bleudauvergne

Fi, I have looked though my notes and books and don't see anything like you describe except I do think that the cake is a gateau bretan with an almond butter filling. The recipe for the gateau bretan is: I think for the "daddy" sugar you'll want to choose a sugar that is not as fine as your average, like a sugar you might use when making compote or preserves. Now to find the right almond butter recipe...

It looks beautiful Ian! Can you estimate how thickly did you slice the vegetables before cooking them?

So sorry Johnny that the veggie terrine didnn't fulfil your expectations, but I bet it was pretty good on baguette. You would call that a 'vegetable terrine spread' yes? Well, weekend before last I ended up doing the guinea hen terrine as individual terrines in ramekins, and took a few liberties here and there, i.e. instead of using gelatine I used veal foot cooked with the stock for the gelatine effect, and instead of dried tomatoes I used a tomato spread that an Italian vendor sells at the market, and I sliced the veggies very thin, which was a mistake. The idea of frying the eggplant and zuchinni slices with thyme and garlic was a great one, and I was all set to do that but my father in law presented me with some herbes de garrigues in flower that he picked while hiking just for me from some mountain trail by the sea somewhere so I used the flowers and some leaves from them instead. It gave it a really great flavor. They turned out tasting alright flavorwise but I would definitely slice the vegetables more thickly the next time for some visual definition. I did not get many pics of the process but here's one of the finished product, which I served with an anchovy vinaigrette. One other thing, the poached guinea hen (pintade), when following the recipe, turned out to feel rather dry in the mouth in contrast to the vegetables, I just felt like the overall effect could feel much better in the mouth. So what I'd do is to make rilettes from the meat with some duck or goose fat and salt and maybe even some nuts to give it a better texture. Otherwise it was a nice refreshing first course for a party, nice to serve on a warm day.

Yes, Yes, Yes. But how? As a filling? Frosting? Part of the cake batter? ← I imagine you could put a layer of the cajeta on the bottom of the cake pan and then add the batter. Then when it's done and before it cools, turn it out. But this is in my imagination. Another thing might be to try a seven minute frosting using cajeta instead of sugar. But I don't know how that would turn out either. Maybe you should just get a spoon. Wooden or metal is the question. I think a wooden spoon would be better. Or you could try a flan.

I am entranced. Cake.

I second the savory, lovage or a nice bouquet of thyme, and up that by two bay leaves, fresh if possible. I prepare Lentils all the time. click for photos of preparing lentils and bacon...

A nice lemon pie might hit the spot.

There have been changes. The assistant editor is new and she's doing a good job. ← I suspected that there was something new chez Saveurs. All I can say is bravo. I was given a 2 year subscription of this a few years ago, and spent lots of time in 2000-2002 loving it. We then renewed for a year, and the content really thinned around mid 2003. The issues were less about food and cooking than they resembled cover to cover travel brochures, when we did follow their affordable bonnes addresses in France we were dissapointed and I seriously wondered what they were basing their recommendations on. The recipes lost much of their French touch and became more and more obtuse. We drifted away and opted not to spend the 4€50 (that's about 7 dollars, right?) for awhile. My husband picked up a the latest Saveurs issue for me and I was pleasantly impressed with what I saw as a marked difference since my last contact - seasonal general articles applicable to all of France - lots of really nice ideas that focus on the food we find here. Very refreshing. I was quite frankly seduced by the photograph of the carpaccio de radis roses a la creme de chevre and loved the idea of roasted poivre de sichuan in a sabayon over asparagus - good lively material and recipes about what to do with what we are finding at the markets here and now, a refreshing lifestyle piece on cooking with children (with cookie recipes including some adorable strawberry cream puffs), an informative, concise and well rounded piece on the Beaujolais with recipes and addresses (haven't tried them yet but will), in addition to a very intense and beautiful focus on the international (Brazil) with recipes. Very nice. Much more well rounded and a laudable improvement in general French cooking. I'm looking forward to the next issue. Another magazine I enjoyed recently was the Cuisine et Terroirs 21st issue which my husband also picked up for me last week. I found the articles to be well written and informative although the artistic and creative direction is not as strong as Saveurs. Many of the 'recettes de saison' are basic traditional recipes, and involved something I had recently prepared, an okay but not immculate article on terrines (I will admit I've spent more time than the average researching terrines lately), a piece on preparing a gigot d'agneau - some interesting tdbits there. Best of all, there was a well executed appendix that explained the reasons for the suggested wines for each 'recette de saison' with photo references to the recipes - excellent. A piece on how to choose local vegetables and an explanation of how collective associations for individual farms and pricing works, also information on farms where you can go and pick your own produce, which I found very interesting and a list of Fresh producers baskets city dwellers can order, a nice touch. There was also an exclusive feature with Olivier Poussier, a Meilleur sollelier du monde, who discusses basics of certain wine affinities with classic dishes, a very accesible piece, followed by a list of recommendations for wines to buy for the cave, which I found rich in information and well written. This magazine has got art direction like Femme Actuelle but don't be fooled by the cover, the content is rich.

I think that Saveurs (fr) went though a rather dry spell during 2004 in their recipes, but things have gotten much better in the past few issues. I would love to know if there have been changes in the management.

