This vegetable does look ugly and smells strong, but I love this recipe. In fact, if I wasn’t too lazy to wash my electric grater, I would have it more often. This dish is super easy, super fast and super healthy. For once, I am offering a recipe that I have modified from the original. Basically, if you want the authentic remoulade recipe, just put mayonnaise instead of the sauce I am offering below, et voilà. A perfect post holiday vitamin packed dinner meal. You may chose to serve it with a couple of hardboiled eggs or a few slices of turkey ham, to get a bit more protein.
If you are more on the gourmet side, I encourage you to have a few slices of San Daniele ham, and a piece of country bread with butter… just saying… Read the rest of this entry »
The “Pot-au-Feu”‘s origin can be found from the 17th century in France, about the same period as the “Poule au Pot”. This is a peasant dish, that later became popular in richer circles too. The basic recipe uses low cost meat, mostly beef and winter vegetables. We can assume that in the 17th century, it was an opportunity to eat the least presentable or leftover pieces of meat, as well as using whatever vegetables were easily grown in the family garden. According to chef Raymond Blanc, pot-au-feu is “the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike.”
Growing up in France, I definitely relate my memories of Pot-au-Feu to a Sunday lunch with the family gathered. The leftover were eaten cold the day after. (I am not crazy about having it cold, but since my very French husband loves it, I guess there is something worth a try!) Traditionally, we had first a bowl of the broth as a starter and then our serving of stew with all you can eat strong Dijon mustard and gherkins. As a child, I was not very attracted by the bone marrow that my mum and dad enjoyed spreading on warm toasted country bread, with a little coarse salt. But as a grown-up, I get it… I would say it is the French equivalent to Pork rinds…
This Pot-au-Feu recipe is broken down in easy fail-proof steps. I am doing my best for anyone who follows the steps to feel confident in the result. IT WLL TASTE WHAT IT IS SUPPOSED TO TASTE LIKE. Don’t be put off by the list of ingredients, I wrote the optional ones in blue. Since there is not much short-cut to the cooking time, I am suggesting that you either: Read the rest of this entry »
For the cake, due to my husband’s addiction to chocolate, I used a very famous French classic: the Nestlé dessert chocolate cake recipe, revisited by me:
1/2 lb. dark chocolate (72% ideally)
1/2 cup of fresh black coffee
3/4 cup of butter
1/2 cup sugar
1 pinch salt
2 tbsp flour
- Pre-heat oven at 400°F
- Break chocolate in bowl, add the coffee (little at a time) and warm it up in the microwave in 15 seconds slot, stirring well in between and making sure it doesn’t burn. Stop when smooth enough.
- Mix soften butter + sugar. Add eggs, mix. Add flour + salt, mix. Add liquid chocolate, mix very well.
- Pour the mix in a round cake dish (buttered & floured if necessary – I use silicon ;))
- Bake at 400°F for 20minutes
Et voilà, let it rest and cool down before taking it off its mold.
For the decoration; I used 1/2 cup of dark chocolate with the coffee again to make a paste. I decorated the top of the cake (which was great to hide little cracks…). Then I used the instruction from The Cake Blog, but choose to use my chocolate paste, confectionary sugar and sliced almonds. My cones are edible (trust me they taste great).
Enjoy and happy winter!