Quick & easy French food recipes
Apr 10th, 2008, 08:27 AM
#22
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Get Bouchot mussels from Brittany - the best by far.
We saute-up onions till they're jam consistency (30 mins or longer) Then we pour in 1 1/2 cups cream, the mussels and steam the mussels in cream till they open (the mussels will add water to the broath). Then we strain the mussels, return the broth to the pan, add a little curry & reduce a tad. Had this several times in Brittany last year - my wife's favorite by far. Other variations are to add some Pernod to the broth after the mussels are strained, and/or orange juice.
Stu Dudley
We saute-up onions till they're jam consistency (30 mins or longer) Then we pour in 1 1/2 cups cream, the mussels and steam the mussels in cream till they open (the mussels will add water to the broath). Then we strain the mussels, return the broth to the pan, add a little curry & reduce a tad. Had this several times in Brittany last year - my wife's favorite by far. Other variations are to add some Pernod to the broth after the mussels are strained, and/or orange juice.
Stu Dudley
Apr 10th, 2008, 12:51 PM
#23
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There are so many - where to begin? I literally have thousands...
Lemony Chicken Fricassee with Shallots and Morels
Ingredients
3 tablespoons unsalted butter
One 3- to 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
6 small shallots, peeled and quartered lengthwise (see Note)
1/4 pound morels (about 6), quartered lengthwise
1 cup water
1 pound pencil-thin asparagus
Juice and zest of 1 lemon
Directions
In a large deep skillet, melt 2 tablespoons of the butter. Season the chicken pieces with salt and pepper, add the pieces to the skillet and cook over high heat, turning occasionally, until browned, about 8 minutes. Add the shallots and morels and cook for 2 minutes. Add the water, cover tightly and simmer over moderately low heat until the chicken is cooked through, about 15 minutes.
Meanwhile, in a large saucepan, steam the asparagus over 1 inch of water until crisp-tender, 2 to 3 minutes.
Transfer the chicken to a plate. Add the lemon juice and zest to the skillet and cook over high heat for 2 minutes. Swirl the remaining 1 tablespoon of butter into the sauce and season with salt and pepper. Pour the sauce over the chicken and serve with the asparagus.
*If fresh morels are unavailable, you can substitute 1/2 ounce dried morels reconstituted in 1 cup of boiling water and drained.
Sweet Cherry Clafoutis
Ingredients
1 pound sweet cherries, pitted and patted dry with paper towels
1/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
1/2 cup flour, plus more for dusting
Pinch of salt
3 large eggs, lightly beaten
2 cups milk
4 tablespoons unsalted butter, softened, plus more for the dish
2 tablespoons Cognac or brandy
1/2 teaspoon pure vanilla extract
Confectioners' sugar for dusting
directions
In a bowl, toss the cherries with 3 tablespoons of the granulated sugar and the lemon zest. Spread the cherries out on a baking sheet and freeze for 1 1/2 hours.
Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining 1 1/2 cups of milk. Add the Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
Preheat the oven to 425°. Butter a 9 1/2-inch deep-dish pie plate and dust with flour. Spread the cherries in a single layer in the pie plate, adding any sugar from the baking sheet to the cherries. Whisk the batter again and pour it over the cherries.
Bake the clafoutis just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for 10 to 15 minutes longer, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Dust with confectioners' sugar, cut into wedges and serve.
Truffle-Infused French Onion Soup
Ingredients
4 tablespoons unsalted butter
3 pounds sweet onions, sliced 1/4 inch thick
2 bay leaves
About 1/2 cup water
1/4 cup all-purpose flour
1 cup dry red wine
3 quarts beef stock, preferably homemade
10 thyme sprigs, tied with cotton string
Kosher salt and freshly ground pepper
1 baguette, sliced 1/3 inch thick
1/4 cup extra-virgin olive oil
10 ounces truffled pecorino cheese, coarsely shredded (3 cups)
directions
Melt the butter in a large heavy casserole. Add the onions and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions dry out.
Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer over moderately low heat until reduced to 10 cups, about 35 minutes. Discard the thyme bundle and bay leaves and season the soup with salt and pepper.
