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393 lines
14 KiB
TypeScript
393 lines
14 KiB
TypeScript
export const recipes = [
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{
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root: "root",
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elements: {
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root: {
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type: "RecipeCard" as const,
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props: {
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title: "Crêpes Suzette",
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description: "The iconic flambéed orange crêpe dessert, a timeless French classic",
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imageUrl: "https://images.unsplash.com/photo-1576284805570-ca5c04e3aa2c?w=800",
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},
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children: [
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"chef",
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"header",
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"ingredients1",
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"ingredients2",
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"steps",
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"tip",
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],
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},
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chef: {
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type: "ChefInfo" as const,
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props: {
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name: "Auguste Escoffier",
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bio: "The legendary French chef who codified French cuisine and created many classic dishes. His influence on modern French cooking is immeasurable.",
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sourceUrl: "https://www.escoffier.edu/blog/culinary-arts/the-legendary-auguste-escoffier/",
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},
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},
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header: {
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type: "RecipeHeader" as const,
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props: {
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title: "Crêpes Suzette",
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chef: "Auguste Escoffier",
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origin: "Monte Carlo, 1895",
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prepTime: "45 minutes",
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servings: 4,
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},
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},
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ingredients1: {
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type: "IngredientList" as const,
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props: {
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title: "For the Crêpes",
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ingredients: [
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{ quantity: "200g", name: "All-purpose flour" },
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{ quantity: "4", name: "Large eggs" },
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{ quantity: "500ml", name: "Whole milk" },
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{ quantity: "50g", name: "Melted butter" },
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{ quantity: "1 pinch", name: "Salt" },
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{ quantity: "2 tbsp", name: "Sugar" },
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],
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},
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},
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ingredients2: {
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type: "IngredientList" as const,
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props: {
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title: "For the Suzette Sauce",
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ingredients: [
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{ quantity: "100g", name: "Unsalted butter" },
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{ quantity: "100g", name: "Sugar" },
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{ quantity: "Zest of 2", name: "Oranges" },
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{ quantity: "150ml", name: "Fresh orange juice" },
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{ quantity: "50ml", name: "Grand Marnier" },
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{ quantity: "50ml", name: "Cognac" },
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],
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},
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},
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steps: {
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type: "InstructionSteps" as const,
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props: {
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steps: [
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{
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number: 1,
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instruction: "Whisk together flour, eggs, milk, melted butter, salt, and sugar until smooth. Let the batter rest for 30 minutes.",
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},
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{
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number: 2,
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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.",
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},
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{
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number: 3,
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instruction: "For the sauce: In a large pan, melt butter with sugar until caramelized. Add orange zest and juice, simmer for 2 minutes.",
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},
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{
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number: 4,
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instruction: "Fold each crêpe into quarters and arrange in the orange sauce. Heat through gently.",
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},
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{
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number: 5,
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instruction: "Add Grand Marnier and Cognac, ignite carefully to flambé. Serve immediately with the sauce.",
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},
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],
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},
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},
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tip: {
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type: "TipCard" as const,
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props: {
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tip: "The flambé should be done tableside for maximum theatrical effect. Ensure your pan is hot before adding the alcohol for proper ignition.",
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author: "Auguste Escoffier",
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},
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},
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},
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},
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{
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root: "root",
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elements: {
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root: {
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type: "RecipeCard" as const,
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props: {
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title: "Crêpes Bretonnes au Sarrasin",
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description: "Traditional Breton buckwheat crêpes with ham, egg, and Gruyère",
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imageUrl: "https://images.unsplash.com/photo-1505253468034-514d2507d914?w=800",
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},
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children: [
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"chef",
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"header",
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"ingredients",
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"steps",
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"tip",
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],
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},
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chef: {
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type: "ChefInfo" as const,
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props: {
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name: "Olivier Roellinger",
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bio: "Three-Michelin-starred chef from Brittany, known for his innovative use of spices and celebration of Breton culinary traditions.",
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sourceUrl: "https://www.maisons-de-bricourt.com/en/",
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},
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},
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header: {
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type: "RecipeHeader" as const,
