Matelote de pêcheur

From Yves Parent.

1 lb of salmon fillet (cut in chunks)
1 lb of cod fillet (cut in chunks)
1 lb of swordfish (cut in chunks)
1 Tbsp of olive oil
1 big onion, sliced
1 leek
3 or 4 red potatoes, cut in small cubes
1 cup of fish stock (optional)
1 bouquet garni
1 Tbsp of chopped parsley
salt and pepper
1 bunch of scallions, chopped
1 quart of white mushrooms
1 carrot
1 cup of dry white wine (Sauvignon is preferred)
1 Tbsp of sour cream

  • Chop the onion, the scallions and the leek.
  • Peel and cut the potatoes into small cubes.
  • In  a large saucepan, sweat the onion in the olive oil, but do not let it brown.
  • Add the leek and continue cooking gently for a minute.
  • Add the potatoes and bouquet garni, the chopped parsley, and one cup of fish stock (if you don’t have fish stock simply add water).
  • Season with salt and pepper.
  • Bring to a boil, reduce the heat and cook gently while adding the chopped mushrooms and chopped scallions.
  • Slice the carrot with the vegetable peeler and drop into the liquid as well.
  • Add the white wine.
  • Cook until the potatoes are tender.
  • The liquid must not reduce too much.
  • It should cover the vegetables.
  • First add the salmon, then add the swordfish.
  • Bring the liquid back to a boil, then add the cod, which cooks very quickly.
  • Stop the heat and let rest for about 4 minutes.
  • Before serving in hot soup plates or bowls, add the sour cream

Fish stock

2 lb of heads and bones of fresh white fish
2 Tbsp of olive oil
1 large onion and one carrot, peeled and sliced
4 fresh mushrooms, thinly sliced
1/2 cup of dry white wine
5 cups of water or enough to cover
bouquet garni

  • In a large casserole brown the onion in the oil.
  • Add the fish and water.
  • Bring to a boil and cook for 15 minutes.
  • Skim off the scum that rises to the surface.
  • Add the mushrooms, carrot, bouquet garni and wine.
  • Simmer slowly, partially covered, for 1/2 hour.
  • Strain through a fine-mesh strainer, pressing lightly on the bones and vegetables to extract all the liquid.

Porc braisé sauce Madère

For about 6 people.  A good vegetable dish to accompany this pork recipe is peas and carrots parisian style (below).

2 tenderloin pork roast
2 Tbsp of vegetable oil
3 Tbsp of butter
1 large onion
2 carrots
1 Tb of herbes de Provence
1/2 cup of Madeira wine
stock, about a cup (chicken or veal)

  • In a large skillet, brown the pork well on all sides.
  • Discard the oil.
  • Reduce the heat.
  • Put the roast back in the skillet with 3 Tbsp of butter.
  • Slightly brown one large onion, sliced, around the meat.
  • Add 2 carrots, thinly cut, and sprinkle the Herbes de Provence on top of it all.
  • Add 1/2 cup of Madeira wine and 1/2 cup of stock to the pan.
  • Cook gently , on top of the stove, for about 1/2 hour adding some stock as needed.

It was established as far back as 1919 that trichina are killed at a meat temperature of 131°F (137°F for official purposes).  In view of this fact there is no reason whatsoever for overcooking pork until it’s dry and lifeless. Pork develops its best flavor and texture when it is cooked to an interior temperature of 170 to 180°F and the center of the meat is slightly pink. This is particularly true for the tenderloin. Another clue: cook for about 1/2 hour per pound of unchilled meat. or until the juices run clear when pricked with a fork.

Peas and carrots parisian style

1 onion, coarsely chopped
olive oil
2 packages of frozen early peas
6 carrots, sliced and steamed (for 6 minutes)
garlic and parsley
a few lettuce leaves

  • Cook the onion in the olive oil until tender and slightly brown.
  • Add the carrots and peas, the lettuce and the garlic and parsley.
  • Correct seasonings and cook for 10 minutes.
  • Just before serving add a bit of butter.

A very simple dish of roasted potatoes

5 potatoes (peeled and cut in 2 inch chunks)
5 cloves of garlic, unpeeled

  • Oil a large roasting pan and spread the potatoes at the bottom without crowding.
  • Cook until golden brown at 400°F.

