Granny Smith Apple Pie with Cheddar Cheese Crust

 

Makes 8 servings

For the cheddar cheese pastry

• 625 ml all-purpose flour
• 2 ml salt
• 180 gr unsalted butter, cut into 1-inch pieces and roen for 15 minutes
• 375 ml shredded extra-sharp cheddar cheese
• 5 ml apple cider vinegar
• 80 ml to 125 ml ice water, or as needed

1. Put the flour and salt in the bowl of a food processor fitted with the stainless steel blade ; pulse the machine 5 or 6 times to combine them.
2. Add the frozen butter and process for 5 seconds ; add the shredded cheddar and pulse the machine four times to mix it in.
3. In a measuring cup, combine the cider vinegar and 80 ml ice water ; with motor running, pour the vinegar-water mixture through the feed tube and continue processing until a ball of dough forms.
4. If the dough doesn't come together, add another 15 ml to 30 ml of ice water.
5. Turn out the dough onto a lightly floured work surface, form it into an even ball, and cut into two pieces, one lightly larger  than the other ; pat each piece into a flattened disk, wrap it in plastic wrap, then chill the disks in the refrigerator for at least 2 hours.

For the Granny Smith apple filling

• 75 ml + 15 ml unsalted butter
• 8 medium Granny Smith apples, peeled, cored, and cut into ½-inch wedges
• 125 ml sugar
• 60 ml Calvados (apple brandy) or applejack
• 1 large egg, beaten
• Vanilla ice cream or whipped cream for serving (optional)

1. Heat a large skillet or sauté pan over medium-high heat and melt 75 ml of the butter ; when the butter is light brown, add the apples and sprinkle with the sugar.
2. Cook, stirring frequently, until the sugar has turned a golden-brown caramel color, 10 to 15 minutes ; the apples should still be firm.
3. Stir in the Calvados and remove from the heat ; transfer the apple filling to a sheet pan lined with foil and set aside to cool to room temperature.
4. Preheat the oven to 400F (200C).
5. On a lightly floured work surface, use a floured rolling pin to roll out the smaller disk of chilled dough to an even circle with a diameter of 11 inches.
6. Gently fold the dough in half or quarters and transfer it to a 9-inch pie pan.
7. Roll out the larger disk of dough to a circle about 12 inches in diameter.
8. Fill the lined pie pan with the cooled apple mixture ; dot the apples with the remaining 15 ml of butter.
9. Carefully place the larger disk of pastry over the pie ; tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together  and decoratively flute the pastry edges all around the pie's rim.
10. With the tip of a small, sharp knife, cut three slashes about 2 inches long in the center of the top crust.
11. Place the pie on a baking sheet and bake in the lower third of the preheated oven for 30 minutes ; reduce the heat to 375F (190C) and bake for 20 minutes more.
12. Remove the pie from the oven, brush its top with the beaten egg, return to the oven, and bake until golden brown, about 5 minutes more.
13. Serve hot, warm, or at room temperature, accompanied with vanilla ice cream or whipped cream if you wish.

BON APPÉTIT

Bruschetta aux Poivrons et au Chèvre Frais

 

Pour 4 portions

Pour la garniture

• 80 gr chèvre frais
• 2 poivrons rouges moyens, grillés (cliquer ici pour la méthode)
• 2 poivrons jaunes moyens, grillés (cliquer ici pour la méthode)
• Quelques feuilles de basilic, déchirées à la main
• 1 gousse d'ail, finement hachée
• 45 ml huile d'olive
• Sel et poivre du moulin

Pour le dressage apéro

• 4 belles tranches de pain de campagne
• 45 ml huile d'olive

1. Couper les poivrons grillés en lanières et réserver dans un petit saladier ; ajouter l'ail, le basilic, l'huile d'olive, le sel et le poivre.
2. Couper le chèvre en dés ; toaster légèrement les tranches de pain.
3. Disposer sur chacune des tranches de pain grillées une portion de poivrons assaisonnés et une portion de chèvre.
4. Agrémenter d'un filet d'huile d'olive avant de servir.

BON APPÉTIT

Sautéed Shrimp with Chardonnay-Dijon Cream Sauce

 

                    Make sure everything is ready and at arm's reach before you start cooking this recipe. You can serve the shrimp as a starter, or with rice or pasta as a main dish.

