The French Menu Blog

INGREDIENTS:

• 2 ounces Spanish rojo vermouth
• 1/2 ounce Campari
• 1/2 ounce gin
• Orange peel and an olive, for garnish
  

METHOD:

1. Pour the vermouth, Campari, and gin into a rocks glass filled with ice.
2. Stir 15–20 seconds well until chilled.
3. Garnish with an orange peel and an olive.

INGREDIENTS:

• 8 oz surimi – cubes
• 4 tablespoons parsley, chopped
• 1 ginger (size of 1 small pickle) grated (1 tablespoon)
• Zest of one lemon, grated
• 3 oz cream cheese
• 2 oz mayonnaise
• 12-16 oz medium shrimps, cooked with shell off)
• Basque pepper (Espelette) & Salt
• Slices of baguette or Soup Bread (see below)

1. Roughly chop up the surimi.
2. In a bowl, whisk the ginger, lemon zest, cream cheese and mayo, and half of the chopped parsley. Salt and Espellete pepper to taste
3. Combine the surimi and mayo mixture.
4. Place a heaping tablespoon on slices of bread and top with a shrimp.
5. Garnish with Espelette, lemon zest, or the rest of the parseley.

INGREDIENTS:

• 8 oz fire roasted red peppers
• 8 oz fire roasted tomatoes with garlic
• 2 T Spanish sherry
• Salt and Espelette pepper to taste

1. ,In a blender or food processor, mix all the ingredients.
2. Allow the soup to rest several hours or overnight
3. Serve the soup chilled or room temperature, with a garnish of Basque soup bread. (See b

INGREDIENTS:

• THE SOFRITO:
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 small onion, finely chopped
• 1 teaspoon Espelette pepper
• 1 cup crushed tomatoes with garlic
• THE PAELLA:
• ½ lb of chorizo sausage cut in bite size pieces (may substitute rabbit or chicken)
• 2 cups of short grain rice – preferably Bomba or Calasparra
• ½ cup carrots, diced
• 1/2 cup chopped onions
• ½ cup fresh green beans, chopped in 1 inch pieces
• ½ cup red pepper, chopped
• 3 cups clam juice or chicken stock or a mixture
• 1 cup white wine
• pinch saffron threads (about 20)
• 8 oz peeled shrimp, tails off
• ½ pound mussels in the shell, scrubbed if necessary
• Parsley and lemon

METHOD

1. Heat the olive oil in a small frying pan and add the onion cooking until soft and translucent
2. Add the garlic, stir to distribute it and cook on low until soft
   Sprinkle the paprika and stir to coat the vegetables
3. Add the tomatoes and simmer over medium heat – about 10 to 15 minutes – until it’s a thick past. Set aside.
4. Heat 2 T oil in a large flat fry pan or paella pan and add the sausage or meat, browning them on all sides until done.
5. Remove the meats and add the vegetables. Cook on low heat until they are soft and the onions are translucent
6. Add the sofrito and stir to evenly distribute
7. Add the rice and stir until totally coated
8. Add the stock, wine and saffron and do not stir – instead leave the mixture to simmer at a constant bubble until all the liquid is absorbed, the rice is puffed up and the sauce is thick – about 10 minutes
9. Meanwhile steam the mussels in a small amount of water for about five minutes and discard any that do not open. Spread the mussels evenly on top.
10. Cover with a lid or aluminium foil letting the paella rest (for at least 10 minutes) and the seafood heat.
11. Serve on the table topped with some chopped parsley and a few lemon wedges.

INGREDIENTS:

• 1.5 C water, tepid
  ¼ tsp fast-action yeast
• 3.5 C flour, plus extra for shaping (use 00 , pastry, pizza, or Italian flour if possible)
• 1/2 C spelt, whole wheat or rye flour
  2 tsp fine salt00 flour, plus extra for shaping
• 2 teaspoons salt

1. Combine the water, flours, yeast, and salt.
2. Knead by hand 5=10 minutes or in a stand mixer 2-3 minutres.
3. Cover with clingfilm or plastic bag and leave at room temperature for 12 hours or overnight 
4. Shape the dough into a stick about 12 inches long with tapered ends. :ay diagonally on a tray lined with nonstick paper, and cover.
5. After about 30 minutes, uncover the dough, dust liberally with flour, then press a rolling pin firmly down the centre, so that you almost split the loaf in two, leaving it joined only by a membrane of dough right down the middle.
6. Leave to rise again for 30 minutes, then bake at 450º F for about 20 minutes, with a small tray of boiling water on the lowest shelf to crisp the crust.
7. Reduce the heat to 400 º F and bake for 15-25 minutes more, until crisp and the colour you like.

INGREDIENTS:

• Raymundo’s Caramel Flan
• Lemon pound cake
• Granulated Sugar
• Canned whipped cream (or homemade)
• Four 1/2 cup verrines or small jars

METHOD

1. Cut the pound cake into 1/2 inch circles that fit the verrines.
2. Squirt about a tablespoon of whipped cream on the bottom
3. Set the cake round on the cream. Spoon the flan in to fill the verrine to the top.
4. Sprinkle sugar on top, about 1 teaspoon for each verrine.
5. Caramelize the top using a kitchen torch or broiler.