Recipes by Johan Declerck (Page 5)

	Lobster thermidor by Johan Declerck Lobster thermidorLobster thermidorThis irresistibly indulgent seafood dish is thought to be named in honorof the play Thermidor, which opened in 1894 in Paris.and reserve.To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add theshallots and cook about 2 minutes, until softened. Add the wine and boil for…	1 vote 294 views
	Baked porgy by Johan Declerck Baked porgyBaked porgyThis Spanish dish works well with many whole fish, such as porgy (as shownhere), snapper, or trout.minutes, until the fish is opaque when pierced with a knife. Serve immediately.The fish can be prepared to the end of step 1 up to 6 hours in advance.	1 vote 489 views
	Bouillabaisse by Johan Declerck BouillabaisseBouillabaisseOriginally nothing more than a humble fisherman’s soup using the remainsof the day’s catch, bouillabaisse has evolved into one of the great dishes.and cook, stirring frequently, for 5–8 minutes, or until the vegetables are softened but not colored.Add the tomatoes, wine, and tomato paste and stir until…	1 vote 567 views
	Pappardelle with ragù by Johan Declerck Pappardelle with ragùPappardelle with ragùThis meaty, slow-simmered sauce goes well with pasta ribbons, but is alsodelicious served with tagliatelle or used in lasagna.stirring, 10 minutes, or until softened but not browned.Stir in the ground round and cook for 10 minutes, stirring and breaking it up with a spoon, untilbrowned. Stir…	1 vote 269 views
	Spanish stew by Johan Declerck Spanish stewSpanish stewA filling one-pot meal known as Cocido in Spain.the meats and chicken. Add to the saucepan with the onions and garlic.Pour the wine into the frying pan and boil over high heat, scraping up the bits, for 3 minutes,or until reduced by half. Pour into the saucepan. Add the chorizo, morcilla, ham hock, and bay…	1 vote 273 views
	Porcini mushroom soup by Johan Declerck Porcini mushroom soupPorcini mushroom soupThis hearty Italian country soup is full of deep, earthy goodness.methodCombine the dried porcini and boiling water in a small bowl. Let stand for 30 minutes. Drainthrough a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms. Heat the oil in a large saucepan over…	1 vote 304 views
	Watercress and pear soup by Johan Declerck Watercress and pear soupWatercress and pear soupFor extra flavor, serve this velvety soup with shredded Parmesan cheese.stirring occasionally, about 10 minutes, or until tender. Meanwhile, trim the watercress and pluck off the leaves. Add the watercress stems to the pot with the pears and stock. Bring to a boil over high heat.Cover…	1 vote 269 views
	Chili tofu stir-fry by Johan Declerck Chili tofu stir-fryChili tofu stir-fryThis quick and easy dish takes advantage of tofu’s ability to take on other flavors.Heat the oil in a wok over high heat. Add the cashews and stir-fry for about 30 seconds or until lightly browned. Using a slotted spoon, transfer to paper towels. Add the tofu and stir-fry about 2 minutes, or until…	1 vote 288 views
	Spaghetti mare e monti by Johan Declerck Spaghetti mare e montiSpaghetti mare e montiThis pasta dish combines ingredients from the sea (mare) and from themountains (monti).and reserve. Bring a large pot of salted water to a boil.Heat the olive oil in a large frying pan over medium-high heat. Add the white mushrooms andcook, stirring often, about 5 minutes, until golden. Add…	1 vote 223 views
	Kasha with vegetables by Johan Declerck Kasha with vegetablesmore stock for about 20 minutes, or until the kasha is tender but still chewy.Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle withcheese and parsley. Serve hot. Good with Crusty bread, as a main meal.	1 vote 488 views

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