Thon à l’ail

Serves 4 people.

1 lb of tuna steak, cut 1 inch thick
3 Tbsp of oil (olive or peanut oil)
freshly ground pepper
20 large garlic cloves, thinly sliced
1 Tbsp of best quality red wine vinegar
salt

  • Preheat the broiler.
  • Lightly brush both sides of the tuna with some oil.
  • Season generously with pepper.
  • Broil until the flesh begins to turn opaque, about 5 minutes per side.
  • The fish should still be pink in the center.
  • Meanwhile, in a large skillet, heat 2 Tbsp of the oil over medium heat.
  • Add the garlic and stir to coat with oil.
  • Sauté until light golden, about 3 to 4 minutes.
  • Add the vinegar and deglaze the pan, scraping up any bits that cling to the bottom.
  • Sprinkle the tuna with salt.
  • Transfer the fish to a warmed platter and pour the garlic sauce over all.
  • Serve immediately, with a warm bowl of pipérade alongside.

Pipérade Basquaise

6 Tbsp of olive oil
2 lb of tomatoes, peeled, cored, halved, seeded and chopped
2 medium onions, sliced
3 large green bell peppers, cored, halved, seeded & cut lengthwise into thin slices
3 garlic cloves, minced
salt and freshly ground pepper

  • In a large skillet, heat 2 Tbsp of oil over medium high heat.
  • Add the tomatoes and simmer for 10 minutes, uncovered.
  • In another skillet, heat 2 Tbsp of oil and cook the onions until lightly brown.
  • Finally, in another 2 Tbsp of oil, cook the peppers until soft and tender.
  • Add the onions and peppers to the tomato mixture.
  • Stir in the garlic and season with salt and pepper.
  • Cook, uncovered over low heat for 1 hour, stirring from time to time.
  • The pipérade can be served warm or cold.

Bouillabaisse

For 10 to 12 people.

1/4 cup olive oil
1 onion, 1 carrot, 1 stalk of celery, and 1 leek, chopped
2 cloves of garlic, minced
Bouquet garni (thyme, bay leaf, parsley)
pinch of fennel seeds or branch of fennel
2 lb fish heads and backbones
3 quarts of water
4 cups of crushed tomatoes (about 2 lb)
2 Tbsp of sun dried tomato paste
2 cups of white wine
pinch of saffron/ salt and pepper

Marinate for 2 hours in 1/4  cup of olive oil and 2 Tbsp of Pernod, cut everything in 2 inch chunks:

1 lb of flavorful fish (sea bass, snapper, cod, haddock, or halibut)
1 lb of delicate fish (whiting, perch, sole)
1/2 lb of scallops, 1/2 lb of shrimps
1 lb of monk fish or lobster pieces

For the stock

  • In a large saucepan heat the oil.
  • Add onion, celery, carrots, leek, bouquet garni, fennel.
  • Cook for 5 minutes and add water.
  • Bring to a boil, add the fish bones and simmer for 40 minutes.
  • Pass through a sieve forcing as much liquid as you can from the vegetable mixture.
  • Reduce to concentrate the flavors if necessary.
  • Reserve 1 cup of stock for the rouille.

For the Bouillabaisse

  • To the above stock add the tomatoes, wine, saffron, salt and pepper.
  • Add the marinate juices.
  • Simmer for 30 minutes.
  • Bring to a boil before adding the monk fish or lobster.
  • Boil briskly 5 minutes.
  • Add the delicate fish and boil again 5 minutes.
  • Finally, add the scallops and shrimp and boil 3 minutes.
  • (Optional) cook the shrimp separately with garlic and parsley, peel them and deglaze the pan with some wine (use the shell of the shrimp in the wine).

Rouille

1 dried hot chili
1 potato, sliced thin
1 cup fish stock, reduced
1/4 cup roasted red pepper
4 cloves garlic and  few leaves of fresh basil
1/2 cup olive oil

  • Cook chili pepper and potato in fish stock until tender.
  • Pour into food processor with roasted pepper, garlic and basil.
  • Blend until smooth then add olive oil bit by bit.

Croûtes

  • Preheat oven 325°F.
  • Cut about 24 slices of French bread and bake for 15 minutes.
  • Lightly coat both sides of bread with olive oil.
  • Turn and bake for another 15 minutes.
  • Rub each slice with garlic.

Supreme de volaille andelouse

4 chicken breasts
2 Tbsp butter
lemon, salt, pepper
1/4 cup cognac

  • Preheat oven to 350°F.
  • Season the breasts with salt, pepper, and lemon.
  • Fry the chicken in the hot melted butter.
  • Brown on both sides quickly.
  • Add cognac and flambé
  • Put in oven covered with buttered waxed paper and cook for 5 to 6 minutes.
  • Reserve and keep in a warm oven.

Sauce

2 Tbsp butter
1 Tbsp shallots
1-1/2 cups of tomato pulp
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup crème fraiche
tarragon, parsley

  • Melt butter and add shallots.
  • Cook briefly.
  • Add the pulp, the wine, the broth, cream, and tarragon.
  • After the breasts of chicken are cooked, drain their juice in the sauce as well.
  • Reduce for about 30 minutes or until thick.
  • Pour the sauce over the chicken before serving and spread parsley on top.

Coq au vin

Serves 4 to 6 people.

The following recipe comes from Burgundy. A Beaujolais wine is best used both for cooking and drinking with this dish.

