Claude's Recipes

Sketch of Nicolas Restaurant

Recipes

  • Steak Tartare

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 1lb lean beef - bottom round or rumpsteak or top sirloin (well trimmed, chopped meat completely greaseless and no tendons)
    • some MSG (optional)
    • .25of a red or white onion, chopped
    • asoup spoon of capers, finely chopped
    • 4anchovy filets in olive oil, finely chopped
    • abunch of parsley
    • 2egg yolks
    • salt
    • pepper
    • ashot or two of worcestershire sauce (Lee and Perrin sauce)
    • ashot or two of tobasco
    • aspoon of facultative Dijon mustard (more if you like it piquante)
    • aspoon or two of cold water
    • 2-3spoons or a good shot of olive oil
    Directions:
    • Use tiny extruder and grind the meat (Note: Probably 1-2mm extruder size). If no extruder, chop finely. Grind the meat twice with the anchovy filets in the meat grinder. The second time, let the mixture drop into a mixing bowl
    • You can add some accent (MSG) if you have to improve the taste of red meat.
    • Chop the red onion. Wash once it is chopped to get the harshness off, therefore you can chop roughly.
    • Finely chop capers, anchovies and parsley. Parsley can be added as a garnish or mixed in.
    • Add ingredients to bowl with meat
    • Mix ingredients and taste. Do not over-mix because it will alter the color of the steak tartare
    • If mixture is too dry, add a little more cold water to make more soft then you’re in business.
    • Use a good shot of olive oil to make it come nice and shiny
    • Dress in serving plate and refrigerate for at least half an hour

  • Whole Chicken

    Yield:
    6
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 1Whole chicken
    • 4-6cloves of garlic
    • some chopped parsley
    • .5tsp nutmeg
    • some thyme
    • 1-2bay leaves (crumpled)
    • salt (course)
    • pepper (fresh cracked)
    Directions:
    • Mix garlic, thyme, parsley, bay leaf, salt, pepper in a bowl ahead of time so the salt can melt a bit
    • Stuff the chicken with mixture
    • Put half butter half oil in the roasting pot and preheat the pot that is in the oven so that the skin looks nicer and the skin does not rip
    • Cook at 400F for 15 minutes on each face
    • Finish the chicken upside-down so the juice goes back to the breast and white meat and no longer dryer

  • Seafood Pasta

    photograph of Seafood Pasta
    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 4servings pasta (linguine is best)
    • 1lb mussels (1/4 lb per person)
    • 24shrimp size 26/30s (8 per person)
    • 24scallops or6sea scallops (quartered) (8 per person)
    • 12oz fish, (skinless, boneless) red snapper or other rock fish recommended
      because can cut into small pieces without falling apart (fish is optional) (3 oz per person)
    • 1medium sized sweet onion (preferred) or shallots (quartered)
    • 2big garlic cloves (chopped fine)
    • .5tsp ginger to taste (optional)
    • some olive oil
    • 2soup spoons of chopped parsley
    • 1tblsp lemon juice
    • salt
    • pepper
    Directions:
    • Open the mussel and keep the juice to make the sauce (NOTE: this means to steam the mussels until the open in water and keep the steaming liquid)
    • Take onion, cut in half, then cut halves into fours so they are thick
    • Remove tough part of small bay scallops if they are there. If using sea scallops, clean them, remove the roe and tough part, cut into four and boil them for 3 or 4 seconds in salty water because they have a strong flavor, then pour through a sieve, discard water
    • Fry the onion and garlic in olive oil without adding color
    • Add mussel juice
    • Bring to a boil
    • Add lemon juice, then seafood
    • Liquid should be halfway up the seafood
    • Bring to boil again then add cornstarch or arrowroot (arrowroot preferred because cornstarch makes odd string)
    • Boil again, but not too much then take off the fire
    • Season with salt, pepper, maybe some olive oil
    • Have cooked pasta ready, season pasta with the pan flavor before you put it on the plate
    • Put pasta on the plate then cover in seafood and chopped parsley on top
    • When you put the pasta in the water, make the sauce for timing

