Omni's Flavors of France Recipes

• Frisée Salad
• Meat & Cheese Platter
• New York Strip Steak with Black Pepper Cognac Sauce
• Pots de Crème
• Provençal Scallops
• Sea Bass, Fingerling Morel, Currant Vinaigrette
• Trilogie of Gougères
• Wild Mushroom Ragoût with Chervil Butter Sauce
• Butternut Squash Bisque
• Duckling Breast
• Braised Short Ribs and Ravioli

 

Frisée Salad

Yield:  1 Serving

Ingredients:

• 2 bunches of Frisée
• 1 oz. Bacon Lardon
• ¼ cup Brioche Croutons
• 5 Teardrop Tomatoes, Halved
• 1 Poached Egg

Cut bacon into ½" to ¾" pieces then render until crisp.  Save fat.  Mix bread for the croutons with a little of the rendered bacon fat in mixing bowl.  Season with salt and pepper; bake.

Salad Preparation:

Mix frisée with some of the dressing and salt and pepper to taste.  Poach egg.  Arrange dressed frisée on plate.  Garnish with rendered bacon lardons and croutons.  Place poached egg on top.  Finish with tear drop tomatoes and a small drizzle of dressing.

Poached Egg

Yield:  1 Serving

Ingredients:

• 1 Cage-Free Egg
• 1 tsp. Bacon Fat
• Salt & Pepper to Taste

Brush 6" x 6" square of plastic wrap with fat, salt and pepper.  Use to line coffee cup or ramekin.  Crack egg into plastic and tie shut, squeezing out air.  Cook in water on simmer for 5-7 minutes until desired doneness.  A warm, soft egg will add an element to the dish with the warm yolk making its own sauce.

Red Wine Dressing

Yield:  9 Cups

Ingredients:

• ½ cup Shallots, Chopped
• 1 cup Olive Oil
• 2 cups Red Wine, Reduced to ¼ cup
• 1 tbsp. Dijon Mustard
• 1 tbsp. Thyme
• ¼ cup Red Wine Vinegar
• 1 tbsp. Garlic, Minced
• ½ cup Honey

Sweat shallots and garlic in olive oil until light brown; add wine reduction.  In blender, combine ingredients, slowly adding oil to emulsify.

 

Meat & Cheese Platter

Ingredients:

• 1 oz. Gruyère
• 1 oz. Roquefort
• 1 oz. Brie
• 2 oz. Pork Pâté
• ½ oz. Saucisson Sec
• 3 Cornichons
• 3 French Bread Crostini
• 3 Pearl Onions
• 1½ oz. Fallot Mustard

Thinly slice Gruyère.  Leave Roquefort in 1-ounce pieces, and slice brie.  Cut pork pâté into two, 1-ounce slices.  Cut 2 slices in half on the bias.  Thinly slice saucisson.  Fan all meats and cheeses in separate groups across plate.  Place French bread and Fallot mustard on a separate plate.  Garnish with cornichons and pearl onions.

 

New York Strip Steak with Black Pepper Cognac Sauce

Yield:  1 Serving

Ingredients:

• 12 oz. Prime New York Strip
• 2 oz. Cognac Sauce
• 4 oz. French Fries
• Kosher Salt to Taste
• Fresh Cracked Black Pepper to Taste
• 1 tsp. Fresh Rosemary
• 2 oz. Butter
• ¼ cup Red Wine (optional)
• 2 Cloves Garlic (optional)

Season steak generously with salt, pepper, and rosemary.  In very hot cast iron pan, sear steak 2 minutes per side until nice char has developed.  Remove from heat and baste with butter.  The residual heat from the pan will continue to cook the steak to desired temperature.  As an option, add fresh garlic to the pan, and deglaze with red wine in addition to the butter used for basting.

Cognac Sauce

Ingredients:

• 1 lb. Beef Scraps
• 1 Red Onion, Thinly Sliced
• 4 Shallots, Quartered
• 2 cups Mushroom Trimmings
• 1 cup Cognac
• 4 cups Red Wine
• Cracked Black Pepper to Taste

In a roasting pan, place scraps of beef, red onions, shallots, mushrooms, and cracked black pepper.  Roast until meat is nicely caramelized.  Strain into china cup and discard fat.  Put meat back in pan.  Flambé with cognac.  Add red wine; reduce by ¾.  Add demi glace, a little mushrooms fumet and salt to taste.  Cook for 6 to 8 hours.  Strain.  In pan, sauté chopped shallots and cracked black pepper.  Deglaze with cognac, burn and reduce.  Add strong stock heavy cream; reduce.  Taste for seasoning and monter au beurre; color should be light brown.

