CLASSIC FRENCH POT AU FEU
Steps:
- Enjoy!
Nutrition Facts : Calories 1737 kcal, Carbohydrate 68 g, Cholesterol 334 mg, Fiber 8 g, Protein 95 g, SaturatedFat 55 g, Sodium 1418 mg, Sugar 11 g, Fat 120 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
CAFE AU LAIT POTS DE CREME
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Heat the milk, cream, sugars, espresso, vanilla and salt in a medium saucepan over low heat until just boiling. Remove from heat. Whisk the egg and yolks in a measuring cup and temper by mixing in a small amount of the cream mixture into the eggs before adding the rest of the cream mixture.
- Pour into 4 (4-ounce) ramekins and arrange on a baking dish. Fill the baking dish halfway with very hot water but not boiling, being careful not to splash water into the ramekins. Put in the oven and bake until the edges are set, but the center is still a little wobbly, about 20 to 25 minutes. Remove immediately from the water bath to a baking dish filled with ice to chill quickly. Keep refrigerated until serving.
PATE A CHOUX DOUGH
Provided by Food Network
Categories dessert
Time 55m
Yield 40 to 45 cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
- Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
- Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
- Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.
POT AU FEU
This hearty stew throws in everything but the kitchen sink. You should have leftovers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 29
Steps:
- Preheat oven to 425 degrees. Arrange veal bones in a heavy-bottomed roasting pan. Place in oven and roast, turning occasionally, until light golden brown, about 1 hour.
- Transfer veal bones to a 20-quart stockpot. Tie up each short rib with kitchen string. Add short ribs, brisket, and enough cold water to cover the meats (about 6 1/2 quarts). Bring to a boil over high heat. Reduce heat to medium, and skim off any fat and scum that form on the surface. Simmer for 30 minutes, skimming as necessary.
- Trim dark-green tops from leeks, and reserve them. Cut leek bottoms in half lengthwise, and place in a bowl of cold water. Soak for 10 minutes to rid them of sand. Lift out, drain, and set aside. Add onions, 2 medium carrots, half the leeks, and 1 tablespoon salt to the stockpot. Wrap thyme, garlic, white and black peppercorns, cloves, parsley stems, and bay leaves in cheesecloth, tie with kitchen string, and add to stockpot along with 1 quart water. Return to a boil, reduce heat to medium low, and let simmer. After 1 hour and 15 minutes, turn on oven to 425 degrees. and preheat for 15 minutes.
- Prepare chicken: rinse it inside and out, pat dry, tie the legs together with kitchen string, and tuck wing tips underneath body. Place in a roasting pan, and roast until golden brown, about 30 minutes. Transfer to the simmering stockpot, and add water to cover (about 3 quarts). Bring to a boil, reduce heat to medium, and simmer for 45 minutes (the stock should simmer a total of 2 hours and 45 minutes), skimming the surface as necessary. If the chicken cannot be completely immersed in the water, turn it after 20 minutes to ensure even cooking.
- Remove stockpot from heat. Remove the meat and chicken from the stockpot; set meats aside. Strain the broth into a large bowl through a cheesecloth-lined sieve, and discard solids. Let meat and broth cool, and refrigerate them overnight.
- Continue the preparation the next day. Heat oven to 375 degrees. Rub salt on cut sides of marrow bones. Rinse the reserved leek tops in cold water, and cut into 20 strips, 1/2 inch by 9 inches. Crisscross 2 strips of leek tops over each marrow bone, and bind with kitchen string. Place marrow bones in a small roasting pan, and add just enough cold water to cover (about 1 1/2 cups). Cover roasting pan with aluminum foil, and bake until marrow is opaque, about 1 hour. Remove from oven, keep covered, and set aside.
