Crème Jardinière ©
This is a wonderfully colourful soup which really brings out the best of the vegetable garden!
It is also an excellent lesson in cutting “Julienne” strips which should be similar to a match-
stick and with good reason in this recipe, because if any bigger it is difficult to eat!
So you budding Chefs, here is a chance to practice your chopping skills!
This was the exact recipe we were given to do at Cookery School!
Loads of photos here, I had fun with this one!
Easy/ If a little time consuming, but well worth the effort!
6 persons
Time to prepare 20 minutes
Ingredients
70 g butter
2 tsp flour (optional)
2 Leeks
6 medium sized carrots
4 cauliflower florets
4 spring onions
2 lettuce leaves
600 ml Milk
2 tbs cream (optional)
800 ml Chicken stock
salt
Method
Day before : Prepare your chicken stock: 1 chicken, 2 onions, 2 leeks, 4 carrots, celery stick, bouquet garni, pepper corns.
1. Cut away top and bottom of leek. Make an incision longways half way down through Leek. Remove any rough outer leaves and wash very carefully. As you will see in the picture grit is easily hidden in the leaves.
2. Cut the leek in half and then in half long ways, down the line you have already cut. Then carefully cut long ways again so that you end up with thin “Matchstick” like pieces. If they are too long cut in half again. I usually have a matchstick near by to compare.
3. Wash and peel carrots. Cut into ‘Matchstick’ lengths and then long ways into slices, taking care your knife doesn’t slip. Taking the slices two by two cut longways into “Julienne.”
4. Remove the outer leaves from your Cauliflower,cut away most of the stem. Place in salted water and leave for five minutes. Rinse and using the tip of your knife cut out four large “Florets.” Now divide these up into mouth sized pieces. Role up some of the tender leaves and shred.
5. In a large saucepan, melt your butter and add your vegetable. Turn in the butter, turn down your heat to a minimum , mark 3, cover with greace-proof paper and place lid tightly on the top. Sweat the vegetables for five minutes. This brings out all the flavour.
6. Remove lid and paper add flour, ( if using) and cook for two minutes. This makes the soup thicker, but I prefer a lighter soup. Then pour over your previously prepared Chicken stock, until it is just covering the vegetables. Simmer gently uncovered for about 10-15 minutes, or until the vegetables are just tender, especially the Leeks, which you should be able to bite through with ease.
7. Lastly add milk and a dash of cream if liked and sprinkle with shredded lettuce. Heat through, but do not boil and serve straight away in a heated soup Tureen.
Cook’s Tip : It is best made in the morning for the evening. Should you need to make it the day before, take it up to the milk stage and add cream and milk, just before serving.
Cut off roots from leek.
Cut tops off leeks.
Remove the outer layer, often there is grit trapped underneath.
Now cut down the center of the leek, half way through. This is standard practice when using leeks, because
it enables one to run water through the inside of the leaves which might be holding grit, from when it was
growing up n the vegetable garden.
Spread open the leaves and place under the running tap.
Wash thoroughly, you don’t want any grit in your soup!
Peel carrots and cut away the larger leaves and stalk of cauliflower.
Cut stalk
These more tender leaves can be rolled up and finely shredded.
Cut two large florets out of center of cauliflower and cut these into mouth sized smaller florets.
Mouth sized florets.
Now to cut your leeks into “Julienne.”
Cut leek in half.
Now cut through long-ways. Lay each half flat on board and slice very thinly long-ways.
Separate strips and slice any that have come out too thick.
If too long, cut in half again. They should be cut the right size, or they will be difficult to eat. “Matchstick”
size is what you are aiming for.
Now take your washed and peeled carrots, cut across into matchstick lengths and slice long ways into this
slices.
Making “Julienne out of carrot is particularly satisfying, as they come out perfectly.
Gather in bowl, finishing off with the shredded cauliflower leaves.
Melt butter in saucepan, add vegetables and toss in butter, using two wooden spatula. Turn heat down to
low/ 3.
