Petite quiche, choufleur au gratin, salade dijonne and clafouti combine to make a wonderful menu du jour that will delight the senses and impress guests. It will also leave the chef with enough energy to enjoy the meal as well.
The Menu
- Entrée: Petite Quiche au Fromage et Jambon (Mini Ham and Chesse Quiche)
- Plat Principal: Poulet au romarin et Choulfeur au gratin (Rosemary Chicken and Cauliflower au Gratin)
- Salade: Salade dijonne (Dijon Salade)
- Plat de fromages (Cheese platter)
- Dessert: Clafouti aux cerises (Cherry Clafouti)
The Recipes
Petite Quiche au Fromage et Jambon
This is a simple classic made a little more hip with the help of the exquisite taste of Petit Basque.
Ingredients:
- 2 eggs
- 1 c cream or whole milk
- 1 c grated Petit Basque cheese
- 1 c ham, cubed
- Fresh ground pepper to taste
- 30 prepared mini quiche pastries
Directions:
- Prepare the pastry for cooking as per pastry recipe.
- Whisk the eggs and cream (milk) together in a medium sized bowl.
- Stir in cheese and ham.
- Grind in pepper according to taste preference.
- Spoon mixture into the pastry and bake in 375 Degree Fahrenheit oven for 15-20 minutes or until a knife inserted in the middle comes out dry.
- Serve two or three to a plate with a small side of Carrot Salad.
Choulfeur au gratin
Cauliflower at its best. Cooking it in milk takes away the sharpness.
Ingredients:
- 1 head of cauliflower
- 2 c milk
- ½ tsp. salt
- 2 Tbsp flour
- 2 Tbsp butter
- ½ c Gruyère or Comté cheese
Directions:
- Trim cauliflower and break into florets. Place in a medium saucepan and add milk and salt. Cook on medium high until the stems of the florets are soft when pricked with a fork.
- Remove cauliflower from pot and place inside a greased and lightly floured 1.5 quart baking dish.
- In a small pot, melt butter on medium heat. Mix in the flour. Slowly add the milk in which the cauliflower was cooked and stir until slightly thickened. Pour over the cauliflower.
- Sprinkle cheese over the cauliflower and broil for 5-10 minutes or until the cheese is browned and bubbly.
Salade dijonne
A pucker-up salad to enhance the wow of this meal.
Ingredients:
- 2 c fresh garden greens
- 8 red onion rings
- 2 sliced radishes
- ¼ English cucumber, sliced
- 1 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsp vinegar (Balsamic or white)
Directions:
- Wash and prepare all vegetables.
- Place ½ c of garden greens on 4 plates. Garnish with red onion rings, radish and cucumber slices.
- Combine olive oil, mustard and vinegar together and pour 1 Tbsp over each plate of salad.
Clafouti aux cerises
A delicious cherry flan dessert that can be served alone or topped with vanilla ice cream. It will puff while baking and deflate while cooling.
Ingredients:
- 1 lbs Rainier cherries
- 3 eggs
- 1 c sugar
- 1 Tbsp brown sugar
- ½ c flour
- 1/8 tsp salt
- 1 c milk
- 2 tsp Amaretto
- 2 tsp vanilla extract
- 1 tsp almond extract
- Powdered sugar for dusting
Directions:
- Grease and lightly flour a 10X7 baking dish or a 1.8 L oval casserole dish. Toss in the cherries
- In a medium bowl, whisk the eggs, sugars, salt, and flour together until smooth.
- Add the milk, Amaretto and extracts. Whisk. Pour into the baking dish.
- Bake at 350F for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
- Dust with powdered sugar when cooled.
Final Words
This 5-course menu is simple and delicious. It can easily be prepared in under two hours on the day of a dinner party, but the mini quiche and the clafouti can also be prepared the day before as well. Fresh baguette and carefully selected cheese and wine will enhance the dining experience. Putumayo's French Playground will provide a typical French sound during the meal.
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