Pear-Mascarpone French Toast

 

                    This dish is great for Sunday breakfast or brunch with the family and is elegant enough for company.

8 servings

• 2 medium pears, peeled and finely chopped
• 4 tablespoons butter, divided
• 8 ounces package Mascarpone cheese
• 2 tablespoons sugar
• 2 teaspoons minced fresh gingerroot
• ¼ teaspoon + pinch ground cinnamon, divided
• 8 slices French bread "1 inch thick"
• 4 eggs
• ¾ cup milk
• ¼ teaspoon vanilla extract
• Maple syrup, optional

1. In a small saucepan, cook pears in 1 tablespoon butter over medium heat for 2-3 minutes or just until tender.
2. Remove from the heat, cool completely.
3. In a small bowl, beat cheese, stir in sugar, ginger, pinch of cinnamon and pears.
4. Cut a pocket in the side of each slice of bread and carefully fill each pocket with about ¼ cup of pear mixture.
5. In a shallow bowl, whisk the eggs, milk, vanilla and remaining cinnamon.
6. Carefully dip both sides of bread in egg mixture, be carefull not to squeeze out filling.
7. In a large skillet, melt remaining butter over medium heat.
8. Cook stuffed bread on both sides until golden brown.
9. Serve with syrup if desired.

BON APPÉÉÉÉÉÉÉTIT

Grilled Balsamic-Molasses Bacon (Ultimate BBQ)

 

                    It doesn't get better than this : sticky-sweet bacon infused with herbaceous rosemary. Serve this bacon for breakfast, on top of your favorite burger, or just by it self.

6 to 8 servings

• 14 (8-inch) wooden skewers
• 6 tablespoons molasses
• 3 tablespoons balsamic vinegar
• ¼ teaspoon ground red pepper
• 14 thick applewood-smoked bacon slices
• 3 fresh rosemary sprigs

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to low heat.
3. Stir together molasses, balsamic vinegar and ground red pepper.
4. Thread 1 bacon slice onto each skewer.
5. Grill bacon, covered with grill lid, 15 to 18 minutes or until bacon begins to brown, turning every 6 minutes.
6. Baste with half of molasses mixture, using rosemary sprigs as a brush ; grill, covered with grill lid, 5 minutes.
7. Turn bacon, and baste with remaining molasses mixture, using rosemary sprigs ; grill, covered with grill lid, 5 minutes or until browned and crisp.
8. Remove from grill.
9. Sprinkle with freshly ground black pepper to taste.
10. Serve bacon immediately.

BON APPÉTIT

Nutella French Toast

 

                    Serve them for a special breakfast or decadent dessert, may be with some raspberries, sliced strawberries, or sliced bananas and sweetened whipped cream on the side.

                    If your panini press is not reliably nonstick, spray with cooking spray or brush it with melted butter before putting the sandwiches in.

Makes 2 sandwiches

• Four 1-inch-thick slices brioche
• ¼ cup Nutella
• 2 large eggs
• ¼ cup half-and-half or milk
• 2 tablespoons confectioner's sugar, plus more for dusting
• 1 teaspoon vanilla extract

1. Heat a panini or sandwich press.
2. Spread 2 pieces of bread with the nutella ; top each piece with another piece of bread.
3. Whisk together the eggs, half-and-half, confectioner's sugar, and vanilla in a shallow bowl.
4. Place one of the sandwiches in the bowl and then turn it to completely coat it with the egg mixture ; transfer to a platter and let stand for a few seconds.
5. Put the sandwiches on the press, pull the top down, and cook until the are golden and crisp, 4 to 6 minutes, depending how hot your machine is.
6. Carefully remove from the press, dust with confectioner's sugar et accompagner avec des petits fruits ou des tranches de bananes.

BON APPÉTIT

Ham, Brie, and Apple French Toast

 

                    This is a great sandwich for the fall, when local apples are available and you start to crave something warm and filling. Dipped in egg, it makes a terrific weekend breakfast or brunch sandwich.

