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Ingredients
for 4 to 6 people :
- 450 gr (1 lb) veal briskets, 450 gr (1 lb) shoulder of veal
- 450 gr (1 lb) potatoes, 450 gr (1 lb) carrots, 225 gr (1/2 lb)
mushrooms
- 20 cl (7 fl oz) heavy cream, 30 gr (1 oz) butter, 80 gr (3 oz) plain
flour, 1 shallot, 2 bayleaves
- 2 Tbspoons olive oil, 5 peppercorns, salt & pepper, nutmeg
Recipe
:
Peel the shallot and cut it in 2 halves ; cut the meat in big cubes.
In a casserole, put the meat with cooking salt, the shallot, the
bayleaves and the peppercorns ; cover with cold water and bring to
simmer.
Simmer for 1 hour 30. For the first half hour, skim the water, then
cover.
Peel and slice (thick) the potatoes and the carrots ; clean the
mushrooms and cook them in a little olive oil (or have them canned,
which is ok).
After the 1h30 cooking, add the carrots and potatoes and simmer for
another 30 minutes.
Prepare a white sauce (Bechamel sauce) : melt the butter in a sauce pan
and spread the flour on it ; mix well.
Start pouring the meat cooking juice (stock) little by little while
turning with a wooden spoon. Try to strain the stock while pouring it.
When the sauce has reached the right consistency (Bechamel), add salt
and pepper and a little nutmeg, then the cream. Add the meat and
potatoes and carrots and mushrooms, mix carefully and let heat for 5 to
10 minutes together.
Serve hot ; it is better to reheat Blanquette if you need to.
Suggestion
:
Serve with a red Côtes-du-Rhône. |
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Ingredients
for 6 people
:
- 1 chicken, around 6 lbs cut in pieces
- 1/2 cups of bacon cut, 1 1/4 cups of mushrooms, 1 onion, 2 carrots, 2
garlic cloves, 1 bouquet of herbs
- 1 bottle of red wine, 2 Tbspoons of seasoning with appropriate amount
of water, 1 shot glass of cognac
- 3 Tbspoons of oil, 1 Tbspoon of flour, a few parsley stems, salt
& pepper, nutmeg
Recipe
:
The day before, put the pieces of chicken in a salad bowl with the
sliced onion and carrots.
Sprinkle the red wine on top.
Add the bouquet of herbs and some peppercorns. Cover. Let it marinate
for 12 hours in the refrigerator.
The very same day, drain the pieces of chicken and dry them with paper
towels. Filter the marinade. Dry the vegetables.
Heat oil in a casserole. Brown the pieces of chicken on all sides.
Take the chicken out and then put in the vegetables. Brown them for 3 -
5 minutes. Sprinkle with flour. Stir it well.
Put back in the pieces of chicken with the crushed cloves of garlic.
Flame with the cognac.
Pour the wine of the marinade in with the seasoning bouillon water.
Salt and pepper. Once boiling, cover.
Let it cook for 2 hours on low.
15 minutes before being served, in a non-stick frying pan, brown the
pieces of bacon and the sliced mushrooms.
Add this into the pot. Season and sprinkle with some parsley. Serve hot.
Suggestion
:
Serve with a red Châteauneuf-du-Pape aged for 3 to 6 years. |
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Ingredients
for 6 people
:
- 1,5 kg (3.5 lbs) beef meet (silverside, chuck, neck...)
- 100 gr (3.5 oz) lardoons or bacon diced, 2 onions, 2 carrots, 30 gr
(1 oz) plain flour, 50 gr (2 oz) butter
- 5 cl (2 fl oz) oil, 2 peeled and crushed garlic cloves, 1 1/2 bottle
red wine, 1 bouquet garni ( parsley, thyme, bauleaves...) salt
&
pepper
Recipe
:
Prepare and cut the meat in regular piece ; peel the carrots and onions
and cut them into thin slices.
In a casserole, heat the butter and oil and brown the lardoons, the
meat pieces, then add the carrots and the onions.
When browned, spread with the flour and cover with the wine.
Add the crushed garlic and the bouquet garni ; season with salt and
pepper.
Cover and simmer for 2 to 3 hours (this time will depend on the choice
of the meat and the size of the pieces ; prick the meat with a fork to
test if it is cooked enough).
When cooked, if the sauce is too liquid, take the meat and herbs out,
then reduce it for a few minutes.
Or, you can prepare it in a pressure cooker. Let it cook slowly for 60
minutes once the steam cockle starts to hiss.
Suggestion
:
Serve with a red Châteauneuf-du-Pape aged for 3 to 6 years. |
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Ingredients
for 4 people
:
- 4 pieces of salmon, 500 g of seafood (mussels, prawns ...)
- 1 fish stock cube, 2 Tbspoons of flour, 1 Tbspoon of butter or
margarine, salt & pepper
Recipe
:
First, add a fish stock cube to one liter of hot water and stir well.
In another saucepan, melt a little butter or margarine and add 2
tablespoons of flour. Stir well.
Add the fish stock slowly until the white sauce (Bechamel sauce) is
thick. Add salt and pepper.
Add the sea food to the sauce.
In a baking dish, put the salmon and the Bechamel sauce. Put grated
gruyere cheese on top.
Bake at 350°F (180°C) mark 4 for 30 minutes.
Suggestion
:
Serve it hot with a white Châteauneuf-du-Pape. |
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Scallops gratinéed
(Gratinée de Coquille St Jacques)
Ingredients
for 4 people:
- 6 big scallops, 20 small shrimps (already cooked)
- 100 gr (3 oz) mushrooms, 30 gr (1 oz) butter + a few knobs, 40 gr
(1,5 oz) plain flour
- 1 cup of water (250 ml), 1/2 cup dry white wine (125 ml)
- 2 Tbspoons + 1 drop olive oil, 1 drop of lemon juice, 1 big shallot,
1 bay leaf
- 1 Tbspoon sour cream, 6 Tbspoons of dry breadcrumbs, grated nutmeg,
salt & pepper
Recipe
:
Peel the shrimps ; peel the shallot and cut it in 2 halves, longwise.
Wash the scallops if necessary and cut them in half crossway. Thinly
slice the mushrooms.
In a small saucepan, pour the water and wine ; add the shallot,
bayleaf, the drops of oil and lemon juice and salt.
Add the scallops ; they should be entirely covered by the liquid.
Gently bring to simmer, cover with a lid and let cook for another 5
minutes.
Remove the scallops from the cooking liquid and strain them, but keep
the cooking juice.
In a frying pan, cook the sliced mushroom in the 2 spoons of olive oil,
for about 5 minutes (medium-high heat, stirring often).
Prepare your 4 individual scallop dishes : display 3 slices of scallop
in the bottom of each, put 5 shrimps on them, equally divide the
mushrooms on top of them.
In a medium saucepan, prepare a white sauce : melt the butter, medium
flame, and pour the flour on it while stirring until well blended.
On a more gentle flame, start pouring a bit of the cooking juice and
gently stir until it is incorporated ; keep doing this way until the
white sauce is ready (it must get thicker, but not too much ; reckon 10
minutes). The quantity of liquid you have might be slightly too much,
don't hesitate to leave some away.
Season with salt, pepper and nutmeg ; finally add the cream.
Pour the white sauce equally in each individual scallop dish.
Sprinkle equally the breadcrumbs on each dish and put one or two thin
butter knobs on.
Put under oven grill until gloden brown (reckon 10 minutes). Serve
immediately.
Suggestion
:
Serve it hot with a white Châteauneuf-du-Pape. |
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