IngredientsSliced Saucisson Sec Basque
1 pizza dough
¼ cup tomato sauce
1 cup shredded mozzarella
- Preheat the oven to 350 degrees F/180 degrees C.
- Flour your workspace.
- Spread the pizza dough sheet and cover it with a large plate. Cut off the edges, to obtain a round pizza dough.
- Spread the tomato sauce on the pizza.
- Add half of the shredded mozzarella and the as many slices of Saucisson Sec Basque (French-style salami with Espelette pepper)
- Slice the jalapeno and the olives.
- Add the jalapeno and the olives slices on the pizza.
- Top the pizza with the remaining mozzarella.
- Bake the pizza for 20 minutes.
- Serve the pizza warm!
1 lb Merguez Sausage
- 1 medium yellow onion, finely diced
- 2 large sweet potatoes, peeled and cut into 1/4-inch cubes
- 1 teaspoon finely chopped fresh rosemary
- Freshly ground black pepper
Put a tablespoon of oil in a heavy pan (I used cast iron) and set over medium-high heat. When the oils starts to shimmer, add the sliced merguez. Sauté, stirring occasionally, until the merguez is evenly browned, about 5 minutes.
Remove the meat with a slotted spoon and set it aside in a bowl. Add enough oil to the pan so that you have about 3 tablespoons of fat. Add the onion and sweet potato to the pan, along with a pinch of salt. Fry the onions and potatoes, turning gently every once in a while but not too often (you don't want to break up the potatoes once they start to soften).
Once the onion and sweet potato are softened and richly caramelized -- 6 to 8 minutes -- add the rosemary and a few grinds of pepper, stir through gently and cook for another minute or two. Fold in the merguez, and cook for another minute or so to heat through. Serve immediately, topped with an egg or a dollop of sour cream or creme fraiche.
Recipe by Merrill Stubbs
4 ounces Mousse de Canard au Foie Gras
1/2 cup dry red wine
1/2 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 cup chicken stock
1/2 teaspoon dried thyme
1/2 ounce tinned black truffle, sliced thin, juice reserved
4 ounces pappardelle
Salt and ground black pepper
Reserve 1 ounce of the Mousse de Canard au Foie Gras. dice the rest and place it in a bowl. Gradually add wine and use a small whisk to blend the mousse and wine together until smooth. Set aside. Heat the butter in a skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.
Remove from heat. Stir in Foie Gras mixture. Heat gently for a couple of minutes. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Divide into two soup plates and serve with a piece of Mousse de Canard au Foie Gras on top.
Credit: Cooking NY Times and Florence Fabricant
2 cups Duck Fat
4 medium russet potatoes
8 cups canola oil
Sea salt or truffle salt
Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
Credit: Guy Fieri, www.foodnetwork.com
Slices Saucisson Sec
1 oz Vodka
½ oz Pacific Pickle Works Bloody Mary Elixir
1/2 cup Tomato juice
Rimming Salt (salt or celery salt, paprika, black pepper)
Rub a lime wedge along the lip of a pint glass, Roll the outer edge of the glass in celery salt until fully coated, fill with ice.
Squeeze the lime wedges into a shaker and drop in. Add the remaining ingredients and fill with ice. Shake gently and strain into the glass.
Garnish with a celery stalk and saucisson sec.
2 oz. (mixed with water, diluted) Moutarde de Dijon
1 oz Beefeater Gin
1 oz Martini Bianco (or another sweet white vermouth)
1 oz Cointreau
Take a highball glass and fill with ice. Fill the metal half of your shaker with ice. Add ingredients into glass half of shaker (not including decorative ingredients).
Shake and strain into highball glass. Decorate with mint leaves, carrot slices and blueberries.
1 oz. brine of Cornichons
2 oz. Gin of your choice
1 oz. Dry Vermouth
Take a cocktail glass of your choice and fill with ice to cool. Fill the metal half of a Boston shaker with ice. Add all ingredients into glass half of shaker, empty metal half of shaker from ice, and shake all ingredients. Double strain into cocktail glass and decorate with pickled onions and cornichons.
Recipe credit: Boris Kourkia
1 jar of the Organic Caperberries
2 oz. Gin
Dash of Cointreau
5 oz. Artisanal Tonic Water
Dash of carrot juice
Add ice to a highball glass. Pour Gin into glass, pour Tonic into glass. Stir up with a bar spoon. Top with Cointreau and carrot juice and decorate with Organic Caperberries.