Chicken Riesling

4 or more pounds of chicken (cut up, seasoned with salt and pepper, floured)
1 lb of mushrooms
2 Tbsp of olive oil  and 2 Tbsp of butter  (or just your choice of oil)
1 large onion, chopped
2 carrots, chopped
3 garlic cloves
2 Tbsp of flour
1 cup of chicken stock
2 cups of white wine (preferably Riesling)
Bouquet garni (bay leaf, thyme and parsley)

  • Slice the mushrooms.
  • Cook the mushrooms quickly in  1/2 cup of white wine, 2 Tbsp of butter, drops of lemon and salt until the liquid is evaporated.
  • In a large frying pan, gently brown the chicken in oil or butter, turning the pieces on all sides.
  • Do not let brown as much as you would for a Coq au vin. Set aside.
  • In the same frying pan, sweat the onion and carrots.
  • Add the garlic and powder the flour over the vegetables.
  • Add the wine, stock, bouquet garni and bring to a boil.
  • Reduce the heat.
  • Add the chicken and cook at a very low heat for 30 to 35 minutes.
  • Remove chicken from casserole and reserve in a warm oven.
  • Drain the liquid from the frying pan into a regular casserole.
  • Discard the vegetables after squeezing all the liquid out of them.
  • Reduce the liquid in the casserole by one‑half or until it reaches a nice creamy consistency.
  • Add the mushrooms and the reserved chicken.
  • Before serving, reheat and add the liaison (1/2 cup of crème fraîche and 1 egg yolk).

 Crème fraîche

  • You can make the crème fraîche the day before by mixing 1/4 cup of sour cream with 1/2 cup of heavy cream and letting it mature at room temperature for 6 hours or overnight. Refrigerate.

You also can serve this dish without the liaison if you have concerns about cholesterol.

Chicken à la Louis

To serve 6.

3 chicken breasts (6 halves)
6 slices of salami
6 slices of provolone cheese
1 package of linguini
1/2 Cup of heavy cream
2 carrots
1 large onions
1 package of frozen spinach
1 green pepper
salt and pepper


Vegetable soup

In a pot cook together, for about 1 hour:

1 quart 14 oz can of chicken stock (or homemade stock)
3 carrots
2 celery stalks
1 large onion, sliced thin
2 tomatoes, sliced thin
thyme, bay leaf, parsley, garlic

Preparing the chicken

  • Prepare the chicken breasts by flattening them between a plastic bag.
  • Set aside.
  • In a saucepan, cook the spinach until all water is evaporated.
  • In a food processor blend the carrots and pepper.
  • In a small saucepan cook the onion in olive oil until tender.
  • Add the spinach, the carrots and pepper and cook gently for 10 minutes.
  • Season to taste.
  • Lightly flour the chicken breasts.
  • Line each breast with a slice of salami and a slice of cheese.
  • Divide the vegetable puree to cover each breast.
  • Roll the breasts of chicken and place in a deep casserole.
  • Cover with the hot vegetable soup.
  • Cook in a 350°F preheated oven for 30 minutes.
  • In a large casserole cook the linguini following the directions on the package.

To serve

  • Remove the chicken rolls from the soup and reserve in a warm serving dish.
  • Sieve 1 cup of the soup in a saucepan and reduce until it thickens.
  • Add the cream and reduce again.
  • Put some linguini in each plate along with one roll of chicken.
  • Cover with the sauce.
  • Serve immediately.

Tendrons de veau provençal

8 to 10 servings.

The “tendrons” of veal is the breast portion that contains the cartilaginous ribs. However any stewing cuts such as short ribs, veal shoulder, shoulder chops or shank are good since they all have some bones and cartilages.  The veal tastes better if it is done 2 or 3 days in advance. Leave it in its sauce and do the last steps just before serving.

3 Tbsp of vegetable oil
4 lb breast of veal (ask your butcher to cut across the lower breast portion to make several strips of equal width)
1-1/2 cup of white wine
1 Tbsp of olive oil
3 onions, sliced
8 carrots, peeled and cut into rounds
4 large tomatoes, peeled, seeded and chopped (out of season use a can of italian tomatoes – 1 lb 12 oz)
2 sprigs of fresh thyme or a pinch of dry thyme
4 large garlic cloves, chopped
salt and pepper
2 bay leaves
2-16 oz packages of fettucine
1/2 cup of cream

  • Heat the oil in a skillet over high heat.
  • Brown the pieces of veal on both sides.
  • Remove to a large pot and season with salt and pepper.
  • Discard the fat from the skillet and deglaze the pan with the wine and add to the veal.
  • Melt the butter in the skillet and slightly brown the onions.
  • Add to the veal.
  • Add the carrots, tomatoes, thyme, garlic, bay leaves, salt and pepper.
  • Cook gently (at a simmer) 1-1/2 to 2 hours, or until meat is tender.
  • Bring a large pot of water to a boil.
  • Add some salt and the pasta and cook until tender.
  • Drain the pasta.
  • Bring the cream to a boil in the skillet and reduce for 1 minutes.
  • Add the pasta and sprinkle with parsley.
  • Remove the veal from the pot and set on a serving platter.
  • Strain the sauce through a sieve and reduce if necessary.
  • Pour the sauce over the veal.
  • Serve immediately.

