
Preparation : 20 minutes – Cooking time : 20 minutes
Necessary equipment: Non-stick
Preparation : 20 minutes – Cooking time : 20 minutes
Necessary equipment: Non-stick
Quince is our last jelly-jam of the year before the winter cold arrives. While we are enjoying the most glorious autumn, the morning freezes are arriving and I figured this is the last chance to get those remaining quinces and make some nice jelly to enjoy this winter. This strange and inedible fruit makes a sublime red jelly that goes so well with foie gras or served with game.
Ingredients
1 and 1/2 kilos of quince
800 grams of sugar
Instructions
Ingredients
Red Bell Peppers
Green Beans
Mushrooms
Instructions
Ingredients
Red bell peppers
Salt
(I use Fleur de Sel but regular salt is fine)
Garlic cloves
Olive oil
Instructions
Ingredients
1 rabbit - completely de-boned, gutted, etc.
Try to get your rabbit provider to do this for you as it is quite a lot of trouble to do yourself (but do-able).
Thin slices of back fat (barde), enough to line the bottom of the terrine.
250 grams of thick bacon slices, cut into small strips
2 carrots- sliced
2 small to medium onions – finely sliced
2 bay leaves
2 cups of white wine, preferably riesling
1 shot glass of cognac
2 sheets of gelatin or 1 envelope of unflavored gelatin powder (Knox?)
Thyme, salt and pepper
Instructions
Mère Poulard makes the most legendary omelette in France. Cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well kept secret, many french chefs claim to know the secret and there is a plethora of theories.. no whites, whites whipped separately, adding creme fraiche, using good fresh normandy butter, etc etc. But no one really knows! So if you visit Mont Saint Michel, and can afford a €35 omelette, it’s a historic experience.
Ingredients
4 eggs
12 cl of creme fraiche
Salt and pepper
40 gr of butter
Optional: Mushrooms, cheese and lardons.
Instructions
Ingredients
• 1 very fresh fish, preferably sea bass or other fish with good scales.
Be sure to keep head, tail and scales but empty and cut off the fins.
• Rock salt, enough to create a bed under the fish and cover the fish with about
½ inch thickness (approximately 4/5 kilos for a 1.5 kilo fish).
* Egg whites 1-3 depending on how big your fish is and therefore how much salt
you will use (approx. 3 whites for 4 kilos of salt).
• Herbes such as rosemary and thyme or herbes de provence.
• Optional, lemon, celery, fennel or bay leaf.
Instructions
Ingredients
1 head of Chicory lettuce,
Lardons(thick slices of bacon cut in small strips-see image)
Eggs (1 or more)
Vinaigrette
Instructions
Ingredients
1 nice big chicken
1 large onion, chopped
2 tomatoes, chopped
2 big moroccan pickled lemons
Green olives (pitted)
1-2 cups water or chicken broth
Olive oil, salt
2 tsp of Ras El Hanout
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
1-2 cups water or chicken broth
Instructions
Ingredients
300 grams of fromage blanc
The closest thing would be farmer’s cheese or cottage cheese
75 grams of white sugar
20 centiliters of whipping cream
2 egg whites (use the yolks for mayonnaise!)
Instructions
There are many versions of this in France, a classic dish that is often served on Easter Sunday. This is my “Lots to do today+Dinner party+No time to slave away in the kitchen” version. You will impress your guests as they dig in with a spoon and they will think you did spend your day cooking!
Ingredients
1 leg of lamb
Keep the bone in but have just enough cut off so that it fits in your dutch oven. Oval ones work best.
10 garlic cloves
6 tomatoes
3-4 onions
1- 1/2 cups of beef bouillon
Beer or red wine to cover leg of lamb
I use a Belgian Abbey beer, Leffe Blond
Herbes de provence
(savory, marjoram, rosemary, thyme, oregano)
Espelette pepper (Basque chili pepper)
Salt and pepper to taste
Instructions
Ingredients
½ cauliflower broken/cut into bouquets
1 cube of chicken bouillon
20 cl (1cup) of whipping cream* (crème liquide)
juice of ½ of a lemon
a “filet” (Tbsp) of hazelnut oil
caviar or lumpfish roe (black fish eggs)
salt and pepper
Instructions