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The Cook’s Atelier || Roasted Quail with a White Wine Jus

April 30, 2015

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Hello, Blissful readers! We hope you all are enjoying spring.

We want to share with you this week one of our recipes for Pan Roasted Quail. Quail is the ultimate, versatile little bird.  It cooks quickly and looks very pretty on the plate.  Here at The Cook’s Atelier, we cook quail all year long.  In the autumn and winter months, it is great with pan-seared mushrooms and breadcrumbs.  In the summertime, we pair it with a vibrant salsa verde.  As a nod to spring, this version is light and elegant with springtime baby market vegetables.  We roasted the potatoes, little tomatoes and the baby leeks separately.  For the asparagus and fava beans, our preferred method is to barely blanch them and finish them with a little brown butter. The finishing touch is the pan sauce made with white wine.  We hope you enjoy.

Roasted Quail with a White Wine Jus

Serves 6

6 whole quail

Sea salt

Freshly ground black pepper

A sprig or two of fresh rosemary, sage, thyme or marjoram

6 cloves of garlic, smashed

2 tablespoons unsalted butter, softened

Extra-virgin olive oil

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For the jus

1 shallot, chopped

1 sprig of thyme

1 bay leaf

1 cup dry white wine

A knob of unsalted butter

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Preheat the oven to 350 degrees F.

Cut off the feet at the knee joint and the head at the base of the neck. Rinse and thoroughly dry the bird. Season the inside of the quail with salt and pepper and stuff the cavity with herbs and a clove or two of garlic. Use your fingers to rub the softened butter all over the quail and season with salt and pepper.

In a large ovenproof skillet, drizzle some extra-virgin olive oil, just enough to coat the pan. Preheat the pan over medium high heat. Place the quail in the pan and sear on all sides for a nice, crispy skin. Slide the skillet in the oven and roast the quail until done, approximately 20 to 25 minutes.

To make the jus:

Remove the quail from the pan and set it on a warm cutting board to rest. Add the shallot, thyme and bay leaf to the pan and cook until the shallot is translucent, but not brown. Add the wine and deglaze the pan, scraping up all the little bits of browned quail. Strain the jus and continue to reduce until slightly thickened. Off the heat, add a knob of butter and swirl the pan to incorporate the butter in the jus.

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Mother’s Day is just around the corner. As many of you may already know, Mother’s Day is a big deal around here. In celebration of that very special day, we are announcing another Contest/Giveaway at The Cook’s Atelier on our Instagram feed. To enter the contest, be sure to go to Instagram, follow us @thecooksatelier, locate the mortar and pestle contest photo, then tag a friend in the comments section to share the contest and help spread the love! Our Mother’s Day Contest/Giveaway ends Monday, May 4, 2015 and we’ll be announcing the winner on Instagram. The winner will receive this beautiful marble mortar and pestle crafted in Italy. Bonne chance!

Looking forward to seeing you all next time!

Blissful Eats with The Cook’s Atelier || Gariguette Strawberry Confiture

April 16, 2015

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Hello, Bliss readers! We are so excited to be back on Bliss blog and to share with you a little bit of Spring from our side of the pond.

You know it’s spring with the arrival of the first strawberries at the market. We love to make strawberry jam using the Gariguette variety.  Gariguette strawberries are a French favorite. They are bright red and so fragrant that they perfume the market with the most heavenly scent. We’ve dubbed them “angel kisses” for that very reason.  The atelier kitchen smells like heaven! We make our jam in a vintage copper preserving pan that we picked up at a local brocante.  The strawberries are even sweeter when they are picked by little hands straight from our very own garden.

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If you are interested in having your very own vintage French copper confiture pot, please visit our online shop, The French Larder at The Cook’s Atelier. (www.thecooksatelier.com)

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Gariguette Strawberry Confiture 

Makes about 8 cups  

 

2 1/2 pounds Gariguette strawberries, or 2 1/4 pounds net

2 cups granulated sugar

juice of 1 small lemon

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Rinse the strawberries in cold water. Dry them in a towel and remove their stems. Place the strawberries in a ceramic bowl and cover with the sugar and the juice of one lemon. Let the strawberries macerate overnight in the refrigerator, covered with a sheet of parchment paper.

Next day, bring this preparation to a simmer in a preserving pan. Pour it into a ceramic bowl.

Cover with a sheet of parchment paper and refrigerate overnight.

On the third day, pour this preparation into a sieve. Bring the collected syrup to a boil in a preserving pan, skim, and continue cooking on high heat. The syrup will be sufficiently concentrated at 221 degrees F on a candy thermometer.  Add the partially cooked strawberries and return to a boil over high heat. Skim and return to a boil for 5 minutes, stirring gently. Check the set. The strawberries will be translucent, like preserves. Put the jam into jars immediately and seal.

We look forward to seeing you all again in two weeks. Happy jam making!

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BLISSFUL EATS WITH THE COOK’S ATELIER || Asparagus Market Salad with San Daniele, Fava Beans and a Fresh Farm Egg and a Giveaway!!

