Coquilles Saint-Jacques

INGREDIENTS:

1/4 cup all-purpose flour

3/4 teaspoon salt

1/2 teaspoon curry powder

1/8 teaspoon cayenne pepper

1 1/2 pounds sea scallops

4 tablespoons butter

8 ounces fresh mushrooms, cleaned and sliced

1 cup chopped onion

2/3 cup dry white wine

2 tablespoons Cognac

3 tablespoons bread crumbs

2 tablespoons butter, melted

1/3 cup grated Gruyere cheese

1 tablespoon fresh lemon juice

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Profiteroles with Creamy Chocolate Sauce

INGREDIENTS:

Chocolate Sauce:

3/4 cup heavy cream

1 tablespoon butter

1/2 pound semisweet chocolate, cut in chunks

Profiteroles:

1 cup water

1/2 cup (1 stick) unsalted butter

1 teaspoon sugar

Pinch salt

1 cup sifted all-purpose flour

1 teaspoon baking powder

3 large eggs

OPTIONAL:

1 quart vanilla ice cream

3 cups of custard filling

STEPS:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

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French Chestnut Soup with Crème Fraiche

INGREDIENTS:

4 cups strong vegetable stock

8 ounces cooked chestnuts

1 cup chopped white onions

1/2 cup chopped carrots

1 thin celery stalk with leaves, chopped (1/2 cup chopped celery)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

3/4 cup plus 1/4 cup crème fraiche, divided

STEPS:

• In a large saucepan, simmer chestnuts, onions, celery, carrot, salt and pepper with vegetable stock.

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BEEF BOURGUIGNON

INGREDIENTS:

4 lbs beef shoulder (stewing beef)

6 oz bacon, small strips

4 carrots, cubed

1 onion, quartered

1 lb mushrooms, sliced

2 stalks celery, slice

1 bottle red burgundy wine (young wine)

2 cups of beef bouillon (beef stock)

1 ounce flour

4 tbsp olive oil

1 ounce butter

1 small bunch parsley

1 sprig thyme

5 clove garlic, crushed

18 small white onions

1 potato, cubed

4 tbsp salt

3 tbsp whole black pepper

STEPS:

• in a large pressure cooker put beef, bacon, garlic, onions, celery, carrots, thyme, beef stock and red wine enough to cover the ingredients.

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