Bonjour!
As promised, I will give you the recipes for some of the delicious foods
But first I want to tell you that this is my blogiversary week!
{source}
I actually first posted on May 22nd 2011.
My first post tells you the reason I started blogging
so if you'd like to know THAT story,
Blogging has been one of the best things I have ever done for myself.
Through blogging.......
I have made some wonderful, supportive, and praying friends.
I have been inspired to get off my bottom and make my home and garden better.
I have been motivated to start my own business.
I have discovered that my creations are worthy.
I have grown artistically.
I have grown computeristically
(Karianne...I MADE that word up...Ha!)
I have helped some people.
I have indulged my passion for writing.
I have renewed my interest in cooking and sewing.
I have increased my confidence
(my word of the year...thanks Marian)
I have improved my self-esteem
and...
it all happened in JUST ONE YEAR!
How's that for a self improvement plan?
So, even though I initially looked at my blogiversary and thought
I'm a big fat ZERO because I haven't grown much
God yanked my hair and said
"stop it right now and think about what HAS happened"
He was right
{sigh... as usual}
So a special
Thank You
to my faithful supporters {you know who you are!!}
All right enough about me and my blahblahblahgging...back to recipes for you!
First the vegetable terrine
Terrine de Legumes du Jardin
For 6 servings (18cm mold)
2 zucchini
3 oz string beans
5 oz broccoli
6 eggs
1/2 cup (150g) heavy cream
1 teaspoon parsley, chopped
salt, pepper
1. Preheat oven to 360 F (180 C)
2. Wash zucchini, do not peel, cut into small dice, remove string bean tips, wash broccoli and discard stems
3. Steam vegetables until al dente
4. Mix eggs thoroughly with cream, tarragon and parsley, salt and pepper
5. Place vegetables in bottom of mold, cover with egg/cream mixture and bake for 45 min or until set (check with knife)
6. Allow to cool before unmolding
Paule's notes:
You may use asparagus, fresh peas and carrots. make sure to steam vegetables before using as they will not cook thoroughly otherwise. This terrine can be prepared the day before and is best served at warm or cool, but not cold.
Lorraine's notes:
We used a standard size loaf pan.The parsley is flat leaf parsley, the tarragon amount is not given I see so maybe the same amount would be good. I really don't remember using tarragon that day but we may have. In class, I think we used more than 1 teaspoon of parsley because Paule took a regular old spoon and added that amount...closer to a tablespoon. Paule said that she only recently used carrots and that she liked the color addition. She also said that using frozen peas is fine and they don't need to be precooked. I think you could also use yellow squash which would be pretty. Paule laid some chive stems on the terrine before baking to make it pretty. She served it on a bed of mixed field greens and drizzled some of the sauce over it.
Sauce Vierge
1 small tomato seeded and diced
Fresh herbs of your choice: parsley, basil, tarragon, chives, cilantro
1 cup olive oil (25 cl)
a few drops of fresh lemon juice
salt, pepper, or cayenne or Piment d'Espelette
1. place tomato in bowl with other ingredients and set aside for 2 hrs.
Paule's notes:
This sauce is very good with broiled or poached fish or over pasta
Lorraine's notes:
In class we reamed 1/2 a lemon which is much more than a few drops. The tomato was about the size of a racquetball.
Now, I'm going to guess that you don't have a jar of preserved lemons sitting around
so I'm not going to give you the chicken recipe today....
don't get you apron all twisted because I will, just not today.
Because, next week, I'll show you how to make the preserved lemons
so you'll be ready to make the chicken!
Next....Strawberry Tart...
make this on the weekend...add blueberries and you're set for Memorial Day!
Tarte au Fraises Creme d'Amandes
{strawberry tart with almond cream}
For 6 servings (21 cm shell)
pate a tarte Caillat (see below)
1 pound strawberries, hulled and halved
2 oz (60g) unsalted butter
2 oz (60g) granulated sugar
2 oz (60g) ground blanched almonds
1 tablespoon flour
1 whole egg
1 tablespoon Kirsch
1. Prepare tart shell
2. In bowl, mix sugar and ground almonds
3. Add butter and blend in thoroughly, then add egg and Kirsch
4. Spread creme in bottom of tart shell
5. Bake at 350 F for 20 min
6. Set aside to cool and prepare strawberries if you haven't already
7. Arrange berries over creme and dust with powdered sugar
Lorraine's notes:
I think the eggs Paule used were large (the general rule in baking). We chopped fresh mint in class and sprinkled that on top. Paule said using premade almond flour was fine as long as you check and be sure it's pure almonds and nothing else.
Ma Pate Sucree
The Caillat Family Crust
For 6 servings
Use an 8 1/2 inch or 21cm tart pan with a removable bottom
3 oz (90g) unsalted butter
flour as needed (about 1 rounded cup)
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
pinch of salt
1. Preheat oven to 410 F (210 C)
2. In glass oven safe bowl, combine all ingredients EXCEPT flour
3. Place in oven until mixture is boiling and butter is starting to brown, about 15 min
4. Remove from oven and add some flour immediately and begin beating with a spoon
5. Continue to add flour, one spoon at a time until dough leaves side of bowl and forms a ball
6. Press evenly into tart pan
7. Pierce the bottom well with a fork and press the sides with the fork as well to form ridges.
8. Bake for about 15 min or until light brown and starting to show fine cracks
9. Set aside to cool
Lorraine's notes:
OK, this is definitely a hands on crust and you'll just have to give it a try to see how it beats up. It was DELICIOUS and super easy. The browned butter made it taste like a toasted cookie crust. The texture was very "short" and crumbly. The flour is just all purpose flour and the oil was canola or grapeseed oil (did you know that's the same thing? I didn't)
You can see the crust being made at:
Last but not least...I'll have surprise for you next Friday...I can't tell you what yet
but I have to go paint my dining room to get ready.....
Have a great Memorial Day wekend!
