Recipes

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Servings:  Serves 2 per 12 inch wooden bowl  

Special Equipment needed: 12 inch wooden bowl, microplane grater, salad spinner (optional)  

Ingredients:  

• ½ clove garlic (peeled) 
• 1 small head of lettuce - Bibb (butterhead) or other soft lettuce recommended 
• 1 ripe medium tomato (cut into wedges) 
• 2 stalks of spring or green onions (sliced thin - white part only) 
• 1 seedless cucumber (peeled and sliced thin) 
• 1/2 green pepper (sliced into thin strips) 
• 2 radishes (sliced thin) 
• 4 small artichokes OR 1 large artichoke (using only the hearts, sliced thin) 
• 2 large hard-boiled eggs (cut into quarters) 
• 1/2 cup French Niçoise small black olives 
• 8 anchovy fillets (Callol Serrats brand used) OR 1 small tin white tuna in olive oil 
• 4 basil leaves (ripped into small pieces) 
• 3 Tablespoons extra virgin olive oil 
• Sea salt and fresh ground black pepper to taste 
• A few drops of red wine vinegar or champagne vinegar are optional 
• 1 lemon for the artichokes to prevent oxidation   

Method: 

1. Cook the eggs:  place eggs in a saucepan and cover with water, adding a little salt.  After the water reaches a boil, cook 13 minutes at a very slow simmer.  Cool the eggs in fresh water and then peel.  Cut into quarters and reserve on the side. 
2. Wash all the vegetables, dry the lettuce in a salad spinner after washing it. 
3. Cut the tomato in 10 wedges.  Reserve on the side.  
4. Cut the spring or green onions in thin slices, using only the white part of the stalk.   Reserve on the side. 
5. Peel the cucumber and cut into thin slices. Reserve on the side. 
6. Cut the green pepper into thin strips.  Reserve on the side. 
7. Slice the radishes in thin slices.  Reserve on the side. 
8. Take off the tough bottom layer of outer artichoke leaves.  Slice off the top 2/3 of the artichoke, revealing the artichoke heart and part of the choke.  Remove the choke (fibers) with a small spoon. Then remove the rest of the leaves to expose the heart.  Remove the heart, cutting it into thin slices, rubbing with lemon as you work to prevent oxidation.   
9. Take the peeled clove of garlic and use the microplane to grate half of it into the bottom of the wooden bowl. Use the back of a spoon to spread the garlic into the inside of the bowl. 
10. Arrange the salad leaves in the bowl, just to cover the bottom, then place the tomato wedges on the lettuce leaves.  Sprinkle the onion slices all over.  Lightly salt the tomatoes and onions.  Wait 5 minutes, then add another pinch of salt to the tomatoes and onions.  
11. Continue adding the rest of the ingredients to the bowl in an artistic fashion. 
12. When finished composing your salad, roughly rip the basil leaves with your fingers and distribute the pieces on top of the other ingredients.  Add some salt, pepper and the olive oil and optional vinegar.  

Chef Notes 

***Warning - This salad uses olives with pits.  Please use caution when eating! 

* The Callol Serrats brand anchovies (Beaune Imports) come very highly recommended and many online reviews agree that they are some of the best tasting anchovies on the market. You may also try using wild white anchovies packed in olive oil.  

* Tuna packed in olive oil tastes superior to the tuna packed in water. 

* This salad is all about the flavor of the ingredients.  Please use the best ingredients you can find. 

* The salting of the tomatoes and onions helps them release liquid which will helps contribute to the dressing. 

* This recipe deviates a bit from the "original" Niçoise salad, since it includes lettuce, and the option of adding vinegar and tuna.  Variations of Niçoise salad sometimes include green beans and diced potatoes, although these additions can cause debate among purists who insist that the only cooked ingredient in an authentic Niçoise salad is the hard-boiled egg. 

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Servings:  4 servings for each recipe

Special Equipment needed: digital scale, saucepan, 2 mixing bowls, wire whip, 4 each 6-ounce size crème brûlée porcelain ramekins, wire mesh strainer, 2 baking dishes, small butane torch

Classic vanilla crème brûlée

Ingredients:

• 20 ounces heavy whipping cream 
• 1/2 vanilla bean (split and scraped) OR 2 tsp. vanilla bean paste OR 2 tsp. vanilla extract
• Pinch of salt
• 6 egg yolks (large size eggs)
• 3 ounces granulated sugar
• 4 tsp. French cassonade sugar or granulated sugar (divided into 1 tsp. per ramekin) for brûlée   topping

Method:

1. Heat oven to 325°. 
2. In a saucepan, combine the cream, the split and scraped vanilla bean (if using) and salt. Cook over medium heat, stirring occasionally just until almost boiling.  Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract or vanilla bean paste, add it now.)
3. In a separate bowl, beat the yolks and sugar together with a wire whip until light in color. Slowly add about a quarter of the hot cream into this mixture, then slowly add the rest, stirring the entire time.  
4. Strain through a wire mesh strainer into another mixing bowl. 
5. Divide equally into four 6-ounce ramekins and place the ramekins into the two baking dishes. Fill each dish with boiling water halfway up the sides of the ramekins. 
6. Bake for 30 to 40 minutes, or until centers are just set with a slight jiggle. 
7. Remove the ramekins from the oven. Let sit a few minutes, then put them in the fridge, and completely cool. Refrigerate for several hours and up to a couple of days ahead of time.
8. When ready to serve, top each custard with about a teaspoon of granulated sugar or cassonade sugar in a thin layer. Brulé with a torch (about 10 seconds) to caramelize the sugar until well browned. 

Chocolate crème brûlée 

Ingredients:

• 2 cups heavy whipping cream
• 1/2 vanilla bean (split and scraped) OR 2 tsp. vanilla bean paste OR 2 tsp. vanilla extract
• Pinch of salt
  5 ounces (60%) dark chocolate chips
  6 egg yolks (large size eggs)
  4 Tablespoons granulated sugar 
• 4 tsp. French cassonade sugar or granulated sugar (divided into 1 tsp. per ramekin) for brûlée

Method:

1. Heat oven to 325°. 
2. In a saucepan, combine the cream, the split and scraped vanilla bean (if using) and salt.  Cook over medium heat, stirring occasionally just until almost boiling. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract or paste, add it now.)  Add the chocolate chips and stir until completely dissolved. 
3. In a separate bowl, beat the yolks and sugar together with a wire whip until light in color. Stir in about a quarter of the hot chocolate cream, then slowly add the rest of the chocolate cream mixture while stirring constantly.
4. Strain through a wire mesh strainer into another mixing bowl.
5. Divide equally into four 6-ounce ramekins and place the ramekins into the two baking dishes.  Fill each dish with boiling water halfway up the sides of the ramekins. 
6. Bake for 30 to 40 minutes, or until centers are just set with a slight jiggle. 
7. Remove the ramekins from the oven. Let sit a few minutes, then put them in the fridge, and completely cool. Refrigerate for several hours and up to a couple of days ahead of time.
8. When ready to serve, top each custard with about a teaspoon of granulated sugar or cassonade sugar in a thin layer. Brulé with a torch (about 10 seconds) to caramelize the sugar until well browned.

Chefs Notes:

*Do not add the hot mixture to the egg yolks too fast or you may make scrambled eggs.

*After about 20 minutes of baking time, check the crème brûlées every 5 minutes as the time listed is only a rough guide.

*You know the brûlées are done when the center is just set with a slight jiggle, and it shows no sign of uncooked liquid.

