Cooking or Whatever

Cooking or Whatever       Chef Chris Koch                                                            

office (215) 801.5540

French Recipes Back

_Almond_Macaroons

Angel Food Cake

Baby beets with herb salad and warm Chervre

Bakery_style_French

Ballotine de Volaille Braisee

Balsamic Vinaigrette

Bar aux raisins

Béchamel

Beef Consomme

Beef Wellingtons - modern method

Beignets

Belgian Soufflé

Bifteck sauté Béarnaise

Bisque de crevette

Blanquette Aveau Au Vallee d' Auge

Blue cheese scalloped potatoes au gratin

Boeuf Bourguignon

Boeuf Wellington Traditional method

Boulettes Aux Noix

Braised Brussels Spouts, Pearl Onions And Chestnuts

Braised friseé et lardoons

Brandied Cherries

Brie En Croute

Brochette Of Beef With Mustard Hollandaise

Brown Stock

Butterscotch Sauce

Calamari Provençale

Canapés With Chervre And Basil

Canard ala Orange

Cassoulet Au Bistro De Troyes

Celery Root, Potato And Apple Purée

Champignons Farci

Chicken and tarragon mousse

Chicken Dijon with Scallion Coulis

Chicken Marengo

Chicken Roulade

Chicken Stock

Chocolate Cognac Truffle Tartlets

Chocolate Fondue

Chocolate leaves

Chocolate mousse

Chocolate Napoleon with mint sauce

Chocolate orange truffles with almonds

Chocolate Pots De Crème

Chocolate truffle croquembouche

Chocolate Truffle Torte

Citrus Peppercorn Vinaigrette

Cognac and mustard pan sauce

Coq Au Vin

Coquilles Saint-Jacques D' Normandie

Coquilles St Jacques a la Provençale

Cornichons

Coulis de tomates à la Provençale

Country style forcemeat

Court Bouillon

Cracked pepper seared tuna Niçoise salad

Crème Brûlée

Crème Carmel

Crème Fraiche

Crêpes à La sauce Camembert

Crêpes Suzette

Crepes With Mushroom, Ham And Sauce Mornay

Crevettes Au Cidre

Crustless Quiche Lorraine

Cured Foie Gras

Custards - basic

Danish dough

Deli Canapés With Cornichon Fan

Demi Glace

Duck Bresaola

Duck Confit And Rillettes

Duck Confit With Radicchio And Endive

Duck Liver Flan

Duck terrine

Easy Crepes

Escargots à la Bourguignonne

Espagnole sauce

Filet De Veau Farci Nicoise

Fish Stock

Foie Gras With Pineapple And Pistachio

Fondu Bourguignonne

French Toast With Bacon

Frisée salad with bacon and croutons

Frozen Chocolate Soufflé With Warm Berry Compote

Frozen grand Marnier soufflé

Galette Laurent duxelle

Gateau Alaine au Chartres

Genoise, Classic

Gigot ou épaule de pré-salé, farci

Gnocchi de pommes de terre

Gougère

Green peppercorn reduction sauce

Green peppercorn sauce

Grilled Steak Sauce Béarnaise

Haricot Vert Fagots

Hollandaise

Honey Vinaigrette

Huîtres en Beignet

Huîtres Gratinées

Huîtres Grillées au beurre blanc

Huîtres Rôties au vin blanc

Hunter Sauce

Jambon Persillé Maison

Kir Royal Sorbet

La Pipérade

le consommé de Celeste de volaille

Le Gateau De Mais Et Sa Salade

Leeks vinaigrette

Legume Au Hive Potage

Lemon cream scones

Lemon Nutmeg Pie Dough

Les Scourtins aux olives de Nyon (Olive Biscuits)

Lobster Thermidor

Mayonnaise And Variations

Meringue cookies

Moules au jambon de Bayonne

Mousseline De Les Crevette Et Homard

Mousseline Forcemeat

Mousseline Of Chicken With Tarragon

Mushrooms stuffed with spinach

Musician tart

Navarin Printanière

Onion Soup Gratin

Orange Sorbet

Oysters Grand Cru

Pan seared Duck Breast With Cassis Demi

Paneed Veal With Fried Lemon Slices

Pâte à choux

Pâte Brisée

Pâté Maison

Pâté Spice

Pâte Sucrée

Pêches Melba

Pissaladière Niçoise

Pissaldiere Canapés

Poached Chicken/Veal Sausage

Poireaux grillés et ail étuvé sur pain grillé

Poisson al la Provence

Poisson En Papillote

Poisson En Papiotte Et Champigon Shiitake

Pomegranate Demi Glace

Pommes Croquettes

Pommes Dauphinois Gratin

Pommes Lyonnaise

Pommes Parisian

Pommes Soufflés

Pork Ile De France

Potage Crécy

Potage crème de cresson

Potage Parmentier

Potage velouté aux champignons

Potato puffs

Potato cheese gratin and with tarragon

Poulet Aux Echalotes De Mme. Lascourreges

Poulet Vallée D' Auge

Purée De Pommes De Terre, Topinambours, Et Celeri-Rave

Quatre d' epices

Quenelles de volaille

Quiche Lorraine

Rabbit Stew Bistro

Rack Beans

Raie Raidie au Beurre Clarifié, Brunoise de Fruits et Légumes au Vinaigre

Râpée Morv andelle

Raspberry Coulis

Raspberry Ice Cream

Raviole de Homard, Crème Légère au Corail

Red onion jam

Red wine, mustard and thyme pan sauce

Roast Leg Of Lamb

Rosti Potatoes Albert

Salpicon d'Ave

Sauce Béarnaise

Sauce Beurre Blanc

Sautéed Chicken Breast In Brandy Mustard Cream Sauce

Sautéed Pork Chop With Rosemary Pan Sauce

Seafood mousse

Skate With Brown Butter And Capers

Soufflé au fromage

Soufflé démoulé, mousseline

Soufflé Roulade

Soupe à l' oignon

Soupe au pistou

Soupe Corse

Soupe Paysanne a Boire et a Manger

Sour Cherries In Grappa/Eau De Vie

Spun sugar and caramel cages

Tart Au Citron

Tarte au fromage

Tarte Tatin

Terrine De Campagne Avec Noix De Pacane Et Champignon

Terrine De foie De Volailles

Thon Tapenade Provençal

Tomato Confit

Tomato Sauce - basic quick Italian

Tomato, fennel and watercress salad

Tomatoes à la Reine

Tournedos Rossini

Tuiles

Tuiles

Vegetable Stock

Velouté

White Chocolate Mousse Scratch

Wild Mushroom and Chervre strudel with sauce Madeira

Wild Mushrooms In Calvados Cream In Phyllo

 

Almond Macaroons

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Cookies and candy

Amount Measure Ingredient -- Preparation Method

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8 Ounces Almond paste

1 1/4 Cups sugar

2 Each egg white

1/3 Cup Blanched almond slices

Cut the almond paste into small pieces and place in stand mixer with a paddle attachment

Run the machine on low and gradually add the egg whites. Let run until the paste and whites form a thin paste

Gradually add the sugar and mix until smooth and no lumps in the paste

Place the mixture into a pastry bag with a # 3 tip

Pipe out quarter sized cookies and placed three almond slices on each

Bake at 350 ° for seven to ten minutes

Cool on pans briefly and transfer to cooling rack to cool completely

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Angel Food Cake

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

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1 C Flour -- sifted

1 1/2 C Sugar -- sifted

12 Ea Egg White

1 Tsp Cream Of Tartar

1/4 Tsp Salt

1 1/2 Tsp Vanilla

1 1/2 Tsp Lemon Juice

1/2 Tsp Almond Extract

Preheat to 325

Sift the flour and combine with 1/2 of the sugar. Use a whisk to combine the dry ingredients completely.

The first step is to prepare a meringue. Beat the egg whites until they become foamy. Add the cream of tartar and salt and continue beating at medium speed until the whites form soft peaks. Continue beating while adding the sugar one tablespoon at a time until the eggs form firm peaks.

Add the vanilla, lemon juice and almond extract.

Whisk 1/4 of the flour into the meringue, then gently fold the remaining flour mixture 1/4 at a time to form the batter.

Spray a tube cake pan with oil spray and line with parchment paper.

Pour the batter into the prepared pan and bake in the lower third of the oven for 50-60 minutes -- the cake will spring back when pushed in.

Remove and let cook for 15 minutes, carefully remove from pan.

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Baby beets with herb salad and warm Chervre

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French

Amount Measure Ingredient -- Preparation Method

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2 pounds assorted baby beets

5 ounces extra virgin olive oil

1/4 each baguette -- need one slice per person

3 tablespoons extra virgin olive oil

4 ounces Chervre cheese -- enough slices for one for each slice of bread

3 tablespoons Champagne wine vinegar

1 each shallot -- minced

6 ounces baby greens

1 tablespoon fresh chives -- sliced

5 tablespoons fresh chervil -- chopped

2 tablespoons fresh tarragon -- chopped

1 tablespoon fresh dill weed -- chopped

1 tablespoon fresh flat-leaf parsley -- chopped

1 pinch sugar

Preheat the oven to 400°. Clean the beets, remove the greens.

Toss beets with oil to coat and place on sheet of foil. Season the beets with salt and pepper. Seal foil over beets and roast for 30-60 minutes depending on the size of the beets.

Slice the baguette into rounds and brush the slices of bread with oil and toast for 10 minutes in oven. Remove and place a slice of chevre on top of each round

Unwrap the package of beets, peel and cut into bite sized pieces. Place the beets in a large mixing bowl and toss the beets with vinegar, shallots, season with salt and pepper. Cover with plastic wrap and let rest for one hour.

Brush each cheese toast with oil, season with salt if needed and place in a 400° oven for 6-8 minutes; until warmed through

Place the greens and herbs in a large salad bowl, add 2-3 TBL of oil and a pinch of sugar, toss to coat the greens. Add the beets and toss.

Plate greens with beets and serve with cheese toast.

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Bakery style French baguettes

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- French

Amount Measure Ingredient -- Preparation Method

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To create sponge

1/4 Teaspoon Active dry yeast

6 Ounces by Weight Warm water -- 110 to 115 °

6 Ounces flour, all-purpose

For the dough

3/4 Teaspoon active dry yeast

4 Ounces Room temperature water

10 Ounces flour, all-purpose

1 Teaspoon Salt

1 Each Egg white

1 Tablespoon Water

To create the sponge, combined the yeast, water, and flour in a bowl and stir together with a wooden spoon to form a thick batter. Scrape down the bowl with a rubber spatula, cover with plastic wrap and punch a couple of holes in the plastic wrap with a paring knife. Let stand at room temperature.

After four or five hours, a sponge should be doubled in size and pitted with tiny bubbles. Continue to allow the dough to stand until a depression forms of the center, which should take two to three hours longer

Transfer the sponge to stand mixer bowl with a dough hook attached. Add the yeast and 4 oz. of water. Combine a low speed for about 30 seconds

Gradually add the flour until a ball forms. Continue to knead the dough for fourteen minutes adding water a teaspoon at a time if needed

Test to determine if adequately kneaded by performing the window pane test. A well-kneaded dough can be stretched into a nearly translucent membrane

Gather dough into a ball and return it to the bowl and cover with plastic wrap. Let rise until doubled -- about 1/2 hours

Punched down and divide into two

Form the dough into a torpedo shape, fold the top to the center, fold the bottom to the center, pinch the seam closed

Place the dough on a lined baking sheet seam down (under). With a razor blade make slits along the length

Repeat with second piece of the dough. Cover with clean kitchen towel, slide sheet in to garbage bag closed tightly, refrigerate for twelve hours

Preheat oven to 500 °, place a baking stone on lowest rack in the oven. Place a lipped baking sheet on the bottom of the oven

Remove dough from refrigerator and let stand covered for 45 minutes. Remove plastic bag and let stand for fifteen minutes more

Brush dough with an egg wash, place dough on baking stone, mist cabinet, pour simmering water into sheet tray.

After ten minutes, rotate loaves, bake to internal temperature of 205 °, cool for 30 minutes

Yield:

"2 loaves"

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Ballotine de Volaille Braisee

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Charcuturie

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 each Chicken leg quarters -- deboned

4 ounces Ground Pork

4 ounces Ground Veal

2 ounces White bread crumbs

6 tablespoons Milk

2 fluid ounces Clarified butter

2 ounces Yellow onion -- Minced

2 cloves Garlic -- Minced

1/2 teaspoon Quatre d' epices

Preheat the oven to 400°

Grind the pork and veal.

Combine the milk and the bread crumbs. Let rest for five minutes

In a sauté pan, add the clarified butter, and cook until tender but not browned the yellow onions, add the garlic and spices

Combine the ground meat, soaked bread crumbs, and seasoned onions, using your hands, mix well to combine

Divide the mixture and stuff the de boned leg quarters. Sear in sauté pan all sides, and finish in the oven for about 20 minutes.

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Balsamic Vinaigrette

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- French C -- Italian

Dressings / Salad

Amount Measure Ingredient -- Preparation Method

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1/2 tablespoon Dijon Mustard

1 tablespoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 cup Balsamic Vinegar

1 cup Blended Oil

Whisk the mustard, sugar, salt, pepper and vinegar together

Slowly add the oil, drop by drop, whisking briskly to emulsify

Yield:

"10 ounces"

 

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Bar aux raisins

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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16 each scallions -- roots trimmed

2 cups fumét -- or seafood stock

1 1/2 cups sauternes

4 4 oz sea bass fillet

4 large white mushrooms -- sliced thick

4 ounces butter -- cut into small pieces, chill

1 pound seedless grapes -- peeled and halved

1/2 each lemon

salt and white pepper

Trim the green parts off the scallions leaving 2" of light green parts attached to white bulb. Slice 1/3 of the green parts thinly at an angle and discard rest.

Bring stock and 1/4 of the wine to simmer in large skillet. Add the fish and partially cover. Reduce the heat to poach the fish for 5 minutes. Transfer the fish to shallow bowls and cover to keep warm. Leave poaching liquid in skillet.

Add the remaining wine to the skillet and bring to boil. Reduce the liquid by boiling to just thick enough to coat back of spoon.

Add scallions bulbs and mushrooms and simmer for 10 minutes, remove scallions and mushrooms and divide among bowls.

Bring the liquid back to boil.

Remove skillet from heat and whisk in butter until smooth.

Add the grapes and the juice from a lemon, swirl pan and season with salt and white pepper. Divide among bowls and garnish with sliced scallion greens.

Description:

"Seabass with grapes"

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Béchamel

Recipe By: Chris Koch CK

Serving Size : 8

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

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4 ounces yellow onion -- one small or 1/2 of large

1 Tbsp Cloves Whole

1 each bay leaf

2 Tbsp Clarified Butter

2 Tbsp Flour

2 C Milk

Create an onion piquet by peeling the onion. Press a bay leaf onto the surface of the onion and push the whole cloves through the bay into the onion.

Place the onion in a heavy sauce pan and add the milk. Bring to a boil and reduce the heat to a simmer, cover, remove from heat and steep for about 30 minutes

Melt the butter in a heavy sauce pan, stir in the flour all at once and stir to combine. Continue to stir until it stops foaming.

Begin adding the hot milk into the roux a cup at a time and whisk constantly until thickened. Add the next cup of milk and continue whisking until thickened.

It is better to make a sauce too thick then too thin. Additional milk can be added to bring the sauce to a thickness to coat the back of a spoon.

Over lowest heat possible, simmer for 30 minutes to remove the flour taste.

Yield:

"2 cups"

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Beef Consomme

Recipe By: Chris Koch ck

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 teaspoon dried thyme

2 each bay leaf

2 tablespoons dried parsley

1 teaspoon black peppercorn

6 each egg

1 pound beef stew meat -- minced

1 cup Onion -- minced

1/2 cup Carrot -- minced

1/2 cup Celery -- minced

1/2 pound plum Tomato -- seeded and minced

2 1/2 quarts Veal Stock

Put a sachet d'épices together by combining the first four ingredients wrapped in cheese cloth and tied into a bundle, or place them into a tea ball

Whip the egg whites until frothy, combine with the minced meat and vegetables, transfer into heavy deep sauce pan with lid.

Stir in the cold stock and blend well.

Bring to a boil over medium heat, stirring occasionally. As the egg mixture begins to cook (coagulate) stop stirring. It will form a solid mass and float to the top of the liquid. This is called a raft.

Carefully break a hole into the middle of the raft to allow the liquid to bubble through and over the raft. The raft acts as a filter for the liquid. Reduce the heat to the lowest setting and allow to simmer undisturbed for 1 /12 hours, covered.

Carefully remove the raft and strain the liquid through 5 layers of cheese cloth.

Any excess oil on the surface can be removed by laying a paper towel on the surface to absorb the oil.

Adjust the seasoning with kosher salt and fine white pepper. A splash of sherry or scotch may be added for additional flavoring.

Yield:

"2 quarts"

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Beef Wellingtons - modern method

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- British C -- French

Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 each beef tenderloin 5 pounds gross weight

1 tablespoon Oil

1/2 cup clarified butter

1 1/2 pounds Button Mushrooms

1/2 cup dry white wine

6 fluid ounces liver pate

1 Sheet Puff Pastry Sheets

1 each Egg

1 tablespoon water

Clean the chain, fat and silverskin from a 5 pound tenderloin. This should produce a clean 3 pound roast. Sprinkle with salt and pepper, fold the thin tail end under to form the tenderloin into a consistent thickness end to end.

Roast in a 325° oven until the internal temperature at the thickest part reads 130° using a meat thermometer -- approximately 45 minutes to 1 hour

While the beef is cooking create the mushroom duxelle

Mince the mushrooms including the stems

Melt the butter in a heavy skillet, add the mushrooms and cook over medium heat. The mushrooms will become very soupy as they release their liquid. Continue cooking, stirring now and again until all the liquid has evaporated. This will take a while. Once all the liquid is gone (known as sec or dry) add the wine and continue to stir until the wine is also evaporated. Cool slightly. The mixture must be very dry.

Increase the oven to 425°

Spread the liver pate over the surface of the beef and spread the duxelle over the top.

Roll out the puff pastry until four inches longer than the tenderloin and wide enough to encase the tenderloin.

Place the tenderloin onto the puff pastry, fold over the ends and roll up from the bottom.

Place on a baking sheet, seam down. Bake for about 20 minutes or until golden brown..

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Beignets

Recipe By: Chris Koch

Serving Size : 50

Categories : Baked Goods Brunch/breakfast

C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 Cup Warm water

1 Teaspoon Active dry yeast

1 Teaspoon Sugar

1/2 Cup Milk

1/3 Cup Sugar

1 Each egg -- Lightly beaten

2 Tablespoons Unsalted butter -- Melted

2 Teaspoons Vanilla extract

1/2 Teaspoon Kosher salt

4 Cups flour, all-purpose

Combine warm water, yeast and sugar. Stir to dissolve the yeast and let proof for 10 minutes

Add the milk, sugar, egg, melted butter, vanilla and salt. Stir to combine

Stir in the flour 1 c. at a time to form dough. Place dough in greased bowl. Cover with plastic wrap and refrigerate overnight.

Remove dough from refrigerator and let rest at room temperature for ten minutes. Roll out the dough to 1/4 in. thickness cut into desired shapes Deep fry at 350°until golden brown

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Belgian Soufflé

Recipe By: Chris Koch

Serving Size : 2

Categories : Brunch/breakfast C -- French

Amount Measure Ingredient -- Preparation Method

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6 each eggs -- separated

6 tablespoons heavy cream

2 pinches cream of tartar

2 tablespoons brandy

4 tablespoons clarified butter

4 tablespoons powdered sugar

1 cup strawberries, sliced

Preheat oven to 450°

Seperate the eggs in to two bowls.

Lightly beat the yolks, add the cream and whisk to combine

Clean the whisk and whisk the whites with a pinch of cream of tartar to firm peaks

Whisk 1/3 of the whites into the yolks and then whisk in the brandy.

Fold the yolk mixture into the remaining whites.

Heat a sauté pan, skillet ot omelet pan over medium high heat, add the clarified butter. Pour the eggs into the pan and cook until the bottom is set - about 3 minutes

Place in hot oven and cook until puffed and set - about 10 minutes.

Remove from oven and transfer to plate. Top one-half of the omelet with the sliced strawberries, fold over and dust with powdered sugar.

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Bifteck sauté Béarnaise

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce Béarnaise

1 1/2 Tablespoons oil or butter or mix

4 each ribeye steaks -- 3/4" thick

1/2 cup dry white wine

Make the sauce and hold in warm place

Heat a skillet or sauté pan over medium high heat until very hot. Add the fat and heat to just smoking

Place the steak in the pan and cook for 3 minutes, turn and cook for 3 minutes more.

Description:

"Pan fried steak with Béarnaise sauce"

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Bisque de crevette

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart water

1 pound shrimp

2 tablespoons butter

2 stalks celery -- diced

1 each onion -- chopped

1 each carrot -- diced

2 tablespoons tarragon -- chopped

1/2 tablespoon lemon zest

1 cup white wine

1/4 cup brandy

3 tablespoons uncooked long grain rice -- `

2 tablespoons tomato paste

1 cup heavy cream

salt and white pepper to taste

Bring water to boil, add shrimp, cover and remove from heat. Let poach for 5 minutes, remove shrimp and clean, strain cooking liquid and reserve

In soup pot, melt the butter and sauté celery, onions, carrots, tarragon and zest for about 3 minutes.

Add wine, brandy and boil for 2 minutes

Add the shrimp cooking liquid, rice and tomato paste. Cover and simmer for 30 minutes or until the rice is mushy

Purée soup in batches, strain and return to pot.

Set aside 1 shrimp for each portion the recipe makes. Mince these shrimp and set aside to be used as garnish

Place all the remaining shrimp in blender, add enough of soup to thin, blend until smooth and return to pot.

Blend in the heavy cream and heat through careful not to bring to 185° or cream will break. Season with salt and white pepper

Ladle in bowl, garnish with shrimp

Description:

"shrimp bisque"

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Blanquette Aveau Au Vallee d' Auge

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Veal

Amount Measure Ingredient -- Preparation Method

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1 Lb Sweet Potato -- tournay

3 Ea Carrot -- tournay

12 Oz Fresh Pearl Onion

1 C Peas -- fresh are best, frozen are a good second choice

1 Lb Button Mushrooms -- quartered

48 Oz veal cubes

4 Cloves Garlic

1 Ea Bouquet Garni

1 C Heavy Cream

1 Tbsp Arrowroot

2 Tbsp Cognac

Tournay is a term used to describe a traditional French Knife Cut that resembles a 7 sided football shape. It is one of more difficult of the cuts. You can substitute large chunks of the ingredient instead.

Blanch sweet potato and carrots until tender in 1 qt of water

Blanch peas and then mushrooms.

Trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Reduce the blanching water to 2 1/2 cups

Add the veal, onions, garlic and bouquet

Bring the pot to a boil the reduce the heat to a simmer for 1 1/4 hour. Remove meat and vegetables to a bowl. Carefully remove the bouquet to a strainer and squeeze out any liquid back into the pot.

Dissolve the arrowroot in 1/4 cup of cold water and add to pot, whisk until thickened. Add the cream and cognac and stir to blend.

Return the meat and vegetables to the pot and heat through.

Description:

"White veal stew from the Auge Valley"

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Blue cheese scalloped potatoes au gratin

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - NE C -- French

Starch

Amount Measure Ingredient -- Preparation Method

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2 3/4 pounds Russet potatoes -- Peel and sliced thinly

2 3/8 cups blue cheese -- crumbled

1 1/4 cups Heavy cream

1 1/4 cups Chicken stock

1/4 cup Dijon mustard

Preheat the oven to 400 °. Butter baking dish

Arrange the potatoes in a layer, season with salt and pepper, sprinkle with about 1/2 of the cheese. Repeat the process two more times

In a saucepan, whisk together the cream, stock and mustard. Bring to a boil, and pour over the potatoes

Cover with aluminum foil, and bake for one hour.

Preheat broiler - uncover potatoes and brown top. Remove to warm place.

Allow the potatoes to rest for fifteen to 20 minutes before cutting.

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Boeuf Bourguignon

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1/2 pound salt pork -- can sub bacon, but smoked will change balance of the recipe.

4 each shallots -- peeled and cut in 1/8ths

2 pounds beef stew meat

2 tablespoons flour, all-purpose

1 teaspoon kosher salt

4 each black peppercorn

1 each bay leaf

1 clove garlic -- minced

3 cups dry red wine

1 cup water

1 cup white mushrooms

2 tablespoons parsley -- chopped

1 pound egg noodles

Preheat the oven to 300°

Dice the pork and place in a oven proof casserole or heavy oven proof pot on the burner over high heat. Sauté the pork until lightly browned, add the shallots and cook until tender, remove and reserve.

Brown the meat in batches in the casserole. It is important not to crowd the pot with meat. If too much meat is added, or the temperature of the pot lowers, the meat will not brown and sear and will begin to boil in its own juices. When all the beef has been browned, return all the browned beef to the casserole. Sprinkle with flour and stir to coat. Add the herbs and spices, stir and add the wine and water.

Cover and place in the oven for 2 hours.

Remove cover and add the pork and shallot mix. Cover and return to the oven for 1 hour.

Remove cover, add mushrooms, cover and return to the oven for 15 minutes more while you cook the noodles

Place the noodles in a shallow bowl, top the stew, garnish with parsley

Description:

"Traditional beef stew from eastern France"

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Boeuf Wellington Traditional method

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

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3 cups flour, all-purpose

1/2 teaspoon salt

14 tablespoons butter -- frozen

1/4 cup shortening -- frozen

7 tablespoons ice water

1 each beef tenderloin -- 5# approximately

salt and pepper TT

1 tablespoon cognac

3 slices bacon

6 ounces pate de foie gras

1 each egg

1 teaspoon milk

Preheat the oven to 450°

Place the flour in the food processor bowl, add the salt, butter and shortening. Pulse until mixture resembles cornmeal. With the machine running, add all the water and run to form ball. If too dry, add 1/2 tsp of ice water at a time until ball forms

Form the dough into a 1" thick rectangle, wrap in plastic wrap and refrigerate for 20 minutes.

Rub the beef with the cognac and season with salt and pepper. Tie the tail under and arrange the bacon across the tenderloin.

