Provencal Tuna Melt
Provencal Tuna Melt
Yields 4 servings
4 cans of tuna in water, drained and flaked
5 to 6 sprigs tarragon, stripped from the stem and chopped
1/2 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
12 black or green pitted olives, about a handful, finely chopped
2 shallots, finely chopped
2 tablespoons capers, chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 French baguette, cut into 4 sections and split on top
4 tablespoons butter, melted
4 ounces Gruyere or Swiss cheese, thinly sliced
Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve.
Preheat a large skillet over medium heat. While the skillet is heating, brush the baguettes with the melted butter. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly. Serve with carrot and celery sticks, and healthy potato chips alongside.
Layered Spring Omelet
Layered Spring Omelet
Serves 6
1 tablespoon olive oil
8 ripe tomatoes, seeded and cut into 1/2-inch dice
3/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
21 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
3 tablespoons unsalted butter
3/4 cup grated Vermont cheddar cheese
3/4 cup grated Gruyere cheese
2/3 cup loosely packed fresh basil leaves, torn in half
8 ounces spinach, leaves picked and torn in half
1 tablespoon chopped fresh thyme leaves
1 small leek, julienned, for garnish
2 tablespoons snipped fresh chives, for garnish
In a medium saucepan, heat olive oil over medium heat. Add tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer tomatoes to a stainless-steel colander, and drain any excess liquid. Set aside.
Preheat the oven to 350 degrees. In a large bowl, combine eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork. Melt 1 tablespoon butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1 1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using spatula, gently pull sides of omelet toward center so any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes.
Transfer the skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Place a baking sheet on top of skillet, and invert skillet onto baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly so omelet doesn’t slide. Set aside in a warm place.
Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top.
Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and place another baking sheet on top of skillet; carefully invert skillet to release second layer. Carefully slide on top of the first one, and set the two aside in a warm place.
Wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread remaining spinach and thyme on top. Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto a baking sheet, and slide on top of the other two layers. Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives. Serve warm.
Mini Gougeres
Mini Gougeres
Makes about 8 dozen
5 tablespoons plus 1 teaspoon unsalted butter
1/2 teaspoon coarse salt
1 cup all-purpose flour, sifted
5 large eggs
3/4 coarsely grated cup Gruyere cheese
Heat oven to 375 degrees;. Line baking sheets with nonstick baking mats; set aside. In a small saucepan, bring 3/4 cup water, butter, and salt to a boil. Immediately remove from heat. Add flour all at once, and beat vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and a film forms on the bottom, about 30 seconds.
Transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat 4 eggs into the batter one at a time, on medium speed, letting each one incorporate completely before adding the next. Add the cheese, and continue beating batter until well combined. Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (Ateco #9807) and pipe into 1-inch mounds on the prepared baking sheets. Beat the remaining egg; brush each mound with some of the egg to glaze. If a pointy tip has formed on top, gently use your finger to flatten it.
Bake until puffed, golden, and the center is slightly damp but no wet dough remains (test by cutting into the center of one), about 25 minutes. Let gougères cool slightly before removing from baking sheet. Serve warm.
Turkey Burgers
Turkey Burgers
Serves 4
1 1/2 pounds ground turkey, preferably 92 to 93 percent lean
1/2 cup finely grated Gruyere cheese
4 thinly sliced scallions
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic, minced
Coarse salt and freshly ground pepper
Vegetable oil, for grill
4 hamburger buns
Sliced tomatoes, red or white onion, ketchup, mustard, mayonnaise, and lettuce leaves, for serving
Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with cheese, scallions, breadcrumbs, mustard, and garlic. Season with salt and pepper. Gently form mixture into four 1-inch-thick patties.
Lightly oil grill. Place patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.
Layered Spring Omelet
Layered Spring Omelet
Serves 6
1 tablespoon olive oil
8 ripe tomatoes, seeded and cut into 1/2-inch dice
3/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
21 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
3 tablespoons unsalted butter
3/4 cup grated Vermont cheddar cheese
3/4 cup grated Gruyere cheese
2/3 cup loosely packed fresh basil leaves, torn in half
8 ounces spinach, leaves picked and torn in half
1 tablespoon chopped fresh thyme leaves
1 small leek, julienned, for garnish
2 tablespoons snipped fresh chives, for garnish
In a medium saucepan, heat olive oil over medium heat. Add tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer tomatoes to a stainless-steel colander, and drain any excess liquid. Set aside.
Preheat the oven to 350 degrees. In a large bowl, combine eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork. Melt 1 tablespoon butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1 1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using spatula, gently pull sides of omelet toward center so any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes. Transfer the skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Place a baking sheet on top of skillet, and invert skillet onto baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly so omelet doesn’t slide. Set aside in a warm place.
Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top.
Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and place another baking sheet on top of skillet; carefully invert skillet to release second layer. Carefully slide on top of the first one, and set the two aside in a warm place. Wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread remaining spinach and thyme on top. Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto a baking sheet, and slide on top of the other two layers. Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives. Serve warm.
