SHAKE-N-BAKE) | * Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside. * Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time seal, and toss to coat. * Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish. |  |
| 375 | Chicken with Artichokes and Goat Cheese | 30 m | 55 m | 2 tablespoons olive oil, 4 skinless, boneless chicken breast halves, 4 cups chicken stock, 1 (9 ounce) package frozen artichoke hearts, thawed, 1 cup fresh pearl onions, peeled, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 3 ounces soft goat cheese, sliced into 4 pieces, 2 tablespoons cornstarch | * Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes turn chicken breasts over in the skillet after 20 minutes. * Place a goat cheese slice on each chicken breast cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts. |  |
| 376 | Roasted Roma Vinaigrette | 15 m | 20 m | 2 pounds Roma (plum) tomatoes, quartered, 2 shallots, quartered, 1/4 cup garlic cloves, 3 tablespoons olive oil, 2 sprigs fresh sage, 2 sprigs fresh rosemary, salt and ground black pepper to taste, 2 cups balsamic vinegar, 2 cups canola oil | * Preheat oven to 350 degrees F (175 degrees C). * Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil season with salt and black pepper. Spread the tomato mixture into a baking dish. * Roast in preheated oven until the garlic cloves are soft, about 20 minutes. * Blend the tomato mixture with balsamic vinegar in a blender until smooth. * Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing. |  |
| 377 | Tartelettes de Framboises au Mascarpone (Raspberry Tartlets) | 30 m | 20 m | 2/3 cup confectioners' sugar, 1/4 cup ground almonds, 1 7/8 cups sifted all-purpose flour, 1/2 cup softened unsalted butter, 1 egg, 9 ounces mascarpone cheese, 1/2 cup Greek yogurt, 4 1/2 tablespoons confectioners' sugar, 1 vanilla bean, slit lengthwise, seeds scraped, 1 pound fresh raspberries, 3/4 cup coarsely chopped unsalted pistachios | * Preheat oven to 350 degrees F (175 degrees C). Grease 6 4-inch tart pans with butter, then dust with flour. * In a bowl, stir 2/3 cup confectioners' sugar and ground almonds together until well combined. Mix in the flour, then stir in the unsalted butter and egg. Mix a few times until the dough is smooth and pliable, then form into a ball and place into the freezer for about 15 minutes. * Divide the dough into 6 pieces, then roll each piece out to a circle about 5 inches in diameter. Pat the dough into the prepared tart pans place parchment paper on top of the dough. Place several tablespoons of dried beans or pie weights into the bottom of each shell. * Bake the tart shells in the preheated oven until golden brown, about 20 minutes. Set the shells aside in their pans to cool on a rack. Remove and discard paper save beans or pie weights for other baking use. * In a bowl, whisk together the mascarpone cheese, yogurt, 4 1/2 tablespoons of confectioners' sugar, and scraped vanilla beans until the mixture is thick and smooth. Spoon about 2 tablespoons of mascarpone filling into each cooled tart shell arrange raspberries on top of the filling in an attractive low mound. Sprinkle each tart with pistachios. Refrigerate at least 15 minutes before serving. |  |
| 378 | Garlic Crouton Slices | 10 m | 10 m | 3 tablespoons olive oil, 1 1/2 teaspoons garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 French baguette, cut into 1-inch thick slices | * Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper. * Stir olive oil, garlic powder, onion powder, salt, and pepper together in a large mixing bowl add bread slices and toss to coat. Arrange bread onto prepared baking sheet. * Bake until crispy and no longer soft, about 8 minutes. |  |
| 379 | Beef Short Rib French Onion Soup | 30 m | 3 h 10 m | 1 cup all-purpose flour, 2 tablespoons salt, 1 tablespoon ground black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 8 meaty beef short ribs, 3 tablespoons olive oil, 1/2 cup butter, 8 sweet onions (such as Vidalia®), sliced and separated into rings, 2 quarts beef broth, 1/2 cup sherry, 12 sprigs fresh thyme, 1 (1 pound) loaf French bread, thinly sliced, 2 cups shredded Gruyere cheese | * Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour. * Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn. * Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened season with more salt and black pepper, if desired. * Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so. * Preheat the oven's broiler. * Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock. * Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes. |  |
