tag:blogger.com,1999:blog-78277147903229780532023-11-16T08:08:26.038-08:00French and Parfait !Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7827714790322978053.post-72228632093828936312015-04-21T12:54:00.000-07:002015-04-21T12:54:09.774-07:00What soup Doc? Stinging nettle!<i>My poor non-French people,</i><br />
<br />Sometimes I wish I was a witch. I often think of these poor ladies, in the middle ages, who were just trying to be a little different, a little freer, and would occasionnally put in they caldron an herb or two they would have found while walking in the forest.<br /><br />Do you sometimes think of how we got to know what was good to eat or not? Who tried chanterelle first? Is it the same person who took the wild step to go and try a Death-angel mushroom (and discovered a few hours later that maybe it wasn't a good idea?).<br /><br />Anyway, I would like to take the oportunity to thank the brave lady (because of course, only a woman could be that brave) who decided once that maybe stinging nettle were good to eat. This wonderful witch gave us just one of the best soup ever...<br /> <h1 class="recipe">
La soupe aux orties</h1>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLPolZcxWRlpLgEKOpr3K8kqw-cVrilpUGvA6Ndbmsn9IZQr5VVNTPTwt15yiLl6QcNUdQ_waAn6l3_CCNC1GMefiToorF6N77_A2QO9QaMliMJJ_RquOzVVlP82KW8i72vEp91eJHC_F/s1600/IMG_0173.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLPolZcxWRlpLgEKOpr3K8kqw-cVrilpUGvA6Ndbmsn9IZQr5VVNTPTwt15yiLl6QcNUdQ_waAn6l3_CCNC1GMefiToorF6N77_A2QO9QaMliMJJ_RquOzVVlP82KW8i72vEp91eJHC_F/s1600/IMG_0173.JPG" height="480" width="640" /></a></div>
<a data-mce-href="http://frenchandparfait.com/stop-juicing-try-souping/img_0173/" href="http://frenchandparfait.com/stop-juicing-try-souping/img_0173/" rel="attachment wp-att-4830"></a><br data-mce-bogus="1" />
<span class="recipe">1 bunch fresh stinging nettles</span><br />
<span class="recipe">3 tablespoons butter</span><br />
<span class="recipe">1 medium onion</span><br />
<span class="recipe">1 pound potatoes</span><span class="recipe"><br /> </span><span class="recipe">salt and pepper</span><br />
<span class="recipe">gloves</span>!<br />
<br />
My
grand-father was the first to tell me about it. He loved telling
stories about WWII, in his very own way. A peasant like his father and
grand-father and hundreds of men before him, he basically left his
village and his fields only once in his life: to go to war. And years
and years after that, the only souvenirs he would share were not about
fights or epic battles (or, in his case, and as for most of the French
soldiers then, epic and ultra quick defeat), but about his time as a war
prisoner in Germany. Good times, if you heard him.<br />
<br />
There was the
day it had snowed so much that they had to dig a tunnel in the snow to
get out of their room. Or this friend who received letters that had
different meanings wether you read them straight, or every other line.
And then, there was the <i>soupe d'orties.</i><br />
<i> </i><br />
<a data-mce-href="http://frenchandparfait.com/what-soup-doc-stinging-nettle/maurice-dede-et-le-tracteur-2/" href="http://frenchandparfait.com/what-soup-doc-stinging-nettle/maurice-dede-et-le-tracteur-2/" rel="attachment wp-att-4982" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="My grand father the French farmer" class="alignleft size-full wp-image-4982" data-mce-src="http://frenchandparfait.com/wp-content/uploads/2015/04/maurice-dédé-et-le-tracteur1.jpg" src="http://frenchandparfait.com/wp-content/uploads/2015/04/maurice-de%CC%81de%CC%81-et-le-tracteur1.jpg" height="430" width="640" /></a><br />
<i><br /> "Of course you can eat stinging nettles</i>", he would say, "<i>we would pick some and add it in the soup in Germany, and it changed everything!</i>".
There they were, the real Frenchmen, trying to add something in the
watery broth they were given, to change it in some kind of a magic
potion. That's how I saw my grand father at the time: I mean, he was not
afraid to eat this terrible weed that never failed to sting my legs and
left pimples all over my calves! AND he did it while being prisoner of
the Nazis!<br />
<br />
Now that I also know how good for health and full of
great nutrients stinging nettles are, I just can't help but think that
he was some kind of <a data-mce-href="http://www.asterix.com/the-a-to-z-of-asterix/characters/getafix.html" href="http://www.asterix.com/the-a-to-z-of-asterix/characters/getafix.html">Panoramix</a> the druid who makes the magic soup for the Gauls resisting the Roman invasion, in the beloved French Comic, <a data-mce-href="http://www.asterix.com/" href="http://www.asterix.com/">Asterix</a>...<br />
<br />
<a data-mce-href="http://frenchandparfait.com/what-soup-doc-stinging-nettle/panoramix/" href="http://frenchandparfait.com/what-soup-doc-stinging-nettle/panoramix/" rel="attachment wp-att-4920"><img alt="panoramix" data-mce-src="http://frenchandparfait.com/wp-content/uploads/2015/04/panoramix.jpg" src="http://frenchandparfait.com/wp-content/uploads/2015/04/panoramix.jpg" height="390" width="600" /></a><br />
<br />
Singing
nettle is now one of my favorite ingredient for soup. I try to cook it
whenever I find some, but never dared to make it here in the US because
I did not know if the one that can be found here was edible... Until I
saw this beautiful bunch at the Farmers Market.<br />
<br />
Now my father is
laughing at me because he and his wife pick their stinging nettles
htemselves and for free in the French forest, but what can I say, I'm
more of a city girl, and what I eat I mostly bought..<br />
<a data-mce-href="http://frenchandparfait.com/what-soup-doc-stinging-nettle/img_7461-version-2/" href="http://frenchandparfait.com/what-soup-doc-stinging-nettle/img_7461-version-2/" rel="attachment wp-att-4931"><img alt="IMG_7461 - Version 2" class="alignleft size-full wp-image-4931" data-mce-src="http://frenchandparfait.com/wp-content/uploads/2015/04/IMG_7461-Version-2.jpg" src="http://frenchandparfait.com/wp-content/uploads/2015/04/IMG_7461-Version-2.jpg" height="400" width="400" /></a><br />
Stinging nettle is awfully good, and <i>non non, </i>
it doesn't sting at all. At least not once you cook it. And it's also
wonderfully rich in iron, magnesium and calcium. It's great to fight
gout, to protect your kidneys, to clear your acne and it's a great...
Detox.<br />
<br />
There you have it, a French detox soup only a (French and perfect) witch could have invented.<br />
(and yes, it's THAT green!)<br />
<br />
<a data-mce-href="http://frenchandparfait.com/stop-juicing-try-souping/img_0174/" href="http://frenchandparfait.com/stop-juicing-try-souping/img_0174/" rel="attachment wp-att-4829"><img alt="IMG_0174" class="alignleft size-full wp-image-4829" data-mce-src="http://frenchandparfait.com/wp-content/uploads/2015/04/IMG_0174.jpg" src="http://frenchandparfait.com/wp-content/uploads/2015/04/IMG_0174.jpg" height="480" width="640" /></a><br />
<h1 class="recipe">
</h1>
<h1 class="recipe">
How to make it</h1>
<ul>
<li> Put on your gloves (I promis they won't sting when you eat them but right now, they are dangerous!) and wash the nettle</li>
<li>Brown
the sliced onion in 2 tablespoons butter, and add the nettle leaves.
Cook for 5 minutes over medium heat, stirring constantly.</li>
<li>Add the peeled and sliced potatoes, salt and pepper, and pour 4 cups of water.</li>
<li>Cook for 30 minutes over medium heat.</li>
<li>Process until smooth, preferably with an immersion blender.</li>
<li>At the last minute, you can add a spoon of <i>crème fraîche</i> ("<i>Juste pour le coe</i>ur", just for the heart, as my grand mother would say)</li>
</ul>
<i> Bon appétit les amis!</i>Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-55844981848862361262013-03-15T10:42:00.002-07:002013-03-15T10:42:18.923-07:00Frenchandparfait.com!My poor non French people!<br />
This is the last post here... From now on, I'll tell you French food stories directly there:<br />
<a href="http://Frenchandparfait.com/">Frenchandparfait.com</a><br />
Tell me what you think of the new website!<br />
Bisous<br />
<br />
Cecile<br />
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<span id="goog_1124064046"></span><span id="goog_1124064047"></span><br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-66390482572927738142013-03-02T17:01:00.000-08:002013-03-02T17:01:45.493-08:00Give them (pineapple) cake!<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dear, poor, non-French people,</span></i><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As a good, French and perfect girl, I went back home for Christmas this year. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I wanted to see my family and friends, eat some real good French food of course, but this time I also thought I was on a mission: I had to crack the French and perfect women code for you guys...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What makes us so special? I'm still amazed at the number of books and movies on the subject.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So I spent a few days in Paris, thinking my best friends would have the answer. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here they were, running in heels for the next subway while listening to a philosophical radio podcast and texting their "Jules" to pick the kids at the kindergarten because they were going to be stuck in the editing room to finish the documentary they had just directed, trying to find some time to have a glass of Saint Véran with me in between two ballet classes.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So what made them perfect, I asked? "<i>I don't know, you tell me, I have no time for that!</i>"</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">By the time I took the train to visit my grand-mother in the Loire valley, I was completely desperate.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then<i> mamie Georgine</i> had me sit at her kitchen table, cooked me dinner, and brought me this.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_Mn_PyH0nKQFMbuJbzjL6qGlBIHYw0Lo_UYS9MVYxZjKgZN9GeYQxaAaejDelI39r31g2YwAZfeZWgsTYcqCp0grqU2P5cmlWHfRmpJjnjQ-Udf7H8MtaU7p-lE5iWfM0VTZ94Nv7p3g/s1600/IMG_1643.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_Mn_PyH0nKQFMbuJbzjL6qGlBIHYw0Lo_UYS9MVYxZjKgZN9GeYQxaAaejDelI39r31g2YwAZfeZWgsTYcqCp0grqU2P5cmlWHfRmpJjnjQ-Udf7H8MtaU7p-lE5iWfM0VTZ94Nv7p3g/s640/IMG_1643.JPG" width="640" /></a></div>
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A simple. Good. Pineapple cake.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My grand mother Georgine is 84, and very, very active. She walks all the time, at least an hour a day, cooks, gardens, cheats at Scrabble and takes care of her "petits vieux", the older people who live in her street. Talk about a French and perfect woman! </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Just like my girlfriends in Paris, my grandmother never has the time for anything. She never had: she used to be a farmer, waking up at dawn to milk the cows, running all day rain or shine to take care of the vineyard or the hens, meanwhile raising three kids, with almost no money at all.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So how did she do it? And still does?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">By making it simple.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">That's her secret.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">No fuss, just plain, good, and easy stuff.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Why bother trying sophisticated things which takes too much time and almost always end up being strange tasting if not totally bland?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">She just takes what's in the fridge and in the pantry, and makes a quick, delicious meal that will allow her to spend quality time with the friends and/or family visiting her.</span></span></div>
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Like this perfect pineapple cake.</span></span></div>
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ceR5EQdAG7njxGWsJmHSwGJFCWJ7l6hWSDBGB6orn1Zl6_wLXNme6rNSVCrEmdnCs9Df1tk-pRfR36op0IPtlBXawW6wbHBIY5IULrK0zvof-pI9A4M6m6k54zYcaoaPTPhp51Z-k7Bc/s1600/IMG_1642.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ceR5EQdAG7njxGWsJmHSwGJFCWJ7l6hWSDBGB6orn1Zl6_wLXNme6rNSVCrEmdnCs9Df1tk-pRfR36op0IPtlBXawW6wbHBIY5IULrK0zvof-pI9A4M6m6k54zYcaoaPTPhp51Z-k7Bc/s400/IMG_1642.JPG" width="400" /></a></span></div>
<span class="Apple-style-span" style="font-family: inherit;">7 oz flour<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
6 tbsp Sunflower oil or 3 oz butter</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 cup sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 eggs</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
6 oz creme fraiche (or crema mexicana)</div>
<div>
<br /></div>
<div>
3 tea spoon baking powder</div>
<div>
<br /></div>
<div>
1 can of sliced pineapple</div>
</span><br />
<br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven at 300F</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whip the eggs with the sugar and a pinch of salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the oil, the cream, and the flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix very well the batter</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour into a buttered round cake pan.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the slices of pineapple on top of the batter</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Put in the oven for 45 minutes</span></li>
</ul>
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When the cake is done, warm the juice of the can in a pan with 6 tablespoons sugar, and pour it all over the cake.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">That's all!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now you can sit down, chat with whoever is lucky to be at your table, and enjoy being the French and perfect woman you are!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Meanwhile my grand mother must be walking somewhere near the Loire trying to find great wild mushrooms for tonight's dinner, or arguing with my father who doesn't want her to drive 200 miles alone to go to her cousin's 80th birthday party.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Mais quoi! </i>That's the way she is and that's also why I think she is just perfect!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Merci mamie!</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Bon appétit les amis</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com6tag:blogger.com,1999:blog-7827714790322978053.post-52359445146289623412013-02-14T11:30:00.000-08:002013-02-14T11:35:28.098-08:00Stop the gachis! Eat some hachis!<span style="font-family: Verdana,sans-serif;"><i>My dear, poor, non French people,</i></span><br />
<br />
<span style="font-family: Verdana,sans-serif;">I'm so sorry. <i>Désolée, vraiment. </i>But once again, I have to tell you that we French people are superior... You know me, I don't like to brag... It's not my fault if French people always know better! </span><br />
<span style="font-family: Verdana,sans-serif;">Take recycling for example. I find it funny to see all the media
attention nowadays on waste and how to not put everything in the garbage bin.
<i>Rien de nouveau sous le soleil!</i> (Nothing's new under the sun): French cooks have been doing it for ages.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">My
grand-mother Georgine (84 going on 85 and still cooking)
is the perfect example. When you've been a farmer all your life, you
know how precious a "fruit of the earth" is: you don't throw easily a vegetable you gave time and sweat to make it grow... Especially when you get the miserable wages a retiree farmers' widdow get in France.<br />"Je jette rien", she always says... From the water to the leftovers, she never throws anything. I guess she would be very proud of this recipe: stop the <i>gâchis </i>(the waste), eat some <i>Hachis! </i></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><u><b>Le Hachis Parmentier</b></u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG024b7tJHEm1iy_dwoIpRI5t-fvq3t4PXxJQhPeTzu9VWRg5dDCZkea4Wh3ivv_z0nRxtAADvesiz3D-AsN_Xb8AKMyfhq7N88lGRQxr1-fmw5zw1c0p_uU_zUhyuH5CrYSqi4Ilrhm0_/s1600/IMG_2933.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG024b7tJHEm1iy_dwoIpRI5t-fvq3t4PXxJQhPeTzu9VWRg5dDCZkea4Wh3ivv_z0nRxtAADvesiz3D-AsN_Xb8AKMyfhq7N88lGRQxr1-fmw5zw1c0p_uU_zUhyuH5CrYSqi4Ilrhm0_/s1600/IMG_2933.JPG" width="400" /></a></div>
<span style="font-family: inherit;"><u><b>Ingrédients</b></u></span><br />
<br />
2 pounds Meat<br />
2 pounds Potatoes<br />
1 cup milk<br />
4,5 oz of butter<br />
A pinch of grated cheese<br />
Salt, pepper, and Nutmeg<br />
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"> </span><br />
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<br />
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<br />
<span style="font-family: Verdana,sans-serif;">Many French delicacies are actually re-use from leftovers. Hachis Parmentier is one of them: for this one I used the <a href="http://frenchandparfait.blogspot.com/2012/12/boeuf-bourguignon-les-amis.html" target="_blank">Boeuf Bourguignon</a> leftover I had from last <a href="http://www.youtube.com/watch?feature=player_embedded&v=mfq_aOyyfno" target="_blank">video recipe</a>. But you can also use ground beef meet, or duck confit for example...</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">This recipe bears the name Parmentier in honour of a great French man: Antoine-Augustin Parmentier.</span><br />
<span style="font-family: Verdana,sans-serif;">Right before the French Revolution, this pharmacist discovered the way to prevent the numerous famines that were so recurringly happening in the country: to grow and eat potatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXb5NnwbwIiyzBXptJl1gBK28fLMMzkPjm3l78CjR0RMh717vTSWJcyqDQWEMxyD5JYRWafMJ1kY5oYgrq-9E9lXrcgWw3_gk1t115ZGcjilNwh-9x15eWJhrago7XJmZnMOMMrUstmWDQ/s1600/Parmentier_Antoine_1737-1813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXb5NnwbwIiyzBXptJl1gBK28fLMMzkPjm3l78CjR0RMh717vTSWJcyqDQWEMxyD5JYRWafMJ1kY5oYgrq-9E9lXrcgWw3_gk1t115ZGcjilNwh-9x15eWJhrago7XJmZnMOMMrUstmWDQ/s1600/Parmentier_Antoine_1737-1813.jpg" width="212" /></a></div>
<span style="font-family: Verdana,sans-serif;">At that time, people were totally disgusted with this strange root that was only fed to the pigs. It was even forbidden to grow any at some point, because it was believed potatoes could cause leprosy!</span><br />
<span style="font-family: Verdana,sans-serif;">But <a href="http://en.wikipedia.org/wiki/Antoine-Augustin_Parmentier" target="_blank">Antoine-Augustin Parmentier</a> discovered that it was of a great help to fight disentry, and went on a fight to make it legal and developped all over France.</span><br />
<span style="font-family: Verdana,sans-serif;">After many years of lobbying, he managed to convince <a href="http://en.wikipedia.org/wiki/Louis_the_XVI" target="_blank">Louis the XVIth</a> (yes, the one we beheaded, but that's another story). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-_6Qe7U7ikFpMa8FrBdqWlXduAOE0_uNAX0jrR1KKAEIDwSAs7J9Ujhf2GP7rLY0ie6lO8yZ9odZs3SwsM7ujKbK9QCS2QSyXe2Br8eHDCbwPbp1FJMjJzDDrengIlcxOYqJFWTVrvKO/s1600/230px-234_Solanum_tuberosum_L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-_6Qe7U7ikFpMa8FrBdqWlXduAOE0_uNAX0jrR1KKAEIDwSAs7J9Ujhf2GP7rLY0ie6lO8yZ9odZs3SwsM7ujKbK9QCS2QSyXe2Br8eHDCbwPbp1FJMjJzDDrengIlcxOYqJFWTVrvKO/s1600/230px-234_Solanum_tuberosum_L.jpg" width="213" /></a></div>
<span style="font-family: Verdana,sans-serif;">But nobody wanted to eat potatoes.</span><br />
<span style="font-family: Verdana,sans-serif;">Food for pigs? <i>Non merci!</i></span><br />
<span style="font-family: Verdana,sans-serif;">So they changed its name into "<i>Pomme de terre</i>" : apple of the earth, so romantic!</span><br />
<span style="font-family: Verdana,sans-serif;">But <i>non. </i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>Toujours non... </i></span><br />
<span style="font-family: Verdana,sans-serif;">So they asked the king to set up a new "potato trend", by wearing a potato flower "<i>à sa boutonnière</i>", at his buttonhole. </span><br />
<span style="font-family: Verdana,sans-serif;">So if the King said it, did the French follow? </span><br />
<i><span style="font-family: Verdana,sans-serif;">Non non non!</span></i><br />
<span style="font-family: Verdana,sans-serif;">They had rather die of hunger than eat it..</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsnoDEVHrli7wQGSJnvQYHuLsNuk0kJrW9qgaoh0fLltCtbS9_tV5qN_OhItPQuAOB8dzYFedvjdN3ROhxRfKyesw5avk-K6fyyizJqXH0mHqRAuUFmgjEOxhA0CjmmmGSkh40c_Y8kj_/s1600/aout-658468-jpg_453832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsnoDEVHrli7wQGSJnvQYHuLsNuk0kJrW9qgaoh0fLltCtbS9_tV5qN_OhItPQuAOB8dzYFedvjdN3ROhxRfKyesw5avk-K6fyyizJqXH0mHqRAuUFmgjEOxhA0CjmmmGSkh40c_Y8kj_/s1600/aout-658468-jpg_453832.JPG" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><i> </i></span><br />
<span style="font-family: Verdana,sans-serif;"><br />And that's when Parmentier showed that he had genius.</span><br />
<span style="font-family: Verdana,sans-serif;">He asked the King for a small piece of land North of Paris. He grew potatoes there, and surrounded the field by armed guards, as if what they were protecting was very valuable... </span><br />
<span style="font-family: Verdana,sans-serif;">Parisians grew suddenly very interested in this precious plant, and started to steal it at night when the guards were not looking...</span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<i><span style="font-family: Verdana,sans-serif;">Et voilà!</span></i><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">That's how the love between France and Potato started, and how French Fries were born...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjKS0G6GG3CROkGCFLits0pdyotaBiCO5S6dbpWediL5eJfO2zXdfCfjCctRLa-p_tWPVDXvrhFPl9reaNEvkQBA4vse-UQsmnw-20NX1KShKvlUOAcf_QreqXxJYI8NLLq-ZMp0rd44e/s1600/428374321_fb1c06b76b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjKS0G6GG3CROkGCFLits0pdyotaBiCO5S6dbpWediL5eJfO2zXdfCfjCctRLa-p_tWPVDXvrhFPl9reaNEvkQBA4vse-UQsmnw-20NX1KShKvlUOAcf_QreqXxJYI8NLLq-ZMp0rd44e/s320/428374321_fb1c06b76b.jpg" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;"></span><br />
<u><b><span style="font-family: Verdana,sans-serif;">La recette</span></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLqW2IThOV4L74vYN-gaHD9R1iO2J6iTANq5K-_jTXWOcETtuz_u8N1T23ErYOoT-r05BGKQiAKSw300TKujuAkXbJFl7WAVk3vlSjSW-fyJrJqpedvOmOLGPNBAzHzUB_YsUtqD1kg5u/s1600/IMG_2904.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLqW2IThOV4L74vYN-gaHD9R1iO2J6iTANq5K-_jTXWOcETtuz_u8N1T23ErYOoT-r05BGKQiAKSw300TKujuAkXbJFl7WAVk3vlSjSW-fyJrJqpedvOmOLGPNBAzHzUB_YsUtqD1kg5u/s1600/IMG_2904.JPG" width="200" /></a></div>
<span style="font-family: Verdana,sans-serif;">Preheat the oven at 350°F</span><br />
<span style="font-family: Verdana,sans-serif;">Grind the leftover meat of the bourguignon</span><br />
<span style="font-family: Verdana,sans-serif;">Boil the potatoes for at least 20 minutes, then peel them and mash them with milk and butter, salt, pepper and nutmeg.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNkUGN_RP-Kc41w7WtKfYYyAuyvCtfzujTSfx1zDa8efEry3-JKR8HXfogPoi9T6baep3l0xFrBjtIdKA3Rn6JTTUrOE5KlWM8yuudheG7I9qnrpUUL_3OyIp6H9RaxZDCPuoco0xl3wd/s1600/IMG_2911.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNkUGN_RP-Kc41w7WtKfYYyAuyvCtfzujTSfx1zDa8efEry3-JKR8HXfogPoi9T6baep3l0xFrBjtIdKA3Rn6JTTUrOE5KlWM8yuudheG7I9qnrpUUL_3OyIp6H9RaxZDCPuoco0xl3wd/s1600/IMG_2911.JPG" width="200" /></a><span style="font-family: Verdana,sans-serif;">Spread a layer of potato <i>purée</i> in a large casserole dish, then spread the meat</span><br />
<span style="font-family: Verdana,sans-serif;">Then spread the rest of the <i>purée </i>on the meat. Add some grated cheese, and <i>hop, au four!</i> To the oven.</span><br />
<span style="font-family: Verdana,sans-serif;">Cook for at least 45 minutes.</span><br />
<i><span style="font-family: Verdana,sans-serif;">Et voila!</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqIax4Yh_8dafLFMTi1ygeSNfi9yeqdMkRM-oPQ7YwwYEvxTcp8-3A7lxHH6pYzqUyKQLbrUoDtbyMYJm5t6lxcLu-WCreEvnCAVj8wn0-NrD_zwym9q77evmAcLc0u0V8d0aYMYgRzrw/s1600/IMG_2913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqIax4Yh_8dafLFMTi1ygeSNfi9yeqdMkRM-oPQ7YwwYEvxTcp8-3A7lxHH6pYzqUyKQLbrUoDtbyMYJm5t6lxcLu-WCreEvnCAVj8wn0-NrD_zwym9q77evmAcLc0u0V8d0aYMYgRzrw/s1600/IMG_2913.JPG" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">Now have a piece of this delicious French comfort food... Isn't it great to recycle? <i>Merci encore Mr Parmentier!</i></span><br />
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<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<i><span style="font-family: Verdana,sans-serif;">Bon appétit les amis!</span></i><br />
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<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Cécile</span><br />
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<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">PS: </span><br />
<span style="font-family: Verdana,sans-serif;">If you happen to go to Paris, you should visit the <a href="http://en.wikipedia.org/wiki/P%C3%A8re_Lachaise_Cemetery" target="_blank">Pere Lachaise cemetery</a>. Not because you're a strange and morbid Goth, or a big Jim Morisson fan (Yes, he is buried there, even if some pretend that the casket was smaller than he was): but to go to Mister Parmentier's tomb. </span><br />