*If you can’t find French cassonade sugar, a close substitute to cassonade is raw turbinado sugar. If neither is available, use granulated sugar.

* Do not use too much sugar for the brûlée topping or the sugar layer will be too thick and hard to eat.

* The goal is to have a cold creamy interior topped with a crisp sugar topping.

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Servings: 4-6 servings depending on portion size

Special Equipment: 5 quart Dutch oven with cover or large oven-safe cooking pan with cover

Note: This dish is spicy, even when using mild andouille sausage. For a milder version, substitute chorizo or garlic sausage.

Ingredients:

• 3 Tablespoons peanut oil (divided into steps / 1 Tablespoon + 1 Tablespoon + 1 Tablespoon)
• 1 Tablespoon Creole seasoning (divided between the andouille, chicken and shrimp) (Tony Chachere’s brand used)
• 6 ounces MILD andouille sausage, sliced into ¼ inch thick rounds
• 8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
• 16 ounces shrimp (26-30 OR 16-20 size) peeled and deveined and tail removed
• 6 ounces onion, small dice
• 4 ounces green bell pepper, small dice
• 4 ounces celery, small dice
• 3 cloves garlic, minced
• 2 cups crushed tomatoes (San Marzano style recommended)
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 2 teaspoon salt
• 3 teaspoons Worcestershire sauce
• 2 teaspoons Gumbo Filé powder (Tony Chachere’s brand used)
• 1 1/2 cups uncooked real long grain white rice
• 2 cups chicken broth
• Green onions (for optional garnish)

Method:

1. Heat 1 Tablespoon of peanut oil in a 5-quart Dutch oven over medium high heat. 
2. Season the andouille sausage and chicken and shrimp pieces with the Cajun seasoning.  
3. Sauté andouille sausage pieces until browned.  Remove with slotted spoon and set aside. 
4. Add 1 Tablespoon peanut oil, and sauté chicken pieces until browned on all sides.  Remove with a slotted spoon and set aside.
5. In the same Dutch oven, add 1 Tablespoon of peanut oil and sauté the diced onion, bell pepper, and celery until tender and lightly browned. Add the minced garlic and cook for 30 seconds. 
6. Stir in crushed tomatoes, red pepper flakes, black pepper, salt, Worcestershire sauce, oregano, thyme, bay leaves and Gumbo Filépowder. 
7. Stir in the chicken and sausage pieces.  Cook for a minute and bring to a boil, stirring occasionally.
8. Stir in the uncooked rice and chicken broth.  Bring back to a boil, cover, and place in a 400° oven for 15 minutes. 
9. Remove from oven, add the shrimp, re-cover, and cook for 10 more minutes. 
10. It’s possible to serve this dish immediately, but for better results it’s preferable to let it rest for 15 more minutes, covered, out of the oven.
11. Remove bay leaves before serving.
12. Garnish with chopped green onions.

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Servings:  2 loaves

Special equipment: Stand mixer with dough hook, bowl, cling film, parchment paper, 2 cookie sheets or pizza stone, pizza wheel cutter, pastry brush

Ingredients for basic fougasse dough:

• 350 grams warm water
• 500 grams bread flour
• 10 grams kosher OR a type of sea salt (examples: fleur de sel or Maldon sea salt flakes)
• 2 Tablespoons olive oil
• 7 grams (2 teaspoons) instant yeast

See additional ingredients for the fougasse variations, but all versions will require:

• Cornmeal
• Additional olive oil
• Vegetable spray
• Additional sea salt for garnish

Ingredients for filling variations:

Olive (Green or Black)

• 100 grams pitted, lightly chopped Picholine green olives or pitted, lightly chopped and rinsed Kalamata or Niçoise black olives

Add to the dough during the last 1 minute of mixing at low speed.

Sun-dried tomato, rosemary & garlic

• 100 grams chopped sun-dried tomatoes
• 2 cloves garlic, very finely minced
• 1 teaspoon freshly chopped rosemary

Add the sun-dried tomatoes, minced garlic and 1 teaspoon of rosemary to the dough during the last 1 minute of mixing at low speed.

1 additional teaspoon freshly chopped rosemary for garnish (1/2 teaspoon for each loaf).

Fresh herbs and sea salt

• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme
• 1 teaspoon freshly chopped sage
• 1 teaspoon freshly chopped oregano

Add 1 teaspoon rosemary, thyme, sage and oregano to the dough during the last 1 minute of mixing at low speed.

1 additional teaspoon freshly chopped rosemary for garnish (1/2 teaspoon for each loaf).

Method for basic dough:

1. In a stand mixer bowl, add the warm water first, followed by the flour, then the salt, olive oil and yeast. Mix dough on medium speed with a dough hook for 7 minutes.
2. Add your chosen filling variation and mix for 1 more minute on low speed.

Dough-forming and cooking method for all Fougasse varieties:

1. Lightly grease a separate bowl with olive oil. Place the dough inside and cover with cling film. 
2. Hold for 1 hour at room temperature, then place in fridge overnight. 
3. The next day allow the dough to warm up for two hours until it reaches room temperature.
4. Remove the dough. Cut the dough in half and shape each half into a rough triangle and allow to rest for 30 minutes on a lightly-floured surface.
5. After 30 minutes of resting time, roll out the dough to about 8 inches wide by 10 inches tall, with a thickness of ¾ inch.
6. If you are using two cookie sheets, place sheets of parchment paper on the cookie sheets. Sprinkle cornmeal on the parchment paper.  
7. Place the dough on the cornmeal-sprinkled parchment paper, retaining its shape (one piece of dough per cookie sheet).  
8. If you will be baking the fougasse on a pizza stone in the oven, in order to transfer the dough to the pizza stone more easily, place the parchment paper on the back of the cookie sheet.  Sprinkle with cornmeal and place the dough on top, retaining its shape.  You will be transferring the dough to the pizza stone AFTER it rises (proofs).
9. Cut the dough with a pizza wheel to represent a sheath of wheat -  one long vertical slice in the center and 4 smaller slices diagonally on each side of the center slice.  Spread the resulting holes out slightly so they don’t reconnect when the bread bakes.
10. Cover the cookie sheets with plastic wrap sprayed with vegetable oil, and allow to proof in a warm place for about an hour to an hour and a half. 
11. If using a pizza stone, use this time to pre-heat your pizza stone (at least one hour) on the oven rack one notch up from the center of the oven.
12. After proofing is completed, garnish the dough following the instructions for each variation. 

Garnish for Fougasse variations

Olive (Green or Black)

Brush with olive oil and a little sea salt.

Sun-dried tomato, rosemary & garlic

Brush with olive oil, a sprinkle of freshly chopped rosemary (1/2 teaspoon per loaf) and sea salt.

Fresh herbs and sea salt

Brush with olive oil, a sprinkle of fresh chopped rosemary (1/2 teapoon per loaf) and sea salt.

If using two cookies sheets, place the cookie sheets on the center rack and the rack one notch up from center.

If using the pizza stone, slide the parchment and dough onto the pre-heated pizza stone.

Be aware that if you are using cookie sheets, the crust will NOT be the same as it would be with a pizza stone. The pizza stone will give a crispier, crunchier crust. 

Bake at 470° for about 20 to 25 minutes or until a deep golden brown. 

Chef Notes: 

If using cookie sheets to bake the fougasse, you may use a silicone baking sheet or parchment paper. Please use only parchment paper for the pizza stone (do not use a silicone baking sheet on the pizza stone). 

