Hawthorne 2 Bilingual Alternative

Bon Appétit!!

Cassoulet recipe

http://www.francethisway.com/cassouletrecipe.php

Cassoulet is a staple winter dish in much of the south of France. Recipes in recipe books tend to be much more ‘meat intensive’ than a local French restaurant might serve, which is often more of a ‘soup’ of haricot beans in tomato sauce with a piece of duck and pork to keep it company.

Ingredients:
500gm white haricot beans, soaked overnight
Pork (quantity according to number of people)
Confit de canard (1 portion per person)
Toulouse (fat) pork sausages (1 per person)
Large tin of tomatoes
5 cloves of garlic
Tomato puree
Chorizo sausage (15cm if a thumb thickness sausage, 2 cm if a wrist sized sausage, finely chopped)
10 crushed cloves (I consider these indispensable!)

Note: from Toulouse, not all regional variations of cassoulet include preserved goose/duck. The chorizo and crushed cloves will make the cassoulet much richer, but are not in a traditional cassoulet recipe)

Method:
Cut the pork into lumps, and fry until browned in some of the goose fat from the tin of confit de canard, in a large pot
Add the haricot beans, diced chorizo, garlic, tomatoes, tomato puree, salt, pepper and crushed cloves
Add enough water to cover, and simmer for an hour or so
During the hour, fry the sausages, again in some of the goose fat
At the end of the hour (or when the beans and pork are cooked), add a little more water if necessary, then mix the sausages into the beans and put the duck on top, and put the pan in the oven, uncovered, for 30 minutes.
Delicious. It is sufficient to eat just with lots of fresh bread. There are lots of variants on cassoulet recipes so don’t worry too much about changing and substituting ingredients.
Save any remaining goose fat for next time you make roast potatoes!

Dessert Crepes

http://allrecipes.com/recipe/dessert-crepes/Detail.aspx

INGREDIENTS (Nutrition)
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS:
1.In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat.

Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated.
Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Boeuf Bourguignon

http://www.cuisine-france.com/recipes/boeuf_bourguignon.htm

Ingredients:
4 lbs beef shoulder (stewing beef)
6 oz bacon
4 carrots, peeled and sliced
1 onion, chopped
1 lb mushrooms, sliced
2 stalks celery, chopped
1 bottle red burgundy wine (young wine)
2 cups of beef bouillon (beef stock)
1ounce flour
4 tb olive oil
1ounce butter
1 small bunch parsley
1 sprig thyme
1 clove garlic, mashed
18 small white onions

Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon’s fat until browned. Remove the beef.

Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

Step 5: Mix the butter and the flour to make a paste.

Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

Boeuf Bourguignon is traditionally served with boiled potatoes

Wine suggestion: Young red wine such as Beaujolais Villages, Saint Emilion or a red wine from Burgundy (French Wine Guide).
“Might have to skip this part!!!”

Chocolate Mousse Recipe

http://yummybaguette.com/recipe/Chocolate_Mousse.php

INGREDIENTS:
200 g (7 oz) dark chocolate
50 g (1.8 oz) powder sugar
125 g (4.4 oz) butter
5 eggs
1 pinch of salt
1 teaspoon of milk

SERVES
6 connoisseurs

Simmer the chocolate to a melt with a teaspon of milk. Add the sugar. Add the butter. Add the egg yokes into the mixture. Do not forget the salt.

Beat the egg whites until very stiff.

Progressively pour them into the chocolate as you stir from the bottom to the surface of the bowl.

Leave in the fridge for at least 4 hours.

Enjoy with moderation!

Note: you could also substitute the 125 g of butter with only 50 g if guilt were to kick in…

Pann Bagnat

http://www.epicurious.com/recipes/food/views/Pann-Bagnat-350284

INGREDIENTS:
12 ounces canned chunk light tuna in water, drained
8 pitted kalamata olives, coarsely chopped
1/4cup chopped red onion
2 anchovies, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
2 teaspoon capers
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
8 slices tomato
4 lettuce leaves
1 baguette (about 16 inches), sliced horizontally

Preperation:
Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna.
Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture.
Cover sandwiches with remaining pieces of bread; serve.

Crème Brûlée Tart

http://www.epicurious.com/recipes/food/views/Creme-Brulee-Tart-350238

INGREDIENTS:
For tart shell:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 tablespoons ice water

For custard filling:

1/2 vanilla bean
1 1/4 cups heavy cream
2/3 cup whole milk
4 large egg yolks
1 whole large egg
1/2 cup sugar, divided
1/8 teaspoon salt

Equipment:
a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom
pie weights or dried beans
a small blowtorch

Preperation

Make tart shell:
Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.

Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.

Preheat oven to 350°F with rack in middle.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.

Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.

Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.

Remove tart shell from oven and reduce temperature to 300°F.

Make filling:
While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.

Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.

Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.

Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

•Dough can be chilled 1 week.
•Tart, without caramelized top, can be made 1 day ahead, then chilled (loosely covered once cool). Gently blot any moisture from surface before caramelizing.

Duck with Raspberries (Canard aux Framboises)

http://www.epicurious.com/recipes/food/views/Duck-with-Raspberries-em-Canard-aux-Framboises-em-350237

Ingredients:

4 pounds boneless magret duck breast halves with skin (about 4)
1/2 cup finely chopped shallots
2 garlic cloves, chopped
2 tablespoons sugar
1/3 cup raspberry vinegar
1 cup demi-glace (6 1/2 ounces; preferably D’Artagnan duck and veal demi-glace)
2 cups raspberries(12 ounces), divided
1 1/2 tablespoons unsalted butter, cut into bits

Preperation:

Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.

Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.

Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.

While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.

Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.

Slice duck and serve with sauce.