Preheat the oven to 350°. Brush the baguette slices with the olive oil, arrange on a baking sheet and toast for about 12 minutes, or until golden and crisp.
Preheat the broiler. Ladle the hot soup into 10 heatproof bowls. Float 3 baguette toasts in each bowl and scatter the cheese on top. Set the bowls on a sturdy baking sheet and broil about 4 inches from the heat source for about 2 minutes, or until the cheese has melted. Serve at once.
Pot au Feu
Ingredients
6 quarts water
6 pounds beef short ribs, cut into 2-inch pieces
1 onion stuck with 4 cloves
2 tablespoons tomato paste
3 thyme sprigs
10 whole peppercorns
Kosher salt
1 small green cabbage (2 pounds), quartered lengthwise and cored
8 leeks, white and light green only
2 celery ribs, halved crosswise
8 carrots, halved crosswise
2 large turnips, peeled and quartered
8 large boiling potatoes, peeled
Dijon mustard, cornichons and freshly ground pepper, for serving
directions
Boil the water in a large pot. Add the beef and return to a boil; skim. Add the onion, tomato paste, thyme and peppercorns. Season with salt and simmer over low heat for 3 hours, skimming.
Cook the cabbage in boiling salted water for 5 minutes; drain. Tie the leeks and celery into a bundle with string. Add the cabbage, leek and celery bundle, carrots and turnips to the beef and simmer over moderately low heat for 30 minutes.
Cook the potatoes in boiling salted water until tender, about 20 minutes; drain. Add the potatoes to the beef and cook until all the vegetables and the meat are tender, about 20 minutes longer.
Skim the broth. Remove the leek bundle from the pot and discard the string. Spoon the meat and vegetables into soup plates, ladle a little of the broth over them and serve. Pass the mustard, cornichons, salt and pepper separately.
Creamy Garlic Soup
Ingredients
1 1/2 quarts water
1 1/2 tablespoons duck fat or 1 tablespoon extra-virgin olive oil and 1/2 tablespoon unsalted butter
1 whole plump head of garlic, cloves peeled and chopped
1 medium onion, chopped
4 plump shallots, chopped
1 tablespoon unbleached all-purpose flour
Salt and freshly ground pepper
3 large egg yolks
About 1 tablespoon white wine vinegar
12 to 16 slices of a baguette, toasted
3 tablespoons finely snipped chives
directions
In a large saucepan, bring the water to a boil. Meanwhile, in a medium skillet, melt the duck fat over moderately low heat. Add the garlic, onion and shallots and stir to coat thoroughly with duck fat. Cook, stirring frequently, until the vegetables are thoroughly softened but not browned, about 12 minutes; if the garlic begins to brown, turn down the heat. Stir in the flour and cook gently for 5 minutes, stirring frequently; again, take care not to let the vegetables brown.
Season the boiling water generously with salt and pepper. Stir in the vegetables and simmer for 35 minutes. Transfer the hot soup to a blender and puree, in batches if necessary. Return the soup to the saucepan.
In a small bowl, beat the egg yolks with 1 tablespoon of the vinegar. Whisk a few tablespoons of hot soup into the egg yolks to warm them, then whisk the yolks into the soup. Whisk the soup over moderately low heat just until it begins to look creamy; do not let the soup boil or the eggs will curdle. Season the soup with salt and pepper and add a little more vinegar if desired. Ladle the hot soup into bowls, garnish with the toasted bread and the chives and serve.
Lemony Chicken Fricassee with Shallots and Morels
Ingredients
3 tablespoons unsalted butter
One 3- to 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
6 small shallots, peeled and quartered lengthwise (see Note)
1/4 pound morels (about 6), quartered lengthwise
1 cup water
1 pound pencil-thin asparagus
Juice and zest of 1 lemon
Directions
In a large deep skillet, melt 2 tablespoons of the butter. Season the chicken pieces with salt and pepper, add the pieces to the skillet and cook over high heat, turning occasionally, until browned, about 8 minutes. Add the shallots and morels and cook for 2 minutes. Add the water, cover tightly and simmer over moderately low heat until the chicken is cooked through, about 15 minutes.
