bleudauvergne

As promised, the shopping list Saturday through Tuesday. I didn't divide it by days but will do so in the next list. Many of the condiments and things like cognac for cooking you can buy once and keep in the larder for future meals for months to come. Most of the recipes make enough for 4 people. You can adjust the meat amounts accordingly or freeze leftovers of many of the vegetable dishes if you are only cooking for two. Recipes will be put in the gullet daily. The dishes will be: Saturday : Lunch : Salmon Carpaccio, Pork Roast, steamed market vegetable, Cheese, Brouillade au pommes au canelle. Dinner: Tomato consomme, semoule integrale aux legumes, Fromage blanc 0%. Sunday: Lunch : Pate d'avocado with shrimp, fish in salt crust, steamed market vegetable, chestnuts with chocolate. Dinner : Boiled eggs with peppers, salad, cheese. Monday : Lunch : Endive Salad, Pork chops provencales, tomates provencales, cheese. Dinner : Quiche rustique, Salad, whole yougurt. Tuesday : Lunch : Beansprout Salad, Veal liver with onions, Cheese. Dinner : Cucumbers with non-fat mint yougert sauce, brown rice with tomatoes, home made applesauce. Condiments / Oils / Seasonings / spices Agar agar (use gelatine if you don’t find it) chocolate 70% cocoa content duck or Goose Fat gelatine powder or sheets green peppercorns tomato paste vanilla beans 2 Walnut oil or light oil cinnamon fructose Eggs / Milk Products Eggs 18 heavy cream 1 liter or quart Non fat and full fat plain yogurt and non-fat fromage faiselle if you can find it whole milk 1 liter or quart Fish Fresh fish for one meal (any kind, will be cooked in a salt crust) Salmon ½ lb. / 250 g. (best you can find) shrimp ½ lb. / 250 g. Fruit / Produce apples 6 avocados 5 bean sprouts belgian endives for salad. chestnuts 1 lb / 500g. chives one bunch cucumbers 2-3 garlic (head) lemons 8 lettuce one head parsley one bunch season’s fresh vegetables to steam or saute for one meal season’s fresh vegetables to steam or saute for one meal shallots 4 tomatoes 2 lbs / 1 kilo thyme one bunch walnuts 100 g. Grains Brown Rice Couscous integrale or whole grain pasta Meat Pork chops one meal Pork Roast one meal Veal Liver one meal Wines / Spirits cognac (for use in cooking) dry white wine like a pinot gris (for use in one recipe and for drinking after meals) Montbaziliac (a sweet white wine to use in cooking) a red wine (for drinking after meals if desired)

Brouillade de pommes a la cannelle Serves 4 as Dessert. This recipe can be divided. this should be done a few hours in advance. 8 pretty apples 3 whole eggs plus 3 egg yolks 4 T fructose 5 cl calvados 15 cl heavy cream cinnamon powder - Peel and cut the apples into 4 pieces, removing the core. steam for 15-20 minutes. Drain well. - In a big bowl, beat the eggs, the yolks and the fructose. Add the apples, the calvados, the heavy cream, and sprinkle with cinnamon. Beat well to combine. - put it into an antiadhesive pan, and cook like scrambled eggs over a very low flame, continuously stirring. Stop the cooking before it dries out. - Put it in the bottom of a shallow bowl, or in large ramequins. Sprinkle cinnamon on top. Chill 2 hours. - Serve cold just as it is or with the addition of chocolate sauce or whipped cream (made with fructose). ( RG1285 )

