Bisque de Homard

E Rios

Share
RATE

SAVE

ADD NOTE

EMAIL
Servings:Makes 2
I NGREDI ENTS
1 Live lobster
2 Tbs Carrot (macedoine)
3 Tbs Onion (macedoine)
2 Tbs Celery (macedoine)
1/2 Shallot (ciseler)
1/4 Shallot (demilune)
1 Tbs Tomato paste
1/2 Tomato (roughly chopped)
3 Garlic cloves (rough chop)
1 oz. Rice
1 oz. Cognac
1 oz. White wine
2 cups Chicken Stock
2 oz. Heavy Cream
1 Tbs Butter (to sweat out mirepoix)
1 Bouquet Garni
1 small leaf Terragon
1 small twig Chirvel
Season: Cayenne Pepper, Salt, Pepper
DI RECTI ONS
1
Add butter, few drops of olive oil add shallots then garlic, add the mirepoix, add the tomatoes,
Terragon, Bay Leaf and Thyme.
2
Deglaze with cognac and brullee.
3
Take the lobster and fabricate it. Put in boiling water. Tail for 3 minutes, the claws for 6 minutes.
When cooked remove the meat and add the shells back to the pot.
4
Mince tail, (keep the nice claws for garnish) and add to the vegetables, take 2 cups of chicken stock
and add to the vegetables. bring up to a boil then reduce and simmer.
5
Remove shells, bouquet garni and put into a blender for 2 minutes. Put back into pot and add heavy
cream.
6
Remember to adjust seasoning.
7
Serve in a warm bowl, add lobster meat and garnish with claw and parsley dust.


Escalopes de Veau Viennoise (Breaded veal
with lemon and caper garnish)


1# Veal scaloppine, 4 pieces or cut as I did
Salt and freshly ground black pepper
1 small can evaporated milk
Flour for dredging
1 Cup Italian seasoned bread crumbs
1/4 Cup finely chopped flat leaf Italian paraley
Thinly sliced lemon for the number of pieces of veal
Flat fillets of anchovies
Capers, drained
1/4 to 1/2 Cup peanut, vegetable or corn oil
6 Tablespoons butter

Place the veal between pieces of wax paper and pound until thin. Salt & pepper the veal. Pour milk
into a pie plate. Put flour on a large plate and the bread crumbs an another large plate. Coat the
slices of veal on both sides with the flour. Dip the slices, one at the time, in the milk and then in
bread crumbs until uniformly coated. Press the bread crumbs in to help them adhere. Place on wire
rack and put in refreigator until ready to cook.

Arrange the thinly sliced, seeded lemon slices on a plate. Shape anchovy fillet into round band and
place on each lemon slice. Fill each anchovy band with capers.

Heat oil in large skillet, use 2 if necessary, and cook meat until nicely brown on both sides. Do this
quickly so as not to over cook the veal. Place veal on platter. Heat the butter in a skillet, swirling it
around until it foams up and becomes hazelnut brown. Do not burn the butter. When the foam
subsides, pour over the veal, garnish each slice with the lemon garnish and sprinkle with chopped
parsley. Enjoy!!!!!

Potato battle (Pommes Battale)
By Patipati in Vegetables February 25, 2013 at 13:18

Ingredients:
- Potato (of course bintjes and overweight depending on the number of guests)
- Beef fat
Preparation:
- Peel and wash your potatoes
- As if to cut home fries
-c..d. slices of thickness of 3 to 4 cm
- Cut into strips and then into small cubes
- Meanwhile heat your deep fryer to 150
- You prcuisez your dice in the same way as your fries
- Remove and drain well
- When it's ready to cook, heat your fat to 180
- It is hot, put it your cubes of potato and brown 2 to 3 minutes
- They must be crispy and golden, like french fries
Serve immediately as it cooled quickly. Kids love and that changes

EPINARD AU GRATIN (Spinach Souffle)

1 qt. fresh spinach
2 tbsp. chopped parsley
4 tbsp. butter
4 eggs, well beaten
2 c. milk
1 c. grated Swiss cheese or Romano or Parmesan
1 tsp. salt
1/2 tsp. paprika


Spinach Gratin (EPINARD AU
GRATINE)

Recipe courtesy of Ina Garten
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
SHOW:
Barefoot Contessa
EPISODE:
The Holiday Meal

PinIt

1 video | Spinach Gratin (03:21)
Total Time:
1 hr 35 min
Prep:
10 min
Inactive:
45 min
Cook:
40 min
Yield:8 servings
Level:Easy
Next Recipe
Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until
translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the
cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add
the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt
and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on
top. Bake for 20 minutes until hot and bubbly. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe.html?oc=linkback