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Recipes

The First Course

ARRUGULA SALAD WITH FRESH HERBS
WITH WARM MARINATED GOAT CHEESE

BRESAOLA, PROSCUITTO AND ARRUGULA SALAD

HAND MADE GRISSINI
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The Main Course

STUFFED FILET MIGNONS

WITH ROQUEFORT AND ROSEMARY

BRAISED ENDIVES

PETIT FARCIS PROVENCAUX
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Dessert

APRICOT CLAFOUTIS

or
BANANES FLAMBEES WITH COGNAC
SERVED WITH CRÈME FRAICHE
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The First Course

ARRUGULA SALAD WITH FRESH HERBS
AND WARM MARINATED GOAT CHEESE

SERVES 8 PEOPLE

3 – 4 small goat cheese – Crotin de Chavignol are particularly good for this dish
olive oil
Herbes de Provence
Black peppercorns
Olive Oil
A good aged red wine or sherry vinegar of your choice
Dijon Mustard
Salt & pepper to taste
1 lb fresh arrugula
2 apples - sweet crunchy ones – cored and thinly sliced
4 oz pine nuts – lightly toasted
fresh dill – finely chopped
fresh parsley – finely chopped
fresh chives – finely chopped
fresh cilantro – finely chopped

1. In a small jar, place the goat cheese and cover with olive oil. Add some herbes de provence to the jar and some black peppercorns. Leave to marinate for 24 – 48 hours.
2. In a large salad bowl, place one large tablespoon of mustard. Drizzle in the olive oil slowly until the vinaigrette resembles the consistency of a light mayonnaise – usually about 2 – 3 tablespoons of olive oil are needed. Add in one teaspoon of vinegar and wisk until the vinaigrette is homogeneous. Add salt and pepper to taste.
3. Place the serving utensils in the bowl over the vinaigrette, the place on top of the utensils all the chopped herbs, covered by the arrugula, sliced apples and pine nuts. Do not let the arrugula sit in the vinaigrette. When you are ready to serve the salad, remove the serving utensils and toss the salad.

Note: Peoples taste in vinaigrettes vary considerably – this recipe can be made more or less strong by adding more or less mustard and vinegar. If too much olive oil is added the vinaigrette will separate.

BRESAOLA. PROSCUITTO AND ARRUGULA SALAD

Serves 8 people

½ LB thinly sliced Bresaola (16 slices)
½ LB thinly sliced Proscuitto (16 slices)
¼ LB mixed greens
½ LB fresh baby Arrugula
¼ LB Parmesan – very thinly sliced or shavings of Parmesan
½ cup chopped walnuts
extra virgin olive oil
1 tablespoon walnut oil
1 tablespoon balsamic vinegar
coarse salt
freshly ground black pepper

Lay out the Proscuitto and Bresaola on a large serving plate or two slices of each on each individual serving plate.

In a mixing bowl, place the mixed greens, Arrugula and walnuts and toss to combine all the ingredients.

In a separate small bowl, pour in the oils, the balsamic vinegar, a good pinch of salt, and 5 or 6 good turns of black pepper and whisk to combine. Pour the dressing over the salad greens and toss again to coat well.

Place all the greens on top of the Proscuitto and Bresaola in the middle of the serving dish and top with the shaved parmesan. Serve with the freshly made Grissini.

HAND MADE GRISSINI

Makes 20 Grissini (large breadsticks) / 40 Grissini (small breadsticks)
3 ½ cups unsifted, unbleached flour
2 packages of dry yeast
1 tablespoon sugar
1 teaspoon salt
1 ¼ cups hot water (115 – 120 degrees)
¼ cup olive oil
1 egg white beaten with 1 tablespoon water
toasted sesame seeds
coarse salt or freshly grated parmesan cheese
Preheat oven to 300 degrees.

In a large bowl put 1 cup of flour, the yeast, salt and sugar and mix together. Gradually add in the olive oil, stirring well to combine thoroughly and then repeat with the warm water. When all the water is incorporated gradually add in the rest of the flour until it forms a rough dough.

Turn the dough out onto a well floured board and with equally well floured hands, knead the dough to form a smooth ball.

Shape the dough into an even log shape. With a sharp knife cut the log crosswise into 20 or 40 equal size pieces. (Each piece will form a 16” Grissini)

With the tips of your fingers, roll out each piece of dough to form a long “rope”, approx. 15 – 16” long. Oil two baking sheets. Arrange the Grissini approx. 1” apart on the oiled sheets, making sure the Grissini are oiled on all sides.