1 Tbsp of oil and 2 Tbsp of butter
3 oz of salt pork
3/4 lb of small white onions peeled
3-1/2 lb of chicken, jointed
3 Tbsp of brandy
1 Tbsp of flour
1-1/2 cups of red wine
1 cup of chicken stock
3 small tomatoes & 1 Tbsp of tomato paste
bouquet garni and garlic
nutmeg
1-1/2 cups of mushrooms, sliced
salt and pepper
croûtons
chopped parsley 

  • Heat the oil and butter in a heavy saucepan and cook the salt pork and small white onions until they are golden brown.
  • Remove them and brown the chicken joints in the pan.
  • Flame with the warmed brandy.
  • Remove the chicken joints and some of the fat.
  • Sprinkle in the flour and cook for 2 or 3 minutes.
  • Return the chicken to the pan along with the onions.
  • Pour in the wine, chicken stock, tomatoes, bouquet garni, nutmeg, mushrooms, salt and pepper.
  • Cover loosely and cook for approximately 1 hour or until chicken is tender.
  • Arrange the chicken in a serving platter covered with the mushrooms and onions.
  • Remove the grease from the juice, reduce, taste and adjust the seasoning.
  • Strain the sauce over the chicken.
  • Garnish with the croûtons and some chopped parsley.

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
flour
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.

Burgundian chicken

3 Tbsp of olive oil
4 Tbsp of unsalted butter
1 chicken, well rinsed, patted dry, cut into 8 serving pieces
salt and pepper
3/4 cup of red wine vinegar
2 large tomatoes, peeled, cored and chopped
1 cup of chicken stock
fresh parsley 

  • In a deep skillet heat the oil with 1 Tbsp of butter over high heat.
  • Season the chicken and brown on one side until the skin turns golden brown.
  • Do not crowd the pieces together.
  • Regulate the heat to avoid scorching the skin.
  • Turn and brown on the other side.
  • Cook the remaining pieces in the same manner adding oil as needed.
  • Remove the chicken and pour out the cooking fat.
  • Over medium high heat reduce the vinegar by half.
  • Then add the chicken, the tomatoes and the chicken stock.
  • Simmer gently over medium heat until all the juices mingle nicely and the chicken is cooked through.
  • About 1/2 hour.
  • The chicken should be prepared ahead of time to this point.
  • Let warm at room temperature before proceeding.
  • To prepare the chicken for serving, heat the chicken through in the sauce.
  • Remove it from the sauce and place it on a warm platter.
  • Remove the warm sauce from the heat and add the remaining 3 Tbsp of butter.
  • Adjust the seasoning.
  • Pour the sauce over the chicken.
  • Sprinkle on the parsley.

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.

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.

Escalopes de veau roussillon

To serve 4.

1 lb of eggplants
a little milk
5-6 Tbsp seasoned flour
2/3 cup of oil (approximate)
4 veal scaloppine
2 oz of Gruyère cheese, thinly sliced
¼ cup of grated Parmesan cheese
2 Tbsp of butter

Sauce tomate 

2 lb of fresh tomatoes or 1 can of italian tomatoes, chopped
1 onion, sliced
1 glove of garlic
1 tsp of sugar
3 slices of bacon
bouquet garni
salt, freshly ground pepper

  • Make the sauce first.
  • Place all ingredients in a pan and cook over a low heat for 20 minutes or until tomatoes are tender.
  • Sieve the sauce using a vegetable mill in order to obtain a thick purée.
  • Meanwhile cut the eggplants into ½ inch slices.
  • Dust them lightly with salt and put on a wire rack to drain for half an hour, turning them from time to time.
  • Dry on kitchen paper.
  • Dip the eggplants into milk, then into seasoned flour, and fry them quickly in the hot oil.
  • Arrange the fried eggplants in a bottom of a fireproof dish, pour over the sauce and put aside to keep hot.
  • Flatten the scaloppine, trim them into even shapes and dip in seasoned flour.
  • Fry the scaloppine in a little hot oil, allowing approximately 4-5 minutes on each sides, depending on the thickness.
  • Arrange them on top of the eggplants and sauce tomate and cover with Gruyère cheese.
  • Sprinkle with Parmesan cheese, dot with knobs of the butter and place for a few moments under hot broiler.

Escalopes de veau chasseur

Allow 2 or 3 scallops per person, depending on the size of the pieces of meat. Veal scallops are cooked quickly and need to be tender and of the palest pink you can find.  Serves 6 people.

12 veal scallops
4 Tbsp of butter
¼ cup of minced shallots
3/4 lb of firm, ripe tomatoes, peeled, seeded and chopped (1 cup)
1 garlic, minced
salt and pepper
½ tsp of tarragon
½ cup of white wine
½ cup of brown stock
½ lb of fresh mushrooms
1 Tbsp of lemon juice
2 Tbsp of butter

  • Preheat the oven to 300°F
  • In a heavy skillet, melt the butter and sauté the veal scallops on high heat until brown on both sides.
  • Season with salt and pepper.
  • Remove the scallops to a serving dish and keep warm in a turned off oven.
  • Deglaze the skillet with a little bit of the wine and pour the liquid over the veal.
  • Melt 2 Tbsp of butter and sweat the shallots for 1 minute.
  • Stir in the tomatoes, garlic, seasonings and herbs.
  • Cover and simmer for 15 minutes.
  • Pour in the wine and the brown stock.
  • Boil rapidly for 15 minutes or until the sauce has thickened.
  • Correct seasoning and remove from heat.
  • In a separate skillet, sauté the mushrooms in butter.
  • Add a bit of lemon juice, salt and pepper to taste.
  • Add to the tomato sauce and simmer for a minute.
  • Baste the scallops in the serving dish with the hot sauce and decorate with fresh tarragon or parsley.
  • Serve immediately.