Rapini Francois

Rapini Francois

Here certainly is Nouvelle Cuisine as I blend elements of my family’s cuisine with other European flavours and ingredients. Rapini, or Broccoli Rabe Is a cruciferous vegetable that has fallen in favour to many chefs around the world for it’s nutty, bitter and somewhat pungent taste. It makes a great canvas for the savory tomato based ground chuck sauce. They work very nicely together with different elements and textures – all to compliment each other. Only foodies need apply here. These flavours don’t come with training wheels….

Rapini Francois

The Recipe!
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The sauce:
1 1/4 lb of ground chuck
1/3 cup of dried onion (works better than fresh onion as it absorbs tomato juice)
1 tablespoon of fresh cracked pepper
1 teaspoon of fresh cracked coriander (I have a separate pepper mill for coriander!)
1 teaspoon of smoked chipotle pepper flake ( you can use 1/2 teaspoon of red pepper flakes instead, or omit)
1 tablespoon of dried basil
28 oz can of crushed (organic please) tomatoes
1/2 cup of dark brown sugar
Sea salt

Ground Chuck Tomato Sauce

Rapini Prep:
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1 bunch of rapine (appx. 1 lb.)
1/4 cup of extra-virgin olive oil
2 tablespoons of butter
Herbs De Province
2 tablespoons of malt or rice vinegar
1 slightly heaping tablespoon of dark brown sugar
1 teaspoon of sea salt
1 teaspoon of fresh cracked pepper

Rapini Francois

La Methode!
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Brown the beef in a large sauté pan.
Add the remainder of the ingredients and let simmer for 25 minutes on a low to medium flame, stirring occasionally.

Meanwhile, place the oil and butter in the bottom of another large (6 quart or so) sauté pan on allow to medium flame. When butter melts, add rapini and let wilt for a minute. Add the remainder of the ingredients and TOSS WELL. Cook for another 5 minutes and shut off the heat. The leaves will be very tender and the stems very crisp.
Place the Rapini on a nice serving platter and top with the sauce. Garnish on top with slices of fresh tomato (and freshly shaved Parmesan if desired)

Rapini Francois

Rapini Francois

Lots of tender sweet onions with beans and garden tomatoes make the back drop for a phenomenal soup/stew infused with marinated pork. Slow cook this all day in a crock pot and you have a home filled with glorious aroma and a meal that begs to be shared with a nice crusty French Baguette.

The Recipe:

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2 cups of cleaned, dried navy beans
3 1/2 lbs of cubed pork (I used a pork shoulder) which can be marinated if desired in a dry rub of paprika, onion powder, garlic powder and fresh cracked pepper over night in the refrigerator.
9 cups of water

6 small or 4 large sweet onions diced
2 1/2 lbs of fresh garden tomatoes, cored or 1 1/4 cans (28 oz can) of ripe tomatoes
1/2 cup of brown sugar
1/2 cup of malt vinegar
2 tablespoons of salt
1 1/2 tablespoons of fresh ground pepper
1 1/2 teaspoons of powdered sage
1 1/2 teaspoons of powdered rosemary
1 1/2 teaspoons of powdered thyme
1 1/2 teaspoons of marjoram or oregano

La Methode!

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This is the easy part. Place all of the ingredients into a large crock pot (at least 6 quart), stir well and place on a high heat setting for 4 hours, then low heat for another 4 hours. Stir a few times during the cooking. Place a cookie sheet under the crock pot for potential spillage.

Sumptuous. Velvet. Gorgeous and Fresh. This is what describes a seafood dish that accents the most celebrated fruit of the summer: The Tomato. This very simple, but elegant and delicious dish is part of a second bonus recipe. Place this sauce over a nice German pasta like Spaetzle and you have two killer dishes. Ready in less than 30 minutes? Seriously….

The Recipe!
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8-9 oz fillet (per person) of a medium to thick fleshed fish such as Hake, Yellow tail or Grey Sole
OR
1 package of Spaetzle (German pasta)
The Sauce:
1 stick of butter (Julia approves this I’m quite sure)
1 cup of whipped cream cheese
1 tablespoon of lime juice
1/4 cup of spiced rum (The secret ingredient!)
1 tablespoon of honey
One large or two medium tomatoes, cut into wedges

La Methode:
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Place all of the sauce ingredients into a small saucier pot over a very low heat. Whisk occasionally until well blended, about 10 minutes. Add the tomatoes and stir carefully on occasion, careful not to break the tomato wedges up too much. Simmer an additional 7-10 minutes to infuse the delicate tomato flavour.

