| 151 | Baked Zucchini de Provence | 15 m | 40 m | 3 zucchini, sliced into 1/4-inch rounds, 3 tablespoons extra-virgin olive oil, 2 teaspoons fine sea salt, 1 tablespoon herbes de Provence, 1/4 cup breadcrumbs, 1/4 cup shredded Parmesan cheese, 3 tablespoons extra-virgin olive oil, salt and pepper to taste | * Preheat an oven to 350 degrees F (175 degrees C). * Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used. * Bake in the preheated oven for 30 minutes. * While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more serve hot. |  |
| 152 | Matthew's Bearnaise Sauce | 5 m | 10 m | 1/4 cup white wine vinegar, 1/4 cup dry white wine, 1 tablespoon minced shallot, 1/2 teaspoon dried tarragon, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, 3 egg yolks, 1/2 cup hot melted butter | * Combine the vinegar, wine, shallots, tarragon, salt, and pepper 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. |  |
| 153 | Chicken or Turkey Crepes with Tarragon | 20 m | 35 m | 3 recipes Basic Crepes, 4 tablespoons butter, 2 tablespoons finely chopped onion, 4 tablespoons all-purpose flour, 1 cup milk, 3/4 cup chicken broth, 1/4 cup dry white wine, 1/4 teaspoon chopped dried tarragon, 2 egg yolks, 2 cups diced cooked chicken, salt to taste, 1/4 cup milk | * Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time. * Preheat oven to 350 degrees F (175 degrees C). * Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1 cup milk, whisking constantly until smooth. Mix in broth, wine, and tarragon stir over medium-low heat until thickened (about 4 minutes). * In a small bowl, gradually stir 3 tablespoons of the hot milk and broth sauce into the egg yolks then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat. * In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste. * Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Thin the remaining sauce with 1/4 cup milk, and pour over crepes. * Bake in a preheated oven 20 minutes, or until sauce begins to bubble. |  |
| 154 | Chicken Francese for One | | 20 m | 1/2 cup butter, 2 skinless, boneless chicken breasts, 1/4 cup lemon juice, 1/4 cup grated Parmesan cheese | * Melt 2 tablespoons of the butter in a medium skillet over medium high heat. * Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste). * Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot. |  |
| 155 | Back-Burner Ratatouille | 20 m | 1 h | 1 (28 ounce) can diced tomatoes, undrained, 2 zucchini, scrubbed and cut into 1/2-inch cubes, 2 yellow squash, scrubbed and cut into 1/2-inch cubes, 1 eggplant, scrubbed and cut into 1/2-inch cubes, 1 onion, finely diced, 1 teaspoon salt, or to taste, 1/2 teaspoon Italian seasoning, or to taste, 1 pinch garlic powder, or to taste, 1 pinch ground black pepper, or to taste, 1 teaspoon tomato paste (optional), 2 tablespoons extra-virgin olive oil | * Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat add zucchini, yellow squash, eggplant, and onion stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes stir in Italian seasoning, garlic powder, and black pepper to taste. * Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving. |  |
| 156 | Ganache II | 5 m | 15 m | 16 ounces bittersweet chocolate, chopped, 1 cup heavy cream, 1/2 cup unsalted butter | * Place the chopped chocolate in a large stainless steel bowl. * In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate. * Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water. |  |
| 157 | Eggless Crepes | 10 m | 10 m | 1/2 cup skim milk, 2/3 cup water, 1/4 cup butter, melted, 2 tablespoons vanilla extract, 1 cup all-purpose flour, 1 tablespoon white sugar, 1/4 teaspoon salt, 1 tablespoon vegetable oil | * In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours. * Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter. |  |
| 158 | Scallops Provencale | 35 m | 50 m | 2 tablespoons butter, 1 pound sea scallops, rinsed and drained, 1 small onion, finely chopped, 1/2 pound mushrooms, thinly sliced, 1 clove garlic, minced, 2 medium tomatoes, peeled and chopped, 1/4 cup dry white wine (optional), 2 tablespoons ketchup, 1/2 teaspoon salt, 1/2 teaspoon chopped dried tarragon, 1/4 teaspoon dried rosemary, 1 pinch white pepper, 1/4 pound frozen, small, cooked shrimp, 2 teaspoons white wine vinegar, chopped fresh parsley, for garnish | * Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells. * Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar. * Preheat oven to 400 degrees F (200 degrees C). * Spoon sauce evenly over scallops. * Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve. |  |