Meanwhile, in a large saucepan, steam the asparagus over 1 inch of water until crisp-tender, 2 to 3 minutes.
Transfer the chicken to a plate. Add the lemon juice and zest to the skillet and cook over high heat for 2 minutes. Swirl the remaining 1 tablespoon of butter into the sauce and season with salt and pepper. Pour the sauce over the chicken and serve with the asparagus.
*If fresh morels are unavailable, you can substitute 1/2 ounce dried morels reconstituted in 1 cup of boiling water and drained.
Sweet Cherry Clafoutis
Ingredients
1 pound sweet cherries, pitted and patted dry with paper towels
1/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
1/2 cup flour, plus more for dusting
Pinch of salt
3 large eggs, lightly beaten
2 cups milk
4 tablespoons unsalted butter, softened, plus more for the dish
2 tablespoons Cognac or brandy
1/2 teaspoon pure vanilla extract
Confectioners' sugar for dusting
directions
In a bowl, toss the cherries with 3 tablespoons of the granulated sugar and the lemon zest. Spread the cherries out on a baking sheet and freeze for 1 1/2 hours.
Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining 1 1/2 cups of milk. Add the Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
Preheat the oven to 425°. Butter a 9 1/2-inch deep-dish pie plate and dust with flour. Spread the cherries in a single layer in the pie plate, adding any sugar from the baking sheet to the cherries. Whisk the batter again and pour it over the cherries.
Bake the clafoutis just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for 10 to 15 minutes longer, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Dust with confectioners' sugar, cut into wedges and serve.
Truffle-Infused French Onion Soup
Ingredients
4 tablespoons unsalted butter
3 pounds sweet onions, sliced 1/4 inch thick
2 bay leaves
About 1/2 cup water
1/4 cup all-purpose flour
1 cup dry red wine
3 quarts beef stock, preferably homemade
10 thyme sprigs, tied with cotton string
Kosher salt and freshly ground pepper
1 baguette, sliced 1/3 inch thick
1/4 cup extra-virgin olive oil
10 ounces truffled pecorino cheese, coarsely shredded (3 cups)
directions
Melt the butter in a large heavy casserole. Add the onions and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions dry out.
Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer over moderately low heat until reduced to 10 cups, about 35 minutes. Discard the thyme bundle and bay leaves and season the soup with salt and pepper.
Preheat the oven to 350°. Brush the baguette slices with the olive oil, arrange on a baking sheet and toast for about 12 minutes, or until golden and crisp.
Preheat the broiler. Ladle the hot soup into 10 heatproof bowls. Float 3 baguette toasts in each bowl and scatter the cheese on top. Set the bowls on a sturdy baking sheet and broil about 4 inches from the heat source for about 2 minutes, or until the cheese has melted. Serve at once.
Pot au Feu
Ingredients
6 quarts water
6 pounds beef short ribs, cut into 2-inch pieces
1 onion stuck with 4 cloves
2 tablespoons tomato paste
3 thyme sprigs
10 whole peppercorns
Kosher salt
1 small green cabbage (2 pounds), quartered lengthwise and cored
8 leeks, white and light green only
2 celery ribs, halved crosswise
8 carrots, halved crosswise
2 large turnips, peeled and quartered
8 large boiling potatoes, peeled
Dijon mustard, cornichons and freshly ground pepper, for serving
directions
Boil the water in a large pot. Add the beef and return to a boil; skim. Add the onion, tomato paste, thyme and peppercorns. Season with salt and simmer over low heat for 3 hours, skimming.
Cook the cabbage in boiling salted water for 5 minutes; drain. Tie the leeks and celery into a bundle with string. Add the cabbage, leek and celery bundle, carrots and turnips to the beef and simmer over moderately low heat for 30 minutes.
Cook the potatoes in boiling salted water until tender, about 20 minutes; drain. Add the potatoes to the beef and cook until all the vegetables and the meat are tender, about 20 minutes longer.
