Art in Bloom 2017: Entertaining French Style recipe
Escargots à la Bourguignonne
Wine pairing: Gimonnet-Gonet Champagne, Champagne
Ingredients
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1 small garlic clove
3/8 teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon dry white wine
12 to 16 snails* (from a 7- to 8-oz can)
about 2 cups kosher salt (for stabilizing snail shells)
special equipment: 12 to 16 sterilized escargot shells*
accompaniment: French bread
Put oven rack in middle position and preheat oven to 450°F.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper
in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with
remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in
salt.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
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Art in Bloom 2017: Entertaining French Style recipe
Frisée and Grape Salad with Verjus and Blue Cheese
Wine pairing: The Furst Pinot Blanc, Alsace
Ingredients:
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3 Tbs. verjus*
2 Tbs. grapeseed oil
1-1/2 Tbs. finely chopped shallot
8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
2 cups mixed grapes, halved, and seeded if necessary
1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
Kosher salt and freshly ground black pepper
In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the
frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper
* Also known as "verjuice," verjus is the pressed juice of unripened grapes, and can be red (made from
either purely red grapes or a red-white mix) or white (made from white grapes). While acidic, verjus has a
gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor of many sauces
or mustards.
Like wine and vinegar, each brand of verjus will have a distinct taste. Red generally varies from gentle
and floral to rich and hearty; white verjus can be light and mild or tangy and aggressive. verjus is
available in gourmet food stores, or directly from producers.
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Art in Bloom 2017: Entertaining French Style recipe
Potato Wrapped Sea Bass with Creamy Leek Fondue
and Roasted Garlic Red Wine Sauce
Wine pairing: Joseph Drouhin Pinot Noir, Burgundy
Potato-wrapped Sea Bass Ingredients:
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3 large Idaho Russet potatoes
4 tablespoons potato starch
Salt and freshly ground pepper
4 6-ounce skinless sea bass fillets
1 cup canola
Creamy Leek Fondue Ingredients:
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4 leeks, whites only
4-6 sprigs fresh thyme, chopped
2 tablespoons butter
8 ounces heavy cream
Salt and freshly ground pepper,
to taste
Red Wine Reduction Ingredients:
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1 onion, peeled and largely diced
1 carrot, peeled and sliced
3 heads garlic, roasted
1/2 leek, halved and sliced
3 tablespoons olive oil, divided
1 bottle Cabernet Sauvignon
Bones of half a chicken
4 cups chicken stock
2 cups beef stock
1/2 cup water
Salt and freshly ground pepper
For the potato-wrapped sea bass:
Cut the potatoes into a rectangle, cutting off all the skin. Slice the potatoes with a slicer
or sharp knife, thin enough so that you can see through them. Hold in cold water until
ready use then drain. Lay four 12-inch by 12-inch pieces of plastic wrap on a table. Place
the potato slices so they slightly overlap each other on the plastic wrap, leaving a 2-3 inch
margin around the edges to create four beds of potatoes. Sprinkle potato starch evenly
over each potato bed. Season the fish with salt and pepper and place one fish in the
center of each potato bed. Fold one end of the plastic wrap over the fish to wrap the
potato around it. Repeat with the other end. Keep wrapped in the plastic wrap to prevent
discoloration. Heat canola oil to 300 degrees in a large non-stick sauté pan. Unwrap fish
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Art in Bloom 2017: Entertaining French Style recipe
and place in pan. The oil should come halfway up the fish. Cook fish until golden brown
on one side. Turn fish over and continue cooking for about 10 minutes and golden brown.
For Creamy Leek Fondue:
Wash leeks thoroughly and drain. Cut the leeks in half lengthwise and cut the halves in
diagonal 1-inch thick pieces. Melt the butter and thyme in a medium saucepan. Add leeks
and cook slowly until they soften. Add cream, salt, and pepper. Reduce until thick.
For Red Wine Reduction:
Preheat oven to 500 degrees F. Caramelize the onion, carrot, garlic, and leeks with 2
tablespoons of olive oil in a 6-quart heavy pot over moderately high heat, stirring until
golden brown. Season with salt. Add the wine to the vegetables and reduce by half,
stirring often. Toss the chicken bones with 1 tablespoon olive oil and place in a roasting
pan. Roast the bones in the oven for about 30-45 minutes, or until golden brown.
Add the chicken and beef stocks, water, and roasted bones to the vegetables and wine.
Bring to a simmer and reduce heat. Skim off the oil with a spoon as necessary. Simmer
for 2 hours and pass through a fine strainer. Return to heat to further reduce the sauce for
about 30 minutes. Finish with salt, pepper, and a small amount of Cabernet Sauvignon, to
taste. Pass again through a fine strainer.
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Art in Bloom 2017: Entertaining French Style recipe
Creme Custard Napoleon
Wine pairing: Gassier Sables D'AzurRose, Côte De Provence
Ingredients:
For crème custard:
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2 1/2 cups heavy cream
1 tablespoon vanilla
10 egg yolks
1 cup granulated sugar
For phyllo crisp:
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6 sheets phyllo dough
5 tablespoons unsalted butter,
melted
1 1/2 cups powdered sugar,
divided
For caramel sauce:
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1 cup granulated sugar
1/4 cup plus 2 tablespoons
water
1/4 cup heavy whipping
cream
1/2 stick unsalted butter, cut
into cubes
For assembly:
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4 strawberries, sliced about
3/4 inch thick
Powdered sugar, for garnish
Whipped cream, for garnish
Shaved chocolate, for garnish
To prepare crème custard: In a saucepan with a heavy bottom, heat
cream and vanilla just until bubbles begin to form around the edge of the pan;
remove from heat. In a mixing bowl, beat egg yolks and sugar with an electric
mixer at high speed until very pale and the mixture forms a thick ribbon when
beaters are lifted, 4 to 5 minutes. Gradually whisk cream into yolk mixture.
Cover with plastic wrap directly on the surface; refrigerate about 1 hour to cool.
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Art in Bloom 2017: Entertaining French Style recipe
Preheat the oven to 350 degrees. Pour custard into a 7-by-11-inch baking pan.
Place in a larger pan, then add water to the larger pan to a depth of about ½ inch. Bake
custard until it reaches a firm, gelatin-like consistency, about 1hour. Chill until firm.
(Custard may be made up to 3 days in advance.)
To prepare phyllo crisp: Reheat the oven to 350 degrees. Line a large baking sheet with
parchment paper. Place a sheet of phyllo on the baking sheet; brush phyllo with melted
butter. Using a flour sifter, sprinkle with about 1/4 cup powdered sugar. Top with another
sheet of phyllo, more butter and about 1/4 cup powdered sugar. Repeat layers with
remaining 4 sheets phyllo, melted butter and powdered sugar.
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