|
|
Post by bpollet on Oct 10, 2011 11:13:31 GMT
Hi all!
I'm working on my winter menu. I'm looking for something using fresh vegetables that we can find in winter.
You can suggest any other french dishes.
It has to be interesting to cook but not too difficult so as everyone can reproduce the recipe once at home!!
For now I suggest
1) pumpkin velouté soup
2) endive and chestnut tatin tart (I may replace chestnuts by cumin because chestnut will be difficult to find in winter)
3) Epoisse and leek tart (I may also replace epoisse by any other milder cheese)
I have many other ideas but they do not use vegetables!
|
|
|
|
Post by lola on Oct 10, 2011 14:43:22 GMT
I went with #3, but would be intrigued by any of them.
You can find whole chestnuts in an average supermarket in the US, starting around early November.
|
|
|
|
Post by Deleted on Oct 10, 2011 16:50:28 GMT
If you are thinking about having any North Americans eating these things, most of them do not know about pumpkin soup, but they love it when they taste it.
|
|
|
|
Post by cheerypeabrain on Oct 10, 2011 17:10:52 GMT
Pumpkin soup every time.... ;D
|
|
|
|
Post by fumobici on Oct 10, 2011 18:15:36 GMT
The Tuscans make a wonderful pumpkin soup called zuppa or crema di zucca. It's common to have in the Fall. I've no idea whatever how to make it though.
|
|
|
|
Post by Deleted on Oct 10, 2011 18:34:38 GMT
It's quite easy, actually.
|
|
|
|
Post by bpollet on Oct 11, 2011 7:49:33 GMT
It's quite easy, actually. That's the problem actually... Maybe it's too easy for a cooking class... anyway. I'll give you the recipes of the non selected recipes on this forum... |
|
|
|
Post by lagatta on Oct 11, 2011 12:23:38 GMT
Pumpkin soup is fairly well-known here in Québec; I've often been served it. But my vote goes to the tart with leek (mmmm) and stinky Époisses! (Yes, the acute accent on a majiscule is Québécois; I know you don't do that in France). fromagesquipuent.fr/lpoisse-le-fromage-aoc-qui-ne-porte-pas-la-poisse.htmlThough I'd have to know what else could go into that tart. A little bit of mustard, or would that be overkill? |
|
|
|
Post by bpollet on Oct 11, 2011 12:47:25 GMT
Though I'd have to know what else could go into that tart. A little bit of mustard, or would that be overkill? I add bacon in this also |
|
|
|
Post by lagatta on Oct 13, 2011 0:25:19 GMT
Bacon as opposed to lardons? Do you mean smoked bacon, back bacon or... ? Yes, something of that ilk is very good with leeks.
Jewish friends might call that triple treif (there are many spellings for that word, trayef, traif - the (non-observant) Jews closest to me are German and Austrian Yekkes so the German spelling - the word means unclean or forbidden, like haram for Muslims. Because there is not only mixing dairy and meat, but mixing dairy and forbidden meat!
Not that such matters would bother almost any of my nominally Jewish or Muslim friends in Paris, they are as heathen as most other Parisians.
I know I've added a bit of mustard (not too much) to certain savoury tarts and it just makes them sing.
We do get the French Époisses and produce similar fragrant cheeses right here.
Only problem is, what can follow such a wonderful starter? And wine pairing? This could also be served with a very good rich beer. (I'm not really a beer person but the flavours make me think of Belgian and other aromatic beers).
|
|
|
|
Post by bpollet on Oct 13, 2011 7:11:54 GMT
Hi Excuses my english (again)  . I was thinking about lardons actually Epoisse can be served with red burgundy wine such as "Aloxe-Corton" or a strong Cote du Rhone such as "Château neuf du pape". If you use mustard, you can use old style Dijon's one... but do not add too much of it because it doesn't has to be stronger than epoisse... |
|
|
|
Post by lagatta on Oct 13, 2011 10:54:45 GMT
I'd certainly add either Dijon (I don't really have any other kind) or dry English mustard, just a wee coffee-spoon full).
