Haricot Vert with Toasted Almonds

Serves 4

Ingredients:

1 pound/450 g haricot vert (thin green beans)
1/2 cup/50 g sliced raw almonds
3 tablespoons/40 g butter
Salt and freshly ground black pepper

Method:

Preheat the oven to 350°F/180°C.  Place almonds on heavy baking sheet and bake until golden brown, watching carefully so that they do not burn, about 8 minutes. Set the nuts aside.

Trim the green beans evenly so they are the same size.  Meanwhile, bring a large pot of salted water to a rolling boil over high heat.  Cook the green beans in the boiling water for 5 minutes, or until crisp-tender.

Drain beans and transfer them to a bowl.  Toss the beans with the butter to coat.  Season the beans to taste with salt and pepper. Transfer to a serving bowl, sprinkle with toasted almonds, and serve.

Gratin of Potato & Celery Root

Serves 6

Ingredients:

3 large russet potatoes (1 1/2 pounds), peeled, very thinly sliced lengthwise
2 1/2 cups/530 ml whipping cream
Salt and freshly ground black pepper
2 celery roots (1 1/2 pounds/670 g total), peeled, very thinly sliced
12 ounces/335 g Emmentaler cheese or any Swiss cheese, grated
1 tablespoon/about 5 g chopped fresh flat leaf parsley

Method:

Preheat the oven to 350°F/180°C.  Place a layer of potatoes in a 2-quart/2-liter gratin dish.  Cover with 1/2 cup/100 g cup of cream and sprinkle with salt and pepper.

Next, top with a layer of celery root.  Sprinkle with 2/3 cup of cheese.  Repeat this process, ending by drizzling the cream over the top layer of celery root and reserving the remaining cheese for sprinkling over the gratin after it bakes for the first 1 1/2 hours (the dish will be at least 3/4 full).

Press the potato and celery root down to ensure it is submerged under the cream.  Cover the dish with aluminum foil and bake for 1 1/2 hours, or until the potatoes and celery root are tender.  Remove dish from oven and check that everything is cooked by sliding a small knife into the potatoes.

Increase the oven temperature to 450°F/230°C.  Sprinkle the remaining cheese over the gratin.  Return the gratin to the oven for 10 to 15 minutes or until the cheese is golden brown.  Sprinkle with the chopped parsley and serve.

Mushroom Jus

Makes about 2 cups/455 ml

Ingredients:

4 tablespoons/50 ml olive oil
1 1/4 pounds/600 g beef chuck, cubed
3 shallots, thinly sliced
2 bay leaves
2 sprigs fresh thyme
1 cup/215 ml dry red wine
6 cups/1.5 liters rich beef stock
8 ounces/200 g white mushrooms, sliced
Salt and freshly ground black pepper

Method:
       
Heat 1 tablespoon/13 ml of oil in a large heavy sauce pan over high heat.  When the pan is hot, add half of the beef and cook until deep golden brown, about 6-8 minutes.  Transfer the beef and any juices to a bowl.  Repeat with the remaining beef.

Heat 1 tablespoon/13 ml of oil in the same pan. Add the shallots and herbs and sauté until the shallots are golden brown, about 3 minutes.  De-glaze the pan with the red wine and simmer until it reduces and is almost dry, about 8 minutes.

Add the beef stock, and the browned meat along with any accumulated meat juices.  Simmer for 1½ hours over medium-low heat, skimming impurities off the top as it cooks, or until the sauce is reduced by half.  Strain the sauce into a heavy medium saucepan and discard the solids. 

Return the sauce to a simmer over medium-low heat for 1 hour, or until it is reduced to 2 cups/455 ml.  Heat the remaining 2 tablespoons/26 ml of oil in a heavy large sauté pan over high heat.  Add the mushrooms and sauté for 5 minutes or until they are golden brown.  

Add the sauce to the mushrooms and simmer for 5 minutes, or until reduced slightly.  Season the sauce to taste with salt and pepper, and serve.

Vanilla, Orange & Cinnamon Poached Pears
Served with Vanilla Ice Cream

Serves 4

Ingredients:

6 cups/1 1/2 liters water
1 pound/453 g golden brown sugar
1 cinnamon stick
2 oranges
1 vanilla bean, halved lengthwise
4 Anjou pears with stems, peeled
Vanilla ice cream

Method:

Combine the water, sugar and cinnamon in a heavy large sauce pan.  Using a vegetable peeler, remove the peel from the oranges and place the peels in the sugar-water mixture. Squeeze the juice from the oranges into the sugar-water mixture.

Scrape the seeds from the vanilla bean into the sugar-water mixture, and add the vanilla.  Bring to a simmer over medium-high heat.  Meanwhile, using a melon baller, remove the core from the bottom end of the pears.  Place the pears into the syrup and simmer until the pears are tender, about 25 minutes.

Allow the pears to cool in the cooking liquid, then transfer to the fridge.  The pears can be kept in this liquid for up to 2 days.  Transfer the pears to a platter.  Simmer the syrup over high heat until it thickens slightly, about 30 minutes.  Place the pears on plates. Spoon a scoop of ice cream alongside each pear.  Drizzle some of the syrup over and around the pears and serve.