AnneCuisine

Update

I know.  It's been so long you wonder if I'd ever find my way back to this little blog.  It doesn't show, but I think about it, and you my dear readers, every day.  While the Seychelles were fabulous, I have to admit, I can barely remember them.  We headed off for our trip on a flat out run and came back with double the work and trouble!  I like the French way of looking at bad times, they usually come in lots of three.  With at least 6 under by belt, I think I've exhausted my year's supply of Toublesome Times.

The pictures of the Seychelles are dreamlike.  The islands are dreamlike.  Pinch me and tell I was really there.

Even the rooms were luxurious!    Those 5 days flew past like a wonderful movie.  Now it's back to reality.

Reality?  What's that?  Well I suppose it's Easter has come and gone and we've all eaten more than our fair share of Easter eggs, didn't we? 

OK, I did.  So it's back to doing the light cooking and the fish and veggies.  I hope to get them up here on the blog for you.  I'm still cooking, but just not sharing right now!

March 2007

I should apologize for not writing something here earlier.  At the beginning of the year I promised to write more and be better disciplined.  Then life and work got in the way!  While work has increased and I had to step up to a full time position when we found out our colleague has breast cancer at a rather young age (a real shocker!), it has given me renewed determination to cook healthier and exercise more (both which affect this blog).

As you may know we're heading off to these lovely Indian Ocean Islands called the Seychelles.  Never heard of them?  Once discovered by the Portuguese and later acquired by the French and sold off to the English, the Seychelles are now their own Republic south of the equator and north of Madagascar off Africa's East Coast.

We're really exicted and the food on the island is Creole so I will eat, take pictures and hopefully share with you.

Look up the Seychelles Islands on the map, do a search on the internet.  I have to admit that even though I've got a pretty good map of the world in my head (for an American!) I didn't know these islands existed until we'd won the blooming trip!  Of course all the French around me were like, ah yes, Seychelles!

I can't wait to eat the fresh fruit and see what they're doing with fish (my new food of choice).  Man I can use all the Omega-3s I can get.  Did you know that it fights off depression?  Think Salmon, tuna and sardines.

See you next week!

Crepes, the basics

It’s that time of year when the French break out their thick bottomed skillets or crepe makers and spend their afternoons flipping flimsy versions of the American flapjacks for meals and snacks.  Crepes are excellent on wintery days because they have to be eaten hot, usually asking for a designated chef to stand in front of the stove turning out crepe orders like a true short-order cook.

Crepes have a few good things going for them.  First of all they are cheap and everyone likes them; secondly, they can be eaten sweet or savory; thirdly, they transform into great leftovers.  Simply stuff, cover and bake.
So being of American origin with some French flare, I  decided that it’s not to late to share with you the classic French crepe recipe.

Usually when crepes are for dinner in France (not they’re not pancakes and aren’t eaten for breakfast) they’re served for the main course and dessert.  As you can imagine, this is the kind of meal that is a huge success among minors.  The made-to-order versions can be filled with anything really.  The most popular fillings are grated cheese, sliced ham and eggs or any combo of that.  Other great options are crumbled bleu cheese, walnuts and garnished with salad; smoked salmon, sour cream, lemon zest.  The sky’s the limit here.

In any case, crepes have to be eaten hot or at least warm or they lose their specialness.  This is probably why party crepe-makers are on sale here in France in wintertime because their warmth at the dinner table is enthusiastically welcomed.

As for the sweet versions, a drizzle of rum can be added to the batter or zest of orange for added flavor.  Stuff them with sliced strawberries and sugar, garnish with whipped or ice cream for a hearty dessert or simply spread with Nutella and roll up and eat like a fajita.