Brouillade de pommes a la cannelle Serves 4 as Dessert. This recipe can be divided. this should be done a few hours in advance. 8 pretty apples 3 whole eggs plus 3 egg yolks 4 T fructose 5 cl calvados 15 cl heavy cream cinnamon powder - Peel and cut the apples into 4 pieces, removing the core. steam for 15-20 minutes. Drain well. - In a big bowl, beat the eggs, the yolks and the fructose. Add the apples, the calvados, the heavy cream, and sprinkle with cinnamon. Beat well to combine. - put it into an antiadhesive pan, and cook like scrambled eggs over a very low flame, continuously stirring. Stop the cooking before it dries out. - Put it in the bottom of a shallow bowl, or in large ramequins. Sprinkle cinnamon on top. Chill 2 hours. - Serve cold just as it is or with the addition of chocolate sauce or whipped cream (made with fructose). ( RG1285 )

The star of last night's meal at our house was definitely the Sorrel Soup. It has been very hot in Lyon, so the idea of hot soup was not so hot. It was excellent cold. I have another sorrel soup recipe that does not serve well cold because it contains butter. Since this one did not have oils that solidify when cooled, I think this is the better recipe for cold soup. Because of the serving temperature, I added a little extra salt. I also used some green bean puree leftover from another meal by adding it to the soup, thinking of Eden's idea of adding vegetable puree. The celeriac seems like the perfect marriage with sorrel, and I will definitely try Eden's idea next. The method of covering the sorrel which has been steaming in the wine reduction in the double boiler was a space saver and worked well. The stock thickened with the cream / egg liaison quite easily, and then I removed everything from the heat, and incorporated it into the sorrel which had been steaming in the wine / shallot mixture. Having an immersion blender came in very handy because I could whip the sauce into a veloute right in the pan. I transfered it to a bowl and incorporated a couple of ice cubes, then set the bowl in the freezer for about 20 minutes. Broccoli and Almond Salad looked pretty but was rather plain. This may have been because I discovered that the smoked almonds I had my sights set on had been eaten by the kitchen troll, thus at the last minute I used hazelnuts. The garlic dressing wasn't particularly complimentary to the whole in general. It was an average salad, and I ended up tossing in a handful of fresh garden peas leftover from yesterday. Instead of yougert, the table elected to partake from the cheese plate. My husband and niece had bread with theirs and I enjoyed mine plain. How were your soups and salads last night?

That of course would be ideal. This emulsion will be made for immediate consumption in order to use up that walnut oil I have to use because I doubt it will be good at the end of the summer. This week I had my 13 year old niece to visit. We had a moment alone and were walking down the street. Like me, she's a quiet and contemplative girl from time to time. We were soaking up the sights, and I asked her how she was doing, if she was having a good time in France. She said: "Aunt Lucy, honestly, what I like the best about France is the food." She's destined for great things.

Ok, I'm going to substitute asparagus for sorrel since I just bougth two bunches (which is farily close to 300gr), and I'll have to use cubes since I won't be able to make fresh stock today. And I need to get some almonds. Lucy, I tend to do my groceries twice a week, usually tuesday and fri/sat. if you could, please post a list of fresh ingredients we will need (particularly vegetables and meat), so I can get them in advance. thanks. SD ← Great idea, SD. I'll put up a shopping list for the week broken down into days so if you shop daily or want to just be in on one day you can do that too.

One unofficial site I found said that hazelnuts were only about 13% of the mixture ← Continuing the faux nutella, I went to the library today and checked out a French copy of the CRU cookbook, where there is a recipe for a pine nut mayonnaise. In the recipe, they soak the nuts in mineral water for 6 hours to soften them (I'm going to use Lyonnais tap water, mineral enough for me). This could be useful, yes? The recipe's proportions are as follows: 60 g nuts soaked 6 hours in water 60 ml water 2 T oil 4 tsp lemon juice salt. OK so for the spread, what would happen if we used 60 g. hazelnuts soaked 6 hours in water 60 ml water 2T walnut oil and 4 tsp water in which we have incorporated dry cocoa and fructose to make a thick syrup salt. what the heck.

hi raisab, the berries and the yoghurt sound like a good start. I would be wary of the GoLean crunch, since fiber and the protein are normally seperated in the plan. Tell me what's on the ingredient list for that cereal. Also, I would not mix the nuts with the grains. In stage II that would be fine. Are you going to follow the menu this week with us?