<span style="font-family: Verdana,sans-serif;">Notice the<a href="http://www.thedailyspud.com/2011/05/15/potatoes-parmentier-paris/" target="_blank"> wild flowers all around</a>. The gardeners of the cemetery never touch them: they are potato flowers planted by fans all over the world who want to pay him an hommage.</span>Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com6tag:blogger.com,1999:blog-7827714790322978053.post-89965488480917657282013-01-24T10:37:00.002-08:002013-01-28T23:00:09.285-08:00Un bonjour de Lyon: Salad for you my friends!<div style="font-family: Verdana,sans-serif;">
<i>My dear, poor, non French people, </i></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
Ever thought there could be magic in a salad? </div>
<div style="font-family: Verdana,sans-serif;">
I mean not in that terrible all-washed no-cheese no-croutons no-life "Iceberg" you've been looking at every day at noon, now that you've decided you are going to lose the few pounds that separate you from being "the real you" (or may I say, the real boring you?).</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
I'm talking <i>vraie salade</i>.</div>
<div style="font-family: Verdana,sans-serif;">
</div>
<div style="font-family: Verdana,sans-serif;">
I myself used to hate it. As a kid we would only eat salad after the entree, with a lot of vinegar, and I really didn't care for this sour sour sour moment.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
And then I discovered the Salade Lyonnaise</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<u><b>La Salade Lyonnaise</b></u></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVlxAjGMeBR0nwUgvE0ysnOAN4me5Xvw9FB9RgJWr2RzDinm5tdGvwfBN1OK4bfn95YdS6TaDaZSezGyOi6bjTTudXQa0vKKdZWWnjNcMweynPNXpDwlX9nv3RLHs_bfWB5fkgBLkTifi/s1600/IMG_2832.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVlxAjGMeBR0nwUgvE0ysnOAN4me5Xvw9FB9RgJWr2RzDinm5tdGvwfBN1OK4bfn95YdS6TaDaZSezGyOi6bjTTudXQa0vKKdZWWnjNcMweynPNXpDwlX9nv3RLHs_bfWB5fkgBLkTifi/s400/IMG_2832.JPG" height="265" width="400" /></a></div>
<u><span style="font-family: inherit;">Ingrédients</span></u><br />
<br />
1 salad. Mâche. Dandelions. Frisee. Or even Aragula.<br />
<br />
1 egg per person<br />
<br />
8 oz sliced bacon (lardons)<br />
<br />
3 slices of bread (the older the best)<br />
<br />
Mustard. Organic Canola Oil.<br />
Red Vinegar<br />
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<div style="font-family: Verdana,sans-serif;">
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<br />
<span style="font-family: Verdana,sans-serif;">I hope you poor non-French people know that <a href="http://en.wikipedia.org/wiki/Lyon" target="_blank">Lyon</a>, this great French city in the South East of France, is a great place for food. It's by many considered as the capital of gastronomy... </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkCh4x77N1LaunYtsmUl4lIfnhet7ICe3NLzbZ5wRf3gTFnxbOppNU_U2UdfSbXTSndCt2IHEpBhNh0eqU5lToG00d2trr9dHYmhG7X0FUgKKI4-GboB8kW2dV3Z9n2wEqfUBXcV40Os_/s1600/bocuse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkCh4x77N1LaunYtsmUl4lIfnhet7ICe3NLzbZ5wRf3gTFnxbOppNU_U2UdfSbXTSndCt2IHEpBhNh0eqU5lToG00d2trr9dHYmhG7X0FUgKKI4-GboB8kW2dV3Z9n2wEqfUBXcV40Os_/s320/bocuse.jpg" height="204" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;">That's where the French pope of gastronomy lives, <a href="http://online.wsj.com/article/SB10001424127887324407504578187490977278334.html" target="_blank">Paul Bocuse</a>. An incredible chef who was at the head of a French Revolution: <i><a href="http://en.wikipedia.org/wiki/Nouvelle_cuisine" target="_blank">La Nouvelle Cuisine</a></i>, in the 60's. A real "<i>bon-vivant</i>", who very proudly tells how he's been living with<a href="http://www.telegraph.co.uk/foodanddrink/3323406/We-live-too-long-to-have-just-one-woman.html" target="_blank"> three women at the same time</a> for years... <i>Oh la la, le coq français!</i> But a great chef <i>avant tout</i>. As I'm writing, the best chefs of the world are competing in Lyon to get the best award in the world: <a href="http://www.bocusedorusa.org/" target="_blank">le Bocuse d'Or</a>.</span><br />
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<span style="font-family: Verdana,sans-serif;">I've lived and studied (well tried to) in Lyon, and the least I can say is that it's not only a place for high-end pricey restaurants. It's just a place of amazing food.</span><br />
<span style="font-family: Verdana,sans-serif;">The <a href="http://www.thefoodmentalist.com/2011/04/les-halles-de-lyon-france.html" target="_blank">market</a> in itself is "<i>une tuerie</i>" (a killing... like it kills you because it's so good). And the little traditional restaurants<a href="http://en.wikipedia.org/wiki/Bouchon" target="_blank"> "<i>les bouchons</i></a>" are to die for.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>My favorite bouchon, le Café des fédérations</i></td></tr>
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<span style="font-family: Verdana,sans-serif;">Charcuterie, (Yes, <a href="http://www.specialiteslyonnaises.fr/magasin-produits-lyonnais/details/8/2/charcuterie-lyonnaise/jesus-de-lyon.html" target="_blank">Jesus</a> is a sausage in Lyon), Cheese (<a href="http://en.wikipedia.org/wiki/Saint-Marcellin" target="_blank">St Marcellin</a> je t'aime), and amazing dishes: <i><a href="http://en.wikipedia.org/wiki/Quenelle" target="_blank">Quenelles de brochet</a> </i>(pike fish dumplings), <i><a href="http://www.bonjourlafrance.com/french-food/easy-french-recipes/french-dishes/easy-meat-recipes/tablier-de-sapeur.html" target="_blank">Tablier de sapeur</a></i> (soldier's apron, an amazing dish with tripes), or <i><a href="http://en.wikipedia.org/wiki/Cervelle_de_canut" target="_blank">Cervelle de Canut </a></i></span><br />
<span style="font-family: Verdana,sans-serif;">(litteraly "Silk workers brains"... actually <i>fromage blanc</i> with shallots and chives)... <i>Aïe Aïe Aïe!</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUFyXca9Qek-IY0zESDj7HgLKGoP-XuuBWWfsyLeeDJVCX0ak0Fu9tNv4RjPgHILUcrAon6gAPOAa3UxDu4j7daqp8hNrk4v6ruDpOoCTdkZa0-MANLN9e3zrINBw514s7ZwJ6PdlS2QY/s1600/charcuterie-lyonnais.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUFyXca9Qek-IY0zESDj7HgLKGoP-XuuBWWfsyLeeDJVCX0ak0Fu9tNv4RjPgHILUcrAon6gAPOAa3UxDu4j7daqp8hNrk4v6ruDpOoCTdkZa0-MANLN9e3zrINBw514s7ZwJ6PdlS2QY/s320/charcuterie-lyonnais.jpg" height="212" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;">I learned to live and to cook in Lyon. My boyfriend at the time was coming from a family of restaurateurs, and I will always remember his step-father, the moustachy-grumpy-but-friendly Bruno, complaining about how "people didn't know how to make a proper <i>Salade Lyonnaise</i>" any more.</span><br />
<span style="font-family: Verdana,sans-serif;">Well I don't know if Bruno would aprove of this one, but this is how I make it.</span><br />
<u><b><span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">La recette</span></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMNE3Jm9-T433SjVx7KsUldmEA1WA7V0Tgsw9sYbamV35dWzy6OCYB4AWblT27dTedpv3TFEvMQBTPDhoHzzlgplY6fKiJehZsnzWKylXxqC1jV5Z1JaYz0KByXefz0C2x028xJfDS2my/s1600/IMG_2828.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMNE3Jm9-T433SjVx7KsUldmEA1WA7V0Tgsw9sYbamV35dWzy6OCYB4AWblT27dTedpv3TFEvMQBTPDhoHzzlgplY6fKiJehZsnzWKylXxqC1jV5Z1JaYz0KByXefz0C2x028xJfDS2my/s400/IMG_2828.JPG" height="266" width="400" /></a>Slice the bacon into <i>lardons</i></div>
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(just as I explain in the <a href="http://youtu.be/mfq_aOyyfno" target="_blank">video)</a><br />
Cut the bread in small <i>croutons, </i>of about the same size as the <i>lardons</i>. </div>
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On a very very hot and non-sticky pan, pour the <i>lardons. </i>When they begin to sweat, add the <i>croutons. </i><br />
Let them dance together for as long as they need to caramelize.<i> </i></div>
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<span lang="EN-US" style="font-size: 10pt;">Meanwhile put a pan of water to a boil</span></div>
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<span lang="EN-US" style="font-size: 10pt;">Add red winegar</span></div>
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<span lang="EN-US" style="font-size: 10pt;">Break your egg in a bowl, and gently slide it in the boiling water.</span></div>
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<span lang="EN-US" style="font-size: 10pt;">Use your spoon to gather all the white around the egg, and cook them all for 3 minutes.</span></div>
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<span lang="EN-US" style="font-size: 10pt;">Make a vinaigrette (1tsp mustard +1 tsp red wine vinegar + salt + pepper+ 2 tbsp oil)</span><br />
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<span lang="EN-US" style="font-size: 10pt;">Mix it with the frisee (or whatever salad you have), add the lardons and the croutons, then the egg...</span></div>
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<i><b><span lang="EN-US" style="font-size: 10pt;">Et voila! </span></b></i></div>
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<i>Bon appétit les amis!!</i></div>
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Cécile</div>
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PS: </div>
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Promise I'll give you a list of my favorite places in Lyon if you happen to go there! </div>
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Working on a brand new French and perfect website for <i>bientôt!</i></div>
Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-81745857711355714912013-01-15T20:45:00.000-08:002013-01-15T20:45:14.607-08:00A good year and a good soup!<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dear, poor, non French people</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Comment ça va?</span></i><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm so happy to write to you again after these terrible Christmas holidays. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh, don't misunderstand me, I have loved going back to France to see my family and friends. But <i>excusez-moi</i>, there's too much good food there! After days and hours of family <i>banquets</i>, foie-gras get-togethers, chocolate éclairs snacks and other "you definitely should take the vol-au-vent AND the tête-de-veau: after all you never get it <i>there",</i> I am so glad to be back THERE, in California!<i> <a href="http://www.facebook.com/media/set/?set=a.467497336647853.115276.407326999331554&type=1" target="_blank">Finies les tentations!</a> </i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">That's when I get to tell you about the most important Holiday tradition in France. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's not <i><a href="http://en.wikipedia.org/wiki/Yule_log_%28cake%29" target="_blank">Bûche de Noël</a></i>, it's not <i><a href="http://en.wikipedia.org/wiki/Marrons_glac%C3%A9s" target="_blank">marrons glacés</a></i> nor <i><a href="http://www.americansinfrance.net/culture/Chapon-de-Bresse-cfm.cfm" target="_blank">Chapon roti</a></i>... (Although all these great dishes are compulsory in any Christmas dinner or NYE Reveillon).</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It is <i>crise de foie</i>.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Crise de foie</i>, or litterary "liver crisis" is another part of the French paradox. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">No other country or culture IN THE WORLD suffers from this sickness which only appears once in the year.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tv news and <a href="http://www.timesofmalta.com/articles/view/20130106/food-drink/Simple-food-for-the-over-indulged.452343" target="_blank">newspapers</a> make their headlines with it every <i>premier de l'an,</i> the first day of the year... And you can be sure that it's the first thing your butcher or your pharmacist would want to know when you come back from the holidays: "</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Vous l'avez eue?</i></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">" </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So what is it about <i>crise de foie?</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's not a stomachache, it's not a hangover, it's both and it's none... </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Thousands of doctors have tried to convince the French people that <a href="http://www.doctissimo.fr/html/sante/mag_2000/mag0906/sa_1756_vrai_faux.htm" target="_blank">it actually doesn't really exist</a>... It's just that we ate and drunk too much during the holiday season. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But you know how we are. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We French people like to stand for what we believe.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So we may have a little <i>crise de foi (faith crisis, disbelief) </i>from time to time, <i> </i>but will always believe in <i>crise de foi<b>e</b></i>. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(how strange my mother tongue is... <i>Foi<b>e</b></i> is liver and <i>foi</i> is faith...)</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anyhow, I just wanted to give you my little tip to get better after too much stomach pleasure...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's not "detox" or raw or anything, it's just good and soothing.</span><br />
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<u><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>La soupe au chou-fleur</b></span></i></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44v_gfdsPatN269dqeuyYLrFiBoh0K5j3Et9hyphenhyphenxJxwZtsWRyI2752ZwES_5NtgXoPrf4BisI36AFLyDIcNU8L34o-9u9vYYhtDUPsVTHEI7XXRIzMMd3IKOkPwG6V_qvTcU7xGsQsTieN/s1600/chou+fleur2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44v_gfdsPatN269dqeuyYLrFiBoh0K5j3Et9hyphenhyphenxJxwZtsWRyI2752ZwES_5NtgXoPrf4BisI36AFLyDIcNU8L34o-9u9vYYhtDUPsVTHEI7XXRIzMMd3IKOkPwG6V_qvTcU7xGsQsTieN/s1600/chou+fleur2.JPG" height="212" width="320" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<i><u><span class="Apple-style-span" style="font-family: inherit;">Ingrédients</span></u></i><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">1 cauliflower</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup of chicken broth</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup of water</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 star anise pod</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tbsp Tumeric and or Curry</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"> </span><br />
<span class="Apple-style-span" style="font-family: inherit;"> Wash the cauliflower, cut the green parts</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Put in in a pan with the chicken broth and the water</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Add the star anise pod.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Put to a boil, and then let it gently cook (on medium) for at least 20 minutes</span><br />
<span class="Apple-style-span" style="font-family: inherit;">When the vegetable seems soft (and cooked) enough, mix it</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Add the turmeric and/or curry.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Et voilà!</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A soup very light in calories but full of <i>récomfort</i>, just for you and your <i>crise de foie les amis</i>!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Bonne année! et Bon appétit!</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">PS: it's not Cauliflower soup, but you should know that Cabbage soup is a huge pop-culture thing in France... A hit movie from the 70's pretended that the smell of it was able to attract aliens and their UFO's...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><a href="http://www.imdb.com/title/tt0083109/" target="_blank">La soupe aux choux</a></i>, with Louis de Funes and Jacques Villeret</span><br />
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Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com4tag:blogger.com,1999:blog-7827714790322978053.post-85985314426908137572012-12-20T10:00:00.000-08:002012-12-20T10:46:50.507-08:00Boeuf Bourguignon les amis!<div style="font-family: Verdana,sans-serif;">
<i>My poor non-French people,</i></div>
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It's my pleasure to share with you the new French and Parfait recipe...</div>
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Boeuf Bourguignon!</div>
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Hope you'll like it beaucoup beaucoup!</div>
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<b><u>Ingredients</u></b></div>
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1 onion<br />
1 pound beef roast or oxtail or beef cheeks (or all)<br />
4 oz lardons (sliced bacon)<br />
2 carrots, 1 turnip, 2 parsnips</div>
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AND A BOTTLE OF RED WINE !</div>
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<u><b>What to do...</b></u><br />
Stir the oinion and the lardons, and add the beef<br />
Make sure all the cubes brown on each side<br />
Then add the wine<br />
Salt, pepper, some Laurel…<br />
Put on sim for at least 3 hours…</div>
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Et Voilà !<br />
<br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com3tag:blogger.com,1999:blog-7827714790322978053.post-56115235749506910162012-12-16T11:47:00.000-08:002012-12-20T01:25:42.291-08:00Remembrance of recipes past... Pain d'épice<div style="font-family: Verdana,sans-serif;">
<i>My dear, poor, non French people,</i></div>
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Remember the good old time when you spent hours next to the mailbox (the real one, not you average hotmail-yahoo-gmail electronic version) waiting for a letter of your dear <i>chéri? </i>And then reading it again and again trying to figure out what he actually meant by "<i>I like soccer and you too</i>"?</div>
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Where are all those letters now? </div>
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<span style="font-family: Verdana,sans-serif;">I wonder how kids today will have a reminder of their first love letters... </span><br />
<span style="font-family: Verdana,sans-serif;">That's what I thought a few months ago when I was sorting out old drawers at my mother's house. All those silly post cards and pink note-letters suddenly confronted me to the funny, romantic, and a little bit too dreamy 10 year-old me. <i>Trop bizarre!</i> And that's when I found it. Written on a pink cardboard, with a very cautious hand. My first recipe.</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">Pain d'épices (du cahier de Mamie)</span></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Mypsrplk9xhTd6G2CiTsFd18KhlscPn59IayUbM5K3Crw-hEfFFSQ-kDv4PFoImawUzNrycXVz9ZrD8FIf_FwpVmKOrTr4oq9gvivfRaRzI5Wdayl4-36UJlTWkaVNc8cGZdz6QK7b6P/s1600/IMG_1296.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><u><b><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Mypsrplk9xhTd6G2CiTsFd18KhlscPn59IayUbM5K3Crw-hEfFFSQ-kDv4PFoImawUzNrycXVz9ZrD8FIf_FwpVmKOrTr4oq9gvivfRaRzI5Wdayl4-36UJlTWkaVNc8cGZdz6QK7b6P/s400/IMG_1296.JPG" width="400" /></b></u></a><u><b><span style="font-family: Verdana,sans-serif;"> </span>Ingrédients</b></u></div>
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1 cup sugar</div>
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1 cup honey</div>
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1 cup water or milk</div>
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4 cups flour</div>
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1 tbsp baking soda </div>
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<span style="font-family: Verdana,sans-serif;">I remember exactly when I wrote it. Another day of summer vacation. Sun, public swimming-pool, bike in the woods... and boredom. I was back at my grand-mother's farm and didn't know what to do. </span><br />
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<span style="font-family: Verdana,sans-serif;">She herself was more than busy as usual, in between the garden and the hens and the rabbits and the dinner to prepare. "<i>Why don't you look in the recipe notebook and see what you can do?</i>"</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkadqJfWIeIvIlyXkSr67g5WyIKXyYO0VB7LIFz83mwxyCiadKhC1xbjX-5OjVEkuuo19PWD8bKk1QRHeqgqlhoX_Xdy-6Iz55Q7xfoP8XwM7_UOOrcu4bYY4tm6fUjAYFkzaKwKv0t_08/s1600/pain+d%27epices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkadqJfWIeIvIlyXkSr67g5WyIKXyYO0VB7LIFz83mwxyCiadKhC1xbjX-5OjVEkuuo19PWD8bKk1QRHeqgqlhoX_Xdy-6Iz55Q7xfoP8XwM7_UOOrcu4bYY4tm6fUjAYFkzaKwKv0t_08/s400/pain+d%27epices.jpg" width="328" /></a></div>
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<span style="font-family: Verdana,sans-serif;">How I loved her recipe notebook! </span><br />
<span style="font-family: Verdana,sans-serif;">She had started it during World War II, when she was just<i> une jeune fille en fleurs</i>, a 20 year old mademoiselle. It was full of handwritten recipes copied from other friends notebooks, or cut out from the local newspaper. </span><br />
<span style="font-family: Verdana,sans-serif;">That day I decided to start my own collection. And copied her famous <i>pain d'épice</i> recipe.</span><u><b><span style="font-family: Verdana,sans-serif;"><br /></span></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitufDSp3TFOp2lrH4yq59NrfTC49YIAMDH9j-OnscD5scjHz68MKBIHiUC3LMJn9IKgQXVChn-y1n-BWSc81vco7rQfwDEEpgi42BRBb1C-5dbISAWim-CB2j0NMGF_TsPylwjPBDQ5gxC/s1600/IMG_1282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitufDSp3TFOp2lrH4yq59NrfTC49YIAMDH9j-OnscD5scjHz68MKBIHiUC3LMJn9IKgQXVChn-y1n-BWSc81vco7rQfwDEEpgi42BRBb1C-5dbISAWim-CB2j0NMGF_TsPylwjPBDQ5gxC/s320/IMG_1282.JPG" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;">Her gingerbread was awesome. So so simple. </span><br />
<span style="font-family: Verdana,sans-serif;">It's basically milk and honey and flour and <i>c'est tout </i>(that's all). Which makes it very very different from the anglo-saxon version of it. </span><br />
<span style="font-family: Verdana,sans-serif;">No spices for a cake called "Spices bread" (pain d'épices)! I know it's strange, but who cares when it's good!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfRsNLGUBm0PfDWn3z0YH_9fumwN2MRMX7gVC7x6s39XllafHvUkTnXXBm4HsWFLKpAlExUALFmDVQ3A2jnssEzyX04TID8N6dFcelT_EFMlzXKeDVz5AeX2iTnm5zEVJRUJWSWgX3Y0P/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfRsNLGUBm0PfDWn3z0YH_9fumwN2MRMX7gVC7x6s39XllafHvUkTnXXBm4HsWFLKpAlExUALFmDVQ3A2jnssEzyX04TID8N6dFcelT_EFMlzXKeDVz5AeX2iTnm5zEVJRUJWSWgX3Y0P/s320/IMG_1253.JPG" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;">She would bake one every wednesday, for me to have as a snack after the Ballet class. I would always share it with my friends, who loved it. So much that 15 years later, when my friend Stéphanie called me to invite me to her wedding, she asked for just one gift: <i>la recette du pain d'épice de mamie Laurence</i>. This recipe...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgY40vE5idsok7n7fdiDhrYiT2yI6mGLcFzQFRJ20MazGHmaMg9XumQlNbU4e9quaVcH_AbbRNJfBGJ4sPNq6D-7Ijn7p9sLVX3m6ykkLk8PpaBkXe3rBIEoJdqagtuTqmxFd_SJptrYdt/s1600/IMG_1300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgY40vE5idsok7n7fdiDhrYiT2yI6mGLcFzQFRJ20MazGHmaMg9XumQlNbU4e9quaVcH_AbbRNJfBGJ4sPNq6D-7Ijn7p9sLVX3m6ykkLk8PpaBkXe3rBIEoJdqagtuTqmxFd_SJptrYdt/s320/IMG_1300.JPG" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;">I still like to have it as a post work-out treat, but it's also great for a winter breakfast. Slice it and spread butter and you forget about cold feet and running nose! </span><br />
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<span style="font-family: Verdana,sans-serif;"><u><b>La Recette </b></u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxD7_FZZkfG8OqJD7KTdVWBi57Yr_b7ds63piNAaTK0e53GcVziAkL4zFvXopxIlLlX_2yF36vwdXatLK53yIZOrfSx4ZrWhY5DRc2M1Y9IrLJkwWRznshZZtdKLxpwmV9wBmA0JflxaL/s1600/IMG_1273.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxD7_FZZkfG8OqJD7KTdVWBi57Yr_b7ds63piNAaTK0e53GcVziAkL4zFvXopxIlLlX_2yF36vwdXatLK53yIZOrfSx4ZrWhY5DRc2M1Y9IrLJkwWRznshZZtdKLxpwmV9wBmA0JflxaL/s200/IMG_1273.JPG" width="200" /></a>Put the milk (or the water, but really, milk is better) to a boil, </div>
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and then mix it with honey and sugar.</div>
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Add slowly the flour and the baking soda. </div>
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Mix it well.</div>
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Grease a pan in butter and pour the mix</div>
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Bake for one hour at 200F</div>
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The pain d'épices is great the next day, and even the following days.</div>
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<i>Bon appétit les amis!</i></div>