Makes 2 sandwiches

• 2 large eggs, lightly beaten
• Pinch of salt
• Freshly ground black pepper to taste
• Four ½-inch-thick slices brioche
• 4 teaspoons Dijon mustard
• 6 thin slices (about 3 ounces) Black Forest or other ham
• ½ apple, cored and thinly sliced
• 3 ounces Brie, thinly sliced

1. Heat a panini or sandwich press.
2. In a shallow bowl, lightly beat together the eggs, salt, and pepper, and carefully dip the brioche slices in the egg to coat.
3. Carefully place the slices on the panini press and pull te top down ; cook until they are evenly browned, 2 to 3 minutes, remove to a work surface.
4. Spread a teaspoon of mustard on each slice of French toast ; arrange the ham on top of two slices.
5. Arrange the apples on top of the ham ; arrange the cheese on top of the apples.
6. Top the sandwiches with the remaining bread slices, mustard side down.
7. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 6 to 8 minutes, depending on how hot your machine is.
8. Carefully remove from the press and serve immediately.

BON APPÉTIT

Triple-A Chicken Salad

 

                    This combination of apricots, apples, and almonds is a triple play in any league.

Serves 4 to 6

• 1 to 1½ cups poppyseed dressing (recipe below)
• ½ cup dried apricots, cut in quarters
• 1½ pounds shredded cooked chicken, chilled
• ½ cup sliced green onions
• ½ teaspoon minced lemon zest
• ½ cup sliced almonds, toasted
• 1 apple (such as Granny Smith), sliced thin
• Lettuce leaves, for garnish

1. In a medium bowl, combine the poppyseed dressing with the apricots ; let the bol sit for 30 minutes to 1 hour.
2. Mix in the chicken, green onions, and lemon zest ; refrigerate the salad, covered, if you wish.
3. Shortly beore serving, stir the almonds and apple into the salad ; mount the salad on lettuce leaves.

Poppyseed Dressing

Makes about 2 cups

• ¼ cup sugar
• ¼ cup honey
• ¼ cup white vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon grated onion
• ½ teaspoon salt
• 1 teaspoon paprika
• 1 cup canola or corn oil
• 1 tablespoon poppyseeds

1. In food processor or with a mixer, combine all ingredients except the oil and the poppyseeds.
2. Pour in the oil and continue mixing until the dressing is thick ; blend in the poppyseeds.
3. Rerigerated, the dressing keeps for a couple of weeks ; if it separates, process or mix it again before using.

BON APPÉTIT

Blushing Peach Jam (Country breakasts)

 

Yield : 4 pints

• 2 cups crushed peeled peaches
• 2 cups red raspberries, crushed
• ¼ cup lemon juice
• 7 cups sugar
• 2 pouches (3 ounces each) liquid fruit pectin
• 2 or 3 drops almond extract

1. In a large kettle, combine peaches, raspberries and lemon juice ; stir in sugar and mix well.
2. Bring to a full rolling boil, stirring constantly ; boil for 1 minute.
3. Remove from the heat ; stir in pectin and return to a full rolling boil.
4. Boil 1 minute, stirring constantly ; remove from the heat, let cool for 5 minutes and skim off foam.
5. Add extract.
6. Pour hot jam into hot jars, leaving ¼-in. headspace ; adjust caps.
7. Process for 15 minutes in a boiling-water bath.

BON APPÉTIT

Apple Pie Jam (Country breakfasts)

 

7 half-pints

• 4 to 5 Golden Delicious apples, peeled and sliced (about 2 pounds)
• 1 cup water
• 5 cups sugar
• ½ teaspoon butter or margarine
• 1 pouch (3 ounces) liquid fruit pectin
• 1½ teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

1. In a large kettle, combine apples and water ; cover and cook slowly just until tender.
2. Measure 4-½ cups apples ; return to the kettle (Discard the rest and save for anoter recipe)
3. Add sugar and butter to kettle ; bring to a full rolling boil, stirring constantly.
4. Stir in pectin ; return to a full rolling boil and boil for 1 minute, stirring constantly.
5. Remove ron the heat, stir in spices ; skim off foam.
6. Pour hot jam into hot jars, leaving ¼-in. headspace ; adjust caps.
7. Process for 10 minutes in boiling-water bath.

