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bleudauvergne

eGullet Society staff emeritus
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Everything posted by bleudauvergne

  1. bleudauvergne

    sage

    I would like to note that if you dry the sage, it has a completely different flavor than the fresh! Last night I marinated some chicken breasts with some dried sage which I crumbled from a bunch I'd hung up in the kitchen a few weeks ago, red onion and shallot minced finely, evoo, salt, pepper, and lemon juice. This I placed in a bed of wild mushrooms in a flat baking dish and painted over with creme fraiche. Covered with foil and baked 20 minutes at 400F/200C. The dried sage flavor really came through. It was a distinctly different flavor from the fresh sage pesto I made a few days ago. edited to change a word I misspelled
  2. bleudauvergne

    Lamb Chops

    I'm considering it! my emphasis - Do I make an infusion and add it, or do I add the rosemary to the stock for a 1/2 an hour at the end? I have recently seen on French Gourmet TV the method of making herbal infusions on the side and using them in cooking. Thanks Paul!
  3. bleudauvergne

    Lamb Chops

    Here they are. I've noticed in photos in one of my American cookbooks that the rib bone is long and has not been broken. Is partially cutting the rib (It's still attached, by the meat) the French way? It has come this way from other butchers too. I have never cooked indian before, hmmm. It may be time to try. I know I know, might be better to do nothing but S&P. But I'm in the mood for something different! I have a question about the second recipe that Jason posted. What spices are in Garam Masala and can I mix some up myself? What is a replacement for Ghee? Fermented yak butter doesn't come easy in these parts. Ah! I see it's simply clarified butter. This will be good because my husband has been bugging me about the butter. "You have started a collection of butter!" he exclaimed. A couple of weeks ago I became obscessed with finding the best farm butter available to me and bought three different kinds. So now I shall make GHEE. From the Food Nepal website - "Ghee is properly done when water is completely evaporated from butter. To find out if water is properly evaporated follow the following procedure. Pour heated butter into small piece of paper. Light the paper on fire. If it gives crackling noise, it is indicating the presence of water. Heat butter for some more time. With experience one can tell if ghee is done with the smell and color." This is going to be FUN! Another site mentions adding cloves to the butter while preparing the ghee. Is that a good idea? Now, to find CURDS. I can't even find cottage cheese in this country. I wonder what would happen if I used creme fraiche... Then there's still the idea of enjoying them in their nakedness, and concentrating on what to serve with them.... The idea of anchovy fillet & parsley sounds very nice. I'm still thinking. More ideas welcome! edited to add link about mirepoix - still thinking...
  4. I've got 4 lamb chops and I want to make the best of them. They're so little and cute. I understand mint compliments lamb, and so do white beans, but does anyone have any marinade ideas? I plan to serve them within the next few days. I want to do something interesting, maybe out of the ordinary. Thanks for any ideas! - Lucy
  5. Thanks, Owen. It was nice to meet you.
  6. When I'm tired I bring out the cheese plate. Otherwise SOUP.
  7. Here is the chaource soup recipe.
  8. We had to try every time too, even if we'd rejected a dish in the past. We weren't obligated to eat it if we couldn't stomach it, but we had to take one bite to confirm.
  9. It's wierd that you should post this. I am also an expat in europe, here in France. My husband is French. I too, just last week, made chocolate cheesecake brownies from a recipe I found on the net. I thought they were really great, albeit a bit rich. Well, the first thing my husband said was, with the food still in his mouth: "I think you're going to have to send an e-mail and tell them that this recipe is a failure." He made a face and spit it out. This is not like the husband I know, who is a 100% supporter of all of my cooking endeavors, normally. I thought they were rather rich, and the cheesecake part was very cheesecake and the brownie part was so much like the perfect brownie I posted the recipe just for the brownie part directly in the gullet. But I know what you mean. On rare occaision I have gotton very deadpan reactions, smacking noises comments of "interesting, but I wouldn't make it this way." from dear friends who have never ever criticized, when using cheese in sweet recipes. One time was a carrot cake with cream cheese frosting. So delectable to me, so disgusting to them. From this type of lesson I have also lreaned not to offer cinnamon flavored candy, it tastes like bad tasting medicine to the French, go easy on the cloves, be discreet with molasses (which I bring back with me), and stay classic with the cocktails I serve to guests.
