Recipes for class December 4th 2007

Goat cheese salad with rosemary
Serve 6
6 cup Mesclun salad
3-goat cheese type ''crottin de Chavignol''
1 bunch rosemary
Dressing:
1 TBS Dijon mustard
1 TBS apple cider vinegar
2 TBS sunflower oil
1 TBS cold water
Salt and pepper

Method:
Pre-heat the oven at 350F
Clean the salad in cold water with a pinch of salt, Drain well
Cut the crottin in half and put it in top of the rosemary in oven sheet pan
Put into the oven for 7 minutes
Prepare the dressing, in a bowl,
Mustard, salt and pepper and vinegar first, mix well, add the oil and the water, and mix well again.
You are all set; mix the salad with the dressing, dispose some on each plate add the cheese on top.

Sautéed scallops, saffron cream sauce and endives with honey
Serve 4
12 Scallops
1+1 TBS Sunflower oil
1+1 TBS Butter
1/2 cup white wine
1 little pinch saffron (4 or 5 filaments)
2 chopped shallots
1 cup of heavy cream 35%
1 TBS honey
2 endives
1 lemon juice
Salt and pepper

Method:
1) In a saucepan, reduce the wine with the chopped shallots; you need to have only 3 TBs at the end
2) Add the cream, the saffron and reduce for 4 minutes, then salt pepper and 1 oz of butter
3) Clean the scallops dry them with a paper towel
4) Cut the endives in one inch slices
5) In a non-stick pan, add the oil, the butter and sautéed the endives for 4 minutes on high, add the honey, salt and pepper, the lemon juice and reduce the heat, keep cooking 3 minutes.
6) In a non-stick pan, on high heat, olive oil and butter and cook the scallops 3 minutes on each side.
7) You are all set.

Moelleux au chocolat
Serves 6-8
5oz light brown sugar
4 oz butter
4 oz 70% semi-sweet chocolate
6 eggs
2oz flour
1 oz soft butter (for the mold)

Method
1. Melt slowly the chocolate with butter on the stove (use a casserole with water)
2. Mix flour and sugar in a bowl
3. Beat the eggs
4. Add the eggs (not on the stove) to the chocolate, mixed well, add the mix of sugar and flour
5. Butter the moulds (use aluminum)
6. Add the preparation and let rest in the fridge for 1 to 2 hours.
7. Cook in a hot oven (350F), for 12 to 15 mn.

Caramel Poached Pear
Serve 4
* 4 medium size firm pears
* 6 oz sugar
* 1⁄2 lemon juice

Method:
1) In a saucepan prepare a caramel with the sugar; add the 8 cups of water, boiled for 2 minutes
2) Add the lemon juice
3) Peeled the pears and place them carefully into the sauce pan, be sure they are fully recovered with the liquid, let cook slowly (simmering for around 35 minutes)
Pick them with a fork or a knife to be sure they are cooked, let chilled out 1 hour