A Country French Menu

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             FOOD FUNNY
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Here's a quick one from Rosemary Zwick:
 
Obesity: A surplus gone to waist

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             TODAY'S RECIPES
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This dish is often served in bistros and cafes, especially in coastal
areas. Before you turn your nose up at anchovies, these are not the
salty, dry little things found on pizza. This preparation is
sophisticated and down-home at the same time.

Anchoyade (Hot Anchovy Canape)

2 two ounce cans (approx. 100 g total) flat anchovy fillets
2 garlic cloves, chopped fine
1 tsp tomato paste
1 to 1 1/2 Tbs olive oil
2 tsp lemon juice
Freshly ground black pepper to taste
8 to 10 slices (1/2 in., 1.5 cm) fresh French bread
1 tsp finely chopped fresh parsley.

Drain the anchovies of the oil and soak in cold water for 10 minutes.
Remove from the water and pat thoroughly dry with paper towels. In a
small bowl or mortar, combine the anchovies, garlic, and tomato paste
and mash with a wooden spoon or pestle until very smooth. Dribble the
oil in slowly, stirring constantly, until the mixture becomes thick and
smooth. Stir in the lemon juice and black pepper. Under your oven's
broiler toast the slices of French bread lightly on one side. While the
bread is still warm spread the anchovy mixture on the un-toasted side,
pressing it into the bread with the back of a fork or spoon. Place on a
baking sheet and bake in a preheated 500F (260C) oven for 10 minutes.
Sprinkle with parsley and serve immediately.
Serves 4 to 6 as an appetizer.

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Today's course in our Country French menu is one of those dishes for
which there are as many recipes as there are housewives in France. This
version is easy, authentic, and oh-so-delicious.

Soupe a L'Oignon (French Onion Soup)

4 Tbs butter
2 Tbs vegetable oil
2 lbs (900 g) onions, thinly sliced (about 7 cups)
1 tsp salt
3 Tbs flour
2 quarts (2 L) beef, chicken, or vegetable stock (fresh or canned)
Salt and freshly ground black pepper to taste

For the croutes:
12 to 16 one-inch (2.5 cm) slices French bread
2 tsp olive oil
1 garlic clove, peeled and cut in half
1 cup grated Gruyere or Swiss cheese (Parmesan may be substituted)

Melt the butter with the oil in a large saucepan. Add the onions and the
salt, stirring occasionally over low heat for 20 to 30 minutes, until
the onions are golden brown. Sprinkle the flour over the onions and cook
an additional 5 minutes, stirring occasionally. Add the stock and bring
to a simmer, stirring frequently. Cook an additional 30 minutes,
partially covered over very low heat. Taste the soup and adjust the
seasoning. Meanwhile make the croutes by placing the slices of bread on
a baking sheet in a single layer and bake at 325F (160C) for 15 minutes.
Lightly brush both sides of each slice with the olive oil, turn over,
and bake an additional 15 minutes, until crisp and golden brown. Rub
each slice with the garlic clove. To serve place float the croutes on
the soup in a tureen or individual soup bowls. Serve the cheese on the
side, to be added by the diners.
Serves 6 to 8.

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The side dish for our menu is similar to one you may have made many
times. The secret to this recipe is in the fresh bread crumbs. They give
a flavor and consistency you just won't get with the store-bought
variety, and the extra step is well worth the effort. In fact, you may
find yourself swearing off your old bread crumbs and using fresh in all
your recipes after you try this dish.

Tomates a la Provencale (Baked Tomatoes with Bread Crumbs and Garlic)

6 ripe tomatoes
3 to 4 slices slightly stale white bread (to make about 1 cup of bread crumbs)
1/2 cup fresh parsley, finely chopped
1 Tbs finely chopped fresh basil, or 1 tsp dried basil
A pinch of fresh or dried thyme
1 garlic clove, finely chopped
Salt and freshly ground black pepper to taste
1/3 cup olive oil

Cut the tomatoes in half crosswise and scoop out the seeds with a spoon
or your finger. Sprinkle the insides of the tomatoes with a little salt
and place them upside down on paper towels to drain for 10 to 15
minutes. Process the slices of bread in a food processor or blender
until they are coarse in texture. Do not over process them. In a mixing
bowl combine 1 cup of the bread crumbs, the parsley, basil, thyme,
garlic, olive oil, and salt and pepper to taste. Fill each tomato half
with about 2 tablespoons of the mixture, mounding it a little in the
center. Place the tomatoes on a greased baking sheet and bake at 375F
(190C) for 20 minutes. Serve them hot, or chill in the refrigerator for
at least 1 hour and serve cold.
Serves 6.

