french recipes

Zucchini Gratin

unsalted

onions,

zucchini, sliced 1/4-inch thick (4 zucchini)

salt

black pepper

nutmeg

all-purpose flour

milk

bread crumbs

Gruyere

Croque Madame Sandwich

flour

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

eggs

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Beef Bourguignon

olive oil

dry cured center cut applewood smoked bacon, diced

beef

Kosher salt

carrots,

yellow onions, sliced

garlic (2 cloves)

Cognac

(2 cups) beef broth

tomato paste

fresh thyme leaves (1/2 teaspoon dried)

unsalted butter

onions

mushrooms

Country bread

parsley,

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

<p>Calm down, everyone!!! Having made this amazing creation many times, I can tell you it tastes even better the next day. Too fatty? Put it in the fridge overnight and, voila! -- the fat will have risen to the surface and gotten hard, easy to remove. Not enough liquid to cover beef? Add more. </p><p> </p><p>Work with me, people. </p><p> </p><p>Not done in 1 hour and 15 minutes? Cook it a little longer. I find it needs a good 2+ hours, but that could be my wonky oven.  Do splurge on good stock, bouillon cubes are nasty. That goes for all of the ingredients -- use the good stuff, it's what makes the dish. Follow the recipe and use common sense. I always do an experimental run with a more complex dish like this, then tweak it after I'm done to fit my tastes. BTW, I'm not a huge salt fan, and since there's stock and bacon I don't add additional salt until the end, if needed.</p><p> </p><p>Cooking is an art! Be flexible and use your intuition. This is the best Beef Bourguignon recipe I've found.</p>

Have made it, at least 10 times. The only change I make is dredging the beef cubes in seasoned flour, using a large Ziploc bag. I get better browning and it eliminates the need for the butter &amp; flour thickening.

Overall, this is the BEST recipe I’ve found for Beef Bourguignon.  

Very delicious...but agree with other reviews that cooking time was not quite long enough...carrots were still too hard.  So, I had mine in the oven for 2 hours 45 minutes.  I also agree with another reviewer who recommended NOT buying the pre-cut stew meat....I was in a rush for a dinner party and gave in to the temptation...the meat was obviously a blend of different cuts...some were too lean and became chewy.  So, stick with the roast that you cut up yourself to save making that mistake.  Otherwise, flavors were good!

I followed the recipe to a "t".  The most delicious dish I have ever made.  It is also an easy one pot dish you can make over the weekend.  I served it with roasted cauliflower and sourdough bread.  Perfect dinner for Monday.

I have made this many times with the following changes - I omit the bacon since I don't think it's necessary, 1/2 bottle of Pinot Noir or as Ina would say "good" Pinot Noir, less salt, 1/2 bag of frozen pearl onions, 1 package of sliced cremini mushrooms- cook for 2 1/2 - 3 hrs at 275 degree oven. Perfection - if you can't import your own olive oil, store bought is FINE - "Sighs"

I have made this many times starting with Julia then Ina's out of Barefoot in Paris. This was the first time from the Food Network. The posts almost scared me away but I got my guts and head together and made it last week for a dinner party. I made it exactly like the recipe except I added the tomato paste with the carrots and onions for a few minutes before the garlic. I adjusted the cooking time per Ina's Company Pot Roast to 1 hour at 325 then 1 1/2 hours at 250. I used a chuck roast that I cut up. The meat was melt in your mouth tender and the vegetables were cooked but not mushy. I served it over the sour dough garlic bread. It was very impressive and utterly delicious. There were no leftovers to enjoy because everyone went back for seconds. I'm not going to say that it was a walk in the park because it took a lot of time and cooking smarts. If you have a special occasion and lots of time and energy, go for it.

FANTASTIC. Best I've had in a long time.  Only differences we did,  added a whole can of tomato paste (was only a few more ounces), which made it thicker. Did not add the extra frozen onions, which made it less onion-y, more stew like. Would do 1000x again.  Thank you!

