Recipes By Cuisine - French

Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw

- Serves 6
Veal Souffle:
  • 6 veal loin tenderloins
  • 1 egg
  • 1 ounce crushed ice
  • 3 tablespoons spinach puree
  • 2 tablespoon canola oil
  • 1 fresh truffle, cut into 18 thin slices
  • 6 ounces caul fat
  • 4 ounces Merlot vine trimmings or any wood chips of your choice
  • sea salt and freshly ground white pepper
Merlot Wine Glaze:
  • 3 cups Merlot red wine
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1 clove garlic
  • 6 tablespoons chicken glaze
Parsley Juice:
  • 2 cups Italian parsley leaves, no stems
  • 1 tablespoon lemon juice
  • 1 clove garlic confit
  • 1/2 cup clean chicken broth
  • 1/4 cup extra-virgin olive oil
Grilled Shiitake Mushrooms:
  • 18 fresh medium shiitake mushrooms, stems removed
  • 1 tablespoon minced shallots
  • 4 fresh thyme sprigs
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly ground white pepper
Vegetable Slaw:
  • 2 tablespoons finely julienned carrot
  • 2 tablespoons finely julienned red bell pepper
  • 2 tablespoons finely julienned yellow bell pepper
  • 2 tablespoons finely julienned green bell pepper
  • 2 tablespoons finely julienned nap cabbage
  • 2 tablespoons finely julienned red cabbage
  • 2 tablespoons finely julienned snow peas
  • 2 tablespoons finely julienned leek
  • 2 tablespoons finely julienned fennel
  • 1 tablespoon chiffonade of basil
  • 1 tablespoon bean sprouts, cleaned
  • 1 tablespoon lemon juice
  • 1/4 ounce walnuts, chopped
  • 1/8 ounce white sesame seeds
  • 1/8 ounce black sesame seeds
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons walnut oil
  • sea salt and freshly ground white pepper
  • 6 fennel sprigs, deep fried
Veal Souffle:
  • Trim veal tenderloins by removing all fat, sinew and side strap.
  • Reserve trimmings.
  • Cut each trimmed tenderloin into 3 1-inch nuggets.
  • Clean reserved trimmings and free from any fat, sinew or gristle.
  • Grind veal in an Oster® Food Processer.
  • Add egg, ice, spinach puree and salt pepper to taste.
  • Process to mousse consistency.
  • Remove from bowl and refrigerate for 1 hour.
  • In a heavy-bottomed skillet, sear veal nuggets on both sides in canola oil over a high flame.
  • Remove nuggets from skillet.
  • Using a pallet knife, spread veal-spinach mousse onto nuggets, top each with one slice of truffle, and wrap in caul fat.
  • Place veal souffles in stovetop smoker that contains ignited vine trimmings or preferred wood chips.
  • Cover and smoke for 20 minutes.
Merlot Wine Glaze:
  • In a heavy-bottomed pot, combine Merlot wine, bay leaf, thyme, and garlic.
  • Reduce by 75% and then add chicken glaze.
  • Strain and keep warm.
Parsley Juice:
  • Blanch Italian parsley.
  • Combine with lemon juice, garlic, chicken broth and olive oil in an Oster® blender for 2 minutes.
  • Remove from blender and reserve.
Grilled Shiitake Mushrooms:
  • In a bowl, combine shiitake mushrooms, shallots, thyme, olive oil and salt and pepper to taste.
  • Let marinate for 5 minutes.
  • Grill when ready to serve.
Vegetable Slaw:
  • In a bowl, combine all and adjust seasoning.
To Serve:
  • On each hot dinner plate, arrange three veal souffles and drizzle with Merlot wine glaze and parsley juice.
  • Place grilled shiitake mushrooms around.
  • Center vegetable slaw.
  • Garnish with a deep-fried fennel sprig. Serve at once.

Sweet & Savory Brie in Puff Pastry

- Serves 12 to 14
Savory Filling
  • 1/2 cup green olives
  • 1/2 cup parsley leaves
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 cup packed spinach leaves
Sweet Filling
  • 1 cup whole fresh cranberries
  • 3/4 cup dark brown sugar
  • 1/2 cup pecans
  • 1 teaspoon butter
  • 2 round oven safe baking dishes, that will hold Bries snugly
  • Defrost 2 pastry sheets, unfold and place 1 sheet in each of the baking dishes. Remove the white skin from the top of both Bries.
  • Place Brie in center of pastry and crimp the edges of pastry together to form a lip around the edge of the Brie.
Savory Brie
  • Combine all ingredients in a food processor until finely chopped. (Do not form a paste.)
  • Spread on top of 1 Brie.
Sweet Brie
  • Combine all ingredients in an Oster® food processor until finely chopped. (Do not form a paste).
  • Spread mixture on top of the other prepared Brie.
  • Bake in Oster® Toaster Oven at 400° for about 15 minutes or until pastry is golden. Serve immediately.
  • Accompany with a variety of crackers, bread and fruit.

