Cooking with
French Soul

Ingredients

• 3 lb beef chuck, cut into 2-inch cubes
• 1 bottle Burgundy or Pinot Noir
• 6 strips thick-cut bacon (lardons)
• 1 lb pearl onions, peeled
• 8 oz cremini mushrooms
• 4 garlic cloves, smashed
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 sprigs thyme
• 2 bay leaves
• 3 tbsp unsalted butter
• Salt and pepper

Instructions

1. Marinate beef in wine overnight if possible. Dry beef thoroughly; season. Render lardons in butter; remove. Sear beef in batches until deeply browned; remove.
2. Sauté onions and garlic in same pot. Add tomato paste; 1 min. Add wine marinade, broth, herbs, beef, lardons. Cover and braise at 325°F (165°C) for 2.5 hours.
3. Add mushrooms for last 30 min. Remove herbs; skim fat. Reduce sauce if needed. Serve with buttered egg noodles or crusty bread.

Ingredients

• 4 sole fillets (or flounder)
• 1/2 cup all-purpose flour
• 8 tbsp unsalted butter, divided
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• Salt and white pepper
• Lemon slices to serve

Instructions

1. Season fillets; dust lightly in flour, shake off excess.
2. Heat 4 tbsp butter in a large skillet over medium-high until foaming. Sear fillets 2 min per side until golden. Transfer to warm plates.
3. In same pan, add remaining butter; cook until deep golden-brown and nutty. Add lemon juice and parsley; swirl. Immediately pour brown butter over fish. Serve with lemon slices.

Ingredients

• 1 whole chicken (3.5–4 lb)
• 6 tbsp unsalted butter, softened
• 3 tbsp fresh tarragon, chopped
• 3 garlic cloves, minced
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 bunch thyme
• 4 shallots, halved
• Salt and cracked pepper

Instructions

1. Preheat oven to 425°F (220°C). Mix butter, tarragon, minced garlic, salt, and pepper. Carefully separate chicken skin from breast; push butter under skin. Rub remaining butter over outside.
2. Stuff cavity with lemon, garlic head, and thyme. Place shallots in roasting pan; set chicken on top.
3. Roast 1 hour 10 min until juices run clear at thigh joint and skin is deeply golden. Rest 15 min. Deglaze pan with a splash of wine; pour over carved bird.

Ingredients

• 4 large onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp cane sugar
• 4 cups beef broth
• 1/2 cup dry white wine
• 2 tbsp cognac or brandy
• 3 sprigs thyme
• Salt and pepper
• Topping: 4 thick baguette slices
• 150g Gruyère cheese, grated

Instructions

1. Melt butter with olive oil in a large heavy pot over medium. Add onions and sugar; cook, stirring every 5 min, for 60–70 min until deeply caramelized and mahogany.
2. Add wine and cognac; cook 3 min. Add broth and thyme; simmer 20 min. Season.
3. Ladle into oven-safe bowls. Top each with a baguette slice; pile with Gruyère. Broil until bubbling and golden-brown.

Ingredients

• 300g all-purpose flour
• 2 tsp instant yeast
• 30g cane sugar
• 1 tsp salt
• 4 large eggs, room temperature
• 200g unsalted butter, softened and cubed
• 1 tbsp milk (for egg wash)

Instructions

1. In a stand mixer, combine flour, yeast, sugar, salt. Add eggs one at a time; mix 5 min until dough is smooth.
2. Add butter cube by cube over 10 min on medium speed until dough is silky and pulls away from bowl. Cover; refrigerate overnight (8–12 hours).
3. Shape into a loaf; place in buttered loaf pan. Proof 2 hours at room temperature. Brush with egg-milk wash; bake 375°F (190°C) for 30–35 min until deep mahogany. Cool 20 min before slicing.

Ingredients

• 6 large egg yolks
• 400ml heavy cream
• 100ml whole milk
• 80g cane sugar (plus extra for bruléeing)
• 2 vanilla bean pods, split and seeds scraped
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Whisk yolks with 80g sugar until pale. In a saucepan, warm cream, milk, and vanilla (with seeds and pods) until steaming; do not boil.
2. Slowly pour hot cream into yolks, whisking constantly. Strain through a fine sieve; skim foam. Pour into 6 ramekins.
3. Place in a deep baking dish; add hot water halfway up ramekins. Bake 35–40 min until set with a slight wobble in the center. Cool, then refrigerate 4+ hours. Before serving, sprinkle 1 tsp sugar over each; torch until amber and crackling.