The Recipe

Source: La France Gastronomique by Anne Willan

2 lb boned pork loin
salt and pepper
3 tbsp. olive oil
2 cloves of garlic, finely chopped
8 fl oz/1 cup full-bodied white wine
1 lb tomatoes, peeled, seeded and chopped
2 lb leeks
1 tbsp. chopped parsley

Preheat the oven to 350 F. Cut the pork into six thick steaks, discarding any string, and sprinkle them with salt and pepper. Heat the oil in a flameproof casserole with the garlic. Add the pork steaks and brown them thoroughly, allowing 4-5 minutes on each side. Add the wine and tomatoes, cover and simmer for 15 minutes. Meanwhile, trim the leeks, leaving some green top. Split them, wash them very well and slice them.

Take the pork steaks from the casserole, add the leeks with salt and pepper and stir to mix. Cover the casserole and cook gently for 5 minutes. Put the pork on top of the leeks, cover and cook in the oven for 40-50 minutes until the pork is very tender. The ragout can be kept for up to 3 days in the refrigerator. Reheat it gently on top of the stove and serve it in the casserole, sprinkled with chopped parsley.

The Recipe

Source: The Lutèce Cookbook by André Soltner

2 pounds red beets
salt
1 tablespoon vinegar
4 tablespoons (1/2 stick) unsalted butter
pepper, fresh ground
3 garlic cloves, peeled, green germs removed, and chopped fine
2 tablespoons chopped chives, or chopped parsley
3/4 cup heavy cream

Wash the beets. Put them in a pot and cover them with water. (The pot should not be full. There should be at least 1 inch between the surface of the water and the top of the pot.) Add 1/2 tablespoon of salt and the vinegar. Bring to the boil, cover, and cook at a slow boil until tender–about 1 to 1 1/2 hours. The beets are ready when a knife goes into them easily.

Set the pan aside and let the beets cool in the water. It is best not to refrigerate them.

Remove the skins, and pull off the roots and stems of the beets with your fingers. Cut the beets in 1/8-inch slices.

In a skillet, heat the butter. Add the beets. Add salt and pepper to taste. Sauté for 8 minutes. Add the garlic and sauté for 2 minutes more.

Add 1 tablespoon of the chives (or parsley) and the cream. Bring to the boil, and simmer for a few minutes. Put the beets on a plate, and sprinkle them with the remaining chives (or parsley). Serve hot.

The Recipe

Source: The Lutèce Cookbook by André Soltner

1/2 cup olive oil
3 medium onions, peeled and sliced
2 pounds tomatoes–the tomatoes must be ripe
1 bouquet garni
3 garlic cloves, peeled, green germs removed, and chopped fine
salt
pepper, fresh ground
2 pounds small eggplants, unpeeled
3 garlic cloves, peeled, green germs removed, and cut into thin slivers

In a skillet, heat half the oil. Gently saute the onions until they are soft. Do not brown.

Cut a conical plug from the stem end of each tomato and discard. Blanch the tomatoes in boiling water for 10 seconds, drain them under cold water, and peel off the skins. Cut the tomatoes in half, squeeze out and discard the juices and seeds, and chop the pulp fine.

Add the tomatoes to the onions. Add the bouquet garni, the chopped garlic (but not the garlic that is cut in thin slivers), salt, and pepper. Bring the skillet to the boil, and cook gently for 15 minutes.

Slice the eggplant, from end to end, in 3/4-inch-thick slices. Stick the thin slivers of garlic into the surfaces of the slices of eggplant.

Preheat the oven to 300.

Oil an ovenproof gratin dish with some of the olive oil. Salt the gratin dish. Arrange the slices of eggplant in the dish and cover them with the tomato-and-onion mixture. Sprinkle the remaining olive oil over the top.

Put the gratin dish in the preheated oven, uncovered, for 45 minutes. Serve hot.

The Recipe

Source: The Lutèce Cookbook by André Soltner

2 whole breasts of duckling (the breasts of 2 ducklings), skin on
salt
pepper, fresh ground
1 tablespoon peanut oil, plus a few additional drops
3/4 cup Fond de Canard, or Fond de Veau [duck stock or veal stock]
3/4 cup natural apple juice
2 apples, Golden Delicious preferred
3 tablespoons (3/8 stick) unsalted butter

Split the 2 whole breasts, making 4 pieces in all. Score the skin of the breasts in a diamond pattern, 3 cuts in each direction. The cuts should go through the skin, and through the fat that is under the skin, but not into the meat itself. Season the breasts with salt and pepper.

