Villian's Cookbook

I love it that my villain loves to cook. Sadly, instead of being able to realize his dream of becoming a professional cook, his father roped him into the "family business." Here are some recipes he makes in the book Baker's Dozen:

Poulet aux Quarante Grousse d’Ail (Chicken with Forty Cloves of Garlic)

Adapted from the Best of France Cookbook

*notes from the book say to save the softened cloves of garlic and spread them like butter over french bread.

  • 6 Tb. butter, softened
  • 1 Tb. oil
  • 3-1/2 lb. chicken (I used chicken breasts, but you can use fryers.)
  • salt and pepper
  • 2 heads of garlic, unpeeling and blanched in boiling water for 10 minutes
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1/2 dry white white or white vinegar
  • 1 cup chicken stock or canned broth

In a large, deep skillet (I used a french casserole dish) over medium-high heat, warm 2 T. of butter and the oil until hot. Add the chicken, season with salt and pepper, and brown it on all sides. Distribute the garlic cloves around the chicken and season with the thyme and bay leaf. Cover the skillet and cook the chicken over medium-low head for 30-35 minutes or until the juices run clear when the chicken is pierced with a fork. Transfer the chicken and garlic to a platter and keep warm. Discard the bay leaf. Skim and discard fat from the pan. (If you are using boneless skinless chicken breasts, you can omit this step.) Add the wine and reduce the liquid by half over high heat. Add the stock and reduce to 3/4c. Remove the pan from the head and swirl the remaining 4 T. of butter. Pour the sauce over the chicken. Serves 4-6.


See picture on my pinterest page
  • 6 slices sandwich bread
  • 3 slices of white ham
  • 50 g grated Gruyère cheese
  • 50 g of Compté or other soft cheese
  • 2/3 c whole milk
  • 1 T cornstarch
  • 1 T fresh butter
  • 1 egg
  • Fine salt, freshly ground pepper

Preheat the oven to 350 °. Make the mornay sauce. In a saucepan, heat the butter. Add cornstarch and cook without discoloring for 2 to 3 minutes. Pour the milk and bring to a boil. Cook for 3 to 4 minutes. Add the grated cheese. Season with salt and pepper.

Remove the crusts of the slices of bread. Dry crusts the oven then blend them into breadcrumbs. Flatten the slices with a rolling pin. Spoon a little mornay sauce over each slice, then arrange half a slice of ham on top. Add another layer of sauce and place a slice of Comte cheese in the center of the slice.

Starting at one end, roll the layers into a tight swirl using plastic wrap. Store in the freezer for 5 minutes to harden.

Whisk egg and seasoning. Dip each roll into the egg, then roll in bread crumbs. Place on an ovenproof dish and cook for 5 to 6 minutes. Cut into two pieces and enjoy!

Avocat, crevettes, and pomplemousse (Avocado, Shrimp, and Grapefruit)

See pictures on my pinterest page
  • 12 big shrimp
  • 2 very ripe avocados
  • 1 grapefruit
  • 1 Tablespoon of mayonnaise
  • 1 tablespoon grapefruit juice
  • Salt and pepper

Peel the grapefruit to retain only the wedges. To do this, divide it into quarters. Be careful to remove the pith. Dice the grapefruit wedges.

Cut the avocados in two and remove the flesh. Mash it with mayonnaise, grapefruit juice and 8 shrimp. Season with salt and pepper to taste.

Arrange the slices of grapefruit in the bottom of 4 small glasses.

Using a pastry bag, fill the glasses with the avocado mixture. If you do not have a pastry bag, fill a freezer bag with your cream then cut one of the two corners with scissors.

Garnish the avocado, shrimp and grapefruit glasses with the remaining shrimp. Refrigerate at least 30 minutes before serving.

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