Place the meat on a rack in a roasting pan and roast to desired degree of doneness - 130° for rare; 140° for med-rare; 145° for medium. Remove from oven and cool completely. This can be done the day before and cooled properly. Reduce the temperature to 425°

Place the pate in the processor and purée until smooth. Remove the blade and using your hand or a rubber spatula, transfer the pate to the tenderloin and spread over surface.

Roll the pastry into a rectangle large enough to wrap the tenderloin. Place the tenderloin onto the pastry and fold over the ends and wrap, sealing the very end with water. Place seam side down on baking sheet. Cut 3 one inch vents spaced along the top.

Using a fork, blend the eggs and milk. Brush the pastry all over working from the surface of the pan up and over the roll.

Bake/roast in 425° oven for 20 minutes, or until pastry is golden brown.

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Boulettes Aux Noix

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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24 Ea Hazel Nuts

1/4 Lb Ground Pork

1/4 Lb Ground Veal

1/2 Tbsp Shallot -- minced

1/3 C Fresh Bread Crumbs

1/2 Tbsp Fresh Tarragon -- minced

1 Tbsp Egg -- beaten

1 C Flour, All-Purpose

4 Oz Clarified Butter

1 C Chicken Stock

1 C Heavy Cream

1 Oz Fresh Tarragon -- Minced

1 Ea Plum Tomatoes -- rose

Toast the hazelnuts on a baking sheet in a preheated 425° oven for 10 minutes or until golden brown. Cool

Mix together the ground meats, shallots, bread crumbs, tarragon and egg. Mix very well using hands and squeeze mixture through fingers well

Form this mixture around each hazelnut to make 24 meatballs.

Dredge the balls in flour and sauté in clarified butter to brown. Remove and drain. To the pan, add the stock and cream and cook to thicken. Return the balls to the sauce and swirl to coat. Sprinkle with tarragon. Plate and garnish.

 

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Braised Brussels Spouts, Pearl Onions And Chestnuts

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

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1 Pound pearl onion

1 Pound Brussels sprouts -- trim and halved

1/4 C butter

1 1/2 C poultry stock

2 Ea bay leaf

1 Lb roasted chestnuts

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Melt the butter in a heavy skillet over medium heat. Add the sprouts cut side down. Cook to brown the cut side and transfer to a bowl.

Add the onions, stock and bay leaf. Bring to boil then reduce the heat to medium low.

Add chestnuts to onions, cover and simmer until chestnuts are tender, about 30 minutes

Add the sprouts to onion mix, and simmer for 10 minutes. Season.

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Braised friseé et lardoons

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

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6 ounces smoked bacon slab

1 tablespoon extra virgin olive oil

1 head endive -- aka chicory

3 tablespoons red wine vinegar

2 tablespoons cognac

salt and pepper

Trim the rind from the bacon and slice in 1/2" slices, then into 1/2" strips = lardoons

Heat the oil in a sauté pan and cook the lardoons until well browned and the fat has been rendered

Trim the stem of the endive and wash very well in cold water. Transfer to a salad spinner to dry completely. Cut each head into quarters.

Remove the bacon to a large bowl. Add the endive to the pan and cook just to wilt slightly, remove to bowl of lardoons

Add the cognac to the pan and flambé. Add vinegar and season, pour over endive and toss to coat.

Arrange endive on plate, top with lardoons and drizzle with sauce.

Description:

"Wilted friseé salad with bacon dressing"

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Brandied Cherries

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

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2 cups sugar

4 cups brandy

2 pounds pitted cherries

Dissolve the sugar in brandy

Sterilize glass quart jars (2-3). Fill with cherries and pour in brandy solution

Cover and place in refrigerator or 6 weeks to macerate.

Serve brandy in small glass with cherries. Have spoon small enough to fit into mouth of glass, or serve cherries over ice cream

Will keep in refrigerator for one year

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Per Serving (excluding unknown items): 233 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Other Carbohydrates.

 

Nutr. Assoc. : 0 0 0

 

Brie En Croute

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 Sheet Puff Pastry -- thawed

16 Oz Brie Wheel

1 Ea Egg

1 Tbsp Water

Roll pastry out to allow for 4-6" of area greater then the brie

Place brie in center of pastry. beat the egg and water together and egg wash the pastry around the brie

Begin folding pastry over the brie, egg washing each fold to seal and press gently.

After each side has been folded over, pat sides and flip pastry covered cheese onto silpat or parchment covered sheet tray.

Starting at the bottom, brush the egg mix up the sides and over the top and all around. Bake at 400° for 20 minutes, cool for 10 minutes before service

 

Variations: trim rolled pastry and braid lengths, decorate top

using decorative cutters, cut pastry scraps and decorate top

Prepare a pesto, cover brie with pesto or raspberry jam before wrapping in pastry

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Brochette Of Beef With Mustard Hollandaise

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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4 Ea Egg Yokes

6 Oz Clarified Butter

1 Tbsp Dijon Mustard

1 Tbsp Lemon Juice

24 Oz NY Strip steak or filet, fat removed -- cut in 48 cubes

1 Ea Green Bell Pepper -- cut in 24 pieces

1 Ea Red Bell Pepper -- cut in 24 pieces

8 Oz Olive Oil

1 Tbsp Garlic -- minced

1/2 Tsp Ground Black Pepper

24 Ea Scallions -- slice top to pale green, cut pale green in1"

24 Ea 8" bamboo Skewers -- soaked overnight

Whisk egg yolks over barely simmering water in a double boiler until thick and very pale yellow

Whisk in butter slowly to form emulsion

Add mustard and lemon juice, set aside

Cut the scallions into pieces that are 1" of white 1/2" of green

Assemble skewers: red pepper skin side toward end; beef; green pepper; beef and scallion.

Whisk oil, garlic, pepper, coat brochettes. Cover and refrigerate for 2 hours

Grill or bake to rare

Serve Hollandaise in cup or apply with squirt bottle

Yield:

"24 each"

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Brown Stock

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

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6 pounds Veal Bones

1/2 pound Onion

1/4 pound Carrots

1/4 pound Celery

4 fluid ounces Tomato Paste

1 each bouquet garni

Place bones in roasting pan, smear with oil, roast at 475° for 45 minutes. Place vegetables in pan and roast for 30 minutes.

Remove vegetables, set aside. Remove bones, coat with paste, roast for 15 minutes more. Total cooking time for the bones will be about 1 1/2 hours.

Place the bones and roasted vegetables in stock pot

Degrease the roasting pans and place on stove top. Turn heat to high and add enough water to the pans to flood the bottom.

Gently scrape the bottom of the pans with a wooden spoon to loosen the browned bits. When pan is fairly clean, transfer the liquid to the stock pot. Add bouquet garni.

Cover with cold water four fingers high over the bones, bring to boil, reduce and simmer for 8 hours.

Carefully remove the bones and strain the stock through a very fine strainer or through 5 layers of cheese cloth.

Yield:

"1 gallon"

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Butterscotch Sauce

Recipe By: Chris Koch

Serving Size : 21

Categories : C -- French Dessert Sauce

Amount Measure Ingredient -- Preparation Method

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3 cups sugar

6 ounces water

12 ounces heavy cream

4 ounces unsalted butter

1 teaspoon vanilla extract

Dissolve the sugar in water. Bring to a boil, but do not stir

Brush down the sides of the pan with water

Cook to a deep amber, swirling the pan occasionally

Remove the pan from the heat, add butter and add the cream, being careful to avoid excessive foaming

Stir until smooth, serve warm or room temperature

Yield:

"43 ounces"

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Calamari Provençale

Recipe By: Chris Koch

Serving Size : 8

Categories : 1st Course C -- French

C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 pounds squid -- cleaned

1/2 quart peanut oil -- for frying

1/2 quart milk

1 each eggs -- well beaten

1 cup flour, all-purpose

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons butter

1/2 tablespoon fresh flat-leaf parsley

1/2 clove garlic -- minced

1 each plum tomatoes -- peel, seed, mince

2 each scallions -- chopped

1/4 cup mushrooms -- quartered

1/2 clove garlic -- minced

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 teaspoon fresh lemon juice

1/2 teaspoon dry vermouth

Place squid in large bowl, cover with milk. Let stand 3 hours. Drain through strainer and discard the milk.

Pour peanut oil into a large pot and bring to 375° while preparing the calamari

Add the eggs to the squid and toss to coat.

Combine the flour, salt and pepper in medium bowl.

Dip squid into flour mixture, coating completely and shaking off excess.

Arrange in single layer on baking sheet.

Deep fry squid until golden, drain on paper towels

Melt 1/2 the butter in skillet, add parsley and garlic and cook over medium high heat. Add squid and toss to coat, transfer to dish and keep warm

In skillet, bring the heat to high and melt the remaining 1/2 butter. Add tomatoes, scallions, mushrooms, garlic, thyme and seasoning, cook for 3 minutes. Deglaze the pan with the lemon juice and vermouth. Spoon sauce over squid and serve.

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Canapés With Chervre And Basil

Recipe By: Chris Koch

Serving Size : 20

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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3 Each Plum Tomatoes

1/4 Loaf White Bread -- unsliced

1/2 C Olive Oil

6 Oz Chervre -- softened

3 tablespoons Fresh Basil -- chiffonade

1 Ea Plum Tomatoes -- rose

1 Bunch Watercress

Peel tomatoes, remove seeds and dice.

Slice bread, cut into 2" rounds, sauté in oil until golden both sides. Cool on racks

Spread rounds with softened Chervre in very thin layer. Place remaining Chervre in piping bag fitted with star tip.

Pipe a star on top, garnish with diced tomato and a few strands of basil.

Garnish platter with watercress and tomato rose

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Canard ala Orange

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Entree, Game

Amount Measure Ingredient -- Preparation Method

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1 Ea Duck

2 Tbsp Butter -- softened

2 Ea Navel Oranges

1 Tbsp Sugar

1 Tbsp White Vinegar

1/4 cup water

1 1/2 Cups Demi Glace

2/3 C Orange Juice

1/4 C Grand Marnier

Preheat the oven to 450° To help reduce the amount of fat, using a sharp pointed knife, poke each of the breasts 30 times and each leg quarter 20 times. Be careful to only poke through the skin into the fat and not into the meat.

Place the duck on a roasting rack in a roasting pan. Place about 3/4 of an inch of water in the bottom of the pan. This will help to keep the pan clean and will be used to make the sauce.

Place the duck in the hot oven for 15 minutes, reduce the temperature to 375° and roast for about 1 hour.

To make supréme or clean citrus sections, cut the both ends of the citrus fruit. Place the fruit on the cutting board with one of the cut ends down. With a sharp knife, remove the peel by slicing down between the peel and the fruit. Continue all around the fruit. All the peel and white pith should be removed. With a paring knife, carefully slice along the membranes that divide the section from the outside to the center and the clean segments should fall away easily.

Remove the duck from the oven and cover with foil to keep warm. Pour the liquid in the pan into a separator

Place the sugar, vinegar and water in roaster, stir to dissolve

Add the demi, OJ and liquid from separator, leaving the fat in the separator

Strain the sauce and transfer to sauce pot. Add the Grand Marnier and any run off juice from navel oranges. Reduce the sauce volume to 1 cup

Carve duck, scatter sections, sauce

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Cassoulet Au Bistro De Troyes

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Entree, Game

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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8 Oz Fresh Sausage -- sliced into rounds

1 Ea Onion -- diced

1 Tbsp Fresh Thyme

2/3 C White Wine

2 C White Beans, Cooked

2 C Chicken Stock

1 1/2 C Cooked Duck

1 Tbsp Fresh flat-leaf parsley -- chopped

In a heavy stock pot or stove top casserole, add the sausage rounds, cook until browned. Remove the sausage and add the onions and cook over medium high heat for 5 minutes.

Add the thyme and wine and bring to a boil and deglaze the pan.

Mash 1/4 of the white beans and add to pot. Add the stock and stir to combine

Add the remaining beans and meats and simmer for 10 minutes

Sprinkle with chopped parsley

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Celery Root, Potato And Apple Purée

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Celery Root

1 Lb White Potatoes

1 Lb Granny Smith Apple

1 C Heavy Cream

3 Oz Butter

salt and white pepper

Peel all the vegetables and fruit. Hold separately in water to prevent browning.

In a heavy pot, bring a couple of quarts of water to boil. Reduce to a simmer and cook celery root for 5 minutes, then potato cook for 5 minutes, then apple and cook for 10 minutes longer (total cooking time 20 minutes). Do not boil as this will weaken surface cell structure causing mix to be soupy

The best tool to use is a ricer or a food mill. With a little effort the solids can be forced through a metal mesh strainer. Mix in cream and butter, stir to combine and season with salt and pepper

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Champignons Farci

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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24 each large white stuffing mushrooms

6 tablespoons butter

6 tablespoons shallots

1/2 cup fresh bread crumbs

1/4 cup parsley

4 tablespoons fresh tarragon

1/2 cup parmesan cheese

Preheat the oven to 400°

Remove and reserve the stems from the mushrooms. Brush the tops to remove any dirt. Never wash mushrooms

Brush each of the caps with melted butter and place in a baking dish tops down (stem up)

Place the shallots and reserved stems in a food processor and pulse until finely chopped

In a sauté pan, sauté the mushrooms mixture in the remaining butter for approximately 5 minutes

Remove from the heat. Transfer to a large mixing bowl.

To the bowl, add the bread crumbs, herbs and cheese and mix well.

Fill the caps, and bake for 12-15 minutes

Description:

"Stuffed Mushrooms"

NOTES : The recipe specs white stuffing mushrooms. This may also be prepared using medium portobello mushrooms and served as a first course. To make the conversion, 4 large stuffing mushrooms equal 1 medium portobello. Be sure to scrap out the gills after removing the stem, and the stems CANNOT be used in the same manner as the white mushrooms. You can use a piece of the portobello stem that is about 1 inch long from the cap. Discard the rest of the stem.

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Chicken and tarragon mousse

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds chicken meat

1 Tablespoon olive oil

3 tablespoons shallots -- minced

3 tablespoons brandy

3 each egg whites

3 tbl fresh tarragon

1/8 teaspoon ground white pepper

3 teaspoons salt

1/8 teaspoon cayenne

3 cups heavy cream

Vegetable oil spray

Place a stand mixer bowl and whip in the freezer. Fill a bowl 1/2 full with ice and water. Place another bowl on top of ice and store in the refrigerator. The colder we keep the food and equipment, the more cream we will be able to incorporate and the lighter our mousse will become.

Preheat oven to 350°

Heat the oil in a skillet or sauté pan and cook until tender but not browned the shallots until translucent the add the tarragon. Transfer mixture to a bowl and chill while working with chicken.

Place the bowl in the ice bath under a meat grinder. Grind the chicken through the large die into the bowl. Transfer the ground chicken to a food processor

Add the brandy to the chicken, purée until smooth. Use the pulse feature to reduce the amount of friction that causes heat.

Add the egg whites, one at a time and pulse to incorporate

Scrape down the sides of the bowl and add shallots and tarragon mixture, pulse to combine

Remove the mixing bowl from the freezer, attach the whip attachement to the mixer. Place the chicken mixture into mixer bowl.

At a medium speed, begin adding cream in a slow steady stream to form an emulsion with the chicken

Steam, poach, microwave or water sauté a small portion of the chicken mixture and adjust the seasoning as necesssary.

Grease 6 oz ramekins, fill with mixture and tamp to remove any air pockets. Bake the mousse in a water bath.

Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of ramekins in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Bake to 165° internal temperature -- approximately 40 minutes.

Cool enough to handle and turn the ramekin over to release the mousse

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Chicken Dijon with Scallion Coulis

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 tablespoons Dijon Mustard

3 teaspoons Olive Oil

2 tablespoons Fresh Italian Parsley -- chopped

2 tablespoons Fresh Thyme -- chopped

8 each Chicken Breast -- skin and boneless

For the Sauce

2 tablespoons Olive Oil

4 bunches Scallion -- slice thin

2 each Shallot -- minced

2 cloves Garlic -- minced

8 ounces Green Chilies

2 cups Chicken Stock

8 teaspoons Lime Juice

In a large mixing bowl, whisk the mustard, the first measure of olive oil, parsley and thyme. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour.

In a sauté pan, heat the second measure of oil, add the scallions, shallot and garlic and cook for 1minute.

Add chilies, remove to blender and purée

Return to pan, heat and add lime and season

Grill or broil chicken to 165° internal temperature. Serve the breast with sauce over top

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Chicken Marengo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French C -- Italian

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 tablespoons olive oil

4 each chicken breasts

1/2 cup onion -- chopped

2 cloves garlic -- minced

4 tablespoons cognac

1/2 cup flat leaf parsley -- chopped

1 pound mushrooms -- remove stems and chop

1 pound plum tomatoes -- seeded, diced

1/2 pound crayfish -- tails

1/2 cup dry vermouth

4 each eggs

4 slices country bread, toasted

Slice bread, brush with olive oil and toast in 400° oven until golden brown, about 15 minutes. Hold warm.

Heat a portion of the oil in a sauté pan and brown the chicken breast for about 3-5 minutes per side until internal temperature of 165°, remove from pan and keep warm

Add the onions to the pan with a little more oil if needed and sauté until slightly browned add the garlic and cook for 1 minute, stirring to combine. Remove the pan from the heat, add cognac, return to the heat and flambé

Add the chopped mushroom stems, about 1/2 of the parsley and the tomatoes, simmer for about 5 -10 minutes. Return the chicken to pan and heat though.

In a separate pan, place the mushroom caps, vermouth and crayfish tails, bring to a boil, cover and remove from heat.

In sauté pan, place about 4 tablespoons of oil. Heat the oil and tip pan so that the oil collects where the pan bottom meets sides. Crack and egg into the oil and oil-poach (fry) to desired degree of doneness.

Place toast on plate, top with chicken breast, sauce. Garnish with mushroom cap, crayfish and egg

 

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Chicken Roulade

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 each chicken breast, no skin, no bone, R-T-C -- 6 oz each

10 ounces Spinach Leaves

4 ounces Boursin

4 ounces Shiitake Mushrooms -- sliced

1 tablespoon Butter

Pieces of poultry and meat are sometimes butterflied to make them larger and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped. Season with salt and pepper.

In a skillet, melt the butter and sauté the mushrooms until soft.

Clean spinach, and clean again, add to sauté pan to just wilt. Blend in the boursin

Divide the mixture by the number of chicken breasts, and with the breast skin-side down on the work surface, place the mix near bottom edge of the breast

Fold begin rolling the breast toward middle over the filling, tuck in the edges, roll completely

Place on sheet pan, season with salt and pepper and bake at 400° for 18-20 minutes. Remove with internal temp of 165°

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Chicken Stock

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 pounds chicken backs

1/2 pound carrots

1/2 pound celery

1 pound onion

1 each bouquet garni

2 cups white wine

1 gallon COLD water, more or less -- it just depends how big your pot is

This is a great way to use bones you produce when you debone whole chickens. Keep bags of bones and vegetable scraps in your freezer instead of throwing them away and use them to make stock. If you need to buy bones, use backs and necks as they contain much collagen and this will produce a good rich stock.

Wash the chicken parts and place in large stock pot

Don't use the brown paper-like skin of the onion in your stock. Remove and discard. Rough cut the carrots, celery and onions, add to pot

Add the wine and bouquet garni

Add enough Cold water to cover the solids by a hand span(4 fingers)

Bring to boil slowly over medium, reduce to simmer, skimming the top of scum and fat. Cook for 3-4 hours

Carefully remove the solids from teh pot and throw into trash. Strain the stock though a fine mesh strainer or a colander lined with a triple layer of cheese cloth

Cool as quickly as possible and refrigerate for up to 7 days or freeze for 3 months. To reduce the chance of making your food unsafe from biological pathogens it is important to cool the food to below 41° as quickly as possible. Never place hot food in your refrigerator. This may harm the other foods in your refrigerator and actually damage the mechanical system. Stop the drain in your sink and fill it with ice water that is 1/2 ice and 1/2 water. Place the pot of hot food into the ice bath. Stir the food occasionally and cool to below 70° (room temperature) within 2 hours. Now cover and place in your refrigerator.

Yield:

"1 gallon"

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Chocolate Cognac Truffle Tartlets

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 C Flour

1/4 C Cocoa

1 Pinch Salt

1/2 C Brown Sugar

1/2 C Butter -- chilled and cubed small

1 1/2 Tsp Vanilla Extract

Filling

1 1/4 C Heavy Cream

2 Tbsp Butter

10 Oz Dark Chocolate

3 Tbsp Cognac

2/3 C Pecans -- toast and chop

This dessert is made in individual tart pans or barquette molds.

In a food processor, place the flour, cocoa and salt. Pulse to combine. Add the butter and vanilla and cut into flour mixture. Remove the dough, form into a disk and refrigerate for 30 minutes. Once your dough is prepared chill it so that the shortening, lard and/or butter firms. Begin by dusting your counter with flour. Place the dough on the flour and sprinkle more flour on top of dough. Don't use too much flour - just a light dusting….more can be added. Place the rolling pin on the dough and work from the center to the outside. Rotate the dough 90° (1/4 turn) and dust the counter and the surface as needed to keep the dough from sticking to the pin and the counter. Remove, roll out dough to 1/8 - 1/4" thick and place in tart shells or molds.

Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. Press crust into baking shells, weight and blind bake for 15 minutes. at 350°. Remove weights and bake for 10 more.

Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Combine cream and butter in pan, heat until butter melts. Pour over chocolate and whisk to smooth. Add cognac, cool for 15 minutes, whisking occasionally

Spoon filling into shells, top with pecans and refrigerate for at least 2 hours

Roll excess filling into truffles and coat with pecans

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Chocolate Fondue

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Fondu

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons honey

8 teaspoons half and half

3 ounces chocolate bar -- broken into pieces

1/3 teaspoon vanilla extract

4 teaspoons chopped toasted almonds

Heat the honey and half and half in fondue pot over direct heat.

Reduce the heat, add the chocolate and stir constantly until melted.

Add the vanilla and chopped almonds. Serve with fruit slices, strawberries, marshmallows, cookies or pieces of cake.

 

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Chocolate leaves

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

11 Ounces Semi sweet chocolate

12 Each large rose leaves

Melted the chocolate for about 90 seconds in microwave bowl and stir until smooth

Wash and dry the surface of the rose leaves

Brush the melted chocolate onto a leaf, place on tray and allowed to completely set up

Carefully peel the rose leaf from the chocolate leaf

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Chocolate mousse

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Semi sweet Chocolate

11 ounces Heavy cream

7 each egg white

2 2/3 tablespoons Sugar

1/16 teaspoon Salt

Melt the chocolate in a double boiler and stir until smooth. Remove and cool

In a stand mixer, whip the heavy cream to firm peaks, transfer to a separate bowl -- clean the stand mixer bowl very well, return to mixer.

In the stand mixer, whip the egg whites to soft peaks, sprinkle the sugar and salt, and whip to firm peaks

Whip about 1/4 of the whipped cream into the chocolate mixture then fold the remaining whipped cream into chocolate mixture. Repeat with the eggs by whipping 1/4 of the eggs into the mixture and then folding the remaining egg whites into chocolate mixture. By whipping in a part of whipped cream and whipped egg white, the mixture will be more stable before folding in the remaining cream and whites.

Refrigerate until firm and set

 

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Chocolate Napoleon with mint sauce

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Sugar

12 tablespoons green crème de menthe

1 each Vanilla bean -- Split

For the mousse

4 each egg yolks

1/2 cup Sugar

1/2 cup Heavy cream

12 ounces Dark chocolate -- copped fine

1/2 cup crème de cacao

1 1/2 cups Heavy cream

For the chocolate bark

4 ounces Hard peppermint candy

24 ounces Dark chocolate

2 bunches Fresh mint -- For garnish

In a very small saucepan combine the sugar and the crème de menthe. Scrape the seeds from the vanilla bean and add the seeds and bean to the sauce pan. Bring to a boil, remove from heat and strain.

Whisk the egg yolks and sugar until light yellow and fluffy.

Bring the heavy cream to a near a boil. The eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot dairy into the eggs. Carefully and slowly, whisk in the the remaining hot dairy. Return to pan over medium heat and stir until slightly thickened, remove from the heat and stir in the dark chocolate to melt. Stir in the crème de cacao and cool completely

Whip the second portion of heavy cream to a very firm peaks. Whip in 1/4 of the whipped cream into the cold chocolate mixture then fold in the rest. Refrigerate for at least two hours to set

For the chocolate bark, melt the chocolate, and spread to desired thickness on a lined baking sheet

Sprinkled crushed peppermint candy over the surface, cover with a sheet of parchment paper, and press candy into chocolate. Allowed to set up completely

Cut or break the bark into desired sizes, place one piece on the plate, pipe mousse, cover with second piece of bark, pipe mousse, add third piece, pipe mousse

Drizzle with sauce, garnish with fresh mint

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Chocolate orange truffles with almonds

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups Almonds -- Toasted, chopped fine

1 1/2 cups Heavy cream

24 ounces Semi sweet chocolate -- Shredded

4 tablespoons Grand Marnier

3 teaspoons Grated orange zest

Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Bring the cream to a boil. In a bowl, pour hot cream over chopped chocolate, and stir until melted and smooth

Add the grand Marnier and orange zest. Pour the mixture into a shallow bowl and refrigerate until firm

Portion the chocolate mixture, roll into balls, rolling into chopped almonds, chill

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Chocolate Pots De Crème

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz Heavy Cream

5 Ea Egg Yokes

1 1/2 Oz Sugar

7 Oz Bittersweet Chocolate -- fine chop

1 Oz Grand Marnier

1 Tsp Vanilla Extract

Bring cream to near boil. Place chocolate in bowl, pour boiling cream over, Stir until smooth

in a bowl, whisk the eggs and sugar together. Temper chocolate mix into eggs. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot dairy into the eggs. Carefully and slowly, whisk in the remaining hot dairy.

