tournedos-rossini

Black Truffle Risotto

Recipe preparation:

Fry the chopped onion with the butter in a large pan (medium heat). Pour the rice and stir. When the rice is translucif, pour the glass of dry white win. When the wine has almost evaporated, use a ladle to pour the stock in the pan, once at a time, stirring constantly, until the rice is cooked (taste it regularly).  When cooked, add the liquid cream, the truffle and parmigiano to taste. It’s ready!
You can serve with grilled chicken breasts, but it’s perfect on its own. Serve with a bowl of grated parmigiano on the side.

Ingredients (serves 4):

– 500 g arborio or carnaroli rice
– 12 g truffle; 25 g butter
– 25 cl liquid cream
– 1 glass of dry white wine
– 1 l vegetable stock, warm. You will adapt the stock quantity, depending on the way you like risotto: a bit firm or really creamy.
– Gratted parmigiano cheese
– 1 small onion, chopped

tournedos-rossini

Foie Gras
Cold Serving Suggestions

Cut the Foie Gras in cubes. Toss it in a salad made with balsamic vinegar dessing, lettuce and croutons.
or
Put a generous slice on an cooked artichoke bottom
or
Spread it on warm brioche with fig chutney…

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tournedos-rossini

Beef and Goose Foie Gras Rossini Style

Recipe preparation:

Success is guaranteed with this dish.
Cook the steaks at your taste (as good old Frenchies, we will tell you rare is the best !).
Put a generous slice of foie gras on the steak when out of the pan. Place the Dauphine potatoes on each plate, and arrange the steak and Foie gras on it.
Pour some veal sauce on top and enjoy.

Ingredients:

– 4 cushions of rib steak
– 1 jar of goose Foie Gras
– 40 cl of veal stock reduced,
combined with Madeira wine
– Dauphine potatoes

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Ingredients:

For the beef puff pastry:

– 4 cushions of rib steak
– 1 Beef filet (1kg)
– 1 jars of duck foie gras
– 1 puff pastry
– 1 egg

For the mushroom Duxelle filling:

– 1 small-size onion
– 1 large shallot
– 30 g butter
– 300 g button mushrooms
– Parsley
– Salt, pepper

For the sauce:

– 1 truffle
– 750 ml veal stock
– ½ jar of duck foie gras

Duck Foie Gras
and Beef Puff Pastry

Recipe preparation:

Bake the beef filet until rare (20 mn – 200 °C/392°F) and let it cool at ambient temperature.
During that time, chop separately the onion, truffle, shallot, and parsley.
Wash and wipe the button mushrooms and remove the bottom. Chop them finely.

Melt the butter in a pan over low heat. Put the onion and shallot and stir. After a couple of minutes, put the chopped mushrooms and let it cook (still over low heat) until the water evaporates. The result should be almost creamy. Add salt, pepper and chopped parsley and let it aside.
Open the roast on its length. Rougly cut the foie gras and fill it with the duck Foie Gras and the mushroom Duxelle. Close the roast delicately, and roll it In the puff pastry, putting with the edges down. Beat the egg and brush it on the puff pastry.
Cook it for 25 to 30 mn at 200°C. (392°F).

Reduce the veal stock over low heat. Once reduced, add the chopped truffle and include the remaining foie gras, bit by bit, with a whip. Get the roast out of the oven and let it rest for 10 mn. Cut thick slices and serve with warm Perigord sauce.

Ingredients:

– 4 generous rabbit legs
– 1 big shallot (or 2 small)
– 8 teaspoons plum & star anise jam
– 1 tablespoon butter
– 1 l (4 cups) organic carrot juice
– 1 bouquet-garni (made of 1 laurel leaf, 1 sprig of thyme and rosemary, whether dry or fresh)
– 1 glass dry white wine

Stuffed Rabbit Legs
with Plum & Star Anise jam

Recipe preparation:

Separate delicately the rabbit flesh from the bone with a small knife, without cutting the flesh apart. Fill the legs with a couple of teaspoons of jam and close the meat back on the bone with a cocktail stick. Chop the shallot finely.

Brown the pieces of rabbit in a large pan with butter. Deglaze with white wine. Add the chopped shallot and the bouquet-garni. Then, add the carrot juice gradually, letting the juice to be evaporate before adding some more.

Let the rabbit legs simmer (around 1 hour) until the juice in the pan has nicely reduced and turned to a caramel color. Take off the bouquet-garni.

Serve with fresh top-quality tagliatelle.

Ornement990-N50

Ingredients:

– 2 big duck breasts
– 1 glass of dry white wine
– 20 cL of veal stock
– 3 spoons of orange and lavender jam
– 150 g of cooked polenta

Duck breasts
with orange and lavender jam

Recipe preparation:

Cross the skin of the duck breasts with a knife. Cook them in a large pan over medium heat, starting on the skin side. When the fat starts to melt, turn the meat drizzle the duck fat on the meat frequently, until golden brown on every side.
Set the meat aside on a grid and discard the fat from the pan and put it back on the heat.
Deglaze the pan with white wine and allow it to reduce. Deglaze again with veal stock and let it reduce. Pour 3 tablespoons of Orange and lavender Jam and stir well. Once the juice thickens, drizzle it on the duck breasts and serve immediately.