Skim the broth. Remove the leek bundle from the pot and discard the string. Spoon the meat and vegetables into soup plates, ladle a little of the broth over them and serve. Pass the mustard, cornichons, salt and pepper separately.
Creamy Garlic Soup
Ingredients
1 1/2 quarts water
1 1/2 tablespoons duck fat or 1 tablespoon extra-virgin olive oil and 1/2 tablespoon unsalted butter
1 whole plump head of garlic, cloves peeled and chopped
1 medium onion, chopped
4 plump shallots, chopped
1 tablespoon unbleached all-purpose flour
Salt and freshly ground pepper
3 large egg yolks
About 1 tablespoon white wine vinegar
12 to 16 slices of a baguette, toasted
3 tablespoons finely snipped chives
directions
In a large saucepan, bring the water to a boil. Meanwhile, in a medium skillet, melt the duck fat over moderately low heat. Add the garlic, onion and shallots and stir to coat thoroughly with duck fat. Cook, stirring frequently, until the vegetables are thoroughly softened but not browned, about 12 minutes; if the garlic begins to brown, turn down the heat. Stir in the flour and cook gently for 5 minutes, stirring frequently; again, take care not to let the vegetables brown.
Season the boiling water generously with salt and pepper. Stir in the vegetables and simmer for 35 minutes. Transfer the hot soup to a blender and puree, in batches if necessary. Return the soup to the saucepan.
In a small bowl, beat the egg yolks with 1 tablespoon of the vinegar. Whisk a few tablespoons of hot soup into the egg yolks to warm them, then whisk the yolks into the soup. Whisk the soup over moderately low heat just until it begins to look creamy; do not let the soup boil or the eggs will curdle. Season the soup with salt and pepper and add a little more vinegar if desired. Ladle the hot soup into bowls, garnish with the toasted bread and the chives and serve.
Apr 10th, 2008, 06:11 PM
#26
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we seem to have slipped away from Carin's request but I'll pile on. Pick up Ina Garten's Barefoot in Paris cookbook. When if first went through it I thought "Ok all pretty straightforward"...guess what I rely on it all the time for last minute dinner parties that make my guests remember their trip to Paris...It's a great cook book!
Apr 10th, 2008, 06:15 PM
#27
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OK, I am requesting a duck breat with cherry sauce. I had it at the Hotel Roseraie dinning room in Chenonceaux:
http://www.charmingroseraie.com/
and I also had it at a restaurant in Germany.
http://www.charmingroseraie.com/
and I also had it at a restaurant in Germany.
Apr 11th, 2008, 06:49 AM
#28
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I would check if there is a Picard frozen food store near where you're staying (actually they may deliver). Quite high quality stuff. My french friend's family (who love hosting people over) has a whole freezer stuffed with their appetisers, soup, dessert.
Apr 17th, 2008, 02:56 PM
#30
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Here is a nice little French cooking site in English:
http://www.letscookfrench.com/general/home.cfm
http://www.letscookfrench.com/general/home.cfm
Apr 18th, 2008, 06:55 AM
#31
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The recipes I posted are not difficult - just time consuming! Sorry - I'm a chef and it's the way I cook. 
Cafegoddess, here are a few gelee recipes:
Tomato Ginger Gelee
Ingredients
4 lb ripe tomatoes, quartered
1/2 cup finely grated peeled fresh ginger (5 oz)
2 fresh serrano chiles, finely chopped (including seeds)
1 tablespoon salt
1 tablespoon sugar
1 cup water
2 teaspoons unflavored gelatin (from a 1/4-oz envelope)
3/4 cup loosely packed fresh cilantro leaves (you can substitute other fresh herbs)
Preparation
Make tomato ginger water:
Purée one fourth of tomatoes with ginger in a food processor until smooth, about 2 minutes. Transfer to a small heavy saucepan and simmer, covered, stirring occasionally, 5 minutes.
Clean processor thoroughly, then purée remaining tomatoes in batches with chiles, salt, and sugar until smooth, 2 to 3 minutes. Transfer to a bowl and stir in cooked tomato ginger purée.
