Recipes: Dating & Wine

Recipes: Dating & Wine
Episode #105

Chef Jacques Haeringer shows Karen
the secret to a perfectly-seasoned rack
of lamb.

Jacques Haeringer, head chef and owner of L’Aurberge Chez Francois in Washington, D.C., shows us how to prepare a menu of classic French cuisine.

Rack of Lamb with Gratin Dauphinoise (Serves 6)

Ingredients:

The Gratin:
3 large Russet potatoes
3 tablespoons butter
1½ teaspoons finely minced garlic
sea salt
freshly ground pepper
1½ cups heavy whipping cream

The Lamb:
3 racks of lamb
sea salt
3 teaspoons freshly ground pepper
3 tablespoons vegetable or olive oil
3 teaspoons Dijon-style mustard
6 tablespoons herb bread crumbs

To Prepare the Gratin:

Preheat the oven to 425°.
Peel, split lengthwise, and thinly slice (1/8 inch) the potatoes.
Do not wash the potato slices.
Smear the butter on the bottom and sides of a shallow ovenproof 6-cup ceramic or pyrex baking dish. Place the potato slices in the baking dish, making several layers.
In a mixing bowl, combine the heavy cream, minced garlic, approximately 1–1¼ teaspoons salt to taste, and a pinch of ground pepper. Taste and adjust seasonings. Pour the mixture over the potato slices. The potatoes must be just covered by the cream; add more cream if necessary. Bake for 35 minutes at 425°.

To Prepare the Lamb:

Rack of Lamb

Preheat the oven to 425°.
Trim the racks of lamb, removing excess fat and silver skin.
Season the racks with salt and pepper to taste.
Heat the oil in a heavy skillet over high heat. When the oil just begins to smoke, sear the meat well on both sides. Set the skillet in the oven.
Cook the racks of lamb for approximately 10-12 minutes for medium rare. Using tongs, turn the meat once while in the oven.
Remove the lamb from the pan and allow to rest 10 minutes before serving.

To Serve:

Brush the mustard on the front of the racks of lamb and cover with a generous coating of the herb bread crumbs.
Return the lamb to a hot oven to heat and brown the bread crumbs, approximately 4-5 minutes.
Carve the racks into individual chops and place in pairs down the center of the serving platter.
Present the platter at tableside and serve on warm plates with the Gratin and other seasonal vegetables as desired.

Individual Chocolate Soufflés (serves 6)

Ingredients:

Double Recipe of Pastry Cream (see below)
1½ cups crème anglaise
7 ounces bittersweet chocolate
6 egg yolks
1/3 cup milk
16 egg whites
2 tablespoons Cognac
6 teaspoons confectioners sugar
six 1½ cup ramekins

2 tablespoons unsalted butter
¼ cup evaporated cane juice or sugar

Directions:

Prepare and thoroughly chill the pastry cream and crème anglaise, reserving the egg whites.
Preheat the oven to 400°. Butter and sugar the ramekins.
Combine the milk and chocolate in a heavy saucepan and place over low heat. Whisk the chocolate until completely melted and smooth (do not boil). Set aside.
Place the pastry cream in a large bowl and thoroughly whisk in the egg yolks. Pour the tepid chocolate into the pastry cream and blend well.
Place the 16 egg whites (4 from the crème anglaise, 6 from the pastry cream, and 6 from the soufflé recipe) and a pinch of salt in a mixing bowl. Beat at high speed until soft peaks form.
Combine 1/3 of the egg whites into the chocolate mixture with a rubber spatula. Lightly fold the chocolate pastry cream into the remaining beaten egg whites. Fill the prepared ramekins almost to the rim, being careful none of the mixture spills over the sides. Set the ramekins on a baking sheet and bake for approximately 25 minutes, until the soufflés are well risen.
While the soufflés are baking, mix the 2 tablespoons of Cognac and the crème anglaise.
When the soufflés are cooked, remove them from the oven, dust with the powdered sugar, and serve at once.
After presenting the soufflé at the table, break open the top of each with a spoon and pour in a little sauce.