Add grand Marnier and vanilla, strain into molds. Use ceramic molds

Bake in water bath at 325° until set, 45-60 minutes. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Chill overnight

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Chocolate truffle croquembouche

Recipe By: Chris Koch

Serving Size : 96

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 Cups Heavy cream

3/4 Cup Butter

2 1/4 Pounds Dark chocolate -- Shredded

3/4 Cup Sour cream

6 Tablespoons Orange liqueur

1 1/2 Tablespoons Orange zest -- Greeted

1 1/2 Cups Powdered sugar

1 1/2 Cups Cocoa powder

For dipping

1 3/4 Pounds White chocolate

1 1/2 Pounds Dark chocolate

1 Each Styrofoam cone - 1 foot tall

100 each plain toothpicks

Bring the heavy cream and butter to a boil. Pour over shredded dark chocolate, and stir until smooth

Add the sour cream, orange liqueur and orange zest and stir to blend

Pour this mixture into a shallow baking dish and chill until completely set.

Place the powdered sugar and the cocoa powder in two separate shallow dishes

Using a spoon, portion of the firm chocolate mixture into 1/2 an ounce portions.

Roll each portion into a ball and place on a lined sheet tray. After all the balls have been rolled, dredge 1/2 of the balls in the powder sugar, 1/2 of the balls in cocoa powder and freeze

In separate pans, melt the white chocolate and dark chocolate. Dip the sugar coated balls in the white chocolate, and the cocoa powder covered balls in dark chocolate, return to a lined sheet tray

After all the balls have been dipped, transfer the remaining chocolate to piping bags, and pipe opposite colors on each ball.

The goal is to arrange the truffles on the Styrofoam cone. Carefully inserted toothpick into the cone, and carefully press each truffle onto the toothpick.

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Chocolate Truffle Torte

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound chocolate chips

1 1/2 cups sugar

1/2 tablespoon instant coffee

3/4 cup boiling water

3/4 pound butter

6 each egg

1 tablespoon vanilla

TOPPING GANACHE

1 cup heavy cream

1/8 cup sugar

1/2 pound semisweet chocolate

Preheat oven to 350°. Coat spring form pan with butter and cocoa. In food processor, purée chocolate, sugar and coffee for 15 sec (finely ground).

With processor running, pour in boiling water, process until smooth. Add butter and then eggs and vanilla. Run until smooth and creamy

Scrape into pans. Bake for 55-60 minutes until edges are puffy and the center is just set.

Cool on rack for 30 minutes. Place cardboard round on top and push down to even the surface. Cool in refrigerator for 3 hours

Run knife around edges, open form and remove. Invert cake. Place on rack.

In saucepan, place cream, chocolate and sugar. Melt (stirring), bring almost to boil, remove from heat. Stir until very smooth

Place cake on rack over cookie sheet. Pour ganache evenly over cake. Refrigerate for 30 minutes.

Scrape the spillage from the pan into pastry bag with star tip.

With warm knife, mark cake into desired sizes (16). Pipe rosette on each piece.

Chill for 30 minutes before service.

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Citrus Peppercorn Vinaigrette

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Dressings / Salad

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Blood orange juice

2 Tbsp Lime Juice

2 Tbsp Shallot -- minced

1 Tbsp Dijon Mustard

1 Tbsp Olive Oil

2 Tbsp Chives -- chopped

1 Tbsp Cracked Pepper

1 teaspoon kosher salt

Combine juices, shallots and mustard in a food processor for 30 sec.

Gradually add oil to emulsification

Stir in chives, pepper and salt

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Classic Tomato Sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 fluid ounces Clarified Butter

4 ounces Onion -- brunoise

2 ounces Celery -- brunoise

2 teaspoons Garlic -- minced

2 tablespoons Flour

8 ounces Brown Stock

1 pound plum tomato -- seeded, diced

16 fluid ounces Tomato Purée

2 each Bay Leaf

In a heavy pan, heat the clarified butter and cook the onion and celery until browned. Add garlic and cook for 2 minutes

Add flour to create blonde roux. Cook for 5 minutes. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Add brown stock, stir until smooth

Add the tomatoes, tomato purée and bay

Cover and simmer as time allows

Yield:

"1 quart"

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Cognac and mustard pan sauce

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Cup Shallots -- Minced

1 Teaspoon Brown sugar

1/4 Cup Cognac

3/4 Cup Chicken stock

1 Tablespoon Fresh lemon juice

1 1/2 Tablespoons Whole grain mustard

3 Tablespoons Butter -- Cut in

2 Teaspoons Fresh tarragon leaves -- Minced

Salt and pepper to taste

This sauce is made in the same pan the meat/poultry was cooked in. It takes advantage of the fonds produced by the browning action.

Remove the cooked meat from the pan, add the shallots and sugar and stir until the sugar is melted and the shallots are tender

Food is flambéed to quickly and lightly caramelize the sugars. This adds color and taste. An alcoholic beverage with a high percentage of alcohol is used such as brandy or fortified wines. This is a very dangerous technique and should be done with the utmost care. The pan must contain some amount of food and be very hot. Carefully add the flammable liquid and the alcohol will quickly evaporate. These fumes are ignited by tipping the pan to the flame if using gas to cook or by using a long match or igniter.

Flambé with cognac, add the broth, bring to a boil, scraping up the browned bits. Continue to boil and reduce the total volume by 1/2

Add the mustard and lemon juice whisk to combine.

Remove the pan from the heat, whisk in the butter, the tarragon, adjust for seasonings. Butter is to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Buerre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot, the butter will liquefy too fast and break.

Yield:

"1/2 Cup"

 

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Coq Au Vin

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Chicken, Whole

3 Tbsp Olive Oil

1/4 Lb Bacon Or Salt Pork

1 Med Onion -- diced

1 Ea Carrot -- slice rodelles

3 Ea Shallot -- minced

1 Clove Garlic -- minced

2 Tbsp Flour, All-Purpose

2 Tbsp Parsley -- minced

1 Tbsp Marjoram

1 Ea Bay Leaf

1/2 Tbsp Dried Thyme

1 Tsp Salt

1/8 Tsp Pepper

1 Tbsp Brandy Or Cognac

2 C Red Wine

8 Oz Mushrooms Wild -- sliced

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Heat the olive oil in a heavy skillet or Dutch oven. Add the diced bacon and cook until crispy.

Add the onions, stir, add the carrots, garlic and shallots, stir, cook for 3 minutes

Remove the vegetables to a large bowl. Leave the oil and brown the chicken pieces on all sides, remove the chicken to the bowl.

Stir in the flour and the herbs to create a 'roux'. Mix well

Carefully add the brandy, stir, add the wine, stir.

Return the vegetables and chicken to the pot, cover and simmer for 1 hour

Uncover, stir in the mushrooms and cook for 5 minutes more.

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Coquilles Saint-Jacques D' Normandie

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Sea Scallops

Salt and Pepper to Taste

8 Ounces Mushrooms

3 Ounces Heavy Cream

2 Each Egg Yolk

2 Ounces Butter

2 Each Shallot -- minced

1 Ounce Calvados

1 Cup Dry White Wine

Rinse and pat the scallops dry

Trim the stems from teh mushrooms and mince. Slice the caps

Beat the egg yolks and mix with the cream

Melt the butter in a preheated skillet and cook the shallots and mushrooms over very low heat for about 5 minutes.

Season the scallops with salt and pepper and arrange in the pan. Cook for 30 second each side and then flambé with the calvados. When the flames subside, remove the scallops to gratin dishes.

Pour the wine into the skillet and boil over high heat until reduced by 2/3.

Whisk the reduced liquid into the egg mixture, then return to the skillet and cook over low heat to thicken - do not boil.

Preheat the broiler

Pour the sauce over the scallops and broil close to the heat source for a minute or so to brown the top

Description:

"Scallops prepared in the style of Normandy"

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Coquilles St Jacques a la Provençale

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces butter -- divided

3 ounces yellow onion -- minced

1 each shallot -- minced

1 clove garlic -- minced

1 1/2 # dry sea scallops -- dry

2 tablespoons olive oil

1 cup flour

1 each bay leaf

1/8 teaspoon dried thyme

2/3 cup white wine

3 ounces gruyere cheese -- shredded

Divide butter

Heat 1/2 of the butter in a sauté pan over medium heat and cook the onions, shallots and garlic until tender but not browned, set aside.

Pat the scallops dry, slice in 1/4" thick slices. Just before cooking, season with salt and pepper (very important not to do this too early as it will leech out all liquid from scallops)

Heat olive oil in sauté pan, dredge scallops in flour and sauté for 1 minute per side.

Transfer the scallops to shells or gratin dishes.

Return the onion/shallot mixture to the pan, add the bay and thyme then deglaze with white wine and simmer for 5 minutes. Discard the bay leaf, divide mixture among shells or dishes.

Top with cheese and dot with melted butter.

Place under broiler to brown cheese slightly.

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Cornichons

Recipe By: Chris Koch

Serving Size : 36

Categories : C -- French Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Cup Kosher Salt

4 Cups Water

2 Pounds Fresh Gerkins

4 Stems Tarragon

12 Each fresh pearl onions

3 Cups Cider Vinegar

1 1/2 Cups Water

1 Tablespoon Sugar

6 Cloves Garlic

24 Each Peppercorn

2 Each Bay Leaves

1 Tablespoon Mustard Seed

Dissolve salt in water to create the a preserving brine. Add the gherkins and soak for 6 hours

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Drain the gherkins, and place them in quart jars

Divide the tarragon and onions, add to each jar

Bring the vinegar, water and sugar to boil, add the peeled garlic, peppercorns, bay and mustard seed, stir, remove from the heat and let rest for 30 minutes

Pour the packing brine over gherkins, screw on lids, cool. Refrigerate for up to a year

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Coulis de tomates à la Provençale

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1/3 cup yellow onions -- minced

2 tablespoons flour, all-purpose

3 pounds plum tomatoes -- peel, seed, chopped and drained, reserve juice

1/8 teaspoon sugar

2 cloves garlic -- minced or pressed

1 small Bouquet Garni

1/8 teaspoon fennel seeds

1/8 teaspoon dried basil

1 pinch saffron

1 pinch coriander

1/4 teaspoon orange zest -- or dried orange peel

1/2 teaspoon salt

2 tablespoons tomato paste -- if necessary

salt and pepper to taste

Heat the olive oil in 3 qt sauce pan. Add the onions and cook over medium-low heat for 10 minutes or until tender.

Stir in the flour and cook, stirring, for 3 minutes without browning

Stir in the tomatoes, sugar, garlic, herbs and seasoning

Cover pan and cook slowly for 10 minutes.

Uncover pan and simmer for 30 minutes, adding water or reserved tomato juice if the sauce becomes too thick.

Remove bouquet and add tomato paste for color if necessary,

Adjust seasoning and strain if you wish.

Description:

"fresh tomato purée with garlic and herbs"

Yield:

"2 cups"

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Country style forcemeat

Recipe By: Chris Koch

Serving Size : 20

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds lean pork -- cut into chunks

2 tablespoons Pâté Spice

1 tablespoon salt

1/2 teaspoon black pepper

2 ounces brandy

1 pound pork liver -- diced

1 pound fatback -- diced

3 ounces onion -- chopped

1 tablespoon garlic -- minced

3 tablespoons fresh parsley -- chopped

6 each eggs

Combine the pork with the spices, salt, pepper and brandy. Mix well and marinate overnight

Grind liver and force through fine sieve

Grind the marinated pork and fatback through the large die

Grind 1/2 of the ground mixture through small die with onion, garlic and parsley

Working in bowl over ice bath, combine corse grind, fine grind with liver and eggs

Poach or water sauté a small sample and adjust seasoning.

Yield:

"5 pounds"

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Court Bouillon

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups yellow onion -- peeled and sliced

1 cup carrots -- sliced

1 1/2 cups celery -- sliced

1 tablespoon black peppercorns -- crushed

3 each bay leaves, whole

1 sprig fresh thyme

1 bunch fresh flat-leaf parsley -- stems only

1 tablespoon kosher salt

16 cups cold water

4 tablespoons white wine vinegar

Add all to stock pot, bring to boil, reduce to simmer for 45 minutes

Use to poach foods at 165-185°

Yield:

"1 gallon"

NOTES : When using court bouillon to poach chicken, reduce the water by 1 cup and delete vinegar. Add 1 cup dry white wine.

 

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Cracked pepper seared tuna Niçoise salad

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 8 oz tuna steaks -- grade A

2 tablespoons cracked black pepper

2 tablespoons kosher salt

2 tablespoons fennel seeds -- cracked

Dressing

1 tablespoon anchovies -- minced

1 tablespoon shallots -- minced

2 tablespoons capers -- minced

2 cloves garlic -- minced

1/4 cup red wine vinegar

1 cup extra virgin olive oil

1 tablespoon cracked black pepper

1 tablespoon kosher salt

4 ounces spring mix

6 each eggs, hard-boiled

1 each red bell pepper -- roasted

1 each yellow bell pepper -- roasted

6 each red bliss "B" -- cut in 1" pieces, roasted

6 each artichoke hearts

1 cup grape tomatoes -- halved

Combine black pepper, fennel and salt. Coat tune both sides.

Heat the oil in a sauté pan or skillet and sear for 30 seconds on each side, set aside.

Prepare the dressing: Whisk together the anchovies, shallots, mustard, capers, vinegar, oil and season with pepper and salt. Add the greens and toss to coat

Divide greens on 6 plates, arrange other ingredients on plates, reserve some dressing.

Slice tuna thin and fan over salad, drizzles with dressing

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Crème Brûlée

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups Heavy cream

5 Tablespoons Sugar

1/2 Each vanilla beans

4 Each Egg yolks

1 Pinch Salt

5 Tablespoons Sugar

Bring the heavy cream to a simmer, add the vanilla,remove from the heat and cool

Whisk the eggs in the sugar together then whisk in the cream and strain

Divide the mixture into 4 oz. servings

Bake in a water bath at 350° for approximately 35 minutes. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Chill for at least four hours before service

Sprinkle surface with 1 tbsp. of sugar, using torch, caramelization sugar on surface

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Crème Carmel

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups Heavy cream

1 each vanilla beans

6 tablespoons Sugar

8 each Egg yolks

1 pinch Salt

6 tablespoons Sugar

1 1/4 cups Sugar

Split the vanilla bean lengthwise and with the point of the knife, scrap the seeds from the bean.

Bring the heavy cream to a simmer, add the vanilla bean and seeds, remove from the heat. Cool and strain

Whisk the eggs in the sugar together then whisk in the cream and strain

Caramelize the sugar by cooking in a sauté pan until amber and divide among molds coating the bottoms of the molds. Cool completely then add the custard

Divide the mixture into 4 oz. servings Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height. Bake at 325° in water bath until firm 45-60 minutes.

Run a sharp knife around the inside of the molds. Invert onto plate and carefully lift mold straight up to reveal. If the custard fails to release, gently tap on the bottom to release. If this fails, apply heat to the bottom to release sugar.

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Crème Fraiche

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces heavy cream

1 ounce active buttermilk

Heat cream to 100°, remove from heat and stir in buttermilk

Loosely cover with plastic and let rest at room temp for 12+ hours to thicken, Chill to store.

Yield:

"17 ounces"

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Crêpes à La sauce Camembert

Recipe By: Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Each Large eggs

2 Cups Milk

3/4 Cup flour, all-purpose

1/2 Teaspoon Kosher salt

1 Tablespoon Olive oil

3 Tablespoons Butter

3 Tablespoons Olive oil

3/4 Pound Mushrooms -- Sliced thin

2 Tablespoons flour, all-purpose

3/4 Pound Baked ham -- Chopped fine

1 cup milk

1 Cup Heavy cream

4 Ounces Camembert cheese -- Rind removed, diced

4 Each Scallions -- Sliced thin

In a large mixing bowl, whisk together the eggs and milk. Whisk in the flour and salt until the batter is smooth. Stir in the olive oil and let rest for 30 minutes

Heat a crepe pan over medium heat, ladle melted butter into the pan and pour off excess. Ladle 1/4 c. of the batter into the pan and with a circular motion spread the batter evenly from side to side

When the surface begins to dry, flip the crepe over and cook the other side briefly; transfer to warm plate

At a large sauté pan heat the oil and cook the mushrooms, season with salt and pepper. Continue cooking until the liquid has evaporated and the mushrooms are dry. Remove the mushrooms, add additional olive oil and cook the ham until lightly browned. Transfer the ham to a bowl with the mushrooms

Reduce the heat and whisk in the flour. Gradually whisk in the milk. The sauce will be very thick at this point.. Simmer the sauce for about two minutes. Add the cream and cheese. Add the ham and mushroom. Stir until heated through. Stir in 3/4 sliced scallions

Spoon 1/4 c. of the filling into the middle of each crepe roll around the filling, garnish with scallions.

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Crêpes Suzette

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each Eggs

1 cup Milk

1 cup Heavy cream

1 1/2 cups flour, all-purpose

For the sauce

1 each orange

1/2 cup Sugar

1 pound Unsalted butter -- Softened

1 tablespoon kirsch

1 tablespoon Orange flower water

3 fluid ounces cointreau

2 fluid ounces Cognac

sugar for sprinkling

In a large mixing bowl, beat the eggs well. Whisk in the milk and cream and then the flour. Cover and refrigerate for at least 1 hour.

To prepare the sauce, remove the zest for two tangerine, then juice all the tangerine. Discard the rinds and set the zest and juice aside .

In a large mixing bowl, combine the butter with the sugar until light and fluffy. Gradually add the orange juice and the zest to the butter. Whisk in the Kirsch, orange flower water, and at 1/2 of the cointreau, beating constantly until light and fluffy. Transfer to bowl

Prepare the crêpes, by swirling a quarter cup of the mixture into a well seasoned pan. Cook until the edges turn brown, and turn the crepe over for about 30 seconds. Transfer to a plate

Combine the remaining cognac and cointreau and set aside. Melt a portion of the orange butter in a large skillet until bubbling. Dip both sides of one crepe in the sauce, fold in half, and fold in half again.

Sprinkle the cooked crêpes with the sugar, flambé the pan with the cointreau/cognac mixture.

Transfer the crêpes to a plate, and drizzle the sauce over.

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Crepes With Mushroom, Ham And Sauce Mornay

Recipe By: Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- French

Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Ea Egg

1/4 Tsp Salt

1 1/2 C Flour

1 ½ - 2 C Milk

2 Oz Wild Mushroom

8 Oz Button Mushrooms -- slice thin

1 Tbsp Olive Oil

1 Clove Garlic -- minced

1 Tbsp Fresh Italian Parsley -- minced

1/4 C White Wine

3 Tbsp Butter

3 Tbsp Flour

2 2/3 C Milk

1/4 Tsp Nutmeg

1 1/2 C Parmesan Cheese -- grated

1 Lb Ham -- strips

vegetable oil spray

Begin by preparing the crepe batter. Whisk together the eggs and milk, then whisk in flour and salt. Let rest 30 minutes.

Dice the mushrooms. Heat the olive oil in a sauté pan or skillet. Add the diced mushrooms, parsley and garlic and cook to almost dry. Add the wine and sauté until almost dry again

Prepare roux with butter and flour, whisk in milk and nutmeg. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in parmesan and then stir in ham

Preheat the oven as stated below.

Heat the crepe pan and spray with oil. Add 1/4 cup of the batter to the heated pan and quickly swirl the batter to coat the bottom of the pan. Once the surface dries, (about 30 seconds of cooking time), turn the crepe and cook for 30 seconds longer.

Spoon mushroom into crepes, top with some sauce. Roll up and place in gratin pan. Top with sauce. Bake at 350° for 20 minutes or 400° for 10 minutes

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Crevettes Au Cidre

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Cups Apple Cider

2 Pounds Shrimp -- cleaned and deveined

2 Tablespoons Coarse Sea Salt

Fresh Ground Black Pepper

1 Each Baguette

1/2 Pound Butter

Bring the cider to a boil, stir in the salt then add the shrimp

Return to a boil, remove from the heat for 2-5 minutes (2 min for 30-41 count; 3 minutes 21-25 count; 5 minutes 16-20 count)

Strain and arrange in shallow bowl. Grind abundant pepper onto the shrimp and serve with bread and butter

Description:

"Shrimp in cider - Normandie"

 

 

Crustless Quiche Lorraine

Recipe By: Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Heavy Cream

12 each Eggs

1/2 teaspoon Nutmeg

1 pound Bacon -- diced

2 ounces Gruyere Cheese -- SHREDDED

Mix eggs, cream and nutmeg together.

Dice and cook bacon until crispy, reserve drippings.

Grease the bottom and sides of a baking dish with the reserved drippings. Add the bacon and 1/2 of the cheese to the baking dish and pour cream/eggs into the dish. Sprinkle the top with the remaining cheese.

Place the baking dish on a sheet pan, then place in 350° oven.

Bake for 1 hour or until custard is set

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Cured Foie Gras

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Foie Gras Grade A

3 Lb Kosher Salt

Warm foie gras to room temp. Remove veins and reform lobe. Roll in cheese cloth and tie.

Line ceramic dish with salt, place foie gras on top, cover with salt.

Weight it down, refrigerate or 4 days.

Rinse off salt, pat dry

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Custards - basic

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Ea Egg

3 1/4 Oz Sugar

1/4 Oz Vanilla

13 Oz Milk

Bring the milk to a boil

Whisk together eggs, sugar, vanilla; temper the egg mixture with hot milk by adding 1/3 of the milk to the eggs while stirring, add the next 1/3, stir and add the final 1/3

Pour in molds

Bake in water bath uncovered at 350° ~45-60 minutes until firm. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

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Danish dough

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 Cup Warm milk

1 Tablespoon Active dry yeast

4 Each Eggs

1 Teaspoon Vanilla extract

4 cups flour, all-purpose

1/2 cup Sugar

1 1/2 Teaspoons Salt

1 cup Butter -- Softened

Sprinkle yeast over warm milk and stir to dissolve. Let stand for ten minutes or until foam forms

Place yeast mixture into stand mixer bowl with paddle attachment. Beat in eggs and vanilla at low speed

Combine dry ingredients, add to a mixture 1 c. at a time. Switch to dough hook

Add butter 1 tbsp. at a time. Knead dough for five minutes on medium speed

Transfer the dough to a buttered bowl: cover with plastic wrap let rise for two hours. (Will not double)

Roll out dough or press dough with fingers. Cover with filling. Roll up jelly roll style. Slice 3/4 inch slices

Lay on parchment covered baking sheet. Bake at 350° for 20 to 25 minutes

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Deli Canapés With Cornichon Fan

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Oz Butter -- softened

1 Tbsp Dijon Mustard

1 Loaf Rye Bread -- unsliced

10 Oz ham slice -- sliced 1/4" thick

16 Ea Cornichon -- halve, fan

1 Bunch Watercress

1 Ea Plum Tomatoes -- rose

Blend the butter and mustard thoroughly.

Slice the bread, coat with layer of butter mix. Place a layer of meat on the buttered bread. Cut with knife or cutter

Place the remaining butter mixture into a piping bag with star tip. Pipe small rosette on top of each, garnish with cornichon fan.

Arrange the watercress and tomato rose as focal point and arrange the canapé accordingly

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Demi Glace

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce Espagnole

2 cups brown stock

Make sauce Espagnole, strain. Add the stock, bring to boil and reduce by 1/2 volume

If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Place the original measure in the pan specified. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool.

Yield:

"16 ounces"

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Duck Bresaola

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon Sugar

1 teaspoon Crushed red peppers

1/2 tablespoon Fresh rosemary -- Chopped

1/2 tablespoon Fresh thyme leaves -- Chopped

1 pound Duck breast

Combine the salt, black pepper, sugar, crushed red pepper, and herbs.

Coat each duck breasts in the mixture, wrap loosely in parchment paper, and refrigerate for four days.

Place that duck breast meat side together, and tie from top to bottom at intervals, leave a length of string at one end

Suspended duck breast in the refrigerator for three weeks.

 

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Duck Confit And Rillettes

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Entree, Game

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp salt

4 Cloves garlic -- smashed

1 Ea shallot, peeled and sliced

6 Sprigs thyme

1 Tbsp black pepper -- coarsely crushed

4 Ea duck leg quaters

4 Ea duck wings

4 C duck fat

Sprinkle bottom of baking dish with salt. Evenly scatter garlic, shallots, thyme and pepper. Place duck skin side up, sprinkle with salt, garlic, shallots, thyme and pepper again

Cover and refrigerate 1 - 2 days.

Preheat oven to 225°. Melt duck fat in heavy sauce pan large enough to hold all the duck. Wash salt and seasoning off duck. Arrange duck in baking dish, cover with duck fat. Cook 2-3 hours until meat comes easily off bone.

Allow confit to cool completely in the fat. This can be stored in refrigerator for several weeks.

To make rillettes. Shed meat, discard bones and skin.

Place meat in processor, pulse, adding just enough duck fat to hold together. Spoon into ramekins and cover with layer of fat.

Will keep for several weeks.

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Duck Confit With Radicchio And Endive

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Game

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Duck Legs, Confit

4 each Oranges

1 each Lemon -- zested and juice

2 heads Belgian Endive -- julienned

1 head Radicchio -- julienned

6 each Radish -- thinly sliced

Heat a heavy skillet or sauté pan over high heat. Place confit leg quarters skin side down in pan and cook the duck until crispy, turn over, turn off heat.

Zest and juice 3 oranges. Strain into a small non-reactive saucepan, add zest and boil until reduced to 1/3 original volume. Remove from heat, whisk in 4 tbl. duck fat.

Season with lemon juice and salt and pepper. Set aside

Cut the remaining orange in supréme. To make supréme or clean citrus sections, cut the both ends of the citrus fruit. Place the fruit on the cutting board with one of the cut ends down. With a sharp knife, remove the peel by slicing down between the peel and the fruit. Continue all around the fruit. All the peel and white pith should be removed. With a paring knife, carefully slice along the membranes that divide the section from the outside to the center and the clean segments should fall away easily.

Set it aside

Combine endive, radishes and radicchio in bowl, dress with 1/2 dressing.

Arrange and serve.

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Duck Liver Flan

Recipe By: Chris Koch

Serving Size : 14

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Vegetable Oil

1 C Madeira

3 Tbsp Green Peppercorns -- pickled

1 Lb Duck Liver -- cleaned

2 1/2 C Heavy Cream

4 Ea Egg

2 Tbsp Salt

1 Tsp Fresh Thyme

1 Tsp Sugar

1/2 Tsp White Pepper

1 Loaf Bread -- grilled

1 Lb Mixed Olives

1/2 Lb Cornichons

Preheat to 350°. Brush terrine with oil, then line with parchment, overlapping sides.

