Claudine, Oui c'est Francais

It's almost time to do some real cooking!

 You would have thought I forgot about my blog, but no I am just buried in books and recipes getting ready for the Tour de French Cuisine for the Tour de France that will start on July 4th. 

With 21 stages each in a diffrent spot in France, but also rollign through Spain, Andorra, Switzerland and Italy thee is a lot still to do.

So please check back or visit my articles that will also be featured on BonjourParis.com (so excited about that)

But until then, check out last years daily posts and what I cooked up each day.

French Lessons from Martha

In the newest issue of Martha Stewart Living on new stands now there is a feature on a French chef, Tony Esnault and some wonderful recipes. Of course as soon as I got it, the plan was laid and off to the store I went. There are five different items on the menu in the magazine but I planned on making just two of them. But the whole menu looks fantastic, it includes:

Watermelon Bloody Marys

Gougeres with Parmesan and Black Pepper

Green Salad with Tarragon and Mint

Pork Tenderloin Medallions with Piperade

Zucchini rounds with Roasted Tomato

Strawberry Tart with Cream

Of the menu I decided on the Pork Medallions and the Zucchini rounds, I love Gougeres and have made them many times and if you haven't you must try this recipe.

 

Zucchini rounds lightly sauteed with a little basil before they go into the oven topped with goodness

 

the goodness, tomatoes that you first roast and then add to the pine nuts, nicoise olives and garlic. So very South of France and oh so good!

  

these were fantastic, they would be a great appetizer for a party and all the tomato mixture could be made ahead of time.

 

Also on the menu and was wonderful was the pork medallions with Piperade which was roasted peppers, tomatoes and white onions. The pork was a tenderloin that you sear whole on the outside until browned then cut into medallions and continue to cook. The best part is the little butter bath that you toss it in at the end that gives it a little extra love. The leftover Piperade can be used to top chicken or fish. I used the leftover the next night on some Copper River Salmon and it was fantastic.

Make sure you pick up the newest issue of Martha on new stands now

12 of 12 June 2009

Wow, two months in a row after taking a year off. What can I say, I am on a roll..... Here is a day in my oh so exciting life.

 

It's always good to get a package first thing in the morning, we are at the beginning of the UPS route so we always get packages bright and early

 

mmmm coffee in the midst of my piles of books and notebooks researching for the Tour de France

 

I need a little inspiration, lets pop in the 1999 Tour de France, Lance's first win. All 8 hours of it. By stage 5 I forgot it was 10 years old and was cheering Lance on.

 

This morning I sent off my first article for a fantastic website all about France and this was my final proofing copy. Did you need me too look up a French word for you in my giant dictionary?

 

the mail has arrived and in it my French flag ornament that will go on the France branch in July

 

taking a break and went to look in the garden and I had four lovely strawberries, yes I ate one

 

I love how red it is and it tasted pretty darn good!

 

Made a trip to Barnes & Noble hoping I would find a TdF guide, very happy that there was one in and waiting for me. Now it really is getting close

 

Time for dinner, tonight I am making the special French menu in the July issue of Martha Stewart Living, more info on the full menu tomorrow. But these are the zucchini rounds that will be topped with goodness

 

Pork Medallions with Piperade, which is roasted pepper, tomatoes and onions. It was fantastic

since it is cherry season I decided to make the Julia Child recipe for Cherry Clafouti. This is before the rest of the batter was poured on.

 

And here is the finished results, what you don't see is John standing behind me wanting a piece. He knows it is ready when he hears me taking pictures

It's well worth the wait

There are a few things I look forward to every year, and most of them are centered around found I must admit. One of my very favorite things all year is when the Copper River Salmon is available from our neighbors to the north in Alaska. Located in the south central part of Alaska and running almost 300 miles and ending into the Gulf of Alaska. The salmon swim in this pristine waters with strong rapids and then because of their habitat they develop and store healthy oils and body fat, this makes the salmon some of the richest and tastiest in the world.  Not only is it tasty but it is good for you as well, the omega 3 fatty oils which are recommended by the American Heart Association. And not only that but Salmon is great for those with Migraines, the magnesium in the salmon helps migrainee sufferers and when I know a migraine is coming I always make salmon. 

 

When we get the Northwest delicacy in late spring every year the grocery store starts to hang up signs to tell us that it is on it's way. When it first arrives it can be up to $24.99 a pound, but if you wait a few days the price starts to drop. It is only here for 3 or 4 weeks so you have to get as much as you can when it is here. I normally buy a bunch when it is at a good price and pack it into the freezer...... but first I had to make some great treats with it. The deep coral color of the salmon is amazing and you know you are getting something good!

There is nothing better to make with fresh wild Copper River Salmon then Lax, it showcases the flavors perfectly and you are getting it as close to pristine as you can get with out making it into sushi. Salmon Lax is one of those many things I talk about that is better homemade and so very easy. About 3 minutes of work and then wait 36 hours and there you are, slap it on a bagel and it is perfect!

 

One of my other favorite things and now something I make any chance I can is Salmon Rillettes, Rillettes are a classic French dish but mostly made with Pork, it is the process of including salted and cured Pork that is then mixed with fat that makes a rich and delicious spread. I found this recipe a year ago and have made it many times. You do need to make it a bit ahead of time because it benefits from sitting in the fridge so the flavors can meld together. This recipe calls for smoked salmon and steamed salmon, I used Copper River for the steamed and then butter and olive oil. Toss in some chives and a bit of spice and then wait 24 hours. But make sure you bring it to room temperature before you dig in, it is better when the butter softens back up. When John came home today to see it out and finally allowed to touch it he was very happy.   

Hopefully by the time the week is over I won't have mercury poisoning though....

Special cakes

I still love looking at Martha Stewart weddings and have a subscription although I was married 7 years ago. One of my favorite things to look at are wedding cakes, they can be adapted into smaller cakes and even cupcakes if you so desire. I love anything from the simple white cake with a ribbon and some sugar paste flowers to the intricate piped masters by one of my favorites Wendy Kromer. Here are a few I noticed on Martha's website.

   

I love the simple blue with the blue dots, it is so plain but so elegant, but your hand will be killing you after all those tiny dots are piped on

 

I love the pink and brown together and the cherry blossoms would be perfect for a spring wedding

 

French Macaroons on a cake..... enough said. I love this one and those macaroons are perfect!