Herbes De Provence

• 3 Tablespoons dried marjoram
• 3 Tablespoons dried thyme
• 3 Tablespoons dried savory
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon fennel seeds

Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to 4 months.

Artisan Bread

• 3 cups hand warm water
• 1 1/2 tsp dried fast rising yeast  
• 2 1/2 tsp sea salt
• 6 1/2 cups unbleached white bread flour

1. Pour the warm water into a large mixing bowl.
2. Add the yeast to the water and then the salt, mix well.
3. Add all the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated.
4. Leave the bread dough in the mixing bowl and cover loosely.
5. Allow to prove for 2 hours, or until doubled in size.
6. The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately. 

To Bake: 

1.  Pre-heat the oven to 450°F and place a baking sheet or pizza tray in there. 
2. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. 
3. Allow to prove and rise for a further 20 to 30 minutes. 
4. Slash the surface with a sharp serrated knife if you wish. 
5. You can add a glaze or special finish at this point.
6. Bake for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven – this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
7. Remove the bread when baked and cool on a cooling rack.
8. Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed – this will keep for 2 weeks. This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.

Chicken Basquaise Recipe

• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 4-pound chicken, cut into 8 pieces
• 1/4 cup olive oil
• 1/2 cup chopped raw ham
• 2 cloves garlic, crushed and chopped
• 1 cup chicken stock
• 2 medium green bell peppers, cored, seeded, and sliced
• 2 medium red bell peppers, cored, seeded, and sliced
• 2 tablespoons chopped fresh parsley

1. Stir the flour, paprika, salt, and pepper together on wide plate or wide, shallow bowl. 
2. Evenly coat the chicken pieces with the spices flour mixture and set them aside.  
3. Heat the oil in a Dutch oven set over medium-high heat. 
4. Brown the chicken pieces for 3 to 4 minutes on each side. 
5. Cover the Dutch oven with a lid, turn the heat to low, and continue cooking the chicken for 15 minutes.
6. Add the ham, garlic, and chicken stock to the chicken, and then cover and cook for an additional 15 minutes. 
7. Stir the sliced bell peppers into the mixture and cook for an additional 10 to 15 minutes, until the peppers are hot and tender. 
8. Do not overcook the peppers. 
9. Serve the chicken and peppers garnished with the fresh parsley.

Oeufs a La Diable(Devilied Eggs)

• 1 1/2 dozen hard-boiled eggs
• 2 tbsp Hellman's
• 1 tbsp extra virgin olive oil
• 1 tsp lemon zest
• 2 tbsp salted butter, softened
• 1 1/2 tbss sweet pickle relish
• 1 pinch each salt and pepper
• paprika, for sprinkling

1. Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
2. Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper. 
3. Spoon into pastry bag (use a star tip for pretty filling  Set egg whites on a flat surface and pipe even amounts of filling into each cavity. 
4. Dust with paprika. 
5. Place finished eggs on a serving platter, cover and chill until needed.

French Dressing

• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon celery salt
• 1 teaspoon paprika
• 1 teaspoon onion juice
• 1 cup salad oil
• 1 lemon, juice of

1. Dissolve sugar in vinegar by stirring while heating slightly.
2. Add mustard, celery salt, paprika, and onion juice. Onion juice is made by finely chopping a piece of fresh crisp onion and pressing it through a strainer with the back of a spoon.
3. Drizzle oil into warm mixture while whisking vigorously.
4. Lastly beat in the juice of one large lemon.
5. Store in a tightly sealed jar in the refrigerator

Marinated Mushrooms

• 1/4 cup olive oil
• 8 ounces pearl onion, peeled
• 1 pound button mushrooms, cleaned and trimmed
• 1 tablespoon tomato paste
• 2 plum tomatoes, coarsely chopped
• 3/4 cup dry white wine
• 3/4 cup water
• 3 tablespoons lemon juice
• 2 teaspoons whole coriander seeds
• 2 teaspoons peppercorns (any variety)
• 1 dried bay leaf
• 2 sprigs thyme
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 1 teaspoon lemon zest
• 1 teaspoon salt

1. Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 minutes, until they turn light brown. 
2. Add the mushrooms to the pan and sauté them for 2 minutes. 
3. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated into the mushrooms and onions.
4. Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the vegetable mixture. 
5. Bring the mushrooms to a simmer, uncovered, for 25 minutes, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened.
6. Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. 
7. Store the marinated mushrooms and onion in the refrigerator for 1 day before serving.