Cover with grease-proof paper to sweat the vegetables for 5 minutes with the lid on. Low heat 3. The vegetables
definitely must not burn!
This process, sweats the vegetables and brings out all the flavours.
Roll up two large lettuce leaves and shred finely with sharp cook’s knife. Reserve to add at the end, just
before serving, otherwise the lettuce discolours and you want it to stay a nice bright green colour.
Here I have my freshly made chicken stock made ahead of time.
Here is an example of what stock looks like, if it has been stored in the refrigerator. All the fat comes to
the surface and goes solid. It is a good way to get rid of the fat from your stock and make it more healthy.
Skim off with a large spoon.
After five minutes remove lid and grease-proof paper. Before adding stock mix in 2 tsp flour (if using) and
cook for two minutes. Add stock to just cover vegetables and simmer gently for 20 minutes, or until vegetables
are firm, but tender, especially the leeks.
Just before serving add milk and cream and lettuce and heat through. Do not boil!
Delicious!
Pre-heat soup tureen.
Schnitzel : Veal Escalope ©
For all you Schnitzel fans out there especially my children!
This is a family favourite, first made for me by my Austrian mother, and in turn for my children. It instantly produces a flood of memories of wonderful skiing holidays in Austria, up in the Kitzbuhler Alpen…..and then dear Varvara frying away at home to make a nice surprise for dinner after a long day at school. But not only this, we also have the unusually good fortune of having “The Ostria” near our door, where a dear Lady cooked Schnitzel in the Austrian style to perfection! I dedicate this to her and her family for all the happy celebrations enjoyed in their always welcoming restaurant and we look forward to keeping up the “schnitzel tradition,” for many years to come.
Easy to medium easy
6 Persons
Preparation Time: 20 mins
Cooking time: 20 mins
Ingredients
4 large Veal Escalopes for Schnitzel
300 ml or more of milk
seasoned flour 4-6 tbs
2 eggs lightly beaten
A dash of cream
6 slices of crustless white bread for bread crumbs
salt pepper
4-6 tbs corn oil and 25 g butter
Parsley sprigs and lemon for decoration
Method
Ask your butcher to cut you 4 large escalopes. This is an important stage, because the butcher must know how to choose the veal, so that it is tender, how to cut it thin, how to flatten it out. If the meat is not suitable, when you fry the escalope it will not stay flat.
In Greece the safest cut is from the fillet, which is the best quality cut. ( Filleto.)
In order for this recipe to go smoothly, you need to follow instructions carefully. As always get all your preparation done first, even so I find this recipe takes my full focus to get an end result to its full potential. Tender, seasoned, fried to an even golden colour and a nice crispy crust which remains on the escalope as you eat it and doesn’t all fall off. These are a few pointers towards achieving the perfect “Schnitzel.”
A. Preparing Your Escalope:
1. Using a bowl large enough to hold all your escalope pieces, cover them with milk and a little salt and pepper. Place in refrigerator while you prepare the rest of your ingredients.
2. On a flat tray, sprinkle the flour and season with 1 tsp salt and a little pepper.
3. In a bowl large enough to fit one escalope, place eggs and whip lightly with a fork, adding a dash of cream. This last tip is a special recommendation from our Austrian Mother!
4. Put your crustless bread in the blender and make your bread crumbs. Spread out onto a large flat baking tray.
B. Coating Your Escalope :
1. First lay each escalope in the seasoned flour. Press down and turn over until the escalope is completely covered with flour.
2. Then dip into egg mixture. Lift out of egg mixture waiting a little for surplus to drip off, before you lay it on the bread crumbs.
3. Finally lay your escalope on the bread crumbs, push down gently, turn over and do the same. The crumbs should stick to the escalope.
Important : This must all be done, before you begin your frying, so that all your attention is on the frying.
ALWAYS HAVE A SAUCEPAN LID NEAR BY WHEN FRYING IN CASE OF FIRE. NEVER LEAVE OIL UNATTENDED. If oil begins to smoke, remove immediately from heat. Wait until it cools down a little.