Yesterday I decided to depart from Julia's recipe which I have made multiple times,  and went with this one.  I let it sit overnight before adding the mushrooms and pearl onions.  When I woke this morning I thought it would need reducing (had braised it for 2 hours yesterday) but on seeing how just being in the fridge had thickened it I chose not to do more.  I used fresh pearl onions and sauteed them with the mushrooms but otherwise followed the recipe exactly.<div><br /></div><div>Both my husband and I thought it was wonderful, far superior to the Julia Child version.  Thank you!</div>

Unanimous - this many good reviews should tell you that this a winner!  <div><br /></div><div>I made it the day before, and the lighting of the cognac should be fun!  Be careful, but enjoy and pretend you’re a pro ;) It is safe and just place the lid over the pot if you get scared (if u don’t have cognac in the house, small liquor stores sell those small bottles that work out perfect for this recipe) I heated my dish in a Dutch oven for 3 hours, and the meat was just at the point of falling apart - perfect. Let it cool a bit and then placed in fridge.  </div><div><br /></div><div>The next day the fat had risen, so I was able to scrape it off to make it less fatty. I sautéed the mushrooms and added to the pot, then reheated the bourguignon for about 40 minutes, on a simmer.  I removed the meat and carrots as they were really tender, then I added the roux (flour &amp; butter) - this way it didn’t interrupt the contents. Added everything back once I had the thickness I was trying to achieve (didn’t want it too thick - you don’t want gravy).  Omitted pearl onions, due to the crowd I was serving.  Let it simmer while I got everything ready then served with mashed potatoes and heated, sliced rustic bread.  </div><div><br /></div><div>We have a big family, rotating the family gatherings amongst a few of us - I think this was the best dinner ever received ( and I’ve been in the family 15 years!).  I think it’s because it was something a little risky, and different than the chicken, steak, pasta dishes we typically do.  Highly recommend giving this a try! </div>

We live in a tiny village in France. My husband was making this recipe while I worked on my computer upstairs. Lo and behold I saw smoke entering the 2nd floor, then hearing him announce "FIRE". I ran into the kitchen, saw fire on the stove rising around our exhaust fan, and imagined the worst (we have a wooden ceiling).  To make a long story short, our neighbor across from us called the fire dept and three men arrived. Our gorgeous stove; extractor; etc. need to be replaced.  Apparently my husband followed this recipe, pouring a small amount of cognac into the pot. However, leaving the exhaust fan 'on' spread the fumes onto the filter (which had some imbedded grease despite having been recently cleaned). Presto; the filters ignited...etc.  I've made this beef stew innumerable times never adding cognac, but only wine. It's still delicious without brandy. Wisdom dictates MUCH caution be used while cooking with cognac; especially turning off the exhaust fan. I, for one, recommend Ms. Garten eliminate cognac from this recipe for safety's sake. Only professionals should use it. 

https://www.foodnetwork.com/videos/inas-beef-bourguignon-recipe-0169492

Ina's beef Bourguignon is like beef stew with an elegant French accent.

Ina's Beef Bourguignon Recipe

Chicken with 40 Cloves of Garlic

chicken thighs (with skin

scallions

thyme

garlic (approximately 3 to 4 heads), unpeeled

dry white vermouth

salt salt

Good grinding pepper

When I was young, this old French classic was still - though in a quiet way - very much in vogue. I dare say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savory bonbons in their sticky wrappers, rather than breathing out acrid heat. This is a cozy supper, not a caustic one.

This dish entered my canon under someone else's auspices. A few years ago, for the fortieth birthday of a then-colleague and friend of mine, Nick Thorogood, his partner asked everyone to contribute something written expressly for purpose to be compiled in a fat tribute of a book. Since most of Nick's and my conversation dwells, with almost fetid passion, on food, it seemed only proper to write a recipe for him. And given that it was his fortieth birthday, this seemed the right recipe.

It is not quite the classic version (not that there is only one: food is as variable as the people who cook it) but it sticks to the basic principles. Maybe because the white meat on chicken tends towards the utterly tasteless these days, I prefer to use not a whole chicken, but thigh portions only. Naturally, this wouldn't make sense if you were raising your own chickens, then slaughtering them for the pot, as was the custom when this recipe came into being (and very good it would have been, too, for adding oomph to an old bird) but if you're following the contemporary shopping model, it works very well. For some reason, I veer towards recipes that can easily be cooked in one of my wide and shallow cast-iron Dutch ovens and this fits the bill perfectly.