Put Madeira and peppercorns in saucepan and bring to a boil. Reduce the volume to 1/4 of the original volume. Strain and place the peppercorns into bottom of terrine.

Purée livers in processor until very smooth. Sieve into bowl to remove and impurities.

Place the cream and eggs into the processor. Pulse 4 times, strain into the puréed livers. Mix in the salt, thyme, sugar and white pepper. Pour into the lined terrine mold

Cook in water bath to 160°. {about 60 minutes} Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Cool, refrigerate overnight.

Serve with grilled bread, olive and cornichons

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Duck terrine

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 Each Pitted prunes

4 Ounces Green tea

3/4 Cup Cognac

1/4 Cup Champagne vinegar

2 Tablespoons Sugar

1 Tablespoon Pâté spice

1 Each Duck -- confit

1/2 Pound Slab bacon -- Small dice

1 Teaspoon ground mace

1 Pound fat back -- Very thin sheets

Place the prunes and a bowl, and cover with 1/4 of cognac. Cover with plastic wrap and refrigerate overnight

Drain the prunes, and reserve the liquid

In a small saucepan heat the vinegar, sugar and pâté spice. Simmer for five minutes. Remove from the heat and add the remaining cognac and the prunes. Set aside for one hour

Remove the skin from the duck and shred the duck. Combined the shredded duck meat with the diced bacon, season with salt, pepper and ground mace

Lay 4 sheets of fat-back on the work surface slightly overlapping the long edges. Line the prunes along one edge and roll up in to a log

Preheat the oven to 325°

Line a terrine mold with the remaining fat-back allowing for enough overhang to fold over the top to cover the terrine completely

Press half of the meat mixture into the terrine. Place the prune log in the center and pack the remaining meat mixture into the terrain; pull the fat back over the filling and place the lid on the terrain

Place a kitchen towel in the bottom of the baking dish, place the terrine on the towel and add hot water to a height of half the terrain side.

Bake for two hours. Cool completely, remove the terrain; wrap in plastic wrap, return to the terrine pan. Place a piece of cardboard just large enough to fit inside the top of the terrine and place weights on top refrigerate for twelve hours . Unwrap and slice

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Easy Crepes

Recipe By: Chris Koch Bob Munnich

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces milk

2 cups AP flour

5 each egg

2 tablespoons oil

Beat the eggs and blend the milk and oil together.

Blend in the flour until no lumps are present and let sit for 10 minutes.

Heat a crepe pan or non-stick pan over medium heat. Add enough oil to pan to coat bottom, pour off excess or use oil spray to lubricate the bottom of the pan

Place 1/4 cup of batter in pan, and quickly swirl to coat the bottom of the pan.

Cook until surface solidifies, flip, cook 20 sec longer

Should have little to no browning

Yield:

"12 each"

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Escargots à la Bourguignonne

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Ounces Unsalted butter -- Softened

3 Cloves Garlic -- Minced

1/4 Cup fresh flat leaf parsley -- Minced

1 Each Shallots -- Minced

2 Teaspoons Kosher salt

1/2 Teaspoon Fresh ground pepper

1 Pinch freshly grated nutmeg

1 Tablespoon Dry white wine

1 Teaspoon Cognac

24 Each Snail shells -- Cleaned

24 Each Giant snails, canned

In a stand mixer with a paddle attachment, beat the butter, garlic, parsley, shallots, nutmeg, wine and cognac. Season with salt and pepper. Cover with plastic wrap and refrigerate for at least four hours

Preheat the oven to 400°

With a small spoon, fill each snail shell with about 1/2 tsp. of the butter mixed. Place one snail into each shell, and top each snail with a half a teaspoon of the butter mixture

Arrange the snails butter side up and bake until the butter sizzles ~ ten minutes

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Espagnole sauce

Recipe By: Chris Koch CK

Serving Size : 8

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Clarified Butter

4 tablespoons Carrots -- brunoise

4 tablespoons Celery -- brunoise

1/2 cup Onion -- brunoise

6 tablespoons flour, all-purpose

3 cups Brown Stock

3 ounces Beef Stew Meat

1 tablespoon Tomato Paste

1/2 bunch Fresh flat leaf Parsley

1 1/2 each Bay Leaf

Heat the clarified butter in a heavy sauce pan and add the carrots, celery and onion. This combination of vegetables is known as a mirepoix. Brown the mirepoix in the butter. This will take about 10 minutes. Keep the mixture moving so it browns and doesn't burn.

Stir in all the flour and cook to a deep brown, about another 10 minutes - don't burn it. Keep it moving. Reduce the heat to medium.

Whisk in the brown stock and blend over medium heat until smooth

Add the meat and tomato paste, parsley and bay leaf and simmer, covered and reduce to the lowest setting possible for at least 30 minutes

Yield:

"1 1/2 pints"

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Filet De Veau Farci Nicoise

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Tablespoons Olive Oil

1 Each Onion -- chopped

2 Each Carrot -- chopped

1 Each Leek -- chopped

1/2 Cup Rice

3/4 cup water

2 Cups Bread Cubes

1/2 Cup Milk -- luke warm

1/2 Cup Chicken Liver

1/4 Pound Salt Pork -- minced

1/2 Pound Spinach -- blanched and chopped

1/4 Cup Swiss Cheese -- grated

2 Each Egg Yolk

1 Teaspoon Fresh Basil -- minced

1 Pinch Grated Nutmeg

1 Pinch Black Pepper

3 pounds Veal Loin

In a sauce pan with a lid, heat the oil. Add the onion, carrot and leek and cook for 2 minutes. Add the rice and stir until rice is translucent

Add water, bring to boil, cover, reduce and cook for 15 minutes

Soak the bread cubes in milk until soft, squeeze dry

In a food processor, add livers, salt pork, grind fine and transfer to a large mixing bowl

Add the rice, bread cubes, spinach, cheese, egg and basil. Mix to combine completely

Butterfly the loin. Judge the thickness of the loin and divide that by 3rds. Imagine a line and slice along that line to a point on the other side of the loin the same distance as the slice is thick. Turn the knife and slice down then slice back to the original side. Open the loin. If you are right handed you just sliced left, then down, then back to the right. Spread the mixture over the opened loin near the center. Roll the stuffed loin up and tie in 8 or so places along the length

Sear loin all sides, place in 350° oven for 2.5 hours, basting and turning every 30 minutes

Description:

"Veal stuffed in the style of Nice"

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Fish Stock

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fluid ounce clarified butter

1/2 pound yellow onion -- chopped

5 pounds lean fish bones

Bouquet Garni

2 cups dry white wine

1 each lemon -- quartered

1 gallon cold water

Melt the butter in a large stock pot. Add the onions and cook for 2-3 minutes until limp, not browned

Add the fish bones and stir to coat with butter

Add the wine and squeeze the juice from the lemons -- add the rinds

Add the cold water, bouquet and bring to a boil, reduce to a simmer for 30 minutes skimming the top frequently

Strain through fine mesh strainer or layers of cheesecloth and cool quickly.

Description:

"aka fumet"

Yield:

"1 gallon"

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Foie Gras Terrine

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Pounds Foie gras -- Room temperature

1 1/2 Cups Sauterne wine

3/4 Cup Ruby Port

1 Pinch Fresh grated nutmeg

Salt and white pepper to taste

Line a terrine pan with plastic wrap, with extra overlapping the sides and ends

Carefully remove the veins from each lobe. Place the foie gras in a bowl, add the wine and port. Turn to coat, cover with plastic wrap and refrigerate for two hours

Place one of the lobes into the terrine, pressed down, season with salt pepper and nutmeg.

Place the other lobe on top and firmly press down. Cover the top with the excess plastic wrap. Place the lid on top, and place the terrine into a larger flame proof baking dish or roasting pan.

Place on the burner and add enough boiling water to the pan to come up to 3/4 the height of the terrine pan

Simmer for approximately fifteen minutes, or until the internal temperature reaches 130 °

Remove the terrine from the baking dish, and let cool to room temperature

Remove the lid, and using a cardboard or wooden insert, place weights on top of the terrine and refrigerate the terrain for at least 24 hours.

Remove from the mold and remove the plastic wrap, slice with a wet knife

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Foie Gras With Pineapple And Pistachio

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Clarified Butter

3 cups Fresh Pineapple -- diced med

3/8 cup Sugar

3/8 cup Mirin

3/8 cup Pineapple Juice

1 1/2 tablespoons Pistachio Nuts -- shell, chop, toast

18 ounces Foie Gras -- slice 8x 1/2" thick

12 tablespoons Balsamic Vinegar -- reduced to 1/2

12 sprigs Cilantro

In pan, dissolve sugar in pineapple juice, vinegar. Bring to boil and add pineapple. Reduce and simmer for 1 hour until tender. Remove from heat stir in nuts.

in a hot sauté pan, sear foie gras on both sides

Plate slight 1/2 cup of pineapple on plate, arrange 2 slice of foie gras on top, drizzle with reduced balsamic. Garnish with sprig of cilantro or chervil

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Fondu Bourguignonne

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Fondu

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound top round steak -- 1" cubes

1 pound chicken breast -- 1" cubes

1 pound pork loin -- 1" cubes

1 Quart peanut oil

Heat oil in fondu pot

Skewer and cook cubes of meat in oil

Dip into sauces

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Forcemeat Provençal - basic traditional

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds lean veal, all cuts -- diced

1 1/2 pounds lean pork shoulder -- diced

2 ounces brandy

2 teaspoons Pâté Spice

1 1/2 teaspoons salt

1/4 teaspoon white pepper

1 1/2 pounds pork fatback

4 each eggs

4 ounces ham -- medium dice

2 ounces pistachio nut

2 ounces black olives -- chopped

Combine veal, pork, with brandy, spices and marinate in refrigerator for several hours or overnight

Grind the meat through the large die and then through the small die

Grind the fatback through the small die

In a large mixing bowl, mix the meat and fat until well combined

Add the eggs and incorporate. Don't over process

Fold in the ham, nuts and olives

Water sauté or poach a small sample and adjust seasoning

Description:

"used to stuff other meats and poultry"

Yield:

"4 pounds"

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French Toast With Bacon

Recipe By: Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Bacon, Sliced

1 Batons French Bread Loaf

4 each Eggs

1 cup Milk

1/2 tablespoon Vanilla

1/2 teaspoon Cinnamon

1/2 fluid ounce Grand Marnier

1/2 pound Clarified Butter

powdered sugar for dusting

Cook bacon crisp, drain set aside reserve drippings

Slice each loaf into 12 slices not including ends, cut on angle

Beat eggs well, mix in milk and other ingredients

Soak bread in egg mixture

Mix drippings and butter together, place a couple of tablespoons in pan, brown both sides of toast, dust with powdered sugar

Serve with bacon and syrup

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Frisée salad with bacon and croutons

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Clove Garlic

3/4 Pound Frisée

6 Ounces Double smoked slab bacon -- Diced

4 Ounces Peasant bread - good country style bread - dense -- cubed

1 Tablespoon Extra virgin olive oil

3 Tablespoons Balsamic vinegar

1 Tablespoon Water

Salt and pepper

Slice the garlic in half, and rub the inside of the large mixing bowl {preferably wood}, discard garlic

Wash and dry the friseé very well and place in the bowl, cover with plastic wrap and hold for up to one hour

Sauté the bacon until browned and crisp. Remove with a slotted spoon, and reserve the dripping

Return a tablespoon of dripping back into the skillet and sauté the bread cubes until golden brown, drain on paper towels

Add the olive oil to the skillet and add the remaining bacon fat, whisk in the balsamic vinegar, water. Add the diced bacon, stir to combine

Pour over greens, toss to coat, portion greens, add croutons

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Frozen Chocolate Soufflé With Warm Berry Compote

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Semisweet Chocolate -- bar, not chips

2 cups Heavy Cream -- divided

5 teaspoons Raspberry Liqueur

2 each Eggs

4 each Egg Yolk

1/3 cup Sugar

1/8 teaspoon Vanilla Extract

1 pint Raspberries

1/2 each Vanilla Beans

1/4 cup Sugar

2 tablespoons Raspberry Liqueur

3 tablespoons Water

2 teaspoons Lemon Juice

Fresh mint for garnish

Place 3 oz ramekins on a sheet tray. Create collars for each ramekin. Cut pieces of parchment paper long enough to go around the entire ramekin {plus a little overlap} and extend 2 inches above the rim. Using masking tape, place collars around each ramekin.

Place shredded chocolate in stainless steel bowl. Bring 3/4 cup cream to a boil. Pour the heated cream over the chocolate to melt. Stir in liquor, let cool

In another stainless steel bowl, combine eggs, sugar and vanilla. Whisk over double boiler until hot and thickened. Remove from heat and whisk until cool.

Beat the remaining heavy cream to soft peaks.

Fold cooled egg mixture into the chocolate, then fold in the whipped cream until no streaks remain.

Spoon into ramekins, tap to release air bubbles. Freeze until firm

If frozen over night, place into refrigerator for 30 minutes before service.

In saucepan, combine 1/2 of the raspberries with split vanilla bean, sugar, liqueur and water. Simmer for 5 minutes. Remove bean, purée mixture, strain.

Place remaining berries in bowl, pour strained sauce over, add lemon juice.

Remove collar from ramekin, place ramekin on plate, spoon sauce over top and down sides. Garnish with fresh mint

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Frozen grand Marnier soufflé

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Sugar

6 each egg yolks

1/3 cup Water

1/3 cup grand Marnier

2 cups heavy cream

Prepare six, 6 oz. ramekins with paper collars. Create collars for each ramekin. Cut pieces of parchment paper long enough to go around the entire ramekin {plus a little overlap} and extend 2 inches above the rim. Using masking tape, place collars around each ramekin.

Combine sugar, yolks, grand Marnier and water in a stainless steel bowl and whisk over simmering water until it reaches a temperature of 160°

In stand mixer whip the cream to firm peaks, set aside

In stand mixer, whip egg yolk mixture until cool. Fold whipped cream into eggs

Fill the ramekins and freeze overnight

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Galette Laurent duxelle

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Pounds Waxy potatoes such as white, Yukon or large red bliss -- not russet potatoes

4 Tablespoons Extra virgin olive oil

4 Tablespoons Clarified butter

12 Ounces Mushrooms -- Sliced thin

1 Each Shallots -- Minced

1/2 Cup White wine

3 Tablespoons Butter

2 Quarts Vegetable oil

Peel and slice the potatoes very thin-- slightly less then 1/8" thick - use a mandolin

Mix the olive oil with the clarified butter, toss with the potatoes

Pour the potatoes in a single or thin layer into a baking sheet exposing as much of the surface area as possible

Bake in a 400° oven for five minutes, turning frequently, until gelatin begins to form on the surface of the potato slices. The slices will be sticky

Remove the potatoes from the oven and cool slightly

Butter the ramekins and line with parchment paper; a disk of paper in the bottom and a strip placed completely around the inside

Drain the excess butter or oil mixture from the potatoes into a sauté pan, and sauté the shallots. Add the mushrooms, cook until dry, add the white wine, and cook until dry again

Overlapping slices, begin adding that potatoes to the each ramekin. Position a layer to cover the bottom then one or two layers high to cover the insides. Place a portion of the mushroom mix on top of the potatoes and continue layering potatoes until the ramekin is completely filled. The mushroom mixture will be encased with the slice potatoes

Arrange the ramekins in a baking dish or roasting pan. The potatoes with be oven fried -- cooked in an oil bath

Preheat the oven to 350°. Place the baking dish in the oven, and carefully pour the oil into the baking dish up to 1/2 the height of the ramekins

Bake for 1 - 1 1/2 hours -- until potatoes are golden brown and tender. Carefully remove the baking dish or roaster from the oven and place the ramekin on a wire rack to cool

Invert the ramekin to remove the potatoes, and carefully remove the paper

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Gateau Alaine au Chartres

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Ounces Egg whites

6 Ounces Powdered sugar

6 Ounces Butter -- Melted

6 Ounces flour, all-purpose

1 1/2 Ounces Butter

9 Ounces almond powder

9 Ounces Powdered sugar

9 Each egg white

4 Ounces sugar

In a stand mixer with the whip attachment, add the egg whites and whip until almost firm, add the sugar slowly, and continue to beat to form a meringue

Immediately add the melted butter and flour, and whip to combine. Add any color or flavored desired

Pipe and attractive design on a baking sheet lined with silpat. Freeze completely

In a stand mixer, cream the butter, almond powder, and powdered sugar together. Transfer to separate bowl

Clean the mixer bowl completely and whip the egg whites to firm peaks, add the sugar to form a meringue

Fold the meringue into the almond mix

Spread the mix thinly and evenly over the frozen design

Bake at 350° for approximately fifteen minutes. When cool, cut into strips to line ice cream rings

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Genoise, Classic

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Oz Cake Flour

6 Oz Cornstarch

6 Oz Unsalted Butter

12 Ea Eggs

1 Tsp Salt

1 1/2 Tsp Vanilla Extract

1 1/2 Tsp Lemon Extract

2 C Sugar

Preheat oven to 350°, prepare 9" pans with butter, dusted with flour, bottom lined with disk of parchment paper

Sift the flour and cornstarch together 3 times

Melt the butter to just liquid, set aside

In a metal stand-mixer mixing bowl, whisk the eggs, salt, extracts and sugar over double boiler until 110°

Place bowl on the stand mixer, whip on high speed until cooled slightly-- make note of the volume {how full the bowl is}. Reduce speed to medium and whip until the volume is triple the original. Remove bowl from mixer.

Sprinkle dry ingredients onto egg mix, fold in with hand scraper into top 1/4 of the batter and then top to bottom

Place 3 c of batter in a separate bowl, blend in the melted butter

Fold this mix into top of egg batter, and then top to bottom

Fill pans 2/3 full, bake for 35-40 minutes.

Description:

"white cake from scratch"

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Gigot ou épaule de pré-salé, farci

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each leg of lamb, boned, rolled and tied (BRT)

1/2 cup fresh flat-leaf parsley -- leaves only, stems removed

1 tablespoon fresh rosemary -- minced

2 tablespoons shallots -- minced

1 clove garlic -- mashed into paste or pressed

1/4 teaspoon powdered ginger

1 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350°, weigh meat for cooking times. Cook the the lamb to medium @ 20 min per pound or internal temperature of 140°

Remove the netting and lay meat on work surface, skin side down.

Mix all the ingredients in a bowl and spread over the inside of the mea. Re-roll the roast and tie at one inch intervals

Place on roasting rack in a lipped pan in oven and roast for determined length of time, remove and let rest for 10 minutes before slicing

Description:

"Herbed roasted leg of lamb"

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Gnocchi de pommes de terre

Recipe By: Chris Koch

Serving Size : 4

Categories : Brunch/breakfast C -- French

Pastas/rice Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound russet potato

Pâte à choux -- will use only one cup

2 ounces grated parmesan cheese

Peel the potatoes and cut into quarters. Place the potatoes in a pan of salted water, bring to boil slowly and reduce to a simmer. Cook until tender, about 15 minutes after boiling. Drain and put through ricer.

Return potatoes to the pan and stir to dry the texture, remove from pan into a mixing bowl.

Make pate a chou. Stir the pate au chou and cheese into the potatoes. Cool.

Take 1/2 tablespoon measures of the dough and roll into cylinders

Bring a 12" sauté pan of water to poaching temperature - 165 - 180°. Slip in the gnocchi and poach until they float, {may be 15 minutes} careful not to boil. Boiling will destroy the texture.

Drain on towel or rack.

Description:

"potato gnocchi"

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Gougère

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Flour

1 Cup Water

4 Ounces Butter

5 Each Egg

1 Cup Gruyere Cheese -- shredded

Bring the water and butter to a boil in a heavy sauce pan.

Just as soon as the mixture comes to a boil, add the flour all at once and with a wooden spoon, beat/stir the flour to form thick paste. Cook, stirring constantly until crust begins to form on bottom of the pot and dough begins to form a ball. This should only take a minute or two

Move the dough to a stand mixer with a paddle attachment. Mix on medium speed to cool slightly. Begin to beat the eggs into the dough one at a time to form smooth thick paste.

Work the cheese into the dough and transfer the mixture to a pastry bag with no tip or large round tip. You may also use a pair of spoons to measure and transfer the mix to a baking sheet

Pipe half dollar size rounds onto parchment. Place in 400° oven for 10 minutes, reduce to 350° for 10 minutes and 200° for 10 minutes

Description:

"cheesy puffs"

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Green peppercorn reduction sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon green peppercorns

2 tablespoons Brandy

2 cups veal stock

Heat a large sauté pan or skillet over high heat. Add the peppercorns and Flambé with the brandy.

Food is flambéed to quickly and lightly caramelize the sugars. This adds color and taste. An alcoholic beverage with a high percentage of alcohol is used such as brandy or fortified wines. This is a very dangerous technique and should be done with the utmost care. The pan must contain some amount of food and be very hot. Carefully add the flammable liquid and the alcohol will quickly evaporate. These fumes are ignited by tipping the pan to the flame if using gas to cook or by using a long match or igniter.

Add the veal stock reduce to 1/2 the volume by boiling. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool.

 

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Green peppercorn sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons Clarified butter

3 Each Shallots -- Minced

1/2 Cup Dry vermouth

1 Cup Chicken stock

1 Tablespoon Green peppercorns

2 Teaspoons Dijon mustard

1 1/2 Teaspoons Fresh thyme a -- Minced

1/3 Cup Heavy cream

In a heavy sauce pan or sauté pan, melt the butter and cook the shallots until tender but not browned. Remove the shallots to a small bowl. Deglaze the pan with the vermouth, and let this boil to create a syrup

Return the shallots to the pan, add the chicken stock, bring to a boil and reduce to half. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool.

Stir in the peppercorns, mustard and thyme. Blend well

Add the Cream, and simmer until thickened

Yield:

"1 Cup"

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Grilled Steak Sauce Béarnaise

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Shallot

1 tablespoon Dried Tarragon

3 tablespoons White Wine

3 tablespoons Tarragon Vinegar

3 each Egg Yolk

3/4 cup Clarified Butter

2 12 oz sirloin steak

Place the shallots, tarragon, wine and vinegar in a heavy pan, bring to a boil and cook until the mixture is reduced to a syrup

Whisk eggs yolks in a double boiler until thickened over barely simmering heat. Be careful not to cook the eggs over too high a heat as they will scramble.

Remove the thickened egg mixture from the heat. Slowly whisk in the clarified butter by dipping a fork into the butter and allowing the melted butter to drip of the tines of the fork into the eggs while whisking. When all the butter is added whisk in the reduction.

Thin the sauce with boiling water if necessary, season with salt and white pepper and keep in a warm place.

Grill steak to desired doneness. Grilling steaks is as much an art as a science. Many variables including temperature of the meat before cooking; height of grate over heat; level of heat and type of meat can influence the cooking process. As a guide consider this: a 1 inch thick NY strip cooked over high heat 6 inches above the source will be cooked as follows: Rare 7 minutes (3 minutes on first side, 4 minutes on other side); Medium Rare 10 minutes (6 minutes on first side, 4 minutes on other side); Medium 12 minutes ( 6 minutes on each sides) and Medium Well 14 minutes ( 7 minutes each side) Well-done 15 minute (8 minutes on first side, 7 minutes on other side)

 

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Haricot Vert Fagots

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces Haricot Vert

1 slice Bacon

Blanch and refresh beans. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the beans in boiling water for 4 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Blanch bacon for 30 seconds

Cut bacon in 1/2 lengthwise and 1/2 cross to create 4 strips

Gather about 3 oz of beans into a bundle, wrap with bacon, trim the ends of the beans. Place on a baking sheet

Reheat at 400° for 5 minutes

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Hollandaise

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each eggs -- yolk only save whites for another use

6 fluid ounces clarified butter

1 tablespoon lemon juice

salt and white pepper -- to taste

In double boiler, over very warm {almost simmering} water, whisk egg yolks until very pale yellow, thick and ribbons form. If you don't have a double boiler, place a metal mixing bowl over a pan of just barely simmering water. Be careful not to cook the eggs over too high heat as the yolks will scramble. A ribbon is present when you can raise the whisk straight up out of the bowl and one continuous stream of eggs drop back into the bowl.

Whisk in the lemon juice and salt and white pepper

Whisk in butter drop by drop until the sauce begins to thicken and then slowly whisk in the butter until all the butter has been incorporated. Adjust the seasoning.

Hold in a warm place until served.

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Honey Vinaigrette

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Dressings / Salad

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup Red Wine Vinegar

2 tablespoons Honey

1/2 each Onion -- minced

1 teaspoon Dijon Mustard

1 cup Olive Oil

1 teaspoon Salt

1/2 teaspoon Cracked Pepper

Combine vinegar, honey, onion and mustard in processor for 30 seconds. Gradually add the oil to form a emulsification. Season with salt and fresh cracked black pepper.

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Huîtres en Beignet

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup flour, all-purpose

1 teaspoon salt

1 each egg

3/4 cup beer

1 1/2 teaspoons extra virgin olive oil

1/4 teaspoon lemon zest

24 each oysters -- shucked, shells and juice reserved

2 cups water

peanut oil -- for frying

1 each lemon -- halve lengthwise then slice in half moons

Mix flour and salt in bowl

In separate bowl, whisk the egg lightly, and then add the beer, olive oil and lemon zest. Whisk just to combine.

Add egg/beer mix to flour mix and whisk until smooth. Cover and let rest for one hour.

Pour oil into heavy pot to a depth of 2". Bring to 370°.

While oil is heating, place the reserved oyster juice and water in another large heavy pot over high heat. Bring to boil, add oysters and reduce heat to simmer for 3 minutes. Drain oysters

Dip each oyster in batter and deep fry to golden, about 2 minutes. Drain and place back into clean oyster shell. Squeeze juice from lemon half moon over each.

Serve immediately

Description:

"Oyster Fritters Bordeaux"

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Huîtres Gratinées

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each oysters

rock salt

1 tablespoon garlic -- minced

3 tablespoons butter

2 tablespoons fresh flat-leaf parsley -- minced

4 tablespoons gruyere cheese -- shredded fine

3 tablespoons fine dry breadcrumbs

Preheat the broiler

Place enough rock salt to a depth of 1/2" into a baking dish large enough to hold the oysters. Shuck the oysters and nestle the oysters into the salt.