Okay! I hope Eden will be joining us on this as well. The first thing will be to make some poultry stock, unless you already have some on hand. The recipes in the Montignac book call for instant boullion but I don't have any of that and don't want to buy any. In any case, I'll mention what the recipe says and what I do and what the differences are and you can do what you want. Something I use in a pinch is a no salt vegetable boullion, which doesn't give the same results as the real stock but it works when I haven't been thinking ahead. What I want to do is follow one of Montignac's weekly menus to the tee. Therefore I will begin with his Friday menu, starting with dinner. For some things that are difficult to find, let me know and we can come up with suitable substitutions. Tonight's Menu is (translation of the recipes are in the gullet): Sorrel Soup Broccoli and Almond Salad Yougurt We'll drink water and I may have a glass (15 cl) of red wine after the meal. This is certainly not as interesting as dishes I would normally prepare at home, but I will use these recipes as a base and note any additions or changes. I would love to know how people jazz up these recipes, it would be great to discuss them.

One unofficial site I found said that hazelnuts were only about 13% of the mixture ← Well, that sounds like it would be do-able. I have to use up this oil soon. I am almost to the point where I can go to stage II. I think another month of stage 1 and I'll be ready to make the transition. The guests have been safely seen to a train so I will be going back to some Montignac cooking. During the week that they were here I discreetly attemped to avoid illegal things but of couse it was not always possible... I have picked up a cookbook by Dr. Montignac himself and will be trying out some of the recipes this week. Eden, will you join me if I translate some of these recipes?

Roti de Porc au Curry (Curry seasoned pork roast) This recipe is a translation and adaption from the recipe by Dr. Montignac and is a main dish for a Stage I weekend lunch. This can also be made with your home made spice mixes if you have a favorite for pork. 1.8 kg pork roast (filet) 4 cloves of garlic 3 T goose fat 20 cl heavy cream 1 T curry salt and freshly ground black pepper several bay leaves Tie up your roast, and slip bay leaves under the string in several places. Cut the garlic lengthwise into strips. With a long sharp knife, pierce the roast in several places and insert wedges of garlic. in a bowl, prepare a marinade with the duck or goose fat, curry (or spice mix), salt and pepper. Put the roast in a covered heavy dish, scrape the marinade over the meat, and add 1/2 cup of water. Roast for 1 hour and 15 minutes in a 220 c / 425 F oven. Before serving, deglaze the cooking pot with the heavy cream and serve as a sauce with the meat. ( RG1283 )

Roti de Porc au Curry (Curry seasoned pork roast) This recipe is a translation and adaption from the recipe by Dr. Montignac and is a main dish for a Stage I weekend lunch. This can also be made with your home made spice mixes if you have a favorite for pork. 1.8 kg pork roast (filet) 4 cloves of garlic 3 T goose fat 20 cl heavy cream 1 T curry salt and freshly ground black pepper several bay leaves Tie up your roast, and slip bay leaves under the string in several places. Cut the garlic lengthwise into strips. With a long sharp knife, pierce the roast in several places and insert wedges of garlic. in a bowl, prepare a marinade with the duck or goose fat, curry (or spice mix), salt and pepper. Put the roast in a covered heavy dish, scrape the marinade over the meat, and add 1/2 cup of water. Roast for 1 hour and 15 minutes in a 220 c / 425 F oven. Before serving, deglaze the cooking pot with the heavy cream and serve as a sauce with the meat. ( RG1283 )

Salmon Carpaccio Serves 3 as Appetizer. This recipe was created for a Saturday lunch in which I am following the Montignac Method, and the French menus provided in the second volume with recipes. He does not provide a recipe so I made one up. 150 g fresh wild salmon (if possible) 5 g fleur de sel freshly ground pepper 1 lemon 4 T your best olive oil 6 thin chives (cibouette) Chill 4 small plates in the freezer. Slice the salmon just before serving into thin slices and arrange on the plate, nappe with olive oil, dust with fleur de sel, pepper, and garnish with chives and a lemon wedge for each plate. Serve immediately. ( RG1282 )

