Recipes Tagged: French
Displaying all recipes that include the tag: French.
| Title ↕ | Description ↕ | Tags ↕ | |
|---|---|---|---|
| Classic French-Style Seafood Bouillabaisse | A traditional Provençal seafood stew brimming with fish, shellfis... | French, Seafood, Stew | {"title":"Classic French-Style Seafood Bouillabaisse","description":"A traditional Proven\u00e7al seafood stew brimming with fish, shellfish, and seasoned with aromatic herbs.","full_ingredient_list":["\u00bd cup extra-virgin olive oil","1 cup chopped onion","1 cup chopped leek","4 cloves garlic, smashed","2 or 3 large ripe tomatoes, chopped (or 2 cups canned chopped tomatoes)","2 \u00bd quarts water","Fresh herb sprigs: thyme, parsley, fennel fronds, basil","1 2-inch wide strip of fresh orange peel (optional)","\u00bd teaspoon crumbled saffron","3-4 pounds fish heads, bones, shrimp shells","1 pound peeled shrimp","1 pound cod or other flaky white fish, cut into chunks","1 pound mussels or clams, scrubbed and debearded","Sliced crusty bread","1 tablespoon sea salt","2 roasted and peeled red bell peppers","\u00bd teaspoon ground cayenne pepper","1 tablespoon fresh lemon juice","1 garlic clove, peeled","\u00bc cup fresh breadcrumbs or ground almonds","\u00bc cup fresh parsley leaves","\u2153 cup extra-virgin olive oil","Fine sea salt, about \u00bd teaspoon"],"components":[{"name":"Broth Base","ingredients":[{"name":"extra-virgin olive oil","quantity":"\u00bd cup","preparation_notes":"","substitutions":[]},{"name":"chopped onion","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"chopped leek","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"garlic, smashed","quantity":"4 cloves","preparation_notes":"","substitutions":[]},{"name":"ripe tomatoes, chopped","quantity":"2 or 3 large","preparation_notes":"or 2 cups canned chopped tomatoes","substitutions":[]},{"name":"water","quantity":"2 \u00bd quarts","preparation_notes":"","substitutions":[]},{"name":"fresh herb sprigs (thyme, parsley, fennel fronds, basil)","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"fresh orange peel","quantity":"1 2-inch wide strip","preparation_notes":"optional","substitutions":[]},{"name":"crumbled saffron","quantity":"\u00bd teaspoon","preparation_notes":"","substitutions":[]},{"name":"fish heads, bones, shrimp shells","quantity":"3-4 pounds","preparation_notes":"","substitutions":[]},{"name":"sea salt","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["8 Quart Stockpot"],"instructions":[{"step_number":1,"description":"Heat olive oil in a stockpot over medium heat. Add onion and leek; cook until softened.","tips":""},{"step_number":2,"description":"Stir in garlic, cook until fragrant, then add tomatoes, water, herbs, orange peel, saffron, salt, fish bones, and shrimp shells. Bring to a simmer, then reduce heat to keep broth bubbling slowly without boiling.","tips":""},{"step_number":3,"description":"Cook for 30 minutes, then strain the broth, discarding solids.","tips":""}]},{"name":"Seafood Additions","ingredients":[{"name":"peeled shrimp","quantity":"1 pound","preparation_notes":"save shells for stock","substitutions":[]},{"name":"cod or other flaky white fish, cut into chunks","quantity":"1 pound","preparation_notes":"","substitutions":[]},{"name":"mussels or clams, scrubbed and debearded","quantity":"1 pound","preparation_notes":"","substitutions":[]},{"name":"fine sea salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"freshly ground pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Stockpot"],"instructions":[{"step_number":1,"description":"Pour strained broth back into stockpot and bring to a boil. Add shrimp; cook till pink.","tips":""},{"step_number":2,"description":"Add fish and shellfish. Simmer until mussels or clams open.","tips":""},{"step_number":3,"description":"Taste and adjust seasoning with salt and pepper.","tips":""}]},{"name":"Rouille Sauce","ingredients":[{"name":"roasted red bell peppers","quantity":"2","preparation_notes":"jarred peppers are fine","substitutions":[]},{"name":"ground cayenne pepper","quantity":"\u00bd teaspoon","preparation_notes":"or more to taste","substitutions":[]},{"name":"fresh lemon juice","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"peeled garlic clove","quantity":"1","preparation_notes":"","substitutions":[]},{"name":"fresh breadcrumbs or ground almonds","quantity":"\u00bc cup","preparation_notes":"","substitutions":[]},{"name":"fresh parsley leaves","quantity":"\u00bc cup","preparation_notes":"","substitutions":[]},{"name":"extra-virgin olive oil","quantity":"\u2153 cup","preparation_notes":"","substitutions":[]},{"name":"fine sea salt","quantity":"about 1\/2 teaspoon or to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Food processor"],"instructions":[{"step_number":1,"description":"Puree peppers, cayenne, lemon juice, garlic, breadcrumbs (or almonds), parsley, and salt until smooth.","tips":""},{"step_number":2,"description":"Slowly add olive oil while processing, forming a paste.","tips":""}]}],"prep_time":"25 minutes","cook_time":"40 minutes","total_time":"1 hour 5 minutes","servings":"6 servings","tags":["French","Seafood","Stew"],"notes":"Serve with crusty bread and Rouille. For a heartier option, serve over pasta."} |
| Julia Child's Classic Coq au Vin | A timeless French chicken stew recipe enriched with brandy, red w... | French, Mains, Chicken, Comfort Food | {"title":"Julia Child's Classic Coq au Vin","description":"A timeless French chicken stew recipe enriched with brandy, red wine, and the smoky flavor of bacon, perfect for a comforting meal.","full_ingredient_list":["1\/2 cup lardons or thickly sliced bacon","2 or more tablespoons olive oil","3 1\/2 to 4 1\/2 pounds chicken, cut into pieces and dried","1\/4 cup Cognac or Armagnac","20 pearl onions, peeled","3 tablespoons all-purpose flour","2 cups red wine","2 cups chicken stock or beef stock","2 garlic cloves, mashed","1 tablespoon tomato paste","3\/4 pound fresh mushrooms, trimmed and quartered","Bay leaf","1\/4 teaspoon dried thyme","Salt","Freshly ground black pepper","Fresh thyme sprigs"],"components":[{"name":"Coq au Vin Base","ingredients":[{"name":"lardons or thickly sliced bacon","quantity":"1\/2 cup","preparation_notes":"cut into 1\/4- by 1 1\/2-inch strips","substitutions":[]},{"name":"olive oil","quantity":"2 or more tablespoons","preparation_notes":"","substitutions":[]},{"name":"chicken","quantity":"3 1\/2 to 4 1\/2 pounds","preparation_notes":"cut into pieces, thoroughly dried with paper towel","substitutions":[]},{"name":"Cognac or Armagnac","quantity":"1\/4 cup","preparation_notes":"","substitutions":[]},{"name":"pearl onions","quantity":"20","preparation_notes":"peeled","substitutions":["frozen pearl onions"]},{"name":"all-purpose flour","quantity":"3 tablespoons","preparation_notes":"","substitutions":[]},{"name":"red wine","quantity":"2 cups","preparation_notes":"","substitutions":["Burgundy, C\u00f4tes du Rh\u00f4ne, or pinot noir"]},{"name":"chicken stock or beef stock","quantity":"About 2 cups","preparation_notes":"preferably brown chicken stock","substitutions":[]},{"name":"garlic cloves","quantity":"2","preparation_notes":"mashed","substitutions":[]},{"name":"tomato paste","quantity":"About 1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"fresh mushrooms","quantity":"3\/4 pound","preparation_notes":"trimmed, rinsed, and quartered","substitutions":[]},{"name":"bay leaf","quantity":"1","preparation_notes":"","substitutions":[]},{"name":"dried thyme","quantity":"1\/4 teaspoon","preparation_notes":"","substitutions":[]},{"name":"salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"fresh thyme sprigs","quantity":"optional","preparation_notes":"for garnish","substitutions":[]}],"tools_and_equipment":["Heavy-bottomed pot","Slotted spoon","Lighter or match (for igniting Cognac)","Cover or lid for pot"],"instructions":[{"step_number":1,"description":"Sear the lardons or bacon in the olive oil in a heavy-bottomed pot over medium-high heat until lightly browned, about 2 minutes. Transfer to a plate, leaving the drippings in the pot.","tips":"Use a slotted spoon to remove the bacon, leaving the fat for cooking."