Common Table - The Lycée Français de New York Spring 2020 Cookbook

Lucas Alleau Jahna Balk Juliette Castaigne Mary-Hope Chauvirey Liz Descours Caroline Fina Ginger Love Garcia Laura Gordon Frances Guillemot Astrid Heath Sophia Herman Sitara Herur-Halbert Sadhana Herur Olivier Imbert Katherine King Lea Knani Alicia Lubowski-Jahn Veronica McGivney Park Gabrielle Monin Eric Ripert Pauline Rosset Anton Sirgue Samantha Sperber Antoine Thiboult Zhora Tsouri-Dommanget Xiaohua Wei

Art and design by Sitara Herur-Halbert

table of contents Breads and Breakfast Soups and Starters Main Courses Sides Dessert

brioches parisiennes Contributed by Olivier Imbert

400 gms flour 60 gms sugar 1 tsp vanilla extract 4 eggs 180 gms very soft butter or margarine very soft 1 tsp salt 10 gms active dry yeast Mix all ingredients in a bowl either in a food processor/bread kneading machine or by hand.

Knead the dough on a floured surface for 10 minutes until it is firm. Knead by folding the dough into its middle making it flat, then make a ball and slam it on the counter and repeat until firm.

Form a ball and place in a bowl. Cover with plastic film and place in the fridge for 2 hours.

Knead the dough again for 5 minutes in the same manner. Cover with film and let rest for 5Â minutes.

Use an oiled muffin pan to shape your brioche. First place larger balls in the pans, then top with smaller balls. Cover with plastic and let stand at room temperature for 1 hour.

Make an egg wash with 1 egg and a little bit of water and brush over the brioches.

Place in pre-heated oven at 350 F and bake 30 minutes.

Remove from the pan and cool.

nespresso nutella latte Use your Nespresso Vertuo Next for coffee experience that transcends expectations and brews high-quality coffee in a variety of sizes. Try this recipe from the comfort of your home using your favorite capsule!

Contributed by Nespresso 1 capsule of bianco leggero, double espresso size 2 Tbs. chocolate hazelnut spread, such as Nutella 4 - 6 oz. milk whipped cream Special Equipment: Mug or Tall Recipe Glass, Milk Frothing Device In a glass, add hazelnut spread. Use your machine or other device to heat and froth milk. Add frothed milk to glass and stir to combine. Brew bianco leggero double espresso capsule directly into glass. Top drink with whipped cream and enjoy!

mh's famous baked southwestern dip This is one of my 'go-to' dips to bring to Lycée class cocktails. Bring it to your next one, hopefully in the fall!

Contributed by Mary-Hope Chauvirey 1 large round loaf (16 oz) boule bread or Italian-type peasant bread 1 package (8 oz) cream cheese – softened 1/2 cup sour cream 1 1/2 cups chunky salsa: *I use some hot and some medium spice jarred salsa 'Green Mountain' and 'Newman's Own' are both good chunky brands, but any will do.

1 bag of shredded sharp cheddar cheese (@8-12 oz). *a bit more cheese is always delicious. assorted sliced raw vegetables to dip: I like firm broccoli, cauliflower, red & yellow peppers, cucumbers, zucchini, carrots, celery, etc. (any sturdy 'dipping' vegetable will do). tortilla chips (Tostido's brand 'scoops' work very well) Preheat oven to 400. Cut into the top of the bread to make a large center hole to make it like a bowl. Trim the dough part from the inside of the top so that it can sit back on top of the bread bowl to cook & set the top aside for covering later. Remove the center from the bread leaving a 1/2" shell to create the 'bowl'. You can use the insides for another recipe or to make croutons or breadcrumbs.

With an electric mixer beat the softened cream cheese, sour cream and salsa until smooth.

Place in a large bowl and stir in the cheddar cheese. Spoon the dip into the bread shell. Place the top slice/cover on the bread & wrap the entire thing in aluminum foil.

Bake about 45 minutes to 1 hour, depending the oven. Check by opening the top of the bread, careful it will be very hot! It should be steamy and melty inside when stirred. Remove the top of bread and lean it on the bowl.

Sprinkle dip with chopped scallions or a bit of shredded cheese. Serve with the assorted crudité & tortilla chips.

The dip may also be baked and served in a shallow 1-quart baking dish. Bake in the pan covered only 30 minutes (but it’s 100% better baked in the bread bowl!!!) Once most of the dip is gone.. cut or tear up pieces of the bread shell that have been soaked with the dip..

YUMMY!!!

broccoli soup I am sharing this framed recipe for broccoli soup. It was given to a family friend in c. 1972 as a Christmas present when he moved out of NYC. Many years later he returned it, and it now hangs in the kitchen.

