What's New at Christophe French Restaurant in Marin "Food Makes People Happy!" Join our online mailing list!  For our Monthly Newsletter and updates about special dinners, wine tastings,  new menus, and our luncheon lecture series you can sign up at the restaurant or by e-mailing us your address.  We also feature Pierre's cooking tips and "special" recipes.  (We respect and protect your privacy.  Any information that you provide is for the exclusive use of Christophe Restaurant.)           Christophe Valentine Dinner   February 14, 2007                            $ 65.00     Flan de homard au coulis de tomate et basilic      Lobster flan with tomato basil coulis                                   ****             Potage des amoureux                          Lover's soup                                    **** Salade de mache au Roquefort et noix-Arugula salad with pears and Roquefort in a walnut honey Dijon dressing                                   **** Mille feuilles de flétan aux sauces d'ecrevisses et de Vermouth -Chilean sea bass mille feuilles with crayfish and Vermouth sauces                                   or Medaillons de filet de boeuf aux champignons sauvages Beef filet mignon medallion served with wild mushroom glaze                                    ****                               Molten chocolate dessert surprise      Happy Valentine's Day from Pierre and the Staff at    Christophe   ****************************************** Summer Recipe Oven or Barbeque Salmon with Hot Mustard Glaze ½ cup mustard powder (Coleman's) ½ cup sugar 2 pounds center cut salmon fillet 2 inches thick  2 ½ tablespoons extra virgin olive oil. 1. Heat oven to 250 degrees.  Mix mustard, sugar and ½ cup water together and set aside. 2. Cut salmon into four portions and dry with a paper towel. Most Important: Heat 1 tablespoon oil in large skillet with high heat.  Add salmon skin side up and sear quickly for 2 minutes on each side.  The thickest part of the salmon should be raw in the center. This is the technique Pierre uses for searing meat, fish and fowl. 3. Brush the salmon with the remaining olive oil and then with the mustard mixture.  Place in the oven for about 20 minutes until the salmon is medium rare in the center.  Remove from oven and serve. Brie en Chemise Baked phylo wrapped brie cheese served with red and yellow roasted pepper sauce. This is a terrific appetizer for any number of guests.  It is easy to prepare and bake.  The brie en chemise sits in the middle of the plate surrounded by the yellow sauce and the red sauce. Ingredients: A very soft Brie Cheese that will melt easily Brick Dough (Feuille de Brick) from France.  Red Pepper Sauce                              Yellow Pepper Sauce 1/2 Onion                                            1/2 Onion (1) Red Bell Pepper                            (1) Yellow Bell Pepper Vegetable Stock                                  Vegetable Stock (1)Tbs Tomato Paste                            Saffron Cut a 2" x 2" cube of Brie and place it in the center of a sheet of Brick Dough. Pull the ends of the dough together tepee style and fasten with a toothpick. Bake in warm oven (approx.5-10 minutes) until the Brie is melted and remove from the oven. Dice ½ onion and red pepper and dice ½ onion and the yellow pepper. Cook the red pepper and onion in butter over medium heat until almost browned. Puree in a blender and add vegetable stock and ½ tbs of tomato paste. Puree until it is a watery liquid. Transfer to a saucepan and cook over medium flame and add ½ cup of white wine (an OK Chardonay will suffice) and reduce to taste. Take the other diced ½ onion and yellow pepper and cook in butter over a medium heat until almost browned.  Puree in a blender and add vegetable stock and ½ cup of white wine.  Reduce over medium flame and sprinkle saffron to taste. Recipe for  Onion Cake for (6): Pastry or Dough for Cake                                Onion/Cheese Filling 1 1/3 cup flour                                                2 tbsp. butter (small pieces) 6 tbsp. cold butter                                           (1) medium/large onion,  1 egg yolk                                                        5  tbsp. grated swiss cheese 2-3 tbsp. water                                                3 eggs, salt and pepper ½ tsp. salt                                                        1 ¼ cup light cream (milk) 1. Sift the flour and cut or mix the butter into the flour to a breadcrumb consistency. 2. Beat the egg, water and salt in a small bowl. 3. Combine the flour and liquid until they stick together and form a dough ball. 4. Flatten the dough, wrap and chill for 30 minutes. 5. Butter a ¾ in. deep baking pan. 6. Roll the dough and press the pastry to cover the bottom of the pan. 7. Fork some holes in the pastry and chill for 30 minutes. 8. Preheat oven to 375. 9. Line the pan with foil and fill it with baking beans. 10. Bake for 7-9 minutes until the pastry edges are golden. 11. Lift out the foil and beans and bake for 2 more minutes to dry the pastry. 12. Transfer to a rack and let cool. 13. Reduce oven temperature to 350. Onions and Swiss Cheese 1. Thinly slice and sauté the onion in olive oil until the onion is soft. 2.  Spread the onion slices onto the pastry in the pan 3.  Sprinkle the onion with grated swiss cheese. 4.  Beat the eggs, cream, salt and pepper in a bowl. 5.  Pour in the egg mixture and place in the oven. 6.  Bake for 15-20 minutes. 7.  Remove the pan and let cool. 8.  Cut into squares and serve warm.

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What's new at Christophes, the finest French Food restaurant in the entire San Francisco Bay Area located in beautiful Marin County.