export const recipes = [ { root: "root", elements: { root: { type: "RecipeCard" as const, props: { title: "Crêpes Suzette", description: "The iconic flambéed orange crêpe dessert, a timeless French classic", imageUrl: "https://images.unsplash.com/photo-1567620905732-2d1ec7ab7445?w=800&auto=format&fit=crop&q=60", }, children: [ "chef", "header", "ingredients1", "ingredients2", "steps", "tip", ], }, chef: { type: "ChefInfo" as const, props: { name: "Auguste Escoffier", bio: "The legendary French chef who codified French cuisine and created many classic dishes. His influence on modern French cooking is immeasurable.", sourceUrl: "https://www.escoffier.edu/blog/culinary-arts/the-legendary-auguste-escoffier/", }, }, header: { type: "RecipeHeader" as const, props: { title: "Crêpes Suzette", chef: "Auguste Escoffier", origin: "Monte Carlo, 1895", prepTime: "45 minutes", servings: 4, }, }, ingredients1: { type: "IngredientList" as const, props: { title: "For the Crêpes", ingredients: [ { quantity: "200g", name: "All-purpose flour" }, { quantity: "4", name: "Large eggs" }, { quantity: "500ml", name: "Whole milk" }, { quantity: "50g", name: "Melted butter" }, { quantity: "1 pinch", name: "Salt" }, { quantity: "2 tbsp", name: "Sugar" }, ], }, }, ingredients2: { type: "IngredientList" as const, props: { title: "For the Suzette Sauce", ingredients: [ { quantity: "100g", name: "Unsalted butter" }, { quantity: "100g", name: "Sugar" }, { quantity: "Zest of 2", name: "Oranges" }, { quantity: "150ml", name: "Fresh orange juice" }, { quantity: "50ml", name: "Grand Marnier" }, { quantity: "50ml", name: "Cognac" }, ], }, }, steps: { type: "InstructionSteps" as const, props: { steps: [ { number: 1, instruction: "Whisk together flour, eggs, milk, melted butter, salt, and sugar until smooth. Let the batter rest for 30 minutes.", }, { number: 2, instruction: "Heat a non-stick pan over medium heat. Pour a thin layer of batter and swirl to coat. Cook for 1-2 minutes per side until golden.", }, { number: 3, instruction: "For the sauce: In a large pan, melt butter with sugar until caramelized. Add orange zest and juice, simmer for 2 minutes.", }, { number: 4, instruction: "Fold each crêpe into quarters and arrange in the orange sauce. Heat through gently.", }, { number: 5, instruction: "Add Grand Marnier and Cognac, ignite carefully to flambé. Serve immediately with the sauce.", }, ], }, }, tip: { type: "TipCard" as const, props: { tip: "The flambé should be done tableside for maximum theatrical effect. Ensure your pan is hot before adding the alcohol for proper ignition.", author: "Auguste Escoffier", }, }, }, }, { root: "root", elements: { root: { type: "RecipeCard" as const, props: { title: "Crêpes Bretonnes au Sarrasin", description: "Traditional Breton buckwheat crêpes with ham, egg, and Gruyère", imageUrl: "https://images.unsplash.com/photo-1509440159596-0249088772ff?w=800&auto=format&fit=crop&q=60", }, children: [ "chef", "header", "ingredients", "steps", "tip", ], }, chef: { type: "ChefInfo" as const, props: { name: "Olivier Roellinger", bio: "Three-Michelin-starred chef from Brittany, known for his innovative use of spices and celebration of Breton culinary traditions.", sourceUrl: "https://www.maisons-de-bricourt.com/en/", }, }, header: { type: "RecipeHeader" as const, props: { title: "Crêpes Bretonnes au Sarrasin", chef: "Olivier Roellinger", origin: "Brittany, France", prepTime: "30 minutes", servings: 6, }, }, ingredients: { type: "IngredientList" as const, props: { title: "Ingredients", ingredients: [ { quantity: "250g", name: "Buckwheat flour" }, { quantity: "1", name: "Large egg" }, { quantity: "500ml", name: "Water" }, { quantity: "1 tsp", name: "Salt" }, { quantity: "30g", name: "Melted butter" }, { quantity: "6 slices", name: "Jambon de Paris (quality ham)" }, { quantity: "6", name: "Fresh eggs" }, { quantity: "200g", name: "Grated Gruyère cheese" }, ], }, }, steps: { type: "InstructionSteps" as const, props: { steps: [ { number: 1, instruction: "Mix buckwheat flour with salt. Gradually whisk in water and egg until smooth. Add melted butter. Let rest 1 hour.", }, { number: 2, instruction: "Heat a large crêpe pan or flat griddle. Lightly oil the surface.", }, { number: 3, instruction: "Pour batter to form a thin crêpe. Let it set for 30 seconds.", }, { number: 4, instruction: "Place a slice of ham in the center, crack an egg on top, and sprinkle with Gruyère. Season with pepper.", }, { number: 5, instruction: "Fold the edges inward to form a square, leaving the egg yolk visible. Cook until egg white is set and yolk is still runny.", }, { number: 6, instruction: "Serve immediately with a glass of Breton cider.", }, ], }, }, tip: { type: "TipCard" as const, props: { tip: "The buckwheat flour gives these galettes their distinctive nutty flavor. Use genuine buckwheat from Brittany if possible, and never skip the resting time for the batter.", author: "Olivier Roellinger", }, }, }, }, { root: "root", elements: { root: { type: "RecipeCard" as const, props: { title: "Crêpes