The Country Cooking of France

The galette is egg-washed and decorated by scoring the top with a knife and crimping the edges with a fork. At the end of baking, the galette is brushed with a sugar solution for shine. Ill follow it but there is little chance of me making things from here, as for some reason i no longer get involved in 'complicated' stuff.

I was fortunate to live in La France for two years growing up and L. Thanks rotuts, I am glad that you enjoy reading this. The Galette des Rois is actually pretty simple to make if you use purchased puff pastry, which I did. I was looking for a twist on the classic beurre blanc that I enjoy with fish a lot.

With Sauce Bordelaise, red wine is what first comes to mind. This version is made with cream and white wine. Compared to beurre blanc, it's much more robust since it contains flour. A big advantage is its stability. It may not be as refined as beurre blanc, but it is a very good option for a winter meal.

The fish was black rock cod served with pencil asparagus from my CSA. The recipe is visible here on Google books. She loves eggs soft boiled, hard boiled, fried, scrambled, omelettes, you name it. For a change we made Oeufs en Cocotte. We cooked thinly sliced chives in butter the recipe calls for scallions but I did not have any. Then we prepared croutons by frying little cubes of stale country bread in more butter. The eggs were cooked in a bain marie in a F oven. We forgot about them so they were a little overdone, but still wonderful.

This recipe is very easy to modify by adding all sorts of interesting ingredients cheese, sauteed mushrooms, ham, smoked salmon, fresh herbs, etc. Thanks for bringing this to our attention.

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It's definitely a "go" next time I want to sauce fish. In return, but without pics, I'll tout the cotriade recipe: A crowd pleaser every time. Thank you so much for reminding me about the cotriade. I LOVE sorrel and have a small plant growing on my patio. I also just bought a couple of white bass fillets that I was going to cook tonight, so I think that I am going to give the recipe a try!

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As promised, I made the Cotriade Bretonne last Friday fish stew with sorrel and leek. The recipe was very straightforward. I used a Le Creuset pot to soften some onions, leeks and garlic in butter. I used "ratte" fingerling potatoes, which have the advantage of being firm with a nutty flavor, very nice in a stew. I used white bass fillets but in 2 inches pieces. The sorrel, lemon juice, and a good amount of creme fraiche are added and the stew is cooked a few minutes more. The soup is served with croutes crusty bread fried in butter and rubbed with garlic. Recipe here on Anne Willan's website.

I really loved the flavor of this fish stew and the simplicity. A great option for week-nights which would also work for dinner parties. This food is so stunning, this fall and winter Im going to do my best to contribute something here. It cooler then in N. Im assuming all have seen the movie Chocolat? This is a great, great thread, thanks so much. I love traditional French cooking, and both your choice of dishes and your photography are impeccable.

Thanks for the kind words. My husband is responsible for most of the pictures the nicer ones, obviously.

1. Cherry Picking.
2. The Country Cooking of France by Anne Willan (2007, Hardcover).
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The classic Quiche Lorraine recipe from the book has become my favorite, after using the Alton Brown "refrigerator pie" version for years. When some people use heavy cream or half and half or even milk, as my mother used to - the horror! This is a really traditional version and therefore it does not contain any cheese, but you get some cheesiness from the cream. It's great with a green salad with a vinegar-heavy dressing. I like prepare a double batch of pastry dough, and keep the second tart pan lined with the dough and ready to go in the freezer, that way I can make quiche again whenever the mood strikes.

Zewelwai is another quiche worth mentioning. It's a bacon-less version of quiche lorraine, which can sound pretty sad However the bacon is replaced with plenty of slowly-cooked onions and so it's full of flavor.

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It is baked blind before the filling is added. It's baked in the oven for about 30 minutes. This quiche does not puff much. For these desperate cases that require bacon, I am sure you could come up with a hybrid version - onions AND bacon. My mother used to work in a cheese shop somewhat high end in the stanford shopping center. Chicken stewed in wine, aka coq au vin, is a well-known French dish.



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But why not try something different. The chicken pieces are sprinkled with flour and browned in a pan. The chicken is removed from the pan to allow the sliced onions and button mushrooms to cook. The chicken pieces are added back, together with brown beer, and braised for about 45 minutes until tender. Cream is added to the cooking liquid at the end to enrich the sauce. I served it with fingerling potatoes. I used Benton's bacon which is a slight twist because bacon lard in French in not smoked unlike Benton's which is heavily smoked. The bacon is diced into lardons and cooked until slightly crispy.

French Country Cooking

Then the salad is seasoned with plenty of black pepper and red wine vinegar. Poached egg on top I used the Arzak technique.



Devour with a slice of crusty bread. Don't know how I missed this thread before. Kind of shocked I don't have this book have most in this genre so great to see it. I make pithiviers all the time yes, a lot, adore it so love seeing that, and also the quiche, and the pumpkin soup with fois gras absolutely beautiful. Going through old pictures while planning my next French dinner party Here is the Roast butternut squash with herbs.

Recipe here on google books.

Mimi Thorrison is here making a Far Breton cake from her new cookbook, French Country Cooking

That looks like a good way to get more squash into our diet, now that the season is here. Thanks for posting the photo and recipe. Prev 1 2 Next Page 1 of 2. Posted October 5, Pumpkin Tart with Prunes. This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative. View the discussion thread.

Your one-stop shop for everything you need to know about cheese, from the cheesiest recipes to the best dairy adventures around the world. Skip to main content. Follow us email facebook twitter pinterest instagram tumblr Google Plus youTube rss. Soupe au Vin Blanc. Warm and inviting, this soup is French mountain cooking at its purest. This dense, savory meat loaf, usually a main course, is studded with sweet prunes. Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine. The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.