Hello old and new friends, here are the two recipes showcased on France Today
Note: these recipes vary slightly from the ones on the video or the book. Here is a link to the complete cookbook.
Ingredients for 6 to 8 servings
1-28 oz can crushed tomatoes, or 4 large very ripe tomatoes, diced.
10-12 pieces of chicken (With skin and bone is kinder on the wallet and the taste buds. Skinless, boneless is kinder on the waistline)
2 large or 4 small red peppers cleaned, seeded and cut into strips
2 carrots, peeled and cut into thin slices
1 branch of celery, chopped
2 onions, finely chopped
6 cloves of garlic, peeled and chopped or crushed
1⁄2 bottle of cheap white wine (or expensive if you’re a millionaire)
1/2 cup chopped fresh parsley
1 bay leaf
1⁄2 tsp dried thyme, or a few sprigs of fresh thyme
1⁄2 tsp dried or fresh rosemary
1⁄4 cup olive oil
1tbsp white flour (to thicken the sauce, optional)
1⁄4 tsp red pepper flakes, or cayenne pepper if you like a bit of a kick.
1- Heat a large pot, preferably steel. Once very hot, add the oil.
2-Sauté the chicken until is it golden on all sides.
3- Add onion and stir until the onions are translucent. Do not let it burn.
4- optional, before adding the wine, sprinkle the flour over the chicken and stir.
5- Add the white wine, tomatoes, celery, red pepper flakes, parsley, thyme, rosemary, and bay leaf and salt and pepper. Add water if needed so that all the chicken is covered in liquid. Bring to a boil.
5- Meanwhile steam (or microwave covered for 5 minutes) the strips of red pepper. This will soften and precook the vegetables just enough.
6- Once the liquid in the chicken pot has boiled, reduce heat to a simmer, add the cooked red peppers and carrots, cover, and cook at least one hour. You can get away with 45 minutes if you use boneless chicken
7- Taste, add salt if necessary, and serve over white rice.
Moelleux au Chocolat
Moelleux au Chocolat -- Moist Chocolate Cake Ingredients for a 9 inch round cake
1 cup dark chocolate chips or chopped up chocolate
1 stick unsalted butter (about 100 grams)
2 large eggs
2 tsp real vanilla extract
1⁄4 tsp salt (optional)
1⁄2 cup granulated sugar
1⁄2 cup brown sugar
1 cup ground raw almonds
1⁄2 cup corn starch or preferably potato starch.
1-Place the stick of butter and the chocolate chips in a microwave-proof dish and cook on high for one to two minute. Stir until smooth. You might need to heat a few more seconds and re-stir if not smooth.
2- Preheat oven to 350 ̊F.
3- In a medium bowl, beat eggs, then add granulated and brown sugar. Stir until well mixed. Add salt and vanilla.
4- Wait for the butter and chocolate mixture to cool slightly, then add to the egg and sugar mixture. Beat until homogenous.
5- Add ground raw almond and corn or potato starch. Stir well.
6- Grease a 9-inch round cake pan. Line the bottom with parchment paper and smear a bit of butter on the paper.
7- Pour the batter into the prepared cake pan.
8- Place in the oven. The first time you do this, you should lace a knife blade in the center after 15 minutes, and then every 5 minutes until it comes out sticky but not goey. With my oven , this takes about 20 to 25 minutes. The edges should be crispy and the center still soft
9- serve at room temperature or slightly warm, with vanilla ice cream for full effect.