Enjoy it with organic polenta.

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Sponge cakes
with lemon and almond jam

Recipe preparation:

Prepare the dough the night before serving.
Mix together 120 g of marzipan, 60 g of icing sugar, 3 organic eggs and 120 g of warm brown butter. Cook 10 minutes In a pre-heated oven at 220°C. Serve with the lemon and almond jam.

Ingredients:

– 120 g of marzipan
– 60 g of icing sugar
– 3 organic eggs
– 120 g of warm brown butter

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Nuts ponge cakes

Ingredients:

– Yeast
– 110 g of icing sugar
– 40 g nuts powder
– 10 g of honey
– 50 g of flour
– 100 g of whipped white eggs
– 60 g of warm brown butter

Recipe preparation:

Prepare the dough the night before serving. Mix together 110 g of icing sugar and 40 g nuts powder; add 10 g of honey, vanilla, 50 g of flour, and a very little yeast, 100 g of whipped white eggs and 60 g of warm brown butter. Cook 10 mn in a pre-heated oven at 220°C.

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Madeleine cakes

Recipe preparation:

Mix all the ingredients in a bowl and leave it to rest in the fridge overnight. In the morning, pour the batter in a madeleine tray and cook 15 mn at 180°C (350°F).

Ingredients:

– 150 g sugar
– 180 g butter
– 20 g brown sugar
– 180 g flour
– 8g baking powder
– 4 eggs
– 10 g honey
– Zest of 1 organic lemon

Ornement990-N50

Apricot and basil
shortcakes

Recipe preparation:

Prepare the shortcake dough with the flour, icing sugar, salted butter, chopped fresh almonds and egg.
Spread the batter and cut it in 4 cm diamonds. Cut a small hole out of the center on half of the diamonds.
Cook the diamond shortcakes and let them cool. Spread the jam on the plain diamonds and cover them with a holed diamond.
Sprinkle the shortcakes with icing sugar to decorate. It’s ready!

Ingredients:

– 125 g flour
– 50 g icing sugar
– 70 g salted butter
– 30 g egg (half an egg)
– 1 jar of orange and lavender jam
– 15 g of chopped fresh almonds

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Basque Cake
with orange and
chocolate pepper jam

Recipe preparation:

Mix the butter with the brown sugar, lemon zests, 2 eggs, flour, salt and baking powder. Let it rest for an hour. Separate the batter in two halves and spread them into 2 discs at the size of a pie plate.
Put one disc in the pie plate and cover the center with jam (leave 4 cm of the edge with no jam). Cover with the other disc. Glaze the top with the egg yolk, and stripe the top of the cake with a fork to decorate.
Cook the cake 45 mn at 160°C.

Ingredients:

– 240 g butter
– 270 g brown sugar
– 2 eggs + 1 egg yolk
– The zest of 2 organic lemons
– 380 g flour
– 5 g salt
– 8 g baking powder
– 1 jar of orange and chocolate jam

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Jelly roll

Recipe preparation:

Separate the egg whites and yolks. Mix the yolks with the sugar. Add the flour, and the vanilla pod. Whisk the egg whites with a tablespoon of sugar until firm and add them to the batter.
Line a baking tray with greaseproof paper, pour the batter on it evenly, and cook for 10 mn at 180°C (356°F).
Dust a clean dish towel with icing sugar. Turn the cake out onto the towel, and peel off the greaseproof paper. Spread the jam on the cake, and gently roll up the cake using the towel.
Let it cool. Slice to serve.

Ingredients:

– 5 eggs
– 80 g sugar + 1 tbsp. sugar
– 100 g flour
– 1 vanilla pod
– Icing sugar
– 1 jar of strawberry, mint and black pepper jam

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Sweet vol-au-vents

Ingredients:

– Puff pastry
– Icing sugar
– Strawberry – mint and black pepper jam

Recipe preparation:

Impress your guests with this simple and easy recipe for tea time.
On the puff pastry, cut 4 cm circles, and cut a smaller circle out of the center on half of them.

Cod filets
with fig chutney

Recipe preparation:

In a pan, cook the cod filets (skin down) with olive oil. When they turn white, cover them with chutney. Serve hot with, for example, a spinach pie.

Ingredients (Serves 4):

– 4 cod filets
– Olive oil
– 1 jar of fig, honey and laurel chutney

Ornement990-N50

Onion chutney hot canapés

Recipe preparation:

Cut a sheet of puff pastry in small squares and bake them (5 to 10 mn 180°C/356°F). Remove from oven. Cover the squares with a thin layer of onion chutney. Serve warm.

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Pork medallions
with apple & fennel chutney

Ingredients (Serves 6):

– 1 filet mignon
– Olive oil
– 2 glasses dry cider
– 1 jar of apple & fennel chutney
– 10 cl of liquid cream
– 1 parsnip purée

Recipe preparation:

Cut the filet mignon in 6 medallions. Brown them with olive oil on both sides over high heat. When golden brown, set the medallions aside and remove the fat from the pan and put it back on medium heat. Deglaze the pan with the cider, reduce it to half, and add half the chutney jar with the liquid cream. Reduce the sauce until it thickens slightly. Put the medallions back on the pan and let simmer until the meat is perfectly cooked.

