4 eggs, 4 cups milk. pinch of salt, 4 cups of flour
Flour in a large bowl, Beat the eggs, salt, mix slowly, add cold milk slowly, Mix until it is perfectly smooth and let rest about 1h (you can even prepare it the night before).
Crêpes au saumon fumé
8 slices of smoked salmon, Philadephia cheese (or Sour cream), aneth, onions
Marinated smoked salmon with olive oil, pepper, and dill, salt and pepper, Cayenne, capers. Add vodka.
Make the crepe, spread cheese mixed with dill or sour cream and onions, roll the crepe and serve.
Crêpes au Poulet, champignons et béchamel
8 crepes, 2 chicken breast, 10 large mushrooms, 2 cloves of garlic, olive oil, bechamel, grated cheese, butter, salt, pepper, herbs to marinate chicken
For the béchamel:
100gs butter, 100grs flour, 1 liter of milk, salt, pepper, nutmeg
Marinate the chicken.
Melt butter,add mushrooms cut in pieces, salt and pepper. Take out of pan. Keep cooking liquid if you have some, add butter to the pan, add flour then milk and mushroom cooking liquid, add nutmeg. Make it thicken, stirring all the time, and reserve.
Cook chicken cut in pieces. and reserve. In each crepe, put bechamel, mushrooms and chicken. Roll. spread bechamel on the top of the rolls, grated cheese. In the oven to get golden on top for few minutes.
3 cups of flour, 1/2teaspoon salt, 3 eggs, , 2 tablespoons sugar, 3 cups milk, 4 tablespoons of grand Marnier ,1 teaspoon vanilla
oil or butter for cooking. let rest for 1 hour
100grs butter, 75 grs powdered sugar, 2 Tablespoons orange juice, 1 tablespoon zest, 1 teaspoon grand Marnier, grand Marnier and Cognac to “flamber”.
in a pan a cup of peach Bellini preserve or orange marmalade. 1 orange juice and zest, Grand Marnier or Cointreau, 2 tablespoons of sugar. Mix and cook.
put flour in a terrine, add liquid, Beat the eggs, salt them, add to mixture, add sugar, vanilla. let rest for 1 h.
soften butter, add sugar, orange juice, zest, liquor. Roll in foil. Refrigerate for 15 minutes.
Heat crepes in a pan, pour cognac, flamber, spread orange butter over crepe and fold them
Fold crepes in a pan add the orange preparation cook few minutes add grand Marnier and flamber.
Tarte aux Poireaux et Feta
Crust : 1 large cup of flour, 1 stick of salted butter, I tablespoon of iced water
Filling : 4 leeks only the white part, 150gr feta cheese, 1 large tablespoon of mustard, 2 tablespoons of butter, 1/2lemon squeezed, 1 cup of heavy cream, 4 eggs.
Cut the leeks very thinly. Saute in 2 tablespoons of butter. Let cook for 15 minutes very slowly. Add mustard, lemon juice, cream and salt and pepper. Let cook very slowly 10 more minutes.
Whip the eggs add them to the dish.
Pour on the crust. Sprinkle abundantly feta cheese.
Cook in 350 Oven for 30 minutes.
Blanquette de veau a l’ancienne
3 pounds of veal in the shoulder or top of loin, 8 cups off chicken stock, 1 large onion 1 garlic clove ,Thyme,2 shallots, parsley ½ pound of mushrooms 1/3 cup of flour 1 cup and ½ of heavy cream
I egg, ½ lemon squeezed
in a stick of butter saute the veal prealably cut in small pieces, add onion and shallots cut very thinly. Cover with chicken bouillon, ad leeks ( could use the green part), carrots .Add Thyme, salt and pepper.
Cook very slowly for 1 hour.
In a pan, saute mushrooms with butter and garlic, salt and pepper.
Make a roux blanc with butter, flower and the veal bouillon. Transfer the pieces of veal and the carrots in the sauce, add cream and mushrooms .
Before serving you can add if the sauce looks too liquid 1 egg beaten with cream and a table spoon of lemon and sprinkle fresh parsley.
Some people replace lemon with a tablespoon of Ricard. It is excellent.
Serve with Rice
Mousse au Chocolat et orange
300 g of Chocolate, 1 orange for zest, 120 gr butter ( you can use salted butter) 4 large eggs. 2 tablespoons of grand Marnier,
Melt chocolate with very little water, add the butter and sugar until it is very creamy.
Add the orange zest, Grand Marnier.
Add the yolks.
Whip the whites.
Let cool in refrigerator for at least 2hours ( you can start by ¾ of an hour in freezer.
You can serve whit some fresh quarters of orange.