Contributed by Alicia Lubowski-Jahn 2 tbsp. neutral oil 2 medium onions, chopped 1 head broccoli, chopped 2 carrots, chopped 4 celery tops, chopped 1 cup yogurt 1 bay leaf special equipment: blender Add oil to pan. SautĂŠ 2 onions in oil till transparent. Add chopped broccoli (including trimmings of stems, leaves, and any leftover buds), as well as any other leftover vegetables on hand, and cook for 1 minute. Add 2 chopped carrots, 4 chopped celery tops, 1 bay leaf, 1 tsp. salt, and 1/4 tsp. pepper. Stir well, and add water to cover. Bring to a boil, then reduce heat to a simmer and cover, cooking gently for 1 hour.

After 1 hour, vegetables should be cooked through and soft. Puree soup in a blender, and add yogurt to taste - about 1 cup.

smoked salmon dip Contributed by Mary-Hope Chauvirey

8 ounces smoked salmon slices (packaged or freshly cut is fine), shredded with two forks or sliced into thin strips 2” in length 8 ounces Philadelphia cream cheese in a block, not whipped and softened 8 ounces crème fraîche 4 scallions, green parts only chopped fine 1 bunch dill, (only use a few sprigs) chopped fine juice from 1 large lemon and zest from skin 3 or 4 dashes of hot sauce or Tabasco sauce In a stand mixer or a bowl with an electric hand mixer add softened cream cheese and half of the crème fraîche. Blend these two together until smooth, adding more creme fraiche if too thick and lumpy. Add in the scallions, dill, lemon juice & hot sauce. Blend all together and taste for seasoning. It should have a slight tang and a nice fresh herb and lemony flavor.

Remove to a bowl. Add in the shredded salmon and mix just until blended and stir in the lemon zest. Taste again for seasoning and add more lemon, herbs, hot sauce as needed.

Chill in the refrigerator for at least 2 hours. When ready to serve, stir to blend and sprinkle some chopped dill & lemon zest to decorate on top.

Serve as an hors d'oeuvres with thin sliced baguette (lightly toasted) or crackers like 'Petits Toasts'.

Bon Appétit!

grandma’s american meatloaf This keeps well for a couple of days in the refrigerator, and makes delicious meatloaf sandwiches!

Contributed by Mary-Hope Chauvirey 3 lbs ground meat (beef, pork & veal) I like an equal ratio of all 3 meats, however, you may leave out the pork or the veal if you don’t eat those. Some stores will sell their own “meatloaf” mix of beef, pork & veal, this works well if it is fresh and you trust the store brand.

1 cup yellow onion, diced fine 4 to 6 large garlic cloves, diced fine 4 tablespoons butter (seems like a lot, but delicious) 1 cup panko breadcrumbs 1/2 cup whole milk 1/2 cup heavy or whipping cream 1 egg 3 tablespoons worcestershire sauce (ok to substitute soy sauce if you don’t have worcestershire) 3 tablespoons strong Dijon mustard salt & pepper (I like kosher salt) season well, almost more than you think, it needs to flavor the meat.

1 lb thick cut bacon to wrap around the loaf before cooking Sautée onion & garlic in butter and season with some of the salt & pepper. Cook until soft & translucent, but not brown. Transfer to a plate and spread it out to cool down.

Combine the breadcrumbs with the milk and cream and stir together and set aside to let the breadcrumbs absorb the liquid.

Place the meats in a large mixing bowl and make a well in the middle. Add all the other ingredients, and slowly mix them in well with your hands. Mix just until blended, being careful not to over-mix it. It is ok to see the breadcrumbs as white areas in the mixture.

The meatloaf should be very moist but still hold shape when formed into a loaf. If it seems too loose, add some more dry breadcrumbs. If it seems too dry, add some more milk.

Take the entire meatloaf and put it in a roasting pan or a Pyrex pan and form it into a long loaf. Take slices of bacon and lay them (across the horizontal side) over the meatloaf & tuck the ends in underneath, wrapping - slightly overlapping slices till completely covered. Bake for 1 hr +/- in 375 degree fahrenheit oven until a meat thermometer registers @150 degrees internal temperature.

Let the meatloaf rest @15 minutes before slicing.

This goes well with mashed, or purĂŠe of potatoes and a lovely salad.

Bon appĂŠtit!

brown butter sour-cream cornbread Every year, I get asked to make cornbread for Thanksgiving. They ask what my secret is. The secret has been that I use whatever dairy ingredients and flour I have on hand to mix with the cornmeal. I also make it gluten free whether or not it is needed for someone at the table. But you can use regular flour, too!