Heat the oil in a skillet. Put the duck breasts in the skillet, skin down, and cook slowly, uncovered, for about 12 minutes. The skin should become golden brown and crisp, and the fat under the skin should be completely–or almost completely–melted away.

Pour off some of the duck fat, leaving enough to cook the breasts on the other side. Turn the duck breasts over, and cook them on the other side. Turn the duck breasts over, and cook them on the other side for 5 minutes. Remove the breasts from the skillet, and keep them warm.

Pour off all the fat from the skillet. Add the Fond de Canard (or Fond de Veau) and apple juice to the skillet. Reduce this liquid by 1/2.

While the liquid is being reduced, peel and core the apples, and cut each apple into 8 sections.

In a second skillet, heat 1 tablespoon of butter with the few drops of oil. Add the apples to this skillet and sauté them until they are lightly caramelized and just tender–about 4 minutes on each side.

Over heat, whisk the remaining 2 tablespoons of butter into the reduced liquid. Strain this sauce through a fine sieve.

With a sharp knife, slice the duck breasts. Arrange the slices in a fan shape on 4 plates. Garnish the duck with the apples, and spoon the sauce around the apples and duck. Serve hot.

The Recipe

Source: The Silver Spoon

5 eggplants, thickly sliced
2 tablespoons butter
3 tablespoons olive oil
1 onion, chopped
1 pound 2 ounces ripe plum tomatoes, peeled, seeded and chopped
1 fresh flat-leaf parsley sprig, chopped
1 garlic clove, chopped
2 eggs
juice of 1 lemon, strained
salt and pepper

Place the eggplant slices in a colander, sprinkle with salt and let drain for 30 minutes. Meanwhile, ,melt the butter with the oil in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Rinse the eggplants, pat dry and add to the pan, then add the tomatoes, parsley and garlic and season with salt and pepper. Mix well and cook over medium heat for about 15 minutes or until the eggplants are tender. Remove the pan from the heat. Beat the eggs with the lemon juice and pour over the eggplant mixture. Stir rapidly so that the egg does not scramble but coats the mixture like a cream. Transfer the fricassée to a warm serving dish and serve immediately.

The Recipe

Source: Chanterelle by David Waltuck

2 tablespoons unsalted butter, softened at room temperature
1 large shallot, minced
four 6-ounce halibut fillets, any pin bones removed
½ cup dry white wine
½ cup fish stock or bottled clam juice
1/8 teaspoon high-quality saffron threads, plus more to taste
about ½ teaspoon freshly squeezed lemon juice
pinch of kosher salt, plus more to taste
2 cups leeks (white and very light green parts only) cut into ¼ x 2-inch ribbons (from about 4 leeks)
1 ½ cups heavy cream
2 tablespoons fresh basil cut into chiffonade

Rub 1 tablespoon of the butter over the bottom of a deep, heavy-bottomed 10- or 12-inch saute pan. Sprinkle the shallot over the bottom of the pan and set the fillets on top without crowding them. Gently pour the wine and stock over and around the fish to come about two-thirds up their sides. Cover the pan tightly with a lid or aluminum foil, set over medium-high heat, and bring to a rolling boil, about 3 minutes. Reduce the heat to medium and cook the fish for another minute. Remove the lid, then use a fish spatula or regular spatula to carefully remove the fillets from the pan and transfer them to a large plate or platter. (They will be slightly undercooked, but will continue to cook via carryover heat.) Cover loosely with foil to keep them warm. (If you used foil to cover the pan, you can use the same foil to cover the fish.)

Reserve ½ cup of the poaching liquid and discard the rest. Return the liquid to the saute pan, set over high heat, and bring to a rolling boil. Add the saffron and boil for 1 minute to reduce it and extract some flavor from the saffron. Add the lemon juice, salt, the remaining 1 tablespoon butter, and the leeks, and cook, stirring frequently, until the leeks are wilted and the sauce is slightly reduced, 3 to 4 minutes. Stir in the cream and continue to reduce over high heat until the leeks are softened but still al dente and the sauce just coats the back of a wooden spoon, about 5 minutes. Adjust the seasoning to taste with salt, more lemon juice if necessary, and a bit of saffron, if desired. Stir in the basil.

