iSteve and I bought some great cheese for Christmas that was a type of goat cheese covered in dried apricots. After eating this cheese, I thought to myself, well that would be easy enough for me to make on my own. So, for New Years I picked up a packet of Petite Billy (mainly because I like the name but also because it is a soft goat cheese). The pack was too big to make just one ball of fruit covered cheese, so I cut it into 4 pieces and made a couple of creations.
I rolled all 4 pieces into balls and then rolled each ball in a different coating, flattening the rounds a bit for presentation. I made 2 savory goat cheese balls, cutting up the herbs I had in the house. These included chive, parsley, rosemary and thyme. I used these herbs alone on one of the balls and then added some grated truffle to the herbs for the next.
I made two sweet balls as well. For the first I chopped up candied orange peel and for the second I chopped up some chocolate. Each of these was fantastic in it's own way. All were served on either fresh or toasted bread.
For last nights dessert, I cut up the chocolate coated goat cheese, spread it on some fresh bread and then spooned on some pomegranate seeds. It was an excellent combination and one I highly recommend you to try. I think it would be perfectly complemented by fresh berries, as well.
Tuesday, January 6, 2009
Monday, January 5, 2009
Crêpes des Légumes et l'Agneau au Vin Rosé
Mixed Veggie Crepes and Lamb Braised in Rose Wine
As a kid, on the weekends I would beg my mom to make "rolled-up pancakes": crepes stuffed with sour cream and brown sugar. After my first visit to France, I learned that crepes could also be savory, so I began to experiment. This is one of the better results. On their own, these crepes are tasty. But with the herb-infused lamb, these slightly sweet crepes are spectacular.
Don't be afraid of crepes- you do not need a special pan to make crepes. A non-stick or well-seasoned pan will do just fine. I have a fancy 12 inch crepe pan, but my mom always uses an 8" frying pan seasoned for frying eggs.
The recipe for the lamb was inspired by a recipe in the Provence Cookery School by Gedda and Moine.
Servings: 2
Time: 60 minutes
First I put the flour in a mixing bowl. Then, I mix all the other ingredients in a 2-c liquid measuring cup in order: First milk and cream, then salt and sugar, then eggs. I use the whisk to mix this together. Finally, I add the oil while I am mixing. I add the liquid to the flour and mix thoroughly (i.e. no lumps!). The key to crepe batter is the consistency- it should be quite thin. If it's too thick, add milk; too thin, add flour. Sometimes it takes a couple "test crepes" to get the consistency right. These "test crepes " taste great with Nutella.
I began heating my crepe pan as the veggies were finishing. Heat your pan for crepes to medium-high, add a little butter, then add some batter to just cover the bottom of the pan. After it browns, flip over and lightly brown.
I used a medium pot to cook the lamb. Heat the oil to medium-high and brown the meat, a few minutes on each side. (My lamb was frozen, which is no problem with this recipe.) Remove the lamb and deglaze the pan with rose wine. Add rosemary, bay, juniper berries, and orange peel. Bring the wine to a boil and reduce heat to a simmer for 15 minutes, reducing the liquids by about half. After 15 minutes, remove the rosemary, bay, juniper berries, and orange peel. Add back in the lamb and cook covered for about an hour.
1/2 cup grated Swiss cheese
While the braising liquid is simmering, I julliened the carrots, shallots, zucchini, and red pepper into 2 inch strips, maybe 1/4 inch wide. I cut the carrots pretty thin. About 1/8 inch.
I wanted the veggies soft, not browned, and to all finish cooking at the same time.
Heat the oil to medium heat. Add the carrots and salt. After a few minutes, add the red pepper. After a few more minutes, add the green beans, garlic and shallots. Finally, after a few more minutes, add the zucchini. Cook until all the veggies are soft and remove from heat.
Assembly
After I cooked the crepes, I placed them on a large plate, filled them with veggies, and rolled them up like burritos. I placed 5 stuffed crepes in a baking dish, sprinkled cheese on top, and placed under the broiler until it was golden brown and delicious.
I placed two crepes on the plate with a piece of lamb. I drizzled a spoonful of the braising liquid over the lamb. Probably could have reduced the liquid into a nice sauce… maybe next time. Also, a dollop of crème fresh or sour cream on the crepes could be nice.
As a kid, on the weekends I would beg my mom to make "rolled-up pancakes": crepes stuffed with sour cream and brown sugar. After my first visit to France, I learned that crepes could also be savory, so I began to experiment. This is one of the better results. On their own, these crepes are tasty. But with the herb-infused lamb, these slightly sweet crepes are spectacular.
