Food and Wine: French Steakhouse
Recipes from the cooking class.
Tomato and Fennel Tarts
2 cups grated gruyere cheese
1 9-inch pie shell
2 cups diced heirloom tomatoes
1 small head fennel, trimmed, cored and shaved thin on a mandoline
1 shallot, finely diced
3 eggs, lightly beaten
1½ cups heavy cream
½ teaspoon sea salt
2 to 3 tablespoons grated parmesan
¼ pound bacon, cooked and diced
1 shallot, thinly sliced
3 cups parsley, leaves only
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Sea Salt and Freshly Ground Black Pepper
- Preheat oven to 350 degrees.
- Spread cheese on bottom of the pie shell. Top with tomatoes, fennel and shallot. Beat together the eggs, cream and salt. Pour filling into shell. Bake until golden and puffed.
- Toss together the parsley, shallot, bacon, olive oil and vinegar. Season with salt and pepper. Serve with tart.
White Bean Salad
¼ pound thinly sliced dry chorizo
2 duck breasts, skin scored with a knife
1 small onion, diced
2 stalks celery, finely diced
2 garlic cloves, minced
1 large can white beans, rinsed and drained
1 cup hard cider
2 to 3 tablespoons olive oil
1 to 2 tablespoons white wine vinegar
½ cup thinly sliced scallions (green part only)
Aged balsamic vinegar
Salt and pepper
- Preheat oven to 350 degrees. Lay chorizo on a sheet pan and baked until crisp. Let cool; chop.
- Add duck, skin side down, to nonstick skillet and bring to low heat. Cook, occasionally draining pan of excess fat, until skin is crisp. Turn over; transfer to oven, and cook until medium rare. Remove from pan and let cool.
- Add back some of the fat to the pan and bring to medium heat. Add the onions, celery and garlic; cook until nicely softened. Add the cider and bring to a simmer; cook until reduced by half. Add the beans and cook until warmed through. Add the oil, vinegar and reserved chorizo.
- Toss in scallions; season with salt and pepper.
- Serve white bean salad topped with duck; drizzle with balsamic vinegar.
Seared Steaks with Peppercorn Sauce
8 ounces beef steaks
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
¼ cup brandy
6 beef stock or demi-glace
2 tablespoons heavy cream
1 tablespoon coarsely cracked black pepper
2 sprigs fresh thyme, leaves only
Salt and pepper
- Bring a saute pan to medium-high heat; add 2 teaspoons olive oil. Season steaks with salt and pepper.
- Cook beef until nicely caramelized on the one side; turn and continue cooking to desired doneness. Remove from pan; keep warm.
- Add shallots and garlic to pan; cook, stirring occasionally, until golden. Add brandy cook, scraping up any brown bits on the bottom of the pan, until reduced by half.
- Add the stock and heavy cream and cook until thickened. Remove from heat and add peppercorns; season with thyme and salt. Serve over steaks.
2 pounds Yukon Gold potatoes
4 ounces butter
1 to 1-1/2 cups light cream
Salt and pepper
- Add potatoes to a large pot. Cover with cold water. Bring to a boil, reduce to a simmer and cook until potatoes are tender.
- Meanwhile, add the butter and cream to a small saucepan and simmer until butter is melted; keep warm.
- Drain, peel and rice the potatoes; stir in the cream. Season with salt and pepper.
Apple Tart Tatin with Whipped Cream
1¼ cups all-purpose flour
½ teaspoon salt
1 stick cold unsalted butter, cut into small pieces
2 tablespoons ice water, plus more if needed
1 cup sugar
4 tablespoons unsalted butter, cut into pieces
½ batch tart dough
Dash of lemon juice
2 to 3 apples, peeled, cored and cut into wedges
- Add flour, salt and butter to the bowl of a food processor. Pulse until it forms a coarse meal. Add water, pulsing, until dough forms a ball. Flatten into a disk, wrap in plastic and chill 30 minutes. Roll dough out into a 10-inch round. Keep chilled.
- Preheat oven to 425 degrees. Bring sugar, two tablespoons water and lemon juice to a boil in a 10-inch nonstick skillet. Cook, swirling pan, until the caramel turns medium amber in color. Remove the pan from the heat; swirl in the butter.
- Arrange the apples in the pan and cover with the chilled dough round.
- Bake until golden, about 25 minutes. Let cool 20 minutes; carefully invert tart onto a serving dish. Serve with whipped cream.