The Croissant Conspiracy - French Food!

French Country Stew
Developed, Tested and Finalized by Vanessa Madigan

I love French Food.  I love the bold flavors of the sauces, the crunch of the vegetables, the creamy sweet textures in the desserts and of course the crisp light texture of the pastries.  One of my go to dinner party and fall favorites is Beouf Bourguignon.  It is easy and delicious.  When we decided to do French this week I knew I wanted to incorporate that recipe.  I have made it so many times and it is always a hit.  The stew in this recipe is a variation of that time tested classic, there is a bit of a kick from the red pepper (I know, I know, everything I make has a kick) and there is the rich broth made with Burgundy wine. This recipe is comfort food  at its best.

Ingredients:
3 Lb. Beef Roast, cut into 1 inch cubes
3 Large Carrots
2 Lager Onions, roughly chopped
3 Cloves of Garlic, crushed
1 Pound New Potatoes
2 Cups Bold Red Wine, I used a Burgundy
2 Cups Beef Stock
8 oz. Sliced Mushrooms
1/2 Cup of Flour
4 Tablespoons Olive Oil
6 oz. Tomato Paste
1 Tablespoon Crushed Red Pepper
1 Tablespoon Salt
1 Tablespoon Pepper
1 Package frozen Puff Pastry
1 egg
1 Tablespoon water

Directions:

• Cut Beef into 1 inch cubes, season with salt and pepper and toss in the flour, so that they are lightly coated on all sides.
• Add the Olive Oil to a Medium sized Dutch Oven over a medium high flame. Allow oil to become hot, when oil is hot add your beef in a single layer.  You may need to do this in batches to ensure even cooking. Brown your cubed meat on all sides and remove from pot. Set aside.
• If necessary add an additional 2 tablespoons olive oil to the pan and turn heat down to medium. Add Onion and saute until tender and translucent. Next, add the Carrot and saute until they begin to get a tad soft, then add your garlic and cook for about a minute. Finally add your mushrooms and allow to cook for about a minute or two before reintroducing your meat.
• Return beef to your pot and toss ingredients together, add the crushed pepper and tomato paste and toss well.
• Next, add the Beef Stock and Red Wine allow your stew to simmer covered on your stove top for about 1 1/2 hours, stirring occasionally.
• When meat is tender you can add your potatoes. Allow to cook for an additional 1/2 hour or until potatoes are tender and can be easily pricked with a fork.
• Heat oven to 400 degrees.
• In a small bowl mix your egg and 1 Tablespoon of water. Set aside.
• Take your thawed Puff Pastry Dough and roll out, cut into rectangles large enough to cover your bowls and leave a 1/2 inch edge, beyond the bowl.
• Spoon your stew into your individual bowls filling almost to the top, cover with the Puff Pastry Dough, sealing the dough around the bowl with your fingers. Brush with your egg wash mixture and place on baking sheet in preheated oven.  Bake for 20-30 minutes or until the dough is puffed and golden.  Serve immediately.

 

Coquilles Saint-Jacque a la Parisienne

Recipe by: Julia Child from The French Chef Cookbook, 1968.

Prepared by: Janice Madigan (Mom)

One of our favorite childhood memories is our Mom in the kitchen, cookbook in hand toiling away at another one of Julia Child's recipes.  I have mentioned before that Julia was a huge inspiration to my Mom, as she is to me (Vanessa).  My parents hosted frequent dinner parties in the late 70's and 80's and one of my Mothers most celebrated dishes at these get togethers was always Julia's Recipe for Coquilles Saint-Jacque a la Parisienne or Scallops and Mushroom in White Wine Sauce.  I think that this exact recipe is what instilled in me a love of French cuisine.  To this day, if we are in a French restaurant this is the dish my sister will order, without hesitation. It is a classic and it is bar none, the best.  This week we had my Mom make it for you and we are posting Julia's Recipe for you to enjoy.  We love you Julia! Bon Appetite!

