cognac

Pan-Seared Steak With Red Wine Sauce

Kosher salt, as needed

black pepper,

shallots

unsalted butter

neutral oil,

brandy,

dry red wine

beef or chicken stock,

chives

Watercress,

Simple Steak au Poivre

beef

Salt

black pepper

Sichuan pepper

shallots,

Cognac or bourbon

crème fraîche

watercress,

This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.

Dijon and Cognac Beef Stew

pork,

1 large onion, finely diced

3 shallots, chopped

2 pounds beef chuck,

2 tablespoons all-purpose flour

Kosher salt and black pepper

Cognac

beef stock

Dijon mustard

mustard Dijon mustard

4 large carrots, peeled and cut into half-moon slices

1/2 pound mushrooms, stemmed,

1/4 cup red wine

Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.

Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.

Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.

Vieux Carr&#233; Recipe

Benedictine

Peychaud’s Bitters

Angostura Bitters

rye whiskey

sweet vermouth

Combine all ingredients in a mixing glass and fill with ice; stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry.

A gâteau Basque is a buttery almond-flavored cake filled with a layer of pastry cream for a beautiful contrast of crumbly and creamy layers. Try these easy and delicious cake recipe from chef Alex Raij. 

G&#xE2;teau Basque Cake Recipe

For the Pastry Cream: 2¼ cups whole milk

sugar, divided

cinnamon

lemon zest

cornstarch

salt

For the Cake: 3 eggs

sugar

almond extract

vanilla extract

baking powder

all-purpose flour

For Assembly: ¼ cup water

cherries

egg, beaten

Almond Cake with Lemon Custard and Boozy Cherries

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat — you could swap them out for another wild mushroom or even button mushrooms in a pinch — and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on <a href="https://cooking.nytimes.com/recipes/1017319-simple-steak-au-poivre">steak au poivre!</a>) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end — or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Pan-Roasted Chicken In Cream Sauce

olive oil

morels

chicken stock, homemade

heavy cream

Madeira wine

crème fraîche or Greek-style yogurt

savory

tarragon

Pan-Roasted Chicken in Cream Sauce

Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.

Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.

Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.

Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.

Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.

Classic Tiramisù

granulated sugar, divided

mascarpone (8 ounces)

espresso coffee

cocoa powder

ladyfingers (from

bittersweet chocolate, for shaving (optional)

Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso and rum in a shallow bowl and set aside.

Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Try your hand at recreating a classic 1920s cocktail, the sidecar. It's easy to adapt – simply use cognac, or go with equal parts cognac, triple sec and lemon juice

Sidecar

lemon juice

Angostura bitters(optional)

Put a coupe glass in the fridge to chill. Tip all of the ingredients into a cocktail&nbsp;shaker.

Shake well, until the outside of the shaker feels cold, then strain the cocktail into the chilled glass. If the lemon juice is too sharp, add the bitters to taste.

Le tortine coccochoc sono un dessert goloso e raffinato che unisce in un abbraccio avvolgente uno degli abbinamenti più azzeccati: cocco e cioccolato!

Tortine Coccochoc

Cocco rapè 200 g

Uova medie 2

Zucchero a velo 50 g

Panna fresca liquida 100 g

Cioccolato fondente 175 g

Burro ammorbidito 45 g

Cognac 10 g

Cocco rapè q.b.

Store-bought rotisserie chicken and puff pastry make these individual chicken pot pies easy to prepare.

Chicken Pot Pie

yellow onion, diced

garlic, roughly chopped

celery,

pearl onions (no need to defrost)

carrots, sliced into ¼-inch rounds

all-purpose flour, plus more for rolling the pastry

chicken broth

white pepper

thyme

chicken

peas (no need to defrost)

NOTE: For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package. 

Line a baking sheet with aluminum foil for easy clean-up.

Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.

Preheat the oven to 425°F and set an oven rack to the center position.

To make the filling: In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point. That's okay - the cognac will cook off in the oven.)

Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.

Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash.

Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.

MAKE AHEAD: The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.  

Note:  Nutritional information calculated using 1 package of puff pastry and 3 1/2 cups of chicken.

Triple Sec

Lemon

Shake

Add all the ingredients into a cocktail shaker with ice and shake well until the outside of the shaker becomes frosted.

Strain

Strain into a chilled cocktail glass and serve.

One of the chef Edouardo Jordan’s fond memories is making the punch for family celebrations; he’d add layers of fresh fruit and juices to Hawaiian Punch or Tropical Punch Kool-Aid. Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade. Cognac salutes black World War II soldiers’ love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar.

Edouardo Jordan’s Juneteenth Red Punch

strawberries

(unpeeled) fresh ginger (about 2 ounces)

strawberry syrup, cooled

pineapple juice

pomegranate juice

lime juice

ginger beer

Ice,

dry sparkling wine

strawberry

Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.

Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)

Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)

When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.

Vieux Carré

Bénédictine

Angostura bitters

Peychaud’s bitters


Stir all ingredients with ice. Strain into a chilled rocks glass over ice

concentré de tomates, vin blanc sec, cognac, sel, poivre, cuisse de poulet, langoustine, beurre, échalote, crème fraîche épaisse

Poulet aux langoustines pour Noël

c.à.s de concentré de tomates

cl de vin blanc sec

cl de cognac

poivre

morceaux de cuisse de poulet et le haut de la cuisse

langoustines crues

g de beurre

échalotes

cl de crème fraîche épaisse

Dans une cocotte faire fondre 25 g beurre et faites revenir les échalotes.

Faites revenir les morceaux de poulet dans la cocotte avec les échalotes, salez, poivrez légèrement.

Incorporez les langoustines et laissez suer quelques instants.

Puis vous versez le cognac et flambez abondamment la préparation en remuant, salez ,poivrez.

Incorporez le concentré de tomate et arrosez le tout avec le vin blanc et portez à ébullition.

Puis versez la valeur de 20 cl d'eau et laissez cuire à feu doux 15 min. 

Puis vous retirez les langoustines et réservez-les, laissez cuire le poulet encore 15 min.

Retirez les morceaux de poulet de la sauce.

Passez la sauce au tamis, puis incorporez la crème fraîche et fouettez et laissez réduire quelques instant sur le feu doux. 

Au moment de servir, incorporez le reste de beurre dans la sauce, rectifiez l’assaisonnement si nécessaire.

Pour servir mettez les morceaux de poulets très chauds dans un plat et vous décorez avec les langoustines et versez la sauce dessus.

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