Serve hot with the parsnip purée.

Ornement990-N50

Spicy beef shepherd’s pie,
France de Gourmay style

Ingredients (Serves 4):

– 600 g of a tender piece of beef,
roughly cut in cubes

– 1 bouquet-garni
– 1 carrot, sliced
– 1 bottle of dry red wine
– 1 clove garlic
– Salt, peper
– 1 onion, chopped
– 700 to 900 g mashed potatoes
– 1 jar of Plum & Espelette pepper chutney

Recipe preparation:

In a large pan over high heat, put all together the beef, wine, bouquet garni, carrot, onion, garlic, salt and pepper. When it starts to boil, turn the heat to low and let it simmer for 2 and a half to 3 hours until the meet fibres detach.
When cool, take the beef out and shred it.
In 4 small casseroles, put half of the shredded beef, a couple of teaspoons of chutney, and cover with the rest of the beef, and distribute the mashed potatoes on top. Put under the oven grill for 3 minutes. Reduce the stock until it thickens like a sauce and pass it through a sieve.

Serve hot with the sauce and a green salad.

Provence
Tapenade & Sardines Canapé

Recipe preparation:

Toast a large slice of bread on one side.
Spread generously the mix on the untoasted side of the bread.
Cut the edges, and cut the slice in 9 small squares.
Put a piece of fresh or canned sardine on top and sprinkle with fresh tarragon.

Use the same principle with the following combinations:

tarti_cremecitron_600– Provence tapenade mixed with butter (3 tbsp. tapenade for 1 tbsp. butter) with a teaspoon of canned sardine.
– Provence tapenade with a piece of mozzarella. Sprinkle with fresh basil.


tarti_cremecitron_600– Ginger Lemon cream with cold roast chicken.
– Ginger Lemon cream with a fresh slice of tuna or salmon. Add a few drops of lemon juice.

tarti_cremecitron_600– Black Olive and Onion cream with half a slice of smoked duck breast.
– Black Olive and Onion cream with a slice of grilled squid. Sprinkle with chopped chives.

tarti_cremecitron_600– Basil & Lemon pesto with a slice of grilled scallop.
– Basil & Lemon pesto and half a cherry tomato.
– Basil & Lemon pesto with a piece of cold cod.
– Basil & Lemon pesto with a piece of cold cod.

tarti_cremecitron_600– Tomato cream and lobster or scampi,
– Tomato cream and a slice of cold turkey.
– Tomato cream mixed with fresh goat cheese.

tarti_cremecitron_600– Olive & Eggplant dip with a grilled gamba.
– Olive & Eggplant dip with a slice of spicy chorizo.
– Olive & Eggplant dip olive caviar with a thin slice of cold roast beef.

Ornement990-N50

Chicken and Provence tapenade club Sandwich

Toast a large slice of bread on one side. Butter the untoasted side and cover it with Provence tapenade. Add cold roasted chicken sliced ,and top it with organic sun-ripe tomatoes, a lettuce leaf and a couple of slices of fried bacon. Repeat on three or four layers. Cut the sandwich edges, cut it in two triangles and fix it with a cocktail stick. Serve with sweet potato chips and pickles of your choice.

Ornement990-N50

Tuna with Basil & Lemon pesto club Sandwich

Toast a large slice of bread on one side. Spread generously the Ginger Lemon cream on the untoasted side of the bread. Add tuna chunks, organic sun-ripe tomatoes, slices of hard-boiled eggs and a lettuce leaf. Repeat on three or four layers. Cut the sandwich edges, cut the sandwich in two triangles and fix it with a cocktail stick. Serve with potato chips and pickles of your choice.

Ornement990-N50

Risotto with peas
and lemon & basil pesto

Recipe preparation:

Heat the olive oil in a large pan (medium heat). Pour the rice and stir. When the rice is transparent, pour a glass of dry white wine and the onion. When the wine has evaporated, use a ladle to pour the stock in the pan, one cup at a time, stirring constantly, until the rice is cooked (taste it regularly). When cooked, add the parmigiano, the peas and the basil and lemon pesto.

Chop the shallot. Cook the broad beans in boiling water for 1 mn and drain (they should remain firm).

Ingredients:

– 300 g of risoote (Arborio) rice
– 1 glass white wine
– 1 large onion
– 1,2 l chicken stock
– 80 g grated parmigiano
– 200 g cooked peas
– 1 jar lemon & basil pesto

Ornement990-N50

Pasta with broad beans & tomato cream

Recipe preparation:

In a hot pan, brown the shallot gently with olive oil. Add the beans, the tomato cream, and stir. Keep it aside and cook high-quality pasta. Once cooked, drain them and put them in the sauce and put it back on low heat. When ready, serve the pasta with parmigiano chips or gratted pecorino.

Ingredients:

– 1 large shallot
– 3 tbsp. olive oil
– 100 g broad beans
– 1 jar tomato cream
– Parmigiano or pecorino