BON APPÉTIT

Authentic Muesli Recipe (Country breakfasts)

 

Yield : 11 cups

• 6 cups old-fashioned oats
• 1½ cups wheat germ
• 1½ cups all-bran cereal
• ½ cup flaked coconut
• 1½ cups honey
• ½ cup chopped walnuts
• ½ cup chopped dried apricots

1. In a large bowl, combine oats, wheat germ, cereal and coconut.
2. Pour into two greased 13-in. x 9-in. x 2-in. baking pans ; bake at 275F for 20 minutes, stirring once.
3. Heat honey in a saucepan until thin, about 5 minutes ; pour half into each pan and stir to coat evenly.
4. Return to the oven for 20-30 minutes or until golden brown, stirring every 10 minutes ; stir in walnuts and apricots.
5. Cool, stirring occasionally.
6. Store in an airtight container.

BON APPÉTIT

Fruit-Topped Blintzes (Country breakfasts)

 

6-8 servings

Blintzes

• 9 eggs 
• 1 cup all-purpose flour
• ¼ cup cornstarch
• Pinch of salt
• 3 cups milk

1. In a bowl, beat eggs ; add flour, cornstarch and salt, stir until smooth and stir in milk.
2. Pour One-third cup batter into a slightly greased hot 8-in. skillet.
3. Cook over medium heat until set  and lightly browned ; turn and cook for 1 minute and keep in a warm oven, covered with paper towels.
4. Repeat with remaining batter.

Filling

• 2 packages (8 ounces each) cream cheese, softened
• ½ cup confectioners' sugar
• Pureed raspberries or strawberries
• Whipped cream, optional
• Fresh raspberries or strawberries, optional

1. In a mixing bowl, beat cream cheese and confectioners' sugar.
2. Place about 2 tablespoons in the center of each blintz ; overlap sides and ends on top of filling and place folded side down.
3. Top with pureed berries ; garnish with whipped cream and fresh berries if desired.

BON APPÉTIT

Oatmeal Nut Waffles (Country breakfasts)

 

8-10 waffles (about 6¾ inches)

• 1½ cup whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs, slightly beaten
• 2 cups milk
• ¼ cup butter or margarine, melted
• 2 tablespoons honey
• 1 cup quick-cooking oats
• 1 cup chopped nuts
• Sliced fresh peaches, optional

1. In a mixing bowl, combine flour, baking powder and salt.
2. Combine eggs, milk, butter and honey ; stir into dry ingredients and mix well.
3. Fold in oats and nuts.
4. Bake in a pre-heated waffle iron according to manufacturer's directions until golden brown.
5. Garnish with peaches, if desired.

BON APPÉTIT

Sausage Quiche (Country breakasts)

 

Serve 8-10

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 12 ounces mild link sausage, cooked and cut into ½-inch pieces
• ½ cup chopped onion
• 1 tablespoon butter or margarine
• 1 can (4 ounces) sliced mushrooms, drained
• 2 packages (3 ounces each) cream cheese, cut into ¼-inch cubes
• 4 ounces American cheese, cut into ¼-inch cubes
• 2 tablespoons chopped pimientos
• 6 eggs
• 2/3 cup light cream
• 1 tablespoon dried parsley flakes
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• Paprika

1. Unroll one tube of rolls ; press dough onto the bottom and up sides of a greased 11-inch x 7-inch x 2-inch baking pan to form a crust, seal perforations.
2. Sprinkle sausage over crust.
3. In a skillet, saute onion in butter until tender ; add mushrooms and spoon over sausage.
4. Top with cheeses and pimientos.
5. In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder ; pour over all.
6. Unroll second tube of rolls ; seal perforations.
7. Cut dough into ½-inch lengthwise strips ; use strips to form a lattice crust over top of quiche, sprinkle with paprika.
8. Bake at 350F (180C) for 50-55 minutes ; cover loosely with foil if browning too quickly.
9. Let stand 10-15 minutes before cutting.

BON APPÉTIT

Baba Ganoush with Lebanese Flatbread

 

                    Baba ganoush is a delectable aubergine dip which comes from the Middle East. Tahini, a sesame seed paste with cumin, gives the dish a hint of spice.

