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Recipes
Leek, Potato and Asparagus Soup
By Chef_JR4
Put the oil, butter, leeks, celery and onion in a large pot
- 2 tablespoons vegetable oil or olive oil
- 1/4 stick (1 ounce) butter
- 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
- 1 celery stalk, chopped
- 1 large onion, chopped
- 2 large potatoes, peeled and cut into 1-inch cubes
- 1 1/2 cups water
- 1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
- 2 cups milk
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- 3 whole green onions, chopped, for garnish
Provencal Chicken with Vegetables
By Chef_JR4
Roasted chicken gets a stylish French makeover with herbs, carrots, and olives
- pound carrots, peeled, halved crosswise then lengthwise (and quartered lengthwise if thick)
- 2 large onions, quartered, layers separated
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken breast halves
- 1 tablespoon Dijon mustard
- 1 teaspoon dried Herbes de Provence or thyme
- Coarse salt and ground pepper
- 1/2 cup pitted green olives
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
Chocolate-Raspberry Tart
By Chef_JR4
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving)
- 32 chocolate wafer cookies (about 8 ounces)
- 3 tbsp. sugar
- coarse salt
- 6 tbsp. (3/4 stick) unsalted butter, melted
- 12 oz. semisweet chocolate chips
- 1 1/4 cups heavy cream
- 1 1/2 cups fresh raspberries(6 oz.)
Scalloped Potatoes with Goat Cheese and Herbes de Provence
By Chef_JR4
The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano
- 1 1/2 cups whipping cream
- 1 1/2 cups canned chicken broth
- 1 cup dry white wine
- 1/2 cup minced shallots
- 1 tablespoon minced garlic
- 4 teaspoons herbes de Provence*
- 3/4 teaspoon salt
- 1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
- 4 pounds russet potatoes, peeled, thinly sliced
Herb and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce
By Chef_JR4
Here's a special-occasion roast enhanced with classic Provençal seasonings
- Sauce
- 2 tablespoons olive oil
- 2 1/2 cups sliced shallots (about 12 ounces)
- 2 tablespoons minced garlic
- 1 teaspoon sugar
- 1 tablespoon all purpose flour
- 1 tablespoon minced fresh thyme
- 2 teaspoons minced fresh rosemary
- 1 bay leaf
- 1 teaspoon grated orange peel
- Pinch of ground nutmeg
- Pinch of ground cloves
- 3 1/4 cups canned beef broth
- 1 1/2 cups dry red wine
- 1/4 cup brandy
- Ten derloin
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- 4 large garlic cloves, peeled
- 2 bay leaves
- 1 large shallot, peeled, quartered
- 1 tablespoon grated orange peel
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons olive oil
- 2 2-pound (large end) beef tenderloin pieces, trimmed
- 1/4 cup ( 1/2 stick) unsalted butter, room temperature
Spinach and Leek Gratin with Roquefort Crumb Topping
By Chef_JR4
Preheat oven to 400 degrees F
- 5 Tbsp butter, divided
- 3 1/2 Tbsp horseradish Dijon mustard, divided 2
- 1/3 c fresh breadcrumbs made from crustless french bread
- 1 c crumbled Roquefort cheese
- 3-9 Oz bags spinach leaves
- 1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
- 3/4 c heavy whipping cream
Shrimp and Scallion Stir-Fry
By Chef_JR4
1. Heat a large skillet or wok over high until hot
- 1 tablespoon vegetable oil
- 1 pound large shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes
- 2 bunches scallions, cut into 1 1/2-inch pieces
- 2 tablespoons fresh lemon juice
- Coarse salt
- Cooked rice, for serving
VEGETABLE TIAN
By Chef_JR4
For this dish to look its best, choose potatoes, zucchini and tomatoes that are about the same diameter
- Good olive oil
- 2 large onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- 3/4 pound zucchini
- 1 1/4 pounds medium tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
CREAM OF CARROT AND CAULIFLOWER SOUP
By Chef_JR4
Peel carrots and cut into ¼ inch slices Cut cauliflower into small flowerets In a 4 quart kettle, sauté oni...
- 2 tablespoons butter
- 1 large onion, chopped
- 2 14 oz cans regular strength chicken broth (or reduced fat broth)
- 2 medium carrots
- 1 medium cauliflower head
- l cup half & half (non-fat works great)
- 1/8 teaspoon nutmeg (or more to taste)
- Salt and pepper to taste
- 1 tablespoon dry Sherry (optional)
- Fresh, grated Parmesan cheese
Butternut Squash and Pear Soup
By Chef_JR4
Heat butter in a large stock pot over medium heat until melted and bubbly
- 4 Tbsp (1/2 stick) unsalted butter
- 2 large onions diced
- 1 medium butternut squash – peeled, seeded and cut into 1 inch cubes
- (tip: Trader Joe’s sells butternut squash in containers prepared as above)
- 4 medium fragrant Bosc, Anjou, or Comice pears peeled and cored– 3 chopped into 1 inch pieces – 1 finely diced for garnish
- 1 qt reduced sodium chicken or vegetable stock (I use chicken)
- 2 fresh rosemary sprigs
- 1/2 cup heavy cream
- Season to taste with fresh ground pepper, salt and sugar if needed.