Line a large sieve with stacked cheesecloth squares and set over a deep nonreactive pot or a large clean bucket. Carefully pour purée into center of cheesecloth. Gather sides of cheesecloth up over purée to form a large sack and tie sides together securely with string as close to purée as possible but without squeezing purée. Tie sack to a wooden spoon longer than diameter of pot and remove sieve. Set spoon across top of pot, suspending sack inside pot and leaving a couple of inches underneath sack so that it will not sit in any tomato water that accumulates. (Alternatively, transfer tomato water to another container as it accumulates.) Let sack hang 4 hours at room temperature.
Discard cheesecloth sack and its contents without squeezing. Pour tomato water through large sieve lined with a dampened paper towel into a bowl. Measure out 4 cups tomato water and reserve remainder for another use.
Transfer 1/2 cup tomato water to a small saucepan, then sprinkle with gelatin and let soften 1 minute. Heat over low heat, stirring, just until gelatin is dissolved, then stir into remaining 31/2 cups tomato water.
Arrange shot glasses or bowls on trays and put 1 or 2 cilantro leaves in each. Add about 1 tablespoon tomato water to each glass (stir water each time so gelatin remains well distributed) and chill, loosely covered with plastic wrap, at least 3 hours. (Gelatin will be thickened but not set; it needs to slide easily out of glass.)
Champagne Gelée
1 cup sugar
3 cups Champagne or other sparkling wine
1 tablespoon plus 2 teaspoons unflavored gelatin (less than 3 envelopes)
1 tablespoon strained fresh lemon juice
Preparation
Make gelée: Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang. Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture. Let gelatin stand 1 minute to soften.
Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.
Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally. Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined. Let stand 5 minutes, then skim foam.
Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes. Transfer to baking pan and chill, covered, until firm, at least 8 hours.
Just before serving: Invert gelée onto a cutting board, discarding plastic wrap, then trim edges. Cut gelée into 1/2-inch cubes.
(This is wonderful with fresh raspberries.)
Wine and Basil Gelee
1/4 cup packed fresh basil leaves
1 1/2 cups dry white wine
1/2 cup sugar
1 teaspoon finely grated fresh lemon zest
1/2 cup plus 2 tablespoons water
2 teaspoons unflavored gelatin (from 1 envelope)
2 tablespoons fresh lemon juice, or to taste
Blanch basil in a 3-quart pot of boiling salted water 5 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain basil and squeeze dry.
Bring wine, sugar, zest, and 1/2 cup water to a boil in cleaned 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer 2 minutes.
While wine syrup simmers, sprinkle gelatin over remaining 2 tablespoons water in a large metal bowl and let soften 1 minute.
Pour about 1/2 cup wine syrup through a medium-mesh sieve lined with a dampened paper towel into gelatin mixture (reserve lined sieve), then stir until gelatin is dissolved.
Blend remaining syrup with basil and lemon juice in cleaned blender until smooth (use caution when blending hot liquids), then pour through lined sieve into gelatin mixture. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 15 minutes, then chill in refrigerator, uncovered, until set, at least 2 hours.
Gently whisk gelée to break into small pieces.
*There are tons and tons of gelee combinations. Port is also very nice, as is Green Apple.
Cafegoddess, here are a few gelee recipes:
Tomato Ginger Gelee
Ingredients
4 lb ripe tomatoes, quartered
1/2 cup finely grated peeled fresh ginger (5 oz)
2 fresh serrano chiles, finely chopped (including seeds)
1 tablespoon salt
1 tablespoon sugar
1 cup water
2 teaspoons unflavored gelatin (from a 1/4-oz envelope)
3/4 cup loosely packed fresh cilantro leaves (you can substitute other fresh herbs)
Preparation
Make tomato ginger water:
Purée one fourth of tomatoes with ginger in a food processor until smooth, about 2 minutes. Transfer to a small heavy saucepan and simmer, covered, stirring occasionally, 5 minutes.
Clean processor thoroughly, then purée remaining tomatoes in batches with chiles, salt, and sugar until smooth, 2 to 3 minutes. Transfer to a bowl and stir in cooked tomato ginger purée.