Set the un-baked Grissini in a warm place and cover with a cleancloth. Let them rest for about 15 minutes until puffy.

Using a soft brush, paint each Grissini with the egg white mixture and then sprinkle with the seeds, salt, cheese or just leave plain.

Bake for 25-30 minutes (the thin ones will take a less time – approximately 15 minutes) or until a light golden brown. Serve warm or cool. They can be stored in an air tight container.

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The Main Course

Stuffed Filet Mignon with Roquefort and Fresh Rosemary

Serves 8 people
2 ½ lb. piece of filet mignon – trimmed of any pieces of fat
7oz Roquefort cheese
fresh rosemary
olive oil
fresh black pepper
coarse salt
Preheat oven to 400 degrees.

Using a sharp knife, make a cut lengthwise down the center of the filet through three-quarters of the thickness. Spread open and flatten slightly.

Drizzle a little olive oil all over the inside of the meat and then place the Roquefort on one half of the filet. Place the sprigs of rosemary of top of the Roquefort and grind some pepper on top of this.

Shape the filet back to its original shape and tie it at regular intervals with kitchen string.

Rub the outside of the meat with a little olive oil and then add a little ground black pepper and some coarse salt to the outside of the meat.

Place in the oven and roast for 35 – 40 minutes (depending on the thickness of the meat) for rare meat. It is important that the meat not be overcooked. For medium rare meat roast an extra 5 minutes. Once cooked take the meat out of the roasting pan – reserving the pan and the cooking juices - and place it on a cutting board, cover it lightly with foil and let it rest for 15 minutes.

While the meat is resting, prepare the sauce.

For the sauce

3 tablespoons of cognac or red wine
1 ½ cups of chicken or beef stock ( for an even richer sauce you can add 1
tablespoon of beef demi-glace to the pan at the deglazing stage – see note)
1 teaspoon of balsamic vinegar
2 tablespoons butter (cold)

Drain any fat from the pain reserving the “bits” that have formed in the pan from the meat.

Place the roasting pan on the stove over high heat and add the cognac or red wine stirring vigorously scraping up any of the cooking bits, reducing the cooking liquid entirely.

Add the chicken or beef stock, lower the heat a little and let it reduce by a third. If you are using the demi-glace you would place it in the pan just before adding the water, stirring well and also reducing the liquid by a third. At this point you have the basic sauce – you may make the sauce a little more complicated by adding steps 4 and 5.

Add 1 teaspoon of balsamic vinegar to the sauce and let it reduce further by one quarter.

Just before serving add any of the juices that have run from the roast and add the butter into the sauce and stir so that it makes a smooth glossy sauce.

Notes: Demi-glace is a highly concentrated reduction of beef stock which you can purchase in specialty food shops – Locally I believe that Lazy Acres carries some. You can also make it at home – it is worth the effort! – If you are interested in this I will happily furnish a recipe for this.

If you wish to have a thicker sauce you can use different thickening agents such as a roux (a knob of butter mixed with flour melted into the sauce and cooked for a five minutes), a tablespoon of vegetable puree such as a carrot puree or root vegetable puree, baring in mind that these will add an additional taste to the sauce.

To serve the filet

Cut the filet into thin slices, discarding any bits of string and any of the rosemary stems.

Spoon a little of the sauce around the filet and arrange the plate with the braised endives.

Braised Endives
1 endives per person
Olive oil
Butter
Salt and pepper

Trim the ends off the endives and cut them lengthwise in half. Peel away the outer leaves.

In a large saucepan ( large enough to hold all the endive halves in one layer) add a little olive oil and a large knob of butter. Heat until sizzling. Place each of the endive halves in the pan and brown on both sides – approx. 3 –4 minutes each side.

Once browned add salt and pepper and enough water to come 1/3 of the way up the side of the endives. Reduce heat and cook slowly for 15 – 20 minutes covered.

Add finely chopped parsley when serving.

PETIT FARCIS PROVENCAUX

Petit Farcis are small stuffed vegetables, originally made with a different stuffing for each type of vegetable. This dish is traditionally served as an aperitif or first course in Provence. Fewer and fewer restaurants make these small dishes as they are quite labour intensive, however they are well worth the effort!