},{"step_number":2,"description":"Add the chicken pieces to the pot, ensuring not to overcrowd them, and brown on all sides. Do this in batches if necessary.","tips":"Ensure the chicken is dry for better browning."},{"step_number":3,"description":"Carefully pour the Cognac into the pot. Ignite with a match if desired, letting it burn off until the flames subside, then cover the pot with a lid to extinguish any remaining flames.","tips":"This step is optional; use caution to avoid fires."},{"step_number":4,"description":"Add the bay leaf and dried thyme. Nestle the onions around the chicken and season with salt and pepper. Cover and simmer gently, turning occasionally, for 10 minutes.","tips":"Ensure the onions are evenly distributed for uniform cooking."},{"step_number":5,"description":"Sprinkle the flour over the chicken and onions, turning to coat and absorb. Cover and cook for an additional 3 to 4 minutes.","tips":"This helps thicken the sauce as it cooks."},{"step_number":6,"description":"Remove pot from the heat. Gradually stir in the wine and enough stock to almost cover the chicken. Add lardons, garlic, and tomato paste. Cover and simmer for 25 to 30 minutes.","tips":"Adjust the amount of stock based on the depth of the liquid around the chicken."},{"step_number":7,"description":"Test chicken for doneness (no pink inside, juices should run clear). If done, transfer chicken to a plate. If onions aren't tender, continue cooking them.","tips":"If needed, remove onions separately to ensure they're cooked through."},{"step_number":8,"description":"Return the chicken to the pot, add mushrooms, and simmer for 4 to 5 minutes. Adjust sauce consistency by boiling or adding stock as needed. Season to taste.","tips":"Adjust the seasoning before serving to enhance flavors."},{"step_number":9,"description":"Serve immediately, optionally garnished with fresh thyme sprigs.","tips":""}]}],"prep_time":"30 minutes","cook_time":"1 hour","total_time":"1 hour 30 minutes","servings":"4 to 6 servings","tags":["French","Mains","Chicken","Comfort Food"],"notes":"This version of coq au vin is a modern take on Julia Child's classic with the same depth of flavor and simplicity in preparation. You can prepare it up to 3 days in advance. Garnishing with thyme sprigs is optional but adds a fresh touch to the presentation."} |
| Mediterranean Niçoise Style Sandwich | This sandwich captures all the flavors of a classic Niçoise salad... | sandwich, French, lunch, easy, summer, picnic, seafood, tuna, eggs | {"title":"Mediterranean Ni\u00e7oise Style Sandwich","description":"This sandwich captures all the flavors of a classic Ni\u00e7oise salad, encased in a ciabatta loaf. It features a smooth tuna spread made with red wine vinegar, olive oil, anchovies, and garlic, along with layers of hard-boiled eggs, tomatoes, olives, radishes, and Bibb lettuce. A topping of fresh basil and a brief press ensure all ingredients meld perfectly together.","short_description":"A sandwich version of Ni\u00e7oise salad with tuna, eggs, and seasonal vegetables.","full_ingredient_list":["4 large eggs","14 ounces canned tuna in olive oil (from 4 [5-ounce] cans), drained","1\/2 cup red wine vinegar","1\/2 cup extra-virgin olive oil","4 anchovy fillets, drained","2 medium garlic cloves, smashed","1 teaspoon kosher salt, divided","1\/2 teaspoon black pepper, divided","1 (14- to 16-ounce) ciabatta loaf","1 cup multicolored pitted olives","2 medium beefsteak tomatoes (about 10 ounces each)","1 small red onion (about 6 ounces)","4 large radishes","4 large or 6 medium Bibb lettuce leaves","12 large fresh basil leaves"],"components":[{"name":"Tuna Spread and Sandwich Assembly","ingredients":[{"name":"large eggs","quantity":"4","preparation_notes":"boiled, peeled, and sliced","substitutions":[]},{"name":"canned tuna in olive oil","quantity":"14 ounces","preparation_notes":"drained","substitutions":[]},{"name":"red wine vinegar","quantity":"1\/2 cup","preparation_notes":"","substitutions":[]},{"name":"extra-virgin olive oil","quantity":"1\/2 cup","preparation_notes":"","substitutions":[]},{"name":"anchovy fillets","quantity":"4","preparation_notes":"drained","substitutions":[]},{"name":"medium garlic cloves","quantity":"2","preparation_notes":"smashed","substitutions":[]},{"name":"kosher salt","quantity":"1 teaspoon, divided","preparation_notes":"","substitutions":[]},{"name":"black pepper","quantity":"1\/2 teaspoon, divided","preparation_notes":"","substitutions":[]},{"name":"ciabatta loaf","quantity":"1 (14- to 16-ounce)","preparation_notes":"split horizontally","substitutions":[]},{"name":"multicolored pitted olives","quantity":"1 cup","preparation_notes":"halved if large","substitutions":[]},{"name":"medium beefsteak tomatoes","quantity":"2","preparation_notes":"cored and sliced crosswise into 1\/4-inch slices","substitutions":[]},{"name":"small red onion","quantity":"1","preparation_notes":"halved lengthwise and thinly sliced crosswise","substitutions":[]},{"name":"large radishes","quantity":"4","preparation_notes":"thinly sliced crosswise","substitutions":[]},{"name":"Bibb lettuce leaves","quantity":"4 large or 6 medium","preparation_notes":"from 1 head of lettuce","substitutions":[]},{"name":"fresh basil leaves","quantity":"12 large","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["medium saucepan","food processor","spatula","aluminum foil or plastic wrap","baking sheet","skillet"],"instructions":[{"step_number":1,"description":"Fill a medium saucepan halfway with water and bring to a boil over high heat. Carefully lower eggs into the boiling water; cook for 8 minutes. Pour off water, add ice to cover the eggs, and let cool completely. Drain and peel the eggs, then slice each egg lengthwise into 3 pieces. Set aside.","tips":"Use a slotted spoon to lower eggs into the water."},{"step_number":2,"description":"In a food processor, combine tuna, vinegar, oil, anchovies, garlic, 3\/4 teaspoon salt, and 1\/4 teaspoon pepper. Process until smooth, about 20 to 30 seconds. Spread the tuna mixture evenly onto the cut sides of the ciabatta halves.","tips":"Scrape down sides of the processor as needed to ensure a smooth spread."},{"step_number":3,"description":"Scatter the olives over the bottom half of the ciabatta. Top with sliced eggs, tomatoes, onion, and radishes. Sprinkle with the remaining 1\/4 teaspoon salt and remaining 1\/4 teaspoon pepper. Top with lettuce and basil.","tips":"Layer the ingredients evenly for best texture."},{"step_number":4,"description":"Cover with the top ciabatta half. Wrap sandwich with aluminum foil or plastic wrap.","tips":"Wrap tightly to keep the sandwich compact."