Be sure to pre-heat your pizza stone for at least an hour in the oven before baking.

This bread will go stale rather quickly, so freeze any uneaten fougasse and refresh in a hot oven at 375° for 5 minutes.

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Servings: 2 servings

Special equipment: sharp knife, heavy medium-sized sauté pan, aluminum foil

Ingredients:

• 2 each 5- to 6-ounce duck breast halves
• 1 Tablespoon (15 grams) unsalted European-style butter
• Salt and pepper to taste

Red wine reduction sauce with tart cherries

Ingredients:

• 1/4 cup (25 grams) finely minced shallot (about 1 large)
• 1/2 cup (120 grams) chicken broth
• 2 ounces (60 grams) dry red wine (example - Cabernet Sauvignon)
• 2 heaping Tablespoons (40 grams) red currant jelly
• 1 Tablespoon (25 grams) honey
• 10 pitted red tart cherries, fresh or frozen
• 1 Tablespoon (15 grams) unsalted European-style butter
• Salt and pepper to taste

Method for duck preparation:

1. Using a sharp knife, score the duck skin in a 3/4-inch diamond pattern (do not cut into the flesh). 
2. Melt 1 Tablespoon butter in a heavy medium-size sauté pan over very low heat. 
3. Lightly salt and pepper the duck breast halves.  Place the duck breast halves, skin side down, in the pan and cook until skin is browned and crisp, about 15 minutes.  This will produce a very crispy skin, so if you want a less crispy skin, cook a few minutes less. 
4. Turn duck breasts over so the meat side is now down and cook until desired doneness. This should take about 3 minutes for small duck breast halves and 4-5 minutes for large duck breast halves for rosy medium-rare. 
5. Transfer to a separate plate with the skin side up. This will keep the skin crispy as the duck rests. 
6. Tent with foil to keep warm and let rest 10 minutes. As the duck breast is resting, prepare the sauce.

Method for Red wine reduction Sauce with Tart Cherries:

1. Pour off all but 2 Tablespoons drippings from the sauté pan. 
2. Add finely minced shallot to the skillet and stir, cooking over medium heat 2 minutes or until the shallot is well cooked. 
3. Add the chicken broth, red wine, red currant jelly, and honey.  Increase the heat to high and boil, stirring often. Add the cherries a few minutes after the sauce begins to reduce.  Continue to reduce the sauce to a syrup consistency, about 3-5 minutes.  
4. Turn the heat off and whisk in 1 Tablespoon butter.  Season sauce to taste with salt and pepper. 

Presentation:

1. Spoon the sauce onto the plate in a crescent shape. Cut the duck breast in slices and arrange in a fan pattern over the sauce.  Spoon a few of the cherries on the top of the sliced duck breast.
2. Suggested wine pairing: Although this dish uses a dry red wine (example - Cabernet Sauvignon) for the sauce, we would recommend a French Red Burgundy (Pinot Noir) to pair with the meal.

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Servings: 6 portions

Special equipment: 6- 6-ounce size ramekins, microwave-proof bowl, small saucepan, plastic film, mixing bowl, whisk, parchment paper, small container for ganache, hand mixer, spatula, sifter/sieve, digital scale, sheet pan

Chocolate ganache centers

Ingredients:

• 100 grams 60 % chocolate chips or bar (broken into small pieces) (Ghirardelli brand used)
• 90 grams heavy cream 

Cake batter

Ingredients:

• Cooking spray
• 200 grams semi-sweet chocolate chips or bar (broken into small pieces) (Ghirardelli brand used)
• 100 grams unsalted European-style butter, cut into small cubes
• 2 large size whole eggs, at warm temperature 
• 2 additional egg yolks, at warm temperature
• 110 grams granulated sugar
• 2 teaspoons real vanilla extract 
• 50 grams all-purpose flour 

Method:

Chocolate ganache centers:

1. Place chocolate chips or bar (broken into pieces) and heavy cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and totally smooth. OR you may heat up gently in a small saucepan on the stove.  Do Not Overheat This Mixture!
2. Transfer into a small covered container.
3. Refrigerate until firm enough to scoop into 6 equal-sized 30 gram round balls.  In order to achieve a perfect ball shape, wrap each roughly shaped ball in a small piece of plastic film as this will allow you to shape them into perfect spheres.
4. You can do this step a day or two ahead if necessary.  

Method:

Cake:

1. Preheat oven to 400°F.
2. Grease 6 6-ounce size ramekins with cooking spray and then cut parchment paper to fit the sides and the bottom. The spray will act as temporary glue to hold the parchment in place. Spray a little more on the inside of the parchment.  Set aside.
3. Place semi-sweet chocolate chips or bar (broken into pieces) and butter in a microwave-safe bowl.  Microwave in 30 second bursts, stirring in between.  OR you may heat up gently in a small saucepan on the stove.  Stir well until totally smooth, then leave to cool slightly. Do Not Overheat This Mixture!
4. In a separate mixing bowl, whisk together the warm eggs, warm egg yolks and sugar with a hand automatic mixer for about 3-4 minutes until the batter is a lemony yellow color, very thick and quadruple in volume.
5. Add the slightly cooled melted chocolate mixture into the whipped eggs in 3 parts and continue to fold in by hand with a spatula until combined. Add the vanilla extract, folding it in until homogenous.
6. Sift the measured flour on the chocolate mixture and fold in with a spatula until just combined. Do not over-mix or the cakes will be tough.
7. Scoop 90 grams of batter into each of the 6 prepared ramekins.
8. Place one round ganache ball into the middle of the batter. Push the ganache ball into the batter gently, trying to leave it just off the bottom of the ramekin. It will be enveloped by the batter as it cooks. 
9. Place the ramekins on a sheet pan and bake on the center rack of the oven for 20 minutes.
10. Let rest for 5 minutes, then turn onto a plate. Remove the parchment paper gently and serve immediately. 

Chef Notes:

Serve with ice-cream or whipped cream, dusted with cocoa powder or shaved chocolate.

If you’re short on time, you can just use Lindt brand truffle balls instead of making your own ganache. You won’t have as much liquid center however.

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Servings: about 6 large portions

Special equipment: large saucepan, medium saucepan, medium bowl, wire whisk, 

6-  16-ounce oven-safe soup bowls

Ingredients:

• 3 ounces European-style salted butter
• 28 ounces sweet onions, sliced thin in half rings (for example: Vidalia)
• 2 Tablespoons all-purpose flour
• 50 ounces beef broth
• Salt to taste
• 3 egg yolks
• 2 ounces heavy cream
• 2 ounces Ruby Port
• 1/8 teaspoon ground nutmeg
• 6 large slices of crusty country bread, toasted and cut into 2 inch by 1 inch pieces
• 12 ounces Gruyère cheese, grated (about 2 ounces total for each bowl)
• 6 teaspoons European-style butter (1 teaspoon for each bowl)
• 6 Tablespoons fresh rough chopped breadcrumbs (1 Tablespoon for each bowl)
• Black pepper, freshly ground

Method:

