- 1 tbsp olive oil
- 1/2 onion, minced
- 1 garlic clove, minced
- 3/4 tsp dry rosemary
- 1 1/2 cups milk
- 1 cup heavy cream
- 4 eggs
- 1 tsp salt
- cracked pepper
- 3/4 cup gruyere, grated
- 5 cups white bread, crusts removed, cubed
- Heat the olive oil in a skillet on medium high. Saute the onion until tender. Add the garlic and rosemary and saute 1 minute. Set aside.
- Combine the milk, cream, eggs, salt, and pepper. Stir in the onions.
- Stir in the cheese and bread. Let soak in the fridge 4 hours.
- Preheat the oven to 350F. Grease a 9 by 9" baking pan.
- Pour into the pan and bake 45 minutes. Serve.
- 1 lb sheet frozen puff pastry, thawed
- 8 large plum tomatoes, halved lengthwise
- olive oil
- 3 1/2 tsp fresh minced thyme
- parmesan, shaved
- salt and pepper
- Heat oven to 400 F. Line a large shallow baking pan with aluminum foil.
- Roll out the pastry on a lightly floured surface. Cut to a 10" round.
- Chill.
- Ross the tomatoes with 2 tbsp of oil, 2 tsp of the thyme, 1/4 tsp salt, and 1/4 tsp pepper until well coated.
- Roast the tomatoes, cut side up on the aluminum lined baking pan for 1 hour.
- Brush the pastry round with 2 tsp of olive oil and then sprinkle with 1 tsp of thyme. Add the pastry to the oven and bake 15 minutes.
- Scatter 1/2 cup of the parmesan over the warm pastry and then spoon the tomatoes over the cheese. Sprinkle with 1/2 tsp thyme, 1/4 tsp salt, and cracked pepper to taste.
- Serve.
- 2 cups canned tomatoes, mashed
- 1/2 onion, minced
- 1 tbsp butter, melted
- 1 tsp sea salt
- cracked pepper
- 1/2 tsp dry basil
- 4 slices white bread, crusts removed, cubed
- 2 eggs, beaten
- 3/4 cup mozzarella, grated
- Preheat the oven to 375 F.
- Combine the tomatoes, onion, butter, salt, pepper to taste, basil, eggs and bread cubes.
- Spoon into a greased 2 quart baking dish. Sprinkle with the cheese. Set the dish in a bain marie.
- Bake for 40 minutes. Serve.
- 5 garlic cloves, minced
- 2 tsp kosher salt
- 1/2 lb butter, softened
- 1/2 cup minced parsley
- 1/4 cup minced chives
- 1 minced shallot
- cracked pepper
- 1 tbsp lemon juice
- 1 tbsp cognac
- 24 ver large canned snails
- 1 lb puff pastry, thawed
- Combine the garlic and salt into a paste. Mash with butter. Add the parsley, chives, shallots, pepper, lemon juice and pernod.
- Place a snail in each indentation of a snail dish, or simply in a pan. Spoon about 2 tsp of the butter over each snail. Chill 1 hour.
- Preheat the oven to 450 F.
- Using a small round cutter, cut 24 rounds out of the puff pastry sheet. Line a baking sheet with parchment paper and arrange the round on top, cover with another sheet of parchment and top with a second baking sheet. Bake 15 to 20 minutes until golden brown. Cool.
- Keep the oven at 450 F.
- Bake the snails for 5 to 8 minutes, until the butter is bubbling. Top each snail with a round of puff pastry and bake 30 seconds.
- Serve.
- 1 lb skinless chicken breasts, cut in 1" chunks
- 4 oz. baby onions, peeled
- 2 cups chicken stock
- 1 bay leaf
- 1 tsp dry thyme
- 7 oz. bacon, diced
- butter
- 1/2 lb small button mushrooms, whole
- 1/2 cup dry sherry
- 3/4 cup heavy cream
- 1 tsp dry tarragon
- 2 tbsp parsley, minced
- 1/2 lb puff pastry
- 1 egg yolk
- sea salt and ground pepper
- Bring the stock to a boil in a dutch oven and then add the onions. Cook for 5 minutes and then remove with a slotted spoon.
- Add the chicken, bay leaf, and thyme to the stock. Return to a simmer and poach for 6 minutes. Pour the stock into a bowl, remove the chicken and season it and then set them both aside.
- Fry the bacon until crisp, and then drain on paper towel. Wipe out the pot.
- Preheat the oven to 400 F.
- Melt 3 tbsp of butter and then add the mushrooms and cook for about 7 minutes. Season them with salt and pepper. Add the sherry and boil until it reduces. Return the bacon to the pot and add the onions. Pour in the reserved stock.
- Bring to a boil and then cook until it reduces by half. Add the cream and then reduce by one third. Add the tarragon and the parsley. Set aside.
- Roll out the puff pastry and then cut it into 4 squares. Carefully set on a large baking sheet and then lightly score the surface.
- Mix the yolk with 1 tsp of water and then brush it on the pastry. Bake for about 10 minutes until risen and golden. Open the oven door and cook 2 minutes further. Remove from the oven and then slide onto a wire rack.
- Meanwhile, add the mushrooms to the sauce and then reheat until bubbling. Add the chicken. When the chicken is hot, check the seasoning. Divide the chicken mixture between 4 plates or large bowls.
- Lay a square of puff pastry on top of each plate. Serve.
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