Serves 6

• 2 small aubergines (eggplants)
• 1 garlic clove, crushed
• 60 ml tahini
• 60 ml ground almonds
• Juice of ½ lemon
• 2 ml ground cumin
• 30 ml fresh mint leaves 
• 30 ml olive oil
• Salt and ground black pepper

For the flatbread

• 4 pita breads
• 45 ml sesame seeds
• 45 ml fresh thyme leaves
• 45 ml poppy seeds
• 150 ml olive oil

1. First, make the Lebanese flatbread ; split the pita breads through the middle and open them out.
2. Mix the sesame seeds, chopped thyme and poppy seeds in a mortar ; crush them qith a pestle to release the flavour. Stir in the olive oil ; spread the mixture over the cut sides of the pita bread.
3. Grill (broil) until golden ; when cool, break into pieces and set aside.
4. Grill (broil) the aubergines, turning them frequently, until the skin is blackened and blistered ; remove the skin, then chop the flesh roughly and leave to drain in a colander.
5. Squeeze out as much liquid from the aubergine as possible.
6. Place the flesh in a blender or food processor, then add the garlic, tahini, ground almonds, lemon juice and cumin, with salt to taste ; process to a smooth paste, then roughly chop half the mint and stir into the dip.
7. Spoon the paste into a bowl, scatter the remaining mint leaves on top and drizzle with the olive oil.
8. Serve with the Lebanese flatbread.

BON APPÉTIT

Barbecued Pork Ribs with Spicy-Sweet Rub

                    Pork back ribs have a sweet flavor that goes well with the smoke of a live fire and the spicy-sweet seasonings traditionally used in barbecue.

Makes 4 servings

• 2 whole racks pork ribs, 3 to 4 pounds total weight (Membrane remove by the butcher or click here to learn how to remove the membrane from pork back ribs)

For the spicy-sweet rub

• 2 tablespoons brown sugar 
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 1 tablespoon mild paprika\
• 1 tablespoon hot paprika
• 1 teaspoon cayenne (more or less to taste)
• 2 teaspoons ground coriander
• 1 teaspoon freshly ground black pepper
• 1 tablespoon salt

1. Mix together all the ingredients for the spicy-sweet rub except the salt in a small bowl.
2. Rub te seasoning mixture evenly over both sides of each rack, pressing it firmly into the meat ; cover loosely with plastic wrap and leave at room temperature, otherwise, tightly wrap each rack of ribs in plastic wrap and refrigerate for up to 24 hours.
3. One hour before grilling, remove the racks from the refrigerator, unwrap them, sprinkle evenly with salt, and leave them loosely covered at room temperature.
4. Build a fire in an outdoor grill for indirect-heat cooking ; carefully place a metal drip pan half-filled with water in the part of the fire bed away from the coals under the part of the cooking grid where the ribs will cook.
5. Set the cooking grid about 6 inches above the heat ; grease the bars of the cooking grid with paper towels or a clean cloth with some cooking oil where you'll be placing the ribs.
6. Place the ribs on the cooking grid above the drip pan and close the grill's cover ; cook the ribs until they are so tender that a bone wiggles easily when twisted, 1¼ to 1½ hours, turning the rib racks over every 20 to 30 minutes and adding a dozen new lumps of coal to the fire every 30 minutes.
7. Transfer the ribs from the grill to a cutting board ; with a sharp knife, cut each rack either into 2 equal portions or into individual ribs between the bones.
8. Serve hot.

Note : You can also bake these ribs in a 350F (180C) oven. Put them in an oiled baking dish, cover with foil, and bake for 1 to 1½ hours.

BON APPÉTIT

Crab Quesadilla with Charred Corn and Avocado Salsa

 

                    Be sure to use fresh crabmeat in this recipe. The salsa would be delicious with any grilled fish.

Serves 4

• ½ pound fresh crabmeat
• ½ cup grated mild cheddar cheese
• Freshly ground black pepper
• 4 soft flour tortillas
• 1 tablespoon vegetable oil
• Charred Corn and Avocado Salsa (recipe follows)

1. Mix crabmeat, cheese, and pepper in a small bowl.
2. Lay the tortillas flat and place ½ cup of the crabmeat mixture on one side of each, spreading to within ½ inch of the edge ; fold the tortilla over.
3. Heat the oil in a large skillet over medium heat.
4. Carefully place the quesadillas one at a time in the skillet and fry until browned, about 3 minutes ; then flip and cook the other side, another 3 minutes, making sure the cheese is melted.
5. Cut each one in half and serve with the salsa.

