THE COLOUR IS GRAY

"Daube" is the French word for a meat stew cooked in a tightly covered dish.

1/4 pound salt pork
1 1/2 pounds beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French bread

Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes.

Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes.

Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.

Yields 6 servings.

Labels: Food n Drink Recipes

The Alsace-Lorraine region blends French and German cuisine.

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1 (16 ounce) can sauerkraut, drained
1 to 2 tablespoons packed brown sugar
2 medium potatoes, cut into fourths
2 tart apples, sliced
12 juniper berries (optional)
6 black peppercorns
2 whole cloves
1 sprig parsley
1 bay leaf
4 smoked pork chops, 1/2-inch thick
4 frankfurters, slashed diagonally
2 cups chicken broth

Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar. Add potatoes and apples. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut. Add pork chops and frankfurters. Pour chicken broth over meat. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes.

Remove spice bag. Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edge.

Yields 4 servings.

Labels: Food n Drink Recipes

Serve with a lettuce salad and crusty French bread.

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash of ground red pepper
1 cup milk
1 cup shredded Swiss or Gruyère cheese
4 eggs, separated
1/4 teaspoon cream of tartar

Heat butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and red pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.

Heat oven to 325 degrees F.

Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry. Beat egg yolks in small mixer bowl until very thick and lemon-colored, about 5 minutes; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.

Carefully pour into greased 1 1/2-quart souffle dish or casserole. Bake uncovered until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes. Serve immediately.

Yields 4 servings.

Labels: Food n Drink Recipes

1 1/2 pounds asparagus*
1/2 teaspoon salt
1/4 cup butter or margarine
1/2 cup grated Gruyère or Parmesan

Break off touch ends of asparagus as far down as stalks snap easily. Wash asparagus. Arrange in single layer in ungreased 11 x 7-inch dish. Sprinkle with salt. Cover with aluminum foil and bake at 350 degrees F until tender, about 25 minutes.

Heat butter over low heat until light brown. Drizzle over asparagus; sprinkle with cheese. Place in oven just until cheese softens, 5 to 8 minutes.

* 2 (10 ounce) packages frozen asparagus spears can be substituted for the fresh asparagus. Rinse asparagus under running cold water to separate; drain. Cover and bake for about 35 minutes.

Labels: Food n Drink Recipes

From the kitchen of Martin James – Copenhagen, Denmark

A simplified take on the traditional French veal stew. Serve with rice.

2 1/2 pounds boneless veal stew meat,
    cut into approximately 2-inch pieces
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons all-purpose flour
1 cup dry white wine
2 (14 1/2 ounce) cans low-salt chicken broth
1/4 teaspoon dried thyme, crumbled
3 medium carrots, cut diagonally into 1-inch pieces
3/4 cup whipping cream
1 (10 ounce) package frozen petite peas, thawed, drained
Steamed rice

Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme. Reduce heat to medium-low and simmer 25 minutes. Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.

Serves 6.

Labels: Food n Drink Recipes

This has a tender crust and a feathery interior.

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 tablespoons granulated sugar
1 teaspoon salt
4 eggs
1 egg white
1 cup butter, softened
3 1/2 cups all-purpose flour
1 egg yolk
1 tablespoon water

Dissolve yeast in warm water in large mixer bowl. Add sugar, salt 4 eggs, egg white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 10 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover with plastic wrap; let rise in warm place until double, about 1 hour.

Stir down batter by beating about 25 strokes. Cover bowl tightly with plastic wrap; refrigerate at least 8 hours.

Stir down batter which will be soft and slightly sticky. Divide batter into halves. Cover and refrigerate one half until ready to use. Shape 1/4 of the batter into a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch flattened round. Repeat with refrigerated batter.

Grease two 5-cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center of each; Place smaller balls in indentations. Cover and let rise until double, about 1 1/2 hours.

Heat oven to 375 degrees F. Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 25 to 30 minutes. Immediately remove from pans.