Ingredients:

1 Lb. Sliced Scallops

3/4 Cup Dry Vermouth

2 Cups Sliced Fresh Mushrooms

1/2 Tsp Salt

White Pepper

1/2 Bay Leaf

2 Tbs. Minced Shallots or Scallions

3 Tbs. Butter, plus 1 Tbsp. Melted Butter

4 Tbs. Flour

1 Cup of the Hot Scallop Liquid

About 3/4 Cup of Milk

2 Egg Yolks

1/2 Cup Heavy Cream

Lemon Juice

3 Tbs. Grated Swiss Cheese

Directions:

• Place Scallops in the saucepan with the vermouth, mushrooms, bay leaf, scallions, salt and pepper.  Add water if necessary, to almost cover ingredients.
• Bring to a simmer, cover and allow to cook for 5 minutes.
• Remove Scallops and Mushrooms and place in a bowl, allow remaining ingredients and liquid to reduce to approximately 1 cup.
• Melt the butter in a pan, stir in the flour and cook slowly for about 2 minutes without letting it brown.  Remove from the heat and whisk in the scallop liquid. Place pan back on medium-high heat and continue to whisk until the sauce thickens, begin adding your milk to thin the sauce out to a creamy, but not rummy consistency.
• Blend your egg yolks in a bowl with 1/2 of the cream.  Very slowly add egg mixture to the hot sauce, stirring continuously.  Stir continuously over medium heat until the sauce boils, thin out as necessary with more milk or cream. Add a bit of fresh squeezed lemon juice.
• Fold 2/3 of the sauce into the scallops and mushrooms and spoon into individual lightly buttered baking dishes.
• Spoon on the remaining sauce, sprinkle with cheese and the melted butter.  Place under broiler for several minutes until brown and bubbly. Serve immediately.

Spicy Quiche Jambon Fromage
Developed, Tested and Finalized by: Andrea Madigan-Wilken

One of the earliest recipe collections to date is that of Guillaume Tirel. A court chef during the Middle Ages in France. The French have always taken pride in their cuisine, using the finest ingredients available and relying on the quality of the food to come through without masking delicate flavors with an abundance of herbs and spices. When one thinks of French food, they tend to picture dishes swimming in cream and butter. Although their are popular French recipes like Brioche, Crepes Suzzette and Foie Gras that do rely on rich ingredients, they also create simplistic, even rustic meals centered around delicate flavors such as rosemary and thyme. My initiation into French food was with my father on "Daddy/Daughter Date Night". It wasn't so much of a cautious introduction as it was an uninhibited leap into the marvelous and somewhat bizarre world of Escargot. From my first taste I was hooked! That wonderful experience taught me to never disregard a food simply because it is unfamiliar or taboo. You never know it might become a revered favorite! Enjoy!

Ingredients:
1 round puff pastry or pate brisee pie crust
4 ounces Gruyere or Cheddar cheese
6 ounce cooked ham cubed
4 eggs
1 1/2 cups half and half or whole milk
1/4 to 1/2 cup chopped Jalepenos
1/2 teaspoon Fleur de Sel or Salt
1/2 teaspoon ground pepper
Tabasco sauce to taste

Directions:

• Preheat oven to 400 degrees.
• Roll out puff pastry and press into 10 inch tart pan. Prick bottom a dozen or so times with a fork and place in freezer for 30 minutes to prevent slippage OR
• Remove crust from freezer and bake 12 minutes. Allow to cool.
• Turn oven down to 375 degrees.
• Dice both ham and cheese into 1/4 inch cubes and chop Jalepenos.
• Distribute ham, cheese and Jalepenos evenly into bottom of cooled crust.
• In medium bowl whisk together eggs, half and half of milk, Tabasco to taste and salt/pepper.
• Slowly Pour egg mixture over ham/cheese and Jalepenos.
• Bake at 375 for 35-40 minutes or until egg mixture has set and quiche hass puffed slightly.
• Cool 15 minutes before cutting.
• Serve alongside salad or fruit for a delicious meal anytime. Enjoy!