Charred Corn and Avocado Salsa

• 1½ cup fresh or frozen corn
• 1 small jalapeno, cut in half lengthwise and seeded
• 1 ripe Hass avocado, peeled, pitted, and diced
• 1 small tomato, diced
• ¼ cup diced red onion
• ¼ cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Pinch of salt
• Freshly ground black pepper

1. Preheat the broiler.
2. Lightly spray a baking sheet, then lay the corn and jalapeno on it in a single layer ; broil until the corn and jalapeno are charred, about 8 minutes.
3. Mince the jalaeno and put in a bowl with the corn ; add the avocado, tomato, onion, cilantro, lime juice, oil, salt, and pepper, and toss.

BON APPÉTIT 

Chili Bean Dip

 

                    This deliciously spicy and creamy bean dip is best served warm, either with triangles of lightly grilled pita bread or a large bowl of crunchy tortilla chips

Serves 4

• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 green chilies, seeded and finely chopped
• 30 ml vegetable oil
• 5 to 10 ml hot chili powder
• 400 gr kidney beans
• 75 gr mature (sharp) cheddar cheese, grated
• 1 red chili, seeded and cut into thin strips
• Salt and ground black pepper

1. Heat the vegetable oil in a heavy pan and add the garlic, onion, green chilies and chili powder ; cook gently for about 5 minutes, stirring regularly, until the onions are softened and transparent, but not browned.
2. Drain the kidney beans, reserving the liquid ; blend all but 30 ml of the beans to a purée in a food processor.
3. Add the puréed beans to the pan with 30 to 45 ml of the reserved liquid ; heat gently, stirring to mix well.
4. Stir in the whole beans and the cheddar cheese ; cook gently for about 2-3 minutes, stirring until the cheese melts, add salt and pepper to taste.
5. Spoon the dip into four individual serving bowls and scatter the chili strips over the top ; serve warm.

BON APPÉTIT

Vegetable Tarte Tatin

                    This upside-down tart combines Mediterranean vegetables with rice, garlic, onions and olives. Courgettes and mushrooms could be used as well.

Serves 4

• 30 ml sunflower oil
• 25 ml olive oil
• 1 aubergine (eggplant), sliced lengthways
• 1 large red bell pepper, seeded and cut into long strips
• 5 tomatoes
• 2 red shallots, finely chopped
• 2 garlic cloves, minced
• 150 ml white wine
• 10 ml chopped fresh basil
• 500 ml cooked white or brown long grain rice
• 160 ml stoned, pitted black olives, chopped
• 350 gr puff pastry, thawed if frozen
• Ground black pepper
• Salad leaves, to serve

1. Preheat the oven to 375F (190C).
2. Heat the sunflower oil with 15 ml of the olive oil and fry the aubergine slices for 4-5 minutes on each side ; drain on kitchen paper.
3. Add the pepper strips to the oil in the pan, turning them to coat ; cover the pan with a lid or foil and sweat the peppers over a moderately high heat for 5-6 minutes, stirring occasionally, until they are soft and flecked with brown.
4. Slice two of the tomatoes and set them aside ; plunge the remaining tomatoes briefly into boilig water, then peel them, cut them into quarters and remove the core and seeds.
5. Chop the tomato flesh roughly.
6. Heat the remaining oil in the pan and fry the shallots and garlic for 3-4 minutes until softened ; add the chopped tomatoes and cook for a few minutes until softened.
7. Stir in the wine and basil, with black pepper ; bring to the boil, then remove from the heat and stir in the rice and olives.
8. Arrange the tomato slices, aubergine slices and pepper in a single layer on the base of a heavy, 30 cm, shallow ovenproof dish ; spread the rice mixture on top.
9. Roll out the pastry to a circle slightly larger than the diameter of the dish and place on top of the rice, tucking the overlap down inside the dish.
10. Bake for 25-30 minutes, until the pastry is golden.
11. Cool slightly, then invert the tart on to a warmed serving plate.
12. Serve in slices, with salad leaves.