To serve, place a halibut fillet on each of 4 dinner plates, taking care to drain any juices that may have accumulated so as not to dilute the sauce. Spoon the leeks and sauce over the fish. Serve immediately.

The Recipe

Source: The Balthazar Cookbook by Keith McNally

2 cups loosely packed basil leaves
½ teaspoon coriander seeds
½ teaspoon black peppercorns
1 bay leaf
½ cup plus 3 tablespoons olive oil
½ pint pearl onions, peeled
2 cloves garlic, minced
1 ½ teaspoons salt
3 medium carrots, cut into 1/4-inch half-moons
12 baby artichokes, cleaned and thinly sliced
1 cup white wine
5 cups chicken stock
1 cup white beans, optional
6 halibut fillets
¼ teaspoon freshly ground white pepper

Prepare the Basil Purée:

Prepare an ice-water bath in a medium bowl and bring a medium saucepan of salted water to a boil. Add the basil and blanch for 1 minute. Strain, plunge the leaves into the ice bath, and reserve ¼ cup of the cooking water. Remove the leaves from the ice water and squeeze to remove as much liquid as possible. Place in the work bowl of a food processor along with the reserved ¼ cup of liquid and process until smooth, green, and bright. Refrigerate until needed.

Cook the Artichokes:

Wrap the coriander seeds, peppercorns, and bay leaf in cheesecloth to make a sachet. Set aside. Heat ¼ cup of olive oil in a large sauté pan over a medium flame. Add the onions and garlic along with 1 teaspoon of salt and sauté until the onions are soft and translucent, about 5 minutes. Add the carrots and herb sachet and cook for 5 minutes.

When the carrots have softened, add the sliced artichokes and the wine. Bring to a simmer and reduce the liquid by half, about 5 minutes. Add the chicken stock and simmer for 30 minutes. Stir in the cooked white beans, if using, and keep warm over a low flame while the halibut is cooked.

Cook the Fish

Preheat the oven to 400 F.

Dry the halibut fillets and season with the remaining ½ teaspoon of salt and the ¼ teaspoon white pepper.

Use 2 large sauté pans to cook the fish or, if using 1 pan, cook the fish in 2 batches. Heat 3 tablespoons of olive oil in the sauté pan until the oil smokes. Place 3 of the fillets in the pan and cook for 2 minutes per side. Transfer the pan to the preheated oven to finish cooking for 5 minutes, or until the fish just begins to flake around the edges.

Just before serving, remove the spice sachet from the broth, add the basil puree, and add the remaining ¼ cup of olive oil. Stir well to combine, and spoon the warm barigoule sauce into 6 shallow bowls, with a halibut fillet in the center.

The Recipe

Source: The Balthazar Cookbook by Keith McNally

2 cups of flat-leaf parsley leaves
3 Yukon gold potatoes, peeled and cut into 1/2-inch dice
6 tablespoons unsalted butter
3 leeks, white parts only, quartered, sliced ½ inch thick, and rinsed well
salt
freshly ground black pepper
2 cups white wine
½ teaspoon chopped fresh thyme
1 clove garlic, minced (about 1 teaspoon)
¼ cup olive oil
6 cod fillets (about 8 ounces each), skin on if possible
1 pound cockles (about 36 of them)

Preheat the oven to 375 F.

Prepare the Parsley Puree, Potatoes, and Leeks:

Bring a medium saucepan of salted water to a boil. Add the parsley and blanch over high heat for 2 minutes. Remove with a slotted spoon, reserving ½ cup of the cooking water. Place in a blender along with the reserved cooking liquid and puree. Refrigerate until needed.

Bring more salted water to a boil in a large pot. Drop the diced potatoes in and cook until tender, 8 to 10 minutes; try not to overcook as the potatoes will lose their shape. Drain through a colander and set aside.

Melt 2 tablespoons of the butter in a large saute pan (one with a tight-fitting lid) over medium heat. When the foam subsides, add the leeks and cook until soft and translucent but not brown, about 5 minutes. Transfer to a bowl and season with ¼ teaspoon of salt and freshly ground pepper. Set aside.

