Posts Tagged ‘Travels in France’

Omelette Mondays beginning in May

Monday, April 25th, 2011

Most everyone has heard of Julia Child (1912-2004). It was in Paris that Julia met two French women, Simca Beck and Louisette Bertholle, who were writing a cookbook aimed at an American audience. They needed an American collaborator. Julia was perfectly suited for the job. She began testing recipes. For nearly ten years, she devoted herself to writing, testing and re-writing. She confided to her sister-in-law: “Really, the more I cook the more I like to cook. To think it has taken me 40 yrs. To find my true passion (cat and husband excepted).”

She was invited to appear on a television program called “I’ve Been Reading”, produced by WGBH, Boston’s public television station. The host of the show was reluctant to take time for a subject as trivial as cooking. But Julia was undeterred. She arrived with a hot plate, giant whisk and eggs, and made an omelet. Twenty-seven viewers wrote to the station, wanting to see more. The station produced three pilots, then launched into production of The French Chef. Produced and directed by Russ Morash, the series broadcast a total of 199 programs, produced between 1963 and 1966.By the end of 1965,

The French Chef was carried by 96 PBS stations. Sales of Mastering the Art of  Cooking” were picking up speed – 200,000 copies sold. In 1965, Julia won a Peabody. In 1966, she won an Emmy. Time put her on the cover in a feature article on American food – “Everyone’s in the Kitchen.”

But this series is not about Julia, although America will miss her, it about Romaine Chatard Champion, the author of of the book “The Art of Cooking Omelettes” published in 1963. (more…)

Travels in France – La Terrine d’Agrumes et son Coulis d’Orange

Monday, October 11th, 2010

For several weeks, we have been featuring authentic French recipes for you to try.  Here’s another!  Bon Appetit!

From Astier
44 Rue Jaen-Pierre -Timbaud  75011 Paris

Citrus Terrine with Orange Coulis

Astier is a true neighborhood bistro.  Small with elbow to elbow tables; Chef Clerc’s menu is terrific!

A slice of this pretty, flavorful dessert makes a light and refreshing finish to any meal.

1/2 cup (4 fl oz/125ml) water
3 sheet of gelatin or 1 envelope plain gelatin
2 small pink grapefruits, peeled and sectioned, removing the supremes
4 oranges, peeled and sectioned, removing the supremes
1/2 cup (4 fl oz/125ml) simple syrup
1/4 cup (2 fl oz/60ml) Grand marnier

Orange Coulis
1 orange, zested peeled, quartered and seeded
1 cup (8 fl oz/250ml) simple syrup

32 fresh raspberries or 1/3 cup (3 fl oz/80ml) crème de cassis for garnish

Soak the 3 gelatin leaves in 1/4 cup (2 fl oz/60ml)or pour 1/4 cup (2 fl oz/60ml) of water into a saucepan and sprinkle in the gelatin let soak for 1-minute.  Add the remaining 1/4 cup (2 fl oz/60ml) water and stir over low heat for 5-minutes.

In a medium bowl, gently combine the sectioned fruit, simple syrup, Grand Marnier and gelatin mixture . Pour into a 9×5-inch (23-by-13-cm) terrine or loaf pan and press down the fruit until it is compacted and completely covered with liquid.  Cover with plastic wrap and refrigerate for at least 4-hours or up to 48-hours before serving.

To make the clulis: In a food processor, pruee the orange zest, orange flesh and simple syrup.

To serve, spoon the coulis on each of 8 plates, top with a slice of the terrine, and garnish the couli with 4 of the raspberries or dot it with cassis.

Makes one 9×5 terrine; Serves 8

Travels in France – Effiloché de Raie au Chou Croquant

Monday, October 4th, 2010

An interesting recipe in our series….

From Chez Pauline
5 Rue Villedo, 75001 Paris

Chez Pauline is an elegant restaurant that has retained the spirit of its bistro roots.

Skate is a fish with the delicate flavor somewhat similar to that of scallops.

Skate with Crunchy Cabbage

1 small savor or napa cabbage, cored and shredded
salt and pepper to taste
2 tablespoons hazelnut oil or light olive oil
6 skate wing fillets (about 2 pounds/1 Kg)
2 tomatoes, peeled, seeded, and diced
1 tablespoon white wine vinegar
2 teaspoons crushed hazelnuts

In a large pot  of boiling water blanch the shredded cabbage for 1 to 2 minutes, or until bright green. Drain and plunge into a bowl of ice cold water.  Drain again and set cabbage aside.

Season the fish lightly with salt and pepper.  In a large saute pan or skillet over medium heat, heat the oil and saute the skate fillets for 4-minutes on each side, or until golden and cook through.  Using a slotted metal spatula, transfer to a plate.

In the same pan, saute the cabbage just until heated through, 1 or 2 minutes.  Add the tomatoes, vinegar, and hazelnuts and cook for 2-minutes.

Cut each skate fillet through on a diagonal several times, leaving the slices attached at the top.  Arrange a portion of cabbage on each of six plates.  Top each with a filllet and fan the slices open.  Spoon some of the sauce over each fillet and serve immediately.

Makes 6 Servings.

Travels in France – Warm Goat Cheese Tart with Caramelized Onions

Monday, September 27th, 2010

Another favorite French recipe, this time from New York City!  You can find French cooking almost anywhere and everywhere!