10 to 14 Petits Poivrons
2 oz. Gin (neutral)
6 fresh Basil leaves
2 oz. Fresh Lime Juice (strained without pulp)
1 oz. Agave Nectar
1 big piece of orange peel
Fill short cocktail glass and fill with ice to cool. Take a Boston shaker and fill the metal part with ice. Add Petits Poivrons to glass part of the shaker, and grind until completely mashed.
Add all remaining ingredients, shake, and double strain into empty cocktail glass. Decorate with Orange peel, basil and Petits Poivrons
1 10 oz. package Chicken Basque Sausage
1 4.3 oz. jarPetits Poivrons
8 oz. Halloumi Cheese
Handful of cilantro
Preheat the grill to medium high. Slice the peaches to 3/4 inch thick wedges. Slice the Chicken Basque Sausage into 1/2 inch slices, and the Halloumi into small cubes. Brush the Halloumi with olive oil, and skewer the sausages, peaches, halloumi and Petits Poivrons. Grill until all sides are nicely seared with grill marks. Place on platter and sprinkle with cilantro for garnish.
1 10 oz. package Chicken Andouille
6 oz. Sliced Jambon Sec
4 oz. Fontina Cheese
1 pt. cherry tomatoes
3 big yellow peppers
Preheat the grill to medium high and brush the grates with vegetable oil. Slice the Chicken Andouille Sausage links into 1/2 inch slices, and cube the cheese. Slice the yellow peppers to the size of your preference. Place a cheese cube on a slice of sausage, and wrap tightly with a slice of Jambon Sec. Repeat with the remaining sausages, cheese and Jambon Sec.
Thread the sausage bundles onto 12-inch skewers along with the tomatoes and yellow peppers. Grill the kebabs, covered and turning occasionally, until the Jambon Sec is crisp (about 10 minutes).
4 oz. Smoked Chicken Sausage
2 tablespoons unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
⅓ cup Muenster cheese, shredded, divided
⅓ cup sautéed greens (such as spinach, kale, or Swiss chard), divided
Melt 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.
Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked through, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
Top eggs with half of Muenster, sausage, and greens. Using spatula, fold over one-third of omelet. Roll omelet onto itself, then slide onto a plate. Repeat with remaining ingredients to make a second omelet.
Recipe credits: Rick Martinez
4 oz Smoked Duck Breast
2/3 cup bing cherries (pitted and halved)
2 teaspoon sherry vinegar
Kosher salt and freshly ground black pepper
2/3 cup rocket leaves
2 teaspoons olive oil
2 french rolls (6-inch sweet)
2 ounces blue cheese (sweet, such as Gorgonzola)
Heat a grill pan or an outdoor grill to medium (about 350°F).
Combine the cherries and vinegar in a small bowl and season well with salt and pepper. Toss to combine and set the mixture aside to macerate for at least 10 minutes.
In a separate small bowl, toss the arugula leaves with the olive oil, season with salt and pepper, and set aside. Slice the roll in half horizontally and pull out the interior of the bottom half to create a
When the cherries have macerated and the grill pan/grill is heated, prepare your sandwich. Fill the bottom half of the roll by layering the arugula, duck breast, and cheese, then top with the cherry mixture, including any juices in the bowl. Close the sandwich with the top piece of bread, press down until it’s flattened, and wrap it in aluminum foil.
Place the sandwich in the heated pan or on the grill and weight it down with a heavy object (a filled teapot or a frying pan works well). Grill until the bread is toasted and the cheese is melted, turning over halfway through, about 10 minutes total. Let rest in the foil 3 to 4 minutes before slicing and eating.
1/4 cup Armagnac or brandy
1/4 cup dried cherries
2 tablespoons extra virgin olive oil, divided
3 shallots, minced
Salt and freshly ground black pepper
1 cup ruby port
1 cup red wine
2 cups chicken stock
1 cup store-bought demi-glace
Preheat the oven to 350°F; position the rack in the middle of the oven. Score the skin of the duck breast, pat the duck dry with paper towels and let it come to room temperature while you prepare the glaze.
