Chef Christopher Gross is celebrating Bastille Day on Tuesday by sharing his recipes for an Onion Tarte, French Onion Soup, and Coq au Vin.
1 large onion
2 tablespoons butter
½ cup cream
1 egg yolk
salt, pepper, and nutmeg to taste
1 sheet of puff pastry
Finely dice the onion and sweat in butter until soft. Add the cream and seasoning. Remove from the heat and finish with egg yolk.
Cut the puff pastry into desired shape, (either round or rectangle) Cut additional strips of puff pasty to run along the outer edge. This is to build up the sides, so that the filling stays in. Stack another strip on top of the first.
Fill the puff pastry shell with the onion filling. Be sure not to overfill. Bake at 350 degrees for 10 minutes or until golden brown. Serve with a dallop of creme fraiche.
French Onion Soup
4 Large Onions sliced thin
1 tsp flour
1/4 Stick Butter
6 ½ Cups Chicken Stock (may use canned)
1 bay leaf
sprig of tyme
1 clove garlic
salt and black pepper to taste
4 Slices French Bread
¼ Cup Grated Gruyere Cheese
2 oz sherry
In a heavy saucepan sweat the onions in butter, covered over low heat for ten minutes. Remove the lid and cook the onions, stirring occasionally till they are soft and golden. Add garlic , tyme , and bay leaf, then chicken stock and simmer for one hour.
Lightly toast the bread and sprinkle with cheese. Place bread on pan and broil until cheese melts about 1 minute. Place toasts in bowls and ladle soup over them. Sprinkle cheese on top and place bowls in broiler and melt cheese until bubbling and golden.
4 6 oz Sole Filets
3 oz Olive oil
4 oz Butter
4 oz Milk
1 C Flour
¼ C Lemon juice
4 oz Veal or Strong Chicken Stock
salt & pepper to taste
Dip one side of sole in milk then flour, pat excess flour off. Heat olive oil. Place fish, flour side down on pan. Cook until golden brown. Turn fish over for 20 seconds and remove from pan.
Brown butter in a deep sauté pan until butter foams up and has a nice brown color. Add lemon juice and stock. Season with salt and pepper.
Place fish on plate and pour sauce on top.
Coq au Vin
by Chef Christopher Gross
2 Chicken Breast Halves, wing bone attached
For the Marinade:
1 Bottle Red wine
½ Large onion, chopped
1 Carrot, peeled and chopped
1 Sprig fresh thyme
½ Bay leaf
1 Teaspoon peppercorns
1 ½ Tablespoons olive oil
1 Clove Garlic, minced
2 Tablespoons flour
¼ Pound of bacon or pancetta
½ Cup Shiitake or White mushrooms
¼ Cup pearl onions
¼ Cup parsley, chopped (for garnish)
The Day Before:
In a large mixing bowl or shallow baking dish, combine all ingredients for the marinade. Submerge the chicken in the marinade, cover and refrigerate for 24 hours.
The Following Day,
Remove the chicken, and strain the marinade, reserving both the liquid and the vegetables.
Preheat oven to 425 degrees.
In a sauté pan, heat the olive oil and brown the chicken on both sides. Transfer to a medium sized casserole dish with a lid, or a Dutch oven. In the same sauté pan, add 2 more tablespoons olive oil and sauté the vegetables and garlic. As they start to brown add 2 Tablespoons flour, mix and cook slightly to work out lumps. While still mixing, add marinade to the sauté pan and bring to a simmer and work out any lumps is the flour. Add to the casserole dish. Bake for 45 minutes or until chicken is done.
Remove chicken and keep warm on the side.
Continue to reduce liquid to desired consistency and flavor either on stove top or in the oven. Season to taste.
Cut bacon into ¼ inch pieces. Clean mushrooms and onions. In a sauté pan, sauté bacon, mushroom, and onion until cooked, season to taste.
place chicken breast in the center of the plate, spoon sauce over and garnish with vegetables, mushroom and onion mixture and parsley.