Serves 4 people.
1 cup of large curd cottage cheese
1 cup sour cream or yogurt
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
3/4 cup flour
Fresh or frozen fruit if desired (fresh blueberries or frozen raspberries work well).
- Combine all ingredients.
- Use a paper towel (moist with light olive oil) to wipe the pan. This will prevent the frying pan from becoming sticky, and to keep it clean between batches.
- Scoop batter into pan. Keep in mind that batter is liquid and will spread.
- While first side is cooking, push fruit into moist batter and, using the back of a spoon, cover them slightly before batter sets.
- The first side is cooked when bubbles no longer form on the surface, and batter is no longer shiny.
- Flip the pancakes as soon as the edges are firm and the batter is almost set.
- Cook the other side until golden.
- If desired, place finished pancakes in 150°F oven to keep warm while cooking remaining pancakes.
1/2 cup canola or vegetable oil
1/4 lb. butter
1/2 tsp red pepper flakes
2 lbs. yellow onion – quartered and sliced
4 cloves garlic, chopped fine
4 lbs. assorted vegetables, cut fork size
8 eggs, beaten
1-1/2 lbs. swiss cheese, shredded
1 cup parsley, chopped
3 Tbsp lemon juice
salt and pepper
- Saute first 5 ingredients until translucent.
- Add vegetables.
- Combine remaining ingredients.
- Pour into greased 11 x 13 casserole.
- Bake at 350°F for 45 minutes to an hour.
A traditional provençal custom, le Grand Aïoli is an assortment of vegetables (sometimes eggs and seafood) accompanied by a bowl of aïoli. Boiled vegetables can include artichokes, carrots, potatoes, green beans, cauliflower, broccoli.
6 garlic cloves, peeled
2 egg yolks (room temperature)
2 Tbsp of strained lemon juice
1-1/2 cups of virgin olive oil (room temperature)
Salt and freshly ground pepper
With a food processor:
- Process the garlic cloves until finely chopped.
- Add egg yolks, 1 Tbsp of lemon juice, 1 Tbsp of oil, pinch of salt and pepper and process until blended.
- Scrape bottom and sides of processor container several times.
- Gradually pour in 1/4 cup of oil in a thin stream.
- Add the remaining oil a little faster.
- Add the rest of the lemon juice and adjust seasoning.
- Serve with the boiled vegetables and French bread.
Serves 8 to 10.
Batter for Giant Crêpe
1/3 cup of flour
1/2 cup of milk
1 large egg
1 Tbsp of cooking oil / 1/2 tsp of salt
Pâte à choux
1-1/2 cups water in 2 1/2 quart saucepan
1-1/2 sticks of unsalted butter cut into pieces
1-1/2 tsp of salt
1 cup of flour
6 large eggs
2 lb of sole fillets (16 fillets each about 9×2 inches)
1/2 lb skinless and boneless halibut or more sole fillets
1 cup of heavy cream
10 oz of mushrooms
Salt, pepper, nutmeg, some additional butter
- Arrange about 3 layers the fillets with sprinkling of minced shallots, salt and pepper and a few drops of Cognac.
- For the Giant Crêpe, place flour in a bowl and make a hole in center.
- Add the egg, oil and salt.
- Beat together and slowly incorporate the flour as you add the milk.
- Let rest for 1 hour.
- Preheat oven to 400°F.
- Smear a sturdy jelly roll pan with butter, roll flour in it.
- Put a thin layer of crêpe batter into pan and set in lower oven for 4 or 5 minutes or until set.
- Then place under the broiler to brown top slowly and lightly.
- Slide crêpe off into a cake rack.
- Refrigerate between two sheets of wax paper.
- For the pâte à choux, bring 1-1/2 cups of water to boil with the cut up butter and salt.
- As soon as the butter has melted, remove from heat and dump in all of the flour at once.
- Beat vigorously until smooth.
- Set again over high heat beating continuously to evaporate excess moisture.
- Scrape paste into a mixer.
- At low speed, incorporate 5 eggs one after another.
- Break sixth egg in a small bowl, beat it, and add it to the mixture by droplets, only as needed, so that the mixture holds its shape.
