Recipes

Croûte Champêtre

Croûte Champêtre

Country Casserole with Puff Pastry Crust
Couverts4
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Ingredients

Instructions

  • Preheat the oven to 425 F.
  • Melt half the butter in a saucepan and cook the sliced leek for 2-3 minutes.
  • Remove the leek from the pan and set aside.
  • Add the rest of the butter and the flour and stir well.
  • Add the milk and whisk until thickened.
  • Add the cheese, salt, pepper, and nutmeg to the sauce.
  • Add the leek and ham and then pour into a 4-cup baking dish.
  • Turn the baking dish upside down, place it on top of the dough, and cut around
  • the dish. Pour the mixture into the dish. Form a band from some of the extra
  • dough and place it on the edge of the dish (see photo), using water to make it stick
  • to the dish’s side if necessary. Place the sheet of dough on top of the dish, making
  • some incisions to release the steam.
  • Use the leftover dough to form decorations to place on the top. With a knife,
  • make incisions all away around the dough. Baste with the beaten egg (optional).
  • Bake in the oven at 425 F for 15 minutes and then for 20 minutes at 375 F.

Notes & Wine Advice

The combination of poireaux (leeks), jambom (ham), fromage (cheese), and pâte
feuilletée (puff pastry) bring a definite flavor of France to this satisfying family dish
that’s also simple and easy to prepare!
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Course; Casserole

Salade Niçoise au Saumon

Salade Niçoise au Saumon

Niçoise Salad with Salmon
Fresh and sunny, this traditional South of France salad will evoke memories ofthose delicious meals served in bistros on the shore of the Mediterranean Sea.
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Ingredients

Instructions

  • Cook the potatoes in salted water for 15 minutes.
  • Allow to cool completely.
  • Cook green beans for about 8 minutes (or until tender).
  • Cool down by placing in cold water.
  • Cut the cool potatoes and the eggs into quarters.
  • Place the potatoes, eggs, green beans, salmon, and tomatoes in a bowl.
  • Mix all vinaigrette ingredients in a jar and shake vigorously.
  • Pour 2 Tbsp. of vinaigrette on the potato salad and mix gently.
  • Lay the lettuce on a service plate, and place the potato salad on top of the lettuce
  • Garnish with olives, anchovies, and capers.
  • Pour the remaining vinaigrette over the potato salad.
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Course; Fish / Salad
Cuisine; Mediterranean

Quiche Lorraine from Marie Gagnon

Quiche Lorraine from Marie Gagnon

Quiche Lorraine (named for the Lorraine region of France) is a “savoureuse” open pie filled with a savory custard richly flavored with smoked bacon and cheese.
Couverts8
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Ingredients

Instructions

  • Preheat the oven to 400 F.
  • Press the dough into the bottom of a removable bottom tart pan.
  • Prick the bottom of the dough with a fork and bake for 10-20 minutes.
  • Allow the crust to cool.
  • Cook the bacon until crisp and allow to cool.
  • Mix green onions, cheese, cream, milk, cayenne, nutmeg, salt, and pepper.
  • Stir in bacon and pour the mixture into the baked crust.
  • Bake in the oven at 325 F for another 20 minutes.
  • Garnish with chives.
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Course; Pork / Quiche

Champignons de Paris à l’ail

Champignons de Paris à l’ail

Garlic Parisian Mushrooms
Couverts4
Preparation 5 minutes
Preparation time:15 minutes
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Ingredients

Instructions

  • Clean the mushrooms and cut up the ones that are too big so that all mushrooms are of similar sizes. In a large pan, stir the mushrooms in butter for about 3 minutes until golden.
  • Mix the bacon, garlic, breadcrumbs, parsley, and seasonings.
  • Sprinkle the mixture over the mushrooms.
  • Keep cooking on low heat for 10 minutes, stirring regularly.
  • Add the lemon juice and give it a quick stir.
  • Serve immediately, garnished with lemon slices and parsley.
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Course; Pork / Side Dish / Vegetables
Cuisine; European / French

Chicken Bacon Meatballs

Chicken Bacon Meatballs

Who doesn’t love a good chicken bacon entrée? This recipe combines two of America’s favorite flavors into one delicious meatball.
Couverts6
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Ingredients

