Accueilli Pres: |
|
Date: |
Saturday,
March 29, 2003
|
Temps: |
5:30
p.m.
|
Le Menu
Tarte aux Oignon Carame¢lise¢s
Fromage de Che¢vre en Pate Feuilletee
avec
Vinaigrette
Fouette¢e aux Olives Noires
|
~~~~~
Potage Magali
~~~~~ |
|
Filet de "Red
Snapper" bourre¢ avec Epinards,
Beurre de Tomate Pure¢e de Pommes de Terre au
Fondant de Citron et d¢Oignon Petite Pois
et Carottes Baguette |
~~~~~
Tarte au Framboise et Chocolat
avec Cre¢me Fouette¢e
|
Marseille
is a Provencal city with its own accent, customs, and multiethnic influences.
Marseille's reach extends from the French West Indies to Indochina, with
heavy concentrations throughout the four-corners of the
Tomato Soup with Rice
Julia Child:
Mastering the art of French Cooking, Vol. I
Serves 8
¾ Cup thinly sliced Leeks or Onions or combination of both
3 Tbs. Olive Oil
1-½ lbs. Fresh ripe, best quality Tomatoes
4 large cloves Garlic, minced or mashed
4 Cups Chicken Stock
¼ Cup White Rice
Bouquet Garni consisting of: 6 parsley sprigs, 1 bay leaf, ¼ tsp. thyme, 4 fennel seeds, and 6 large fresh basil leaves (tied in cheesecloth)
a large pinch of Saffron threads
Salt and Pepper to taste
2 or 3 tsp Tomato Paste
6 Additional Basil leaves, minced finely for garnish
In a 3-quart saucepan, cook the leeks/onions slowly in oil until tender but not browned. Peel and chop tomatoes. Stir into the cooked leeks. Add garlic and stir over moderate heat for 3 minutes. Add the chicken broth, bring to a boil and add the rice. Add the herbs and saffron, salt and pepper and simmer, partially covered for 30 to 45 minutes. Add the tomato paste and stir to incorporate it. Remove Bouquet Garni. Serve hot and sprinkle minced basil in each bowl when serving.
Notes: Bring soup in a large pot to reheat prior to serving.
Pierre Franey with Roger Souvereyns
Serves 8
½ lb. Sugar Snap Peas
4 medium Carrots - Julienne 1/8" thick
1 Tbs. butter
1 tsp. fresh Mint
¼ tsp. ground Cumin
Salt, freshly ground Pepper
Trim and discard the tips of the peas; remove strings. Scrape and trim the carrots, then cut into julienne lengths. Steam carrots in salted water for about 3 minutes. Add peas and cook for another 3 minutes. Drain immediately.
Melt the butter, adding mint, cumin, salt, and pepper. Blend well. Pour over peas and carrots, mixing to blend well, serve immediately.
Notes: Prepare in advance of dinner. Bring to dinner in microwave dish. Heat vegetables and butter separately at dinner then toss vegetables in butter mixture and serve.
Joanna Pruess
Serves 8
Walnut Crust:
1-¾ Cups Flour
6 oz. Unsalted butter, chilled and cut into small cubes
1 large Egg
1 Tbs. Milk
1 tsp. Vanilla Extract
2 Tbs. Sugar
¼ Cups finely chopped walnuts (1-½ oz.)
¼ tsp. Salt
10" Tart Pan, buttered
Combine the flour, butter, egg, milk, and vanilla in the bowl of a food processor fitted with a steel chopping blade. Using an on-off motion, process until butter is the size of small peas. Add the sugar, salt, and walnuts and process just until the dough starts to pull together.
Remove from bowl, pat into a ball and then flatten into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Remove from refrigerator and gently massage dough until it is workable. . (Dough can be prepared 4 days ahead. Let soften slightly before continuing.)
Preheat oven to 375°. Flour rolling pin and board and roll dough to a thickness of 1/8". Transfer to buttered tart pan and trim off excess dough. Pick well with a fork. Butter a piece of aluminum foil on the shiny side and place in the piecrust. Fill with weights or dried beans. Place in the middle of preheated oven and bake for 15 minutes until crust begins to dry. Remove weights and aluminum foil from pan and return to oven for another 3-5 minutes until golden. Remove from oven and let cool on a rack
8 oz. finest quality Semisweet Chocolate
1-½ oz unsalted Butter - cut into small pieces
1 pint firm Raspberries
8 Walnut halves
½ Cup+ 2 Tbs Sugar
¼ Cup Water
4 oz. Red Currant Jelly
16 waxy leaves (camellia, orange, gardenia, etc.) - washed well
Melt 6 ounces chocolate over a double boiler. Remove from heat and stir in butter. Spread chocolate mixture over the bottom of the tart shell. Place raspberries in an orderly fashion over chocolate.