  • Escargot

    photograph of Escargot
    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 2cans escargot
    • 2sticks of butter
    • 4or so shallots
    • garlic (ground)
    • .125tsp or knife-tip of nutmeg
    • garlic (ground)
    • abunch of parsley (finely cut)
    • salt
    • pepper
    Directions:
    • Cut butter into pieces and put into a bowl
    • Cut up parsley (a lot, cut up fine)
    • Cut up shallots (cut fine)
    • Mix butter, shallots, garlic, nutmeg, salt and pepper and taste
    • Stuff mixture into shells, then put escargot in the shell, then cover with more butter mixture
    • Bake at 220 degrees F until mixture bubbles well, no color

  • Tomate Farcies

    photograph of Tomate Farcies
    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 4large tomatoes (one per person)
    • 12oz ground pork
    • 1onion
    • 1clove of garlic
    • 1small basket of white mushrooms, the cheapest (sliced)
    • 1bunch of parsley
    • some oil to fry in
    • salt
    • pepper
    • some red pepper flakes (optional)
    Directions:
    • Chop the onion, garlic, and mushroom
    • Put some oil in frying pan, fry all three ingredients slowly until almost cooked (when onions become almost transparent)
    • Take off fryer, let cool, add some chopped Italian parsley
    • To prepare tomatoes, cut 1/3 of head off and dig out pulp of tomato without damaging the shell
    • Salt and pepper on top of tomatoes
    • In a bowl, put meat and contents of cooked frying pan, mix well
    • Taste, add seasoning to taste, maybe some red pepper
    • Form balls (4) from mixture
    • Stuff into tomatoes, should be over top
    • Place tomatoes in pan (good size)
    • Preheat oven to 400 degrees F
    • Leave in oven for about 35 minutes

  • Beef Stew

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 1Beef shoulder or neck, grizzle removed (fat and nerves)
      and cut into bite-size pieces (will shrink 30% when cooked)
    • 3carrot
    • 1-2onion
    • 2celery (very little celery - too flavorful. Using just a few celery leaves is best)
    • some thyme
    • 1-2bay leaf
    • a few cloves
    • red wine to cover
    • 1spoon of sugar (if the wine is very acidic)
    • 1spoonful of flour for dusting meat / roux
    Directions:
    • The night before, put the carrot, onion, celery, thyme, bay leaves, cloves, salt and pepper in a container and cover with red wine and let stand overnight
    • Drain in the morning but keep the wine
    • Brown and fry the meat in a good amount of oil to get color fast
    • Dump meat into colander
    • In a stock pot, add oil and fry the garniture
    • When it has a little color, add the meat, then add a spoon or handful of flour (add less flour at the start, then add more if needed)
    • Mix and add marinade (if not enough marinade, fill with water until it covers the meat)
    • Mix once, bring to boil, then turn down the heat and let it cook slowly at a simmer with a cover for at least 1 1/2 to 2 hours. Be sure to watch it so it does not boil or else it has a tendency to stick to the pot
    • Cook slowly
    • When meat is tender, remove everything with wire strainer, separate meat and remove any uncooked pieces
    • Put meat only on the serving platter
    • Mix veggies and marinade and add salt and pepper to taste
    • When meat is tender, remove everything with wire strainer, separate meat and remove any uncooked pieces
    • Afterwards, take the rest of the marinade when it is seasoned to taste and pass through a chinois on top of the meat and it is ready to serve. If you want to serve later on, then bring the finished product to a boil, remove some fat, let cool, and refrigerate
    • If you want to add mushrooms, fry first and when almost cooked, take spoonful of sauce (strained through chinois), bring sauce and mushrooms to boil, (careful not to add too much fat, butter is best because can leave it in there) then add onto meat

