Beurre Blanc – This French Butter Sauce was Spot On

Beurre Blanc – This French Butter Sauce was Spot On

French Cuisine Sauces Seafood

I can’t believe after all these years of posting videos, I hadn’t done a proper beurre blanc! Well, I guess I still haven’t, if you take into account bit of cream we sneak in, as beurre blanc purists do not approve. That’s okay; we’ll just distract them by pronouncing it wrong.

They consider it “cheating,” since adding cream helps you create a more stable base for emulsifying in cold cubes of butter. I don’t get how that’s a problem, unless the cream somehow ruined the taste of the sauce, but it doesn’t, and you could argue it actually enhances it. I also think it makes for an even more beautiful color.

Cream, or no, the technique is not at all difficult. Once your wine/acid mixture has reduced by about 75%, turn your heat to low, and whisk in the butter a few cubes at a time. That’s really it. By the way, feel free to use a saucepan for this. I used a sauté pan because it’s easier to film in, but it does make the process a little riskier.

You can switch up the type of vinegar, or go with lemon juice; and the shallots can be switched out for garlic, or finely minced onion. Chives are nice in this, but many other herbs will work, such as tarragon; or chervil, if you’re sexy. No matter how you pronounce it, or what ingredients you use in it, I really hope you give this easy sauce recipe a try soon. Enjoy!

Note: Yes, I can see there’s a spot of sauce splattered on the lens during the final scenes. These things will happen. Just pretend it’s not there. Thank you.

Ingredients for 4 portions Beurre Blanc:

1/2 cup of white wine

2 tablespoons lemon juice, or white wine vinegar, champagne vinegar, herb-infused white vinegar, etc.

2 teaspoons very finely minced shallots

2 tablespoons heavy cream

4 ounces of cold unsalted butter (1/2 cup or 1 stick), cut in one-inch cubes

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Tartiflette – French Potato, Bacon, and Illegal Cheese Casserole

Tartiflette – French Potato, Bacon, and Illegal Cheese Casserole

Cheese French Cuisine Potato Side Dish

There’s nothing I like more than getting a food wish for something I didn’t know existed, and thanks to a Mr. Patrick Ryan, I now know that tartiflette exists. This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

If you haven’t heard of Reblochon, don’t feel bad. It’s illegal here. Since it’s made with raw milk, which apparently is dangerous, even though people have been eating it for centuries, it’s not allowed to be imported into the country. However, while you can’t get the real stuff, without smuggling at least, you can get a wonderful substitute, called “Dancing Fern,” from Sequatchie Cove Creamery.

If you’re wondering what it’s like, this is their description: “…soft and supple texture and barnyardy aroma, along with notes of cultured butter, shiitake mushroom, and walnuts.” You can find it at your finer cheese shops, or from several online sources, and while very expensive, it really was a magnificent cheese.

If you can’t swing faux-reblochon, I’ve read about some people using half gruyere and half brie. After tasting the finished product, I can see how that combo could create a somewhat similar flavor profile. Of course, since we’re talking about potatoes and bacon, just about any melting cheese should work beautifully. I really hope you give this amazing casserole a try soon. Enjoy!

Ingredients for about 8 portions:

butter for greasing casserole dish

3 pounds russet potatoes, cooked with skins on, in salted water

12 ounces thick-cut bacon, cut into 1/2-inch pieces

2 large onions, sliced thin

salt, freshly ground black pepper, and cayenne to taste

1⁄2 cup drinkable white wine

3/4 cup crème fraiche

1 pound Reblochon cheese, or something similar like Dancing Fern

- 375F. for 45 minutes, or until potatoes are very tender

Ditulis soni agus Pada 18.16 Komentar

Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

Appetizer French Cuisine Sandwiches Seafood Spanish Cuisine Vegetables

It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. This time, however, I just blatantly stole this spring vegetable tartine with white anchovies, as it. Why mess with perfection?

Yes, this spring vegetable tartine, featuring the awesomeness that is the white anchovy, was lifted almost verbatim from SHED, which is my current, “favorite place to eat.” If you’re ever anywhere near Healdsburg, CA (like within 500 miles), you simply must visit this amazing store/café/charcuterie/restaurant hybrid.

Now that I’ve offset some of my guilt for stealing this recipe with such a glowing recommendation, I can move on to this intensely tasty tartine. This would be incredibly delicious with just the aioli and vegetables, but when you add the “boquerones,” this goes from great sandwich, to memorable experience.

Even if you think you hate anchovies, which you really don’t, you may still love these, since they are so completely different. They are very mild in flavor, but still extremely savory. I was going to say they're a little bit like pickled herring, but that probably won’t help. Regardless, I hope you give this spring vegetable tartine a try very soon. Enjoy! 