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<span style="font-family: Verdana,sans-serif;"><i><b>PS</b></i>: I have to talk to you about my favorite processed <i>pain d'épices</i>: "Prosper" de <a href="http://www.mondizen.com/en/biscuits-/1060-lu-vandame-pain-d-epices-ginger-bread-340g-.html?id_country=21" target="_blank">Vandame</a>. I can still see my little brother spreading tons on Nutella on it for his "4 heures" (litteraly 4pm, the time French kids were supposed to have their afternoon snack). And we loved their ad, a remake of a song of Maurice Chevalier, Prosper.</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;"> </span></b></u>Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com8tag:blogger.com,1999:blog-7827714790322978053.post-73995374456778725572012-12-09T11:09:00.002-08:002012-12-20T01:26:55.674-08:00Cook Faisan like a real peasant (Pheasant au vin)<div style="font-family: Verdana,sans-serif;">
<i>My dear, poor, non French people,</i></div>
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Let me tell you: it's never funny to be the turkey of the stuffing. </div>
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I guess that would be the litteral translation of "<i>Etre le dindon de la farce</i>", a popular French saying that means "being the laughing stock". </div>
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Why do American people are so concerned about it ? The stuffing I mean. That what amazed me most last month as I was enjoying my first real Thanksgiving. Even a <i>gourmet </i>like me had never seen people fight over what should or should not be put inside an animal...<i>Très très bizarre!</i></div>
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The whole ceremony is actually very exotic for a poor French girl like me. I guess I felt the same thing as an American girl in front of
the Eiffel Tower: I thought I was in a movie! Loved it.<br />
I tried to think of a similar celebration back in France, and it suddenly reminded me of family fall tradition. <i>Le déjeuner de la chasse,</i> <i>chez tatate Giselle</i>. And <i>faisan</i>.</div>
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<u><b>Le faisan au vin</b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6odopCWERj4_-kiRDBTDd6POg0xcY6vT-UpxS1Fmet6IB0ffkIp79prXE716b5jVa9GXEgcW9UMwFyKMy2BZEMIRRPqsAXoVlDNAwj1wB9D-djrm44qfaUlwywqr7xidG0o5HMSoD2HRZ/s1600/IMG_1081+-+Version+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><u><b><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6odopCWERj4_-kiRDBTDd6POg0xcY6vT-UpxS1Fmet6IB0ffkIp79prXE716b5jVa9GXEgcW9UMwFyKMy2BZEMIRRPqsAXoVlDNAwj1wB9D-djrm44qfaUlwywqr7xidG0o5HMSoD2HRZ/s400/IMG_1081+-+Version+2.JPG" width="400" /></b></u></a><u style="font-family: inherit;"><b>Ingrédients</b></u></div>
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1 pheasant</div>
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1 bottle of red wine</div>
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1 onion or 2 shalots</div>
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3 cloves</div>
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4 carrots</div>
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1 pound brussel sprouts<br />
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1/2 pound mushrooms</div>
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It's every 3rd sunday of September. And always at my grand-aunt's farm.</div>
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The opening day of the hunt lunch is never to be missed in my family.</div>
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Tatate Giselle is still hosting it every year, even is she's more than 80 years old now. <i>Et le menu? </i>Still the same..</div>
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<i><a href="http://frenchandparfait.blogspot.com/2012/08/dont-be-crude-eat-your-crudites.html" target="_blank">Crudités</a> </i>first, with the incredible <i>mayonnaise de tatate Giselle </i>(made from scratch with fresh eggs from the farm, a creamy, thick, golden mayonnaise I still dream of). </div>
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Then <i>Bouchées à la Reine (</i>savoury <i>Vol au vent</i> with sweetbread, please remind me to cook and write the recipe very soon!) </div>
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And a game meat dish: hoar, doe, or pheasant.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ua8QnmcBEo-MaG9aIdCZsy520urrGTYYCM-6wvAkIVxPCh7HXCF49f6xwN_KsXtlfp2cGGp7WnayvO8HtMxcPfvgrGq5cY9YmFUXJOUzbLoO_aRbqV7xKp1cPbIOFCatCS2RI3cRjgNS/s1600/Male_and_female_pheasant.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ua8QnmcBEo-MaG9aIdCZsy520urrGTYYCM-6wvAkIVxPCh7HXCF49f6xwN_KsXtlfp2cGGp7WnayvO8HtMxcPfvgrGq5cY9YmFUXJOUzbLoO_aRbqV7xKp1cPbIOFCatCS2RI3cRjgNS/s1600/Male_and_female_pheasant.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And who has the more make up on? The male, on the right!</td></tr>
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<br />
Pheasant is really a natural part of the diet in the area of France I come from.<br />
There are plenty of woods and forests in <a href="http://en.wikipedia.org/wiki/Sologne" target="_blank">Sologne</a>, and they are rich in wild animals.<br />
As it's only 100 miles south of Paris, the area has always been a holiday destination for kings, princes, and then rich families who came for a good hunt.<br />
But the French Revolution changed it all by allowing peasants like my ancestors to also hunt, in communal woods, and I guess that's what my family celebrate every year.<br />
The guys (and some girls of my generation, but not me, I had rather read!) would go hunting in the morning and try to come back with some trophy (they would tease each other all year long about it... but my mom always said that it was more a walk in the woods...)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdXI7Y5G2wcuPIkgk47fvwaRnqqwHll_f6m30TlmW1YJC4hvmI8veKZ1UUfBsWX8eW8McAx5xgnmYlSqN6qu4mA-szbEtHHCJaSaXS7W143nF62yg-zh4_wYeMWC9RCYIaT9nMdCFWaB3/s1600/IMG_0955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdXI7Y5G2wcuPIkgk47fvwaRnqqwHll_f6m30TlmW1YJC4hvmI8veKZ1UUfBsWX8eW8McAx5xgnmYlSqN6qu4mA-szbEtHHCJaSaXS7W143nF62yg-zh4_wYeMWC9RCYIaT9nMdCFWaB3/s1600/IMG_0955.JPG" width="320" /></a></div>
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This bird has nothing to do with lazy farm raised animals like hens, gooses... or turkey. It's most of the time in the wilderness, and is therefore less fatty and more muscular. It can be very dry if not prepared well, that's why I like better to have it marinate in wine 24 hours. </div>
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<b><u>La recette</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfqHv2FS7iskiOMVUheHQ02eNREIFzg9kgMQm0Xp1kS9vfgihGOyXtucQFyfgEVuWsklMdu4-rQSqrc9SLHIEInCkmPMkdq_5b9Ef1BuhE3IhJ2jjVu_9fm2fTMEMmG9qB74e0yNU5lLl/s1600/IMG_1228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfqHv2FS7iskiOMVUheHQ02eNREIFzg9kgMQm0Xp1kS9vfgihGOyXtucQFyfgEVuWsklMdu4-rQSqrc9SLHIEInCkmPMkdq_5b9Ef1BuhE3IhJ2jjVu_9fm2fTMEMmG9qB74e0yNU5lLl/s1600/IMG_1228.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Peel an onion and put 4 cloves in it</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Peel the carrots and cut them in two</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeHQi_KwmqNdc75bc6rSWNk3tDYwsnDqr4LEfFKReQ9hFk0KT8mOqOCayXTbT5TRynBxt20Fi60gC-LCWPblTbWplPg4eU9v_gzwOq2O_dbwV-7FuOS_qa8mvNqyuoYJ8nINGoTNs_5wu/s1600/IMG_0962.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeHQi_KwmqNdc75bc6rSWNk3tDYwsnDqr4LEfFKReQ9hFk0KT8mOqOCayXTbT5TRynBxt20Fi60gC-LCWPblTbWplPg4eU9v_gzwOq2O_dbwV-7FuOS_qa8mvNqyuoYJ8nINGoTNs_5wu/s320/IMG_0962.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Put the onion, carrots and pheasant in a large bowl and pour the bottle of wine</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Add salt, pepper, and some laurel and let marinate for at least 24 hours.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCW1KUToO3HLNotmBhpniNLHoWYN-HlxGlh2vsNXVWlE1uzddZGWonE7QwghdM33KC2PMv1BZU24Sop-iN1lcWchLl5Mn8bDphGYH0WNXKsu9rOzKWb_zFmpOfOD5WU0vUnwyYPc9TQIU/s1600/IMG_1054.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCW1KUToO3HLNotmBhpniNLHoWYN-HlxGlh2vsNXVWlE1uzddZGWonE7QwghdM33KC2PMv1BZU24Sop-iN1lcWchLl5Mn8bDphGYH0WNXKsu9rOzKWb_zFmpOfOD5WU0vUnwyYPc9TQIU/s1600/IMG_1054.JPG" width="320" /></a><br />
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Then heat a cast iron pan, or just a regular cooking pot.<br />
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Brown the bird in a little bit of olive oil.<br />
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Add the marinated wine and carrots, and maybe some other herbs like thyme.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpRm7klrLsbMeF7CI04pXL3qhI87W6i6qR2CoKKvqrW4YZe31_K0TgAgsplGq-A-Wrt2ndsKw_kZTrZ41905UNcb9PqdglEvaWXmte0PCBlR4MDOJh1Ve-wU-rprtNZF4Ljq5xIsYr0tG/s1600/IMG_1063.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpRm7klrLsbMeF7CI04pXL3qhI87W6i6qR2CoKKvqrW4YZe31_K0TgAgsplGq-A-Wrt2ndsKw_kZTrZ41905UNcb9PqdglEvaWXmte0PCBlR4MDOJh1Ve-wU-rprtNZF4Ljq5xIsYr0tG/s1600/IMG_1063.JPG" width="320" /></a></div>
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Put to a boil and then set down to low or sim, and let it slowly bubble its way, something like 2 or 3 hours.<br />
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Add the trimmed Brussel sprouts and the mushrooms 20 minutes before serving.<br />
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<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Et voilà!</span></i></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As you can see, this recipe is very similar to the very traditional<a href="http://en.wikipedia.org/wiki/Coq_au_vin" target="_blank"> Coq au vin.</a></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Strangely I find it easier to find a pheasant here in LA than a rooster ( at the 3rd and Fairfax <a href="http://www.yelp.com/biz/farmers-market-poultry-los-angeles" target="_blank">Farmer's Market</a>), but you can do exactly the same recipe with a male chicken...</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bon appétit les amis!</span></i><br />
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<br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-72692834804477224292012-11-30T09:18:00.003-08:002012-12-20T01:28:15.105-08:00Chaud Cacao! Or the French and perfect Chocolate cake<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span lang="EN-US"><i>My dear, poor,
non-French people,</i></span><span lang="EN-US"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What does a girl need to be
really French and Perfect? A pair of <a href="http://christianlouboutin.com/" target="_blank">Louboutin</a>? A glass of <a href="http://www.klwines.com/detail.asp?sku=1043483" target="_blank">Demoiselle Champagne</a>?
The last <a href="http://www.vanessabruno.com/en/" target="_blank">Vanessa Bruno</a> it-bag? <o:p></o:p></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span lang="EN-US"><i> </i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span lang="EN-US"><i>Non non non les amis!</i></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span lang="EN-US"><i> Pas seulement! </i> </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span lang="EN-US">What she needs is also a recipe for an easy, festive and <i>délicieux</i> chocolate cake. <i> </i></span></span></div>
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<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span lang="EN-US"><i>Un gâteau au chocolat, oui madame! </i> </span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span lang="EN-US">The one you can decide to bake from
scratch at the last minute to celebrate a sister’s birthday, impress a mother in law, or comfort a friend
(and/or yourself).</span></span><br />
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I’ve been looking for it
everywhere, and I’m <i>extremement</i> happy
to share my best find with you poor non-French people:</span></span></div>
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<br />
<div class="MsoNormal" style="font-family: Verdana, sans-serif; font-style: italic;">
<span style="font-size: small;"><b><u><span lang="EN-US" style="font-family: Verdana;">Le fondant au
chocolat de Pierre Hermé</span></u></b></span><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<br /></div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBqpMjTEze_j9vgBuvofKAa9VXMinfHYMNLuiXF9mVIo-BXN5lTy_wpYs4b5zBknc2ViSmcDovtKE2FOdMsTaQJVSIKD8P7CKJCCP3okiZut7NaOQbGj94Q-xlXlIv2Afh-0xex57c8iP/s1600/IMG_0968+-+Version+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBqpMjTEze_j9vgBuvofKAa9VXMinfHYMNLuiXF9mVIo-BXN5lTy_wpYs4b5zBknc2ViSmcDovtKE2FOdMsTaQJVSIKD8P7CKJCCP3okiZut7NaOQbGj94Q-xlXlIv2Afh-0xex57c8iP/s400/IMG_0968+-+Version+2.JPG" width="400" /></a></div>
<div style="font-family: inherit;">
<u><span style="font-size: small;"><b><span lang="EN-US">Ingrédients</span></b></span></u><span lang="EN-US" style="font-size: 16.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
</div>
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<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit; font-style: italic;">
<span lang="EN-US" style="font-size: small;">4 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: inherit; font-style: italic;">
<br />
<span lang="EN-US" style="font-size: small;">1 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: inherit; font-style: italic;">
<br />
<span lang="EN-US" style="font-size: small;">8,8 oz butter<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: inherit; font-style: italic;">
<br />
<span lang="EN-US" style="font-size: small;">8,8 oz dark chocolate (65%)<o:p></o:p></span></div>
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<br />
<span lang="EN-US" style="font-size: 16pt;"><span style="font-family: inherit; font-size: small;">3/4 cup flour</span><o:p></o:p></span></div>
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<br />
<br />
<br />
<br />
<br /></div>
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<br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><br /></span>
<br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><a href="http://en.wikipedia.org/wiki/Pierre_Herm%C3%A9" target="_blank">Pierre Hermé</a> is French <i>pâtisserie</i> mega star. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3ztWiQkD3IcXK-EizZ3wj1R6_iBa80EqV7-wIvap_sIiDBsfZ3HI44wGMZk8-Mi23J7yCwJdptPlGAnmLOxmGLIKe-kwWNkl0cGnhljt9WYyuLYFG-5v3Opqlxr91J0AIw6PdCC-c7zr/s1600/Photo-Pierre-Herme%CC%81-400x320.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3ztWiQkD3IcXK-EizZ3wj1R6_iBa80EqV7-wIvap_sIiDBsfZ3HI44wGMZk8-Mi23J7yCwJdptPlGAnmLOxmGLIKe-kwWNkl0cGnhljt9WYyuLYFG-5v3Opqlxr91J0AIw6PdCC-c7zr/s200/Photo-Pierre-Herme%CC%81-400x320.jpg" width="200" /></a><span lang="EN-US" style="font-family: Verdana; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="font-family: Verdana; font-size: small;">Tell his
name to any French and perfect woman and she will faint quicker than an
American teen in front of Justin Bieber…</span><br />
<br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><i>Vraiment</i></span><span lang="EN-US" style="font-family: Verdana; font-size: small;"><i>!</i> </span><br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><br /></span>
<span lang="EN-US" style="font-family: Verdana; font-size: small;">If <i>Parisiennes</i> can queue for hours in
front of a store, it’s not to get the best rebate on the next Ipad mini mini: </span><span lang="EN-US" style="font-family: Verdana; font-size: small;">it’s just that <a href="http://www.pierreherme.com/?___store=english&___from_store=english" target="_blank">Pierre Hermé</a> </span><span class="Apple-style-span" style="font-family: Verdana; font-size: small;">released his new macaron collection</span><br />
<span class="Apple-style-span" style="font-family: Verdana; font-size: small;">(yes, there's a fall, winter, spring, summer collection, just like <i>haute
couture</i>).</span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pK1HdB9FLyQPpcmi7-duX-ebQOnIvWUr7Du8fpSFlg2vIlyf8ZnVTpcCjPaj-16yRpV3-K20AgvgewUxckPUM40Gw76x_icGhvPXQDli5N4J_UtWhSJaxfFuGIC0NQJfO5uNuyHcPXJ6/s1600/ispahanent_1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pK1HdB9FLyQPpcmi7-duX-ebQOnIvWUr7Du8fpSFlg2vIlyf8ZnVTpcCjPaj-16yRpV3-K20AgvgewUxckPUM40Gw76x_icGhvPXQDli5N4J_UtWhSJaxfFuGIC0NQJfO5uNuyHcPXJ6/s200/ispahanent_1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<span lang="EN-US" style="font-family: Verdana; font-size: small;"></span><br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;"></span>
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><i>Ah la la</i></span><span lang="EN-US" style="font-family: Verdana; font-size: small;"><i>… </i></span><br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><i>L'Ispahan</i> </span><br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;">(rasberries and sweet rose cream flavoured with litchi in a
sandwich of rose flavoured macarons) </span><br />
<br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;">or his incredible olive oil or figs and
foie gras macarons… </span><br />
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="font-family: Verdana; font-size: small;">I for one am forever
grateful for his great classic recipes in “<i><a href="http://cuisine.larousse.fr/livres-de-cuisine/9782035849762" target="_blank">Larousse des Desserts</a></i>”, the
French pastry cookbook bible...</span></div>
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</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br />
<br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;">And for this amazing and sooooo simple flourless
chocolate cake.</span><br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="font-family: Verdana; font-size: small;">Ok, it’s not diet at all…</span><br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;">Tons of butter, sugar and chocolate, but you just need a small bite to go
straight to <i>paradis</i>: a place where
everythi</span><span lang="EN-US" style="font-family: Verdana; font-size: small;">ng is as cozy and comforting as the arms of an ideal prince charming…</span><span lang="EN-US" style="font-family: Verdana; font-size: small;"> </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0ByT04BurnVm0O3mB0FfRRVrDhxu66CU2fJh3qj2pEO8Hi5TfU1bXA4epyEynYVqYLYrNEqO2fJrBH1YN0W6jdJjcyq9l5nsYYYGPiTm7Q5TJo4nyJVfuT3Z8uspWaXkz7rxRR-mnkXy/s1600/IMG_1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0ByT04BurnVm0O3mB0FfRRVrDhxu66CU2fJh3qj2pEO8Hi5TfU1bXA4epyEynYVqYLYrNEqO2fJrBH1YN0W6jdJjcyq9l5nsYYYGPiTm7Q5TJo4nyJVfuT3Z8uspWaXkz7rxRR-mnkXy/s320/IMG_1040.JPG" width="320" /></a></div>
<br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;">The only important thing
is to use the best chocolate you can find. </span><br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;">65% cocoa is <i>obligatoire</i>. I chose to bake this one with my precious “<a href="http://frenchandparfait.blogspot.com/2012/09/dont-be-chicken-cook-some-poulet.html" target="_blank"><i>Piment d’Espelette</i></a>" chocolate that I snuggled from my last trip to the Basque Country.
The delicate red peppers add a twist of spice that I love.</span><br />
<span lang="EN-US" style="font-family: Verdana; font-size: small;">If you can't fly to <a href="http://www.chocolat-bayonne-daranatz.fr/index.php?option=com_content&view=article&id=5&Itemid=5" target="_blank"><i>La Confiserie Daranatz </i></a>and buy this amazing <i>chocolat </i>right now, you can also just add a tablespoon of <i>Piment d'Espelette</i> or even paprika. </span><br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrNhhlJihHH2QPoasxyXWyZ1-SPUl80O6RvJVt0ZQYidTcfam0p0YnKlGTmYpaHEdBY2MBgBKHn5YjIKLAvCaiFHZHWJsQiFaJ3kQAiWvZOuwLAQzvIUmw1xMKxxeEI9pDq8xJpTuLewC/s1600/IMG_0939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrNhhlJihHH2QPoasxyXWyZ1-SPUl80O6RvJVt0ZQYidTcfam0p0YnKlGTmYpaHEdBY2MBgBKHn5YjIKLAvCaiFHZHWJsQiFaJ3kQAiWvZOuwLAQzvIUmw1xMKxxeEI9pDq8xJpTuLewC/s320/IMG_0939.JPG" width="320" /></a></div>
<span lang="EN-US" style="font-family: Verdana; font-size: small;"></span><span style="font-size: small;"><i><o:p></o:p></i></span></div>
<!--EndFragment--><span style="font-size: small;"><br />
</span><br />
<br />
<br />
<u><b><span style="font-size: small;">La recette</span></b></u><br />
<br />
<br />
<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1VsoogTku0p5yMK1ScnLYYlAuuFURCwDIuWreIwhYXpi4WpcnIMWOFlCNZAh1shnnqOJbZaLiZqHmRQyU98-s4AuuTr2cHxsVSwFUpByMg5FrgoaNs3EwC7NG3D7wOJECZheHgASWBNc/s1600/IMG_0950.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1VsoogTku0p5yMK1ScnLYYlAuuFURCwDIuWreIwhYXpi4WpcnIMWOFlCNZAh1shnnqOJbZaLiZqHmRQyU98-s4AuuTr2cHxsVSwFUpByMg5FrgoaNs3EwC7NG3D7wOJECZheHgASWBNc/s200/IMG_0950.JPG" width="200" /></a></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Melt the chocolate and the butter in <a href="http://en.wikipedia.org/wiki/Bain-marie" target="_blank">Bain-Marie</a> (sloooooowly)</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Preheat the oven at 350°F</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDlNf_ADJ1KVW7t_w_cyjc9m5Si4CnbkiEPp82QmxOnQRILV-fmhiz_GA2fxPuJI1EbaSesGciSySznrhQeCnFMhjaRtsN0WtbuwPGftaWXs3VnJYVcDNjVkkbK5s7wkuQ5nll6QJJmY6/s1600/IMG_0716.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDlNf_ADJ1KVW7t_w_cyjc9m5Si4CnbkiEPp82QmxOnQRILV-fmhiz_GA2fxPuJI1EbaSesGciSySznrhQeCnFMhjaRtsN0WtbuwPGftaWXs3VnJYVcDNjVkkbK5s7wkuQ5nll6QJJmY6/s200/IMG_0716.JPG" width="200" /></a><span style="font-size: small;">Mix the eggs and the sugar</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Add the chocolate and the butter</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Then the flour</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Pour in a buttered pan<br />
</span></div>
<div style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;"></span></div>
<div style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<div style="font-family: inherit;">
<span style="font-size: small;"><br />Let in the oven for 25 minutes, with the door slighly open (use a wooden spoon to put in the door for example)</span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">This <i>gâteau</i> is even better the next day.</span><br />
<span style="font-size: small;">You can add apricot jam for example, and of course icing.</span><br />
<span style="font-size: small;">But I love it like that, "raw", with its cracks on the top...</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOnW0njiknbOIIDd2Cer5FhmOX-m9EeBBd4vk9KSypCbBfYjqXVulTBYDLfDC5HEr0e7crAeD0PdHkeF9-Euuigde55u9PZBQVsNvTRY3PWNEO_yZ3DrQxh0mdGPnlty8vXbRGMw2mve6/s1600/IMG_1012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOnW0njiknbOIIDd2Cer5FhmOX-m9EeBBd4vk9KSypCbBfYjqXVulTBYDLfDC5HEr0e7crAeD0PdHkeF9-Euuigde55u9PZBQVsNvTRY3PWNEO_yZ3DrQxh0mdGPnlty8vXbRGMw2mve6/s320/IMG_1012.JPG" width="320" /></a></div>
<br />
<span style="font-size: small;">Now have a bite. Did I tell you what the name of the cake "fondant" means in French?</span><br />
<span style="font-size: small;">Melting.</span><br />
<span style="font-size: small;">Now you know what a French and Perfect chocolate cake is...</span><br />
<br />
<span style="font-size: small;"><b><i>Bon appétit les amis! </i></b></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span></div>
<br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com4tag:blogger.com,1999:blog-7827714790322978053.post-56710693535688911932012-11-24T13:45:00.000-08:002012-12-20T01:29:44.060-08:00Be a good poire ! Teach your pears how to swim in wine!<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dear, poor, non-French people,</span></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let me be a
good pear today, or "<i>Une bonne poire</i>": this is how my French
friends call someone who’s always helping everybody, even if people are taking
advantage of it. </span></span><br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It’s nice, at least it’s much better than being <i>“une vraie
dinde”</i>, “a real turkey”, which is how we call people who are stupid and
brainfree, I would say…</span></span><br />
<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anyway, after all
your stomach has suffered last Thursday, I’m sure you’ll love this delicious and
healthy dessert.</span></span><br />
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><u>Les poires
au vin</u></b></span></span><br />
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLwbPzBbi1nCa5a5JWRVjBoGrIgjkVktCbpC6iaZ7rY63oqJCaLbjotGT8McrAizqHXqEfCO_e8TG8fDRJPGCDp18QjCLu4B9gpb0DEMkpa68hv4KjxAayO46LBGyTlVCrFumxiDTVS_k/s1600/IMG_0759.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLwbPzBbi1nCa5a5JWRVjBoGrIgjkVktCbpC6iaZ7rY63oqJCaLbjotGT8McrAizqHXqEfCO_e8TG8fDRJPGCDp18QjCLu4B9gpb0DEMkpa68hv4KjxAayO46LBGyTlVCrFumxiDTVS_k/s1600/IMG_0759.JPG" width="400" /></a></div>
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><u><o:p></o:p></u></b></span></span></div>
<div class="MsoNormal">
<b><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><u>Ingrédients</u></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">4 pears<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span lang="EN-US">1 bottle of
red wine<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span lang="EN-US">3 tbsp
honey<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span lang="EN-US">1 tbsp
vanilla seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span lang="EN-US">3 Cloves, Anise,
Pepper <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br />
<br />
<br />
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br />
<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This recipe
is actually very similar to the <a href="http://frenchandparfait.blogspot.com/2012/08/eat-your-wine-have-some-fraises.html" target="_blank">strawberry wine soup</a> I wrote about this summer.