  10. Hi Kevin! That sounds really wonderful. Did you roll the crepes, slice them, and then fry the slices? Sounds like an idea. What kind of mix did you use? Did you have to let it rest before using the mixed batter? - Lucy
  11. 3 new crepe recipes in the gullet Salmon Buckwheat Sandwich Crepes Crepes - Jambon cru aux champignons Fines galettes (crepes) aux epinards, noix et roquefort - Lucy
  12. La la's Green GOO! It looks very good!
  13. Potage Parmetier au Chaource (Simple Potato Soup using Chaource cheese) Serves 4 as Soup. Simple to make, this soup recipe puts France's Chaource cheese on a pedestal. Potatoes can be replaced by cauliflower if you are limited on potato intake. This soup is nice served with crisp toast and salted butter, or followed by a main dish using puff pastry. 1 kg potatoes for mashing (or cauliflower) 50 cl pasturized whole mlk 160 g chaource cheese 20 cl heavy cream (creme fleurette) 1 T sesame seeds 2 pinches grated nutmeg salt pepper 1) Prepare the potatoes or the cauliflower, cut into chunks. 2bis) Put your empty bowls in a warm (200f/90c) oven to heat for serving. (another way to warm them is to lightly spray microwavable bowls with distilled water, and put in the microwave on high for 1-2 minutes just before serving) 2) Bring the milk and cream to a simmer, remove the skin of the cheese and cut into thin slices, and toast your sesame seeds in a dry nonstick pan until golden brown. 3) Puree the potatoes with the milk/cream mixture in the mixer, season with pepper. Wait to adjust salt after adding the cheese because the cheese is quite salty. 4) Add the nutmeg and 1/2 of the chaource. Over low heat, stirring constantly until the cheese has melted. Adjust seasoning. 5) Serve very hot in heated bowls, and top the soup with slices of cheese and grilled sesame seeds. Keywords: Soup, Dinner, Potatoes, French, Easy, Lunch, Coffee/Spice Grinder ( RG949 )
  14. Potage Parmetier au Chaource (Simple Potato Soup using Chaource cheese) Serves 4 as Soup. Simple to make, this soup recipe puts France's Chaource cheese on a pedestal. Potatoes can be replaced by cauliflower if you are limited on potato intake. This soup is nice served with crisp toast and salted butter, or followed by a main dish using puff pastry. 1 kg potatoes for mashing (or cauliflower) 50 cl pasturized whole mlk 160 g chaource cheese 20 cl heavy cream (creme fleurette) 1 T sesame seeds 2 pinches grated nutmeg salt pepper 1) Prepare the potatoes or the cauliflower, cut into chunks. 2bis) Put your empty bowls in a warm (200f/90c) oven to heat for serving. (another way to warm them is to lightly spray microwavable bowls with distilled water, and put in the microwave on high for 1-2 minutes just before serving) 2) Bring the milk and cream to a simmer, remove the skin of the cheese and cut into thin slices, and toast your sesame seeds in a dry nonstick pan until golden brown. 3) Puree the potatoes with the milk/cream mixture in the mixer, season with pepper. Wait to adjust salt after adding the cheese because the cheese is quite salty. 4) Add the nutmeg and 1/2 of the chaource. Over low heat, stirring constantly until the cheese has melted. Adjust seasoning. 5) Serve very hot in heated bowls, and top the soup with slices of cheese and grilled sesame seeds. Keywords: Soup, Dinner, Potatoes, French, Easy, Lunch, Coffee/Spice Grinder ( RG949 )
  15. Salmon Buckwheat Sandwich Crepes Serves 6 as Main Dishor 12 as Appetizer. The buckwheat batter in this recipe has to sit overnight, so plan ahead accordingly. It uses buckwheat flour, which is a "flour" that contains no gluten. Lox or plain smoked salmon may be used for this recipe, and salt should be adjusted accordingly. These sandwich crepes are served cold and can be prepared in advance. They are nice served with alsacean wines. Nice to pack in a ski lunch, or to serve aside a salad at home. Makes a nice marriage with a vegetable soup. 500 g buckwheat flour pinch of salt 2 eggs water as needed butter for the pan 200 g smoked salmon (or lox) 1 red onion 6 chives 250 g cream cheese or French farm cheese or type St. Moret salt pepper 1) Mix the buckwheat flour with the salt and incorporate the eggs into a well which you have formed in the flour. Add water while beating continuously until it reaches the consistency of a thick cake batter. Set aside and let rest for 12 hours (in the firdge). 2) Peel and finely mince the red onion. Cut the smoked salmon into little cubes. Mince the chives. Break down the cream cheese in a bowl and carefully fold in the onions, fish and chives. Adjust seasoning (add salt if using only smoked salmon and no salt if using lox). 3) Cook the crepes by thnly spreading the batter on the surface of a hot buttered crepe pan, discarding the first one, because the first one never browns just right. (eat it!) Cook all of the crepes. Let them cool and cut into quarters. These can be wrapped in saran and put into the fridge at this point. 4) Before serving, spread the cheese spread anout 1/4 inch thick onto half of the cooled crepe quarters, and top each with another quarter, like a sandwich. You can also spread more thinly and roll the whole crepes and cut into rondelles to serve as an appetizer. When serving, sprinkle with a few strands of roughly chopped chives. Keywords: Main Dish, Brunch, Hors d'oeuvre, French, Fish, Lunch ( RG948 )
