Frattata Rustico Des Moines Recipes

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LA BROCHETTE DES CORSAIRES



La Brochette des Corsaires image

A specialty of La Reserve de Beaulieu near Nice, France

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

12 medium shrimp, peeled, shells reserved
12 scallops
1/2 cup light oil
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon marjoram
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 pound halibut, washed, boned, bones reserved, flesh cut in large cubes
Clarified butter
1 medium onion, finely diced
1 medium red pepper, finely diced, top and bottom trimmed, trimmings reserved
1 medium green pepper, finely diced, top and bottom trimmed, trimmings reserved
1 1/4 cups long grain rice
1 1/2 cups fish stock
1 eggplant, cut in 1/2 lengthwise, seeds removed and reserved
2 zucchini, finely diced
2 tomatoes, finely diced
1/4 cup peas

Steps:

  • Heat 2 cups salted water. Add pepper trimmings, eggplant trimmings, halibut bones and shrimp shells. Boil for 15 minutes for a simple fish stock. Poach shrimp and scallops in stock. Once cooked, strain stock and reserve.
  • Preheat oven to 400 degrees F. Pour oil in small pan and add herbs. Cook on low heat for 10 minutes.
  • Skewer halibut, then cooked shrimp and scallops, repeating 3 times on each skewer. Set aside.
  • For Rice: Heat clarified butter in large casserole and add onion and peppers and spread over rice. Stir all ingredients together, increase heat and fry for 1 minute. Pour 1 1/2 cups fish stock into rice and add eggplant, zucchini, tomatoes and peas. Place in oven for 20 minutes.
  • Preheat broiler. Brush broiler rack with herb oil and place skewers on rack, brushing them with oil. Broil skewers, about 3 minutes per side. Serve skewers over rice.

PAVE DES ROMAINES



Pave des Romaines image

Provided by Food Network

Categories     dessert

Time 45m

Yield 10 servings

Number Of Ingredients 10

1 (12 by 6-inch) slab chocolate genoise sponge cake
1/4 cup brandy
18 ounces semisweet chocolate
1 cup cream, whipped
1/2 cup light rum, divided
1 (12 by 6-inch) slab plain genoise sponge cake
2 egg whites
1 1/2 cups butter
1/2 cup icing sugar, sifted
4 ounces sugared apricots, soaked in brandy overnight or for at least 1 hour

Steps:

  • Cut a thin layer off top of chocolate genoise to make a flat surface and sprinkle with 1/4 cup brandy. Place on a plate.
  • Melt 6 ounces chocolate: put chocolate in bowl and cover with hot water. Let stand until chocolate is soft, then pour off water, leaving softened chocolate behind. Add chocolate to whipped cream and beat together. Add 1/4 cup rum.
  • Spread layer of creamed chocolate over chocolate layer of genoise and top with yellow genoise. Sprinkle remaining 1/4 cup rum over top layer.
  • Beat egg whites until stiff. Cream together butter and sugar until light and fluffy. Add egg whites, a little at a time, until incorporated. Spread all but 1/2 cup buttercream over top of cake and dust with icing sugar. Place another layer of ganache on top and spread smoothly. Arrange apricots around top of cake.
  • Melt remaining chocolate in bowl, as before and pour over top of cake. Decorate with pipings of reserved buttercream.

GALETTE DES ROIS



Galette des Rois image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 10

1/3 cup/70 g butter, softened
1/2 cup/70 g confectioners' sugar
1/2 cup/70 g ground almonds
1 egg
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
2 sheets store-bought puff pastry, about 1/4-inch/5 mm thick, chilled
1 magic bean, for hiding in the cake
1 egg, lightly beaten, for sealing the pastry
Sifted confectioners' sugar, for dusting (or a few spoonfuls of apricot jam, heated until runny)

Steps:

  • For the cream filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour.
  • For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1-inch/2.5 cm margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash. Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes.
  • Preheat the oven to 450 degrees F/230 degrees C. Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of confectioners' sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze.

SALSA DE PIMENTOS (PIMENTO SAUCE)



Salsa de Pimentos (Pimento Sauce) image

Provided by Food Network

Yield about 2 cups

Number Of Ingredients 11

2 red bell peppers, roasted, peeled, and cut in chunks
4 hardcooked egg yolks
1 cup half and half
1 teaspoon paprika
2 tablespoons olive oil
1 tablespoon anchovy paste
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons lemon juice
Dash of Tabasco
20 stuffed olives, thinly sliced

Steps:

  • 2 red bell peppers, roasted, peeled, and cut in chunks 4 hardcooked egg yolks 1 cup half and half 1 teaspoon paprika 2 tablespoons olive oil 1 tablespoon anchovy paste 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lemon juice Dash of Tabasco 20 stuffed olives, thinly sliced
  • In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.

SALSA DE PIMENTOS (PIMENTO SAUCE)



Salsa de Pimentos (Pimento Sauce) image

Provided by Food Network

Yield about 2 cups

Number Of Ingredients 11

2 red bell peppers, roasted, peeled, and cut in chunks
4 hard cooked egg yolks
1 cup half and half
1 teaspoon paprika
2 tablespoons olive oil
1 tablespoon anchovy paste
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons lemon juice
Dash of Tabasco
20 stuffed olives, thinly sliced

Steps:

  • In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.

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