},{"step_number":5,"description":"Place a baking sheet on top of the sandwich and place a skillet on the baking sheet to weigh it down. Let the sandwich stand for 10 to 20 minutes. Cut crosswise into 4 sandwiches and serve.","tips":"This pressing step helps the flavors meld together."}]}],"prep_time":"30 mins","cook_time":"10 mins","total_time":"50 mins","servings":"4","tags":["sandwich","French","lunch","easy","summer","picnic","seafood","tuna","eggs"],"notes":"This sandwich can be prepared ahead and is perfect for picnics and casual lunches.","background":"Pan Bagnat is a popular street food in Nice, France, offering a portable version of the classic Salade Ni\u00e7oise.","nutrition":[],"serving_suggestions":"Pair with a light-bodied French white wine such as Hugues Beaulieu Picpoul de Pinet.","storage":"The sandwich is best consumed on the day it is made to ensure freshness, but it can be stored in the refrigerator for up to 1 day.","dietary_info":[],"cooking_tips":["Ensure the tuna spread is well-blended for an even taste throughout the sandwich."],"variations":["Add capers for extra tanginess.","Use whole grain baguette for a different texture."],"ingredient_spotlight":"The tomato adds juiciness and acidity, balancing the rich tuna spread.","flavor_profile":{"sweet":2,"savory":7,"sour":5,"bitter":1,"umami":6},"geographic_region":"French","seasonality":"Summer","sustainability_score":{"score":80,"details":"Uses canned tuna, which can be sustainably sourced."},"occasion":"Picnic","skill_level":"Intermediate","cost_estimate":20,"recommended_pairings":["French white wine"]} |
| Rich and Buttery Brioche Bread | An ultra-soft French brioche bread perfect for making sandwiches ... | baking, bread, French, buttery, rich | {"title":"Rich and Buttery Brioche Bread","description":"An ultra-soft French brioche bread perfect for making sandwiches or enjoying on its own. This step-by-step guide will lead you through creating a rich and buttery brioche at home.","full_ingredient_list":["120 mL warm milk","9 g active dry yeast","10 mL honey","5 large eggs","1 large yolk","10 mL vanilla","60 g granulated white sugar","500 g all-purpose flour","250 g unsalted butter","1 \u00bd tsp sea salt fine grind"],"components":[{"name":"Brioche Dough","ingredients":[{"name":"warm milk","quantity":"120 mL","preparation_notes":"","substitutions":["warm water"]},{"name":"active dry yeast","quantity":"9 g","preparation_notes":"Activate in milk and honey mixture.","substitutions":["fresh yeast","instant yeast"]},{"name":"honey","quantity":"10 mL","preparation_notes":"","substitutions":[]},{"name":"large eggs","quantity":"5","preparation_notes":"May use 4 eggs plus an additional yolk instead.","substitutions":[]},{"name":"large yolk","quantity":"1","preparation_notes":"Use 2 yolks if using 4 eggs.","substitutions":[]},{"name":"vanilla","quantity":"10 mL","preparation_notes":"","substitutions":[]},{"name":"granulated white sugar","quantity":"60 g","preparation_notes":"5 tbsp","substitutions":[]},{"name":"all-purpose flour","quantity":"500 g","preparation_notes":"4 cups + 2 tbsp (spooned and leveled).","substitutions":["bread flour"]},{"name":"unsalted butter","quantity":"250 g","preparation_notes":"Very soft, divided into four portions.","substitutions":["salted butter"]},{"name":"sea salt fine grind","quantity":"1 \u00bd tsp","preparation_notes":"Add last over flour.","substitutions":["kosher salt"]}],"tools_and_equipment":["stand mixer with dough hook","large mixing bowl","dough scraper","measuring cups and spoons","kitchen scale","oven"],"instructions":[{"step_number":1,"description":"Combine warm milk, yeast, and honey in the mixing bowl, and let stand for 10-15 minutes until frothy. Add eggs, yolk, vanilla, sugar, and salt to the mixture.","tips":"Ensure the milk is just warm and not hot to avoid killing the yeast."},{"step_number":2,"description":"Add flour to the wet ingredients. Mix with a dough hook on low speed until the dough is shaggy.","tips":"Avoid adding salt directly to the yeast mixture."},{"step_number":3,"description":"Gradually incorporate the softened butter into the dough in four parts, mixing each time until fully combined.","tips":"Scrape the bowl down to mix the butter thoroughly."},{"step_number":4,"description":"Increase the mixer speed and knead the dough for 5-15 minutes until smooth and elastic. It should be tacky but not sticky.","tips":"Watch for the dough to cleanly come off the sides of the bowl."},{"step_number":5,"description":"Let the dough rise in a warm place until doubled in size.","tips":"Proofing times may vary based on the room temperature."},{"step_number":6,"description":"Punch down the dough, shape into a smooth ball, and chill it in the refrigerator overnight for flavor development.","tips":"Overnight chilling also makes the dough easier to handle."},{"step_number":7,"description":"The next day, shape the dough into your desired shapes and let it proof again until increased in size.","tips":"Consider braiding for a classic appearance."},{"step_number":8,"description":"Brush with an egg wash for a shiny crust, then bake at 325\u00b0F (163\u00b0C) until golden brown and the internal temperature reaches 190\u00b0F (88\u00b0C).","tips":"Check for doneness using a thermometer."}]}],"prep_time":"1 hour","cook_time":"45 minutes","total_time":"1 day 1 hour 45 minutes","servings":"2 loaves","tags":["baking","bread","French","buttery","rich"],"notes":"The recipe yields two loaves, which can be customized into different shapes like the classic Nantaise or a braided loaf."} |
| Cinnamon Sugar French Toast Delight | Enjoy making this scrumptious French Toast, featuring a thicker b... | breakfast, French, kid-friendly, quick, easy | {"title":"Cinnamon Sugar French Toast Delight","description":"Enjoy making this scrumptious French Toast, featuring a thicker batter and the delightful blend of cinnamon and sugar. Perfect for breakfast to start your day right!","prep_time":"5 minutes","cook_time":"10 minutes","total_time":"15 minutes","servings":"8","tags":["breakfast","French","kid-friendly","quick","easy"],"components":[{"name":"Batter Mixture","ingredients":[{"name":"large eggs","quantity":"4","preparation_notes":"","substitutions":[]},{"name":"milk","quantity":"2\/3 cup","preparation_notes":"","substitutions":["dairy-free milk"]},{"name":"all-purpose flour","quantity":"1\/4 cup","preparation_notes":"","substitutions":[]},{"name":"granulated sugar","quantity":"1\/4 cup","preparation_notes":"","substitutions":[]},{"name":"ground cinnamon","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"vanilla extract","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"salt","quantity":"1\/4 teaspoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["blender","griddle"],"instructions":[{"step_number":1,"description":"Preheat griddle to 350\u00b0F or heat a skillet over medium heat.","tips":""},{"step_number":2,"description":"In a blender, blend eggs, milk, flour, sugar, cinnamon, vanilla, and salt until smooth. For hand-mixing, first combine flour and eggs, then add the rest.","tips":""},{"step_number":3,"description":"Dip each slice of bread into the batter, thoroughly coating both sides.","tips":""},{"step_number":4,"description":"Place the dipped slices on the hot, greased griddle or skillet. Cook for a few minutes until golden brown on the bottom.","tips":""},{"step_number":5,"description":"Flip the slices and cook the other side until golden brown.","tips":""},{"step_number":6,"description":"Transfer the cooked French toast to a plate. Serve warm with syrup and powdered sugar if desired.","tips":"Consider serving with fresh berries for extra flavor."}]}],"full_ingredient_list":["4 large eggs","2\/3 cup milk","1\/4 cup all-purpose flour","1\/4 cup granulated sugar","1 teaspoon ground cinnamon","1 teaspoon vanilla extract","1\/4 teaspoon salt","8 thick slices bread"],"notes":"Use stale or thick bread like Texas toast or brioche for best results. Batter can be prepped 1-2 days in advance. To freeze, allow to cool and store for up to 3 months."} |
