9 781645 679790 52999> ISBN 978-1-64567-979-0 $29.99 COOKING / Regional & Ethnic / French US $29.99 / CAN $38.99 FRENCH C OOKING AC ADEM Y Steph ane Nguy en with Kat e Blenkir on With 100 showstopping recipes, Stephane Nguyen takes you on a tour of the best France has to offer, prepared in the simplest way possible. Filled with all the sweet and savory classics you’ve always wanted to make, as well as some lesser-known regional delicacies, this book will be your guide to mastering classic French cuisine. Through helpful tips on efficient mise en place and tried-and-true culinary techniques aimed at budding home cooks, Stephane shows you that delicious food can be accessible to all and that French cooking doesn’t have to be difficult. The recipes are presented in an authentic bistro-style menu, with dishes ranging from small bites and appetizers all the way to delectable mains—and let us not forget the legendary French desserts. Ideal for gatherings and even weeknight meals, feature recipes include: - Creamy Ham and Cheese Feuilleté - French Onion Soup with Port Wine - Slow-Cooked Beef in Dark Belgian Beer - Steak au Poivre - Braised Chicken in Tarragon Sauce - Normandy Apple Tart with Calvados - Petit Raspberry Mille-Feuille French cooking will be a breeze with this mouthwatering variety of recipes that are guaranteed to elevate every culinary experience. Discover the Best Culinary Delights of France Stephane is an acclaimed French cooking instructor who, together with partner Kate , founded the French Cooking Academy, a YouTube channel, online resource on French cuisine and cooking school for beginners. French Cooking Academy has been featured in France-Ameriques, enRoute and My French Country Home Magazine. Stephane and Kate live in regional Victoria, Australia. “ Stephane Nguyen excels at sharing his great knowledge of traditional French cuisine on YouTube and online. We can now rejoice with the publishing of his first cookbook full of delicious and simple dishes. Bravo Stephane!” -Gabriel Gaté, French celebrity chef and author “ For anyone interested in French cuisine, French Cooking Academy is the perfect place to start. This handy reference book will guide you to culinary success!” -David Lebovitz, author of My Paris Kitchen and Drinking French “ Stephane brings a fresh approach to traditional French cuisine. Written with knowledge, love and huge enthusiasm, this approachable book opens up the world of traditional French cuisine.” -Belinda Jeffery, author and award-winning TV food presenter FRENCH COOKING ACADEMY Stephane Nguyen with Kate Blenkiron 100 Essential Recipes for the Home Cook66 French Cooking Academy Farmhouse Lentil Salad Green (du Puy) lentils are protected by a label of guaranteed origin in France. They are grown in a specific region benefiting from a microclimate that gives them their unique taste and texture. The good news is that these iconic pulses can be bought in most countries, and this comfort salad is a hearty way to enjoy them. Cooked until just tender, the lentils are tossed with a Burgundy-style vinaigrette with chives, shallots and a generous sprinkle of lardons. Serves 4 as a starter 1 batch Burgundy-Style Vinaigrette (page 17) 7 oz (200 g) du Puy lentils (or another variety that will hold firm), rinsed under cold water 2 whole cloves ½ onion 1 qt (1 L) water ½ carrot, sliced 1 bay leaf 1 sprig thyme 5.5 oz (150 g) smoked bacon (whole piece), cut into thick strips (lardons) 2 pinches of salt 1 tbsp (5 g) chopped fresh chives 1 shallot, finely diced Mise en place Make the Burgundy-Style Vinaigrette according to the recipe on page 17. Rinse the lentils in a sieve under run- ning water. Stick the cloves into the onion half. In a medium-sized saucepan, add the lentils, water, clove-studded onion, carrot, bay leaf and thyme and bring to a boil. Lower the heat and simmer, uncovered, for 25 to 30 minutes, or until the lentils are tender but not mushy. Meanwhile, in a dry skillet, panfry the lardons until golden brown, then remove and drain on a paper towel. When the lentils are cooked, scoop out the bay leaf, thyme, carrot and onion and leave the lentils to drain through a sieve for a few minutes. Transfer the lentils to a bowl and season with the salt. Scatter the chives and shallot over the lentils, then add the vinai- grette. Mix the ingredients gently to coat in the dressing before sprinkling the lardons on top. Variation There’s always space for extra if you want to create a little more fanfare with this salad. Add walnuts, green apple slices, a scrape of blue