CIVET DE LAPIN
SERVES 4
1 WHOLE RABBIT CUT IN 8 PIECES
1 CUP FLOUR
½ CUP OLIVE OIL
1 YELLOW ONION PEELED AND DICED
2 CARROTS PEELED AND DICED
2 CELERY RIBS DICED
¼ CUP PEELED AND CHOPPED GARLIC
2 CUPS QUARTERED CRIMINI MUSHROOMS
1 CUP SLICED BACON CUT THIN
½ TABLESPOON CHOPPED ROSEMARY
½ TABLESPOON CHOPPED THYME
1 BOTTLE ZINFANDEL
2 CUPS CHICKEN OR RABBIT STOCK
SALT AND PEPPER TO TASTE
IN A LARGE OVEN PROOF SKILLET WARM ½ CUP OLIVE OIL, ADD BACON, AND COOKED TILL CRISPY. TAKE BACON OFF AND RESERVE, ROLL RABBIT PIECES IN FLOUR SHAKE OFF EXCESS, FLOUR BROWN RABBIT PIECES IN BACON OIL WHEN BROWN TAKE OF PIECES AND RESERVE. IN THE SAME POT ADD ONIONS, CARROTS, CELERY, GARLIC FRESH HERBS AND SAUTÉ FOR 3 MINUTES ADD COOKED BACON AND MUSHROOMS SAUTÉ FOR 3 MORE MINUTES. DEGLAZE WITH RED WINE REDUCE BY HALF. ADD RABBIT. COVER WITH STOCK, BRING TO A BOIL, COVER AND PUT IN 350 DEGREE OVEN AND BAKE FOR 2 TO 2 1/2 HOURS. SEASON TO TASTE.
ENJOY!
ROAST RABBIT
SERVES 4
1 WHOLE RABBIT
¼ CUP OLIVE OIL
1 CUP DIJON MUSTARD
SALT AND PEPPER TO TASTE
2 TABLESPOONS CHOPPED FRESH THYME
PREHEAT OVEN TO 375 DEGREES, PUT RABBIT IN A BAKING DISH, RUB RABBIT WITH OLIVE OIL, RUB MUSTARD ALL OVER THE RABBIT SPRINKLE SALT AND PEPPER AND FRESH THYME ROAST IN OVEN FOR 1 ½ TO 2 HOURS.
ENJOY!
CHOCOLATE CUSTARD
MAKE 6 RAMEKINS 4 OZ EACH
1 CUP MILK
3 OZ DARK CHOCOLATE
½ TEASPOON VANILLA EXTRACT
3 YOLKS
¼ SUGAR
MELT CHOCOLATE IN THE MILK WITH THE VANILLA OVER MEDIUM HEAT
IN A SEPARATE BOWL MIX YOLKS AND SUGAR ADD BOILING MILK MIXTURE POUR INTO RAMEKINS COOKED IN A BAIN MARIE AT 400 DEGREES FOR 25 MINUTES
A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food. Here's how!
IBARRA CHOCOLATE POT DE CRÈME
SERVE 12
12 OZ IBARRA CHOCOLATE CUT IN SMALL PIECES
4 CUPS HEAVY CREAM
1 CUP GRANULATED SUGAR
12 YOLKS
MELT IN A STAINLESS STEEL BOWL IN A BAIN MARIE OVER THE STOVE THE CHOCOLATE,CREAM AND SUGAR WHEN THE CHOCOLATE IS COMPLETELY MELTED AND THE CREAM BURNS THE FINGER TO THE TOUCH ADD THE EGGS YOLKS AND COOK STEERING FOR AT LEAST 3 MINUTES.
POUR IN 4 OZ RAMEKINS AND CHILLED OVERNIGHT
SERVE TOPPED WITH WHIPPED CREAM,
ENJOY!!!!
CHOCOLATE MOUSSE
SERVE 8
8 OZ. BITTER SWEET CHOCOLATE CUT INTO PIECES
3 TBS GRAND MARNIER
2 TEASPOONS VANILLA EXTRACT
8 TABLESPOONS BUTTER CUT INTO SMALL PIECES
8 EGG YOLKS
½ CUP GRANULATED SUGAR
5 EGG WHITES
PLACE CHOCOLATE, BUTTER AND LIQUEURON TOP OF DOUBLE BOILER AND MELT CHOCOLATE STIRIING
REMOVE FROM HEAT
MIX YOLKS AND SUGAR UNTILL PALE ADD CHOCOLATE MIXTURE
BEAT EGG WHITES TO A STIFF PEAK
ADD ONE THIRD OF EGG WHITE TO CHOCOLATE MIXTURE AND MIX WELL
ADD THE REST OF THE WHITES GENTLY WITH A SPATULA
COVER AND PUT IN FRIDGE OVER NIGHT
ENGLISH PEAS RISOTTO WITH ASPARAGUS AND LEMON
SERVE 6
2 CUPS ARBORIO RICE
1 + GALLON VEGETABLE STOCK
1 CUP BUTTER
¼ CUP CHOPPED GARLIC
¼ CUP CHOPPED SHALLOTS
2 CUPS SHELLED ENGLISH PEAS
2 CUPS SLICED ASPARAGUS
¼ CUP OLIVE OIL
2 EACH LEMONS ZESTS JULIENNE AND JUICE RESERVED
½ CUP FRESH GRATED PARMESAN CHEESE
½ TABLESPOON CHOPPED FRESH THYME
SALT AND PEPPER TO TASTE
SAUTE ARBORIO RICE IN A LARGE POT OVER HIGH HEAT IN 1 CUP OF BUTTER FOR 3 MINUTES
ADD 18 OZ WARM VEGETABLE STOCK AND COOK STIRRING AT ALL TIME AT LOW HEAT COOK UNTIL ALL THE LIQUID IS ABSORB AND REPEAT THE PROCESS UNTIL RICE IS TENDER TO THE BITE ABOUT 20 MINUTES TO 35 MINUTES, WHEN READY SET ASIDE.
