I need some recipes!!?

Question

So my cooking mentor gave me a challenge of cooking without fruits. He told me to use herbs, nuts, and vinaigrettes. I cant think of anything. he also wanted me to use chicken and mushroom duxelle. the recipes need to be based on french cuisine. thanks

Answer 1

Burgundy Beef
* 1 cup beef broth
* 3 tablespoons all-purpose flour
* 1 tablespoon tomato paste
* 1 teaspoon beef demi glace
* 3 tablespoons bacon drippings
* 2 pounds beef round, cut into 3 inch pieces
* 3 tablespoons sherry wine
* 1 1/2 cups chopped onions
* 1 cup Burgundy wine
*
* Herb Bouquet (Bouquet Garni)
* 3 sprigs fresh parsley
* 3 sprigs fresh rosemary
* 1 sprig fresh thyme
* 1 bay leaf
*
* 12 fresh mushrooms, sliced
* 1/4 cup butter
* 1 tablespoon chopped fresh parsley, for garnish
* 1/4 cup walnuts

DIRECTIONS

1. In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2. Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
3. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
4. Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat and walnuts in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

Answer 2

What you need


4 Chicken Fillets


500 gms mushrooms


small onion or shallots


1 clove garlic


1/2 gls white wine


250mls cream


1 chicken stock cube


black pepper


sheet of puff Pastry


Method


Put half your mushrooms, half the onion, garlic, with some salt and pepper in a blender and whiz until well broken up and saute for a few min's in a pan. Strain and leave cool.Try to get all the liquid out, and the duxelle is dry use a few breadcrumbs if need be. For the sauce, slice the mushrooms and finely chop the other half of onion, saute and add the wine, reduce and add the cream, and stock cube. Cook for about 3 min's and thicken with a little cornflour. Cut a pocket in the chicken fillet and stukk with the duxelle, leave in the fridge uncovered for at least an hour, and then roll in puff pastry, glace with egg and bake in a hot oven for about 35/40 min's 180degc C, gas mark 5,
You will have to modify this recipe but I think its pretty much on the mark of what you wanted.

Enjoy

Answer 3

That's a challenge, I wouldn't mind failing. Like the bossy lady insinulated at the end of "Devil wears Prada"- You always have a choice. Here's a French recipe, but I'm not sure if it quailfies. I've never heard of duxelle.

Quiceh au Brie:

1 refrigerated pie crust
3 ounces brie cheese (rind removed)
6 ounces cream cheees
2 Tablespoons cream
1 cup cut up chicken
2 eggs
1/2 Tablespoon minced chives
salt, white pepper and cayenne to taste

Line a 9 inch tart pan (one that has a removable bottom) with the pie crust. Line the inside o crust with crumbled wax papper and fill with dry beans.

Heat oven to 375f.Abuse the eggs ( I mean beat the eggs).

Force mixture through a sieve to remove lumps.

Stir in chicken, chives and seasonings

pour into the pastry, place pan on a baing sheet and bake 30 minutes.

Then in the morning, have:


Apple Fritter Rings
I’m crazy about these at breakfast or even as a dessert after dinner.

1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favorites)
1-1/2-cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)
Enjoy.

Answer 4

Saute the mushrooms in some balsamic vinigar . Cook chicken and add it to the mushrooms to saute. Add any herbs and spice to it that satisfies your taste. Add crushed nuts on the top of the mushrooms and chicken and serve on a pretty little plate with a lemon wedge to the side. I'm not sure this is french or has anything to do with france but you might need it if nothing else works. Good luck!

Answer 5

Get a whole roaster chicken and loosen the skin by inserting your fingers and separating the skin from the flesh to create pockets to stuff. Stuff the duxelle and some bits of butter between the meat and skin. insert a half and onion and fresh herbs (flat leaf parsley, sage, and rosemary would be a nice mix) into the chicken cavity. Rub the chicken all over with butter and salt and pepper. Roast till done and skinny is nice and golden crispy.

Remove from roasting pan and use the drippings (drain off extra fat) with a pat of butter, white wine, more sage and a bit of flour to make a nice simple sauce.

Answer 6

mushroom duxelle to me screams beef wellington... but you can probably make chicken "wellington" instead.

For recipe search engines, I like allrecipes.com.
You can list ingredients you want to use and list ingredient you don't want to use.

http://allrecipes.com/Search/Ingredients.aspx

Answer 7

You can browse recipes at http://www.epicurious.com/ or http://www.foodnetwork.com/