1. Melt the butter in a medium to large size saucepan. Add the sliced onions to the butter and cook over high heat for about 10 minutes.  Stir occasionally. Lower to medium heat and cook for about 10 more minutes. Stir occasionally. Finally lower to low heat and cook for about 10 more minutes.  Cooking the onions should take about 30 minutes total cooking time, ensuring that the onions are very well caramelized.  
2. Add the flour, stir well.
3. Add the beef broth.  Stir with a wire whisk and bring to a boil, then lower the heat to a simmer.
4. Simmer for 15 minutes.  Salt to taste.  After simmering, hold on the side.
5. Mix the following in a medium bowl with a wire whip: egg yolks, heavy cream, Ruby Port, ground nutmeg.
6. Take 8 ounces of the above cooked onion soup liquid and slowly stir it into the egg, cream and Port mixture, whisking the whole time.
7. Place this combined mixture in a separate small saucepan.  Cook on medium heat and stir constantly until slightly thickened. DO NOT LET THIS BOIL OR THE SOUP WILL CURDLE. Set aside.
8. Turn on the broiler in your oven and position the rack about 8 inches from the heat source OR use an oven set to 450°. 
9. Take 6- 16-ounce size soup bowls which are oven-safe.
10. Pour about 2 ounces of the combined onion soup/egg/cream/Port mixture in the bottom of each bowl.  Place about 3 to 4 pieces of the toasted bread in the bowl, then sprinkle about a Tablespoon of Gruyère on top, then 1 teaspoon butter and a turn of fresh ground black pepper. 
11. Repeat this a second time with another layer of toasted bread, grated Gruyère, melted butter and pepper. 
12. Add the remaining onion soup mixture to each soup bowl almost to the rim, leaving a little room on top.
13. Top with 1 Tablespoon fresh rough-chopped breadcrumbs. Sprinkle about 3 Tablespoons grated Gruyère on the top.
14. Place in a hot oven for 15 minutes or 5 minutes under the broiler to brown the cheese.
15. Serve hot.

Chef’s Notes: Separate the Gruyère into 6 portions before layering into each bowl to ensure that you will have an equal amount for each serving.

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Servings: about 6

Special equipment:   medium-sized sauté pan, 8-inch pie pan with straight sides, pastry brush, cooling rack

Ingredients:

• 3 ounces (6 Tablespoons) European salted butter (Isigny Sainte-Mère brand demi-sel recommended)
• 2 Tablespoons Armagnac
• 1 Tablespoon vanilla extract
• 1 Tablespoon European salted butter for cooking the apple wedges
• 1 Tablespoon granulated sugar for cooking the apple wedges
• 12 ounces apples (after cleaning weight – about 4 small apples peeled, cored, and sliced into wedges) Honeycrisp, Jonathan or other baking apple recommended
• 1 teaspoon butter for coating the inside of the baking pan (any type of butter is fine)
• 8 ounces Filo (Phyllo) dough  (about ½ box)
• 4 Tablespoons granulated sugar

Method:

1. Melt the butter until it starts to foam.  Turn the heat off and add the Armagnac and vanilla. 
2. Stir. Remove to the side.
3. Peel, core and slice the apples into medium-size wedges. Using a medium-sized sauté pan, cook the apple wedges with 1 Tablespoon butter and 1 Tablespoon sugar for about 4 minutes to slightly soften the apples.  Remove from the pan and hold on the side.
4. Lightly grease an 8-inch pie pan with straight sides with 1 teaspoon of butter. 
5. A standard box of filo dough has about 15 sheets. For ease of cutting, we will be removing all the sheets, cutting them in half width-wise. For one recipe, we will use ½ of the sheets. Wrap the other half of the sheets in plastic wrap and freeze for use at a later time.  
6. Keep the half-sheets of filo covered with a damp towel while you work so they don’t dry out.
7. Begin with 5 half sheets of filo dough. Drape a sheet over the pan leaving a small amount hanging over the edge.  Repeat by draping a sheet on the other side of the pan leaving a small amount hanging over the edge.  Place a sheet in the center slightly crumpled up, then add two more sheets crumpled up in the center. 
8. Drizzle about 1/3 of the butter mixture over the sheets, brushing lightly with a pastry brush. 
9. Evenly sprinkle about 1/3 of the granulated sugar over the layers. 
10. Add half of the apples, spreading them as evenly as possible on top of the filo layer in the bottom of the pan.
11. Rotate the pan ¼ turn, then take 5 more half sheets of filo dough and drape a sheet over the pan leaving a small amount hanging over the edge.  Repeat on the other side.  Place a sheet in the center slightly crumpled up, then add two more sheets crumpled up in the center. 
12. Drizzle about 1/3 of the butter mixture over the sheets, brushing lightly with a pastry brush. 
13. Evenly sprinkle about 1/3 of the granulated sugar over the layers.
14. Add the other half of the apples, spreading them as evenly as possible on the filo layer. 
15. Rotate the pan another ¼ turn. Now top with the remaining layers of filo as you did before and be sure to crumple up the last layer so it bakes with the classic irregular appearance on the top.
16. Fold in all the overhanging edges so they form a crumpled edge around the circumference of the pan.
17. Brush on the rest of the butter mixture and evenly sprinkle the remaining granulated sugar over the top. 
18. Place the pan directly on the center rack in the middle of the oven.
19. Bake at 360° for 50 minutes. 
20. When done, cool the tourtière for 10 minutes at room temperature and then remove it from the baking pan and transfer to a cooling rack so it doesn’t get soggy. 

Note: This dessert is best consumed the day you make it so it stays crispy.

*The name filo (phonetic) or phyllo (transliteration) comes from Greek.

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Servings: 4 

Special equipment: parchment paper, a sauce pan that will allow just enough room for the chicken breasts to be placed next to each other in a single layer on the bottom of the pan (NOTE: the saucepan must be able to go into the oven – no plastic handles)

Ingredients:

• 4 boneless, skinless chicken breasts, 6-7 ounces each 
• ½ Tablespoon unsalted butter for greasing the underside of the parchment paper circle
• 4 Tablespoons unsalted European butter
• 1 shallot, finely minced
• Juice of 1 lemon 
• 4 ounces chicken stock
• 4 ounces white port
• 2 cups heavy cream
• Salt and pepper to taste

Method:

1. Preheat oven to 400°.  
2. Cut a round piece of parchment paper to snugly fit inside the saucepan. Grease the underside of the parchment with the ½ Tablespoon of butter. Prepare and set aside.
3. Melt 4 Tablespoons of butter in the saucepan and add the minced shallot. Add the chicken breasts and turn them once to coat with the butter. Make sure that all the chicken breasts are in tight contact with each other, but not overlapping.
4. Squeeze the lemon onto the chicken breasts, then place the parchment circle tightly in the saucepan (butter side down) just above the chicken.  
5. Place the saucepan into a 400° oven for between 20-25 minutes. The exact cooking time will depend on the size of the chicken breast. Cook to an internal temperature of 160°, verified with a meat thermometer. 
6. After the chicken is cooked, take the chicken breasts out of the pan, set aside on a plate and keep warm.  
7. Add the chicken stock and white port to the same sauce pan. (Be careful as the handle will be very hot!)  On high heat, reduce the liquids down to a thick syrupy consistency, stirring occasionally.  
8. Add the cream and reduce again on high heat, stirring often, to a thick sauce-like consistency. Adjust the sauce with salt and pepper after you are done reducing to prevent it from being too salty.  

Plating

Slice each of the chicken breasts on an angle into 4 or 5 pieces and spoon the sauce over the top. 

Serve with rice or pasta.

Optional version: 

In a separate pan, sauté 8 ounces sliced mushrooms in 1 Tablespoon butter and 2 Tablespoons chicken stock. Sauté until very well cooked and all of the liquid has evaporated. 

Add the mushrooms to the sauce at the very end of the cooking process to blend the flavors together. 

