TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)
This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.
Provided by Chef Kate
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash peppercorns with a mallet or the back of a heavy pan.
- Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
- Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
- Remove the steaks to a platter and allow to rest.
- Add cognac to the pan and heat for just a few seconds and then set ablaze.
- Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
- Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
- Pour over fillets and sprinkle with parsley.
- Option 2: Skip the cream (but it's better with).
Nutrition Facts : Calories 120.2, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.8, Sodium 51.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 2.8
JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)
I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!
Provided by davinandkennard
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove the stems and reserve.
- Wash and dry the caps and bush with melted butter.
- Arrange hollow side up in a baking dish.
- Season with salt and pepper to taste.
- Wash and dry the stems.
- By handfuls twist in a corner of a clean towel to extract as much juice as possible.
- Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
- Lower the heat and add the flour. Stir for a minute or two until thickened.
- Stir in the cream and cook until thickened.
- Stir in the parsley and seasonings.
- Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
- Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.
Nutrition Facts : Calories 219.9, Fat 22.2, SaturatedFat 13.9, Cholesterol 66.9, Sodium 115.4, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 3.4
STEAK AU POIVRE VERTE, ULTIMATE DECADENT VERSION
Classic, ultimate decadent, French bistro meal, not for calorie counters. If you only eat beef once a year, this is the recipe I recommend.
Provided by R. Warren Meddoff
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat ove to 375 degrees F. Have all ingredients at room temperature. Sprinkle steaks with black pepper and salt. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about three minutes per side. Remove steaks from pan and place on a rack set in roasting pan; place in oven for 20 minutes for medium rare-medium. DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL DONE!.
- While steaks are roasting, saute shallots in saute pan with steak drippings and butter. When shallots are translucent, add stock to pan and whisk. Reduce liquid for 3 to 4 minutes over medium high heat. Add brandy, cream and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, enough to just coat the back of a spoon; (5-8 minutes). Lower heat to just below a simmer.
- Place steaks on plates. Whisk pan drippings into sauce and top steaks. Serve immediately. I have served this dish with twice baked potatoes, dutchess potatoes, puffed potatoes and a green vegetable.
Nutrition Facts : Calories 1657, Fat 135.3, SaturatedFat 64.7, Cholesterol 399, Sodium 683.6, Carbohydrate 5.9, Sugar 0.1, Protein 81
JERSEY BEAN CROCK (UN POIT ET DES PAIS AU FOU)
Most Jersey women owned an earthenware bean crock in which to cook one of the most hearty of all Jersey meals. It was such a popular dish that most farmhouses had bundles of drying French beans hanging from the rafters waiting to be shelled during the long winter evenings. Town residents would hang their beans in the garages. Recipe courtesy of bbc.co.uk
Provided by LoversDream
Categories Beans
Time P1D
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight in sufficient water to cover.
- Drain and put in beancrock and season with pepper.
- Cover with pig's trotter, shin of beef, carrot,.
- onion and herbs. Pour boiling water over contents until covered. Place, without lid, in a hot oven, gas mark 6, 200°C (400°F).
- Cook uncovered until contents bubble then put on lid, turning oven to low, gas mark 2, 150°C (300°F).
- Leave cooking all day, topping up with boiling water when necessary. One hour before serving, remove meat, vegetables and herbs, strip meat from bones.
- Discard bones, gristle, excess fat, vegetables and herbs.
- Mix into the beans, adding salt and pepper to taste.
- Preparation time is for soaking the beans.
Nutrition Facts : Calories 240.4, Fat 8.1, SaturatedFat 2.7, Cholesterol 44.5, Sodium 85.2, Carbohydrate 20.5, Fiber 4.7, Sugar 1.4, Protein 21.4
CROUSTADE AUX POMMES ET ERABLE
This is a variation of the regular "croustade" which is usually just the baked apples with the crispy oat on the top with flavor of butter and cinnamon. Try this amazing dessert enhanced by maple flavor.
Provided by capucine66
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a pan that goes in oven, put the cut apples.
- Pour the maple syrup on the apples.
- In a separate bowl, mix together the flour, oatmeal, brown sugar, butter and salt.
- Add this mixture on the apples.
- Cook in the oven for about 35 minutes at 375°F.
- Serve warm with vanilla ice cream is amazing!
CHICKEN FRIAND (TOURTE AU POULET ET CHAMPIGNONS)
My husband and I went to La Madelene's the other day and he ordered the chicken friand. It was so yummy that we decided to make it at home the following week. *** WOW! *** It turned out WAY better than the restaurant's. Adjust seasonings and addition of wine to taste. (for example, tarragon would be soooo good.) We served with roasted asparagus & artichokes with browned butter, wine and lemon dressing, will post recipe soon.
Provided by GirlyJu
Categories Savory Pies
Time 1h
Yield 2 friands, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Season chicken with salt and pepper. In large saucepan, heat oil over medium heat. Stir in 2 T butter. Cook chicken until done, about 7-9 minutes. Remove chicken from pan and allow to cool. Pour out any chicken juices for later use.
- To pan, add in 2 T butter. Sauté mushrooms until they give off their liquid and it evaporates. Stir frequently. Toss in 1/2 teaspoon of herbs de Provence and sauté "until fragrant," or about 1 minute. Add ½ cup wine and cook until it evaporates. In the meantime, chop chicken into bite-size chucks. When done, transfer mushrooms to a small bowl.
- Add remaining 2 tablespoons butter and onion to pan. Sauté until soft. Stir in garlic and remaining herbs de Provence, cook about 45 seconds. Whisk flour into pan to make a quick roux, about 3 minutes.
- Top off leftover chicken juices with broth as needed, for 1 cup. Gradually whisk in broth mixture and remaining wine. Stir in mushrooms and warm through. Stir in cream. If the sauce is too thick, add more wine. Taste, season with salt and pepper.
- Take sheet of thawed puff pastry and lay it out on a baking sheet with parchment paper sprinkled with flour. Cut pastry diagonally into two large triangles. Spoon about 1/4 cup chicken and ¼ mushroom mixture onto each halves of the pastry. Fold and pinch to make a large triangle friands. Brush tops with an egg wash. Bake friands in a pre-heated 375 degree oven for 30 minutes or until they're golden on top.
- Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.
PEPPERED COD
from the French recipe Cabillaud au Poivre (photo is in my archive. will figure out how to add to recipes later)
Provided by Fuji7671
Categories Healthy
Time 14m
Yield 2
Number Of Ingredients 3
Steps:
- coarsely crack the peppercorns.
- lightly salt the fish fillets then roll them in the cracked pepper.
- heat the oil in a frying pan and brown the fillets on all sides for 3 minutes, or until just cooked through. [take care not to over cook. if necessary cook each fillet at a time, try not to steam the fish by overcrowding the pan].
- serve with a salad, pasta or crusty bread on the side.
Nutrition Facts : Calories 458.2, Fat 11.2, SaturatedFat 2.1, Cholesterol 75.2, Sodium 138.6, Carbohydrate 64.8, Fiber 26.5, Sugar 0.6, Protein 42.1
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