  • White Veal Stew

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 1shoulder of veal with breast mostly and bones in
      (cut into cubes - larger cubes than beef stew - can be 2 inch by 1 1/4 inch)
    • 1onion
    • 2carrot
    • some lemon juice
    • 1spoon of flour
    • 1egg yolk
    • .5cup heavy cream
    • 1knife tip of nutmeg
    • 1small container button mushrooms
    • 4servings plain rice or fettuccini
    • 4tablespoon butter
    • salt
    • pepper
    Directions:
    • Blanche the meat by putting in cold water, bringing to boil, mix, then put through colander and cover with cold water
    • Wash the pot used for blanching
    • Put the veal back in the pot and cover it with water to an inch above the meat
    • Put large bouquet de garnis with 1 onion and 2 carrots into the pot (carrot does not need to be peeled but should be washed)
    • Bring to a boil, then cook for an hour or so until veal is done. Cut a cube in two to see if it is done and try. If meat is cooked, remove meat with wire mesh
    • Make a roux: Add flour to small bowl of stock liquid, mix, then add back to stock pot and bring to boil to thicken
    • When stock is boiling, take pot off the heat, can add some lemon juice (Note: add roux when pot is off the fire. When adding flour, add three quarters of what you think should be enough. Then bring to boil. After, let cook for at least ten to fifteen minutes.
    • Add seasoning (put some at beginning too). Make sure no lumps. If lumps, pass through sieve before adding liaison
    • Make the liaison by whisking egg yolk, heavy cream, nutmeg and lemon juice
    • Add liaison to stock off the heat and whisk well. Do NOT let it boil or else you will have scrambled eggs
    • Taste
    • Put meat back in and you are in business
    • Keep meat with a cover on the pot
    • If adding button mushrooms, clean mushrooms well and blanche in water with salt, lemon juice and butter so nice and white. You should make mushrooms ahead of time so you can use the blanching liquid to make the stock. Do not add the water later so it does not stretch the stock. When stew is done, dump mushrooms in the stew. Tiny mushrooms can be used as garnish but must be cooked separately
    • Serve stew with plain rice or fettuccine usually
    • For rice, fry chopped onion and butter. Use one part rice and one and a half parts chicken stock. Add rice to frying onions and fry. Add stock, bring to boil, cook for eleven minutes, take off the fire and let stand. Then add a bit of butter and break the rice up. The rice comes out perfect, should stick a little bit but not too much
    • Note: You can also cut up carrots and onions nicely to put in with the meat

  • Prawns à la Claude

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 6-8large prawns per person - shell on
      (split the prawn down the back without cutting in half and remove guts)
    • 6-8shallots
    • 6-8cloves of garlic
    • some cayenne pepper
    • 1big spoonful of parsley (chopped)
    • 12oz butter
    • salt
    • pepper
    Directions:
    • Chop shallots and garlic in a blender (don't add liquid)
    • Heat butter in skillet
    • When hot but not brown, add the chopped shallots and garlic and fry 1/2 minute
    • Take off the fire and season on the high side with salt and a little cayenne pepper
    • Add 1 big spoon of chopped parsley
    • Taste the mixture. It should be on the soft side. The butter should not be running and should taste like le beurre d'escargot only more spicy
    • On the split shrimps tails ( do not cut in two) where you have removed the guts, spread the mixture
    • Place in a hot oven 450 F with the broiler side on only
    • The dish is ready when the shrimps are slightly brown on top and the shells turn red. Do not over cook

  • Poisson à la Bonne Femme
    (Fish Simple Style)

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 4portions fish filet (preference of sole or Boston sole)
    • 1big shallot (chopped fine)
    • 1soup spoon parsley (chopped)
    • 1glass white wine (dry)
    • 1cup cream
    • .5of a lemon (juice)
    • some arrowroot or cornstarch
    • salt
    • pepper
    Directions:
    • Fry the shallots in little butter. Do not let shallots color
    • Add white wine, cream and fish. If the stock does not cover the fish, add some water or fish stock
    • Salt and pepper to taste
    • Cook slowly 2-3 minutes
    • Remove fish in a shallow plate
    • Taste the stock and add some chicken base or let it reduce and thicken with starch (diluted in a white wine)
    • Mix the stock with a whisk- be careful it thickens up fast.
    • Add parsley and lemon juice
    • Pour sauce over fish and serve immediately

  • Aged Beef

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 1Sirloin bone-in but not the flank
      (Always bone in and with the fat. Always use prime beef if you want to do a good job.
      You do not have to age the filet of tenderloin.
      The bone and fat are where you get bacteria (Note: I assume bacteria here is a good thing)
    Directions:
    • If there is a flank, cut off the flank
    • To age rib of beef bone in, with a good refrigerator at least 2 weeks to 20 days. Not humid. Keep it between 2-4 degrees Celcius or 34-38 F with no ventilation unless you cover the meat with the tablecloth. 3 inch distance at least between each piece of meat all around so air can circulate.

