Ingredients

Pour le tartare:

• 3 asperges blanches [white asparagus]
• 2 asperges vertes [green asparagus]
• 1 échalote hachée [shallot, minced]
• ciboulette ciselée [chives, finely chopped]
• 1 càc de vinaigre balsamique blanc [1 tsp. white balsamic vinegar]
• sel et poivre [salt and pepper]
• quelques rosaces de Tête de Moine [several rosettes of Tête de Moine cheese; or shaved Parmesan]

Pour la crème de Meaux:

• 150 mL crème à 40% [150 mL of heavy whipping cream]
• 1 càc de moutarde de Meaux ou à l’ancienne [1 tsp. of Meaux mustard]
• sel et poivre [salt and pepper]

Preparation

Le tartare :

Cuire les asperges blanches dans de l’eau bouillante pendant 10 à 12 minutes. Vérifier la cuisson avec la pointe du couteau. Ensuite plongez-les dans de l’eau froide pour stopper la cuisson. Faites de même pour les asperges vertes mais pour une cuisson de 5 à 8 minutes. [Cook the white asparagus in boiling water for 10 to 12 minutes. Check the cooking with a knife point, then transfer to a cold water bath to stop cooking. Do the same for the green asparagus for 5 to 8 minutes.]

Couper les asperges en petits dés en gardant les têtes entières pour la décoration. Ajouter l’échalote, la ciboulette, le vinaigre balsamique blanc ; saler et poivrer. [Cut the asparagus into a small dice, keeping the heads whole for decoration. Add the shallot, chive, vinegar, and season with salt and pepper.]

La crème à la moutarde de Meaux :

Monter les ingrédients de la crème au batteur comme une chantilly. [Add all ingredients and beat to a Chantilly consistency, like soft whipped cream.]

Pour la décoration, utiliser les têtes d’asperge et quelques rosaces de Tête de Moine. [Decorate with the aspargagus heads and cheese.]

Martin’s Hotels

Ingredients

• 2 1/2 lb. bone-in pork loin, excess fat removed (preferably marinated overnight)
• 2 lb. or 5 c. dry white beans (in the US, Great Northern beans)
• 1/2 lb. fresh pork rind or salt pork rind
• 6-8 sprigs parsley
• 4 unpeeled cloves garlic
• 2 cloves
• 1/2 tsp. thyme
• 2 bay leaves
• 1 lb. fresh, unsalted, unsmoked lean bacon (or very good, lean salt pork simmered for 10 minutes in 2 qt. water, drained)
• 1 c. sliced onions
• 2–2 1/2 lb. boned shoulder or breast of mutton
• 4–6 tbsp. fresh pork fat, pork-roast drippings, goose fat, or oil
• 1 lb. cracked mutton or lamb or pork bones
• 2 c. minced onions
• 4 cloves mashed garlic
• 6 tbsp. fresh tomato purée, or tomato paste, or 4 large tomatoes, peeled, seeded, and juiced
• 1/2 tsp. thyme
• 2 bay leaves
• 3 cups dry white wine or 2 cups dry white vermouth
• 1 qt. brown stock or 3 cups canned beef stock with 1 cup water
• salt and pepper
• 1 1/2 lb. saucisse de Toulouse or other garlic-forward sausag
• 2 c. dry white bread crumbs mixed with 1/2 c. chopped parsley
• 3–4 tbsp. pork roasting fat or goose fat

Preparation

Bake the pork loin to an internal temperature of 175–180 degrees, and set it aside to cool. Reserve its cooking juices.

Place the beans into an 8 quart pot containing 5 quarts of water at a rolling boil. Boil for two minutes. Remove from heat and let the beans soak for 1 hour. The rest of the cooking should proceed as soon as possible after the soaking is completed.

While the beans are soaking, place the pork rind in a saucepan and cover with 1 qt. cold water. Bring to a boil and boil for one minute. Drain, rinse, and repeat the process. Then, with kitchen shears, cut the rind into 1/4" strips, and cut the strips into small triangles. Cover the rind again with 1 qt. water, bring to a simmer, and simmer slowly for 30 minutes. Set the saucepan aside.

Tie the parsley, garlic, cloves, thyme, and bay leaves in cheesecloth. Place the unsmoked bacon (or blanched salt pork), onions, the pork rind and its cooking liquid, and the herb bouquet into the kettle with the soaked beans. If you did not use salt pork so far, add 1 tbsp. salt. Bring to a simmer. Skim off any fat which might rise. Simmer, uncovered, for about 1 1/2 hours or until the beans are just tender. Add more boiling water during cooking, if necessary, to keep the beans covered. Season to taste near the end of the cooking process. Leave the beans in their cooking liquid until you are ready to use them, then drain, reserving the cooking liquid. Remove the bacon or salt pork and set aside. Discard the herbs.