In a bowl, mix together the garlic, butter and parsley

Place a portion of the butter on top of each oyster. Sprinkle with 1 tsp of the cheese and 1/2 tsp of the bread crumbs

Broil for 4-5 minutes until golden.

Description:

"Broiled stuffed oysters"

Yield:

"12 each"

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Huîtres Grillées au beurre blanc

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each shallot -- minced

1/2 cup dry white wine

4 ounces butter -- chilled

1 teaspoon fresh chervil -- minced

1 teaspoon fresh chives -- minced

1 teaspoon fresh flat-leaf parsley -- minced

salt and pepper

12 large oysters

Preheat grill

In a sauce pan over high heat, place the shallots and white wine. Boil to reduce the volume by 1/2.

Remove from heat and begin whisking or swirling in the butter. Once all the butter has melted, add the minced herbs....keep slightly warm

Place the oysters on the grill, flat side up. Grill until shell open and gently remove the flat shell without spilling the juices. Gently loosen the oyster from the bottom shell and arrange on plates.

Drizzle with butter sauce.

Description:

"Grilled oysters with butter sauce"

Yield:

"12 each"

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Huîtres Rôties au vin blanc

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

rock salt

12 each oysters

6 ounces dry white wine

Preheat oven to 475° and place enough rock salt into a baking dish that will hold the number of oysters to a depth of 1/2 inch.

Nestle the unshucked oysters into the rock salt, flat side up and roast for 10-15 minutes or until the top shell gapes

Carefully remove the top shell and cut the lower muscles to release the flesh

Spoon 1 tbls of white wine over each oyster.

Description:

"Roasted oysters with white wine"

Yield:

"12 each"

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Hunter Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Shallot -- minced

1 tablespoon Clarified Butter

1/2 cup Button Mushrooms -- slice thin

1/4 cup White Wine

1/4 cup Tomato -- peeled, seeded and diced

1/2 cup Espagnole sauce

1/2 cup Glace de Viands

1/2 tablespoon Fresh Parsley -- minced

In a heavy sauce pot, sweat the shallots in butter, add the mushrooms and cook until softened. Deglaze the pan with wine

Add tomatoes, stir to combine

Add Espagnole and glace, cook for 5 minutes

Add parsley, stir to combine

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Jambon Persillé Maison

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Cured ham, bone in

3 each carrots

1 Each Yellow onion -- Peeled

1 each Whole cloves

1 Each leek -- Trimmed

1 Each Bouquet Garni

750 Milliliters Dry white wine

2 Ounces Powdered gelatin

4 Each Egg whites

2 Cloves Garlic -- Minced

2 Each Shallots -- Minced

2 Cups Fresh flat leaf parsley -- Minced

1/4 Cup Champagne vinegar

2 Tablespoons Olive oil

In a large stock pot place the ham, carrots, onions, whole clove, leek, bouquet garni, and white wine. Add enough water to cover. Bring to a boil, reduce to low, cover, and simmer for about five hours

Remove the ham and cool. Strain the stock through a cheesecloth lined Chinois. Remove the fat, and return the stock to the pot. Reduce the total volume to 8 cups and then cool completely

Whisk the egg whites until frothy and add to the cool stock, return to the heat and bring to just a simmer. When the egg whites begin to coagulate, they will form a raft that will float to the top of the pot. Once the raft forms, simmer for 30 minutes. Carefully remove the raft and strain of the stock again through a triple layer of cheese cloth.

Sprinkle the gelatin on the surface of the stock and allow to bloom. Gently heat the stock to melt the gelatin

Shred half of the ham and coarsely chop half of the ham and place in a large mixing bowl. Add the garlic, shallots, parsley, vinegar and oil in a bowl and use your hands to mix well. Adjust the seasoning

This recipe will make two terrine.

Spray the inside of each terrine with an oil spray and pour 1/2 c. of the stock into each mold.

Press the ham mixture to fill the terrine 1/3 of full. Pour 1/2 c. of the stock over the ham mixture, and repeat two more times topping the terrain with the stock.

Cover the terrine, and refrigerate for 24 hours. Unmold the terrine, slice, and serve with cornichons and Dijon mustard and crusty bread

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Kir Royal Sorbet

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 C Water

5 Oz Sugar

5 Tbl Crème De Cassis

10 Oz Champagne -- chilled

Stir the water and sugar over medium heat until sugar dissolves to create a simple syrup

Remove the simple syrup from heat and add the cassis

Chill this mixture until completely chilled. Add the chilled champagne

Process in the ice cream machine, transfer to storage container

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La Pipérade

Recipe By: Chris Koch

Serving Size : 4

Categories : Brunch/breakfast C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each red bell pepper -- roasted and peeled

2 ounces ham

5 tablespoons lard

1 cup onion -- diced

1 clove garlic

4 each plum tomato -- peeled, seeded and diced

1 sprig fresh flat leaf parsley

1 sprig fresh thyme

1 each bay leaf

9 each eggs

salt and pepper to taste

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Place the peppers while still very hot in a bowl and cover with plastic wrap to steam for 30 minutes. The blacken peel should come off easily.

 

Preheat the oven to 350°

While the peppers are being blackened, peel, seed and dice the tomatoes. The traditional method is to cut an X into the flower end of the tomato and place into boiling water for 1 minute until skin begins to peel. Transfer into ice water until cool enough to handle and remove the skins. Slice end to end in quarters and remove the seeds. Slice each quarter into strips and cut across the strips into dice.

While the peppers steam, heat 2 tablespoons of lard in a skillet or sauté pan. Cook the ham until slightly browned. Add the onions and whole garlic until the onions are tender but not browned.

Add the peppers to the onions and cook for 5 minutes.

Add the tomatoes, parsley thyme and bay. Season with salt and pepper and simmer over lowest heat for 15 minutes. Transfer to a bowl and remove the herbs and whole garlic. Wipe out the pan

In a mixing bowl, whisk the eggs, then add to the cooked ham/vegetable mixture

Heat the remaining lard in the cooking pan over medium high heat. Add the egg mixture and reduce the heat to medium. Cook for 5-10 minutes until bottom is browned. Transfer to the preheated oven and cook until set - 15-20 minutes

Remove from oven. Place a large plate or cutting board over the pan and flip to invert the pan on top. Carefully remove to reveal the pipérade and cut into wedges.

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Lapin Rôti à la Dijon

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Entree, Game

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Rabbit -- about 3#

2 Tablespoons Butter

2 Tablespoons Olive oil

24 Each Pearl onions -- Peeled

1 1/2 Cups Dry white wine

3 Tablespoons Dijon mustard

1 Cup Créme Fraiche -- sub sour cream

Preheat the oven to 375°. Season the rabbit with salt and pepper and set aside

Melt the butter in a large cast iron skillet. Place the rabbit in the pan, brush each side with some of the melted butter. Scatter the onions over and around the rabbit and roast in the oven for about 30 minutes

Cover the pan with aluminum foil, and roast for 20 minutes more

Transfer the rabbit and the onions to a serving plate, deglaze the pan with the white wine and simmer until reduced by a third. Whisk in the mustard and the Créme Fraiche, reduce the heat to low and cook for four minutes. Pour the sauce over the roasted rabbit

 

Description:

"Roasted rabbit in mustard sauce"

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le consommé de Celeste de volaille

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each Egg Whites

7 ounces Chicken Breast -- ground

1 cup Onion -- minced

1/2 cup Celery -- minced

1/2 cup Carrots -- minced

1 each Bay Leaf -- crushed

1 tablespoon Dried Thyme

1 tablespoon Dried Parsley

8 cups Chicken Stock

6 ounces Chicken Breast -- pureed

1 tablespoon fresh basil -- minced

1 tablespoon olive oil

1 teaspoon grated parmesan cheese

Beat the egg whites until frothy

Mix ground chicken, vegetables and herbs into the whites

If you have a food processor, place the chicken, whites, and vegetables in bowl, pulse to mince and combine

Place the egg mixture in a soup pot, add the cold stock and stir well

Slowly over low, heat to simmer to form a raft and simmer for at least 45 minutes covered

Carefully strain the liquid through five layers of cheese cloth

Combine the remaining chicken breast with basil, oil and cheese. Purée and form quenelles and poach in some consommé. Quenelles are egg shaped dumplings made using two spoons of the same size. Hold the spoons by their handle in each hand. Begin by scooping a heaping spoonful of the mixture in one of the spoons. Invert the second spoon over the first spoon. Transfer the mixture from the first spoon to the second by scooping the mixture with the second spoon from the first. Repeat this action three or four time until the mass resembles an egg or three side dumpling.

Place quenelles in bowl, ladle in consommé

Description:

"Chicken consommé Celeste"

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Le Gateau De Mais Et Sa Salade

Recipe By: Chris Koch Cornmeal Cakes and Salad

Serving Size : 6

Categories : C -- French Entree, Vegetarian

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp butter, unsalted

1/3 C milk

1 Ea egg

2 Tbsp sugar

3 Tbsp yellow cornmeal

2 Tsp flour, all-purpose

1 Pinch salt

1 Ea granny Smith apple -- peel core, slice 1/4" thick

1 lb spring mix

1 tbsp balsamic vinegar

5 tbsp olive oil

Preheat to 450°

Coat a 10" tart pan with melted butter, place in lipped baking sheet (sheet tray or jelly roll pan). Some of the batter will seep out if using a tart pan with removable bottom.

Heat the milk in saucepan over low heat to hot, but not boiling

In large bowl, whisk the eggs with sugar. Then whisk in corn meal, flour and salt. Temper the egg mix with the hot milk.

Arrange the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so the batter evenly covers the surface. The apples will stick well above the batter. Bake in the center of the oven until deep golden at edges and light gold in the center, 10-15 minutes

Slice the gateau into 6 wedges. Whisk the oil and vinegar together, season with salt and pepper, dress greens. Divide greens among plates and add wedge of gateau.

Description:

"Apple cornmeal tart"

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Leeks vinaigrette

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each leeks

3 teaspoons Dijon mustard

7 1/2 teaspoons red wine vinegar

4 1/2 tablespoons extra virgin olive oil

6 sprigs fresh flat-leaf parsley

3 tablespoons fresh flat-leaf parsley -- minced

1 1/2 each hard cooked eggs -- minced or pushed though seive

Trim the leeks removing the tough green tops. Starting about 1" from the bottom, split the leek leaving the root intact. Rinse well under cold running water to remove all the grit

Bring a pot of water to a boil and blanch the leeks for about 8 minutes until soft.

Transfer the leeks to an ice bath and chill completely.

Remove the root end and place the leeks, cut side down on a cooking rack to drain completely

Whisk the mustard and vinegar together. Slowly add the oil while whisking to create a smooth emulsified sauce, season with salt and pepper

Plate the leeks, sprinkle with egg and parsley. Drizzle vinaigrette over.

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Legume Au Hive Potage

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Tbsp Butter

2 Ea Leek -- white and lite green

3 C Vegetable Stock

2 C Assorted Vegetables -- diced

1 Ea Potato -- diced

1 C Cabbage -- chiffonade

1 Tbsp Fresh Rosemary -- minced

1 C Croutons

Melt the butter in a heavy pot and cook the leeks until tender but not browned over medium high for about 10 minutes

Add the stock, vegetables and herbs, bring to a boil, cover and reduce to simmer for 30 minutes

Season, garnish with croutons

Description:

"Winter vegetable soup"

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Lemon cream scones

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups flour, all-purpose

1/4 Cup Sugar

1 Tablespoon Baking powder

1/2 Teaspoon Salt

3/4 Cup Chopped dried apricots

1 Tablespoon lemon zest

1 1/4 Cups Heavy cream

3 Tablespoons Butter -- Melted

2 Tablespoons Sugar

Preheat the oven to 425°, line a baking sheet with parchment paper

Combine the flour, first measure of sugar, baking powder and salt.

In a stand mixer with dough hook attachment, combine the dry ingredients with the chopped apricots and the lemon zest

Slowly add the heavy cream and process until ball forms

Form the dough into a disk. Score the top of the disk with a knife into separate wedges. Brush the top with melted butter, and sprinkle with the remaining sugar

Transfer the disk to the baking sheet, bake for approximately fifteen minutes. Remove from the oven, cool, and break into wedges.

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Lemon Nutmeg Pie Dough

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/3 cups flour

1 tablespoon sugar

1 teaspoon salt

4 ounces butter -- chilled and cubed

1/2 cup shortening

1 teaspoon lemon zest

1/2 teaspoon nutmeg

3 tablespoons water

1 tablespoon lemon juice

Combine the dry ingredients in a bowl

Cut in butter, cut in shortening

Add water and lemon and form a ball of dough

Fraisage the dough. Here's how:

Remove a small portion, about the size of golf ball. Place on the counter and press your palm down and forward to smear the dough out. Using a bench knife, scraper or back of knife, careful scrape the dough back together and set aside. Continue with all the dough. Form the dough into a disk, wrap in plastic and rest in refrigerator for 30 minutes, roll out as desired.

Yield:

"1 pound"

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Les Scourtins aux olives de Nyon (Olive Biscuits)

Recipe By: Chris Koch Jean-Pierre Autrand

Serving Size : 4

Categories : C -- French Cookies and candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 tbsp butter, unsalted -- softened

3/4 c confectioner's sugar -- sifted

1 tbsp olive oil

1 1/4 c flour, all-purpose

1/2 c olives, oil cured -- pitt and chop

Preheat to 350°. Line 2 baking sheets with parchment or silicon baking sheets.

In stand mixer with a paddle attachment, beat the butter until fluffy and soft yellow. Carefully mix in the sugar, then drizzle in the olive oil.

Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into dough.

Place a piece of parchment on work surface. Dust with flour. Place the dough on the floured surface, dust the top of the dough and cover with another sheet of parchment. Roll out dough until 1/2" thick (dough will be very sticky). Refrigerate dough at least 30 minutes or longer before cutting.

Cut out 2" rounds, place then 1/2" apart on prepared sheets.

Gather the trimmings into a ball - roll into 1" diameter log. Rest in refrigerator for 30 minutes, cut into 1/2" rounds. (avoid over rolling the dough).

Bake until golden, ~15 minutes. Cool on wire racks

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Lobster Thermidor

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each lobster -- 1-1 1/4 lb ea

2 tablespoons clarified butter

1/4 cup brandy

3/4 cup heavy cream

2 teaspoons Dijon mustard

1 teaspoon fresh tarragon -- chopped

1 tablespoon heavy cream

1 each egg yolk

Bring a pot of water, large enough to hold the lobsters, to a boil. Carefully lower the lobster into the water and cover. Boil for 6 minutes. Fill a large bowl with 1/2 ice and 1/2 water. Set in sink. Remove the lobsters and immediately place them into the ice water.

When cooled, remove the claws, carefully crack open and remove the claw meat and set aside.

Place the lobsters on their backs on a cutting board. Cut the lobsters in 1/2 from head to tail. Remove the tail meat, add it to the claw meat and rinse the bodies clean. Pat dry and set aside.

Rough cut the meat into 3/4" pieces.

Melt the clarified butter in a large skillet over high heat. Sauté the lobster meat for just 30 seconds. Remove the pan from the heat and add the brandy. Flambé, and return to heat.

Add the heavy cream and mustard, stir, add the tarragon and bring to a boil. Remove from the heat, cover and let steep for 15 minutes.

Preheat the broiler

Whip the remaining heavy cream to very stiff peaks. Whisk in the egg yolk.

Place the shells on a baking sheet, cut side up. Remove the meat from the sauce and divide among the shells. Return the sauce to high heat and reduce by 1/3rd. Remove from heat and whisk in egg and cream mix. Spoon over meat in shells and broil until browned - 2-4 minutes

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Mayonnaise And Variations

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Egg Yolk

1/4 teaspoon Mustard

2 teaspoons Lemon Juice -- or vinegar

3/4 cup Vegetable Oil

salt

1 pinch paprika

Mayonnaise is an Emulsion sauce and is created when two different liquids are "attached" to each other - Oil and Vinegar or egg yolk and butter. The key is to combine the non-fat ingredients well and then slowly…very slowly whisking in the fat. If the fat is added too quickly the two liquids will separate again and this is known as "breaking". To insure the proper amount of oil is being added, dip a fork into the fat and allow the droplets to fall into the other ingredients while whisking. Once the emulsion begins to form, the fat can be added in a slow and stead stream.

Whisk the egg yolk and mustard until light yellow then add the lemon juice.

Whisk in oil very slowly beginning with one drop at a time. Season with salt and paprika. Add 1 tbl of hot water to stabilize

Variations:

Herb - add 1 tbl each of fresh dill, tarragon, parsley, scallion greens

Roasted Pepper - purée pepper, sauté to dry, add to mayo

Yield:

"1 cup"

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Meringue cookies

Recipe By: Chris Koch

Serving Size : 48

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Each Egg whites -- Room temperature

1 Pinch Salt

1 Cup Sugar

Preheat oven to 200°

Line two sheet trays with parchment paper

In stand mixer beat the egg whites and salt until frothy

Increase speed to high until firm peaks form

Gradually beat in sugar until whites are stiff and glossy

Transfer to a piping bag and pipe cookies on two sheet tray about 2 in. apart

Bake for approximately three hours

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Moules au jambon de Bayonne

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each fennel bulb -- fonds and stems cut into 2" pieces and the bulb quartered

2 medium yellow onion -- peel, chopped

3 cloves garlic -- minced

1 each lemon -- sliced

1 sprig fresh thyme

2 each bay leaves

1 teaspoon black peppercorns

1/4 cup dry white wine

4 cups water

4 pounds mussels -- beards removed

4 teaspoons butter

1 each shallot -- minced

3 ounces bayonned ham, diced -- sub prosciutto

Place the fennel, 3/4 of the onions, 1/3 of the garlic, lemon, thyme, bay leaves, peppercorns, wine and water in large pot with tight fitting lid. Bring to boil and boil for 5 minutes.

Remove the lid and add the mussels. Replace the lid and give the pot a good shake to mix. Boil for 10 minutes, shaking occasionally until all the shells are open. Discard any shells that don't open.

Strain mussels through a large colander set in a large bowl. Set aside 1/2 cup of the strained cooking liquid then serve the remaining broth in cups to diners.

Cover the mussels with a clean cloth to keep warm

Melt butter in same pot over medium heat. Add remaining onions and garlic, shallots and ham and cook until onions are soft, about 10 minutes.

Discard the fennel, garlic, lemon slices, thyme, bay and peppercorns and transfer mussels to the pot.

Add reserved broth, cover and shake pot to mix.

Divide the mussels among bowls and spoon over any remaining ham mixture in the pot.

Description:

"Steamed mussels with Bayonne ham"

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Mousseline De Les Crevette Et Homard

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz Shrimp -- cleaned

2 Oz Cognac -- or scotch

4 Tbsp Butter -- softened

2 Ea Egg White

2 cups Heavy Cream

8 Oz Lobster Meat

1/2 Tsp kosher salt

1 Pinch Cayenne

2 Pinches Nutmeg

1 C Flour

1 C Clarified Butter

Place the food processor bowl and blade in freezer. Prepare large bowl with an ice bath and an empty steel bowl resting in bath. The colder the ingredients are kept, the more cream it will hold and lighter the finished product.

Shell and devein shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Remove the processor bowl and blade from the freezer, purée shrimp until smooth, press through strainer and return to the processor bowl

Add the cognac, butter and one egg white at a time. Pulse 10 times after each white is added

Transfer the mixture to bowl in the ice bath and working as cold as possible, whisk in heavy cream a little at a time. Try to work in all, the colder the mix, the more cream you can mix into.

Dice lobster, fold into the shrimp mix

Form quenelles. Quenelles are egg shaped dumplings made using two spoons of the same size. Hold the spoons by their handle in each hand. Begin by scooping a heaping spoonful of the mixture in one of the spoons. Invert the second spoon over the first spoon. Transfer the mixture from the first spoon to the second by scooping the mixture with the second spoon from the first. Repeat this action three or four time until the mass resembles an egg or three side dumpling.

Dredge in flour and sauté in clarified butter until browned on all sides, or poach in shellfish stock without dredging in flour

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Mousseline Forcemeat

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound meat

1 each egg whites

1/4 tablespoon salt

1/16 teaspoon ground white pepper

1/16 teaspoon ground nutmeg

1/16 teaspoon cayenne

1 cup heavy cream

Grind the meat through large die, transfer to processor

In food processor, purée until smooth

Add egg white, one at a time and pulse to incorporate

Scrape down the sides of the bowl and add spices

With machine running, add the cream in a steady stream

Scrape down sides of bowl again

Remove to bowl in ice bath

Poach or sauté a sample and adjust seasoning

Yield:

"1 pound"

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Mousseline Of Chicken With Tarragon

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Chicken Breast

2 Ea Egg White

12 Oz Heavy Cream

1/2 tablespoon olive oil

1 Tbsp Shallots

1 Tbsp Brandy

1 Tbsp Fresh Tarragon -- minced

salt and white pepper as needed

Grind chicken through fine die. Transfer to the food processor and grind to very fine paste. Press through fine mesh strainer or sieve to remove any impurities

Place the meat in a mixing bowl, stir in the egg whites and place the bowl in an ice bath. Chill until the shallots are cooled in the next step

Sweat shallots in olive oil, remove, add tarragon and brandy, cool completely. Stir into chicken.

Incorporate cream by slowly stirring in the cream a little at a time

Stir the cooled shallot mixture into the chicken/cream mix. Poach a small sample to adjust seasonings

Spoon the completed mixture into a terrine or into ramekins. Bake in water bath at 350° to internal temperature of 165° ~40 minutes. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

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Mushrooms stuffed with spinach

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 large mushrooms for stuffing

1 fluid ounce olive oil

2 tablespoons onion -- diced

2 ounces spinach

3/4 ounce Chervre

salt and pepper

1/2 tablespoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

1/2 cup bread crumbs

1 egg

3 tablespoons extra virgin olive oil

1 teaspoon balsamic vinegar

12 ounces spring mix

Preheat oven to 375° Remove the stems from the caps. Trim the bottom of each mushroom to create flat bottom

Place the stems in a food processor, pulse to chop fine

Heat the olive oil. Place the caps into the pan and brown the flat bottoms for 2 minutes. Remove the caps and place on lightly greased sheet tray. Add the chopped stems to the pan and sauté the chopped stems until dry. Add the onions, cook for 3 minutes, stirring

Wash, dry and rough chop the spinach, add to the mushroom mixture. Blend in the Chervre.

Add the Worcestershire, hot pepper sauce and season. Transfer to a large bowl

Add the bread crumbs, stir to combine. Whisk the egg and combine with the stuffing ingredients and mix well

Divide the mixture and spoon the filling into each cap and sprinkle with cheese

Bake for 10-15 minutes

Whisk oil and vinegar, dress greens. Place portion of greens in center of plate, arrange 3 mushrooms around the greens per serving.

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Musician tart

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French C -- Spanish

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour, all-purpose

1/4 cup sugar

1/16 teaspoon salt

4 ounces butter, unsalted -- chill / cube

2 each egg yolk

1/2 teaspoon vanilla extract

2 tablespoons heavy cream

FILLING

1 1/4 cups dried pears -- core and chop

1 1/4 cups pitted dates -- halve

3/8 cup pear nectar, canned

1/3 cup brown sugar, packed

TOPPING

1/2 cup brown sugar

1/4 cup light corn syrup

4 ounces butter, unsalted

3 ounces pine nuts

3 ounces toasted almonds

3 ounces cashews, dry-roasted

1 fluid ounce heavy cream

Pleace the dry ingredients into the food processor and pulse to combine. Cut the butter in and then pulse in the yolk and vanilla. Pulse in enough cream to bring the dough together. Form the dough into a disk, wrap in plastic and rest in refrigerator for 30 minutes.

Preheat to the oven to 400°

Roll out dough and blind bake

Partially or completely cooking a pastry crust in the pan before adding the filling is known a Blind Baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. Place in a 400° oven for 15 minutes. Reduce the temperature to 375°, remove the weights and return to the oven for 15 more minutes for a completely baked crust.

Cool completely.

Combine the dried pears, dates, nectar, brown sugar in pan. Bring to boil, reduce simmer for 1 minute. Transfer to a food processor and purée completely

Spread filling into crust.

Place the sugar, syrup, butter in pan. Slowly bring to boil

Add the nuts and cream. Pour the nut mixture over the filling.

Bake for 20 minutes. Remove, cool for 10 minutes, loosen but don't remove from pan. Cool completely, Cut into wedges.

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Navarin Printanière

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Lamb

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds lamb stew meat

4 tablespoons olive oil

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons flour

3 cups veal stock

3/4 pound tomatoes -- peel, seed juiced, chopped

2 cloves garlic -- mashed

1/4 teaspoon dried rosemary

1 pound red potatoes -- tournay or 1" chunks

4 each carrots -- tournay or 1" chunks

4 each turnips -- tournay or 1" chunks

1 pound pearl onions -- *see Note

1/4 pound green beans

1 cup frozen peas

Preheat oven to 450° standard or 425° convection

Dry the meat on paper towels and heat oil in skillet. Brown the lamb in batches in hot oil. Transfer to bowl to hold until all meat is browned. Return the meat to skillet, (leave juices in bowl) sprinkle with sugar, cook for 4 minutes over medium high heat then transfer to casserole

Sprinkle the meat with salt, pepper and flour and place in middle of oven for 5 minutes, remove, toss and return to oven for 5 minutes more, remove and reduce heat to 350°

Drain any excess fat from casserole

Deglaze skillet with stock and juices from bowl. Add tomatoes, heat though and pour over meat in casserole.

Place lid on casserole and place in lower third of the oven for one hour. While meat is simmering, prep root vegetables.

Place a strainer over a large bowl and transfer the cooked meat to the strainer. Wipe out casserole.

Return meat to casserole. Skim fat off top of the cooking juices and return them over the meat. Add potatoes, carrots and turnips. Heat on stove top to a simmer, cover and return to oven for one hour.

Blanch and refresh peas and beans. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

After one hour, add the peas and beans, stir into casserole and cook for 5 minutes longer.

