Recently
while sifting through some photo files, I came across pictures from our trip to
Paris back in 2013. Our journey exploring the streets of the City of Light
seemed like just yesterday. How could it possibly have been eight years
ago?
I
remember the anticipation leading up to our trip – we had about three months to
prepare for this maybe once-in-a-lifetime adventure. I say maybe because, who
knows?
At the time, I knew a handful of
French words like croissant and baguette. Then I found a fun, French language
app and played its learning games every day till our departure. My hard work
did not go unnoticed. My perfect pronunciation of Bonjour even fooled a Paris shop
owner, “Excuse me, madam. I thought you were French,” she apologized.
I
am still amazed by how much we were able to experience in just one-week’s time.
We visited landmarks such as the Notre Dame Cathedral, the Eiffel Tower, the
Arc de Triomphe, and the Sacré-Coeur Basilica in Montmartre; gazed at fine works
of art at the Louvre; toured The Palace of Versailles; explored the medieval
city of Provins; and shopped along the Champs Élysées. We even stumbled upon the
famous cookware shop, Dehillerin, which Ina Garten mentions in her book
“Barefoot in Paris.”
Which
brings me to the fabulous world of French food and drink. The most memorable
were items or dishes we found in cafes and patisseries while out and about - fruited
or chocolate crepes, warm quiche Lorraine, and freshly baked baguettes slathered
with butter and served with a lovely glass of Bordeaux.
Here
are recipes for three of my most memorable French dishes. Bon Appetit!
Warm Goat Cheese
Salad
Although
quite simple, this salad appeared elegant when placed atop a white cloth
covered table in a small French café. The salad is lightly dressed but is highlighted
by the creamy, warm goat cheese over crispy baguette slices. Here is how I
recreated the dish at home.
Serves
4
1 fresh baguette
Extra virgin olive oil for brushing
12 slices goat cheese, chill well before slicing
Fresh and colorful salad greens for 4
Olive oil
Balsamic vinegar
Sea salt
Freshly ground black pepper
Heat oven to 400 F. Slice 8,
half-inch thick pieces from a baguette.
Brush both sides of baguette slices
lightly with olive oil. Top each slice with a cheese medallion. Bake for
10 minutes or until bread is golden and cheese is soft.
Divide greens onto four plates, drizzle
with olive oil and vinegar. Top each salad with 3 baguette/cheese
slices. Sprinkle with salt and pepper.
(Recipe by Jennifer Ruple)
Croque-Monsieur
Similar to a hot ham and cheese sandwich but so much more. The croque-monsieur
is a staple menu item at cafés in Paris, think about a cheeseburger in the U.S.
A creamy béchamel sauce is layered over bread and ham slices, topped with more
sauce, sprinkled with Gruyère cheese then baked until browned and bubbly.
Serves 6
12 slices sandwich bread
3 ½ cups béchamel sauce
18 slices good-quality ham
¾ cup freshly grated Gruyère cheese
Béchamel Sauce
½ stick butter
¼ cup flour
4 cups cold milk
Freshly grated nutmeg
A touch cayenne pepper
Sea salt and freshly ground white pepper to taste
Heat oven to 350 F. Lay a slice of
bread on work surface. Spread a layer of béchamel over the slice, then place
two slices of ham on it.
Add a second layer of béchamel, then
place another slice of bread on top, pressing lightly on it. Place another
slice of ham on it, then spread a generous layer of béchamel on the ham.
Repeat with remaining ingredients
to make six croque-monsieurs and place them on a baking tray. Sprinkle the Gruyère
over them and press it lightly into the béchamel so that it sticks well. Bake
for 15 minutes.
For the sauce, gently melt the
butter in a small heavy-based saucepan over low heat, then add the four. Stir
with a whisk and cook gently for two to three minutes to make a roux.
Pour the cold milk into the roux
bringing the sauce to a boil over medium heat, whisking continuously. When the
sauce comes to a boil, lower the heat and simmer gently for about 10 minutes,
stirring sauce frequently.
Season to taste with salt, white
pepper, nutmeg and cayenne.
(Recipe adapted from Michel Roux, Taste
of France magazine)
Pear Clafoutis
The first time I had this custardy, fruity dessert was actually not in Paris.
It was at a fabulous French restaurant in Santa Fe, New Mexico, named
Clafoutis! The cafés namesake dessert is offered with a variety of fruit
fillings.
8 servings
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 ½ cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
¼ teaspoon kosher salt
2 tablespoons pear brandy, such as Poire William
2 to 3 firm but ripe Bartlett pears
Confectioners sugar
Heat oven to 375 F. Butter a 10 x 1
½-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of
the granulated sugar.
Beat the eggs and the 1/3 cup
granulated sugar in the bowl of a stand mixer fitted with the paddle attachment
on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix
in the four, cream, vanilla extract, lemon zest, salt and pear brandy. Set
aside for 10 minutes.
Meanwhile, peel, quarter, core and
slice the pears. Arrange the slices in a single layer, slightly fanned out, in
the baking dish. Pour the batter over the pears and bake until the top is
golden brown and the custard is firm, 35-40 minutes. Serve warm or at room
temperature, sprinkled with confectioners’ sugar.
(Recipe from Ina Garten, Barefoot
in Paris)
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