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

Ingredients

• 3 egg yolks
• 2 tbsp. lemon juice, barely warmed
• 8 tbsp. butter, melted
• 1/4 tsp. salt
• dash pepper

Preparation

For hollandaise: Heat the butter to bubbling but not brown and set aside. Put yolks, lemon, salt, and pepper in the blender, and whirl at high speed for 30 seconds. Continue blending as you remove the blender lid and begin to pour in the hot butter, at first very slowly by droplets, then in a steady thin stream. Serve immediately.

For bearnaise: Boil together 1/4 c. dry white wine, 1/4 c. white wine vinegar, 1/2 tsp. dried tarragon, and 1 tbsp. minced onion or scallion until reduced to 2 tbsp. Let cool. Use this 2 tbsp. to replace the lemon juice, and increase the butter to 10-12 tbsp.

Ingredients

For cassoulet:

• 3 medium leeks (white and pale green parts only)
• 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
• 3 celery ribs, cut into 1-inch-wide pieces
• 4 garlic cloves, chopped 1/4 cup olive oil
• 4 thyme sprigs
• 2 parsley sprigs
• 1 Turkish or 1/2 California bay leaf
• 1/8 teaspoon ground cloves
• 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
• 1 quart water

For garlic crumbs:

• 4 cups coarse fresh bread crumbs from a baguette
• 1/3 cup olive oil
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley

Preparation

Make cassoulet:

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

[To add 8 oz. bacon, slice, then fry until fat has rendered. Then add veggies and proceed with the recipe, omitting the 1/4 c. olive oil.]

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers:

Preheat oven to 350°F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:

Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Gourmet, March 2008