At Alliance Française DuPage, we love to have parties and we love to cook, as you can see by our Picture Gallery.
Here are some of the delicious recipes from Chef Chris's cooking demonstrations:
Authentic Niçoise Salad: Anchovy or Tuna
Crème Brûlée Two Ways - Classic Vanilla and Chocolate
Creole-Style Andouille, Shrimp and Chicken Jambalaya
Provençal Fougasse Breads - 3 Variations
Duck Breast with Tart Cherries and Red Wine Reduction Sauce
French Onion Soup with a Nod to Paul Bocuse
Tourtière Landaise (Apple Croustade)
Sautéed Scallops with Leek Fondue and Pancetta
Profiteroles with Chocolate Sauce
Sautéed Gambas with Port Wine Sauce and Creamy Polenta
28.35 grams = 1 ounce
1 liter = 33.8 fluid ounces
1 kilogram = 2.21 pounds
1,000 grams = 1 kilogram
10 CL = about 3-1/2 ounces
25 CL = about 8-1/2 ounces
50 CL = about 17 ounces
75 CL = 25.35 ounces
750 ML = 25.35 ounces
Servings: Serves 2 per 12 inch wooden bowl
Special Equipment needed: 12 inch wooden bowl, microplane grater, salad spinner (optional)
Ingredients:
Method:
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.
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:
Method:
Chocolate crème brûlée
Ingredients:
Method:
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.
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:
Method:
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:
See additional ingredients for the fougasse variations, but all versions will require:
Ingredients for filling variations:
Olive (Green or Black)
Add to the dough during the last 1 minute of mixing at low speed.
Sun-dried tomato, rosemary & garlic
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
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:
Dough-forming and cooking method for all Fougasse varieties:
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.
Servings: 2 servings
Special equipment: sharp knife, heavy medium-sized sauté pan, aluminum foil
Ingredients:
Red wine reduction sauce with tart cherries
Ingredients:
Method for duck preparation:
Method for Red wine reduction Sauce with Tart Cherries:
Presentation:
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:
Cake batter
Ingredients:
Method:
Chocolate ganache centers:
Method:
Cake:
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.
Servings: about 6 large portions
Special equipment: large saucepan, medium saucepan, medium bowl, wire whisk,
6- 16-ounce oven-safe soup bowls
Ingredients:
Method:
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.
Servings: about 6
Special equipment: medium-sized sauté pan, 8-inch pie pan with straight sides, pastry brush, cooling rack
Ingredients:
Method:
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.
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:
Method:
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
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:
Custard Ingredients:
Method:
Garnish Method
Resume the method for the Crème Caramel
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.
Servings: 2 servings of 4 scallops each
Special cooking equipment: 2 sauté pans
Leek Fondue
Ingredients:
Method:
Sautéed Sea Scallops
Ingredients:
Method:
Chef’s Notes:
Any leftover leek fondue or crispy prosciutto can be used in a quiche. Please reference our previous AF DuPage quiche recipe.
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:
Ingredients for optional finishing touches:
Method:
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.
Servings: 3 medium-sized or 2 very large-sized salads
Special cooking equipment: Slotted spoon
Salad, Lardons & Mustard Vinaigrette Ingredients:
Poached Eggs Ingredients:
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:
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.
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:
Method:
Creamy lemon filling
Ingredients:
Method:
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.
Method:
Par baking variation 1:
Note: can be baked ahead of time and frozen for use another day.
Par baking variation 2: (requires an extra pie tin)
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.
Method:
Potato and caramelized leek quiche
Ingredients:
Method:
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:
Method:
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:
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:
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).
Servings: 2 servings of 4 prawns each
Gambas
Ingredients:
Method:
Creamy Polenta
Ingredients:
Method:
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.
Servings: 6
Crème Anglaise Sauce
Ingredients:
Method:
Meringue Snow Eggs
Ingredients:
Method:
Caramel
Ingredients:
Method:
Assembly
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