with Salted Caramel", description: "Modern French crêpes with homemade salted butter caramel sauce", imageUrl: "https://images.unsplash.com/photo-1519676867240-f03562e64548?w=800&auto=format&fit=crop&q=60", }, children: [ "chef", "header", "ingredients1", "ingredients2", "steps", "tip", ], }, chef: { type: "ChefInfo" as const, props: { name: "Pierre Hermé", bio: "Renowned pastry chef dubbed the 'Picasso of Pastry' by Vogue. Master of combining unexpected flavors and textures in French desserts.", sourceUrl: "https://www.pierreherme.com/", }, }, header: { type: "RecipeHeader" as const, props: { title: "Crêpes au Caramel Beurre Salé", chef: "Pierre Hermé", origin: "Paris, France", prepTime: "40 minutes", servings: 8, }, }, ingredients1: { type: "IngredientList" as const, props: { title: "For the Crêpes", ingredients: [ { quantity: "300g", name: "All-purpose flour" }, { quantity: "3", name: "Large eggs" }, { quantity: "600ml", name: "Whole milk" }, { quantity: "40g", name: "Melted butter" }, { quantity: "30g", name: "Sugar" }, { quantity: "1 pinch", name: "Fleur de sel" }, ], }, }, ingredients2: { type: "IngredientList" as const, props: { title: "For the Salted Caramel", ingredients: [ { quantity: "200g", name: "Sugar" }, { quantity: "100g", name: "Salted butter (Breton preferred)" }, { quantity: "200ml", name: "Heavy cream" }, { quantity: "1 tsp", name: "Fleur de sel" }, ], }, }, steps: { type: "InstructionSteps" as const, props: { steps: [ { number: 1, instruction: "Prepare crêpe batter: Whisk flour, eggs, milk, melted butter, sugar, and fleur de sel until smooth. Rest for 30 minutes.", }, { number: 2, instruction: "For the caramel: In a heavy saucepan, melt sugar over medium heat without stirring until it becomes deep amber.", }, { number: 3, instruction: "Remove from heat and carefully whisk in butter, then cream (it will bubble vigorously). Return to low heat and stir until smooth.", }, { number: 4, instruction: "Add fleur de sel to taste. Let caramel cool slightly.", }, { number: 5, instruction: "Cook crêpes in a hot pan until lightly golden on both sides.", }, { number: 6, instruction: "Fold crêpes into quarters, drizzle generously with warm salted caramel. Garnish with extra fleur de sel.", }, ], }, }, tip: { type: "TipCard" as const, props: { tip: "The key to perfect caramel is patience. Don't rush the caramelization, and use quality salted butter from Brittany. The contrast between sweet and salty creates an unforgettable experience.", author: "Pierre Hermé", }, }, }, }, { root: "root", elements: { root: { type: "RecipeCard" as const, props: { title: "Crêpes Parmentier", description: "Savory potato and bacon crêpes, rustic and comforting", imageUrl: "https://images.unsplash.com/photo-1544025162-d76694265947?w=800&auto=format&fit=crop&q=60", }, children: [ "chef", "header", "ingredients", "steps", "tip", ], }, chef: { type: "ChefInfo" as const, props: { name: "Joël Robuchon", bio: "Holder of the most Michelin stars in the world (31 total). Known for elevating simple ingredients into extraordinary dishes through perfect technique.", sourceUrl: "https://www.joel-robuchon.com/", }, }, header: { type: "RecipeHeader" as const, props: { title: "Crêpes Parmentier", chef: "Joël Robuchon", origin: "France (modern bistro)", prepTime: "50 minutes", servings: 4, }, }, ingredients: { type: "IngredientList" as const, props: { title: "Ingredients", ingredients: [ { quantity: "200g", name: "All-purpose flour" }, { quantity: "3", name: "Large eggs" }, { quantity: "400ml", name: "Whole milk" }, { quantity: "50g", name: "Melted butter" }, { quantity: "400g", name: "Yukon Gold potatoes" }, { quantity: "200g", name: "Quality bacon lardons" }, { quantity: "100g", name: "Comté cheese, grated" }, { quantity: "2", name: "Shallots, finely chopped" }, { quantity: "100ml", name: "Crème fraîche" }, { quantity: "To taste", name: "Salt, pepper, nutmeg" }, ], }, }, steps: { type: "InstructionSteps" as const, props: { steps: [ { number: 1, instruction: "Make crêpe batter with flour, eggs, milk, and melted butter. Season lightly and rest for 30 minutes.", }, { number: 2, instruction: "Peel and dice potatoes into small cubes. Boil in salted water until just tender, about 8 minutes. Drain thoroughly.", }, { number: 3, instruction: "In a large pan, cook bacon lardons until crispy. Add shallots and cook until soft.", }, { number: 4, instruction: "Add potatoes to the pan, season with salt, pepper, and a grating of nutmeg. Stir in crème fraîche.", }, { number: 5, instruction: "Cook crêpes until golden. Fill each with the potato-bacon mixture and fold or roll.", }, { number: 6, instruction: "Place filled crêpes in a buttered baking dish, top with Comté cheese. Bake at 200°C for 10 minutes until bubbly and golden.", }, ], }, }, tip: { type: "TipCard" as const, props: { tip: "The potatoes should be cooked al dente, not mushy. This is the Robuchon way—respect the texture of every ingredient. A quality Comté adds depth that's essential to the dish.", author: "Joël Robuchon", }, }, }, }, ];