Description:

"Lamb stew"

NOTES : to process fresh pearl onions -- Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

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Onion Soup Gratin

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Olive Oil

2 Lb Onion -- slice thin

1/2 Tsp Sugar

3 Tbsp Flour, All-Purpose

8 C Brown Stock

1/2 C White Wine

1 Tbsp Fresh Thyme -- minced

2 Ea Bay Leaf

3 Tbsp Brandy

8 Slices country bread, toasted

1 1/2 C Gruyere Cheese -- sliced

In a large soup pot, heat the olive oil and cook (sweat) the onions for 15 minutes, covered. Add the sugar, and continue cooking to caramelize the onions over low heat for 40 minutes stirring constantly

Add the flour, stir to combine and then add the wine and stock. Let simmer for 30 minutes

Ladle the soup into bowls, add the toast, arrange the sliced cheese over the top and broil or bake to brown and melt cheese.

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Orange Sorbet

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

2 cups water

1 teaspoon grated orange peel

1 1/2 cups orange juice

1 tablespoon lemon juice

Combine the sugar, water and zest in pan

Bring to boil for 5 minutes until a candy thermometer reads 230°. Stir in juices, the cool completely. Strain to remove zest

Process per the machine manufactures directions

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Oysters Grand Cru

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Oysters

4 Oz Cooked Ham -- fine dice

6 Oz Grand Cru Cheese -- shredded

sub any gruyére cheese if Grand Cru in not available

Shuck the oysters. Discard the top shell and loosen the oyster from the bottom shell

Sprinkle with diced ham

Sprinkle with grand cru

Bake in 400° oven until cheese is brown, about 3-5 minutes

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Pan fried steak with red wine, mustard and thyme pan sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup brown stock -- beware using store bought due to high sodium content

2 each Bay leaf

4 teaspoons Balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons Fresh thyme leaves -- Minced

2 tablespoons Olive oil

4 each strip steak -- 10-16 oz ea

8 tablespoons Shallots -- Minced

4 teaspoons Brown sugar

1 cup Dry red wine

6 tablespoons Butter -- Cut into six pieces

Salt and pepper to taste

In a small sauce pan, place the stock, bay leaf, vinegar, mustard and thyme. Bring to boil, reduce to simmer for 5 minutes, strain into bowl.

Heat the olive oil in a sauté pan until it begins to smoke. Add the steaks and sear 3 minutes per side for rare; 4 minutes per side for medium. Remove the seared meat from the pan

Add the shallots and sauté over high heat until all tender. Remove the pan from the heat, add the brown sugar and stir to combine

Return pan to heat

Add the wine to deglaze, add the reserved stock and reduce to a scant cup over high heat.

Remove the pan from the heat and whisk in the butter and adjust seasonings. Plate the steak and sauce.

Yield:

"1 cup"

 

NOTES : If using store bought beef stock, use 1/2 cup of stock and 1/2 cup if water to cut sodium content. Seek out lowest possible sodium content.

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Pan seared Duck Breast With Cassis Demi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Game

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Duck Breasts

4 Tbsp Olive Oil

8 Oz Demi Glace

4 Oz Créme De Cassis

Carefully, with a very sharp knife, score the fat on each duck breast in a diamond pattern being careful not to cut into the meat

Heat a sauté pan or skillet until very hot

Place the breasts fat side down in the skillet, reduce the heat slightly and cook until crispy, about 5 minutes, turn with a pair of tongs and cook for 3 minutes more

Remove the breasts, rest for 10 minutes before slicing. To the pan, add demi glace and cassis, swirl or stir to combine.

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Paneed Veal With Fried Lemon Slices

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each egg

1/3 cup water

1 cup bread crumbs -- fine

1 teaspoon lemon zest

1/2 teaspoon dried thyme

1 pound veal cutlet -- pound to 1/8"

1 cup veg oil -- more or less. Need at least 1/4" depth of oil in pan

1 each lemon -- into 8 thin slices

1/2 cup flour, all-purpose

In shallow baking dish whisk together the eggs and water.

In another dish, mix the bread crumbs, zest and thyme. Season the veal with salt and pepper

Dredge the cutlets in the egg, drain slightly and then into crumbs to coat.

Let the coated meat rest on a cookie sheet for 30 minutes to allow the crust to form

In large cast iron skillet, heat the oil.

Dredge lemon slices in flour shaking off the excess and fry to golden, drain on paper towel.

Fry cutlets until golden. Drain on paper

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Pâte à choux

Recipe By: Chris Koch

Serving Size : 6

Categories : Baked Goods C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

4 ounces butter

1 cup flour, all purpose

1 pinch salt

5 each eggs

1 each egg

1 tablespoon water

Place the butter, water and salt in a heavy pot, bring to boil

Quickly stir with a wooden spoon and then stir in the flour to combine completely

Continue stirring for a minute or two to form. When a film begins to form on the bottom of the pan, and the dough forms one solid mass when shaken from side to side in pot the first step is complete

Transfer the dough to a stand mixer with a paddle attachment, and begin running at medium speed to cool slightly (until very little steam rises from the bowl)

Remove one egg from the shell into a small bowl or cup and add to the dough, blend in completely. never add eggs directly to the dough in case the egg is bad or shells are present.

Continue adding each egg after the previous egg has been combined. ALL EGGS MAY NOT BE USED

The paste will be very thick and shiny with thick threads pulling away from the bowl but still attached.

The dough is now ready to use in a variety of ways. The following directions are for creating puffs

Pipe or spoon onto parchment or silpat ( about a tablespoon for each cream puff). For éclairs, pipe a line of spirals one upon the other about 3" long and 1/2" thick.

Whisk the egg and water together. Brush each portion of dough all around brushing up from the bottom. This will give the finished product a nice sheen.

Bake at 400° for 10 minutes, reduce the heat to 350° for 10 minutes and then reduce to 200° until completely dry (about 10 minutes)

Description:

"Puff type paste used to make éclairs and cream puffs"

 

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Pate Brisée

Recipe By: Chris Koch

Serving Size : 0

Categories : Baked Goods C -- French

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour

4 ounces butter -- chilled and cubed

6 Tablespoons ice water -- more or less

Place flour in food processor. Add the butter

Pulse a few times to incorporate butter, but there should be large pieces visible

Add 3/4 of the water and pulse until dough begins to come together - add more water if necessary

Wrap in plastic and refrigerate for 30 minutes

Roll out on floured surface to desired thickness.

Description:

"basic pie dough"

Yield:

"2 9" shells"

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Pâté Maison

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Au Pâté

20 Oz Flour

8 Oz Butter

8 Oz Lard

1 Tsp Salt

1 Ea Egg -- beaten

1/2 C Ice Water

8 Oz White Wine

4 Tbsp Brandy

4 Tbsp Olive Oil

2 Tsp Salt

1/3 Oz Pâté Spice

8 Oz Lean Pork -- batonnet

8 Oz Lean Veal -- batonnet

1 Ea Onion -- sliced thin

1 Tbsp Garlic -- minced

1 Tbsp Parsley -- minced

16 Oz Fat Pork back -- sliced 1/8" thick -- partial freezing will make this easier. Can sub sliced bacon but steer clear of smoked bacon.

1 each egg -- beaten

Aspic

Prepare Pâte Au Pâté. Place flour, butter, lard and salt in processor, pulse for a few times, add the egg and pulse to cut in

Add enough water to form a ball of dough. Remove the dough from the process, form into a disk and cover with plastic wrap. Refrigerate for 30 minutes while preparing the forcemeat.

Make marinade of wine, brandy, oil, salt and Pâté spice. Set aside 1/2 cup of the mix

Place batonnets in the bowl of marinade, mix to coat

Grind pork and then veal, keep separate through medium die. Grind the pork again through small die. Mix the ground meat with onion and parsley, mix in 1/2 c marinade. Bring an ounce or so of water to a boil in small pan and water sauté a small portion (teaspoon) until cooked through. Taste and adjust salt and pepper, repeat to correct taste.

Roll out dough 1/8" thick. Lightly oil the bottom and sides of a mold. Now you need to plan on how to lay out the cuts. You need to cut the pastry to fit inside the mold and a piece for the top. You can also plan to use excess pastry to cut decorations for the top. Start my cutting piece 1/2 larger then the top.

Cut the pastry to fit into the mold. If using a collapsible mold, lay onto dough and cut around the mold with 1 inch excess all around.

If using a mold that doesn't collapse (terrine or loaf pan), gently place the bottom of the mold in center of the pastry. Roll the mold over on one side and gently press down to mark top of the side. Roll over the other way and mark. Return to upright and do the same with the ends. Connect the dots. The cut dough will resemble a 'cross'. To line pâté mold, fold the sides and end of the dough over the center of the dough (should now look like a stacked rectangle). Transfer to the inside of the mold and unfold the sides and ends allowing the excess to drape over edge. Press the corners to seal.

Line crust with fatback.

Spoon in 1/3 of forcemeat into the bottom of the mold. Pack tightly and smooth surface.Arrange pork batonnet tightly in a layer on top of mix, add 1/3 of forcemeat. Pack tightly and smooth surface. Arrange veal batonnet and final 1/3 of forcemeat.

Top with fatback and then pastry cut for top. Crimp all around the top to close. Decorate top with cut scraps.

Take a piece of aluminum foil as wide as you little finger is long. Wrap the foil around your little finder to form a tube. Pick two spots equally spaced along the top and cut circles only large enough to fit the tubes, place tubes in vents

Egg wash the top and bake at 400° for 15 minutes, reduce to 350° and begin checking internal temp in 30 more minutes. Internal temp to be 150°. Don't overcook.

Remove from oven, cool to room temperature and place in the refrigerator uncovered and chill overnight

Prepare the Aspic and create a Madeira version. Carefully remove tubes and then remove the pâté from the mold.

Wrap the pâté tightly in plastic to completely seal. Cut the plastic covering the vents, carefully pour in the aspic until all air spaces inside the pâté are full.

Chill completely to allow the aspic to setup and then slice to serve.

Description:

"Every day, cooked meat loaf in pastry"

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Pâté Spice

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Seasonings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce whole cloves

1 ounce dried ginger

1 ounce ground nutmeg

1 ounce paprika

2/3 ounce dried basil

2/3 ounce ground black pepper

2/3 ounce ground white pepper

1/3 ounce dried bay leaves

1 ounce dried thyme

1/3 ounce dried marjoram

Grind all the spices together, strain to remove large pieces, store in airtight container

Use as is, or mix 1 oz with 1# kosher salt - use 1/3 oz per 1# forcemeat

Yield:

"8 ounces"

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Pâte Sucrée

Recipe By: Chris Koch

Serving Size : 3

Categories : Baked Goods C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour, all-purpose -- sifted

1 teaspoon salt

1/4 teaspoon sugar

6 ounces butter -- chilled and cubed 3/8"

4 tablespoons shortening -- chilled and cubed

8 tablespoons ice water

Place flour into food processor, add the chilled cubes of butter and shortening

Pulse a few times to cut fat into flour. Don't over process - you should be able to see chunks of fat in the flour

When making dough, the amount of liquid needed will vary due to the weather and how the dry ingredients are stored. Begin by adding 3/4 of the water specified and run to come together. Add water if necessary

Remove dough, pull off 2 oz and smear forward on the work surface to Fraisage to completely blend the dough. Scrape up with bench knife and shape into disk, wrap in plastic and place in the refrigerator for 1 hour

Dust work surface with flour and place dough on top of flour, dust the dough as necessary keep it from sticking to work surface and rolling pin, roll out to about 1/8 inch thick

To form barquette instead of rounds for tarts or pies: roll out dough, arrange the molds on the work surface roll the dough around a rolling pin and carefully unroll the dough over the molds while gently pressing the dough into the molds. Roll the pin over the molds to cut the dough, and press the dough into the molds. Dock each, chill for 30 minutes before baking at 350° for 15 minutes.

 

Description:

"Basic sweet pie dough"

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Paupiette Of Fish

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each fish fillets

1 each Carrot -- julienned

1 stalk Celery -- julienned

1 each Onion -- julienned

Court Bouillon

You can use a variety of fish for this recipe. I recommend flounder, sole, catfish, tilapia or snapper. The skin should be removed

Heat oil in sauté pan, cook the vegetables until tender but not browned for 3 minutes, season with salt and pepper.

Lay fillet skin side up tail toward you.

Place a portion of vegetables on top at the end closest to you and roll up. You can tie or pin the rolls with a toothpick

In a pan of court bouillon at between 165 - 180° carefully place the fish rolls

Poach or steam paupiette for 10 minutes covered or completely submerged.

Description:

"poached rolled fish fillets"

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Pêches Melba

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 each ripe peaches

2 each vanilla bean

2 cups sugar

8 teaspoons sugar

2 pints vanilla ice cream

2 cups raspberries

1 teaspoon fresh lemon juice

Bring a pot of water to boil, add the peaches and simmer for 1-2 minutes. Transfer to a bowl of ice water and cool. Carefully remove the skin, halve lengthwise and remove the pit

Place the peach halves in a baking dish, add the vanilla bean and cover with the first portion of sugar. Cover and let macerate for 1 hour.

Bring 3 cups of water to 165-180°. Add the peach halves and the accumulate juice, and poach for 12 minutes

Remove the pan from the heat and allow to cool to room temperature. Transfer to a bowl and refrigerate until completely chilled

Divide the ice cream into four dishes, smooth the top and return to freezer to set up.

Purée the raspberries, strain and add the sugar and lemon juice. Stir to dissolve the sugar

To serve, place two peach halves cut side down on top of ice cream, top with sauce.

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Pissaladière Niçoise

Recipe By: Chris Koch

Serving Size : 24

Categories : Brunch/breakfast C -- French

Entree, Misc Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pizza Dough

1/2 cup extra virgin olive oil

4 pounds yellow onions -- minced

1/2 cup olive oil

8 sprigs fresh flat-leaf parsley

1/2 teaspoon dried thyme

1 each bay leaf

2 cloves garlic

1/2 teaspoon salt

1 pinch ground clove

1/8 teaspoon fresh ground black pepper

16 each canned anchovy fillets

32 each oil-cured black ripe olives -- pitted

2 tablespoons extra virgin olive oil

Prepare the dough and let rise in warm place.

While the dough is rising, wrap the herbs in wet cheese cloth and tie to create a sachet

In a large pot, heat the oil and cook the onions with the herbs and garlic over medium low for 1 hour. Discard the sachet and garlic

Stir in the ground cloves and pepper and taste for seasoning

Preheat oven to 500°

Roll or toss the dough to form thin circles. Spread the cooked onions over the dough.

Arrange the anchovies in a fan shape, place the olives at decorative intervals. Drizzle with oil and bake in upper third for 10 minutes

 

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Pissaldiere Canapés

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup extra virgin olive oil

8 C Onions -- sliced very thin

8 Ea Anchovie fillets

6 Ea Black Olives

1 Loaf good country style bread

Sauté onions in some of the oil until deep brown, season

Slice each anchovy fillet into 3 strips lenghtwise. Cut each strip in 1/2 making 48 pieces total

Slice olives in 24 perfect slices

Slice bread into pieces 1" x 3" x 1/4". heat some of the oil in a sauté pan a toast each piece of bread on one side only

Spread onion mix onto non-toasted side of the bread, place 2 pieces of anchovy in an "X" on each piece of bread and bake at 400° for 3-5 minutes, garnish with olive ring.

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Poached Chicken/Veal Sausage

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Onion -- chopped

5 Tbsp Milk

3 Tbsp Sour Cream

7 Tbsp Bread Crumbs

1/2 Lb Ground Veal

1/2 Lb Chicken Breast -- chopped

4 Ea Egg

1/4 Tsp Allspice

1/4 Tsp Nutmeg

1/4 Tbsp Cinnamon

1/4 Tsp Salt

1/4 Tsp Pepper

1 C Heavy Cream

2 Tsp Fresh Parsley

1 Qt Chicken Stock

Bring the onions and milk to a boil, reduce the heat to a simmer for approximately 10 minutes. Add the sour cream and bread crumbs. Stir over heat to form thick panada (binder for forcemeat). Set aside.

Place the chicken and veal in the food processor. Purée very smooth. Transfer to a bowl and add the panada, eggs, and spices. Stir to combine then gradually add the heavy cream in a thin stream. Add the parsley and combine well.

Place a sheet of plastic wrap approximately 12" long on the work surface with the long side nearest you. Portion 1/4 pound of the mix in a log shape in the center. Fold the bottom over to the top and roll up in plastic. Twist and tie ends. Wrap in foil and repeat. Bring the stock up to 165-180° and poach in stock, on rack covered with clean towel to internal temp of 165°

 

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Poireaux grillés et ail étuvé sur pain grillé

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 small leeks -- whites and pale green parts only

5 ounces extra virgin olive oil

2 heads garlic -- cloves separated and peeled

1 loaf country bread -- sliced

6 each anchovy fillets -- sliced into long strips

fresh ground black pepper

Place 2 qts of water in pot, add some salt and bring to boil.

Cut leeks almost in half lengthwise leaving root end intact, wash each to remove grit. Add leeks to boiling water and cook for 6-8 minutes or until soft. Drain and transfer to plate and drizzle with oil, season with salt and pepper.

Preheat grill.

Place garlic cloves in small pot and cover with water. Bring to a simmer and cook for 5 minutes. Drain, repeat, cooking garlic until soft. Place garlic in mortar and grind to coarse paste. Stir in 1 tablespoon of oil and set aside.

Grill the leeks, turning once for 2-3 minutes.

Brush slices of bread with oil and grill until toasted. Cut each slice into 1/3s

Spread toasts with garlic paste. Portion the leeks on top each toast. Garnish with anchovies and drizzle with oil

Description:

"Grilled leeks and stewed garlic on toast"

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Poisson al la Provence

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French C -- Italian

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 6 oz striped bass fillet

1 1/4 fluid ounces Olive Oil

3/4 cup Flour

3 tablespoons Capers

6 tablespoons Green Olive -- crushed

6 teaspoons Preserved Lemons -- diced

6 tablespoons White Wine

Fillet the fish if purchased whole. Make 3 or 4 shallow cuts through skin

Heat the oil in a sauté pan

Dredge the fillets in flour and shake off excess

Sauté for 2 - 3 minutes each side, beginning with skin side up

Remove the fillets and keep warm. Add capers, olives and diced preserved lemons to the pan

Sauté lightly, then deglaze the pan with the white wine.

Place fillets on plate, spoon sauce over.

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Poisson En Papillote

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Flounder Fillets

1/4 C Carrot -- julienned

1/4 C celery -- julienned

1/4 cup leeks -- julienned

1 Tbsp olive oil

salt and pepper to taste

1 Tbsp White Wine

Cut the shape of a heart from a sheet of parchment. Coat the inside with some of the olive oil.

In sauté pan, place remaining oil, lightly sauté the julienne of veg, season with salt and pepper. Remove and cool slightly.

Place a row of veg on the inside of 1/2 of the heart, place fillets on top. Splash with white wine.

Beginning at the top of the heart where the two halves join, begin folding the parchment over itself, every inch or so, like rolling up the end of a paper bag. Continue all the way around to the point. Pour the wine into the opening and fold over to seal.

Place on sheet pan and place in 400° oven until the parchment is puffed and brown - about 20 minutes or so. You can speed the process by placing the packets into a hot sauté pan or skillet and let the wine come to a boil inside the packet. Transfer to sheet tray or leave in pan and finish in the oven.

Slit open package and slide onto plate.

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Poisson En Papiotte Et Champigon Shiitake

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons blended oil or oil spray

2 each Fish -- fillet

1 cup Shiitake Mushrooms -- slice thin

4 tablespoons Ginger Root -- minced

4 tablespoons Scallion -- slice thin

4 tablespoons Soy Sauce, Tamari

4 tablespoons dry white wine

4 tablespoons Fresh Cilantro -- sprigs

Preheat the oven to 400°

Cut heart shapes from pieces of parchment (one per pieces of fish), oil both sides (inside). Lay paper open on work surface

Place a portion of ginger and scallions on right side

Place fillets on top. Place shiitake slices on fish

Sprinkle with soy, wine and cilantro

Fold the two sides together, and begin folding the edges over at the top where the two sides come together. Fold over the edges all the way around to completely seal the pouch.

Heat a large sauté pan on stove to smoking hot. Place pouch in pan and cook until puffy

Place in oven for 10 minutes

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Pomegranate Demi Glace

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce Espagnole

2 cups brown stock

1 each pomegranate

1 cup water

1 cup sugar

Make Sauce espagnole, strain. Add stock, reduce by 1/2 volume

Remove seeds from the pomegranate and boil with water and sugar for 10 minutes, remove from heat, purée and strain. Add 1/4 cup of juice to every 2 cups demi glace.

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Pommes Croquettes

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each russet potato -- 90 ct

6 cups water

2 tablespoons salt

1/4 pound butter

4 each egg yolks

1/4 teaspoon fresh ground nutmeg

2 each egg

1/2 cup flour, all-purpose

1 cup hazelnuts, dry-roasted -- ground

2 cups bread crumbs

4 cups oil -- for frying

Peel the potatoes, cut into chunks. Place water in pot, add salt, add potatoes and bring to boil; reduce the heat and simmer for 20 minutes or until tender. Drain the potatoes and return to pot and gently stir to dry.

Transfer the cooked potatoes to a stand mixer with paddle attachment and beat to smooth.

Add the butter, egg yolks, nutmeg and season with salt and pepper.

Form potatoes into golf ball size portions.

Beat whole eggs in shallow bowl. Place flour in another shallow bowl, and combine hazelnuts and bread crumbs in a third bowl.

Roll balls in flour, dip in eggs to coat and then roll in bread crumb mixture. Place balls on tray and refrigerate for 2 hours

Heat oil in pan, fry balls until golden, drain on paper towels.

Description:

"Potato croquettes"

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Pommes Dauphinois Gratin

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds russet potatoes -- peeled and sliced thin

1 1/4 cups whole milk

1 1/4 cups heavy cream

1 teaspoon salt

1/4 teaspoon ground black pepper

1 pinch fresh ground nutmeg

Preheat oven to 325°

Butter a 9x13" baking pan. Arrange the potato slices overlapping in the dish

Mix the milk and cream and pour over potatoes, cover with foil.

Bake for 1 hour

Remove, uncover and season the top with salt, pepper and nutmeg

Return to oven and bake uncovered for 1 hour more, or until top is browned

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Pommes Lyonnaise

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound white potatoes -- not russet

1 medium yellow onion -- peel, sliced very thinly

1 ounce clarified butter

salt and pepper

Wash the potatoes well. Place in large pot and cover with cold water.

Bring to a boil, reduce to a simmer for about 15 minutes. Insert a paring knife into the center. The blade should easily slide into the potato and the potato should slip off the knife

Cool enough to handle, or cook the day before and chill. Peel the potatoes and slice about 1/4" thick

You'll need two sauté pans or skillets - one large and one small. Melt 3/4 of the butter in the large and 1/4 in the small. Add the potatoes some salt and pepper to the large and onions salt and pepper to the small. Fry the potatoes over medium high heat until browned and crispy, cook the onions over medium to just brown lightly.

When the potatoes are browned, add the onions and adjust the seasoning

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Pommes Parisian

Recipe By: Chris Koch

Serving Size : 14

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 each white potato

2 ounces butter

3 tablespoons fresh flat-leaf parsley -- minced

Using a melon baller, make balls from each of the potatoes

Bring a pot of water to a boil and blanch the balls for about 5 minutes, refresh

Melt the butter in a skillet, add the balls and heat through browning lightly while swirling the pan

Add the parsley and serve

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Pommes Soufflés

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- French Garnishes

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Each russet potato -- Peel, cut to square off

1 Quart Vegetable oil

Heat oil in a heavy pan to 250 °

Sliced each of the potatoes into rectangle slices about 1/8 in. thick

Fry the potatoes in the 250° oil for about three minutes. Removed to a paper towel lined sheet tray and cool completely. Your are just blanching the slices.

Increase the temperature of oil to 375°. Fry each of the slices for a second time for approximately three minutes. Transfer to paper towels and cool completely.

Fry the slices for a third time until golden brown and puffed

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Pork Ile De France

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 tablespoons Butter

3/4 cup Brown Sugar

12 each Macintosh Apples -- peel core, slice

3 3/4 tablespoons Butter

2 1/4 tablespoons Flour

36 ounces Pork Loin -- sliced into 3 oz pieces

6 cloves Garlic -- minced

1 1/2 tablespoons Dijon Mustard

4 1/2 cups Chicken Stock

4 1/2 cups Brown Stock

3 cups Apple Cider

In a sauté pan, melt the butter and add the apples slices. Toss a couple of times to coat with butter, add the brown sugar. Cook over low heat while to pork is prepared

Melt the butter in another sauté pan. Dredge the pork slices in flour and brown the pork on both side, remove. Do this in batches

Add the garlic to the emptied pan, stir, add the mustard, the left over flour, stir

Add the stocks and cider, reduce by 1/2

Add sautéed apples to sauce, arrange over pork.

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Potage Crécy

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 ounces butter

18 ounces carrot

3 ounces onion

5 1/4 cups chicken stock

3/4 cup light cream

3 pinches white pepper

1 1/2 pinches nutmeg

1 1/2 tablespoons fresh parsley -- chopped

salt to taste

Melt the butter in a soup pot and cook the onions until tender but not browned , add the carrots and stir to coat

Add the stock and simmer until carrots are very soft

Lift the solids into a food processor and puree, add the cooking liquid in thin stream to thin but keep thickened

Strain the purée into a clean pan, add the light cream, heat through, but do not boil and adjust seasoning

Description:

"cream of carrot soup"

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Potage crème de cresson

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter

1/3 cup scallions -- minced

4 cups watercress -- leaves and tender stems

1/2 teaspoon salt

3 tablespoons flour, all-purpose

5 1/2 cups chicken stock -- near boiling in separate pan

2 each egg yolk

1/2 cup heavy cream

2 tablespoons butter -- softened

1 cup watercress

In a soup pot, melt the butter over medium heat and cook the scallions until tender but not browned, about 5 minutes.

Stir in the watercress and salt, cover and cook for about 5 minutes or until the cress is tender and wilted.

Bring stock to boiling in separate pan. Sprinkle the cress with flour and stir over moderate heat for 3 minutes.

Remove the cress from the heat, beat in the boiling stock, return to the heat and simmer for 5 minutes. Purée through food mill. Clean the pan and return the soup to the pan, correct the seasonings, bring back to simmer.

