Posts Tagged ‘easy’

Creamed flageolet bruschetta

Last night, I served my first five-course dinner a la cuisine de France. (and I don’t speak French, really, so forgive the trespass.)
The full menu was as follows:
Aperitif: Champagne and Bruschetta de Flageolets
Entree: Salade d’Endives, Noix et Roquefort
Main Course: Truite aux Amandes
cheese course: Red Cloud goat cheese, camembert, brie and roquefort
Dessert: Mousse au Chocolat

In this post, I’d like to share the recipe for the Bruschetta de Flageolets, a very simple and easy appetizer that really took less than 20 minutes to prepare. Flageolets are little greenish beans that are apparently quite tasty; since my market doesn’t carry them, I substituted cannellini beans, which were still delicious.

Ingredients:

  • 1 oz butter
  • 1 garlic clove, finely chopped
  • 3½oz canned flageolet beans, rinsed and drained
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 3 slices crusty white bread, toasted
  • dash olive oil, for drizzling
  • fresh chervil, to garnish

Preparation method

Heat the butter in a frying pan, add the garlic and fry over a gentle heat for one minute.

Add the flageolet beans, season, to taste, with salt and freshly ground black pepper and warm through over a gentle heat.

Mash with a potato masher and stir in the parsley.

To serve, spread the flageolet bean paste onto the toasted bread and place onto a serving plate. Drizzle with olive oil and garnish with fresh chervil.

 

This recipe serves 2-4

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Suprêmes de Volaille À Blanc

I received a lovely surprise for my birthday, a copy of Julia Child’s quintessential Mastering the Art of French Cooking, a reference I have wanted for many years. Today was my first attempt at creating something out of the cookbook, and oh, goodness. It was so good.

The recipe for Suprêmes de Volaille À Blanc follows. I’m providing her instructions, but I did find that the chicken took longer to cook than the 6 minutes she suggests. This is so yummy!

Suprêmes de Volaille À Blanc
[Breast of Chicken with Cream]

4 suprêmes (boned breasts)
1/2 tsp lemon juice
1/4 tsp salt
Big pinch white pepper
A heavy, covered, fireproof casserole about 10 inches in diameter
A round of waxed paper 10 inches in diameter and buttered on one side
4 Tb butter

For the sauce:

1/4 cup white or brown stock
1/4 cup port, Madeira, or dry white vermouth
1 cup whipping cream
Salt and pepper
Lemon juice as needed
2 Tb fresh minced parsley

Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. heat the butter in the casserole until it is foaming. Quickly roll the  suprêmes in the butter, lay the buttered paper over them, cover casserole and place in hot oven. After 6 minutes, press top of suprêmes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the suprêmes to a warm platter and cover while making the sauce.

The sauce: Pour the stock or bouillon and wine into the casserole with the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning, and add drops of lemon juice to taste. Pour the sauce over the suprêmes, sprinkle with parsley, and serve at once.

Important: if your casserole dish isn’t stovetop safe, then use a separate pan to make the sauce.

There are lots of variations to this dish, but this is simple and amazing. We ate it with salad and asparagus. Yum!