Don't be afraid of crepes- you do not need a special pan to make crepes. A non-stick or well-seasoned pan will do just fine. I have a fancy 12 inch crepe pan, but my mom always uses an 8" frying pan seasoned for frying eggs.
The recipe for the lamb was inspired by a recipe in the Provence Cookery School by Gedda and Moine.
Servings: 2
Time: 60 minutes
Crepes
1 cup all-purpose flour
1 cup milk
1/2 cup cream
1/2 tsp salt
1 tbs sugar
2 eggs
2 tsp light oil (I used sunflower, but canola or olive would be fine)
I made the crepe batter first so it could rest in the fridge for a while. I usually use a whisk to get the lumps out of the batter, and it helps to leave some time for the bubbles to rise.1 cup all-purpose flour
1 cup milk
1/2 cup cream
1/2 tsp salt
1 tbs sugar
2 eggs
2 tsp light oil (I used sunflower, but canola or olive would be fine)
First I put the flour in a mixing bowl. Then, I mix all the other ingredients in a 2-c liquid measuring cup in order: First milk and cream, then salt and sugar, then eggs. I use the whisk to mix this together. Finally, I add the oil while I am mixing. I add the liquid to the flour and mix thoroughly (i.e. no lumps!). The key to crepe batter is the consistency- it should be quite thin. If it's too thick, add milk; too thin, add flour. Sometimes it takes a couple "test crepes" to get the consistency right. These "test crepes " taste great with Nutella.
I began heating my crepe pan as the veggies were finishing. Heat your pan for crepes to medium-high, add a little butter, then add some batter to just cover the bottom of the pan. After it browns, flip over and lightly brown.
Lamb
2 boneless lamb chops
2 tbs olive oil
1/2 bottle rose wine
2 twigs of rosemary (4 tbs dry?)
2 bay leaves
2 juniper berries
1 1/2 inches of dried orange peel (I'm sure you could substitute fresh)
1/2 tsp salt
2 boneless lamb chops
2 tbs olive oil
1/2 bottle rose wine
2 twigs of rosemary (4 tbs dry?)
2 bay leaves
2 juniper berries
1 1/2 inches of dried orange peel (I'm sure you could substitute fresh)
1/2 tsp salt
I used a medium pot to cook the lamb. Heat the oil to medium-high and brown the meat, a few minutes on each side. (My lamb was frozen, which is no problem with this recipe.) Remove the lamb and deglaze the pan with rose wine. Add rosemary, bay, juniper berries, and orange peel. Bring the wine to a boil and reduce heat to a simmer for 15 minutes, reducing the liquids by about half. After 15 minutes, remove the rosemary, bay, juniper berries, and orange peel. Add back in the lamb and cook covered for about an hour.
Veggies
1 carrot
1/2 red pepper
2 c. green beans
1/2 medium zucchini
1 shallot
1 clove garlic
2 tbs olive oil
1 carrot
1/2 red pepper
2 c. green beans
1/2 medium zucchini
1 shallot
1 clove garlic
2 tbs olive oil
1/2 tsp salt
1/2 cup grated Swiss cheese
While the braising liquid is simmering, I julliened the carrots, shallots, zucchini, and red pepper into 2 inch strips, maybe 1/4 inch wide. I cut the carrots pretty thin. About 1/8 inch.
I wanted the veggies soft, not browned, and to all finish cooking at the same time.
Heat the oil to medium heat. Add the carrots and salt. After a few minutes, add the red pepper. After a few more minutes, add the green beans, garlic and shallots. Finally, after a few more minutes, add the zucchini. Cook until all the veggies are soft and remove from heat.
Assembly
After I cooked the crepes, I placed them on a large plate, filled them with veggies, and rolled them up like burritos. I placed 5 stuffed crepes in a baking dish, sprinkled cheese on top, and placed under the broiler until it was golden brown and delicious.
I placed two crepes on the plate with a piece of lamb. I drizzled a spoonful of the braising liquid over the lamb. Probably could have reduced the liquid into a nice sauce… maybe next time. Also, a dollop of crème fresh or sour cream on the crepes could be nice.
Thursday, January 1, 2009
Daube de boeuf a la Provencale
Welcome to our food journal. My husband son and I moved to Nice, France in October of 2008. It was my goal to start this journal upon our arrival, but alas, things got hectic and I never had time. Now that it is the beginning of the new year, I thought I would get it up and running.