Instructions

  • Place the chicken and bacon on a plate and freeze for 20 to 30 minutes.
  • Blend the bread, chili powder, cayenne, and salt in a food processor.
  • Pulse until the ingredients are fine.
  • Divide the mixture evenly into two medium bowls.
  • Add milk into one of the bowls and stir.
  • Add half of the chilled chicken and bacon to the food processor and pulse.
  • Add the milk-crumb mix, egg, onion, garlic, and Parmesan cheese to the food processor.
  • The mixture should be almost creamy.
  • Add the remaining chicken and bacon and pulse.
  • Using a 1-inch scoop, form about 30 meatballs.
  • Put the meatballs on a parchment-lined baking sheet and freeze for another 15 minutes.
  • Roll the meatballs in the remaining breadcrumbs.
  • Return the meatballs to the baking sheet.
  • Put an oven rack in the upper-middle position and preheat the broiler to high.
  • Baste the meatballs with vegetable oil and broil for about 5 or 6 minutes, or until they are cooked thoroughly.
  • Remove from the oven, sprinkle with Parmesan, and garnish with parsley.
  • Let the meatballs cool for about 5 minutes before serving.
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Course; Chicken / Pork

Peperonata Chicken Meatballs

Peperonata Chicken Meatballs

These chicken meatballs are sprinkled with pancetta and dipped in tomato paste, making them as flavorful as they are colorful. Use ground chicken, but it can be either white or dark meat. You may want to prepare the meatballs while the peppers roast.
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Ingredients

Instructions

  • Preheat the oven to 400° F.
  • Move the racks to the upper and lower third of the oven.
  • Soak bread in milk for about 4 minutes or until softened.
  • Squeeze the bread to remove excess milk.
  • Set aside. In a 10-inch skillet, cook pancetta, onion, and garlic in 1 tablespoon of oil with salt and pepper.
  • Use medium heat and cook until onion is soften (or about 6 minutes).
  • Cool slightly.
  • Lightly beat egg in a large bowl.
  • Combine chicken, pancetta mixture, bread, and parsley, and mix well.
  • Form about 12 meatballs. Arrange the meatballs in a foursided sheet pan.
  • Stir the tomato paste and remaining teaspoon of oil together in a small bowl.
  • Brush the mixture over the meatballs.
  • Bake the meatballs for 15 to 20 minutes in the upper third of the oven, or until they are cooked completely through.
  • Toss the bell peppers with 1 tablespoon of oil.
  • Roast them in a 4-sided sheet pan in the lower part of the oven.
  • Stir occasionally.
  • They are ready when they are tender and browned, which usually takes about 35 minutes.
  • Stir together capers, vinegar, red pepper flakes, and ½ teaspoon of oil in a medium mixing bowl.
  • Toss the roasted bell peppers with the caper mixture.
  • Serve the meatballs on top of the peperonata.
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Course; Chicken / Vegetables
Cuisine; European / Italian

Ricotta and Pork Meatballs

Ricotta and Pork Meatballs

These pork meatballs are especially unique because they switch up the traditional cheeses and use ricotta cheese. It still has an Italian flavor, but a slightly smoother texture.
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Ingredients

  • ½ pound of sliced white bread crusts removed and cut into ½ pieces
  • 1 ½ pounds of lean ground pork
  • 3 ounces of thickly sliced pancetta minced
  • 3 large lightly beaten eggs
  • 2/3 cup ricotta cheese 5 ounces
  • ¼ cup of parsley
  • 1 teaspoon of dried oregano
  • ½ teaspoon of chopped fennel seeds
  • ¼ teaspoon of crushed red pepper
  • Kosher salt to taste
  • 2 cans of peeled Italian tomatoes 28 ounces each
  • Freshly ground pepper to taste
  • 2 tablespoons of shredded basil
  • ½ cup of freshly grated Pecorino Romano cheese