Some crepe techniques: 
*make the crepes in advance and reheat at serving time, adding fillings as orders come in then warm it up in the skillet; 

*dessert crepes can be made, folded and placed in an oven-proof dish and reheated in the oven on low heat while you're enjoying dinner;
*use a thick-bottomed, non-stick skillet when making the crepes;
*preheat skillet before adding batter.  Skillet must be hot.  To check, flick a bit of water onto skillet, if water droplets dance on skillet, it’s hot enough;
*use vegetable oil not butter or margarine which will burn;
*spread oil around skillet with paper towel after each crepe to avoid sticking;
*use spatula and go around edges of crepe when it’s cooked and edges have turned crispy, then more towards the center of the crepe.  This will help detach and make it easier to flip;
*if you can’t flip the crepe without it folding over on itself, it means the batter is too thick; thin it out with some milk;
*serve sparkling apple cider (non-alcoholic) or a dry white wine
*wrap in plastic wrap and store leftovers in the refrigerator.  They will keep for a week.

Basic French Crepe recipe
For twelve crepes
1 cup flour
2 eggs
2 ½ cups milk, any type
vegetable oil for skillet + paper towel
pinch of salt

In a mixing bowl combine flour and salt.  Add eggs and stir with wooden spoon until you obtain and homogenous, pasty mixture;  add milk slowly mixing well until you have a smooth, runny batter.

Heat skillet on medium-high.  Add no more than a 1/8 teaspoon of oil to skillet; spread around with paper towel. 

Using a soup ladle, add batter to skillet, swirl around to cover whole skillet surface immediately. Batter should form a thin layer.

Slide spatula around edges working inwards to separate crepe from skillet bottom.  When edges are dry and batter changes color, it’s cooked on one side and needs to be flipped.  Crepe should slide around easily in skillet.

Using your fingers, peel back edges at top end crepe then flip remaining half over and back down in skillet.  Stack on plate  Cover with paper towel or cloth to keep warm.  Repeat procedure.  Note, if you can’t handle crepe because of heat, turn heat down a notch.

(to the nursery rhyme tune of, "Oh Where, Oh Where Has My Little Dog Gone")

                  Oh where, oh where did January go?   

                  Oh where, oh where could it be? 

                  With it's long, cold days and New Year's Resolutions.

                  It has gone without telling me.

I don't know about you, but that was the fastest January I've ever been through!  Usually, January is a long, dreary month full of nothing but short days and cold nights.  It's not a bad time of the year but there is a lot of let down after the holidays.  Packing up Christmas decorations is a real chore for me.  Once done, it feels good to check that one off the list but leaves the house feeling a bit...ah... empty, n'est-ce pas?

I like to take January as the winter month.  It's a time of year where I hunker down in the kitchen, kind of hibernating in there only awake and eating, stuffing, no cooking and baking my way through the month.  It's a time of year that is perfect for exploring old fashioned stews, homemade baked goods and hearty classic dishes like Boeuf Bourgnignon and Pot-au-Feu.  I have been cooking those classics for my family but I've been slow to get them on my blog.  As promised, I also explored another Galette des Rois which I've been working on.   Now it has turned into a novel instead of a blog entry and I'm debating about publishing it in tombs I, II and III.  (If you thought the first galette had some funny moments, you'll really enjoy when I get baking with yeast in the 2nd installment!)

I've also fallen behind on my New Year's Resolution to you, dear readers, meaning that I've promised to blog more and about new tendances.  Here it is early February [and we know how short February is] and I'm already lagging behind.  Those NYR have a tendency to end in tatters at one's ankles about this time in the year, don't they?  My apologies for slagging behind.

I'd love to blame my tardiness on my 'real life' but things are going way to well there to lay blame.  Actually, too well!  I have to insert at this point that from the work side of my life we've won a trip with the business to the Seychelles Islands in March.  Yippy!  Where?  When?  Gulp!  More on that later. (C'est promis!)

Well, I'm still here and I have many more recipes, culinary flops and Right Attitude entries in store for February.  February is my favorite month.  I know, most people hate it.  But I love it.  There's my birthday and of course Valentine's Day.  Then there is my husband's feast day and my brother and sister-in-law's birthdays.  And a big fat HAPPY BIRTHDAY TO JOHN!  My favorite neighbor whose birthday has come and passed without a card or call from me.  Sorry, mate!

