Christmas French Home Feast 2023/12/25
Christmas Day in 2023 fell on Monday which was my day off. My friend Johnny from Indonesia invited me to their home for celebration of Christmas. He, his wife Michelle, his son, his young friend Eric from Hong Kong and I participated. Their home was cozy, full of Christmas decorations and spirit. I felt warm and delighted.Johnny bought me all the main ingredients to prepare for the French feast. I baked French baguettes at home for the evening. I prepared Steak au poivre with the most expensive filet mignon which are served by a few top French restaurants in Vancouver. For Moules à la marinière, the mussels were alive, big, tender and juicy, yummy!
We enjoyed eating and drinking, and felt very happy. After dinner, Michelle washed all the dishes and cleaned up.
♥ The Hosts Johnny and Michelle, me Chef Kar
♥ Special guest Eric
Christmas French Home Feast By Chef Kar
♥ Soupe à l’oignon French Onion Soup
Christmas French Home Feast By Chef Kar
Monday December 25, 2023 6:00pm
Venue： Johnny's and Michelle's home, Vancouver
♥ Soupe à l’oignon
French Onion Soup
French onion soup (French: soupe à l’oignon ) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of baguette bread covered with Gruyère and Parmigiano Reggiano cheese floating on top. The Gruyère cheese becomes stretchy and stringy when it cools down. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century. The soup stock was slow cooked beef short ribs. Dry white wine, dry sherry, thyme and bay leaves were added to give fragrance and fruit taste.
Ingredients
● 4 tablespoons unsalted butter
● 1 tablespoon vegetable oil
● 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
● ¾ teaspoon salt
● ½ teaspoon freshly ground black pepper
● ¾ teaspoon brown sugar
● 1 cup dry white wine Mouton Cadet
● 2 tablespoons all-purpose flour
● 6 cups beef broth
● 1 teaspoon Worcestershire sauce Lea and Perrins
● ½ teaspoon fresh thyme
● 2 bay leaves
● 1 small baguette, cut into ½-in slices
● 1 tablespoon dry sherry Gonzalez Byass Nutty Solera
● 8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland)
● ½ cup grated Parmigiano Reggiano
♥ Salade niçoise French Nice Salad with Tuna
● 4 tablespoons unsalted butter
● 1 tablespoon vegetable oil
● 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
● ¾ teaspoon salt
● ½ teaspoon freshly ground black pepper
● ¾ teaspoon brown sugar
● 1 cup dry white wine Mouton Cadet
● 2 tablespoons all-purpose flour
● 6 cups beef broth
● 1 teaspoon Worcestershire sauce Lea and Perrins
● ½ teaspoon fresh thyme
● 2 bay leaves
● 1 small baguette, cut into ½-in slices
● 1 tablespoon dry sherry Gonzalez Byass Nutty Solera
● 8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland)
● ½ cup grated Parmigiano Reggiano
Salade niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette.
Ingredients
● 170 g tuna canned Clover Leaf Chunk Light Tuna
● 5 potatoes● 5 Roma tomatoes
● 5 eggs
● 150 g French beans
● ½ bunch baby arugula● 30 black olives● 1 garlic clove● ½ lemon juiced● 4 tbsp olive oil extra virgin● 1 tsp Dijon mustard● salt to taste● pepper to taste
♥ Moules à la marinière French Mussels in White Wine Sauce
Moules à la marinière is a traditional French dish. Steam mussels in white wine, then serve in a sauce of juices from the mussels, wine, butter, and shallots.
Ingredients● 2 pounds mussels, scrubbed clean under running water● 1/2 cup dry white wine Mouton Cadet● 2 tablespoons unsalted butter● 1/4 cup minced shallots● 1 tablespoon minced garlic● 2 teaspoons flour (optional, omit for gluten-free version)● 1/4 cup minced fresh parsley
● 170 g tuna canned Clover Leaf Chunk Light Tuna
● 5 potatoes
● 5 eggs
● 150 g French beans
● ½ bunch baby arugula
♥ Moules à la marinière
French Mussels in White Wine Sauce
Moules à la marinière is a traditional French dish. Steam mussels in white wine, then serve in a sauce of juices from the mussels, wine, butter, and shallots.
Ingredients
● 2 pounds mussels, scrubbed clean under running water
● 1/2 cup dry white wine Mouton Cadet
● 2 tablespoons unsalted butter
● 1/4 cup minced shallots
● 1 tablespoon minced garlic
● 2 teaspoons flour (optional, omit for gluten-free version)
● 1/4 cup minced fresh parsley
♥ Baguettes French Long Bread
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Ingredients
● 500 g all purpose flour about 3 1/2 cups, using 'scoop and swipe' method● 360 g water about 1 1/2 cups + 1 tbsp● 10 g salt about 2 tsp● 3 g instant yeast about 1 tsp; also known as Quick Rise or Rapid Rise yeast● 25 g honey about 1 tbsp
♥ Steak au poivre French Black Pepper Steak
Filet mignon in France is known as beef tenderloin in Canada and the USA, fillet in the United Kingdom, is cut from the loin of beef.The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. It is the most expensive.
