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Langoustines à la Provençale, Cooked in a Pot
Courtesy of Société des Bains de Mer
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Preparation (serves 1):
Cut the langoustines into small pieces. Sautée the langoustines in a medium skillet with 1 tablespoon olive oil for 2-3 minutes until lightly browned. Transfer langoustines to a small platter and keep warm.
Heat the garlic and the orange and lemon zests in a pot over a medium heat for approximately 8 minutes. Add diced carrots, celery, onion and herbs and cook the mixture, stirring occasionally. Remove the bay leaf and sprig of thyme. Add salt & pepper for seasoning.
Serving:
Add diced tomato and cocoa beans to the ragoût. Spoon the ragoût over and around the langoustines and serve on a warm platter over mesclun. Serve immediately. | |
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Ingredients:
Langoustines, peeled 3/5 cup
Olive Oil 2 ½ tbsp.
Carrots ¼ cup
Mesclun ¼ cup
Onion ¼ cup
Celery ¼ cup
Tomato 1 diced
Garlic 1 clove
Thyme 1 sprig
Bay leaf 1
Flat parsley
Cocoa beans
Salt
Pepper | | | |
>back to topPrince Albert Millefeuille Pastry
with Strawberries & Whipped Cream
Courtesy of Société des Bains de Mer
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Preparation (serves 1):
Remove stems from berries, leaving some intact for the final presentation.
Pastry Cream:
Bring 2 cups milk, 1 ½ tbsp. sugar and sliced vanilla bean to a boil in a saucepan over medium heat. Combine 4 egg yolks and the rest of the sugar in a medium bowl and whisk until pale yellow. Add corn starch to the bowl and transfer the mixture to the saucepan. Remove vanilla bean and stir for 2 min. Pour into a mixing bowl and add the butter in cubes, let cool and stir occasionally. For a light cream, whisk the mixture and slowly add the whipped cream.
Pastry:
Roll out 3 pastry sheets and let cool in the refrigerator. Remove pastry sheets from refrigerator and place on wax paper on a baking sheet. Cook at 350°F for 35 minutes. When removing from oven, place a plate on top of the pastry sheets in order to compensate for the rising. Spread icing on the smoothest sides and put in oven at 475° for 2-3 minutes until caramelized.
Serving:
Lay a sheet of pastry, a layer of cream, a layer of strawberries and repeat to create 3 layers. Place berries on top of top layer of pastry for display. | |
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Ingredients:
Milk 2 cups
Sugar ½ cup
Eggs 4
Vanilla bean 1
Pure corn starch 3 ½ tbsp.
Butter 1 oz.
Whipped Cream 3/5 cup
Strawberries 3 cartons
Puff pastry sheets 2 lbs. | | | | >back to top
Barbajuans
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For pastry (makes 24 pastries):
Combine flour and salt in processor. Add oil, 2 Tbsp egg (reserve remaining egg for filling) and 3 Tbsp water. Process until smooth dough forms, adding more water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured surface and knead until smooth, about 1 minute. Wrap dough in plastic and let stand 30 minutes.
Meanwhile, prepare filling:
Heat 1½-tsp olive oil in heavy medium skillet over medium heat. Add onion and leek and sauté until tender and golden, about 4 minutes. Add chard, spinach and oregano and sauté until very tender, about 10 minutes. Transfer to small bowl. Mix in cheeses. Season with salt and pepper. Mix in 1 Tbsp egg reserved from pastry. Set filling aside to cool.
Line large baking sheet with foil. Roll out dough on floured surface to generous 1/16 inch thickness. Using
floured 2- to 2½ inch round cutter, cut out rounds. Gather dough and re-roll, cutting out more rounds for a total of 24.
Place 1 tsp filling in center of each dough-round. Brush edges of rounds with egg white. Fold dough over, forming half-circle, and press edges to seal. Place pastries on prepared baking sheet. (Can be made 1 week ahead. Cover and freeze. Thaw before continuing, and pat dry if dough is wet).
Pour vegetable oil into heavy large Dutch oven to depth of 1½ inches. Heat oil to 375°F. Working in batches, fry pastries until brown and crisp, about 5 minutes. Using slotted spoon, transfer pastries to paper towels and drain. Arrange pastries on platter. Serve warm or at room temperature. | |
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Pastry:
1½ cups all-purpose flour
½ tsp salt
¼ cup olive oil
1 egg, beaten to blend
3 Tbsp (or more) water
Filling:
1½-tsp olive oil
2 Tbsp finely chopped onion
2 Tbsp finely chopped leek (white part only)
2 Swiss chard leaves, stems & ribs removed, chopped
¾ cup chopped fresh spinach (about 1½ ounces)
½ tsp dried oregano
2½ Tbsp ricotta cheese
1 Tbsp freshly grated Parmesan cheese
1 egg white, beaten to blend
Vegetable oil (for deep frying) | | | |
Courtesy of Société des Bains de Mer
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Preparation (serves 1):
Bring a large pot of white stock to a boil over high heat. Cut 3 asparagus heads and the tails on a diagonal. Boil the asparagus in the white stock. Cook the onion and garlic in olive oil in a large skillet over medium heat. Add rice and stir 2-3 minutes. Add the white wine. Cook uncovered, stirring frequently, until liquid is absorbed. Add the asparagus broth to the skillet slowly until rice is tender and the mixture has a creamy consistency (20-25 min.). Add salt and pepper to season.
Slice the other 2 asparagus along their length.
Parmesan Tuiles:
Combine flour and parmesan in a bowl and mix together with fingertips. Heat butter on the bottom of a non-stick pan and lightly cover with a spoonful of the parmesan mixture. Cook over medium heat on one side until cheese bubbles and starts to turn brown. Remove pan from heat and remove tuile with a spatula, it should be pliable. Lay tuile over a large rolling pin to form an arc. Repeat with remaining mixture.
Serving:
Serve the risotto immediately on a warm platter with the jus de viande, place the asparagus tips and tuiles on top. | |
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Ingredients:
White Stock 2 cups
Rice ¼ cup
Onion 1 tbsp.
White wine ¼ cup
Butter 1 oz.
Parmesan 2 tbsp.
Flour 1 tsp.
Asparagus 5 pieces
Jus de Viande* 2 tbsp.
Olive oil
Salt
Pepper
* Jus de Viande can be excluded for a vegetarian dish. | | | |
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