February is the month of crêpes.  There are all kinds of recipes out there for crepes.   I wrote about them some last year and will re-edit them from my blogger blog and post them here.

Long Live February!

Broiled Salmon with Balsamic-Honey Glaze

Cooking fish.  It is inherently easy.  Yet, if you are like me, you tend to complicate this simplicity.  The beauty of cooking fresh fish is that it doesn't require une toque blanche, an IQ of 140 or above and it doesn't demand far-fetched or expensive ingredients to make it "taste good".  Good fresh fish needs almost no embellishing.  Sushi is a perfect example.  The beauty of sushi is in the quality of the fresh fish used to make it.  While I don't "do" sushi myself (it's about the rice --another time, another story--), I do "do" fresh fish.  A lot.

Salmon is a prime choice.  It's affordable and there are many different cuts.  While I like to switch around and try different types of fish like talapia, cod, perch and sole, I come back to salmon often.  Salmon filets with their skin is now a regular item at my little country supermarket.  The convenience of only being "down the road", I tend to pick up these filets on a weekly basis.  What started out as a "that looks good, let's try this kind of salmon tonight", is now a weekly staple.  One of those reasons being the children love them.

There are more reasons than just "the kids like them".  We like them, too.  Obviously, otherwise why pick them up weekly and torture ourselves?  Another reason I keep them on our weekly menu is that I've found an easy method of cooking them.  Little prep time, little cooking time, very little clean up time: broiling them.  I know.  I know.  Broiling fish is nothing new.  Of course not.  On my blog, my fish recipes are almost always broiled now, aren't they?  Again, rien de nouveau.  I understand.  But using salmon filets with their skins, the meat doesn't dry out like it would without the skin.  Ah, now you're getting somewhere Anne!

To complete the simplicity of my new "staple", I have been toying with balsamic vinegar over the past few months in the kitchen.  I have literally been using it e-v-e-r-y-w-h-e-r-e from my dips to my desserts (yep, you read that correctly).  I don't know if its the particular balsamic vinegar I've got on hand  that has peaked my interest or if it's one of those, "use it, love it, lose it, forget it, rediscover it again" type ingredients. 

We do that in the kitchen with ingredients and recipes don't we?  Like passionate lovers, we embrace a particular ingredient and use it everywhere, pledging our undying love for it.  Then one day, out of the blue, we drop it and let it go without a second glance.  Then we move on to another ingredient.  The inflamed affair begins anew.  Sometime down the road, months or years later, there's a spark, a flash of a distant flavor, a memory of a wonderful dish, a gorgeous meal.  And we timidly come back to our old lovers. 

I suppose that is where I am today with balsamic vinegar.  Years ago it was all the rage.  Recipes called for it everywhere.  A slew of various brands and types of balsamics flooded the market.  Flavored ones took to new heights.  Then the newness wore off.  It turned into a staple item.  Who doesn't use balsamic vinegar in their vinaigrette?  But are you still cooking with it?  Have you thought to deglaze that meat pan with your balsamic vinegar?  Have you heated it up to enhance its flavor?  Or have you tucked in the back of the pantry and pull it out only to make that occasional homemade salad dressing?  Guilty to all accusations.

I have a lovely bottle of raspberry flavored balsamic vinegar given to my by my mother in law.  It's been in the cupboard for months.  I pulled it out recently and set it on the counter, untouched.  I ignored it.  I neglected it.  I used another type of vinegar (omg!).  Until just recently.  I bought these fresh salmon filets with their skins.  I had some fresh ginger I was pinching to try.  Ginger. Neuron connection. Honey. Neuron connection. Salmon filets.  A recipe was forming in my brain.  I could taste the pungent ginger.  I could savor the sweetness of the honey.  The salmon was bursting with oily silkiness.  But I needed something else.  An herb?  No.  Another spice?  No, that would take away from the delicacy of the ginger.  Then what?  The answer was right there under my nose: Balsamic vinegar. 

