Saucisses feuilletées – Pigs in a Blanket

Pronounced: soh sees / fuh yuh tee

INGREDIENTS:

• 1 sheet frozen puff pastry, defrosted
• 4-5 thin sausages or kosher hot dogs
• 1 egg yolk

PREPARATION:

1. Roll the puff pastry out to lengthen about 1 – 1/2 inches.
[r] 2. Beat the egg yolk. Brush over the pastry.

3. Put the 1 and 1/2 hot dogs (if using kosher hot dogs) horizontally in a row about 2″ down from the top edge of the pastry.

4. Fold the pastry over the hot dogs. Press the dough around the hot dogs. Keep a 1″ border along the side. Brush some of the egg yolk on the top and sides of the roll. Cut along the border and cut then cut the log crosswise into 1″ pieces.

5. Repeat steps 3 and 4 two more times. Preheat oven to 355F.

6. Place the sausage rolls on a baking sheet and place in oven. Bake about 20 minutes or until puffed and golden.

To serve:

Serve hot from the oven. Or they may be cooked in advance and then warmed in a 350F oven for 2-4 minutes.

Tartines aux Fèves – Smashed Beans and Mozzarella served on Toasted Baguettes

Tartines aux Feves

Ok, ok, I know most people turn up their nose at lima beans. But you may change your mind with this recipe for smashed lima beans mixed with Parmesan, lemon juice and basil. The bean mixture is then spread on toasted baguette slices and topped with some fresh mozzarella cheese and olive oil. Miam-miam!

Pronounced: tar teen / oh / fehv

INGREDIENTS:

• 1 10-oz package frozen lima beans, cooked according to package directions
• juice of 1 lemon
• 1/2 cup freshly grated Parmesan cheese
• fresh basil leaves
• 3 Tablespoons olive oil
• To serve:
• baguette slices, rubbed with olive oil and garlic and baked
• fresh buffalo mozzarella balls
• extra virgin olive oil

PREPARATION:

1. Allow the beans to come to room temperature and season with some sea salt.

2. Place them in a large bowl and using a potato masher or a fork, mash them up. They should be chunky.

3. Add the lemon juice, cheese and some chopped basil and mash together.

4. Stir in the 3 tablespoons of olive oil. Taste and season.

5. Spread the baguettes with some of the mashed bean mixture.

6. Cut or tear the mozzarella balls and place on top of the beans.

To serve:

Arrange on a plate, drizzle with olive oil and serve.

Dames Blanches ~ Vanilla Butter Cookies filled with Raspberry Jam

Ingredients:

 

Dames Blanches~Vanilla Butter Cookies filled with Raspberry Jam

• 3/4 cup + 2 Tablespoons unsalted butter, cold and cut into cubes
• 1/2 cup almond flour (cornstarch may be substituted)
• 3/4 cup + 2 Tablespoons confectioners’ sugar
• 2 large eggs
• 1 vanilla bean
• 1 cup cake flour
• 1 cup unbleached, all-purpose flour
• pinch of salt
• To assemble to cookies:
• 1/2 cup seedless raspberry jam
• 1/4 cup confectioners’ sugar

PREPARATION:

1. Stir the almond flour and sugar together in a large mixing bowl. Add the cubed butter.

2. With an electric mixer at medium speed, mix in the eggs one at a time, until the mixture looks a bit liked scrambled eggs.

3. Cut the vanilla bean in half lengthwise and scrape out the seeds, using the tip of a knife. Add the beans to the egg mixture.

4. Add the cake flour, all-purpose flour and salt and mix on medium speed until everything is incorporated, about 1 minute. Do not overbeat the dough.

5. On a lightly floured surface, pat the dough into a rectangle, wrap with plastic wrap and refrigerate for at least 30 minutes or overnight.

6. Preheat oven to 350°F. Line baking sheets with parchment paper.

7. Place the dough on lightly floured work surface, and roll out to 1/8 of an inch.

8. Using 2-1/2-inch wide heart shape cookie cutter cut out cookies. Place on the cookie sheets.

9. With half of the cookies, using a smaller heart shape cookie cutter, cut out the centers.

10. Pat together the leftover dough, re-roll and repeat steps 8 and 9.

11. Bake the cookies 10 minutes or until golden brown.

12. Remove cookies from the oven and place on wire rack to cool completely.

13. When the cookies have cooled, sprinkle the cut-out cookies (the ones with the heart cut out of the center) with the confectioners’ sugar.

14. Spread a thin layer of jam on each of the “whole” cookies. Then sandwich the cutout tops with the bottoms.

To store:

The cookies will keep for up to 4-5 days, stored in an airtight container.

Yellow Pepper & Squash Soup ~ Potage aux poivrons jaunes

Yellow Pepper and Squash Soup

When I wrote for about.com, I had such  a great schedule and loved reading, studying and experimenting with all kinds of French recipes. But I admit, my favorite recipes turned out to be soups and I always had a weekly soup recipe ~ soupe de la semaine.  Since I  now have a working kitchen and am alone,  I have been reprising many of my old recipes and thought I’d share them with you again. This recipe always cheered up the darker, drearier days of winter, it always looked to me like a little bowl of sunshine. Et voila:

Pronounced: poh tahj / oh / pwah vrohn / jhohn

Serves 4 to 6.