  16. Salmon Buckwheat Sandwich Crepes Serves 6 as Main Dishor 12 as Appetizer. The buckwheat batter in this recipe has to sit overnight, so plan ahead accordingly. It uses buckwheat flour, which is a "flour" that contains no gluten. Lox or plain smoked salmon may be used for this recipe, and salt should be adjusted accordingly. These sandwich crepes are served cold and can be prepared in advance. They are nice served with alsacean wines. Nice to pack in a ski lunch, or to serve aside a salad at home. Makes a nice marriage with a vegetable soup. 500 g buckwheat flour pinch of salt 2 eggs water as needed butter for the pan 200 g smoked salmon (or lox) 1 red onion 6 chives 250 g cream cheese or French farm cheese or type St. Moret salt pepper 1) Mix the buckwheat flour with the salt and incorporate the eggs into a well which you have formed in the flour. Add water while beating continuously until it reaches the consistency of a thick cake batter. Set aside and let rest for 12 hours (in the firdge). 2) Peel and finely mince the red onion. Cut the smoked salmon into little cubes. Mince the chives. Break down the cream cheese in a bowl and carefully fold in the onions, fish and chives. Adjust seasoning (add salt if using only smoked salmon and no salt if using lox). 3) Cook the crepes by thnly spreading the batter on the surface of a hot buttered crepe pan, discarding the first one, because the first one never browns just right. (eat it!) Cook all of the crepes. Let them cool and cut into quarters. These can be wrapped in saran and put into the fridge at this point. 4) Before serving, spread the cheese spread anout 1/4 inch thick onto half of the cooled crepe quarters, and top each with another quarter, like a sandwich. You can also spread more thinly and roll the whole crepes and cut into rondelles to serve as an appetizer. When serving, sprinkle with a few strands of roughly chopped chives. Keywords: Main Dish, Brunch, Hors d'oeuvre, French, Fish, Lunch ( RG948 )
  17. Crepes - Jambon cru aux champignons Serves 6 as Main Dishor 12 as Appetizer. This crepe recipe features the standard white flour batter. It brings forward the salty goodness of cured ham, complimented by fresh mushrooms and simple bechamel. Comfort food. 250 g flour type 55 or US all purpose 2 eggs 50 cl milk 50 cl water butter for the crepe pan For the crepe stuffing: 25 g butter 3 thick slices of cured ham, jambon de savoie, parma, etc. 250 g white mushrroms (champignons de Paris) For the Bechamel: 40 g flour type fluide 45 or US all pupose 40 g butter 40 cl milk nutmeg salt fresh ground black pepper 1) Make the batter. Sift the flour into a bowl. put the eggs into a well inthe center of the flour, and incorporate into the flour. Add the milk and the water a little at a time, whisking constantly until it is smooth and liquidy. Add salt and pepper. Set aside to rest for at least 2 hours. 2) During that time, prepare the bechamel. Melt the butter in a saucepan. Add the flour all at once and incorporate into melted butter, stir constantly over medium low heat for 5 minutes, without coloring. Add the milk all at once and stir in, bring back to a simmer. Add the m\nutmeg, salt, and pepper. Keep warm. 3) Sliver the ham finely. Slice the mushrooms thin, and saute them in the 25 grams of butter. Add the ham to and toss with the mushrooms briefly, and fold the mixure into the bechamel. Rectify the seasoning. Set aside. 4) Heat a serving platter in the oven to keep the crepes warm once you've assembled them (90C/200F). Cook the crepes by thinly spreading the batter over the surface of a hot buttered crepe pan. (throw away or eat the first one because the first one is always a little strange). Once it's brown underneath, spread the filling in the center of the crepe, and roll it up. Place the assembled crepes on the serving platter and keep warm until you serve them Keywords: Appetizer, Brunch, Main Dish, Lunch, Easy, Dinner, Pork, French ( RG947 )
