Category: Appetizers

Double mousseline cheese

Natalie Hanson

1 Tbsp of butter
2/3 cup of flour, divided
2 Tbsp of fresh dill
1 Tbsp of chopped chives
salt, ground pepper
2 Tbsp of curry
6 egg yolks, divided
8 egg whites
1/2 cup of shredded monterey jack cheese
1/2 cup of shredded sharp cheddar cheese 
1 cup of cream

  • Preheat oven 375°F
  • Butter 6 or 7 ramekins.  Refrigerate to chill.
  • In a small saucepan place 1/3 cup of flour. 
  • Very slowly add the milk stirring until it makes a smooth paste.
  • Mix in the dill, chives, pepper and 1/4 tsp of salt.
  • Cook and stir over medium heat until mixture is very thick (2 or 3 minutes).
  • Remove from heat and set aside.
  • In another saucepan do the same thing (flour & milk) but this time add to the mixture 2 Tbsp of curry and 1/4 tsp of salt.
  • Beat 3 egg yolks, one at a time in the herb mixture, then 3 egg yolks in the curry mixture (both should still be quite warm, about 120°F).
  • In a separate bowl, beat the egg whites with a pinch of salt until soft but not dry.
  • Fold half the egg whites into the herb mixture gradually sprinkling in the Monterey jack cheese. 
  • Gently pour into a 1 quart measuring cup.
  • Fold the other half of the egg whites into the curry mixture along with the cheddar cheese. 
  • Gently pour into a 1 quart measuring cup.
  • Holding one measuring cup in each hand, pour both mixtures simultaneously into each ramekin.
  • Place all the ramekins into a baking pan with simmering water two‑third up the side of the ramekins.
  • Bake 25 to 30 minutes.
  • If not served immediately, place ramekins to cool on a rack for 5 to 10 minutes.
  • Unmold on a wax paper lined pan.
  • At serving time preheat oven 425°F.
  • Pour 1 cup of whipping cream into a pan.
  • Place mousselines upside down on the cream.
  • Bake until puffed and slightly brown (12 to 15 minutes).

Crêpes quatres saisons

Natalie Hanson

6 Tbsp of onions
2 Tbsp of butter
1/2 to 1 cup of sour cream
1/4 lb of smoked salmon cut into small pieces

6 crêpes

  • Cook onions in butter until soft.
  • Mix in the salmon and the sour cream.
  • Spoon the mixture onto the crêpes and roll them.
  • Place the crêpes, seam down, on a buttered dish.
  • Cover with the béchamel sauce and warm up in a 350°F oven for 20 minutes.
  • Or, sprinkle with bread crumbs and cheese and run under the broiler until brown.

Béchamel sauce

Makes two cups

  • Melt 2 Tbsp of butter
  • Mix in 4 Tbsp of flour
  • Slowly add 1 cup of milk or chicken stock ‑ or a mixture of both

Country style potato pie

Natalie Hanson

Makes a lovely lunch with a tossed green salad.  Serves 6 to 8.

Pâte brisée 
12 oz of bacon, cooked and sliced
2 small onions sliced very thin (about 1 cup)
1/2 cup of parsley, chopped
2 lb of russet potatoes
Salt and pepper
1 egg yolk & 1 Tbsp of water
1/2 cup of heavy cream

  • Cut the pastry in two with one piece slightly bigger than the other. Roll the bigger piece to a 12 x 14″ rectangle.
  • Refrigerate. Roll the other piece to a 10 x 12 rectangle. Refrigerate.
  • Peel the potatoes just before baking.
  • Cut into thin slices to get about 4 cups.
  • Do not wash the potatoes after slicing.
  • In a large mixing bowl, toss together the potatoes, the onions, the bacon, the parsley, salt and pepper.
  • Add 1/4 cup of the cream.
  • On a large baking sheet, set the large rectangle of pastry and fill it with the mixture, leaving 1″ border.
  • Cover with the small rectangle.
  • Fold up the edges of the bottom piece of pastry over the top piece.
  • Preheat oven 400°F.
  • Brush the pastry with an egg glaze (egg yolk & water).
  • Draw decorative lines with a fork on top of the pastry and tighten the edges.
  • Cut deeper holes at regular intervals to let the steam escape.
  • Bake for 45 minutes.
  • Check with a knife to make sure the potatoes are tender.
  • Sometime during the baking, dribble the rest of the cream into the pie through the small holes.
  • Serve warm.

Coquille St. Jacques

Natalie Hanson

1 lb of sea scallops
3/4 cup of dry vermouth
2 cups of sliced mushrooms
1/2 tsp of salt, white pepper
bay leaf, 2 Tbsp of shallots

Sauce velouté 

3 Tbsp of butter
4 Tbsp of flour
1 cup of hot scallop liquid
milk
2 egg yolks
1/2 cup of heavy cream, salt, pepper
lemon juice and swiss cheese

  • In a saucepan put the scallops (cleaned and muscle removed), the vermouth, mushrooms, salt, white pepper, bay leaf and shallots.
  • Bring to a boil and turn the heat down to simmer gently for about 5 minutes
  • Drain the liquid and boil it town to about a cup.  Keep the mushrooms and scallops warm.
  • Prepare the sauce by making a roux with the butter and flour.
  • Gently add the cup of hot liquid from the scallops and add some milk to achieve the right consistency.
  • Mix the egg yolks and cream together and add to the sauce
  • Season with salt, pepper and lemon juice, if desired
  • Put the mixture in a small plate or shell.  Sprinkle some swiss cheese and dot with butter.
  • Put under the broiler until just slightly brown and serve immediately.