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props: {
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title: "Crêpes Bretonnes au Sarrasin",
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chef: "Olivier Roellinger",
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origin: "Brittany, France",
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prepTime: "30 minutes",
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servings: 6,
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},
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},
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ingredients: {
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type: "IngredientList" as const,
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props: {
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title: "Ingredients",
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ingredients: [
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{ quantity: "250g", name: "Buckwheat flour" },
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{ quantity: "1", name: "Large egg" },
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{ quantity: "500ml", name: "Water" },
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{ quantity: "1 tsp", name: "Salt" },
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{ quantity: "30g", name: "Melted butter" },
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{ quantity: "6 slices", name: "Jambon de Paris (quality ham)" },
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{ quantity: "6", name: "Fresh eggs" },
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{ quantity: "200g", name: "Grated Gruyère cheese" },
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],
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},
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},
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steps: {
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type: "InstructionSteps" as const,
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props: {
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steps: [
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{
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number: 1,
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instruction: "Mix buckwheat flour with salt. Gradually whisk in water and egg until smooth. Add melted butter. Let rest 1 hour.",
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},
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{
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number: 2,
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instruction: "Heat a large crêpe pan or flat griddle. Lightly oil the surface.",
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},
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{
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number: 3,
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instruction: "Pour batter to form a thin crêpe. Let it set for 30 seconds.",
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},
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{
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number: 4,
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instruction: "Place a slice of ham in the center, crack an egg on top, and sprinkle with Gruyère. Season with pepper.",
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},
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{
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number: 5,
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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.",
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},
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{
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number: 6,
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instruction: "Serve immediately with a glass of Breton cider.",
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},
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],
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},
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},
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tip: {
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type: "TipCard" as const,
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props: {
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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.",
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author: "Olivier Roellinger",
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},
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},
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},
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},
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{
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root: "root",
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elements: {
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root: {
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type: "RecipeCard" as const,
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props: {
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title: "Crêpes with Salted Caramel",
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description: "Modern French crêpes with homemade salted butter caramel sauce",
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imageUrl: "https://images.unsplash.com/photo-1519676867240-f03562e64548?w=800",
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},
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children: [
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"chef",
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"header",
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"ingredients1",
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"ingredients2",
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"steps",
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"tip",
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],
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},
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chef: {
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type: "ChefInfo" as const,
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props: {
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name: "Pierre Hermé",
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bio: "Renowned pastry chef dubbed the 'Picasso of Pastry' by Vogue. Master of combining unexpected flavors and textures in French desserts.",
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sourceUrl: "https://www.pierreherme.com/",
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},
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},
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header: {
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type: "RecipeHeader" as const,
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props: {
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title: "Crêpes au Caramel Beurre Salé",
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chef: "Pierre Hermé",
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origin: "Paris, France",
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prepTime: "40 minutes",
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servings: 8,
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},
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},
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ingredients1: {
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type: "IngredientList" as const,
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props: {
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title: "For the Crêpes",
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ingredients: [
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{ quantity: "300g", name: "All-purpose flour" },
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{ quantity: "3", name: "Large eggs" },
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{ quantity: "600ml", name: "Whole milk" },
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{ quantity: "40g", name: "Melted butter" },
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{ quantity: "30g", name: "Sugar" },
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{ quantity: "1 pinch", name: "Fleur de sel" },
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],
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},
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},
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ingredients2: {
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type: "IngredientList" as const,
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props: {
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title: "For the Salted Caramel",
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ingredients: [
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{ quantity: "200g", name: "Sugar" },
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{ quantity: "100g", name: "Salted butter (Breton preferred)" },
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{ quantity: "200ml", name: "Heavy cream" },
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{ quantity: "1 tsp", name: "Fleur de sel" },
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],
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},
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},
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steps: {
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type: "InstructionSteps" as const,
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props: {
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steps: [
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{
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number: 1,
