French Recipes

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Cranberry Cream Cheese Stuffed Steak Recipe Recipe

With Thanksgiving just around the corner, I’m sure many of you have turkey on the brain. For those of you who don’t really much care for turkey meat, here’s a steak recipe that still manages to capture some of the flavors of the season. Specifically, I made a cranberry-flavored cream cheese that I stuffed into the steaks. I was inspired by a chicken recipe I recently made with a filling of Granny Smith apples. The only difference is beef doesn't need to marinate overnight. Allow beef to marinate for at least 15 minutes, but no more than 30 minutes. I used my usual meat tenderizer (green papaya paste).

After stuffing the steaks with cranberry cheese filling, I sealed them with twine. I gave them a quick searing and then transferred the steaks to the oven to bring them to a perfect medium-rare. The cranberries bring a hint of tartness to the beef in addition to fitting perfectly on your (non-traditional) Thanksgiving table.

 


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Mushroom Mozzarella Cheese Tart Recipe Recipe

My husband Lulu is addicted to anything with puff pastry dough. Because of the horrible windy weather, I decided to prepare my version of (vegetarian) chicken soup for the soul in the form of individual mushroom and mozzarella tartlets accompanied by a bowl of warm corn chowder. It’s the perfect prescription for this cold, gray day.

This savory tartlet consists of 4 layers. First, I baked the puff pastry shells separately in the oven. I cooked the first layer of soy chorizo along with tomato paste and tomato sauce (you could also add ground beef for extra flavor if you don’t need it to be vegetarian). The second is sautéed large button mushrooms in butter and the last one is thick mozzarella slices. The result is spectacular and is really enhanced pairing it with corn soup and garlic cheese bread. You won't be disappointed!


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Roasted Lamb Shoulder Recipe Recipe

Roasted Lamb Shoulder Recipe

11.10.11 by Jackie

Too many people tend to stay away from lamb because of its strong taste. I think that’s a mistake. If marinated properly, lamb is so flavorful, tender and juicy without being overpowering. The key is to use lots and lots of garlic, and my go-to meat tenderizer, green papaya (I can't be thankful enough for Lulu's late grandma's secret).


This particular recipe calls for a large chunk of lamb shoulder. To ensure that the meat doesn't burn at the bottom of the cocotte ("Dutch oven" in French) while roasting, I place carrots and par-boiled potatoes underneath so they catch all the delicious flavors from the roasted meat. Just thinking about it makes me drool!

Roasted Lamb Shoulder Recipe with Picture


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Goat Cheese and Fig Crostini Recipe Recipe

We were lucky enough to be able to pick a lot of figs in our garden this year. We had so many, I made several kinds of fig preserves. One of my favorite ways to use fig preserves is to pair it with goat cheese and it just so happened that I received delicious goat cheese from Cypress Grove Chevre today. I spread the two ingredients on crostini for a nice contrast of texture and flavor. I grilled day-old baguette and smeared a layer of goat cheese. The warmth from the bread let the goat cheese ooze and become creamier. The last layer was the fig preserves. I have to admit this easy appetizer is my favorite snack. I love them and could eat a ton!

I have a little story that might sound silly to you but Cypress Grove Chevre goat cheese is very dear to my heart. I remember when I first got married, my husband Lulu surprised me and took me on the 17-mile drive in Carmel, which I had never seen before. I remember he prepared the most romantic picnic on the beach and fed me wonderful Cypress Grove chevre. I had never heard of the company before that picnic but the cute packaging and beautiful scenery has since made it unforgettable to me. The cheese is rich and creamy and absolutely captures what I love about French chevre. It is one of the few American-made cheeses I’ve had that rival its French counterparts.

Cypress Grove Chevre will be a part of our December giveaways, so be sure to check back for your chance to win. Doesn't that sound awesome?

Goat Cheese Appetizer Recipe with Picture


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How to Make a Basic Vinaigrette Recipe

How to Make a Basic Vinaigrette

11.08.11 by Jackie

I’ve often heard from readers that the vinaigrette I’ve posted id either too difficult or requires ingredients that are too expensive to purchase for only one dish. Well, fear not; the ingredients in vinaigrettes can be easily swapped out for whatever may be available in your pantry. The real key to easily creating delicious vinaigrettes is to apply the basic rules. Almost all of my vinaigrettes requires a few basic ingredients: an acid (vinegar, concentrated sour-tasting fruit juice, lemon juice), mustard (coarse grained, honey, horseradish, flavored mustard), a sweetener (very sweet concentrated juice, syrup, honey, sorghum), an oil (olive, sesame, walnut, pistachio, etc.), seasoning (salt & pepper) and a mix of herbs and spices (oregano, basil, shallots, pickled garlic, etc) of your choosing. The acidic ingredient and sweetener help balance the salad dressing. The lecithin in the mustard acts as binder and helps emulsify the oil into the mixture.

I used this blueprint to create a dressing for garlic pan-seared artichokes (I pre-cooked them) accompanied by button mushrooms, tomatoes and capers that I drizzled with lemon juice and extra-virgin oil. If you want to recreate this particular vinaigrette but don’t have an ingredient or two on hand, have fun with it! Vinaigrettes are very forgiving, making them perfect candidates for kitchen experimentation. And if you come up with something fabulous, please let me know!


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