Herbes de provence

Ingredients

2 tbsp dried thyme
2 tbsp dried summer savory
2 tbsp dried basil
1 tbsp fennel seed
1/2 tsp dried lavender

How to prepare

Use only whole dried herbs, no ground or powdered herbs. Dried lavender may be found in shops which sell soaps and body lotions. Combine the ingredients in a small bowl. Store in an airtight container.

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Roasted cornish hen, by pierre franey

Ingredients

4 cornish hens (about 1 lb each)
salt and freshly ground pepper to taste
4 sprigs fresh rosemary or 2 tbsp dry
4 garlic cloves peeled
2 tbsp olive oil
1 med onion peeled and quartered
1/4 cup dry white wine

3/4 cup fresh or canned chicken broth

How to prepare

Preheat oven to 450

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Leek and potato soup

Ingredients

2 large leeks
1 lb baking potatoes, such as russets or idaho
4 tbsp butter
1 cup finely chopped onions
3 cups chicken stock
2 cups water
1 bay leaf
salt and pepper to taste
croutons 8888
1/2 loaf french or italian bread
1 garlic clove, peeled
2 tbsp olive oil
1/4 cup grated parmesan

How to prepare

Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-” pieces. Peel the potatoes and cut them into 1/4″ cubes (about 2 cups). Melt 2 tablespoons of the butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown. Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Taste and adjust the seasonings. Serve piping hot with croutons. For a richer version, stir in 1/2-cup drained plain yogurt or 1/2-cup heavy cream just before serving. Makes 4 to 6 servings.
To make croutons rub the crust of the bread all over with the garlic clove. Cut the bread into 1/8″-thick slices and arrange the slices on a baking sheet. Sprinkle with the oil and the cheese. Broil until golden on both sides, then cut into 1″ squares. Makes about 12 croutons.

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Chicken in cabernet

Ingredients

4-lb chicken, cut into eighths
2 tbsp flour
1 1/2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
10 slices bacon, cut into 1″ pieces
1 med onion, cut into 1″ pieces
16 sm boiling onions, cut in half
16 button mushrooms or 12 med mushrooms, cut in half
1 lg carrot, cut into 1/2″ pieces
1 stalk celery, cut into 1/2″ pieces
3 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp minced fresh tarragon
1/2 bottle cabernet
1 tbsp flour
1 tbsp unsalted butter

How to prepare

Dust the chicken pieces with the 2 tbsp of flour and season with 1/2 tsp salt and 1/2 tsp pepper set aside heat a lg saut

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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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