Let’s say it’s the autumn, warm, version of it. </span></span><br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It’s the perfect way to end a
good meal : no need for another big fluffy pie that will only stay on your
hips and not on your palate as a souvenir…</span></span><br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></span><br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love
doing it too because it reminds me of winter time and skiing vacation: you
actually cook the fruits in something that is very similar to <i style="mso-bidi-font-style: normal;">vin chaud, </i>mulled wine<i style="mso-bidi-font-style: normal;">. </i> </span></span><br />
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The best after a day of slaloms in <i style="mso-bidi-font-style: normal;">poudreuse</i>, powdery snow. (Or, after
visiting half a dozen <i style="mso-bidi-font-style: normal;">fromageries</i> for
the best <i style="mso-bidi-font-style: normal;">Tomme de Savoie</i>: why ski when you can prepare a <i style="mso-bidi-font-style: normal;">Raclette</i> or a <i style="mso-bidi-font-style: normal;">Fondue</i>?).</span><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Poires</i> are such great autumn fruits! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Where I come from, in the Center of France, they are deeply used. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You can find "<i><a href="http://www.poirestapees.com/" target="_blank">poires tapées</a></i>" (beaten pears): pears that are pealed and dried during three days in special wood ovens, and then "beaten" with a special instrument and laid in a traditional basket. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But my favorite is <i>la poire</i> my grand father used to make with the fruits left at the end of the season: a pear brandy he would always serve to his good friends at the end of a great meal. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adults would sip a glass of this gorgeously perfumed "<a href="http://en.wikipedia.org/wiki/Eau_de_vie" target="_blank"><i>eau de vie</i></a>" (litteraly "water of life") while we kids would try not to be seen trying to soak a sugar cube in their glass: it's called "un canard", a duck, and it's a little piece of drunken sweet heaven...</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OrEkbJsWebesVR45eDL0CQ3Cra62Gk3KOrqP9VZQyplE0MHySXqaWYtljvdzY5POn30b_N7cmCF-In_N3LOhne9STfYHLpmAQ0-qguv6opskFF4-tVa3L1hjmBM-TCQWn58s_q7uCxiO/s1600/IMG_1096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OrEkbJsWebesVR45eDL0CQ3Cra62Gk3KOrqP9VZQyplE0MHySXqaWYtljvdzY5POn30b_N7cmCF-In_N3LOhne9STfYHLpmAQ0-qguv6opskFF4-tVa3L1hjmBM-TCQWn58s_q7uCxiO/s1600/IMG_1096.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Eau de vie"... almost like water, makes you really feel you're alive!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv58sOHt8m3GgToy2IHtpcgOWyMKRUIXm6-hzDnqItjVfkjhPUEeidKRO9Mv7BN62nDAl_tZNq-WGDNktjsgMKh6nE4AqLKyVHZIrlXTmk7BGwRY1MsAsxfbnw37xGOdhgQoNN-uBJjtyM/s1600/IMG_0746.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv58sOHt8m3GgToy2IHtpcgOWyMKRUIXm6-hzDnqItjVfkjhPUEeidKRO9Mv7BN62nDAl_tZNq-WGDNktjsgMKh6nE4AqLKyVHZIrlXTmk7BGwRY1MsAsxfbnw37xGOdhgQoNN-uBJjtyM/s1600/IMG_0746.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: inherit;">Put the red wine to a boil</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Add the spices: the cloves, the star anis, the vanilla, and a little bit of pepper</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wq6vsQ_SAQoJdReqFI0HhTNtDK3NdOexNuhxK3h_Bn7dyctrwkXuSDDirHX_go5fGbUw59Zm6Z3_WiHRQ8AJRY1o7PWnLIVKX1-KND9zvy-c0mERwOxtgW78MDAJ8ob0kqkO9CtdbI0A/s1600/IMG_0743.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wq6vsQ_SAQoJdReqFI0HhTNtDK3NdOexNuhxK3h_Bn7dyctrwkXuSDDirHX_go5fGbUw59Zm6Z3_WiHRQ8AJRY1o7PWnLIVKX1-KND9zvy-c0mERwOxtgW78MDAJ8ob0kqkO9CtdbI0A/s1600/IMG_0743.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: inherit;"> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">Melt the honey in it</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Peal the pears, leaving the stem and gently plundge them in the wine </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Put on sim and Cook for 25 minutes</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You can eat them warm, but I prefer them cold, they can be kept in the fridge for days.</span></div>
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<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Bon appétit les amis!</b></span></i></div>
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<!--EndFragment-->Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-22048664166737151652012-11-19T14:19:00.000-08:002012-12-20T01:30:38.097-08:00A magic soup just for you<div class="separator" style="clear: both; text-align: center;">
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<i><br /></i>
<i>My poor non-French people,</i></div>
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I guess you all know now that "French women don't get fat".</div>
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<a href="http://mireilleguiliano.com/" target="_blank">Mireille Guiliano</a>, who I was lucky to meet a few years ago and interview her for a profile of her I directed for French TV, has explained to the whole world the basics of the French and perfect silhouette: eat everything, not too much, enjoy it but pay attention, and when you've forgotten all the rules, try and detox with a good leeks soup.</div>
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She's totally right, of course, but I prefer another magic soup...</div>
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<br /></div>
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<u><b>La soupe de Cresson comme à la maison</b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizE-HD6JID-7iHXrSD44QCZ8xeH2Q8IdX3vv_WEL9vVpl0IMjaBgceaQttSFdNBHlgk6Urbtgnhhh5_NrPk3OQV1HnRsQfogdNVAjlsYdmjdHhNujViB8mvugY0qRGx0BwLwC4eeXP8Q3j/s1600/IMG_0684.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><u><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizE-HD6JID-7iHXrSD44QCZ8xeH2Q8IdX3vv_WEL9vVpl0IMjaBgceaQttSFdNBHlgk6Urbtgnhhh5_NrPk3OQV1HnRsQfogdNVAjlsYdmjdHhNujViB8mvugY0qRGx0BwLwC4eeXP8Q3j/s1600/IMG_0684.JPG" width="400" /></u></a></div>
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<u>Ingrédients</u><br />
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2 bunches of Watercress<br />
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2 cups chicken broth<br />
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Pepper<br />
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Salt<br />
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and some Creme Fraiche...<br />
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<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One of the best surprise when I arrived in LA was to find upland-cress so easily at the market.</span><br />
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It's actually quite rare in Paris, only in season and in some very specialised <i>primeurs </i>(fresh vegetables grocery shops).</div>
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But my mom would often cook it when I was a kid : in Sologne, where my village is, the land is very wet in some parts, and you could sometime find some fresh one while walking in the woods.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUfbpTM28Hd_xACEX8MXjahcRf97jHhx0-NwBqIS1NgtlRlN0L5Py6lUAh2bemkgmMU2LiXO-9yHn8yxuXo_S64e1kxJ93qLvB_figQdZEuvvEDlJlCWZnINO2qLtn0f4jiiiqMXBvHMF/s1600/IMG_0659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUfbpTM28Hd_xACEX8MXjahcRf97jHhx0-NwBqIS1NgtlRlN0L5Py6lUAh2bemkgmMU2LiXO-9yHn8yxuXo_S64e1kxJ93qLvB_figQdZEuvvEDlJlCWZnINO2qLtn0f4jiiiqMXBvHMF/s1600/IMG_0659.JPG" width="320" /></a></div>
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Cresson is so full of flavors, you would almost forget
that it's very good for your diet, and for your health.<br />
The Romans
thought it was a good way to prevent baldness, the Greek imagined it was
a good detox after a big hangover... </div>
<span style="font-family: Verdana,sans-serif;">Now the scientists have discovered
a new incredible benefit: it is full of isothiocyanates, a good prevention against cancer, and mostly lung cancer I understand.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRBhNgVjCHtuGlQQ1ALTFquQVhB4570TqJHwlIiA_o2uZmOwgmT3EcFTzA3ylIZZpGf3qtqiNvOGxZsMc3YCnygDyCfgHOLNmFaRWtZnVQ55GA21sHb2ntV11qskicI_uEdFPO9dkIAVR/s1600/IMG_0658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRBhNgVjCHtuGlQQ1ALTFquQVhB4570TqJHwlIiA_o2uZmOwgmT3EcFTzA3ylIZZpGf3qtqiNvOGxZsMc3YCnygDyCfgHOLNmFaRWtZnVQ55GA21sHb2ntV11qskicI_uEdFPO9dkIAVR/s1600/IMG_0658.JPG" width="320" /></a></div>
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My uncle Bernard loved to use it in a salad in his restaurant, but I prefer it in a soup.This one is great to get comfort and energy at the end of a long day.</div>
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And the taste of the <i>cresson</i>?</div>
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I've spent the last three days trying to define it, and am still wordless. </div>
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So let me quote my boyfriend on that: "<i>subtle, a bit astringent</i>, <i>it's kind of like a time bomb... Gosh, I don't know, why don't you cook some more so I can taste it again ?</i>"</div>
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<u><b>La recette</b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LiOVgOMDAy6EeKmPCo7BKaX6EsjXPrsihG0cJcBUISTeTHG5hfHzUMgMQznRX0nbYaBViXM0cvx0DsTmYrupa2t9m8uXf1a3HfW9q6YTi0vyM6o2Xna0RfRD-Hz7zOsd9c6oxUXJXaFR/s1600/IMG_0663.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LiOVgOMDAy6EeKmPCo7BKaX6EsjXPrsihG0cJcBUISTeTHG5hfHzUMgMQznRX0nbYaBViXM0cvx0DsTmYrupa2t9m8uXf1a3HfW9q6YTi0vyM6o2Xna0RfRD-Hz7zOsd9c6oxUXJXaFR/s1600/IMG_0663.JPG" width="200" /></a>Put the chicken broth to a boil.<br />
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Wash the upland cress, cut it in half and plunge it in the broth.<br />
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Let it simmer for 20 minutes.<br />
Put the leaves in the blender and mince them.<br />
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Then mix with the chicken broth<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXUuxwZB3zOkXC5KT7jQbbJvbvuKgdhtEXLwA_8e4X6v6e4S58B9vxscJjox4FNP7jucMCUL4yoq4hWGPNn18gKTzQWhb9tRCfFiEEg_z6esjwvZsTlI541TktFkuW6v8U8xZN12RUatc/s1600/IMG_0669.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXUuxwZB3zOkXC5KT7jQbbJvbvuKgdhtEXLwA_8e4X6v6e4S58B9vxscJjox4FNP7jucMCUL4yoq4hWGPNn18gKTzQWhb9tRCfFiEEg_z6esjwvZsTlI541TktFkuW6v8U8xZN12RUatc/s1600/IMG_0669.JPG" width="200" /></a>Add salt, pepper, and at the very end, add the touch of paradise: a tablespoon of creme fraiche...<br />
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<br />
(it's hard to find a good one here, so I use <a href="http://caciqueinc.com/products/crema-mexicana" target="_blank">Crema Mexicana</a>, which is very easy to find in the supermarket)<br />
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<i>C'est tout!</i></div>
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<b><i>Bon appétit les amis!</i></b></div>
<b><i><br /></i></b>
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<br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com2tag:blogger.com,1999:blog-7827714790322978053.post-12272693082902909892012-11-11T16:27:00.000-08:002012-12-20T01:31:50.415-08:00Be Chic! Cook Grilled Chicon!<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dear, poor, non-French people,</span></i><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let me tell you one thing. <i>"La vie, c'est de la m..."</i>, as my grande amie Maha always says. Life is a bitch. You never get exactly what you wish for and alway miss what you don't have. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Take me for example. I live in California, where the weather is 600 times better now than the rainy foggy Paris in November. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And what do I dream of ? Cobb Salad on Malibu Beach ? <i>Pas de chemin Joseph</i> (I guess that's how you would translate "Now way Jose").</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I dream about <i>endives au jambon, les amis.</i></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u><b>Endives au jambon </b></u><i><br /></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BYsy9qgrR9Yqi4r5b95d2K_cv8jqQ91oUoBL6VE-mMENABcxzPoIFZlNmmGyEMNeWUJgzHDw4szKSQIngCecdSfCLn6gw_Z4mXbxrvQQVc0vWVXsxrDZxeERQmsa-vq-_nSP0ZmQrolk/s1600/autre+version+%3f.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BYsy9qgrR9Yqi4r5b95d2K_cv8jqQ91oUoBL6VE-mMENABcxzPoIFZlNmmGyEMNeWUJgzHDw4szKSQIngCecdSfCLn6gw_Z4mXbxrvQQVc0vWVXsxrDZxeERQmsa-vq-_nSP0ZmQrolk/s1600/autre+version+%3f.JPG" width="400" /></a></div>
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<u><span class="Apple-style-span" style="font-family: inherit;"><b>Ingrédients</b></span></u><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">6 Endives</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">6 slices of Jambon blanc</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">1,5 oz flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">1,8 oz butter</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">2,5 cup milk</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">Grated gruyere</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><a href="http://www.google.com/search?q=jambon+blanc&hl=en&safe=off&client=safari&tbo=u&rls=en&tbm=isch&source=univ&sa=X&ei=cUGgUJGwEKLoigLDvIHQDA&ved=0CDEQsAQ&biw=1199&bih=604" target="_blank">Jambon blanc</a> </i></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">is one of the best jewel of French charcuterie. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Sérieusement</i></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dear uncle Bernard pretends that the best in the world is made and sold in the <a href="https://www.google.com/maps?q=&layer=c&z=17&iwloc=A&sll=48.858183,2.328636&cid=4001980352168624669&cbp=13,21.0,8.0,0,0&panoid=SLE2b_79bPdvCZEQr3u9gA&q=charcuterie+rue+de+verneuil&sa=X&ei=L-meUO2vPILKiwKP2YDYCg&ved=0CJ4BEJ8CKAAwAw" target="_blank">Rue de Verneuil</a>, not far from the Orsay Museum in Paris. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But I can't afford the jet ticket to the Left Bank every other day, so I was delighted when I found a fairly ok one in the market this week.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3pigs.com/products/charcuterie/jambon-de-paris" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQerKKYyEHzMOnglvXfpLKPijAr2MRbL7xnWKhTWRSXBkcYkNLgS9TBJip6dYOVWUBeSugEJy7079a0qglHylf8R8QsKLL6GnCFaRKOHgfFrC1HYspCSx55lxK4hnFNpxQso4EDWTAAW1I/s320/IMG_2665.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click on the pic to know where to buy this jambon</td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This white cured ham is in every French fridge. It's the main ingredient of the popular "Sandwich Parisien" (Baguette, butter, gruyere cheese on Jambon blanc) and also a must have for all the "never getting fat" <i>Parisiennes</i>: this ham is poor in calories and rich in protein.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOgX7Mw7HlgxkIezb3xfThKGQZ8nuRFSvT7xdyBW370LaW9N9gGWqINAZnmEeCSqSDjZ5D9ACukaa7aineEhzHk0_uhhvMkMtyaQaQupSSiHCPpx11TaHsKqOnW_l3uI3EHOAKsLUVc7R/s1600/IMG_0594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOgX7Mw7HlgxkIezb3xfThKGQZ8nuRFSvT7xdyBW370LaW9N9gGWqINAZnmEeCSqSDjZ5D9ACukaa7aineEhzHk0_uhhvMkMtyaQaQupSSiHCPpx11TaHsKqOnW_l3uI3EHOAKsLUVc7R/s1600/IMG_0594.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now it's parfait grilled with Endives. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This strange vegetable is grown in the dark, mostly in the North of France, where it's called Chicon. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You can also eat it in salad, with some blue cheese and walnuts for example, but it is a totally different <i>plaisir</i> when cooked: it gets bitter, but in a great way, the kind of taste you pull a face at when you're a kid, but adore when you get older. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And it's a great veg' to keep your youth in, as it's one of the rare natural ingredient full of selenium, a great anti-oxydant.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9HW9AAp7CLKHat0HheDtunSvVHBkVDRHvqnxISJvvrLFpL1TqPn8kBhqooAFt8dj2MGbKil3QvKJyb2sOXFrmzo6_rBYqA60cxZZKgkBXWjAFYngor53WjnuAXWkvwk9PU1WpmEyBytc/s1600/IMG_0591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9HW9AAp7CLKHat0HheDtunSvVHBkVDRHvqnxISJvvrLFpL1TqPn8kBhqooAFt8dj2MGbKil3QvKJyb2sOXFrmzo6_rBYqA60cxZZKgkBXWjAFYngor53WjnuAXWkvwk9PU1WpmEyBytc/s1600/IMG_0591.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And how do we marry them? With a great white dress, and a perfect sauce: béchamel. This French classic was invented 4 centuries ago for the young duke of Bechameil and is now synonym of French and Perfect comfort food. It's not that diet, so I invented another "girly version" without it, which is also a <i>délice, </i>a delight.</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">La recette </span></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiACQa_H4R5U_UdLGXGDl5GQSeExnSyT1LsYQr_gsQbzvdCd4I6XOWMm8c1kLUhEhipp6JaCIUHiH1fET-4j4PnDJPvuriWmX8X8F9vJICau6-c64V6XilxBcpcvNp1yVsrqYiz8VoHwNF/s1600/IMG_0600.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiACQa_H4R5U_UdLGXGDl5GQSeExnSyT1LsYQr_gsQbzvdCd4I6XOWMm8c1kLUhEhipp6JaCIUHiH1fET-4j4PnDJPvuriWmX8X8F9vJICau6-c64V6XilxBcpcvNp1yVsrqYiz8VoHwNF/s1600/IMG_0600.JPG" width="200" /></a></div>
Preheat the oven at 450°F<br />
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Trim the endives, and caramelize them in a non stycky pan. (you can add butter if you want, but you can also try not to get too fat)<br />
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Add one inch of water, cover and let simmer for 20 minutes.<br />
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Meanwhile, go for the bechamel...<br />
Mix the flour with 10cl of milk.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptbQI19-QbfQhAqvYA1YiEEI358oWkdDiUycyP0Uei45pkKGG5W5YMbYCk5AVV2nveDhQq90Rhyphenhyphen_3-W6cjG3aonNAdwXy_t330yowS_ASJdl18cNGHOVNmGZASTP80XyDx3iU5clqQeWa/s1600/IMG_0602.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptbQI19-QbfQhAqvYA1YiEEI358oWkdDiUycyP0Uei45pkKGG5W5YMbYCk5AVV2nveDhQq90Rhyphenhyphen_3-W6cjG3aonNAdwXy_t330yowS_ASJdl18cNGHOVNmGZASTP80XyDx3iU5clqQeWa/s1600/IMG_0602.JPG" width="200" /></a>Put the rest of the milk into a boil, and add the flour mixture when the milk is bubbling.<br />
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Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir<br />
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Add salt and pepper.<br />
When the sauce has reduced enough to your taste, add the butter in small bites.<br />
Lick the spoon and go to heaven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26YRjcbArXb2PwHYirwRgVXa0ifxIR2ltiK0DDPBqC6n-E9H1dGYLY4gfDdmvASAhOROwkNAzG5KXpVnKSVTVJESL3w4heqJePBofiNUsvkli6XR4lY5EPTD1VJZurrTkZpdgD2Vk_hqK/s1600/IMG_0604.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26YRjcbArXb2PwHYirwRgVXa0ifxIR2ltiK0DDPBqC6n-E9H1dGYLY4gfDdmvASAhOROwkNAzG5KXpVnKSVTVJESL3w4heqJePBofiNUsvkli6XR4lY5EPTD1VJZurrTkZpdgD2Vk_hqK/s1600/IMG_0604.JPG" width="200" /></a></div>
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Then...<br />
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Lay the cooked endives in an oven pan<br />
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Dress them each with a slice of jambon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWHiqVCjxWsObQM-RNeULMHGhXADpuegdOycij-L2JtQ6xmT7_KytXhTQaEhnWrtb6jL8XAoplVegmdsPDYe3AARg6hEpHxUOmcWJmbR6NuNhte7lzBm5fvMkTPtTMCdwXjzENntEy4aJ/s1600/IMG_0611.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWHiqVCjxWsObQM-RNeULMHGhXADpuegdOycij-L2JtQ6xmT7_KytXhTQaEhnWrtb6jL8XAoplVegmdsPDYe3AARg6hEpHxUOmcWJmbR6NuNhte7lzBm5fvMkTPtTMCdwXjzENntEy4aJ/s1600/IMG_0611.JPG" width="200" /></a>Pour the bechamel<br />
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Add the grated cheese<br />
(or, if you're going <i>léger</i> skip the bechamel part and add a pinch of cheese)<br />
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Put in the oven for 20 minutes (15 for the without sauce version)<br />
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And....<br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Voilà !</span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The French and perfect way to eat your veggies and yout protein and your calcium while giving an orgasm to your palate...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Bon appétit les amis!</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNBdEU815yQBBPvkZsO34rpHSiToSPXjcq3PcS2xAyfxZ7cg76YmnT6vBfA57vBzOcfAIJ3FLBkTSuBuOU1vjVnwZUW2vUxI_BqOECAv9Dl_s83M-P3xt-Bs3NFh5_maYFmI7tmpDN_Io/s1600/IMG_0635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNBdEU815yQBBPvkZsO34rpHSiToSPXjcq3PcS2xAyfxZ7cg76YmnT6vBfA57vBzOcfAIJ3FLBkTSuBuOU1vjVnwZUW2vUxI_BqOECAv9Dl_s83M-P3xt-Bs3NFh5_maYFmI7tmpDN_Io/s1600/IMG_0635.JPG" width="400" /></a></div>
