Classics · Dessert · French

Creme Brulee

Hello readers ! It has been a very long time since I have posted.  I got engaged, moved and unfortunately, still in graduate school.  With all these life events going on, I had no time to write ! Also, I needed to upgrade my WordPress plan in order to post more pictures !

This is my first post of the year and also in my new domain https://quetesaveur.com !

It is a French classic and I followed Alton Brown’s Recipe.  Make it! You will love it !

creme brulee

Breakfast · Brunch · French · gluten-free

Gluten-free Dark Chocolate Crepes

  
Just in time for all the spring/summer celebrations ! I am thinking Mother’s day, Bridal/Baby shower brunches, graduation breakfast and so on.  AND–its gluten-free !

Ingredients:

1 oz dark chocolate ( I used 6 squares of cadbury dark chocolate)

1/4 cup almond milk

1/4 cup egg white

1/4 cup gluten-free flour

1 Tbsp of sugar

Method:

Heat milk and chocolate in the microwave for 1 min, mix and let the mixture cool.

  
Add the flour, egg-white and sugar to the cooled milk and chocolate mixture.

   
 Whisk thoroughly and make sure there are no lumps.

Heat butter or oil in skillet and add enough batter to form a thin coat on the bottom of the pan.

Use a spatula to loosen the edges and gently slide of the skillet once the batter is cooked through.

   
    Repeat with the remaining batter.

Serve with fresh berries and cream or greek yogurt.

   
       

 

Classics · Dinner · French · Poultry

French Chicken Breast with Orange Tarragon Sauce

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A classic French dish is a perfect romantic meal for two ! Pair it with roasted asparagus and a crisp chardonnay !

Ingredients:
8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits

Preheat the oven to 375 degrees F.

Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.

Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.

Serve the chicken with the sauce spooned over the top.

Classics · Comfort food · French · Meat · Stew

Julia Child’s Boeuf Bourguignon

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This past weekend I wanted to inaugurate my new caste iron dutch oven and my very own copy of “Mastering the Art of French Cooking”  I followed the recipe exactly so here is the link to it.  By far the best beef stew I have ever had or made !  Enjoy !

http://knopfdoubleday.com/marketing/cooking/BoeufBourguignon.pdf

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Towel dry the cubes of beef, otherwise they will never brown.

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sauté the vegetables.

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Add the wine and bay leaf and let is cook away in the oven !

French · Italian · Lunch · Salad

Nicoise goes Italian

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Recently I met up with a dear friend of mine who happens to be from Italy.  Of all the things that she gave me were  two cans of really good italian tuna packed in good olive oil.  I looked through my pantry and some ingredients called for a traditional French Nicoise salad, but then some of the others screamed Italian, so this is what I can up with.  Barely no cooking involved, just a combination of good ingredients and super healthy.  Should you choose to be a purist I am attaching a link to Julia Child’s Salade Nicoise recipe.

http://abcnews.go.com/GMA/recipe/julia-childs-salade-nicoise-8255829

For my rendition you will need:

Hard boiled eggs

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Flash steamed green beans (I would go for fresh beans, even though I used canned beans)

Artichoke hearts

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Sundried tomatoes

Good Tuna packed in good Olive oil.  You could also get adventurous and poach tuna fillets in olive oil and then flake them.

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capers

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salt and pepper for seasoning.

Now assemble according to your taste.

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Dinner · Fish Course · French

Pan-seared Cod in a Champagne Shallot Sauce

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Extremely elegant and ridiculously easy.  I suggest this as a speedy christmas eve dinner if your family has a tradition of dining on fish on the holiday.  If not, turn any night into a classy evening with just a few simple ingredients.  The only thing I insist on is fresh fish.

Ingredients:

1lb fresh cod fillets

salt, pepper and parsley to season the fish

1 tbsp of olive oil

1 tbsp of chopped shallot

1 tsp of minced of garlic

1 tbsp flour

1/2 tbsp butter

1 cup of champagne

Method:

Heat half the oil in a skillet.

Season the fish with salt, pepper and parsley and sear til golden on both sides.  Remove and set aside.

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In the same pan heat the rest of the oil and saute the garlic and shallots till fragrant.

Add the flour and the butter the shallots and garlic and cook out the raw flavor of the flour ( till brownish in color)

De-galze the pan with champagne, whisking rapidly to prevent clumping of the flour.

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Once the sauce in smooth return the fish to the sauce and simmer for 3-5min.

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Plate the fish and drizzle the sauce over.  Serve hot with your favourite sides.

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Classics · Comfort food · French · Meat · Stew

Beef Daube Provencal

There are a lot of types of beef stew.  This is by far my favourite.  I love the richness of the wine and the heartiness from the beef and mushrooms.  This is another fall/winter staple in my kitchen, so when the temperature fell below 45F today, I decided that it was a good day to turn on the oven and make stew !

Ingredients:

2 teaspoons olive oil

12 garlic cloves, crushed

1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup red wine

2 cups chopped carrot

1 1/2 cups chopped onion

8 oz mushrooms

1/2 cup less-sodium beef broth

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Dash of ground cloves

1 (14 1/2-ounce) can diced tomatoes

1 bay leaf

Method:

Preheat oven to 300°.

Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides.

Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, mushrooms, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 3 1/2 hours or until beef is tender.

Serve with buttered egg noodles or crusty bread !