OR Lentil Barley or Rice Stew
Join the Foucachons as we discuss French vs. American hospitality and culture. You'll hear about a must-have book and a great story about a Frenchman eating lunch for the first time with an American work crew. Francis, a classically trained French chef, shares how to enhance the umami flavor in your dishes by making your own stock from scratch, mouthwatering French dishes, and expert kitchen tips. Donna shares a classic American menu and many southern hospitality tips. In this episode, France meets America west of Paris, and you don't want to miss a minute! We're so glad you're here! (Visit www.comeoverfordinner.com for recipes, product links, and more!)
Savory Chicken Curry Crêpes
(by Francis Foucachon)
Savory Crêpes Batter: 6 eggs 2 cups all-purpose flour 2 ½ cups whole milk Pinch of salt ½ cup unsalted butter Chicken Curry: 2 large chicken breast filets Vegetable oil Salt Pepper Curry powder (Red is delicious but any will work.) About ¼ cup flour About ¾ cup chicken stock About ¾ cup white wine About ½ cup heavy cream Worcestershire sauce
Instructions for the Batter:
1. Combine all batter ingredients except the butter and mix with an immersion blender.
2. Strain through a fine sieve to get a very smooth batter.
3. Add melted butter and stir well.
4. Refrigerate batter for a couple hours.
5. Oil a crêpe pan or a small flat skillet, preferably with a cooking spray. (Oil the pan between each crêpe.)
6. Heat it up to medium heat. Using a small ladle, pour enough batter in the crêpe pan to cover the bottom.
7. Cook on medium-high heat, approximately 30 to 45 seconds on each side, or until the crêpe is lightly golden.
(The crêpe batter recipe is the same as for the Crêpes Suzette, except leave out the sugar and the vanilla.)
Instructions for the Chicken Curry:
1. Cut up two large chicken breast filets into ½ inch cubes or smaller.
2. Sear (brown them slightly on all sides) the chicken pieces over high heat in a little vegetable oil in a pan. Sprinkle salt, pepper, and curry powder to taste. Sprinkle some flour (about ¼ cup) into this chicken cube mixture. Stir, and let this cook over low heat for a few minutes.
3. Pour some chicken stock (about ¾ cup--enough to cover the chicken; you have to play around with the quantity in relation to the amount of chicken) and white wine (about ¾ cup) into the pan and stir. Now put on high heat and bring the mixture to a boil. Let the liquid reduce to the thickness of sauce that you desire.
4. Stir in some cream (about ½ cup) and add a couple splashes of Worcestershire sauce.
5. Spread a crêpe flat on a plate. Spoon some of the chicken mixture into the middle. Fold the crêpe over once and then roll it up--and serve hot.
(Smoked ham and Gruyère cheese in place of the chicken and curry powder is a good savory crêpe filling as well.)
Serve with:
Crêpes Suzettes with Crème Anglaise and Orange Sauce
Crêpes Suzettes with Crème Anglaise and Orange Sauce
(by Francis Foucachon)
Crêpes Suzettes Batter: 6 eggs 2 cups all-purpose flour ½ cup sugar 2½ cups whole milk 1 tablespoon pure bourbon vanilla Pinch of salt ½ cup unsalted butter, melted Cooking spray Crème Anglaise: 3 cups whole milk 9 medium egg yolks 1 cup sugar 2 tablespoons pure bourbon vanilla Orange Sauce: 6 oranges, zested and juiced 1 cup sugar ½ cup unsalted butter 2 tablespoons Grand Marnier liqueur
Instructions for the Batter:
1. Combine all batter ingredients except the butter and mix with an immersion blender.
2. Strain through a fine sieve to get a very smooth batter.
3. Add melted butter and stir well.
4. Refrigerate batter for a couple hours.
5. Oil a crêpe pan or a small flat skillet, preferably with a cooking spray. (Oil the pan between each crêpe.)
6. Heat it up to medium heat. Using a small ladle, pour enough batter in the crêpe pan to cover the bottom.
7. Cook on medium-high heat, approximately 30 to 45 seconds on each side, or until the crêpe is lightly golden.
Instructions for the Crème Anglaise:
Crème anglaise (English Cream) can be used to accompany many different desserts, such as chocolate fondant, frangipane, isle flottante (floating meringue islands), soufflés, crêpes--and any others you'd like to experiment with.
1. Put a large empty bowl in the freezer at least an hour before you start your recipe.
2. Warm the milk in a saucepan. A copper-clad stainless steel saucepan, or a stainless steel saucepan that has an outside laver of copper on the bottom does a great job of spreading heat evenly in this recipe that calls for a delicate warming process. (The copper should not be in contact with the food.)
3. Beat the egg yolks.
4. Add the sugar and vanilla and mix well.
5. Add the egg mixture to the milk in the saucepan and whisk well.
6. Cook slowly, about 10 minutes, stirring with a wooden spoon. Do not let the mixture come to a boil! You will know the cream is ready when it is slightly thick. (You can also cook the cream in a double boiler. This will take longer, but it will be safer; you will be less likely to burn or boil it.)
7. Take the bowl out of the refrigerator. As soon as your cream is cooked, pour it immediately into the frozen bowl to stop the cooking.
8. Refrigerate the cream.
9. Serve cold.
Instructions for the Sauce:
1. As you wait for the crêpes to cook, zest the oranges.
2. Cook the orange peel zests in water for 5 minutes to remove the sour taste; drain.
3. Juice the oranges and put the liquid in a pan.
4. Add the sugar, butter, and orange zests, and cook slowly for 2 minutes on medium heat.
To Serve:
1. Ladle a pool of crème anglaise onto each plate.
2. Fold a crêpe in half and put it on top of the crème anglaise.
3. Put about 2 tablespoons of the orange sauce inside the crêpe and fold it again into fourths.
4. Heat the Grand Marnier in a small saucepan; when hot, light it with a long-handled lighter. As the flames burn, pour it over the crêpe--and serve!
OR try Lentil Barley or Rice Stew!
Lentil Barley or Rice Stew
(by Donna Foucachon)
Ingredients: ¼ cup butter ¾ cup chopped celery ¾ cup chopped onion 6 cups water ¾ cup lentils 1 quart tomatoes, canned ¾ cup barley or brown rice 2 teaspoons salt ¼ teaspoon pepper ½ teaspoon rosemary ½ teaspoon garlic salt ½ cup shredded carrots Serve with: Whole wheat bread
Date Fingers or Chinese New Year’s Cookies
Directions:
1. Sauté butter, celery, and onion in large pan. Add water and lentils. Cook, covered, for 20 minutes. Add tomatoes, barley or brown rice, and seasonings. Simmer, covered, 45-60 minutes. Add shredded carrots. Cook 5 minutes and serve when desired.
(I found that it was good to let the whole thing set for awhile after you turn the heat off, and then serve ½ -1 hour later.)
Cookware recommendations from Franics: 3 levels of copper covered in stainless steel (or imitation)
1. My favorite set would be the Heston CopperBond collection, but it’s pretty expensive.
2. The next best and cheaper set would be the Viking Culinary 3-Ply Stainless Steel Hammered Copper Clad Cookware.
3. This is a cheaper option with a new bottom technology that “imitates “ copper bottom.
More recommended items: