Good things

Stage 18; Bourg-d'Oisans to Saint Etienne; Grillade Mariniere

The Tour is now in it's final days, I am already sad that there is only three more days. Stage 18 left the town of Bourg-d'Oisans located next to Ecrins National Park the largest and highest of the seven French National Parks and ending today in Saint Etiennewhich is located just 40 miles outside the city of Lyon and use to be the capital of French Cycling. The last time the Tour stopped here was in 2005 when Lance Armstrong won the time trial and then onto his 7th and final tour.... oh those were the days.

So for dinner tonight, thanks to Anne Willans French Regional Cookingcookbook we are having Grillade Mariniere De Calence or Sailor's Steak with anchovies and Gratin Dauphiois,Potato Gratin with cheese and cream. Grillade Mariniere has a sort of shaded past. According to my cookbook the story goes: "In the centuries preceding the railway barges were pulled up the river by draught-horses. Not needed for the journey downstream the were killed by the sailors (marins) who made them into a good steak dish flavored with Provencal anchovies, onions and white wine. But nowadays using a good steak like a sirloin is in better taste" Thank god for that, I may eat snails and sushi but I draw the line on horses. Maybe that is what happened to my pony Buttercup when I was younger.

Gratin Dauphinois is the perfect side made with sliced potatoes, cream and Gruyere. Melted cheese, whats not to love!

Stage 17 Embrun to Alpe d'Huez; Fondue Savoyarde

Stage 17 of the Tour de France, the Queens stage as they call it. This is the stage of all stages, the one all the fans wait for. It doesn't happen every year. So when Alpe d'Huezis on the route you can't help but be excited. Alpe d'Huez is filled with 21 hairpin turns filled with over a million fans that have been camped out and waiting for over a week. Part of the appeal of a mountain stage is that the riders move a little slower. On a flat or downhill stage that can go up to 50 or 60 mph. Thats a lot of waiting for them to whiz right by. Here is a picture of Alpe d'Huez with the route highlighted. The other thing about stage 17 is that when the get to Alpe d'Huez, they have already gone over two other huge mountains. There are cars that can't do it, much less a human being.

So what is more perfect for a stage in the Alps...... Fondue Savoyarde or Cheese Fondue. Fondue is mostly known as a Swiss dish, but Fondue is derived from a French word, fondre (to melt)or fondu (melted)The recipe I made was a very common one using just white wine, Gruyere, salt and pepper and Kirsch. I cut up some baguette and made some more roasted potatoes as well as some asparagus and sauteed mushrooms. It was very good and very filling.

I used the Martha Stewart Fondue set from Macy's, it is very lovely and comes with all the pieces. But there is nothing that works better then the one my mom gave me that she got in the 70's. It is a horrible orange color and plugs in but it works better then any other one I have ever used. Maybe Martha can make a electric one in Martha blue.... that would be a lovely idea....

Stage 16: Cuneo to Jausiers, Fricassee de Poulet

 We are winding down to the last few days of the tour, oh what will I do next week. I go through a little Post Tour Depression when it is over every year. But this year has been extra great since I have been cooking along with the Tour.

The Tour today started in Italy, they have been there since Sunday and yesterday was a rest day. So they took off from Cuneo riding over two huge mountains and then arrived back into the Provence town of Jausiers. 

Another great cookbook is the Provence Cookbook by Patricia Wells, she is expert in the world of French cuisine and a teacher with classes in Paris & Provence. How wonderful would it be to go to France and take classes with Patricia Wells and Anne Willan.... I will happily take donations for my cause....

So for dinner I made Fricassee de Poulet a l'Ail et a l'Ail Confit or Fricassee of Chicken with Garlic and Sweet Garlic Confit. I started the Sweet Garlic Confit the night before, it was 5 heads of garlic that needed to be pealed. I learned a little trick from Martha to make that a little easier. Bowl some water, throw in the cloves the garlic for a few minutes. Then drain the water and put into a bowl. With a bowl just a little smaller put inside of the other bowl so you have made a bit of a circle with the two bowls and shake, shake, shake. It will help get all of the outside off of them so that you aren't pealing 40 cloves of garlic.

The rest of the process for the chicken was very easy, just brown the chicken in butter and olive oil with salt and pepper on the chicken. After it has been browned on all sides take out and then throw in the 20 other cloves of garlic,put the chicken back in and cover tightly for 20 minutes. After that take the chicken and garlic out and then put in the Sweet Garlic and white wine and cook down and crush the garlic into a paste.... Oh so good!

Along with the chicken I made Les Pommes de Terre du Max Haut also from Patricia Wells. They are your basic roasted potatoes and I make something like these all the time, but these were so crispy outside and tender on the inside. Wonderful!!!!

