Archive of ‘My Heart’s Home (France)’ category

En Route, and Caramel au Beurre Salé!

15289141_1064386790354560_9017150637222260033_oThe latest issue of France magazine En Route has recently hit the newsstands across the Netherlands! Once again, this issue is packed with stories that will delight Francophiles — including my column on the history of caramel au beurre salé on page 77! Just when you thought you knew everything about this trendy French delicacy, I set the record straight by telling you about its real origins. Great reading for the holidays, so make sure to grab a copy! NOTE: the magazine is published in Dutch.

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Jambon-Beurre

jambon-beurre-sandwichMy first jambon-beurre, which literally translates to ‘ham-butter’ was at a café somewhere in Bourgogne. After a morning of driving through vineyards, we decided to stop for a quick bite at one of those cafés that only serve a set menu for a few hours from noon. If you arrive a little later, you’ll either be turned away or have to settle for frozen quiches warmed up in the microwave and a small selection of sandwiches, which are always the better option.
Though the French love their three-course menus at lunch, in larger cities, most opt for a no-frills yet satisfying sandwich, such as the jambon-beurre, which in fact, is one of the most popular of its kind. Also known as ‘le Parisien’, it consists of three basic ingredients, all of top quality: real, hand-churned artisanal butter from Normandy (unsalted), thinly sliced, salt-cured Parisian ham (jambon de Paris) and a crisp on the outside and chewy on the inside baguette.
To make a good jambon-beurre, simply slice open your baguette, spread generously on both sides with the butter and layer with a generous amount of ham. You may want to add a few extras such as a touch of mustard or a few crisp, tart cornichons. In my opinion, nothing beats a simple glass of Merlot alongside.

Peppery Beet & Tomato Gazpacho

brasserieI love eating out in France (who wouldn’t?!), especially at lunchtime and preferably at a modest brasserie in a very typical French village, somewhere deep, deep in the French countryside. I do not really enjoy eating at stiff, fancy restaurants where plates are made to resemble works of art. Keep the art for the museums and bring on the real, honest food prepared with love! Though to be perfectly honest, I feel there is much more artistry in a well-made, simple meal than there is in a snobby chef’s masterly food arrangement skills. In fact, I have been moved to tears by a perfectly cooked steak — just as I have by a Rembrandt! And, I have been bored and aggravated to tears while sitting at a pretentious restaurant that served decorative food in tiny portions and where stark faces looked at every move I made, literally following each forkful to my lips. Ugghh…
I recently ate at a restaurant most tourists would pass by (except for coffee or a drink on market day). It’s a hangout for locals run by people some (and, no, I am not one of them) would call ‘arrogant’. Though the restaurant has recently changed management and adopted a new name, not much has really changed. You still have to do your best to get their attention if you want a drink, the locals are still sitting in the exact same spot (God forbid you happen to forget that and take their table — the looks!), and the only thing served from 12-2 p.m. is a straightforward menu du jour consisting of a starter buffet, two main choices and a few dessert options. Don’t even bother asking for a menu. This is it. Take it or leave it.
Never, not once, have I been disappointed. It’s home cooking served with carafes of good local wine, to the sound of French conversation and — sorry — the smell of Gitanes. Because after all, when I go to France, I want to be right in the middle of French culture, trying to blend in as much as possible.
One day, I walked over to the starter buffet and helped myself to a flavorful terrine (with chorizo!), some cold vegetables, grilled aubergine and a verrine of thick, ice cold beet gazpacho. You can see the photo here. Oh the taste in that little glass of soup! It was fragrant, peppery, tangy and just beautiful! I have made beet gazpacho in the past, but it wasn’t as good as the one I had that day. So I took note of what I was tasting and vowed to recreate that recipe when I got home. It’s been gloriously HOT here in the Netherlands — no better time to make it than now! Here’s the recipe, which yes, tastes just like the one I had at that perfect and utterly French restaurant. Enjoy!

Peppery Beet & Tomato Gazpacho
Serves 6-8
beet gazpacho

  • 3 tomatoes
  • 500g cooked, vacuum packed beets (with juice)
  • 1 small red onion, chopped
  • 3 cloves garlic, bruised
  • 1 tsp pink peppercorns. bruised
  • 1 tsp dried coriander
  • 4 tbsps rosé vinegar (or red wine vinegar)
  • 1 tbsp olive oil
  • ½ tsp piment d’Espelette
  • 320 ml water (or more, if you like a thinner soup)
  • fleur de sel
  • freshly-cracked pepper 
  • good olive oil, to serve

Make a small X with a sharp knife on the bottom of each tomato, and plunge them in boiling water for 3 minutes. Rinse with cold water, and remove their skins. Chop the tomatoes roughly, and put them in a food processor or blender together with the rest of the ingredients. Blend well but make sure the mixture is still nice and thick. Taste and adjust the seasoning or add extra water if you like. Leave in the fridge for a few hours before serving. Serve with a drizzle of olive oil and an extra grinding of pepper.

New Video: Gougères!

gougeresHave you seen my latest YouTube video where I show you how to make Gougères? This easy French appetizer is delicious and perfect for dinner parties or wine tastings. You can use many different ingredients to flavor the savory French cheese puffs, but my favorite combination is blue cheese (especially the bleu d’Auvergne from President) and finely chopped spring onions. So tasty!
PS: the basic recipe is called pâte à choux. Without pepper and a little less salt, you can use it to make cream puffs, chouquettes and éclairs! A good recipe to master! Just remember to fully incorporate each egg into the mixture before adding the next! Enjoy!

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