Individual Brioches:
Grease 24 individual brioche pans or 2 1/2 x 1 1/4-inch muffin cups. Divide chilled batter into halves; refrigerate one half. Shape remaining half into a 7 1/2-inch long roll. Cut into 15 slices about 1/2 inch thick.

Working quickly with floured hands (batter will be soft and slightly sticky), shape 12 of the slices into balls; place in pans. Flatten and make a deep indentation in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape each part into a small ball; place a ball in each indentation. Repeat with refrigerated batter. Cover and let rise until double, about 40 minutes.

Heat oven to 375 degrees F.

Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes. Immediately remove from pans.

Labels: Food n Drink Recipes

Posted by jerseyjan at recipegoldmine.com 7/21/01 4:07:37 pm

A delightful dinner a friend made for me some time ago. Just had to have the recipe. A bit time consuming but well worth it!

3 slices bacon
1/4 cup oil
1 (3 pound) chuck roast
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, diced
2 cloves garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy wine
1 cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 fresh whole mushrooms

Brown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper.

Coat beef cubes and brown meat along with onions and garlic in the fat mixture. Drain off fat. Return the meat, onion and garlic to the pot.

In a small saucepan heat cognac or brandy and set aflame, then pour over meat mixture.

Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1 hour until tender.

Add carrots, onions and mushrooms. Remove bay leaves and simmer another 20-30 minutes to cook vegetables. Stir in bacon; garnish with parsley.

Serve over noodles.

Can thicken with 2 teaspoons cornstarch mixed with water if desired.

NOTE: I've improvised and made this in the crockpot too.

Labels: Food n Drink Recipes

1 (17 1/4 ounce) package frozen puff pastry
2/3 cup grated Parmesan cheese
1 tablespoon paprika
1 egg, slightly beaten

Thaw pastry as directed on package.

Heat oven to 425 degrees F. Cover two cookie sheets with parchment or heavy brown paper.

Mix cheese and paprika. Roll 1 sheet of pastry into a 10 x 12-inch rectangle on a lightly floured surface, using floured stockinet-covered rolling pin.

Brush pastry with egg; sprinkle with 3 tablespoons of the cheese mixture. Gently press cheese mixture into pastry. turn pastry over; repeat with egg and cheese mixture. Fold pastry lengthwise into halves. Cut pastry crosswise into 1/2-inch strips. Unfold strips; roll each end in opposite directions to twist. Place twists on cookie sheet. Bake until twists are puffed and golden brown, 7 to 8 minutes. Repeat with remaining sheet of pastry, egg and cheese mixture.

Makes about 48 twists.

Labels: Food n Drink Recipes

3 pounds beef, cut into 1 1/2-inch squares
2 tablespoons olive oil
2 sliced onions
2 garlic cloves, minced
3 cup mushrooms, cut into quarters
1 bay leaf
1 teaspoon thyme
Dash Worcestershire sauce
1/2 teaspoon white pepper
1/2 bottle Burgundy wine (750ml)
4 1/2 cups water
1/2 cup butter
1/2 cup flour

Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and water.

Cover and bake at 350 degrees F for 2-3 hours or until meat is tender. In bowl, blend together flour and butter. Stir into stew mixture. Heat to boiling. Then simmer until thickened.

Servings: 8

Labels: Food n Drink Recipes

Clafouti may be made with any number of fruits. Simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold with cream.

3 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups pitted dark sweet cherries
Confectioners' sugar

Heat oven to 350 degrees F.

Beat eggs, milk, flour, granulated sugar and the vanilla extract with hand beater until smooth. Spread cherries in greased 10 x 6-inch baking dish or an 8-inch square baking dish. Pour batter over cherries. Bake uncovered until puffed and golden brown, 45 to 60 minutes.

Sprinkle with confectioners sugar. Serve warm.

Yields 6 servings.

Labels: Food n Drink Recipes

This is great for a summer brunch or buffet main course.

2 tablespoons vegetable oil
3 pounds beef rolled rump roast
1/2 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 envelope unflavored gelatine
2 tablespoons cold water
1 teaspoon instant beef bouillon
1 cup dry red wine
Marinated Vegetables

Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides; drain. Add 1/2 cup water; sprinkle beef with salt and pepper. Cover and bake at 325 degrees F until tender, about 1 1/2 hours. Cool slightly. Cover and refrigerate beef and broth separately at least 8 hours.