Cut the lamb or mutton into chunks roughly 2" square. Dry each piece in paper towel. Pour a thin layer of fat into a heavy, 8-quart, fireproof casserole and heat until almost smoking. Brown the meat, a few pieces at a time, on all sides. Set the meat aside. Brown the bones and add them to the meat. If fat has burned, discard it and add 3 tbsp. more. Lower the heat and brown the onions lightly, about 5 minutes.

Return the bones and the lamb to the casserole and stir in the garlic, tomato, thyme, bay leaves, wine/vermouth, and stock. Bring to a simmer and season to taste with salt. Cover and simmer slowly, or in a 325-degree oven, for 1 1/2 hours. Then remove the meat to a dish; discard the bones and bay leaves. Remove all but 2 tbsp. fat and carefully correct the seasoning of the cooking liquid.

Pour the cooked and drained beans into the lamb cooking liquid. Stir in any juices you may have from roasting the pork. Add bean cooking liquid, if needed, until the beans are covered. Bring to a simmer and simmer 5 minutes, then let the beans stand in the liquid for 10 minutes. Drain the beans when you are ready for final assembly, again reserving the liquid.

Brown the saucisse de Toulouse, cut into lengths between 1/2" and 3" long (depending on size/preference) and drain on paper towels.

Cut the roast pork into 1 1/2–2" serving chunks. Slice the bacon or salt pork into serving pieces 1/4" thick. Arrange a layer of beans in the bottom of your cassoulet dish, then continue with layers of lamb, roast pork, bacon slices, sausage, and beans, ending with a layer of beans and sausage. Pour on the meat cooking juices, and enough bean cooking juice so that liquid comes just to the top layer of beans. Spread on the bread crumbs and dribble the fat over the top. You can set this aside until you’re ready for final cooking (about 1h).

Preheat your oven to 375 degrees. Bring the casserole to a simmer on top of the stove. Set it in the upper level of the oven. When the top has crusted lightly, after about 20 minutes, turn the oven down to 350 degrees. Break the crust into the beans with the back of a spoon, and baste with the liquid in the casserole. Repeat this process several times, as the crust re-forms, but leave a final crust for serving. If the liquid in the cassoulet becomes too thick, add a spoonful or two of bean cooking liquid. It should bake for about one hour.

Variations

You could use goose confit instead of the roast pork. Scrape the fat off, and cut it into serving portions, then brown it lightly in some of the fat from the package. Then arrange it directly in the final step.

If you have fresh goose, duck, turkey, or partridge, you can roast or braise it, carve it into serving pieces, and use it with or instead of the roast pork.

Ham hock or veal shank can be added to the simmer with the beans, then cut into serving pieces and added at final assembly.

Julia Child

Ingredients

• 1 œuf a température ambiante [1 egg at room temperature]
• 60 gr beurre mou [60g butter, softened]
• 60 gr amandes en poudre [60gr ground almonds]
• 60 gr sucre poudre/semoule [60g superfine sugar]
• 1 jaune d œuf pour décorer [1 egg yolk for decoration]
• Crème fraîche si besoin [Crème fraîche, if needed]
• 500 gr pâte feuilletée [500gr or 1/2 lb. puff pastry]
• 2-3 gouttes d’arôme amande amère ou eau de rose [2-3 drops of bitter almond extract, optional, can substitute rose water]

Preparation

Battre l’œuf entier par fouet électrique jusqu’à obtenir une mousse. Ajouter le sucre jusqu’à ce qu il se dissolve. Ajouter le beurre continuer avec le fouet. Ajouter les amandes, bien mélanger. Si trop épais, ajout de crème fraîche. [Beat the whole egg with an electric mixer just until a mousse is formed. Add the sugar and beat just until it dissolves. Add the butter and continue beating. Add almonds, mix well.]

Découper 2 ronds (assiette comme aide), 1 rond sur du papier cuisson/plaque du four. Étaler la frangipane sur rond de pâte feuilletée, laisser au moins 1 cm au bord sans frangipane Cacher la fève. Mouiller le bord libre. Mettre le 2ème rond de pâte feuilletée, bien appuyer les bords. Battre jaune d’œuf avec un peu de sucre ou sel. Enduire la galette. Avec une fourchette, décorer. Four préchauffe environ 170 chaleur tournante. Attendre patiemment environ 30 min. [Cut two rounds of puff pastry (using a plate as a guide), and place one on top of parchement paper on a cookie sheet. Spread the frangipane on the round, leaving 1/2" around the outside. Hide the bean/baby/etc. Moisten the edge you left free. Put the second round on top, seal the edges well. Beat the egg yolk with a little sugar or salt. Coat the top of the cake. With a fork, decorate (traditional is a kinda wavy-lines pattern across the top). Bake in a preheated oven around 170C (325-350F), convection. Wait patiently for 30 minutes.]

