Paris chuck roast

Ingredients

3 lb chuck roast, cut into 2″ cubes
1 1/2 tbs. Vegetable oil
1/2 tbs. Salt
1 tsp. Pepper
1/8 cup butter or margarine
4 cups peeled, sliced onion
2 lg cloves garlic, peeled & minced
1 can (12 oz) light beer
2 tbs. Light brown sugar, packed
1 1/2 tbs. Salt
2 large sprigs parsley
1 large bay leaf
1/2 tsp. Dried thyme
1 1/2 tbs. Cornstarch
2 tbs. White vinegar

How to prepare

In a large skillet, over medium heat, saut

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Creamy mustard sauce

Ingredients

1/4 cup mustard seed
1/2 cup vinegar
1/4 cup water
2 tbsp flour
2 tsp sugar
1/2 tsp salt
1/4 tsp celery seed
1/8 tsp ground nutmeg
1/8 tsp turmeric

How to prepare

Grind the mustard seed in a blender at med speed about 5 seconds. Add the vinegar and water and blend at high speed until smooth. Pour into a sm saucepan; stir in remaining ingredients and cook. Stir over medium-low heat just until mixture comes to a boil and thickens. Pour the mustard into a container, cover and refrigerate.

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Potato, onion & roquefort soup

Ingredients

3 tbsp unsalted butter
1 medium onions, chopped
1 large garlic dove, minced
3 med russet potatoes, peeled, chopped
4 cups (or more) chicken stock
1 cup whipping cream
1/2 cup crumbled roquefort cheese (3 oz)

How to prepare

Melt unsalted butter in heavy large saucepan over medium heat. Add chopped onions and minced garlic and saut until tender, about 10 minutes. Add potatoes and 4 cups stock. Simmer until potatoes are tender, stirring occasionally, about 30 minutes. Add whipping cream and roquefort cheese and stir until cheese melts. Puree soup in blender in batches. Return soup to saucepan. Thin with additional chicken stock if necessary. (can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) 6 servings

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Celery remoulade

Ingredients

1 lb celery root (3 to 3 1/2″ across)
1 1/2 tsp salt
1 1/2 tsp lemon juice
2-3 tbsp chopped fresh parsley, optional
Dressing:
1 1/2 generous tsp dijon-type mustard
3 tbsp boiling water
1/3-1/2 cup olive oil or salad oil
2-3 tbsp red wine vinegar
Salt and pepper

How to prepare

Note:
Celery root can be tough unless very finely shredded, you need a machine to do that For you To prepare the celery root: To prevent the celery from discoloring, work quickly peel the brown outside off the Celery root with a short, stout knife, cut into chunks, and shred in the machine at Once, toss in a bowl with the salt and lemon juice (if you are doing a lot, shred And season in batches in order to prevent it from yellowing ) to make the dressing: Meanwhile, warm other bowl in hot water, dry it add the mustard, and by dribbles Whisk in the boiling water, then the oil, finally dribble and whisk in the vinegar To make a thick, creamy sauce to assemble: taste the celery root if it seems salty, Rinse it in cold water, drain, and dry it fold it into the sauce, and correct Seasoning fold with the optional parsley makes 6 to 8 servings ahead-of-time note: The celery root is ready to serve now, but will be more tender if it steeps in the Refrigerator several hours it will keep several days, covered, in the refrigerator Recipes from the way to cook By julia child.

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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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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