SearchUser loginNavigation |
FranceJambon Persille This is a specialty of Burgundy. It has a light, sparkling flavor that dances in your mouth as the jelly melts, full of wonderful flavors! I read about the Jambon Persille in Jane Grigson's Charcuterie long ago, and I wanted to try it ever since. Then last year while touring Burgundy on our big vacation, I got the opportunity to have it for lunch in Dijon! Once I knew how it was supposed to be, I could make it with confidence. Here's my recipe. Vichyssoise This classic chilled summer soup is simple to make and full of delicate summer flavors. The recipe is simple, but it allows for infinite artistic expression. This is one of those recipes that can be made vegetarian or not (you can use chicken stock or vegetable stock), but the vegetarian version is in no way inferior. Savoy Cake This beautiful, light sponge cake works well in a fancy mold, and it accompanies berries, preserves, or chocolate sauce wonderfully. Unlike the similar Genoise Butter Cake, this one uses no butter. Provencal Daube
The ingredients that give it the special Provencal zest are herbes de Provence accompanied by orange zest, capers, and anchovies instead of salt. It simmers for a few hours in a mix of red wine and balsamic vinegar. Glazed Carrots This is an easy and tasty dish to accompany all sorts of winter recipes, especially heavy roasted meats, pies, and stews. It can cook away on the back burner while your attention is occupied by more demanding projects, and the carrots do not suffer from a little overcooking because the flavor is concentrated in the diminishing stock and the glaze and seasoning emphasize the flavor. Turnip Braised in Butter
Turnips and rutabagas are a lot less simple than you might expect. You can learn more than you ever wanted to know at this article. Fondue This apres-ski classic from the French Alps was an essential part of Annette's Savoyard Birthday in 2014. It's a hearty, artery-clogging cheese-lover's delight and a fun communal dining event. Brandade de Morue I made this flavorful dip of salt cod and potatoes with garlic and olive oil for Annette's birthday in December 2014, which had a sort of Alpine apres-ski angle. This is a great cold-weather party dish, and it keeps well. It's good with beer or wine, maybe during a football game. Chestnuts Braised with Red Wine
The dish is a fine accompaniment for beef or some savory roast pork dishes, and it is a classic accompaniment for roast goose. Of course you could make this with fresh chestnuts, but the chestnuts in a jar work really well. You can get them at Whole Foods and sometimes at Trader Joe's and other high-end grocery stores. I get them at Ed Hyder's Mediterranean Marketplace in Worcester, or at Micucci's in Portland. Fillets of Sole Bercy
Fish Stock is easy to make, and Fish Veloute is just fish stock thickened with a little flour and butter and then reduced. 
|
The Foodie Pilgrim is also active on: Newest Recipes
|
This hearty, rich, piquant, and utterly fabulous beef stew adds a splash of brilliant Provencal sunshine to a winter dinner. It never fails to please. I make this at least twice every winter.
This homey, simple French preparation is an easy and delicious way to serve this common and inexpensive winter staple.
This easy and delicious Burgundy-style recipe is no trouble at all to prepare. The chestnuts can come from a jar, so it's just a matter of adding stock and wine and braising for a while. 
I made this for 