I will start this off with a fantastic meal that I prepared to celebrate the new year. I purchased a book here titled Provence Cookery School by Gui Gedda and Marie-Pierre Moine. There are some fantastic looking recipes in this book that I look forward to trying. For tonight's dinner I made the Daube de Boeuf a la Provencal and Macronade (Buttered macaroni with parsley). It is the French version of beef stew with noodles to soak up the juices. This was actually a fairly easy meal, however it takes lots of time and thought. In fact, I started preparations for the meal 4 days in advanced.
On day one I went out and bought some nonsprayed organic oranges so that I could peel them and hang the peel out to dry. Then the next day I made the marinade and marinaded the beef for 30 hours. One the third day I cooked the stew on the stove for 6 hours. Then I let it sit over night to cool. On the fourth day, I heated it up, made the pasta. Viola! An easy meal preparation for the evening.
If you have the time and desire, I highly recommend this recipe. It is by far the best stew I have ever eaten. Then again, how can anything turn out bad after being soaked in wine for 30 hours!
Put the meat to be marinated in a shallow dish or bowl. Add the garlic, carrots celery and onions. Add the orange peel, herbs and spices.
Pour in the vinegar and wine. Season and gently stir. Cover and leave to marinate.
I will start this off with a fantastic meal that I prepared to celebrate the new year. I purchased a book here titled Provence Cookery School by Gui Gedda and Marie-Pierre Moine. There are some fantastic looking recipes in this book that I look forward to trying. For tonight's dinner I made the Daube de Boeuf a la Provencal and Macronade (Buttered macaroni with parsley). It is the French version of beef stew with noodles to soak up the juices. This was actually a fairly easy meal, however it takes lots of time and thought. In fact, I started preparations for the meal 4 days in advanced.
On day one I went out and bought some nonsprayed organic oranges so that I could peel them and hang the peel out to dry. Then the next day I made the marinade and marinaded the beef for 30 hours. One the third day I cooked the stew on the stove for 6 hours. Then I let it sit over night to cool. On the fourth day, I heated it up, made the pasta. Viola! An easy meal preparation for the evening.
If you have the time and desire, I highly recommend this recipe. It is by far the best stew I have ever eaten. Then again, how can anything turn out bad after being soaked in wine for 30 hours!
The marinade:
5 garlic cloves, sliced
3 carrots, sliced
2 celery sticks, chopped
2 celery sticks, chopped
2 large onions, chopped
3in strip of dried orange peel
2 sprigs of fresh thyme
3 sprigs of fresh parsley
2 bay leaves
1 tsp tiny savory leaves (I could not find savory so I put in rosemary)
1/2 tsp nutmeg
12 black peppercorns, crushed
4 juniper berries, crushed
4 cloves
2 tbsn red wine
1 bottle robust red wine
sea salt and freshly ground pepper to taste
Put the meat to be marinated in a shallow dish or bowl. Add the garlic, carrots celery and onions. Add the orange peel, herbs and spices.
Pour in the vinegar and wine. Season and gently stir. Cover and leave to marinate.
Daube de boeuf a la Provencale:
(serves 6)
4 1/2 lbs good stewing beef
La Marinade
2 tbsp olive oil
10 oz thick cut lardons (or bacon)
1 large onion
2 tbsp plain flour
fine sea salt and freshly ground black pepper to taste
Cut beef into 2in chunks. Put them in a large an pour over the marinade. Cover and leave to marinate in a cool place overnight.
Remove the beef from the bowl and wipe with a paper towel to dry.
Strain the marinade through a sieve set over a bowl. Reserve the liquid in the bowl and the solid ingredients separately in the sieve.
Put a large saute pan or flameproof casserole over a moderate heat. Add the oil and then the lardons (bacon) and onion. Cook for 3-5 minutes, stirring frequently. Add the beef, sprinkle over the flour, and brown for 10 minutes, stirring and turning frequently to color on all sides.
Tip in the well drained marinade ingredients. Cook and stir for 5 minutes, then pour in the marinade. Top off with boiling water - the ingredients should be just covered. Reduce the heat, cover tightly, and cook very gently for at least 3 hours. I cooked mine for 6 hours. Remove from the heat and leave to get cold, preferable until the next day.
Remove and discard the surface fat. Before serving, reheat gently in a covered pot.
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