Salmon Carpaccio Serves 3 as Appetizer. This recipe was created for a Saturday lunch in which I am following the Montignac Method, and the French menus provided in the second volume with recipes. He does not provide a recipe so I made one up. 150 g fresh wild salmon (if possible) 5 g fleur de sel freshly ground pepper 1 lemon 4 T your best olive oil 6 thin chives (cibouette) Chill 4 small plates in the freezer. Slice the salmon just before serving into thin slices and arrange on the plate, nappe with olive oil, dust with fleur de sel, pepper, and garnish with chives and a lemon wedge for each plate. Serve immediately. ( RG1282 )

Broccoli and Almond Salad Serves 4 as Side. This recipe is a translattion and adaptation of a menu recipe in Dr. Michel Montignac's second tome of Montignac Method cookbooks. It should take about 15 to 20 minutes to prepare, and can be done in advance. 500 g broccoli 75 g almonds 2 red bell peppers 2 T minced fresh parsley 3 T olive oil 1 T lemon juice 1/2 clove garlic 1 tsp herbes de provence - Use your usual method of removing the skin from the pepper - either heat in the oven and place in a paper bag, or steam the peppers. Peel and cut the peppers into fine strips. - Divide the broccoli into small bouqets and steam them 15 minutes or until they are as tender as you like to eat them in salad. Let them cool. - On individual plates, divide the broccoli and top them with almonds and peppers. -make the asauce vinaigrette with the olive oil, lemon juice, garlic, and herbes de provence. - Season the individual salads with the sauce vinaigrette, and sprinkle them with minced parsley. ( RG1281 )

Broccoli and Almond Salad Serves 4 as Side. This recipe is a translattion and adaptation of a menu recipe in Dr. Michel Montignac's second tome of Montignac Method cookbooks. It should take about 15 to 20 minutes to prepare, and can be done in advance. 500 g broccoli 75 g almonds 2 red bell peppers 2 T minced fresh parsley 3 T olive oil 1 T lemon juice 1/2 clove garlic 1 tsp herbes de provence - Use your usual method of removing the skin from the pepper - either heat in the oven and place in a paper bag, or steam the peppers. Peel and cut the peppers into fine strips. - Divide the broccoli into small bouqets and steam them 15 minutes or until they are as tender as you like to eat them in salad. Let them cool. - On individual plates, divide the broccoli and top them with almonds and peppers. -make the asauce vinaigrette with the olive oil, lemon juice, garlic, and herbes de provence. - Season the individual salads with the sauce vinaigrette, and sprinkle them with minced parsley. ( RG1281 )

Sorrel Soup Serves 4 as Main Dish. This recipe is inspired by a menu item from Montignac's second volume of cookbooks. The ingredients are the same, but I have altered the method to suit my habits in the kitchen. If sorrel is not available near you, you can use spinach or collards with the addition of a tablespoon of lemon juice. If you do not have creme fraiche, use heavy cream. 300 g Fresh Sorrel 15 cl dry white wine 2 shallots, finely minced 25 cl chicken stock 100 g creme fraiche 2 egg yolks salt and freshly ground pepper olive oil - heat one tablespoon of olive oil in the bottom of a double boiler and saute the shallots for 4 minutes over medium heat, then add the white wine. Reduce by one third, and season. - Wash and dry the sorrel. Cut the leaves in two and add to the white wine reduction. Cover with the top to the double boiler and leave on low heat. - Bring the stock to a boil in the microwave and then pour it into the upper half of the double boiler. Mix the egg yolks and cream in a bowl, then incorporate a ladle full of stock to the cream/eggs mixture. Incorporate the cream/eggs mixture to the stock on the double boiler, using a whisk to beat it contstantly, until it thickens. - Remove the top from the double boiler, and off heat, incorporate the sorrel / wine reduction into the enriched stock. You may blend it to a puree or serve it as is. Season and serve immediately. ( RG1280 )

