Posts filed under ‘French’

Citrus Soufflé for One

IMG_20170606_174340_397

FYI, soufflés are not hard to make and are very forgiving!

1 egg, separated into different bowls (the yolk needs to go into a heat-proof bowl)
2 tablespoons sugar, divided
2 teaspoons flour
1 tablespoon citrus juice of choice
1/2 teaspoon zest
pinch of salt
1 four-ounce ramekins

Preheat oven to 400°F
prepare ramekin by greasing and sprinkling with sugar to coat the inside completely
bring approximately 1 inch of water to a slow boil in a sauce pan, or use a double boiler

Whisk together the egg yolk, 1 tablespoon of sugar, flour, salt, zest, and juice
place over the boiling water
whisking continuously, warm until thickened
once it begins to thicken, remove from heat and set aside

Now beat egg white and remaining sugar to stiff peaks

Fold beaten egg white into yolk mixture
fill the ramekin
run your thumb along the ramekin edge to create an indent and clean up any drops

Lower oven temperature to 350°F
place filled ramekin on cookie sheet
bake for 15-20 minutes

For Two
2 eggs, separated
3 tablespoons sugar, divided
1 tablespoon flour
2 tablespoons juice
1 teaspoon zest
pinch of salt
2 four-ounce ramekins

The perfect rule to follow: 1 egg per person/serving. If you’re cooking for 3 people, make a 3-egg soufflé, increasing ingredients incrementally.

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June 7, 2017 at 4:38 pm Leave a comment

Clafoutis – A small batch

clafoutis

Strawberry Clafoutis

Pronounced kla-foo-TEE; is a simple fruit and custard dessert.

1/3 cup milk (use cream if you’re feeling indulgent)
2 tablespoons sugar
1 egg
1/2 teaspoon vanilla
3 tablespoons flour
1 cup fresh fruit (chopped apple or pear, pitted cherries, peaches, or plums)
butter for greasing the dish
powdered sugar for dusting
pinch of salt
3  4-ounce ramekins

Preheat oven to 350°F

Place fruit in the buttered ramekin

Whisk together milk, sugar, egg, vanilla, and salt
pour batter over fruit and bake for approximately 15 minutes

Dust with powdered sugar and serve warm
these do not store well, they should be eaten fresh from the oven

June 22, 2016 at 4:38 pm Leave a comment

Steamed Leeks with Vinaigrette

1 bunch of leeks (trimmed, sliced in half, and washed well)
1/4 cup of your favorite vinaigrette or Italian-style dressing

Steam leeks for 5 – 7 minutes
remove from heat
poor dressing over leeks while still hot
mix well, cool, and serve

February 18, 2012 at 1:53 pm Leave a comment

Rabbit Fricassee

rabbit

I’m sure you’ve noticed that I don’t often add commentary to a recipe post; it kind of gets on my nerves when researching a recipe and I’m obligated to read through an anecdote, often with pictures, to find I need to scroll to the bottom of the post to find the recipe or click through with another hyperlink. Sure, many are humorous and amusing, but I’m on a mission and I want that recipe… NOW!

I feel this recipe however, needs an introduction, if not a disclaimer. I’m sure there will be some blow back, and I’m sorry if it causes offense, if not out right disgust. But there are many out there, like me, who love rabbit.

I have to say that rabbit does not taste like chicken, but if you prefer, it can easily be exchanged for chicken in this recipe.

1 rabbit, butchered
2 plum tomatoes, chopped
1 cloves garlic, minced
1 onion, diced
mushrooms, fresh or canned (optional)
1 bay leaves
1/2 cup white wine (or use water, or all stock)
1/2 cup veal stock (I use chicken)
salt and pepper
parsley, chopped
oil for sautéing

Salt and pepper the rabbit pieces and brown rabbit pieces
remove from pan and set aside
brown onions and garlic
add tomatoes and mushrooms
add wine, stock, and seasonings
heat through and return rabbit pieces to sauce
simmer for 30 minutes covered on stove top (or 15 minutes in a pressure cooker)

Salt and pepper to taste
sprinkle with chopped parsley
serve over buttered egg noodles

Many thanks Cy for your offering of the rabbit in question.

November 27, 2011 at 1:18 pm Leave a comment

Merguez Boulettes

 

merguez

 

Merguez are spicy mutton/lamb or beef-based fresh sausages in North African cuisine that has a distinctive red hue, from all the chili. It’s very popular in France, Israel, the Middle East, and northern Europe. I absolutely love merguez sausages, but unfortunately I haven’t had much luck finding it locally. Since I’m not terribly motivated to attempt sausage making, I decided to alter the form but keep the flavors.

The green flecks pictured is chopped spinach that was leftover, so I threw it in.

1/2 pound ground lamb (or beef)
1 tablespoon prepared harissa (I’ve used sambal or siracha)
3 cloves garlic, grated
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seed
1 tablespoon oil
1/4 cup plain yogurt
salt and pepper to taste

Preheat oven to 400°F

Form mixture into golf ball size meatballs
place on a foil covered baking sheet

Bake for 15-20 minutes

This recipe can easily be doubled.

September 28, 2011 at 9:09 pm Leave a comment

Crème Caramel – A small batch

creme-caramel

1/4 cup + 1/3 cup sugar, divided
1 tablespoon water
1 egg
1 cup milk
1/2 teaspoon vanilla extract
4  4-ounce ramekins

Preheat oven to 350°

Caramel
In a heavy-bottom saucepan heat 1/3 cup sugar and water over medium until melted and a light caramel colored, swirling pan occasionally
immediately pour caramel into ramekins and set aside

Custard
Whisk together eggs, and remaining 1/4 cup sugar until well blended
whisk in milk and vanilla
pour custard mixture into ramekins

Place filled ramekins into hot-water-filled roasting pan
bake 35-40 minutes or until center of custard is just set
remove ramekins from water/roasting pan and cool completely
cover with plastic wrap
refrigerate 4 hours or until custard is well chilled

Loosen the custard from the ramekin with a small spatula, paring, or butter knife run along the edge
invert onto a plate and serve

These are great made in small mason jars for brown bag meals as well.

June 14, 2011 at 1:03 pm Leave a comment

Beef Bourguignon – A small batch

1 pound beef shoulder or round, cut into 1 – 1 1/2 inch pieces
2-3 slices bacon, diced
1 onion, thinly sliced
2 carrots, cut into 1 inch pieces
8 ounces mushrooms, quartered or sliced
1 cup pearl onions (frozen works perfectly)
1/2 cup red wine
1/2 cup stock
2 clove garlic
salt and pepper
1 bouquet garni (usually thyme, bay, and/or parsley)
1 teaspoon corn starch

Brown bacon well, remove from pan and set aside
dry meat with paper towel, sprinkle with salt & pepper
brown the meat well in bacon fat, remove from pan and set aside
add onions, carrots, and garlic to unclean pan, and brown
return meat and bacon to the pan
add stock, wine, and bouquet garni
add mushrooms
cover, bring to a boil, reduce heat and simmer for approximately 2 hours

Mix corn starch and 2 teaspoons water, make a slurry, and mix into stew while hot to thicken sauce if necessary

May 31, 2011 at 4:25 pm Leave a comment

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