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Old December 19th, 2009, 03:55 PM   #1
pastskater
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Default French Cooking

White Bean Casserole with French Pork
(with Duck confit)

Ingredients
Duck Confit
1/4 cup table salt
1 large onion , peeled and cut into 1-inch chunks
6 medium garlic cloves
2 tablespoons whole black peppercorns
12 parsley stems , with leaves attached
2 bay leaves
6 duck legs
4 cups duck fat
Bean Stew
Table salt
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
2 medium celery ribs
1 bay leaf
4 sprigs thyme
1 pound fresh garlic sausage (see note)
1/4 pound salt pork , rinsed of excess salt
4 tablespoons vegetable oil
1 pound pork shoulder , cut into 1-inch chunks
1 large onion , chopped fine (about 1 1/2 cups)
2 medium carrots , peeled and cut into 1/4-inch dice (about 1 cup)
4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons)
1 tablespoon tomato paste
1/2 cup dry white wine
1 (14.5-ounce) can diced tomatoes
1 quart low-sodium chicken broth
Ground black pepper
4 large slices high-quality white sandwich bread , torn into rough pieces
1/2 cup chopped fresh parsley leaves

Instructions
1. For the Confit: Process salt, onion, garlic, peppercorns, parsley, and bay leaves in food processor until smooth paste with some small chunks forms, about 30 seconds, scraping down side of bowl as necessary. Massage duck legs with salt mixture and place in gallon-sized zipper-lock bag. Press out air, seal bag, and place in refrigerator 12 to 18 hours

2. For the Stew: Dissolve 2 tablespoons salt in 3 quarts cold water in large bowl or container. Add beans and soak at room temperature, 8 to 24 hours. Drain and rinse well.

3. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Rinse duck legs under cold running water, rubbing off any salt mixture. Pat legs dry with paper towels. Heat duck fat in large saucepan over medium heat until completely transparent (if using canola oil, it should register about 135 degrees on instant-read thermometer). Add duck legs, making sure they are completely submerged in fat. Transfer pot to oven and cook until meat offers no resistance when poked with fork, 3 to 4 hours.

4. Using kitchen twine, tie together celery, bay leaf, and thyme, and set aside. Place sausage and salt pork in medium saucepan and add cold water to cover by 1 inch; bring to boil over high heat. Reduce heat to simmer and cook 5 minutes. Transfer sausages to cutting board, allow to cool slightly, then cut into 1-inch pieces. Remove salt pork from water; set aside.

5. Heat 2 tablespoons oil in 8-quart Dutch oven over medium-high heat until beginning to smoke. Add sausage pieces and brown on all sides, 8 to 12 minutes total. Transfer to medium bowl. Add pork shoulder and brown on all sides, 8 to 12 minutes. Add onion and carrots; cook, stirring constantly, until onion is translucent, about 2 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, 30 seconds. Return sausage to Dutch oven; add white wine, using wooden spoon to scrape browned bits from bottom of pan. Cook until slightly reduced, about 30 seconds. Stir in diced tomatoes, celery bundle, and reserved salt pork.

6. Stir in broth and beans, pressing beans into even layer. If any beans are completely exposed, add up to 1 cup water to submerge (beans may still break surface of liquid). Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are tender, about 1½ hours.

7. Remove confit and stew from oven and increase temperature to 350 degrees. Using slotted spoon, transfer duck legs to large plate and cool slightly. Once cool enough to handle, remove skin from duck legs and discard. Remove meat from bones, leaving meat in large pieces; discard bones. Meanwhile, remove celery bundle and salt pork from bean stew and discard. (Alternatively, dice salt pork and return to stew.) Using large spoon or ladle, skim fat from surface of stew and discard. Adjust seasoning of stew with salt and pepper. Add duck meat and stir gently to combine. Bake, uncovered, for 20 minutes.

8. Meanwhile, pulse bread and remaining 2 tablespoons oil in food processor until crumbs are no larger than 1/8 inch, eight to ten 1-second pulses. Transfer to medium bowl, add parsley, and toss to combine. Season to taste with salt and pepper.

9. Sprinkle 1/2 cup bread-crumb mixture evenly over casserole; bake, covered, 15 minutes. Remove lid and bake 15 minutes longer. Sprinkle remaining bread-crumb mixture over top of casserole and bake until topping is golden brown and beans are bubbling around edges of pot, about 30 minutes. Let rest 15 minutes before serving.
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Old December 31st, 2009, 09:49 PM   #2
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Melon Salad

2 green melons
4 slicees of white ones of smoked chicken
2c.à dines dry grapes
15 cl of cream liquidates
1 bouquet of chives leaf of mint
salt pepper

1. Cut the melons in fine neighborhoods and withdraw the pips. Cut the flesh in small triangles. Put them in a salad bowl.

2. Cut the chicken slices in fine sticks. Add them to the melon as well as the dry grapes. Mix and reserve to the expense.

