Recette du Chef Patrice Rombaut (Breizh Pan Crêpes)
Filet mignon au cidre
1-hour prep and 40 minute cook for the meat
- 1 filet mignon de 1 kg / 2 pounds of filet mignons
- 3 oignons / 3 onions
- 300g de champignon / 300 gr of Mushrooms
- 1 bocal de tomate confites / 1 jar of sun dry tomatoes
- 1 pot de crème fraîche / heavy cream or crème fraiche trader Joe
- 1/2bouteille de cidre / 1 bottle of Apple cider ( trader joe )
- 60g de beurre / 60 gr of salted butter
- Sel/poivre / salt pepper
- Russel potatoes, olive oil, salt of Guérande (coarse salt)
- Add oil in a pan and on potatoes , add salt of Guérande on potatoes and bake 400 F during 1h /1.30 ( to depend the potatoes)
Melt the butter in a pan.
As soon as it crackles, add the onions cut in slices. As soon as they begin to brown, add the mushrooms and reserve the mushrooms
Arrange the filet mignon in the sauté pan and over high heat, brown for about 10 minutes. Salt and pepper.
Add half of the cider, cover and simmer for 40 minutes. Wet occasionally with the rest of the cider and return the filet mignon several times.
At the last moment, add the tomatoes confit previously drained, add the mushrooms, cook for about 5 minutes and add the cream. Adjust seasoning.
Arrange in a deep dish because there is a lot of sauce. Cut the filet mignon into small strips and serve.
Bon Appétit ! By Chef Patrice Rombaut
Flan aux crevettes
18 shrimps, 3 eggs, I bunch of parsley, salt and pepper, 1 cup of heavy cream
Cook the shrimps in salted boiled water in which you have added some Spices ( All Bay) for few minutes and peel them ( after dipping them in iced water).
Reserve 6 tails. Chop the others in your food processor.
Cut the parsley or Cilantro stems. And cook the leaves in salted boiling water for 5 minutes, and then drain squeezing to eliminate the excess water and chop, add to the shrimps, Break 3 eggs in omelet, add salt and pepper, add them to the shrimp mixture.
Butter the flan dish. Cut the shrimps in two. Dispose them on the bottom of the buttered dish. Pour the mixture in it. Put the dish in double boiler in the oven at 350 for 45 minutes.
Serve unmolded or not with a sauce.
Sauce aux échalotes
1 shallot, I egg, 1 Tablespoon of white vinegar, salt and pepper, 6 Tablespoons of peanut oil
Cook one egg in boiling water for 5 minutes and peel it.
In your blender put the egg salt and pepper one sliced and one shallot you had readably sauté in butter and combine with 1 Tablespoon of white vinegar, mix and add 6 Tablespoons of peanut oil by small quantity mixing it until it gets creamy texture.
Tagine de Poulet aux abricots et aux raisins de Corinthe
1 chicken cut into 8 pieces, 16 dried apricots, ½ cup of golden raisins. 1 onion. 2 Tablespoons of honey, 1 bunch od cilantro, 2 tablespoons of spices including 1 teaspoon of nutmeg, 1 teaspoon of Ginger, I teaspoon of curcuma, 1 teaspoon of saffron, salt and pepper 2 cups of chicken bouillon.
In a pan with a tablespoon of oil sauté the chicken pieces until they are golden, add sliced onion, spices, salt and pepper and 2 cups of chicken bouillon. When it is boiling add parsley and honey. Cook on medium heat or at 350 in the oven in a closed cocotte.
After 30 minutes add the dried fruits that have been put in warm water.
Cook again for 15 to 20 minutes.
Serve with Couscous
Salade de Pêches
Peel and cut the peaches in half quarters. Squeeze a lemon to avoid that the peaches turn black.
Sprinkle sugar and keep in refrigerator for a couple of hours.
Add 2 cups of white wine such Muscat and a 1 cup of orange liquor.
Keep 1 hour in Refrigerator before serving.
August 2018 menu
April 2018 menu
Tarte légère aux légumes
1 onion, 1 aubergine, 2 courgettes, ½ pound mushrooms, 4 garlic cloves, basil, herbes de Provence, Olive oil, can of stewed tomatoes, parmesan, salt and pepper you can add red pepper or piment d’espelette
Prepare crust in advance to let it rest : large cup of flour, 1 stick of butter and 1 large tablespoon of iced water:
Prepare tomato sauce : After opening the can of stewed tomatoes pour it in a pan with 2 tablespoons of olive oil, 2 tablespoons of water salt , pepper and basil . Stir and mix the mixture on low heat to reduce it and have consistency of a sauce
In the mean time dice courgettes and aubergines after been peeled in dices and saute them slightly in a pan with olive oil , a garlic clove, salt, pepper, herbes de Provence
Slice mushrooms and saute them separately with garlic, salt and pepper in olive oil
Clean red bell pepper and slice and pierced it let it cook in the oven at 350 for 10 minutes.
