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Bonjour mes amis francais! Bienvenue a l'IMBB23 Vive la France Haut Rond #2! My apologies for the ridiculously long delay in getting this Haut Rond posted but this job-thing is seriously cutting into my blogging/cooking/social time and I'm still recovering from my 5-day-5-city-3-country PR roadshow d'enfer! The rest, and there a lot of them, will be posted tomorrow - promis!
Thank you all again for letting your blog burn for the 23rd time. I hope it was a delicious inferno! It certainly looks like one based on the pics below!
The Passionate Cook by Johanna
Galette Super-Complète
This cook's passion is tied to her strong Brittan links and with a tip of her toque to National Pancake Day, Johanna create the fabulous galette super-complète – my favorite this to have after coming out of the Odeon theatre on a cold evening. a far more interesting crêpe incarnation by the name of "galette" is an extremely thin pancake made with buckwheat flour (blé noir, sarrasin) which will always have a savoury filling sans exceptions! A glass of cidre is the perfect accompaniment.
1 x Umrühren Bitte by Zorra
Flammenkuchen
Zorra, a Swiss living in Andalucia, Spain, whipped up a fabulous Alsacian speciality, Flammenkuchen (sounds like flaming kitchen which is what mine was tonight but I digress….) also popular in the nearby German and Swiss region, appropriately. With it origins around 1900, it was in fact a by-product of bread baking: with a small part of the bread dough one tested if the oven has the correct temperature to bake the bread. As the oven was very hot and some flames were still blazing, the round flat dough-cake received his name: Flammenkuchen. So I wasn’t too far off!
Kayak Soup by Linda
Provencal beef Daube
Linda is teasing us with her gorgeous picture of Provence as it is hailing, raining, snowing and just downright freezing across Europe! Given the weather, Linda was receiving very strong hints about stewed meat so… “lacking a few flavour elements plus the time called for in the recipe, so I created my own twist on it. Of course, I had to serve it with noodles and I rounded out the plate with grilled romaine and Caper-Anchovy aioli”…and toasted with a Beringer Zinfandel, “mostly because that was all we had on the rack and we are 3 days from payday here.” Cheers to that!
Dinner for One by Tschoerda from Austria
Far Breton
Tschoerda made a prune flan recipe from Brittany -- her first time ever making a flan and her first time deliberately trying out a french recipe! “I never deliberately chose a french recipe because i always found french cuisine way to hard to prepare. maybe i was wrong. the far breton is a delicious dish which is rather simple and yet very rich and opulent. i also decided to drink a wine with the flan and though we have a great tradition of winegrowing here in austria i opened myself a bottle of chateau camp de la val. all in all a divine combination!”
Je Mange la Ville by Michelle
Poulet aux Noix
“The Rhone-Alps region of France (near Grenoble) of France is walnut growing country, which is reflected in this meal. This leads me to the chicken. Oh my, the chicken. It was so amazingly good but really very simple to prepare. The walnuts soak up chicken juices and garlic and wine and lemon and almost caramelize with flavor. I suggest a baguette for sopping up all the garlicky-chickeny-lemony juices. I also suggest using more than 12 cloves of garlic — hell, use a whole bulb.” That’s my kind of woman!
I Was Just Really Very Hungry by Makiko Itoh
Brandade de Morue
“a Provençal staple called brandade de morue… hasn't become as trendy around the world as other delicious sauces from this much lauded region such as tapenade or pistou, but is, in my opinion, one of the most delicious tastes in the world. It's possible that brandade de morue is not as renowned because its star ingredient is salt cod. Any seafaring culture has a tradition of heavily salted fish, and since cod has always been a popular fish, there are variations of salted cod everywhere: Italy, Spain, Portugal, Greece, and of course France….” The wine? A Provencal rosé of course! “…light and refreshing, to cut through the sometimes intense flavors of the food of the region. Nothing is quite as evocative of summer as a chilled glass of rosé and a meal redolent of olive oil and garlic...”
Vintage Cook by Lucette
Quiche Lorraine
Thinking healthy, Lucette “made a relatively organic quiche--Organic Valley milk and half and half and Organic Valley butter in the crust. I decided to add cheese, even though a very traditional rendition wouldn't. I used my mother's pie crust recipe, except using all butter instead of half butter/ half Crisco and the New Joy of Cooking's quiche recipe. It tasted wonderful, served with steamed brussel sprouts and a Wolfberger Gewurtztramminer...”
Il Forno by Alberto
Tartiflette
Our culinary blog hero Alberto cooked up a most beautiful tartiflette. I fist tasted one in the French Alps – not too far from chez Alberto. “Our French neighbours, our "cugini d'oltralpe" –cousins across the Alps– as we call them. There's both love and hate, jealousy and admiration, likeness and envy... on both sides, I like to think. Leafing through Paul Bocuse's French Regional cuisine book, I stumbled on Tartiflette, or Savoy style potatoes, which seemed just perfect for a snowy day like today. The recipe below is a combination of Bocuse's Regional French Cooking and Anthony Bourdain's "Les Halles" Cookbook recipe… So here it is, and as Tony B states "there's never too much cheese, bacon or starch”.” Amen to that!
Running with Tweezers by Tami
Pissaladiere
For Tami’s first Blog Burning, she created the mouth-watering Pissaladiere… “a street or snack food all along the Cote D'Azur, especially in Nice. It is available as a nosh the way pizza is in New York City. It gets its name from pissala, which is a mashed up paste of marinated sardines and anchovies. This paste traditionally makes the topping for pissaladiere.” Editor's note: I LOVE the name of this blog! I reminds me of the Frasier episode when Niles was running through the apartment yelling "I'm running with scissors!"
Too Many Chefs by Meg & Barrett
Optionally Vegetarian Poutine
Ever the prankster, Barrett decided to “subvert the theme just a little without ignoring it” he found inspiriation “on the Eastern Shore of Canada.. Whatever the origin, poutine is authentically French-Canadian in origin and is great for a bite while watching a Montreal Canadiens game. It's not as sophisticated as coq au vin or duck a l'orange, but when you drop your relatives off in the wilderness, you have to expect their descendents to be a little more roughneck than you.” So true. And to that end, serve “a fine Canadian um, wine. Like Labatt's Blue. We substituted a Goose Island 312 for the Labatt's, but you really do want beer with this dish, not wine. Think of the beer as a "yellow wine", and in the words of the OTHER great French settlement in North America - Laissez le bons temps rouler!" In Canada and New Orleans...!
Just one small correction, Laura: we are Too Many Chefs! The other name was already taken by a Canadian rock band (!??!) when we registered so we went with chefs.
Thanks for hosting!
Posted by: Meg | Thursday, 16 March 2006 at 11:41 AM
oh good god meg, so sorry. if my head weren't attached.....
Posted by: laura @ cucina testa rossa | Thursday, 16 March 2006 at 01:57 PM