French Bordeaux
Ingredients
1/2 pound dried figs -- stems discarded
3/4 cup dry red wine
1 tablespoon port
1 1/4 teaspoons balsamic vinegar
1 teaspoon honey
1/4 pound thinly sliced prosciutto
1/4 pound foie gras mousse -- at room temperature
36 thin baguette slices -- toasted
Directions
In a small saucepan, combine the figs, wine, port, balsamic vinegar and honey
and bring to a boil. Reduce the heat to moderate and simmer until the liquid is
absorbed and the figs are tender, 15 minutes. Let cool, then puree in a food
processor. Transfer 1/2 cup of the fig compote to a pastry bag fitted with a
1/2-inch round tip. Reserve the remaining compote to serve with cheese or cured
meat.
Cover a baking sheet with plastic wrap. Overlap the prosciutto slices on the
plastic to form a 9-by-12-inch rectangle. Using an offset spatula, spread the
foie gras mousse over the prosciutto in a very thin layer. Pipe the fig compote
along one 9-inch edge of the rectangle. Beginning there, roll up the prosciutto
tightly, using the plastic wrap to guide you. Wrap the prosciutto roll in
plastic and refrigerate until firm, at least 2 hours.
To assemble the roulades, slice the prosciutto roll on the diagonal 1/8 inch
thick and set the slices on the baguette toasts. Transfer to a platter and
serve.
MAKE AHEAD The unsliced prosciutto roll can be refrigerated overnight.
Ingredients
1/4 cup freshly grated Parmesan cheese
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups milk
1 bay leaf
1/2 pound fresh goat cheese -- crumbled
Salt and freshly ground pepper
4 large eggs -- separated
2 tablespoons minced chives
1 tablespoon minced dill
1 tablespoon minced flat-leaf parsley
2 teaspoons minced tarragon
Directions
Preheat the oven to 375°. Butter a 2-quart soufflé dish. Add the Parmesan and
turn to evenly coat the bottom and side of the dish. Tap out any excess.
In a medium saucepan, melt the butter over moderate heat. Whisk in the flour
until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk
in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil,
whisking constantly. Reduce the heat to low and cook, whisking frequently, until
very thick, about 10 minutes. Scrape into a large bowl. Stir in the goat cheese
and season with salt and pepper, then whisk in the egg yolks. Cover and let
cool, then stir in the herbs.
In a large stainless steel bowl, beat the egg whites with a pinch of salt until
firm but not dry. Fold one-third of the beaten whites into the cheese sauce.
Fold in the remaining whites, leaving a few white streaks.
Scrape the soufflé mixture into the prepared baking dish and bake in the center
of the oven for 45 minutes, or until browned, puffed and still slightly jiggly
in the center. Serve at once.
MAKE AHEAD The soufflé base can be prepared through Step 2, without adding the
herbs, and refrigerated overnight. Bring the soufflé base to room temperature
and stir in herbs before folding in the beaten egg whites.
Ingredients
1 onion
3 lb. red potatoes
300 g sun blushed tomatoes -- (6/10th lb.)
2 cloves garlic
Salt and freshly ground black pepper
1 Tbsp. chopped thyme
3 Tbsp. extra-virgin olive oil
2 Tbsp. Big House White
2 generous c. chicken stock
Directions
Preheat the oven to 375F. Lightly oil a 12-inch x 2.5-inch square or oval gratin
dish.
Peel the onion, cut it in half lengthwise, and slice it as thin as possible.
Peel and slice the potatoes into 1/8-inch thick rounds, and hold in cold water
until ready to use. Cut out the stem end of the tomatoes and slice them into
1/8-inch thick slices. Peel the garlic and thinly slice.
Layer onion slices evenly over bottom of pan. Season with salt and pepper. Drain
the potatoes and arrange half over onions, overlapping like shingles. Season
with more salt and pepper and half the thyme. Next, layer tomato with salt and
pepper, remaining thyme and garlic slices.
Finish with a final layer of overlapping potatoes and more salt and pepper.
Drizzle with olive oil and Big House White wine. Add enough chicken stock to
come 2/3 of the way up the sides of the gratin.