Dice your onions
On the crust spread your sauce, then diced onions, layer mushrooms, mixture courgettes and aubergines. Then bell pepper slices, drizzle olive oil and sprinkle parmesan
Cook in 350 degrees oven for 30 minutes at least
Can be eaten at room temperature
Rôti de Porc a la moutarde et a l’orange
Pork roast in the loin, 2 shallots, 1 onions,1 orange,4or 5 garlic, thyme, 1 Tbsp cognac, 1/2cup of wine, 1 cup fond de veau, salt and pepper, 2 Tbsp orange jam, 2 Tbsp mustard and 1/2 cup of cream
Marinate your porc after introducing little slices of garlic in it,with olive oil and thyme and pepper,
IN 2 tablespoons of olive oil brown the pork all over, then add minced shallots, onions, and garlic. Then flambe with cognac. Take the roast out .Add zest of orange, 1 glass of white wine and 1 cup of fond de veau or chicken broth and salt. Let reduce. Put the roast and add juice of orange and the orange cut in quarters
Let cook at medium heat verifying often the level of liquid for 1hour at least
After removing the roast to slice it ,add mustard and orange preserve, and cream and cook few minutes
Pour the sauce over the slices of pork and serve
Chocolate cake inspired by Robuchon
For 8 to 12
130g of flour, 100g dark chocolate at 65%, 130 g butter, 130 g almond meal, 1 tablespoon of flour, 6 eggs
Melt chocolate ino 2 tablespoons of water, Add the soft butter.
Mix with a whip yolks, sugar, then almond meal and flour, add chocolate and butter
Whip the whites until they peak with a Tbsp pf sugar powder
Incorporate to the whites
In a butter pan pour the mixture without breaking the whites
In a 400 degrees oven for 20 minutes
1 container Black Olives, olive oil, thyme powder,2 garlic cloves, 2 Tbsp Bourbon or Scotch, capers. Anchovies( facultative) salt and pepper
In your blender all the ingredients but olive oil , then add olive oil slowly as you would do for a mayonnaise. You can blend as fine as your taste . (I like to keep it not to thin)
Tarte à l'oignon
Tarte Alsacienne a l’oignon on a Pate brisee
4 bacon slices, 2pounds of onions, 1 cup of cream, 5 eggs. 1 cup of grated cheese, salt and pepper and nutmeg
Place bacon in a skillet and cook over medium heat, Remove and drain . Or use Pancetta cut in small pieces
In a skillet with bacon fat add sliced onions, ¾ teaspoon salt and ½ teaspoon of pepper> Cook 5 minutes and cover skillet with lid and cook until onions are very soft and pale golden.
Whisk together cream, eggs, nutmeg, salt and pepper
On tart shell spread onions, then bacon or pancetta, then creamy mixture. Sprinkle with gruyere and bake for 40 minutes
Tarte a l’ oignon Provencale on a pizza crust
2 pounds of onions, 6 Tablespoons of olive oil. 1 can of anchovies, black olives, salt and pepper
Peel onions, slice them thinly. IN a pan heat olive oil and sir in onions, After they are golden colored add 3 Tablespoons of water, salt, pepper an 1 tablespoons of sugar. Cook for about 40 minutes covered. Then open to evaporate juice
Spread mixture on Pizza crust, add onions, sprinkle thyme, dispose anchovies, black olives and some olive oil
In the oven for 30 minutes
Soupe de Poisson
2 small onions. 4 garlic cloves. 2 leeks, 1 fennel bulb thinly sliced
1 large can of plum tomatoes
1 fish with bones and head, 2pounds of fish
6 cups of fish broth, ½ bottle of clam juice
Saffron, red pepper, salt and pepper I ounce of Pernod
Croutons rubbed with garlic and olive oil+
In a large pot heat olive oil. Add onions sliced thinly and fennel and leeks until they get transslucid. Add garlic.Then tomatoes and Fish ( with head and bones). Cook for 20 minutes and add 6 cups of fish broth, clam juice, thyme, bay leaves, saffron, salt and pepper. Then Pernod. Lower the heat and cook for 1 hour.
Remove from Head. Crush vegetables and fish . Remove the bones and the head. Strain or pass through a food mill.
Return on heat and add fish pieces. Let cook for 15 minutes
Serve with croutons, rouille and grated cheese
2 yolks,with pressed garlic, RedPepper, saffron and salt, Add ¼ of liter of oil very slowly,Add Paprika
You can serve with potatoes cooked in ½ soupe and ½ water
Flan au caramel
1 cup of sugar,2 ½ cups of whole milk,5 eggs, vanilla, 1/4cup of water
In the baking flan pan stir ½ cup of sugar and ¼ cup of water over low heat to dissolve sugar then increase heat and cook without stiring until syrup is dark amber color. Then swirl pan to cover the sides with caramel
Stir 2 cup 1/2 of milk and 1/2 cup of sugar and vanilla . Heat until sugar dissolves
Whisk eggs in a bowl, and slowly wisk in milk mixture. Pour in baking flan pan
Cook in 350 degrees oven in double boiler for 45 minutes
Loosen sides when flan cools down and turn out in serving plate+
March 2018 menu