Pave Des Romaines Recipes

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

GALETTE DES ROIS

Steps:

• For the cream filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour.
• For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1-inch/2.5 cm margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash. Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes.
• Preheat the oven to 450 degrees F/230 degrees C. Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of confectioners' sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze.

LA BROCHETTE DES CORSAIRES

Steps:

• Heat 2 cups salted water. Add pepper trimmings, eggplant trimmings, halibut bones and shrimp shells. Boil for 15 minutes for a simple fish stock. Poach shrimp and scallops in stock. Once cooked, strain stock and reserve.
• Preheat oven to 400 degrees F. Pour oil in small pan and add herbs. Cook on low heat for 10 minutes.
• Skewer halibut, then cooked shrimp and scallops, repeating 3 times on each skewer. Set aside.
• For Rice: Heat clarified butter in large casserole and add onion and peppers and spread over rice. Stir all ingredients together, increase heat and fry for 1 minute. Pour 1 1/2 cups fish stock into rice and add eggplant, zucchini, tomatoes and peas. Place in oven for 20 minutes.
• Preheat broiler. Brush broiler rack with herb oil and place skewers on rack, brushing them with oil. Broil skewers, about 3 minutes per side. Serve skewers over rice.

PAVE DES ROMAINES

Steps:

• Cut a thin layer off top of chocolate genoise to make a flat surface and sprinkle with 1/4 cup brandy. Place on a plate.
• Melt 6 ounces chocolate: put chocolate in bowl and cover with hot water. Let stand until chocolate is soft, then pour off water, leaving softened chocolate behind. Add chocolate to whipped cream and beat together. Add 1/4 cup rum.
• Spread layer of creamed chocolate over chocolate layer of genoise and top with yellow genoise. Sprinkle remaining 1/4 cup rum over top layer.
• Beat egg whites until stiff. Cream together butter and sugar until light and fluffy. Add egg whites, a little at a time, until incorporated. Spread all but 1/2 cup buttercream over top of cake and dust with icing sugar. Place another layer of ganache on top and spread smoothly. Arrange apricots around top of cake.
• Melt remaining chocolate in bowl, as before and pour over top of cake. Decorate with pipings of reserved buttercream.

PANFRIED ROMAINE

Steps:

• Rinse romaine halves, then shake off water and pat dry.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.
• Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
• Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.

PAVê DE LIMãO

Steps:

• Zest and juice the limes. Set aside the zest for decoration.
• Combine the condensed milk, cream and lime juice, and beat until thick (about 7 minutes using a hand mixer on high).
• Have your ungreased pan ready.
• Pour the plain milk into a shallow dish and dip each biscuit in the milk.
• Arrange a layer of biscuits in the pan, and top it with about 1/4 of the beaten mixture (this will vary it you want more or fewer layers).
• Keep repeating layers until you run out of the beaten mixture (you will probably have some biscuits left over).
• Sprinkle the top layer with the reserved lime zest.
• Refrigerate for at least two hours before serving. You can make this a day in advance.

PAVE DES ROMAINES RECIPE

Steps:

• Cut a thin layer off top of chocolate genoise to make a flat surface and sprinkle with 1/4 cup brandy. Place on a plate. Melt 6 ounces chocolate; put chocolate in bowl and cover with hot water. Let stand until chocolate is soft, then pour off water, leaving softened chocolate behind. Add chocolate to whipped cream and beat together. Add 1/4 cup rum. Spread layer of creamed chocolate over chocolate layer of genoise and top with yellow genoise. Sprinkle remaining 1/4 cup rum over top layer. Beat egg whites until stiff. Cream together butter and sugar until light and fluffy. Add egg whites, a little at a time, until incorporated. Spread all but 1/2 cup buttercream over top of cake and dust with icing sugar. Place another layer of ganache on top and spread smoothly. Arrange apricots around top of cake. Melt remaining chocolate in bowl, as before and pour over top of cake. Decorate with pipings of reserved buttercream. This recipe yields 10 servings.

GRILLED ROMAINE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
• Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.