In a small bowl, combine the Armagnac and dried cherries and set aside to soak. In a medium pan, heat 1 tablespoon olive oil over medium heat until simmering. Add the shallots, season with a little salt and pepper, and cook, stirring, until soft, 2 to 3 minutes. Add the red port and wine and raise the heat to high. Cook until it has reduced by half, 5 to 6 minutes. Add the stock and cook until the liquid has reduced by half, 8 to 10 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over low heat. Season the duck with salt and pepper. Place it in the pan, skin-side-down, and cook until the fat has rendered out and the skin is deep brown and crispy, 8 to 10 minutes. Flip the duck over so it is skin-side-up and transfer the pan to the oven. Roast until medium–rare, 8 to 10 minutes.
While the duck is baking, add the demi-glace to the pan with the reduced wine mixture and season with salt and pepper to taste. Stir in the soaked cherries, reduce the heat to medium, and cook slowly until the sauce has thickened and the cherries are soft, 7 to 9 minutes. Remove from the heat. Transfer the duck to a carving board and let rest for 10 minutes before carving.
Halve the breasts on an angle, and serve half a breast per plate with the reserved glaze.
Recipe credits: Marc Murphy
Photo credits: Cedric Angeles
12 oz (casings removed, just the ground meat) Merguez Sausage
1 tablespoon oil or butter
half of a yellow onion, minced
4 carrots, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Barefoot Rich Red Blend
1 28 ounce can San Marzano tomatoes, including their juice
1 lb. whole wheat rigatoni
1/2 cup reserved pasta water
Parmesan and parsley or basil for topping
Heat the oil in a skillet over medium high heat. Add the onion and carrots – saute for 10 minutes or so, until the vegetables are very soft.
Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine to get the browned bits off the bottom of the pan.
Add the tomatoes and dressing – simmer for 10-20 minutes while the pasta is cooking.
Cook the pasta according to package directions. When draining, reserve 1/2 cup of the cooking water. Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil.
1/3 cup Moutarde a l’Ancienne
4 skinless chicken thighs
1 to 1-1/2 pounds small new potatoes
1 tablespoon olive oil
salt and fresh ground pepper
1 tablespoon yellow mustard
1/4 cup maple syrup
chopped fresh parsley
Preheat oven to 375F.
Season chicken and potatoes with olive oil and salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
In a small mixing bowl, combine mustards and maple syrup; whisk to combine.
Pour the mustard mixture over the chicken and potatoes; toss to coat.
Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.
12 oz Chicken Andouille
1 lb. pasta
1 tbsp. extra-virgin olive oil
12 oz. mushrooms, cut into 1/4" slices
1/2 c. diced onion
3 cloves garlic, minced
1/4 c. dry white wine
1 c. low-sodium chicken stock
1/4 c. heavy cream, at room temperature
1 1/2 c. freshly grated Parmesan
5 oz. baby spinach
1/4 c. chopped fresh parsley, plus more for garnish
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and set aside.
In a large sauté pan over medium-high heat, drizzle oil and sear chicken sausage until golden brown on all sides, 2 to 3 minutes. Transfer to a plate to cool; cut into 1/4" slices and set aside.
Meanwhile, add 1 tablespoon oil and spread out mushrooms evenly in the pan; let brown on one side for 3 minutes. Season with salt and pepper. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add wine, chicken stock, and heavy cream; simmer until slightly thickened and reduced, 5 to 7 minutes. Toss in sausage with any leftover juices, then add Parm, spinach, and parsley.
Drain pasta and stir into sauce. Garnish with parsley and serve immediately.
16 oz Smoked Duck Breast
1 roll Puff Pastry (frozen or refrigerated)
3 Tbsp Mango Chutney
16 oz Smoked Duck Breast
Spread out the defrosted or refrigerated puff pastry flat
Spread mango chutney evenly over pastry
Add thinly sliced smoked duck breast on top of mango chutney, leaving room on the pastry ends for braiding
Slice thin inserts on the outside edges of the puff pastry, and braid one insert over the other on top of the duck
Thinly coat with egg wash and place in 440F oven for 20 minutes
4 oz Pâté de Campagne
1 cup onion, chopped
1 tablespoon olive oil
1/2 cup of chopped parsley
1 clove of garlic finely chopped
1.5 cups stale white bread, cut in 1/2 inch cubes
1 cup milk
2 oz dried Porcini Mushrooms
4 oz Pâté de Campagne
1/2 teaspoon salt
1/2 teaspoon pepper
Re-hydrate Porcini mushrooms in water for an hour, then drain and chop into pieces
Sauté chopped onion in olive oil until golden. Set aside to cool
Combine bread and milk
Whisk the eggs in a bowl. Season with salt and pepper
Add eggs to the bread preparation and stir with wooden spoon. Combine with onion, parsley, garlic and mushrooms
Dice Pâté de Campagne into 1 inch pieces and mix with the rest of the ingredients
For use with roasted chicken or turkey, adjust recipe for quantities desired. Fill cavity of poultry and roast for recommended time. May also be baked in a battered casserole at 375 degrees until heated through and crusty on top. This recipe will also work with any of our other hearty, Course pâté's: Pâté Forestier, Pâté au Poivre Noir, etc.
