FENNEL, CHANTERELLE, AND CHICKEN EN CROUTE
Steps:
- Preheat oven to 350 degrees F.
- Stuffing: Saute chanterelles, leeks, and onions until transparent. Add wine and let boil and reduce until almost dry. Add heavy cream and reduce until thick. Season with salt and pepper. Let cool completely.
- Make a slit on side of breast and using the back of a wooden spoon, open the slit into a pocket. Stuff it with the mushroom mixture.
- In a hot, ovenproof skillet, saute chicken in butter. Turn when slightly brown and place in oven and bake for 5 minutes. Remove from oven, pour off excess grease, and set breasts aside to rest.
- Place pan on stove, add the leeks, onion, and fennel. Let cook until translucent. Add the garlic and Herbes de Provence and stir until aromatic. Deglaze with the Chablis and season with salt and pepper. Let simmer for 5 minutes. Remove from heat and let cool.
- Roll out the puff pastry dough and halve width-wise into two short rectangles. Place a chicken breast in the bottom half of the dough. Top with half the fennel sauce. Fold the long part of the dough over the chicken and press the edges to seal with a fork. Brush with egg white wash. Poke a design in the top of the crust with a knife. Bake for 15 minutes.
GIGOT D'AGNEAU ANDREW
Steps:
- Carefully remove bones from lamb, except for the last "shin" bone. Scrape meat off bones. Preheat oven to 350 degrees F.
- In a large saucepan, add 1/4 cup clarified butter and onions, carrots, and leeks. Stir and add in bones and 2 cups cold water. Raise heat and bring to a boil, then lower to a simmer and reduce by half. Season with sprig of parsley, bay leaves, and crystallized salt.
- Heat small frying pan. Add bread crumbs and pour remaining butter on top. Cook gently. Add orange segments and continue to cook. Meanwhile, combine orange rind and 3/4 cup water in small pan and bring to a boil. Add arrowroot and sugar and reduce to low heat until it begins to thicken to a glaze. Transfer bread crumbs and orange segments to a mixing bowl. Season stuffing with Grand Marnier, salt, white pepper, and chopped parsley.
- Stuff lamb and close pouch with skewers, lacing up with string in between, like a big boot. Make shallow diagonal slashes over top of lamb. Season flour with salt and pepper. Dust lamb with flour. Place in baking dish and roast for 1 hour 40 minutes. Remove lamb from oven and place in a bain marie (small baking dish set in a larger baking pan which is filled half way with water). Increase heat to 500 degrees F. and cook for another 15 minutes. Baste with orange glaze.
BOEUF EN CROUTE
Steps:
- Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a saute pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate.
- In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley.
- Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the fillet from the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake.
- Preheat the oven to 425 degrees F.
- Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.
PORK TENDERLOIN EN CROUTE
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- To make the mushroom stuffing, in a large, heavy skillet melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize, 10 to 15 minutes. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated and the mixture is tight, about 5 minutes. Stir in the parsley and remove from the heat. Let cool completely before using.
- Season the pork tenderloins with the Essence.
- Heat the oil in a skillet or Dutch oven large enough to hold the tenderloins over medium-high heat. Add the tenderloins and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently. Remove pork from the pan and cool for 10 minutes.
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with aluminum foil and lightly grease. Set aside.
- On a lightly floured surface, roll out the pastry to a 12 by 18-inch rectangle. Place the pork tenderloins on 1/2 of the puff pastry, leaving a 1-inch border around the edges. Evenly coat the tenderloins on all sides with the mustard.
- Pack the cooled mushroom mixture around the pork tenderloins. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Make a small slit in the top of the pastry for steam to vent.
- Carefully transfer the tenderloin to the prepared baking sheet. Brush the pastry evenly with egg wash. Bake for 10 minutes, then rotate the pan. Bake until golden brown and an instant read thermometer reaches 140 degrees F, an additional 8 to 10 minutes. Remove from the oven and let rest for 5 minute before serving.
- Slice the pork tenderloin and serve with the Haricots Verts.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a saute pan, melt the butter. Add the garlic and shallots and saute until the shallots begin to soften. Add the haricot vert, lemon juice and zest and cook until crisp-tender - about 3 minutes. Add the marjoram and season, to taste, with salt and pepper.
More about "blanquette ris dagneau en croute recipes"
BLANQUETTE D'AGNEAU | THE INDEPENDENT | THE INDEPENDENT
Web Nov 15, 2012 800g stewing lamb, cubed. 12 small carrots, peeled. 1 large onion, halved and stuck with 1 clove. 1 bouquet garni. Salt and freshly ground black pepper. 50g butter. 50g plain flour.