For Pasta: Have boiling water ready and cook the pasta according to package directions. Spaetzle takes longer than other pastas – about 12-14 minutes.
For fish: season fillet with sea salt and fresh ground pepper. Place in a large sauté pan that has been heated with one tablespoon of butter, one of extra-virgin olive oil over a low to medium heat. Flip after about 4 minutes and remove from pan when it easily flakes, about another 5 minutes.

Top the pasta or fish with this gorgeous sauce and garnish with Herbs De Province.
Serve with a sturdy white wine, or a German white such as Riesling.

Grilling is one of my favorite ways to prepare my meals. Seafood and vegetables get equal time on my grill, and when you put them together like this…summer never tasted so good…

The Recipe!

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2 bundles of asparagus (about 2 lbs,)
2 lbs of large, cleaned shrimp
Extra-virgin olive oil
Sea Salt
Fresh cracked pepper
Herbs De Province
2 teaspoons brown sugar

Juice of one lemon

La Methode;

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Toss asparagus with 1/4 cup of oil, one tablespoon of salt, 1 tablespoon of pepper and 1 heaping tablespoon of herbs de province in a large bowl

Toss shrimp in 1/4 cup of oil, 2 teaspoons of salt, two of pepper and 1 tablespoon of herbs de province

Grill asparagus in a grill basket over a medium heat charcoal fire, turning occasionally, until lightly charred. In the last 2 minutes of grilling, sprinkle the brown sugar over the asparagus and toss well but gently to coat. Put aside while the shrimp cooks.

For the shrimp, toss with tablespoon of salt, one of pepper and one of Herbs De Province and 1/4 cup of oil. Cook over the same charcoal fire in a wire basket until slightly charred and opaque, turning the shrimp with thongs individually.

Place the cooked shrimp on the asparagus and sprinkle with the juice of one lemon. Serve to applause!!

Avocat à la Crème

The beautiful tastes of summer are here! Nouvelle Cuisine is a great fusion of new and old French flavours, and here I showcase the both together.

The Recipe!
One ripe avocado per person
1/2 sweet orange pepper, diced for garnish
Juice of one lime
1/2 cup of sour cream
1/2 cup of heavy cream
1/2 cup of sun dried tomatoes packed in oil, diced
4 tablespoons of honey mustard (or a 50/50 blend of whole grain French mustard and honey)
1 teaspoon of Herbs De Province
Pinch of sea salt
1 teaspoon of fresh ground pepper

Sun Dried Tomatoes

Tomato Honey Mustard Cream Sauce

La Methode:

Make sauce by blending last 7 ingredients.
Slice avocado in two lengthwise, remove pit with knife by hitting pit with sharp end and twisting it out. Remove flesh in one piece by scooping it out with a large spoon. Place both halves on a plate and sprinkle with lime juice and fill pit cavity with sauce. Garnish with diced sweet orange pepper and Herbs De Province. Serve with a nice crusty French bread.

Avocat à la Crème

Champignon Aux Pétoncles

A very elegant, visually stunning and extremely delicious way to please your family and friends. In less than 30 minutes…really.

The Recipe!

2-3 large mushrooms per person (stems carefully removed)
1 lb of scallops, chopped slightly into pieces.
One large shallot, chopped fine
Sea salt and Fresh ground pepper
Butter and extra-virgin olive oil
1/2 of a orange sweet pepper, half diced, half of it cut into slivers
2 slices of bacon, pre-cooked and chopped

Champignon Aux Pétoncles

Champignon Aux Pétoncles

La Methode!
Place one tablespoon each of oil and butter and heat over a low to medium fire in a large skillet. Add chopped shallot and pepper. Cook, stirring occasionally until slightly browned. Remove from heat and place in a bowl in a warmed oven. Add mushrooms to the same pan with one more tablespoon each of oil and butter, cooking over low to medium heat. Brown both sides, about 8 minutes total time. Remove and place on a warm platter. Place scallops in the same pan with the remaining juice from the mushrooms. Add a pinch of salt and pepper and cook over a high heat, stirring occasionally. Remove from pan after 2 minutes and place in the center of the mushrooms. Top with the shallot and peppers and pan juices from the scallops. Top with diced bacon. Garnish plate with pepper slivers. Voila!!

Champignon Aux Pétoncles