Quiche aux poireaux

Appetizer


Preparation: 25 mn
Cooking: 30 mn


250 cal. for 100g. (3.5 oz.)

Quiche aux poireaux (leeks quiche) is an easy and quick appetizer to do when you hold a party.

Ingredients (for 8 to 8 persons)

• 1 tablespoon of olive oil
• 4 leeks
• half a pound of white mushroom
• 1 big spanish onion
• 3 eggs
• Cayenne pepper, salt
• half a liter of heavy cream
• one large crust
• 250 g of Swiss cheese (gruyere or emmental)
• one stick of butter

Preparation

• Cut to root of the leeks and the dried top part, wash them
• Slice the leek in cylinder about half an inch long starting by the white of the leek
• Slice the cylinders in half on the lenght
• Peel the onion and Slice it in half
• Cut each half of the onion in thin slices 
• Remove the feet of the mushrooms and peel them
• Put the olive oil in a frying pan on medium
• Add the leeks and stir until the start to sweat
• Add the onion and mushrooms
• Keep stirring, pay attention to not burn the leeks
• While the vegetable are cooking, butter the tart pan
• Spread the crust in the cooking plate and poke it with a fork. The holes will allow the crust to breath while the cooking
• In a large bowl, break the 3 eggs and batter them until obtaining an homogeneous apparel
• Add the heavy cream to the bowl and gently whip it
• Add the vegetable to the bowl, a pinch of Cayenne pepper, a pinch of salt and mix gently
• Add the apparel to the tart pan
• Spread the cheese on the top ensuring to cover all the surface

Cooking
Cook in the over at 375 degrees for 30 mn
When ready turn the broiler on for a couple minutes until the cheese turn slightly brown (make sure that the cheese do not cook too much and become too hard)> 

Cooking: 30 mn

Coquille Saint-Jacques

Appetizer


Preparation: 20 mn
Cooking: 20 mn


300 cal. per shell



Description

Coquille Saint-Jacques is a seafood-based appetizer often server in festive celebrations like Christmas eve, New Year eve, birthdays, etc...

The dish is usually serve in the scallop shell (coquille) but if you do not have any available, if can be served in ramequins as well.

Ingredient (for 4 persons)

• 4 big scallops or 12 baby scallops
• 12 small shrimps
• 6 white mushrooms
• Half a cup of whole milk
• 4 tablespoon flour
• 1 stick of butter
• Cayenne pepper
• 125 g of swiss cheese (gruyere or emmental)

Preparation
Remove the foot of the mushroom and peel them. Cut them in 4.
If needed, remove the scales of the shrimps
Put the scallops and the shrimps on a clothe in order to absord the juice

Preparation of the bechamel sauce
In a sauce pan, melt slowly on low the stick of butter. Be careful that the butter do not cook and turn brown.

Slowly add the flour, stiring slowly until you obtain a homogenous apparel. Add the milk gradually. Keep stirring so the apparel does not aggregate during the cooking.
Continue to add the milk as the sauce thickens.

Add the peeled mushrooms cut in 4 and a pinch of Cayenne pepper.
Keep stiring until you get a smooth white sauce.

Cooking
Dispose the scallops and shrimp in the shell or ramequin.
Add the sauce until the scallops and shrimps are fully covered.
Sprinkle the cheese until it covers the preparation.

Cook in the over at 450 degrees for 20 mn
When ready turn the broiler on for a couple minutes until the cheese turn slightly brown

Serve hot with white wine or a white beer

Fricassée de poulet

Poultry


Preparation: 20 mn
Cooking: 45 mn
Sauce: 5 mn


340 cal. for 100 g. (3.5 oz.)






Ingredients (for 4 to 6 persons)

• a chicken (2.5 to 3 lbs)
• 3 cups of chicken broth
• 1 liter of white wine (chardonnay)
• half pound of small white mushroom
• half pound of pearl onions
• 2 shallots
• 2 cups heavy cream
• 1 stick of butter
• Flour
• Thyme, Bay leaves

Preparation
Peel the mushrooms and remove the foot. Slice them in half
Peel the pearl onions
Cut the butter stick in two and slowly melt half in a pan
On low heat, slowly melt the other half in a pot
Put some flour in a ziplock bag and put a piece a chicken in it
Shake the bag. repeat for all the pieces

Golden the chicken pieces in the pan then put them in the pot
Cover with the chicken broth and add a pinch of thyme and a couple bay leaves

In the chicken juice of the pan, put the pearl onions and mushroom and cook lightly
Add to the pot
Chop roughly the shallots then add to the pot
Add half the wine and cover
Cook for 45 mn

Stir from time to time, add thyme and wine as needed

Sauce
Remove the pieces of chicken, the mushrooms and the onions and put them in a serving plate
Add the
rest of wine and the heavy cream
Cook on high until the sauce is reducing

Pour the sauce on the chicken, mushroom and onions and serve on white rice