  18. Crepes - Jambon cru aux champignons Serves 6 as Main Dishor 12 as Appetizer. This crepe recipe features the standard white flour batter. It brings forward the salty goodness of cured ham, complimented by fresh mushrooms and simple bechamel. Comfort food. 250 g flour type 55 or US all purpose 2 eggs 50 cl milk 50 cl water butter for the crepe pan For the crepe stuffing: 25 g butter 3 thick slices of cured ham, jambon de savoie, parma, etc. 250 g white mushrroms (champignons de Paris) For the Bechamel: 40 g flour type fluide 45 or US all pupose 40 g butter 40 cl milk nutmeg salt fresh ground black pepper 1) Make the batter. Sift the flour into a bowl. put the eggs into a well inthe center of the flour, and incorporate into the flour. Add the milk and the water a little at a time, whisking constantly until it is smooth and liquidy. Add salt and pepper. Set aside to rest for at least 2 hours. 2) During that time, prepare the bechamel. Melt the butter in a saucepan. Add the flour all at once and incorporate into melted butter, stir constantly over medium low heat for 5 minutes, without coloring. Add the milk all at once and stir in, bring back to a simmer. Add the m\nutmeg, salt, and pepper. Keep warm. 3) Sliver the ham finely. Slice the mushrooms thin, and saute them in the 25 grams of butter. Add the ham to and toss with the mushrooms briefly, and fold the mixure into the bechamel. Rectify the seasoning. Set aside. 4) Heat a serving platter in the oven to keep the crepes warm once you've assembled them (90C/200F). Cook the crepes by thinly spreading the batter over the surface of a hot buttered crepe pan. (throw away or eat the first one because the first one is always a little strange). Once it's brown underneath, spread the filling in the center of the crepe, and roll it up. Place the assembled crepes on the serving platter and keep warm until you serve them Keywords: Appetizer, Brunch, Main Dish, Lunch, Easy, Dinner, Pork, French ( RG947 )
  19. Fines galettes (crepes) aux epinards, noix et roquefort Serves 4 as Main Dishor 8 as Appetizer. This recipe is inspired by the thread entitled TDG: Oh Crepe!, using spinach with the classic combination of Roquefort cheese and walnuts. The batter of this crepe features the appearance of sparkling water. These can be halved again and served as a savory appetizer before a light lunch. You can find a similar French version of this recipe in the March/April 2004 issue of French Saveurs. 2 eggs 250 g flour type 55 or U.S. all purpose 200 ml sparkling water butter for the crepe pan 300 g spinach in branches, fresh, washed, dried, stems removed 100 g Roquefort cheese, crumbled 1 clove garlic 50 g heavy cream 50 g crushed walnuts 30 g butter salt fresh ground black pepper 1) Make the batter for the crepes by incorporating the eggs into the flour, and following it with the sparkling water added while constantly beating. Mix until it is homogenous and liquid. Add salt and pepper. Set aside to rest for 20 minutes. 2) Heat the oven to warm to eventually keep the crepes warm before serving. Put your serving platter in the oven. While the batter rests, melt the 30 grams of butter in a large pot and add garlic. Add the spinach, which has been washed and the stems removed, and dried, into the pot over medium high heat. Toss until it yields it's juice. add the creme fraiche and mix into the juice. Add the crumbled roquefort, the nuts, and adjust seasoning. 3) Cook crepes - spread a thin layer of batter on the surface of a heated, buttered crepe pan (you might throw the first one out because the first one always comes out a little odd looking). Spread a layer of the prepared spinach cheese stuffing on one side of the crepe, fold the other side over, and cut in two. Continue making the crepes until all of the stuffing is used. Place the finished crepes, as you make them, on the warmed serving platter as you finish with them and keep them warm in the oven until you serve them all at once. Keywords: Salad, Cheese, Main Dish, French, Vegetarian, Healthy Choices, Easy ( RG946 )
  20. Fines galettes (crepes) aux epinards, noix et roquefort Serves 4 as Main Dishor 8 as Appetizer. This recipe is inspired by the thread entitled TDG: Oh Crepe!, using spinach with the classic combination of Roquefort cheese and walnuts. The batter of this crepe features the appearance of sparkling water. These can be halved again and served as a savory appetizer before a light lunch. You can find a similar French version of this recipe in the March/April 2004 issue of French Saveurs. 2 eggs 250 g flour type 55 or U.S. all purpose 200 ml sparkling water butter for the crepe pan 300 g spinach in branches, fresh, washed, dried, stems removed 100 g Roquefort cheese, crumbled 1 clove garlic 50 g heavy cream 50 g crushed walnuts 30 g butter salt fresh ground black pepper 1) Make the batter for the crepes by incorporating the eggs into the flour, and following it with the sparkling water added while constantly beating. Mix until it is homogenous and liquid. Add salt and pepper. Set aside to rest for 20 minutes. 