Lamb Sweetbreads and Wild Mushroom Vol-au-Vents

Lamb Sweetbreads and Wild Mushroom Vol-au-Vents Lamb Sweetbreads and Wild Mushroom Vol-au-Vents For a while now I’ve wanted to cook lamb sweetbreads in a puff pastry case, and here it is. This is a very flavorsome dish, but it’s best to ask a butcher to prepare the sweetbreads for you, which can be a bit fiddly. Serve two vol-au-vents per person for a generous portion with vegetables of your choice. Mine would be pan-fried zucchini or steamed spinach or red chard.Ingredients – SERVES 4.– PREPARATION TIME 15 minutes.– COOKING TIME…

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Morteau Sausage and Warm Cranberry Bean Salad

Morteau Sausage and Warm Cranberry Bean Salad Morteau Sausage and Warm Cranberry Bean Salad The town of Morteau gave its name to this well-known sausage and it comes from the same part of France as I do, which is Franche-Comté, to the east of the country next to the Jura mountains. Local cooks only use pork from the region, because the animals are fattened traditionally. In addition, to be permitted to use the label saucisse de morteau, the sausage must be smoked at least 48 hours over sawdust from conifer…

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Pork Tenderloin with Mushrooms, Figs and Chestnuts

Pork Tenderloin with Mushrooms, Figs and Chestnuts Pork Tenderloin with Mushrooms, Figs and Chestnuts Not only is fall the mushroom season, but it is also the best time for figs and chestnuts. They all have an “earthy” quality, but with different textures. Remember to look out for packaged cooked and peeled chestnuts, which are really good and save a lot of time, too! I have given you the option of cooking the pork in different ways and I hope you’ll try both methods to appreciate the differences in flavor, color…

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Pan-roasted Duck Breast with Spiced Peaches

Pan-roasted Duck Breast with Spiced Peaches Pan-roasted Duck Breast with Spiced Peaches Wild duck goes very well with lots of different fruit and spices. I like to use peaches, which you should still be able to find in early fall when wild duck comes into season. If possible, you want meat from a female, which is generally more tender a male’s. I also like to use whole spices rather than ground, but don’t overdo the spices, or they will be overpowering.Ingredients – SERVES 4.– PREPARATION TIME 15 minutes, plus making…

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Chicken and Cucumber En Papillote with Toasted Almonds

Chicken and Cucumber En Papillote with Toasted Almonds Chicken and Cucumber En Papillote with Toasted Almonds Chicken and Cucumber En Papillote with Toasted AlmondsIngredients – SERVES 4.– PREPARATION TIME 20 minutes.– COOKING TIME 30 minutes.– 4 chicken breast halves, about 6 ounces each, skin on.– 4 teaspoons unsalted butter.– 2 tablespoons sunflower oil.– 1 cucumber, peeled, halved lengthwise and seeded.– 2 tablespoons olive oil.– 1 teaspoon smoked sweet (mild) paprika.– ¾ cup whipping cream.– 1 tablespoon chopped flat-leaf parsley leaves.– 2 tablespoons slivered almonds, toasted.– sea salt and freshly ground…

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Stuffed Chicken Breasts with Cabbage and Chestnuts

Stuffed Chicken Breasts with Cabbage and Chestnuts Stuffed Chicken Breasts with Cabbage and Chestnuts Stuffed Chicken Breasts with Cabbage and ChestnutsIngredients – SERVES 4.– PREPARATION TIME 20 minutes, plus making the stock.– COOKING TIME 35 minutes.– 1 stick unsalted butter.– 4 tablespoons olive oil.– 2⅓ cups thinly sliced button mushrooms.– 4 chicken breast halves, skin on.– 1 large Savoy cabbage, shredded.– 12 cooked whole chestnuts 4 tablespoons Chicken Stock.– 4 tablespoons whipping cream.– 1 tablespoon chopped tarragon leaves.– sea salt and freshly ground black pepper. Instructions Step 1: 1 Melt…

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Pumpkin and Goat Cheese Lasagne

Pumpkin and Goat Cheese Lasagne Pumpkin and Goat Cheese Lasagne This “lasagne” is made with very thin layers of pumpkin, rather than pasta, as you would traditionally expect. For me, goat cheese is perfect with pumpkin, while the addition of pumpkin seeds and a drizzle of pumpkin oil make this a delicate, light and surprisingly lovely meal. I have also suggested a tasty little salad that you might like make to serve with the lasagne.Ingredients – SERVES 4.– PREPARATION TIME 40 minutes.– COOKING TIME 50 minutes.– 4½-pound piece pumpkin, skin…

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Goat Cheese, Summer Vegetable and Herb Quiche

Goat Cheese, Summer Vegetable and Herb Quiche Goat Cheese, Summer Vegetable and Herb Quiche This quiche says summer to me—the warmth and sun of the Mediterranean—with its colorful mix of artichokes and red chard and aromatic lemon thyme. Not forgetting the crumbly goat cheese, which, when cooked slowly, adds an almost almondy flavor to the quiche. Do try it with the Reduced Balsamic Vinegar, because it gives the tart an added depth of flavor. Enjoy the quiche with a red chard salad and pickled shallots.Ingredients – SERVES 4.– PREPARATION TIME…

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Rutabaga and Butternut Squash Soup with Caramelized Chestnuts

Rutabaga and Butternut Squash Soup with Caramelized Chestnuts Rutabaga and Butternut Squash Soup with Caramelized Chestnuts I think rutabaga has been ignored for too long, but I feel it’s making a bit of a comeback. It certainly makes a great warming winter soup, which goes brilliantly with the sliced caramelized chestnuts.Ingredients – SERVES 4.– PREPARATION TIME 20 minutes, plus making the stock.– COOKING TIME 55 minutes.– 1 rutabaga, about 14 ounces total weight, peeled and diced.– 2 tablespoons olive oil.– 1 butternut squash, about 1 pound.– 2 ounces total weight,…

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Radish, Belgian Endive and Marinated Pear Salad

Radish, Belgian Endive and Marinated Pear Salad Radish, Belgian Endive and Marinated Pear Salad This is the perfect salad for fall, the best season for buying pears. In France, there are lots of different varieties of pear, so there is a wide selection to choose from. I’m a fan of the Pascatan, but I guess it’s best to choose your own favorite. Using two colors of Belgian endive makes the salad particularly attractive, but you can just use yellow Belgian endive, if you’d rather or if that is all you…

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