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. The center cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The butt and tail are not filet mignon.
Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns. The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef.A steak can be cooked rare, medium rare, medium, medium well and well done.
Ingredients
● 4 (6- to 8-ounce; 170 to 225g) filet mignon Beef Tenderloin
● Kosher salt
● 1 ounce (30g) whole black peppercorns, plus more as needed, divided
● 3 tablespoons (45ml) vegetable oil
● 1 tablespoon (15g) unsalted butter
● 2 fresh thyme sprigs
● 1 medium garlic clove
● 1/2 large shallot (about 1 1/2 ounces; 40g), minced
● 2 tablespoons (30ml) brandy or cognac St. Remy VSOP
● 3/4 cup (175ml) homemade chicken stock broth
● 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche
● 1 teaspoon (5ml) Dijon mustard
Garnish● Asparagus● Baby carrots● Okra● Baby eggplants● Cremini mushrooms
♥ Mousse au chocolat Chocolate Mousse
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Chocolate Mousse is sweet with add on chocolate.
Ingredients
● 3 fresh eggs, separated at room temperature● 8 ounces dark chocolate ● 2 tablespoons unsalted butter, cubed at room temperature● ⅓ cup granulated sugar, divided● ¼ teaspoon cream of tartar● 1 ¼ cup heavy cream● 1 tablespoon pure vanilla extract● Pinch of salt
Topping
● Whipped cream● Dark Chocolate chopped● Fresh strawberries
♥ Ingredients for French Onion Soup
♥ Chicken Soup for French Pepper Steak Left; Beef Short Ribs Soup for French Onion Soup Right
♥ Ingredients for French Nice Salad
♥ Ingredients for French Mussels with White Wine Sauce
♥ Ingredients for French Black Pepper Steak
♥ Ingredients for French Chocolate Mousse
♥ Baguettes
French Long Bread
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Ingredients
● 500 g all purpose flour about 3 1/2 cups, using 'scoop and swipe' method
● 500 g all purpose flour about 3 1/2 cups, using 'scoop and swipe' method
● 360 g water about 1 1/2 cups + 1 tbsp
● 10 g salt about 2 tsp
● 3 g instant yeast about 1 tsp; also known as Quick Rise or Rapid Rise yeast
● 25 g honey about 1 tbsp
♥ Steak au poivre
French Black Pepper Steak
Filet mignon in France is known as beef tenderloin in Canada and the USA, fillet in the United Kingdom, is cut from the loin of beef.
The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. It is the most expensive.
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. The center cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The butt and tail are not filet mignon.
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. The center cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The butt and tail are not filet mignon.
Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns. The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef.
A steak can be cooked rare, medium rare, medium, medium well and well done.
Ingredients
● 4 (6- to 8-ounce; 170 to 225g) filet mignon Beef Tenderloin
● Kosher salt
● 1 ounce (30g) whole black peppercorns, plus more as needed, divided
● 3 tablespoons (45ml) vegetable oil
● 1 tablespoon (15g) unsalted butter
● 2 fresh thyme sprigs
● 1 medium garlic clove
● 1/2 large shallot (about 1 1/2 ounces; 40g), minced
● 2 tablespoons (30ml) brandy or cognac St. Remy VSOP
● 3/4 cup (175ml) homemade chicken stock broth
● 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche
● 1 teaspoon (5ml) Dijon mustard
● 4 (6- to 8-ounce; 170 to 225g) filet mignon Beef Tenderloin
● Kosher salt
● 1 ounce (30g) whole black peppercorns, plus more as needed, divided
● 3 tablespoons (45ml) vegetable oil
● 1 tablespoon (15g) unsalted butter
● 2 fresh thyme sprigs
● 1 medium garlic clove
● 1/2 large shallot (about 1 1/2 ounces; 40g), minced
● 2 tablespoons (30ml) brandy or cognac St. Remy VSOP
● 3/4 cup (175ml) homemade chicken stock broth
● 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche
● 1 teaspoon (5ml) Dijon mustard
Garnish
● Asparagus
● Baby carrots
● Okra
● Baby eggplants
● Cremini mushrooms
♥ Mousse au chocolat
Chocolate Mousse
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Chocolate Mousse is sweet with add on chocolate.
Ingredients
● 3 fresh eggs, separated at room temperature
● 3 fresh eggs, separated at room temperature
● 8 ounces dark chocolate
● 2 tablespoons unsalted butter, cubed at room temperature
● ⅓ cup granulated sugar, divided
● ¼ teaspoon cream of tartar
● 1 ¼ cup heavy cream
● 1 tablespoon pure vanilla extract
● Pinch of salt
Topping
● Whipped cream
● Dark Chocolate chopped
● Fresh strawberries
♥ Ingredients for French Onion Soup
♥ Chicken Soup for French Pepper Steak Left;
Beef Short Ribs Soup for French Onion Soup Right
♥ Ingredients for French Nice Salad
♥ Ingredients for French Mussels with White Wine Sauce
♥ Ingredients for French Chocolate Mousse
Next, Egyptian Delights
Publisher： Chef Kar Delight
Next, Egyptian Delights
Publisher： Chef Kar Delight
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