Onion tart – bollefladde

Ingredients

Pastry
2 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup crisco or other vegetable shortening
1 1/2 cup milk

Filling
3 lb onions thinly sliced
1 stick unsalted butter plus more
9 eggs
2 cup milk
2 tsp salt
Freshly grated nutmeg

How to prepare

Make the pastry, combine dry ingredients in a med bowl. Cut in crisco until mixture resembles a coarse meal. Stir in milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in plastic, and chill at least 1 hour. Preheat oven to 375 degrees. On a floured surface, roll out dough into a lg rectangle. Press into a 9″x13″ baking pan and prick with a fork. Bake 10 minutes.
In a lg skillet, melt 1 stick butter over medium-low heat. Add onions, cook, covered, until tender but not brown, about 25 minutes. Remove from heat, cool slightly, and place in crust. Preheat oven to 450 degrees. In a med bowl, beat eggs with milk and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter. Brown 10 minutes. Reduce heat to 350 degrees and bake until custard is set, about 30 minutes.

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Cognac chicken

Ingredients

12 small white onions, peeled
4 lbs. Roasting chicken, cut up
1/2 tsp salt
1/4 tsp black pepper
1/4 cup brandy or cognac
2 cloves garlic, peeled and crushed 1/4 tsp ground thyme
1 bay leaf
1 1/2 cups dry, strong red wine
5 tbsp all purpose flour
1 cup chicken bouillon
3/4 lb fresh mushrooms, wiped and stemmed
1 tbsp butter or margarine
1/4 tsp salt
1 tbsp chopped fresh parsley

How to prepare

Place the onions in the slow cooker. Remove the fat from the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saut

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Mashed potatoes with garlic & basil

Ingredients

6 to 8 med baking potatoes
6 whole garlic cloves, peeled
salt to taste
2 tbsp virgin olive oil
1 1/4 cups warm milk
2 tbsp finely chopped fresh basil
freshly ground white pepper

How to prepare

Peel the potatoes and cut them into 3/4″ cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot. Yield: makes 4 servings.

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Blanquette de veau

Ingredients

2 lbs. Boned veal shoulder, cut in 2″ pieces
1 quart water
1 small onion, peeled
4 whole cloves
5 carrots, scraped and quartered
1 bay leaf

1/8 tsp. Dried thyme
1/2 cup diced celery
4 peppercorns
1 tsp. Salt
1/4 cup butter or margarine
1 lb sm. White onions, peeled (15)
1/2 lb. Sm. Mushrooms, wiped
2 tbs. Butter or margarine
2 egg yolks
2 tbs. Lemon juice
1 tbs. Minced parsley

How to prepare

In the slow cooker place the veal, water, onion stuck with the cloves, carrots, bay leaf, celery, peppercorns, and salt. Cover and cook on low 4-6 hours.
Before serving: when the veal has finished cooking, melt 1/4 cup butter in a medium skillet; put the onions into the butter and cover. Simmer at low heat for 15 minutes, or until the onions are cooked through. Don’t let them color (they will if the heat is too high). Remove to a warm serving dish. In the same skillet, saut

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Grilled rack of lamb with rosemary

Ingredients

3 lg cloves garlic, minced
3 tbsp light-tasting olive oil
3 tbsp dry red wine
1 tbsp dijon mustard
1 tbsp dried rosemary
1 1/2 tsp salt
Freshly ground pepper
3 lamb racks, about 2 lb each, trimmed of most visible fat

How to prepare

Combine garlic, olive oil, wine, mustard, rosemary, salt and pepper in sm dish Rub over surface of lamb, using fingers (wear rubber gloves to prevent garlic Fragrance on hands) let rest at room temperature 1/2 hour grill over moderately hot Coals, turning several times until cooked to desired doneness, roughly 17 minutes For med rare let meat rest 10 minutes tented with foil to serve, cut through ribs To slice meat, dividing each rack into 2 servings makes 6 servings

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LOBSTER BISQUE

Ingredients

2 1 lb lobsters, med sized
2 1/2 cup poultry stock or fish fumet
1 onion, sliced
4 celery stalk, with leaves
2 cloves, whole
1 bay leaf
6 peppercorns
1/4 cup soft butter
1/4 cup flour
3 cup milk, heated
1/4 tsp nutmeg
1 cup cream, hot but not boiling
1/4 cup dry sherry
1/8 tsp parsley, minced
1/8 tsp paprika

How to prepare

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with: soft butter, blend in the flour. Gradually pour into this mixture: heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

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Mock hollandaise sauce

Ingredients

1 tbsp vegetable oil
1 tbsp cornstarch
3/4 cup homemade chicken broth or commercial low sodium variety
1 egg yolk, lightly beaten
1-2 tbsp fresh lemon juice

How to prepare

Combine oil and cornstarch in a small saucepan. Stir well. Cook over low heat, stirring constantly, until mixture is smooth. Add broth and turn up heat to medium. Cook stirring constantly, until mixture thickens. Remove from heat and add a small amount of the sauce to the beaten egg yolk. Stir to mix well and slowly pour egg mixture into sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add lemon juice. Stir to mix well. Yield: 1 cup

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Mornay sauce

Ingredients

1 1/2 tbsp butter
1 1/2 tbsp flour
3/4 cup milk (heated)
6 tbsp gruyere cheese, grated
2 tbsp parmesan cheese, grated
1/8 tsp nutmeg, grated
1/4 tsp cayenne pepper

1/4 tsp salt

How to prepare

Melt the butter over low heat in saucepan, add flour and cook roux 1 to 2 minutes. Add heated milk and cook over medium heat until it thickens. Stir in gruyere, parmesan, nutmeg, salt and pepper. If you’re not using it right away, put some pats of butter on top to prevent skin from forming.

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Gazpacho topped with crabmeat

Ingredients

3 lb ripe plum tomatoes, peeled, seeded, chopped
1 onion, red, chopped
1 red bell pepper, chopped
1 garlic clove, chopped
1 jalapeno, seeded and chopped
1/4 cup cilantro, chopped
4 tbsp olive oil, extra virgin
3 tbsp vinegar, red wine
3 tbsp fresh lime juice
salt & pepper to taste
1/4 lb crab meat
1/4 cup cucumbers, peeled, seeded, chopped

How to prepare

Combine 1st 9 ingredients in food processor and chop to desired consistency with steel knife. Allow to sit over night in ‘fridge for flavors to blend. Garnish with cucumber and crabmeat and serve in chilled bowls.

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