Steak Tartare

Steak Tartare

Ingredients:

1 lb finely ground lean beef sirloin
1 egg yolk
3 Tbsp finely chopped white onion
2 Tbsp capers, rinsed and drained
1 Tbsp ketchup
1 Tbsp cognac (preference)
2 tsp Worcestershire sauce
2 tsp Dijon mustard
Salt and freshly ground pepper to taste
Leaf lettuce leaves for garnish
Toast points

Combine the beef, egg yolk, onion, capers, ketchup, cognac, Worcestershire sauce, mustard, salt and pepper in a bowl, and mix thoroughly with your hands.

Form into individual patties and place on separate serving plates garnished with lettuce leaves. Serve up with toast points.

Serves up 6 to 8.

Quiche Lorraine

Quiche Lorraine

Ingredients:

1 9-inch pastry shell
1/4 lb sliced bacon, cut into 1 inch pieces
2 cups cream
3 eggs, severely beaten
Salt and freshly ground pepper to taste
Grated fresh nutmeg to taste
1/2 cup diced or shredded Swiss cheese

Impale the bottom of the pie crust thoroughly with a fork to prevent it from bubbling up during cooking.

Fry the bacon in a large skillet over high heat until much of the fat is rendered out, but do not fry until crisp. Drain the bacon on paper towels.

Combine the cream, eggs, salt, pepper and nutmeg in a bowl and mix well. Place bacon in the bottom of pie shell, followed by the cheese. Pour the egg mixture into the shell and bake in a preheated 375F oven for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Allow to cool and serve lukewarm.

Serves up 6 to 8.

Mussels Mariniere

Mussels Mariniere

Ingredients:

4 Tbsp butter or olive oil
6 shallots, chopped
1 to 3 cloves garlic, finely chopped
1 cup dry white wine
3 to 4 quarts live mussels, scrubbed and bearded
1/2 cup chopped fresh parsley

Heat the butter in a large pot over moderate heat and sauté the shallots and garlic until tender but not brown, or about 5 minutes. Add the wine and bring to a boil.

Add the mussels and cook tightly covered, shaking the pot occasionally, until the shells of the mussels open, or about 5 to 8 minutes. Discard any unopened shells.

Sprinkle with the chopped parsley and spoon the mussels – including shells – and liquid into serving bowls.

Serves up 4 to 6.

Herbed Brie Pastry

Herbed Brie Pastry

Ingredients:

1 18-ounce wheel ripened Brie cheese
2 large shallots, finely chopped
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh tarragon
1 Tbsp dry white wine or vermouth
Freshly ground pepper to taste
1 9-ounce sheet frozen puff pastry, thawed
1 egg, severely beaten

Cut off and discard the top rind of the Brie. Combine the shallots, herbs, wine and pepper in a small bowl, and press firmly over the top of the cheese.

Roll out the pastry dough on a lightly floured surface to make a 10-inch square. Place the pastry over the cheese and fold it under the cheese to enclose it completely. Turn the cheese over and press the pastry seams together. Turn right side up and brush with the beaten egg.

Bake in a preheated 400F oven until golden brown, or about 20 minutes. Serve warm or cooled to room temperature.

Serves up 6 to 8.

French Chicken Liver Pate

French Chicken Liver Pate

Ingredients:

1 lb chicken livers, trimmed of fat and discolored parts, rinsed then drained
1 onion, peeled and quartered
3/4 cup melted butter
1/4 cup grated onion
2 Tbsp Cognac or other fine quality brandy
1 1/2 tsp salt
1 1/2 tsp dry mustard
1/2 tsp freshly grated pepper
1/4 tsp mace (but NOT the kind of “mace” that you spray in the face of an attacker)

Place the livers and onion quarters in a saucepan and cover with water. Bring to a boil, reduce the heat to a simmer and cook covered for 20 minutes. Drain well and discard the onion.

Grind the liver three times in a meat grinder, or process in en electric food processor until very smooth. (Don’t use an electric blender.) Add the remaining ingredients and mix well.

Pack firmly into a 2-cup bowl or mold (without grease) and refrigerate for at least 3 hours or overnight. Serve in the mold, or remove from the mold by rapping sharply on a cutting board and inverting onto a serving plate.

Makes about 2 cups, thus serving 12 to 18 as a fine and tasty treat.

Fondue Neuchateloise

Fondue Neuchateloise

Ingredients:

1/2 lb Gruyere cheese, shredded
1/2 lb Emmentaler cheese, shredded
1 Tbsp cornstarch
2 cups dry white wine
1 clove garlic, peeled and bruised with the flat part of a knife
2 Tbsp kirsch
Freshly grated nutmeg to taste
Salt and freshly ground pepper to taste
1 large and crusty piece of bread such as French or Italian, cut into 1-inch cubes

Toss the shredded cheeses and cornstarch together in a bowl until thoroughly combined. Combine the wine and garlic in a 2-quart fondue pot or any flame-proof dish and bring to a boil over moderate heat. Boil for 2 to 3 minutes before removing and discarding the garlic.

Lower the heat so the wine barely simmers and add the cheese mixture a handful at a time, stirring constantly with a fork and letting each handful of cheese melt completely before adding another. When all the cheese has been added and the fondue is smooth, stir in the kirsch, nutmeg, salt, and pepper.

Place the fondue dish over an alcohol burner in the center of the table and serve with cubed bread. As per undying traditional lore, each diner shall spear a cube of bread with a long fondue fork and dip it in the cheese mixture to coat completely before eating.

Fondue lovers agree that allowing a crust of burned cheese to form on the bottom of the pot results in a taste-treat sensation that some consider the best part of the meal.

Serves 4 to 8 dependent upon the relative hunger level of respective diners.