- Meanwhile, remove broth from refrigerator, and skim off any fat that has solidified on the surface. Return the broth to the 20-quart stockpot, and bring to a boil. Add remaining leeks, and cook over medium-high heat for 25 minutes. Adjust seasoning with salt and pepper to taste. Add brisket, short ribs, chicken (cut in half), celery hearts, baby carrots, and potatoes, and cook until vegetables are tender, about 20 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add haricots verts, and cook until tender but still slightly crunchy, about 3 minutes. Remove with a slotted spoon, and set aside in a medium bowl; cover with aluminum foil. To the same water, add cabbage, and cook over medium-high heat for about 15 minutes. Add turnips and cook until both are tender, about 15 more minutes. Drain, cut each cabbage wedge in half, and set aside in a large bowl; cover with aluminum foil to keep warm.
- Slice baguette diagonally into 1/2-inch slices, and toast on a baking sheet in the heated oven until golden brown, about 10 minutes.
- When all the vegetables are tender and the meats and chicken are warmed through, remove meats and chicken from broth. Prepare the meats and potatoes for serving (and keep them, covered, in a warm oven while you complete the process): slice the brisket into 1/4-inch slices. Remove bones from chicken breast; cut each half into three pieces, and cut legs from thighs. Untie short ribs, remove gristle, and cut each piece in half. Cut potatoes into 1/4-inch slices. Adjust the seasoning of the broth with salt and pepper to taste. Divide meats, chicken, marrow bones, vegetables, and broth among eight serving bowls. Serve immediately with toasted bread, mustard, olives, cornichons, horseradish, and salt. Strain any remaining broth through a fine-mesh strainer, and freeze for future use.
CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET
Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs.
Provided by French Tart
Categories Stew
Time 10h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crock Pot:.
- Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
- Traditional:.
- Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proof casserole dish or le Creuset.
- Briefly fry bacon, onions & garlic. Add the carrots and then the leeks and beef stock. Bring to the boil. Put everything into a large le Creuset or casserole dish, adding the turnips and potatoes last.
- Cook at low temperature (150C/300F) for about 5 hours or until the meat falls of the bone.
- Slice meat and serve accompanied with pickles and horseradish, French bread and butter. Serve the thickened jus in a gravy boat.
- Notes:.
- Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
- For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding more herbs.
Nutrition Facts : Calories 2960.2, Fat 266.9, SaturatedFat 110.7, Cholesterol 371.2, Sodium 453.4, Carbohydrate 98.1, Fiber 14.9, Sugar 16.9, Protein 42.8
CHANTILLY POTATOES
Baked chantilly mashed potatoes with a cheese topping. You can add a variety of cheeses, bacon, or chives. I use homemade mashed potatoes, but instant work just as well.
Provided by Lorilee Perugini
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
- Spread mashed potatoes in the prepared baking dish.
- Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
- Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 30.1 g, Cholesterol 74.7 mg, Fat 21.4 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 13.3 g, Sodium 591.5 mg, Sugar 2.8 g
CHANTILLY MASHED POTATO CASSEROLE
The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.
Provided by Chef John
Categories Mashed Potatoes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
- Remove from the heat and let drain in a colander for 5 to 10 minutes.
- Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
- Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
- Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
- Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
- Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
- Remove from the oven and sprinkle with green onions before serving.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 35.2 g, Cholesterol 70.3 mg, Fat 22.2 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 210.5 mg
POT AU CAFE CHANTILLY
A very rich custard-style dessert. It's not heavily flavoured with coffee, so it's a subtle taste to enjoy after a good meal. Even so, the Pot au Cafe Chantilly is a very decadent dessert.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend eggs, sugar, coffee crystals and vanilla together.
- In a saucepan, bring milk almost to a boil.
- Add hot milk to the egg mixture, slowly and stirring constantly. Pour into a casserole dish, and place in a bain marie.
- Bake at 350F for 1 1/4 hours, until set.
- Let cool.
- Beat whipping cream and caster sugar together until stiff.
- Pipe a border of cream around the edge.
- Serve or chill up to 8 hours.