| 159 | Pork Loin Chops in Apple Cream | 10 m | 30 m | 4 (4 ounce) boneless pork loin chops, 1/2 teaspoon salt, or to taste, 1/2 teaspoon pepper, 3 tablespoons all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 pinch ground allspice, 1 tablespoon butter, 1 tablespoon olive oil, 1 cup apple cider, 2 tablespoons cornstarch, 1/2 cup chicken broth, 1/2 cup half-and-half or cream | * Season pork chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. Toss pork with seasoned flour to coat, and shake off excess. * Heat butter and olive oil in a skillet over medium-high heat until lightly smoking. Sear pork until golden brown on each side, about 3 minutes per side. Pour in apple cider and bring to a boil. Turn heat to medium-low, cover, and simmer until pork is fork tender, 15 to 20 minutes. Remove pork and keep warm increase heat to medium-high. Dissolve cornstarch in the chicken broth, and stir into simmering cider cook for a minute or two until thickened. Stir in the half-and-half and simmer until hot. Serve sauce over the pork chops. |  |
| 160 | Beef Tenderloin with Ginger-Shiitake Brown Butter | 30 m | 20 m | 4 (8 ounce) filet mignon steaks, Kosher salt and fresh cracked pepper to taste, 2 tablespoons olive oil, 3 tablespoons unsalted butter, 2 tablespoons finely minced fresh ginger, 1 tablespoon finely minced garlic, 1/2 cup thinly sliced fresh shiitake mushrooms, 1/2 teaspoon kosher salt, 3 tablespoons sake, 2 tablespoons mirin (Japanese sweet wine), 1/2 cup unsalted butter, 1 tablespoon finely chopped garlic chives | * Preheat oven to 400 degrees F (200 degrees C). * Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce. * Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin reduce by half. * Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks. |  |
| 161 | Orange Citrus Vinaigrette | 10 m | | 2/3 cup rice wine vinegar, 1/3 cup orange juice, 2 tablespoons olive oil, 2 tablespoons chopped fresh cilantro, 1 tablespoon Dijon mustard, 2 teaspoons minced garlic, 1 teaspoon honey | * Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl store in refrigerator. |  |
| 162 | Creamy Cordon Bleu Bake | | | 6 skinless, boneless chicken breasts, 1 (10.75 ounce) can condensed cream of chicken soup, 1 (10.75 ounce) can condensed cream of celery soup, 1/2 pound cubed ham steak, 1 cup crushed saltine crackers, 6 slices Swiss cheese | * Preheat oven to 375 degrees F (190 degrees C). * Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs. * Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked. |  |
| 163 | Chef John's Salmon in Parchment | 10 m | 40 m | parchment paper, 1 teaspoon olive oil, or more if needed, 6 small potatoes, 10 spears asparagus, 2 (8 ounce) skinless, boneless, center-cut salmon fillets, salt and ground black pepper to taste, 1 teaspoon extra-virgin olive oil | * Preheat oven to 400 degrees F (200 degrees C). * Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides. * Place potatoes in a saucepan and cover with salted water bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. * Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside. * Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet. * Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork. |  |
| 164 | Pear Vinaigrette | 10 m | | 1 ripe pear - peeled, cored, and chopped, 1/2 cup white wine, 1 clove garlic, chopped, 2 teaspoons Dijon mustard, 1/4 cup white balsamic vinegar, 1 teaspoon ground black pepper, 1/4 teaspoon sea salt, 1/2 cup olive oil | * Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy. |  |
| 165 | Restaurant-Style French Onion Soup | 20 m | 1 h 15 m | 1/2 cup butter, 8 onions, sliced, 2 cloves garlic, crushed, 1/2 teaspoon salt, or to taste, 1/2 teaspoon ground black pepper, or to taste, 1 teaspoon dried thyme, 1 cup red wine, 1 tablespoon sherry, 2 tablespoons all-purpose flour, 2 quarts beef broth, 1 French baguette, cut into 1/2-inch thick slices, olive oil, or as needed, 6 slices Swiss cheese, 6 slices provolone cheese | * Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes. * Sprinkle onion mixture with flour and stir until coated cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes. * Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil. * Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside. * Set an oven rack about 8 inches from the heat source and turn on the oven's broiler. * Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet. * Broil soup until the cheese is browned and bubbling, 3 to 4 minutes. |  |
| 166 | French Macaroons | 20 m | 15 m | 3 egg whites, 6 tablespoons superfine (castor) sugar, 1 cup finely ground almonds, 1 1/2 teaspoons finely ground almonds, 1 1/3 cups confectioners' sugar | * Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat. * Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible. * Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies. * Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets. * Bake in the preheated oven until tops are dry, about 15 minutes let cool completely on the baking sheets before peeling off the parchment paper. |  |
