Sour Cherry Clafouti Saturday, Apr 26 2008 

Desert and French , , olga 3:25 pm

ABOUT:

Clafouti is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish. This recipe came to me from one of chef Cheryl Vea from PCC class

INGREDIENTS:

3 cups pitted Sour Cherry
1/3 cup Grand Marnier
1/2 cup granulated sugar
1 1/3 cups milk
5 eggs
2 teaspoons vanilla extract
1/4 teaspoons salt
1 cup sifted all purpose flour
1/4 teaspoons melted butter
Powdered Sugar
Caramel Sauce
Creme Fraiche

DIRECTIONS:

Preheat oven to 350 F
Combine cherries with Grand Marnier and 1/4 cup of sugar.
Let it sit while making the rest of the batter.
Place the rest of the sugar, milk, eggs, vanilla, salt, 2 Tablespoons of melted butter
and the flour in a blender and blend at top speed for about 60 secs.
Pour the remaining butter in the bottom of a 7 – 8 cup ovenproof pan and set the pan over a medium heat on your stove.
Pour in a thin film of batter and cook for about 1 – 2 mins or until it begins to set lightly.
Remove the pan from the heat and pour the cherry mixture over the surface of the batter, reserve the drained liquid. Pour the rest of the batter over the cherries and smooth out the top with a rubber spatula.
Bake until the top is puffy and golden, about an hour.
Heat caramel sauce to a liquid consistency.
Mix in together Cherry Liquid and Creme Fraiche.
Dust with powdered sugar and serve either hot or warm.
Drizzle the flan with caramel sauce and creme fraiche sauce.

 

Sauternes and Sage Jelly Thursday, Apr 17 2008 

Desert and French , , olga 6:53 pm

ABOUT:

Light French desert

INGREDIENTS:

1/2 cup boiling-hot water
2 tablespoons chopped fresh sage
Pinch of turmeric (for yellow color; optional)
1 1/2 cups Sauternes (from a 375-ml bottle)

31/2 cups sugar
1/8 teaspoon salt
1 Turkish or 1/2 California bay leaf
1/2 cup liquid fruit pectin

DIRECTIONS:

Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.

Pour 1/2 cup boiling-hot water over sage and turmeric in a cup and let steep, covered, 15 minutes. Pour sage water through a fine-mesh sieve into a bowl, pressing on solids, then add enough extra water to bring total to 1/2 cup.

Carefully remove jars with tongs, then drain jars upside down on a clean kitchen towel.

Bring sage water, Sauternes, sugar, salt, and bay leaf to a boil in a 2- to 2 1/2-quart heavy saucepan. Whisk in pectin until dissolved and bring to a boil. Boil 1 minute, then remove from heat. Invert jars. Immediately divide jelly among jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands.

Put sealed jars on rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Transfer jars with tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.

After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal. Replace screw band. Put any jars that haven’t sealed properly in the refrigerator and use them first.

Cooks’ notes:
Be sure to check the expiration date on your pectin to ensure freshness.
Let jelly stand in jars at least 1 day for flavors to develop.
Jelly keeps in sealed jars in a cool dark place 5 to 6 months.

 

Braised Pork Loin With Prunes Thursday, Apr 17 2008 

Entree and French , , , olga 6:44 pm

ABOUT:

A boneless center-cut pork loin is incredibly versatile. Infused with the deep sweetness of prunes, it takes on the rich, robust flavors of southwestern France.

SERVINGS:

8 servings

INGREDIENTS:

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar

DIRECTIONS:

Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.

Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.

Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.

Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

Put oven rack in middle position and preheat oven to 375°F.

Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.

Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.

Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.

Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.

Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.

Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).

While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

 

Crepes Wednesday, Apr 16 2008 

French , , olga 10:08 pm

ABOUT:

Crepes are especially popular throughout France, and in some other parts of the world. While crepes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France. Crepes often have a fruit syrup, filling mixed berries, fresh fruit, and lemon cream.

INGREDIENTS:

3 large eggs
1 1/2 cups whole milk
1/2 cup water
1 1/2 all purpose flour
2 Tbs cognac, brandy or armagnac
3 Tbs sugar
1/2 tsp salt
5 Tbs unsalted butter, melted
more butter for frying

DIRECTIONS:

Combine all ingredients together and blend them.

Heat a frying pan over medium high heat. Pour or scoop the batter onto the pan, 1/4 cup for each crepe.

Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Loosen with a spatula or flip the crepe to turn and cook the other side.

Serve hot with fruits and sauce, recommended Orange Sauce

 

French Onion Soup Sunday, Apr 13 2008 

French and Soup , , olga 10:16 pm

INGREDIENTS:

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Optional:
Puff Pastry Dough
Duck meat

DIRECTIONS:

Optional: for richer flavor, boil duck meat in the stock, add miroux paux

In a large stockpot on medium-high heat, sauté the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.

Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.

Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper.

Bring to a boil, then simmer uncovered for 20 minutes.

Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

Optional: Cover the soup bowl with puff pastry, egg wash it and make until golden for 20 min

 

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