French Bistro Fare

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for this bit of culinary
wisdom:

A boiled egg in the morning is hard to beat.

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            TODAY'S RECIPE
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When my brother and I were both in college I visited him in Paris
where he treated me to a dinner in one of the finer bistros in his
neighborhood. He must have had access to one of our parents' credit
cards because he ordered this dish for us as an appetizer.

Steak Tartare

[Note: This recipe calls for a raw egg yolk. If salmonella
contamination is a concern in your area, please omit it.]

1 lb (450 g) lean beef sirloin, finely ground
1 egg yolk
3 Tbs (45 ml) finely chopped onion
2 Tbs (30 ml) capers, rinsed and drained
1 Tbs (15 ml) ketchup
1 Tbs (15 ml) cognac (optional)
2 tsp (10 ml) Worcestershire sauce
2 tsp (10 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Lettuce leaves or other green for garnish
Toast points

Combine the beef, egg yolk, onion, capers, ketchup, optional cognac,
Worcestershire sauce, mustard, salt, and pepper in a bowl and mix
thoroughly with your hands or a fork. Form into individual patties
and place on individual serving plates garnished with lettuce leaves.
Serve with toast points. Serves 6 to 8.

This soup requires some effort, but the time spent will be well
rewarded.

Creme d'Artichauts (Cream of Artichoke Soup)

4 artichokes
2 Tbs (30 ml) olive oil
1 medium onion, coarsely chopped
2 celery stalks, coarsely chopped
1 large potato, peeled and coarsely chopped
4 cup (1 L) canned or fresh chicken stock
Salt and ground white pepper to taste
1 cup (250 ml) heavy cream
3 Tbs (45 ml) cognac (optional)

Cut the top halves of the artichokes off and discard. Trim the stems
flush with the bottoms. Peel back the outer leaves and discard, until
you reach the pale green inner leaves. Peel back the leaves and,
using a spoon, scoop out the prickly choke and discard. Cut each
artichoke into quarters. Heat the olive oil in a large pot over
moderate heat. Add the onion and celery and saute until golden brown,
about 10 minutes. Add the artichokes, potato, and chicken stock and
bring to a boil. Reduce the heat and simmer covered for 1 hour.
Transfer the soup in small batches to an electric food processor or
blender and process until smooth. Strain the soup through a fine
sieve. Season with salt and white pepper, and stir in the cream and
optional cognac. Reheat before serving if necessary. Serves 4 to 6.

Although the term "Lyonnaise" usually refers to the use of sauteed
onions in the preparation, in this case it means simply "in the style
of Lyons," a city world renowned for its famous chefs and their
equally famous restaurants.

Salade a la Lyonnaise (Lyons-Style Salad)

2 Tbs (30 ml) olive oil
6 slices bacon, cut into 1/2-inch (1 cm) pieces
2 Tbs red wine vinegar
Salt and freshly ground pepper to taste
1/2 lb (225 g) mild greens such as frisee, spinach,
or oak-leaf lettuce
4 eggs, poached
2 Tbs (30 ml) chopped fresh chives

Heat the olive oil in a small saucepan over moderate heat and saute
the bacon until almost crisp. Deglaze the pan with the vinegar and
season with salt and pepper. Toss the greens with the dressing in a
large bowl and arrange on individual serving plates. Place a poached
egg on the salad and garnish with chopped chives. Serves 4.

The secret to this dish is to boil each of the vegetable separately,
assuring that each is cooked to perfection.

Macedoine de Legumes (Fresh Vegetable Medley)

1/2 cup (125 ml) snow peas, trimmed and cut
into 1/2-inch pieces
1/2 cup (125 ml) fresh or frozen shelled green peas
1/2 cup (125 ml) fava or lima beans
8 - 12 asparagus spears, cut into 1/2-inch (1 cm)
pieces
8 - 12 baby carrots, peeled and cut into 1/2-inch
(1 cm) pieces
4 - 6 small yellow beets, peeled and cut into 1/2-inch
(1 cm) dice
2 Tbs (30 ml) chopped fresh basil leaves
2 Tbs (30 ml) chopped fresh parsley
Basic vinaigrette (see below)
1/4 cup (60 ml) pine nuts (pignoli)

Bring a large pot of water to a boil over high heat. Have a large
bowl of ice water ready. Place the snow peas in a small sieve and
immerse in the boiling water. Cook until just tender and plunge the
strainer in the ice water to stop cooking. Drain the snow peas and
transfer to a bowl. Repeat with the peas, fava or lima beans,
asparagus, carrots, and beets, transferring them all to the same bowl
after draining. Add the basil, parsley, and vinaigrette, tossing to
combine thoroughly. Sprinkle with the pine nuts and serve
immediately. Serves 4 to 6.