Prepare glaze by placing currant jelly and 2 tablespoons sugar in a small saucepan and simmer for about 3 minutes or until sugar dissolves and a glaze coats spoon. Starting on edge of tart, brush glaze over edge of pastry crust and then gently over berries.
Make chocolate leaves by melting remaining 2 ounces chocolate in double boiler. Brush underside with chocolate and transfer to freezer for a few minutes or refrigerate for ½ hour until set. Carefully peel off leaf, holding onto stem. Return leaves to refrigerator until needed.
Toast walnuts in oven until lightly browned. In a small saucepan, combine ½ cup sugar with ¼-cup water. Simmer until sugar melts. Add toasted walnuts, bring to a slow boil and cook for 14-16 minutes. Remove with a slotted spoon and place on a rack to cool.
Place 8 walnut halves evenly around outside of tart. Add 2 leaves to each walnut. Serve with stabilized whipped cream.
The Cake Bible by
Rose Levy Beranbaum
Makes 2 Cups.
2 Tbs powdered Sugar
1 tsp Cornstarch
1 Cup Heavy Cream
½ tsp Vanilla
Refrigerate bowl and beater at least 15 minutes. Place sugar and cornstarch in a small saucepan. Gradually stir in ¼ cup heavy cream. Bring to boil, stirring constantly, then simmer just a few seconds until liquid is thickened. Place into bowl and cool to room temperature. Add vanilla.
Beat remaining ¾ cups heavy cream until traces of beater marks begin to show distinctly. Add cornstarch mixture in a steady stream, beating constantly. Beat just until stiff peaks form when beater is raised. Place in refrigerator.
Notes: Prepare prior to dinner, bring in a serving bowl.
Adapted from Daniel
Young: Made in
Makes 1-1/4 Cups
1 Cup Black Olives, pitted
1 tsp. Herbs de Provence
1 tsp. Red Wine Vinegar
Freshly ground black Pepper, to taste
1Tbs. Olive Oil
1/4 Cup Water
Put all the ingredients in a food processor and blend until the mixture has the consistency of melted chocolate. Transfer to a tightly lidded jar and refrigerate. Will keep for 2 months. Transfer to a plastic ketchup bottle to dress Fromage de Chrevre Roti aux Herbes en Croute de Baklava.
Adapted from Daniel
Young: Made in
Makes 16
4 Roma Tomatoes
1/2 tsp. Herbs de Provence
Freshly ground black Pepper, to taste
Salt to taste
1Tbs. Olive Oil
8 oz. Goat Cheese, cut into 16 rounds, then sliced in 3
8 sheets Phyllo Dough cut in half, lengthwise
4 oz. unsalted Butter
Cut a small x on the smooth end of the tomatoes. Drop into boiling water for 1 minute. Plunge the tomatoes into cold water and use a sharp knife to peel off their skins. Cut the tomatoes in half, scoop out the seeds, and cut into 1/4" slices.
Heat olive oil in a medium
Teflon fry pan. Add tomatoes, herb de
Melt the butter in a small saucepan over low heat. Unravel the Phyllo dough and remove 8 sheets, cutting in half lengthwise. Cover with wax paper and a damp kitchen towel so they won't dry out.
Take one strip of Phyllo and lightly butter. Fold in half lengthwise, forming a strip about 3" wide. Starting at a narrow end, place 3 slices of cheese on the diagonal and top with 2 teaspoons of tomato puree. Fold up into a triangle, baste with butter, and place on a cookie sheet. Repeat for remaining dough.
Bake Baklava at 375° for 15-20 minutes, or until golden brown. Cool for 10 minutes before serving. Drizzle with black olive puree before serving.
Note: Prepare and assemble prior to dinner. Bring to dinner on jellyroll pans, ready to bake.
Serves 8
1-¼ Cup unbleached all purpose flour
½ tsp. Salt
5 Tbs. chilled unsalted Butter, cut into pieces
2 Tbs. chilled solid vegetable shortening
3 Tbs. (about) ice Water
Combine flour and salt in
processor. Add butter and shortening and
cut in using on/off turns until mixture resembles coarse meal. Blend in enough water until dough forms moist
clumps. Continue blending until it forms
a solid ball. Remove from processor, and
flatten into a disk. Wrap in
plastic. Refrigerate 30 minutes. (Dough
can be prepared 4 days ahead. Let soften
slightly before continuing.)
Preheat oven to 400°. Roll out dough on lightly floured surface to 12-inch round. Roll up dough on rolling pin; transfer to 10-inch diameter tart pan with removable bottom. Press dough into pan; trim edges. Freeze crust 15 minutes.