Sorrel Soup Serves 4 as Main Dish. This recipe is inspired by a menu item from Montignac's second volume of cookbooks. The ingredients are the same, but I have altered the method to suit my habits in the kitchen. If sorrel is not available near you, you can use spinach or collards with the addition of a tablespoon of lemon juice. If you do not have creme fraiche, use heavy cream. 300 g Fresh Sorrel 15 cl dry white wine 2 shallots, finely minced 25 cl chicken stock 100 g creme fraiche 2 egg yolks salt and freshly ground pepper olive oil - heat one tablespoon of olive oil in the bottom of a double boiler and saute the shallots for 4 minutes over medium heat, then add the white wine. Reduce by one third, and season. - Wash and dry the sorrel. Cut the leaves in two and add to the white wine reduction. Cover with the top to the double boiler and leave on low heat. - Bring the stock to a boil in the microwave and then pour it into the upper half of the double boiler. Mix the egg yolks and cream in a bowl, then incorporate a ladle full of stock to the cream/eggs mixture. Incorporate the cream/eggs mixture to the stock on the double boiler, using a whisk to beat it contstantly, until it thickens. - Remove the top from the double boiler, and off heat, incorporate the sorrel / wine reduction into the enriched stock. You may blend it to a puree or serve it as is. Season and serve immediately. ( RG1280 )

Hmm, let me check. The meats in the two sausages do taste very slightly different, and I would not say that the meat is less flavorful in the hazlenut, but the difference in flavor may be because of its proximity to the nuts, having absorbed some of their oils. Question. When you serve your sausage, do you serve it cold or at room temp? We keep our sausages in the fridge although I suppose it's not entirely necessary to do so.

OK I'm in this as well. I need a couple of days to find the nuts. I have a friend in Grenoble. Will search for a recette there as well.

Well I made a very rough draft version last night, not trying to actually arrive at the recipe, but get an idea of what the challenges ahead would be: I got about 1/3 cup of fresh ground almond butter at the Whole Foods, this comes out fairly grainy, not smooth, because it's all nuts & nothing but the nuts. To that I simply added about 1 tbsp powdered cocoa, and maybe 1/2 tsp of fructose crystals. The result was a tasty goo, but the texture was all wrong, and it needed more sweetness to bring out the chocolate. I know with the real deal there are a lot of oils added to smooth out the texture, and I can certainly add some oil in round 2 to approximate that - almond oil perhaps? Hazelnut oil is harder to come by & pricier (plus I already have almond oil in the house.) I will definitely need to run it through the food processor a whole lot to get a smoother texture. I wonder if there's anything else I can do to make this creamier? ... note that hazelnuts & cocoa aren't the first two ingredients ← One idea might be to try though mechanical means to create an emulsion using walnut or another nut oil, like a mayonnaise. I have a whole lot of walnut oil I received as a gift that would be perfect for that. If hazlenuts are not the first thing on the ingredient list, perhaps I can afford to start experimenting!

They just called and are coming out of a museum and famished. I'll serve this before their lunch. The hazelnut, porc, and venison.

This thread had me on the lookout at the market lately, and we have a house full of guests, so I picked some up today, vension, a hazelnut, and a very nice tasting pork. I had tastes of all three before buying. Once they're cut I'll post some pics.

This is a gorgeous blog, and I'm so inspired by both of your cooking! It's got me in the mood! Thank you both so much!

We read the consitution completely, every word. I was concerned, because I had heard all kinds of terrible things. We both spent a good deal of time studying it and found no evidence that ratifying the treaty would affect cheese production or trade at all. It was seriously my first question when preparing to vote: Will the European Constitution have a detrimental effect on the rules governing the production and trade of artisanal products like cheese? My second question was - is the proposed European constitution indeed a political document? Apparently that was the question being debated up to the election.