Welcome to Cafe Jondreau’s Recipe page……
This is the first entry on this new page. The first of many to come. I will be adding recipes which I have created, cooked and gathered over the years as a professional chef. My first foray into the culinary world as a prep cook in Aspen, Colorado many years ago led me to working with the famed French Chef Perre Orsi in Lyons, France and then as a personal chef to Kelsey Grammer(TV’s “Frasier”) , Dan Lufkin (of Donaldson, Lufkin, Jenrette, DLJ Investment Bankers) and now as a private chef preparing meals for many of the rich & famous in the Hamptons, Long Island, NY.
These recipes will include entrees, soups, desserts, etc. for everyday meals as well as special occasions and holiday menus. Each recipe is for 4 servings. I have tried to make their preparation fairly easy so that you will be able to make great meals with little degree of difficulty. I know you will enjoy these and look forward to hearing from you about your experience in preparing them as well as other comments—email me at firstname.lastname@example.org…
Flounder Fillets en papillote w/ Brown Rice Pilaf
1 lb fresh flounder fillets 2 TB fresh Tarragon
2 TB shallots(or scallions), minced S & P to taste
4-6 grape tomatoes, sliced in half 1/2 c fennel, thinly sliced
2 TB Olive Oil (EV) Parchment Paper(or Alum Foil)
1 C brown or mixed wild rice 2 C water or Chicken Stock
1 C sauteed mushrooms–(I like to use the baby bella for more flavor)
1/2 C cooked sweet peas(optional)
Turn on Oven to 375 degrees. Cut parchment paper into (4)12 x 12 squares. Put fillets for each portion onto middle of parchment paper and drizzle w/ olive oil. Season w/ S & P. Then cover w/ fennel, shallots and tomatoes. Sprinkle on tarragon. Fold the paper over the top and secure by twisting the ends. On a cookie sheet, lay each papillote side by side-w/ space in between each. Put in oven for 12-14 minutes. Check for doneness. Remove from oven and keep warm.
Remember when cooking brown rice , the proportions are usually 2-1, water to rice. If you have a rice cooker, all the better. This is a no fault way to cook any rice–except maybe Risotto. You’ll want to start the rice before you begin prepping the fish, as it takes about 30-40 minutes to cook. Time yourself well.Bring water(or stock) to boil in a saucepan..(If you’re using a rice cooker, simply add the water and rice to cooker , cover and turn on. It will stop cooking when rice is done.) When water is boiling , add rice and turn down heat to low. Cover for 30-40 minutes or until done. Meanwhile, saute mushrooms until just cooked through. When rice is finished, uncover and fluff to keep from sticking. Add mushrooms and peas and mix well. It is now ready to serve.
When ready to serve the fish, put each papillote on serving plate and open the “bag”. Slide the paper from under the fish, being sure to keep the juices on the plate. Spoon the rice onto the plate and serve immediately.
If you are a wine drinker, a very good chilled Pinot Grigio or Sauvignon Blanc goes well with this dish.