Martha summer session- week two

A second week of brand new show from Martha and this week is even better then the first. My kind of week, Entertaining and Cooking. I can do without the endless animal episodes. I love animals, but Martha teaching her dog to sit for 20 minutes is not why I watch her. But that is just my opinion....

MONDAY JULY 21, 2008 

ENTERTAINING RECIPES: Martha kicks off the week with an hour full of fantastic recipes that are perfect for entertaining. First, what's a party without cocktails? New Orleans natives Ti Adelaide Martin and Lally Brennanshow you how to make two delicious drinks sure to please any partygoer: the sazeracand the sidecar. Next, chef Lachlan Patterson makes frico caldo,an Italian appetizer of crispy cheese triangles that are certain to be a crowd-pleaser. Then, Frank Stitt prepares pickled shrimp,a traditional southern entertaining favorite. Plus, Michel Roux combines chocolate and raspberries in a sinfully delicious tart, the perfect ending to any party.

 

TUESDAY JULY 22, 2008   

THE INTERNATIONAL CHEF SHOW Join Martha for our International Chef Show, dedicated to the wonderful variety of cuisine found around the world. First, the always amusing Jamie Oliver returns with his recipe for a quick-and-easy squid linguine. Next, we're going Greek with Jim Botsacos of New York's Molyvos restaurant, who prepares a spicy seafood entree of roasted jumbo prawns that you won't want to miss. Then, award-winning chef David Chang of the popular Momofuku Noodle Bar shows you a simple way to make delicious salt-and-sugar pickles, a tasty side dish that you'll love to snack on. Plus, Michelle Bernstein prepares a heart-healthy banana-wrapped snapper that's perfect for dinner tonight. And, Fabio Trabocchi is sharing a traditional grilled pork chop recipe sure to become one of your new family favorites.

WEDNESDAY, JULY 23, 2008

THE DESSERT SHOW, PART 1 If you have a sweet tooth, Martha has a special treat for you -- two shows dedicated entirely to delicious desserts featuring some of the country's best pastry chefs!

First, Martha shows you how to make pear galette, an easy-to-make dessert that can be adapted to any season by simply changing the fruit. Next, Emily Luchetti is here to prepare the ultimate comfort dessert: chocolate caramel bread pudding. Then, Pichet Ong puts an Asian spin on traditional rice pudding by using fragrant jasmine and coconut milk. Plus, Johnny Iuzzini shares his simple yet creative recipe for mouthwatering German sable cookies that are sure to become a favorite in your home. And, Babbo's Gina DePalmais making panforte, one of her favorite Italian pastries.

THURSDAY JULY 24, 2008   

THE DESSERT SHOW, PART 2 Tune in today for another hour full of delightful desserts from five talented female chefs! First, Martha shows you how to share good wishes with others through sweet Amish friendship bread -- it's a Good Thing. Next, Lidia Bastianich shares her recipe for a decadent chocolate, hazelnut, and orange torte, one of her favorite Italian desserts. Then, Beth Pilar and Ellen Sternau from New York's How Sweet It Is combine peanut butter and chocolate to make the perfect summer treat -- an ice cream sandwich -- even better. Plus, Virginia Willis is here to prepare blackberry cobbler, a classic fruit dessert sure to please the entire family. And,Anne Willan whips up a fresh and light coeur a la crème with raspberries, the perfect treat for any summer night.

FRIDAY JULY 25, 2008 

WEEKEND ENTERTAINING If you love to entertain, this is the show for you -- Martha has invited some of her favorite chefs to share their favorite recipes! First, Eric Ripert of Manhattan's famed Le Bernardinprepares his mouthwatering hamachi tandoori, the perfect appetizer for your next special dinner. Next, "Everyday Baking" host John Barricelli cooks delicious single-serving pies filled with savory sausage and feta cheese. Then, Martha's good friend and cookbook author Sara Foster shows you how to turn last night's leftovers into today's lunch with three spectacular quesadilla recipes. Plus, Suzanne Goin shares her recipe for a dessert that's sure to impress: caramelized bread pudding, the perfect ending to a memorable meal.

Stage 15 Embrun to Prato Nevoso; Pissaladiere

The Tour de France makes a brief stop in Italy today and Tuesday with a rest day in-between. Embrunis on in the Haute-Alps on the edge of the Provence region, and is know as the "little Nice of the Alps"  And then they rode up 1500 meters in altitude to the ski resort Prato Nevoso in the Piedmont area of Italy.

