Recipe Recette

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Bisque aux crevettes grises

When eating crevettes grises a epluchez, reserve the heads and shells. Save some crevettes to garnish if desired. Brown a chopped onion and garlic cloves in oil. Add tomato paste concentrate, chopped parsley, hot pepper, thyme and laurel and cook a couple of minutes. Add the reserved shells and stir for a couple of minutes. Add wine and water to cover and simmer about 20 minutes. Pass the soup through a chinois (sieve). Pour a bit of boiling water after pressing to extract the flavors. Add cream and cognac to taste along with reserved crevettes if you saved some. Garnish with chives.

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Shishito Peppers

Preheat a cast iron skillet under the broiler at high. Toss peppers in good oil. Add peppers to hot skillet and put back under broiler. Turn them once they char on the bottom, continue cooking and stir every couple of minutes until blistered and dark all over, around 6 min, then sprinkle with coarse salt. Can be served with spicy mayo or yogurt sauce or a squeeze of lime.

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Celery Soup

Dice an onion, brown in olive oil about 5 min, add 4 cloves chopped garlic part way through. Add 6 cups sliced fresh celery, 2 cups potatoes, water or stock to cover, bay leaf, salt, pepper and cayenne or other hot pepper and cook til done. Remove from heat, remove bay leaf, add fresh dill and parsley then blend. Add cream or yogurt if desired and heat without boiling. Serve with fried celery leaves for garnish if desired.

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Roasted Cauliflower

Preheat oven 425 F, line baking sheet with baking paper (for cleanup). Slice cauliflower head into steaks ~ 2 cm thick (for even cooking) and toss with oil, tumeric, hot pepper, salt, ground pepper, paprika etc. Bake 15-20 min until browned.

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Cranberry Beans

2 lbs fresh Cranberry or other beans

Brown 6 cloves garlic in 3 tbs good olive oil until golden and remove. Add thyme, hot pepper flakes, 2 lbs shelled beans and cook in the garlic oil about 3 minutes. Add 2 cups water, salt, bay leaf. Simmer covered about 20 min, continue cooking until beans are tender (not mushy). Add more water as needed so some cooking liquid remains. When done mash cooked garlic and add to dish.

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Stockfish Stefano

Rehydrate and desalt fish.

Stew chopped onion with anchovies for about an hour in a little olive oil.

Spread onions on fish, roll up, cut across in thick slices (tronçons), stand up in cocotte or ceramic baking dish, add ~ 20 cl oil, ~ 20 cl milk, salt, pepper, cook very slowly (mijoter) for a few hours.

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Clafoutis

Prepare fruit (berries, plums, peaches, etc) and spread in buttered backing dish.

2 eggs for medium or 3 for large dish, per egg, add 1 tbs flour, 2 tbs sugar, 2 tbs milk, 1 tbs cognac, dash salt and baking powder, mix and pour over fruit.

Bake 20-40 min in 400 F oven.

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Ponzu sauce

Combine 120 ml soy sauce, 120 ml citrus juice, lemon or lime zest, 30 ml sake or mirin, 5 g katsuobushi, one piece kombu (dried seaweed). Let steep in fridge overnight to several days, strain. Store in fridge. justonecookbook.com

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Seared Ono Pineapple-Ginger Salsa

Marinate fish in soy sauce, ginger, olive oil, honey, garlic.

Salsa: dice half a fresh pineapple, add chopped onion, ginger, jalapeño, cilantro, lime juice and zest, salt, bell pepper or mild red chile for color.

Grill or sear fish in pan.

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Mango Salsa

Great with grilled fish

Diced ripe mango, red bell pepper, chopped onion, cilantro, lime, jalapeño, salt. Marinate in fridge at least 15 min.

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Carre d agneau en croute d’herbes

Carre d’ agneau (8 cotes)

4-5 c a s herbes hachees(romarin, sauge, thym...)

