Ariane Daguins French Kisses And Gascogne Sushi Recipes

Steps:

• Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).
• Place the duck terrine in the bowl of a food processor. Pulse until smooth and spreadable (do not overpulse). Reserve 10 tablespoons for the Gascogne sushi and put the rest in a pastry bag fitted with a large tip.
• Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.
• For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.

Steps:

• Clean, trim and thinly slice fresh mushrooms, rinsing well to remove sand. (If using dried mushrooms, soak in 2 cups hot water until soft, about 20 minutes. Remove mushrooms and reserve liquid. Squeeze mushrooms dry, rinse and coarsely chop. Pour liquid through a fine sieve.)
• Sauté the mushrooms, celery and onion in melted butter over medium heat for 2 minutes. Add the chicken broth or water (or the soaking water and 2 cups broth or water) and simmer 20 minutes.
• Strain the soup and purée the solids with some cooking liquid. (The fresh mushroom soup may be served without puréeing.) Return the purée to the pan and stir in the remaining cooking liquid, adding water if the soup is too thick. Season to taste with salt, pepper and vermouth or sherry. Stir in parsley and garnish generously with chervil.

Steps:

• Combine seasonings in a small bowl.
• Cut potatoes into 1/4-inch-thick slices lengthwise, then cut each slice into 1/4-inch-thick fries. Place in a large bowl of cold water.
• Heat oil in a large straight-sided skillet to 325 degrees. Dry potatoes in batches on paper towels. Fry each batch for 3 to 4 minutes and drain on paper towels.
• Increase heat of oil to 375 degrees and fry the potatoes again, in batches, until golden brown. Drain and sprinkle with adobo seasoning mix.

Steps:

• Rub steaks with soy sauce and oil and marinate for 30 to 60 minutes.
• In a large bowl, whisk together orange juice and ginger. Add mango, bell peppers and onion and set aside.
• Prepare a charcoal grill for high-heat cooking. Season tuna with salt and pepper and grill, turning once, until desired doneness, about 2 minutes per side for rare, 3 minutes per side for medium-rare. Stir cilantro into mango mixture, season lightly with salt to taste and serve over tuna steaks.

Steps:

• Preheat the oven to 350 degrees if baking the gougères right away. Bring water, butter, 1/2 teaspoon salt and the cayenne to a boil in a small saucepan.
• Place the flour in the bowl of a mixer, add the boiling water mixture and mix with a paddle, if available (not a whisk), or use a wooden spoon in a bowl. Beat in eggs, one at a time, until the dough is smooth. Beat in the cheese and mix until dough is thick and cheese has pretty much melted. Place the dough in a pastry bag fitted with a medium plain tip.
• Line 2 large baking sheets with parchment and pipe the dough in small mounds onto them. Sprinkle each with a pinch of extra grated cheese and kosher salt. Bake 20-25 minutes, until golden brown and puffed about 3 times their original size. Try not to open the oven door for the first 10-12 minutes to keep them from deflating. Serve and eat IMMEDIATELY!

Steps:

• To make the broth, boil the soy sauce, vinegars, wine and sugar, stirring to dissolve. Add the remaining ingredients and steep, covered, 45 minutes.
• To make the paste, sauté the sugar, ginger, garlic and chili until it is coated with melted sugar and caramelized. Reserve 2 tablespoons each peanuts and sesame seeds for garnish and blend the remainder in a food processor with the ginger mixture, adding the oils to make a paste. Season with salt and cayenne.
• Cover the noodles with 1 quart boiling water and stir until loosened. Set aside until tender, about 15 minutes. Drain.
• To make the crystallized wasabi, mix the sugar and wasabi powder thoroughly, then add 5 to 6 teaspoons cold water until ''pebbles'' form.
• To serve, spoon 1/4 cup broth into each of 4 shallow serving bowls. Add 1/8 of the noodles, the paste and the garnishes, including the peanuts and seeds, then Repeat. Crumble wasabi pebbles around the noodles in the broth.