One 4-ounce package, cut into ⅛-inch piece Organic Pâté de Campagne
2 tbsp. Butter
1 tbsp extra-virgin Olive oil
½ small red Onion, finely chopped (about ⅓ cup)
3 cups chicken broth
1 cup Arborio rice
2 large Eggs
½ cup finely grated parmesan
¼ cup chopped parsley
1 tsp. finely grated Lemon zest
1 ½ cups Breadcrumbs
½ cup grated Provolone cheese (about 3 oz.)
Vegetable oil, for frying
Chopped chives, for serving
Lemon wedges, for serving
In a medium saucepan, combine the butter and the olive oil over medium heat. Add the red onion and cook until translucent and soft, about 5 minutes. Add the broth and bring to a boil. Add the rice and reduce the heat to maintain a simmer; cook the rice, stirring occasionally, until tender (nearly all the liquid should be absorbed), 20-25 minutes. Transfer the rice to a parchment-lined baking sheet; allow to cool completely
Meanwhile, in a large bowl, add the eggs and beat well using a fork. Add the cooled rice, the parmesan, the parsley, the lemon zest, and ⅔ cup breadcrumbs; stir well to combine. Fold in the Organic Pâté de Campagne until evenly combined. Measure about ¼ cup of the rice mixture and using your hands, shape the rice mixture into a ball. Repeat with the remaining rice mixture (should yield about 16 rice balls). Transfer the balls to a parchment-lined baking sheet
Press finger into the center of each rice ball; insert a 1 teaspoon of cheese into the rice and pinch the rice around the cheese to enclose. Use hands to reshape into a balls. Roll the rice balls in the breadcrumbs until evenly coated and return to the parchment-lined baking sheet. Loosely cover with plastic wrap and transfer to the refrigerator; chill the rice balls for at least an hour and up to a day ahead of time
In a large heavy-bottomed saucepan attached with a candy thermometer, pour enough oil to reach a depth of 1 ½-inches. Heat oil over medium heat until the thermometer reads 350°F. Working in batches, fry the rice balls, turning often, until golden brown and crisp all over, about 4 minutes. Using a spider or a slotted spoon, transfer to a paper towel-lined plate. Season with salt while the rice balls are still hot
To serve, garnish with lemon wedges and sprinkle the chopped chives over the arancini
DO AHEAD: Once the rice balls are shaped, transfer the baking sheet to the freezer. Once completely frozen, transfer the rice balls to a resealable bag. Rice balls can stay in the freezer up to a month ahead of time. Allow to come to room temperature, about 1 hour, before frying
Credit: Daisy Nichols
1 Tbsp Moutarde a l’Ancienne
10 large Eggs, room temperature
2 tbsp. extra-virgin Olive oil
¼ cup Panko breadcrumbs
2 tbsp. chopped Parsley, plus more for serving
1 tbsp. Apple Cider vinegar
Freshly cracked black pepper
1 Lemon, for garnish
Flaky sea salt
¼ cup Calabrian chile peppers in oil, drained and sliced into rings (optional)
Fill a large bowl with ice and water; set the ice bath near the stovetop. In a large pot of boiling water over medium-high heat, carefully add the eggs and reduce the heat to medium-low; simmer and cook the eggs for 9 minutes. Transfer the eggs immediately to the prepared ice bath. Let the eggs sit for 3 minutes and gently crack the shells of the eggs; place the eggs back into the ice bath and allow to cool completely (about 20 min.)