50 g pignons de pin

1 œuf battu

Farine

Chapelure

1 tete d’ ail

25 g de beurre

Prechauffer le four a 210 C

Colorer le carre a la poele

Hacher. Chapelure + pignons+ herbes +2 gouses d ail

Ajouter le beurre obtenir unepate

Soupoudrer le carre de farine, le badigeonner doeuf, couvrir de pate aux herbes.

Cuire avec le rets des gousses d ail au four 30-40 min

Laisser reposer 15 min couvert

Deglcer les sucs

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Speculoos

Make the dough two days prior to cooking.

Mix with hand:

1 kg flour

700 g brown sugar

300g butter

5 g four spices (not 5 spices, could be replaced by cinnamon).

10 g cinnamon powder

1 tsp baking powder

4 eggs (whole)

Mix until homogeous(takes a while). Roll in sausages. Let it rest under a film.

Slice in 8-10mm thick slices and cook at 180 C for 10-11 min

Bon appétit

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Minestrone

1 onion, 2 tomatoes, 1 zucchini, 1 carot, 2 branches celery, 1 potato, garlic clove, 200 g green beans, 250 g lardon, parsly and basil, salt, pepper.

Peel potato, carrot, clean and cut green beans. Cook bacon separately.

Cook diced carrot, onion, celery in oil. Add bacon after removing excess grease. Add chopped garlic and herbs, grate in tomatoes, add 1.5 liter water or bouillon, diced potato, beans.

Before serving add ~ 200 g cooked pasta (strozza prete is good)

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Potato Latkes

12 russet or yukon gold potaoes, large onion, 3 eggs + 1 white, 3 tbs flour, 1 tbs sugar.

Peel potatoes, grate potato and onion, add salt. If you have time, wait for potatoes to drain, then sqeeze dry.

Put 1/4" olive oil in heavy skillet and heat. Meanwhile mix ingredients, salt and pepper.

Spoon mixture into oil to form latke, flatten with spoon, fry till edges are well browned, flip once and brown on other side, remove to paper towels, sprinke with Kosher salt.

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Lobster in cream a lá Roger Vergé

Kill and cut the lobster in half, remove claws and crack. Reserve fat for sauce.

Saute a tbs chopped shallots in 25 g butter, when melted stir in 1 tsp paprika, blend well, add 1 tbs tomato concentrate. Add lobster flesh side down and sear, flambe in 3 tbs calvados or cognac. Add 6 cl white wine, tarragon. Flip pieces shell down, cover and cook 20 to 30 min for 1/2 to 1 kg lobster. Add a little more wine as needed if it drys out.

Remove lobster and keep warm, reduce pan to 1-2 tbs, add 150 ml cream, boil 5 min, salt, pepper. Add 1 tbs chopped chervil or other fine herb. Serve lobster with sauce on the side and a little rice or pasta.

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Terrine de foie gras et vollaille en gelée 500 g each foie gras cru and chicken breast, 10 g gelatine, herbs Slice foie in 1 cm slices, remove any nerves, salt and pepper, saute quickly on each side, don’t overcook, set aside. Saute chicken breast in rendered grease till colored, add diced onion, carrot, celery, garlic and cook another 5 min. Add any juices from the foie, cover with water, simmer ten minutes. Remove chicken, filter bouillon. Shred chicken when cool, toss in chopped herbs (chives, parsley, chervil…) alternate layers of chicken and liver in terrine (can add a piece of backing paper to aid in demoulding). Dissolve gelatine in bouillon, pour over terrine, Refrigerate 12 hours.

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Cold Lobster/Crab with Mango

Slice a few fresh mushrooms, dice a mango, squeeze a lime and mix. Add two tbs mayonnaise, two tbs chopped herbs (mint, parsley, chives, cilantro etc), curry and hot pepper.

Serve a small dish of the mango salad along with cold lobster on the half shell or chilled and cracked Dungeness crab.