Recipes courtesy of Jean-Pierre Leverrier and Bistro Chez Jean-Pierre
Above Photos ©Fred Bollaci
Scrambled Eggs with Caviar
This is one of my favorite dishes at Bistro Chez Jean-Pierre. Very few restaurants are classy enough to have it, and of those that do, few do it so well! This is the ultimate elegant, gourmet nor d’oeuvre or brunch item at home (think serving with some house-cured gravlox, and some fresh fruit, and either Champagne or a Bloody Mary bar (better yet, both), this will make any Sunday sensational–if you can do this, you will wow your guests! I suggest a trial run first, and Jean Pierre even offers cooking classes in the slower summer months, so you can learn techniques from the Normandy native on how to expertly prepare his authentic French cuisine!
■ 4 eggs
■ ½ cup heavy cream
■ 1 tablespoon finely chopped chives
■ 1 teaspoon unsalted butter
■ 2 ounces caviar
Cut the tops off the eggs, empty them in a bowl and rinse and dry the shells. In a bowl, whisk the eggs, cream and chives. Put a pan on medium heat, add the butter and right away add the eggs and cream mixture. Whisk the eggs constantly until cooked but still creamy in texture (do not overcook or they will become too dry). Pour back in the bowl and whisk a little bit. Carefully spoon the egg mixture into the cleaned egg shells. Top with caviar and serve immediately with toast points.
Makes 4 servings.
Pink Key West Shrimp with Citrus Sauce and Endive Salad
(This recipe is featured with nutritional analysis in my upcoming book!)
24 pink U-10 shrimp (peeled and deveined with the tail on)
For the sauce:
■ 2 ounces lime juice
■ 2 ounces orange juice
■ 2 ounces lemon juice
■ 1 tablespoon Dijon mustard
■ Salt to taste
■ 1½ cups blended oil (25 percent olive and 75 percent canola oil)
■ 1 tablespoon orange zest
■ 1 tablespoon lemon zest
■ 1 tablespoon lime zest
■ ½ cup chopped tomato
■ 2 tablespoons chopped cilantro
■ 1 tablespoon canola oil
For the salad:
■ 5 endives, chopped finely
■ 1 cup vinaigrette (made with ¼ cup sherry vinegar and ¾ cup olive oil)
■ 3 tablespoons orange juice
■ 2 tablespoons chopped chives
■ 1 shallot minced
■ Pinch of salt
For the sauce: Combine the lime, orange and lemon juice, mustard and salt in a bowl and whisk together. Slowly whisk in the oil, add the zests, diced tomato and cilantro. Set aside.
Heat a nonstick saute pan until hot but not smoking. Add one tablespoon of canola oil, then add the shrimp, being careful not to overcrowd the pan. Sear for 2 minutes without disturbing, turn the shrimp over and cook for 2 more minutes. Season with a little salt, turn the heat off and add the citrus sauce.
Combine all of the salad ingredients in a bowl and toss to mix well. Set a mound of endive salad in the middle of each plate, place 4 shrimp on each plate and spoon the citrus sauce over them. Serve.
Makes 6 servings.
Braised Beef Short Ribs with Bourguignon Sauce
This is a comforting, house specialty at Bistro Chez Jean-Pierre, a hearty dish really ideal for cooler weather, but always delicious!
■ 2 medium-sized onions, coarsely chopped
■ 2 tablespoons dry porcini mushrooms
■ ¼ pound diced bacon, cooked in water for 10 minutes
■ 3 carrots, coarsely chopped
■ 3 short rib blades, deboned
■ 3 reserved bones, cut in half
■ kosher salt and ground pepper
■ 2 bottles of full-bodied red wine such as pinot noir
■ 1 large leek, white part only, coarsely chopped (keep the green leaves to wrap bouquet garni)
■ 1 large tomato, chopped
■ 1 head of garlic split in half
■ ½ cup tomato paste
■ 1 bouquet garni (a few sprigs of parsley, 2 or 3 sprigs of thyme, 2 bay leaves)
■ 4 cups warm chicken stock
■ 1 cup warm veal stock (optional)
Garnish for the sauce:
■ 2 medium onions, sliced into 1/4-inch rings
■ 24 pieces of carrots, cooked in salted water for 8 minutes
■ 12 white mushroom caps, cut in 2 to 4 pieces, depending upon the size
Preheat oven to 300 degrees.
In a saute pan, cook the onions and mushrooms until nicely golden. Add the diced bacon and cook for 4 to 5 minutes. Add the carrots and toss for 30 seconds. (Reserve.)
Remove most of the fat from the short rib blades, but try to keep the silver skin intact. Cut 2-inch-wide strips from each blade. Some blades may yield 3 strips, but you can cook all your extra trimming and use them for another dish the next day.
Lay a strip of meat on a cutting board and season generously with kosher salt and ground pepper. Place a piece of bone on the thicker part of the strip and roll it toward the thinner part. Tie it with kitchen twine, season the outer part with kosher salt and repeat the process with the other five strips.
For the sauce:
Pour the wine in a 6-quart casserole and reduce by half. While it’s reducing, sear the meat in a saute pan until nicely browned on all sides and, in another pan, brown the vegetables. When the vegetables are almost done, add the tomato paste and stir for about 2 minutes until the paste is lightly toasted. Drain the excess fat from the meat and vegetables and add them both to the braising casserole. Tuck the bouquet garni in the middle and add the warm stock.
Cut a piece of parchment paper so that it fits inside the casserole and place it on top of the ingredients. Bring to a simmer, place the lid on the casserole and put in the preheated 300-degree oven for 30 minutes. Reduce the temperature to 250 degrees and cook for another 2 hours. To test for doneness, pierce the meat with a sharp paring knife. It should not offer any resistance.
When done, remove the casserole from the oven and let rest for 1 hour. Remove the ribs from the casserole and cover loosely with foil to avoid drying. Strain the liquid through a coarse strainer, lightly press the vegetables to extract the juices and let the liquid stand for 10 minutes. Ladle off as much fat from the top as you can and strain through a fine strainer.
Reserve 2 cups of the braising juice to reheat the ribs. Reduce the rest of the liquid by half, add the cooked garnished vegetables and simmer for 10 minutes. Adjust the seasonings and take off the heat. Add a few pieces of cold butter and swirl the pan to incorporate.
To plate, place a little mound of mashed potatoes a little off-center on a plate, lean the short rib onto it and spoon on the sauce. Garnish with vegetables over the ribs.
Makes 6 servings.
And for dessert:
Warm Apple Tart
Photo ©Fred Bollaci
■ 2 sheets of puff pastry dough, each ½-inch thick
■ 1 cup apple sauce
■ 3 golden delicious apples (peeled, halved, cored and cut into thin slices)
■ 3 tablespoons sugar
■ 2 tablespoons melted butter
Preheat oven to 400 degrees. Roll pastry sheets to 1/8-inch thickness. Cut 6 disks of pastry dough, (6 inches in diameter). Place on a parchment-lined baking sheet. Prick the dough all over with a fork. Spread 2 tablespoons of apple sauce on each dish, leaving a ¼-inch border around the disk free of sauce. Lay the apple slices down like a fan, making sure that they do not overlap. Sprinkle some sugar and drizzle a little melted butter on each disk. Cook in a 400-degree oven for 20 minutes, rotating them 180 degrees after 10 minutes. Serve with a scoop of vanilla ice cream.
Makes 6 servings.
Enjoy these amazing dishes at home, and when in Palm Beach, be sure to visit Bistro Chez Jean-Pierre, and tell the Leverrier family that I sent you! Bon’Appetit!
132 N. County Rd.
Palm Beach, FL 33480