An Easy Effing French meal is right here for your enjoyment.
I’ve taken 3 French dishes and made them Keto friendly. It’s a long video but it’s like having 3 videos in 1 so watch until the end.
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Recipes
Shrimp with Lemon Beurre Blanc
1/2 pound large shrimp
1 Tablespoon Olive oil
1 ounce onion finely chopped
1/2 cup dry white wine
1/2 cup fresh squeezed lemon juice
1/4 cup unsalted butter cut in small cubes
Salt to taste
White pepper to taste
In a small pot bring wine, lemon juice and onion to a simmer and reduce by half. Remove from heat, strain onion out, put liquid back in pot and whisk butter in 1 piece at a time until all butter has melted and sauce is thickened. Season with salt and white pepper.
In a sauté pan heat olive oil and sauté shrimp on both sides until pink and fully cooked. Season with salt. Plate with Beurre Blanc
Coq Au Vin
2 eight ounce chicken breasts cut in 4 pieces
1 tablespoon olive oil
4 ounces bacon thinly sliced
4 ounces white onion julienned
3 garlic cloves chopped
4 ounces dry red wine
4 ounces chicken stock
Salt and pepper to taste
In a braising pan heat oil, add onion and sweat for 2 minutes. Add bacon and cook until bacon is fully cooked then add garlic. Cook for 2 minutes then deglaze the pan with wine and stock. Season with a little salt and pepper. You will check seasoning after the chicken has fully cooked in the oven. Put in 375 degree oven for 20 minutes.
6 ounces button mushrooms cleaned and quartered
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
In a sauté pan heat butter and olive oil then sauté Mushrooms until brown lightly seasoned with salt and pepper set aside until chicken is done. When chicken is done add mushrooms to the braising pan.
Chocolate Mousse
4 ounces Bakers 100% chocolate
3 tablespoons unsalted butter
3 eggs separated
1/2 cup plus 2 tablespoons Erythritol or other calorie free sweetener
1/2 teaspoon cream of tartar
8 ounces heavy cream
Whip heavy cream with 2 tablespoons sweetener to firm peaks and set aside. Save half for garnish.
Whip egg whites to soft peaks and add cream of tartar then mix until stiff peaks.
In a microwave safe bowl melt butter and chocolate 40 seconds at a time
In a separate mixing bowl whisk 1/2 cup Erythritol with egg yolks until smooth. Fold in half of the whites, then half of the whipped cream, then the rest of the whites. Spoon into 4 cups and chill in the refrigerator for 1 hour.
To serve top with whipped cream and Shaved Bakers 100% chocolate.