From independent.co.uk
From independent.co.uk
BLANQUETTE D’AGNEAU • LAMB BLANQUETTE – MM BON …
Web Jun 17, 2021 In a large pot, add the lamb shoulders, chicken stock, half of the mushrooms, onions, garlic leek, celery, carrots, wine, thyme, parsley, salt, and pepper. Bring to a boil, then cover and simmer for an …
From mmbonappetit.com
From mmbonappetit.com
BLANQUETTE RIS D'AGNEAU EN CROUTE RECIPE - COOKEATSHARE
Web Blanquette Ris D'agneau En Croute Recipe. by Global Cookbook. Upload pictures. You have to be logged in member in order to upload pictures. Log In. or. Sign Up. Recipes by …
From cookeatshare.com
From cookeatshare.com
SAUCISSON EN CROUTE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Web Salmon en Croute Recipe; Brie en Croute Recipe; Boeuf en Croute Recipe; Holiday Brie en Croute Recipe; Fennel, Chanterelle, and Chicken en Croute Recipe; Blanquette …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
BLANQUETTE D'AGNEAU RECIPE | EAT YOUR BOOKS
Web Save this Blanquette d'agneau recipe and more from Great Dishes of the World to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
D'AGNEAU EN CROUSTADE | THE GALLOPING GOURMET | FOOD …
Web Main Episodes Recipes Season 2, Episode 33 D'Agneau en Croustade Features a veal sweetbread dish served on bread cubes. It's smothered with a lemon/veal …
From foodnetwork.com
From foodnetwork.com
BEIGNES GLACéS « ROUES DE TRACTEUR » | RICARDO
Web Dans un bol, mélanger au fouet le sucre à glacer, le lait et la vanille. Déposer une grille sur une plaque à biscuits. Tremper un beigne à la fois dans le glaçage. Égoutter pour retirer …
From ricardocuisine.com
From ricardocuisine.com
BLANQUETTE RIS D'AGNEAU EN CROUTE RECIPE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
RECIPE FOR BLANQUETTE RIS D'AGNEAU EN CROUTE - MARLI AVE RECIPES
Web Oct 2, 2022 Making the perfect Blanquette Ris d'Agneau en Croute should only take approximately 1 hr 1 min . It's considered an Intermediate level recipe. Below are the
From marliave.com
From marliave.com
BLANQUETTE RIS D'AGNEAU EN CROUTE RECIPE - COOKEATSHARE
Web 1 lb lamb sweetbreads; 1 x unsliced sandwich bread loaf - (10") cut into four 2"-thk slices, slices hollowed out leaving 1/2" crust; 1 x egg white beaten Finely-minced …
From cookeatshare.com
From cookeatshare.com
BLANQUETTE RIS D'AGNEAU EN CROUTE RECIPE - COOKING INDEX
Web Recipe Instructions. Soak sweetbreads in bowl of cold water for 1 hour. Drain and place in fresh cold water in saucepan and bring slowly to boil. Drain and place in fresh …
From cookingindex.com
From cookingindex.com
BLANQUETTE RIS DAGNEAU EN CROUTE RECIPES
Web Blanquette Ris Dagneau En Croute Recipes with ingredients,nutritions,instructions and related recipes
From findrecipes.info
From findrecipes.info
LA BLANQUETTE D’AGNEAU – NICOLE PEYRAFITTE
Web Mar 27, 2009 Enjoy the Blanquette! Blanquette d’ Agneau. for 4 (this is a variation inspired by James Beard and my mother’s recipe) 2 ½ pounds of lamb shoulder cut into …
From nicolepeyrafitte.com
From nicolepeyrafitte.com
BLANQUETTE DE VEAU EN RAGOûT - RECETTE PAR SARAH - CHEFSIMON.COM
Web Jan 24, 2016 blanquette de veau recettes de veau carottes recettes de ragoût automne pomme de terre Une recette ajoutée le 24/01/16 - Mise à jour le 16/11/17 . D'autres …
From chefsimon.com
From chefsimon.com
COST BLANQUETTE RIS D'AGNEAU EN CROUTE RECIPE - COOKEATSHARE
Web Blanquette Ris D'agneau En Croute - Recipe Cost Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
From cookeatshare.com
From cookeatshare.com
SAUCISSON EN CROUTE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
BLANQUETTE RIS D'AGNEAU EN CROUTE RECIPE | FOOD NETWORK
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love