On peut le faire comme ça pour 5/6 personnes ou avec seulement 1 paquet de pâte feuilletée et une plus petite assiette pour 2 personnes (même frangipane). [The recipe like this is for 5 or 6 people, or with just 1 packet of puff pastry and a smaller plate as your guide you can make it for 2 people (with the same amount of filling).]

Reddit

Ingrédients

• 400gr pâte d’amande 50%
• 40gr pâte de pistache
• 75gr d’oeufs
• 50gr de beurre fondu froid
• 20gr de farine
• framboises fraîches

Préparation

Mélanger au batteur avec la palette la pâte d’amande et la pâte de pistache. Ajouter progressivement les oeufs puis le beurre fondu froid, stopper et ajouter la farine tamisée à la spatule. Garnir les moules (mini-moules pour canelés) à la moitié à l’aide d’une poche, dépose une framboise et recouvrir avec l’appareil. Cuisson 13min à 175C. Démouler a foid. Finition: une framboise posée à l’envers sur le mignon, une pistache entière à l’intérieur.

Elastomoule MINI CANELÉS

Ingredients

• 1/4 teaspoon caraway seeds
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 2 ounces ancho chiles (about 4) stemmed and seeded
• 1 tablespoon smoked sweet paprika
• 1 tablespoon lemon juice
• 3 large garlic cloves, 1 clove mashed to a paste
• 1/4 cup extra-virgin olive oil
• Kosher salt
• One 3-pound lamb shoulder roast on the bone
• 1 cup plain Greek yogurt
• 2 tablespoons chopped cilantro
• Freshly ground pepper
• Lettuce leaves and warm naan, for serving

Preparation

In a spice grinder, finely grind the caraway, coriander and cumin seeds. In a microwave-safe bowl, cover the ancho chiles with water and microwave at high power for 2 minutes. Let cool slightly, then transfer the softened chiles and 2 tablespoons of the soaking liquid to a blender. Add the ground spices, paprika, lemon juice, the 2 whole garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa until smooth.

Set the lamb in a medium roasting pan and rub 1/2 cup of the harissa all over the meat; let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 325°. Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes.

Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa.

Food & Wine

Ingredients

• 1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
• Salt and pepper
• 3 tablespoons lard or vegetable oil
• 1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
• 1 large onion, diced (about 2 cups)
• 1 cup dry white wine
• 2 ½ cups chicken broth
• 1 tablespoon whole-grain mustard
• 2 thyme branches
• 12 sage leaves
• ½ cup crème fraîche
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped capers
• ¼ cup thinly sliced chives
• 1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

Preparation

Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)

Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.

Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.

Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.

Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.

Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)

Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.

Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

David Tanis, New York Times

Ingredients

• 3/4 c. clarified butter
• 3 lb. potatoes
• salt
• pepper

Preparation

Layer thinly sliced potatoes in a circle pattern, brushing with butter and seasoning with salt and pepper as you go. Drizzle the extra butter over the top when you’re done. Cover w/ foil and bake at 425 for 30 minutes. Remove the foil and press with a spatula. Bake uncovered for 30 more minutes. Drain off the extra butter, invert out of the pan, and serve.

Ingredients

• 1/2 vanilla bean
• 2 c. heavy cream
• 3 egg yolks
• pinch salt
• 1/4 c. plus 8-12 tsp. sugar

Preparation

Preheat an oven to 300F. Have a saucepan of boiling water ready. Line a shallow baking pan with a small kitchen towel.

Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream and the split vanilla bean, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt, and the 1/4 c. sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Gradually pour the cream into the egg mixture, stirring until well blended. Pour the custard through a fine-mesh sieve set over a bowl.

Divide the custard among four 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, 30 to 35 minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

Just before serving, sprinkle 2 to 3 tsp. sugar over each custard. Set the crème brûlée flat on a work surface and ignite the torch. Adjust the intensity of the flame. Hold the flame close to the surface until the sugar begins to melt quickly. Move the flame gradually in small circles over the surface of the custard, heating until it is evenly melted and golden. The sugar will harden in a few seconds. Serve immediately.

Williams-Sonoma Blowtorch Instructions

Ingredients

• 3 tablespoons olive oil
• 1 large red or white onion, quartered and thinly sliced crosswise
• 1 bunch chard, leaves only, chopped
• Salt and freshly milled pepper
• 1 garlic clove
• 6 to 8 eggs, lightly beaten
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• 2 teaspoons chopped thyme
• 1 cup grated Gruyère
• 2 tablespoons freshly grated Parmesan

Preparation

Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.

Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.

Preheat the broiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.

Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.

Epicurious: Vegetarian Cooking for Everyone

Ingredients

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

Preparation

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Alton Brown, Food Network