It would take a lot of anything to be stronger than époisses. I wonder if it is banned on public transport anywhere, like durian?
|
|
|
|
Post by bpollet on Oct 13, 2011 14:05:44 GMT
;D
You're right! it should be!
sometimes when I come back from my cheesmonger, I'm ashamed of the smell of my cheese bag!
|
|
|
|
Post by bixaorellana on Oct 13, 2011 15:22:43 GMT
Hardly true that most N.Americans don't know about pumpkin soup. It's a venerable recipe in the US, although maybe more from the New England region. There are also pumpkin/winter squash soups in the southwest, although I think "soupier". The NE kind would be similar to the French version or that from Québec that LaGatta mentions. I think any of those starters would be a hit, but voted for #2 on the basis that it would be a fun learning experience, plus the basic tart could be altered with different ingredients when chestnuts were not in season. I know I've added a bit of mustard (not too much) to certain savoury tarts and it just makes them sing. So true! |
|
|
|
Post by Deleted on Oct 13, 2011 16:39:26 GMT
How about using moutarde de Meaux?
|
|
|
|
Post by bpollet on Oct 14, 2011 8:21:04 GMT
How about using moutarde de Meaux? Wow! I don't know this one! |
|
|
|
Post by Deleted on Oct 14, 2011 13:25:40 GMT
It's the whole grain mustard sold in the clay pots.
|
|
|
|
Post by lagatta on Oct 14, 2011 13:40:55 GMT
Yes, I've had it. Here, I'd have no reason to buy a large clay pot of mustard. Meaux, after all, is not far at all from Paris, the Transilien-est goes there. We were heading to a fête champêtre in the Champagne pouilleuse and stopped of in Meaux to pick up a couple of big wheels of Brie de Meaux, and a clay pot of the mustard.
I'm intrigued by how one would do a savoury Tatin - isn't caramellisation of sugar a key to Tatin?
|
|
|
|
Post by Deleted on Oct 14, 2011 17:14:09 GMT
I think that endive browns quite well. Even though it isn't caramelisation, it looks close enough. And course chestnuts have their own sweetness. If we are talking about puréed chestnuts, the mystery is solved. But perhaps Bertrand wants to keep a few secrets.  |
|
|
|
Post by bpollet on Oct 17, 2011 7:21:02 GMT
Actually, I tryed yesterday... I was a bit disapointed by the tatin, because I'm not kind of strong sweet and sour dishes. This one is both very bitter and sweet. But my wife liked it very much!
If you like this kind of flavour here is the recipe because finally I think I won't use it neither on my website nor in my menu.
You have to boil the endives for 20 min, then cut them in two and saute them with 75g of butter.
Add 3 tablespoon of honey and wait for caramelisation. season with salt and pepper
Put the endives in a tatin dish cover with the dough and bake it for 25 min in the preheated oven (200°C)
If you want to add chestnuts, the best is to have broken chestnuts that you add directectly in the dish before the endives...
As far as my menu is concerned I was thinking of a Munster crème brulée... This one is very good I may use parsnip chips also for the topping.
What do you think of the idea?
|
|
|
|
Post by Deleted on Oct 17, 2011 8:15:30 GMT
The crème would be Munster? Or just Munster on top?
|
|
|
|
Post by bpollet on Oct 17, 2011 9:18:07 GMT
A real creme brulée made with eggs and "crème fleurette"(what is the english word for that ?) and munster inside...
For the topping I may use either parmiggiano or parsnip chips (since I'm supposed to use vegetables)
If you like strong cheese maroille is even more adventurous!
|
|
|
|
Post by Deleted on Oct 17, 2011 9:58:56 GMT
I have some maroilles contaminating my refrigerator at the moment even though it is sealed in a plastic box.  |
|
|
|
Post by bpollet on Oct 17, 2011 11:46:04 GMT
I like this expression for cheese "contaminating"... Maroille could suit perfectly for crème brulée. I relaly like cheese from north of France. There are two cheese I really appreciate (which are I think quite unknown) : - Pointe d'Avène - Mont des Cas Both of them can "contaminate" the fridge To obtain cheese crème brulée , here is how to proceed. Boil 300ml of "crème fleurette" (I'm looking for a correct translation for it). Pour in in large bowl containing 6 egg yolks and some cheese. Mix it until the cheese is entirely melted. season. In small ramequins add some cheese dices and pour the bowl into it. Bake for 25 at 110°C. for the topping grate parmigiano and add it on top of ramequin during the last 5 minutes of baking (@ 220°C) |
|
. I was thinking about lardons actually
