Archive for the ‘Entrees’ Category
Requiring a mere 30 minutes to roast to crisp-skinned perfection, this recipe is adapted from one by Jacques Pepin. Coating the chicken with a savory mix of mustard, herbs, spices, and wine, then roasting it quickly at high temperature produces a flavorful, juicy chicken, and delicious pan juices.
Tags: chicken, garlic, mustard
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Omelets are good, quick weeknight fare. Stuffed with garlicky French sausage, morels, and creamy cheese, they’re also sublime. Coulommiers is a cousin of Brie — made in the same region but with a slightly stronger flavor and a tendency to transform from creamy and solid to unctuously oozy when warmed.
Tags: brie, eggs, morels, omelet
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Morel mushrooms are a treat of nature — only available from the wild and prized for their honeycomb texture and rich, earthy flavor. Combine them with a splash of cream and a hot pan to create an entree worthy of starring at your next dinner party… or the next time you have a hankering for morels.
Tags: beef, marsala, morels
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Scallops’ delicately sweet taste pairs brilliantly with fragrant French cider, particularly when said cider is reduced to a luscious glaze that clings to each bite. The scallops are placed atop a bed of spinach studded with crisp bacon and sauteed mushrooms, then generously napped with the unctuous sauce.
Tags: bacon, mushrooms, scallops, seafood, shellfish, spinach
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Bruschetta (from the Italian word ‘bruscare’ meaning ‘to roast over coals‘) are substantial slices of bread, grilled or toasted, then rubbed with garlic and drizzled with olive oil. With a hearty topping such as sardines they make a quick dinner, great for busy nights when you don’t feel like spending a lot of time cooking. Sardines are a superhero food: loaded with calcium and omega-3 fatty acids, high in protein and iron. As an added plus, they are low on the food chain, so are a more sustainable source of these nutrients than a carnivore fish such as tuna. Pair them with juicy-ripe summer tomatoes for a fast and flavorful bruschetta.
Tags: bread, sardines, tomoatoes
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Boneless lamb roast spread with a garlic-herb paste, then coated with green peppercorn mustard and roasted on rosemary branches. The crusty, juicy result makes a sublime centerpiece for an Easter dinner or any special occasion. Baby Yukon Gold or Dutch Wax potatoes are roasted with the lamb, a perfect accompaniment for the savory lamb gravy.
Tags: lamb, mustard, rosemary
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Black truffles add their earthy savor to risotto, complemented by savory parmesan cheese and rich butter. A classic French mirepoix — a combination of onions, carrots, and celery — adds sweet vegetal flavors to the dish. Be sure to remove the risotto from the heat while it’s still a bit more liquid than the desired final consistency, as it continues to absorb liquid as it stands.
Tags: rice, risotto, truffles
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Tarte flambée is a specialty from Alsace, thinly-rolled bread dough topped with crème fraîche, thinly sliced raw onions, and lardons, then baked in a very hot oven. It resembles a thin pizza, and like pizza, the toppings can be varied infinitely. Here we take an approach suited to a quick weeknight dinner: start with a frozen base, add some tasty toppings, then quickly blitzed in a hot oven.
Tags: mushrooms, peppers, pizza, sausages
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Tiny green Lentils de Puy keep their shape exceptionally well when cooked. Here they’re studded with pan-roasted vegetables and enriched with chicken stock, made fragrant with herbs. A perfect pairing with roasted meats and a hearty wine!
Tags: carrots, celery, lentils
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Confit de canard (‘preserved’ duck, aka duck confit) is a traditional French dish of duck that is salt-cured, then slowly simmered in duck fat until meltingly tender. Traditionally, the duck confit was stored in sterilized jars under a thick layer of duck fat to preserve it. While making duck confit is a multi-day procedure, excellent duck confit is available canned and in vacuum pouches. Although it’s not strictly necessary to preserve the duck in these products, the fat is still added as a traditional touch. Briefly sauteed in a skillet, then given a quick crisping under the broiler, duck confit makes a fast and delicious meal.
Tags: confit, duck
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