Serves 8 people

For the tomatoes

2 tablespoons basmati rice
8 small/medium tomatoes
1 sausage (of your choice ) with the meat removed from the casing and cooked in a pan for 5 minutes.
Basil leaves
Salt and pepper
Olive oil

1. Cook the rice in boiling salted water until al dente. Do not cool
2. Whilst the rice is cooking, cut the top off each tomato, setting the tops aside. Hollow out the tomatoes (keeping the pulp for the courgettes (zucchini) ) with a spoon. Thoroughly mix the cooked sausage meat, rice, chopped basil, salt and pepper to taste. Stuff the tomatoes with this mixture and replace the tomato tops.
3. Put the tomatoes in an ovenproof dish and drizzle with olive oil.

For the Courgettes (zucchini)

16 small yellow round courgettes – zucchini
2 tablespoons olive oil
2 tablespoons crème fraiche
2 egg yolks
The chopped pulp of the tomatoes (above)
2 tablespoons grated parmesan cheese
2 tablespoons dried breadcrumbs
salt and pepper

1. With a small teaspoon or melon baler, hollow out each of the round zucchini, leaving about ½ inch shell. Blanch the shells in boiling water for two minutes and then set aside.
2. Finely chop the flesh you have removed and sauté it in the olive oil until all the liquid has evaporated.
3. Put the sautéed courgettes into a bowl and add the cream, egg yolks, chopped tomatoes, parmesan cheese and bread crumbs. Add salt and pepper to taste and mix thoroughly.
4. Stuff the shells with this mixture and arrange them in a lightly oiled ovenproof baking dish.

For the Mushrooms

12 small mushrooms, very finely chopped
1 tablespoons chives – finely chopped
2 tablespoons reduced veal stock (you can purchase this already made)
1 garlic clove minced
salt and pepper
8 large mushroom caps – e.g. large shitakes or crimini

1. Mix the chopped mushrooms, chives, concentrated veal stock, garlic and salt and pepper to taste in a bowl. The mixture will be quite dry as the mushrooms will render quite a bit of juice while the cook.
2. Stuff the mushroom caps with this mixture and place them in an oiled baking dish.

Cooking the Farcis

1. Preheat the oven to 325 degrees and cook all of the vegetables for 20 minutes.
2. Pour the juice from all the dishes into a small saucepan, bring to a boil and add 4 tablespoons chilled butter cut into small pieces and some freshly chopped basil. Stir well and check the seasoning. Arrange the Farcis on a serving platter and pour the sauce over all the vegetables. Garnish with freshly chopped chives.

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Desserts

Apricot Clafoutis

3 cups milk
1 ¼ cups sugar
1 vanilla bean split lengthwise
2/3 cup all purpose flour
5 large eggs
2 lbs. apricots, stoned and cut into small pieces
3 tablespoons Grand Marnier or Cognac
Preheat oven to 400 degrees

In a medium sized saucepan heat the milk with the sugar and the vanilla bean. Stir until the sugar has completely dissolved. Set aside.

In a separate bowl place the flour and then whisk in one egg at a time. You should have a completely smooth batter. Slowly stir in the milk mixture. The batter should be very liquid but free of any lumps. Set Aside.

Place the apricot pieces in a shallow round baking dish and add the Grand Marnier or Cognac. Toss with a spoon until all the pieces are coated. Pour the batter over the fruit and fill the baking dish.

Place in the center of the oven and bake for 45 minutes. The Clafoutis is done when you giggle the pan and it is set. The top should appear golden brown.

Note: This dessert is good either hot or cold so it can be made ahead of time if you wish. Keep refrigerated until one hour before serving. It is also excellent served with coffee for breakfast !

BANANES FLAMBEES WITH COGNAC, SERVED
WITH CRÈME FRAICHE

Serves 8 people

8 ripe bananas – sliced in half lengthwise
3 tablespoons butter
2 tablespoons sugar
cognac
crème fraiche

1. In a large frying pan or skillet melt the butter over medium high heat until it is foaming. Add the banana slices, cut side down and saute for 2 minutes. Sprinkle the sugar over the bananas and carefully turn the slices over. Saute for a further 2 –3 minutes until nicely golden brown. When the bananas are golden pour in some cognac and let it heat briefly. Being very careful, light the cognac and cook until the flame subsides.
2. Serve the bananas immediately with the crème fraiche.