 

Chocolate Pot de Crème

Yield:  1 Serving

Ingredients:

• 1⅓ cups Heavy Cream
• ⅔ cup Whole Milk
• 6 Large Egg Yolks
• 2 tbsp. Sugar
• 6 oz. Valrhona Chocolate

Bring cream and milk to a boil in a small sauce pan.  Whisk together sugar and yolks.  Add chocolate to yolk mixture.  Temper hot cream mixture into yolks and continue to stir until slightly cooled.  Put petits pots in baking pan, fill them up, place in a water bath, and cover with aluminum foil.  Bake at 300°F for 35 minutes.  Transfer to a rack to cool.  Place in refrigerator until cold.

Mocha Pot de Crème

Ingredients:

• 1⅓ cups Heavy Cream
• ⅔ cup Whole Milk
• 6 Large Egg Yolks
• 2 tbsp. Sugar
• 2 tsp. Trablit

Bring cream and milk to a boil in a small sauce pan.  Whisk together sugar and yolks.  Temper hot cream mixture into yolks and continue to stir until slightly cooled.  Put the petits pots in a baking pan, fill them up, place in a water bath and cover with aluminum foil.  Bake at 300°F for 35 minutes.  Transfer to a rack to cool.  Place in refrigerator until cold.

 

Provençal Scallops

Yield:  1 Serving

Ingredients:

• 3 U-10 Scallops
• Olive Oil
• Salt & Pepper to Taste
• Tomato Provençale

Pat scallops dry, and season with salt and pepper to taste.  Over high heat, sear scallops, achieving a caramel color on both sides.  Plate and place Provençale tomatoes on each scallop.

Provençale Tomatoes

Yield: 5 Orders

Ingredients:

• 2 Roma Tomatoes
• 1 Shallot
• 4 oz. Kalamata Olives
• ¼ oz. Basil
• 2 oz. Extra Virgin Olive Oil
• ¼ cup Dry Vermouth
• 1 tsp. Minced Garlic
• Sea Salt & Pepper to Taste

Deseed and fine-dice tomatoes.  Thinly slice shallots and chiffonade basil.  Chop olives and mince garlic.  Over high heat sauté tomatoes, garlic and shallots in extra virgin olive oil for about one minute until water from the tomatoes evaporates.  Add the vermouth, basil, and olives.  Season with salt and pepper to taste.  Cook for 30 seconds.  Remove from heat and reserve.

 

Sea Bass, Fingerling Morel, Currant Vinaigrette

Yield:  1 Serving

Ingredients:

• 7 oz. Bronzini
• 4 oz. Fingerling Potatoes
• 1 oz. Morel Mushrooms
• ½ oz. Onion, Small Diced
• ¼ oz. Chopped Garlic
• 1 tsp. Fresh Thyme
• 2 oz. Olive Oil
• Salt & Pepper to Taste

Rinse morels three times and press to make sure all water is out.  Chop and set aside.  Dice fingerlings into ¼" dice.  Dry potatoes and sauté in hot olive oil with a little sea salt and pepper.  Achieve nice color on the potatoes.  When potatoes are halfway done, add onion and garlic; brown slightly.  Add morels when potatoes are almost done, and cook for one more minute.  Add fresh herbs.  Sear sea bass in very hot pan, achieving golden color on one side.  Turn fish over and sear.  Deglaze with white wine and squeeze of lemon.  Add fines herbes, butter and poéler.

Black Currant Vinaigrette

Ingredients:

• 2 tsp. Fallot Black Currant Mustard
• 1 Shallot
• 1 Garlic Clove
• 3 tsp. Champagne Vinegar
• 2 oz. Goat Cheese, Crumbled
• 1 oz. Roasted Pine Nuts
• 1 cup Olive Oil
• Salt & Pepper to Taste

Combine all ingredients in vita prep.  If needed, consistency can be adjusted by adding water.

 

Trilogie of Gougères

Yield:  3 Pounds

Ingredients:

• 1 cup Water
• 1 cup Milk
• 8 oz. Butter
• 2 cups Flour
• 8 Eggs
• Salt & Pepper to Taste

Combine water, milk, butter, salt and pepper.  Bring to boil.  Add flour all at once; stir to incorporate.  Cook until the choux pulls away from side of pot.  Place mixture in mixing bowl.  Add eggs slowly until all incorporated.  Cook small piece of dough mixture to check the seasonings.

Gruyère & Nutmeg Gougères

Yield:  12 Servings

Ingredients:

• 4 oz. Gruyère, Shredded
• 1 tsp. Nutmeg
• 1 lb. Pâte à Choux Dough

Fold all ingredients together until evenly distributed.  Pipe into 1¼" rounds and bake for 20 minutes at 300°F.