cheese or a poached egg.66 French Cooking Academy Farmhouse Lentil Salad Green (du Puy) lentils are protected by a label of guaranteed origin in France. They are grown in a specific region benefiting from a microclimate that gives them their unique taste and texture. The good news is that these iconic pulses can be bought in most countries, and this comfort salad is a hearty way to enjoy them. Cooked until just tender, the lentils are tossed with a Burgundy-style vinaigrette with chives, shallots and a generous sprinkle of lardons. Serves 4 as a starter 1 batch Burgundy-Style Vinaigrette (page 17) 7 oz (200 g) du Puy lentils (or another variety that will hold firm), rinsed under cold water 2 whole cloves ½ onion 1 qt (1 L) water ½ carrot, sliced 1 bay leaf 1 sprig thyme 5.5 oz (150 g) smoked bacon (whole piece), cut into thick strips (lardons) 2 pinches of salt 1 tbsp (5 g) chopped fresh chives 1 shallot, finely diced Mise en place Make the Burgundy-Style Vinaigrette according to the recipe on page 17. Rinse the lentils in a sieve under run- ning water. Stick the cloves into the onion half. In a medium-sized saucepan, add the lentils, water, clove-studded onion, carrot, bay leaf and thyme and bring to a boil. Lower the heat and simmer, uncovered, for 25 to 30 minutes, or until the lentils are tender but not mushy. Meanwhile, in a dry skillet, panfry the lardons until golden brown, then remove and drain on a paper towel. When the lentils are cooked, scoop out the bay leaf, thyme, carrot and onion and leave the lentils to drain through a sieve for a few minutes. Transfer the lentils to a bowl and season with the salt. Scatter the chives and shallot over the lentils, then add the vinai- grette. Mix the ingredients gently to coat in the dressing before sprinkling the lardons on top. Variation There’s always space for extra if you want to create a little more fanfare with this salad. Add walnuts, green apple slices, a scrape of blue cheese or a poached egg.mouthwatering meats and poultry 123 Braised Chicken in Tarragon Sauce With its subtle anise notes, tarragon is one of the most underrated herbs for cooking, which is why I can’t resist a dish where this distinctive herb is the hero. This recipe uses both the stalks and the tarragon leaves to break through the creamy sauce with its licorice accent. This is such a crowd-pleaser and one of the most popular dishes in the French Cooking Academy’s back catalog. Hopefully, it becomes part of your monthly meat rotation at home. Serves 4 ¾ cup (200 ml) Brown Chicken Stock (page 13) or good- quality premade brown stock 1 bunch fresh tarragon (stalks and leaves) 6 chicken pieces of your choice (thighs, breast or legs) Salt and pepper, to season 2 tbsp (15 g) flour 1 tbsp (15 ml) cooking oil 1 carrot, roughly diced 1 shallot, roughly diced 1 celery rib, finely sliced 2 tbsp (30 g) unsalted butter 3 tbsp (45 ml) cognac ¾ cup (200 ml) dry white wine ¾ cup (200 ml) heavy cream Mise en place You will need a Dutch oven or cast-iron pot. If using, make the Brown Chicken Stock in advance according to the recipe on page 13. Bring the stock to a light boil and set aside. Strip and reserve the leaves from the tarra- gon and tie the stalks into a bunch with kitchen twine. Season the chicken with salt and pepper and dust lightly with the flour. In the Dutch oven, heat the oil over medium-high heat and sear the chicken pieces for 5 minutes on each side, until golden brown (cooking in batches, if needed). When cooked, transfer the chicken to a plate and set aside, covered. Lower the heat to medium, add the carrot, shallot, celery and butter, and cook for 1 minute, stirring well to avoid burning the ingredients. Pour in the cognac and scrape the bottom of the pan to detach the caramelized juices before stirring in the wine. Reduce until roughly 2 tablespoons (30 ml) of liquid remain. Slide the chicken back into the pot, along with any residual cooking juices, and adjust the heat to low. Bury the bunch of tarragon stalks under the chicken and pour in the stock along with a pinch of salt and pepper. Simmer, covered, for 35 minutes. Remove the chicken breasts after 15 minutes of cooking and set aside covered with foil. After 35 minutes, discard the tarragon stalks and scoop out the rest of the chicken to sit with the resting chicken breasts. To make the sauce, add the cream to the pot and bring to a boil over high heat, then lower the heat slightly and let the sauce bubble away for 5 to 10 minutes, or until the consistency thickens enough to coat the back of the spoon. Adjust the