Meanwhile, in a small skillet, heat the oil over medium heat. Add the crumbs and cook, stirring often, until golden brown (about 6 min.) Remove from the heat and set aside
Carefully peel the eggs. Using a sharp knife, cut each egg lengthwise, wiping the knife clean between each egg. Using a small spoon, scoop out the yolks and transfer to the bowl of a food processor. Add the Mousse de Canard au Foie Gras, the chopped parsley, the apple cider vinegar, and the mustard. Season the mixture with salt and black pepper. Pulse the egg yolk mixture until very smooth.
Using a spatula, scrape the egg yolk filling into a pastry bag and pipe into egg whites. Alternatively, scoop a heaping tablespoon of the egg yolk filling directly into the egg whites
To serve, using a microplane, grate a half of the lemon zest over the eggs. Top the eggs with the toasted panko breadcrumbs and the chopped parsley. Sprinkle the flaky sea salt over the eggs. For a little added heat, top each egg with a slice of the Calabrian chile pepper
large onion, chopped (2 cups)
3/4 lb carrots (3 large) cut into 1/3-inch dice
1/2 lb yellow-fleshed potatoes such as Yukon
Gold (3 large), peeled and cut into 1/3-inch dice
1/4 tsp salt
3/4 tsp black pepper
3/4 cup heavy cream
1/4 cup Madeira
1/4 cup chopped fresh flat-leaf parsley
6 eggs (optional)
Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels.
Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add carrots, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes.
Meanwhile, coarsely shred duck meat, discarding bones and any gristle.
Stir duck into vegetables along with cream, Madeira, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.
Feel free to add a sunny side up or poached running egg on top!
2.5 oz. Bloc de Foie Gras de Canard
0.6 fl oz. Milk
0.7 oz. Flour
3 Fresh Eggs
1 oz. Fresh Butter
Salt & Pepper to taste
Preheat oven at 350°F
Prepare a béchamel:
Melt the butter in a pan, add the flour and whip very energetically.
Remove from the heat and add the milk little by little, without stopping to whip.
Add salt and pepper (and a bit of nutmeg if you want to give it a kick)
Separate egg yolks and whites
Dice the Foie Gras, and mix it with the yolks and bechamel, until it's homogeneous
The Foie Gras must be completely melted
Bit the egg whites until stiff, add a pinch of salt, and incorporate to the Foie Gras mixture
Pour into the 4 buttered and floured ramekins (fill ¾)
Cook in the oven for 20min. Serve directly
4-6 links (about 1 Lb) Saucisson à l’Ail
For the beans:
1 lb dried white beans (Tarbais, canellini or northern), soaked overnight
3 carrots, peeled and cut into chunks
4 cloves of garlic, peeled
1 large Onion, peeled
1 smoked ham hock
Bouquet garni (suggestion: rosemary, thyme, bay leaves)
8 cups Water
For the Cassoulet:
1 lb bacon, diced
4 Duck Leg Confit
2 tbsp Olive oil
1 large Onion, chopped
3 cloves Garlic, minced
1 cup chopped Tomatoes
½ cup dry White Wine
Start by studding the onion with the cloves. Combine the beans, carrot chunks, garlic, onion with cloves, smoked ham hock and bouquet garni in a large pot or stockpot. Add the water and mix well. Heat over high heat until boiling and then lower the heat to a simmer and cook for 1 hour to 1.5 hours OR until the beans are almost al dente.
When the beans are done, drain, reserving the water and getting rid of the veggies, ham hock and bouquet garni.
Preheat oven to 350F degrees.
While the beans are cooking, in a large casserole pan, cook the bacon over medium heat until golden brown, about 10 minutes. Using a slotted spoon, remove the bacon to a plate and reserve. Then, working in batches, brown the sausage and the duck, about 2-3 minutes per side. You can add olive oil as needed. Remove the duck and sausage to the plate with the bacon.
Add a few tablespoons of olive oil, if needed, and sauté the onion and garlic, over medium heat, until fragrant and translucent. Add the drained beans, reserved bacon, chopped tomatoes and white wine and cook until the wine reduces slightly. Taste for seasoning and adjust salt and pepper.
Ladle the bean broth into the casserole dish and add the meat and chicken, distributing evenly. The meat and beans should level with the liquid. If you have too much liquid, just remove some.
Credit: Olivia Mesquita, Honest Cooking
As much as you want to fill your choux pastries. This recipe can be prepared with all of our mousses. Mousse de Canard au Foie Gras
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
butter to grease
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly.
Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray.
Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden
Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
Cut them in half.
