Tournedos, Pepper Sauce, Chanterelle Recipe

Serves 4.
4 x ≈7 ounces/200g 1.5”(4cm) thick tournedo steaks (choice grade)
Grape seed oil / Salt.

Pat dry steaks using paper towel. Rub with frying oil (grape seed or peanut oil), season with salt only, on both side; leave meat out. Heat up frying pan or cast iron skillet (red hot). Sear tournedos 4 min on each side (add a drizzle of oil during cooking). Sear the edges as well about 20 seconds on each side.
Transfer meat on a warm plate or tray, tent with aluminum foil and let rest 10 min or more. Use the same pan for the sauce.
(Steaks can be reheated in a 450ºF (230ºC) oven for a couple of minutes right before serving.

Pepper Sauc...

Read more

Bonifacio-Style Aubergines - Bruno Albouze - THE REAL DEAL

Bonifacio-Style Aubergines / Stuffed Eggplant Boats Recipe
Recipe inspired from ‘Les Carnets De Julie’ Tv show. Aubergines à la Bonifacienne (Stuffed eggplant boats) is a specialty from the town of Bonifacio, the most beautiful town on the French island of Corsica in the Mediterranean also known for is popular sheep’s milk cheeses. Traditionally made with 3 kinds of aged Corsican cheeses, other kinds can be used as well especially when specific cheeses are not available in the US.

Serves ≈12
6 ea. Italian eggplant (Aubergine), cooked and meat scooped out. Save skin
0.9 lb. (400g) aged mixed cheeses such as G...

Read more

Endive Reblochon Tatin - Bruno Albouze - THE REAL DEAL

Endive Reblochon Tatin Recipe

Serves 8. Excellent into small portions as appetizers or wine tasting or served as an entree.

Pie Dough / Pâte Brisée
1.9 cups (250g) all-purpose flour
1.1 sticks (125g) butter, cubed and cool
1 tsp (4g) salt
1 (50g) whole egg
2 Tbsp (30ml) water or milk.

Using a food processor, mixer or by hand, sand flour, salt and butter. Add the egg and water and mix to combine. Wrap up and chill. Use two-third of the dough and roll out into a 1/4 inch (5/6mm) thick disk and about 0.5 inch (1.25cm) larger than the mold. Prick and freeze for 20 min or more.
Preheat oven to 350ºF (180ºC). Top crust with parchm...

Read more

Farro Risotto, Egg A La Polignac - Bruno Albouze - THE REAL DEAL

Farro Risotto, Egg a La Polignac & Green Emulsion Recipe

Farro is a grain with a nutty flavor, high-protein, high-fiber ancient whole-grain wheat. It resembles to barley, both retain a notable amount of chew when it gets cooked.

Serves 4.Chicken Stock*/Make ≈3qt/3L

3 lb. (1.5kg) chicken parts; backs, necks, wings, feet…
≈3 carrots, 1 leek, 1 onion, 1 celery stalk, chopped
1/2 garlic head, split in half or cloves crushed
A couple of bay leave, thyme sprigs, cloves, black peppercorns
1 cup (250ml) white wine chardonnay
Water ≈ 4qt/4L
*If vegetarian, use a rich veggie stock.

Bring to a boil and let simmer chicken sto...

Read more

Hunter’s Chicken / Poulet Chasseur Recipe

A French classic that never seems to go out of style, Italy has its own version too called chicken cacciatore. This dish fuses mushrooms and chicken in a rich brown stock (a parent of espagnol-based sauce) The name, literally "hunter's chicken”, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Definitely a family dish to enjoy next to the fire place along with mashed potatoes or rice…
Serves 8.

Brown Stock
Chicken parts: 2x backs, 2x wings, 2x necks and knobs from the legs
1/2 Tbsp (7.5ml) grape seed oil and a couple of pinches of salt.
Mirepoix
2 carrots, peeled and chopped
1 leek, clean...

Read more

Spaghetti Carbonara Taste of Rome-Bruno Albouze-THE REAL DEAL

Spaghetti Carbonara Recipe
Serves 4.

The success of this very simple dish relies on quality of the ingredients used.

2 qts (2L) water + 0.7 ounce (20g) salt
10 ounces (300g) durum wheat spaghetti, best quality
8 ounces (250g) pancetta (cured pork belly) or guanciale*, cut into cubes
1/2 Tbsp (7.5ml) olive oil.

