Food Script

Terrine de St-Jacques aux Poireaux (Scallop and Leek Terrine)

Curry powder and smoky piment d’Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France, contribute a warming kick to this custardy terrine.   Ingredients Kosher salt, to taste 1 medium carrot, cut into ½″ pieces 1 medium leek, white and light green parts only, halved and sliced ½″ thick crosswise 1 cup heavy cream ½ cup flour 1 tbsp. minced chives 1 tbsp. minced dill 2 tsp. minced parsley 1 tsp. piment d’Espelette ½ tsp. curry powder 6 eggs Zest of 1 lemon, plus 2 tsp. juice 8 large sea scallops, cut […]

Tremblement de Terre (The Earthquake) – French Drink

This intense potion is adapted from one served at parties by the French artist Henri de Toulouse-Lautrec. Ingredients 2½ oz. cognac ¼ oz. absinthe   Method : Stir cognac and absinthe in a cocktail shaker filled with ice. Strain into a chilled cocktail glass; garnish with a lemon twist.   What did you think about this recipe? Comment Below !

Sardine and Swiss Chard Gratin

In this French casserole, oil-packed canned sardines are layered with creamy Swiss chard and baked under a crunchy layer of bread crumbs. Ingredients Kosher salt and freshly ground black pepper, to taste 1½ lb. Swiss chard, stemmed, leaves torn into 2″ pieces 4 tbsp. unsalted butter, plus 2 tbsp. melted 2 tbsp. olive oil, plus more 8 cloves garlic, thinly sliced 2 shallots, thinly sliced ½ cup flour 2½ cups milk 1 cup heavy cream 1 cup shredded Gruyère ¼ tsp. freshly grated nutmeg 3 eggs, beaten 2 (4-oz.) cans sardine fillets packed in oil, drained ½ cup panko bread […]

Macarons – French Sweets

While cookies made from almond flour and egg whites have been around since at least the 16th century, the concept of filling them and sandwiching them together to create what we know as a macaron is a 20th century invention, popularized by the Parisian pastry shop Ladurée. Typically the shells are colored to reflect the flavor of the filling, which can be anything from buttercream to ganache to jam. You can eat the filled cookies right away, but they’re best after a day or two, as the shells will soften slightly and absorb the flavor of the filling, yielding a […]

Crazy Day Crêpes – French Loves Them we 2 !

Crêpes stuffed with fromage blanc and maple syrup are topped with stewed blueberries, strawberries, and peaches at Heartbeet Lifesharing, a community for developmentally disabled adults in Hardwick, Vermont. Ingredients 2 cups blueberries 2 cups sliced strawberries ⅓ cup granulated sugar 1½ tsp. kosher salt 5 peaches, peeled, pitted, and cut into 1″ wedges 2 cups flour 2 tbsp. confectioners’ sugar ½ tsp. baking powder 2 cups milk 1 cup plain yogurt 2 tbsp. unsalted butter, melted 1 tbsp. vanilla extract 6 eggs 2 cups fromage blanc ½ cup sour cream ⅓ cup maple syrup 1 cup heavy cream, whipped into […]

 

Kefta Tagine (Lamb Meatball and Egg Tagine)

Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives, are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris.

Credit: Landon Nordeman

Ingredients

1 lb. ground lamb
1½ tbsp. ground cumin
1½ tbsp. paprika
Kosher salt and freshly ground black pepper, to taste
4 tbsp. unsalted butter
2 tbsp. olive oil
4 cloves garlic, minced
1 large yellow onion, minced
1 tsp. crushed red chile flakes
½ tsp. ground ginger
½ tsp. crushed saffron threads
1 bay leaf
1 (28-oz.) can whole peeled tomatoes in juice, drained, crushed by hand
4 eggs
½ cup unpitted kalamata olives
¼ cup finely chopped parsley

 

Method :

1. Place lamb, 1 tbsp. cumin, 1 tbsp. paprika, and salt and pepper in a bowl, and mix until evenly combined. Form mixture into 12 balls, about 1 oz. each, and place on a plate; chill kefta until ready to use.

2. Heat butter and oil in a 6-qt. Dutch oven over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add remaining cumin and paprika, chile flakes, ginger, saffron, and bay leaf, and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, and cook, stirring, until broken down and sauce is slightly reduced, about 10 minutes. Add kefta, and cook, covered, until cooked through, about 10 minutes. Crack eggs over the top, and arrange olives around eggs; cover, and continue cooking until whites are cooked and yolks are slightly runny, about 8 minutes. Uncover and sprinkle with parsley before serving.