| 167 | French Onion Soup With Browned Garlic | 15 m | 55 m | 1 cup dry sherry, 4 onions, thinly sliced, 9 cloves garlic, minced, 1 tablespoon whole wheat flour, 4 cups vegetable broth, 1/2 teaspoon ground black pepper, salt to taste, 6 slices French bread, toasted | * In a large, heavy stockpot over medium heat, cook sherry until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste. * Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown. * Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt. Ladle soup into bowls, and float a slice of toasted bread on top of each serving. |  |
| 168 | Galette des Rois | 20 m | 30 m | 1/4 cup almond paste, 1/4 cup white sugar, 3 tablespoons unsalted butter, softened, 1 egg, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, 2 tablespoons all-purpose flour, 1 pinch salt, 1 (17.25 ounce) package frozen puff pastry, thawed, 1 dry kidney bean, 1 egg, beaten, 1 tablespoon confectioners' sugar for dusting | * Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside. * Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside. * Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets. * Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking. * Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool. * Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve. |  |
| 169 | Poutine | 10 m | 20 m | 1 (16 ounce) package frozen French fries, 1 (10.25 ounce) can beef gravy, 1 (8 ounce) package shredded Cheddar cheese | * Preheat the oven to 400 degrees F (200 degrees C). Place French fries on a baking sheet, and bake for 15 to 20 minutes, or according to package instructions. * Heat the gravy in a small saucepan over medium heat. Place the hot fries in a large serving bowl or on a platter. Pour the gravy over the fries. Sprinkle shredded cheese over the top. Serve when cheese has melted. |  |
| 170 | Meat Pie | 25 m | 25 m | 1 medium potato, peeled and cubed, 1/2 pound ground beef, 1/2 pound ground pork, 1/3 clove garlic, chopped, 1/2 cup chopped onion, 1/4 cup water, 1/2 teaspoon mustard powder, 1/2 teaspoon dried thyme, 1/4 teaspoon ground cloves, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon dried sage, 1 (15 ounce) package refrigerated pie crusts | * Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside. * Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato. * Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil. * Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy. |  |
| 171 | Poached Salmon with Hollandaise Sauce | 15 m | 10 m | 3 tablespoons fresh lemon juice, 1 tablespoon olive oil, Salt and pepper to taste, 2 (6 ounce) skinless, boneless salmon fillets, 3 egg yolks, 1 tablespoon hot water, 1 cup butter, cut into small pieces, 2 tablespoons fresh lemon juice, Salt and pepper to taste, 2 tablespoons chopped fresh chives | * Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon. * Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)) reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching. * Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks. * When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper. * To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives. |  |
| 172 | Apple Tarte Tatin | 15 m | 30 m | 3 tablespoons butter, 3/4 cup white sugar, 3 large Granny Smith apples - peeled, cored, and quartered, 1 tablespoon all-purpose flour, 1 9-inch unbaked pie crust (see footnote for recipe link) | * Preheat oven to 425 degrees F (220 degrees C). * Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter. * Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern. * Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat. * Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust. * Place crust on top of apples and tuck in edges around apples. * Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust. |  |
| 173 | French Veggie Loaf | 30 m | 45 m | 2 tablespoons olive oil, 1 shallot, chopped, 1 clove garlic, minced, 1/2 green bell pepper, diced, 1/2 eggplant, cubed, 1 tomato, seeded and diced, 1 small zucchini, diced, salt and pepper to taste, 1 1/4 cups self-rising flour, 3 eggs, 1/3 cup milk, 1/3 cup olive oil, 1 1/2 cups shredded Swiss cheese | * Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan. * Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook. * Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined whisk in olive oil. Gently fold vegetables into flour mixture stir in Swiss cheese. Pour batter into the prepared loaf pan. * Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack slice when cooled. |  |
