FRENCH - Cuisine of the Quarter, Winter 2020 (Jan-Mar)

[naf]

Not a big success, home made brioche des roi of Epiphany due to problem of yeast. The fresh yeast added did not raise the dough. In panic, I added all the dried yeast I had at home, not ideal, the outcome was a bit too compact and dried. Too bad, the recipe was good. Raisin soaked in dark rum, roasted almond, pistachio, fruit confit with lemon zest, cinnamon and cardamom in the interior of the brioche flavoured with orange blossom water.

I like the brioche king cake more than the galette version in the Parisian region, which consists of puffy pastry and almond paste.

[GretchenS]

home made brioche des roi of Epiphany

Absolutely gorgeous @naf!!

[naf]

Thanks but I still dream of that light and airy brioche. I don’t make this or bread very often, so I freeze my fresh yeast. Apparently, they died in the fridge. Will try to make it again, if I have time.

[Harters (John Hartley - a culinary patriot eating & cooking in Northwest England)]

This is the traditional Dutch restaurant where I ate.

We also ate at a place with a traditional menu. Touristy, Amsterdam place - but a number of diners were Dutch (or, at least Dutch speakers)

Menu - Restaurant The Pantry

We also ate at Floreyn which I’d regard as “Modern Dutch”, in theh same way as places in the UK describe themsleves as “Modern British” - traditional ingredients reworked in a moderne style that still links to those traditions.

[prima]

Haha by the way, that ham is a speciality of Paris, Jambon de Paris.

Yes, I am aware. I’ve been to France half a dozen times and have a cousin who has lived in Paris for 20 years! I have a dozen relatives who live in Lorraine. I still don’t like Jambon de Paris.

[prima]

hachis parmentier, the French shepherd pie

@naf, did you know the French Canadian cottage pie is called Pâté Chinois?

Pâté Chinois (Shepherd’s Pie) | Ricardo

[naf]

did you know the French Canadian cottage pie is called Pâté Chinois?

Lol! I read the origin of the name, amusing.

[naf]

You don’t like cured ham as well? That’s another world…

[prima]

I like prosciutto crudo and Serrano ham, nd some speck.

[naf]

Good old onion soup from the Parisian region, good for cold weather. Cooked the sliced onion 30 minutes in chicken broth.

Tossed the oven toasted cheese and bread on the soup.

Grilled the bread and cheese directly in the soup bowl in oven. Didn’t find much different between both methods.

[naf]

Navarin d’agneau - lamb ragout with carrots, onions and turnips (Parisian region). I added beef stock and white wine to cooked the browned lamb with diced carrot and onion. Added more whole vegetables after 45 minutes and cooked for 30 minutes. Normally a spring dish. It was good!

[pilgrim]

Good old onion soup from the Parisian region

While some denigrate the quality now available in Paris today, this is my lunch order at cafes/bars on a winter day. Some extraordinary but none that don’t leave you feeling happier, well cared for.

[naf]

Saw on TV that a journalist had tried several bowls of onion soup on Montmartre, he found them overcharged and watery. Can’t verify as it is not something I would like to order when going out. Mine had the last bit of the Bresse chicken broth so it was ok.

[pilgrim]

Much on Montmartre is of questionable value, both taste and pocketbook. We stumbled on a good bowl at L’Horizon on rue de Rennes/St. Placide. Surprising in this tourist central location. But actually, I’ve never had a bad bowl at a bar/cafe regardless of neighborhood.

[pilgrim]

Pommes Dauphinoise

Good. Very good. But still not as unctuous as what I enjoyed in France.
Until I can get back for the real thing, it will have to do.

[pilgrim]

Onion soup

[ChristinaM]

Rillettes look wonderful!

[ChristinaM]

flame with Calvados

This sounds so good, and I can get veal. What do you think of subbing brandy for Calvados? Not easy to source and we’ll never drink it…

[pilgrim]

What do you think of subbing brandy for Calvados?

How about half brandy, half apple juice?

[pilgrim]

Rillettes

Clever husband rummaged in the fridge and found remaining splat of rillettes. Fried it up and voila, carnitas -> awfully good taco!