Day: July 14, 2024

Escargot

CategoriesRecipesPosted on

Escargot, or snails cooked in garlic butter, is a classic French delicacy often enjoyed as an appetizer. Here’s a detailed recipe to make Escargot at home:

Ingredients

  • For the Garlic Butter:

    • 1/2 cup (1 stick) unsalted butter, softened
    • 4 cloves garlic, minced
    • 2 tablespoons fresh parsley, finely chopped
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper

  • For the Escargot:

    • 24 canned or jarred snails, rinsed and drained
    • 24 snail shells (optional, can be found in specialty stores or online)
    • 1 baguette, sliced (for serving)

Instructions

1. Prepare the Garlic Butter:

  1. Mix Ingredients: In a medium bowl, combine the softened butter, minced garlic, chopped parsley, lemon juice, salt, and pepper. Mix well until all ingredients are fully incorporated.
  2. Refrigerate: Place the garlic butter in the refrigerator to firm up slightly while preparing the snails.

2. Preheat the Oven:

  1. Preheat: Preheat your oven to 375°F (190°C).

3. Prepare the Snails:

  1. Fill Shells: If using snail shells, place a small amount of garlic butter in the bottom of each shell. Insert a snail into each shell, then fill the rest of the shell with more garlic butter. Make sure the snail is fully encased in the butter.
  2. Alternative Method: If not using shells, you can place the snails in a snail dish or small oven-safe dish and cover each one with a generous amount of garlic butter.

4. Bake the Escargot:

  1. Bake: Place the filled snail shells or dish in the preheated oven and bake for 10-12 minutes, or until the garlic butter is bubbling and the snails are heated through.
  2. Broil (Optional): For a slightly crispy top, you can broil the snails for an additional 1-2 minutes, keeping a close eye to prevent burning.

5. Serve:

  1. Presentation: Serve the escargot immediately while still hot. Use snail dishes or small individual dishes for an authentic presentation.
  2. Accompaniments: Offer slices of fresh baguette to complement the escargot, perfect for sopping up the delectable garlic butter.

Tips:

  • Shells: Snail shells enhance the traditional experience but are not mandatory. The dish can be equally enjoyed by baking the snails directly in garlic butter.
  • Garlic Butter Flavoring: The seasoning of the garlic butter is crucial as it imparts most of the flavor to the snails. Ensure it is well-seasoned according to your taste preferences.
  • Immediate Serving: Escargot should be served hot to appreciate its full flavor, accompanied by crusty bread that pairs wonderfully with the creamy, flavorful butter.

Delight in the rich and exquisite taste of homemade Escargot, a dish that not only satiates the palate but also brings a touch of French elegance to your dining experience.

Escargot
Escargots de Bourgogne - Snails with herbs butter, gourmet dish in French traditional with parsley and bread on white platter
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Quiche Lorraine

CategoriesRecipesPosted on

Quiche Lorraine is a classic French dish that features a rich, creamy custard filled with bacon and cheese in a flaky pastry crust. Here’s recipe to make it at home:

Ingredients

For the Pastry Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water

For the Filling:

  • 6 slices bacon, chopped
  • 1 small onion, finely chopped
  • 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
  • 4 large eggs
  • 1 1/2 cups heavy cream (or half-and-half)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg

Instructions

1. Prepare the Pastry Crust:

  1. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
  2. Cut in Butter: Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough.
  4. Form Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

  1. Preheat: Preheat your oven to 375°F (190°C).

3. Roll Out and Bake the Crust:

  1. Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and sides.
  2. Trim and Crimp: Trim the excess dough, leaving about 1 inch overhang. Fold the overhang under and crimp the edges.
  3. Blind Bake: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment/foil. Bake for another 10 minutes, or until the crust is lightly golden. Remove from the oven and set aside.

4. Prepare the Filling:

  1. Cook Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels.
  2. Cook Onion: In the same skillet, cook the chopped onion until soft and translucent. Remove from heat.