Cover with foil and bake for 40 minutes. Uncover and press down on the mixture,
flattening it to ensure the top layer of potatoes is moistened. The liquid will
emulsify somewhat as it continues to cook. Bake uncovered for another 40
minutes, or until a knife pierces through easily and the top is golden brown.
Serve either warm or at room temperature.
Ingredients
1 2/3 cups lentils (about 2/3 pound)
3 cups water
1 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
2 tablespoons cooking oil
1/2 pound dried chorizo or salami -- casings removed, cut into 1/8-inch slices
1 onion -- chopped
2 cloves garlic -- minced
1 red bell pepper -- cut into 1-inch pieces
4 chicken thighs
1/4 teaspoon fresh-ground black pepper
2/3 cup canned low-sodium chicken broth or homemade stock
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Directions
In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the
thyme, and bay leaf to a boil over moderately high heat. Reduce the heat.
Simmer, covered, until the lentils are tender but not falling apart, about 25
minutes.
Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate
heat. Add the chorizo and cook, stirring occasionally, until browned, about 5
minutes. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat
to moderately low and add the onion, garlic, and bell pepper. Cook, stirring
occasionally, until the onion is translucent, about 5 minutes. Add the onion
mixture to the simmering lentils.
Heat the remaining tablespoon of oil in the pan over moderate heat. Season the
chicken with the remaining 1/4 teaspoon salt and the black pepper and add it to
the pan. Cook the chicken, turning, until brown, about 12 minutes in all. Pour
off all the fat from the pan. Add the broth, reduce the heat and simmer,
covered, until the chicken is just done, about 15 minutes. Add the pan juices
from the chicken to the lentils along with the lemon juice and the parsley. Top
with the chicken and let sit, covered, for 5 minutes.
Ingredients
1 lb. 10 oz. shoulder of beef
1/3 cup lardons -- cut from lard maigre, bacon, or pancetta
2 cloves garlic, cut into slivers
1 tsp. ground cinnamon
1 cup olive oil or lard
1 large red onion, finely chopped
2 bay leaves
1 1/3 cup dried porcini mushrooms
3/4 cup dry white wine
1 large beefsteak tomato, peeled and
coarsely chopped
1 1/2 tsp. tomato paste
2 cloves garlic, finely chopped
2 tsp. fresh rosemary, finely chopped
1 tbsp. Italian parsley, finely chopped
sea salt and
freshly ground black pepper
For the pasta:
2 3/4 cups macaroni
1/4 cup butter
A pinch of nutmeg
6 tbsp. Gruyere cheese, grated
Directions
Lard the beef by cutting into it all over with the point of a knife and sticking
the lardons and garlic slivers into the cuts. Season it with salt and pepper,
and the ground cinnamon.
Heat the olive oil or lard in a casserole or heavy-bottomed saucepan. Soften the
onion, together with the bay leaves, over a low heat for about 20 minutes until
the onion begins to brown. Add the meat and let it cook very gently for about an
hour, turning it over from time to time.
Meanwhile, soak the dried porcini mushrooms in 1 1/4 cups water for at least 20
minutes. Drain (keeping the soaking liquid) and squeeze them dry. Strain the
soaking liquid through a sieve lined with paper towels to remove any grit.
When the beef is thoroughly caramelized all over, add the white wine, chopped
tomato, tomato paste, and the soaked mushrooms, together with the garlic,
rosemary, and parsley. Cook gently until the sauce is thick, approximately 30
minutes.
Add the soaking water from the mushrooms and cook, covered, until the beef is
completely tender, approximately 2 hours. Add a little water if necessary, in
order to keep the beef bathed in a thickish sauce; it should not be too wet. You
want to end up with enough sauce for the pasta.
Remove the bay leaves.
When the beef is almost ready, cook the pasta in a large pan of boiling, well-
salted water. When the pasta is tender, drain and mix in the butter, nutmeg, 3
tablespoons of the grated cheese, and half the rich, dark sauce from the meat.
Serve the pasta with the sliced meat, and the remaining sauce and grated cheese
on the side.
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