June 2019 menu
Dos de Cabillaud Roti au Bacon
inspired by Nathalie: maviedansmacuisine.com
2 courgettes, 2 large Cod Filets, 100 gr black and green olives, Dried tomatoes, Thyme, pepper, salt, olive oil Cajun Spices or Piment d’Espelette. Bacon
Preheat the oven at 350,RInse and dry the Cod filets,Peel the zucchinis and slice them thinly in long ribbons, cut the dried tomatoes in thin pieces and cut the olives in small pieces,almost as a tapenade.Put one filet in e dish and recover with zucchini, olives and tomatoes, salt, pepper, thyme and Cajun spices or Piment d’Espelette and drizzle olive oil. Cover with 2ndfilet and cover with bacon slices
Tie the fish with a string to maintain it in a similar way than a roast. Drizzle olive oil, and salt and pepper. and spices . You can add some of the zucchinis cut in small pieces. Placein the oven for 25 minutes. You can put the broiler for the last 5 minutes
Gratin de Fenouil, facon crumble avec des tomates cerises inspired by Ottolenghi
2 large fennels , 1 cup of heavy cream, 2 Tablespoons olive oil, 2 garlic cloves, thyme, salt and pepper
1 cup Flour , ¼ cup of sugar, 125g cold butter, 1111/2 cup parmesan, parsley
I package cherries tomatoes
Oven at 400 F
Cur the fennel bulb in half lengthwise. Cut each half in thin slices,
Place in a bowl with olive oil, salt, pepper garlic, thyme and toss together. Transfer in a ovenproog dish, recover with cream
Make crumble : In your Cuisinart put flour, sugar and butter and mix until it does bread crumb constituency, add the parmesan and scatter evenly on top
Cover the dish with aluminium foil and bake for 45 minutes. Remove the aluminium, dspose tomatoes. Scatter few thyme sprigs. Return to oven and bake for 15 minutes
Sprinkle chopped parsley and serve.
Creamy Red Pepper Soup
Melt the butter in a large pan. Cut the bell pepper in small pieces ( you can peel the bell pepper if you want) add with the onion sliced very thinly, the garlic and saute until everything is soft ( about 10 minutes) over medium heat.
Pour chicken broth, stir well and simmer for 30 to 45 minutes. Transfer to a blender and puree until it is very smooth.
You can strain it if you desire and add the heavy cream, white ground b pepper and Cajun spices or Piment d’espelette and cook 10 more minutes
You can serve it warm or cold ( one night in refrigerator will intensify the spices mixture taste)
Serve with a drop of olive oil and ground basil
Gateau aux framboises fraîches
1 cup of flour, 1 cup of sugar, 3 eggs, 200g raspberries, a large splasssssh of raspberries alcool, 1 lemon zest, 75g of butter
Oven at 350, Mix the eggs and sugar , then add flour and lemon zest, add splash of alcool
Butter and sugar a cake dish. Pour the mixture . On top dispose the raspberries. On the top dispose the butter that you have prealably sliced very thinly .
Cook for 25 to 30 minutes
March 2019 menu
Tarte au fromage de chèvre et échalotes pour 6
2 goat cheese logs, cilantro, parsley, basil, eggs, Heavy cream, salt and pepper
flour, salted butter, iced water, shallots
In a food processor place goat cheese, cilantro, basil and parsley and mix for few seconds, add 1 cup heavy cream. 3 eggs, salt pepper and garlic.
Make the dough: 125g salted butter, 250g flour 1 tablespoon iced water (better if it has done earlier).
Roll the dough. Fit in tart pan.
Cut the shallots following length, sauté them in butter until they are golden.
Display them on the crust. Pour the goat cheese mixture. And cook for 35 to 40 minutes in a 350 oven.
Sprinkle herbs before serving.
Rack of Pork with Green peppercorns for 8
1 pork loin with bone, fennel seed, Dijon whole grain Mustard, grape seed oil, garlic, white wine and chicken broth, cognac, flour
In a bowl mix 3 tablespoons olive oil, 2 tablespoons of whole grain mustard (Moutarde de Meaux) 2 tablespoons of Dijon mustard, 1 tablespoon of Fennel grains (Grind them) salt, pepper.
Rub the Pork with that mixture and sauté in Grapeseed Oil until the outside is brown. Remove the pork and add onions and garlic thinly cut. Cook until they get trans lucid. Add a cup of chicken broth, and 1 cup of wine and 1 tablespoon of cognac.
Cook the Pork in that mixture in a closed cocotte about 1 hour.
Remove and cut the pork. Keep it warm Mix well; add the leftover of the mixture, and as needed ½ cup of wine and ½ cup of broth and ¼ cup of green peppercorns (In brine).
You can serve it with new potatoes.
Clafoutis de Poire
Pears, Heavy cream, eggs, sugar, flour, calvados or Alcohol de Poires
Peel 2 or 3 pears and cut them in slices. In a pan readably buttered and sprinkled with sugar dispose them in the food processor mix 1cup of cream, ¼ cup of flour, 1/4 cup of sugar, 4 eggs ¼ cup calvados or Alcohol de poires. Pour it over the pear.
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
August 2018 menu
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.
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)
March 2018 menu
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+