Contributed by Jahna Balk This recipe is for a cast iron skillet. Mine is 12" 1/3 cup butter, heated over medium in cast iron skillet (or other oven-safe pan) until golden brown and nutty 3 tablespoons brown sugar or maple syrup 2 large eggs (use 3, if you only have small) 1/2 cup sour cream (or yogurt, or buttermilk) 1/2 cup milk (or milk substitute) 2/3 cup Gluten-Free all-purpose Flour (or chickpea flour, or almond flour, or very fine corn flour or regular all-purpose flour, if you don't need it to be gluten-free. I have substituted pretty much every kind of alternative flour for this, and, as long as it's finely ground, it comes out great. If you only have self-rising flour on hand, it will work, only do not add the baking powder/soda/salt) 1 cup fine to medium coarse ground yellow cornmeal 2 teaspoons gluten-free baking powder (can sub baking soda for 1/8 to 1/4 of this) 1/2 teaspoon salt Heat oven to 375 degrees.

On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. Watch carefully to make sure it does not burn!!!

easy kimchi This is an easy, modified kimchi recipe for beginners. You can use more or less of the Korean red chili flakes, depending on your taste Contributed by Laura Gordon 4 lbs napa cabbage 1/2 cup kosher salt 2 cups water 4 green onions, green and white parts 1 inch piece fresh ginger, peeled 10 large garlic cloves, peeled 1 1/2 pounds daikon radish 1 large carrot 3/4 cup Korean red chili flakes (gochugaru) 5 tbsp fish sauce 3 tbsp saeujeot (tiny salted fermented shrimp) 2 tbsp sugar Cut the cabbages lengthwise into quarters, and then cut the quarters into bite-sized pieces.

Rinse the cabbage in cold running water, then drain. Place in a large bowl, and sprinkle the salt all over the cabbage, then pour in the 2 cups of water, mixing well. Set aside for 45 minutes, tossing the cabbage once in a while for even salting.

Meanwhile, start making the seasoning. Prep your aromatics by cutting the green onions on the diagonal, and crush your ginger and garlic together. Julienne the radish and the carrot.

Into a large bowl, add the chili flakes, fish sauce, saeujeot, and sugar. Add the prepared green onions, garlic, ginger, carrot, and radish, and mix well. Put aside.

Return to the salted napa cabbage. You will notice that the volume of the cabbage has been reduced by half. Remove the excess salt by rinsing it three times with cold running water, then gently squeeze the water out of the napa cabbage and put it in a big mixing bowl.

Mix the seasoning with the napa cabbage, wearing gloves if you have them. Pack the mixture into a clean glass jar to within an inch of the top. Close the lid and put the jar in a plastic bag in case the juice overflows during fermentation. Leave the jar at room temperature for a day, after which it will be ready to eat. Store for up to a month in the refrigerator.

billion dollar cookies Also known as really tasty cookies, any 'hometown USA' has a version. They’re always delicious!

Contributed by Mary-Hope Chauvirey 1/2 cup (4 ounces / 113 grams) unsalted butter, softened 2 tbsp (25 grams) granulated sugar 2 tbsp (25 grams) turbinado sugar (sugar in the raw). If you don’t have turbinado sugar, you may substitute more of the granulated sugar or the brown sugar.

3/4 cup firmly packed light or dark brown sugar 1 large egg 1 tsp vanilla extract 1 tsp baking soda 1/2 tsp fine sea salt 1 3/4 cups (220 grams) all-purpose flour (during this time of ‘pandemic baking’, if you cannot find all-purpose flour you may substitute cake flour) 1 1/2 cups (225 grams) total of the following add-ins (my true ‘billion-dollar’ cookie uses a combination of all the mix-ins, but it’s a very ‘rich’ cookie, any combination of 3 of these will make a delicious, perhaps ‘million-dollar’ cookie!): semi-sweet chocolate chips, butterscotch chips, white chocolate chips, 1/2 cup chopped pecans or walnuts, 1/4 cup shredded coconut, flaky sea salt to sprinkle on top before baking Preheat oven to 360*F (180*C) Prepare a large cookie sheet, or 2 medium sheets, with parchment paper or silicon baking mat(s).

In a stand mixer, or in a large bowl with an electric hand mixer, cream the very soft butter with all the sugars until very light and fluffy, approximately 5 minutes on medium speed. Add the egg and the vanilla extract and beat until well mixed, scraping down the sides of the bowl as needed. Beat in the fine sea salt & the baking soda until combined.