INGREDIENTS:

• 3 Tablespoons mild olive oil
• 1 large onion, peeled and diced
• 5 large yellow peppers, diced
• 2 Tablespoons all purpose flour
• 2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 6 cups chicken stock
• 2 cups diced yellow zucchini or yellow summer squash
• 1/3 cup heavy cream
• salt and pepper
• Optional garnish: minced parsley or cilantro

PREPARATION:

1. Heat oil in a large casserole or dutch oven over medium low heat. Add the onions and cook until soft but not brown.

2. Dice the peppers and add them to the pot when the onions are soft. Cook the peppers until they are soft.

3. Mix the flour, cumin and coriander together. Sprinkle it over the peppers and onion and stir.

4. Add in the stock and simmer, partially covered, for 15 minutes.

5. Purée the soup in batches using a food processor or blender. Return to the casserole.

6. Add the diced squash and simmer until tender, 10-15 minutes.

7. Stir in the cream.

To serve:

Ladle the soup into 4 or 6 bowls, garnish with cilantro if desired and serve.

M. Lurton and Chateau d’Yquem

I recently met a representative from the Famille Lurton here in the United States. I’ve never had the opportunity to try this wine but can see the passion behind it in this interview.

Learning more about Bordeaux ~ In French this time

In a couple of  weeks, I’ll be attending a wine tasting with over 40 producers. This is the one area of France, I’ve not had the opportunity to visit yet, so I’m cramming right now to learn as much as I can before I attend the tasting. I’ve started with a couple of French videos and am looking for some English ones as well.

Terrine d’Aubergine aux Poivrons~ Eggplant and Roasted Red Pepper Terrine

Eggplant Terrine - Terrine d'Aubergine

I’ve been so lucky this week to be in France. I’ll be leaving tomorrow to return to the states with a little heavy heart. I visited Provence this time and had the absolute best eggplant dishes. I remembered this favorite recipe to share with you to give you a little Provence on your palate.  Et voila:

Make the terrine a day ahead and bring to room temperature before serving. This versatile dish may be served as an appetizer, for brunch or as a light lunch or dinner.

INGREDIENTS:

4 red peppers
2 lbs. eggplant (about 2 medium sized)
1 small shallot, very finely minced
2 Tablespoons balsamic vinegar
4 Tablespoons extra virgin olive oil
salt and freshly ground pepper
1/2 cup fromage blanc or ricotta cheese
1-2 cups loosely packed basil leaves + extra for garnish

PREPARATION:

Preheat broiler. Line a broiler pan with foil.
1. Cut the peppers in half and remove the seeds and white ribs. Put the peppers on the prepared broiler pan, skin side up and press them down with your hand to flatten them.

2. Broil 15-25 minutes, until the skins are blackened. Remove them and place in a plastic zip loc bag for at least 20 minutes.

3. After 20 minutes, remove from bag and slip off the broiled skins. Cut into 1-inch strips and set aside.

4. Heat the oven to 400F. Spray a baking sheet with cooking spray.

5. Cut the eggplant into 1/4-inch wide slices and place the rounds on the baking sheet. Place in oven roast for 12 minutes, remove from oven, turn the eggplant over and roast an additional 12 minutes. Remove from the oven and transfer the rounds to a wire rack to cool. Repeat with remaining eggplant.

6. Prepare a terrine or 9×4-1/2×2-1/2 loaf pan. Spray it with cooking spray and then line it with plastic wrap, leaving enough overhang to cover the eggplant.

7. Prepare the vinaigrette: Place the shallots, vinegar, salt and pepper in a bowl and whisk together. Continuing to whisk, drizzle inthe olive oil.

8. Arrange about 1/3 of the eggplant rounds, slightly overlapping, to cover the bottom of the pan. Brush with some of the vinaigrette.

9. Arrange the peppers, slightly overlapping, over the eggplant. Brush with a little vinaigrette. Drop 1/4 cup of the cheese and using an offset spatula spread the cheese on top of the pepper. Top the cheese with some basil leaves and brush with more vinaigrette.

10. Make another layer: eggplant, red peppers, cheese, basil, brushing each with more of the vinaigrette.

11. End with an eggplant layer. Cover with the overhanging plastic wrap and press down lightly.

12. Refrigerate for 12 to 24 hours before serving.
To serve:
Unmold the terrine onto a serving platter and garnish with some basil leaves. Cut into slices with a serrated knife.

Normandy Apple Tart – Tarte aux Pommes à la Normande

Apple Tarte with Calvados/Almond Filling

I’ve just finished designing a Julia & Julie Tour of Paris and Provence. While reading through the many biographies of Julia Child, I discovered she had a soft spot in her heart for Normandy. I wonder if Calvados had anything to do with it? I know this apple tart from Normandy, made with an almond and Calvados flavored filling, convinced me to learn more about the region!