Instructions

  • Preheat oven to 400° F.
  • Pulse the bread to coarse crumbs in a food processor.
  • Combine the crumbs, pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, red pepper, and 1 ½ teaspoons of Kosher salt in a large mixing bowl.
  • Mix well.
  • Shape the mixture into approximately 24 meatballs.
  • Use about 3 tablespoons of meat per ball.
  • Put the meatballs in well-oiled baking dish.
  • Roast the meatballs in the oven for about 30 minutes.
  • The meatballs should be just beginning to brown.
  • Use a spatula to loosen the meatballs from the bottom of the pan.
  • Add the crushed tomatoes to the pan.
  • Season with salt and pepper.
  • Lower the oven to 325° F and cook the meatballs for about 2 hours.
  • The sauce should be very thick and meatballs should be tender.
  • Be sure to turn the meatballs once or twice while cooking.
  • Transfer the meatballs to a serving plate.
  • Garnish with basil and Pecorino before serving.
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Course; Cheese / Pork / Side Dish

Brandy Meatballs

Brandy Meatballs

This dish is great for parties. It is a slight twist on the traditional Italian meatball. It can be served as an appetizer or an entrée. Yields: Makes About 4 Servings.
Couverts4
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Ingredients

Instructions

  • Combine the meats, egg yolks, cheese, parsley, cream, and salt and pepper in a large mixing bowl.
  • Mix together using your hands until thoroughly combined.
  • Shape the mixture into meatballs.
  • Avoid meat sticking to your hands by using damp hands.
  • Lightly dust the meatballs with flour.
  • Using a sauté pan, heat oil and butter.
  • Cook the onion in the oil and butter on low heat for five minutes, stir occasionally.
  • Put in meatballs and increase heat to high.
  • Cook each meatball for just 1 minute on each side.
  • Lower heat and cook meatballs for 15 minutes.
  • Meatballs may still be slightly pink in the center.
  • Remove to a serving bowl and set aside.
  • Stir 3 tablespoons of water into the pan.
  • Heat for just a few seconds then add the brandy.
  • Using a whisk, stir, scraping up all of the pan juices.
  • Cook the sauce until thickened.
  • Pour the sauce over the meatballs and serve.
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Course; Beef / Pork

Hungarian Meatballs

Hungarian Meatballs

This recipes contains both meat and dried fruit. This combination is a favorite in countries such as Hungary, Bulgaria, Georgia, and Armenia. It offers a unique taste combination that is not found in more well-known meatball recipes.
Couverts6
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Ingredients

Instructions

  • Combine the veal and chicken in a bowl.
  • Mix well.
  • Add in the onion, garlic, sour cherries, pine nuts, paprika, allspice, and cinnamon.
  • Mix until combined evenly.
  • Add the egg white, and mix again.
  • Add the fresh herbs, salt, and pepper, and mix again.
  • Be sure everything is combined evenly.
  • Shape the mixture into meatballs that are about the size of golf balls.
  • Heat the oil in a skillet.
  • Sauté the meatballs, one batch at a time, turning occasionally.
  • The meatballs should be cooked all the way through and browned on each side.
  • This generally takes about 10 minutes.
  • Serve the meatballs hot or at room temperature.
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Course; Chicken / Veal
Cuisine; European / Hungarian

Stuffed Meatballs

Stuffed Meatballs

At first, these seem like ordinary meatballs, but your guests and family will love the cheesy surprise waiting in the middle of these meatballs. These meatballs are great over pasta and served with tomato sauce.
Couverts6
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Ingredients

Instructions

  • Combine all of the ingredients except the oil in a large mixing bowl.
  • Use your hands to mix all of the ingredients thoroughly.
  • Shape the mixture into medium-sized meatballs.
  • Lightly oiling your hands will help keep the meat from sticking.
  • Be sure to push back any mozzarella that pokes out through the meat.
  • It will burn if it is not safely inside the meat.
  • Heat a large sauté pan that is big enough to hold all of the meatballs.
  • If such a pan is unavailable, sauté the meatballs in batches.
  • Sauté using medium-high heat, turning the meat to brown each side.
  • When the meatballs are browned, lower the heat and cook, covered, for 10 minutes.
  • Uncover, turn the meatballs to the other side and recover.
  • Cook for an additional 10 minutes. If the pan gets dry during cooking, add a little oil.
  • Serve with tomato sauce, if desired.
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Course; Beef / Pork