 


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Casse-Croûte Tunisien (Tunisan Tuna Sandwich)

You’ll need both hands to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.

Credit: Landon Nordeman

Ingredients

3 tbsp. olive oil
2 cloves garlic, minced
½ small yellow onion, minced
½ small green bell pepper, stemmed, seeded, and minced
1 (15-oz.) can whole peeled tomatoes in juice, drained, crushed by hand
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
4 (8″) Portuguese or hero rolls
2 medium Yukon gold potatoes, boiled until tender, peeled and thinly sliced
1 small English cucumber, thinly sliced
1 medium ripe tomato, thinly sliced
2 (5-oz). cans tuna in oil
½ cup pitted black olives
¼ cup capers, rinsed and drained
4 pepperoncini peppers, drained, stemmed, and halved lengthwise

 

Method :

1. Heat oil in a 10″ skillet over medium-high heat. Add garlic, onion, and pepper, and cook, stirring, until soft, about 6 minutes. Add tomatoes and bay leaf, and cook, stirring, until sauce is thick and slightly reduced, about 3 minutes. Remove and discard bay leaf, season with salt and pepper, and set aside.

2. Assemble the sandwiches: Split rolls horizontally, leaving them intact on one side. Divide tomato sauce among rolls, top with potatoes, cucumber, and tomato, and then tuna; top with olives, capers, and pepperoncini. Drizzle the top of each with harissa; halve sandwiches crosswise to serve.

 


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Kay ‘n Dave’s Huevos Rancheros

At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.

Credit: Helen Rosner

Ingredients

14 cloves garlic (8 peeled, 6 roughly chopped)
3 plum tomatoes, cored and roughly chopped
1 large white onion, roughly chopped
3 tbsp. canola oil
1 cup long-grain white rice, rinsed until water runs clear
½ cup vegetable stock
Kosher salt, to taste
1 lb. dried black beans, soaked overnight and drained
3 sprigs epazote, roughly chopped
1 jalapeño, stemmed


 

Method :

1. Carefully place the goat cheese logs into a widemouthed glass or ceramic jar.

2. Add enough olive oil to cover cheese completely. Add bay leaves, thyme, garlic, black peppercorns, and pink peppercorns.

3. Cover and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving.

 

 


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Raspado de Mango (Mango Ice)

This refreshing frozen treat is a favorite in Mexico.

Credit: Todd Coleman

Ingredients

4 cups bottled or fresh mango juice or nectar
1 cup sugar
½ tsp. kosher salt
2 tbsp. fresh lime juice

 

Method :

Heat 2 cups mango juice, sugar, and salt in a 2-qt. saucepan over medium-high heat, and cook, stirring, until sugar dissolves. Remove from heat, and stir in remaining mango juice and lime juice; let cool. Pour into an 8″ x 8″ baking dish and place in freezer. Freeze, scraping and stirring mixture thoroughly every hour as ice crystals form, to prevent it freezing into a solid mass, until mixture is the consistency of shaved ice, about 4 hours. Spoon into chilled bowls to serve.

 


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Pollo en Mole Poblano (Chicken with Puebla-Style Mole Sauce)

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken.

Credit: Nancy S.

Ingredients

2 oz. dried mulato chiles
1 oz. dried ancho chiles (available at marxfoods.com)
1 oz. dried pasilla chiles (available at marxfoods.com)
1 (3–4-lb.) whole chicken, cut into 8 pieces
2 cloves garlic, peeled
½ small plum tomato, cored
½ medium tomatillo, husks removed, rinsed
¼ small white onion, peeled
2 tbsp. unsalted butter
½ tsp. whole cloves
½ tsp. whole allspice berries
¼ tsp. coriander seeds
¼ tsp. whole black peppercorns
¼ tsp. anise seeds
½ stick cinnamon, preferably canela (available at ranchogordo.com)
¼ ripe plantain or banana, peeled and finely chopped
½ small corn tortilla, roughly chopped
3 tbsp. whole almonds
1 ½ tbsp. sesame seeds, plus more for garnish
2 tbsp. raisins
¼ stale bolillo (see Mexico’s Daily Breads) or 1 slice white sandwich bread, toasted and crumbled
1 tbsp. lard or canola oil
2 oz. Mexican chocolate, such as Ibarra, roughly chopped
1 tbsp. finely chopped piloncillo (available at mexgrocer.com) or packed light brown sugar
2 tsp. kosher salt
Mexican-style red rice, for serving

 

Method :

1. Heat a 12″ skillet over medium-high heat. Working in batches, add mulato, ancho, and pasilla chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over 5 cups boiling water and let sit until chiles are soft, about 30 minutes. Drain, reserving soaking liquid, and remove stems and seeds from chiles, reserving 1 tsp. seeds from chiles. Set seeds aside, and transfer chiles to a food processor; add 1 cup soaking liquid, and process until smooth. Set chile purée and remaining soaking liquid aside. Bring chicken and 8 cups water to a boil in a 4-qt. saucepan over high heat, reduce heat to medium-low, and cook until tender, about 45 minutes. Drain; set aside.

2. Meanwhile, arrange an oven rack 4″ from broiler element, and heat broiler to high. Place garlic, tomato, tomatillo, and onion on a foil-lined baking sheet, and broil, turning as needed, until all vegetables are charred all over, about 15 minutes. Transfer vegetables to food processor, and process until smooth; set vegetable purée aside.

3. Heat butter in a 4-qt. saucepan over medium-high heat. Add reserved chile seeds, cloves, allspice, coriander, peppercorns, anise seeds, and canela, and cook, stirring constantly, until lightly toasted and fragrant, about 6 minutes. Add plantain, and cook, stirring, until lightly browned, about 12 minutes. Add tortilla, and cook, stirring, until lightly toasted, about 6 minutes. Add almonds and sesame seeds, and cook, stirring, until lightly toasted, about 8 minutes. Add reserved chile purée and vegetable purée, along with raisins and bread, and bring to a boil; reduce heat to medium-low, and cook until all ingredients are softened, about 15 minutes. Remove from the heat, and transfer mole to blender along with remaining soaking liquid; purée until very smooth, at least 4 minutes.

4. Return saucepan to medium-high heat, and add lard. When hot, add mole and fry, whisking constantly, until slightly thickened, about 5 minutes. Add chocolate, piloncillo, and salt, and cook until chocolate and sugar dissolve and sauce is smooth, about 10 minutes. Arrange chicken on a platter, liberally cover with the sauce, and sprinkle with sesame seeds; serve with red rice, if you like.

 


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Baja Ceviche Tostadas

Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas executive chef Mike Minor.

Credit: Anna Stockwell

Ingredients

4 2-oz. 1 lb. boneless, skinless halibut (or a similar fish), cut into ¼ » cubes
1 lb. peeled, medium shrimp, cut into ¼ » cubes
1 cup fresh lime juice
⅓ cup finely chopped cilantro
2 tomatoes, cored and finely chopped
1 medium carrot, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
½ small red onion, finely chopped
Kosher salt and freshly ground black pepper, to taste


 

Method :

1. Make the ceviche: In a large bowl, combine halibut, shrimp, and juice. Allow to marinate for 20 minutes. Drain and discard all but ½ cup juice. Add remaining ingredients, season to taste with salt and pepper, and stir gently to combine. Refrigerate for 20 minutes.

2. Make the sauce: In the bowl of a food processor, pulse cilantro, lime juice, salt, and pepper until finely chopped. Add mayonnaise and puree until smooth; chill until ready to serve.

3. Pour canola oil to a depth of 2 inches in a 6-qt. saucepan. Heat over medium-high until a deep-fry thermometer reads 350°. Working in batches, fry the tortillas until crisp, about 1 minute each. Drain on paper towels and season with salt.
4. To serve, spread a thin layer of cilantro mayonnaise on each crispy corn tortilla. Top with seafood ceviche mixture and garnish with avocado.

 


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Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)

In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.

Credit: Todd Coleman

Ingredients

1 lb. plum tomatoes, cored and roughly chopped
4 oz. Mexican dried shrimp (available at melissas.com), soaked overnight, drained and roughly chopped
¼ cup roughly chopped pickled jalapeños, plus 2 tbsp. brine from jar
¼ cup roughly chopped cilantro
½ small white onion, roughly chopped
Juice of 2 limes
Kosher salt, to taste

 

Method :

In a large bowl, combine tomatoes, shrimp, jalapeños plus brine, cilantro, onion, and juice. Season with salt, and let sit at room temperature to meld flavors, at least 1 hour.

 


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Beef Brisket and Picadillo-Stuffed Empanadas

Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.

