Cheese Souffle

Ingredients:

2 tbsp butter, softened
4 tbsp finely grated parmesan cheese
3 tbsp unsalted butter
3 tbsp flour
1 cup milk, scalded
3 egg yolks
1/2 cup Gruyere cheese, grated
4 egg whites
pinch of nutmeg
pinch of cayenne pepper
salt and ground white pepper

Directions:

1. Preheat the oven to 350 degrees. Butter a 4 cup souffle dish. Add the grated parmesan cheese to the dish and cover all of the butter.

2. To make the bechamel, heat milk in a saucepan. In another saucepan, make a roux by first melting the butter over medium high heat. Add the flour, mixing well with a whisk. Cook the roux for about 2 minutes while whisking.

3. Add the hot milk in two additions, whisking after each addition. White stirring, bring to a brief boil, then reduce to a simmer and cook until thickened. Turn off the heat and season with salt, white pepper, cayenne pepper and nutmeg.

4. To the bechamel, add the egg yolks, one at a time, and mix well after each addition. Stir in the grated Gruyere cheese.

5. Using a mixer, beat the egg whites until stiff and glossy. Stir in one quarter of the egg whites into the bechamel mixture with a wooden spoon. With a rubber spatula, fold in the remaining egg whites and gently spoon the souffle mixture into the souffle dish. Fill the dish but leave 1/2 inch at the top.

6. Bake on the bottom rack until a skewer comes out clean, about 30 minutes.

Coq au Vin

Ingredients:

4 chicken legs
4 chicken thighs
3 large carrots, cut into diagonal slices
1 yellow onion, sliced
4 shallots, sliced
12 pearl onions
2 cloves garlic, minced
2 tbsp brandy
2 cups red wine
1 cup chicken broth
a few sprigs of thyme
1 package button mushrooms, cut in quarters
2 tbsp olive oil
salt and pepper to taste

Directions:

1. Remove the excess fat from the chicken and pat it dry. Season with salt and pepper. Heat 1 tbsp oil in a large pot. Add the chicken to the pot and brown evenly. Repeat until all the pieces of chicken are browned. Set aside.

2. In a small pot, boil the pearl onions until it is easy to peel the skin off, about 5 minutes. Set aside.

3. In the same large pot as the chicken was browned, add the carrots, shallots, garlic and onions. Cook for about 5-10 minutes or until the onions become soft. If the vegetables are sticking to the bottom of the pot, add 2 tbsp chicken broth. Season the vegetables.

4. Add the brandy to the vegetables and cook until the alcohol has burned off. Then, add the chicken to the pot in layers. Pour the red wine and remaining chicken broth into the pot. Bring to a boil.

5. Once the pot has begun to boil, lower the heat and add the button mushrooms and the thyme. Cover and cook for about an hour.

6. Once the chicken is completely cooked through it is ready to serve. If you choose, you can pour the sauce into a small pot and reduce or thicken it to taste. Enjoy!

French Onion Soup

Ingredients:

5 cups of thinly sliced yellow onions
3 tbsp butter
1 tbsp olive oil
1 tsp salt
1/4 tsp of sugar (helps the onions to brown)
3 tbsp of all-purpose flour
2 quarts beef stock
1/2 cup of dry white wine
Salt and Pepper to taste
Slices of French Bread
1/2 cup of gruyere, grated

Directions:

1. Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

2. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3. Sprinkle in the flour and stir for 3 minutes.

4. Off the heat, blend in the boiling liquid. Add the wine. Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct seasoning.

5. Preheat oven to 400F. Pour into soup cups. Top with a slice of crusty bread and a handful of grated Gruyere cheese. Place soup on a baking sheet and bake for 20 minutes, or until cheese is melty and brown.

Beef Bourguignon

Ingredients:

2 lbs beef shoulder, cubed
10 shallots, cut in half
1 large onion, sliced
4 cloves garlic, minced
5 carrots, peeled and cubed
1 lb button mushrooms, cut in half
4 sprigs thyme
1 cup beef stock
2 cups red wine
salt and pepper to taste

Directions:

1. Brown the beef and set aside. Saute shallots and garlic until soft. Add the beef to the pot and add wine and beef stock on medium heat.

2. Add carrots and mushrooms to the pot and cook for two hours. Season with salt and pepper to taste.

3. Serve alongside rice or mashed potatoes.

Baked Sweet Potato and Leek Gratin

Ingredients:

4 medium leeks, cleaned and chopped
1 medium onion, finely chopped
1 1/2 tbsp olive oil
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 1/8-inch-thick slices
1/3 cup chicken broth
1/3 cup Italian seasoned dry breadcrumbs
1/3 cup grated Romano or Parmesan cheese
salt and pepper, to taste

Directions:

1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.

2. Heat 1 tbsp oil in nonstick skillet over medium-high heat. Add leeks, onion, garlic, and spices; sauté until softened. Season with salt and pepper, if desired.

3. Arrange sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.

4. Stir together breadcrumbs, remaining 1 1/2 tsp oil, and cheese in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp.

5. Let gratin cool slightly before cutting and serving.