Spinach and Chard Quiche

My filling, inspired by chef Alain Ducasse, had some lambs brain in it for a bit of extra flavor. If you want to add it, a half a lamb’s brain will do, or perhaps a bit of prosciutto or some pancetta.

Pan Seared Steak and Leeks with Demi-glace

This beautiful, quick, and simple recipe serves as a vehicle for my newest achievement! I have finally collected enough bones to make my own demi-glace, check out the recipe for my Demi-glace that I shared yesterday here! After hours of skimming and simmering, I was itching to try out my sauce!

Demi-glace

Demi-glace is so hard to describe, it is like the essence of deliciousness, the French umami. It intensifies the flavor of any meat that you pair it well, and I am looking forward to pairing it with some roast lamb legs this coming Sunday. Stay tuned for all of the recipes!

Cranberry Custard Tart

Cranberry is a standard Thanksgiving flavor, so I wanted to make a bit of a nod to it especially since I refused to follow any other aspects of the American tradition. The cranberry is cooked down and paired with some orange juice for a wonderful and complex flavor. I prepare the recipe in a 12 inch deep tart pan, if you are using a standard 9 inch tart pan, simply divide the recipe in half.

Baked Camembert with Porcini Mushrooms and Figs

To start off our meal, and to placate everyone while I was finishing cooking, I served a baked Camembert with sautéed porcini mushrooms and shallots sweetened with some fig jam. I love cheese, but have never been a fan of Camembert on my cheese plate, but I do love it baked with some jam! Imagine a baked brie enveloped by puff pastry and topped with some raspberries and walnuts, what could be better? I wanted to make our dish a bit more savory and a tad less buttery so I went with searing some porcini with shallots baked over the Camembert. Everything can be assembled ahead of time, and just stick it in the oven for 10 minutes to warm up before serving. The temperature is not really important, so you can add it to the oven with your turkey/goat/lamb/ham or whatever else is roasting in there!

Ravioli à la Monégasque

Monégasque means of Monaco, and it appears that this is a variation of one of Monaco’s national dishes. A ravioli filled with chard, spinach, cheeses, and a bit of lamb’s brain (because why wouldn’t you?) is served on top of a stew of beef braised in red wine with carrots and herbs, very much like a Boeuf Bourguignon.

Lobster and Summer Truffle Spaghetti

I was leafing through Alain Ducasse’s book and came across this combination of lobster and fresh truffle, perfect for our fish eaters. I had recently bought a little jar of fresh Summer Truffles since this cookbook required truffle for almost every recipe, and decided Thanksgiving was a great moment to serve it out. I loved a lot of Ducasse’s recipe and was inspired by his flavor profile, but have simplified this recipe to make it easier for the home cook.

Leek and Whey Risotto served with Seared Scallops in Brown Butter

Risotto is a mainstay in the fall for me. I have loved it since my friend Kikki in Brooklyn made some for me with ingredients she brought back from her second home in Bormio. Every time I make it, I think about her bringing the big hunk of Parmesan out of its packaging and grating it liberally into the dish.