Basic Vinaigrette

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small
mixing bowl and whisk until thoroughly combined. Add the oil in a
thin stream, whisking constantly. If the sauce separates before being
used it me be recombined by whisking vigorously for a few seconds.
Makes 1 cup (250 ml).

It's a pity that Americans don't eat more rabbit because it really is
a delicious alternative to standard fare. If fresh or frozen rabbit
is not available in your area, this dish is almost as good made with
chicken.

Lapin a la Moutarde (Rabbit in Mustard Sauce)

2 Tbs (30 ml) olive oil
1 rabbit, about 2 lbs (900 g), cut into serving pieces
1 medium onion, chopped
4 - 6 cloves garlic, finely chopped
1 cup (250 ml) dry white wine or water
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) dried thyme
3 bay (laurel) leaves
3 cups (750 ml) chicken stock
3 Tbs (45 ml) Dijon-style mustard
2 Tbs (30 ml) cognac (optional)
Chopped fresh chives for garnish

Heat the olive oil in a large, heavy skillet over high heat. Lightly
brown the rabbit pieces on both sides. Transfer the rabbit pieces to
a plate and set aside. In the same skillet saute the onion and garlic
until lightly browned, about 3 minutes. Return the rabbit to the
skillet and add the wine, salt, and pepper. Reduce the heat to
moderate and cook uncovered for 10 minutes, until the liquid is
reduced by about half. Add the thyme, bay leaves, and chicken stock.
Simmer partially covered over low heat for 45 minutes, or until the
meat separates easily from the bones. Remove the rabbit pieces to a
serving platter. Add the mustard and optional cognac to the liquid in
the skillet and stir to incorporate. Strain the sauce through a fine
sieve and spoon over the rabbit. Garnish with chopped chives. Serves 4.

It seems that this dessert has appeared on every restaurant menu in
the world over the past few years. The secret to the topping is to
brown it immediately before serving; if allowed to sit, the moisture
in the custard will dissolve the caramelized sugar, leaving you with a
brown puddle instead of a crunchy crust.

Creme Brulee

4 cups (1 L) heavy cream
1 vanilla bean, split in half lengthwise
8 egg yolks
1/2 cup (125 ml) sugar
Additional sugar for the topping

Combine the cream and vanilla bean in a large pot over moderate heat
and bring to a boil. Meanwhile, whisk together the egg yolks and
sugar in a large bowl. As soon as the cream boils pour it into the
egg yolk mixture in a slow stream, whisking constantly. Strain the
mixture through a fine sieve and pour into 6 to 8 individual ramekins.
Place the ramekins in a baking pan and add enough water to the pan to
come halfway up the sides of the ramekins. Place the baking pan in a
preheated 350F (180C) oven and bake until firm to the touch, 60 to 75
minutes. Remove the baking pan from the oven and remove the ramekins
from the baking pan. Refrigerate until chilled through, at least 3
hours. Place the ramekins on a baking sheet and sprinkle about 1
teaspoon (5 ml) sugar over the top of each. Place under a preheated
broiler and broil until the sugar is brown and bubbly, about 5
minutes. Serve immediately. Serves 6 to 8.

Real creme fraiche is virtually impossible to obtain in the United
States because the law requires that cream be pasteurized, which kills
the naturally occurring bacteria that turn the cream into a thick,
velvety gift of nature. This recipe produces a very good facsimile
whose advantage is that it can be boiled in soups and sauces without
curdling like regular cream. It is also delicious spooned over
cobblers, puddings, and fresh fruit.

Creme Fraiche

1 cup (250 ml) whipping cream
1 Tbs (15 ml) buttermilk

Combine the cream and buttermilk in a glass bowl and allow to sit
covered at room temperature for 8 to 24 hours, until very thick. Stir
and store covered in the refrigerator for up to 10 days. Makes 1 cup
(250 ml).
Received on Mon Jan 5 22:46:22 2004