Stuffed lamb (l’aïado)

For 10 to 12 people.  Have the butcher bone the lamb, leaving it in one piece so it can be rolled around the stuffing. It can be served with cut baked potatoes flavored with garlic and thyme.

 6 to 8 lbs leg of lamb, boned (reserve the bones)
1 large onion, finely chopped
6 shallots, finely chopped
6 garlic cloves, finely chopped
3 cups of fresh parsley, finely chopped
1/2 cup fresh basil, finely chopped
2 sprigs fresh thyme, leaves only
1 tsp fresh rosemary, finely chopped
1 cup bread crumbs
4 Tbsp olive oil, salt and pepper

  • In a large bowl, mix the onion, shallots, garlic, herbs and bread crumbs.
  • Stir in the oil and season with salt and pepper.
  • Spread the stuffing on the lamb, roll it up, and tie with string in several places to hold it close.
  • The above steps can be done the day before.
  • The flavors of the herbs permeate the meat.

Cooking liquid

3 small carrots, peeled and diced
1 small onion pricked with 3 cloves
1 sprig of fresh thyme, 1 bay leaf, sprig of rosemary
1 Tbsp of dried thyme to sprinkle on roast

  • Prepare the cooking liquid by placing the carrots, onion, herbs and lamb bones in a deep pot.
  • Barely cover with water and cook over high heat for about 2 hours.
  • Strain and refrigerate.
  • These steps also can be done the day before.
  • Skim the fat from the stock.
  • Preheat the oven to 425°F
  • Pour the cooking liquid into a large roasting pan (or continue to reduce on top of the stove).
  • Douse the lamb with olive oil and sprinkle with thyme.
  • Season with salt and pepper.
  • Roast the lamb for 15 minutes, reduce the heat to 350°F, and continue to cook for about 1 hour or more (meat thermometer reading 140°F for medium rare).
  • To serve, cut in thin slices and cover with the cooking liquid.

Rôti de veau matignon

The shoulder of veal makes a good roast because it has enough fat to cook without drying out. If you use a boned leg of veal, make sure that you blanch 2 or 3 strips of bacon and lay them over the roast and put some foil all around it while cooking in the oven.  The meat renders enough juice so that you will have a good spoonful per person to moisten the meat.

3 lb roast of veal, boned and tied
4 Tbsp of oil
2 Tbsp of butter
2 carrots, 2 onions (peeled and diced)
1/3 cup of Madeira
bouquet garni (thyme, bay leaf and parsley)
salt and pepper

  • Heat the oil in a heavy casserole, large enough for the roast.
  • Dry the roast with paper towels and brown it lightly in the oil on all sides.
  • Remove the roast and discard the oil from the casserole, then melt the butter in it.
  • Stir in the vegetables and the bouquet garni and cook gently for 5 minutes.
  • Add the Madeira wine and boil down rapidly.
  • Return the roast to the casserole and set in the lowest third of the oven.
  • Cook for 1-½ hour.  Baste 2 or 3 times with the juice in the casserole while cooking.
  • Place veal on a platter and keep warm in the turned off oven.
  • Discard strings.
  • Remove all fat from the casserole.
  • Put back on the burner over medium heat and mash the vegetables into the liquid.
  • Add any juice from the reserved roast.
  • Garnish the veal platter with the vegetables.


1/4 cup of raw rice
3 Tbsp of butter
1 lb of sliced onions
salt and pepper

  • Melt the butter in a heavy, fire proof casserole.
  • Stir in the onions, add salt and pepper.
  • Stir in the rice (no liquid is added, the onions provide it).
  • Cover and cook in the oven next to the veal, for 45 minutes to 1 hour until tender but not browned.

Pot au feu

Provides a good beef stock that can be reduced and then frozen or reduced even further and clarified to become a glace de viande (meat glaze).

8 short ribs shank  (meat bone in)
1 large onion sliced
1 small onion pricked with 2 cloves
8 carrots
2 leeks
2 celery stalks
2 cloves of garlic
bouquet garni (bay leaf, parsley, thyme)
12 small potatoes

  • Brown the sliced onion in one tablespoon of olive oil.
  • Add the meat then the water to cover.
  • Bring to a boil over high heat and cook for 5 minutes, skimming off the scum.
  • Add bouquet garni, garlic, and onion with cloves.
  • Simmer covered for 2 hours.
  • Add water if necessary.
  • Put a minimum of salt.
  • Add carrots, leeks, and celery stalks and cook for another hour.

To serve:

  • Strain the broth and reserve the meat and vegetables.
  • Keep warm.
  • Reduce the broth by boiling it quickly.
  • Then add salt and pepper as needed.
  • In the meantime, cut thin slices of the meat and arrange on a serving platter surrounded by the vegetables.