heat to low, and stir in a small handful of the tarragon leaves. Return the chicken to the pot, gently turning the pieces to coat in the sauce. Simmer, covered, for 5 minutes before serving divided among dinner plates with a generous ladleful of sauce and a pinch of extra tarragon leaves. mouthwatering meats and poultry 123 Braised Chicken in Tarragon Sauce With its subtle anise notes, tarragon is one of the most underrated herbs for cooking, which is why I can’t resist a dish where this distinctive herb is the hero. This recipe uses both the stalks and the tarragon leaves to break through the creamy sauce with its licorice accent. This is such a crowd-pleaser and one of the most popular dishes in the French Cooking Academy’s back catalog. Hopefully, it becomes part of your monthly meat rotation at home. Serves 4 ¾ cup (200 ml) Brown Chicken Stock (page 13) or good- quality premade brown stock 1 bunch fresh tarragon (stalks and leaves) 6 chicken pieces of your choice (thighs, breast or legs) Salt and pepper, to season 2 tbsp (15 g) flour 1 tbsp (15 ml) cooking oil 1 carrot, roughly diced 1 shallot, roughly diced 1 celery rib, finely sliced 2 tbsp (30 g) unsalted butter 3 tbsp (45 ml) cognac ¾ cup (200 ml) dry white wine ¾ cup (200 ml) heavy cream Mise en place You will need a Dutch oven or cast-iron pot. If using, make the Brown Chicken Stock in advance according to the recipe on page 13. Bring the stock to a light boil and set aside. Strip and reserve the leaves from the tarra- gon and tie the stalks into a bunch with kitchen twine. Season the chicken with salt and pepper and dust lightly with the flour. In the Dutch oven, heat the oil over medium-high heat and sear the chicken pieces for 5 minutes on each side, until golden brown (cooking in batches, if needed). When cooked, transfer the chicken to a plate and set aside, covered. Lower the heat to medium, add the carrot, shallot, celery and butter, and cook for 1 minute, stirring well to avoid burning the ingredients. Pour in the cognac and scrape the bottom of the pan to detach the caramelized juices before stirring in the wine. Reduce until roughly 2 tablespoons (30 ml) of liquid remain. Slide the chicken back into the pot, along with any residual cooking juices, and adjust the heat to low. Bury the bunch of tarragon stalks under the chicken and pour in the stock along with a pinch of salt and pepper. Simmer, covered, for 35 minutes. Remove the chicken breasts after 15 minutes of cooking and set aside covered with foil. After 35 minutes, discard the tarragon stalks and scoop out the rest of the chicken to sit with the resting chicken breasts. To make the sauce, add the cream to the pot and bring to a boil over high heat, then lower the heat slightly and let the sauce bubble away for 5 to 10 minutes, or until the consistency thickens enough to coat the back of the spoon. Adjust the heat to low, and stir in a small handful of the tarragon leaves. Return the chicken to the pot, gently turning the pieces to coat in the sauce. Simmer, covered, for 5 minutes before serving divided among dinner plates with a generous ladleful of sauce and a pinch of extra tarragon leaves. 204 French Cooking Academy Parisian Custard Tart Everyone in France nurses a little fondness for the Parisian flan, or flan pâtissier. This simple custard tart can be found in every French boulangerie and patisserie, with a pastry cream texture that ranges from rubbery to velvety smooth. In French restaurants, chefs are now taking the flan up a notch by experimenting with dark sugars and exotic vanilla flavors. For home cooking, I’ve aimed to keep the recipe as simple and delicious as possible without sacrificing taste and texture. We’ll use a fresh vanilla bean, whole milk, cream and short crust for a deliciously creamy flan with a buttery, flaky crust. Serves 4 1 batch All-Purpose Short Crust (page 39) or 1 premade puff pastry sheet 15.2 fl oz (450 ml) whole milk 5 fl oz (150 ml) heavy cream 1 fresh vanilla pod, split in half lengthwise with the seeds scraped 1 large egg 1 large egg yolk 4.5 oz (130 g) sugar 1.8 oz (50 g) cornstarch 2 tbsp (30 g) salted butter 1 tbsp (15 ml) pure maple syrup, to glaze (optional) Mise en place If using, make the All- Purpose Short Crust according to the directions on page 39. Grease the inside of an 8-inch (20-cm)-diameter round springform cake pan, dust lightly with flour and then line it with the pastry so that it covers the bottom and the sides. Keep the cake pan in the freezer until the pastry is rock solid. Preheat the oven to 340°F (170°C). In