Millefeuille Provencal and Foie Gras Deviled Eggs with Camilla Furman

Provençal Millefeuille and Foie Gras Deviled Eggs with Camilla Furman

During lockdown, we all had to get creative in the kitchen – and Camilla Furman really put herself to the test in creating these wow-worthy haute cuisine recipes. Rich foie gras-stuffed deviled eggs and a creamy Provençal millefeuille with duck require precision-driven pairings to keep toppling their balance. Emily goes with a simple, herbaceous cheese, while Caroline looks west for a Burgundian wine that rises to the challenge.


Recipe:
Millefeuille Provencal
By Camilla R Furman


Ingredients:
Aubergine (eggplant) sliced thinly and grilled 1-2 slices per millefeuille
Red Peppers roasted and chopped1-2 Tablespoon per millefeuille
Duck or Beef (shredded without clumps of fat!)2-3 spoonful’s per millefeuille
Mushroom, Spinach, Cream Sauce * Recipe below1-2 spoonful’s per millefeuille
Courgette (zucchini) sliced thinly and grilled3-4 slices per millefeuille
Tomato1 slice per millefeuille
Aubergine (eggplant) chopped2 slices per millefeuille
Parmesan Cheese shredded1/8 C per millefeuille
Basil Topsone per millefeuille
Salt/pepper/granulated garlic
Fresh thyme, oregano, chives, chopped basil

*Mushroom/Spinach/Cream Layer
This part should be made a day ahead, or at least several hours before you plan on assembling the millefeuilles.
600g of sliced mushrooms
300g of frozen spinach
½ onion chopped fine
150g of Philadelphia Cream Cheese (but you could use mascarpone too)
2 T Salted butter
1 Clove pressed garlic
Saute mushrooms in butter. Add onion and cook until translucent. Add spinach and garlic and cook until most liquid from the mushrooms and spinach is released. Drain excess liquid or simmer until most moisture is gone. You may need to both drain and simmer! Add cream cheese. This mixture should not be runny, but rather stiff. Season to taste.

Assemble the Millefeuilles
Select small round metal molds to layer the ingredients. These millefeuilles are very filling, so small is fine! Put all the molds in a baking dish. This dish is best when assembled one day, and baked the next day.

Layer 1: Start by placing a strudy single round of grilled aubergine on the bottom of the mold. If it doesn’t cover the bottom, without coming up the sides of the mold, add strips of aubergine to make a complete base for the rest of the ingredients.
Season this layer with salt, pepper and granulated garlic, and chopped basil and thyme.
Layer 2: Add a sprinkling of roasted red peppers over the seasoned aubergine. Be judicious in the amount you use, it can be overpowering! I tend to “sprinkle” it to be sure every bite gets a piece of pepper, but not to completely cover over the aubergine.
Layer 3: Take your prepared meat, season it with salt and pepper, thyme and chives, and completely cover the peppers and aubergine.
Layer 4: Spoon in the mushroom/spinach mixture to cover the meat
Layer 5: Season the courgetti with salt and pepper and granulated garlic and cover the mushroom spinach layer.
Layer 6: Add a seasoned (salt, pepper, oregano, basil) tomato slice
Layer 7: Top with chopped and seasoned grilled aubergine. Use mold presser to press the layers together without letting it squeeze out the bottom.

Bake at 190C (375F) for 30 min (or until completely warmed through and through)

Use the presser to push out the millefeuille from the form unto a plate and top with shredded parmesan cheese and basil top.

Serve with Ratatouille and puree de Celeriac (you can look up the recipes for these!)

If you want to make into a lasagna you can layer it in a baking pan, but add mozzarella cheese to hold it together better!

Recipe:
Foie Gras Deviled Eggs with Raspberry Flavor Pearls
By Camilla R Furman


6 Hard boiled eggs
250g Foie gras or mouse de canard
Mayonnaise *homemade!
Salt – if needed
Raspberry Flavor pearls* available on Amazon or at gastronomic specialty shops.
(I have also used sauterne flavor pearls!)


Prepare the eggs by halving them and extracting the yolks and into a smoothy blender or small diameter jar to use a stick blender.
Add the foie gras or mousse and a Tablespoon of mayonnaise (or enough to make the mixture the consistency of butter frosting) and mix with the yolks. Add a pinch of salt if needed. You want more foie gras taste than yolky/mayo taste!
Blend until smooth.

Pipe the yolk/foie gras mixture into the egg whites and place the flavor pearls on top.



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!