Couscous

ASTUCE: Pay careful attention to these pearls of wisdom, as they will ensure perfect couscous:
*The directions urge you to proceed gently, so please do. As you use your fingers and palms, urge rather than rub the liquids and fats into the couscous, very lightly, very gently.
*It is very important that the couscous steams uncovered. If it steams covered, condensation falls from the cover onto the grain causing lumps and making it soggy.
*Wrap a towel around the seam of the steamer to make sure steam doesn’t escape into the atmosphere.
*If you do not have a couscous steamer, you may use a traditional, two-part steamer.

Marmite Dieppoise

fish stew

SPECIAL EQUIPMENT: large, heavy saucepan
PREPARATION TIME: 30 minutes
DIFFICULTY LEVEL: simple but requires attention

Lamb Parmentier

This recipe makes enough for 8 rounds. You will have leftover mashed potatoes, most likely; don’t worry, they keep and reheat perfectly.

Equipment: six to eight 3-1/2cm (9-inches) metal rounds, for presentation; parchment paper; baking sheet lined with parchment paper. Or, if you prefer, a medium-sized baking dish.

Endives Caramelisés

Light, lovely and very delicious, this dish goes well with everything – meat, fish, fowl. It is delicate and lovely and will surprise everyone who tastes it. This dish can be served wither hot or at room temperature.

Grilled Rabbit with Mustard and Crisp Bacon

Rabbit is easily found in most places in the U.S., though it will often be in the frozen food department. Try to find it. It’s beautiful meat – lean, subtle, tender, and it cooks so well, wrapped in bacon, over the coals. The by-word is slow, even cooking. Just be patient, turn it regularly and you’ll have a feast on your hands. And if you cannot find rabbit, use chicken….!

HANGAR STEAK WITH HORSERADISH SAUCE

Onglet, or hanger steak, is a very special cut of beef, highly regarded here because of its flavor and tender, slightly elastic texture. It is considered an organ meat, in part because it is so perishable, and it requires quick, brief grilling so that the exterior is deep golden and almost crisp, and the interior is juicy and red. The horseradish is a spicy counterpoint, and altogether it goes perfectly with a rich yet smooth Bordeaux Supérieure, such as a Chateau Panchille.

ASTUCE: hangar steak is best served rare because it stays tender that way but as always, this depends on your taste. Also, the weight called for is hangar steak trimmed of any nerve tissue (most likely the way you will purchase it). I cut the hangar steak in half, lengthwise, because I find it much easier to handle than one long, narrow steak. Finally, don’t let the instructions for tying the hangar steak intimidate you – just cut pieces of string, slip them under the steak and tie a bow if you have to, or a quick little knot. Simple.

SPECIAL EQUIPMENT: kitchen twine, tongs, cutting board
PREPARATION AND GRILLING TIME: 25-30 minutes, if preparing the White Sauce, and depending on how rare you like your steak; 10 minutes maximum if the White Sauce is already prepared.
DIFFICULTY LEVEL: moderate

KIg Ha Farz

This hearty dish is pure, simple, delicious, like the Breton region itself, with its endless coastlines, verdant rolling hills, and sea spray air.