Its dark aromas called out to me heady, bitter, spicy.  I picked up the bottle, uncapped it and inhaled deeply.  Ah yes! This was exactly what I was missing in my little basting sauce for the salmon.  I pressed my ginger and let it infuse with the vinegar.  When I was ready to broil the salmon I whisked in the honey.   

I will admit that I have used frozen salmon filets (skinless) and the results are not the same.  It's important to buy fresh and with its skin.  Salmon broils quickly.  And can dry out almost as quickly.  That is why it's important to broil it with its skin, releasing its oils as it cooks.  Don't be put off by the skin.   Actually, the skin is easily removed from salmon once cooked.  No fussing around trying to get it off.  It just peels right back.

Salmon oil is full of Omega-3 fatty acids.  It is widely known today that these special fats inhibit the clotting tendency of the blood which can in turn reduce heart attack.  Research also suggests that it can reduce inflammation and help fight depression.  Topped with the fact that oily fish is still lower in fat and calories than lean meats, salmon is an excellent choice when you're working to keep the weight off.  If you have any New Year Resolutions to lose weight, please keep reading.

OK, so maybe those are the real reasons I chose salmon filets with their skins so often.  So many benefits with so few culinary headaches.    The oilyness from the skin adds texture on tongue.  No feelings of deprivation when eating this cut of salmon.  Just using some balsamic vinegar for the glaze seals in the flavors of the fish without drying it out.  Here I've included my glaze with fresh ginger (another powerhouse spice) and honey (honey, honey, my sweet honey!).  And how could I forget fleur de sel sea salt? LOL.

Tired after a long day's work?  These filets will broil up in just minutes, just enough time to defrost some frozen veggies.  Oups!  Did I really say that?

Pork Roast simmered on the stove (en Cocotte)

There is nothing like a pork roast on Sundays.  Un rôti de porc is such a common dish in France.  Not too terribly expensive, well liked and must have a million [do I exaggerate?] recipes to choose from; pork roast can be eaten hot or cold, with a sauce or without one.  I just "happened" to pick one up the other day at the store and stuck in the freezer for that "Wanna stay for dinner?" drop in guests. 

If you have been reading this blog, you know how easily it is to come to our house for an apéro and end up leaving the next day!  We love to have friends in and love even more having them stay for a meal, spending the evening in good company and surrounded by good food.  The fact that we live in this small town in western France where there are no fast food restaurants (the closest being 20 minutes away), one take out pizza/restaurant, dining out with friends is rare.  We are more traditionalists in that French way of extending invitations to stay for a homemade meal.

I've gotten pretty good at cooking rôti de porc over the years.  There's really nothing to it.  The key to good pork roast is keeping it moist.  That secret is simple: do not over cook it.  Of course its pork so you don't want it under cooked either.  Forty to forty-five minutes for every pound (livre, half kg) is the standard to adhere to.

Since pork roast can be eaten hot, warm or cold, I find it an ideal dish to have on hand.  I can cook it in the morning, letting it simmer on the stove spreading its warm aroma throughout the house and once finished, I can set it aside knowing I've got something on hand should company pop in.  Later, it can be reheated or served chilled with a homemade mayonnaise and pickles.  Lots of fresh, crusty [warmed] bread is a must to have on hand as well!

I say "simmer" because I like to cook it in a white wine sauce with herbes de Provence beginning with sautéing onions, carrots and leeks, if I have them on hand.  All-in-one-dish, the vegetables are cooked with the meat.  Now my main course is ready to be served. To take advantage of the "sauce" broth, boil some potatoes 20 minutes before serving, toss with fresh, chopped parsley and serve on the side with the meat and vegetables. (Mash potato on your plate and top with the "sauce" /broth.)

I could go on and on about rôti de porc but I think I'll end this entry with a few more tips or astuces and save the rest for another blog and recipe.

