Tomato Flan with Avocado
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Cooking time: 15 minutes, then a 2 hour break, then 30 minutes 2 1/2 hours for menu Cooking schedule: see below for "menu" instructions |
The Chicken with Rice is a simple, classic French housewife's dish. Everything but the rice goes in the pot and then it's left alone for 2 hours. When you come back, make the flan and the rice and your done!
Tomato Flan with Avocado Time: 35 minutes
These simple flans have the look and consistency of a soufflé without the work. Combine them with a sliced avocado and a bit of creamy dressing for a colorful first course.
3 eggs
1/2 cup (160ml) tomato sauce (save the rest for Thursday)
3 tbs Greek yogurt or plain yogurt or crème fraiche
1/2 tsp dried basil
1/2 tsp dried oregano
1 ripe avocado
Yogurt Dressing
2 tbs Greek or plain yogurt
2 tsp mayonnaise
2 tsp Dijon-style mustard
Prepare ramekins: butter and line the bottom with buttered wax or parchment paper (see techniques ). Make and butter a circle of paper for the top as well.
Whisk eggs, tomato sauce, herbs and yogurt together and pour into ramekins. Put paper circle on top - it doesn't need to touch. Put into a roasting pan with deep sides - I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. Bake for 30 minutes at 450F (220C) - they should be set - firm on top. Remove from oven and from hot water. Run a table knife around the sides to loosen (if necessary). Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up. Remove paper. Cut avocado and remove pit. Slice thinly and fan slices around flan. Mix mayonnaise, yogurt and mustard. Add half to each plate and serve.
Chicken with Rice Time: 2 1/2 hours
This is a classic in farm houses through out France! Find an older, stewing hen, if you can. They have more flavor and the long cooking time will make them tender. Not a roasting hen, they're too big to fit into most pots. A broiler/fryer will work as well. This will be enough for 2 meals.
1 whole chicken
1 onion
5 - 6 medium
carrots
2 cups white wine
1 cup chicken stock
2 bay leaves
1 bouquet garni
1 tbs olive oil
2 tbs cornstarch dissolved in 2 tbs water
Rice
1 cup basmati rice
1/2 cup chicken stock
The Chicken: Chop onion. Peel and cut carrots in half the long way (I cut them the in half the short way first - it makes it easier). Then slice the carrots into 1/4" (.6cm) half circles (the short way). Heat oil in a pot or Dutch oven large enough to hold the chicken. Add the chicken and brown lightly on all sides. Remove. Add onion and carrots and sauté 5 minutes, just until the onion starts to get tender. Place the chicken on top of the onion and carrots. Add the wine, stock and herbs. Cover and simmer over low heat (you want small bubble breaking the surface) for 2 1/4 hours. 30 minutes before chicken is done start the rice.
The rice: Using a small ladle remove 1 1/2 cups of liquid from the chicken. Put it into a saucepan along with the rice and 1/2 cup additional chicken stock. Don't worry if you get a bit of onion with the stock. Cover and cook over low heat until rice is done.
To finish: Remove the chicken. With a slotted spoon remove all of the carrots to a large bowl. Dissolve cornstarch in water. Turn heat up under the stock remaining in pot. Add cornstarch and thicken.
Add the rice to the carrots and combine. Slice the chicken and serve, gravy on the side.
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Cooking Schedule: 15 minutes, then1 3/4 hour break |
Another break - 15 minutes this time |
Cooking for Two? Or more?
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