Vanilla Custard Sauce (Makes 1½ quarts)

Ingredients:

2 cups milk
1 cup evaporated cane juice, or sugar
½ teaspoon grated orange rind
½ teaspoon lemon rind
½ vanilla bean split, or 1 tablespoon pure vanilla extract
6 large egg yolks
2 cups heavy whipping cream

Directions:

Combine the milk, sugar, orange and lemon rind, and split vanilla bean in a heavy copper or stainless steel saucepan. Scald the milk and remove from flame. Strain the milk to remove the vanilla bean and citrus rinds.
Separate the eggs. Reserve the whites for another recipe, (they may be frozen). Place the egg yolks in a bowl and whisk thoroughly. Slowly pour the hot milk into the beaten yolks, whisking constantly.
Transfer the mixture back to the saucepan. Cook over very low direct heat or simmering water, stirring constantly with a spoon or spatula until the custard just begins to boil. Remove from heat and immediately pour in the heavy cream. (If you are using vanilla extract, add it at this point.) Cool and refrigerate.

HINT: Our method of making custard sauce differs from others who caution, “do not boil.” If the mixture separates, whipping at high speed will reconstitute the sauce.

For Chocolate Custard Sauce, add 6 ounces dark semi-sweet melted chocolate to the above recipe

Mushroom Crêpes

Ingredients:

For the Crêpe Batter (makes 6 crêpes):
1 large egg
½ cup milk
pinch of sea salt
2 rounded tablespoons unbleached flour
3½ tablespoons butter (slightly less than ½ stick)
butter and oil

For the Duxelles (makes 2 cups):
3 tablespoons butter
1 pound mushrooms, finely chopped
3 tablespoons finely minced shallots
½ teaspoon lemon juice
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
2 tablespoons heavy whipping cream

To Prepare the Crêpes:

Break the egg into a mixing bowl and beat thoroughly with a wire whisk. Add the milk and salt, whisking well.
Add the flour and incorporate completely.
Heat the butter in a small saucepan until the butter is lightly browned and add to the batter while whisking. Allow the batter to rest in the refrigerator for 1 hour before using.
The consistency of the batter is important as the resulting crêpes should be very thin. If the batter is too thick and spreads unevenly, add a little more milk. If the batter is too thin, the crêpes will have many small holes; add a little more flour.
Use a heavy 6-7 inch iron skillet with sloping sides to fry the crêpes. The French use a classic crêpe pan which, like their omelet pan, is dedicated to that single use.
Place the crêpe pan over high heat and add a small amount of butter and oil, just enough to coat the bottom of the pan. When the butter begins to brown, remove the pan from the heat and ladle about 2 tablespoons of batter into the pan; tilt the pan quickly to evenly coat the bottom with the batter. The crêpe should be very thin, so it is important to use only enough batter to coat the bottom of the pan.
Place the pan back over high heat and cook for approximately 1 minute or until nicely browned. Turn with a spatula and fry for another ½ minute or until brown. Turn the crêpe out onto a plate and repeat until the desired number are made.
Allow each crêpe to cool before stacking. Crêpes may be prepared ahead and refrigerated before using.

NOTE: With a little practice you will be able to use several skillets at one time and turn the crêpes by flipping the pans and tossing.

To Prepare the Duxelles:

In a medium saucepan, melt the butter, add the mushrooms, shallots, and lemon juice, and reduce over high heat until mushroom moisture evaporates.
Add salt, pepper, and heavy cream and remove from heat.

To Serve:

Place a crêpe in the center of each of six warm serving plates.
Divide the warm duxelles and place in the center of each crêpe. Fold the crêpe over the duxelles. Serve immediately.

Pastry Cream (Makes 1½ cups)

Ingredients:

1 cup milk
¼ vanilla bean (about 1½ inches long) or ¼ teaspoon pure vanilla extract
a twist each of lemon and orange rind
3 large egg yolks
1/3 cup plus 1 tablespoon evaporated cane juice or sugar
1 tablespoon flour
1 tablespoon cornstarch

Directions:

Combine the milk, vanilla bean, and lemon and orange twists in a copper or stainless steel saucepan. Place over high heat and bring to a boil. Remove vanilla bean and twists.
Beat the egg yolks and 1/3 cup sweetener together in a bowl until the mixture whitens, using a wire whisk or electric mixer. Stir in the flour and cornstarch, blending until smooth.
Slowly pour the hot milk into the egg yolk mixture, beating vigorously with a wire whisk. If you are using vanilla extract instead of vanilla bean, add the extract now.
Pour back into the saucepan, place over medium heat, and boil the mixture for 1 minute, stirring constantly to prevent the custard from sticking to the bottom of the pan.
Pour the pastry cream into a bowl and sprinkle with 1 tablespoon of sweetener. This prevents the formation of skin on the surface. Allow to cool. Cover and refrigerate.