Basil Palmiers Recipe

• 1/3 cup packed fresh basil leaves
• 3 cloves garlic cloves, crushed
• 1/4 cup olive oil
• 1/2 lb puff pastry (1 sheet store bought)
• 1 egg, beaten
• 1/4 teaspoon ground black pepper

1. Preheat an oven to 400°F.
2. Pulse together the basil, garlic, and olive oil until it forms a finely textured paste.
3. Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. 
4. Using a pastry brush or spoon, spread the basil paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. 
5. To hold difficult pastry together, brush it with the egg, if needed.
6. Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. 
7. Sprinkle them with the ground black pepper and bake them for 12-15 minutes, until they puff and turn golden brown. 
8. Remove them from the baking sheet and serve warm or at room temperature.

This recipe makes 30 basil palmiers.

Beef Bourguignon

• 2 lbs beef stew meat, chopped into bite sized chunks
• ¼ cup flour
• 2 tsp salt, divided
• ¼ tsp pepper
• 3 tbsp canola oil, divided
• 1 tbsp butter
• 3 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 large bay leaf
• 1 tsp fresh minced thyme
• 3 cups dry red wine
• 8 oz sliced mushrooms

1. Combine the flour, 1 tsp salt and pepper in a large Ziploc bag and then add the beef and shake well so all the beef has been covered by the flour.
2. Heat 1 tbsp oil and butter in a large cast iron (or heavy bottomed) pan over medium high heat. Once the butter has melted and is sizzling, add the beef and cook for about 4 minutes per side, until just browned. Remove beef and place on a plate.
3. In a large pot, heat the other tablespoon of oil over medium heat. Once hot, add the onions, carrots and celery. Sprinkle vegetables with a pinch of salt and sauté for ten minutes (adding the minced garlic after five minutes) until onion is translucent and carrots have started to become tender. Add the minced thyme and stir to combine.
4. Then, add the beef to the vegetables along with the wine and bay leaf. Bring to a boil, then reduce to a slow simmer (put heat setting on low) and partially cover pot, leaving about a half inch open.
5. Slowly simmer beef for three hours. After three hours, the wine should have reduced to a thick, velvety sauce and the beef should be very, very tender. Season with the additional teaspoon of salt and a pinch of black pepper.
6. Near the end of the simmering process, heat the remaining tablespoon of oil in a sauté pan. Add the mushrooms and a pinch of salt, and sauté for ten minutes until tender. Stir cooked mushrooms into beef at the very end.
7. To make the roasted potatoes, preheat oven to 375 degrees. Wash potatoes and chop into fourths. Lay potatoes on a foil lined sheet tray and drizzle with olive oil, then sprinkle with sea salt and pepper. Roast for 35 minutes, tossing occasionally, until crisp and golden.
8. To serve, remove bay leaf from beef and serve beef alongside roasted potatoes with an additional sprig of thyme and a hefty glass of red wine.

Coq Au Vin

• 4 slices thick cut bacon
• 3 lbs chicken breasts and legs, skin on (two breasts and two drumsticks)
• 1 yellow onion, chopped
• 2 tsp minced garlic
• 2 bay leaves
• 1 sprig fresh rosemary, minced
• 2 cups red wine
• 2 cups chicken broth
• 2 tbsp butter
• 3 tbsp flour
• 10 oz sliced mushrooms
• ¼ tsp pepper
• ½ tsp salt (or, to taste)