- Remove 1/2 cup and refrigerate for fish mousse.
- Set the rest in a bowl over warm water for final assembly.
- For the fish mousse, cut the halibut and one of the sole fillet into chunks.
- Place in the food processor with cold choux paste, 3/4 cup of chilled cream, 1/2 tsp of salt, grinds of white pepper, pinch of nutmeg.
- Ground into a fine paste.
- If too stiff add more cream, but it should hold its shape.
- Cover and refrigerate.
- For the mushroom duxelles, mince mushrooms by hand or in food processor.
- Sauté in frying pan in 2 Tbsp of melted butter with some minced shallots for 4 to 5 minutes.
- Season lightly with salt and pepper and pour in 3 Tbsp of Cognac.
- Boil down rapidly to evaporate liquid.
- Scrape into a bowl and reserve.
Assembling the Choulibiac
- Spread the Giant Crêpe on a buttered baking dish (nonstick if possible) and trim off any stiff edges.
- Spread 1/3 of the fish mousse in a rectangle about 12 x 5 inches and arrange half of the fillets over it.
- On top of that, spread half of the duxelles, then the rest of the fillets and remaining duxelles.
- Beat any fish-seasoning juices into reserved mousse and spread it over top and sides of fish structure.
- Then, bring the ends and sides of the crêpe up over the fish, trimming off any crêpe in excess of 1 inch edging.
- Reserve half cup of choux paste for decoration; then, using a flexible spatula dipped in cold water, spread choux pastry evenly over top and sides, masking structure completely.
- Poke holes in the lower part of the four corners and insert buttered foil funnels.
Decoration and baking
- Preheat oven to 425°F and set rack in lower-middle level.
- If choux paste has cooled and stiffened, beat over warm water.
- Spoon in pastry bag with half inch cannelated tube.
- Paint Choulibiac with a coating of egg glaze then decorate as you wish.
- Reserve 5 or 6 Tbsp of choux pastry for velouté sauce.
- Glaze the decorations and the rest of the pastry with two coatings of egg.
- Immediately set in oven and cook for 15 to 20 minutes until pastry is slightly brown and puffy.
- Turn oven down to 375°F and continue baking another 20 minutes.
- Serve as soon as possible with a velouté sauce.
2 cups of fish trimmings
1 onion, 1 carrot, 1 celery stalk, chopped
parsley, bay leaf
1 cup of white wine, 1 cup of water, 1/2 tsp of salt
5 to 6 Tbsp of choux pastry
1 cup of milk, 1/2 cup of cream
white pepper, lemon juice, butter (as much or as little as you wish)
- Simmer the fish trimmings with the vegetables, herbs, wine, water, salt for half an hour.
- Strain, then boil down rapidly to 1 cup.
- Gradually blend in the choux pastry, pour into saucepan and simmer thinning out as necessary with spoonfuls of milk and cream.
- Sauce should coat a spoon lightly.
- Season with salt, pepper and lemon juice.
- Add additional butter if you wish.
Frozen hash browns
4 Morning Star veggie sausage patties, thawed
1 can of condensed Cream of Mushroom soup
1/2 bag of fresh spinach
2 Cups of shredded cheese
1/4 tsp of dry mustard
1 Cup chopped white onion
1 Cup of milk
- Preheat oven to 350F
- Spread a light layer of hash browns on the bottom of the casserole dish
- Cover with chopped sausage
- Mix all remaining ingredients in bowl
- Pour on top of hash browns and sausage
- Cook for one hour – or make the night before!
The custard mixture can be prepared hours in advance of cooking and the cooked mold may be kept warm or reheated. One mold (6 cup soufflé mold) or individual cups can be used.
3 cups of cooked spinach, squeezed dry
1/2 cup of finely minced onions
Grated Swiss cheese
2/3 cup of stale white bread crumbs
1 cup of boiling milk
4 Tbsp of butter
Salt, pepper, nutmeg
- Preheat oven 325°F
- Cook spinach in 2 Tbsp of butter for 2-3 minutes and season with nutmeg, salt, and pepper.
- Oil the inner surface of the mold or cup and cover with bread crumbs.
- Cook the onions slowly in butter for 10 minutes not allowing them to brown.