By all means, add some steamed or boiled potatoes alongside if you wish, but I'd prefer, by far, a baguette or two to be torn up and dunked into the flavorsome juices; though don't rule out the option of sourdough toast, which is the perfect vehicle for spreading the sweet-cooked garlic onto. Otherwise, some green beans or baby peas or a plain green salad is all you need for a sure-fire salivation-inducing supper.

Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.

Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.

Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.

Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.

Making Leftovers Right: If I do have any chicken left over - and I don't think I've ever had more than 1 thigh portion - I take out the bone then and there and put the chicken in the refrigerator. Later (within a day or two), I make a garlicky soup, by removing the chicken, adding some chicken broth or water to the cold, jelled juices, placing it over a high heat and, when that's hot, shredding the chicken into it and heating it through thoroughly, till everything is piping hot. You can obviously add rice or pasta. Otherwise, mash any leftover garlic into the concentrated liquid (which will be solid when cold), chop up some leftover chicken, and put it all into a saucepan with some cream. Reheat gently until everything is piping hot, and use as a pasta sauce or serve with rice.

This chicken is fantastic!! It's moist, full of flavor, and a family pleaser. I'll cook this for guests for sure. But the Prep Time listed for this recipe is absolutely ridiculous! It took me 15 min just to get the cloves of garlic separated much less sear 8 chicken thighs, slice the 6 scallions, take the leaves off of the fresh thyme stems, stir fry the scallions and thyme leaves, deglaze the pan, then actually assemble the casserole in the dish and get it into the oven to bake for an hour and a half. Because of this "15 min prep time" mistake we are eating dinner an HOUR later than planned. Please consider changing this on the recipe. 

Simple ingredients, easy to follow and loads of flavor! Glad I gave it a try despite it having no reviews yet. 

Loved how easy this recipe was to prep, however the liquid quantity was clearly not enough... after one hour and 15 min I checked and all of the liquid was gone and the scallions were burning to the bottom of my pot.  Next time I'll add some stock.

Fantanstic!  The chicken is flavorful, moist and falls off the bone.  I added some slices mushrooms after the dish had been in the over for about a half hour. This was easier to make than some other Chicken with 40 cloves recipes I've tried.

I made this and really liked it. I didn't have scallions so I used a large leek instead. I added a bit more wine than called for plus 1/4 to 1/2 c chicken stock, which I added before putting the chicken back in the pot. Once the chicken went back into the pot I drizzled a bit of cognac over it. After the chicken was finished in the oven, I pulled the chicken from the pot and added about 2 tablespoons of cream to the pot to loosen the sauce and make it a bit more rich. A really lovely meal (I served it with roasted potatoes, carrots, and zucchini.

Very rich! Easily increased to feed 12 on New Year's Day. Aromatic, beautiful color, wonderful flavor. Spread the garlic cloves on multigrain baguette slices.  Two thighs left over with pan juices made a fantastic soup with the addition of diced tomatoes and Italian-style green beans. Will definitely make again!

So darn good!  Have made it on 3 separate occasions.  I tried it with the white one, another time vermouth, &amp; another sherry.  I used what I had on hand.  I did add more liquid because I was afraid it would burn on the bottom.  I also added chicken broth (1/4c) to the alcohol.  The garlic is very mushy and yummy just spread on a crusty bread!  I had 2 thighs left one time and I shredded that over a salad.  Another time I used the extra thigh meat and used it for tacos!  The flavor and juiciness is wonderful and its a very easy recipe! 

Overall a winner, but I think the mashed garlic sauce might be just as good as the chicken!  I blanched and peeled the garlic cloves, which made it easier to mash them into a heavenly roasted garlic paste for bread dipping.  I added about 1/3c of white wine initially, but checked at about 1 hour and sauce was almost gone, so I added another 1/4c of chix stock. Made with oven roasted potatoes.  Would be perfect with a light salad to cut the richness.  Will definitely be adding to the rotation. Don't be afraid of the 40 cloves, just go with it.  You will be glad you did! Great dish for company as most of the work can be done ahead.