BON APPÉTIT

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

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

Crêpes with Lemony Cheese Filling

Makes 4 to 6 servings

• 1 recipe crêpes, recipe below
• 1 egg
• 45 ml sugar
• 375 ml cream cheese cheese
• Pinch of salt
• 5 ml finely chopped lemon zest
• 15 ml lemon juice
• 2 ml vanilla extract

For the custard glaze

• 1 egg 
• 30 ml sugar
• 180 ml heavy cream
• 15 ml lemon juice
• Confectioner's sugar for serving (optional)

1. Beat together the egg and sugar in a mixing bowl ; add the cream cheese, salt, lemon zest, lemon juice and vanilla extract and mix together well.
2. About 45 minutes beore serving, preheat the oven to 350F (180C).
3. Butter one or two baking dishes that will accommodate the filled crêpes in a single layer.
4. Lay a crêpe down and place 30 ml of filling across the diameter, leaving a small margin at the edges ; don't worry if the filling is runny, it will stiffen up when the crêpes are baked.
5. Gently fold the edges over the filling, then roll up like an egg roll or blintz.
6. Place side by side in the baking dish.
7. For the glaze, beat together the egg, sugar, cream and lemon juice ; spoon over the crêpes.
8. Place the crêpes in the oven and bake for 30 minutes or until nicely browned.
9. Remove from the heat and serve, sprinkling with confectioner's sugar if ou wish.
10. Be careful when you take your first bite ; the will be bubbling hot inside.

BON APPÉTIT

 Savory crêpes

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 2 large eggs
• ¾ cup milk
• 1 tablespoon melted unsalted butter
• Olive oil

1. In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
2. Heat a 10-inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crêpes batter and tilt the skillet to distribute the batter. Cook the crêpes until golden brown on the bottom, 2 minutes. Flip and cook until browned in spots, 1 minute longer. Invert the crêpes onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crêpes.

• 2. 
     

Eggs en Cocotte with Smoked Salmon and Horseradish Cream

 

                    You can vary the recipe by substituting for the salmon shaved ham, crumbled crisp bacon, caramelized onions, buttery sautéed leeks, blanched and creamed spinach, or anything else that strikes your fancy.

Makes 4 servings

• 20 ml melted unsalted butter
• 180 gr thinly sliced smoked salmon
• 180 ml heavy cream, chilled
• 4 eggs
• Salt and white pepper
• 30 ml freshly grated horseradish or drained prepared white horseradish
• Fresh chervil or parsle leaves for garnish

1. Coat the inside of four ½-cup ramekins or baking dishes with the melted butter.
2. Line the bottom and sides of each ramekin with the smoked salmon ; reserve one piece for garnish, and cut that piece into thin julienne.
3. Top the salmon lining the ramekins with 15 ml of the cream ; at this point, if you're working in advance, cover the ramekins with plastic wrap and refrigerate.
4. Preheat the oven to 375F (190C).
5. Bring a kettle of water to a boil.
6. Line a baking dish large enough to hold the ramekins without touching with a sheet of parchment paper or wax paper ; this will prevent the boiling water you'll pour into the dish rom bubbling over into the ramekins during baking.
7. One at a time, break an egg into a bowl and transfer to a lined ramekin, taking care not to dammage the yolk ; sprinkle each egg with salt and pepper to taste.
8. Place the ramekins in the baking dish and cover with a sheet of buttered aluminium foil.
9. Put the baking dish on the middle rack of the oven.
10. With the oven rack pulled out, carefully pour the boiling water into the baking dish to come halfway up the sides of the ramekins.
11. Carefully slide the rack into the oven and bake the eggs until their whites are set and the yolks are cooked through but still soft, 15 to 20 minutes.
12. While the eggs are cooking, put the remaining heavy cream in a mixing bowl and, using a handheld mixer or a whisk, whip until it forms soft peaks when the beaters are lifted out.
13. Stir in salt, white pepper, and horseradish to taste ; transer the horseradish cream to a sauceboat or small serving dish bowl.
14. Carefully slide out the oven rack, transfer each ramekin to a serving plate, and garnish each serving with chervil or parsley leaves.
15. Pass the horseradish cream at the table for guests to spoon into their ramekins.

BON APPÉTIT