• sauté the vegetables with the herbs and salt before adding the liquid, letting the vegetables soak up the flavors of the herbs.
• brown your pork roast on all sides first in a little butter or olive oil, set aside and beginning sautéing the vegetables; return roast to pot and reheat roast then add the liquid while everything's hot.  There is a difference in the overall flavor and the texture of the "sauce" depending on when you add your liquids.  In this case, adding the wine or broth while the meat, vegetables and pot are hot, will result in a richer, darker sauce.
• Do not cover completely while, always leave a little "steam escape route" and the broth/sauce from foaming.
• Simmer gently, do not boil, this will toughen the meat and dry it out.
• Turn roast over several times during simmering time.

Pork Roast simmered on the stove (en Cocotte)

• 1 pork roast approx. 3 lb or 1 1/2 kg.
• 2 large carrots
• 2 large yellow onions
• 1 tablespoon butter or olive oil
• 1 tablespoon herbes de provence or mix of thyme and dried marjoram
• sea salt to taste
• 2 1/2 cups dry white wine

In a large pot with lid, preferably a cast iron dish, sauté onions and carrots with butter on medium high heat for approximately 5 minutes or until onions soften and turn translucent; deglaze with several tablespoons of water if vegetables betting to stick and butter starts to darken; add herbes and salt and continue sautéing for several minutes with another few tablespoons of water until flavors from herbs absorb into vegetables.  Add roast and brown on all sides; continue to deglaze with water if meat starts to stick.  Once browned all over, add wine and cover.  Reduce heat to medium and simmer for 1 1/2 hours or until meat is cooked all the way through.

Creamy Mushroom Risotto

Risotto, huh?  I know it doesn't sound very français that's because it isn't.  Just because it's authentically Italian doesn't  mean we don't eat it in France.  Seeing as the French and Italians share a border, you can imagine they share a few recipes as well.  And really, who doesn't do risotto?

As my New Year's Resolution to blog more and expand my culinary endeavors, I finally attempted my hand at this belissimo dish.  While I'm told I have Italian blood running through my veins (I'm adopted so I don't really know) I don't have an innate ability to cook anything Italian.  Despite the fact that pasta, gnocchi, polenta and risotto have become international recipes, they are just out of my league.  My lasagna is usually bumpy and dry on top, my bolognaise sauce usually gets completely absorbed by the spaghetti noodles and I tried polenta once.  Let's just leave it at that.  What I did learn was that polenta is not couscous!  So where is the Italian cuccina in me?  Well, when I threw the polenta against the wall, I'd say that's where my cuccina italiana was!

I bought some risotto rice at our local supermarket.  Can you believe that?  I can purchase risotto rice at our country supermarket but not fresh, bags of baby spinach.  What's this town coming to?  The box has been sitting in my cupboard for over a month.  "I'll do it tomorrow night," I've been saying to myself for the last 30 evenings.   Each evening, I'd pick up the box, read the directions two or three times and set it back in the cupboard, closing the door so I wouldn't torture myself any longer.  It looks easy, it sounds easy.  It must be easy.  But I knew deep down, I'd mess it up somehow.

One draw back to making risotto is that you have to add some liquid, preferably broth, in little increments, stirring continuously until the rice ops I mean riso absorbs it all.  Allow 18 to 20 minutes and serve immediately.  Can this be reheated?  I don't know.  So, if I wanted to make it for dinner, I'd better have 20 minutes of free time to slave stand over the stove and stir this dish.  Do I really have that kind of leisure time in the kitchen?

Well, this whole idea of making some creamy risotto for dinner had been working its magic on my subconscious over the course of those 30 days.  After I made the Velouté de Champignons, I knew I could just save a little bit and use it in my risotto.  I was positive the two recipes would work.  I know that making risotto alla fungi, risotto with mushrooms is no new concoction, but I was thinking that my creamy, rich almost meaty velouté would be the summum of mushroom risotto.  Perhaps I exaggerate.  Peut être.  Unless you try it, you will never know.

I finally found the gumption to give it a try.  Can I really use a cream soup to make risotto?  The box's recipe doesn't say yes or no.  I decided to do half and half.  I prepared have the bouillon (fond de veau) because I had it on hand, the other half my velouté.  I cleared the kids, dog and husband from the kitchen, firmly shutting to the door in case my cuccina italiana boiled up to the surface once again. I didn't want any third degree burns to care for if the rice went flying.  And away I went.