Sprinkle gelatine over 2 tablespoons water in saucepan; stir in bouillon and wine. Cook over medium heat, stirring constantly, until gelatine is dissolved. Remove from heat. Skim fat from broth; add enough cold water to broth to measure 1 cup. Stir into gelatine mixture. Place pan with gelatine mixture in bowl of ice and water; stir until mixture begins to thicken, 5 to 10 minutes.

Remove string from beef; trim fat. Cut beef into very thin slices; arrange on large platter. Coat entire surface of beef with small amount of gelatin mixture. Pour any remaining mixture into a 9 x 5-inch loaf pan. Cover and refrigerate beef and gelatine mixture no longer than 24 hours. Prepare Marinated Vegetables.

Arrange vegetables around beef. Cut aspic in loaf dish into small diamonds or squares; arrange around beef or serve separately.

Yields 10 to 12 servings.

Marinated Vegetables:
8 medium carrots
1 pound green beans
1 (16 ounce) can whole onions, drained
2/3 cup olive oil or vegetable oil
1/3 cup red wine vinegar
2 cloves garlic, finely chopped
2 teaspoons salt
1/8 teaspoon pepper

Cut carrots into 2-inch pieces, rounding the edges so that they resemble baby carrots, if desired. Cover and cook carrots and beans in 1-inch boiling salted water, using 1/2 teaspoon salt to 1 cup water, in separate saucepans until tender; beans 15 to 20 minutes, carrots 20 to 25 minutes; drain.

Arrange cooked vegetables and onions in separate sections in shallow glass dish. Shake remaining ingredients in tightly covered jar; pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.

Labels: Food n Drink Recipes

2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken bouillon
1/2 teaspoon salt
2 bouquets garni
16 small white onions
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
2 egg yolks
1/2 cup whipping cream
2 tablespoons minced parsley
Hot cooked rice or noodles

Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered until light brown, about 10 minutes.

Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes.

Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 minutes.

Remove chicken and onions to warm platter with slotted spoon. Strain bouillon and onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim fat. Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer uncovered until reduced to 2 1/2 cups.

Mix egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonsful into whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute: pour over chicken and onions. Sprinkle with parsley.

Serve with rice or hot buttered noodles.

Yields 6 to 8 servings.

Labels: Food n Drink Recipes

Crème Anglaise is probably the most important sauce in French cooking. It is the base for ice creams, bombes and Bavarians, and is the basis of many molds and custards. By itself it is delicious spooned over plain cakes, pastries and fruit.

3 egg yolks, slightly beaten
3 to 4 tablespoons granulated sugar
Dash of salt
1 cup milk
1/2 teaspoon vanilla extract
2 to 3 cups assorted fresh fruit*

Mix egg yolks, sugar and salt in a heavy saucepan. Stir in milk gradually. Cook over low heat, stirring constantly, until mixture coats a metal spoon, 15 to 20 minutes. Do not boil. The custard sauce will thicken slightly as it cools.

Remove sauce from heat; stir in vanilla extract. Place saucepan in cold water until sauce is cool. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Serve over fruit.

Yields 4 to 6 servings.

* Blueberries or raspberries and sliced peaches or strawberries and cubed pineapple

Labels: Food n Drink Recipes

1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melted
3 cups dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 teaspoons salt
1 1/2 cups rice, cooked

Coat chicken pieces with flour. Brown a few pieces at a time in vegetable oil in a large skillet. Place pieces in a 13 x 9-inch casserole. Arrange garlic, onion, potatoes and carrots around the chicken. Drain oil from skillet. Add butter, wine, mushrooms with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and bake at 325 degrees F for 2 hours.

Cook rice and mound in center of platter. Arrange chicken and vegetables around rice. Pour sauce over rice.

Yields 4 to 6 servings.

