| [ cooKing ] in KIDS 글 쓴 이(By): golfer (진정한골퍼) 날 짜 (Date): 1999년 6월 15일 화요일 오전 01시 43분 22초 제 목(Title): <바벳의 만찬 (Babette's Feast)> 레서피 프랑스 빈타지 요리. 본인도 할줄 모르면서 퍼와서 좀 죄송하나 관심있는 분들 위해... 영화, Babette's Feast (Denmark 1987, 1988 Academy Foreign Film)를 참조하시면 더 좋습니다. 사실 영화에 빠진 자들이 연구 복원해낸 레서피입니다. 1인기준 추정가격: 와인 $150; 식사 코스 $200 (캘리포니아와인에, 메추리 대신 닭다리, 캐비어 대신 도비꼬를 쓰면 좀 싸지지 않을까요? ^_^) [Wine List] 백포도주 Amontillado 샴페인 Veuve Clicquot Champagne in magnums 코냑 Hine Cognac 적포도주 Clos Vougeot Louis Latour 다음은 무쟈게 어려워보이는 요리법. 바벳의 대사중에 "An artist is never poor."라는 말이 있는데, 음식 만드는 요리가 누가봐도 진짜 아트의 수준이 된다? 한번 도전해볼만한 일일지도... [Baba au Rhum] 도넛모양 빵에 술 부어 적신 것. - Ingredients (8-12 servings) 1 cake fresh yeast 1/3 cup warm milk 2-1/3 cups sifted flour 8 tablespoons unsalted butter, softened 2-2/3 cups sugar 6 eggs 5-1/2 cups water 1/2 cup dark rum Candied fruits for decoration - Instructions 1. Dissolve yeast in milk in a large bowl. Stir in 1/2 cup of the flour. Cover and set aside in a warm place to rise for 30 minutes. 2. Beat 7 tablespoons of the butter in an electric mixer or in a food processor. Beat in 2 tablespoons of the sugar and 2 tablespoons fo the flour. Beat in eggs one at a time. 3. Beat remaining flour into the risen yeast mixture, then beat in the butter and egg mixture to make a thick, doughlike batter. Butter a large baba or Savrin mold or a bundt pan with the remaining tablespoon of butter and spoon batter into mold. It should fill it halfway. Cover with a clean cloth and set aside to rise until dough reaches topo of mold. 4. Preheat oven to 350 degrees. 5. Bake baba for about 40 minutes, until nicely browned on top. 6. While baba is baking, combine remaining sugar with water in a saucepan and boil until syrupy and reduced to 3 cups. Remove from heat and stir in rum. 7. When baba is baked, remove it from oven and carefully spoon warm rum syrup over it, allowing it to saturate the cake completely. 8. Cool completely, unmold and decorate with candied fruits before serving. [Quails en Sarcophage] 메추라기요리 메인 디쉬. Prep time: 1 hour Cooking time: 1 hour 30 minutes, in stages -Ingredients (8 servings) 1 lb homemade or thawed frozen puff pastry 1 egg yolk beaten with 2 tablespoons water 8 quails, boned (except for legs and wings), with bones reserved Salt and freshly ground black pepper 6 tablespoons Cognac 2 ounces black truffles, minced 8 ounces goose foie gras, preferably fresh (but not raw) 5 tablespoons unsalted butter 3 shallots, minced 1 cup dry white wine 4 cups homemade or good quality frozen brown stock 2 teaspoons cornstarch dissolved in 2 tablespoons white wine 8 perfect large mushroom caps 1 teaspoon peanut oil -Instructions 1. Preheat oven to 425 degrees. Cover a baking sheet with parchment paper or foil. 2. Roll pastry on a lightly floured board to 1/4-inch thickness. Cut 8 ovals, 4 inches wide and 5 inches long. Prick with tines of a fork. Brush with egg yolk and water mixture. 3. Bake for 12 to 15 minutes until nicely browned. Remove from oven and set aside on a rack to cool. When ovals have cooled, use a sharp knife to cut down into the pastry, within a half inch of the edge. Do not cut through to the bottom. Lift out the inner layers of pastry and discarde [sic], leaving an oval pastry case. 4. Rinse and dry quails. Sprinkle the cavities with salt, pepper and a little of the Cognac. Spread half the minced truffles into the cavities of the quails. Divide foie gras into 8 equal portions and place a portion inside each quail, then close up the quails. Tie a piece of butcher's twine around each quail if necessary. Refrigerate quails until ready to cook. 5. Heat 1 tablespoon of the butter in a heavy saucepan. Add the reserved quail bones and saute until lightly browned. Stir in shallots, lower hat and saute shallots, stirring constantly, for 3 minutes. Add 3 tablespoons of the Cognac, and stir to deglaze the pan. Add wine and stock and simer until the sauce is reduced by half, 30 to 40 minutes. Strain sauce and return it to a clean saucepan. Stir in the cornstarch mixture and bring to a simmer, stirring until sauce has thickened. Add the rest of the minced truffles. Season to taste with salt and pepper and set aside until ready to serve. 6. Saute mushroom caps in 2 tablespoons of butter. Set aside. 7. About 20 minutes before quails are to be served, preheat oven to 375 degrees. 8. Heat remaining butter with oil in a large heavy skillet. Over medium high heat, brown quails, rolling them around to brown on all sides, about 5 minutes. Place quails in the oven for 10 minutes. 9. While quails are baking, deglaze skillet with remaining Cognac, about 2 tablespoons, and add this to the sauce. 10. Remove quails from oven, remove any string and cover them to keep warm. 11. To serve, reheat sauce. Place pastry ovals on a baking sheet. Place a quail on each oval. Reheat in oven about 5 minutes. Transfer quails and pastry to each of 8 plates or to a large serving platter. Spoon a little of the sauce over each quail and top with a mushroom cap. Spoon more of the sauce on each plateor, if using a large serving platter, pass it alongside. Serve at once. [Blinis Demidoff] 캐비어 얹은 빵 Prep time: 3 hours including rising Cooking time: 15 minutes -Ingredients (8 servings) 1/2 cake fresh yeast or 1/2 packet dry 1 cup warm milk 1-1/2 cups sifted flour 2 egg yolks, lightly beaten 1/4 cup heavy cream Pinch of salt 2 egg whites, stiffly beaten 1 tablespoon unsalted butter 1 cup creme fraiche or sour cream 4 ounces sevruga caiar, or more if desired -Instructions 1. In a large bowl, dissolve yeast in milk. Beat in 1 cup of the flour until mixture is smooth. Cover with a clean cloth and set in a warm place to rise for 2 hours. 2. Punch down and stir in egg yolks, cream and remaining 1/2 cup flour. Add salt, then fold in egg whites. Cover again and set aside to rise for 30 to 40 minutes, until light and spongy. 3. Place a large skillet or a griddle over medium high heat and add butter. Using a tablespoon, form 3-inch blinis (pancakes) with the batter. Add blinis a few at a time to skillet. Cook until golden on one side, then turn to cook on the other side. As the blinis are done, remove them to a heat-proof platter or baking sheet and keep warm. 4. To serve, arrange 3 to 4 blinis on each plate and top with some of the creme fraiche and cavia |