a large saucepan, combine the milk and cream and place over medium heat. Add the vanilla pod and bring the mixture to a simmer, stirring from time to time. Meanwhile, in a large bowl, whisk together the egg, egg yolk and sugar until the mixture becomes a pale-yellow color, then gently blend in the cornstarch. As soon as the milk mixture starts to simmer, turn off the heat and discard the vanilla pod. Strain half of the milk mixture through a sieve into the egg mixture and whisk to combine before pouring in the rest. Give the custard a gentle stir, taking care not to whisk too hard, to prevent it becoming too foamy. Pour the custard into the same saucepan used to heat the milk and place over medium heat. Whisk constantly, but gently, for 3 to 5 minutes, or until the custard thickens and starts to boil. When it does, adjust the heat to low and continue to cook for 2 minutes, then turn off the heat and incorporate the butter. Remove the cake pan from the freezer and scrape the warm pastry cream into the pastry casing, smoothing evenly with a spatula. Place the cake pan on the middle shelf of the oven and bake for 45 minutes, or until the surface of the flan is golden with large brown patches. Remove from the oven and allow the flan to cool at room tempera- ture before placing it in the fridge for at least 3 hours, ideally overnight. The flan must be completely cold before it’s unmolded. Brush the top of the flan with some maple syrup (if using) to provide some shine before serving. Note Double the ingredients for a 10-inch (25-cm)–diameter springform cake pan. 204 French Cooking Academy Parisian Custard Tart Everyone in France nurses a little fondness for the Parisian flan, or flan pâtissier. This simple custard tart can be found in every French boulangerie and patisserie, with a pastry cream texture that ranges from rubbery to velvety smooth. In French restaurants, chefs are now taking the flan up a notch by experimenting with dark sugars and exotic vanilla flavors. For home cooking, I’ve aimed to keep the recipe as simple and delicious as possible without sacrificing taste and texture. We’ll use a fresh vanilla bean, whole milk, cream and short crust for a deliciously creamy flan with a buttery, flaky crust. Serves 4 1 batch All-Purpose Short Crust (page 39) or 1 premade puff pastry sheet 15.2 fl oz (450 ml) whole milk 5 fl oz (150 ml) heavy cream 1 fresh vanilla pod, split in half lengthwise with the seeds scraped 1 large egg 1 large egg yolk 4.5 oz (130 g) sugar 1.8 oz (50 g) cornstarch 2 tbsp (30 g) salted butter 1 tbsp (15 ml) pure maple syrup, to glaze (optional) Mise en place If using, make the All- Purpose Short Crust according to the directions on page 39. Grease the inside of an 8-inch (20-cm)-diameter round springform cake pan, dust lightly with flour and then line it with the pastry so that it covers the bottom and the sides. Keep the cake pan in the freezer until the pastry is rock solid. Preheat the oven to 340°F (170°C). In a large saucepan, combine the milk and cream and place over medium heat. Add the vanilla pod and bring the mixture to a simmer, stirring from time to time. Meanwhile, in a large bowl, whisk together the egg, egg yolk and sugar until the mixture becomes a pale-yellow color, then gently blend in the cornstarch. As soon as the milk mixture starts to simmer, turn off the heat and discard the vanilla pod. Strain half of the milk mixture through a sieve into the egg mixture and whisk to combine before pouring in the rest. Give the custard a gentle stir, taking care not to whisk too hard, to prevent it becoming too foamy. Pour the custard into the same saucepan used to heat the milk and place over medium heat. Whisk constantly, but gently, for 3 to 5 minutes, or until the custard thickens and starts to boil. When it does, adjust the heat to low and continue to cook for 2 minutes, then turn off the heat and incorporate the butter. Remove the cake pan from the freezer and scrape the warm pastry cream into the pastry casing, smoothing evenly with a spatula. Place the cake pan on the middle shelf of the oven and bake for 45 minutes, or until the surface of the flan is golden with large brown patches. Remove from the oven and allow the flan to cool at room tempera- ture before placing it in the fridge for at least 3 hours, ideally overnight. The flan must be completely cold before it’s unmolded. Brush the top of the flan with some maple syrup (if using) to provide some shine before serving. Note Double the ingredients for a 10-inch (25-cm)–diameter springform cake pan. Next >