Labels: Food n Drink Recipes

Serve over noodles or with parsleyed potatoes.

6 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 pound fresh mushrooms
1/2 pound tiny pearl onions
8 baby carrots
2 1/2 cups dry red wine
1 1/2 cups chicken broth
2 cloves garlic, minced
1 teaspoon salt
Bouquet garni
Minced parsley

Fry bacon in Dutch oven until crisp; remove bacon. Mix flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes. Remove chicken. Cook mushrooms, onions and carrots until light brown. Drain fat.

Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in wine, chicken broth, garlic, 1 teaspoon salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes.

Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.

Yields 6 to 8 servings

Labels: Food n Drink Recipes

1 pound mushrooms, sliced
1 lemon, juiced
5 tablespoons butter
1 pound fresh scallops, cut
1 cup dry white wine
1/4 teaspoon ground thyme
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup light cream
3/4 cup soft bread crumbs, buttered

Heat oven to 400 degrees F.

Sprinkle mushrooms with lemon juice. Sauté in 2 tablespoons butter. Place next 6 ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 cup of broth.

Make white sauce with remaining butter, flour, broth and cream. Add scallops and mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread crumbs. Bake for 10 minutes until browned.

Labels: Food n Drink Recipes

6 medium baking potatoes, thinly sliced
1 teaspoon salt
Pepper
1/3 cup butter or margarine, melted

Arrange layer of potato slices in bottom of heavily-greased 9-inch pie plate. Sprinkle with small amount of salt and dash of pepper. Repeat until all potatoes have been layered, sprinkling each layer with small amount of salt and dash of pepper. Pour butter over potatoes. Bake uncovered at 400 degrees F until potatoes are tender, about 50 minutes.

Loosen edge and bottom of potato cake with a wide spatula. Place inverted platter over pie plate; invert potatoes onto platter. Cut into wedges to serve.

Yields 6 servings.

Labels: Food n Drink Recipes

1 small onion, chopped
1/4 cup butter or margarine
2 large heads Boston lettuce or 2 small
    bunches romaine, finely chopped
1/4 cup all-purpose flour
3 cups water
1 tablespoon instant chicken bouillon
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
Mint leaves or parsley

Cook and stir onion in butter in 3-quart saucepan over low heat until tender. Reserve 1 cup lettuce; stir remaining lettuce into onion. Cover and cook over low heat until lettuce wilts, about 5 minutes. Stir in flour; cook and stir 1 minute. Add water and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour mixture into blender container. Cover and blend on high speed until smooth, about 30 seconds; pour into saucepan. Stir in reserved lettuce, half-and-half, salt and pepper. Heat just to boiling. Garnish with mint.

Labels: Food n Drink Recipes

Serve with baked squash.

1 (4 to 5 pound) duckling
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 tablespoon orange-flavored liqueur (optional)

Fasten neck skin of duckling to back with skewers. Lift wing tips up and over back for natural brace. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin with fork. Roast covered at 325 degrees F until done, about 2 1/2 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft. Let stand 10 minutes for easier carving.

Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce; serve with remaining sauce.

Yields 4 servings.

Labels: Food n Drink Recipes

From the kitchen of Martin James – Copenhagen, Denmark

Serves 4.

1 chicken, cut into 9 pieces
2 tablespoons unsalted butter
10 ounces pearl onions, peeled
4 slices bacon, cut into 1-inch pieces
1 tablespoon all-purpose flour
3/4 cup chicken stock
1 bouquet garni (parsley, thyme, bay leaves), (garlic optional)
2 cups red wine
Salt, pepper
1 tablespoon red wine vinegar

Brown the chicken in the butter in a frying pan over moderate heat.

Place chicken in a heavy casserole.

Brown the onions and bacon in the frying pan and add to the chicken. Remove all but 2 tablespoons fat from the pan. Add the flour and stir well. Add stock, bouquet garni, wine, salt and pepper. Stir and pour over the chicken. Cover and simmer 30 minutes.

Add the red wine vinegar. Reduce the sauce before serving.

Labels: Food n Drink Recipes