So tonight I made pizza, but French pizza. What were you thinking I would make.... Pissaladiere to be exact. I have made the Martha Stewart recipe from her Baking book before, and it is a real treasure. This is one recipe that is in every French cookbook that I have and they are all the same. Onions, tomatoes, anchovies and olives all on a great crust that is flat and crispy.

Pissaladiere is a specialty of the Nice region of France and the flavors in the part are oh so Provencal....

make it tomorrow for dinner, you won't be sorry!

Bon Appetit....

Stage 14 Nimes to Digne-les-Baines; Boueuf de Daube a la Provencal

With only one week to go the tour is in the lush region of the Provence. Starting in the town of Nimes,which is historically known for it's textiles and is where the name Denim came from. The finish commune of Digne-les-Baines is said to be the sunniest place in France as well as the town in Les Miserables

Boeuef de Daube is one of those dishes that can be found in different regions of France, each with their own twist. I made a la Provencal from Julia Child, but of course. At the end you add a paste of anchovies, capers, vinegar, olive oil and garlic. But to take a few steps back, you need to start this one nice and early. Julia says it needs to marinate for 3 to 6 hours and then the cooking time is up to 3 hours as well. First you marinate it in white wine, some call for red wine, but the white is said to be the original way it is prepared. Along with the onions and carrots, they sit in the happy little juice and soak it all in

After it marinates it is put into a French oven and layered with the bacon, onions, carrots, tomatoes and mushrooms and then the beef after it is rolled in a little flour

and then placed in the oven for 2 1/2 to 3 hours. After the first hour you can start to smell it around the house, with 2 hours to go it was torture.

Using my Martha Stewart mortar and pestle to make the Provencal part, anchovies, capers, olive oil, red wine vinegar and garlic.... good stuff!

The broth was excellent and the dish had a wonderful flavor to it. I highly recommend it. Even Martha Stewart has a version to make as well. Give it a try....

Stage 13 Narbonne to Nimes- Bouillabaisse

The Tour is now in the Languedic area heading into the famed Provence region. I was having a hard time finding a recipe that would work. John would not be to happy if I made Tielle de Poulpe Settoiseor Octopus Pie. Besides where the heck was I going to find the Octopus. So Bouillabaisse it was, with tilapia, scallops and clams. I used the Julia Child recipe from Mastering the Art of French Cooking. When looking at another Julia book tonight that my grandma gave me, I found it signed by Julia in the front, that was a nice little find.

Pate de Fruit

Another lovely little French treat, Pate de Fruit. Martha's daughter Alexismade a bunch of these in different flavors during the holidays and they were so lovely I have wanted to make them since then. What a perfect time to try them.

I found a recipe by Jacque Pepin, we have a kindred spirit, his daughter's name is Claudine. Ok, so I am the only one, but I did get to meet him once and I am sure he feels the same way....

They turned out really great and oh so delicious... so I will share them with you. I can't wait to make some other flavors now.

Jacques Pépin on a French classic: "Pâtes de fruits, or fruit jellies, are very popular around the holidays—and usually expensive."

ingredients

• Two 12-ounce bags frozen raspberries, thawed (4 cups)
• 1 1/4 cups seedless raspberry jam
• 1 cup sugar, plus more for coating
• 3 envelopes unflavored powdered gelatin (2 tablespoons)
• 3/4 cup cold water

directions

Lightly oil an 8-by-8-inch baking dish. Line the dish with a piece of wax paper that extends 4 inches beyond the rim.

In a food processor, puree the thawed raspberries with the raspberry jam and the 1 cup of sugar. Strain the puree into a medium saucepan. Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.

1. In a small bowl, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gel­atin dissolves completely. Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.

          Just before serving, unmold the pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or triangles. Spread about 1/2 cup of sugar in a shallow bowl. Roll the pieces in the sugar to coat. Arrange on a platter and serve.

Stage 12; Lavelanet to Narbonne- french burgers

Ok, we fell off the scheduled menu for one day. John asked for a hamburger, so I Frenched it up for the area that the tour was in. Narbonne is in the Languaduc region of France, right next to the Provence region. The area is known for it's olives, olive oil, anchovies and garlic. Roquefort, the capital of the lovely strong cheese is also near there so it made it's way into the burger.

I sauteed some onions and garlic, quiet possibly one of the best smells ever. Added the Roquefort to the burger and then served it with some Pomme Frites with garlic and parsley.

Stage 11; Lannemezan to Foix---Poule au Pot

After a rest day the tour started up again and it was into the mountains... and ending in the pretty little spot of Foix. We are down at the beach and some Poule au Pot or Chicken in a Pot sounds pretty good....

Martha made this on her show using Anne Willan's recipe. It took some time and has a few steps but the results are great. Very light and lovely comfort food in the classic French fashion.