Makes 4 servings

• 500 gr medium or extra-large shrimp, peeled and deveined, tails removed
• Salt and freshly ground white pepper
• 30 ml olive oil
• 250 ml Chardonnay or dry sherry
• 125 ml heavy cream
• 15 ml Dijon mustard or whole grain mustard
• Chopped fresh flat-leaf parsley or fresh tarragon for garnish
• Rice or pasta for serving as a main dish

1. Pat the shrimp dry, put them on a plate, and sprinkle lightly with salt and white pepper to taste.
2. Heat a large, heavy sauté pan over medium-high heat ; as soon as the pan feels hot when you hold our hand an inch or two above its surface, add the oil.
3. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan ; without disturbing them, cook the shrimp for 2 minutes on one side, then flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more.
4. Transfer the shrimp to a platter abd cover with aluminium foil to keep them warm.
5. Raise the heat under the pan to high ; add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits.
6. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes ; reduce heat and stir in the cream.
7. Reduce slightly and stir in the mustard ; continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more.
8. Taste the sauce and adjust the seasoning if necessary.
9. Add the shrimp and parsley (or tarragon) to the sauce and simmer briefly to heat up te shrimp.
10. Serve with rice or pasta, or on its own as a starter.

BON APPÉTIT

Peppered Filets Mignons with Sherry and Raisins

         

                    Serve with mashed potatoes or rice to soak up the delicious sauce.

Makes 6 servings

• 30 ml whole black peppercorns
• 30 ml whole white peppercorns
• 6 filet mignon steaks, about 180 gr each, trimmed of excess fat
• Salt
• 30 ml canola or sunflower oil
• 250 ml dry sherry
• 250 ml beef stock
• 125 ml seedless golden or brown raisins
• 45 ml unsalted butter, cut into small pieces

1. To crack the peppercorns, put them in a resealable heavy plastic food-storage bag ; place the bag on a flat surface and, with the bottom of a heavy saucepan or skillet, tap them lightly to crack them into large pieces.
2. Put the cracked peppercorns on a plate ; one by one, sprinkle both sides of each filet evenly with salt to taste, and then press each side into the peppercorns to coat it.
3. Over high heat, heat a heavy skillet or sauté pan large enough to hold the steaks comfortably (cook the steaks in batches if your pan is not big enough) ; add the oil and as soon as you see the slightest wisps of smoke carefully add the steaks.
4. Cook the steaks undisturbed for 4 minutes, then carefully turn them over and cook 4 minutes more for medium-rare ; for well-done steaks reduce the heat to medium-low heat and cook a few more minutes on both sides.
5. Transfer the steaks to a heated platter and cover with aluminium foil to keep them warm while you make the sauce.
6. Pour off the excess fat from the skillet and return it to high heat ; add the sherry, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil until it reduces to about half its original volume, 4 to 5 minutes.
7. add the stock and raisins and continue boiling until the liquid reduces by half again, 4 to 5 minutes more ; a piece at a time, whisk in the butter to form a thick, glossy sauce.
8. Adjust the seasoning to taste with a little salt.
9. Transfer the steaks to individuel serving plates ; stir the juices that have collected on the platter into the sauce and spoon over and around the steaks.
10. Serve.

BON APPÉTIT

Crabmeat and Chicken Potpie

 

                A humble chicken potpie becomes stylish when crabmeat is added to the mix. It's great for an informal dinner party because you can make the filling ahead.

Makes 4 servings

• 250 gr lump crabmeat
• 750 gr skinless, boneless chicken, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 30 ml + 15 ml all-purpose flour
• 30 ml + 30ml vegetable oil
• 30 ml + 30 ml unsalted butter
• 250 gr red-skin potatoes, cut into ½-inch pieces
• 250 gr carrots, peeled and cut into ½-inch pieces
• 1 medium yellow onion, pelled and diced
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 sprig thyme
• 1 bay leaf
• 250 ml white wine
• 500 ml chicken stock
• 250 ml heavy cream + 15 ml for brushing
• 60 ml dry sherry
• 125 ml frozen peas
• 250 gr (1 sheet) frozen puff pastry, defrosted following package instructions
• 1 egg