Even though I was afraid it would be to garlicky, I tried this and it was amazing!!!. The smell of it cooking drove everyone in the house crazy with hunger lol. I used boneless breasts ( butterflied  and drumsticks, skipped the wine and shallots since I was out, completely forgot the thyme and it still came out fabulous. I will definitely make again. 

We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.

The Best Creme Brulee

heavy cream

1 vanilla bean, split lengthwise

12 tablespoons sugar

7 large egg yolks

Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.

Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.  

Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.  

Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods. 

Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.  

Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.  

Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.  

Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.  

Freeze the custards for 5 minutes before serving (see Cook’s Note).  

This Food Network site has saved my life!! Cannot cook to save my life and now I this easy to follow, can watch any time and look at the shows whenever I want!! 

Thank you,
A huge fan.

This was really good. I did not find it difficult to make, however, I would recommend putting it in on the lower end for the time and then checking on it as I put mine in for 40 and it was slightly overcooked, but still delicious.  

I think this is absolutely wonderful! My dad loves Creme Brulees! :)

Really good, very rich, keeps well in the fridge for a couple days (don't add sugar on top until serving). is actually great as a plain custard too.

i am going to try this. seems really simple.

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Hollandaise Sauce

lemon juice

unsalted butter, melted (1 stick)

cayenne

Canadian bacon

muffins,

white vinegar

Salt and pepper,

Hollandaise Sauce, recipe above

Hollandaise Sauce : Food Network

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. 

I make my hollandaise sauce using my blender. Melt the butter in a glass measuring cup. While the butter is melting I add the rest of my ingredients to my blender and blend it well.  When The butter is melted I drizzle it through the opening in the top of the blender while the blender is running. I have never had a problem with it. Comes out great every time. 

Foolproof recipe. Exactly how I learned it in Culinary School. You have to come with the mindset of making both Pastry Cream and Caesar Dressing. It's so important to get air whipped into the egg yolks, like when making Caesar Dressing, so the butter can be incorporated. Not whipping the eggs long enough will break the emulsion. It's also like Pastry Cream where the egg yolk mixture gets too hot and can scramble, like when not tempering the egg mixture when making pastry cream (adding too much hot milk at once scrambles the eggs).

For people who cannot cook. You are either using too much heat to make the sauce, using the egg whites, not just the egg yolks, and/or using margarine instead of melted butter. As the recipe clearly states, do not use heat, instead use warm water placed around the whisking bowl to keep the butter melted and not enough to cook the yolk. Thanks!

Leftover Friday night salmon turns into Saturday morning Salmon Benedict.  First time ever making a hollandaise sauce.  Couldn’t be easier.  My new go to breakfast.  Definitely a ten star recipe!  Thank you

So creamy and perfect.  I added tarragon to make it a Bernadine sauce.

My first time ever attempting hollandaise and it was perfect. I cut the recipe in half since there's only two of us.

Very simple to make and tasty. I doubled up the lemon because I like a bit more and added a pinch of salt.

I used less lemon as I thought it would be too tart.  I tried freezing my left overs and tonight I am making Eggs Benedict    The butter separate After I thawed out. I just added a little hot water and whisked it again and it turned out great.  I was not sure if I would have to make a new batch, as I could find nothing online about freezing hollandaise sauce. But it worked. Thanks Tyler and the poster who wrote that hot water helped her. 


I made this for Mother's Day.  I've made mayonnaise before, but not Hollandaise.  Wonderful recipe, and easy to do.  I recommend using your mixer's wire whisk attachment rather than doing it by hand.  I'd like to try this with a dash of smoked paprika instead of cayenne.  It would be great over smoked salmon or lox.

Everything was good EXCEPT one thing. My girlfriend and I both agreed the tablespoon of lemon was over powering. I'm going with 1 teaspoon next time and see how that works. Otherwise very good. 

https://www.foodnetwork.com/videos/hollandaise-sauce-recipe-0170063

Don't be intimidated! Conquer classic Hollandaise sauce with this recipe.

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Hollandaise Sauce Recipe

Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.

