Uploads from Evan Izer, tagged french

Timbale aux Épinards à la Sauce aurore

nobody@flickr.com (Evan Izer) — Sat, 27 Apr 2013 22:45:27 -0700

Evan Izer posted a photo:

A molded spinach timbale, topped with Sauce aurore, which is basically Béchamel tinted pinkish-orange with tomato purée.

Crêpes Sainte Claire

nobody@flickr.com (Evan Izer) — Fri, 03 Feb 2012 02:18:40 -0800

Evan Izer posted a photo:

Crêpes Sainte Claire (Crêpes with apricot sauce), warming in a copper chafing dish, to be flambéed with cognac and served with dried apricots stewed in apricot purée

Effigy

nobody@flickr.com (Evan Izer) — Tue, 29 May 2012 21:58:41 -0700

Evan Izer posted a photo:

Head from a 15th-century French tomb effigy.

Quenelles de poisson Florentine avec une sauce Mornay

nobody@flickr.com (Evan Izer) — Thu, 17 May 2012 02:40:20 -0700

Evan Izer posted a photo:

Fish quenelles served on a bed of sautéed spinach, topped with a rich cheese sauce. Served with a simple green salad and Riesling wine.

Pommes Frites Are Served

nobody@flickr.com (Evan Izer) — Sat, 10 Mar 2012 02:38:18 -0800

Evan Izer posted a photo:

Crisp, delicious pomme frites (French fries) are served, along with a gratin de chou-fleur.

Pommes Frites: Salting

nobody@flickr.com (Evan Izer) — Sat, 10 Mar 2012 02:37:07 -0800

Evan Izer posted a photo:

Salting the browned pommes frites by tossing them with Diamond Crystal salt in a big bowl.

Steak Au Poivre & Pommes Frites

nobody@flickr.com (Evan Izer) — Sat, 10 Mar 2012 02:39:25 -0800

Evan Izer posted a photo:

Pepper steak, cooked rare, served with a shallot & cognac jus & French fries.

Pommes Frites: Second Frying

nobody@flickr.com (Evan Izer) — Sat, 10 Mar 2012 02:36:00 -0800

Evan Izer posted a photo:

The potatoes are fried in oil at 374º F (190º C) for about 30 seconds until they turn a lovely brown color.

Pommes Frites: First Frying

nobody@flickr.com (Evan Izer) — Sat, 10 Mar 2012 02:34:54 -0800

Evan Izer posted a photo:

The potatoes are fried in oil at 266º F (130º C) for about 8 minutes until they appear "dry" and slightly puffy and starchy.

Pommes Frites: Cutting The Potatoes

nobody@flickr.com (Evan Izer) — Fri, 09 Mar 2012 03:23:51 -0800

Evan Izer posted a photo:

Preparing pommes frites, or French fries: cutting the potatoes with a Bron mandoline.

Pommes Frites: Scraps

nobody@flickr.com (Evan Izer) — Fri, 09 Mar 2012 03:23:13 -0800

Evan Izer posted a photo:

The potato scraps left after cutting the pommes frites aren't wasted. I put them in a small copper gratin dish, with olive oil, salt and cracked pepper, and roast them in the oven while preparing the fries. A treat for the cook!

Steak Au Poivre: The Pepper Mixture

nobody@flickr.com (Evan Izer) — Fri, 09 Mar 2012 01:37:31 -0800

Evan Izer posted a photo:

Creating a mixture of pepper for steak au poivre. My mixture includes Indian Tellicherry black peppercorns, Vietnamese black peppercorns, green peppercorns, white Penja peppercorns from Cameroon, and three "peppercorns" from plants unrelated to Piper nigrum, or true pepper: pink "peppercorns" (Schinus molle), Jamaican allspice berries (Pimenta dioica), and Sichuan flower peppers (Zanthoxylum simulans).

Pantin Simone Beck, Served

nobody@flickr.com (Evan Izer) — Mon, 20 Feb 2012 22:07:10 -0800

Evan Izer posted a photo:

Preparation of a Pantin Simone Beck, which is a recipe created by Simone Beck, co-author, with Julia Child, of Mastering The Art Of French Cooking, Volumes I & II. The recipe for the Pantin is featured in Child's wonderful 1975 book From Julia Child's Kitchen. It can also be called Pâté Pantin aux épinards, forestière, or, a spinach turnover consisting of sauced, cooked spinach, sautéed ham & mushrooms and Swiss-type cheese, encased in a pâte brisée (shortcrust pastry) shell and served with sauce Soubise, which is a béchamel-based onion sauce.

I love this recipe and have made it many times. This time I used Trader Joe's frozen chopped spinach, a Niman Ranch ham steak and Jarlsberg cheese, encased in my own pâte brisée, which I make in large quantities in the food processor and freeze.

Pantin Simone Beck: The Decorated Pastry

nobody@flickr.com (Evan Izer) — Mon, 20 Feb 2012 22:07:41 -0800

Evan Izer posted a photo:

Pantin Simone Beck: The Final Layer of Spinach

nobody@flickr.com (Evan Izer) — Mon, 20 Feb 2012 22:08:22 -0800

Evan Izer posted a photo:

Pantin Simone Beck: The Filling

nobody@flickr.com (Evan Izer) — Mon, 20 Feb 2012 22:09:00 -0800

Evan Izer posted a photo:

Sauce béarnaise, in potentia

nobody@flickr.com (Evan Izer) — Sat, 18 Feb 2012 21:06:32 -0800

Evan Izer posted a photo:

Some of the components of sauce béarnaise.

Tartelettes Salées - Savory Tartelettes

nobody@flickr.com (Evan Izer) — Tue, 07 Feb 2012 04:17:57 -0800

Evan Izer posted a photo:

Petites bouchées au Chester, au Roquefort, et au duxelles... Three varieties of tartelettes, fresh from the oven: Cheddar cheese, Roquefort cheese and diced mushrooms and shallots sautéed in butter.

Tartelettes Salées - Savory Tartelettes

nobody@flickr.com (Evan Izer) — Tue, 07 Feb 2012 04:19:22 -0800

Evan Izer posted a photo:

Petites bouchées au Chester, au Roquefort, et au duxelles... Three varieties of tartelettes: Cheddar cheese, Roquefort cheese and diced mushrooms and shallots sautéed in butter.

Meat & Potatoes

nobody@flickr.com (Evan Izer) — Fri, 03 Feb 2012 02:18:01 -0800

Evan Izer posted a photo:

Hamburgers covered in sauce Bordelaise, served with pommes de terre Anna