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<br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-58742482051540403742012-11-05T08:59:00.004-08:002012-12-20T01:32:53.462-08:00Hey pal! Come and enjoy these palets!<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>My poor non French people,</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Le monde est petit</i>. Really. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's a small world, and not only in that strange and non-French place called Disneyworld. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">That's what I discovered a few days ago while scrolling on Instagram. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">There it was, a picture of my favorite French <i>petits gâteaux</i>: <i>Palets solognots </i>(my whole childhood is in those two words).</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Except that the caption read "<a href="http://golnesa-banoo.blogspot.com/2007/07/shirni-e-keshmeshi.html" target="_blank">Shriini Keshmeshi</a>", which, may I tell you, is no French at all. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">How could a traditional Iranian cookie look so much as my very French and very perfect <i>palets</i>?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As the investigative reporter I still am, I decided to search this new mystery... in the kitchen of course!</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">Petits palets comme en Sologne (Raisins cookies made from scratch)</span></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZU4YGLz0Dw9APIG9T3pFW-K1Qi8FGuzNHnJofNxsJsK4CwOmaK1q5DuMs-uPozTIv6bgDnoaj8mWvfgqAvXV0smufkxnPJxzzQGNA6aI0vDLsZlPHwY4Nn-BgKvQOFZEfvqblX5R7z7EV/s1600/IMG_0358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZU4YGLz0Dw9APIG9T3pFW-K1Qi8FGuzNHnJofNxsJsK4CwOmaK1q5DuMs-uPozTIv6bgDnoaj8mWvfgqAvXV0smufkxnPJxzzQGNA6aI0vDLsZlPHwY4Nn-BgKvQOFZEfvqblX5R7z7EV/s400/IMG_0358.JPG" width="400" /></a></div>
<div style="font-family: inherit;">
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<div style="font-family: inherit;">
<b> <u>Ingrédients</u></b></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
4,5 oz butter</div>
<div style="font-family: inherit;">
4,5 oz sugar</div>
<div style="font-family: inherit; margin: 0px;">
5,2 oz flour</div>
<div style="font-family: inherit;">
2 eggs</div>
<div style="font-family: inherit;">
3 oz Raisins</div>
<div style="font-family: inherit; margin: 0px;">
1/3 cup of Rhum</div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To tell you the truth, I had never baked <i>Palets Solognots </i>before.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We used to buy them directly to one of my mom's cousins, who owned a little fabrique a few miles from our village. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You would always find <i>palets</i> at a wedding banquet (so good with a glass of Champagne!) or on a sunday afternoon tea.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They taste like paradise (<i>mon Dieu les petits raisins</i>...), but what I loved the most about them was their box, and the picture on it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT15WYBuy2K-9xOa-PGbKJY8ljYReeowUymIazX57oINWMMW4RTL1N7jL9la68Tp6jzxp_d4YK9ORNVxifZvOBLQSz6H-6dqKQ5q7kubBdKyk0sRw2W4cH0hQHvyGaT7FYSPHjyWi4Fh22/s1600/PaletsSolognotsBoite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT15WYBuy2K-9xOa-PGbKJY8ljYReeowUymIazX57oINWMMW4RTL1N7jL9la68Tp6jzxp_d4YK9ORNVxifZvOBLQSz6H-6dqKQ5q7kubBdKyk0sRw2W4cH0hQHvyGaT7FYSPHjyWi4Fh22/s320/PaletsSolognotsBoite.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ahhhh <a href="http://www.chambord.org/Chambord-en-idm-1-n-Accueil.html" target="_blank">Chambord</a>... </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Much more than the liquor (which is totally unknown in France), it is <i>avant tout</i> the most beautiful castle in the world. <i>Vraiment</i>. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fa9AqNZ0_eGzSBIsClBKt9X44-P3rnnpzHhUMtJPIh3wmzsB-wP6hH5Fh9VpSZ283_KiTIbEggnLXf-MYQsHES6G-tBzYUp3U4nUGBLzJ1KF6IcmMSXsxu_ulU5SjN5gwYqtEiDOzE2s/s1600/castle-wallpapers-2-1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fa9AqNZ0_eGzSBIsClBKt9X44-P3rnnpzHhUMtJPIh3wmzsB-wP6hH5Fh9VpSZ283_KiTIbEggnLXf-MYQsHES6G-tBzYUp3U4nUGBLzJ1KF6IcmMSXsxu_ulU5SjN5gwYqtEiDOzE2s/s320/castle-wallpapers-2-1024x768.jpg" width="320" /></a></div>
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I was a guide there when I was a student, and could talk for hours of the double stairs invented by <a href="http://en.wikipedia.org/wiki/Leonardo_da_Vinci" target="_blank">Leonardo da Vinci</a>, and all the secret stories around king <a href="http://en.wikipedia.org/wiki/Francis_I_of_France" target="_blank">François 1er</a> who had it built (and to whom I was in love when I was ten years old. Yes, there was a small age difference, but what is 400 years when you have love and passion?).</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9CWggnAFcSG1yaDLprIuJLaqERcIAXR5ao4Y_grnkvNdY1qqGH2zPOjf01X0ahfMtTxuA5ZBszJuaL0_rETpRaATrBhOYlwucnEQN9Xrqfa9-eHiWjClWGRqwBvhLexEsYsXwHcnnDWA/s1600/francoispremier.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9CWggnAFcSG1yaDLprIuJLaqERcIAXR5ao4Y_grnkvNdY1qqGH2zPOjf01X0ahfMtTxuA5ZBszJuaL0_rETpRaATrBhOYlwucnEQN9Xrqfa9-eHiWjClWGRqwBvhLexEsYsXwHcnnDWA/s320/francoispremier.jpg" title="" width="254" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who would dream of Tom Cruise when you have Francis the First ?</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So what are you waiting for? Go to your kitchen, get the eggs and butter from the fridge, and let's bake!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you need music to cheer you up, I suggest listening to Catherine Deneuve singing and baking in the fairy, romantic, musical, French and perfect movie "<a href="http://www.rottentomatoes.com/m/donkey_skin/" target="_blank">Peau d'Ane</a>" by <a href="http://www.youtube.com/channel/HC_37guVZni-I" target="_blank">Jacques Demy</a>... </span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/-9dQysBGyPw?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And where does Donkeyskin's father live ? In Chambord of course.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And now...<br /><br /><b>LA RECETTE</b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0YzXRn2nOAg6sGTWHN57MYfe0CeNVYXpqWNA4rQVSX_e7d4aLPg0B6vudo55xxggcPmaVPX204z04u_k2vkV_k-B8YPrPxSlZktP6HvM_wOMXhHE9QAUMte8NJP1Y3puMU_LzWfv34Qe/s1600/IMG_0342.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0YzXRn2nOAg6sGTWHN57MYfe0CeNVYXpqWNA4rQVSX_e7d4aLPg0B6vudo55xxggcPmaVPX204z04u_k2vkV_k-B8YPrPxSlZktP6HvM_wOMXhHE9QAUMte8NJP1Y3puMU_LzWfv34Qe/s320/IMG_0342.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Marinate the raisins in the rhum for at least an hour.</span><br />
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span">Finish the rhum bottle. (No! Don't! It's a joke! You non-French people always believe everything!)</span></div>
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<br /></div>
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<span class="Apple-style-span">Preheat the oven at 400°F</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9Hsuaq48GFkoHQ2SIVemGNrLLcE65py5dzuS1paiVrPXloJSkkyMB4pNE7R3LCCozKtXdB8aTpt1TU2JcTFPvRYKwiKY9bsMv0KvgrYQjWAHFZoIPBzvcrZARSbU7mSXHGq2BnivGhD1/s1600/IMG_0346.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9Hsuaq48GFkoHQ2SIVemGNrLLcE65py5dzuS1paiVrPXloJSkkyMB4pNE7R3LCCozKtXdB8aTpt1TU2JcTFPvRYKwiKY9bsMv0KvgrYQjWAHFZoIPBzvcrZARSbU7mSXHGq2BnivGhD1/s320/IMG_0346.JPG" width="320" /></a></div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span">Soften the butter, then mix it with the sugar </span></div>
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<br /></div>
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<span class="Apple-style-span">Add the eggs</span></div>
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<br /></div>
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<span class="Apple-style-span">Mix them all so that the batter turns to a golden Catherine Deneuve's hair color</span></div>
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<br /></div>
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<span class="Apple-style-span">Add the flour and the raisins, with the rhum.</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis90yZifGNrhMkZXQY1AI3gqHjfXlZUuZfUePJdLzQP6MbXyu1mnUijuj2l2v7erQ4rsANGSyOg9lkyzTJzZh59klYVed6tHRbqI__gFPNDRdL9Kt2pmz-rQk_X-NaxZl6andanOW1IP6z/s1600/IMG_0352.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis90yZifGNrhMkZXQY1AI3gqHjfXlZUuZfUePJdLzQP6MbXyu1mnUijuj2l2v7erQ4rsANGSyOg9lkyzTJzZh59klYVed6tHRbqI__gFPNDRdL9Kt2pmz-rQk_X-NaxZl6andanOW1IP6z/s320/IMG_0352.JPG" width="320" /></a></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span">Mix it all and lick the spoon </span></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span">(yes, it's not good for your hips, but <i>c'est si bon </i>for your heart...)</span></div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span">Drop by rounded tablespoon onto ungreased baking sheets</span></div>
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<span class="Apple-style-span">Bake for 10 minutes: the outline of the cookie must have changed color</span></div>
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<span class="Apple-style-span"></span></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span"><br /></span>
<span class="Apple-style-span"><i> </i></span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span"><i>Et voilà!</i></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now, after eating half a dozen palets and cooking plently, I'm afraid I can't tell you why this</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> recipe is exactly the same as the Iranian one. (Except that the French version adds alcohol... a leopard can't change its spots...).</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4sV5bMif6CceHiM4F1IFBgWtFXzk-CPJoparbh9DNCiHhPb0rkHtS1qlE_d-KhXRU-4KrHKXK1wyiRKn1xZy_DZF1WSNhTZcRnkK4UfKpXucC-7TVrNTgKgiOkRbo_8mdDDWPTf74Pqq/s1600/IMG_0353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4sV5bMif6CceHiM4F1IFBgWtFXzk-CPJoparbh9DNCiHhPb0rkHtS1qlE_d-KhXRU-4KrHKXK1wyiRKn1xZy_DZF1WSNhTZcRnkK4UfKpXucC-7TVrNTgKgiOkRbo_8mdDDWPTf74Pqq/s400/IMG_0353.JPG" width="400" /></a></div>
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Maybe a French princess left Chambord for a handsome Persian prince. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">She brought the recipe with her, and when he tasted it the prince of Persia loved it so much that he said thank you in Farsi. "Merssi". </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And that's why French people say <i>Merci</i>...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i></i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>It's never bad to dream for a while...</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Bon appétit les amis!</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-1824278616326996472012-10-26T13:21:00.000-07:002012-12-20T01:34:28.623-08:00Vive la saucisse !<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><i>My poor non French people,</i></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">You can't know how hard it is for a <i>Parisienne</i> to live in California like I do. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Imagine, living in a place where everybody is smiling all the time! Where people actually say hello and "have a good day" in the shops or at the restaurant! I was so shocked when I first moved to LA that I thought people were actually making fun of me and were laughing in my back. Why couldn't they just groan and look depressed as any good and sensible <i>Français</i> would ?</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">But there's worse here.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">The weather.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Sun sun sun! Always sun! Quelle horreur ! </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">How can a decent human being live without rain? There are so many incredible meals you can't have if the weather is good...</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">That's why I clapped my hands and beamed with <i>joie</i> when the sky suddenly turned gray last week.<br />Another great occasion to watch <a href="https://www.youtube.com/watch?v=f7Unnx5eLbk">Les Parapluies de Cherbourg</a>!</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">And... to cook Saucisse de Morteau. </span></div>
<h4 style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"> </span></h4>
<h4 style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><b><u>Saucisse de Morteau aux Lentilles du Puy </u></b></span></h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPfkVd3e6HeF9NKl6qbmj5Uiaf0Yzw3EQAQD5W6QuictaJeLsMqgOcggLSLhPcGUICIfppOB1QpiLYhH65l_wwmXeEhDoWEgPO3fRPt7qisiZE4R7b5-qvnues7iG5K-bP-OHUh6D6zIo/s1600/IMG_0150.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPfkVd3e6HeF9NKl6qbmj5Uiaf0Yzw3EQAQD5W6QuictaJeLsMqgOcggLSLhPcGUICIfppOB1QpiLYhH65l_wwmXeEhDoWEgPO3fRPt7qisiZE4R7b5-qvnues7iG5K-bP-OHUh6D6zIo/s1600/IMG_0150.JPG" width="400" /></a></div>
<u><br /></u>
<u>Ingrédients</u><br />
<br />
1 saucisse de Morteau <br />
8 oz bacon<br />
1 sliced oinion<br />
1 onion on which you nail 4 cloves <br />
3 carotts<br />
1 cup lentilles du Puy<br />
2 cups water <br />
Laurel, Thyme, salt and pepper<br />
<br />
<br />
<br />
<br />
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<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><a href="http://en.wikipedia.org/wiki/Morteau_sausage">Saucisse de Morteau</a> is a smoked pork sausage which is made in<a href="http://en.wikipedia.org/wiki/Franche-Comt%C3%A9"> Franche Comté</a>, in the East of France. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Actually, a real Saucisse de Morteau has to be made in <a href="http://en.wikipedia.org/wiki/Morteau">Morteau</a> or in its area. There's a protection on the name, as there are Appelation d'Origine Controlée for Bourgogne or Beaujolais. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">You don't mess with the Morteau: it has to be smoked with a special wood in special traditional houses. And people coming from Franche Comté venerate it as a national treasure. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Take my friend Deborah for example: whenever you invite her, she comes with her saucisse. It's odd, but it's good!</span></div>
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<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicduvpZNYtma8J14ivjb_C6XUyEDpvNfaIqGCOlXDp_Quq0V4yJGD_thJYHefBVfdU8i4eUFQhuoPuFHwMZ4fJPtiYqFveclJY-EBKtRQK1luzKwOi54Zk_vplOqA6lHf9n-s7IvrPhRDC/s1600/saucisses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicduvpZNYtma8J14ivjb_C6XUyEDpvNfaIqGCOlXDp_Quq0V4yJGD_thJYHefBVfdU8i4eUFQhuoPuFHwMZ4fJPtiYqFveclJY-EBKtRQK1luzKwOi54Zk_vplOqA6lHf9n-s7IvrPhRDC/s1600/saucisses.jpg" width="400" /></a></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">It's very hard to find a real Morteau Sausage in the US (unless Deborah comes to visit you from France, of course), but I'm so happy I've found a very good one made <a href="http://fabriquedelices.com/product/morteau-sausage-smoked-pork-sausage/">here</a>.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Now the other magical element of this recipe, is a little bit easier to find. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Lentils.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Des lentilles, oui, mais des <a href="http://www.lalentillevertedupuy.com/">lentilles du Puy</a>! These green lentils come from l'<a href="http://en.wikipedia.org/wiki/Auvergne_%28province%29">Auvergne</a>, in South Center France. These French and perfect vegetables are loved by chefs and nutritionists <i>aussi</i> because of their great taste and healthy gifts. It's full of protein, fibers, and minerals. <i>Et c'est bon !</i></span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKTGG_vOX8w77paouuAxHNhnndMGZ3gqWnpHaAUQtAgBdGoTbNEu8Tezm8v9FQSqfkvdDM1-uPB6B6HKhWiS3xA62bAExQ9r0mpcYO2iURVd-qSj_iJPZZ9NOKklxyGS1_DsU7Y-qsuse/s1600/IMG_0115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKTGG_vOX8w77paouuAxHNhnndMGZ3gqWnpHaAUQtAgBdGoTbNEu8Tezm8v9FQSqfkvdDM1-uPB6B6HKhWiS3xA62bAExQ9r0mpcYO2iURVd-qSj_iJPZZ9NOKklxyGS1_DsU7Y-qsuse/s1600/IMG_0115.JPG" width="400" /></a></div>
<br />
<h3>
<i style="font-family: Verdana,sans-serif;"> </i></h3>
<h3>
<span style="font-size: small;"><b><u><span style="font-family: Verdana,sans-serif;">La recette </span></u></b></span></h3>
<span style="font-size: small;"><i style="font-family: Verdana,sans-serif;"><br /></i></span>
<br />
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4jFO_1xg_pk0AuPMzjMjw2Rm4SP5Peu5SncFyrJ-9v8YcPgDhzltCK2jLU7YmjzTKII32BpejwS0KtUzsTLfOHurcE8cfCJXlo1e5VZFXlsVX8PPI7moM0_y3aTZGy8guwjrFItIYhl9/s1600/IMG_0111.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4jFO_1xg_pk0AuPMzjMjw2Rm4SP5Peu5SncFyrJ-9v8YcPgDhzltCK2jLU7YmjzTKII32BpejwS0KtUzsTLfOHurcE8cfCJXlo1e5VZFXlsVX8PPI7moM0_y3aTZGy8guwjrFItIYhl9/s1600/IMG_0111.JPG" width="320" /></a></span><span style="font-size: small;">Dice the onion, and cut the bacon in petits lardons.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Have them sweat for a while in a big pot, with some olive oil and/or butter.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">When they are soft and melting like the heart of a teenage girl, add the diced carrots.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Make sure they have time to meet and chat a little, and then introduce them all to their new friends, the lentils.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iOzyZKQeteqFvDCpFShfHxtRPx9p5Bt3srFt-E4Fl58oibGAVaSGXrAdVwGbUky2VbHDc6sLyk1agb72_y3lYF8Elj6AFeOZRCrv-JHB5vcneJkj954IL1xLPExVXtlNdenGc3blPqok/s1600/IMG_0116.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iOzyZKQeteqFvDCpFShfHxtRPx9p5Bt3srFt-E4Fl58oibGAVaSGXrAdVwGbUky2VbHDc6sLyk1agb72_y3lYF8Elj6AFeOZRCrv-JHB5vcneJkj954IL1xLPExVXtlNdenGc3blPqok/s1600/IMG_0116.JPG" width="320" /></a> Pour them in the pot, add enough water to cover them all</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Salt, pepper, 3 leaves of laurel, the oinion and the cloves</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Bring to a boil, and then let simmer for 30 minutes.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Then add the sausage. (make small holes in it with your fork before so it doesn't explode)</span><br />
<span style="font-size: small;"><br />
</span><span style="font-size: small;">Cover, let sim for 30 minutes... and Enjoy!</span><br />
<span style="font-size: small;"> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span><span style="font-size: small;">
<b><i><span style="font-family: Verdana,sans-serif;">Allez, bon appétit les amis!</span></i></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span><span style="font-size: small;">
</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span>
<br />
<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><i>PS: </i> </span></div>
<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Ok, it's not very light, but it's a great healthy source of energy!</span></div>
<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Did you know that there was actually a Saucisse de Morteau on the Tour de France, last year? It even passed the <i>peloton! </i></span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;">See Lance, why didn't you just have Morteau for breakfast...</span><br />
<br />
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<a href="http://www.dailymotion.com/saucissedemorteau#video=xrzdrh" target="_blank"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnEHQtXddSsYgHu8FGGRtn7xbC7_czuXNolAenaTvxosu_OGdyYax05gJJIKWcxkY2tMpqCSL8hLsGxUzkqswhy6urbHzVFen9nAOpdMULMoOv85F7u8DVT2FSjk0swIn8zP-e_mzRKRK/s1600/saucisse+a+roulette.tiff" width="400" /><span id="goog_771624855"></span></a><span id="goog_771624856"></span></div>
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<br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-59133843062236050442012-10-21T20:57:00.000-07:002013-01-15T20:49:24.052-08:00Chicken Tagine les amis !<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0O1XCrhXJPLH1opo2WgBzT_J7prnFt6ZLWuf_09l7BlpzYxCSctz9VjFioWOGBDP969GzYSeCaBfo0u4-eWuYefHK_dg5I2U1em-Qf11M1ztA9zhMwjYFWR-hC-BKJVfrTn5VCAEDGkP/s1600/IMG_0033.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJxX9ifanXlznoUFNHFSivbhTQb-7qakhbag2JZgYAGwfvTSo9t4BeoBYuQzUMXZqcOAutSvLKbrVctYJuhc5R-RRjHZEuF4uiLspwC9yf1-ThAK5sUEAt7IcZ886afX4rU7DjdbuylIp/s1600/IMG_0032.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-1fDQ-bEmkNpqqeLqERiXK70gSKTydnxeFyfaELYmhOog3VCAS0ioM8vcFwie2PUXlhsr2EV75A8S5mQf28ymFq-RuymImpuPy__AYja4sZVB3eCoRV1YTZAXRVtE3HD52PexapoLDbU/s1600/IMG_0020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTL6OfF64d7Gk7z2-YBSZsqNaDf7ne11grkklyARDiPRyHV6Of0HnTBjvIhl9-C3EoGToUjpCq-1o0HlguypPeSfuSEji4obwPkrPXweQZ2eSUYObkAo2AujRHO4DfS7M3mnY2E21ZMLsX/s1600/IMG_0029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><i style="font-family: Verdana,sans-serif;"><span lang="EN-US" style="mso-ansi-language: EN-US;">My poor non
French people,</span></i></div>
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<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">It’s hard
to admit for a French and perfect patriot like me, but I owe you to tell
the vérité, the entire vérité, and just the vérité…</span><br />
Ok...<br />
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"></span>Sometimes the best French food is not
French.</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Well… It’s
French… In the way that millions of <i>Français</i> cook it on a regular basis <span style="mso-spacerun: yes;"></span>and consider it part of their cultural
heritage. </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US">But it wasn’t developed in the strict Hexagon formed by our borders.</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTL6OfF64d7Gk7z2-YBSZsqNaDf7ne11grkklyARDiPRyHV6Of0HnTBjvIhl9-C3EoGToUjpCq-1o0HlguypPeSfuSEji4obwPkrPXweQZ2eSUYObkAo2AujRHO4DfS7M3mnY2E21ZMLsX/s1600/IMG_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span lang="EN-US">Like Tagine
for exemple.</span><br />
<div>
<br /></div>
</div>
<div style="font-family: Verdana,sans-serif;">
<div style="font-family: Verdana,sans-serif;">