From Balthazar
80 Spring Street, New York, NY 10012

Opened in 1997 by chef Keith McNally.  Since it opened it can be difficult to find a table, so we thought we would bring it to you.

Serve a slice of this delicious tart as an appetizer, or a larger slice along with a salad as a main course.

1 3/4 cups (9 oz/280 g) flour
Pinch of salt
1/2 cup (4 oz/125 g) unsalted butter, cut into cubes
2 egg yokes, beaten
3-4 tablespoons cold water

1 tablespoon olive oil
1 large onion, sliced
Leaves from 1 fresh thyme sprig, minced
1 bay leaf
Salt and pepper to taste
8 ounces goat cheese at room temperature
8 ounces cream cheese at room temperature
2 eggs
2/3 cup (5 fl oz/160ml) heavy cream

To make the pastry: In a medium bowl, stir the flour and salt together. Cut in the butter with a pastry cutter or 2 knives until mixture is the texture of course crumbs.  Add the egg yolks and water and mix quickly with a fork.  Press the dough together with you fingers.  Pat the dough into a flat disk, cover with plastic wrap and refrigerate for at least 30-minutes.

Preheat oven to 350°F (180°C).  On a flat surface, roll the pastry dough out to a 12-inch (30-cm) circle.  Fit the pastry into a 10-inch (25-cm) tart pan with a removable bottom.  Line with aluminum foil and fill with dried beans or pie weights.  Place on a baking sheet and bake in the preheated oven for 9 to 10 minutes, or until set.  Remove from the oven and remove the foil and weights.  Prick the bottom of the shell with a fork.  Return the shell to the oven and bake for 3 to 4 minutes, or intil lightly browned.  Remove from the oven and let cool in the pan on a wire rack.

Preheat oven to 350°F (180°C).  To make the filling: In a small saute pan or skillet over medium heat, heat the olive oil and saute the onions, thyme, and bay leaf for about 7-minutes, or until the onion is golden.  Remove and discard the bay leaf.  Season the onion mixture with salt and pepper and set aside.

In a blender or food processor combine the goat cheese, cream cheese, eggs, cream, salt and pepper to taste.  Process until perfectly smooth.

Spread the onion mixture evenly on the bottom of the tart shell and fill with cheese mixture.  bake in the perheated oven for 12-minutes, or until a knife inserted in the center comes out clean.  Let cool slightly, or to room temperature.  Cut the tart into wedges and serve.

Make 8 servings.

Travels in France – Fricassée de Veau, Légumes et Champignons

Monday, September 20th, 2010

The third in our series to provide authentic French recipes!  This one is also from the heart of Paris!

From Chez La Vielle
1 Rue Bailleul, 75001 Paris

Hidden away on a quiet street in Paris’s bustling first arrondissement is a tiny bistro that serves superb cuisine to local gourmets and a few knowledgeable travelers.

Veal Fricassée with Vegetables and Mushrooms

1/3 cup (3 fl oz/80ml) olive oil
4 pounds (about 2 Kg) veal stew meat or shoulder, cut into 2-inch (5-cm) cubes
Sal and pepper to taste
1 medium onion, chopped
2 garlic cloves, chopped
2 large tomatos, cored and chopped
1 fresh basil sprig
1 calf’s foot (Optional)
Bouquet garni” 1 parsly sprig, 1 thyme sprig, 1 bay leaf, tied in cheese cloth square
1/3 cup (3 fl oz/80ml) dry white wine

4 small turnips, peeled and halved
4 small carrots, cut into 2-inch (5-cm) lengths
2 leeks, white part only, sliced about 1/4 (.6-cm) thick
1 bunch green onion tops, chopped
3 1/2 ounces (105 g) slab bacon or smoked ham, diced
5 Tablespoons (2-1/2 oz/75 g) butter
2 shallots, minced
8 ounces (250 g) chanterelle mushrooms, chopped
8 ounces (250 g) oyster mushrooms, chopped
8 ounces (250 g) white mushrooms, chopped
Salt and pepper to taste

In a large, heavy saucepan or Dutch oven over medium heat, heat the olive oil and brown the veal on all sides.  Using a slotted spoon transfer meat to a plate and season with salt and pepper.

To the same pan, add the onions and garlic and saute over medium heat for 5-minutes.  Stir in the tomatoes, basil, and bouquet garni.  Add the calf’s foot, veal wine and enough water to cover the meat.  Raise the heat to high and bring to a boil.  reduce heat to low, cover, and simmer gently for 2-hours, or until the meat is extremely tender.

Meanwhile, to make the garnish: Sepatately steam or blanch the turnips, carrots, leeks, and green onion tops until just tender.  Set the vegetable aside.

In a large saute pan or skillet over medium heat, saute the bacon or ham for 5-minutes (use a little oil to saute the ham).  Add the vegetables to the  bacon or ham, stir to combine. Set aside.

In a saute pan over medium heat melt 2 tablespoons butter and saute the schallot until translucent, about 2-minutes.  Add all the mushrooms and saute for 5-minutes. Set aside.

Using a slotted spoon, transfer the veal to aserving dish.  Bone the calf’s foot and cut the meat into pieces; arrange them and the steamed or blanched vegetables over the veal.

Strain the sauce through a fine-meshed sieve and return it to the sauce pan.  Bring to a boil, swirl in the remaining 3 tablespoons butter, and season with salt and pepper.  Spoon the sauce over the meat and vegetables.  Serve the sautéed mushrooms separately as a  side dish.

Makes 8 servings.