4. Put plates and serving dish in oven to warm at 50.C.
Cut a small cube of bread as a tester for the heat of your frying oil.
C. Frying Your Escalope:
5. In a frying pan heat your oil and butter, over medium to high heat. The butter will start to spit once it gets hot. Drop in your bread cube, it should start sizzling straight away, remove and add your escalope and a second one if it fits. Don’t over crowed the frying pan, or too much steam is produced and the escalope won’t fry so well. ( DO NOT leave unattended while frying.)
6. Using two forks, after three mins, check the underside of the escalope, to see how it is doing. Turn down heat a little, if getting too brown. They should be gently bubbling. The aim is to fry the escalope evenly to a golden colour. This is much easier in a deep fryer, if you have one. I recommend you new cooks out there, to cut the escalopes into smaller, more manageable pieces, the first time you try.
7. Place on warm serving dish on kitchen paper and keep warm in oven at 75 .C.
8. Remove kitchen paper and decorate with parsley and lemon pieces, before serving.
N.B. Please when ever frying, have the frying pan lid near by, in case of fire and always have a fire blanket in your kitchen.
http://en.wikipedia.org/wiki/Schnitzel
A. Preparation:
This shows you exactly the order in which you can organise your escalope preparation before beginning to
dip and fry.
First place escalope in bowl.
Then cover with a little milk salt and pepper.
Second: place flour 4-6 tbs in tray and season with salt 1 tsp and a little pepper.
Third: Place two whole eggs in a medium sized bowl and lightly beat with a fork. Add a dash of cream!
This is special tip from our Austrian mother!
Fourth: Pulse 6-8 slices of crustless bread in blender, or grate on hand grater and place in tray.
Freshly made bread crumbs make all the difference compared to the ready made kind.
B. Coating Your Escalope:
First dip your escalope in the seasoned flour and coat all over. This helps the crumbs adhere to the
schnitzel once it is cooked.
Second take each piece of escalope, dip in egg mixture and lay on bread crumbs. Hold the schnitzel you
have dipped in egg above the the bowl for a few seconds for the surplus egg to run off.
Third place each piece of escalope on your tray of bread crumbs pressing down gently so that the maximum
crumbs adhere.
Fourth lay on a clean tray ready for frying. Don’t begin frying until all your escalope are coated in bread
crumbs.
C. Frying
To test if the oil is ready, drop a small cube of bread into the oil, it is ready when the cube sizzles straight
away. If it has got too hot and is smoking, remove from heat and allow to cool down a little.
Fry for 3-4 minutes on one side, check using two forks how golden it is becoming and then turn over.
If you are frying a lot of escalope and the oil starts to darken and you have too many burnt bread crumbs in
the oil, then just poor off the oil into a heat proof dish and start again with new oil and butter.
When the oil cools, place in plastic sandwich bag and discard, this avoids spills and never throw the fat
down the sink, eventually it blocks the waist pipes.
Fry until golden and place on dish with kitchen paper to drain, keep warm in oven.
In this example I have cut the escalope up smaller to make frying easier.
Pile in a warm serving dish, decorate with lemon slices and parsley and serve with mashed potatoes or any
other vegetable, preferably with out any liquid sauce, which would soften the nice crispy schnitzel.
Add your lemon slices, or wedges just before serving. The schnitzel is best served straight away, but it also
keeps well kept warm for half an hour in the oven gas mark 100.C.
Final result…..delicious!
Escalope With Cream and Asparagus ©
Once upon a time there was the most wonderful restaurant in Athens, in a beautiful Neo Classic building called Balthazar!
Under the trees in their beautifully cool garden, one savoured a unique Cuisine……..There were many places like this, once upon a time, but this was different, because it was based on French Cuisine, incorporating a life time of recipes from travels all over the world.
The restaurant’s name is now the title of a cookery book. I came across it long after it was published, exhibited in my butcher’s shop and the name caught my eye……What joy, surely this could not be a cookery book with all the recipes from that wonderful restaurant long ago……..
