main courses (les plats)

lobster “roll” (California style)

September 24th, 2012

 

lobster “roll”  California style
(mille-feuille de homard à la Californie)

serves 4

what you need:

lobster 
4 lobster tails 
1 cup seafood stock
½ cup dry white wine
1 sachet (1 bay leaf, fresh Italian parsley, fresh cilantro, black peppercorns, 1 strip lime peel)

salad
1 ripe avocado, thinly sliced
1-2 apples, thinly sliced, seeds removed
1 Asian pear, thinly sliced, seeds removed
1-2 cucumbers, thinly sliced
1-2 tomatoes (preferably Green Zebra), sliced
1 shallot, thinly sliced

dressing
2 teaspoon gros sel de Guérande (or sea salt)
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
⅓ cup olive oil
¼ cup avocado
¼ cup fresh cilantro leaves
1 tablespoon fresh minced Italian parsley
pinch piment d’espelette
freshly ground black pepper (as needed)

lobster apple and avocado ingredients

garnish
pinch piment d’espelette
pinch minced fresh Italian parsley Read the rest of this entry »

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(my) steak au poivre vert

September 18th, 2012

 

 

steak au poivre 3

 

(my) steak au poivre vert 

stats:

serves 4
takes 25 minutes (10 minutes inactive)

what you need:

4  steaks (filets or new york cuts), organic and grass-fed beef
1½ tablespoons gros sel de Guérande (or sea salt) 
1½ tablespoons fresh French thyme leaves
2 tablespoons + 1 teaspoon green (dried) peppercorns, crushed
1 teaspoon olive oil 
1 teaspoon brandy Read the rest of this entry »

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creamy fennel purée

September 18th, 2012

 

fennel puree 

creamy fennel purée

stats:

serves 4-6
makes 1 pint (16 ounces)
4 ounce serving is approx. 176 calories 

what you need:

1 ½ pound rough chopped fennel bulbs, core, stalks, and fronds removed
⅛ cup fresh lemon juice from 1 lemon
¼ cup olive oil
kosher salt (to taste) Read the rest of this entry »

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roasted red pepper tuna purée

September 10th, 2012

roasted red pepper tuna purée

stats:

makes 1 pint (16 ounces)
approximately 421 calories 
2 ounce serving = 53 calories

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seafood “zucc-ghetti” with fresh herb and walnut pesto

August 27th, 2012

 

seafood “zucc-ghetti“with fresh herb and walnut pesto

 stats:

serves 4-6 
30-35 minutes active time
if serving 4, one serving equals 365 calories (322 calories of which from the olive oil & walnuts)

 

seafood “zucc-ghetti“with fresh herb and walnut pesto zucchini pasta

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cabillaud au thym en papillote (steamed cod with thyme)

July 25th, 2012

cabillaud au thym en papillote (steamed cod with thyme)

cabillaud au thym en papillote (steamed cod with thyme)

serves 4

what you need:

4 beautiful, fresh cod fillets
kosher salt (as needed)
freshly ground black pepper (as needed)
olive oil (as needed)
4 handfuls of fresh thyme sprigs
 4 rectangular sheets of parchment paper
kitchen twine (as needed) Read the rest of this entry »

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ceries aux lavande et thym (cherries poached with lavender and thyme)

July 10th, 2012

Chef Morgan ceries aux lavande et thym (cherries poached with lavender and thyme)   

ceries aux lavande et thym
(cherries poached with lavender and thyme)

serves 6-8

what you need:

24-30  firm, ripe red cherries, stems removed (pits reserved)
2 cups water
2 tablespoons of lavender flowers (tied in cheesecloth)
4 tablespoons superfine sugar
2-3 sprigs of fresh thyme
1 piece of lemon peel

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pan bagnat au cadeau

July 2nd, 2012

French Sandwich

 pan bagnat au cadeau 

makes 4

what you need:

sandwich
1 loaf quality pain de mie (or sandwich or olive bread)
12 ounces (320 gr) canned tuna packed in olive oil, drained, oil reserved
20 beautiful, ripe cherry tomatoes, halved
¾ cup rough chopped fresh sweet basil
1 small red onion, thinly sliced Read the rest of this entry »

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roasted white asparagus with browned butter (asperges blanches rôti au beurre noisette)

June 19th, 2012

roasted white asparagus with browned butter

roasted white asparagus with browned butter 
(asperges blanches rôti au beurre noisette)

serves 4-6

what you need:

4-6 large white asparagus (or 12 smaller asparagus)
olive oil (as needed)
kosher salt (as needed)
freshly ground white (or black) pepper
3 tablespoons unsalted butter
1-2 teaspoons fresh orange juice
1-2 tablespoons minced fresh Italian parsley Read the rest of this entry »

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Pissaladière (à ma façon)

June 2nd, 2012

 Pissaladière (à ma façon) french pizza

Pissaladière (à ma façon)

 makes one 9” tart

what you need:

2 tablespoons olive oil
20 ounces sweet onions (i.e., Vidalia), sliced ¼” width
1 fresh sprig of thyme, stripped
2 pinches kosher salt
⅓ cup Muscat, Sauterine or Verjus 
14 olives noires de Nice (or black oil-cured olives with the pits removed and olives halved)
12 anchovy fillets packed in oil (optional to rinse) 
1 sheet puff pastry, defrosted Read the rest of this entry »

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