1. Preheat oven to 250°F.
2. Fry the bacon over medium heat in a dutch oven or large heavy-bottomed pot. 
3. After it’s fried, remove the bacon and place on paper towels to drain. 
4. Once cool, chop bacon and set aside. Keep the bacon grease in the pot.
5. Turn heat to high and place chicken, skin-side down in the pot. 
6. Sear chicken until golden brown on both sides, about eight minutes. 
7. Then, add the onions, garlic, bay leaves and rosemary. 
8. Continue sautéing until the onions begin to soften, about six minutes.
9. Add the chicken broth and red wine. 
10. Bring to a boil, then reduce heat to a simmer. 
11. Cover and let simmer for 30 minutes.
12. After 30 minutes, carefully remove the chicken from the pot and place in an oven-safe dish.
13. Keep chicken warm in the oven while you work on the sauce.
14. Stir the flour and butter (butter should melt instantly in the pot) into the red wine sauce. 
15. Bring back up to a boil and stir constantly----sauce should be begin to thicken. 
16. Add mushrooms, chopped bacon, salt and pepper and continue cooking for 10-12 minutes. 
17. Keep in mind that the sauce will also thicken up a bit when it cools.
18. Place chicken back in sauce and serve with roasted potatoes, noodles or a big green salad.

Roasted Capon with Mushroom Stuffing

• 1 (6-pound) capon
• 1 cup fresh bread, cut into ½-inch cubes
• 1/3 cup milk
• 1 egg, lightly beaten
• 6 ounce chopped chicken liver
• ½ pound mixed mushrooms, cleaned and diced
• 1 ounce black truffles, diced
• 1 ½ tablespoons minced garlic
• 2 tablespoons diced shallot
• 2 tablespoons chopped parsley
• ½ teaspoon thyme leaves
• 1 tablespoon duck fat (you may substitute butter)
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground white pepper
• 2 cups chicken stock

1. Preheat the oven to 400°F.
2. Rinse the capon and pat dry. Remove the wings and reserve.
3. Soak the bread in the milk. 
4. Squeeze out the excess milk from the bread and place in a large bowl. 
5. Add the eggs, chicken liver, mushrooms, truffles, garlic, shallot, parsley, thyme and duck fat. Season with salt and pepper. 
6. Season the cavity of the capon with salt and pepper and fill with the stuffing. 
7. Thread a trussing needle with a piece of kitchen string at least 18 inches long. Sew the opening in the capon closed using a crisscross pattern - enter the bird just above the breast and cross down to the opposite leg, pulling the string tight. Repeat with the other side of the bird. Finally, pierce the top of the breast and pass the needle through the bottom of the bird. The opening should be completely closed at this point. Tie the legs together. Season the bird on the outside with salt and pepper.
8. Place the wings in a roasting pan and place the capon on top of the wings. Roast for 90 minutes, or until the juices run clear when the leg is pierced and the stuffing reaches 150° F. Remove the capon to a platter and let it rest at least 10 minutes
9. Place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan. Bring to a boil, and then remove from the heat. Strain into a small pot. Season to taste with salt and pepper.
10. To serve, carve the capon and slice the breast meat and leg meat. Serve 2 slices of each and a spoon of the stuffing. Spoon the sauce over the plate and pass the extra sauce at the table. Serve immediately.

Lentils and Spicy Sausages

• 1 yellow onion, diced
• 2 carrots, small diced
• 1 stalk celery, small diced
• 2 tsp minced garlic
• 2 tbsp olive oil
• 1.5 cups dry green lentils
• 1 quart chicken stock
• 1.5 tsp fresh minced rosemary
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp Dijon mustard
• splash of red wine vinegar
• ½ tsp smoked paprika
• ½ tsp salt
• 1 lb hot Italian sausage, about 4 large links

Directions

1. Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sautéing for another two minutes.
2. Add the fresh rosemary, dried thyme, bay leaf, smoked paprika and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed.
3. Meanwhile, preheat the oven to 425 degrees. Place sausages on a baking sheet and lightly mist with cooking spray. Place in the oven and roast for 15-20 minutes, flipping midway through. You want the sausages to be crispy and golden.
4. When the sausages are finished roasting, place in the pot with the lentils and serve together. Season lentils with additional salt to taste.