Coq Au Vin

bacon

(3 chicken,

salt and black pepper

yellow onion, sliced

garlic

Cognac brandy

(375 ml) good dry red wine

chicken stock,

unsalted butter,

frozen small whole onions

cremini mushrooms, stems

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Love Ina!!!! Amen to more REAL cooking shows like Ina, Giada &amp; Bobby. I rarely watch Food Network anymore because of the tiresome competition shows.  I want to see real cooks in a kitchen!!!!!!!!!!!

Where are the new Barefoot Contessa episodes.....she is the best thing you have going on Food Network......

tired of seeing all of reality cooking competition shows! Bring back Ina, Giada, and Bobby!!!

<span>You should brown the chicken at very high heat to get a crisp skin on it before you toss it in with the other ingredients. A lot of the recipes from experienced chefs leave out cooking temperatures. So, cook the bacon as you normally would, then crank up the heat till you have a little smoke, then toss in the chicken to get a crisp browning of the skin and outer flesh within the stated 5 minutes. If you're using a whole divided chicken, don't be afraid to take pieces out when they're fully browned on the outside; they don't all have to come out at once. This will give you a better result after you return the chicken to the pot in the second part of the recipe.  </span><div><br /></div><div>People tend to be afraid of high heat when they're cooking, and if you perform this recipe with only medium heat then you'll get overcooked chicken. It's a little counterintuitive, but higher heat for less time will improve the external textures while preserving the interior moisture because there is a second phase of cooking it in the oven. Also, if dividing a whole chicken is intimidating, follow another users suggestion of just using skin on chicken thighs for this recipe. Also Also, an external digital cooking thermometer (the kind with the probe in the meat, a heat resistant cord, and the display outside the oven) placed in the thickest part of the chicken will let you get perfectly cooked, safe chicken with no guess work.</div>

 I've never tried an Ina Garten recipe that didn't work well, so looking forward to trying this.  I'm a big fan of Food Network, but I too, like other reviewers want more Ina, Giada, and Bobby-very tired of all the competition cooking shows!!!

Following the recipe as written,. I found this dish almost sickeningly full of fat--bacon, bacon fat, chicken skin, butter, olive oil. Realizing this before putting in the flour and butter, I put the pot in the fridge so the fat could congeal and I could skim some off the top. WIth that amendment, the recipe turned out tasty--even better the second day.

I have read all the reviews for Ina's coq au vin and I am surprised at how little some people know about cooking.  Most do not seem to know how to take care of problems if the dish does not come out perfectly. 

To make the statement the coq au vin was soupy is very easy to fix. Just take all the ingredients out of the pan and cook the the offending broth down until it is thick and tasty. Put all the ingredients back in the pan and cook it 30 min. longer solves the problem.

Either I'm easily pleased or some of the people commenting have no taste buds or kitchen skill. This dish was AMAZING!!! And not at all difficult to make. The whole family loved it. The only adjustment I made was pouring off some of the oil before adding the carrots and onions as I was worried it may be a wee bit oily. Will most certainly be making this again, thank you Ina xxx

I just tried the Coq Au Vin...problem is the gravy didn't thicken??? I'm gonna let it sit for an hour.

Surprised I had not yet made this before and don't recall which cookbook it's featured in.  Used all chicken thighs and it turned out fabulous!  I also added little new potatoes to the pot.  Was really good!  It's a keeper.  Everyone in the family loved.

https://www.foodnetwork.com/videos/the-contessas-coq-au-vin-0170458

Ina Garten shares her recipe for French Coq au Vin using chicken, mushrooms, onions and bacon.

The Barefoot Contessa Makes Coq au Vin

Croquembouche

-ounce packet unflavored gelatin (2 1/2 teaspoons)

vanilla beans

sugar

cornstarch

bittersweet chocolate, chopped

espresso

corn syrup

Croque en Bouche on a White Plate Placed Near two white candles

For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.

Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat.

Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth.

Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture.

Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes.

Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture.

Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.

Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.

When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.

Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.)

For the Pastry Puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.

While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.

Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.

Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.

Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).

Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.

To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.

Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes.

Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.

Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful-the caramel will still be hot!

Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds.

Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy.

Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base.

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