  • Spaetzle

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 1lb of flour
    • 4-5eggs or 400-500 grams
    • .5 coffee spoon of salt (probably 1 tablespoon)
    • 2spoons of oil
    Directions:
    • Break eggs one by one into a bowl (this way you can check if they are fresh)
    • In a mixer, mix all ingredients. Let it run until dough comes smooth
    • If dough is too consistent, add milk
    • Get a pot of water, fairly big, and wait until it boils
    • Spread the dough onto a flat, moveable surface (cutting board or pan)
    • Flatten the dough
    • Put the moveable surface over the boiling water and cut off pieces into the boiling water
    • When the pieces float, they are finished, remove with strainer
    • Can fry up in butter

  • Pizza Dough

    Yield:
    1
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 453.5grams / 1lb flour
    • 25grams yeast
    • 10grams salt
    • 272.1grams water (60% weight of flour)
    Directions:
    • Mix flour, yeast and salt in a mixing bowl
    • Make a volcano with the dry mixture and add water to the center
    • Mix from the center
    • Once consistent, clean off hands with flour
    • Work the dough into a roll
    • Work for ten minutes until rubbery - stick a finger in it, it should come back up
    • Flour up a bowl, put dough in, flour it
    • Let rest an hour at room temp
    • Roll to size
    • Heat oven to 450 degrees F
    • Add sauce and cheese, cook until brown
    • Important: when you put in the pizza, make sure OVEN HOT

  • Mashed Potatoes

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 2lbs potatoes
    • 1cup half and half (can substitute half cup of milk and half cup heavy cream)
    • 2tablespoons butter
    • 1knife tip worth of ground nutmeg
    • salt
    • pepper
    Directions:
    • Cut potatoes into thick pieces and boil for 18 minutes max, until fork tender
    • While boiling potatoes, put half and half in a small pot and boil
    • When potatoes are done, drain water, put potatoes in mixing bowl
    • Mix and add butter, nutmeg
    • Mix and add milk and cream
    • Mix and add salt and pepper to taste
    • IMPORTANT: Do quickly

  • Pomme de Terre Darphin

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 1lb potatoes, peeled
    • some fry oil
    • salt
    • pepper
    Directions:
    • Put peeled potatoes through extruder so spaghetti-like
    • Preheat pan with oil (more oil comes more crispy) and fry
    • When finished, should be wet in center
    • NOTE: Claude would put the entire mixture in one pan and cook it into a giant potato pancake

  • Potato Pancake

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 3-4potatoes
    • .5onion (chopped very fine)
    • 1egg
    • .5tsp nutmeg
    • 1bunch of parsley (chopped)
    • salt
    • pepper
    Directions:
    • Put potato through extruder medium size (2-3mm)
    • When potatoes pass through, squeeze out water
    • Put potatoes, raw onion, nutmeg, salt, pepper in a bowl, add one egg. (If too watery, add a little bit of flour)
    • Mix well
    • Heat a cast iron frying pan covered in oil
    • Put pancakes into pan with a spoon NOT TOO THIN, maybe a quarter inch thin so they are soft on inside and not completely crispy when fried
    • NOTE: Claude would put the entire mixture in one pan and cook it into a giant potato pancake

  • Perfect French Omelet

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 4eggs
    • 2tblsp butter
    • salt
    • pepper
    Directions:
    • Heat butter in hot pan
    • Add eggs and mix like scrambled eggs until fried a little bit. When it starts to take some, don't touch no more, lift up the edges and then lift/roll the omelet by hitting the handle of the pan with the bottom of your fist
    • To be really fancy, you can brush the omelet with butter