Ingredients for 4 generous servings:

For the aioli:

1 or 2 garlic cloves, sliced

1/4 teaspoon kosher salt

3/4 cup mayonnaise

1 teaspoon lemon zest

1 tablespoon lemon juice

pinch of cayenne

The rest:

4 large thick slices day-old French bread, toasted

16 white anchovy fillets (aka boquerones)

* 2 cups thinly peeled, sliced, or shredded fresh vegetables, moistened with a splash of lemon juice, and drizzle of olive oil.

edible flowers, optional

* Carrots, fennel root, radishes, celery root, asparagus, artichoke hearts, peppers, endive, micro greens, and any/all kinds of sprouts would work beautifully here.

Ditulis soni agus Pada 11.37 Komentar

Cassoulet – The World’s Most Complex Simple Recipe

Cassoulet – The World’s Most Complex Simple Recipe

Duck French Cuisine Legumes Pork

There are so many reasons not to make cassoulet. You need lots of ingredients, some of which take effort to find. There are many steps, and even some of the steps have steps. It will also seem like you used every pot and pan in the kitchen, which will be trashed by the time you’re done.

Speaking of time, this is going to take hours to cook, but only after lots of prep. You still with me? So, why would anyone go through all that? That’s easy. Cassoulet is one of the most delicious dishes you’ll ever have. Plus, it’s great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.

If you use a different bean, or more/less meat, or a different size/shape pan or casserole, you may need to add liquid sooner than two hours in. Basically, just keep and eye on things, adding broth when needed, until you’re happy with the final results.

Depending on how salty your meats are, as well as how highly seasoned you stock is, you may or may not need to add more salt to the final mixture. Other than that, and notwithstanding all that stuff I said earlier in the post, this really is a simple recipe. I hope you give this a try soon. Enjoy!

Ingredients for 8 portions (I used a 12-inch pan, about 3-inches deep):

For the beans and cooking liquid:

3 quarts seasoned chicken stock or broth (The beans should be cooked in a lightly seasoned stock or broth, so add salt to taste. I didn’t add any on camera as mine was already seasoned.)

1 pound Tarbais beans, or other white beans, soaked overnight

4 ounces ham, bacon, salt pork, or pancetta, cut in 1/4-inch dice (as I mentioned, I experimented with large pieces, but it was too much)

1 bouquet garni (2 bay leaves, 1 teaspoon black peppercorn, 6 springs thyme, 6 unpeeled garlic cloves cut in half, tied in cheesecloth)

- add reserved bones from your duck and pork if available

-- simmer for 45 minutes or until beans are almost tender

--- strain and reserve liquid

The other meat:
1 tablespoon vegetable oil

12 ounces fresh pork shoulder or chop, cut into 2-inch pieces, seasoned with salt and freshly ground black pepper to taste

1 1/2 pounds (4 links) Toulouse sausages, or other garlic pork sausage

2 duck leg confit (most fancy grocery stores carry this, but you can order online, or make your own with this old recipe)
NOTE: This is traditionally a "poor man's" dish, and would not have nearly the generous supply of rich meats. So, if you want something more authentic, you can cut the meat amounts down by half at least. 

The veggies:

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1/4 cup tomato paste

3/4 cup white wine

1 teaspoon salt

The crumb topping:

2 cups plain breadcrumbs

1/2 cup chopped Italian parsley

2 tablespoons rendered duck fat

2 tablespoons melted butter

1/4 cup cooking liquid

(warning, I don’t measure this stuff, so just add enough melted fat to moisten the crumbs until they look like damp sand)

- Bake for 2 hours at 350 F for 2 hours, or until most of the broth is absorbed.

- Add more broth, poking down a little of the crust into the beans.

- Bake for another 45 minutes, or until well-browned, and the meat is fork tender

Ditulis soni agus Pada 20.16 Komentar

Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

Dessert French Cuisine Tips and Techniques

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way? Okay, so maybe that wasn’t his motivation, but as you’ll see in the video, it sure does work great.

The recipe is very straightforward, so instead we’ll go into your options for the chocolate sauce, as well as what to do with all that extra simple syrup. We have two chocolate preparations that will work for this (and have been linked). The first would be our easy hot fudge recipe; and the second, and more traditional choice, would be the classic chocolate ganache.

If you follow the link to the later, you’ll be taken to our Boston Cream Pie video, where you’ll see the technique for creating a classic ganache, but you’ll probably need to adjust the ratio of cream to chocolate. Generally it’s equal parts chocolate and cream, but if you want something more pourable, then 2 parts cream to 1 part chocolate (by weight) would work better.

As far as the extra vanilla poaching liquid goes; you’ll want to strain it, pour it into some cool looking bottles, and give it away as edible gifts. The taste is incredible. Better than the pears, if we’re being honest, and would make a fantastic holiday treat for the wannabe mixologists in your life. I really hope you give this a try soon. Enjoy!

Ingredients for 4 poached pears:

6 cups water

zest and juice of one lemon

4 bosc pears, cored and peeled (you can also use Anjou or Bartlett)

1 split vanilla bean, or a few teaspoons of vanilla extract

3 cups sugar

Simmer for about 20-25 minutes, depending on size and firmness

Ditulis soni agus Pada 19.24 Komentar