Recommended mushrooms: Cèpes (fresh porcini), Girolles (chanterelles) or Morels

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Servings: 4 servings

Special baking equipment: 4 four ounce ramekins, large roasting pan, saucepans, high heat spatula or wooden spoon, large paper clips, string, parchment paper or aluminum foil, mixing bowl, ladle, sieve

Caramel Ingredients:

• 2 Tablespoons water for the caramel
• 1/2 cup granulated sugar for the caramel
• 1 Tablespoon light corn syrup for the caramel

Custard Ingredients:

• 8 ounces whole milk
• 4 ounces heavy cream
• 1 large egg
• 2 large egg yolks
• A good pinch of table salt
• 1/4 cup granulated sugar for the custard
• 1 teaspoon pure vanilla extract
• Additional water for water bath (boiling)
• 2 ounces whole hazelnuts for garnish (available on Amazon)

Method:

1. Preheat oven to 325°.  Place four 4-ounce ramekins in a large roasting pan.  
2. Using a small saucepan, add 2 Tablespoons water, sugar and corn syrup.  Stir to dissolve, using a high heat spatula or wooden spoon.  
3. Cook over medium-high heat, swirling occasionally, until caramel begins to turn amber (about 4 to 6 minutes).  
4. When the caramel is done, work quickly by pouring most of the caramel into the ramekins, dividing the amount evenly. Be sure to leave some caramel in the pan for the hazelnut garnish. 
5. Swirl the ramekins to coat the bottoms evenly. Set aside. 
6. Tilt the saucepan so the remaining caramel can cool and be used to make the hazelnut spike garnishes. 

Garnish Method

1. Unbend a paper clip to create a hook shape. Wash the long end of the paper clip.  Take whole, peeled hazelnuts and insert the long end of the paper clip into the side of the hazelnut. 
2. Create a small station with taut string where you can dip the hazelnut into the thick caramel,  hanging the hazelnuts on the string, allowing the excess caramel to drip onto parchment paper or aluminum foil to create a long spike. The caramel for the garnish must be cool and very thick – the consistency of cold maple syrup.  If necessary, you can submerge the saucepan in cool water to accelerate the cooling process.
3. Dip the hazelnut, trying not to cover the connection between the paper clip and the nut. Immediately hang the paper clip on the string, allowing a long spike or trail to form as the caramel drips slowly down.  After the candied hazelnut spikes cool, they must be used immediately or placed in an airtight container, or they will turn soft and liquify from the ambient humidity.  This technique works best when the hazelnut spikes are made and used quickly.

Resume the method for the Crème Caramel

1. In a medium saucepan, heat the milk and cream over medium heat until hot, but not quite boiling. 
2. In a medium bowl, whisk together the whole egg and two additional yolks, salt, and 1/4 cup sugar.  While whisking, ladle some of the milk mixture slowly into the egg mixture.  Whisk in remaining milk mixture, one ladle at a time.  Mix extremely well until homogenous. 
3. Strain through a fine sieve into a large liquid measuring cup and stir in the vanilla extract.  Pour the custard into the ramekins, dividing it evenly. (4 ounces per ramekin)
4. Transfer the roasting pan with the ramekins to the oven.  Add enough boiling water to come halfway up the sides of the ramekins. 
5. Bake until custards are just set, about 35 minutes. Test with a metal skewer. When the skewer comes out clean, they are done.
6. Allow the crème caramel to cool and then remove ramekins from hot water.  Cover the ramekins and refrigerate until cold, at least overnight or up to 3 days.  This allows the hard caramel on the bottom to liquify. 
7. To unmold, run a sharp knife around inside of each ramekin and invert onto a serving plate, gently shaking to release.
8. Garnish with the hazelnut spike and serve.

Optional Step:

Whip some additional heavy cream to stiff peak consistency. Use a small dollop of whipped cream as a base to hold the hazelnut garnish upright and in place.

Variations: 

Orange - Add the zest of 1 orange to the milk before heating. 

Mocha - Add 1 Tablespoon instant coffee to the milk before heating.

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Servings: 2 servings of 4 scallops each

Special cooking equipment: 2 sauté pans

Leek Fondue

Ingredients:

• 12 ounces cleaned leeks (about 2 large), sliced very thin (white part only)
• 2 Tablespoons olive oil
• 4 ounces heavy cream
• 1 ounce grated Parmesan cheese

Method:

1. To prepare the leeks, cut off the green leaves and the root ends, leaving the white part of the leeks. Split lengthwise, then rinse thoroughly to remove any bits of sand or dirt. Chop the leeks horizontally into very thin slices. 
2. Using a large sauté pan, sauté the leeks in the olive oil on high heat until very soft, stirring occasionally (about 4-5 minutes). Add the heavy cream and cook over medium heat, stirring occasionally until creamy and reduced. 
3. Stir in the Parmesan cheese.  Remove from heat and set aside. 

Sautéed Sea Scallops

Ingredients:

• 2 ounces thinly sliced Prosciutto OR thinly sliced Pancetta 
• 1 Tablespoon olive oil for cooking the Prosciutto/Pancetta
• 8 large sea scallops - (cleaned of the chewy adductor muscle on the side of the scallop)
• 1 Tablespoon olive oil for sautéing the scallops
• 1 Tablespoon butter
• Salt and pepper to taste

Method:

1. Slice the Prosciutto or Pancetta into thin slices. Cook in a separate large sauté pan on medium heat with 1 Tablespoon olive oil until the prosciutto/pancetta is crispy. Reserve on the side. Wipe the grease out of the pan with a clean paper towel. You will use this same pan to cook the scallops.  
2. Remove the adductor muscle on the side of the scallops if it is present.  (The adductor muscle is the small white strip on the edge of a scallop which can be very chewy.)
3. Dry the scallops thoroughly with a paper towel. This is a key step to creating a nicely browned scallop.  Salt and pepper the scallops very lightly on one side. Place 1 Tablespoon of olive oil in the sauté pan on medium high heat. Allow the oil to get very hot. Place the scallops in the pan to cook. DO NO MOVE THEM after you place them in the pan and they begin to cook. 
4. Cook on one side for about 3 minutes. Turn them over ONLY ONE TIME and add the Tablespoon of butter to the pan after about a minute. This will brown the butter lightly and add a layer of flavor to the finished dish. Remove the scallops when golden and set aside.
5. Take the prepared leek fondue and add it to the cooked scallop pan.  Turn the heat to medium and cook for a few minutes to “deglaze” the pan, stirring well to pick up the tasty residual scallop “fond” (drippings).  
6. To serve, immediately place the leek fondue on a plate and artfully arrange the scallops on top. 
7. Top each scallop with a little of the crispy prosciutto/pancetta.  Serve with a lemon wedge and a little fresh parsley for a nice color contrast.

Chef’s Notes:

Any leftover leek fondue or crispy prosciutto can be used in a quiche. Please reference our previous AF DuPage quiche recipe.