| Bouillabaisse with Sun-Dried Tomato Aioli | A luxurious yet simple version of the classic French bouillabaiss... | French, seafood, stew, soup, Provence, one-pot, boulillabaisse, easy | {"title":"Bouillabaisse with Sun-Dried Tomato Aioli","description":"A luxurious yet simple version of the classic French bouillabaisse, this recipe features a flavorful broth made from pureeing shell-on shrimp, fish scraps, aromatics, and pastis. Seafood like shrimp, mussels, and fish fillets are added just before serving to ensure tenderness. The soup is served with a delicious sun-dried tomato aioli on grilled bread for a perfect complementary bite.","short_description":"French seafood stew with a sun-dried tomato aioli twist.","full_ingredient_list":["1\/4 cup extra-virgin olive oil","1 small fennel bulb, cored and finely chopped","1 small onion, finely chopped","2 shallots, thinly sliced","6 garlic cloves, minced","1\/4 cup tomato paste","1 teaspoon fennel seeds","1\/2 cup dry white wine","1\/2 cup pastis","4 cups clam juice or fish broth","4 large shell-on shrimp","1\/2 pound ocean fish scraps (branzino, snapper, turbot)","1 teaspoon saffron threads","1 cup mayonnaise","1\/4 cup sun-dried tomatoes, drained and chopped","4 small Calabrian chiles, drained","1 garlic clove, finely grated","2 pounds ocean fish fillets (branzino, snapper, turbot)","12 large shell-on shrimp, shelled and deveined","12 mussels, scrubbed and debearded","Grilled crusty bread","Salt and pepper"],"components":[{"name":"Broth","ingredients":[{"name":"extra-virgin olive oil","quantity":"1\/4 cup","preparation_notes":""},{"name":"fennel bulb","quantity":"1 small","preparation_notes":"cored and finely chopped"},{"name":"onion","quantity":"1 small","preparation_notes":"finely chopped"},{"name":"shallots","quantity":"2","preparation_notes":"thinly sliced"},{"name":"garlic cloves","quantity":"6","preparation_notes":"minced"},{"name":"tomato paste","quantity":"1\/4 cup","preparation_notes":""},{"name":"fennel seeds","quantity":"1 teaspoon","preparation_notes":""},{"name":"dry white wine","quantity":"1\/2 cup","preparation_notes":""},{"name":"pastis","quantity":"1\/2 cup","preparation_notes":"","substitutions":["ouzo","sambuca"]},{"name":"clam juice or fish broth","quantity":"4 cups","preparation_notes":""},{"name":"shell-on shrimp","quantity":"4 large","preparation_notes":""},{"name":"ocean fish scraps","quantity":"1\/2 pound","preparation_notes":"such as branzino, snapper and turbot"},{"name":"saffron threads","quantity":"1 teaspoon","preparation_notes":"crumbled"}],"tools_and_equipment":["Large Dutch oven or braiser","Blender","Fine sieve"],"instructions":[{"step_number":1,"description":"In a large Dutch oven or braiser, heat the olive oil until shimmering. Add fennel, onion, shallots, and garlic, and cook until softened, about 8 minutes."},{"step_number":2,"description":"Stir in tomato paste and fennel seeds, cook until sizzling. Add wine and pastis; cook, scraping bottom of the pan, until nearly evaporated."},{"step_number":3,"description":"Add clam juice, shrimp, fish scraps, saffron, and shrimp shells. Simmer until shrimp and fish are cooked, about 10 minutes.","tips":"Cover while simmering for better flavor."},{"step_number":4,"description":"In batches, blend the broth mixture until smooth. Strain through a fine sieve into a Dutch oven, pressing solids to extract liquid; discard the solids."}]},{"name":"Sun-Dried Tomato Aioli","ingredients":[{"name":"mayonnaise","quantity":"1 cup","preparation_notes":""},{"name":"sun-dried tomatoes","quantity":"1\/4 cup","preparation_notes":"drained and chopped"},{"name":"Calabrian chiles","quantity":"4 small","preparation_notes":"drained","substitutions":["red pepper flakes"]},{"name":"garlic clove","quantity":"1","preparation_notes":"finely grated"}],"tools_and_equipment":["Food processor"],"instructions":[{"step_number":1,"description":"In a food processor, combine mayonnaise, sun-dried tomatoes, chiles, garlic, and 2 tablespoons of the broth.","tips":"Blend until smooth for optimal flavor."},{"step_number":2,"description":"Transfer to a bowl, season with salt."}]},{"name":"Bouillabaisse","ingredients":[{"name":"ocean fish fillets","quantity":"2 pounds","preparation_notes":"cut into 3-inch pieces"},{"name":"large shell-on shrimp","quantity":"12","preparation_notes":"shelled and deveined"},{"name":"mussels","quantity":"12","preparation_notes":"scrubbed and debearded"},{"name":"grilled crusty bread","quantity":"for serving","preparation_notes":""},{"name":"salt","quantity":"to taste","preparation_notes":""},{"name":"pepper","quantity":"to taste","preparation_notes":""}],"tools_and_equipment":["Dutch oven"],"instructions":[{"step_number":1,"description":"Bring the strained broth to a simmer and season with salt and pepper."},{"step_number":2,"description":"Add fish fillets, cover and cook for 3 minutes. Add shrimp and mussels, simmer until mussels open and shrimp is cooked, about 3 additional minutes.","tips":"Do not overcook shrimp."},{"step_number":3,"description":"Garnish with fennel fronds, serve with aioli-smeared bread."}]}],"prep_time":"20 mins","cook_time":"50 mins","total_time":"1 hr 10 mins","servings":"4 to 6","tags":["French","seafood","stew","soup","Provence","one-pot","boulillabaisse","easy"],"notes":"Pastis adds a unique anise flavor. Adjust spices according to preference.","background":"Bouillabaisse is a traditional Provencal seafood stew with roots in the fishing villages of Marseille.","nutrition":{"calories":"400","protein":"30g","fat":"25g","carbohydrates":"15g","fiber":"2g","sugar":"3g"},"serving_suggestions":"Serve with grilled crusty bread smeared with aioli.","storage":"The broth can be stored in the refrigerator for up to 2 days without seafood.","dietary_info":["Contains shellfish","Contains alcohol"],"cooking_tips":["Be careful not to overcook the seafood, as it should remain tender."],"variations":["Try different combinations of fish fillets.","Use saffron or turmeric for different spice profiles."],"ingredient_spotlight":"Saffron enhances the dish with its rich color and unique flavor.","flavor_profile":{"sweet":2,"savory":8,"sour":3,"bitter":2,"umami":7},"geographic_region":"Provence, France","seasonality":"Best in late summer when seafood is fresh.","sustainability_score":{"score":75,"details":"Using fish scraps and readily available seafood can decrease waste and ensure sustainability."},"occasion":"Dinner party or special occasion","skill_level":"Intermediate","cost_estimate":40,"recommended_pairings":["Crisp white wine","fresh green salad"]} |