Nutrition Facts : Calories 220.2, Fat 11.6, SaturatedFat 6.4, Cholesterol 141.4, Sodium 69.3, Carbohydrate 23.9, Sugar 21.2, Protein 5.5
More about "pot au cafe chantilly recipes"
FRENCH CHANTILLY CREAM (CRèME CHANTILLY) RECIPE - THE …
From thespruceeats.com
CHOUX CHANTILLY RECIPE AND TUTORIAL - WINDY CITY BAKER
From windycitybaker.com
CHANTILLY POTATOES - MEL'S KITCHEN CAFE
From melskitchencafe.com
EASY CREAM PUFFS - FRENCH CHOUX CHANTILLY - EUGENIE …
From eugeniekitchen.com
POT-AU-FEU RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POT-AU-FEU RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC POT-AU-FEU (FRENCH BOILED BEEF AND VEGETABLES) RECIPE
From seriouseats.com
POT-AU-FEU | WILLIAMS SONOMA
From williams-sonoma.com
CHANTILLY CREME – ALBERTA CO-OP
From alberta.coop
HOW TO MAKE CHANTILLY CREAM {CREME CHANTILLY} - CAKEWHIZ
From cakewhiz.com
CAFé CHANTILLY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: CAPPUCCINO CHANTILLY AU CHOCOLAT – THE MERCURY NEWS
From mercurynews.com
CHOCOLATE POTS DE CREME OR POTS DE CRéME AU CHOCOLAT
From acanadianfoodie.com
THE TRADITIONAL FRENCH POT-AU-FEU RECIPE - LEONCE CHENAL
From leoncechenal.com
THE JC100: CHANTILLY AUX FRAMBOISES
From theculinarytravelguide.com
CHANTILLY AU CAFé ET à L’éRABLE - ÉRABLE DU QUéBEC
From erableduquebec.ca
CHANTILLY CAKE: HOW TO MAKE THE FAMOUS NEW ORLEANS RECIPE
From tasteofhome.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CHANTILLY AUX FRAMBOISES - SPRINKLE BAKES
From sprinklebakes.com
CHOUX à LA CRèME (FRENCH CREAM PUFFS) - A BAKING JOURNEY
From abakingjourney.com
POT AU FEU (BEEF STEW) - MON PETIT FOUR®
From monpetitfour.com
CHANTILLY POTATOES | RECIPESTY
From recipesty.com
20 CAFE CHANTILLY IDEAS | COOKING RECIPES, RECIPES, FOOD
From pinterest.com
RECIPE FOR A CLASSIC POT AU FEU - PERFECTLY PROVENCE
From perfectlyprovence.co
PROFITEROLES WITH CHANTILLY CREAM - THE ENDLESS MEAL®
From theendlessmeal.com
CRAQUELIN PâTE à CHOUX WITH CRèME CHANTILLY – RECIPES FOR CLUB
From recipes.clubandresortchef.com
HOMEMADE CHANTILLY CUPCAKES ⋆ HOMEMADE FOR ELLE
From homemadeforelle.com
49 BEST HAWAIIAN CHANTILLY CAKE RECIPE IDEAS - FOOD NEWS
From foodnewsnews.com
CHANTILLY CREAM-TOPPED CHOCOLATE DRINK RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
POT-AU-FEU RECIPE - LOS ANGELES TIMES
From latimes.com
POT AU CAFé CHANTILLY | FINEST QUALITY COFFEE | ROAST AND POST
From roastandpost.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
POT-AU-FEU: THE DISH THAT MADE BOILED BEEF A FRENCH CLASSIC
From seriouseats.com
CHANTILLY CAKE - PREPPY KITCHEN
From preppykitchen.com
POTAGE à LA CHANTILLY FROM LE GUIDE CULINAIRE BY AUGUSTE ESCOFFIER
From app.ckbk.com
PAVLOVA ET CHANTILLY à L’éRABLE ET AUX BAIES | RECIPE | INSTANT POT ...
From pinterest.ca
CHANTILLY POTATOES - THE COOKIE ROOKIE®
From thecookierookie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #french #european #dinner-party #holiday-event #puddings-and-mousses #eggs #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love