Sundried Tomato & Brie Gougères

Yield:  18 Each

Ingredients:

• 10 Sundried Tomatoes, Minced
• 4 oz. Brie, Cut Into Small Pieces
• 1½ lbs. Pâte à Choux Dough

Fold cheese and tomatoes into dough.  Pipe into 1¼" rounds and bake for 20 minutes at 300°F.

Zucchini & Mint Gougères

Yield:  16

Ingredients:

• 3 oz. Zucchini, Finely Diced
• 8 Mint Leaves, Chiffonade
• 1 tsp. Olive Oil
• 1½ oz. Pâte à Choux Dough

Sauté zucchini in olive oil.  Let cool; add mint.  Fold ingredients into dough.  Pipe into 1¼" rounds.  Bake for 20 minutes at 300°F.

 

Wild Mushroom Ragoût with Chervil Butter Sauce

Yield:  20

Ingredients:

• 10 oz. Oyster Mushrooms
• 10 oz. Cremini Mushrooms
• 10 oz. Shiitake Mushrooms
• 5 oz. Enoki Mushrooms
• 5 Shallots
• ¼ cup Dry Vermouth
• 1 cup Mushroom Fumet
• 4 oz. Butter
• ¾ cup Heavy Cream
• 2 oz. Red Bell Pepper Brunoise
• 2 oz. Yellow Bell Pepper Brunoise
• 2 tsbp. Chervil
• 1 Sheet Puff Pastry

Using a mushroom cutter, cut puff pastry into twenty mushrooms.  Bake at 350°F until done.  Cool and slice in half on the mushroom side.  Heat a pan with butter.  Add shallots and sauté until translucent.  Add cleaned and sliced mushrooms to pan; cook over medium heat until they begin to caramelize.  (During this process do not move the pan too often.)  Deglaze with dry vermouth.  Reduce by 90%; add mushroom fumet and reduce.  Add cream and reduce again until cream thickens.  Season to taste.  Add brunoise of pepper.  Cook for one minute; remove from heat.  Place bottom half of mushroom puff pastry on plate.  Inside puff add mushroom ragout and sauce.  Sprinkle with chervil leaf and add a few of raw enoki mushrooms on top as garnish.  Finish with the top of the puff pastry and drizzle with chervil oil.

Chervil Oil

Ingredients:

• 1 cup Chervil, Packed
• ½ cup Italian Flat Leaf Parsley, Packed

Bring 1 gallon of salted water to a full boil.  Blanch herbs for 10 seconds and immediately shock in an ice bath.  Pat herbs with clean towel until very dry.  Combine with 1 cup blended in vita prep.  Blend for 30 seconds.

Sauce

Ingredients:

• 12 lb. Mushroom Trimmings
• 2 gal. Chicken stock
• 2 cups Sweet Onions
• 1 oz. Duck Fat
• 5 cloves Garlic, Chopped
• 3 Sprigs Thyme
• 2 Sprigs Sage

Sweat onions and garlic in duck fat.  Add chicken stock and mushrooms.

 

Butternut Squash Bisque

Yield:  1 Gallon

Ingredients:

• 2 Medium Butternut Squash
• 4 Yellow Onions, Chopped
• 6 Celery Stalks, Chopped
• 6 Carrots, Peeled & Chopped
• 4 cups Apple Cider
• 4 Bay Leaves
• 2 gals. Vegetable Stock
• 1 qt. Heavy Cream
• 2 tsp. Yellow Curry Paste
• 1 tsp. Nutmeg
• 2 tbsp. Maple Syrup
• 2 cups Sour Cream
• Salt & Pepper to Taste

Cut squash into halves and rub with olive oil, salt, and pepper.  Roast at 300°F, covered in foil, for 1 hour.  Remove foil; cook until squash starts to brown or caramelize.  Cool and remove from skin.  While squash is cooking, prep vegetables and sauté, stirring frequently, until tender and opaque.  Deglaze pan with apple cider, and reduce by half.  Add squash, and reduce by half again.  Adjust seasoning.  Put in blender and blend until smooth.  Return to sauce pan and heat.  Adjust seasonings again.  Whisk in sour cream before serving.

Herb Pinwheel

Yield:  20

Ingredients:

• 1 Puff Pastry Dough
• 2 tbsp. Chopped Thyme
• 2 tbsp. Chopped Parsley
• 2 tbsp. Chopped Rosemary
• 2 tbsp. Chopped Chives
• 1 Egg, Beaten

Brush puff pastry with egg.  Sprinkle with chopped herbs and roll as tightly together as possible.  Place roll in freezer.  Cut on a slight bias, about ¼" thick.  Bake at 350°F until golden brown.