Credit: Penny De Los Santos

Ingredients

4 cups flour
6 tbsp. unsalted butter, cubed
1½ tsp. kosher salt, plus more to taste
½ cup olive oil
1 lb. beef brisket
5 cloves garlic, smashed
2 medium carrots, halved crosswise
2 large white onions, 1 quartered and 1 minced
3 tbsp. chile powder
1½ tbsp. finely chopped oregano leaves
2 tsp. ground cumin
1 cup raisins
½ cup sliced pitted canned black olives
½ cup dry sherry
¼ cup sugar
¼ cup pine nuts
Freshly ground black pepper, to taste
Canola oil, for frying

 

Method :

1. Make the dough: Combine flour, butter, and salt in a large bowl, and using your fingers, rub butter into four until pea-size crumbles form. Add 1½ cups warm water and stir until dough forms. Knead in the bowl until smooth, about 4 minutes. Wrap in plastic wrap, and refrigerate for 1 hour.

2. Meanwhile, heat ¼ cup olive oil in a 6-qt. saucepan over medium-high heat. Season beef with salt and pepper, and add to pan; cook, turning once, until browned on both sides, about 8 minutes. Add garlic, carrots, quartered onion, and 6 cups water; bring to a boil. Reduce heat to medium-low, cover, and cook until beef is very tender, about 2½ hours.

3. Remove from heat, and let beef sit in saucepan until cool enough to handle, about 30 minutes. Transfer beef to a cutting board, and reserve 1 cup cooking liquid; discard remaining liquid and vegetables or reserve for another use. Shred meat into thin strands, and then finely chop; set aside.

4. Wipe the saucepan dry, then heat remaining olive oil over medium-high heat; add minced onion, and cook, stirring, until golden brown, about 12 minutes. Add chile powder, oregano, and cumin, and cook for 1 minute. Add reserved beef and cooking liquid along with raisins, olives, sherry, sugar, and pine nuts; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until raisins are plump and meat has absorbed most of the liquid, about 20 minutes; set aside to cool.

5. Divide dough into 24 balls, and place on a work surface; using a small rolling pin or the heel of your hand, flatten each ball into a 5″ disk, brush edges with water, and place 2 tbsp. filling in the center. Fold disks in half to form half-moons, and seal edges together using the tines of a fork. Refrigerate empanadas for at least 1 hour, or up to overnight.

6. Pour oil to a depth of 2″ in a 6-qt. saucepan, and heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, fry empanadas until browned and crisp, about 6 minutes. Transfer to paper towels to drain before serving.

 

 

 


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Deep-Fried Cardoons

At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.

Credit: Christopher Hirsheimer

Ingredients

2½ lbs. cardoons
Juice of 3 lemons
3 eggs
1½ cups flour
Vegetable oil
Parmigiano-reggian

 

Method :

1. Wash cardoons; remove and discard outer stalks. Trim thorns and stringy fibers. Cut cardoons into 2″ pieces; place in a pot of salted water with lemon juice. Bring to a simmer over medium-high heat and cook until cardoons are tender, about 30 minutes. Drain, cool, and dry with paper towels.

2. Beat eggs. Place flour in a separate bowl, add cardoons, and toss. Heat 1″ oil in a large skillet over medium-high heat. Dip a few in eggs, then drop into hot oil. Fry in batches until golden, about 6 minutes; drain. Sprinkle with parmigiano-reggiano.

 

 

 


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Roasted Onion and Gorgonzola Soup

Creamy blue cheese makes this soup velvety and pungent.

Credit: Peabody Rudd / culinaryconcoctionsbypeabody.com

Ingredients

3 TBSP butter
2 large onions, large diced
2 small baking potatoes, peeled and diced
1 tsp garlic, minced
3 cups chicken stock
1 cup heavy cream
4 1/2 oz Gorgonozla, crumbled
salt and pepper to taste
1 TBSP butter
1 TBSP sugar
2 medium pears, peeled, sliced into 1/2 inch wedges
4 oz bacon, fried and crumbled


 

Method :

Melt 3 TBSP of butter over medium heat.
Add onions and garlic, cook until onions are slightly wilted.
Add potatoes, stir to coat with butter. Cook 5 minutes.
Add stock and bring to a boil. Reduce heat and simmer until potatoes are soft(about 30 minutes). Allow to cool slightly.
Puree soup in food processor.
Add cream and gently reheat soup.
Stir in cheese and adjust seasoning. If too thick, thin with stock.
Heat 1 TBSP butter over medium high heat.
Add pears and sprinkle with sugar. Saute until slightly caramelized.
Garnish soup with pears and bacon.

 

 

 


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