*Guanciale is an Italian cured meat product prepared from pork jowl or cheeks.
Bacon is often used as a substitute.

Carbonara Sauce
1 whole egg + 3 egg yolks, large pasture-raised eggs
3 ounces (90g) Parmigiano-Reggiano (cow’s milk) or Pecorino (sheep’s milk), grated
≈1/4 cup (50ml) hot pasta water
Freshly ground black p...

Read more

Bacon Wrapped Stuffed Pork Tenderloin - Bruno Albouze - THE REAL DEAL

Bacon Wrapped Stuffed Pork Tenderloin Recipe
Serves ≈12
2 x pork tenderloin 2lbs (900g) each / ≈ 4lbs (1900g) Total.

Stuffing
1.5 ounces (50g) chopped bacon
2 ounces (60g) shallots, minced or 1 onion, thinly chopped
1.5 ounces (50g) celery, cut into small cubes
4 ounces (120g) carrots, cut into small cubes
2 garlic cloves, minced
1/2 tsp (≈1g) dried thyme
3.5 ounces (100g) dried prune (pruneaux) or apricot, sliced
2 ounces (60g) pine nuts, toasted
1 ea Bartlett pear (optional), cut into cubes
1 cup (250g) white wine; Chardonnay
1.3 lbs (600g) ground pork or veal or 50/50
1.5 ounce (40g) stale brioche or bread
1 ea (50g) e...

Read more

Lamb Stew / Estouffade - Bruno Albouze - THE REAL DEAL

Lamb Stew / Ragout / Agneau en Estouffade
Serves 6/8

≈5 lb. (2.2kg) bone-in lamb shoulder
It should give ≈ 1.5 lb. (700g) bones / ≈3 lb. (1400g) raw meat / ≈1.7 lb. (750g) cooked meat.

Brown Lamb Stock*
≈1.6 lb. (700g) lamb bones
2 Tbsp (30g) tomato paste
1 ea. onion, quarted and skin on
3 ea. carrots, scrubed and chopped
4 ea. garlic cloves, crushed.
2 ea. parsley stems
2 thyme sprigs
1 ea. bay leaf
3 cloves
1 tsp / ≈ 10 ea. black peppercorns.
*Lamb stock can be substituted for veal, beef, or chicken stock.

Method
Bone lamb shoulder or have it done by your bucher. Trim off excess fat and cut out meat into ≈2 ounc...

Read more

Hanger Steak, Chimichurri Sauce - Bruno Albouze - THE REAL DEAL

Grilled Hanger Steak, Chimichurri Sauce & Roasted Potatoes Recipe
Serves 6/8.
≈2.2 lb. (1kg) beef hanger steak*, skirt or flank
Chimichurri Sauce
2 Tbsp chives, minced
1 ea. garlic clove, minced (optional)
2.5 Tbsp (≈half bunch) Italian parsley, washed and thinly chopped
1 Tbsp fresh oregano, thinly chopped
2 Tbsp shallots, minced
1 Tbsp lemon confit (optional), flesh removed, rinse, pat dry and minced
1/2 cup (125g) olive oil
4 Tbsp cherry or red wine vinegar
Salt, ground black pepper and red pepper flakes or minced jalapeño to taste.
Method
Combine all ingredients together exept for the vinegar (add it before serving to ke...

Read more

Tricolor Quinoa Gratin - Bruno Albouze - The Real Deal

Quinoa Gratin Recipe*

Serves 6.
1 cup (200g) tricolor quinoa, washed and drained
3 Tbsp (45ml) white wine (chardonnay or vermouth)
1 lb. (450g) water or veggie or chiken or veal or beef stock
1 ea. sprig thyme
1 parsley stems
1 Tbsp (15g) butter
1 Tbsp (15g) olive oil
≈ 2 ea. (150g) carrots, peeled and diced
4 ea. (100g) large shallots, chopped
5 ea. (30g) garlic cloves, thinly chopped
1 lb. (450g) roma tomatoes, washed and sliced
1 lb. (450g) eggplant, washed and sliced
1/2 lb (225g) cheese such as gruyere, monterey jack, mozzarella…
Salt and pepper to taste.
1/2 bunch Italian parsley, washed and chopped.
Topping
Bread crumbs, grated parmesan...

Read more