In a large mixing bowl, whisk the yolks and cream together, temper with some of the hot soup, return to pan and warm through.

Blanch and refresh the additional watercress. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Drain and chop

Remove from heat, monte au beurre. Butter is also used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Buerre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Serve in warmed cups, garnish with watercress.

Can be served chilled DO NOT monte au beurre.

Description:

"cream of watercress soup"

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Potage Parmentier

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound russet potatoes

1 pound leeks -- whites and pale green only

2 quarts water

1 tablespoon salt

3 tablespoons butter

3 tablespoons fresh chives -- minced

Place the vegetables, water and salt in large pot and bring to boil, reduce heat and simmer for 40-50 minutes or until very tender. Or, use a pressure cooker, cook under pressure for 10 minutes, remove lid, simmer for 15 minutes.

Stain the solids and mash the vegetables with a fork and then press through food mill, reserving the cooking liquid in the pot. Return the milled vegetables to the cooking liquid, adjust seasoning, reheat to just simmer

Before service, stir in the butter off the heat and garnish with minced chives.

Description:

"potato soup"

Yield:

"2 quarts"

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Potage velouté aux champignons

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter

1/4 cup yellow onions -- minced

3 tablespoons flour, all-purpose

6 cups chicken stock

1 pound white mushrooms -- stems removed and chopped, caps sliced

1 teaspoon dried parsley

1/3 each bay leaf

1/8 tablespoon dried thyme

2 tablespoons butter

1/4 teaspoon salt

1 teaspoon lemon juice

salt and pepper to taste

2 each egg yolks

3/4 cup heavy cream

3 tablespoons butter -- softened

3 tablespoons fresh flat-leaf parsley -- minced

Melt the butter in a soup pot, cook the onions in the butter over medium heat for 8 - 10 minutes until tender but not browned. In a separate pot, bring the stock to a simmer.

Add the flour to the onions and stir over medium heat for 3 minutes without browning. Basically we are creating a roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in the stock so that the "roux" is blended without forming lumps.

Add the chopped mushroom stems and herbs. Partially cover and simmer for 20 minutes, skimming as needed. Strain into clean pan and press juices out of mushroom stems, season to taste. Discard stems and herbs. Keep warm in the pan over very low heat

In a separate pan, heat the butter over medium high heat until foaming stops. Add the mushroom cap slices, salt and lemon juice. Cover and cook for 5 minutes.

Pour the mushrooms and their juices into the strained soup base and simmer for 10 minutes

Beat the egg yolks and cream together in mixing bowl. Temper the mix with hot soup, return to pan, adjust seasonings. Stir over low heat to thicken, but don't let temperature reach above 185°

Monte au beurre. Butter is used to finish a sauce or soup. The butter adds a richness and sheen to the sauce. The process is known as Monte au Buerre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Serve into warm cups.

Description:

"cream of mushroom soup"

Yield:

"2 quarts"

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Potato puffs

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Russet potatoes

1/2 Cup flour, all-purpose

1/4 Cup asiago cheese -- grated

1 Quart Vegetable oil

Peel the potatoes, dice. Place in a pot of water just to cover and cook until very tender, drain and mash

In a large bowl combine the mashed potatoes, flour and cheese. Let rest until cool

Gather the potato mixture and roll out to 3/4 in. slab

With the biscuit cutter, cut out small rounds, and fry in oil until golden brown

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Potato cheese gratin and with tarragon

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Pounds Waxy potato

1 Each Shallots -- Minced

1/3 Cup Extra virgin olive oil

1 Bunch Fresh tarragon

4 Ounces Gruyere cheese -- Sliced thin

Preheat the broiler. Peel and slice the potatoes 1/8 in. thick.

Bring a small pot of water to a boil and blanch the potatoes until tender, about 10 minutes more or less. Carefully remove the potatoes and drain

On a lined baking sheet, arrange slice potatoes, layer overlapping in a circle. Sprinkle with shallots, a few tarragon leaves, and olive oil. Season with salt and pepper and top with cheese

Place under broiler until golden brown

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Poulet Aux Echalotes De Mme. Lascourreges

Recipe By: Chris Koch

Mme Lascourrages Chicken with Schallots

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Olive oil

1 Ea frying chicken -- broken down

3 Tbsp red wine vinegar

4 Ea shallots -- minced

1 C parsley, flat leaf -- minced

Preheat the oven to 425°

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Coat chicken with oil, season, place in baking pan, sprinkle with vinegar. Sprinkle shallots on and under chicken.

Bake in center for 20 minutes, turn the pieces over and bake 20 minutes more

Remove and sprinkle with parsley. Turn to coat in juices, rest for 10 minutes.

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Poulet Vallée D' Auge

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons Clarified Butter

Salt and Pepper to Taste

4 Each Chicken Breast Airline

1 Each Granny Smith Apple

2 Ounces Calvados

2 Ounces Water

4 Tablespoons Butter

1 Pound Fresh Mushroom

2/3 Cup Heavy Cream

Season the chicken breast with salt and pepper

Heat the butter in a Dutch oven over high heat. Brown the chicken on all sides

Peel and core the apple and cut into bite size chunks. Add to the Dutch oven. Add the calvados and flambé

Add the water, cover and cook over low for 45 minutes, turning every 15 minutes

Slice the mushrooms. Melt the butter in s skillet or sauté pan and cook the mushrooms until dry. Initially the mushrooms will produce a lot of liquid. Cook until the liquid is evaporated. Remove from the heat and hold

Transfer the chicken to a platter. Bring the liquid to a boil and reduce by 2/3

Reduce the heat and add the cream. Stir to blend and then add the mushrooms.

Pour sauce over chicken

Description:

"Chicken with mushroom sauce - Normandie"

 

 

Purée De Pommes De Terre, Topinambours, Et Celeri-Rave

Recipe By: Chris Koch Purée Potato, Jerusalem Artichoke and Celery root

Serving Size : 4

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 each lemon

1 each russet potatoes -- peeled, quartered

2 each Jerusalem artichokes -- peeled, halved

1/2 each celery root medium -- peel, halve, slice 1/2" thick

1/3 tablespoon butter, unsalted -- room temp

salt and white pepper to taste

Fill bowl with water, squeeze lemon in and add lemon half. Divide into two bowls. Peel and cut the potatoes and jerusalem artichoke; place separately in water immediately.

If using a stove top steamer (STEAMER INSERT IN LARGE POT), keep another pot of water on the burner in case you need to add more water to the steamer during the cooking process. Adding cold water to a steamer retards the process. If using a pressure steamer, follow the directions as written.

In vegetable steamer, steam celery root for 10 minutes. Add potatoes for 10 minutes more. Add artichokes for 10 minutes more. Check to make sure each type of vegetable is tender. Add boiling water if necessary. Continue to steam if necessary.

Press through ricer or food mill. Blend to consistent purée.

Add butter, stir to blend, season with salt and white pepper, serve hot.

Description:

"Pureed potato, celery root and Jerusalem artichoke"

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Quatre d' epices

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Seasonings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup ground white pepper

1/4 cup ground nutmeg

1/4 cup ground ginger

1/4 cup allspice

Mix well, store in air tight container

Description:

"Blend of four spices -- used in French charcuterie"

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Quenelles de volaille

Recipe By: Chris Koch

Serving Size : 4

Categories : Brunch/breakfast C -- French

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte à choux

1 1/4 pounds chicken breast half without skin

1/2 teaspoon salt

1/4 teaspoon white pepper

8 tablespoons heavy cream -- chilled

1 quart chicken stock -- seasoned correctly

1 tablespoon fresh flat-leaf parsley -- minced

Place the food processor bowl and blade into the freezer at least an hour before you need it in step 4.

Make pâte à choux, chill completely in bowl.

Cube the chicken, place in a bowl and keep chilled in ice bath.

Place the chicken in the food processor and purée very fine, transfer to sieve or mesh strainer to remove any sinew or fragments and press through and back into chilled bowl

Place the pâte à choux and chicken into the food processor with 1/2 of the cream, pulse for 30 seconds

Pulse the food continually and begin adding more cream until the mass will hold no more. Don't not let the mass become heated and chill for at least 30 minutes to firm.

Bring the chicken stock to boil, reduce to simmer and adjust the seasoning to tasty. Cook a small sample of mixture, correct the seasoning if necessary.

Butter a 12" sauté pan. Make quenelles and arrange in pan. Quenelles are egg shaped dumplings made using two spoons of the same size. Hold the spoons by their handle--one in each hand. Begin by scooping a heaping spoonful of the mixture in one of the spoons. Invert the second spoon over the first spoon. Transfer the mixture from the first spoon to the second by scooping the mixture with the second spoon from the first. Repeat this action three or four time until the mass resembles an egg or three side dumpling.

Bring the stock back to boil. Carefully pour in stock over and around the quenelles. Turn heat on under the pan of quenelles and poach for 15-20 minutes. Remove the quenelles with a slotted spoon and hold warm. Bring the poaching liquid to boil and reduce to about 1 quarter the original volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

 

Portion the quenelles in bowls and sprinkle with minced parsley, sauce with reduction sauce

Description:

"Chicken quenelles"

 

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Quiche Lorraine

Recipe By: Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- French

Entree, Misc

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pate Brisée

4 ounces bacon -- blanched

1 quart water -- boiling

3 each eggs

2 cups heavy cream

1/2 teaspoon salt

1 pinch pepper

1 pinch nutmeg

2 tablespoons butter -- chilled and diced 1/2"

Prepare Pâte Brisée. Roll out to fill into a 9 or 10" tart pan with removable bottom. Dock, blind bake for 9 min at 375°, remove weights, dock again if necessary and cook for 3 minutes more. Remove from oven, reduce temp to 325°.

Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust (dock) to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans.

Bring water to boil, reduce to barely a simmer

Slice the bacon into 1" x 1/4" strips. Simmer in water for 5 minutes, remove and drain well.

Heat a skillet over medium heat, add bacon, brown lightly. Transfer to the bottom of the baked shell, spread evenly and press into bottom.

Beat the eggs and cream, add seasoning, pour into cooked shell, distribute butter on top

Bake at 325° in upper third of oven for until set. Begin checking after 30 minute and it may take as long as 60 minutes due to a number of factors.

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Rabbit Stew Bistro

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Game

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dry red wine

3 cloves Garlic -- minced

2 each Shallot -- minced

1 each Carrot -- brunoise

1/2 tablespoon Olive Oil

1/2 tablespoon Brandy

Bouquet Garni

1 each Dressed Rabbits -- parts

2 slices Bacon

1/2 cup Flour

1 cup Button Mushrooms

5 ounces Pearl Onion, fresh -- see note

1/2 cup Chicken Stock

In a large non-reactive bowl combine the wine, garlic, shallots, carrots, oil brandy, the bouquet and rabbit. Marinate over night

In a Dutch oven or other heavy 4 - 6 qt pot, cook the bacon until crispy, remove leaving the fat

Dredge the rabbit in flour and brown in bacon fat, remove

Add the vegetable from marinade and cook until browned

Add the rabbit legs to pot with the marinade and boil for 15 minutes

Add loins, mushrooms and onions and boil 10 minutes more.

Remove rabbit and thicken sauce, return rabbit

NOTES : Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

 

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Rack Beans

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Dried Navy Beans

1/3 each Onion -- large

1/3 head Garlic

2 ounces Bacon Or Prosciutto Rind -- minced

1/3 tablespoon Cloves

1 1/3 tablespoons Fresh Thyme Leaves

2/3 tablespoon Kosher Salt

Bouquet Garni

Peel onion and stud with cloves. Cut top off garlic, wrap both separately in cheesecloth. Tie securely

Clean beans, removing and stones or broken beans and place in large pot. Add rind and Bouquet garni. Cover with water, boil for about 60-90 minutes or until tender

Drain the beans, reserving the liquid.

Remove and squeeze the juice from garlic, onion and bouquet garni.

Purée 1/4 of the beans with enough liquid to create a thick sauce.

Return purée to beans and enough liquid to make all thick.

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Raie Raidie au Beurre Clarifié, Brunoise de Fruits et Légumes au Vinaigre

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tablespoon Extra virgin olive oil

1/4 Teaspoon Fresh lemon juice

2 Cups Baby spinach leaves

6 Tablespoons Butter

3 1/2 Tablespoons Aged sherry vinegar

1 Tablespoon ketchup

1/4 Cup Granny Smith apples -- Brunoise

2 Tablespoons Red bell pepper -- Brunoise

2 Tablespoons Celery -- Brunoise

1 Tablespoon lemon zest

1 Tablespoon Capers

2 Tablespoons Fresh flat leaf parsley -- Minced

4 6 ounces skate filets

In a medium stainless steel bowl, whisk together the olive oil and lemon juice. Add the baby spinach leaves and toss to coat, set aside.

In a small pan, cook the butter until browned

In a separate saucepan, bring the vinegar to a boil and reduce to about 1/2 tsp. Stir in the browned butter, ketchup, apples, peppers, celery, lemon zest, capers and parsley. Cook until just heated through, adjust seasonings, set aside

Season the skate fillets. Heat the clarified butter in a large skillet, and sauté the skate until golden brown, about three minutes, turn and cook the other side

Place a portion of the spinach salad on a plate, place one skate fillet on spinach, a spoon fruit and vegetable mixture over skate

Description:

"Skate cooked in clarified butter with brunoise fruits and vegetables and vinegar sauce"

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Râpée Morv andelle

Recipe By: Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- French

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons olive oil

4 tablespoons butter

1 cup yellow onions -- minced

6 ounces cooked ham -- minced

8 each eggs

1 clove garlic -- crushed to paste

4 tablespoons chives -- minced

6 ounces gruyere cheese -- shredded

8 tablespoons heavy cream

2 pinches fresh ground black pepper

1/2 teaspoon salt

20 ounces chef white potatoes -- waxey potatoes

4 tablespoons butter

24 inch skillet -- 1/2 - 2" hotel pan

Preheat the oven to 350°

Heat a skillet over medium heat. Add the butter and oil and cook the onions slowly for 5 minutes, do not brown

Increase the heat to medium high and stir in the ham, and cook for 1 minute

In a large bowl, beat the eggs with garlic, herbs, cheese, cream and season. Blend in ham and onion mixture.

Peel the potatoes and shred them. Squeeze out excess liquid. Mix potatoes into egg mix.

Heat butter in heat proof dish or use skillet if it is oven safe. When butter stops foaming, pour in the potato mixture, dot with butter, bake in upper third of oven for 30 -40 minutes.

Description:

"gratin of shredded potatoes with ham and eggs and onions"

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Raspberry Coulis

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Dessert Sauce

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Frozen Raspberries

1 cup Sugar

1 tablespoon lemon juice

Place the berries and sugar in a heavy pot, bring to boil and remove. Stir in lemon juice

Transfer to blender and purée. Strain the sauce to remove seeds and chill completely

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Raspberry Ice Cream

Recipe By: Chris Koch

Serving Size : 3

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces frozen raspberries

3/4 cup sugar

1 1/2 teaspoons lemon juice

1 cup cream

1 cup half and half

Mash raspberries with sugar and lemon.

Stir in cream and half and half

Chill completely and freeze per your ice cream machine directions.

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Raviole de Homard, Crème Légère au Corail

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Pounds Lobster

8 Tablespoons Butter

1 Tablespoon Vegetable oil

1 Each Yellow onion -- finely chopped

1 Each Carrots -- finely chopped

1 sprig Fresh tarragon

1/4 Cup Cognac

3 Tablespoons Tomato paste

5 Cups fish stock

1/4 Cup Heavy cream

Egg Pasta

Place 2 qts of water in heavy pot, bring to boil, add lobster and cook for 8 minutes. Remove and let cool the lobster, reserve the liquid to cook the pasta

Remove the meat from the claws and tail, transfer to small bowl, cover. Remove roe and transfer to separate bowl. Cover and refrigerate

Melt the butter and vegetable oil in a non reactive saucepan, cook the yellow onions until tender, add the carrots and tarragon. Stir to combine

Flambé with the cognac, stir in the tomato paste, and fish stock. Reduce total volume to 1/2 c., strain the sauce, keep warm

Return the sauce to clean pan, stir in the heavy cream and simmer for two minutes, strain the sauce again, and return to clean pan.

Begin working in the butter one piece at a time remove from heat keep warm. Butter used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Buerre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Roll out the fresh pasta dough and cut into 4 in. square pieces. Cook the pasta squares al dente

Place two pieces of cooked pasta in a gratin dish, and a few pieces of lobster, 2 oz. of the sauce, top with additional cooked pasta, and sauce

Description:

"Open faced Lobster ravioli in the light coral cream"

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Red onion jam

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 Cup Extra virgin olive oil

2 Each Red onions -- Diced

1 Cup Fresh orange juice

Salt and pepper

Heat oil in sauté pan, add onions and cook over low heat until very soft and slightly brown - may take 30-40 minutes

Season with salt and pepper, add the orange juice.

Continue to cook until almost dry. Season again with salt and pepper, set aside to cool

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Red wine, mustard and thyme pan sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Olive oil

1/2 cup Shallots -- Minced

4 teaspoons Brown sugar

1 cup Dry red wine

1 cup Chicken stock

2 each Bay leaf

1 tablespoon Balsamic vinegar

2 teaspoons Dijon mustard

6 tablespoons Butter -- Cut into six pieces

2 teaspoons Fresh thyme leaves -- Minced

Salt and pepper to taste

Remove the pan-seared meat from the pan

Add the olive oil if necessary and sauté the shallots until all tender, add the brown sugar and stir a combine

Increase the heat to high

Add the wine, chicken stock, bay leaf and reduce the total volume by 1/2. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Add the bay leaf, vinegar, mustard, and simmer for five minutes. Strain the sauce into a clean pan, whisk in the butter and add the fresh thyme; adjust seasonings

Description:

"A pan sauce used for pork, beef or chicken"

Yield:

"1 cup"

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Roast Leg Of Lamb

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Entree, Lamb

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Olive Oil

1/4 C Dijon Mustard

1 Tbsp Fresh Rosemary -- chopped

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

1 Tbsp Garlic -- minced

5 Lb Lamb Leg -- RBT

In a small bowl, mix all ingredients except lamb to form a thick paste.

Coat meat with mix and let sit at room temp for 2 hours

Preheat the oven to 350°. Place the lamb on a rack in a roasting pan and roast for 1 1/2 hours or until in internal temperature of 145°, rest for 15 minutes before slicing.

Variations: Honey Roasted, combine 3 TBL honey, 3 TBL lemon juice, 3 TBL Soy Sauce, 2 tsp crushed red peppers

Greek style, 3 TBL lemon juice, 3 tsp oregano, fresh ground black pepper

Classic rosemary and mint jelly, 3 TBL mint jelly, 3 TBL Worcestershire sauce, 1 tsp fresh rosemary, chopped

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Rosti Potatoes Albert

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each Russet Potato -- shredded

4 each Egg -- beaten slightly

1 tablespoon Fresh Thyme

2 teaspoons kosher salt

1/2 teaspoon Fresh Ground Black Pepper

Shred the potatoes, squeeze out excess liquid

Mix with eggs and thyme, season

Form cakes and fry over med high heat to brown both sides until done

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Salpicon d'Ave

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Carrot -- blanched to tender, diced

1/2 C Potato -- blanched to tender, diced

1 Tbsp Lemon Juice

1/2 C Mayonnaise

1/3 C Sour Cream

2 C Chicken -- cooked, diced

2 Tbsp Scallion -- minced

2 Tbsp Gherkins -- sliced thin

1 ounce spring mix

2 Ea Tomato -- attractive

2 Ea Eggs, Hard-Boiled -- sliced

2 Ea Red Bell Pepper -- roasted, julienne

Blanch and refresh the potatoes and carrots. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

In a bowl, whisk together the lemon juice, mayonnaise and sour cream

Add the chicken, scallions, carrots, potatoes and pickles, stir to combine

Place a portion of the salad on a bed of greens and garnish with sliced tomato, egg and red peppers

Description:

"Chopped chicken salad"

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Sauce Béarnaise

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Shallot

1 Tbsp Dried Tarragon

1/4 C White Wine

1/4 C Tarragon Vinegar

3 Ea Egg Yoke

3/4 C Clarified Butter

This is a small sauce made from the Hollandaise Mother Sauce.

Place shallots, tarragon, wine and vinegar in pan, bring to a boil and reduce to syrup, about 2 tablespoons

Whisk eggs over a barely simmering double boiler until thickened. The yolks will be very pale yellow and a steady stream will fall from a raised whisk. Be very careful not to scramble the eggs over too high of heat. You should be able to comfortably touch the bottom of the bowl with a bare hand.

Slowly whisk in butter. Begin by dipping a fork into the butter and dripping the butter into the yolks while whisking. Gradually begin to drizzle the butter in a thin stream while vigorously whisking. Add the reduced syrup.

Thin with boiling water if necessary, season with salt and white pepper

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Sauce Beurre Blanc

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C White Wine

1/4 C White Wine Vinegar

3 Tbsp Shallots

1/2 Tsp Salt

1 Pinch White Pepper

2 Tbsp Heavy Cream

1/2 Lb Butter -- cubed

In a small sauce pan, bring the wine, vinegar, shallots salt and pepper to a boil and reduce to about 2 tablespoons

Add the cream and reduce the volume by 1/2

Remove the pan from the heat and add about 1/2 of the butter. Swirl the pan or stir with a wooden spoon until all the butter is melted. Add the rest of the butter a bit at a time until all the butter is melted. Return the pan to the heat for a very brief time as you add the butter is the butter isn't melting. Too much heat will break the butter. The sauce should be rich and creamy

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Sautéed Chicken Breast In Brandy Mustard Cream Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Chicken Breast

2 tablespoons Shallots

3 tablespoons Brandy

1 cup Heavy Cream

2 tablespoons Dijon Mustard

4 Spring Parsley -- leaves chopped

Place the breasts between sheets of plastic wrap or into a plastic bag, pound breast with a heavy object to flatten slightly -- to just even the thickness.

Dredge the breasts in flour, pan fry both sides for about 3-5 minutes depending on the thickness

Pour off all but about 2 tablespoons of fat, add the shallots and cook over high heat for about one minute

Remove the pan from the heat, add the brandy and flambé

Add the cream, return to the heat and reduce slightly to thicken

Stir in the mustard, season, garnish with chopped parsley, return the chicken breast to coat.

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Sautéed Pork Chop With Rosemary Pan Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons olive oil

24 Oz Pork Chops -- center cut

1 C Seasoned Flour

1 Tbsp Shallot -- minced

1 Tsp Garlic -- minced

4 Oz White Wine

8 Oz Chicken Stock

1/2 Tbsp Fresh Rosemary

Dredge the pork chops in flour, and pan fry in olive oil for about 5 minutes per side

Remove the chops and keep warm. Add the shallots and garlic to the pan and cook over high heat for about 2 minutes

Add wine and rosemary. Bring to boil and reduce to thicken, add the chicken stock and boil to reduce to nappe. This term refers to the correct consistence of a sauce -- the ability to coat the back of spoon without being too thick to have shoulders. If a sauce is the correct consistence it will coat the back of a spoon. Draw your finger down the middle of the back of a sauce covered spoon and it should leave a clear path. If the sauce is too thick, the path will have pronounced sides or shoulders. It is better that a sauce is too thick then too thin. Thin a sauce with added liquid

Adjust the seasoning

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Seafood mousse

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound shrimp

1/2 pound flounder

2 each egg whites

2 teaspoons salt

1/16 teaspoon ground white pepper

2 pinches grated nutmeg

1/16 teaspoon cayenne

2 cups heavy cream

melted butter -- or olive oil for greasing ramekins

Preheat oven to 350°

Place a stand mixer bowl and whip in the freezer. Prepare and Ice bath by filling a bowl 1/2 full with 1/2 ice and 1/2 water. Place another bowl on top of ice bath.

Grind the shrimp and flounder through large die of a meat grinder and then transfer to a food processor bowl with blade

In food processor purée until smooth. Add the salt, white pepper, nutmeg and cayenne

Add the egg whites, one at a time and pulse to incorporate

Remove the stand mixer bowl from freezer, attach whip to mixer, place seafood mixture into mixer bowl.

With the mixer running, begin adding cream in a slow steady stream to form an emulsion (thick purée)

Sample (poach a small amount) and adjust seasoning

Grease the ramekins with butter or olive oil, fill with mixture and tamp to remove air pockets, place in baking dish with sides as high or higher than the ramekins

Fill baking pan with boiling water to a height equal to the level of the mousse inside the ramekin. Bake to 150° internal ~40 minutes

Yield:

"2 pounds"

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Skate With Brown Butter And Capers

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Skate fillet 6 Oz Ea

1 C Flour, All-Purpose

3 Tbsp Butter

2 Tbsp Balsamic Vinegar

1 Tbsp Sherry Vinegar

2 Tbsp Chicken Stock

2 Tbsp Capers

1/4 C Parsley

1 Pinch Sugar

Pat the skate fillets with paper towels to remove any excess moisture, season with salt and pepper, dredge in flour

Melt the butter in a skillet and sauté 3 minutes on each side until golden brown. Remove and keep warm.

Combine the vinegars, place in pan, reduce to 1/2 volume

In another pan, brown butter (Beurre Noisette)

Add the reduced vinegar to the browned butter. Add broth and capers. Add parsley and season

Spoon over skate.

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Soufflé au fromage

Recipe By: Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- French

Entree, Misc

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 6 cup soufflé dish

1 1/2 teaspoons butter

1 1/2 tablespoons grated parmesan cheese

4 1/2 tablespoons butter

4 1/2 tablespoons flour

1 1/2 cups milk -- boiling

3/4 teaspoon salt

1/8 teaspoon fresh ground white pepper

1 1/2 pinches cayenne

1 1/2 pinches nutmeg

6 each egg yolks

7 1/2 each egg whites

1 1/2 pinches salt

6 ounces gruyere cheese -- grated

Preheat a standard oven to 400°

Collar the soufflé dish. Cut a piece of parchment paper long enough to circle the dish plus a couple of inches of overlap. The height should extend two inches above the rim of the dish. Secure with masking tape. Butter the inside of the dish and the collar and sprinkle with parmesan.

