French

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Ratatouille

Posted Thu, 07/13/2023 - 20:08 by Jon

Adapted from Alice Waters's recipe (https://food52.com/recipes/14155-alice-waters-ratatouille)

Serves 3

1 medium eggplant, cut into 1/2-inch dice
4 tablespoons olive oil, divided, plus more to taste
1 medium onion, cut into 1/2-inch dice
4 to 6 garlic cloves, chopped
1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
1 pinch dried chile flakes
1 sweet peppers, cut into 1/2-inch dice
1 medium summer squash, cut into 1/2-inch dice
2 ripe medium tomatoes, cut into 1/2-inch dice
Salt to taste

Your rating: None Average: 4.5 (2 votes)

Cucumber and Peach Salad

Posted Sun, 07/25/2021 - 20:45 by Audrey

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

Your rating: None Average: 5 (1 vote)

Menu for the week of May 27 (Spring)

Posted Sat, 05/27/2017 - 02:00 by Jon

Sat: https://audreyandjon.com/recipes/lao-crispy-rice-salad tacos
Sun: https://audreyandjon.com/recipes/poached-salmon-peas-and-mushrooms
Mon: BBQ!
Tue: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Wed: BBQ leftovers
Thu: Pasta w/ Mixed sauteed spring vegetables (fiddleheads, asparagus, mushrooms...) topped with https://audreyandjon.com/recipes/garlic-scape-pesto cream sauce
Fri: Moar BBQ or omelet

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Cheese Souffle

Posted Fri, 02/24/2017 - 03:00 by Audrey

A recipe not yet tried from Cook's Illustrated.

Your rating: None

Eggs Benedict

Posted Sun, 02/14/2016 - 08:42 by Jon

For 4 eggs:

4 English muffins
8 slices smoked salmon or ham
4 very fresh eggs, drained of louse whites and poached for 3 minutes

For Hollandaise:

1 egg yolk
1 teaspoon water
1 teaspoon lemon juice from 1 lemon
Pinch Kosher salt
½ stick unsalted butter

Prep english muffins and sliced meat. Set up mise-en-place

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.

Melt butter in a small saucepan that is easy to pour from over high heat, swirling constantly, until foaming subsides.

Your rating: None Average: 2 (1 vote)

Parmigiano Gelato

Posted Tue, 11/18/2014 - 21:23 by Audrey

Courtesy of The Washington Post Magazine.

Your rating: None Average: 2 (1 vote)

Purée Freneuse (Rice and Turnip Purée)

Posted Sun, 03/09/2014 - 19:10 by Jon

A surprise winter hit from Julia Child's
Mastering the Art of French Cooking, Vol. 2:

4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
2 cups milk
1 cup white rice
½ t salt
¼ t thyme
1 bay leaf
2 T butter
3 cloves garlic, mashed
3 T cream (or butter)
salt and white pepper to taste
parsley (optional, for garnish)

Your rating: None Average: 3 (1 vote)

Apple Cake

Posted Wed, 12/25/2013 - 18:12 by Audrey

1 1/2 pounds Granny Smith or Gold Rush apples, peeled and cored
1 cup + 3 tbsp all purpose flour
1 cup sugar
1 T Calvados or brandy
1 t lemon juice
2 tsp baking powder
1/2 tsp salt
1 large egg + 2 large egg yolks
3/4 cup vegetable oil
1/4 cup butter, melted
1 cup whole milk
1 tsp vanilla extract
2 tbsp confectioner's sugar + 1/2 tsp ground cinnamon, for topping

Preheat oven to 325F. You will be placing the cake on the bottom rack, so make sure the oven is set up for this.

Lightly grease a 9-inch springform pan (NOTE: a 10" pan is too wide, and the layers will be too thin)

Your rating: None Average: 4 (2 votes)

Duck Confit with Spicy Pickled Raisins

Posted Wed, 12/25/2013 - 18:11 by Audrey

Bon Appetit comes through with another winner. We made this for Christmas 2013, and it was great. While total cooking time (roughly 5 hours) is a bit steep, most of that is hands off, and all but the last 30 minutes can be done ahead of time and frozen. Serves 8. Great for a dinner party.