| Perfect Homemade Crepes | These crepes are super thin with crispy edges and can be easily m... | breakfast, brunch, French, easy | {"title":"Perfect Homemade Crepes","description":"These crepes are super thin with crispy edges and can be easily made using a blender and skillet, perfect for your choice of fillings.","full_ingredient_list":["3 Tablespoons unsalted butter, plus 3\u20134 more Tablespoons for the pan","1 cup all-purpose flour","1 Tablespoon granulated sugar","3\/4 cup whole milk","1\/2 cup water","2 large eggs","1 and 1\/2 teaspoons vanilla extract","1\/8 teaspoon salt"],"components":[{"name":"Crepe Batter","ingredients":[{"name":"unsalted butter","quantity":"3 Tablespoons melted for the batter, plus 3\u20134 Tablespoons for the pan","preparation_notes":"melted and cooled","substitutions":[]},{"name":"all-purpose flour","quantity":"1 cup","preparation_notes":"spooned and leveled","substitutions":[]},{"name":"granulated sugar","quantity":"1 Tablespoon","preparation_notes":"","substitutions":[]},{"name":"whole milk","quantity":"3\/4 cup","preparation_notes":"at room temperature","substitutions":["half-and-half","heavy cream"]},{"name":"water","quantity":"1\/2 cup","preparation_notes":"at room temperature","substitutions":[]},{"name":"large eggs","quantity":"2","preparation_notes":"at room temperature","substitutions":[]},{"name":"vanilla extract","quantity":"1 and 1\/2 teaspoons","preparation_notes":"","substitutions":[]},{"name":"salt","quantity":"1\/8 teaspoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Blender or mixing bowl and whisk","8-inch skillet","Silicone Spatula"],"instructions":[{"step_number":1,"description":"Melt 3 Tablespoons of butter in a microwave or on the stove. Let it cool for about 5 minutes before using in the batter. The remaining butter is for greasing the skillet.","tips":"Ensure butter is not too hot to prevent scrambling the eggs."},{"step_number":2,"description":"Combine the melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or mix by hand. Blend or whisk until smooth.","tips":"Use a blender for the smoothest consistency."},{"step_number":3,"description":"Chill the batter in the refrigerator for 30\u201360 minutes or up to 1 day. Stir if separated before cooking.","tips":"Chilling helps improve the batter's texture."},{"step_number":4,"description":"Grease an 8-inch skillet over medium heat. Pour 3\u20134 Tablespoons of batter into the skillet. Tilt to spread batter thinly.","tips":"Butter the pan between each crepe to keep edges crisp and non-stick."},{"step_number":5,"description":"Cook for 1\u20132 minutes until the edge can lift easily, then flip and cook for about 30 more seconds. Transfer to a plate and repeat with remaining batter.","tips":"Thin crepes have the best texture. Don't overcook."}]}],"prep_time":"40 minutes","cook_time":"30 minutes","total_time":"1 hour, 10 minutes","servings":"about 14 crepes","tags":["breakfast","brunch","French","easy"],"notes":"Crepe batter can be made a day in advance and refrigerated. Crepes are best fresh but can be stored in the fridge for up to 2 days."} |
| Simple Bearnaise Sauce | Bearnaise sauce is a luxurious, buttery emulsion infused with tar... | sauce, French, easy, quick, steak sauce, vegetarian friendly | {"title":"Simple Bearnaise Sauce","description":"Bearnaise sauce is a luxurious, buttery emulsion infused with tarragon and perfect for enhancing meats and vegetables. This easy and foolproof recipe is prepared using a blender, making it a quick 15-minute sauce.","short_description":"Quick and foolproof bearnaise sauce, ideal for meats and vegetables.","full_ingredient_list":["1\/4 cup dry white wine","1\/4 cup white wine vinegar","1 small shallot, peeled and thinly sliced","1 tablespoon tarragon leaves","3 egg yolks","1 teaspoon lemon juice","1\/4 teaspoon kosher salt","1\/2 cup unsalted butter or ghee, melted and hot","2 teaspoons finely chopped tarragon leaves"],"components":[{"name":"Infused Vinegar","ingredients":[{"name":"dry white wine","quantity":"1\/4 cup","preparation_notes":"","substitutions":[]},{"name":"white wine vinegar","quantity":"1\/4 cup","preparation_notes":"","substitutions":[]},{"name":"shallot","quantity":"1 small","preparation_notes":"peeled and thinly sliced","substitutions":[]},{"name":"tarragon leaves","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["small saucepan","fine-mesh sieve","spoon"],"instructions":[{"step_number":1,"description":"Add wine, vinegar, shallot, and tarragon to a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer until reduced to about 1 1\/2 tablespoons (5-7 minutes).","tips":""},{"step_number":2,"description":"Strain mixture through a fine-mesh sieve into a bowl and let cool for 5 minutes.","tips":"Use the back of a spoon to press out all flavors from the solids."}]},{"name":"Bearnaise Sauce","ingredients":[{"name":"egg yolks","quantity":"3","preparation_notes":"","substitutions":[]},{"name":"lemon juice","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"kosher salt","quantity":"1\/4 teaspoon","preparation_notes":"","substitutions":[]},{"name":"butter or ghee","quantity":"1\/2 cup","preparation_notes":"melted and hot","substitutions":[]},{"name":"tarragon leaves","quantity":"2 teaspoons","preparation_notes":"finely chopped","substitutions":[]}],"tools_and_equipment":["microwave or stove","high-powered blender","bowl","small saucepan (optional)"],"instructions":[{"step_number":1,"description":"Melt butter in a microwave or on the stove until hot. Cover to prevent splattering.","tips":"Ensure butter is very hot to help with emulsification."},{"step_number":2,"description":"In a blender, add egg yolks, infused vinegar, lemon juice, and salt. Blend for about 5 seconds until combined.","tips":"Stop to scrape sides if needed."},{"step_number":3,"description":"With the blender running, slowly stream hot butter through the top opening until emulsified.","tips":"Stream butter slowly to ensure proper emulsification."},{"step_number":4,"description":"Transfer sauce to a bowl and stir in finely chopped tarragon. Serve warm.","tips":"If sauce becomes too cool, gently reheat over a low stove setting."}]}],"prep_time":"10 minutes","cook_time":"5 minutes","total_time":"15 minutes","servings":"4 servings","tags":["sauce","French","easy","quick","steak sauce","vegetarian friendly"],"notes":"Bearnaise is best served fresh and warm. If stored, handle gently to avoid scrambling the eggs when reheating.","background":"Bearnaise sauce is derived from hollandaise sauce, one of the five French mother sauces, but is distinguished by its infusion of tarragon and shallot, providing a richer, more aromatic flavor.","nutrition":{"calories":"275","protein":"3g","fat":"27g","carbohydrates":"3g","fiber":"0.4g","sugar":"1g"},"serving_suggestions":"Ideal for steak, chicken, salmon, or drizzling over roasted vegetables. Excellent with eggs Benedict.","storage":"Store in an airtight container in the refrigerator for up to 2 days. Reheat slowly to prevent overheating and scrambling the eggs.","dietary_info":["contains eggs","vegetarian"],"cooking_tips":["Ensure butter is hot but not so hot as to cook the eggs upon contact.","Emulsification requires patience; streaming the butter too quickly can cause separation."],"variations":["Use fresh or dried tarragon based on availability; dried tarragon may require less quantity.","Add a pinch of cayenne pepper for a slight heat twist."],"ingredient_spotlight":"Tarragon is crucial for its unique anise-like flavor, enhancing the sauces aromatic profile.","flavor_profile":{"sweet":3,"savory":7,"sour":4,"bitter":1,"umami":5},"geographic_region":"French","seasonality":"Year-round","sustainability_score":{"score":65,"details":"Use organic and locally sourced ingredients where possible to improve sustainability score."},"occasion":"Special dinners, BBQ","skill_level":"Intermediate","cost_estimate":10,"recommended_pairings":["Red wine","Garlic mashed potatoes"]} |