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instruction: "Prepare crêpe batter: Whisk flour, eggs, milk, melted butter, sugar, and fleur de sel until smooth. Rest for 30 minutes.",
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},
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{
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number: 2,
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instruction: "For the caramel: In a heavy saucepan, melt sugar over medium heat without stirring until it becomes deep amber.",
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},
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{
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number: 3,
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instruction: "Remove from heat and carefully whisk in butter, then cream (it will bubble vigorously). Return to low heat and stir until smooth.",
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},
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{
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number: 4,
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instruction: "Add fleur de sel to taste. Let caramel cool slightly.",
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},
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{
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number: 5,
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instruction: "Cook crêpes in a hot pan until lightly golden on both sides.",
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},
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{
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number: 6,
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instruction: "Fold crêpes into quarters, drizzle generously with warm salted caramel. Garnish with extra fleur de sel.",
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},
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],
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},
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},
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tip: {
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type: "TipCard" as const,
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props: {
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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.",
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author: "Pierre Hermé",
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},
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},
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},
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},
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{
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root: "root",
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elements: {
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root: {
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type: "RecipeCard" as const,
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props: {
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title: "Crêpes Parmentier",
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description: "Savory potato and bacon crêpes, rustic and comforting",
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imageUrl: "https://images.unsplash.com/photo-1525184782196-8e2ded604bf7?w=800",
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},
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children: [
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"chef",
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"header",
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"ingredients",
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"steps",
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"tip",
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],
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},
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chef: {
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type: "ChefInfo" as const,
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props: {
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name: "Joël Robuchon",
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bio: "Holder of the most Michelin stars in the world (31 total). Known for elevating simple ingredients into extraordinary dishes through perfect technique.",
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sourceUrl: "https://www.joel-robuchon.com/",
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},
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},
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header: {
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type: "RecipeHeader" as const,
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props: {
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title: "Crêpes Parmentier",
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chef: "Joël Robuchon",
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origin: "France (modern bistro)",
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prepTime: "50 minutes",
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servings: 4,
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},
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},
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ingredients: {
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type: "IngredientList" as const,
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props: {
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title: "Ingredients",
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ingredients: [
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{ quantity: "200g", name: "All-purpose flour" },
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{ quantity: "3", name: "Large eggs" },
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{ quantity: "400ml", name: "Whole milk" },
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{ quantity: "50g", name: "Melted butter" },
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{ quantity: "400g", name: "Yukon Gold potatoes" },
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{ quantity: "200g", name: "Quality bacon lardons" },
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{ quantity: "100g", name: "Comté cheese, grated" },
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{ quantity: "2", name: "Shallots, finely chopped" },
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{ quantity: "100ml", name: "Crème fraîche" },
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{ quantity: "To taste", name: "Salt, pepper, nutmeg" },
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],
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},
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},
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steps: {
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type: "InstructionSteps" as const,
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props: {
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steps: [
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{
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number: 1,
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instruction: "Make crêpe batter with flour, eggs, milk, and melted butter. Season lightly and rest for 30 minutes.",
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},
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{
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number: 2,
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instruction: "Peel and dice potatoes into small cubes. Boil in salted water until just tender, about 8 minutes. Drain thoroughly.",
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},
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{
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number: 3,
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instruction: "In a large pan, cook bacon lardons until crispy. Add shallots and cook until soft.",
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},
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{
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number: 4,
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instruction: "Add potatoes to the pan, season with salt, pepper, and a grating of nutmeg. Stir in crème fraîche.",
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},
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{
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number: 5,
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instruction: "Cook crêpes until golden. Fill each with the potato-bacon mixture and fold or roll.",
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},
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{
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number: 6,
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instruction: "Place filled crêpes in a buttered baking dish, top with Comté cheese. Bake at 200°C for 10 minutes until bubbly and golden.",
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},
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],
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},
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},
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tip: {
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type: "TipCard" as const,
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props: {
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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.",
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author: "Joël Robuchon",
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},
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},
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},
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},
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];
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