The result was creamy, thick and moist.  Arnaud loved it.  The kids, well, they said it had a [funny] taste to it.  Mind you, Pierre has a real aversion to mushrooms so I expected as much.  I liked it.  I now feel Italian cuccina initiated.  I'm ready to try risotto again.  I'm even feeling like I could attempt polenta again.  [Oh boy!] Perhaps tonight.  I cooked my Sunday pork roast to have lots of brothy sauce leftover so that I could use it for risotto tonight.  No mushrooms this time so there shouldn't be any funny tastes.  It should be smooth and creamy but without the cream.  Sounds like a winner to me. Riso perfecto pronto!

Galettes des Rois, La Frangipane or Pithiviers (Almond Cream Cake in Puff Pastry)

 

My Sunday begin with a long list of things that needed to be done, cooking an entire Sunday meal being one of them.  But first things first.  I had to procrastinate.  One week ago, I blogged you a promise that throughout the month of January, I would find and explore recipes for the various Galettes Des Rois cakes.  I've done the research.  I've bought ingredients.  Now, I must take that timid step in making something as intimidating as the Francophone cake.  Respire Anne!  You're starting to hyperventilate!

Rewind just a bit.  I'm not a pastry chef.  I'm a self-taught cook who learned to cook in France by asking lots of questions.  I'm more of an eye-ball measurer than follow verbatim-the-recipe cook who depends on her instinct to dictate the ingredients as I create a meal in the kitchen.  While this can be done for many recipes, pastry cooking is an exact science and the smallest wrong move can result in a major fiasco.  I used to bake all the time when I lived in the States, churning out batches of cookies and all types of American cakes on a weekly basis.  When I moved to France and tried my recipes here...   What can I say?  Hey, just look at my desserts category and see how few of them I've got!  My cakes never rise, my pastries burn and my cookies run...away!  So you see, making some fancy desserts gives me the Hebee-jeebees.

Fast forward.  Let's start with some procrastination.  With cup of coffee in hand, I had to explore the bookshop and visit some food blogs (see my additions in my sidebar link).  Next, I had to go running.  As you might know, My Right Attitude had to be kicked in the bum to work off those end-of-the-year extra kgs.  A good run later (Yes!) I was ready to attack cooking the Sunday dinner list (yes, after my shower Bien sure!)  Knowing that our afternoon Sunday project of meeting up with our friends in Niort for a coffee while the children ice skated on the outdoor rink would end up with dinner for 9 at the house, I had a meal to prepare.  Luckily I had a pork roast on hand which I decided to prepare en cocotte, on the stove, not in the oven.  Come back later this week for that recipe.  If I tell you now about that recipe, I'll only be prolonging my procrastinating self!

With the roast simmering on the stove, the house cleaned, the toilets scrubbed, the children fed and the washing done I could no longer put off the making of the Francophone.  I spent the last week researching the frangipane legend.  I talked in depth with Kelly, my pastry chef girlfriend, about how she makes her 400/week!  She gave me some good insights but no exact recipe.  Since this is pastry, exact portions are critical.  So I was on my own. 

I searched the web, read a few French magazines and started plotting my baking attack.  I started by laying out the ingredients and paraphernalia that I would need:  eggs; butter, softened; powdered almonds; two puff pastry disks; electric beaters; powdered sugar.  Powdered sugar?  HM?  In the middle drawer with the other "baking" ingredients right?  Nope.  Ah, yes, in the back pantry.  Nope.  Nervous sigh.  In the side cupboard?  Again, Nada.  Right, Sydney can you run across the street and ask your girlfriend's mommy for 50 g of powdered sugar?  None on the other side of the street either.  Gulp!  Sunday afternoon in rural France, northing's open.  I mean N*O*T*H*I*N*G!  (If you live here you understand).Oh boy, what am I going to do? 