Steam the Cockles:

Pour the wine into the saute pan, along with the thyme and garlic. The cockles will be steamed in this while the fish cooks in the oven, so hold on the stovetop over low heat until needed.

Cook the Fish:

Heat 3 tablespoons of the olive oil in a large (preferably nonstick) saute pan over a high flame. Dry the cod fillets and season with the salt and pepper. When the oil smokes, add 3 of the cod fillets; shake the pan to distribute the oil. Let the fillets brown, undisturbed, for 3 to 4 minutes. Transfer to a plate while the other 3 fillets are seared in the same way, replenishing the oil if necessary. Flip the fish and return the first 3 fillets to the pan, seared side up. Sear the other side for 2 minutes, then transfer all the fish to the preheated oven. Cook for 8 minutes, until the flesh is opaque and just starting to flake.

Assemble the Dish:

Gently heat the potatoes and leeks in a saute pan. Raise the heat to high under the white wine, and add the cockles. When the cockles open their shells, about 3 to 4 minutes, add the reserved potatoes and leeks and the remaining 4 tablespoons of butter. Replace the lid and cook for 1 to 2 minutes. Season with ¼ teaspoon of salt and 2 to 3 grindings of pepper. A minute before serving, add the parsley puree. Spoon into shallow bowls, top with a cod fillet, and eat with a spoon.

The Recipe

The Lever House Cookbook, by Dan Silverman

First read the main recipe:

2 tablespoons Spice Mix (recipe follows)
4 filleted skate wings (5 to 7 ounces each)
2 tablespoons unsalted butter
Roasted Mushrooms (recipe follows)
Fingerling Potatoes (recipe follows)
kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 cup Balsamic-Mushroom Vinaigrette (recipe follows)
Watercress, stems trimmed, for garnish

Sprinkle the fragrant spice mix on both sides of the skate wings.

Heat a large sauté pan over medium heat and add the butter. When the butter foams, toss in the roasted mushrooms, along with their liquid, and the fingerling potatoes. Sauté for 2 to 3 minutes to combine; season with a generous amount of salt and pepper. Cover to keep warm.

Heat a large sauté pan over medium heat and coat with the oil. When the oil gets hazy, lay the seasoned skate wings in the pan and sear for 2 minutes; do this in batches to avoid overcrowding the pan. Turn over the fish with a spatula and cook the other side for about 2 more minutes.

To serve, lay 1 skate wing on each of 4 plates. In the crescent of the fanned wing, spoon a small pile of the mushrooms and potatoes. Drizzle the skate and vegetables with about 1/4 cup of the balsamic-mushroom vinaigrette and garnish with watercress.

Now the vinaigrette:

Makes about 1 1/2 cups

1/4 cup Mushroom Jus (recipe follows)
1/4 cup good-quality balsamic vinegar, such as 12-year-old
6 cloves Roasted Garlic Confit (recipe follows)
kosher salt and freshly ground black pepper
1 cup grapeseed oil

Combine in a blender the mushroom jus, vinegar, roasted garlic, and a generous pinch of salt and pepper. Puree at high speed until well mixed. With the motor running, slowly drizzle in the oil to emulsify; the vinaigrette will be fairly thick. Taste for seasoning, spoon the balsamic-mushroom vinaigrette into a plastic squeeze bottle for serving, and reserve at room temperature. Keep any leftover vinaigrette covered in the refrigerator for up to 3 days.

For the Mushroom Jus:

Makes 2 cups

3 pounds button mushrooms, stems included, wiped of grit
1/2 teaspoon whole black peppercorns
1 bay leaf

Put the mushrooms, peppercorns, and bay leaf in a large stockpot, pour in enough water to generously cover the mushrooms by 2 inches. Bring the stock to a boil, reduce the heat to low, and gently simmer, uncovered, for 2 to 3 hours. The stock should have a pleasant mushroom flavor and have the color of very weak coffee.

Strain the mushroom jus through a fine strainer into another pot to remove the solids, pressing with the back of a wooden spoon to extract as much flavor as possible from the mushrooms. Bring the stock to a boil, and then simmer; reduce by three-quarters to concentrate and enhance the earthy mushroom aroma. If not using immediately, cover and refrigerate for up to 1 week or store in the freezer for a month.