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Servings: 12 large-sized madeleines

Special cooking equipment: Madeleine mold non-stick pan with 3” x 2” cavity size (12 per pan), standing or hand-held mixer, sifter, spatula, whisk, cooling rack

Ingredients:

• 2 Tablespoons very soft unsalted European-style butter to coat the madeleine mold cavities
• 90 grams unsalted European-style butter (browned)  COOLED to room temperature.
• 90 grams granulated sugar
• 100 grams whole beaten eggs (2 large size eggs)
• 1/8 teaspoon salt
• 100 grams all-purpose flour plus some extra to flour the madeleine mold cavities
• ¾ teaspoon baking powder

Ingredients for optional finishing touches:

• 1 cup sifted powdered sugar
• 4 ounces 60% cacao bittersweet chocolate (chopped)

Method:

1. Brush the cavities of a madeleine mold with very soft butter.  Sift flour over the top of the pan. Tap off any excess onto a sheet of aluminum foil to catch the excess.  Place pan in the fridge.
2. Place 90 grams unsalted butter in a small saucepan and lightly brown the butter on high heat. Immediately pour the butter into a small container or the heat from the pan will continue to darken the butter and turn it bitter.  Allow to cool to room temperature.
3. Using the metal bowl of a standing electric mixer, add the sugar, beaten eggs and salt. Take the metal bowl and warm the mixture over a double boiler while whisking constantly.  When the mixture is warm, transfer the bowl to a stand mixture and beat on high speed for 5 minutes using a wire whip attachment until frothy and thickened.
   Note: If you don’t have a standing mixer, use a metal bowl over a double boiler and cook until warm, whisking constantly. Take off the heat, then beat the mixture using a hand-held mixer.
4. Whisk the flour and baking powder together and sift it onto the whipped egg mixture. Use a spatula to gently fold in the flour as you sift it over the batter. Gently fold in the browned butter.
5. Allow the batter to sit overnight (24 hours recommended) in fridge with lightly sprayed (or greased) cling wrap.
6. To bake the madeleines, preheat the oven to 390°.
7. Add batter in the center of each indentation to fill it ¾ full.  Do not spread the batter in the molds as it will melt and spread on its own while baking.
   Note: I used a number 70 scoop and used two per cavity or a number 30 scoop and used one per cavity. 
8. Place the madeleine pan directly on a rack one up from the center of the oven and bake for 10 minutes. 
9. Remove from the oven and let cool for a few minutes and then tilt the madeleines out onto a cooling rack. 

Chef Notes: The 24 hours of rest time is critical to create the traditional bump on the madeleine cookies and to create a light texture. They will not form the bump without this extended time in the refrigerator. 

Since ovens can vary, pay close attention to the cooking time. The madeleines should be slightly colored on the top and very lightly browned on the shell side.

Optional finishing touches:

Powdered Sugar: Sift powdered sugar into a bowl.  Take a Completely Cooled madeleine and gently toss in the powdered sugar to evenly coat the surface.  Knock off the excess sugar.

Chocolate-dipped: In a very small microwave-proof bowl, place 4 ounces of chopped 60% cacao chocolate and melt in a microwave until ½ of the chocolate has melted (about 45 to 60 seconds).  Stir the chocolate for a few minutes. The chocolate should have mostly melted at this point, although there may be a few small pieces of unmelted chocolate that remain. 

DO NOT overheat the chocolate.  Dip or brush the chocolate lengthwise onto half of the madeleine cookie. Place onto parchment paper, aluminum foil or a silicone mat. Place in the fridge for a few minutes to set the chocolate. 

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Servings: 3 medium-sized or 2 very large-sized salads

Special cooking equipment: Slotted spoon

Salad, Lardons & Mustard Vinaigrette Ingredients:

• 1 head Frisée lettuce (9 ounces by weight) washed, dried very well and torn into bite-size pieces 
• 8 ounce chunk uncut bacon OR thick-cut bacon, cut into lardon strips (1 inch by ½ inch by ½ inch thick)  Note: We found uncut bacon at Wheaton Meat Company on special order
• 1/2 cup water for cooking the bacon
• 3 Tablespoons bacon fat, reserved from the rendering of the lardons 
• 1 small (1 ounce) shallot, finely minced
• 2 Tablespoons Dijon mustard (Edmond Fallot brand recommended)
• 3 Tablespoons high quality red wine vinegar
• 2 Tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Poached Eggs Ingredients:

• 4-6 cups water in a medium saucepan
• 1 Tablespoon white vinegar for the poaching water (helps the egg white to cook closer to the yolk)
• 3 whole eggs
• Croutons Ingredients:
• 3 slices French or Italian bread, crusts removed, cut into 1 inch by 1 inch pieces
• 1 Tablespoon melted butter

Method for making the croutons:

Place the bread cubes in a bowl with the melted butter. Lightly toss to coat the bread. On a baking sheet, cook the bread cubes for 10 minutes at 400°. Set aside.

Method for preparing the lardons, vinaigrette and poached eggs:

1. Place the lardon strips and ½ cup water in a 12-inch size skillet and cook over high heat. When the water reaches a boil, lower the heat to medium-high. Once all the water has simmered away, turn down the heat to medium-low and continue cooking until the lardons are crisp and well browned. (The water allows the meat to plump up as it cooks instead of shriveling, leaving the bacon pleasantly crisp, not tough or brittle.)
2. Using a slotted spoon, transfer lardons to paper towels to drain. Transfer 3 Tablespoons of the bacon fat to a small mixing bowl.  Discard the rest of the bacon fat, leaving behind a small amount in the skillet to sauté the shallots.  Add the minced shallots to the pan and cook on high heat for 30 seconds to quickly wilt the shallots. Add the shallots to the mixing bowl.  While continually whisking, add the mustard, red wine vinegar, olive oil, salt, and pepper. 
3. Using a medium size saucepan, add 4 to 6 cups of water and 1 Tablespoon white vinegar, reduce heat to medium so that the water is barely simmering (about 190°- 195°).  Crack eggs, one at a time, into a small bowl, and then slide them gently into water.  Cook until whites are set, and the yolks are still runny, about 3-4 minutes. Use the eggs immediately or hold in ice water in the fridge for later use using a slotted spoon. 
4. Place the Frisée lettuce on a large plate(s). Add the croutons and lardons, then drizzle the mustard vinaigrette on top. Add the poached egg (served warm). Garnish with fresh ground black pepper.

Chef’s Notes:

Prepare the lettuce first, then the croutons, then the lardons, then the dressing and finally the egg so it is still warm when you serve the salad. You are trying to achieve a warm dressing, warm lardons, and a warm egg when the salad is eaten.

If cooking the eggs ahead of time, refresh in hot water for one minute and then serve.

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Servings: 1 9-inch tart, serves 6 to 8, depending on size of slices

Special cooking equipment: 1 9-inch fluted tart pan, metal bowl, cooking thermometer, immersion blender or food processor 

Tart crust dough

Ingredients:

• 220 grams all-purpose flour
• 90 grams European-style unsalted butter, cut into small pieces
• 25 grams powdered sugar
• 1 large whole egg 
• 2 Tablespoons cold water
• Large pinch of salt

Method:

1. In a large bowl, combine the flour and butter, then mix by hand until the flour resembles sand. 
2. Add the powdered sugar and mix well, again by hand. 
3. In a separate bowl, combine the egg, water and salt, then add into the flour mixture. Continue to mix by hand until the ingredients are totally incorporated. 
4. Roll out the dough between two pieces of plastic film until 1/8 inch thick. Be sure to roll out the dough so it is slightly larger than the 9-inch fluted tart pan. This will accommodate the amount of dough needed to go up the sides of the pan. 
5. Put the tart dough in the fridge for 10 - 20 minutes so the dough chills slightly and is easier to handle. 
6. Place the dough into the pan, making sure that the dough covers the sides. Remove excess dough from the top by using a rolling pin or knife. Prick the dough on the bottom of the pan multiple times with a fork. 
7. Place in the freezer for 20 – 30 minutes or until stiff. 
8. Bake in a 400° oven for about 30 minutes or until the entire crust is a golden-brown color. Let cool before filling.