Line a large sieve with stacked cheesecloth squares and set over a deep nonreactive pot or a large clean bucket. Carefully pour purée into center of cheesecloth. Gather sides of cheesecloth up over purée to form a large sack and tie sides together securely with string as close to purée as possible but without squeezing purée. Tie sack to a wooden spoon longer than diameter of pot and remove sieve. Set spoon across top of pot, suspending sack inside pot and leaving a couple of inches underneath sack so that it will not sit in any tomato water that accumulates. (Alternatively, transfer tomato water to another container as it accumulates.) Let sack hang 4 hours at room temperature.
Discard cheesecloth sack and its contents without squeezing. Pour tomato water through large sieve lined with a dampened paper towel into a bowl. Measure out 4 cups tomato water and reserve remainder for another use.
Transfer 1/2 cup tomato water to a small saucepan, then sprinkle with gelatin and let soften 1 minute. Heat over low heat, stirring, just until gelatin is dissolved, then stir into remaining 31/2 cups tomato water.
Arrange shot glasses or bowls on trays and put 1 or 2 cilantro leaves in each. Add about 1 tablespoon tomato water to each glass (stir water each time so gelatin remains well distributed) and chill, loosely covered with plastic wrap, at least 3 hours. (Gelatin will be thickened but not set; it needs to slide easily out of glass.)
Champagne Gelée
1 cup sugar
3 cups Champagne or other sparkling wine
1 tablespoon plus 2 teaspoons unflavored gelatin (less than 3 envelopes)
1 tablespoon strained fresh lemon juice
Preparation
Make gelée: Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang. Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture. Let gelatin stand 1 minute to soften.
Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.
Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally. Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined. Let stand 5 minutes, then skim foam.
Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes. Transfer to baking pan and chill, covered, until firm, at least 8 hours.
Just before serving: Invert gelée onto a cutting board, discarding plastic wrap, then trim edges. Cut gelée into 1/2-inch cubes.
(This is wonderful with fresh raspberries.)
Wine and Basil Gelee
1/4 cup packed fresh basil leaves
1 1/2 cups dry white wine
1/2 cup sugar
1 teaspoon finely grated fresh lemon zest
1/2 cup plus 2 tablespoons water
2 teaspoons unflavored gelatin (from 1 envelope)
2 tablespoons fresh lemon juice, or to taste
Blanch basil in a 3-quart pot of boiling salted water 5 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain basil and squeeze dry.
Bring wine, sugar, zest, and 1/2 cup water to a boil in cleaned 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer 2 minutes.
While wine syrup simmers, sprinkle gelatin over remaining 2 tablespoons water in a large metal bowl and let soften 1 minute.
Pour about 1/2 cup wine syrup through a medium-mesh sieve lined with a dampened paper towel into gelatin mixture (reserve lined sieve), then stir until gelatin is dissolved.
Blend remaining syrup with basil and lemon juice in cleaned blender until smooth (use caution when blending hot liquids), then pour through lined sieve into gelatin mixture. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 15 minutes, then chill in refrigerator, uncovered, until set, at least 2 hours.
Gently whisk gelée to break into small pieces.
*There are tons and tons of gelee combinations. Port is also very nice, as is Green Apple.
Apr 18th, 2008, 07:04 AM
#32
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I located 3 Picard Surgeles (sp?) within less than a mile from where we are staying in Le Marais area. Pretty amazing how they are scattered all over Paris within close proximities of each other! Thanks for the Picard suggestion. Even their website was way cool!
Now, can anyone tell me where I could find a supermarket (I know they aren't as big as our Safeway stores in the US) with reasonably priced grocery items such as milk, coffee, Perrier, Orangina, etc? I heard buying food at a Monoprix isn't cheap.
Now, can anyone tell me where I could find a supermarket (I know they aren't as big as our Safeway stores in the US) with reasonably priced grocery items such as milk, coffee, Perrier, Orangina, etc? I heard buying food at a Monoprix isn't cheap.