8 skin-on, bone-in duck legs
4 garlic cloves, thinly sliced
1 teaspoon freshly ground black pepper plus more freshly cracked
2 tablespoons plus 1 tsp. kosher salt
10 sprigs thyme, divided

Your rating: None Average: 4.5 (2 votes)

Brioche

Posted Sun, 11/03/2013 - 17:45 by Audrey

Courtesy of Cook's Illustrated.

Your rating: None

Chocolate Truffles

Posted Sun, 11/03/2013 - 17:32 by Audrey

Courtesy of Cook's Illustrated.

Your rating: None

Crepes

Posted Sun, 11/03/2013 - 12:43 by Audrey

2 large eggs
1 large egg yolk (CI uses 3 whole eggs)
1 cup buttermilk (or milk)
¾ cup rye (or AP, or white wheat) flour
¼ teaspoon kosher salt
2 tablespoons plus 4 tsp. sugar
¼ cup unsalted butter, melted, plus 8 tsp., room temperature
Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

Your rating: None Average: 4 (1 vote)

Cocktail Popovers

Posted Tue, 08/06/2013 - 09:58 by Audrey

Courtesy of Post Express.

Your rating: None

Shrimp and Hearts of Palm Rémoulade

Posted Wed, 05/29/2013 - 19:01 by Jon

Rémoulade

1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled

1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worchestershire sauce

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Shrimp

Your rating: None Average: 2 (2 votes)

Meringue

Posted Thu, 04/11/2013 - 19:23 by Jon

Preheat oven to 250F, with the rack in the center of the oven.

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 teaspoon pure vanilla extract

Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

Beat the egg whites on low-medium speed until foamy.

Add the cream of tartar and continue to beat the whites until they hold soft peaks.

Your rating: None Average: 3 (2 votes)

Smoky Chocolate Crackers

Posted Sat, 02/09/2013 - 16:19 by Jon

Via http://www.bhg.com/blogs/delish-dish/2013/02/05/dorie-greenspan-... , see also http://discoveringblog.com/httpdiscoveringblogcom/discoveringsmo...

ingredients
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons smoked paprika
1 teaspoon salt
3/4 cup unsalted butter, softened
1/3 cup powdered sugar, sifted
3 tablespoons granulated sugar
2 egg whites
1/2 cup finely chopped almonds, toasted

In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.

Your rating: None

Poached Salmon with Peas and Mushrooms

Posted Sat, 05/26/2012 - 17:58 by Jon

This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
2 tablespoons (¼ stick) unsalted butter
4 ounces fresh morels; sliced, or oyster or shiitake
½ cup shelled fresh peas
⅓-⅔ cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or finely chopped garlic scapes

Your rating: None Average: 4.5 (2 votes)

Four Cheese Quiche

Posted Mon, 10/31/2011 - 13:10 by Jon

This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

1 pastry shell (use the pastry crust from the tomato tart recipe.

4oz st nectaire (soft, ripened cheese) without the rind
3oz chevre
1oz blue d'Auvergne or Roquefort (optional)
2oz of grated emmental cheese
2 eggs
2 egg yolks

Your rating: None Average: 3 (1 vote)

Seared Scallops with Pommes

Posted Sat, 02/12/2011 - 19:50 by Jon

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

Your rating: None Average: 3 (2 votes)

Smoked Salmon Crepe Pinwheels

Posted Wed, 03/24/2010 - 18:45 by Audrey

A delicious and fun twist on Kevin Dundon's salmon cake recipe.

These are crepes, layered with cream cheese and smoked salmon (lox), rolled and cut into pinwheels. Great for a party!

2/3 cup AP flour
1 jumbo or 2 small eggs
about 1 cup milk
8oz smoked salmon slices
8oz whipped cream cheese (with herbs/chives if available)
1 tbsp snipped fresh chives, scallions, garlic, shallots, or your favorite herbs
juice of 1/2 lemon

Your rating: None Average: 3 (1 vote)

Truffle Cream Sauce

Posted Tue, 08/25/2009 - 14:36 by Jon

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

Your rating: None Average: 5 (2 votes)

Fresh Tomato Tart with Chevre

Posted Tue, 08/25/2009 - 12:16 by Jon

This is a recipe created by Jon's Mom based on the amazing brunch tart from A Priori Thé in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze into a booth here, if only for this tart. The original has a dry cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chèvre already being used. This dish is amazing in its simplicity.

For the tart's pastry
10" tart pan:
1½ cups flour
¾ tsp salt
½ cup butter (freeze)

Your rating: None Average: 5 (2 votes)