| 174 | Beef Bourguignon Without the Burgundy | 25 m | 2 h 15 m | 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes, salt and freshly ground black pepper to taste, 2 tablespoons vegetable oil, 1 onion, chopped, 1 tablespoon butter, 2 tablespoons flour, 2 cups Merlot wine, 2 cups beef broth, 2 carrots, cut into 1-inch pieces, 2 stalks celery, cut into 1/2-inch pieces, 4 sprigs fresh thyme, 1 bay leaf | * Generously season beef with salt and pepper. * Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate. * Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture cook and stir until onion starts to soften, 3 to 4 minutes. * Pour wine into onion mixture bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender. * Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper. |  |
| 175 | Bouillabaisse | 15 m | 25 m | 3/4 cup olive oil, 2 onions, thinly sliced, 2 leeks, sliced, 3 tomatoes - peeled, seeded and chopped, 4 cloves garlic, minced, 1 sprig fennel leaf, 1 sprig fresh thyme, 1 bay leaf, 1 teaspoon orange zest, 3/4 pound mussels, cleaned and debearded, 9 cups boiling water, salt and pepper to taste, 5 pounds sea bass, 1 pinch saffron threads, 3/4 pound fresh shrimp, peeled and deveined | * Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft. * Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine. * Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart. * Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately. |  |
| 176 | Lemon Madeleines | | | 2 eggs, 1/2 cup white sugar, 5 tablespoons unsalted butter, 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon vanilla extract, 1/2 lemon, juiced and zested, 1/3 cup confectioners' sugar for decoration | * In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla. * Cover bowl with towel and let sit for one hour. * Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar. |  |
| 177 | Eclairs I | 20 m | 40 m | 1 cup water, 1/2 cup butter, 1/4 teaspoon salt, 1 cup all-purpose flour, 4 eggs, 1 (8 ounce) package cream cheese, softened, 2 cups milk, 1 (5 ounce) package instant vanilla pudding mix, 1 (1 ounce) square unsweetened chocolate, chopped, 1 tablespoon butter, 1 cup confectioners' sugar, 2 tablespoons boiling water | * Preheat oven to 400 degrees F (200 degrees C). * For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs. * For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet. * Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely. * For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops. |  |
| 178 | Easy French Onion Soup for Guests | 15 m | 1 h 40 m | 1/4 cup unsalted butter, 3 large yellow onions, coarsely chopped, 1 teaspoon kosher salt, 2 sprigs fresh thyme, 1 bay leaf, 1/4 cup dry sherry, 1 tablespoon sherry vinegar, freshly ground black pepper to taste, 3 cups beef broth, 2 cups chicken broth, 1 cup water, 6 (1/4 inch thick) slices French baguette, toasted, 6 ounces Gruyere cheese, shredded, or to taste | * Melt butter in a large skillet over low heat. Cook onions with salt, stirring occasionally, until the onions are soft and golden, about 40 to 45 minutes. * Mix in thyme sprigs and bay leaf. Pour in sherry wine and sherry vinegar, and stir in black pepper. Pour in beef broth, chicken broth, and water. Stir to combine, and allow the soup to simmer gently for one hour. * Ladle soup into heat-proof crocks. Place a slice of toasted baguette on top of each crock, and sprinkle 1 ounce of shredded Gruyere cheese per serving. * Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly, about 1 minute. |  |
| 179 | Steelhead Trout Bake with Dijon Mustard | 10 m | 10 m | cooking spray, 1 pound skinless steelhead trout fillets, 1/4 cup dry white wine, 2 1/2 tablespoons Dijon mustard, 2 cloves garlic, pressed, 1 tablespoon lemon juice, 1 teaspoon dried dill weed, 1 teaspoon lemon-pepper seasoning | * Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. * Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl spread over the fillets, letting some run underneath the fish. * Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes. |  |
| 180 | Chocolate Mousse Cake I | 30 m | 45 m | 1 cup white sugar, 2 cups butter, 1 cup water, 1 teaspoon instant coffee granules (optional), 1 pound semisweet chocolate, chopped, 8 eggs, 1/2 cup heavy whipping cream, 1 tablespoon confectioners' sugar, 16 whole almonds, toasted (optional) | * Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil. * Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth remove from heat. Beat eggs in a separate bowl gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan. * Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours. * Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake. |  |