| 380 | Chef John's Butterless Bearnaise Sauce | 10 m | 5 m | 2 egg yolks, 1/2 teaspoon freshly ground black pepper, or to taste, 2 teaspoons tarragon Dijon mustard, 1 teaspoon tarragon vinegar, 1 teaspoon water, 1 pinch salt | * Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat. * Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately. |  |
| 381 | Favorite Apple Galette | 15 m | 40 m | Pastry:1 1/8 cups all-purpose flour, 1 tablespoon white sugar, 1/4 teaspoon salt, 1/2 cup butter, cut into pieces, 2 tablespoons ice water, or as needed, 1/2 teaspoon vanilla extract, Filling:1/4 cup brown sugar, or more to taste, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 5 apples - peeled, cored, and sliced, 2 tablespoons butter, cut into pieces, 1 tablespoon coarse sugar crystals (optional) | * Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs. * Make a well in the center of the flour mixture. Pour water and vanilla into well quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. * Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes. * Preheat oven to 450 degrees F (230 degrees C). * Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter. * Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough. * Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes. |  |
| 382 | Chef John's Homemade Cheese | 15 m | | 1 quart whole milk, 1 cup cultured buttermilk, 2 teaspoons lemon juice, or as needed, 3/4 teaspoon salt | * Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes. * Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes. * Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes. * Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight. |  |
| 383 | Salmon Terrine | 20 m | 8 m | 5 cups water, 2 teaspoons salt, 1 (12 ounce) fresh salmon fillet, 8 ounces smoked salmon, chopped, 1/3 cup chopped green onion, 2 tablespoons chopped fresh parsley, 1 teaspoon chopped fresh tarragon, or to taste, 7 tablespoons butter, softened, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, or to taste, 1/2 teaspoon black pepper | * Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon. * Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined. * Cover and chill 3 hours. Serve with toasted baguette slices or crackers. |  |
| 384 | Ratatouille with Curry | 15 m | 15 m | 2 tablespoons olive oil, 2 cups cubed eggplant, 2 cups cubed zucchini, 1 cup diced onion, 1/2 cup diced celery, 1/2 cup diced red bell pepper, 1/2 cup cider vinegar, 5 tablespoons tomato paste, 4 cloves garlic, minced, 1 teaspoon curry powder, 1 teaspoon salt, or to taste, 1/2 teaspoon dried oregano | * Heat olive oil in a large skillet over medium heat cook and stir eggplant, zucchini, onion, celery, and red bell pepper until tender, 10 to 15 minutes. Add cider vinegar, tomato paste, garlic, curry powder, salt, and oregano simmer until liquid is slightly reduced, 5 to 10 minutes. |  |
| 385 | Easy Coq au Vin Blanc | 15 m | 30 m | 3/4 cup all-purpose flour, 4 chicken breasts, cut into quarters, 2 tablespoons olive oil, 1 (8 ounce) package white mushrooms, sliced, 6 carrots, peeled and sliced, 1 1/2 cups white cooking wine, 6 slices cooked bacon, crumbled, 3/4 cup chicken broth, 1/4 cup minced garlic, 1 shallot, chopped, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1 bay leaf, salt and ground black pepper to taste, 2 tablespoons butter, softened | * Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour. * Heat olive oil in a large skillet over medium-high heat saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper bring to a boil. * Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). * Mix butter and 2 tablespoons reserved flour together in a bowl until smooth stir into chicken mixture until sauce becomes thick, about 5 minutes. |  |
