Posts Tagged ‘France’

Salade Lyonnaise

 

salade lyonnaiseThis weekend while having lunch at Het Hert (great, little restaurant in Naarden, by the way), my husband and I discussed our vacation plans. Every year the same question arises: “Duras or something else?” — in France, obviously. We have been visiting Duras every summer since 2009 and every time we fall in love with the village and surrounding area even more. Driving into Duras always feels like coming home. So much so, that I’ve even joked about having lived there in a past life. We love that place so much. But we also love all the other villages and cities in the area. Like Miramont, Sainte-Foy-la-Grande, Monségur, Issigeac, Soumensac, Marmande and Bergerac. And of course places like Saint-Émilion, Bordeaux and Arcachon, which are a little further away and well worth the drive.
So, as you may have guessed, it didn’t take long for us to decide that this summer it was going to be Duras, for the ninth time! We rented a beautiful house from one of our friends there and I am already looking forward to August! Our hotels for overnight stops in Vierzon and Orléans have also been booked. Yay!
But first, plenty of other things to look forward to — like our trip to Le Touquet-Paris-Plage in April and working on my cookbook. Most of my days are spent immersed in studying, writing about and practicing French cuisine. Yesterday I made a lovely Flan Parisien (hurray for the new oven — which came in a week late, but still). For lunch, I quickly threw together a Salade Lyonnaise. Of course, I could not find frisée salad (something to do with it being Sunday and living in a Dutch suburb), so I had to settle for romaine, which wasn’t a bad alternative. I wrote a very rough recipe, which I am sharing with you today. The full (and improved recipe) will be in my book — more about that in due time!
Have a great week!

Salade Lyonnaise
Serves 3

  • 1 1/2 tbsps red wine vinegar
  • 4 tbsps sunflower oil
  • 1 tsp Dijon mustard
  • 1/2 tsp dried chervil
  • 1/2 dried parsley
  • Fleur de sel & freshly cracked pepper
  • 6 handfuls of crisp lettuce leaves
  • knob of butter
  • 1 shallot, finely chopped
  • 100g lardons
  • 1/4 baguette, cubed
  • 3 tbsps white wine vinegar
  • 3 fresh eggs

In a large bowl, whisk the vinegar, oil, mustard, dried herbs and salt and pepper to make a dressing. Reserve 1 1/2 tbsp of the dressing and toss the lettuce leaves in the rest, making sure they are coated with the dressing. Divide over 3 plates. Melt the butter in a frying pan and gently sauté the shallots. Add the bacon, increase the heat and cook for about 5 minutes. Stir in the cubed bread and toss for another five minutes. In the meantime, bring a large pan of water to a simmer for the eggs. Add the vinegar and stir with a whisk to create a whirlpool effect. Add each egg one by one to the water and poach for 2 1/2 – 3 1/2 minutes, depending on their size. Add the reserved dressing to the bread and bacon, give it a final stir and divide over the salad. Top with the poached egg, season with a little salt and serve.

Blanquette de veau à l’ancienne

Blanquette de veau à l’ancienneOne winter, when we had lunch at brasserie Le Commerce — what was to become one of our favorite restaurants in Autun, the kind frequented mostly by locals — I started with a cocotte of snails in a garlicky cream sauce. They were so good! The sauce was thick and velvety and I mopped it up with thick chunks of bread. As though that wasn’t enough cream and calories, for my main course, I chose the blanquette de veau à l’ancienne. It was my first time trying this classic French dish and I absolutely fell in love with it. Tender chunks of veal blanketed in a smooth, mild sauce with a side of fluffy, white rice. The epitome of comfort food! Every time we go back on a wine trip through Bourgogne, we always stop at Le Commerce and you can be sure that I will order blanquette de veau.
Oddly enough, it has taken me way too long to try my hand at my own version. But last night, I proudly served a blanquette de veau that was heaven on earth. Make this dish on a cold, winter night. I promise you, the first bite will feel like falling in love.

 

Blanquette de veau à l’ancienne
Serves 4

  • 700g veal shoulder, cubed
  • 1 ½ L water
  • 1 onion, peeled and studded with 2 cloves
  • 2 carrots, peeled and in large chunks
  • 1 leek, in large chunks
  • 1 bay leaf
  • 1 clove of garlic
  • 1 tsp mixed peppercorns
  • 1 tsp dried thyme
  • pinch of nutmeg
  • 1 tsp salt
  • 2 tbsps butter
  • 225g mushrooms, small ones halved, large ones quartered
  • 6 small shallots, halved
  • 30g butter
  • 30g flour
  • 1 egg yolk
  • 100ml crème fraîche
  • 1 tbsp lemon juice
  • rice, to serve
  • parsley, to garnish

Rinse the veal really well under cold running water. Place the chunks in a large heavy-bottomed casserole and cover with the water. Bring to the boil, lower the heat to medium and cook for 5 minutes. Skim off any scum and then stir in the onion, carrots, leek, bay leaf, garlic, peppercorns, thyme, nutmeg and salt. Cover and cook gently for 2 hours. About 20 minutes towards the end of the cooking time, get your rice going. In a large saucepan, gently fry the mushrooms (they should not color) in 1 tbsp of the butter for 5 minutes and set aside in a bowl. Soften the shallots in the other tbsp of butter. Do this gently too, nothing should color in this dish. Drain the meat and vegetables, making sure to reserve 500ml of the stock. Reserve the meat and the carrots. In the saucepan where you fried the mushrooms and shallots, melt the butter over a medium heat and whisk in the flour. Add the hot stock while whisking. Once the sauce is thick, cook for 5 minutes gently. Return the meat and carrots to the pan. Also add in the mushrooms and shallots. Taste and adjust the seasoning. Whisk the egg yolk, crème fraîche and lemon juice (this is called a liaison) in a small bowl. Add this to the sauce while stirring well with a wooden spoon. The dish should be barely simmering. Leave on the heat for 5 more minutes while stirring occasionally. Serve with rice and a sprinkle of parsley.

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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French Inspiration

1thymecookies2The last time I visited Bourgogne, I was served a thin, delicately flavored cookie as part of my café gourmand. I was so impressed with the cookie’s crisp, tender crumb and subtle citrus aroma, that I vowed to recreate a similiar cookie once I returned home to the Netherlands. This was not the first time one of my recipes was inspired by something I ate at a restaurant; eating out in France is always a great source of inspiration.
NOTE: Though the cookies are sweet, they pair beautifully with a cheese board.


Makes: Approximately 40 cookies

  • 200g sugar
  • 200g butter, softened
  • 1 egg, lightly whisked
  • 150g all-purpose flour
  • 70g ground almonds
  • 1 ½ tsp dried thyme
  • zest of 2 small organic oranges

Preheat oven to 180°C, and line a baking sheet with baking paper. Cream the butter and sugar with a handheld mixer or standing mixer. Add the egg and continue beating. Beat in the flour, ground almonds, thyme and orange zest. Take small teaspoonfuls of the dough and form them into fat, little discs. It helps if you do this with moistened hands. Place on the prepared baking sheet about 3 cm apart and bake for 10-12 minutes. Keep on eye on them. The edges should be lightly browned, but not too dark. Carefully transfer the cookies to a wire rack to cool. The cookies will be quite soft when they come out of the oven but will crisp while cooling.

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