IN ANOTHER LARGE SAUTE PAN OVER HIGH HEAT SAUTE IN OLIVE OIL THE SHALLOTS FOR 1 MINUTE ADD THE GARLIC AND SAUTE FOR 1 MINUTE ADD ASPARAGUS, THYME AND SAUTED FOR 1 MINUTE ADD LEMON JUICE THE COOKED RICE MORE VEGETABLE STOCK BRING TO A BOIL SIMMER FOR 5 MINUTES STIRRING ALL THE TIME ADD ENGLISH PEAS AND PARMESAN AT THE LAST MINUTE, SEASON TO TASTE.
SPLIT PEA SOUP WITH SMOKED CHICKEN
SERVES 6
3 CUPS GREEN SPLIT PEAS
2 EACH YELLOW ONIONS PEELED AND DICED
½ LB PEELED CARROTS, GRATED
1 TABLESPOON CHOPPED FRESH GARLIC
1 GALLON CHICKEN STOCK
PINCH HERBS DE PROVENCE
1 BAY LEAF
¼ CUP OLIVE OIL
2 EACH CELERY RIBS DICED
1 ½ CUPS SHREDDED SMOKED CHICKEN (OR SMOKED HAM HOCK)
SALT AND PEPPER TO TASTE
IN A LARGE SOUP POT HEAT OLIVE OIL AND SAUTE ONIONS, GARLIC, CELERY, CARROTS FOR 3 MINUTESADD SPLIT PEAS , COVER WITH CHICKEN STOCK, BRING TO A BOIL AND SIMMER FOR 30 TO 45 MINUTES ADD SMOKED CHICKEN. SEASON TO TASTE.
CREAM OF CELERY ROOT SOUP
SERVE 6
3 LB CELERIAC PEELED, WASHED AND DICED
2 EACH YELLOW ONIONS PEELED AND DICED
¼ CUP BUTTER
1 TABLESPOON CHOPPED GARLIC
½ CUP CREAM
PINCH OF HERBS DE PROVENCE
SALT AND WHITE PEPPER TO TASTE
1 GALLON VEGETABLE STOCK OR CHICKEN STOCK
IN A LARGE SOUP POT OVER HIGH HEAT MELT BUTTER, SAUTE ONIONS AND GARLIC AND HERBS ADD CELERIAC COVER WITH STOCK AND COOK FOR 30 TO 45 MINUTES UNTIL CELERIAC IS TENDER WHEN PIERCE TAKE 2 CUPS COOKING LIQUID OUT AND BLEND THE REST OF THE SOUP ADDING HEAVY CREAM AND SOME OF THE SAVED COOKING LIQUID UNTIL YOU HAVE THE RIGHT CONSISTENCY SEASON TO TASTE.
PORK AND BANANA SALAD
SERVE 4
1 PORK TENDERLOIN 16 OZ CLEANED AND CURED
2 EARS OF CORN CLEANED AND OF THE COBB BLANCHED
12 OZ COKED BLACK BEANS
2 EACH DICED TOMATOES
2 EACH DICED AVOCADOS
2 EACH DICED BANANAS
1 LB MIXED GREEN
TORTILLAS CHIPS
RINSE AND GRILL THE PORK TENDERLOIN TO YOUR LIKING
WHEN COOL SLICE THIN ARRANGE SALAD IN BOWLS STARTING WITH THE GREENS
DIVIDE THE REST OF INGREDIENTS IN EQUAL PARTS TOPPED WITH PORK AND DRESSING
PAPAYA SEED DRESSING
½ CUP DRIED PAPAYA SEEDS
1 CUP LIME JUICE
¼ CUP ORANGE JUICE
2 CUPS OLIVE OIL
¼ CUP CHOPPED CILANTRO
SALT AND PEPPER TO TASTE
MIX ALL OF THE INGREDIENTS CHECK SEASONNING
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