French Cuisine Cooking Class Recipes
- Salade avec frisée, lardons, haricots verts, et oeuf
- Poulet au pot
- Crêpes à la pomme et à la poire
Salade avec Frisée, Lardons, Haricots Verts, et Oeuf
1/2 pound frisée (French curly endive)
6 ounces slab bacon or thick-cut bacon slices
½ pound green beans, cut into 2 inch pieces and blanched
3 hard boiled eggs, finely grated
- 1 tablespoon grainy mustard
- 3 tablespoons red-wine vinegar
- ½ cup canola oil plus 1 tablespoon
- salt and pepper to taste
Tear frisée into bite-size pieces and put in a large bowl. If using slab bacon, cut lengthwise into 1/4-inch-thick slices. Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons).
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.
To hard boil eggs, place eggs in a pot with cold water, enough to cover by 1 inch. Bring water to a full boil and then turn off. Set a timer for 12 minutes, and remove eggs and run under cold water. Peel eggs and set aside until needed.
To blanch beans, bring a pot of water to a boil and add a generous amount of salt to season the water (it should be almost as salty as the ocean). Drop the chopped beans into the water until they are just cooked, they still should have a bit of crunch. Immediately remove beans from the pot and place into an ice bath to cool.
To make vinaigrette, combine mustard and red wine vinegar in a metal bowl and whisk well. Slowly add canola oil drop by drop, until all is added, while continuing to whisk. Season to taste with salt and pepper.
In a large bowl, mix together frisee, bacon, green beans, and enough dressing to coat the salad well. Grate the egg finely on top of the salad with a microplane, and drizzle a small amount of additional dressing. Serve immediately.
Poule au Pot
1 (4-pound, 1.8 kilogram) whole chicken
1 large onion stuck with 1 whole clove
1 head garlic, left unpeeled and halved horizontally
1 bay leaf
- 1 bunch of leeks (white and pale green parts only), root ends trimmed
- 12 small (1 1/2 to 2-inch) potatoes (about 1 1/4 pound), halved
- 12 small carrots (about 1 1/4 pound), peeled
- 8 small turnips (about 1 1/4 pound), peeled
- Salt to taste
- Gruyere cheese, shredded (optional)
- Put the chicken in a 7 to 8-quart heavy pot with the onion, garlic, and bay leaf. Pour in enough water to just cover the chicken and bring to a boil. Skim off any scum that rises to the surface. Reduce the heat and gently simmer the chicken, covered, about 20 minutes.
- Meanwhile, clean the leeks: Split them lengthwise and rinse them very well under cold running water, being careful to check between leaves for any soil or sand.
- Chop leeks into pieces about 1 centimeter. Cut carrots in half lengthwise, and then chop carrots into pieces about 2 cm long. Cut potatoes into halves or quarters depending on their size, and cut turnips into quarters. Ideally, carrots, potatoes, and turnips will all be roughly the same size.
- Add the leeks, potatoes, carrots, and turnips to the chicken and continue to simmer, partially covered, until tender and the juices of the chicken run clear when a thigh is pierced with a skewer, about 25 minutes more.
- Transfer chicken to a cutting board and let rest, loosely covered with foil, about 10 minutes.
- Carve the chicken and arrange it on a large platter surrounded by the vegetables. Sprinkle the chicken with the coarse salt. Season the broth with salt and pepper and serve it on the side, with grated gruyere cheese.
Crepes with Caramelized Apples and Pears
3 large eggs
1/4 cup granulated sugar
½ tsp vanilla
1/2 cup all-purpose flour
Grated zest of 1/2 orange
Grated zest of 1/2 lemon
- 2/3 cup whole milk
- 1/2 cup heavy cream
- 1 to 2 tablespoons unsalted butter, for cooking
1. Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve.
2. Grease an 8-inch nonstick crepe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
Caramelized Apples and Pears
1 tsp vanilla
1/4 cup granulated sugar
1 tablespoon unsalted butter
1. Peel, core and cut the pears and apples into 1/2-cm-thick slices and then cut in half crosswise.
2. Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden brown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in vanilla. Let cook over me
dium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooking until the pears are done. Pour the caramelized pears onto a plate.
3. Place one crepe on a clean work surface. Fill the center of the crepe with about 3 tablespoons of the caramelized pears. Fold the crepe in half, and serve with a dollop of whipped cream.