| 386 | Chicken Paillard | 15 m | 4 m | 4 (6 ounce) skinless, boneless chicken breast halves, Marinade:1/3 cup dry white wine (optional), 1 lemon, juiced, 1 small shallot, chopped, 2 teaspoons extra-virgin olive oil, 1 clove garlic, crushed, Salad:1 lemon, juiced, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 2 teaspoons lemon zest, 1/2 teaspoon freshly ground black pepper, divided, 1/2 teaspoon salt, divided, 4 cups trimmed arugula, 8 ounces cherry tomatoes, halved | * Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts marinate for 15 minutes. * Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes toss to combine. * Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat. * Remove chicken from marinade season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. * Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top. |  |
| 387 | French Onion Soup with Port Wine | 10 m | 1 h 25 m | 3 tablespoons butter, 3 tablespoons olive oil, 6 white onions, sliced into thin rings, 1 clove garlic, minced, 1 pinch salt, 1 1/2 teaspoons ground black pepper, 1 tablespoon brown sugar, 1 tablespoon dried thyme, 1/3 cup port wine, 1 (32 ounce) carton beef stock, salt and ground black pepper to taste, 5 slices French bread, 5 slices Swiss cheese, 1/4 cup shredded Parmagiano-Reggiano cheese | * Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour. * Stir the brown sugar and thyme into the caramelized onions allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon continue simmering another 5 minutes. Add the beef stock cook together another 10 minutes. Season to taste with more salt and pepper, if desired. * Preheat the oven's broiler. * Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese. * Melt the cheese under the broiler until browned, 2 to 3 minutes. |  |
| 388 | Cretons de Chez-Nous! | 15 m | 2 h 30 m | 1 1/2 pounds fresh pork fat without skin, cut into 1-inch cubes, 3 pounds lean ground pork, 3 onions, finely chopped, 4 teaspoons salt, or to taste, 1 1/2 teaspoons ground allspice, ground black pepper to taste, 2 cups boiling water, ground black pepper to taste | * Place pork fat cubes in a large heavy pan or Dutch oven over low heat and slowly pan-fry until the cubes render their lard and become browned and crisp, about 30 minutes. Stir occasionally. Remove the pork cracklings with a slotted spoon and drain on paper towels. * Stir ground pork, onions, salt, allspice, and black pepper in the Dutch oven with rendered fat and slowly pour in 2 cups boiling water bring to a boil, reduce heat to low, and simmer with the pan partially covered until water has evaporated, about 1 1/2 hours. * Place browned crackling cubes into a food grinder and coarsely grind thoroughly stir the ground cracklings into the pork mixture. Simmer the mixture for 30 more minutes uncovered. Remove from heat and allow to cool until mixture can be handled, about 20 minutes. Grind the cretons mixture with the food grinder. * Spoon about 1/4 cup of the mixture into small jars or lidded containers and cover with plastic wrap push the wrap down onto the surface of the cretons to completely cover. Cover containers with lids and refrigerate or freeze until serving time. Let cretons come to room temperature before serving. |  |
| 389 | Pate Recipe | 15 m | 25 m | 1 pound bacon strips, diced, 3 medium onions, chopped, 3 cloves garlic, 1 pound chicken livers, trimmed and chopped, 1 pound veal, trimmed and cubed, 1 cup heavy cream, 1/2 cup milk, 3/4 cup butter, 1 pinch salt and pepper to taste | * Place bacon in a large skillet over medium-high heat. Cook until wilted, then add the onion and whole garlic cloves. Cook, stirring constantly until the onion is soft. Add the chicken livers and veal cubes to the skillet, and cook until no longer pink. Set aside to cool. * Line a 9x5 inch loaf pan or mold with waxed paper, or spray with cooking spray, and set aside. Spoon the meat mixture into the container of a food processor, and pulse until finely chopped. Do not puree. Melt the butter in a large skillet over medium heat. Add the meat mixture, and stir in heavy cream and milk. Cook until heated through. Season with salt and pepper to taste, then pour into the loaf pan or mold. Chill for at least 4 hours before serving. |  |
| 390 | Artichoke and Escargot Over Linguini | 30 m | 30 m | 1 (8 ounce) package linguine pasta, 2 tablespoons butter, 1 (10 ounce) can artichoke hearts, drained and sliced, 1 (4 ounce) can sliced mushrooms, drained, 1 (7 ounce) can escargot, drained, 3 cloves garlic, chopped, 1 teaspoon dried sage, 1 pinch dried oregano, 1/4 cup grated Parmesan cheese | * Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes. * Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned. * Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese. |  |