3. Chisel the chives. Whip the cream in chantilly. Salt and pepper. Add the chives and mix delicately.

4. Divide up the salad in 6 cuttings.

5. Add 1 c. to dines cream whipped to the chives and serve immediately.

Decorated leaves of mint
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Last edited by pastskater; December 31st, 2009 at 09:51 PM. Reason: additions
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Old December 31st, 2009, 09:59 PM   #3
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Cookies of Kings (French)

- 2 leaf dough - 250 g of sugar - 60 g of butter - 3 non treated lemons - 3 tablespoons of sugar
freezes - 1 tablespoon of Maizena - 4 eggs - 1 broad bean




1/ To Wash 2 lemons and grate the zest. Then to collect the juice of the 3 lemons in a saucepan.

2/ To Incorporate the zests then to heat to soft fires.

3/ In a salad bowl, mix Sugar and 3 eggs to then add to the Maizena.

4/ To Pour the juice of hot lemon with the zest. Whip continually to avoid the formation of grumeaux.

5/ To Pour the preparation in a saucepan and to leave it to cook to soft fire without stopping stirring and without attaining the boiling.

6/ once the thick become cream, to withdraw it fire and add the butter in pieces.

7/ To Separate the white one yellow one last egg and climb it in snow then to incorporate it to the lemon cream.

8/ Préchauffer the oven to 180 C° (thermostat 6).

9/ To Spread the first flaky pastry on a leaf of paper sulfurisée.

10/ To Outfit the cream dough without attaining the edges and moisten the turn. Then to place the broad bean.

11/ To Deposit the second dough by over while soldering carefully the edges. Then to whitewash the tart of yellow one of egg after streaking the superior party.

12/ To Put to the oven for 30 minutes until the tart is well gilded
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Old January 7th, 2010, 08:57 PM   #4
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CHICKEN BOUILLABAISSE
BOUILLABAISE
3 LBS BONE IN , SKIN ON CHICIKEN PARTS( BREASTS, THIGHS, AND DRUMSTICKS, WITH BREASTS CUT IN HALF), TRIMMED OF EXCESS FAT
TABLE SALT AND GR. BLACK PEPPER
2 TBSP OLIVE OIL
1 LRG LEEK (WHITE AND LIGHT GREEN PARTS ONLY), HALVED LENGTHWISE, RINSED, AND SLICED THIN(ABOUT 1 C)
1 SM. FENNEL BULB, HALVED LENGTHWISE, CORED, AND SLICED THIN (ABOUT 2 CUPS)
¼ TSP SAFFRON THREADS
¼ TSP CAYENNE PEPPER
1 TBSP UNBLEACHED ALL POURPOSE FLOUR
4 MED GARLIC CLOVES, MINCED OR PRESSED THORUGH GARLIC PRESS (ABOUT 4 TSP)
1 TBSP TOMATOE PASTE
1 (14.5 OZ ) CAN DICED TOMATOES, DRAINED
½ C DRY WHITE WINE
3 C LOW-SODIUM CHICKEN BROTH
1 STRIP ORANGE ZEST (FROM 1 ORANGE), REMOVED WITH VEGETABLE PEELER, ABOUT 3 INCHES LONG, CLEANED OF WHITE PITH
¼ C PASTIS OR PERNOD
¾ LB YUKON GOLD POTAOTOES (1 LARGE OR 2 SMALL), CUT ITNO 34/ INCH CUBES
1 TBSP CHPD FREH TARRAGON OR PARSLEY LEAVES

ROUILLE AND CROUTONS
3 TBSP WATER
¼ TSP SAFFRON THREADS
1 BGAGUETTE
4 TSP JUICE FORM 1 LEMON
2 TSP DIJON MUSTARD
1 LARGE EGG YOLK
¼ TSP CAYENNE PEPPER
2 SM GARLIC CLOVES, MINCED OR PRESSED THORUGH GARLIC PRESS ( ABOUT 1 ½ TSP)
½ C VEGETABLE OIL
½ C PLUS 2 TBSP EXTRA-VIRGIN OLIVE OIL
TABLE SALT AND GR. BLACK PEPPER

1.FOR THE BOUILLABAISSE: Adjust oven racks to middle and lower positions and heat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over med high heat until just smoking. Add chicken pieces, skin-side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs flip chicken and brown other side for about 3 minutes. Transfer chicken to large plate.

2. Add leek and fennel; cook , stirring often, until vegetables begin to soften and turn translucent, about 5 minutes. Add saffron, cayenne, flour, garlic, and tomato paste and cook until fragrant, about 30 seconds. Add tomatoes, wine, broth orange zest, pastis, and potatoes; bring to simmer. Reduce heat to med low and simmer 10 minutes.
3. Nestle chicken thighs and drumsticks into simmering liquid with skin above surface of liquid, cook uncovered, 5 minutes. Nestle breast pieces into simmering liquid, adjusting pieces as necessary to ensure skin stays above surface of liquid. Bake on middle rack, uncovered, until instant read thermometer inserted into thickest part of chicken registers 145 degrees for breasts and 160 for drumsticks and thighs, 10 to 20 minutes.
4. For the Rouille: While chicken cooks, microwave water an saffron in med microwave safe bowl on high power until water is steaming 10 to 20 seconds. Allow to sit 5 minutes. Cut 3 inch piece off of baguette; remove and discard crust. Tear crust-less bread into 1 inch chunks. (you should have about 1 cup). Stir bead pieces and lemon juice into saffron-infused water, soak 5 minutes. Using whisk, mash soaked bread mixture until uniform paste forms, 1 to 2 minutes. Whisk in mustard, egg yolk, cayenne and garlic until smooth, about 15 seconds. Whisking constantly, slowly drizzle in vegetable oil in steady stream until smooth mayonnaise like consistency is reaches, scraping down bowl as necessary. Slowly whisk in ½ c olive oil in steady stream until smooth. Season to taste with salt and pepper.