April 2, 2015

hello friends, it really has been too long…so happy to welcome back the cook’s atelier. oh, how i have missed them so! take in the beautiful recipe and photographs and take special note of the oh-too-generous contest these gals are offering you, my lovely readers…

xo mrs. french

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It’s spring here at The Cook’s Atelier and this is one of our favorite dishes to celebrate the season. It is a beautiful dish and is perfect for breakfast, brunch or even the first course of lunch. This time of year, the Beaune market is filled with tender green asparagus as well as the creamy white variety with the violet tips. We head to the market early in the morning as our favorite vendor gathers them from his garden the morning of the market and if you arrive too late, they’ll be snatched up. The season is short for the white asparagus and if you are lucky, you can find wild asparagus, the thin bright green variety that looks like wheat, in a wooded area just after a spring rain. If we have the good fortune to find some, we always add it to the dish.

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In France, it is still possible to find fresh eggs from backyard chickens. Eggs have a season and nothing quite compares to a fresh spring farm egg. The soft yolk in this recipe paired with the warm asparagus and vinaigrette makes for the perfect sauce. You can also add a handful of fava beans if you can find them at your farmers’ market.

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We really enjoy plating this up individually as it makes such a pretty presentation. The colors and flavors bring out the best of spring. Be sure to serve this with a crusty loaf of bread and plenty of French butter.

SPRING CONTEST/GIVEAWAY at The Cook’s Atelier!

We are working on our social media campaign here at The Cook’s Atelier and we need your help. We’d like to grow our following on Facebook, Pinterest, Twitter, Instagram, and have you subscribe on our website. So here’s what you can do to help:

Take a minute and follow us on our social media outlets and your name will be entered in the drawing to win this beautiful fry pan from our very own line of Mauviel Copper cookware. It’s a 22 cm fry pan with copper exterior and lined with stainless steel. This fry pan is truly one of our favorites. We love its versatility and functionality on the stove top and in the oven. We use this pan daily for warming blanched vegetables in beurre noisette or frying the best eggs. This pan is essential to any cook’s kitchen and is valued at 180 euros. For more copper cookware, please visit our online shop, The French Larder at The Cook’s Atelier.

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Each following or like to our various social media outlets will count as one ticket for the drawing. For instance, if you sign up for one, you get one chance. If you sign up for everything, you will get five chances to win! All you have to do is go to our website and follow the five social media icons on the upper right corner. Remember, to be entered into the contest, it’s necessary to ‘Follow Us’ on our social media outlets, not just ‘like’ the photo. So if you’re already a ‘follower’ on one outlet, be sure to ‘follow us’ on the others to enter the contest. Simple! Feel free to share this contest with others. The Spring Contest at The Cook’s Atelier officially begins today and we’ll choose our winner on Monday, April 6, 2015. Bonne chance!

Asparagus Market Salad with San Daniele, Fava Beans and a Fresh Farm Egg

Serves 4

Ingredients:

For the salad:

Handful of thin, white asparagus, peeled

Handful of thin, green asparagus, peeled

Handful of fresh fava beans

4 pieces of prosciutto di San Daniele, thinly sliced

4 farm eggs, soft boiled (*see instructions below for Julias Oeufs Mollets)

Handful of garden radishes, sliced in half lengthwise

Fresh chervil leaves

Sea salt and freshly ground black pepper to taste

 

For the vinaigrette:

1 tablespoon aged balsamic vinegar

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

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To make the salad, hold the asparagus spear and bend it to break off the less tender bottom end.  Trim all of the asparagus to the same length and peel the stalks with a vegetable peeler.  Bring a large pot of salted water to a boil. Prepare an ice bath. Line a platter with paper towels and set aside.  Blanche the asparagus in batches in the boiling water until crisp-tender, 3 to 4 minutes.  Transfer to the ice water bath to stop cooking, and drain on paper towels.

If adding fava beans, shuck them from their pods. Blanche the beans in salted boiling water for about 2 minutes. Plunge them into a bowl of ice water to cool them and preserve their color. Once cool enough to handle, pop the beans out of their grey-green skin to release the bright green bean.

Meanwhile, bring a large pot of water to a simmer.  Lower the eggs into the simmering water for about 30 seconds, just to reheat.  Remove the eggs with a slotted spoon and blot the bottoms with paper towels.

In a small bowl, add the vinegar and olive oil and stir gently to form a broken vinaigrette. Add the salt and pepper to taste.

Arrange the asparagus, prosciutto and radishes on the plate.  Place the egg on top.  Using a spoon, gently separate the egg in two to allow the soft yolk to pool.  Drizzle the salad with the vinaigrette and sprinkle with fleur de sel, pepper and chervil.

For the eggs:

2 quarts boiling water

4 eggs with uncracked shells, at room temperature

Lower the eggs into the boiling water and boil slowly for six minutes.  As soon as the time is up, drain off the boiling water and run cold water into the pan for a minute to set the white, and to cool the eggs enough to remove the shells.  Tap gently on a hard surface to break the shells, peel carefully under a stream of water.  Just before serving, warm for a minute in a bowl of hot water.

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