Coquille St. Jacques à la provençale

Natalie Hanson

To serve 4.

12 large sea scallops
1 Tbsp of olive oil
3 large tomatoes, peeled, cored and chopped
1/2 cup of fresh basil leaves, minced
pinch of thyme
1 large clove of garlic
salt and freshly ground pepper 

  • In a heavy skillet cook the tomatoes until just tender.
  • Add the garlic, basil and thyme.
  • Cook gently to blend in the flavors.
  • Season with salt and pepper.
  • Keep warm while cooking the scallops.
  • In a large skillet over medium-high heat, heat the olive oil until hot but not sizzling.
  • Pull out and discard the small muscle attached to some of the scallops.
  • Add the scallops.
  • Cook until almost opaque all the way through, about 3 minutes on each side.
  • Season the scallops with salt and pepper.
  • Place 3 scallops on each of 4 warmed dinner plates. Cover with the tomato mixture.
  • Serve right away.

China trade chicken wings

Natalie Hanson

From Rena.

3 Lb chicken wings
1/3 cup soy sauce
2 Tbsp vegtable oil
2 Tbsp chili sauce
1/4 cup honey
1/2 tsp ginger (or 1 Tbsp of fresh ginger, grated)
2 large cloves of garlic
1/4 tsp of cayenne pepper

  • Rinse the chicken and pat dry.
  • Separate the chicken wings at the joints; discard the tips.
  • Arrange in a shallow dish.
  • Pour a mixture of the soy sauce, oil, chili sauce, honey, ginger, garlic and cayenne pepper over the chicken, turning to coat.
  • Marinate in the refrigerator for 1 hour or more (overnight is ok), turning occasionally.
  • Drain, reserving the marinade.
  • Preheat the oven to 350°.
  • Arrange the chicken wings on a rack in a foil-lined broiler pan. Bake at 350° for 30 minutes; brush with the reserved marinade. Turn the chicken.
  • Bake for 30 minutes longer, brushing occasionally with the reserved marinade.
  • Serve immediately or chill or freeze for future use.

Celeriac rémoulade

Natalie Hanson

Celeriac, known as celeri-rave in France, can be one of the most subtly flavored vegetable. It is difficult to peel, so cut it into slices first. To make the flavor more delicate, and to keep it white, blanch for 1 or 2 minutes after peeling by using lemon juice in the water. It can also be cooked longer and served as an “au gratin” vegetable with a béchamel sauce.

2 celeriac

  • Pare, wash well and cut into a fine julienne.
  • Marinate the celeriac with the remoulade sauce for a day.

Mayonnaise

makes one cup

2 egg yolks
1 Tbsp of mustard
Salt and cayenne pepper
1/2 tsp of lemon juice
1/2 cup of olive oil
Alternate 2 Tbsp of lemon juice with another 1/2 cup of olive oil

Remoulade

1 Tbsp of drained cornichons or cucumber pickle
1 Tbsp of chopped capers
1 Tbsp of Dijon mustard
parsley and fresh tarragon, chopped

  • Beat the egg yolks, mustard, salt, pepper, and lemon juice with a wire whisk or wooden spoon until lemon-colored.
  • Beat in, very slowly, 1/2 cup of olive oil. This mixture will begin to thicken and emulsify.
  • Alternate the remaining oil drop by drop with the lemon.
  • Add the rest of the ingredients.
  • There should be approximately 1/2 cup of sauce for 2 cups of celeriac.

Bouchées à la reine

Natalie Hanson

The bouchée was created for Marie Leszinska, gourmet queen of Louis XV.

  • Prepare a pâte feuilletée, made with 6 turns, and a beaten egg to glaze.
  • Cut out 16 circles 3 inches in diameter and brush lightly with the beaten egg.
  • With the back of a small knife, mark the circles with a lattice pattern and cut the center neatly from 8 of them with 1 ¼ inch cutter.
  • Place the whole circle on a baking sheet, put a circle with the center removed on each one and press down firmly.
  • Place in refrigerator to chill for 20 minutes.
  • Preheat oven to 450°F
  • Bake for 15 to 20 minutes, then carefully remove the round of pastry that rises through the center and keep this for a lid.
  • Scoop out any soft pastry inside.
  • Reduce the temperature to 375°F and return the bouchées to the oven for 5-7 minutes to dry out.

Filling

1 cup of cooked chicken
1/4 cup of butter
1/4 cup of flour
1 1/4 cups of chicken stock, boiled
1/2 cup of mushrooms, thinly sliced
1 tsp of lemon juice
salt and pepper

Melt half the butter in a small saucepan. Add the flour and cook for 3 minutes.

  • Remove from the heat and stir in the hot stock a little at a time.
  • Bring to a boil and cook for 5 minutes
  • Heat the remaining butter in a frying pan and add the mushrooms. Cook until tender and dry.
  • Add the mushrooms and chicken to the sauce, reheat, taste and adjust the seasoning.
  • Fill the bouchées with the chicken/mushrooms mixture, replace the lids and serve hot.