<u><b>Tagine de poulet </b></u></div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHJf23D6DtRFJRjlH34P3bhBtMLq5Z76wDX68NDtIN01ykr2k9LDFcZKv9cVgjkznzatZDmwhLmnZyTvtD1Z4YVWPWx7zXze_OPfS5Z34MNUcTdokYZTn8JTsThFoKk-HbLo0En3DXiK6/s1600/IMG_0029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHJf23D6DtRFJRjlH34P3bhBtMLq5Z76wDX68NDtIN01ykr2k9LDFcZKv9cVgjkznzatZDmwhLmnZyTvtD1Z4YVWPWx7zXze_OPfS5Z34MNUcTdokYZTn8JTsThFoKk-HbLo0En3DXiK6/s400/IMG_0029.JPG" height="300" title="" width="400" /></a></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0.1pt 0cm;">
<u><span lang="EN-US" style="font-family: inherit;">Ingrédients</span></u></div>
<div style="margin: 0.1pt 0cm;">
<span style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;">4 chicken breast or thighs or mixed. </span><br />
<span style="font-family: inherit;">(Or half a cut chicken)</span><span lang="EN-US" style="font-family: inherit; mso-ansi-language: EN-US;"> </span><br />
<span style="font-family: inherit;">1 diced Onion</span><span lang="EN-US" style="font-family: inherit; mso-ansi-language: EN-US;"> </span><br />
<span style="font-family: inherit;">1 diced garlic clove</span><span lang="EN-US" style="font-family: inherit; mso-ansi-language: EN-US;"> </span><br />
<span lang="EN-US" style="font-family: inherit;">1 tbsp diced fresh ginger</span></div>
<span style="font-family: inherit;"></span><span lang="EN-US" style="font-family: inherit;">2 tbsp Ras el Hanout</span><br />
<span lang="EN-US" style="font-family: inherit;">1 cup chicken broth </span><br />
<span style="font-family: inherit;"></span><span lang="EN-US" style="font-family: inherit; mso-ansi-language: EN-US;">3 Carrots</span><br />
<span style="font-family: inherit;"></span><span lang="EN-US" style="font-family: inherit;">2 Zucchinis</span><br />
<span lang="EN-US" style="font-family: inherit;">1 eggplant</span><br />
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</div>
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<div class="MsoNormal">
<span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">Tajine or
Tagine, is a North African tradition, but it’s on the top list of French people
favorite dishes. Pourquoi ? Well
because a huge part of our population comes from Maghreb. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Verdana, sans-serif;">There are
second, third generation of families who immigrated in France when there was a
lack of hands to work in the factories (Yes, I’m told that such a time has
really existed, as <i>incroyable</i> as it now seems). </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">There are
also descendants of French people who lived in North Africa before the
independence. They're called the<i> pieds noirs</i>, litteraly black feet. Don't ask me why, I've got one at home and I can guarantee he has nice and clean (and white) feet.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qHGaqDGEJuKkKCWY8n2ILA-cD73_3AKFqEi_SjzkjoIpnYtLukJjXWjgNArbc4MK0QCqzgngrofWdsCOIj2pJzWa-It19kYKm5GJfVLlMLDUmFZzneIoCmKZAMQmEHz5DPVQxMWz3I36/s1600/IMG_0020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a></div>
<span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">Tagine is
also the name of the pot in which you cook it.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyv953miFklFGj_reiJ8rCHjnURN0jIpj-UIaIJS0wrNgN1rcw70V26y0IFi07opNWk3N65OhpNwC3WZT89TyEd-91kexfJE5QwkPhgEaDd2XGMOsjZP1oJxYraL41JQnlhil_UmFTVTy/s1600/IMG_0020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyv953miFklFGj_reiJ8rCHjnURN0jIpj-UIaIJS0wrNgN1rcw70V26y0IFi07opNWk3N65OhpNwC3WZT89TyEd-91kexfJE5QwkPhgEaDd2XGMOsjZP1oJxYraL41JQnlhil_UmFTVTy/s320/IMG_0020.JPG" height="240" width="320" /></a></div>
<span lang="EN-US" style="font-family: Verdana, sans-serif;">This one
belongs to my friend Gaelle.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">She’s
French, and lives in LA like me, but her
mom was born in Morocco. </span><br />
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">When she came to visit her daughter a few months ago,
the first thing she did was to cook this dish and invite all her friends to
taste it.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>Miam miam !</i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfXhU219wD5kthC1_MLLaRblJQeljAGI89_P8q5xngi7-snLC9-OTz8Idi4vSBCsIT_0m4YnMZ2S_l9GPCMvo-6AQC95UJKWLWUQBIz0-KuyY_thtwcOAGcKcamIy1SK7f7pbiMysVQBi/s1600/IMG_0010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfXhU219wD5kthC1_MLLaRblJQeljAGI89_P8q5xngi7-snLC9-OTz8Idi4vSBCsIT_0m4YnMZ2S_l9GPCMvo-6AQC95UJKWLWUQBIz0-KuyY_thtwcOAGcKcamIy1SK7f7pbiMysVQBi/s320/IMG_0010.JPG" height="240" width="320" /></a><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana,sans-serif;">
</span><i style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Dice the onion, let it sweat in olive oil in a cast iron pan (or a tagine if you have one)</span></i><br />
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<i>Add the chicken, make sure the skin slowly changes color, and then add the sliced vegetables. </i></div>
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0gEGVwLR-d4w1LPrlrBf6m93uKv-Kbt4kvPELe0G88RsXMU6QMKgUoceFUm6UlJjwIq-megZJOiIWhDHFuyZr77bfHzIQvn3P4x-jyoWvJSPesphmU6Uz129DCU-ghcXBmItwg7hDxYV/s1600/IMG_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0gEGVwLR-d4w1LPrlrBf6m93uKv-Kbt4kvPELe0G88RsXMU6QMKgUoceFUm6UlJjwIq-megZJOiIWhDHFuyZr77bfHzIQvn3P4x-jyoWvJSPesphmU6Uz129DCU-ghcXBmItwg7hDxYV/s320/IMG_0004.JPG" height="240" width="320" /></a><span style="font-family: Verdana, sans-serif;">There are many combinations you can use (small peas and artichoke, preserved lemon and olives, almonds and prunes, dates...). </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">But there's only one ingredient wich will always make the difference:</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">it's the magical </span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://en.wikipedia.org/wiki/Ras_el_hanout">Ras el Hanout.</a></span><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV1TX8GSgx71CTbXHpGWLu2_B87P42W-qw2LqMBrg_RLc-hJQQxZCTzYUtFkz6Ek5b36tMFCN5LGy2YTh11-s87BISxxiQQlD3goGK4WglYZ2FweKYE8In8-ynDJVbe5sHLdQVxI_3Mo8/s1600/IMG_0013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV1TX8GSgx71CTbXHpGWLu2_B87P42W-qw2LqMBrg_RLc-hJQQxZCTzYUtFkz6Ek5b36tMFCN5LGy2YTh11-s87BISxxiQQlD3goGK4WglYZ2FweKYE8In8-ynDJVbe5sHLdQVxI_3Mo8/s320/IMG_0013.JPG" height="240" width="320" /></a><span style="font-family: Verdana, sans-serif;">This is one of my most precious secret weapon. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Whenever I go to France, I always come back with this very special blend I buy at the market in <a href="http://capbreton-tourisme.com/">Capbreton</a>, where my brother lives. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">This is the yellow one, with cilantro, turmeric, caraway seed, fennel, red hot chili peppers, cumin, garlic.</span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ras el Hanout </b>means "top of the shelf", because it's the best spices you can find in a grocery store. If you can't find any in your poor, non French supermarket, I guess you can try and make your own blend, like any north african housewife does at home...</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PSredo_uO5XYfnbRo6SEb0Lr9wyhwTteIAgD-9ofxMdp1-hXKTLY94EFN7F1KrfEbmQ4J-XusRRDkZTpJeRmQNFGobF8N7U25LkPzik3tZpnKuPmHcRC-R_ItpfC_jFnpnca21cYPw5F/s1600/IMG_0015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PSredo_uO5XYfnbRo6SEb0Lr9wyhwTteIAgD-9ofxMdp1-hXKTLY94EFN7F1KrfEbmQ4J-XusRRDkZTpJeRmQNFGobF8N7U25LkPzik3tZpnKuPmHcRC-R_ItpfC_jFnpnca21cYPw5F/s320/IMG_0015.JPG" height="240" width="320" /></a></div>
<i><span style="font-family: Verdana, sans-serif;">Spray the magic and take a good breath. </span></i><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I'm sure if you close well your eyes, you can walk straight in the narrow streets of the <a href="http://whc.unesco.org/en/list/565/">Kasbah of Algiers</a>. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Or heading to a Shishah bar in the Goutte d'or in Paris.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><i>A</i><i>dd enough chicken broth to cover the vegetables.</i></span><i><span style="font-family: Verdana, sans-serif;"> Cover the pot.</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">Set to low, or even sim, for 1 hour.</span></i><br />
<i><span style="font-family: Verdana, sans-serif;"><br /></span></i>
<span style="font-family: Verdana, sans-serif;">Now, pour yourself a <i>thé à la menthe</i> or an <a href="http://www.orangina.eu/" target="_blank"><i>Orangina</i></a>, </span><br />
<span style="font-family: Verdana, sans-serif;">You have 60 minutes to listen to <a href="http://www.youtube.com/watch?v=EbvY5YXGxTQ&feature=related">Enrico Macias </a>and pretend you're a pied noir nostalgic of Constantine...</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.youtube.com/watch?v=EbvY5YXGxTQ&feature=related"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXmbqQ4A8-A_aPZx4P7T4m1yUXsRQ7btPrnvyI8nvZWlkrqXQd_Vp6O811u-3ICBZCX3TMgNxVFjKAKoaNfZC970LmpJTNPauQPvCVw6zp8CjVSvdMJMrd16Ff18i3yHZ5z_YBBXNR_oC/s320/tumblr_lxt1olPfO01qe4kh3o1_500.jpg" height="320" width="316" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Or imagine you're a young beur (a French guy whose parents were immigrants...) who doesn't want to leave his projects apartment for the summer and go to the traditional holidays with his family in Algeria, like this song from parisian band 113...</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/AlNsHGxYRxQ?feature=player_embedded' frameborder='0'></iframe></div>
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<i style="font-family: Verdana, sans-serif;">Lé le la!</i><br />
<br />
<span style="font-family: Verdana, sans-serif;">And when you're ready</span><span style="font-family: Verdana, sans-serif;">,</span><br />
<br />
<i><span style="font-family: Verdana, sans-serif;">Serve with some couscous you will cook with the broth remaining in the tagine.</span></i><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Voilà!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIh0eS89iPHBj08890EKsUUTWTaN1sFPq67SEtsc8kIoAmKx2ScSqaN76b2_gXBMaNlH9lMA28JVMFNAxaH0FxUIMIjtuojgzTEyoiVuNmoGK3MK3zHAL34PxBZs-PDcmoQjbEio0w9bnr/s1600/IMG_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIh0eS89iPHBj08890EKsUUTWTaN1sFPq67SEtsc8kIoAmKx2ScSqaN76b2_gXBMaNlH9lMA28JVMFNAxaH0FxUIMIjtuojgzTEyoiVuNmoGK3MK3zHAL34PxBZs-PDcmoQjbEio0w9bnr/s320/IMG_0033.JPG" height="240" width="320" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>Bon appétit les amis!!!</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-sdiu_dgugU4%2FUIGDEITj0VI%2FAAAAAAAACNo%2FpA5Y1eXTJT4%2Fs1600%2FIMG_0020.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qHGaqDGEJuKkKCWY8n2ILA-cD73_3AKFqEi_SjzkjoIpnYtLukJjXWjgNArbc4MK0QCqzgngrofWdsCOIj2pJzWa-It19kYKm5GJfVLlMLDUmFZzneIoCmKZAMQmEHz5DPVQxMWz3I36/s1600/IMG_0020.JPG" -->Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-19807604656957366972012-09-30T16:00:00.000-07:002012-10-01T08:44:51.420-07:00Pass me the Pastis ! Tarte aux figues au pastaga...<div style="font-family: Verdana,sans-serif;">
<i>My dear, non French people,</i></div>
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<br /></div>
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<br /></div>
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Let me try to debunk another horrible prejudice that people usually have against us, the Francais.</div>
<div style="font-family: Verdana,sans-serif;">
No, we're not all obsessed with wine.</div>
<div style="font-family: Verdana,sans-serif;">
Some of us also enjoy a little glass of a stronger alcohol, from time to time.</div>
<div style="font-family: Verdana,sans-serif;">
Like <a href="http://en.wikipedia.org/wiki/Pastis">Pastis</a> for example.</div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
This anise flavored-liquor is a must-have in any French cupboard. </div>
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No apéritif without Pastis !</div>
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<br /></div>
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It's also deeply linked with South of France and Provence, and that's why I thought of it when I bought figs at the market this week.</div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<i><u><b>Tarte aux figues au pastaga</b></u></i></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGnpVMC6Ybsryt6ik2kvWUgjXSAEtC5xgvAJNSThyphenhyphenD6RYZSsW2b2Vx9jV_yP3B7LQ_FQhdXGUDCWfw53Xm_Iwc9IwlQXP7PU9PMEWVh68n2XzJ3x7nXbnayPjg3Sg91ApvVcVxrtqzGt3/s1600/IMG_2147.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGnpVMC6Ybsryt6ik2kvWUgjXSAEtC5xgvAJNSThyphenhyphenD6RYZSsW2b2Vx9jV_yP3B7LQ_FQhdXGUDCWfw53Xm_Iwc9IwlQXP7PU9PMEWVh68n2XzJ3x7nXbnayPjg3Sg91ApvVcVxrtqzGt3/s320/IMG_2147.JPG" width="320" /></a></div>
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<span style="font-size: small;"><u>Ingrédients</u></span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
1 Sablée Crust<br />
(1,5 cup flour, 4,5 oz butter, 3 oz sugar, 2 oz almond flour, 2 eggs, 1 tablespoon salt)<br />
<br /></div>
<div style="font-family: inherit;">
1 pound Figs<br />
<br /></div>
<div style="font-family: inherit;">
2 tbsp butter<br />
<br /></div>
<div style="font-family: inherit;">
1/4 cup sugar <br />
<br /></div>
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1/8 cup of Pastis</div>
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Preheat the ovent at 350 F</div>
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"Le petit jaune", le pastaga... </div>
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There are as many names for it as any
imaginative drunkard would think of, but mostly, Pastis is synonym of Marseille.</div>
<div style="font-family: Verdana,sans-serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMA15cb4NtGZZJXJ7wZRvt4hQpPFImsk7G72YUdDkuSViDPDuw0JdKvfXmrUB-VvovIWwQGNJvpfM1Gx-ZNkobOtAD8DKTtflwzzN1dH-IZp76yBtsAyWmOmpMIlMb1DweTzZzdCsrMBq/s1600/pastis.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMA15cb4NtGZZJXJ7wZRvt4hQpPFImsk7G72YUdDkuSViDPDuw0JdKvfXmrUB-VvovIWwQGNJvpfM1Gx-ZNkobOtAD8DKTtflwzzN1dH-IZp76yBtsAyWmOmpMIlMb1DweTzZzdCsrMBq/s320/pastis.jpg" width="222" /></a> </div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
Of spending hours on a café terrace on le Vieux port,<br />
<br />
resting from a fiercful petanque party,<br />
<br />
and fighting about the <a href="http://www.om.net/en/home/0/Accueil">OM</a> new avant-centre (centre-forward soccer player)<br />
or the reason why <a href="http://www.youtube.com/watch?v=kWAJhUNj8Xg">Zidane</a> really headbutted Materazzi on this infamous summer of 2006... </div>
<br />
<br />
<br />
<div style="font-family: Verdana,sans-serif;">
You usually drink it with a big splash of water,<br />
<br />
or, if you want to sound a little bit more like a connoisseur, ask for a Mauresque: pastis and orgeat syrup, <i>la classe</i>!</div>
<div style="font-family: Verdana,sans-serif;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYV7Khtk8BFpaTZZjgLJn2uFSCZHPb1cnrEVbtjRaVa-9vYfu6aOcUzdAUDdrnOT9ZAiCCYXKMcVJ-lvFLYSJWg9QrBYjiqbHVLm7eQZ9WwYF0Kisys1qfk9mzlzcQyw4-Qh91Sg0C0qqG/s1600/pastis-photo_1780872-770tall.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYV7Khtk8BFpaTZZjgLJn2uFSCZHPb1cnrEVbtjRaVa-9vYfu6aOcUzdAUDdrnOT9ZAiCCYXKMcVJ-lvFLYSJWg9QrBYjiqbHVLm7eQZ9WwYF0Kisys1qfk9mzlzcQyw4-Qh91Sg0C0qqG/s200/pastis-photo_1780872-770tall.jpg" width="200" /></a><br />
Now, pour yourself a little glass "pour la route"<br />
(for the road),<br />
<br />
and let's bake... <br />
<br />
<br />
<br />
<br />
<br />
<br />
<u>Pour faire une tarte aux figues et au Pastis</u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQLuyJHaOmeBK_K61BPxbKKaz7yxIB4rkd1itpMdaMeYK76BbIYzHdwjSbokWwTMW76id-Ko4a1hQ_zhRLgT5kHgPrK4cyV6T5xo-dXbS7E4B2w-w321NmuIQfe0oxF4eCLtfk_-dzDmV/s1600/IMG_2144.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQLuyJHaOmeBK_K61BPxbKKaz7yxIB4rkd1itpMdaMeYK76BbIYzHdwjSbokWwTMW76id-Ko4a1hQ_zhRLgT5kHgPrK4cyV6T5xo-dXbS7E4B2w-w321NmuIQfe0oxF4eCLtfk_-dzDmV/s320/IMG_2144.JPG" width="320" /></a>Cut the figs in two and let them bathe in the Pastis for at least one hour.<br />
<br />
Bake the the crust alone for 10 minutes<br />
(make
some holes in it with a fork, and protect the dough with an aluminum
foil, on which you spread heavy uncooked pasta or beans)<br />
<br />
Then spread the fruits, skin on the crust.<br />
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<br />
Cut the butter in small slices and put it all over the fruits.</div>
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Spray the sugar.</div>
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<br />
Let in the oven for around 20 minutes, then let the pie in the oven for it to cool down slowly.<br />
<br />
Serve with goat yogurt on the side. </div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzqlzFT3d1ZgZ943DR14lRkfQHbxUqcP47sB0iloeTCJ9rI5K1gfvzyBoFweHQNygPMqZIwXnyOTVaV6LfPAGC1WSyKLuKhw9voWFLbJcz8MzOXVBeIAfOL1t69UhLkkODYSQeUBnbe94/s1600/IMG_2400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzqlzFT3d1ZgZ943DR14lRkfQHbxUqcP47sB0iloeTCJ9rI5K1gfvzyBoFweHQNygPMqZIwXnyOTVaV6LfPAGC1WSyKLuKhw9voWFLbJcz8MzOXVBeIAfOL1t69UhLkkODYSQeUBnbe94/s320/IMG_2400.JPG" width="320" /></a></div>
<br />
Ok, it's not totally diet, but it's my duty to also tell you that many of my fellow countrymen think that Pastis is very good for your health, mostly your digestive system.</div>
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<br />
<i>Oui, vraiment ! </i><br />
<br />
Now, if you've become a pastaga lover, feel free to make this other recipe, made into music by two crazy French southener bands, "Fabulos Trobadors" and "Massilia Sound System": l'omelette au Pastis...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/JhY6vJzvjnc?feature=player_embedded' frameborder='0'></iframe></div>
<i><br /></i>
<i>Bon appétit les amis !!!</i><br />
<br /></div>
Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-65336599056810320092012-09-24T23:22:00.000-07:002012-09-24T23:22:04.037-07:00Mango Sisters' Tatin !<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My poor, dear, non French people,</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I don't know how it works for your guys, but in my country, friendship is very important. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">French and Perfect women all have their own little gang, girls with whom they can redefine a better world, talk about Poetry and the last Vanessa Bruno Collection, and get wasted.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I've been living in LA for two years now, and have had the great chance to form my own precious perfect local gang.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But sometimes I get nostalgic, and think of my French BFFs. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Most of them are journalists like me, and are scattered all over the world.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Like my friend Elsa for example.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">She just moved to India with her whole family (two daughters and a boyfriend), and, whilst trying to edit a documentary and unvealing a new breaking news scandal, discovers the joy of warm warm warm weather, and of cooking abroad. "There are mangoes everywhere ! What can I do with them ?"</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Well that's how I came up with the idea of this recipe.</span><br />
<br />
<u><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tatin de Mangues for my friends.</span></b></u><br />
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEmEW7YhHQsnPuQLQ9Yxkq1pJc2kIxuuV9dlvjKkqXedrD_paADeHdCr8XMZXH__4yvFzEJf1NSQBgjyhVHungfNseEh1IMsuu8OWIZFfeN1nQywUBN0qQ3QzZXMXqX5VHVHcdQMF3cvN/s1600/IMG_2364.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEmEW7YhHQsnPuQLQ9Yxkq1pJc2kIxuuV9dlvjKkqXedrD_paADeHdCr8XMZXH__4yvFzEJf1NSQBgjyhVHungfNseEh1IMsuu8OWIZFfeN1nQywUBN0qQ3QzZXMXqX5VHVHcdQMF3cvN/s400/IMG_2364.jpg" width="400" /></a></div>
<span style="font-size: large;">I<u>ngrédients</u></span><br />
<br />
1 pâte brisée<br />
<br />
2 or 3 mangoes<br />
<br />
2,5 oz sugar<br />
<br />
2,5 oz butter<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You might have heard of the whole Tatin myth.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This upside down pie is called like this because of two sisters who ran a small auberge near a train station in <a href="http://en.wikipedia.org/wiki/Lamotte-Beuvron">Lamotte-Beuvron</a>, a village not very far from mine, in Sologne.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8govG6fFgTzfMWRKqeqkxjwVokJEYSXULGiBssAF3LfN-Y1AcQn2L7-NGjL6_suDLUfeNEtg2KvGt6Dmw_ezqR6MA7OdySSTBI7yr2oS6kkuekJZ4O0yIiX2nSC0rgBo80o2EOUtjwI4/s1600/pho_caroline.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8govG6fFgTzfMWRKqeqkxjwVokJEYSXULGiBssAF3LfN-Y1AcQn2L7-NGjL6_suDLUfeNEtg2KvGt6Dmw_ezqR6MA7OdySSTBI7yr2oS6kkuekJZ4O0yIiX2nSC0rgBo80o2EOUtjwI4/s1600/pho_caroline.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBL5wTHb4t2b1_PAfW_2O5-zxYhSDrNsrRTh1gz6yxiXTDtRnIcmPck6fGR672uv59S8uh0omDsPXyfTYpxPgeMMxM_cSQN4rRRtjOEGAiQEdUhfGYsOuSvfQnJcWiqUsumZh-Dhu040zr/s1600/pho-stephanie_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBL5wTHb4t2b1_PAfW_2O5-zxYhSDrNsrRTh1gz6yxiXTDtRnIcmPck6fGR672uv59S8uh0omDsPXyfTYpxPgeMMxM_cSQN4rRRtjOEGAiQEdUhfGYsOuSvfQnJcWiqUsumZh-Dhu040zr/s1600/pho-stephanie_1.jpg" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They were called Tatin... They were sisters... So everybody called them <i>les soeurs Tatin</i>... the Tatin Sisters.</span></div>
<br />
<div class="" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The story goes
that on a very busy day, one of the sister got stressed out by the
sound of the train whistling in the station : people were coming and she
had been chatting all morning with the neighbors !</span></div>
<div class="" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">She tried to do a last minute dessert so quickly that she didn't even realized she put the dough on the apples, and not under.</span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">CA TA STROPHE !</span></div>