Then a male voice calls out in French, " Du Sucre glace?" Powdered Sugar? Yes!   "Mets du sucre en poudre dans le robot, Ti peux en faire toi-meme."   Are you kidding?!  Make my own in the food processor with granulated sugar?  Why does my husband know that?!  But he does.  He's full of little culinary secrets like that from his mother.  !*?$!

I wasn't too keen on the idea but what choice did I have?  Not having that innate sense of pastry-making in me, I was afraid to alter the powdered sugar for granulated sugar.  So I measured out my sugar and mixed away on high for what seemed like an eternity.  In reality was more like 5 solid minutes.  The granulated sugar gave way to a powder, fuming from the top of the food processor.  I know I'll be cleaning powdered sugar off the ceiling for years to come from this endeavor, but the result was this:

I cannot complain.  He was right my husband.  Now I was ready to move on with the recipe.

By this time the children had come in to help.  We read the two recipes I had on hand and compared.  We softened the butter and began creaming the sugar and butter.  You see, the trick to making this recipe is the beating time.  My pastry chef expert says they beat their cream mixture for at least twenty minutes.  (This was the fun part because the kids loved doing the beating.)  So I went with instinct and creamed the sugar into the butter for at least 5 solid minutes though neither of my recipes told me to do so. (Ah, my ancient baking skills were perking up.)  I added the eggs one at a time, beating well after each.  Then we added the powdered almonds.  And we beat, and we beat and we beat!  Finally I declared this mix to be whipped. Next step!

The recipes both called for extract of bitter almond and for some rum.  I wasn't getting a good vibe to use the almond extract.  Instead, I had the vanilla extract calling my name.  So I followed my instincts.  Now, the rum.  HM?  I have a problem with rum in desserts.  First of all, just about all French recipes, especially those made by a certain generation -my husband's grandmother's generation- has a thing for putting rum in all their desserts.  What should be a shot turns out to be more like half the bottle, the other half, I believe, making it's way into the cooks tummy while preparing the dessert, thus the enthusiasm for rum in their desserts: nipping at the bottle while cooking.  Probably a way of putting off the thought of having to wash 4 courses of dishes by hand and alone while the men sat in the living room puffing on cigars and throwing back cognac!

You digress Anne.  Flash!  Inspiration!  Cognac, that's what I should use.  Cognac would work better with the butter, sugar and almonds.  So I fetched some and added a shot (no, I didn't nip at the bottle!).   We spread out the puff pastry and we spread out the mix.  We couldn't find an old fève so Monsieur donated a Euro coin.  Washed and dried, Pierre laid it close the center of the cake, duly noting its position.  I lay the second disc of puff pastry on top while Sydney whisked together an egg and a bit of oil, la dorure, to fold the edges together and for the top of the cake.

It's vital that the edges cause no leaking of the filling so I rolled and pinched the pastry together in what I felt was the ugliest edging possible.  I was surely going to fail out of baking school with that kind of edging!  But that was the best I could at the time.  The children finished basting the top for the "golden look".  I cut a hold in the middle and tried a swirling pattern from the center outwards for decoration.  Anything but even, my son asked if he could do it since he knew he could do a better job than me!  (I swear I hadn't been nipping at the cognac!).  To give that professional (ha-ha) baker's look, and to cover up my poor attempt at circular art, I added wedge cut designs from the center outwards.

We got it in the oven and gave a sign of relief.  Now we had to wait 30 minutes for our francophone.  It baked up golden and it smelled like sin.  We stood in front of the oven taking in great whiffs coming off from the vents.  It was intoxicating.  When I pulled it from the oven, Arnaud gave me a huge hug.  I can't believe you actually made it.  Correction, we made it.  I had help. 'Well, even if it tastes bad [thanks for the vote!] you get two thumbs up for trying!  Ca à l'air super bon!  It looks really good!  Even the ugly edging puffed up beautifully.

We ate it.  It was fantastic!  Nine votes of Wow!  Even from Kelly the pastry chef.  Arnaud got the fève.  He re-pocketed his own coin.  So much for being le roi!  but he did crown me sa reine, his queen.  How sweet.