  • Hollandaise Sauce

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 4egg yolks
    • 1lb butter (to clarify)
    • 1shallot (chopped fine)
    • .33cup white vinegar
    • .66cup DRY white wine (eg. Chablis)
    • some water
    • some lemon juice
    • 1good shot of Tabasco sauce
    • salt
    • .5a coffee spoon pepper (fresh cracked) (Note: 1/2 a 'coffee spoon' is probably equal to 1 TBLSP)
    Directions:
    • Crack your own pepper by putting pepper in a rag and crushing with frying pan
    • Take one pound of butter to clarify. (Bring butter to good simmer until clear and solids are separate, then strain. DO NOT allow the milk at the bottom of the pan to go into the sauce.)
    • Boil the white vinegar and white wine. Let boil slowly until reduced until almost dry
    • A little bit of humidity in the pan (?), take it off of the heat and add half the volume of what you originally used with water (Without water, sauce cooks faster but with water it will not break)
    • Add egg yolks
    • Add butter while whisking constantly. Two options to emulsify 1. emulsify in pan you used (no aluminum - you can only use steel or copper or it will come gray) 2. Put sauce in cul de poule (rounded bowl, literal translation chicken butt...) in stainless steel bowl. Put bowl over double boiler. When sauce is cooked enough, it will catch in the whip. Take spoon, should nappé. If eggs get too hot, stretch with water. Do not keep too hot.
    • Taste
    • Add salt, lemon juice to taste (Salt does not melt fast in butter so add salt slowly in two or three shots)
    • Finish at the end with Tabasco (long ago they used pimento but this does not melt, remains grainy)
    • Make ahead an hour max.
    • Optional: To be really fancy, put the sauce through cheese cloth to remove shallots and cracked pepper

  • Sauce Verte

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 1 part basil
    • 1 part spinach
    • 1 part tarragon (You can use more spinach instead of tarragon due to price in the USA)
    • some mayonnaise
    • a shot of tobasco
    • some lemon juice
    • some cinnamon
    • salt
    Directions:
    • Blanche basil, spinach and tarragon in boiling water, just until the spinach is cooked, 15 to 20 seconds
    • Cool the greens quickly by submerging in ice water, then wring well by hand to remove excess water
    • Chop roughly and pass through a blender to get a very fine and green sauce. If there are still filaments, chop or blend again
    • Add salt and mix
    • Cover with plastic film and let cool
    • At the time of preparation, add to the mayonnaise and adjust the seasoning with tabasco, salt and lemon juice. Be careful not too much tabasco because this sauce must not be spicy, the tarragon must be well present in the taste.
    • If the green color is not too evident you can use food color after sure test a small amount first

  • Crepes aux Pommes

    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 3.75cups flour
    • 7eggs
    • .5cup sugar
    • 3cups milk
    • 4-6apple (cut into 1/4 inch slices)
    • 2tablespoons butter
    • some cinnamon
    • salt
    Directions:
    • Mix eggs and flour very well, and then add sugar and milk. The batter has to be slightly thick (should coat the spoon well), so when you add the sliced apples they are coated and the batter is still running
    • Peel, clean 4-6 apple, cut into 1/4 inches slices and mix gently into batter.
    • Heat a non-stick frying wide pan, add butter, heat until the butter start to color a little and then add the batter with the apples using a soup spoon - should cover the bottom
    • Serve warm with some sugar and cinnamon on top. They taste better when they are very thin.

  • Pie Crust (4 total)

    photograph of me as a child making apple pies
    Yield:
    4
    -
    +
    Increment:
    -
    +
    1

    Choose an increment,
    then adjust the yield.

    Ingredients:
    • 2lb flour
    • 1.5lb butter (room temperature, softened. Take out of fridge one hour before needed)
    • 2L water
    • 1tsp salt
    Directions:
    • Sift flour and mix with salt, then form into a volcano
    • Put the butter into the flour/salt pyramid and mix by rubbing hands together until it is sand-like (Do NOT squeeze)
    • Once sand-like, make another volcano and put only some water in it, squeeze it until consistent
    • When consistent, roll into a log, cut into four pieces. One slice = One pie
    • To keep it, leave in freezer
    • To use, take out, mold it, and put in fridge for 2-3 hours to rest once formed in the pie pan
    • Take out and prick bottom with fork
    • Put in oven preheated to 220 degrees F until slightly colored, 3-4 minutes
    • Put contents inside, sugar, cinnamon to taste
    • Put in oven at 220 degrees until brown (10-15 minutes max)