Melt the butter in a stainless steel sauce pan, stir in the flour, and stir for 2 minutes. Whisk in the boiling milk, and cook until thickened, add the seasonings and blend.

Remove from heat, add the yolks and whisk together to form the base of the soufflé

In a separate bowl, whisk the egg whites and salt until stiff peaks form.

Stir in 1/4 of the whites into the sauce mix, stir all but 1 tablespoon of the cheese.

Gently fold in the remainder of the whites into the base until completely combined

Pour the mix into the dish, smooth top and use finger to create a canal around the inside of the rim edge, sprinkle with remaining cheese.

Quickly set on rack in middle oven and turn temp down to 375°. DO NOT OPEN DOOR FOR 20 MINUTES!!!!!! Then check only if you must..... and continue cooking for 30 minutes.

Description:

"Cheese soufflé"

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Soufflé démoulé, mousseline

Recipe By: Chris Koch

Serving Size : 0

Categories : Brunch/breakfast C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Fresh Tomato Sauce

1 8 cup soufflé dish or charlotte pan

1/2 tablespoon butter

2 tablespoons grated parmesan cheese

2 1/2 tablespoons butter

3 tablespoons flour

3/4 cup milk -- boiling

1/2 teaspoon salt

1 pinch fresh ground white pepper

1 pinch nutmeg

3 each egg yolks

6 each egg whites

1 pinch salt

4 ounces gruyere cheese -- grated

Preheat standard oven to 375°

Butter the mold heavily, especially the bottom, coat bottom with cheese and roll to cover the insides. Get a pot of water boiling for the water bath

In a stainless steel pan melt butter and stir in flour to create a white roux, whisk in the milk and create a thick béchamel, cook for 1 minute, remove from heat

Whisk in the yolks one at a time, add seasonings.

In a separate bowl, whisk the whites and salt until stiff peaks, stir in 1/4 of the whites into the sauce and then stir in the cheese.

Fold in the whites to completely blend

Pour into the mold to fill no more then 2/3 to the top. Place in a pan deep enough so you can add boiling water up to the level of the mix in the dish. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Place in middle of oven and bake for 75 minutes., remove.

Turn a plate over mold, and invert dish onto the plate. Give a couple of sharp downward jerks to loosen soufflé from mold, remove mold, spoon sauce around edges.

Description:

"Unmolded soufflé"

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Soufflé Roulade

Recipe By: Chris Koch

Serving Size : 0

Categories : Brunch/breakfast C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup bread crumbs

4 tablespoons butter

2 tablespoons clarified butter

2 tablespoons flour

2 cups milk

salt and white pepper -- to taste

4 each eggs -- separated

8 ounces spinach -- wased and deveined

5 ounces cream cheese

1 clove garlic -- minced

1/2 each lemon -- juiced

1 cup yogurt

1 cup sour cream

3 tablespoons fresh chives -- minced

Preheat the oven to 325°

Line a baking sheet with parchment. Butter the parchment and coat with 1/2 of the bread crumbs

In a non-reactive sauce pan, melt the clarified butter. Stir in the flour to create a white roux.

A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

 

Whisk in the milk and cook over the lowest heat for 10 minutes

In a mixing bowl whisk the yolk until light yellow. Temper the eggs with the cream sauce and cool to luke warm. Cool quickly by placing pan in bowl of ice water and stir constantly.

Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid {usually a hot dairy product, but may be stock or a sauce}. Begin to temper by whisking in about 1/3 of the hot liquid into the eggs. Carefully and slowly, whisk in the remaining hot liquid

 

Whisk the egg whites to firm peaks. Whisk on 1/3 of the whites into the cooled sauce, then fold the sauce into the remaining whites

Carefully spread the egg mix onto the lined sheet tray and bake for 25-35 minutes until firm

While the eggs cook, steam the cleaned spinach until wilted. Place in clean towel and wring our excess liquid. Chop finely

In a stand mixer with paddle attachment, combine the cream cheese, lemon, garlic until spreadable. Add the spinach

Place a sheet of parchment on the work surface and sprinkle the remaining bread crumbs in a area roughly the size of the soufflé. Remove the soufflé from the oven and invert onto the crumb coated paper. Quickly spread the spinach/cheese mixture over the surface. Beginning at one end, roll up tightly.

Combine the yogurt and sour cream. Stir in the chives

Slice the roulade and serve with sauce.

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Soupe à l' oignon

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each medium onion

4 tablespoons butter

1/4 teaspoon sugar

1 tablespoon flour, all-purpose

6 cups stock -- beef preferred

1 teaspoon salt

1/4 teaspoon ground black pepper

2 ounces cognac

1 each baguette

1/2 cup parmesan cheese -- grated

Preheat oven to 350°.

Halve the onions and slice as thinly as possible

In a heavy soup pot, heat the butter. Remove the pot from the heat.

Remove one end of the baguette and slice 6 1" thick croutes. Cover the cut end of the bread and save for the end. Using a pastry brush, dip into butter and brush one side of each croute. Place the croutes, butter side up on a baking sheet sprinkle with cheese. Toast the croutes in the oven for about 10 minutes or until browned.

While the bread toasts, return the pot to the heat and add the onions. Season with salt and pepper. Stir in the sugar and continue to stir over med high heat until the onions have browned - about 15 minutes or so.

Blend in the flour. Gradually add the stock while stirring and bring the pot to a boil. Reduce the heat to a simmer and cook uncovered for 30 minutes.

Stir in the cognac

Ladle soup into warmed bowl and float a cheesy croute in the center, sprinkle with cheese around the croute.

Variation - Soupe à l' oignon gratinée - preheat oven to 325°. Place soup in heat proof cups. Sprinkle in 1 tbl of slivered gruyere and 1/2 tsp grated raw onions per cup. Float Croûte on top and sprinkle with a scant 1/4 cup of grated gruyere. Bake in 325° oven for 20 minutes or brown under broiler.

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Soupe au pistou

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 quarts water

3/8 pound carrots -- diced

3/8 pound white potato -- waxey, diced

3/8 pound leeks -- white and pale green, cleaned and diced

3/4 tablespoon salt

3/8 pound green beans -- cut into 1/2" pieces

12 ounces cooked white beans -- cannelli preferred can sub navy

1 1/2 ounces vermicelli -- broken into 1" pieces

1 1/2 tablespoons bread crumbs -- or one slice white bread, dried and crumbled

1/16 teaspoon pepper

3/4 pinch saffron

3 cloves garlic -- mashed or pressed

4 1/2 tablespoons Coulis de tomates à la Provençale

1/8 cup fresh basil -- chopped

3/8 cup grated parmesan cheese

3/8 cup extra virgin olive oil

Place the water in a soup pot. Add the carrots, potatoes, leeks and salt and bring to boil, reduce to simmer for 40 minutes, or cook in pressure cooker for 5 minutes under pressure, release pressure and simmer for 15 minutes, adjusts seasoning

Add the green beans, cooked white bean, pasta, bread and seasonings, bring back to boil, reduce to simmer for 15 minutes, adjust seasoning if necessary

Prepare the pistou while soup is cooking. Place the garlic, the coulis (won't use total recipe quanity), basil and cheese in a soup tureen and blend to a paste with wooden spoon, then drop by drop, beat in the olive oil. Beat a cup of the soup broth into the pistou, add rest of soup and serve with french bread and butter.

Description:

"Provençal vegetable soup with garlic, basil and herbs aka Italian alla pesta"

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Soupe Corse

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound Dried navy beans

1 1/2 tablespoons Extra virgin olive oil

1 1/2 each Yellow onions -- Chopped fine

1/2 pound White potatoes -- Peel and dice

1 each leeks -- trimmed and sliced

1 each Zucchini -- Diced

1/2 pound Green cabbage -- Chopped

1/4 pound haricot vert

1/2 each Carrot -- Peel and dice

1 each Plum tomatoes -- Peel seed chop

1/2 tablespoon fresh marjoram -- Chopped

1/2 each Ham bones

10 cups water

1/8 pound tagiatelle -- Broken

1/2 teaspoon Garlic -- Minced

1 1/2 tablespoons Fresh basil -- chiffonade

Place dried beans in bowl, cover with water, soak overnight

In a large soup pot heat the oil and add the onions, potatoes, leeks, zucchini, cabbage, green beans, carrots, tomatoes, marjoram, and soaked beans. Cook for about ten minutes, stirring

Add the ham bone and water. Increase the heat to high bring to boil. Reduce heat to medium and simmer for about two hours

After 1 hour and 50 minutes, add the pasta, garlic and basil. Cook for ten more minutes, remove the bone. Season with salt and pepper

Description:

"Corsican style soup"

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Soupe Paysanne a Boire et a Manger

Recipe By: Chris Koch Peasant soup to drink and eat

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Olive Oil

1 Ea Onion -- finely chopped

2 Ea Shallot -- finely chopped

1 Ea Ham Hocks

16 ounces cooked navy beans

3 Ea Carrot -- paysanne

2 Ea Turnips -- paysanne

2 cups Cabbage -- shredded

4 ounces Leek -- clean, slice thick

1 Stalk Celery -- sliced 1/4" thick

2 Cloves Garlic -- crushed

10 cups water

S/P To Taste

1 Loaf baguette

Heat oil in heavy pot. Add onions and shallots and cook until slightly softened. Add ham hock and brown all sides.

Increase heat, add beans, carrots, turnips, cabbage, leeks, celery and garlic, then add water.

Bring to boil, reduce to simmer for 30 minutes.

Remove hock and chop meat, return to pot.

Adjust seasoning, serve with bread and butter

Description:

"Peasant soup to eat and drink"

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Sour Cherries In Grappa/Eau De Vie

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French C -- Italian

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 C Red Wine

1 C Water

1/4 C Sugar -- plus 2 Tbl

1 Ea Vanilla Beans -- split, scraped

2 C Dried Cherries

1 C Grappa

Combine wine with water, sugar and vanilla beans in pan. Bring to boil. Remove from heat, add cherries. Cover let stand for 5 minutes until cherries are plump. Uncover and cool completely.

Spoon cherries into clean jar. Pour grappa on top, cover and rest at room temp for 1 week.

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Spun sugar and caramel cages

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups Sugar

1/2 Cup Water

1/4 Teaspoon Cream of tartar

Choose a bowl, ladle, or half round the size of the cage desired

Cover and smooth with aluminum foil

Bring the ingredients to a boil, and cook until a candy thermometer reaches hard crack - 295 - 310°

Remove the pan from the heat, using a spoon or other utensils, begin drizzle in a stream of the melted sugar over and around the aluminum foil

Allow the cool completely carefully remove the aluminum foil from the bowl, and carefully remove the aluminum foil from inside the cage

To make spun sugar, have someone hold a metal cooks spoon in each hand, about shoulder width apart

Hold the handle of the pan in one hand, dip a spoon into the sugar mixture, and allow it to do drizzle as you move the spoon back and forth over and across the two spoons

Thin strings should form. Quickly form the strings into desired configurations

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Tart Au Citron

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

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The crust

2 1/2 Cups Flour

1/2 Cup Super fine sugar

1 Pinch Salt

2 Each Eggs

1 Each Egg yolks

8 Ounces Butter -- Chilled and cut into small pieces

The filling

6 Each Eggs

1 1/4 Cups Should

1 Cup Fresh lemon juice

3 Ounces Heavy cream

Preheat the oven to 375°

Sift together the dry ingredients. Combine one of the eggs and the egg yolks in a small bowl

Cut the butter into the dry ingredients and then add the egg mixture. Knead until smooth

Roll the dough into a 14 in. circle. Transfer the dough to a 12 in. false bottom tart pan. Dock the dough. When baking the crust for a pie, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust to the pan every 1/2: or so all over the crust.

Line the dough with parchment paper and pie weights and blind bake for 25 minutes.

Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans.

Beat the remaining egg and brush the bottom of the tart

And bake for an additional five minutes set aside to cool

Reduce the oven to 300 °

Beat the eggs and sugar together until thickened - about 8 minutes. Gradually add the lemon juice, than add the cream, whisking constantly

Pour the filling into prepared crust and bake until the filling is set, about 40 minutes. Cool completely before serving

Description:

"Lemon tart"

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Tarte au fromage

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

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Pate Brisée

1/2 pound Vacherin or brie -- rind removed

2 cups gruyere cheese -- shredded

1/2 teaspoon salt

1/2 teaspoon fresh ground white pepper

4 each eggs -- separated

4 ounces cream cheese

1/4 cup heavy cream

Make the dough and line a 10" tart pan with removable bottom

Preheat oven to 400°

In stand mixer combine the cheeses, salt, pepper, egg yolks and cream, whip until combine well.

In separate bowl, whisk egg whites to soft peaks and fold into cheese mixture.

Pour filling into shell.

Place on baking sheet and place in the lower 1/3 of the oven and bake for 25 minutes or until set, remove and cool for 10 minutes before slicing.

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Tarte Tatin

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

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1/4 C Butter

1 1/2 C Sugar

5 Each Mcintosh Apples -- peel, core to remove seeds, slice in half top to bottom

1 Ea Lemon -- zested and juice

1 Tsp Cinnamon

1 Sheet Puff Pastry

Preheat to 425°

In a 10" sauté pan, place butter and melt, add sugar and swirl or stir with a wooden spoon to dissolve. If using a 12" pan, increase apples to 6

Arrange apples in pan, sprinkle with cinnamon, zest and juice. Cook for 10 minutes

While cooking, roll out puff pastry dough to 1 1/2" larger than pan

Cool the apples for 10 minutes

Place the dough over the apples, fold dough under to completely cover the surface of the pan. Bake for 25 minutes

Cool for 10 minutes. Place a plate, larger than the pan, over the pan. While holding the plate and the pan, QUICKLY invert (flip) tart onto plate. Be careful when flipping over -- juices may run

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Terrine De Campagne Avec Noix De Pacane Et Champignon

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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32 Oz fat Pork

15 Oz Lean Pork

1 Ea Egg -- beaten

1/2 Ea Onion -- minced

1/2 Oz Dried Cepe Or Chanterelle -- rehydated

2 Oz Champagne

2 Oz Pecan Pieces

1 Tbsp Cognac

1 Tbsp Cornstarch

1 Tbsp kosher Salt

1/2 Tbsp Garlic -- minced

1/4 Tsp curing salt

1 Tsp Peppercorns

1/2 Tsp Allspice

1/2 Tsp Dried Thyme

1/2 Tsp Coriander

3 Ea Bay Leaf

6 Oz Chicken Liver

Cut fat pork in small dice, place in bowl

Grind lean pork through medium die, add to the bowl with egg, onion, rehydrated mushroom, champagne, pecans, cognac, cornstarch, salt, garlic and curing salt

Grind and add spices to bowl

In processor, purée chicken liver until smooth, add to bowl, mix well

Pack mixture into a mold, cover with plastic, refrigerate for 12 hours

Bake in water bath at 325° for 1 hour, reduce temp to 300° for 45 minutes or 155° internal temp. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Chill completely {over-night}

Slice, serve with tangy accompaniments

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Terrine De foie De Volailles

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1/2 C Fresh White Bread Crumbs

1 Clove Garlic -- minced

1 Tsp Mixed Dried Herbs

1 Pinch Ground Cloves

1/3 C Tepid Milk

1 Tbsp Butter

1 Ea Yellow Onion -- finely chopped

1 1/2 Lb Duck Or Chicken Livers

12 Oz Fatback -- cold sliced thin

2 Ea Egg -- lightly beaten

1 Tbsp Fresh Parsley

5 Ea Bay Leaf -- center stem removed

Pulse bread crumbs, garlic, herbs, cloves and milk to form paste. This is also known as a panada

Melt butter, add onions and cook until soft and golden. Set aside to cool.

Trim the livers, chop fine

Preheat the oven to 350°. Line bottom and sides of a 4-5 cup terrine with fatback draping it over sides. Set aside enough to cover the top of filled terrine. Dice any remaining fatback.

In large bowl, mix bread paste, livers, diced fatback, onions, eggs and parsley. Season, poach a small amount and adjust seasoning.

Place mixture into terrine, tap to settle. Arrange bay on top, fold over fatback, top with remaining fatback. Cover with foil, place in water bath. Bake for 1 1/4 hours until internal 150°.

Cut cardboard to fit inside terrine, weigh down, refrigerate for 24 hours before service.

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Thon Tapenade Provençal

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 cup niçoise olives

4 cloves Garlic -- minced

8 tablespoons Olive Oil

8 each Sundried Tomatoes

4 tablespoons Lemon Juice

24 ounces Tuna Steak -- 6 oz each

4 bunches Arugula

Pit olives. Chop together the olives, garlic and sundried tomatoes. Add lemon and 1 Tablespoon oil to create a thick paste.

Spread tapenade on one side of the tuna steak.

Preheat pan, place 1 Tablespoon of oil in pan.

Place tuna, tapenade side down and cook for 3 minutes

Turn tuna carefully and cook on other side for 2 minutes

Place on bed of washed arugula

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Tomato Confit

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

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2 Lb Plum Tomatoes -- Peel, quarter, seed

1 Bunch Fresh Thyme

3 Cloves Garlic -- sliced thin

1/4 C Olive Oil

Preheat to 350°

Arrange tomato quarters, skin side down, on lined sheet tray

Top each with a sprig of thyme, and a slice or two of garlic

Drizzle with oil, season with salt and pepper

Bake 50 minutes until soft and garlic golden

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Tomato Sauce - basic quick Italian

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

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1/4 cup Olive Oil

1/2 cup Onion -- brunoise

1/2 tablespoon Garlic -- minced

1/2 28 oz can Tomatoes, Canned

1 15 oz can Tomato Purée

1/4 teaspoon Salt

1/4 teaspoon Oregano

1/2 each Bay Leaf

In a heavy sauce pan over medium high heat, add the oil and the cook until tender but not browned onions for 3 minutes, add garlic and cook for 2 minutes longer

Add the tomatoes, the tomato purée and seasonings and simmer over lowest heat for 1/2 hours covered

Adjust seasonings

For meat sauce, add 1/4 lb ground beef

Milanese, add julienne of mushroom, ham and tongue

Yield:

"2 1/8 pounds"

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Tomato, fennel and watercress salad

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Salads

Amount Measure Ingredient -- Preparation Method

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2 tablespoons white wine vinegar

4 teaspoons fresh tarragon -- minced

2 teaspoons Dijon mustard

1 teaspoon fennel seeds -- ground

5 tablespoons extra virgin olive oil

3 cups watercress -- chopped

2 each fennel bulbs -- trimmed and sliced thin

6 each plum tomato

Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.

Remove the stem end of each tomato and cut into chunks, by slicing each tomato in halve lengthwise, then slice again lengthwise and across each quarter to produce 8 chunks each tomato.

In a large bowl, toss together the tomatoes, watercress and fennel slices. Pour dressing over and toss to coat.

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Tomatoes à la Reine

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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6 each large tomatoes

1 pound White mushrooms

4 1/2 tablespoons Butter

1 1/2 each Shallots -- Peeled and minced

1/8 cup Tawny port

1 1/2 tablespoons Fresh parsley -- Minced

12 ounces Chicken breast -- Skinned and boned

3/4 each Egg white

3/4 pinch freshly grated nutmeg

3/8 cup Heavy cream

Remove just the very top from each of the tomatoes. With melon baller, remove the core and seeds. Sprinkle the insides with salt, invert each tomato on a baking sheet lined with paper towels and let drain for 20 minutes

Choose eight of the nicest mushrooms, remove the stems. Peel and flute the caps

Add the stems to the other mushrooms and chopped fine. In batches, place the chopped mushrooms in a clean dish towel, and twists that towel to squeeze out all the moisture

In a large heavy skillet, melt 4 tbsp. of butter. Add the shallots and sauté for five minutes. Add the chopped mushrooms and sauté until dry

Add the port, and cook until dry. Remove the mixture from the heat, adjust seasonings, and mix in the chopped parsley. Transfer to a large bowl

Chop the chicken breast very fine and combined with the egg white, nutmeg, cream, salt and pepper in a food processor. Process the mixture into a very fine paste.

Transfer the chicken mix to the mushroom mix, combine well.

Preheat the oven to 350°

In the skillet, melt 2 tbsp. of butter, and sauté the fluted mushroom caps until lightly browned

Portion the chicken/mushroom mixture into the hollow tomatoes, top with one mushroom cap, range in a baking dish.

Bake the stuffed tomatoes for 30 - 40 minutes or until an internal temperature of 165 °

Description:

"Tomatoes in the Queen's Style"

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Tournedos Rossini

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

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3 Tablespoons Clarified Butter

1/4 Each baguette -- sliced diagonally 3/4" thick

4 Ounces Foie Gras -- slice 1/2"

24 Ounces Beef Tenderloin -- 6 oz each

1/2 Cup Madeira

2 Cups Veal Stock

6 Ounces Glace De Viande

8 Tablespoons Butter -- softened

1 Ounce Black Truffle -- thinly sliced

Add clarified butter to pan, fry bread slices until brown on both sides

Wipe out skillet, heat to smoking hot and sear foie gras for 30 seconds on both sides, remove

Season the beef fillets, sear fillets over high heat, reduce and cook to desired doneness, remove

Deglaze pan with Madeira, add stock, reduce to 1/2 cup, add glace, mont au beurre

Place toasted bread on plate, place fillet on top, top with foie gras, truffles, sauce

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Tuiles

Recipe By: Chris Koch

Serving Size : 15

Categories : C -- French Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1/3 c flour, all-purpose

1/2 c sugar

1 pinch salt

3 ea egg -- whites

3 tbsp butter, unsalted -- for parchment

2 tbsp milk

Combine dry in stand mixer

Add whites and then melted butter, blend to just combined

Rest batter 1 1/2 hours before using

Preheat to 375°

Heavily butter 3 pieces of parchment and place butter side up on sheet pans.

Place 1 1/2 Tbl of batter (5x) on each sheet. Dip finger into milk and smooth the batter to into 3" rounds, making sure all even, edge to center.

Bake 8-10 minutes until edges are golden, and center beginning to color.

Remove and drape over rolling pins or wine bottles.

If tuile become too cool, return to oven for 1 minutes to soften.

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Vegetable Stock

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

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4 quarts water

1 pound onions -- chopped

1 1/2 cups carrots -- chopped

1 1/2 cups celery -- chopped

1 1/2 cups parsnip -- chopped

1/2 bunch fresh parsley

2 each bay leaves

1/2 tablespoon black peppercorn

Place all in pot, bring to boil

Reduce to simmer for 40 minutes, strain

Yield:

"1 gallon"

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Velouté

Recipe By: Chris Koch CK

Serving Size : 8

Categories : C -- French Sauces

Amount Measure Ingredient -- Preparation Method

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2 cups Chicken Stock

3 tablespoons Butter

3 tablespoons Flour

Melt butter in pan, whisk in flour. Cook over high heat for 3-4 minutes until light blonde in color

Slowly whisk in stock to blend completely

Cook over low, covered for 30 minutes

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White Chocolate Mousse Scratch

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

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1 Oz White Chocolate -- shredded

1/4 C Water

2 1/2 Oz Sugar

1/8 Tsp Salt

1 Tsp Vanilla

2 Ea Egg Yolk

1 1/4 C Heavy Cream

Place white chocolate in bowl.

In pan, bring water, sugar and salt to boil dissolving sugar

Pour water mix over chocolate and stir until smooth. Stir in the vanilla

Whisk in egg yolks one at a time. Cool mixture

Whisk cream to stiff peaks

Whisk in 1/4 of the whipped cream into chocolate mixture and gently fold chocolate mix into whipped cream

Spoon or pipe into glasses and chill to firm

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Wild Mushroom and Chervre strudel with sauce Madeira

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French

Amount Measure Ingredient -- Preparation Method

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3 ounces olive oil

21 ounces wild mushrooms

3 tablespoons shallots -- minced

2 cloves garlic -- pressed

3 ounces dry white wine

2 ounces Chervre cheese

1/2 tablespoon fresh flat-leaf parsley -- minced

1/2 tablespoon fresh chives -- minced

1/2 tablespoon fresh chervil -- minced, sub 1/2 tsp fresh lemon juice

1/2 tablespoon fresh tarragon -- minced

10 sheets phyllo dough

2 ounces olive oil

3/8 cup dry bread crumbs -- may not use all

14 ounces veal stock

2 ounces madeira

2 ounces creme fraiche -- sub sour cream

1 bunch watercress

Heat the first olive oil in skillet over medium high heat.

Add the shallots and cook for one minute. Add garlic and cook one minute longer.

Add the mushroom, stir to coat and reduce heat to medium. Cook the mixture, stirrings often until dry (all moisture evaporated).

Transfer to bowl in ice bath. Stir in chevre and herbs. Adjust seasoning with salt and pepper, divide into portions.

Preheat oven to 425°, standard oven

Place a sheet of phyllo on work surface, long side at bottom. Brush with second olive oil, and sprinkle with about 2 tsp breadcrumbs. Place another sheet on top and press lightly. Place a portion of mushroom mix along bottom but no closer than 2" from each end. Roll over, fold over sides, continue to roll up. Brush the top 1" before the final roll to help seal. Transfer to parchment lined baking sheet, seam down. Repeat with remainder of sheets.

With a very sharp knife, score each roll twice (to divide roll in 3rd).

Bake for 15 minutes.

Place a portion of watercress on plate, slice roll into thirds and arrange on plate, serve with dollop of crème Fraiche.

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Wild Mushrooms In Calvados Cream In Phyllo

Recipe By: Chris Koch

Serving Size : 8

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

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8 Sheets Phyllo Dough

3 Tbsp clarified butter -- melted

6 Tbsp Butter

4 Tbsp Garlic -- minced

16 Oz Wild Mushrooms

1/2 Tsp Fresh Thyme

1/4 C Calvados -- sub Apple jack brandy

1/2 C Cider

1/4 C Heavy Cream

salt and pepper -- to taste

Layer four sheets of phyllo with butter, cut into quarters, press into pop-over pans or muffin pans to form cups. Repeat. Bake for 15-20 at 400° or until golden.

In a sauté pan, melt the butter and sauté garlic for 1 minute, add mushrooms and thyme, sauté until mushrooms are just wilted, flambé with Calvados.

Add cider, simmer for 5 minutes. Remove from heat, stir in cream, return to heat to thicken. Season, spoon into cups on plate.

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