| Rum Cake with Orange-Rum Syrup | A traditional French dessert, Baba au Rhum is a ring-shaped cake ... | French, Dessert, Cakes, Raisins, Orange, Rum, Chocolate, Yeast Dough, Baking, Ganache | {"title":"Rum Cake with Orange-Rum Syrup","description":"A traditional French dessert, Baba au Rhum is a ring-shaped cake made from yeast dough, soaked in a sweet orange-rum syrup. This particular version includes raisins and is topped with an optional dark chocolate ganache.","short_description":"Yeasted rum cake with orange-flavored syrup and raisins.","full_ingredient_list":["2 1\/4 tsp active dry yeast","1\/2 cup warm water","3\/4 cup unsalted butter (softened, plus more for greasing)","4 eggs","2 tbsp granulated sugar","2 cups all-purpose flour","1 cup heaping raisins","6 tbsp orange juice","2\/3 cup granulated sugar","2 tbsp orange liqueur","2 tbsp rum","2\/3 cup water","1\/3 cup dark chocolate chips","3 tbsp milk","1\/2 tsp salt"],"components":[{"name":"Cake Dough","ingredients":[{"name":"active dry yeast","quantity":"2 1\/4 tsp","preparation_notes":"","substitutions":[]},{"name":"warm water","quantity":"1\/2 cup","preparation_notes":"at 115\u00b0F","substitutions":[]},{"name":"unsalted butter","quantity":"3\/4 cup","preparation_notes":"softened, plus more for greasing","substitutions":["margarine","oil"]},{"name":"eggs","quantity":"4","preparation_notes":"","substitutions":["egg replacer"]},{"name":"granulated sugar","quantity":"2 tbsp","preparation_notes":"","substitutions":["honey","maple syrup"]},{"name":"all-purpose flour","quantity":"2 cups","preparation_notes":"","substitutions":["gluten-free flour"]},{"name":"raisins","quantity":"1 cup","preparation_notes":"heaping","substitutions":["sultanas","currants"]},{"name":"salt","quantity":"1\/2 tsp","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["large mixing bowl","stand mixer","bundt pan","plastic wrap"],"instructions":[{"step_number":1,"description":"Add the yeast to a large mixing bowl with warm water and let it rest until bubbly and frothy, about 5 minutes.","tips":"Ensure the water is at 115\u00b0F to activate the yeast."},{"step_number":2,"description":"Add unsalted butter, eggs, granulated sugar, salt, and 1 cup of flour to the yeast mixture. Mix on medium-low speed until smooth, then add remaining flour and raisins. Mix until smooth.","tips":"Scrape down the sides of the bowl as needed."},{"step_number":3,"description":"Butter a bundt pan and transfer the dough into it, smoothing the top. Cover with plastic wrap and let it rest for 1 hour in a warm place.","tips":"The dough should double in size."},{"step_number":4,"description":"Preheat the oven to 375\u00b0F. Bake for 30 minutes or until golden brown.","tips":"Use a cake tester to ensure the cake is done."}]},{"name":"Orange-Rum Syrup","ingredients":[{"name":"orange juice","quantity":"6 tbsp","preparation_notes":"","substitutions":["lemon juice"]},{"name":"granulated sugar","quantity":"2\/3 cup","preparation_notes":"","substitutions":["honey","maple syrup"]},{"name":"orange liqueur","quantity":"2 tbsp","preparation_notes":"","substitutions":["triple sec","lemon liqueur"]},{"name":"rum","quantity":"2 tbsp","preparation_notes":"","substitutions":["rum extract","bourbon"]},{"name":"water","quantity":"2\/3 cup","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["small saucepan"],"instructions":[{"step_number":1,"description":"Combine orange juice, sugar, liqueur, rum, and water in a small saucepan.","tips":"Stir continuously to prevent the sugar from sticking to the bottom."},{"step_number":2,"description":"Cook over medium heat until the sugar has dissolved and the syrup is heated through.","tips":"Do not let the syrup boil."},{"step_number":3,"description":"Once the cake is out of the oven, pour the syrup over it slowly, allowing it to absorb fully.","tips":"Place the cake on a large baking sheet to catch excess syrup."}]},{"name":"Chocolate Ganache","ingredients":[{"name":"dark chocolate chips","quantity":"1\/3 cup","preparation_notes":"","substitutions":["milk chocolate","white chocolate"]},{"name":"milk","quantity":"3 tbsp","preparation_notes":"","substitutions":["cream","plant-based milk"]}],"tools_and_equipment":["microwave-safe bowl","spoon"],"instructions":[{"step_number":1,"description":"Warm milk in a bowl in the microwave for 10 seconds.","tips":"Do not overheat to prevent scalding."},{"step_number":2,"description":"Add chocolate chips to the warm milk and stir until smooth.","tips":"If needed, warm in additional 5-second intervals."},{"step_number":3,"description":"Drizzle over the cake before serving.","tips":"Use a spoon or a piping bag for even distribution."}]}],"prep_time":"30 minutes","cook_time":"30 minutes","total_time":"1 hour","servings":"12 servings","tags":["French","Dessert","Cakes","Raisins","Orange","Rum","Chocolate","Yeast Dough","Baking","Ganache"],"notes":"This cake can serve as both a dessert and a lovely addition to a breakfast spread.","background":"Baba au Rhum is a traditional French cake known for its unique preparation and delicious flavor, originally from Eastern Europe and popularized in France in the 18th century.","nutrition":{"calories":"337","protein":"","fat":"","carbohydrates":"","fiber":"","sugar":""},"serving_suggestions":"Serve with additional whipped cream or alongside fresh fruits.","storage":"Store in an airtight container for up to 3 days. Can be stored in the fridge for longer shelf life.","dietary_info":["contains dairy","contains eggs","contains gluten"],"cooking_tips":["Use fresh yeast for the best rise.","Do not rush the syrup soaking process."],"variations":["Substitute rum with bourbon for a different flavor.","Add chopped nuts to the dough."],"ingredient_spotlight":"Rum enhances the cake with its distinct aroma and works in harmony with raisins and orange.","flavor_profile":{"sweet":7,"savory":2,"sour":3,"bitter":3,"umami":1},"geographic_region":"France","seasonality":"All year round","sustainability_score":{"score":75,"details":"Uses common ingredients with moderate environmental impact."},"occasion":"Special occasions, holidays, gatherings","skill_level":"Intermediate","cost_estimate":20,"recommended_pairings":["Coffee","Port wine","Vanilla ice cream"]} |