Thank you Paula, for that advice. I think the high sides must have something to do with not getting it too brown on top before it's fully cooked. I will check that book out of the library soon. I've posted my translation of the recipe for the Clafourtis de Fevettes au Parmesean et Basilic in the RecipeGullet.

This month's Saveurs (francais) has a recipe for a savory clafoutis. It calls for a 'plat a claufoutis'. Can anyone tell me exactly what qualities this type of receptacle has? I would normally use a shallow la creuset round or oval dish, but am wondering if there's some technical reason for using a special pan.

Clafoutis de Fevettes au Parmesean et Basilic Serves 4 as Main Dishor 6 as Side. This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring. It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans. This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients. 500 g fresh young feves 4 eggs 20 cl milk 10 cl heavy cream (liquid) 70 g freshly grated parmesean 2 T flour 1 small bouquet of basil 1/2 tsp salt 1/4 tsp grated nutmeg fresh ground white pepper Preheat your oven to 160 C / 320 F. Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve. Combine the eggs, the milk and cream in a large bowl and beat until well combined. Wash and dry the basil, remove the leaves from the stems and mince it finely. Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves. Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan. Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne. Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy ( RG1243 )

Clafoutis de Fevettes au Parmesean et Basilic Serves 4 as Main Dishor 6 as Side. This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring. It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans. This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients. 500 g fresh young feves 4 eggs 20 cl milk 10 cl heavy cream (liquid) 70 g freshly grated parmesean 2 T flour 1 small bouquet of basil 1/2 tsp salt 1/4 tsp grated nutmeg fresh ground white pepper Preheat your oven to 160 C / 320 F. Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve. Combine the eggs, the milk and cream in a large bowl and beat until well combined. Wash and dry the basil, remove the leaves from the stems and mince it finely. Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves. Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan. Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne. Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy ( RG1243 )

You made CAJETA. Did you use Bayless's recipe or any other particular recipe, or did you just wing it? Recipe for cajeta adapted from Rick Bayless ← This was also the first thing that popped into my mind as well. My husband brought back a very small amount of this incredibly delicious treat from Mexico. I suspect that he began his voyage with a whole lot more cajeta than he ended up reaching home with.... Cajeta is a caramel made with goats milk that has such a seductive flavor that it haunts you for ages afterwards. I suspect it's addictive because I've been jonesing for it since I had that little bit. Another thing that came to mind was to try substituting goats milk for the buttermilk in a biscuit recipe.

Simply wonderful. Sometimes the atmosphere alone makes a place with just OK food better. For some reason I want to go here and try it after your experience. We'll put the Auberge Bressane on our list for July.

It was nice to spend some time with you, Swiss Chef. I will most definitely prepare the chicken dish the next time I get some morels.

I don't think so, since the tickets themselves are handled as a state matter which, with the treaty in effect, should not change.

Mmm last night's dinner looked delicious. Any chance you can give us a clue what's for dinner tonight? I want to make the same thing! I too fell for the monkey story for about 10 minutes... Enough time for all kinds of wonderful images to spring to mind. Anyway I'm almost afraid to ask. 5 years in a semi-cloistered convent? Please tell me it's true so I can continue daydreaming about Monica's mid-mornings at choir rehearsal of "Climb Every Mountain" and gathering herbs and curry leaves in the convent garden which is surrounded by a big stone wall over which one day scrambles a little monkey... I have found the recipe in your book The Spice is Right for Chicken Tikka. Is this the recipe you plan to prepare? The garlic ginger paste for the Chicken tikka is on page 19. Yes?

The tickets are partially subsidized by the government, partially by an employer. They are often sold at low prices to employees that don't have access to an on site canteen. Where I work, we are able to buy tickets for 2€40 for a ticket with a face value of 6€90. These tickets are used as payment at any restaurant that accepts them and the establishment in turn get reimbursed at face value for the ticket. The tickets are also accepted a food stores, butchers, boulangeries, etc. I have a friend who saves up her tickets and then goes on big spending sprees at Les Halles.

The whole idea of serving a dish in an ashtray seems like an interesting concept but a very different one from anything else that you were served in that beautifully accounted dining experience. In all it sounds like you had a great time and I enjoyed your memoire, looking forward to the day when I can do the same (this could be 20 years from now given the way things are going). You have expressed it with an eloquence and sense of humor that has got me smacking my chops in anticipation to hear about your next stop! Please hurry and give us the next installment!

It does look great! I like the way the chard lines the outside. I'm going to do the guinea hen terrine after all, and this time I'll get good pics of the weigh down process.

Simply delectable, Ed. You're inspiring me to get some Vin Jaune and try this dish myself! Tell me, can you provide us with a recipe? Thanks!

It's excellent to see that you're blogging, Monica! I 'm looking forward to every moment of this week with you!

Jensen, any news on your chicken / green garlic terrine? I'd love to see it and hear about how it was. I want to know if anyone has done the guinea hen / veggie terrine yet. I am considering it as an appetizer for a dinner that will take place this Saturday, but I want to be sure it's really good before I make the decision on the menu. I have the guinea hen already (got it from a new butcher... He made a big to-do about burning the quill bits off with a torch! ) but have put the bird on ice until I make a decision about when to do that particular terrine.

Jensen, it looks just wonderful. I can't wait to see how it turns out! It's very inspiring. Are you going to eat it right away, or are you going to wait for a couple of days?