INGREDIENTS:

• 3 to 4 apples
• For the frangipane filling:
• 7 Tablespoons unsalted butter
• 1/2 cup sugar + a little extra for sprinkling on the tart during baking
• 1 egg, beaten
• 1 egg yolk
• 3-1/2 oz. whole, blanched almonds, ground
• 2 teaspoons Calvados (or Kirsch)
• 2 Tablespoons flour
• For the glaze:
• apricot jam
• 1 refrigerated pie crust (or homemade pâte brisée)

PREPARATION:

Preheat the oven to 400F. Place a baking sheet in the oven to heat up.

1. Line a tart tin with a removable bottom with the pie crust. Place in the refrigerator to chill while you are preparing the apple filling.

2. For the frangipane: Cream the butter. Gradually beat in the sugar until well combined.

3. Add the beaten egg and incorporate.

4. Beat in the egg yolk, mix well then add the Calvados

5. Stir in the ground almonds and the flour.

6. Remove the crust from the refrigerator and pour in the frangipane.

7. Peel the apples, then cut them in half and remove the cores.

8. Cut them into very thin slices, keeping the halves together. Put them cut side down into the frangipane. Press very lightly up toward the center of the tart to spread the slices out slightly. (see picture)

9. Place the tart on the preheated cookie sheet and bake for about 12 minutes, the crust should just be beginning to brown.

10. Turn the heat down to 350F, and cook for 10 minutes. Sprinkle the top of the tart with some sugar.

11. Cook an additional 10 minutes, the apples should be soft and the frangipane should be set, and remove from oven.

To serve:

Cool the tart on a rack. Just before serving brush the tart with some of the melted apricot jam. Serve the tart at room temperature with some whipped cream.

Roasted Parsnip, Carrot and Tomato Soup

Roasted Parsnip, Carrot and Tomato Soup

French magazines call panais (parsnip) and old -fashioned vegetable that needs to be re-discovered. I agree! Take the plunge and try it first in this easy soup recipe. Make this easy, quick soup for a warming weekday dinner. It takes less than an hour to make. Parsnips, carrots, tomatoes and onions are tossed with olive oil, cumin and coriander, then roasted. Blend the roasted veggies into the broth, heat and enjoy.

INGREDIENTS:

• 2 Tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 large onion, cut into 8 chunks
• 2 garlic cloves
• 1-1/2 lbs. parsnips, peeled and diced
• 2 large carrots, peeled and diced
• 2 plum tomatoes quartered
• 5 cups vegetable broth
• 1 Tablespoon freshly squeezed lemon juice
• 4 slices lemon

PREPARATION:

Preheat oven to 400F.
1. Mix the olive oil together with the cumin and coriander.

2. Cut the veggies into chunks, all about equal size. Quarter the plum tomatoes. Place in a large bowl.

3. Pour the spiced olive oil over the veggies and toss to coat. Spread the vegetables out on a rimmed baking sheet and place in the the oven. Roast for 20 to 30 minutes, until tender. I always stir and turn them about halfway through cooking.

4. When the vegetables are done, tip them into a large saucepan or stockpot. Pour in 2-1/2 cups of the vegetable broth and blend the veggies using a hand blender. Alternatively, put the vegetables into a food processor, add 2 cups of cool broth and purée.

5. Stir the rest of the broth into the puréed vegetables and heat over med-high heat until simmering.

To serve:

Remove from the heat, stir in the tablespoon of lemon juice. Ladle into 4 bowls, garnish with a lemon slice and serve.

Flank Steak with Port Sauce – Bavette au Porto

Grilled Flank Steak with Port Sauce

Steak makes a perfect quick weekday meal. This steak recipe from France is for marinated flank steak that is quickly grilled and served with a sauce made with port and seasoned with fresh thyme.

Pronounced: bah vet / oh / port oh

INGREDIENTS:

• 1-1/2 lbs. flank steak
• For the marinade:
• 1/3 cup port
• 1/4 cup balsamic vinegar
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves, pressed
• 1 Tablespoon fresh Thyme (leaves only)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 shallots finely chopped (to measurea bout 2 tablespoons)
• 2 teaspoons butter

PREPARATION:

1. Make the marinade: whisk all the marinade in a small bowl.

2. Place the steak in a glass bowl or plastic bag. Pour the marinade over the steak and place in the frige for up to 8 hours.

3. Heat outside grill (or George Foreman Grill). Remove steak from marinade. Do not discard marinade.

4. Grill steak until desired doneness. (Depends on which grill you use and how hot it is.)

5. While the steak is grilling, place the marinade in a small saucepan and bring to a boil over med-high heat.

6. Cook about 5 minutes or until the marinade is reduced to about 1/3 cup. Whisk in the butter until it is melted.

To serve:

Thinly slice the steak, spoon on some sauce and serve.