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Duck a l’Orange
Hot brie salad served on crostinis
Onion Soup
Tarte a Tatin
Quiche Lorraine
Mussel’s Marinière
Crepes Suzette
Bananas Sauce Caramel
Duck a l’Orange
Ingrédients
5 duck breast
Salt to taste
Pepper to taste
¼ cup shallot chopped
2 cup of Orange juice
1 tbsp red wine vinegar
½ cup sugar
¼ cup olive oil
4 cup demi-glaze
½ Orange zests
Preparation
Pour olive into a 10 to 12 inch frying pan over medium high heat.
Add duck breasts and cook until well browned on the outside and barely pink in the center of thickest part (12 to 15 minutes).
Remove the extra fat.
Add shallot to pan, red vinegar, and sugar, reduce, and make a gastric.
Deglaze with Orange juice reduce by half.
On the side, prep some orange zest, finely chopped.
Pour demi-glace, reduce by half. Seasoning with salt and pepper.
On the side, prep some orange zest, finely chopped. Check the seasoning.
Also cut some orange Supremes.
Pull duck cut ¼ inch thick slices.
Dispose nicely the duck in plate, top with orange and sauce.
Serve it warm.
Hot brie salad served on crostinis
Ingrédients
1 bag mix salad 340.5 gm
1 French baguette 6 oz
9 ounces blue cheese
10 ounces brie cheese
1 red grape seed less 40 (20 tsp)
6 ounces walnuts
1-cup olive oil
1 lemon juice
8 ounces cherry tomatoes
1 chive
Salt, pepper
Preparation
Watch and drain the salad, grapes and tomatoes.
Watch the chives,chop it.
Slice 24 pieces of crostinis.
Pour olive oil and bake for 10 minutes at 400 degres both side.
Top the crostinis with cheese.
Melt the cheese for 4 minutes in the oven
Make the vinaigrette
Season the salad; add grapes, tomatoes and walnuts.
Dispose nicely in plate, serve it warm.
Onion Soup
Ingrédients
6 large red onions peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups water or chicken stock
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Preparation
In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes.
Add the sugar about 10 minutes into the process to help with the carmelization.
Add garlic and sauté for 1 minute.
Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Tarte a Tatin
Ingrédients
6-8 golden apples
1 lemon juice
1 cup sugar
1 Puff pastry already prep
1 egg beaten
Description
Preheat the oven 375 degrés.
Core apples preferable with an apple corer, peel and quarter them.
In the skillet over med heat, sprinkle the sugar.
Cook the sugar until caramelize to a rich brown.
Tight pack the pack the apples, upright around the edge of the skillet.
Remove form the heat. Drape the pastry over the apples, tucking the overhang down between the apples and the edge of the skillet.
Brush the pastry with the egg beaten.
Bake for 20 -30 minutes or until the pastry I golden. Remove and allow cooling for 15 minutes.
To serve:
Loosen the edges of the pastry with a knife.
Invert onto a platter quickly and carefully.
Rearrange any apples that may have fallen out.
Serve warm with vanilla ice cream
Quiche Lorraine
Ingrédients
Basic pie crust :
300 g Flour
135 g Unsalted butter
1 tsp Salt
1Egg
1⁄4 to 1⁄2 cup Water
Garnish:
10 Slice of bacon diced & sautéed
1 cup Swiss cheese
4 large eggs
1 cups whipping cream
1 cups milk
1⁄4 tsp salt
1⁄4 tsp pepper
Description
Preheat the oven to 350 degrees.
In a bowl combine the flour, salt and soft butter mix it with one hand until all is
incorporated.
Arrange the mixture as a fontaine; add the eggs and the water.
Turn the dough and gather it into ball with one hand.
On your work surface divide the dough into two equal pieces.
Flatten each portion into a disk on a lightly floured surface,
Roll out the dough to desired size for quiche dish.
To prevent the pastry from sticking to the counter, keep lifting up and turning the pastry
a quarter turn
Butter and flour a quiche dish and line it with pastry mixture.
Sprinkle bacon, cheese on the bottom of your pastry shell.
In a bowl Wisk eggs, milk, cream, salt, pepper and cheese.
Pour into quiche dish over bacon and cheese.
Bake 30 minutes temperature 350 degrees until knife center comes clean.
Let stand 10 minutes before cutting.
Serve warm with salad.
Mussel’s Marinière
Ingrédients
4 lbs Mussels
1⁄2 Onions
5 Garlic cloves
Handful of Parsley
3fl oz White wine
1-teaspoon curry powder
1⁄4 liter whipping cream
Description
Wash the mussels under plenty of cold water, discard any open ones
Pull out the tough, fibrous beards.
Peel and chop the onion, garlic and chop the parsley.
Soften the onions, garlic, parsley in the olive oil , in a large pan big enough.
Add the mussels and wine turn up the heat the cover, and steam them for 3 to 4 minutes.
Add the curry powder and the heavy cream,reduce.seasoning with salt and pepper.
Give Good a pan a good chake every now and them.
Serve it hot.
Crepes Suzette
Ingrédients
Crepes batter:
3⁄4 cup Flour
Butter
3 Eggs
1cup liter Milk
2 T Sugar
1⁄4 t. Salt
Crepe Suzette Butter:
4oz-unsalted butter
1cup sugar
6 oranges juice
1⁄2 lemon juice
Or1/2 liter orange juice
2-4 T Grand Marnier
Description
Crepes Suzette butter
Melt the butter in sauté pan and add the sugar.
Cook it until caramelize.
Add orange juice and mix well.
Boil the mixture rapidly for 3 minutes.
Adds Grand Marnier, flambé turn off the heat.
Crepes batter
In a bowl dispose the flour, sugar,salt as a fontaine.
Break the eggs; mix with a whip until the flour is just incorporated.
Add the milk and sugar.
Let rest for 1⁄2 hour before using.
Heat a small sauté pan over moderate heat lightly coat with oil.
Remove the pan form the heat.
Pour a small amount of crepes batter.
Swirl the pan to spread the batter evenly over the bottom of the pan.
Return the pan to the heat. When browned turn over and finish cooking.
Repeat this action until the end of the crepes batter.
Assembling the crepes Suzette
Over moderate heat, melt the crepes Suzette butter.
Fold each crepe in triangle.
One by one, dip each crepe (both sides) in the butter
Drizzle Grand Marnier over the crepes and ignite.
When the flames have subsided, serve while still warm.
Bananas Sauce Caramel
Ingrédients
7 ounces sugar
400 ml whipping cream
12 baby bananas
To taste Vanilla ice cream
Description
Heat white sugar in a frying pan at medium heat
Bring the sugar to a light brown caramel color
Add whipping cream
Reduce the heat
Reduce the sauce by half to a semi liquid
Peel bananas and add them whole to the sauce
Cook them on each side (large ones 5 minutes- baby ones 2 minutes)
Serve hot with vanilla ice cream. Top with caramel sauce.