5. Assemble the Quiche:

  1. Layer Cheese and Bacon: Sprinkle the shredded cheese evenly over the bottom of the pre-baked crust. Add the cooked bacon and onions on top of the cheese.
  2. Make Custard: In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
  3. Pour Custard: Pour the custard mixture over the bacon, onions, and cheese in the crust.

6. Bake the Quiche:

  1. Bake: Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
  2. Cool: Allow the quiche to cool for at least 10 minutes before slicing and serving.

Tips:

  • Make Ahead: You can prepare the dough and filling ingredients ahead of time. Assemble and bake the quiche just before serving.
  • Variations: Feel free to add other ingredients like sautéed spinach, mushrooms, or different cheeses to customize your quiche.
  • Serving: Quiche Lorraine can be served warm, at room temperature, or cold, making it a versatile dish for breakfast, brunch, or dinner.

Enjoy your homemade Quiche Lorraine!

 
 
Quiche Lorraine
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Boeuf Bourguignon

CategoriesBlog, RecipesPosted on

Mastering Boeuf Bourguignon: A Classic French Stew Recipe

Boeuf Bourguignon is a classic French beef stew braised in red wine, typically Burgundy, with carrots, onions, garlic, and mushrooms. It’s a rich, flavorful dish, perfect for a special dinner. Here’s the recipe:

Ingredients

  • For the Marinade:

    • 1 bottle red wine (preferably Burgundy)
    • 1 large onion, sliced
    • 2 carrots, sliced
    • 3 cloves garlic, minced
    • 2 bay leaves
    • 4 sprigs fresh thyme
    • 1 teaspoon black peppercorns

  • For the Stew:

    • 3 pounds (1.4 kg) beef chuck, cut into 2-inch cubes
    • Salt and pepper, to taste
    • 2 tablespoons olive oil
    • 6 ounces (170 grams) bacon, diced
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons flour
    • 2 cups beef broth
    • 1 tablespoon tomato paste
    • 1 pound (450 grams) mushrooms, quartered
    • 24 small pearl onions, peeled
    • Fresh parsley, chopped (for garnish)

Instructions

1. Marinate the Beef:

  1. Combine Ingredients: In a large bowl, combine the red wine, sliced onion, carrots, garlic, bay leaves, thyme, and peppercorns.
  2. Marinate Beef: Add the beef cubes to the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the Beef:

  1. Remove Beef: Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately.
  2. Season Beef: Season the beef cubes with salt and pepper.
  3. Brown Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.

3. Cook the Bacon and Vegetables:

  1. Cook Bacon: In the same pot, add the diced bacon and cook until crispy. Remove and set aside, leaving the fat in the pot.
  2. Cook Vegetables: Add the chopped onion and carrots to the pot and cook until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.

4. Braise the Beef:

  1. Add Flour: Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
  2. Add Marinade: Slowly pour in the reserved marinade liquid, stirring constantly to avoid lumps.
  3. Add Beef and Broth: Return the browned beef to the pot. Add the beef broth and tomato paste. Stir to combine.
  4. Simmer: Bring to a simmer, then reduce the heat to low. Cover and cook for 2 to 2 1/2 hours, or until the beef is tender.

5. Cook the Mushrooms and Pearl Onions:

  1. Sauté Mushrooms: In a separate skillet, sauté the mushrooms in a bit of olive oil until they are browned and tender. Add them to the stew during the last 30 minutes of cooking.
  2. Cook Pearl Onions: Add the pearl onions to the pot during the last 30 minutes of cooking.

6. Finish and Serve:

  1. Check Seasoning: Taste and adjust seasoning with salt and pepper if needed.
  2. Garnish: Serve the Boeuf Bourguignon hot, garnished with the cooked bacon and chopped fresh parsley.

Tips:

  • Wine Selection: Use a good quality red wine for the marinade and cooking, preferably a Burgundy or Pinot Noir.
  • Slow Cooking: Allow the stew to cook slowly to develop deep, rich flavors.
  • Serve With: Boeuf Bourguignon is traditionally served with mashed potatoes, crusty bread, or buttered noodles to soak up the rich sauce.

Enjoy your homemade Boeuf Bourguignon!

Boeuf Bourguignon
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