French Classics with Andre Bourgeacq
Coquilles St. Jacques a la Fondue de Poireaux Safranées (Scallops with Sautéed Leeks and Saffron)
Ingredients
- 1 ½ pounds bay or sea scallops
- 3 tablespoons butter, divided
- 2 cups leek (white part only), rinsed well, trimmed and thinly sliced
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- salt, to taste
- Saffron Cream Sauce:
- 1 tablespoon butter
- ¾ cup whipping cream
- salt & pepper, to taste
- 1 ½ teaspoons saffron threads
- 4 tablespoons chopped chives (optional)
Rinse the scallops under cold running water and drain on paper towels. Pat dry. If using bay scallops, leave them whole. If using sea scallops, halve or quarter them. Set aside.
In a small saucepan over medium-low heat, melt 1 tablespoon of butter. Add the sliced leek, shallot, garlic and salt. Stir frequently until the leek is wilted, about 5 minutes. Remove the pan from the heat and cover to keep warm.
Saffron Cream Sauce: In a separate small saucepan, melt 1 tablespoon of butter and add the cream. Season with salt and pepper. Cook the sauce over medium-low heat, stirring continuously until the sauce comes to a slow boil. Cook for 1 to 2 minutes, then remove the pan from the heat. Taste for seasoning. Sprinkle the saffron over the cream and do not stir. (Let the saffron threads float on top.) Cover to keep warm.
Season the scallops with salt and pepper. In a non-stick skillet, melt the remaining 2 tablespoons of butter over high heat. Add the scallops and cook until lightly browned; turn and brown lightly on the second side. The total cooking time should be 3 to 5 minutes. (If the scallops release too much liquid while cooking, pour off the liquid to ensure better browning.)
To assemble, spoon the leek mixture into the middle of a warmed serving platter. (Choose one with high sides to retain the sauce.) Arrange the scallops on top of the leeks. Ladle the Saffron Cream Sauce over and around the scallops. Garnish with chopped chives, if desired. Serves 4 to 6 as a first course.
Wine recommendation by André Bourgeacq: 2003 Domaine De La Rossignole "Cuvée Vieilles Vignes" Sancerre (White Loire Wine)
Recommendation by Tom Hodge: 2005 Voss Sauvignon Blanc.
Gigot Traditionnel aux Herbes de Provence (Traditional French Leg of Lamb with Herbes de Provence)
Ingredients
- 1 head of garlic, divided
- 4 to 5 pound leg of lamb, bone in
- 3 tablespoons butter, divided
- 1 tablespoon vegetable or peanut oil
- dried rosemary and herbes de Provence, to taste
- salt & black pepper, to taste
- 4 15-ounce cans great northern beans
- fresh rosemary sprigs, for garnish
Peel the garlic cloves, cut them into wedges and insert them into the leg of lamb, using about 1/2 of a whole head of garlic. Heat 2 tablespoons of butter and 1 tablespoon of cooking oil in a large skillet over medium heat. Brown the lamb on all sides. Place the lamb in a large baking dish and pour the skillet drippings over the lamb. Roast in a 425 degree oven for 15 minutes. Remove the lamb from the baking dish and place it on a cutting board. Working quickly, cover all sides of the lamb generously with the rosemary and herbes de Provence and season with salt and pepper. Place the lamb back in the baking dish and return it to the oven. Reduce the heat to 350 degrees and roast the lamb for 20 minutes. Baste with the pan drippings twice during that time.
Rinse and drain the beans and place them in a large bowl. Finely chop the remaining garlic (1/4 of the head) and stir it into the beans. After the lamb has cooked for 20 minutes, spoon the beans around the lamb and add 1 cup of hot water (add more water as needed if the beans become dry, as the beans must be moist when served). Continue roasting for 30 minutes more, or until an inserted thermometer reads 130 to 135 degrees for medium rare, or until desired doneness is achieved. Transfer the lamb to a cutting board or serving platter, tent with aluminum foil and let rest for about 10 minutes before carving.
Slice the lamb and garnish with rosemary sprigs. Serve the beans separately in a deep dish. Serves 6 to 8.
Wine recommendation by André Bourgeacq: 2000 Chateau Tour de Boyrin, Graves (Red Bordeaux).
Wine recommendation by Tom Hodge: 2002 Hanna Cabernet Sauvignon, Sonoma County, Estate Grown.
Garni de Pommes de Terre et Courgettes (Sautéed Potatoes and Zucchini)
Ingredients
- 2 cups small red potatoes, cut into ½-inch cubes
- salt, to taste
- 2 tablespoons olive oil
- 2 cups zucchini, peeled and cut into 1/8 inch slices
- 1 shallot, finely chopped
- salt & black pepper, to taste
- 3 garlic cloves, finely chopped
- 2 tablespoons butter
- 2 tablespoons dried tarragon
- 1 tablespoon chives, finely chopped (optional)
Place the cubed potatoes in saucepan and cover with water. Add salt to taste. Bring to a boil over medium-high heat and cook the potatoes for about 3 minutes, until tender-firm. Drain the potatoes well and pat dry with paper towels.
In a large non-stick skillet, heat the olive oil over medium heat. Add the potatoes and cook, turning frequently, until lightly browned. Stir in the zucchini and shallot and season with salt and pepper. Cook until the zucchini begins to soften. Push the potatoes and zucchini to the sides of the skillet, leaving a well in the center. Place the butter in the center to melt. Add the garlic to the butter and cook briefly. Stir the garlic butter into the potato and zucchini mixture. Sprinkle with tarragon and continue cooking the mixture until the zucchini is very tender. Taste and adjust seasoning. If desired, garnish with chopped chives. Serves 4 to 6.
Recipes by André Bourgeacq.