Prick bottom of crust with fork. Line crust with foil. Fill with pie weights or dried beans. Bake crust until set, about 15 minutes. Remove foil and weights. Continue baking until crust is golden brown, piercing again with fork if crust bubbles, about 15 minutes longer. Transfer to rack; cool completely.
2 Tbs. Olive Oil
2-½ lbs. Onions, sliced ¼" thick
10 large garlic cloves, minced
¼ tsp. Herbs de Provence
½ Cup dry White Wine
Pepper to taste
1 Cup shredded Gruyere Cheese (about 4 ounces)
Heat oil in heavy large skillet over
medium heat. Add onions and sauté
for 10 minutes. Add garlic and herbs de Provence. Cook until
onions brown and mixtures is caramelized, stirring occasionally, about 30
minutes. Add wine; stir until almost all
liquid evaporates, about 5 minutes. Season with pepper. Cool. (Crust and filling can be made 6 hours ahead. Cover separately let stand at room
temperature.)
Preheat oven to 400°. Stir Gruyere into onion mixture and transfer filling to crust. Bake until filling is brown, about 20 minutes. Remove pan sides from tart. Serve warm or at room temperature.
Notes: Bring cooked crust and filling to dinner. Add in cheese and bake at dinner upon arriving.
Adapted from Daniel
Young: Made in
Serves 6
2 lbs.
1/2 Cup Olive Oil
1 large Onion, finely chopped
1 Tbs. Lemon Juice
Freshly ground black Pepper, to taste
Salt to taste
4 Tbs. unsalted Butter
Scrub and peal the potatoes. Cut into 2" wide slices and place in a large pot, covered by at least 1" cold salted water (1/2 tsp per quart of water) and bring to a boil. Lower the heat to medium and cook uncovered until tender, about 20 minutes.
Heat 3 tablespoons olive oil in a saucepan over moderate heat. Add the onion and cook until translucent, about 5 minutes. Add the lemon juice and cook for 5 minutes. Add wine to deglaze the pan, and cook, stirring occasionally, until most of the wine has evaporated, about 15 minutes.
Drain the potatoes, place in a large bowl, season with salt and pepper, and beat with hand mixer. Add butter and continue beating until smooth. Add the onion confit and stir until fully incorporated. Taste and adjust seasoning.
Note: Bring fully prepared mashed potatoes to dinner in a bowl that can be put into a microwave or double boiler for re-heating.
Adapted from: Daniel
Young: Made in
Serves 12
12 Red Snapper filets, about 6 ounces each
1Tbs fresh Thyme, minced
1Tbs fresh Tarragon, minced
1Tbs fresh Basil, minced
1Tbs fresh Cilantro, minced
1Tbs fresh Thyme, minced
½ Cup Olive Oil
Freshly ground black Pepper, to taste
Salt to taste
4 Tbs. Olive Oil
3 lbs. fresh Spinach, washed and tough stems removed
Mix the fresh herbs, olive oil, salt & pepper. Line a jellyroll pan with aluminum foil. Lay snapper filets on pan. Baste with herb mixture and let marinate for 30 minutes.
Heat 4 tablespoons olive oil in a saucepan over moderately high heat. Add the spinach; season with salt and pepper, and cook, tossing the spinach with a fork until wilted, about 2 minutes. Cool to room temperature.
Cover each filet completely with a thin layer of spinach. Roll the filets over the spinach. Cut each bundle in half width-wise and secure with a toothpick. Place filet rolls on jellyroll pan, cut side up, and bake on grill or in 400° oven for approximately 10 minutes. Transfer to serving platter and immediately place a pat of Tomato Herb butter on each serving.
Notes: Bring filets to dinner on jellyroll pans ready to cook.
Sheraton Meadowlands
Hotel
Serves 12
16-oz. unsalted Butter - room temperature
3 Tbs. Sun-Dried tomatoes, finely diced
½ Tbs. fresh Thyme - minced
½ Tbs. fresh Basil - minced
½ Tbs. fresh Tarragon - minced
1 Tbs. fresh Chives - minced
¼ Tbs. fresh Cilantro - minced
½ tsp. fresh Garlic - minced
Salt, White Pepper
Dash of Worcestershire Sauce
Dash of Tobasco
1 tsp. Lemon Juice
1 tsp. fresh Shallots - finely chopped
Place butter in food processor. Add liquid ingredients and pulse until incorporated. Add remaining ingredients. Process on full speed to incorporate, stopping to scrape down sides and incorporate all the herbs. Place on wax paper or plastic wrap and roll to approximate 1" diameter log. Place in refrigerator or freezer to set.
Notes: May be prepared up to 3-weeks in advance of dinner. Bring chilled log to dinner; slice while filets are cooking.