<div class="" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But what can you do when you can't do anything else ?</span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You do it !</span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They served it to the customers anyway, hoping they would already be drunk by too much Sancerre...</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And....</span></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahV-cTBgILCeEGI2XGOwDDaBn6c6O2ConMUoEnXU1zflY-A8MGAB1IPCi5xeaTHrnF0kzDv0VfNY62bATqWVyKfZBM9x2Igxf8Vz4iVjYvg0llAYPqldjoes_LkbjwLmbCWuP8WZipzxq/s1600/hotel_tatin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahV-cTBgILCeEGI2XGOwDDaBn6c6O2ConMUoEnXU1zflY-A8MGAB1IPCi5xeaTHrnF0kzDv0VfNY62bATqWVyKfZBM9x2Igxf8Vz4iVjYvg0llAYPqldjoes_LkbjwLmbCWuP8WZipzxq/s320/hotel_tatin.jpg" width="320" /></a></div>
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<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They loved it. </span></div>
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<br />
<br /></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So much that more than a century later, you
still can find this made from scratch, messy, but incredibly good pie in
any upscale restaurant and patisserie all over the world.</span></div>
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<br /></div>
<div class="" style="clear: both; text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGrCQgr49qhRknKniNe5wrje3gcEtCtGhy30F1aqvYTQqT5oeqEDFq4z3UU6G_dZPFyyg1jgGNyHDUj4f6b9E1MaHsyBfJkcuIbTJmcORF6CYJOjICHPllJE3-eupEkWLAMn5p2SN3wgl/s1600/tatin.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGrCQgr49qhRknKniNe5wrje3gcEtCtGhy30F1aqvYTQqT5oeqEDFq4z3UU6G_dZPFyyg1jgGNyHDUj4f6b9E1MaHsyBfJkcuIbTJmcORF6CYJOjICHPllJE3-eupEkWLAMn5p2SN3wgl/s200/tatin.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A very handsome Tatin fan</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So much that there's even now a very serious tatin lovers guild, <a href="http://lichonneux-de-tarte-tatin.over-blog.com/pages/HISTOIRE_DES_LICHONNEUX-2644666.html"><i>la confrérie des Lichonneux de Tarte Tatin</i></a>.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They wear <i>la biaude, </i>the<i> </i>traditional outfit peasants would wear in this part of France, swear to follow very specific rules, and worship the amazing Sisters. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(Of course being chosen to be part of this guild is one of my secret wish...)</span></div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />I know this very high society would turn me down if they knew I use mangoes for my tatin. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Who finds such exotic fruits in the green woods of Sologne? </span></div>
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<br /></div>
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<br /></div>
<div class="" style="clear: both; text-align: justify;">
<br /></div>
<div class="" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FyCyyU67qjxn5AQ-OyDX64HfTq8ryVnA6dPVPlissdQxKVfMfiWeSPacRqq7v9lK0Qy96V-yLmqJvtPl-5O3XpkR3yKTodtH1bmzFohJjWASmkx5aH3lMLSNJ1UEanJK6SQXJIMsFkjr/s1600/brottier-nb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FyCyyU67qjxn5AQ-OyDX64HfTq8ryVnA6dPVPlissdQxKVfMfiWeSPacRqq7v9lK0Qy96V-yLmqJvtPl-5O3XpkR3yKTodtH1bmzFohJjWASmkx5aH3lMLSNJ1UEanJK6SQXJIMsFkjr/s200/brottier-nb.jpg" width="157" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But what, Solognots are also adventurous. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span></div>
<div style="text-align: justify;">
</div>
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Like my great great great great uncle, <a href="http://en.wikipedia.org/wiki/Daniel_Brottier">Daniel Brottier</a>. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">He was a missionary in Senegal, and gave his name to a mango he discovered there, la mangue Brottier.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"> </span>
<br />
<div style="font-family: Verdana,sans-serif;">
Now, he has been sanctified by the pope, a few years ago. <br />
</div>
<div style="font-family: Verdana,sans-serif;">
<br />
</div>
<div style="font-family: Verdana,sans-serif;">
<i>Incroyable, non ? </i></div>
<div style="font-family: Verdana,sans-serif;">
<br />
</div>
<div style="font-family: Verdana,sans-serif;">
And what a beard ! <br />
</div>
<br />
<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"> So anyhow, here is how it goes</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<br />
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<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv1JvIH1aWO1ZmBlk41EyvcJMpfmT02w1-I7Gt4mXGvXOk0vry6E4t7m_gDX0-xjYTtGoe2RkLvXlgtNDbd_8RpwHz0AlXCgSPBt-OsHefTB-1HBObBB_E6qKLJllYmxfSfoWUBEkgDCy/s1600/IMG_2349.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv1JvIH1aWO1ZmBlk41EyvcJMpfmT02w1-I7Gt4mXGvXOk0vry6E4t7m_gDX0-xjYTtGoe2RkLvXlgtNDbd_8RpwHz0AlXCgSPBt-OsHefTB-1HBObBB_E6qKLJllYmxfSfoWUBEkgDCy/s200/IMG_2349.jpg" style="font-family: inherit;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlUnLKuGKw00ZXOJNYbsdrR6GRxpNQG4m5IMfqpX9I008g_CWwV-5gvinYCHWiLK9cdNO1NyusocMqAxE0IO-u9mZmrQcD6dxiRrGPv71QnyMXve9RxSKnZZsyvvpy7-0jwpjppYuYunD/s1600/IMG_2353.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlUnLKuGKw00ZXOJNYbsdrR6GRxpNQG4m5IMfqpX9I008g_CWwV-5gvinYCHWiLK9cdNO1NyusocMqAxE0IO-u9mZmrQcD6dxiRrGPv71QnyMXve9RxSKnZZsyvvpy7-0jwpjppYuYunD/s200/IMG_2353.jpg" width="150" /></a>Slice the mangoes and take out the skin. <br /><br />Pour half of the sugar on a pie pan. Add the mango slices, the butter in small pieces all over the fruits, and pour <span class="Apple-style-span">the rest of the sugar</span><br /> </div>
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Put the pie pan on a high set gas for 3 minutes, so that the sugar caramelize. </div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilitqD4WW1eD5LR2IxNYuXVE6-6ohYtSgf5fsL4sbe1oayrADgaalhqI8BtfZJ58yZO8HafB1VKBlEhrQywbP1XPUTljJ_90S-VHSEoD88JJZrmCDcycaE6Y44v89YnQb9TVtOrJUXrHKD/s1600/IMG_2357.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilitqD4WW1eD5LR2IxNYuXVE6-6ohYtSgf5fsL4sbe1oayrADgaalhqI8BtfZJ58yZO8HafB1VKBlEhrQywbP1XPUTljJ_90S-VHSEoD88JJZrmCDcycaE6Y44v89YnQb9TVtOrJUXrHKD/s200/IMG_2357.jpg" /></a>Then place the pie crust on top of the mangoes. Tuck it in around the edges of the pan. </div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
Put in a 425 F preheated oven for 30 minutes.</div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
Then let rest for 10 minutes before flipping the pie again with a platter...... </div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
annnnnnd</div>
<br />
<br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;">Voilà </span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEHLtSGTByp6T5Rjayctj07YRhQc5JugizzLb0P9w9q4Du7Et3wTprdYHaDx9oXplsc0kF9trhXp98aKofasRR8zTdswy4eJvfK04Qvj5fKBwwF34AoEzkWhC15su2eX2lljMsYhZYXIV/s1600/IMG_2360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEHLtSGTByp6T5Rjayctj07YRhQc5JugizzLb0P9w9q4Du7Et3wTprdYHaDx9oXplsc0kF9trhXp98aKofasRR8zTdswy4eJvfK04Qvj5fKBwwF34AoEzkWhC15su2eX2lljMsYhZYXIV/s400/IMG_2360.JPG" width="400" /></a></div>
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<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
So here we are. </div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
A <i>tarte Tatin, </i>direct from LA, baked just like home, for my Tatin sisters all over the world.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
Miam ! </div>
<div style="font-family: Verdana,sans-serif;">
<i><br /></i></div>
<i style="font-family: Verdana,sans-serif;">Bon appétit les amies !</i>Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-7162751845444811702012-09-18T19:01:00.000-07:002012-09-18T19:01:24.500-07:00Voilà!<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My poor, dear, non French people,</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I know you've been dreaming about this for hours...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now here it is !</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/ylTfVW6fDgQ?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And please don't forget the main ingrédients</span><br />
<br />
<u>Ingrédients</u><br />
<br />
6 large tomatoes<br />
1 pound of ground meat<br />
1 onion,<br />
Parsley, thyme<br />
Salt and Pepper<br />
1/2 cup rice<br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Share the love !</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Bon appétit les amis</i></span><br />
<br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-52898148890621787582012-09-16T16:28:00.002-07:002012-09-16T18:21:39.546-07:00Une petite surprise for my friends<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dear, poor, non French people,</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I want to help you so much that I must admit I have spent the last days working on a little surprise for you guys.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I hope you'll love it, and suggest that you follow me on this new page</span><br />
<br />
<b><u><a href="http://www.facebook.com/FrenchAndParfait">http://www.facebook.com/FrenchAndParfait</a></u></b><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As it's a surprise, of course I cannot tell you exactly what it is...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Just know that it involves tomatoes and something around Jean Luc Godard.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Well, you'll see !</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>A bientôt les amis !</i></span>Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com1tag:blogger.com,1999:blog-7827714790322978053.post-43682416691536805892012-09-15T18:30:00.001-07:002012-09-15T18:31:07.156-07:00Be a good pâte ! Bake a French and perfect Pâte brisée !<i><span lang="EN-US" style="font-family: Verdana;">My dear,
poor, non French people,</span></i><br />
<br />
<div class="MsoNormal">
<span style="font-size: small;"><span lang="EN-US" style="font-family: Verdana;">Today I decided to be <i>bonne
pâte</i>. </span></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: small;"><span lang="EN-US" style="font-family: Verdana;">I guess you strange
English speaking people would say I’ve decided to « be a good sport »,
which sums up well our cultural gap : when we think of somebody being
nice, we compare him or her to a tasty baking dough. Not to a weird and tiring
hobby.</span><span lang="EN-US" style="font-family: Times;"></span></span></div>
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-size: small;"><span lang="EN-US" style="font-family: Verdana;">Anyhow, let me give you
my French and Perfect recipes for a good pie dough.</span></span><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times;"></span></div>
<span style="font-size: small;"><br /></span>
<br />
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><b><u><span lang="EN-US">Pâte Brisée</span></u></b></span></div>
<br />
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<div class="separator" style="clear: both; text-align: center;">
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</div>
<u><span lang="EN-US" style="font-size: small;">Ingrédients</span></u><br />
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">2 cups Flour</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">4 oz Butter</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">1 Egg Yolk</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">1/8 cup Chilled water or
milk</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">Salt</span></div>
<br />
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<br /></div>
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<br />
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><i><span lang="EN-US">Pâte brisée </span></i></span><span lang="EN-US" style="font-size: small;">is the basic pie dough.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="font-size: small;">Literally,<i> brisée </i>means
shattered, but I’ve never really understood why. </span><br />
<span lang="EN-US" style="font-size: small;">The other strange thing is
that there are as many different recipes for that dough as there are
roundabouts and cheeses in my country : maaaaaaaaany. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Verdana; font-size: small;">I guess you could say
that a pâte brisée is any dough that is not sablée or feuilletée, but I'll talk
about them in a next blog.</span><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times;"></span></div>
<br />
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<span lang="EN-US" style="font-size: small;">If you're using a Stand
Mixer, first pour the butter. </span><br />
<br />
<span lang="EN-US" style="font-size: small;">Mix it until it looks like a cream.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br />
</span></div>
<span lang="EN-US" style="font-size: small;">Then add the salt. </span></div>
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<span lang="EN-US" style="font-size: small;">The
flour. (little by little)</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qk2W2kEiAvJgjNbFiGDw5NzvHFL5cfhv5hoO5DobyfELznYJTr_mu8brnSnnEtJGsfoEdSYGlCDk1D38eHLr25W-QlU8b0SRWBclZNQmjm0I-xPueqWaLM39QYEcLzwOUHPKXPh3C0D7/s1600/IMG_2174.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qk2W2kEiAvJgjNbFiGDw5NzvHFL5cfhv5hoO5DobyfELznYJTr_mu8brnSnnEtJGsfoEdSYGlCDk1D38eHLr25W-QlU8b0SRWBclZNQmjm0I-xPueqWaLM39QYEcLzwOUHPKXPh3C0D7/s200/IMG_2174.JPG" width="200" /></a> <br />
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<span lang="EN-US" style="font-size: small;">At the end, </span><br />
<span lang="EN-US" style="font-size: small;">Add the egg yolk </span><br />
<span lang="EN-US" style="font-size: small;">and the water or the milk.</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span lang="EN-US" style="font-size: small;">Briefly knead the dough by
hand,</span></div>
<div style="font-family: inherit;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcme5oq6whw-6kDdkntDE7Xz4sJdYXHMm4aLpdJqEsmbyJZxGve0ZqD-3nV1munfxSuxlpGr6mrPdUZlPln-DHkXDgy49kZI0CtVjhlTVFy9MvVCztmam5vRRMKz9OLmAZpQeoiivTxYy2/s1600/IMG_2287.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcme5oq6whw-6kDdkntDE7Xz4sJdYXHMm4aLpdJqEsmbyJZxGve0ZqD-3nV1munfxSuxlpGr6mrPdUZlPln-DHkXDgy49kZI0CtVjhlTVFy9MvVCztmam5vRRMKz9OLmAZpQeoiivTxYy2/s200/IMG_2287.JPG" width="200" /></a><span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<br />
<span lang="EN-US" style="font-size: small;">Cover it with plastic wrap
and let chill at least 30 minutes, better 2 hours, or why not, a night.</span><br />
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<br />
<br />
<br />
<br />
<br />
<br /></div>
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<span lang="EN-US" style="font-size: small;">If you're doing it with
your own original hands, you should follow the steps shown <a href="http://blog.pic-valence.com/petit-precis-de-pate-brisee/">there</a> by Anne-Sophie
Pic.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
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<span lang="EN-US" style="font-size: small;">This blog is a little treasure,
given by a French <i>grande dame</i>. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
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<span lang="EN-US" style="font-size: small;">Anne-Sophie Pic is the
heiress of a cuisine dynasty: her grand-father, and then her father, were 3 Michelin
stars restaurateurs for years.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2O3n1vcBBfn2iwecmVg-790jnESH2C1oLO0fFBWfpuYlhSrMgO2UMP2BfJXVLKBrt46UMU9i06pxtJFkhXpKlHww8pokwV5BUReUzIkGHLCRoaC4hnsx9UQ-LrYb4qBxqFskO2XHj1We/s1600/anne+sophie+pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2O3n1vcBBfn2iwecmVg-790jnESH2C1oLO0fFBWfpuYlhSrMgO2UMP2BfJXVLKBrt46UMU9i06pxtJFkhXpKlHww8pokwV5BUReUzIkGHLCRoaC4hnsx9UQ-LrYb4qBxqFskO2XHj1We/s320/anne+sophie+pic.jpg" width="320" /></a></span></div>
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<span style="font-size: small;"><br /></span></div>
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<span lang="EN-US" style="font-size: small;">Growing up, she didn't
want to follow their steps, and chose to get an MBA instead. But when her dad
suddenly died, she decided to learn it all, and take in charge the family's
restaurant.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span lang="EN-US" style="font-size: small;">Et voilà, a few months
later, she was (and still is) the only woman to be a 3 stars chef.</span></div>
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<span lang="EN-US" style="font-size: small;"><br />
Sometimes, I promise, you and I will go to Valence and taste her <a href="http://www.pic-valence.fr/index.php?lang=en#/lacuisine_carteetmenus">Collection Pic Menu</a>… Or go to her new restaurant in </span><span class="Apple-style-span" style="font-size: small;"><span lang="EN-US">Paris, la dame de Pic...</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><br />
But meanwhile, let’s enjoy the tips she give us on the web, like her recipe for
a sweet pâte brisée.</span></div>
<div style="font-family: Verdana,sans-serif;">
<b><u><span lang="EN-US" style="font-size: small;">La Pâte brisée sucrée :</span></u></b></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvxh2NNfYuIAPkimUMoapGqzJPkugmzZ9s5wh0XzgSVZyetgK7Mq7xdeXt6rB943IWhqKakzlM5RTZlGQq5k4WkFqFedYC1tXhj5gEWyT1WZhSQwAzY7JiuTTzl4PJhU1tZm8WSICKNOc/s1600/IMG_2292.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvxh2NNfYuIAPkimUMoapGqzJPkugmzZ9s5wh0XzgSVZyetgK7Mq7xdeXt6rB943IWhqKakzlM5RTZlGQq5k4WkFqFedYC1tXhj5gEWyT1WZhSQwAzY7JiuTTzl4PJhU1tZm8WSICKNOc/s200/IMG_2292.jpg" width="200" /></a><u><span lang="EN-US" style="font-size: small;">Ingrédients</span></u></div>
<div style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;"><br /></span><span style="font-size: small;">
</span><span lang="EN-US" style="font-size: small;">6,3 oz flour</span></div>
<div style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">2,5 oz powdered sugar</span></div>
<div style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">2 eggs yolks</span></div>
<div style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">2,6 oz butter</span></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;"><br /></span><span style="font-size: small;">
</span><span class="Apple-style-span" style="color: #444444; font-size: small;"><br /></span><span style="font-size: small;">
</span><span class="Apple-style-span" style="color: #444444; font-size: small;"> </span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;">Mix the ingredients in the same way as the savory recipe of pate brisée.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;">Wrap it and let it rest in the fridge for more than 30 minutes before you use it.</span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;">Now you can use both those recipes for the <a href="http://frenchandparfait.blogspot.com/2012/08/plum-plum-plum-plum_31.html">tarte aux prunes</a> and the <a href="http://frenchandparfait.blogspot.com/2012/08/be-tart-cook-quiche.html">quiche aux courgettes.</a></span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;"> </span><span class="Apple-style-span" style="color: #444444; font-size: small;">And don't forget to add a little French touch to it, by building nice sidewalks ! (Or <i>trottoirs</i>)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxorOwENUZDvG7G_5Y5Tnw7YWKYq5z5lf0CWKEuTrDwOZd8xbTlk5R3S4gFOydIfGF-GX8KO35wPV25c_7W10sJxCJp8YhTx4ZM2h-sDL185Z-qZkfHK7f29sGgh9TRPpNViJaVYj_aI8/s1600/IMG_2193.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxorOwENUZDvG7G_5Y5Tnw7YWKYq5z5lf0CWKEuTrDwOZd8xbTlk5R3S4gFOydIfGF-GX8KO35wPV25c_7W10sJxCJp8YhTx4ZM2h-sDL185Z-qZkfHK7f29sGgh9TRPpNViJaVYj_aI8/s200/IMG_2193.jpg" width="150" /></a><span class="Apple-style-span" style="color: #444444; font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;">That's how we call the side of the crust, <i>trottoirs</i>, as the sidewalk of the tasty road that a pie would be.</span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;">There's this big debate on wether one should eat it or not.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;">I'm in the pro-crust team on this one, especially whent the side of the crust is done as my friend Eric told me : by pinching it all around, just like that.</span></div>
</div>
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<span class="Apple-style-span" style="color: #444444; font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="color: #444444; font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span class="Apple-style-span" style="color: #444444; font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<i><span class="Apple-style-span" style="color: #444444; font-size: small;">Voila !</span></i></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<i><span class="Apple-style-span" style="color: #444444; font-size: small;">Bonne cuisine, </span></i></div>
<div style="font-family: Verdana,sans-serif;">
<i><span class="Apple-style-span" style="color: #444444; font-size: small;">et Bon appétit !</span></i></div>
</div>
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Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com1tag:blogger.com,1999:blog-7827714790322978053.post-39037776729915865592012-09-06T09:29:00.000-07:002012-09-06T09:29:31.534-07:00Don't be chicken ! Cook some poulet basquaise !<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<i><span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dear non French people,</span></span></i><div class="MsoNormal">
<br />
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I hear from time to time
that people outside of my wonderful country think that we French and perfect
people are proud and arrogant.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Well, why wouldn't we ?
