more French recipes

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* Exported from MasterCook *

 

Potato Tart

 

Recipe By :Chef Frederic Van Coppernolle, French Culinary Institute

Serving Size : 6 Preparation Time :0:00

Categories : French Grains, Pilafs & Potatoes

Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1 tablespoon butter

1 teaspoon salt

1 tablespoon sugar

2 medium-size red onions -- halved and thinly

sliced

Tart dough (see recipe -- or store-bought)

2 tablespoons puréed black olives -- fresh or

store-bought (to prepare fresh, peel and

purée the olives)

2 red bliss potatoes -- skin on, sliced

very thinly (almost see-through),

preferably with a mandoline (2 to 3)

1/4 cup melted butter

1 teaspoon chopped thyme

1 teaspoon minced garlic

3 tablespoons goat cheese. -- (3 to 4)

 

1. In a saucepan bring the water, butter, salt and sugar to a boil. Add the

onions and simmer until all the water has evaporated and the onions are very

soft (about 10 to 12 minutes). Chill the onions.

2. Meanwhile, preheat the oven to 400 degrees.

3. Place the dough in a tart pan or baking tray as a flat disc (without

sides). Spread a thin layer of the olive puree completely over it. Cover

that with a layer of the chilled onion jam.

4. Starting from the outside of the tart create concentric rings of

overlapping potato slices until the tart is neatly and completely covered.

Drizzle the tart with the butter.

5. Bake the tart for about 15 to 20 minutes.

6. Blend the garlic and thyme and sprinkle the mixture over the tart.

7. Dot the tart amply with crumbled goat cheese. Brush with butter. Return

it to the oven and bake for another 15 to 20 minutes.

8. Remove the tart when the crust is golden and cut into wedges, like a tart

or a pizza. Serve hot.

 

 

Source:

" NY Times Website "

 

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Per serving: 561 Calories (kcal); 57g Total Fat; (90% calories from fat); 1g

Protein; 13g Carbohydrate; 155mg Cholesterol; 2725mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2

Fat; 1 Other Carbohydrates

 

NOTES : There is a free video of the preparation of this dish avaiiable at:

http://www.nytimes.com/library/dining/cooking/040301potato-intro.html

 

 

 

 

 

* Exported from MasterCook *

 

Vegetable Soup

 

Recipe By :variation on a recipe by Chef Frederic Van Coppernolle,

French Culinary Institute

Serving Size : 6 Preparation Time :0:00

Categories : French Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sliced leek -- tender white & pale green parts only

1 cup finely sliced carrots -- thinner parts only

1 cup turnip

1 cup thinly sliced celery

1 1/2 cups thinly sliced (chiffonade) curly cabbage

1 outer leaves of an onion -- (1 to 2)

1 1/2 tablespoon butter

3 cups potatoes

1/2 cup diced slab bacon or smoked pork -- ( for vege

version subsiture the rind of a parmasean cheese )

1/2 cup diced string beans

1/2 cup fresh or frozen peas

4 slices baguette -- dried in the oven or fresh

1 cup shredded Gruyère

2 quarts water

salt to taste

 

Prepare the turnips: cut into thick french-fry shapes and then thinly

sliced, about the size of the carrots

Prepare the potatoes: peeled, cut into thick french-fry shapes and then

thinly sliced

 

1. To prepare the stock, place vegetable scraps -- the thick leek greens,

nubs of carrot, turnip, celery and cabbage -- in a soup pot along with the

onion. (Save the celery leaves, if any, to be used as a garnish later.)

Cover the scraps completely with water, about 2 quarts. Simmer for 20

minutes and strain.

 

2. In a small pan, blanch the bacon or pork to remove excess salt and fat.

Once the water is boiling, the meat should cook for about 2 minutes.

 

3. Heat the butter in a soup pot, add the pork or bacon and cook gently for

about a minute. Add leeks, celery and turnips and carrots. Sweat gently for

2 minutes.

 

4. Add the strained broth and simmer for 10 minutes. Add the cabbage and

potatoes, and salt to taste. Simmer for about 10 minutes (the potatoes

should be just starting to soften). Add the string beans. Simmer until they

begin to soften. Add the peas (fresh peas need to cook for a minute or so,

frozen just need to be warmed).

 

5. Pile ample amounts of shredded Gruyère on the bread.

 

6. To serve, ladle the soup into each bowl and serve with the cheese-covered

bread floating in the center. Garnish with reserved celery leaves.

 

Source:

" NY Times Website "

 

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Per serving: 919 Calories (kcal); 12g Total Fat; (11% calories from fat);

28g Protein; 172g Carbohydrate; 8mg Cholesterol; 1899mg Sodium

Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : One of the nice things about making your own vegetable stock as the

base for a vegetable soup is how frugal it is and how righteous it makes you

feel. Generally, it is prepared with trimmings you would normally throw

away: the inedible deep green parts of the leeks' leaves, the tough ends of

carrots, turnips, cabbage and celery. These are the very same vegetables

that, along with some others, are going be sliced neatly to become the stars

of the finished soup. When you're making the stock, there's no need to get

delicate about it, just throw the scraps into the pot in chunks or big

pieces; it doesn't matter much. And the proportion of one to the other is

rarely critical.

 

Later, when you're preparing the actual soup, you will, of course, have to

take more care. You want the vegetables to be large enough to retain their

identity but small enough to be eaten easily, and you want them to be

attractive

 

Note: If the dish is not going to be served right away, hold out the string

beans and peas until you're ready to reheat the soup.

 

 

 

 

* Exported from MasterCook *

 

Watercress and Potato Soup

 

Recipe By :variation on a recipe by Chef Frederic Van Coppernolle,

French Culinary Institute

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

5 cups white of leek -- cleaned carefully and coarsley

chopped

3 cups onion -- cut coarsely

4 cups potatoes cut in chunks

4 cups chicken or vegetable stock

3 bunches watercress leaves -- (save some leaves for garnish )

1/3 cup heavy cream

1/2 cup chopped chives as garnish

 

1. Melt the butter in a soup pot, add the leeks and onions. Add only the

watercress stems and simmer and cook gently for 20 minutes.

 

2. Add the stock and bring it to a simmer. Add the potatoes and continue to

simmer until the potatoes begin to break down, about 30-40 minutes.

 

3.Purée the soup with a hand-held mixer (an alternative is to pass it

through a food mill). Add the cream and mix further and bring back to a

boil.

 

4. Add the watercress leaves, and if the soup is to thick add water at this

stage. Use the mixer to purée the vegetables completely.

 

5. Pass the soup through a colander to strain, being sure to press through

as much of the solids as possible while leaving behind strings and other

inedible elements.

 

5. Serve, hot or cold, with chives as garnish along with artfully placed

watercress leaves.

 

 

Source:

" NY Times Website "

 

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Per serving: 79 Calories (kcal); 9g Total Fat; (96% calories from fat);

trace Protein; trace Carbohydrate; 28mg Cholesterol; 44mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : A trick in preparing the watercress soup, used here, is to start off

with the stems only, to intensify the flavor, but hold the leaves until near

the end so that they retain their fresh green color and impart it to the

finished dish. We suggest using a strainer, colander or food mill for the

puréeing, not a food processor, which will tend to make the soup too

glutinous.