Croque Monsieur
Croque Monsieur
Makes 4
3 tablespoons unsalted butter, plus more for baking sheet
1/4 cup all-purpose flour
2 cups milk
1 cup Gruyere or Swiss cheese, grated, plus 8 ounces, thinly sliced
Coarse salt
Freshly ground white pepper
Freshly ground nutmeg
Cayenne pepper
8 slices brioche, cut 1/2-inch thick, toasted
6 ounces baked ham, thinly sliced
1. Preheat oven to 450 degrees. Butter a baking sheet; set aside.
2. In a medium saucepan, melt butter over medium-high heat. Add flour, and cook until foaming, whisking constantly, for 3 minutes.
3. In another medium saucepan, heat milk over medium heat. Slowly add milk to butter-flour mixture, whisking to prevent lumps from forming. Bring mixture to a boil. Reduce heat to low, and cook 2 minutes more. Stir in 1/2 cup grated cheese, and season with salt, white pepper, nutmeg, and cayenne. Cook until thickened, 2 to 3 minutes. Remove from heat; transfer to a bowl, and set aside to cool.
4. Place 4 pieces of toast on a work surface and spread each piece with a 1/4 cup of sauce. Cover sauce with a slice of cheese, a slice of ham, and another slice of cheese. Top each sandwich with remaining 4 slices of toast. Spread each sandwich with 1/4 cup sauce and sprinkle evenly with remaining 1/2 cup grated cheese.
5. Place sandwiches on prepared baking sheet, and bake until heated through, about 5 minutes. Preheat broiler; transfer baking sheet to broiler and broil until golden brown and bubbly, 2 to 3 minutes. Serve immediately.
Classic Fondue
Classic Fondue
Yields 4 servings
1 large clove garlic, smashed and peeled
1 1/2 cups dry white wine
8 ounces Gruyere cheese, shredded
8 ounces Emmenthaler cheese, shredded
1 tablespoon cornstarch
1/2 cup Kirschwasser cherry brandy
1 tablespoon lemon juice
1/2 teaspoon freshly grated nutmeg
White pepper or cayenne, a pinch to taste
Serve with any or all of the following:
Fresh sausages such as lamb, beef, chicken and pork, broiled or sautéed and cut into bite-size pieces
Small Red Bliss potatoes, boiled
French bread, cut into chunks
Blanched green beans
Drained pickled vegetables such as cauliflower
Whole small radishes
Rub the inside of a small pot with the smashed garlic clove, then discard. Add wine to the pot and bring up to a bubble over medium heat. Reduce the heat to a simmer and add the cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with a wooden spoon. When the cheese has been incorporated fully, stir the cornstarch into brandy using your finger until smooth, add brandy mixture into the cheese slowly. Add the lemon juice and season the fondue with nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.
* If your fondue pot is made of cast iron, you can heat the wine on the stove and then add the cheese, all in one pot. If your fondue pot cannot be placed on the stove, follow the above recipe.
Crepes with Creamy Chicken, Ham, and Mushroom Filling
Crepes with Creamy Chicken, Ham, and Mushroom Filling
Cook Time: 1 hour
Yield: 12 crepes
12 Crepes (recipe follows)
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, hot
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence (recipe follows)
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped green onions
1 cup grated Gruyere
3/4 cup grated Parmesan
Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes. Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
Essence (Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Crepes:
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk
Pinch salt
6 teaspoons melted unsalted butter
Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding. Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
Tomato Fondue
Tomato Fondue
Recipe courtesy of Ingrid Roetelle of Roetelle A.G.
Serves 4
1 clove garlic, halved
2 teaspoons cornstarch
2 tablespoons kirsch
1 1/2 cups dry white wine
1/2 cup diced tomatoes
1/4 cup sun-dried tomatoes, chopped
1/3 cup tomato purée
1/4 teaspoon sweet paprika
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
12 ounces Belsano cheese, shredded
4 ounces Gruyère cheese, shredded
4 ounces Appenzeller cheese, shredded
Boiled potatoes, vegetables, grapes, apples, cornichons, pickled onions, or day-old sourdough bread, for serving
Rub the inside of a large, wide-mouthed ceramic, porcelain, or enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside. Pour wine into pot, and bring to a simmer over medium heat. Stir in tomatoes, puree, paprika, nutmeg, and pepper. Add cheese; stir to combine. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture and continue to stir until thickened and creamy. Serve immediately with desired vegetables, fruits, or bread.
Mushroom Fondue
Mushroom Fondue
Recipe courtesy of Ingrid Roetelle of Roetelle A.G.
Serves 4
1/4 ounce dried porcini mushrooms
1 clove garlic, halved
2 teaspoons cornstarch
2 tablespoons kirsch
1 1/2 cups dry white wine
2 ounces chanterelle mushrooms, chopped
2 1/2 ounces shiitake mushrooms, chopped
1/4 teaspoon sweet paprika
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
12 ounces Belsano cheese, shredded
4 ounces Gruyère cheese, shredded
4 ounces Appenzeller cheese, shredded
Vegetables, boiled potatoes, grapes, apples, cornichons, pickled onions, or day-old sourdough bread, for serving
1. Place porcini mushrooms in a small bowl. Add enough boiling water to cover. Let soak 1 hour. Drain and set aside, reserving soaking liquid.
2. Rub the inside of a large, wide-mouthed ceramic, porcelain, or enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside. Pour wine into pot, and add mushrooms and 2 tablespoons of the reserved soaking liquid. Simmer over medium heat for 2 minutes. Add paprika, nutmeg, and pepper. Stir in cheese. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture, and continue to stir until thickened and creamy. Serve immediately with desired vegetables, fruits, or bread.
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