Egg, cheese, & vegetable bake

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.

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.

Fricasée de poulet vouvrionne

To serve 6.

1/4 cup of oil (or mixture of oil and butter)
3 lb of chicken pieces
24 small white onions peeled
2 Tbsp of flour
1 cup of dry Vouvray wine
1-1/2 cups of water
Salt, freshly ground pepper
2 cloves of garlic, chopped
bouquet garni
3 sprigs of fresh tarragon
2 cups of mushrooms sliced
3 egg yolks
3 Tbsp of cream
2 Tbsp of brandy

  • Heat the oil and butter in a large pan, add the chicken pieces and turn them until they are sealed.
  • Do not allow them to brown.
  • Remove the chicken to a large saucepan that can go in the oven and reserve.
  • Add the small onions to the pan.
  • Cover with a lid and cook over a gentle heat until slightly brown.
  • Preheat the oven to 375F.
  • Discard the oil, add a bit of butter to the pan and the flour.  Mix well.
  • Then, pour the wine and water and return to the heat until the sauce thickens.
  • Drain this liquid into the large saucepan with the chicken.
  • Add the salt, pepper, bouquet garni, garlic, tarragon and bring to a boil.
  • Replace the chicken, add the mushrooms, cover with the lid and simmer in the oven for 45 to 60 minutes.
  • Arrange the chicken in a warm platter and keep in turn off oven.
  • Whisk the egg yolks with the cream and brandy.
  • Pour a little of the hot liquid in which the chicken was cooked into the cream mixture and mix well.
  • Return to the pan and thicken over a low heat.  Do not allow to boil.
  • Taste and adjust the seasoning.
  • Arrange the onions and mushrooms at each end of the dish, strain the sauce over the chicken and serve.

Chicken sauté à la bordelaise

To serve 4.

3 lb frying chicken, cut up
4 Tbsp of vegetable oil
16 peeled small white onions
4 Tbsp of unsalted butter
Salt and freshly ground black pepper
2 bay leaves
1 Tbsp of lemon juice
1 nine-ounce package of frozen artichoke hearts, defrosted and drained
1/2 cup of chicken stock

  • In a heavy skillet, brown the chicken in the oil a few pieces at a time.
  • As the pieces becomes a rich golden brown, remove them to a plate.
  • Discard the fat in the skillet and add 2 Tbsp of butter.
  • Add the onions and cook them as lightly and evenly as possible for a few minutes.
  • Return the chicken to the skillet.
  • Season with salt and pepper, throw in the bay leaves and cook slowly for 1/2 hour, basting occasionally.
  • Meanwhile melt the remaining 2 Tbsp of butter in another skillet and add the lemon.
  • Put the artichoke hearts in and toss them in the lemon butter until they are coated.
  • Season with salt and pepper.
  • Add to the skillet with the chicken 15 minutes before the end of cooking.
  • Remove the chicken from the skillet and arrange on a warm plate with the onions and artichoke hearts around it.
  • Discard the bay leaves.
  • Pour the chicken stock in the skillet and deglaze.
  • Boil down until the sauce is reduced to a syrupy consistency.
  • Pour over the chicken and serve at once.

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.

Bouillabaisse de poulet

To serve 6.

It was just a matter of time before someone had the good idea to use the flavors of all the ingredients in a bouillabaisse and replace the fish with chicken. So here goes the mixture of onions, garlic, tomatoes, fennel and saffron. To make it into a real casserole, the vegetable of choice here is the fennel bulbs.

4 large tomatoes, peeled, cored, seeded and chopped
2 large onions, sliced
4 garlic cloves, chopped
4 large fennel bulbs with feathery leaves attached, chopped
3 Tbsp of olive oil
1/3 cup of licorice-flavored aperitif such as Ricard or Pernod
1 generous pinch of saffron
2 sprigs of fresh thyme or 2 tsp of dry thyme
4 imported bay leaves
salt and pepper
6 chicken legs with the skin removed
1 lb of boiling potatoes peeled and quartered
2 cups of chicken broth (preferably homemade) 

  • The day before you plan to serve the dish, combine the tomatoes, onions, garlic, fennel, olive oil, aperitif, saffron, herbs and seasonings in a large covered casserole.
  • Stir to blend.
  • Add the chicken legs and stir to coat the chicken.
  • Cover and refrigerate for at least 8 hours.
  • At least 1 hour before cooking the casserole, remove it from the refrigerator.
  • Stew the chicken in its marinade, partially covered to avoid boiling over medium heat for about half an hour.
  • Add the potatoes and chicken stock and simmer for an additional 45 minutes or until the potatoes are tender.
  • Taste for seasoning.
  • Serve in warm shallow soup bowls.

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.

Daube d’agneau provençale

This is a very simple and inexpensive stew which is better done at least a day ahead.

2 Tbsp of olive oil
2 onions, sliced
3 lb of lamb shoulder cut in large pieces
10 carrots, sliced
4 potatoes, sliced
1 can of italian tomatoes
1 cup of white wine
1 Tbsp of Herbes de Provence
Salt and pepper
Garlic and parsley
Green olives (optional)
2  10 ounce packages of mushrooms

  • In a large covered casserole heat the oil and sweat the onions.
  • In the meantime, brown the pieces of meat in a large skillet.
  • Add the meat to the casserole and deglaze the skillet with the white wine.
  • Add the resulting liquid to the casserole as well. Sprinkle the Herbes de Provence on the meat.
  • Add the carrots, potatoes, herbs, garlic and parsley.
  • Cover with the tomatoes.
  • Cook for 1 hour without stirring.
  • In the meantime, cook the mushrooms.
  • Season and reserve.
  • After 1 hour of cooking, add the mushrooms (and the green olives).
  • Cook for another 20 minutes or until all the vegetables are tender.

Boeuf à la Bourguignonne

Serves 6.

2 lb of beef for stew
Vegetable oil
2 Tbsp of flour
1 cup of red wine
1 cup of stock (or water)
2 cloves of garlic
2 tsp of tomato paste
salt and pepper
4 oz of salt pork, cut into lardons
12 small white onions, peeled
2 cups of mushrooms, sliced

  • Heat the vegetable oil and brown the meat on all sides.
  • Discard the oil.
  • Deglaze with some stock or water.
  • Put the meat in a large pan and sprinkle with the flour.
  • Stir until brown.
  • Add the wine, stock or water, garlic, tomato paste, salt and pepper.
  • Fry the salt pork in a clean pan until fat runs from it, then add the onions and brown them.
  • Discard the fat and add the lardons and onions to the meat.
  • Cook over gentle heat for 2-½hours.
  • Add the mushrooms and cook for another 15 minutes.
  • Taste and adjust the seasonings.
  • Arrange on a hot serving dish and sprinkle with parsley.

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.