| Black Garlic Aioli | A rich, earthy, and flavorful black garlic aioli perfect for usin... | appetizer, dip, spread, sauce, French, easy, quick, aioli, black garlic, umami, sandwich spread, condiment | {"title":"Black Garlic Aioli","description":"A rich, earthy, and flavorful black garlic aioli perfect for using as a sandwich spread or dip. The complex umami of the black garlic shines through, offering a unique taste experience.","short_description":"Delicious black garlic aioli for sandwiches and dips.","full_ingredient_list":["3 cloves black garlic","1 egg yolk, room temperature","1 teaspoon Dijon mustard","1 teaspoon lemon juice","\u00bc teaspoon kosher salt","\u00be cup neutral oil (such as vegetable or grapeseed oil)"],"components":[{"name":"Black Garlic Aioli","ingredients":[{"name":"black garlic","quantity":"3 cloves","preparation_notes":"smashed into a paste","substitutions":[]},{"name":"egg yolk","quantity":"1","preparation_notes":"room temperature","substitutions":[]},{"name":"Dijon mustard","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"lemon juice","quantity":"1 teaspoon","preparation_notes":"","substitutions":["lime juice"]},{"name":"vegetable or grapeseed oil","quantity":"\u00be cup","preparation_notes":"neutral oil","substitutions":["olive oil (mixed with another oil in 1:2 or 1:3 ratio)"]},{"name":"kosher salt","quantity":"\u00bc teaspoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["fork","whisk","small-medium bowl","measuring cup with spout"],"instructions":[{"step_number":1,"description":"Use a fork to smash the black garlic cloves into a paste\u2014you should have about 1 tablespoon."},{"step_number":2,"description":"In a small-medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and kosher salt."},{"step_number":3,"description":"Pour the oil into a measuring cup with a spout. Very slowly, begin to drip the oil into the bowl with the egg mixture, whisking constantly."},{"step_number":4,"description":"Once about \u00bc cup of the oil is incorporated, you can increase the speed slightly. Continue whisking constantly until all the oil is incorporated and the aioli is thick."},{"step_number":5,"description":"If the aioli becomes too thick, add water a teaspoon at a time to adjust the consistency."},{"step_number":6,"description":"Whisk in the black garlic paste and let the aioli sit for at least 10 minutes to allow the flavors to meld."}]}],"prep_time":"10 minutes","cook_time":"0 minutes","total_time":"10 minutes","servings":"6","tags":["appetizer","dip","spread","sauce","French","easy","quick","aioli","black garlic","umami","sandwich spread","condiment"],"notes":"This recipe contains raw egg yolk; use pasteurized eggs if preferred. If the emulsification breaks, start with a new egg yolk in a clean bowl and slowly whisk in the broken mixture.","background":"Black garlic is a delicacy often used in gourmet cooking due to its sweet-savory flavor and umami richness. It is made by fermenting fresh garlic over a period of weeks.","nutrition":{"calories":"301","protein":"1g","fat":"33g","carbohydrates":"1g","fiber":"0g","sugar":"0g"},"serving_suggestions":"Use as a dip for crudit\u00e9, spread on sandwiches, or as a dressing for salads. Pairs well with artichokes, seafood, or with fries instead of ketchup.","storage":"Store in an airtight container in the refrigerator for up to 3-4 days.","dietary_info":["contains egg"],"cooking_tips":["Ensure the bowl is stable while whisking by placing it on a damp dish towel."],"variations":["Add additional flavorings such as herbs or spices."],"ingredient_spotlight":"Black garlic is the star of this recipe, providing a rich, complex flavor that is both sweet and umami.","flavor_profile":{"sweet":4,"savory":5,"sour":2,"bitter":1,"umami":7},"geographic_region":"French","seasonality":"Year-round","sustainability_score":{"score":75,"details":"Black garlic and other ingredients are often sustainably sourced, and the recipe is low waste."},"occasion":"Any-time appetizer or side dish","skill_level":"Intermediate","cost_estimate":8,"recommended_pairings":["Serve with roasted artichokes","Use with seafood dishes like shrimp or lobster","Pair with fries or roasted vegetables"]} |
| Easy Blender Hollandaise Sauce | This quick and easy homemade Hollandaise sauce is perfect for bru... | sauce, brunch, quick, easy, French, creamy, emulsified, breakfast | {"title":"Easy Blender Hollandaise Sauce","description":"This quick and easy homemade Hollandaise sauce is perfect for brunch or breakfast. It is made swiftly in a blender using five simple ingredients, providing a rich, creamy texture ideal for poached eggs, vegetables, or eggs Benedict. The step-by-step guide ensures a foolproof sauce every time.","short_description":"Quick and easy Hollandaise sauce made in a blender.","full_ingredient_list":["3 egg yolks","1 tablespoon lemon juice","1 teaspoon Dijon mustard","1\/4 teaspoon salt","pinch of cayenne pepper","1\/2 cup melted unsalted butter"],"components":[{"name":"Hollandaise Sauce","ingredients":[{"name":"egg yolks","quantity":"3","preparation_notes":"none","substitutions":[]},{"name":"lemon juice","quantity":"1 tablespoon","preparation_notes":"none","substitutions":[]},{"name":"Dijon mustard","quantity":"1 teaspoon","preparation_notes":"none","substitutions":[]},{"name":"salt","quantity":"1\/4 teaspoon","preparation_notes":"none","substitutions":[]},{"name":"cayenne pepper","quantity":"pinch","preparation_notes":"none","substitutions":[]},{"name":"unsalted butter","quantity":"1\/2 cup, melted and hot","preparation_notes":"none","substitutions":["ghee"]}],"tools_and_equipment":["microwave or stovetop","high-powered blender"],"instructions":[{"step_number":1,"description":"Melt the butter in a microwave for about 1 minute until hot. Alternatively, heat it on the stovetop.","tips":"Ensure the butter is hot for proper emulsification."},{"step_number":2,"description":"In a high-powered blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for 5 seconds until combined.","tips":"Use a high-powered blender for the best results."},{"step_number":3,"description":"With the blender running on medium-high, slowly stream the hot butter into the mixture until emulsified.","tips":"Pour the butter in a slow, steady stream to help emulsify the sauce."},{"step_number":4,"description":"Pour the sauce into a small bowl and serve while warm.","tips":"Use immediately for best results."}]}],"prep_time":"5 minutes","cook_time":"0 minutes","total_time":"5 minutes","servings":"4 servings","tags":["sauce","brunch","quick","easy","French","creamy","emulsified","breakfast"],"notes":"It is important to use hot butter to ensure proper emulsification. If the sauce breaks, try adding a bit of hot water or another egg yolk to fix it.","background":"Hollandaise sauce is a traditional French sauce often served with eggs Benedict or over vegetables. This modern blender version simplifies the process using fewer steps while maintaining the classic flavor.","nutrition":{"calories":"249","protein":"2g","fat":"27g","carbohydrates":"1g","fiber":"0g","sugar":"1g"},"serving_suggestions":"Perfect for eggs Benedict, drizzled over grilled asparagus, or with salmon.","storage":"Store in the refrigerator for up to one day. Reheat carefully using a double boiler or microwave.","dietary_info":["contains eggs","contains dairy"],"cooking_tips":["Hot butter is crucial for proper emulsification.","If the sauce is too thick, thin with hot water."],"variations":["Add a pinch of smoked paprika for a hint of smokiness.","Switch Dijon mustard with whole grain mustard for extra texture."],"ingredient_spotlight":"Egg yolks are key for emulsification, providing richness and acting as a binding agent.","flavor_profile":{"sweet":1,"savory":5,"sour":3,"bitter":1,"umami":3},"geographic_region":"This recipe is inspired by French cuisine.","occasion":"Ideal for breakfast and brunch gatherings.","skill_level":"beginner","cost_estimate":5,"recommended_pairings":["Serve with poached eggs","Goes well with roasted vegetables","Pairs nicely with smoked salmon"]} |
