Steamed Buttered Radishes Radis Au Beurre à La Vapeur Recipes

STEAMED BUTTERED RADISHES - RADIS AU BEURRE à LA VAPEUR

Steps:

• Remove leaves and roots from radishes and wash quickly under cold running water. Do not allow them to soak. Peel and coarsely chop the onions.
• Melt half of the butter in a wide-based pan in which radishes can eventually be placed in one layer.
• When the butter foams, add the onions, season well and saute over low heat, shaking the pan so that they soften without coloring.
• Add the radishes and turn over the mixture with a wooden spoon.
• Pour into the pan just enough cold water to cover the bottom, cover with a well fitting lid and cook for 5 minutes, no more.
• Add the rest of the butter cut to in small pieces, stir well, test for seasoning and correct if necessary.
• Pour into a heated serving dish and serve immediately.

MOULES à LA NORMANDE

Steps:

• Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.
• Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.
• Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the heavy cream and gently bring up to the boil. Season.
• Serve the mussels piping hot with crusty bread.

GALETTE AU BEURRE (LYONNAISE STYLE)

Steps:

• Preheat the oven to 350º F / 180º Celsius.
• In a large, microwave-safe bowl zap the butter until melted and gradually add the flour, mixing with each bit, until completely blended. Add the salt and blend well, then set aside.
• In a separate bowl, beat the egg yolks. Put about 1 tablespoons aside for later. Mix the remainder of the egg yolk with the powdered sugar, and beat until the mixture starts to whiten slightly. You wouldn't think this is important, but it is. It doesn't need to bleach, it should just seem a little paler after a few minutes of beating.
• Combine the two mixtures together and blend with a large wooden spoon. If it seems too crumbly or hard, moisten with the tiniest bit of water. Add the lemon zest.
• In a buttered cake tin spread out the mixture with the palm of your hand, flattening the top as you go.
• Using a knife or fork, trace a criss-cross pattern over the galette - just for decoration. :).
• Finally, brush the egg yolk over the top of the galette to create that lovely golden look.
• Bake for 45 minutes, remove from the oven. Serve fresh or cool.

LADYFINGERS (BISCUITS à LA CUILLER)

Steps:

• Preheat oven to 350F degrees (175C degrees).
• Grease and flour a baking sheet.
• In a large bowl, beat egg yolks with 1/4 cup of the granulated sugar and vanilla until pale and thick enough to leave a ribbon trail* (see below).
• In a medium bowl, whip egg whites until stiff peaks form (egg whites shouldn't be dry).
• Add remaining 1/4 cup granulated sugar. Beat 30 seconds longer to make a light meringue.
• Sift flour and salt over the egg yolk mixture. Add 1/4 of the meringue mixture and gently fold together. Fold in remaining meringue in 2 batches.
• Gently spoon batter into a pastry bag fitted with a 5/8-inch plain tube. Pipe uniform 3-1/2-inch Ladyfingers at least 1 inch apart on prepared baking sheet. Sprinkle with powdered sugar.
• Bake 15 to 18 minutes, wedging oven door ajar with a spoon so Ladyfingers dry as they bake. Remove from oven. Cool slightly on baking sheet. Transfer to a rack to cool completely.
• *Ribbon trail: When a whisk or beater is lifted, the batter falls slowly in a thick trail which does not sink immediately into the batter but remains on top for a few seconds.

STEAMED RADISHES WITH LEMON DILL BUTTER

Steps:

• In a steamer set over boiling water steam the radishes, covered, for 5 minutes, or until they are just tender. In a large skillet melt the butter over moderately low heat, add the radishes, the lemon juice, the dill, and salt and pepper to taste, and heat the mixture, stirring, until the radishes are heated through.

CAROTTES NOUVELLES A LA FRANCAISE - FRENCH CARROTS

Steps:

• Choose green onions with large bulbs, remove the roots and cut off all green parts, leaving the bulbs whole.
• When chopped very finely the green stems can be used in place of the chives.
• Refresh the lettuce, take off all edible outer leaves and cut the heart into quarters.
• Butter a heavy pan thickly with 1 oz of butter and line with the large lettuce leaves.
• Add the heart, onions and salt.
• Peel the carrots, leaving them whole and place in one layer over the vegetables in the pan.
• Season lightly, sprinkle with sugar, add the rest of the butter cut into small pieces, and 3 tablespoons cold water.
• Cover closely and place the pan over a low heat for 3 to 4 minutes.
• As soon as the contents start to sing, reduce the heat to very low, shake the pan but do not uncover and cook for 20 minutes, shaking the pan occasionally.
• By this time the carrots should be tender but still faintly crisp.
• Replace the lid and cook for a further 3 to 5 minutes if necessary.
• Pour the contents of the pan into a heated serving dish, scatter with chopped parsley and chives.
• Serve immediately.