- Scrape the onions into a mixing bowl and stir in the cheese, bread crumbs and seasonings.
- Beat in the eggs. In a thin stream, beat in the hot milk and butter.
- Fold the spinach into the egg mixture, correct seasoning (if needed).
- Turn the custard into the prepared mold and set it in a pan of boiling water.
- Place on lower third of oven and bake for 45 minutes.
- Custard is done when a knife, plunge through the center come out clean.
- Make sure the water does not boil.
- Remove mold and allow to cool for 5 minutes.
- Run a knife around the edge and reverse on a serving platter.
Quick cumin hollandaise sauce
3 egg yolks, room temperature
1 teaspoon of cumin
1 Tbsp of lemon juice
1 cup of butter
- Prepare sauce a short time before serving.
- Combine egg yolks, cumin and 2 teaspoons of lemon juice in the food processor.
- Process until lightened in color and well blended.
- In a saucepan set over medium heat, cook butter until it sizzles.
- With blades running, gradually pour in the butter.
- Add the remaining lemon juice and correct seasonings.
Although this dish is similar to the Ratatouille, it has eggs in it but no zucchini or peppers. It can be served as an hors d’oeuvre, a vegetable dish, or a filling for a quiche. Serves 4 to 6 people.
2 medium size onions
2 lb of plum tomatoes
4 cloves of garlic
1 medium size eggplant (2 lbs)
1/3 cup of olive oil
Thyme, bay leaf, salt and pepper, 1/8 tsp of cayenne pepper.
2 egg yolks
1/4 cup of grated swiss cheese
1/4 cup of grated parmesan cheese
- Slice the onions as thinly as possible.
- Peel and quarter the tomatoes and mince 4 cloves of garlic.
- Peel the eggplant and cut into 4 slices lengthwise.
- Place in colander and sprinkle with salt,, allow to stand for 30 minutes.
- Wash salt away, dry with paper towels and cut the slices in 1/4″ cubes.
- Heat the olive oil in a medium size pan and gently cook the onions without browning them.
- Add the tomatoes, eggplant cubes, salt and pepper, cayenne pepper and minced garlic.
- Simmer over low heat, uncovered, stirring once in a while, for 45 minutes.
- Taste and correct seasonings.
- Beat 2 egg yolks in a bowl and whisk them into the vegetables.
- Stir in a mixture of 1/4 cup of swiss cheese and 1/4 cup of the parmesan into the vegetable and egg mixture.
- Serve hot with a meat dish or room temperature for hors d’oeuvre.
Fill a partially baked pâte brisée with the bohémienne mixture. Sprinkle on the grated cheeses. Bake 30-35 minutes at 350°F. Allow to cool before serving.
For about 20 to 25 small crêpes.
1 1/3 cups of flour
1 Tbsp of vegetable oil
1/2 tsp salt
2 cups of milk
1 Tbsp of rum
- Put flour and a pinch of salt in a bowl.
- Make a well in the center.
- Add the oil and some of the milk.
- Stir well until smooth.
- Continue adding the milk gradually to avoid any lumps.
- Beat the eggs and add to the mixture. Flavor with the rum.
- Let rest for at least 2 hours.
- Cook the batter as demonstrated during class.
This is a crème patissiere with almonds.
1-2/3 cups milk
1 tsp of vanilla extract
4 large egg yolks
1/4 cup of granulated sugar
1/3 cup of flour
1 cup of whipping cream & 2 Tbsp of sugar
- Scald the milk, add vanilla
- Meanwhile stir egg yolks and gradually add sugar until the mixture turns pale yellow.
- Add the flour.
- Slowly add the hot milk, stirring constantly.
- Pour in a saucepan and bring slowly to boiling.
- Work very fast to avoid lumps.
1 1/2 cup of milk
1 tsp of vanilla
4 egg yolks
3 Tbsp of sugar
- Warm the milk in a small pan and add the vanilla.
- Put the egg yolks and sugar in a bowl and mix until lemon colored.
- Add the milk gradually while mixing well.
- Pour back into the pan and cook gently, stirring all the time until the crème anglaise coats the spoon.
- Remove from the heat.
- Cover and refrigerate.