| Citrus-Glazed Roast Duck | This classic duck dish, inspired by Jacques Pépin, delivers a zes... | French, holiday, gourmet, citrus | {"title":"Citrus-Glazed Roast Duck","description":"This classic duck dish, inspired by Jacques P\u00e9pin, delivers a zesty orange flavor through a syrup of sugar, cider vinegar, orange juice, and currant jelly, mixed with a savory gravy before adding butter and Grand Marnier.","full_ingredient_list":["2 (5 1\/2- to 6-pound) Pekin ducks, trimmed of excess fat, necks, gizzards, and hearts reserved","1 tablespoon vegetable oil","2 medium carrots, coarsely chopped","2 medium tomatoes, coarsely chopped","2 celery ribs, coarsely chopped","1 small leek, white and pale green parts only, coarsely chopped","1 small onion, coarsely chopped","2 garlic cloves, crushed but not peeled","2 bay leaves","1 teaspoon dried thyme","3 tablespoons all-purpose flour","2 tablespoons tomato paste","1 quart chicken stock or low-sodium broth","1 cup dry white wine","5 navel oranges, divided","1\/3 cup sugar","1\/3 cup cider vinegar","2 tablespoons currant jelly","2 tablespoons Grand Marnier","2 tablespoons cold unsalted butter","Kosher salt","Freshly ground black pepper","1 cup water"],"components":[{"name":"Roast Duck","ingredients":[{"name":"Pekin ducks","quantity":"2 (5 1\/2- to 6-pound)","preparation_notes":"trimmed of excess fat, necks, gizzards, and hearts reserved","substitutions":[]},{"name":"water","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Oven","Large roasting pan","Rack for roasting","Aluminum foil"],"instructions":[{"step_number":1,"description":"Preheat the oven to 450\u00b0F. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.","tips":""},{"step_number":2,"description":"Prick the ducks around the thighs, backs, and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks' breasts up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the center of the oven for 20 minutes.","tips":""},{"step_number":3,"description":"Turn the oven temperature down to 350\u00b0F. Turn the ducks on their sides, propping them up by placing two large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.","tips":""},{"step_number":4,"description":"After initial roasting, pour off the fat in the roasting pan. Turn the ducks breast side up and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.","tips":""}]},{"name":"Duck Sauce","ingredients":[{"name":"vegetable oil","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"reserved duck hearts","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck gizzards","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved wing joints","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck necks","quantity":"from the ducks","preparation_notes":"chopped into 2-inch pieces","substitutions":[]},{"name":"carrots","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"tomatoes","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"celery","quantity":"2 ribs, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"leek","quantity":"1 small","preparation_notes":"white and pale green parts only, coarsely chopped","substitutions":[]},{"name":"onion","quantity":"1 small, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"garlic cloves","quantity":"2, crushed but not peeled","preparation_notes":"","substitutions":[]},{"name":"bay leaves","quantity":"2","preparation_notes":"","substitutions":[]},{"name":"dried thyme","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"all-purpose flour","quantity":"3 tablespoons","preparation_notes":"","substitutions":[]},{"name":"tomato paste","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"chicken stock","quantity":"1 quart","preparation_notes":"or low-sodium broth","substitutions":[]},{"name":"dry white wine","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"sugar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"cider vinegar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"currant jelly","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Grand Marnier","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"cold unsalted butter","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Large saucepan","Medium saucepan","Strainer","Small saucepan"],"instructions":[{"step_number":1,"description":"In a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, about 10 minutes.","tips":""},{"step_number":2,"description":"Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.","tips":""},{"step_number":3,"description":"Meanwhile, remove the zest in strips from one of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water; pat dry.","tips":""},{"step_number":4,"description":"Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl.","tips":""},{"step_number":5,"description":"In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.","tips":""},{"step_number":6,"description":"Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.","tips":""}]},{"name":"Orange Garnish","ingredients":[{"name":"navel oranges","quantity":"5, divided","preparation_notes":"zest and sections reserved separately","substitutions":[]}],"tools_and_equipment":["Knife","Cutting board"],"instructions":[{"step_number":1,"description":"Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.","tips":""}]}],"prep_time":"1 hr 30 mins","cook_time":"1 hr 30 mins","total_time":"3 hrs","servings":"4 to 6 servings","tags":["French","holiday","gourmet","citrus"],"notes":"Inspired by Jacques P\u00e9pin's recipe in 'Essential P\u00e9pin.' Consider pairing with potato-based sides or a mesclun salad. The sauce base can be made up to two days in advance."} |
| Classic Steak Frites with Lemon-Herb Butter | Experience the delightful combination of seared steak and crispy ... | French, Main Course | {"title":"Classic Steak Frites with Lemon-Herb Butter","description":"Experience the delightful combination of seared steak and crispy fries, enhanced with homemade lemon-herb butter.","full_ingredient_list":["3 sticks unsalted butter, softened","1 tablespoon fresh rosemary, minced","2 tablespoons fresh thyme, minced","1\/4 cup green onions, sliced","2 garlic cloves, finely minced","Zest and juice of 1 lemon","2 teaspoons coarse salt","1\/2 teaspoon pepper","3 russet potatoes","2 12-ounce New York strip steaks","2 tablespoons olive oil","8-10 sprigs fresh thyme","8-10 garlic cloves","Coarse salt and pepper"],"components":[{"name":"Lemon-Herb Butter","ingredients":[{"name":"Unsalted butter","quantity":"3 sticks","preparation_notes":"softened","substitutions":[]},{"name":"Fresh rosemary","quantity":"1 tablespoon","preparation_notes":"minced","substitutions":[]},{"name":"Fresh thyme","quantity":"2 tablespoons","preparation_notes":"minced","substitutions":[]},{"name":"Green onions","quantity":"1\/4 cup","preparation_notes":"sliced","substitutions":[]},{"name":"Garlic cloves","quantity":"2","preparation_notes":"finely minced","substitutions":[]},{"name":"Lemon zest","quantity":"Zest of 1 lemon","preparation_notes":"","substitutions":[]},{"name":"Lemon juice","quantity":"Juice of 1 lemon","preparation_notes":"","substitutions":[]},{"name":"Coarse salt","quantity":"2 teaspoons","preparation_notes":"","substitutions":[]},{"name":"Pepper","quantity":"1\/2 teaspoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Stand mixer with paddle attachment"],"instructions":[{"step_number":1,"description":"Add unsalted butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes."},{"step_number":2,"description":"Add fresh rosemary, fresh thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper to the whipped butter and mix until combined.","tips":"This butter can be made in advance and stored in the refrigerator."}]}],"prep_time":"15 minutes","cook_time":"12 minutes","total_time":"27 minutes","servings":"4","tags":["French","Main Course"],"notes":"This dish is best enjoyed immediately after preparation. You can prepare some components in advance. Leftover butter freezes well for other uses."} |