We loved the food at Balthazar so much, that when one day it was no more, I tried to recreate the recipes and now I am even more thrilled, because I have the original recipes all in this amazing book, beautifully illustrated with all the memorabilia of the Chef’s travels around the world, post cards, travel tickets,restaurant receipts, a pandoras box of a whole life time…..
To the good old days !……..
Medium to Easy
6 persons
Ingredients
12 Veal Escalope cut from the fillet
4 tbs seasoned flour for dusting escalopes
2 tsp powdered Tarragon
4 tbs butter
250 ml white wine
1 tbs brandy
250 ml cream
salt white pepper
16 white asparagus, fresh or from a jar
Fresh tarragon for decorating
Serve with “Potatoes Noisette.” Potatoes cut into balls, with a ball cutter and deep fried in corn oil.
Method
This recipe should be made and eaten straight away.
1. Get your butcher to cut the escalopes as instructed and then using a piece of cling film, pat lightly with a rolling pin to spread thin, unless your butcher has already done this. It is very important that you buy the best and most tender cut and that the escalope are very thin. A good butcher will know!
If your asparagus are fresh, boil in salted water, lid off and drain. If fresh ones are not available buy them in a jar, pour off the preserving liquid and soak for half an hour in fresh water. During this time change the water twice and I make a few incisions into the stalks, so that there is no taste of the preserving liquid.
2. Sieve your flour onto a baking tray, add salt, white pepper and powdered tarragon. Place escalopes in the seasoned flour one by one and turn over and do the same on the other side, so that the escalope is thoroughly coated in seasoned flour. Place on a large plate ready for frying.
3. Melt butter in non-stick frying pan and fry escalopes, three pieces at a time, until they are golden on both sides. 3 minutes on each side. Remove and reserve on a warm dish.
4. Add the wine and brandy to the frying pan and cook stirring for three minutes. Then add the cream and reduce for another two minutes. You want the sauce to thicken so it coats the back of a spoon. Mix the sauce carefully, using a wooden spoon and add the escalopes followed by the white asparagus.
5. Heat through until asparagus are warmed through. If the sauce is not plentiful add a little more cream. Taste! Adjust seasoning.
6. Serve in warm serving dish and decorate with fresh or dried tarragon.
7. Serve together with “Potatoes Noisette.” (Potato balls, cut with special ball cutter and deep fried in oil .)
N.B. In order to really enjoy this recipe you need to follow it accurately, there is no swapping of ingredients here and the final result is exquisite! On a different occasion you can use sliced mushrooms instead of asparagus or steamed celery root, but the original asparagus recipe is the best!
Order your meat from the butcher ahead of time, so that he can give you the best, his most tender cut.
The book filled with a life times collection of recipes.
There were three favourite recipes from this restaurant, Orange Soup, Escalope Alla Cream and the all famous “Jamaica Tart,” which the Chef kept such a secret, even his nearest and dearest were not let in on the secret.
After all these years I can now compare my own version to the original having found the cook book! And I guessed it almost completely!
The other recipes you will find in my blog!……Once tried , never forgotten.
This is what you are aiming for.
Escalope prepared by butcher.
Place dried tarragon in mortar and grind into a powder.
This fine powder you add to the seasoned flour.
Lay each side of your escalope into the seasoned flour.
If fresh white asparagus are not readily available this version in a jar, makes a very good alternative.
Soak asparagus in water for half an hour. Change water twice during this time to get rid of the preserving liquid.
Melt butter in non-stick frying pan.
Fry three escalope, having dipped them in seasoned flour to which you have added seasoned Tarragon, until golden, 3 minutes each side, don’t over cook, they will cook more in the cream sauce.
Add cream and then asparagus and heat gently through.
Soak fresh tarragon for garnishing in salted cold water. The salt releases any bugs!
Arrange in pre-heated serving dish and decorate with fresh tarragon, or if not available sprinkle with dried tarragon or parsley.
Final result…..Heaven…….The escalope melt in the mouth and sauce is delicious!
What's Cooking In Jane's Kitchen 