5. FOR THE CROUTONS: Cut remaining baguette into 2/3 inch thick slices. Arrange slices in single layer on rimmed baking sheet. Drizzle with remaining 2 tbsp olive oil and season with slat and pepper. Bake o lower rack until light golden brown can be toasted) while bouillabaisse is in oven), 10 to 15 minutes.

6. Remove bouillabaisse and croutons from oven and set oven to broil. Once heated, return bouillabaisse to oven and cook until chicken skin is crisp and instant -read thermometer inserted into the thickest part of chicken registers 160 degrees for breasts and 175 degrees for drumsticks and thighs, 5 to 10 minutes (smaller pieces may cook faster than larger pieces; remove individual pieces as they reach temperature)

7. Transfer chicken pieces to large plate. Skim excess fat from broth. Stir tarragon into broth and season with salt and pepper. Transfer broth and season with salt and pepper. Transfer broth and potatoes to large shallow serving bowls and top with chicken pieces. Drizzle 1 tbsp rouille over each portion and spread 1 tsp rouille over crouton. Serve, floating 2 croutons in each bowl and passing remaining croutons and rouille separately
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Last edited by pastskater; January 7th, 2010 at 09:16 PM. Reason: typos
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Old March 1st, 2010, 03:15 PM   #5
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EUROPEAN SOUFFLES

THE MOLDS
About 4 tablespoons unsalted butter, very soft
1 cup granulated cane sugar

THE ORANGE
1 medium blood orange, navel or Valencia may be substituted
3/4 cup granulated cane sugar
1 1/2 cup water
1 Tahitian vanilla bean, split horizontally

THE SOUFFLÉS
1 1/2 cups whole milk
1/3 cup granulated cane sugar
1/4 cup unbleached all-purpose flour
4 extra-large egg, separated and at room temperature
2 tablespoons granulated cane sugar
1/4 cup unsweetened chocolate, coarsely chopped


Line the Molds

Coat the bottoms and sides of six 6-ounce individual soufflé molds with butter.
Divide the sugar evenly among the molds, and then tilt and rotate the molds to coat the bottoms and sides fully and evenly. Refrigerate the molds while you prepare the soufflé base.
Prepare the Orange
Using a very sharp knife, carefully slice the orange into ¼ inch slices.
Gently stir the oranges, sugar and water in a large saucepan to coat. Scrape the vanilla seeds from the bean into the pan.
Place over medium heat and bring to a boil, stirring to dissolve the sugar.
Adjust the heat to maintain a simmer and cook for 15 minutes.
Remove from heat and let the mixture cool completely at room temperature. Once cool, chop the mixture into fine pieces. You will need about ½ cup of chopped orange for the base.
Bake the Soufflés
Preheat the oven to 350°F.
Combine the flour and sugar in a medium bowl and whisk together by hand.
Place the egg yolks in a medium bowl and whisk by hand until blended.
Put the milk in a medium saucepan and bring to a boil over medium heat. Reduce the heat and add the flour mixture. Whisk until the mixture is smooth.
Remove from the heat. Whisk 2 tablespoons of the milk-flour mixture into the egg yolks to warm them slightly.
Carefully add the yolks to the remaining milk-flour mixture.
Place over medium heat and cook, whisking constantly, until the base is the consistency of mayonnaise, 4 to 5 minutes. Remove from the heat. Transfer the base to a large bowl and cover with plastic wrap to prevent a skin from forming. Let cool for 30 minutes.
Put the egg whites in the bowl of a stand mixer fitted with the whip attachment. Beat on medium speed until they start to froth. Increase the speed to high and add the sugar. Beat until the whites start to lose their shine but still look wet. They hill hang in medium-stiff peaks when the whip is lifted from the bowl.
Fold about one-third of the whites into the base with a rubber spatula. Gently fold in the rest of the whites, chopped chocolate and orange filling just until no streaks remain.
Distribute the mixture evenly among the prepared molds, filling them level and smooth with the top. Put the molds on a sheet pan.
Bake on the middle shelf of the oven until the soufflés rise about 1 inch above the rim of the molds and have a crust on top, about 20 minutes. They will be wobbly.
Transfer them to serving plates and take them to the table immediately.

Just before serving, pierce the cap of each soufflé and spoon a tablespoon of Extra-Bitter Chocolate Sauce mixed with a touch of Grand Marnier into the center.
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