Didn't we invent the Camembert and the chateau de Versailles ?<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And anyhow, this is nothing
compared to the wonderful strong and proud character of the Basque people.</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9yIFgrSJzlrxp6oqGdwPwSSuTBUbFd1msnvB-e7lmNtCFlMxKg_gfN17x6e1p0v2aMeZBs6ZXq-ukTU-wwurwS8fKeaIr6xP8QeoqgvcQh845S7TyzRKd0cJUay6b5lqSyKfBmLE56x_/s1600/151445_bayonne004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9yIFgrSJzlrxp6oqGdwPwSSuTBUbFd1msnvB-e7lmNtCFlMxKg_gfN17x6e1p0v2aMeZBs6ZXq-ukTU-wwurwS8fKeaIr6xP8QeoqgvcQh845S7TyzRKd0cJUay6b5lqSyKfBmLE56x_/s400/151445_bayonne004.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thousands of people in white and red in the streets... That's what the Basques call a small party !</td></tr>
</tbody></table>
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They live in the South West
of France and the Northern part of Spain, and you might have heard that they
have been fighting for decades to be reunited in a single Basque country.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You don't mess with the
Basques, and with their cuisine either : <i>c'est trop bon </i>!</span></span><br />
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></span><br />
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br />
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">That's why I thought I
should teach you how to cook<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><u><b><span lang="EN-US">Poulet Basquaise</span></b></u><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg8m9BeCE7ld-I4mzdHXffa49cqxvlJYpfP0ib_W4a-dMw4Hv3MYDyGlaMtcGsVxnmhviTVUxPE9UN7xXD02U_5JGLJaSFGCZmNmYiF_BEh8zqqkwj6DPyByATeX74u4MJhcwFVfyW2DM/s1600/DSCF0604.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg8m9BeCE7ld-I4mzdHXffa49cqxvlJYpfP0ib_W4a-dMw4Hv3MYDyGlaMtcGsVxnmhviTVUxPE9UN7xXD02U_5JGLJaSFGCZmNmYiF_BEh8zqqkwj6DPyByATeX74u4MJhcwFVfyW2DM/s400/DSCF0604.JPG" width="400" /></a></span></div>
<br />
<div style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">Ingrédients</span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span lang="EN-US" style="font-size: small;">4 Chicken Legs</span></div>
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<span lang="EN-US" style="font-size: small;">1 Onion</span></div>
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<span lang="EN-US" style="font-size: small;">1 Bell Pepper</span></div>
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<span lang="EN-US" style="font-size: small;">1 can of diced tomatoes</span></div>
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<span lang="EN-US" style="font-size: small;">White wine</span></div>
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<span lang="EN-US" style="font-size: small;">Piment d'Espelette</span></div>
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<span lang="EN-US" style="font-size: small;">Piment d'Espelette</span></div>
<span lang="EN-US" style="font-family: Times; font-size: small;">Piment d'Espelette</span><br />
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<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">First you
have to know that <a href="http://en.wikipedia.org/wiki/Basque_Country_%28greater_region%29">Euskal Herria</a>, the Basque country, is the second best place in the
world for cuisine (just after my kitchen and <a href="http://www.bras.fr/">Michel Bras</a>’s Restaurant, that
means).</span></span><br />
<br />
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></span><br />
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Pinxos</i> (Basque
tapas) are <i>fabuleux</i>, <i>gateau basque</i> is to die for... And there's the magie of</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"> <i><b>Piment d’Espelette</b></i>.</span></div>
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<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This
special Pepper is grown exclusively in the Basque country, in the small village
of… <a href="http://www.espelette.fr/espelette-le-village/">Espelette</a>. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rKWMzfimzf9pj8XIs_uduCWBU2oY1gz7hLiBE-oNFygpDFNMyZ5IDwzzG-4-lSLthpaF4lPTHLZpSp3s8BkVgnEWEef5iDqUiDB8yjRfTqFGfIwP5vtxg8ucf0VplGCpi1xGTN67ndMZ/s1600/facade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rKWMzfimzf9pj8XIs_uduCWBU2oY1gz7hLiBE-oNFygpDFNMyZ5IDwzzG-4-lSLthpaF4lPTHLZpSp3s8BkVgnEWEef5iDqUiDB8yjRfTqFGfIwP5vtxg8ucf0VplGCpi1xGTN67ndMZ/s320/facade.jpg" width="320" /></a></div>
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">There the
houses are all covered with those gorgeous red peppers, where they dry to
become the best spice I can think of. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGF8caP7FYpAS_tkKy2j7xwpDkRG-Arq331U3PJvhvyrEJWCXAOuv1RYb5jUyKl0fKLqOqlogpgmBXX0nx29WpSAqa47k_uT6n0q-32vfobE724zB1rd_5qLIZ_RwJznBCn7hXjb1p41Z/s1600/piments+maison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGF8caP7FYpAS_tkKy2j7xwpDkRG-Arq331U3PJvhvyrEJWCXAOuv1RYb5jUyKl0fKLqOqlogpgmBXX0nx29WpSAqa47k_uT6n0q-32vfobE724zB1rd_5qLIZ_RwJznBCn7hXjb1p41Z/s320/piments+maison.jpg" width="320" /></a></div>
<span lang="EN-US" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Piment
d’espelette is amazing in a chocolate mousse, with braised vegetables… and… in
Chicken Basquaise.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nFi9aeDvHjg21RYQK9ZQhPwwOzfEkhJytYcCxLKng-Yp3KQKx2CLpfBlKqzmUti8dk29Tx7svSxbvFkcb3r0wMJqn_QI5X1tUGyP61zjA5kFdExC6d3T-NZc7_fsdmqP6EnkHJSDDLQZ/s1600/DSCF0602.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nFi9aeDvHjg21RYQK9ZQhPwwOzfEkhJytYcCxLKng-Yp3KQKx2CLpfBlKqzmUti8dk29Tx7svSxbvFkcb3r0wMJqn_QI5X1tUGyP61zjA5kFdExC6d3T-NZc7_fsdmqP6EnkHJSDDLQZ/s320/DSCF0602.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Brown the diced onion with some olive oil in a non sticky pan (a cast iron pot is always better).</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Add the diced pepper. </span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Let them make love slowly, and add the chicken legs. They should change colour on each side.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLYhLXF3gIACIxhBkg5AQ6LN9PB1hF8mrjdRDB7HeEq5oIj0juaof5wZPM5hgGyVJRBd3R96_EvSLoT9EyBI_uqqOuLmI23Cg5GzQg4ejUMntHaEL7fwp1GF9Mg6DVfC9z-U8kCkBQqWW/s1600/DSCF0607.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLYhLXF3gIACIxhBkg5AQ6LN9PB1hF8mrjdRDB7HeEq5oIj0juaof5wZPM5hgGyVJRBd3R96_EvSLoT9EyBI_uqqOuLmI23Cg5GzQg4ejUMntHaEL7fwp1GF9Mg6DVfC9z-U8kCkBQqWW/s320/DSCF0607.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Sprinkle two spoons of piment d'Espelette, </span><br />
</div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Close your eyes, </span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">smell, </span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">and </span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">enjoy the Basque touch...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sbd0Q_dt8zHgLNNR3KVxrpERsWiQ9XRSXgMWwSJCu0TotolPqPeF7KS-OqL4dSecniN_2b3epL6bajth3VSIqQgKJkM7kZOUSbM2hzEQDnGTlP8nV4HL4UiNN8e73mVeEF1pPkGeS1KT/s1600/DSCF0612.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sbd0Q_dt8zHgLNNR3KVxrpERsWiQ9XRSXgMWwSJCu0TotolPqPeF7KS-OqL4dSecniN_2b3epL6bajth3VSIqQgKJkM7kZOUSbM2hzEQDnGTlP8nV4HL4UiNN8e73mVeEF1pPkGeS1KT/s320/DSCF0612.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Add the tomatoes.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Cover with a cup or two of white wine.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Cover everything with chicken broth.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Add Salt, pepper</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Bring to a boil</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Cover</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Let it sim for at least an hour.</span></div>
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<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">This <i>Poulet basquaise </i>is best served with some white rice, and a nice glass of <a href="http://en.wikipedia.org/wiki/Iroul%C3%A9guy_AOC">Irouleguy</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGRNRIygs6MMNPjkTj2zrvfPar_2XRNExTjwnOZ5O75qlxKYBuSJJt7grkeCT9297xNf53gBhsFqqqQjPfjpLRXv-CqzF-n2NUbKemXA59npwb2KYyhvp_TJxMrnrSFk3ZZD-vum_ZdTf/s1600/DSCF0613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGRNRIygs6MMNPjkTj2zrvfPar_2XRNExTjwnOZ5O75qlxKYBuSJJt7grkeCT9297xNf53gBhsFqqqQjPfjpLRXv-CqzF-n2NUbKemXA59npwb2KYyhvp_TJxMrnrSFk3ZZD-vum_ZdTf/s320/DSCF0613.JPG" width="320" /></a></div>
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<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">If you can't find piment d'Espelette, you can use paprika, but please don't tell a Basque I told you so !</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Or you can go straight to Espelette. The next <a href="http://www.espelette.fr/agenda/f%C3%AAte-du-piment-2012/">Fete du piment</a> is on October the 22nd. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Please go to the <a href="http://www.hotel-restaurant-euzkadi.com/">Restaurant Euskadi</a> and order pork ears for me. Yes. It's so bon.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Meanwhile I'll be in LA wearing the wonderful earings my mom bought me there for my birthday </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHikzETCGjKcCj-ZQ1TC-fVvbUcWRarZ-KVtpos0gvaT4kOvgsqugy-bNpZeDfjwUchBVfncsH-_t7f29_S078j-NcF7SjOImrBef8127ckd2Qd1JLxiIGqF2-ya4esRP4_UQywbwWTfpX/s1600/IMG_2202.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHikzETCGjKcCj-ZQ1TC-fVvbUcWRarZ-KVtpos0gvaT4kOvgsqugy-bNpZeDfjwUchBVfncsH-_t7f29_S078j-NcF7SjOImrBef8127ckd2Qd1JLxiIGqF2-ya4esRP4_UQywbwWTfpX/s200/IMG_2202.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">C'est mes oreilles, not the pork ears, merci</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Espelette everywhere, I tell you <i>les amis</i> !</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><i>Egizu bazkari!</i></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><i>(Bon appetit!)</i></span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-53454914388590663642012-08-31T11:16:00.001-07:002012-08-31T11:16:47.228-07:00Plum plum plum plum<!--[if gte mso 9]><xml>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My poor non
French people,<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let me
share with you today the perfect French dessert of this end of summer.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It’s
simple, tasty and a little wonder to a melancholic heart.</span></span><br />
<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">La tarte aux prunes (de mamie Laurence)</span><o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumQ0a9976xj1FSwVUAy1XRaxcmQNWOClcnMUQVqqTQVLt_NG6YOo2c21EcYAWseK6ZUbw79aww8sqxTkbI5sa522e4QND47ApDtbFXbt04yM-H-PW808c0yUQP-7FC4qryjyujm_xuCWj/s1600/IMG_2072.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumQ0a9976xj1FSwVUAy1XRaxcmQNWOClcnMUQVqqTQVLt_NG6YOo2c21EcYAWseK6ZUbw79aww8sqxTkbI5sa522e4QND47ApDtbFXbt04yM-H-PW808c0yUQP-7FC4qryjyujm_xuCWj/s400/IMG_2072.JPG" width="400" /></a></div>
<br />
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<br />
<u><span lang="EN-US"><o:p>Ingrédients</o:p></span></u><br />
<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><br /></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p>A pate brisée / Pie crust</o:p></span> </div>
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2 pounds of plums</div>
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Sugar </div>
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Semolina</div>
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Preheat oven at 400°F<br />
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<br /></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This pie is
something like a fountain of youth. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Each bite
you have takes you back directly to your childhood and helps you forget about,
you know… Time (the one that always goes by, brings lines on your forehead and
never make things better)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJrXhxgqc5lx_ci8gYdNLgqH-wc102MmhCJP3vUMmLkgi5OzP3E2QxWh89RodOtf7c8KIFHc4vz1h6FCovSLKC6nUJS2K_6nSOfp-FLH3WoT-kmcch8PqIF2DosnXN29ofKy1nLgOx9-R/s1600/DSCF0649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJrXhxgqc5lx_ci8gYdNLgqH-wc102MmhCJP3vUMmLkgi5OzP3E2QxWh89RodOtf7c8KIFHc4vz1h6FCovSLKC6nUJS2K_6nSOfp-FLH3WoT-kmcch8PqIF2DosnXN29ofKy1nLgOx9-R/s320/DSCF0649.JPG" width="320" /></a></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">At least that’s how it works for me. <o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mainly
because I always have one for my birthday,<span style="mso-spacerun: yes;"> </span>as a souvenir of the tarte my grand-mère Laurence always
baked for me on that day.</span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMq0nb2TnWJYqsjNzSunZAclP6D-XlDbWakXtFmGpcvQNX1C4qCfjsraKbySaG2Fq1BBz2-XKFoN8DRk490evqODV1yKgzauACXKemZiNC0WWRSe9X6bzT0FUPpCbkKWHoSD_IO12HhDJ9/s1600/mamie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMq0nb2TnWJYqsjNzSunZAclP6D-XlDbWakXtFmGpcvQNX1C4qCfjsraKbySaG2Fq1BBz2-XKFoN8DRk490evqODV1yKgzauACXKemZiNC0WWRSe9X6bzT0FUPpCbkKWHoSD_IO12HhDJ9/s200/mamie.jpg" width="155" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">C'est Mamie Laurence.</td></tr>
</tbody></table>
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">She would go to the end of the farm's garden, pick some reine-claudes, and magically bake the best gâteau d'anniversaire.</span></span><br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxmYVxgr6-eD5qZDPSXqxL4qD1UlmY3rxeP2lRdw2xB9pyOfKmHB2FrGWKonAQI01Lb3qtyY3dd9hc3_F4Ppfz7E7XruwnKmk9Un48Lzmc0YEZtTGY_8yMtrXNsX5Z3Tj7xJC_4Uy2dMS/s1600/IMG_1154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxmYVxgr6-eD5qZDPSXqxL4qD1UlmY3rxeP2lRdw2xB9pyOfKmHB2FrGWKonAQI01Lb3qtyY3dd9hc3_F4Ppfz7E7XruwnKmk9Un48Lzmc0YEZtTGY_8yMtrXNsX5Z3Tj7xJC_4Uy2dMS/s320/IMG_1154.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">C'est le prunier de Mamie Laurence</td></tr>
</tbody></table>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My <i>mamie’s</i>
recipes notebook was lost when she got old, which is one of my personal tiny
disasters. </span></span><br />
<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But fortunately my mom knew her little secret, and gave it to
me : it’s the semolina,<i> les amis ! </i><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2KmiEfVLcLletuAk2EAcx90DBslz4yElKmzvgoj1Opf2xH4_Xj-kHUfq40hsYmW0hU6zcAK21gnxm-e3D-5NriYQ4_9YQu-kfD5uw5o2qFWs0CBKyyvLHPM9DDiAJYvgc8j6nQMFDTPz/s1600/DSCF0637.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2KmiEfVLcLletuAk2EAcx90DBslz4yElKmzvgoj1Opf2xH4_Xj-kHUfq40hsYmW0hU6zcAK21gnxm-e3D-5NriYQ4_9YQu-kfD5uw5o2qFWs0CBKyyvLHPM9DDiAJYvgc8j6nQMFDTPz/s320/DSCF0637.JPG" width="320" /></a></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Spray a small layer of semolina on the crust, </span></span><br />
<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Mix it with a little bit of sugar if you
want.<br /> </span></span><br />
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<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC48vweJGyeerKCZOvUFE2KIM6dl9pKysLmdVMxsx6cANgCWkGgJk7S_8-mk7YgB_WmnomHA5IFjkOhwYy9IWMmKqWz5OeV8RhzHqVeMhG4PpMP8LGzuXZn2r8OBlzy060D7hxsYk29faP/s1600/IMG_2071.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC48vweJGyeerKCZOvUFE2KIM6dl9pKysLmdVMxsx6cANgCWkGgJk7S_8-mk7YgB_WmnomHA5IFjkOhwYy9IWMmKqWz5OeV8RhzHqVeMhG4PpMP8LGzuXZn2r8OBlzy060D7hxsYk29faP/s200/IMG_2071.JPG" width="200" /></a><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><br />
<br />
<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Cut the plums in 4 and lay them one by one on the crust, skin facing the sky.<o:p></o:p></span></span></div>
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><br />
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<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Lay them
around the edge of the pan first, and on to the center.<o:p></o:p></span></span></div>
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<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Spray with
one or two spoons of sugar (vanilla sugar is even better)<o:p></o:p></span></span></div>
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<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Put it in a
preheated 400°F oven for 35 minutes </span></span><br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">(15 minutes upper part of the oven, 15 minutes
down)</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The juice
of the plums will soak in the semolina, and you are going to feel young
again.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Trust me.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Bon appétit !</i></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">PS :</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I can't help but think of this incredible classic French song "Les brunes comptent pas pour des prunes". </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Litteraly, Brunettes are not counting like plums. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's an hymn to non-blond women, something like "gentlemen prefers blondes but brunettes are just best". </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I think my grand-mother would have dug that.</span></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Fdu4jmtzb-8?feature=player_embedded' frameborder='0'></iframe></div>
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<!--EndFragment-->Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-38022211024358955442012-08-27T10:15:00.002-07:002012-08-27T10:15:25.309-07:00How green was my tomate...<!--[if gte mso 9]><xml>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>My dear non
French people,</i><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let me
confess.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Last week,
at the supermarket, I fell in love.</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They were
standing in front of me, big, confident, and generous… And, I must say, so
sexy.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Really,
don’t you adore those amazing green tomatoes ?</span></span><br />
<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What could
I do with them ?</span></span><br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /> </span></span><br />
<br />
<br />
<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As I went back to my car, of course I thought of <i><a href="http://www.imdb.com/title/tt0101921/">Fried Green Tomatoes</a></i> (specially the "<a href="http://www.youtube.com/watch?v=oZnZjkAOQJI">parking lot Madness</a>" scene, my favorite part of the movie)<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Mais quoi</i>… I can't lower myself to cook an american recipe ! <o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then it came back to my mind. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUR5y5QonSyKp727__Fdea942dH4Oo0o7vLsVfNKAzHkBxioVl6bVRSyjNkJavQJ92FaHk9HAx-_Q-cKzBxZxadSPG0o_q-BjL1vlTfIxVojZNFNaFucc-IRRITKO-_73SndqAps7jT2GE/s1600/CMOIRENC_070277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUR5y5QonSyKp727__Fdea942dH4Oo0o7vLsVfNKAzHkBxioVl6bVRSyjNkJavQJ92FaHk9HAx-_Q-cKzBxZxadSPG0o_q-BjL1vlTfIxVojZNFNaFucc-IRRITKO-_73SndqAps7jT2GE/s200/CMOIRENC_070277.jpg" width="200" /></a></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A perfect end-of-summer day like this, a few years ago.</span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Somewhere in Lubéron.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One of my best culinary souvenir.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The day I tasted</span><span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b> <u>Confiture
de tomates vertes</u></b><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98RGGPzjovEVTEwnPg3l-tYIvXPxwmixvT50w8Y84vF64S2rDqBw4maYRVmjhKjptOkVZrITmrMw7wnUT-rJJrFR83bu9TUPBkA_vMPfTURhnvCODFY8_yVua8fXrOb3vfvWNsKKGOowQ/s1600/IMG_2087.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98RGGPzjovEVTEwnPg3l-tYIvXPxwmixvT50w8Y84vF64S2rDqBw4maYRVmjhKjptOkVZrITmrMw7wnUT-rJJrFR83bu9TUPBkA_vMPfTURhnvCODFY8_yVua8fXrOb3vfvWNsKKGOowQ/s400/IMG_2087.JPG" width="400" /></a></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><u>Ingrédients</u><o:p></o:p></span></div>
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<br />
<span lang="EN-US">2 pounds of
Green Tomatoes<o:p></o:p></span></div>
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<br />
<span lang="EN-US">20 oz of
Sugar (I used raw)<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span lang="EN-US">Zest of an
orange or a pomelo<o:p></o:p></span></div>
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<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I was a
reporter for French TV and was assigned to do a segment about <a href="http://www.blog-culinaire-edouard-loubet.com/">Edouard Loubet</a>, a
promising young chef.</span></span><br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I could
tell you for hours of the walk he took us to, in the hills of Luberon, as he
usually does to collect the strange herbs and wild flowers he uses in his
cuisine. <o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Or of the
unforgetable goat cheeses of Gianni, his shepherd friend (and the moutain dried ham he
cut for us, mon Dieu !)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Or of the ecstatic
face of my friend, sound engineer Michel, in the kitchen of the restaurant,
facing an amount of black truffles he had never ever seen or imagined (oh, the
parfum ! I couldn’t focus for the interview !)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But my best
souvenir is the dinner the chef cooked for
us. </span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And this simple, but incroyable condiment he used :</span><o:p></o:p></span><i><span lang="EN-US" style="mso-ansi-language: EN-US;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> la Confiture de tomates vertes</span></span></i></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ldgnXxWjfK6-xEzNjQ-k0MEU-Gf-mpeVJ-_9hwjSVPy01Tu08gS_HpboqwlXk5z06QaG6jcLgFmUuZyHuNFhksv9Cl60MKyA1jQrP_FgPuZSigKut7NORB5Ql7vkpXi2gqcgBbJbGtST/s1600/IMG_2080.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ldgnXxWjfK6-xEzNjQ-k0MEU-Gf-mpeVJ-_9hwjSVPy01Tu08gS_HpboqwlXk5z06QaG6jcLgFmUuZyHuNFhksv9Cl60MKyA1jQrP_FgPuZSigKut7NORB5Ql7vkpXi2gqcgBbJbGtST/s200/IMG_2080.JPG" width="200" /></a><span lang="EN-US" style="mso-ansi-language: EN-US;">Dice the
tomatoes and mix them with the sugar and the zest.<o:p></o:p></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lajkaxdTRfs6fv2gGx97u3liKUq0r-qK4PbBaZKDcSaUX8DML8uj_7HMl9qGlcVr7Ity62melV-zx_h70Nz59a2tPPZXgmbUCHaZlnYhWD_dbbQJy3pBorKkQbF16_q0FExs3vzN5Xgo/s1600/DSCF0745.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lajkaxdTRfs6fv2gGx97u3liKUq0r-qK4PbBaZKDcSaUX8DML8uj_7HMl9qGlcVr7Ity62melV-zx_h70Nz59a2tPPZXgmbUCHaZlnYhWD_dbbQJy3pBorKkQbF16_q0FExs3vzN5Xgo/s200/DSCF0745.JPG" width="200" /></a><span lang="EN-US">Marinate for 24 h</span></div>
<div class="MsoNormal">
<span lang="EN-US"> </span><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Heat it in a pot (copper is best, but I used my good old cast iron), </span><br />
<br />
<span lang="EN-US">First on low, then on high, to 220 F, for 16 minutes.</span><br />
<span lang="EN-US"></span><br />
<span lang="EN-US">Pour
carefully in the pots.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Close them
and let them rest upside down for a day.<o:p></o:p></span>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQbrc-0we78nh-3-V7P6vLnhTwi-e2SDEZz7PpsMHbTnGBuIcerUey74t6ZjXmNHUJ_Mismjoq7-GI5qwKmdQhbN60pD3M1nBBKCUzf051OKIpbzBTOodNm1SSc9gyO59ZZK5MHMHV8d-/s1600/DSCF0747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQbrc-0we78nh-3-V7P6vLnhTwi-e2SDEZz7PpsMHbTnGBuIcerUey74t6ZjXmNHUJ_Mismjoq7-GI5qwKmdQhbN60pD3M1nBBKCUzf051OKIpbzBTOodNm1SSc9gyO59ZZK5MHMHV8d-/s400/DSCF0747.JPG" width="400" /></a></div>
<br />
<div style="font-family: Verdana,sans-serif;">
The best way to enjoy this confiture is as I tested it there : with Foie Gras.</div>
</div>
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<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
But now that we, in California, are banned from heaven, I suggest a replacement : a good tartine of fresh goat cheese.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">Or just fly, as soon as you can, to Lourmarin. </span><br />
<span style="font-family: Verdana,sans-serif;">Say hello to the chef for me !</span><br />
<span style="font-family: Verdana,sans-serif;">He now has two Michelin Stars and was just appointed Best chef of the year. Not bad !</span><br />
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<i style="font-family: Verdana,sans-serif;">Bon appétit !</i></div>
<!--EndFragment-->Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0tag:blogger.com,1999:blog-7827714790322978053.post-58770564848848648682012-08-22T11:36:00.000-07:002012-08-22T11:36:50.815-07:00LAPIN LAPIN LAPIN !<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My poor non French people,</span></i><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></i>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Would you please do me a favor and stop calling us "Froggies" ?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It always remind us, French and perfect women, how rare it is now to eat frog legs: you find them very scarcely at the <i>marché</i>, almost as rarely as fresh vegetables in an American student's fridge. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And anyhow, frog is not the only strange meat we have. We also love calf's brains, beef tongue, horse (Heart of horse, my favorite comfy food!), and <i>lapin</i>. Yes, rabbit.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lapin is a very <a href="http://www.articlesbase.com/nutrition-articles/10-reasons-why-you-should-eat-rabbit-meat-2127148.html">healthy food</a>: it's full of protein, very low in fat AND <a href="http://www.livestrong.com/article/378562-what-are-the-benefits-of-eating-rabbit-meat/">environmentally friendly</a>.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So what are you waiting for ?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cook a perfect "<b><u>Lapin en Cocotte</u></b>"</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOH2GIaetsiQyWxbyhvHfYnqAY-V5Ol8vpjeUYGL7_f2K0d7yD-45ZMzu0lnowuB-6X8gn5XjbkGFGxkWsCGE0kv1aQKvkP9-U45VCJAUS8cE1DTEl1w7kGOWS_7B_X5Wdui-ji_UG7e9/s1600/DSCF0723.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOH2GIaetsiQyWxbyhvHfYnqAY-V5Ol8vpjeUYGL7_f2K0d7yD-45ZMzu0lnowuB-6X8gn5XjbkGFGxkWsCGE0kv1aQKvkP9-U45VCJAUS8cE1DTEl1w7kGOWS_7B_X5Wdui-ji_UG7e9/s400/DSCF0723.JPG" width="400" /></a>Ingrédients<br />
<br />
A rabbit, preferably cut by the butcher<br />
<br />
1 onion<br />
<br />
4 carrots <br />
1 fennel<br />
4 tomatoes (or a can of diced organic tomatoes)<br />
<br />
1 cup of Chicken Broth<br />
<br />
Half a cup of white wine<br />
<br />
Salt, Pepper, Thyme, and love<br />
<br />
<br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I cook this lapin as my amazing uncle Bernard teached me. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">He's a chef and the best bar-storyteller you can find in Paris ( Trust me and go to his bar, the <a href="http://www.alex-s-bar.com/">Alex's</a>) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">All you need is a cast iron pot, a rabbit, vegetables, and time (most important ingrédient)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20Ic5h9mA8Cv5wI6VVfwe3L6Kg4BtT5aflwV5wc8PUUCN4MYKbGiZLPHzUb3z1DtvmVUQ_Z0MbNgK0Yazdp7n1egCQGDN9MWk_nZi0fb84N2col7wOt62Y1xKzoMb8YN2LpZdgpDZQRFF/s1600/AdobePhotoshopExpress_20120821160413.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20Ic5h9mA8Cv5wI6VVfwe3L6Kg4BtT5aflwV5wc8PUUCN4MYKbGiZLPHzUb3z1DtvmVUQ_Z0MbNgK0Yazdp7n1egCQGDN9MWk_nZi0fb84N2col7wOt62Y1xKzoMb8YN2LpZdgpDZQRFF/s200/AdobePhotoshopExpress_20120821160413.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;">Brown the sliced oinion in some olive oil</span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">Then add the rabbit</span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">Then the sliced vegetables</span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">Carrots are perfect for the last trip of a nice bunny of course... </span><br />
<span class="Apple-style-span" style="font-family: inherit;">I added Fennel and tomatoes...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncUym4FCzd455_stBqC8-_2CQPx4w-K79Tu7DuHFSZmPfLINRvBeaQDqXSeMkFZSYMprWj2zXWIMpC8pi_J6OqbuoX26vMsehAFVdAxMCxrOAN_OLuM57jCViD2bHiEZHksQi9RMZS5se/s1600/DSCF0712.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncUym4FCzd455_stBqC8-_2CQPx4w-K79Tu7DuHFSZmPfLINRvBeaQDqXSeMkFZSYMprWj2zXWIMpC8pi_J6OqbuoX26vMsehAFVdAxMCxrOAN_OLuM57jCViD2bHiEZHksQi9RMZS5se/s200/DSCF0712.JPG" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">Pour the wine</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Then the broth</span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">Add spices and herbs</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Put to a boil, then when the bubbles appear, set on the lowest you can. </span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">Sim sim sim</span><br />
<br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let the lapin hangout with his friends for at least an hour.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Actually the longer, the better... </span><br />
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</div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As most of the stews, it tastes even better on the next day.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Well my dear non French people, I hope you enjoy your lapin !</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MF8UEGYaWJCzDzGL2iCt4jwUahZH1QOuNpig2HeYVHHEu4_5obyicrUqe2CiW274P3LBVM1-TSeEU4Y3M6mXMhJ3wUln3L7_tM5kdKTlDpPwvvRHNNBY0T2AWJd5ZMMdlp3Ma3AcHt9O/s1600/DSCF0731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MF8UEGYaWJCzDzGL2iCt4jwUahZH1QOuNpig2HeYVHHEu4_5obyicrUqe2CiW274P3LBVM1-TSeEU4Y3M6mXMhJ3wUln3L7_tM5kdKTlDpPwvvRHNNBY0T2AWJd5ZMMdlp3Ma3AcHt9O/s320/DSCF0731.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size: large;"><br /></span></i></span></span></i></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size: large;">Bon appétit !</span></i></span><br />
<br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>PS :</i> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If by any chance you're cooking for a French gentleman, first, let me hope that he won't lay you a rabbit. (Poser un lapin : to stand someone up)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then let me warn you that he will most certainlbly sing you this ridiculous song. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's about a rabbit who shot a huntsman. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yes, that's what our French and perfect kids sing at school. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/PsJtoVBhmbw?feature=player_embedded' frameborder='0'></iframe></div>
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<br />Cécile Delaruehttp://www.blogger.com/profile/04227384554517572628noreply@blogger.com0