Genevieve’s French-Inspired Dinner Party
My daughter really enjoys all things French these days. She has berets, scarves, French-styled shirts, and pants. She likes to listen to French music and listen to the French talk. So, I decided to have a French dinner in her honor. I had just came back from a cheese tour with the Wisconsin Milk Marketing Board, so I was gung ho to spend some time with the family and make a French inspired dinner. We had Chateaubriand with Béarnaise sauce, Gratin Dauphinoise, Ratatouille, Baguettes, and for dessert we had Madelienes with Lemon and White Chocolate Mascarpone Mousse. Here are the recipe breakdowns. I did take some liberties with the usual ingredients. With the Chateaubriand, I used a Petite Top Sirloin Roast. It turned out extremely well for this application. Normally, this recipe calls for a Demi-glace. It’s pretty time consuming to go through the steps required to make it. I used a quick sauce cheat that turned out mouthwateringly close.
Forgive me for not cooking the Chateaubriand to Medium Rare, I’m the only Mid Rare lover of my family. Ratatouille is on the left of the picture and Gratin Dauphinoise right behind the Chateaubriand with classic as well as Bearnaise sauce on the Steak.
1.5 Lb Top Sirloin Petite Roast
Sea Salt and pepper To taste
4 tbsp Extra Virgin Olive Oil
2 tbsp Minced Shallots
1 each Knorr Beef Bouillon Concentrate
½ cup water
1 tbsp Tomato Paste
½ cup Dry Red Wine
2 tbsp Butter
½ tsp Dry Tarragon
First, preheat the oven on 350 F. Then set out the roast at room temperature for at least 30 minutes before cooking. Season the entire roast with sea salt and fresh cracked black pepper. Heat a stainless steel pan over medium high heat. When hot, add the EVO oil until it shimmers. Add the Roast and sear on all sides for about 2 minutes per side. You want to develop a nice crust on the outside. When the Roast is seared on all sides, remove the pan from the heat. Place the roast on a roasting insert in a roasting pan. I like a cooling grate over a sheet tray. It keeps the Roast sear from losing that all important flavor. Place in oven for 15 minutes. While Roast is roasting, place your pan back over the heat and caramelize the shallots. As the shallots are cooking mix the hot water, Knorr beef concentrate soft cube, and the tomato paste together. Set aside for future use. When the shallots are translucent, add the red wine to deglaze the pan. Make sure you scrape the tasty bits on the bottom of the pan while you stir. Reduce the wine to about ½ the volume then add the bouillon, water, tomato paste mixture and whisk well. Reduce heat to low and stir in butter and tarragon. After 15 minutes the roast should be around 110 F. Reduce heat to 325 F, and cook for another 10 minutes. Your goal temperature is Medium Rare or around 125, 130 F. When at target temperature, remove roast from pan, place in dish and tent loosely with aluminum foil.
Béarnaise Sauce
¼ tsp Fresh Cracked Black Pepper
¼ cup White Wine Vinegar
½ cup Hot Water
3 each Egg Yolks
¼ cup Softened Butter
3 tbsp Minced Shallots
2 tbsp Chopped Fresh Tarragon
In a small sauce pan, bring vinegar, shallots, half of the tarragon, and pepper to a boil. Reduce heat to simmer and reduce until the shallots are almost dry. Remove the mixture from the heat and set aside for 5 minutes. Add an egg yolk and whisk heavily, then add another while whisking, then add the third while whisking. Add the hot water and whisk until it is nice and smooth. Place back on low heat and whisk for 2 minutes. Increase heat to medium high, continue whisking. Bring to a short bubble, remove from pan add the rest of the tarragon and stir in the softened butter until it is completely melted.
Gratin Dauphinoise
4 each Large Russet Potatoes
6 cups Milk
1 each Bay Leaf
2 tbsp Chopped Garlic
¼ tsp Fresh Black Pepper
¼ tsp Sea Salt
2 to 3 sprigs Fresh Thyme
2 cups Heavy Whipping Cream
½ tsp Ground Nutmeg
2 tbsp Butter
As needed Cooking Spray
Cheese If you just got to have it
Pre-heat an oven to 350 F. Slice the potatoes into 1/8” slices. A mandolin is the best for achieving even thin slices. Make sure when selecting potatoes to look for comparable shape and size. Add the milk, bay leaf, pepper, salt, thyme, and garlic to a pot then add the potato slices. Cook over medium high heat for 8 minutes. Remove from heat and strain out potatoes saving the milk mixture. Spray a pan or casserole dish with the nonstick cooking spray. Add the potatoes to the pan then pour over heavy whipping cream and 1 cup of the milk mixture or enough until potatoes are almost covered. Sprinkle on the Nutmeg. Cube butter and sprinkle over potatoes. You can add cheese now if you just got to have some. It’s totally optional. Bake in oven for 1 hour or until potatoes are soft and browned on the top.
Ratatouille
2 each Zucchini
2 each Yellow Squash
1 small Eggplant
1 each Red Pepper
¼ cup Pasta Sauce
3 tbsp Vegetable Stock
1 tbsp Chopped Garlic
¼ cup Extra Virgin Olive Oil
To Taste Sea Salt and Cracked Black Pepper
1 Sprigs Thyme, chopped
1 sprig Rosemary
As needed Cooking Spray
Pre-heat the oven to 350 F. Slice vegetables into 1/8” slices, again the mandolin is perfect for consistent slices. If your eggplant is too big you may have to peel then trim the eggplant to keep the same size slices. Cut the red pepper in 1” square sections. Spray round baking dish with cooking spray. Mix the vegetable stock and pasta sauce together. Spread the mixture on the bottom of the baking dish. Shingle the vegetables in alternating order putting the red pepper every few shingles. Mix the oil, garlic, seasonings together and drizzle over the top of the vegetables. Place in oven and bake for 1 hour.
White Chocolate and Lemon Mascarpone Mousse
8 oz Mascarpone Cheese
4 oz White Chocolate Chips
1 each Lemon
1 cup Heavy Whipping Cream
2 tbsp Sugar
Melt the white chocolate over a double boiler. When melted add Mascarpone cheese and mix until creamy. Remove from the heat and mix in the zest from 1 small lemon. Chill mixture for at least 30 minutes. Beat sugar and Heavy whipping Cream until soft peaks form. Fold whipped cream mixture into the mascarpone mixture. I served this mousse on some madeleines with a fresh raspberry.
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