Chicken Fricassee

• 1 Chicken (3 lb / 1.4 kg)
• 1 Onion
• Carrots
• 1 oz butter (25 g)
• 2 tb flour
• 3 cups chicken bouillon or stock
• 1 cup dry white wine
• 1 parsley sprigs
• 1/2 lb mushrooms
• 2 egg yolks
• 1/2 cup whipping cream
• Lemon juice
• Salt, black pepper

 

1. In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. 
2. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.
3. Lower heat, cover and cook very slowly. 
4. Turn the chicken once while cooking.
5. Add salt, pepper and flour on both sides of the chicken. 
6. Cover and cook slowly for 4 to 5 minutes. Turn the chicken once during the process.
7. Remove from heat. 
8. Boil the bouillon/stock and pour in over the chicken. 
9. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. 
10. Cover and maintain for 30 minutes
11. Cook the mushrooms in butter with a drop of lemon juice. 
12.  Retrieve the cooking juice of both the mushrooms and chicken. 
13. Simmer the cooking juice in a casserole for 3 minutes. 
14. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.
15. Blend the egg yolks and cream. 
16. While beating it, add the sauce very slowly. 
17. Pour the sauce in the casserole again and cook at medium to high heat. 
18. Stir the sauce all the way. Boil for 1 minute.
19. Add a drop of lemon juice and salt & pepper.
20. Pour the sauce over the chicken and vegetabbles. 
21. Heat the chicken fricassee if needed. Add butter before serving.

Zucchini Au Gratin

• 3 large zucchini
• 1 shallot, minced
• 2 tbsp butter

Sauce:

• 2 tbsp butter
• 2 tbsp flour
• pinch of salt and pepper
• 2 tbsp Parmesan cheese
• 1.5 cups milk

1. Grate the zucchinis using a box grater. Cover grated zucchini with paper towels, squeeze to get out liquid, let sit for 15 minutes then squeeze again to get rid of any extra water.
2. Heat two tbsp butter in a skillet over medium high heat. Add the shallot and sauté for four minutes, until soft and translucent. Add the grated zucchini and a pinch of salt and continue sautéing for another four minutes, until zucchini is soft and bright green. Remove from heat.
3. Preheat oven to 400 degrees and grease a small glass casserole dish OR individual ramekins.
4. Now, make the sauce. In a small pot over medium heat, melt the remaining two tbsp of butter. Once melted and bubbly, add the flour and whisk constantly until mixture turns the color of peanut butter. Slowly stream in the milk, whisking while you pour. Continue whisking until no more clumps of roux remain. Add a pinch of salt and pepper and continue whisking over medium heat until sauce thickens----about five minutes.
5. Once thick, pour the sauce over the zucchini and transfer to either your glass dish or your individual ramekins. Sprinkle Parmesan cheese over top.
6. Bake zucchini au gratin for 20 minutes, until bubbly and the top is golden. Let cool for 10-15 minutes before serving.

Chicken Tarragon

• 3 to 4 lb roasting chicken
• 4 sprigs fresh tarragon, or 1 tsp dried tarragon
• 2 shallots, chopped
• 3 cups chicken stock
• 1 tb cornstarch
• 2 tb Port
• 2 tb butter
• Salt and pepper

1. Preheat oven to 375°F.
2. Season inside the chicken with half of the tarragon, 1 tablespoon of butter, salt and pepper. Sprinkle the chicken with tarragon, chopped shallots, salt and pepper. Keep a pinch of tarragon for the sauce.
3. Roast for 1 hour and 10 minutes in the oven.
4. Simmer chicken stock for 2 minutes in a saucepan. Keep 1 tablespoon of stock and remove the rest.
5. Blend cornstarch and Port together. Add the chicken stock. Boil at high heat, and until sauce has thickened. Add a pinch of tarragon and 1 tablespoon of butter.
6. Pour the liquid over the chicken.

Serving: with rice or potatoes

Quiche Lorraine

• Pie pastry
• 6-8 slices of bacon, diced
• 3 eggs
• 1 1/2 cup of whipping heavy cream
• 1 or 2 tsp of butter
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1 pinch of grated nutmeg

1. Preheat oven to 400° F (200° C)
2. Put bacon dices in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again.
3. Rool out pastry in a pie pan. Pastry should come about 1" up the sides.
4. Beat eggs, cream and seasoning. Add bacon.
5. Pour mixture on the pastry, no more than 3/4 of the pie pan.
6. Reduce heat to 300° F (150°C). Bake for 30 minutes or until pie is cooked. Put a knife in the midle, if it comes clean the quiche is ready.
7. Let the quiche cool. Do not remove it from the pan. Goes well with a salad.