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This week's entire Country French menu was really just an excuse to
publish this recipe. It's not exactly a dish for dieters, but then we
don't eat it every day. Since my family discovered it over thirty years
ago it has been one of our all-time favorites, and I hope you will agree.

Filets de Soles Bonne Femme (Fillets of Sole with Mushroom and Wine Sauce)

3/4 lb (700 g) fresh mushrooms
4 Tbs butter
2 Tbs vegetable oil
1 Tbs finely chopped shallots or scallions
1 tsp lemon juice
3 lbs (1350 g) grey or lemon sole, or flounder fillets, skinned and cut into uniform serving size
Salt and freshly ground black pepper to taste
3/4 cup dry white wine
Water

For the cream sauce:
4 Tbs butter
4 Tbs flour
3/4 cup heavy cream
1 Tbs lemon juice
1 tsp salt
White pepper to taste

Remove the caps from 12 to 16 of the mushrooms, and slice the resulting
stems and the rest of the mushrooms. Melt 2 tablespoons of the butter in
a skillet over moderate heat and saute the mushroom caps for 1 or 2
minutes until lightly browned. Set the mushrooms aside. Melt 2 more
tablespoons of butter and saute the sliced mushrooms for 2 minutes. Add
the shallots or scallions and saute an additional minute. Stir in the
lemon juice and set aside. Butter a shallow baking dish and lay the
fillets side-by-side, in a single layer. Season the fillets with salt
and pepper and spoon the chopped mushroom mixture on top. Pour in the
wine and enough water to barely cover the top of the fillets. Cook in a
preheated 350F (180C) oven for 10 to 15 minutes or until the fillets are
firm to the touch. Remove from the oven and draw up all the liquid with
a bulb baster. Strain the liquid into a 2 quart (2 L) saucepan and set
the baking dish aside, lightly covered to keep the fish warm. Boil the
poaching liquid over high heat until reduced to 1 cup.

In another 2 quart (2 L) saucepan melt 4 tablespoons of butter over
moderate heat and stir in the flour. Continue stirring for 2 to 3
minutes. Add the reduced poaching liquid, stirring constantly with a
wire whisk until the sauce boils and is very thick. Add the cream and
stir, remove from heat and add the lemon juice and season to taste with
salt and white pepper. Just before serving, reheat the mushroom caps.
Place the fillets on a warm serving platter, spoon the sauce over them,
and decorate with the mushroom caps.
Serves 6 to 8.

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Today's Country French dessert is so good that you may want to quadruple
the recipe, since it also keeps well. Make up a large batch and keep it
on hand to be used as a topping for ice cream, on breakfast cereal, or
just as a cook's treat when nobody is watching.

Compote de Fruits (Fruit Poached in Vanilla Syrup)

3 cups water
1 cup sugar
1 2-inch (5 cm) piece of vanilla bean (or 1 1/2 Tbs vanilla extract)
2 cups peeled, cored or stoned pear, peach, or apricot halves (approx. 4 peaches or pears, 8 apricots) or combination of these

Bring the water, sugar and vanilla to a boil in a 2 quart (2 L) saucepan
over high heat. Add the fruit, reduce the heat, and cook uncovered at a
very slow simmer for 15 to 20 minutes, until the fruit is soft but not
mushy. Let the fruit cool in the syrup for 30 minutes, then remove it to
a bowl with a slotted spoon. Boil the remaining syrup until it is
reduced by half and slightly thickened. Allow to cool and pour over the
fruit. Refrigerate for at least one hour and serve chilled in dessert
dishes or wine glasses.
Serves 4.
Received on Mon Dec 31 00:08:44 2007