A very nice tasting French pasta!
Most people know Sauce Suprême as being the sauce for a Cordon Bleu chicken or veal. Sauce supreme is a chicken veloute sauce that is made with a white roux and creme fraiche is added. The sauce is strained and then mounted with butter, so the veloute base does not form a "skin." Generally sauce suprême is a pale colored sauce. French chicken stock is never roasted or caramelized and it is cooked at a low temperature. This results in a clear golden colored chicken stock that is full of flavor. It is important to make a light chicken stock (French chicken stock) for sauce suprême. Creme fraiche is half soured cream. During the old days when I cooked in French restaurants, we used to leave open containers of cream at room temperature for 4 to 8 hours, to allow airborne catalysts to naturally activate cultures of enzymes in the cream, so it would naturally sour. The cream was refrigerated overnight and the next day we would have creme fraiche. This method is no longer considered to be a safe food handling practice in restaurants, but it can be used at home. The safer food handling method for making creme fraiche is now to simply mix 1 part cream with 1 part sour cream. This is what is known as quick creme fraiche. There is less threat of pathogen contamination when using this method.
Chicken Stock Recipe: White veal stock is made the same way! Place 2 pounds of chicken scraps, wing tips, back sections and bones in a small stock pot. Add 3/4 cup of coarsely chopped onion. Add 1/2 cup of coarsely chopped celery. Add 1/2 cup of coarsely chopped carrot. Add 1/4 cup of chopped leek. Add a tied sachet of: - 1 sprig of thyme - 5 parsley stems - 1 small bay leaf - 10 black peppercorns Cover the ingredients with an extra 4" of water (About 1 gallon of water plus a few cups.) Add sea salt. Place the stock pot over medium low/low heat. (Do not boil!) When the stock begins to simmer, that will be the start of the cooking time. Simmer the stock for 3 1/2 hours. Add water as necessary. Be sure to skim off any impurities and grease that floats to the top. Strain the chicken stock through a fine mesh strainer. Discard the solid ingredients. Cool the chicken stock to room temperature within two hours. Refrigerate the chicken stock to minus 41 degrees within two hours. Skim of any solid grease that floats on top of the chilled chicken stock. Chicken Veloute: A white roux is used in place of a blonde roux, when making veloute for a fine sauce suprême. The roux should not be a light tan blonde color. This recipe makes 3/4 cup to 1 cup of veloute. Heat a small sauce pot over medium/medium low heat. Add 1 1/3 ounces of unsalted butter. Add an equal amount of flour, while stirring with a whisk. Constantly stir, till the roux cooks to a pale whitish golden color. Add 1 3/4 cups of French chicken stock. Raise the temperature to medium/medium high heat. Whisk the sauce occasionally as it comes to a gentle boil. When the sauce comes to a gentle boil, reduce the temperature to low heat. Add sea salt and white pepper. Add a tied bouquet garni of: - Leek - Celery - 1/2 of a small bay leaf - 1 small prig of thyme - 1 parsley stalk Gently simmer and reduce the sauce for 35 to 40 minutes, so the roux flavor is no longer pasty tasting. Reduce the sauce, till it becomes a thin sauce consistency. There should only be about 1 cup of veloute sauce after the reduction is completed. Pour the sauce through a fine mesh strainer into a container. Add 1 pat of unsalted butter, while whisking. (Monte au beurre. This will keep a "skin" from forming on the veloute.) Set the veloute aside.
Pistachios: Crush 3 tablespoons of shelled pistachios into small bits. Place them on a roasting pan. Lightly toast the pistachios in a 275 degree oven. Season with 1 pinch of sea salt. Set the pistachios aside.
Asparagus: Peel 4 asparagus spears. Trim off the tough ends. Blanch the asparagus spears in boiling salted water for 1 minute. Shock the asparagus spears in ice water. Bias slice the blanched asparagus spears into bite size pieces. Fettucini Asparagus Capers with Parmesan Sauce Suprême and Pistachio: The parmesan supreme sauce will be made with the veloute in a saute pan, so the ingredients of the can be easily tossed together! Boil 1 portion of fettuccine pasta in lightly salted water, till it becomes al dente. Cool the pasta under cold running water. Drain the water off of the pasta. Set the pasta aside. Heat a saute pan over medium/medium low heat. Add 1 pat of unsalted butter. Add 1/2 teaspoon of minced shallot. Add 1/2 of a minced garlic clove. Saute till the shallot starts to turn clear in color. Add 3/4 cup to 1 cup of the veloute sauce. Add 1/2 tablespoon of rinsed capers. Add 1/3 cup of creme fraiche. (See the note in the top paragraphs concerning creme fraiche.) Gently whisk the ingredients together. When the sauce comes to a gentle boil, add 1 1/2 tablespoons of finely grated parmesan cheese, while stirring with a whisk. Stir till the cheese becomes part of the sauce. Add 1 pat of unsalted butter, while stirring. (Monte au beurre.) Add the asparagus pieces. Add the al dente cooked fettuccine. When the sauce returns to a gentle boil, toss the ingredients together. Place the pasta on a plate and pour any excess sauce over the pasta. Sprinkle the lightly toasted pistachio bits over the pasta.
This pasta entree has a nice delicate elegant flavor! Pastas like this were popular for lunch at yacht clubs and French cafes in Florida where we had an established wealthy clientele. It is the cooking methods and simple flavors that makes this French pasta entree taste special. By the way, I cooked this entree as my own personal employee meal at a Le Cordon Bleu Culinary Arts School Restaurant, while doing saute station work there. Yum! ... Shawna
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