2) Heat the oven to warm to eventually keep the crepes warm before serving. Put your serving platter in the oven. While the batter rests, melt the 30 grams of butter in a large pot and add garlic. Add the spinach, which has been washed and the stems removed, and dried, into the pot over medium high heat. Toss until it yields it's juice. add the creme fraiche and mix into the juice. Add the crumbled roquefort, the nuts, and adjust seasoning. 3) Cook crepes - spread a thin layer of batter on the surface of a heated, buttered crepe pan (you might throw the first one out because the first one always comes out a little odd looking). Spread a layer of the prepared spinach cheese stuffing on one side of the crepe, fold the other side over, and cut in two. Continue making the crepes until all of the stuffing is used. Place the finished crepes, as you make them, on the warmed serving platter as you finish with them and keep them warm in the oven until you serve them all at once. Keywords: Salad, Cheese, Main Dish, French, Vegetarian, Healthy Choices, Easy ( RG946 )
  21. For your notes, US customs requires 60 days aging. -Lucy
  22. Marlene! No matter what you do with the bird, be sure to toss at least 6 whole unpeeled cloves of garlic in the bottom of the cocotte to roast with. When it's done, squeeze the paste out and add it to the gravy you make with the deglazed pan. If you decide to cut it down into pieces, something I often do to cook in a flat pan, a 350 degree F / 170 C will be fine. The great thing about chicken is that in the oven roasting, it's not a very delicate temperaturewise because it's not so big. - not like a turkey that must be monitored with a thermometer and made sure to cook until it reaches a certain temp inside near the bone - when it looks and smells done, it's done. I always smear with softened butter and dredge lightly in my magic spice mix: 3 T. Paprika 2 T. salt 1T. Oregano or H. de Provence (whatever's easier) 1 T. Cayenne 1 T. black Pepper 1 T. dried ground garlic 1T. dried ground onion (makes more than you'll use) I quarter a few onions, add a carrot or two, some herbs in the cavity of the bird (like bay leaf, sage, thyme, or basil) & cover the chicken with foil for the first 20 minutes, then remove the foil for the second 20 minutes. Have a great dinner! -Lucy Edited to add the herb in the cavity part, since Toliver alerted me! Thank you! P.S. the herbs are not absolutely necessary but I like to do it.
  23. What a beautiful experience I just had reading your course and feasting on the beautiful photos. I do not have a pasta press and am not an olympic level Italian grandmother so I will have to get one. Are they really expensive? What are the most important factors - i.e., if I see a cheap no-name one, what should I look out for to see if it's good enough quality? I almost bought a gelato machine today, thank goodness I didn't, since we're supposed to be watching our expenses. Again, I cannot thank you enough for that really beautiful course. I cannot wait to feast my eyes upon the next course. -Lucy
  24. Exactly!
  25. Ugh public toilets. Asking to use the toilet is really ok, if you have to go. If you are sitting down to a formal meal, it's not considered good form to leave the table during a course to use the toilet, though. The first time I had a dinner party and invited a bunch of American friends as well as the French, I entertained American style. The French were taken aback at first, but they happily got used to it pretty quickly. I purposefully served aperetifs to my guests the American way, i.e. thoughtfully serving them a drink the minute they arrived instead of making everyone wait for everyone else to get there and serving everyone at once. I also encouraged my friends to help themselves to things directly from the fridge, which was like sacrilidge to my French guests, they were watching on in awe as I said, help yourself to the beer on the bottom shelf of the fridge, and some people actually did it! I also said "yes" when people asked if they could help and gave them jobs to do. It's like you said, differences in the private and public spaces of the house. The kitchen is rather private to the French, although when you are receiving friends it's often ok to congregate in the kitchen. The frigo is completely off limits to guests. I discussed this with a French friend of mine who says that she panics when other people open her fridge. I guess you might also feel the same way if your guests wander into your home office, for example.
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