1. Carefully pick through the crabmeat and discard any pieces of shell or cartilage ;transfer to a bowl, cover, and refrigerate until needed.
2. Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 30 ml of the flour until evenly coated ; in a large skillet over high heat, heat 30 ml of the oil.
3. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally until light brown and cooked through, 5 to 10 minutes ; using a slotted spoon, transfer the chicken to a plate and set aside.
4. Add the remaining 30 ml oil and 30 ml of the butter to the pan, then add the potatoes, carrots, and onion and sauté until they begin to look glossy and bright, 2 to 3 minutes ; reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté just until the vegetables begin to color slightly, 2 to 3 minutes more.
5. Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits ; simmer until the liquid reduces by about half, 3 to 5 minutes.
6. Add the chicken stock and 250 ml of cream ; bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes, and remove the sprig of thyme and the bay leaf.
7. Stir in the reserved chicken pieces and the sherry.
8. Stir together the remaining 30 ml butter and remaining 15 ml flour and stir this paste into the mixture ; season the sauce to taste with salt and pepper.
9. Gently stir in the reserved crabmeat and the peas ; transfer to four large individuel ovenproof 2-cup soup bowls, four ramekins of the same size, or 2-quart baing dish.
10. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
11. Preheat the oven to 400F (200C).
12. Make sure the puff pastry is no thicker than ¼ inch.
13. With the tip of a sharp knife, cut the pastry into four circles that will overhang the rims of the serving bowls or ramekins by about ½ inch ; for a single large baking dish use one large sheet that will overlap the top by 1 inch.
14. In a small bowl beat together the egg and the remaining 15 ml of cream to make an egg wash ; brush the outsides of the rims of the ramekins.
15. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circleson top, draping them over the sides of the dishes ; pierce the tops with the tip of a paring knife.
16. Brush with the egg wash and press the pastry gently against the sides of the dishes.
17. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes.
18. Serve hot.

BON APPÉTIT

Bruschetta aux Cèpes Frais

 

Pour 4 portions

Pour la garniture

• 200 gr cèpes frais
• 1 bouquet de persil plat, haché
• 1 gousse d'ail, hachée
• ½ verre de vin blanc
• 30 ml huile d'olive
• Sel

Pour le dressage apéro

• 8 tranches de pain de campagne

1. Frotter les cèpes avec un torchon humide pour enlever la terre et les émincer grossièrement.
2. Chauffer l'huile d'olive dans une poêle et y faire revenir les champignons avec l'ail et le persil ; ajouter le vin blanc, saler et laisser cuire pendant 8 minutes environ.
3. Préchauffer le four à 350F (180C).
4. Disposer les tranches de pain sur la plaque du four et les recouvrir de champignons ; passer les bruschettas au four pendant 2 minutes environ, puis servir aussitôt.

Suggestion : Ajouter du fromage bleu émietté, du feta émietté ou un fromage de ton goût sur les champignons avant de les passer au four.

BON APPÉTIT

Easy Paella

 

                    You could also add scallops, chunks of fish, slices of squid, or crab to the rice. Or you could do a chicken and sausage paella with chunks of breast meat and thick slices of Spanish sausage or chorizo. Don't overcrowd the pan. This is a rice dish and you want to make sure that the proportion of rice to proteins is high.

Makes 4 servings

• 30 ml olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, diced
• 2 large garlic cloves, minced
• 625 ml long grain rice
• 900 ml unsalted chicken or fish broth
• 180 ml white wine
• 10 ml salt
• 12 large shrimp, peeled and deveined
• 12 small clams, thoroughly scrubbed and rinsed
• 12 black mussels, thoroughly scrubbed and rinsed
• 125 ml tender young peas, fresh or frozen
• 30 ml chopped fresh flat-leaf parsley, plus more for garnish
• Generous 2 ml saffron threads (to taste), crushed with your fingers
• Pinch of freshly ground black pepper
• Pinch of cayenne

1. Heat the oil over medium heat in a large, heavy skillet and add the onion and red pepper ; cook, stirring, until the onion begins to look translucent, about 3 minute.
2. Stir in garlic and the rice and continue to stir together for about 1 minute until the rice is coated with oil.
3. Add the broth and wine and bring to a full boil over medium-high heat ; add all the other ingredients, reduce the heat, and simmer 15 to 20 minutes until all the liquid has evaporated and the rice is tender and beginning to stick to the pan.
4. Turn off the heat and allow to sit undisturbed for 10 minutes.
5. Stir the mixture briefly to distribute the ingredients evenly.
6. Serve in shallow serving bowls or plates, garnished with parsley.

BON APPÉTIT