Poached Pears with Raspberries and Honey

- Serves 8
  • 8 pears
  • 3 tablespoons lemon juice
  • 1/4 cup sugar
  • 1/2 cup honey
  • 1 1/2 cups dry red wine
  • 1/2 teaspoon vanilla extract
  • 2 whole cloves
  • 3 whole black peppercorns
  • 1/4 cup raspberries
  • 1 sprig fresh thyme
  • Peel and core the pears, leaving the stems attached. Put the pears in a saucepan just large enough to hold them standing upright. Add the lemon juice, sugar, honey, wine, vanilla, cloves, peppercorns, and thyme. Bring just to the boil and then cover and simmer very slowly for about 30 minutes. Lift the pears out of the pan. Stand them upright in a serving dish. Strain the sauce and place back into the same saucepan. Add the raspberries and heat on high until the mixture boils for 2 minutes. Immediately, pour the sauce and raspberries overover the pears and allow them to cool to room temperature before serving. Baste the pears periodically with the wine sauce as they cool. Serve with vanilla ice cream if desired.

Warm Financier Cakes with Seasonal Berries

- Serves 8
  • 18 ounces ground almonds or almond flour (meal)
  • 3-1/2 cups powdered sugar, sifted
  • 3/4 cup all-purpose flour, plus some for molds
  • 5 egg whites
  • 1-1/2 cups melted butter, plus some for molds
  • 1/2 teaspoon almond extract
  • 2 baskets assorted berries, cleaned (slice strawberries)
  • 3 tablespoons granulated sugar
  • Preheat Oster® Toaster Oven to 400°. Mix almond meal, powdered sugar and flour in a bowl. In another bowl, beat egg whites with Oster® Hand Mixer until they are stiff. Stir melted butter and almond extract into dry ingredients. Fold in egg whites to complete batter. Spread batter into molds evenly and bake for 7 to 10 minutes (longer if molds are deep), until golden around edges.
  • Mix sugar and berries and let sit for about 20 minutes.
To Serve
  • Place a warm financier cake on each plate and serve with berries.

Eggs Benedict with Asparagus & Crab

- Serves 2
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce:
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict:
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Monte Cristo Sandwich

- Serves 4
  • 8 slices firm-textured sliced white or whole wheat bread
  • Dijon mustard
  • 6 ounces sliced smoked ham, such as Black Forest or Westphalian
  • 6 ounces sliced Swiss cheese
  • 6 ounces sliced roasted turkey breast
  • 4 large eggs
  • 1/2 cup milk
  • Salt to taste
To Make the Batter
  • In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt.
  • Dip each sandwich on both sides into the batter coating evenly.
  • Spread one side of each slice of bread with some of the mustard.
  • Top 4 of the slices with some of the ham, cheese, and turkey.
  • Top each with 1 slice of the remaining bread, pressing down to form 4 compact sandwiches.
  • Add the sandwiches to Oster® Sandwich Maker. Cook for 5 minutes until golden brown.

Citrus Glazed Yams

  • 1 tsp honey
  • 1 tsp raisins
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • juice of 1 lemon
  • Grated rind of an orange
  • 2 jewel yams, sliced and parboiled
  • 2 tbsp butter
  • salt
  • 2 tbsp water
  • Melt butter in a heavy pan and mix in the honey and raisins.
  • Add the ginger, cinnamon, salt, lemon juice, and orange rind.
  • Mix well, and add water.
  • Add parboiled yams and coat with mixture.
  • Cover the pan and let yams cook over low heat for 5-10 min, turning them occasionally. Serve hot.

Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil

- Serves 6
Medallion of Lamb with Green and Black Olives:
  • 3 tablespoons vegetable oil
  • 6 5-ounce lamb medallions
  • 2 tablespoons sweet butter
  • quick lamb sauce (recipe follows)
  • 1/2 cup green olives, chopped
  • 1/2 cup Nicoise olives, chopped
  • salt and pepper
  • 1 tablespoon chopped Italian parsley (for garnish)
Quick Sauce for Lamb:
  • 1-1/2 pounds lamb bones, broken into approximately 1-inch pieces
  • canola oil
  • chicken or vegetable stock
  • vegetables, finely chopped
  • butter or extra-virgin olive oil
Eggplant Caviar:
  • 2 large Italian eggplants
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • salt and pepper
Basil-Infused Extra-Virgin Olive Oil:
  • 2 tablespoons Kosher salt
  • 3 cups tightly packed basil leaves, washed and stemmed
  • 2 cups extra-virgin olive oil
Medallion of Lamb with Green and Black Olives:
  • Heat oil in a large saute pan until hot.
  • Season lamb medallions and add to pan. Cook over high flame until meat has caramelized.
  • Turn over and continue to cook until other side has caramelized.
  • Reduce heat. Add butter and cook for 2 minutes. (Total cooking time for medium-rare is 6 minutes.)
  • Remove meat from pan and keep warm.
  • Drain off excess fat, and deglaze pan with sauce.
  • Add olives, and adjust seasoning.
Quick Sauce for Lamb:
  • Within 30 to 45 minutes, this procedure can yield a sauce with the same intense flavor, same viscosity and same rich color as restaurants produce.
  • Heat an Oster® Electric Skillet to medium heat with enough canola oil to coat the bottom.
  • Add bones to hot oil and roast until well browned on all sides.
  • Discard any oil that has accumulated in the skillet in excess of that amount of oil used at the start. Add to this enough water to cover bones by half.
  • Reduce heat and simmer until all liquid has evaporated. Repeat this step using a natural chicken or vegetable stock.
  • Once second reduction is complete and bones begin to roast, add other flavoring components desired, such as mirepoix, tomatoes, or herbs (chop fine for maximum flavor extraction).
  • Continue to roast until vegetables are caramelized.
  • At this point, add three times as much liquid as the volume of bones. The liquid is cook's choice: water, stock and half water, or perhaps a small amount of sauce left from previous recipe.
  • Reduce volume by half.
  • Strain twice, once through a coarse strainer and then through a fine-mesh strainer (chinois).
  • Reduce a little more if desired.
  • Finish sauce by adding a little butter or extra-virgin olive oil.
Eggplant Caviar:
  • Wash eggplants.
  • Puncture skin and rub each eggplant with 1 tablespoon olive oil.
  • Bake in 375-degree oven until tender.
  • Remove from oven, cut open, and scrape out meat.
  • Put meat in a piece of cheesecloth and wring out excess moisture. Then place meat in an Oster® food processor.
  • Add mustard.
  • Blend while adding olive oil.
  • Season with salt and pepper.
Basil-Infused Extra-Virgin Olive Oil:
  • Bring a 4- or 5-quart saucepan of water to a full boil.
  • Add kosher salt.
  • Add basil and blanch for 45 seconds.
  • Drain in a basket strainer and cool under running water.
  • Squeeze excess water from basil leaves and place them in an Oster® blender container with olive oil.
  • Begin blending at low speed to break up leaves.
  • Once basil begins to blend freely, turn to high speed and continue blending for 3 to 4 minutes.
  • Place in a glass storage container and refrigerate overnight in order to create an intensely flavored and richly colored oil.
  • Secure cheesecloth around the rim of a shallow wide-mouthed container.
  • Pour in oil and allow to strain. This will take up to an hour, depending on temperature of oil.
  • After oil has strained, gently wring cheesecloth for maximum extraction. The remaining basil pulp can be used for pesto, as a marinade for chicken, in sauces, or on pasta.
  • Basil-infused extra-virgin olive oil has a refrigerated shelf life of 3 to 4 weeks.
To Serve:
  • Place 1 tablespoon of eggplant caviar in center of plate.
  • Top with lamb medallion, and spoon olive sauce on top.
  • Garnish with chopped parsley and basil-infused olive oil.

Asparagus with Dijon Vinaigrette

- Serves 4 to 6
  • 2 lbs asparagus
  • 2 cups extra virgin olive oil
  • 1 cup white wine vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp tarragon
  • 2 cloves garlic, minced
  • 2 tbsp sea salt
  • 1 tbsp coarse black pepper
  • In an Oster® Food Steamer, poach or staem asparagus until it is slightly tender. Remove asparagus and rinse with cold water. Drain and lay out on a platter and pat dry. Mix together the ingredients for vinaigrette in a sealed jar and shake until the dressing is fully emulsified. Pour the vinaigrette over the cooked asparagus and marinate for 1 hour at room temp.

Cherry Soup with Fromage Blanc

- Serves 4
  • 1 cinnamon stick
  • 3 star anise, crushed
  • 5 cloves
  • 3 allspice berries, crushed
  • 2-1/2 cups sweet red or white cherries, pitted
  • 3 cups Pinot Noir or red Burgundy wine
  • 1/4 cup sugar
  • 2 tablespoon lemon juice
  • 4 tablespoons fromage blanc (for garnish)
  • mint leaves, julienned (for garnish)
  • cheese cloth
  • In a small piece of cheesecloth, bundle cinnamon stick, star anise and cloves.
  • Set aside half of the cherries. Place the remaining cherries in a large saucepan with cheesecloth bundle and remaining ingredients.
  • Bring to a boil. Lower heat and simmer for 2 minutes.
  • Remove from heat, steep for 5 minutes, and discard cheesecloth bundle.
  • Puree cooked cherry soup in an Oster® Blender and strain back into sauce pan through another cheesecloth.
  • Add reserved cherries to saucepan with soup. Bring to a boil, then lower heat and simmer, covered, for 5 to 7 minutes.
  • To Serve: Transfer soup to bowl and garnish with fromage blanc and mint julienne. (Fresh ricotta may be substituted for fromage blanc if desired. Mix 4 tablespoons of ricotta with 2 tablespoons of lemon zest and 1 tablespoon of sugar).