How to use the broth:

  • Serve the broth in a bowl with toasted French bread covered with grated cheese.
  • Make glace de viande:
    • First the stock (about 1 quart) must be perfectly degreased to be clarified.
    • This clarification process is accomplished by beating egg whites into cold stock, heating it to just below the simmer for 15 minutes.
    • Strain the liquid very gently.
    • Reduce to a syrup that becomes hard jelly when cold.
    • 1 quart of stock will reduce to 1/2 cup.

It can keep for weeks under refrigeration or can be frozen.

Leg of lamb with roasted vegetables

Wipe the leg of lamb dry with paper towels. Make several incisions in the meat and insert garlic cloves a few hours before cooking your meat.  Rub olive oil all around and sprinkle with Herbes de Provence.  A 6-pound leg of lamb will serve about 8 people.

2 large carrots, quartered
2 large onions, quartered
3 unpeeled garlic cloves
salt and pepper to taste
2 cups of chicken stock (home made or low sodium)

  • Preheat oven to 450°F.
  • Place the leg of lamb in a roasting pan and set in the upper third of the oven.
  • Cook for 15 minutes or until lightly browned.
  • Turn oven down to 350°F.
  • Put the vegetables all around the meat and add 1/2 cup of the stock to the roasting pan.
  • Add the rest of the stock during cooking time when needed.
  • Season with salt and pepper.
  • Add the garlic about half an hour before end of cooking.
  • If you want, insert a meat thermometer in the thickest part of the roast, but without touching the bone.
  • The inside temperature should not be more than 140°F for a nice rosy lamb.
  • Or cook for about 1-1/4 hours until the juices run clear pink when pricked.
  • Do not overcook lamb.
  • Once cooked, transfer the meat to a warm platter and let it rest at room temperature for 15 or 20 minutes before carving.
  • Spoon the fat out of the cooking liquid.
  • Strain the vegetable but press all the juices out.
  • Deglaze the roasting pan, using more stock if necessary.
  • Serve the lamb on hot plates with the following vegetables.

4 zucchinis
2 red, 2 green, 2 yellow peppers
6 carrots
6 onions
a pinch of fresh rosemary leaves
olive oil, salt and pepper

  • Put all the vegetables, cut in chunks, in two large baking dishes coated with olive oil.
  • Sprinkle with freshly ground pepper and the rosemary leaves.
  • Douse with olive oil.
  • Put in a preheated 400°F oven.
  • Toss once or twice during cooking time – about 45 minutes.
  • Sprinkle with salt before serving with the roast.

Blanquette de veau printanière

This is my very favorite dish!  Serves 8 to 10.

2 Tbsp vegetable oil
2 Tbsp olive oil
2 lb veal shoulder cut into 2″ pieces
salt and pepper
2 Tbsp flour
2 cloves of garlic, minced
1 cup of dry white wine
1 cup of homemade chicken stock
Bouquet garni
2 Tbsp butter
25 to 30 small onions, peeled
1 Tbsp of sugar
1/2 lb of mushrooms
1/2 cup of cream and 1 egg yolk mixed
1 Tbsp chopped parsley

  • In a heavy casserole or pan, heat the oils.
  • Brown pieces of veal well on both sides, making sure they do not touch each other.
  • Continue until all the veal is browned. Put it in a large casserole.
  • Sprinkle with salt and pepper and the flour.
  • Stir and saute for a few minutes.
  • Add the garlic, wine, chicken stock, bouquet garni and bring to a gentle boil.
  • Reduce heat and simmer gently for 1-½ hours.
  • Meanwhile, melt 1 Tbsp of butter in saucepan and add the onions.
  • After they are slightly brown, sprinkle them with the sugar and sauté a few more minutes.
  • Add to the casserole.
  • In the same saucepan melt another Tbsp of butter, add the mushrooms and cook until all the moisture has evaporated.
  • Add to the casserole.
  • After 1-½ hours make sure the meat is tender.
  • With a slotted spoon gently remove the meat, mushrooms and onions on a serving platter.
  • Reduce the remaining sauce in the casserole, if needed.
  • Remove from the heat.
  • Mix cream and egg yolk and add to sauce. Ladle some of it on top of the meat.
  • Pour the rest in a bowl to pass around for extra.
  • Garnish the platter with parsley and decorate with glazed carrots.
  • Serve rice on the side.

Glazed carrots

  • Cut lengthwise to have sticks about 3 inches long.
  • Simmer in water for 5 minutes.
  • Drain well.
  • In a saucepan melt 2 Tbsp butter, add 2 Tbsp of granulated sugar and the carrots.
  • Sauté for a few minutes.