Avocado, Tuna and Chickpea Salad with Fresh Lemon

Don't even tell me that kids don't like salads.  I won't believe you for a moment.  I won't accept, either, that only my kids eat salads.  My kids have friends; those friends come over and spend the night; those kids have to eat dinner with us; they eat salads at  our house.

Getting kids to eat salad can require a few techniques. First of all, it needs some kid approved ingredients.  Corn, potatoes, cucumber and avocado are common winners.  Second,  a "meaty" ingredient helps. It doesn't have to be meat, if you are vegetarian. I have found smoked tempah or marinated tofu to "work"; hard boiled eggs do too.  Of course I find tuna's a hands-down winner.  Finally, a good tasty dressing that is neither too spicy or bland.  Vinaigrette works well especially if you use full-bodied, sweet balsamic vinegar. Creamy dressings get lots of kid votes too. Mayonnaise in the dressing is a major league winner with the "I'm not a salad lover" crowd.  For the really hard case salad-haters, serve some mayo on the side for dipping. That will help get the less-than-favorite veggies down.

And if you really want kids to eat salad (like any other dish) the golden rule is to get them to help you make it. Let them choose some ingredients.   Case in point, this entry and this recipe.  Our son Pierre made it. He got to "cooking" in the kitchen for a light Sunday lunch.  Ripe avocados, tuna and chickpeas.  Excellent combo!  Arnaud squeezed some fresh lemon for the dressing (+ olive oil) which complemented the avocado to culinary perfection.  With a whisper of fleur de sel sea salt... yum!

Result?  Pierre had 4 servings of this salad.  "Un dessert?" I asked at the end of the meal. "No thanks Mom, I'm full."  YES!

Pierre's Avocado, Chickpea and Tuna Salad

An excellent main course salad

• 2 ripe avocados
• 3 Belgian endives
• 1 lg can tuna, packed in water and drained
• 1 cup or 100g chickpeas
• 1 oz or 50g shaved Parmesan cheese (fresh)
• 4 tablespoons olive oil, extra virgin
• 1 lemon, freshly squeezed
• fleur de sel sea salt and freshly cracked pepper to taste

Slice endives finely and add as bottom layer in large salad bowl; drain and flake tuna, add to salad; dice avocados and top tuna; drizzle with lemon juice and olive oil; sprinkle with chickpeas and shaved Parmesan cheese. Salt and pepper to taste.  Toss and serve.

Cream of Mushroom Soup, Velouté de champignons

The recipe is easy.  (Well, it's soup.  What did you expect?)  Ah, un velouté, to be more precise.  Un vélouté is not un potage which is not une soupe.  I'm not truly convinced you can't really explain the differneces between each type of soup in French other than assigning a vegetable to a soup type:  mushrooms become veloutés, tomatoes become soupe aux tomatoes, leeks are most often un potage and minestrone is well, Italian!

One of my sister-in-law served us this on Christmas Eve.  I didn't realize what a wonderful cook she is.  She served it to us in little verrines, small liquor glasses.  She used only cèpes and the result was fin, gourmet, refined.  I repeated the recipe and used a mix of mushrooms.  Not quite as refined as hers but still good.  Moral of the story: the fancier the mushrooms you use, the more gourmet the soup.  You can make it fit any occasion.

Cream of Mushroom Soup, Velouté de champignons

• 600 g or 1 1/4 lb. mushrooms, any type but use a mix of mushrooms, cèpes, shitaki, button...
• 1 teaspoon butter
• 250 ml or 1 cup broth, beef or vegetable
• 200 ml or 3/4 cup condensed milk, non-sweet
• 200 ml or 3/4 cup crème  liquide, half and half or single cream (reduced fat OK)
• 1 clove garlic, pressed
• salt and pepper to taste

In saucepan, sauté mushrooms in butter until cooked and soft (approx. 20 min.) over medium heat; stir in broth, condensed milk and crème liquide; add garlic.  Salt and pepper to taste.  Simmer for another 10-15 minutes; blend to smooth.  (Soup will be thick).  Adjust seasonings and serve.