Creamy lemon filling

Ingredients:

• 175 grams whole eggs
• 225 grams granulated sugar
• 150 grams fresh-squeezed lemon juice (about 2-3 lemons)
• Zest of 2 lemons
• Large pinch of salt
• 200 grams European-style unsalted butter, room temperature and cut into small pieces

Method:

1. Using a metal bowl, stir together the eggs, sugar, lemon juice, zest, and salt.  Place the metal bowl over a double boiler at medium heat. Stir constantly with a wire whip until the mixture becomes very thick and registers about 175° on a thermometer. 
2. Pour through a wire mesh strainer into a mixing bowl, stir, and cool until about 125°. 
3. Using an immersion blender, slowly add a few pieces of the butter at a time to the egg/sugar/lemon mixture to create an emulsion. Blend until all the butter is incorporated. 
4. Note: If you don’t have an immersion blender, you may also use a food processor or mix by hand with a wire whisk, although the emulsion may not be as cohesive. 
5. Pour into the cooled, pre-baked crust and place in the fridge for a minimum of 3 hours. 
6. Serve with fresh whipped cream if desired.  

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Caramelized Leek & Potato Quiche and Broccoli, Ham & White Cheddar Quiche

Servings: 6 to 8 depending on the size of the slices

Special cooking equipment: 9-inch-deep pie tin for each quiche, food processor, pie weights (or dried beans, popcorn, or rice), sheet pan, thermometer

Pâte Brisée dough for the crust 

Ingredients: The ingredient measurements shown will make 1 quiche. Please double the amount if preparing both types of quiche.

• 250 grams All-purpose flour 
• Pinch of table salt
• 125 grams unsalted European-style butter (cold and chopped up into small pieces)
• 1 egg yolk 
• 4 Tablespoons cold water
• Cooking spray

Method:

1. Place flour, salt and the chopped up cold butter pieces into the food processor. Pulse until it resembles sand (about 30 seconds). 
2. Add the egg yolk and water. 
3. Pulse until the dough just barely comes together to form a dough. 
4. Remove and shape into a flattened disk and place into the fridge for 15 minutes to chill. 
5. For ease of rolling, place the dough between two sheets of plastic film.  Roll into a thin circle. Remove the dough from between the sheets of film and place in the pie tin using one of the par baking variations listed below. 
6. Preheat oven to 375° for the par baking of the crust.

Par baking variation 1:

1. Lightly grease a 9-inch pie tin with cooking spray. 
2. Unroll the dough into the pie tin. The dough should go all the way up the sides and slightly over the top of the pie tin.
3. Place a piece of parchment on the dough and pour in pie weights or some dried beans or popcorn or rice. 
4. Bake the dough for 20 minutes until the crust is just set. 
5. Remove the parchment and pie weights/beans/popcorn/rice and allow the crust to cook for 20-25 more minutes in the oven or until golden brown. 

Note: can be baked ahead of time and frozen for use another day.

Par baking variation 2: (requires an extra pie tin)

1. Unroll the dough into the pie tin. The dough should go all the way up the sides and slightly over the top of the pie tin.
2. Place a lightly sprayed piece of parchment paper onto the dough and then place an identical size pie tin into the other pan. Place the tins upside down on a sheet pan and bake for 20 minutes. Flip the tins right side up, remove the inner pan and parchment paper and bake for 20-25 more minutes or until golden brown. 

Note: can be baked ahead of time and frozen for use another day.

Custard for the quiche

Ingredients: The ingredient measurements shown will make 1  9-inch quiche. Please double the amount if preparing both types of quiche.

• 3 large size eggs 
• 6 ounces whole milk
• 6 ounces heavy cream OR (Variation: Crème Fraiche) 
• ½ teaspoon salt
• 1/8 teaspoon ground white pepper

Method:

1. In a bowl, place the eggs, whole milk, heavy cream (or crème fraiche), salt, and white pepper.
2. Stir thoroughly with a wire whip. Set aside.

Potato and caramelized leek quiche

Ingredients:

• 1 Tablespoon butter
• 1 leek chopped - white part only (1 cup or about 100 grams)
• 2 small Yukon Gold potatoes (about 200 grams)
• 1 cup (about 100 grams) grated Gruyère cheese 
• 1 recipe of the Custard (see recipe provided)

Method:

1. In a small sauté pan add 1 Tablespoon butter and cook over medium heat. When the butter is hot, stir in the chopped leeks.  Sauté the leeks until they turn golden brown and are well caramelized, about 3-4 minutes.  Set aside.
2. Place the whole Yukon Gold potatoes in a pot of water, bring to a boil and then turn down to a simmer for 20-25 minutes or until cooked through.  Drain. Cool, peel and roughly chop the potatoes.
3. To assemble the quiche, take the pre-cooked shell and add the leeks, then layer the chopped potato pieces on top, followed by a layer of grated Gruyère cheese. Evenly and slowly pour the custard mixture into the pie tin. 
4. Very delicately and slowly place the pie tin into the oven on a sheet pan, keeping the pan level. Bake at 350° until the internal temperature in the center is about 170° (about 50 minutes). 

Note: Allow to sit at room temperature for at least 20-30 minutes before slicing or the quiche will fall apart!

Broccoli, ham and white cheddar quiche:

Ingredients:

• 1 cup (about 100 grams) cooked small broccoli florets
• 1 cup (about 175 grams) chopped ham 
• 1 Tablespoon butter
• 2 stalks green onions, chopped finely (about 40 grams when chopped)
• 1 cup (about 100 grams) grated extra sharp white cheddar cheese
• (recommended: Cabot Brand Seriously Sharp White Cheddar Cheese)
• 1 recipe of the Custard (see recipe provided)

Method:

1. Place the broccoli florets in boiling water and cook for about 3 minutes. Drain thoroughly, and cool.  Set aside.
2. Dice the ham into small pieces. Sauté the ham in 1 Tablespoon of butter until caramelized. When well caramelized, turn off the heat and add the chopped green onions and stir for a minute to wilt the green onions.  Set aside.
3. To assemble the quiche, take the pre-cooked shell and add the broccoli, then add the caramelized ham and green onions, followed by a layer of the  grated sharp white cheddar cheese. Evenly and slowly pour the custard mixture into the pie tin. 
4. Very delicately and slowly place the pie tin into the oven on a sheet pan, keeping the pan level. Bake at 350° until the internal temperature in the center is about 170° (about 50 minutes). Note: Allow to sit at room temperature for at least 20-30 minutes before slicing or it will fall apart.