Whip the Mousse Foie Gras with a fork to make it a bit more airy. You can even use a robot for a more airy result.
Using a pastry bag, fill the choux with the Mousse.
Feel free to decorate with a Foie Gras stick.
Photo: John Paul Urizar
2, 1/4'' slices Pâté de Canard à l’Orange
2, 1/4'' slices of Canard á l'Orange (duck pâté with orange)
2 fresh mozzarella balls
Ingredients to combine together for Fruit Salsa:
1/2 c. mandarin orange sections
1/2 c. fresh pineapple, diced
1/2 c. fresh peaches, diced
2-3 stalks celery, finely diced
2 medium red bell peppers, seeded and diced
1-2 red serrano peppers, seeded and minced
4 scallions, chopped finely
2 Tbsp. fresh cilantro, chopped finely
1/3 c. fresh lime juice
2 tsp. fresh ground pepper
Salt, to taste
1/4 c. pistachios, chopped
Combine all ingredients for salsa together in large mixing bowl. Slice each piece of pâté into quarters. Place two slices of pâté and two slices of mozzarella on each plate, alternating the two. Spoon salsa around the sections. Sprinkle chopped pistachios over the fruit salsa.
4 oz. Mousse Truffée 5.5 oz
3 Egg Rolls Skins
2 tsp finely chopped Italian Parsley
4 sprigs Italian Parsley
1/2 Carrot finely julienned
1 qt Clear Chicken Broth, preferably homemade
Cut each egg roll skin into four equal squares, 2" x 2" each. Mix Mousse Truffée with chopped parsley. Place 1/2 tsp of mousse in center of each egg roll skin. Moisten edges with water and fold into a triangle shape. Seal edges. Cut leek in half lengthwise, wash thoroughly. Then cut into half rings. Blanch in salted water. Drain. Than blanch carrots and drain. Simmer chicken stock, add ravioli and cook them for 2 minutes. In each of four soup bowls place 8 oz. of chicken stock, add 1 tsp leek, 3 ravioli. Garnish with julienne carrot and a sprig of parsley.
IngredientsSmoked Duck Breast
1/2 cup fresh tangerine or orange juice
1/2 small shallot, finely chopped
2 tablespoons Champagne vinegar
2 teaspoons honey
1/2 teaspoon minced rosemary
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 large tangerines or oranges
4 cups (packed) mixed tender greens, such as Boston lettuce and mâche
In a blender, combine the tangerine juice, shallot, vinegar, honey and rosemary. Blend until smooth. With the machine on, gradually drizzle in the olive oil until the dressing is smooth and slightly thickened. Transfer the tangerine dressing to a large bowl and season with salt and pepper. Using a small, sharp knife, peel the tangerines. Cut in between the membranes to release the sections.
Thinly slice the smoked duck breast diagonally across the grain. Add the greens to the large bowl and toss with the dressing. Mound the salad on plates and scatter the tangerine sections on top. Arrange the sliced duck alongside the salad and serve.
3 Slices Jambon de Paris
2 Shallots, finely chopped
1 tbsp Olive Oil
32 fluid oz Chicken Stock, unsalted
Salt (to Taste)
½ pound Coquillettes (elbow pasta), dry
4 oz Heavy Cream
dash Black Truffle Oil
5 tbsp Grated Parmesan Cheese
1 tbsp Parsley, finely diced
In a pot, sauté the shallots in olive oil over medium heat until transparent (about 5-8 minutes). Add the chicken stock, salt to taste and bring to a boil. Add the coquillettes and cook as directed, stirring often. Once cooked, drain the coquillettes and return to the pot. Add the heavy cream, a few drops of black truffle oil and stir. Spoon pasta into bowls and top with Jambon de Paris, parmesan cheese and parsley.
(1) 6.5 oz Terrine de Saumon Fumé
(1) 8 oz Crème Fraîche
1 small Cucumber, peeled, seeded and chopped
1 tbsp Chives, finely diced
1 dash Salt
(6) 4-5 oz Clear Glass Containers
DirectionsSpoon equal amounts of crème fraîche into the bottom of each glass container, careful to keep the inside of the glass clean. Next, take the Terrine de Saumon Fumé out of the refrigerator, unmold and, with a chef’s knife, slice into six equal parts. Use your hands to mold each slice into a round disc and place on top of the crème fraîche. Top with chopped cucumber, chives and a dash of salt.
Serve with grissini.