Cook up a simple French feast

Crepes

Ingredients

• 30 grams unsalted butter melted (plus more for frying)
• 150 grams plain flour
• 325 millilitres milk
• 1 large egg

Instructions

• The best thing to have to make proper crêpes is a copper crêpe pan, but it's hard to justify the expense since you're not likely to get much use out of it. Still, I love mine. Otherwise reckon on using a shallow pan, preferably one with sloping sides of about 20cm / 8 inches in diameter.
• Melt the butter and let cool a little.
• Put the flour, milk and egg into a blender and whiz to amalgamate. Pour into a jugand stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk inthe egg and milk and finally, just before making the crêpes, the melted butter.
• Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
• Continue with the rest of the batter. This is the work of moments, and crêpes, ready-filled, or empty, reheat very well in a microwave.

Moules marinière with cream, garlic and parsley

• Ingredients
• 75kg mussels
• 1 garlic clove, finely chopped
• 2 shallots, finely chopped
• 15g butter• a bouquet garni of parsley, thyme and bay leaves
• 100ml dry white wine or cider
• 120ml double cream
• handful of parsley leaves, coarsely chopped
• crusty bread, to serve

Instructions

• Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
• Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
• Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
• Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
• Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
• Spoon into four large warmed bowls and serve with lots of crusty bread.

Baked Raclette

Ingredients

• 1 pound fingerling potatoes
• Kosher salt and freshly ground black pepper
• Good olive oil• 8 ounces chorizo sausages, such as d'Artagnan, halved lengthwise, then sliced1/2 inch thick diagonally
• 1/3 cup dry white wine, such as Chablis
• 8 ounces cold raclette cheese, rind removed and thinly sliced
• 6 to 8 sprigs fresh thyme
• 12 cornichons, sliced in fans
• Crusty French bread and Dijon mustard, for serving

Instructions

• Wash the mussels
• Preheat the oven to 450 degrees F
• Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
• Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch)sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
• Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

Beef Bourguignon

Ingredients

• 170g bacon roughly chopped
• 1.36 kg beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inchchunks
• 1 carrot large, sliced 1⁄2-inch thick
• 1 white onion large, diced
• 6 cloves garlic minced (divided)
• 1 pinch coarse salt
• 1 pinch ground pepper
• 2 tablespoons flour
• 12 pearl onions small, optional
• 3 cups red wine like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only2 cups of wine
• 2 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)• 2 tablespoons tomato paste
• 1 beef bouillon cube crushed
• 1 teaspoon fresh thyme finely chopped
• 2 tablespoons fresh parsley finely chopped, divided
• 2 bay leaves
• 450g white mushrooms fresh, small or brown mushrooms ,quartered
• 2 tablespoons butter

Instructions

• In a large Dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and returnthe bacon and beef back into the pot; season with 1⁄2 teaspoon coarse salt and 1⁄4 teaspoonground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1⁄2 to 2 hours, stirring occasionally, until the meat is falling apart.
• In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan overheat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
• Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
• Garnish with parsley and serve with mashed potatoes, rice or noodles.