my versions of three recipes from alain chapel's "la cuisine c'est beaucoup plus que des recettes"

“Assassin's” Eggs

serves 2

4 large eggs
2 TB good red wine vinegar
2 ounces butter
salt and pepper

Break eggs into bowl, add salt and pepper.
Add half of butter to non-stick sauté pan, heat until it foams.
Slide two eggs into pan, cook until gelled, flip over, cook until done to taste, slide onto warm plate.
Deglaze with 1 TB vinegar, reduce, drip these “drops of blood” onto eggs.
Repeat.

“Le sang de l'assassin est le nerf du plat.”
“The blood of the assassin is the backbone of this dish.”





Green Lasagna with Cream

serves 2

1/2 box green Barilla lasagna (15 strips)
1 TB olive oil
1 cup cream
salt and pepper
4 ounces grated gruyère (1 inch by 2 inch by 2 inch cube)
1/4 stick butter

Cook lasagna in salted water with olive oil 8 minutes, stirring with wooden spoon.
Drain lasagne in collander.
Place empty pot over medium heat with butter.
In a separate saucepan, reduce cream by 1/2 over high flame.
Heat lasagna in the barely melted butter, add pepper, add gruyère gradually, and then the cream.

Also delicious with any green pasta, fresh or dried: spaghetti, ziti, fettucine, ravioli Approximate quantities: 1 pound pasta, 1/2 stick butter, big handful of gruyère, 1 cup cream.





Farmer's Sauté of Chicken with Vinegar

1 three pound chicken
2 garlic cloves with skin
1/4 stick butter
1/4 cup heavy cream
4 tsp Dijon mustard
1/2 cup chopped Pomi tomatoes
1 and a half cups dry white wine
white French wine vinegar
red French wine vinegar

Whisk together mustard, Pomi tomatoes, and white wine.
Cut chicken up into 8 pieces, salt and pepper, sauté 5 to 6 min in butter with garlic until golden.
Deglaze with a few dashes of each vinegar.
Cover pan.
Deglaze again and cover.
Repeat 4 to 5 times.
Add mustard/tomato/wine sauce, bring to boil, add salt, continue to cook.
Remove garlic, place chicken pieces on warmed platter.
Pass sauce through sieve, whisk in 1/4 stick butter, add cream, check for seasoning.
Serve with steamed rice, spooning sauce over chicken.