Cooking 4 Everyone

1. choccas Said,

   You could make a simple braised dish like coq au vin. Unless the wine would be a problem?

   http://frenchfood.about.com/od/maindishes/Main_Dishes.htm

   might provide some inspiration..
   References :

2. bea0809~ Said,

   French Leek Pie

   INGREDIENTS
   1 (9 inch) refrigerated pie crust
   2 teaspoons butter
   3 leeks, chopped
   1 pinch salt and black pepper to taste
   1 cup light cream
   1 1/4 cups shredded Gruyere cheese

   DIRECTIONS
   Preheat oven to 375 degrees F (190 degrees C).
   Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
   Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
   ====
   Duck Confit

   INGREDIENTS
   2 uncooked Peking duck legs
   1 tablespoon kosher salt
   1 lemon, zested and thinly sliced
   3 cloves garlic, crushed
   1 tablespoon whole allspice berries
   1 tablespoon juniper berries
   2 sprigs fresh thyme
   2 cups rendered duck fat

   DIRECTIONS
   Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
   Preheat the oven to 200 degrees F (93 degrees C).
   Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
   Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
   =====
   Galette des Rois

   INGREDIENTS
   1/4 cup almond paste
   1/4 cup white sugar
   3 tablespoons unsalted butter, softened
   1 egg
   1/4 teaspoon vanilla extract
   1/4 teaspoon almond extract
   2 tablespoons all-purpose flour
   1 pinch salt
   1 (17.25 ounce) package frozen puff pastry, thawed
   1 dry kidney bean
   1 egg, beaten
   1 tablespoon confectioners' sugar for dusting

   INGREDIENTS
   1/4 cup almond paste
   1/4 cup white sugar
   3 tablespoons unsalted butter, softened
   1 egg
   1/4 teaspoon vanilla extract
   1/4 teaspoon almond extract
   2 tablespoons all-purpose flour
   1 pinch salt
   1 (17.25 ounce) package frozen puff pastry, thawed
   1 dry kidney bean
   1 egg, beaten
   1 tablespoon confectioners' sugar for dusting
   ====
   References :
   bea0809~

3. Rhapsody616 Said,

   Beef Casseroled with Onions Recipe
   RECIPE INGREDIENTS

   2 lb top rump roast of beef, tied with string
   Salt and freshly ground pepper
   7 whole cloves
   2 lb large onions, cut into 1/2 inch slices
   10 oz medium spaghetti
   1/2 cup finely and freshly grated Parmesan cheese

   RECIPE METHOD

   Preheat the oven to 250 degrees F. Season the meat with salt and pepper, and stick the cloves into the roast. Line the bottom of a 4 qt stoneware or cast-iron pot with the onions. Sprinkle with salt. Place the meat on top. Cover the pot and place in the oven. Cook for 5 hours, turning the meat once or twice.

   After 5 hours, remove the pot and lift the lid: a delicious aroma will arise the pot where everything is golden: the inside of the pot, the meat, the onions. Remove the string from the meat.

   Set the meat on a serving plate and decorate it with half of the onion rings. Cover the dish with foil or keep it warm in the turned-off oven.

   In a pot, bring water to a boil. Add salt and the spaghetti. Cook until al dente.

   Over a large pan, pass the remaining onions and cooking juices through the medium disk of a food mill.

   Drain the spaghetti. Toss with the pureed onions in the pan and cook for 1 minute over low heat. Pour the spaghetti into a deep serving dish.

   TO SERVE: Serve the beef and the spaghetti at the same time. Sprinkle the spaghetti with Parmesan and pepper just before presenting them with the meat, which will be so tender that you can serve it with a spoon.

   Classic Pot au Feu Recipe
   RECIPE INGREDIENTS

   For Pot au Feu:
   3 pounds beef brisket, with fat point removed, or eye of round, cut in half crosswise (across the grain), choice grade
   1 pound salt pork, quartered
   4 cups beef stock
   8 cups water
   2 bay leaves
   5 cloves
   2 teaspoons black peppercorns
   3 sprigs thyme
   3 sprigs parsley
   3 sprigs marjoram
   2 teaspoons salt
   5 carrots, sliced on the diagonal about 1/4 inch thick (about 2 cups)
   1 stalk celery, sliced on the diagonal about 1/4 inch thick (about 1 cup)
   2 parsnips, peeled and diced (about 1 cup)
   1 cup diced turnip
   1 cup chopped onion
   5 leeks, white and light green parts, sliced
   2 pounds white or red potatoes, peeled and diced
   3 small beef marrow bones (optional)

   RECIPE METHOD

   TO PREPARE POT AU FEU: Place the beef and salt pork in a stockpot and add the stock and water (add more of each if necessary to cover the beef). Place the bay leaves, cloves, peppercorns, thyme, parsley, and marjoram in a piece of cheesecloth and secure. Add the "bouquet garni" to the pot, add the salt, and cover the pot. Bring to a boil over medium heat, skimming off any impurities that rise to the surface with a large spoon. Add the carrots, celery, parsnips, turnip, onion, leeks, and garlic, and simmer, covered, for 3-1/2 hours, skimming the surface occasionally. Add the potatoes. Wrap the marrow bones in cheesecloth, add to the pot, and simmer for 30 minutes longer or until the beef is tender.

   Remove the beef, transfer to a serving platter, and slice. Serve the cooking liquid as a first-course soup. Remove the bouquet garni and the wrapped marrow bones. For the entrée, place the sliced beef on warm serving plates with the cooked vegetables.

   WINE RECOMMENDATION: A robust West Coast Pinot Noir or a French Burgundy will balance the richness of this dish.

   HELPFUL TIPS: Cooking the marrow bones in cheesecloth, like the bouquet garni, prevents the contents from escaping. Some guests will enjoy scooping out the marrow with a small spoon, so offer them that option; if they accept, serve the marrow bones with toast so they can spread the marrow and enjoy the contrasting textures. Other vegetables you may add or substitute are fennel bulbs (quartered); celery root (quartered); cabbage (cut into wedges); and fava beans.
   References :

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