Feeds:
Posts
Comments

Posts Tagged ‘food’

One of the special somethings that Monsieur brings back from trips to France is a pack of galettes. These buck-wheat pancakes are popular in Britanny, and brown, compared to the white of the regular flour crêpe.

If you’d like to make the galettes yourself, you could follow this recipe:

To make about 10 galettes:

Ingredients:

330g buckwheat flour
10g coarse sea salt
75cl cold water
1 egg
Put the flour and the salt in a large bowl and mix together. Add the water slowly, mixing constantly until the mixture becomes a batter with an even consistency.
Next, add the egg and stir through. Then cover and refrigerate for 1-2 hours.
Ladle the mixture into a frying pan or crepe pan making sure it spreads evenly by using a spatula. When the surface is solid, brush lightly with clarified butter and arrange filling on the galette.

When making a stack of galettes for filling later, you might like to only cook them on one side, cooking the other side only when you have the filling prepared and are ready to eat. You may also like to have the oven on to keep them warm if you are cooking for a crowd and would like everyone to eat at the same time.

Chez nous, Monsieur and I find it much easier to buy ready-made packs of galettes to go. That way, we can concentrate on making their fillings.

Using the ready-made galettes, we heat a little butter in a frying pan and pop in one galette. When it has warmed through, we flip it over and layer the fillings on one half of the pancake. Once the cheese has melted/ egg has cooked etc, we fold the galette in two, creating a wonderful half-moon of yumciousness.

For a different style of presentation, place the filling evenly across the middle of the galette. When it has cooked, fold in the edges of the pancake so that the perimeter is in a square shape, but leaving a gap in the middle so you can see the filling. This is particularly effective when you break an egg in the centre of the galette, before folding in the edges, so that in final presentation, the yolk is visible.

Here’s a picture of our prosciutto + mozzarella galette, heating up.

Some of the savoury varieties we’ve made so far include:

  1. Ham and egg, sometimes adding a little cheese. This combination is known as a ‘complet’
  2. Smoked salmon, a dollop of creme fraiche, chopped chives and a squeeze of lemon
  3. Prosciutto and grated mozzarella

On the yet to try list would be:

  1. diced tomato, feta cheese and chopped olives
  2. Mushroom stroganoff
  3. Fresh seafood with a bechamel sauce
  4. Shrimps (cooked) with cream and parmesan, and a sprinkling of paprika
  5. Spinach with goat’s cheese
  6. Cheese, lardons, leftover potato diced, crème fraiche, chopped salad onions and parsley. This combo is supposed to be Da Daddy of Galettes, according to one of my friends. I look forward to trying it out!

Comfort food fillings include:

  1. Grated cheddar and a sprinkling of diced onions
  2. Just plain cheese. Use whichever cheese you prefer
  3. Thin slices of saucissons secs with cheese
  4. I’ve also heard that a spread of salted butter and a drizzle of honey is also divine in a warm galette

Traditionally speaking, a galette should be savoury and a crêpe reserved for sweet fillings, but I have seen both varieties used both ways and the rule seems to have lost a lot of its rigidity. For the complete Breton atmosphere, you should serve this with Cidre Brut, a Breton cider, and perhaps a green salad garnish.

At our place, we have galettes as part of a weekend brunch ritual so eat them alongside juice and coffee from our paranormal machine . We’ve even thrown them together at midnight as a soak-me-up after a few evening drinks. Whichever way, they’re tasty and light and hold no end of potential filling combinations.

If you read this and know of any good galette combos that I haven’t mentioned, please let me know!

For a sweet galette version, see Razzbuffnik’s Pre-Bastille Day Dinner post.

Advertisements

Read Full Post »

Last summer when Monsieur and I found ourselves at the Saturday market in Sarlat-le-Canéda, we were tempted into buying some delicious foie gras at one of the many stalls selling duck produce. The foie gras is long gone, but the preserve jars in which it was sold are still with me. Time and time again, Monsieur has threatened to throw them out, but as I love collecting jars as airtight containers for herbs and other kitchen condiments, I’ve insisted they stay, knowing I would find a use for them.

Earlier this year, I joined Monsieur in Paris for a long weekend and while he was at meetings (le pauvre), I walked across to the 7th, to ogle the contents of épicerie windows and boulangeries and boutiques and leather goods shops. For lunch, I stopped at Tribeca on rue Cler and ordered a tomato and mozzarella salad. Well. Be still my heart. The salad may have been Italian in creation but it was toute French in its inspired presentation, arriving in a chilled preserve jar, set on a plate with fresh green leaves and dressing!

Recently, the foie gras jars once again came close to being thrown out by Monsieur, so to prove their worth to him, I did my best to replicate the salad I’d so enjoyed that day in the 7th. Here’s how to make it:

Start with a basil leaf covered by a slice of fresh mozzarella in the base of the jar and lightly season the cheese. Push a slice of beef tomato on top, followed by a couple of slices of avocado. Add another slice of mozzarella, another of tomato, a last slice of mozzarella and a basil leaf on top. Lightly season each layer as you go. Depending on the size of the preserve jar and the thickness of your slices, you may find there is room for more layers. Then drizzle your preferred dressing over the top. This will slowly leak down to the lower layers. At Tribeca, the dressing was laced with basil, which was delicious, but you could also use a vinaigrette or simple oil and lemon juice.

Once the jar is closed, the salad will keep for 1-2 days if refrigerated, and because the jar is airtight, the avocado won’t discolour. It’s an ideal starter that can be made well in advance of guests arriving, leaving time for last minute fussing over the main. It’s also an attractive way of serving food, with the red, white and green layers visible through the glass. Once properly chilled, the jar can be upturned to allow a perfect tower of tomato, mozzarella and avocado to sit on the plate, if you don’t want to eat straight from the jar.

Merci beaucoup, Tribeca chefs, for teaching me a new way to present this salad…

Now, be good readers and try this at home. Then drop me a line to say how you get on. Bon appetit!

Read Full Post »