 

Duckling Breast & Leg Cure

Yield:  12 Servings

Ingredients:

• 6 Ducklings, Whole
• 5 cups Kosher Salt
• 5 cups Light Brown Sugar
• 2 Orange Rinds
• 2 Bunches of Thyme
• 2 Bunches of Rosemary
• ½ cup Juniper Berries
• ½ cup Black Peppercorns
• 10 Bay Leaves

Prepare ducks by removing breasts, but keeping wing bone intact.  French the bone, score the fat.  Remove legs and place in a 400 pan.  Remove livers and save for périgourdine sauce for beef.  Cover legs with cure mix for 24 hours.  In large bowl mix all ingredients for the cure together.  Process half of cure at a time in robo coupe until orange peel and herbs are broken down (about 45 seconds).  Rub all of cure on duck legs.  Allow to cure for 24 hours.  Next, rinse off cure, cover with duck fat or oil and cook at 275°F for 4-5 hours (until meat is falling off bone).

Roasted Vegetable Quinoa

Ingredients:

• 4 Cups Quinoa
• 8 oz. Zucchini
• 8 oz. Yellow Squash
• 1 Red pepper
• 1 Yellow Popper
• 1 lb. Cherry Tomatoes
• 1 oz. Basil
• 1 oz. Green Onion
• 1 cup Olive Oil
• Salt & Pepper to Taste

Bloom the quinoa and transfer to 400 pan to cool.  Dice squash and zucchini skins into ¼" pieces.  Slice cherry tomatoes in half.  Dice remaining vegetables in to ¼" pieces.  In smoking hot sauté pan, add oil and return to heat.  Sear vegetables, keeping them crisp.  Add the quinoa and stir together

Raspberry Balsamic Reduction

Yield:  12 Servings

Ingredients:

• 2 cups Balsamic Vinegar
• 1 cup Perfect Purée Raspberry
• 3 Sprigs Thyme, Fresh
• 2 Sprigs Tarragon, Fresh
• 2 Shallots, Roasted
• ¼ cup Sugar
• ½ Lemon Peel

Pan-roast shallots in shallow sauce pan.  Add thyme, it should crackle and slightly toast.  Add remaining ingredients, and reduce by half.  Strain and store at room temperature.

Périgourdine Sauce

Yield:  6 Servings

Ingredients:

• 6 Duck Livers, Chopped
• 3 tbsp. Canned Truffle
• 2 Shallots, Sliced
• 1 sprig Thyme
• 2 cups Demi Glace
• ½ cup Port Wine
• 1 tbsp. Butter
• 3 cloves Garlic, Chopped

Heat medium sauté pan; add whole butter.  Add shallots and garlic; cook until slightly browned.  Add chopped duck livers and thyme; cook until aromatic and lightly browned, approximately 45 seconds.  Deglaze with port wine and cook one minute.  Add two cups demi glace and pass through tammise.

 

Braised Short Ribs

Ingredients:

• 10 lbs. Kobe Short Ribs
• 4 lbs. Large Yellow Onions, Chopped
• 2 lbs. Large Carrots, Chopped
• 2 lbs. large Celery, Chopped
• 3 gals. Veal Stock

Sear beef short ribs in pan.  Place in 600 pan with mirepoix, banquet garnish.  Cover with veal stock.  Cook at 300°F for 3-4 hours until fork tender.  Cool, strain, and reserve liquid.  Pull short rib meat, torchon and freeze leftovers for ravioli.

Pasta Dough

Yield:  30 Raviolis

Ingredients:

• 1 lb. AP Flour
• 1 cup Liquid Egg Yolks
• 2 Whole Eggs
• 1 oz. Heavy Cream
• 1 oz. Extra Virgin Olive Oil

Place flour on clean work surface.  Create a well in flour and pour eggs, cream, and olive oil into center.  Using a fork, slowly work egg mixture into flour until dough starts to form.  Knead dough for 8 minutes until it becomes slightly elastic. 

Short Rib Ravioli

Yield:  30 Raviolis

Ingredients:

• 8 oz. Shallots, Minced
• 2 oz. Garlic, Minced
• 1 cup Demi Glace
• 8 oz. Fontina Cheese
• 2 lbs. Kobe Short Ribs, Shredded
• 1 recipe Pasta Dough
• 1 tbsp. Thyme leaves
• 2 tbsp. Parsley, Minced
• 2 oz. Clarified Butter
• 2 oz. Cognac

Sauté garlic and shallots in clarified butter until lightly browned.  Add herbs and cook for 30 seconds.  Deglaze with cognac.  Remove from heat, and combine with cheese and shredded short ribs.  Using pasta machine, roll pasta dough out to setting number 3.  Place 2 tbsp. of short rib filling on pasta dough.  Cover with second pasta dough sheet.  Cut raviolis with 2.5" ring mold.

Comments

[Comestiblog]

Please let me know how they turn out, Evelyn. Thanks for your comment!

[Evelyn Wangari]

All delicious. Must try at home