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Special baking materials: pastry bags and tips, silicone sheet or parchment paper, 13 x 18 inch baking sheet, digital scale

Pâte à Choux (éclair paste)

Large batch yields 40 profiteroles (2 small 13 by 18 inch pans)

Small batch yields 20 profiteroles (1 small 13 by 18 inch pan)

Ingredients:

Ingredient: Large Batch, Small Batch

Water: 290 Grams, 145 Grams 

Salt: 7 Grams, 3.5 Grams

Butter, cubed: 130 Grams, 65 Grams 

Bread flour: 200 Grams, 100 Grams 

Eggs: 255 Grams, 128 Grams 

1 additional egg for the egg wash

Method: 

1. Line a 13 by 18-inch sheet pan with a silicone baking mat or parchment paper. 
2. Preheat oven to 400°. 
3. In a medium saucepan, bring water, salt, and butter to a full boil. Turn heat to low. 
4. Add the bread flour all at once, stirring vigorously with a wooden spoon. Continue to cook and stir until the dough forms a mass and pulls away from the side of the pot (about 1 minute).
5. Transfer the dough to a mixer with a paddle attachment and mix on medium speed. (You may also mix by hand, but note that hand mixing will take much longer than the time listed.) 
6. Beat for 30 seconds to allow the dough to cool slightly. Crack the eggs into a container, leaving the yolks whole (don’t stir). Add 1 egg (white and yolk) at a time into the dough, beating thoroughly after each additional egg.  After all the eggs are added, the dough should be shiny and slowly fall from paddle or spoon in a V shape. 
7. Place the dough in a decorating (pastry) bag and pipe out into small rounds, then lightly egg wash.  The dough will rise significantly when cooking, so allow room for expansion.
8. Bake in a 400° oven for 40 minutes.  Allow to fully cool, then slice open horizontally. 
9. Place a small scoop of vanilla ice cream inside.  Serve with the sauce pooled on the bottom of the plate or drizzled on top of the profiteroles.

Chocolate Sauce 

Ingredients:

Ingredient: Large Batch, Small Batch

Water: 240 grams, 120 grams

Granulated sugar: 170 grams, 85 grams 

Cocoa powder: 70 grams, 35 grams 

Heavy cream: 150 grams, 75 grams

Method:

1. In a saucepan, bring sugar and water to a boil. Pour the cocoa powder into the saucepan, stirring thoroughly.   Bring back to a boil, then stir in heavy cream. Bring to a very slow lazy simmer and cook for 20 min. 
2. Sauce will thicken upon cooking.

Ice Cream

For a traditional profiterole, purchase vanilla ice cream – about 1 pint for a small batch, 2 pints for a large batch. 

Chef’s Notes:

If you have a smaller hand, use a 14-inch plastic coated decorating (pastry) bag. If you have a larger hand, use a 16-inch plastic coated decorating (pastry) bag.

*You may also use a 1-gallon size Ziploc-type plastic bag. Cut off a corner and insert the tip before filling the bag with the paste. However, you will not have as much exact control over the piping. 

Use a Number 825 open star piping tip (Ateco Brand) OR a Number 805 plain decorating tip (Ateco Brand).

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Servings: 2 servings of 4 prawns each

Gambas

Ingredients:

• 8 head-on jumbo-size prawns  (Note: If head-on prawns aren’t available at your local market, it’s fine to use large size shrimp.)
• 1 Tablespoon olive oil
• 1 Tablespoon European-style butter
• 1 clove minced garlic
• 1 small minced shallot
• Salt and pepper to taste
• 1 cup Port wine
• 2 additional Tablespoons cold European-style butter, cut into small pieces

Method:

1. Peel the body of 8 jumbo prawns, leaving the head attached. Carefully devein the back side of the prawns.
2. Place the olive oil, tablespoon of butter, shallots and garlic in a sauté pan and cook over medium heat. Place the prawns in the pan and sauté until cooked on each side (about 3 minutes per side).  Do not have the heat too high or the garlic will burn. When cooked, remove the prawns and set aside, keeping the prawns warm. 
3. Add Port wine to the sauté pan and reduce until it is syrupy in consistency. Turn the heat to very low and add the cold pieces of butter one at a time, whisking constantly. Place the prawns back into the sauce to heat through.  
4. Serve with the creamy polenta. 

Creamy Polenta

Ingredients:

• 1 cup chicken stock 
• 1 cup heavy cream
• 1/2 cup yellow cornmeal
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 Tablespoons European-style unsalted butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• 1 Tablespoon grated Parmigiano-Reggiano cheese for garnish

Method:

1. Place the stock and the cream in a saucepan over medium-high heat and bring to a boil. Turn the heat down to low and slowly pour the cornmeal into the hot liquid, whisking briskly to prevent clumping. 
2. Cook on low heat, whisking constantly, for about 5 minutes, or until the liquid is absorbed.  Add ½ cup cheese and 2 Tb. butter, stirring until incorporated.  
3. Cover and keep warm until you are ready to plate the dish.

Serving suggestions:

Spoon a mound of creamy polenta on a rectangular plate forming a line. Place the gambas and sauce on the polenta and garnish with parsley, and a little grated Parmesan.

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Servings: 6
 

Crème Anglaise Sauce

Ingredients:

• 2 cups whole milk
• 6 large size egg yolks
• ½ cup (3 ounces) granulated sugar
• ½ vanilla bean, split and scraped

Method:

1. Combine the milk and sugar in a medium saucepan. Split the ½ vanilla bean lengthwise, then scrape out the seeds and put them, and the pod, into the milk. In a separate bowl, whisk together the egg yolks.
2. Make an ice bath by nesting a medium size metal bowl in a large bowl filled with ice and a little cold water. Set a mesh strainer over the top.
3. Heat the milk until almost boiling. Remove about 1/3 of the warmed milk mixture from the pan and slowly pour it into the egg yolks, stirring constantly. Mix thoroughly, then add this mixture back into the saucepan. 
4. Cook over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, sides, and corners of the pan, until the custard is thick enough to coat the spatula. 
5. When the mixture is slightly thick, immediately pour the custard through the mesh strainer into the chilled bowl. 
6. Remove the vanilla pod, scraping any residual vanilla bits into the sauce.  Stir the crème anglaise to help cool it down. 

Meringue Snow Eggs

Ingredients:

• 7 egg whites (large size eggs at room temperature)
• 3 ½ ounces granulated sugar
• Pinch of salt
• 2 or 3 drops lemon juice

Method:

1. Line a baking sheet with a clean tea towel or paper towels. 
2. Fill a large, wide saucepan about halfway with water and heat until it comes to a simmer. DO NOT allow the water to boil!
3. Using a stand mixer with a whisk attachment, whip the egg whites, salt and lemon juice until they begin to look foamy. Increase the speed to medium and add the sugar, one tablespoon at a time, until the whites hold their shape. Continue whipping until the meringue looks glossy and thick (about 3 – 4 minutes). 
4. Using two large soup spoons, scoop up a generous amount of the meringue onto one spoon, then take the second spoon to scrape it off sideways forming an oval shape. Drop the oval meringues into the simmering water. Don’t crowd too many into the pan; they should be allowed to float freely. They will almost double in size as they cook.
5. Poach the meringues for 3 to 4 minutes, then flip each one with a slotted spoon, and poach for another 3 to 4 minutes.  When cooked, remove the meringues with a slotted spoon and put them on the lined baking sheet.  Poach the remaining meringues following the same procedure.

Caramel 

Ingredients:

• 3/4 cup (5 ounces) granulated sugar
• 3 Tablespoons water
• 3 drops lemon juice

Method:

1. To make the caramel, heat the sugar, water, lemon juice in a small sauce pan over medium to high heat, swirling it as little as possible, so it cooks evenly, until it turns a medium amber color. 
2. Turn off the heat. Holding the pan off the heat,  stir constantly for a couple minutes, making sure that the caramel doesn’t begin to clump.  Use a spoon to drizzle the caramel over the meringues. Keep the caramel thin as it will harden upon cooling. 

Assembly

1. Place a portion of the crème anglaise sauce in each serving bowl. Gently place 2 meringues on top. Lightly drizzle the caramel over the top. 
2. Optional step: Drizzle some of the caramel onto a silicone sheet to make a decorative design. Once cooled, slowly peel the caramel garnish off the sheet and place vertically onto the meringues.