For the Roasted Garlic Confit:

1 cup peeled garlic cloves, store-bought
canola oil, to cover the garlic (about 2 cups)

Preheat the oven to 325 F.

Put the garlic cloves in a single layer in a small baking pan. Pour in enough oil to cover the garlic completely. Cover the pan tightly with aluminum foil and bake for 30 minutes or until the cloves are soft and sort of confit. If they’re not quite done after 30 minutes, continue to cook, checking at 5-minute intervals, until the garlic is creamy and completely tender. Be sure that the garlic does not brown, or worse, burn. Cool the roasted garlic in the oil before straining.

Roasted Mushrooms:

1 1/2 pounds oyster and shiitake mushrooms, wiped of grit
1/2 Spanish onion, finely diced
1 garlic clove
1 fresh thyme sprig
2 tablespoons extra-virgin olive oil
1/2 cup vegetable stock
kosher salt and freshly ground black pepper

Preheat the oven to 325 F.

Put the mushrooms in a large mixing bowl and combine with the onion, garlic, thyme, and oil. Toss to evenly distribute the ingredients. Spread the mushroom mixture in a roasting pan and pour in the stock; season well with salt and pepper. Cover the pan with aluminum foil and roast for 30 to 40 minutes, until the mushrooms are tender.

Fingerling Potatoes

2 teaspoons sea salt
1 cup dry white wine, such as Sauvignon Blanc
2 bay leaves
1/2 pound fingerling potatoes, washed and sliced into 1/4-inch-thick coins

Bring a large pot of water to a boil; add the salt, wine, and bay leaves. Carefully put in the potatoes and simmer for 5 to 8 minutes, until they’re cooked through but still retain their shape. Drain and serve. [Ice bath the potatoes, to avoid overcooking them, since you won't be serving them right away.]

For the Spice Mix:

1 tablespoon juniper berries
1 tablespoon whole black peppercorns
2 tablespoons pink peppercorns
2 tablespoons coriander seeds

Combine the juniper berries, black and pink peppercorns, and coriander seeds in a spice mill or clean coffee grinder; buzz until the spices are a coarse powder. Keep in an airtight container in the cupboard for up to 1 month.

The Recipe

Source: Chanterelle by David Waltuck

2 pounds mussels (preferably Prince Edward Island or other rope-cultivated variety), scrubbed under cold running water and debearded
1 cup dry white wine
2 tablespoons olive oil
5 ounces hot, dry Spanish chorizo, cut into 1/4-inch dice
1 large leek, cut into 1/4-inch dice and washed well
1 large onion, cut into 1/4-inch dice
1 tablespoon minced garlic
3 cups fish stock
1 ½ cups (about 12 ounces) canned whole tomatoes, with their juice, coarsely chopped
1 cup Yukon Gold potatoes, peeled, cut into 1/4-inch dice, and covered with cold water until needed
kosher salt
black pepper from a mill
½ teaspoon freshly squeezed lemon juice, plus more to taste
2 tablespoons coarsely chopped fresh flat-leaf parsley

Put the mussels and wine in a large heavy-bottomed pot over high heat. Cover and cook, very gently shaking the pot a few times, until the shells open, about 5 minutes. (Discard any mussels that do not open.) Drain the mussels in a colander set over a bowl and reserve the liquid. Strain the mussel broth through a cheesecloth-lined strainer set over another bowl, discarding the shell fragments. Remove the mussels from their shells and reserve the meat.

In a large saucepan, heat the oil over medium-high heat. Add the chorizo and saute until brown, about 5 minutes. Use a slotted spoon to transfer the chorizo to a bowl. Add the leek, onion, and garlic to the pan and cook in the chorizo oil over low heat until softened, about 10 minutes, stirring a few times. Pour in the stock and reserved mussel broth and add the tomatoes. Bring to a boil. Drain the potatoes and add to the pan, cooking until they are tender to a knife tip, about 15 minutes. Adjust the soup’s seasoning with salt, pepper, and lemon juice.

Add the cooked mussels and chorizo just before serving to rewarm them, and ladle the soup evenly among 4 wide, shallow bowls. Garnish with parsley and serve immediately.