My First Cooking Show: A French-Moroccan Mother’s Day (Part II)

RECIPE: Orange Flower Crème Brûlée
Orange Flower Crème Brûlée

Orange Flower Crème Brûlée

As featured in FrenchEntrée’s 100 French recipes to celebrate 100 issues of FrenchEntrée magazine

Orange Flower Crème Brûlée

Orange Flower Crème BrûléeIngredients

  • 2 cups heavy cream
  • 4 egg yolks
  • 1/3 cup sugar, plus extra
  • 1 scant teaspoon Grand Marnier or Triple Sec
  • 1 tablespoon orange flower water
  • Zest of ½ orange

Procedure

Heat the cream over a medium flame until it is hot, but not boiling. Preheat the oven to 300 degrees F, and bring a kettle to boil.

Meanwhile, cream together the egg yolks and sugar in a stand mixer fitted with the whisk attachment on medium speed until the sugar dissolves and the yolks are pale.

Add the orange liqueur, orange flower water, and orange zest to the yolk-sugar mixture. With the mixer on low, slowly stream in the hot cream.

Pour the crème brûlée mixture into 4-6 ramekins, and place into a baking dish. Pour the boiling water from the kettle around the ramekins in the baking dish, so the water comes halfway up the sides of the ramekins. Bake for 35-40 minutes.

Allow the crème brûlée to cool in the water bath, then refrigerate for at least 4 hours.

Preheat the broiler, or find your crème brûlée torch. Then, sprinkle the top of each crème brûlée with a layer of sugar, about 1 teaspoon per ramekin, and crisp the top until the sugar just bubbles and browns. Under my broiler, this takes about 8 minutes, but you want to be vigilant. Garnish with a candied slice of orange (recipe follows), a piece of candied orange peel, and/or some edible flowers.

print this recipe
print this post Posted by Kerry | Leave a comment
Share

Categories: Desserts, Eat, Kitchen Caravan, Recipes, Series, Vegetarian
 

My First Cooking Show: A French-Moroccan Mother’s Day (Part III)

RECIPE: Mint Tea Martini

Mint Tea Martini

Ingredients

  • 2 ½ cups boiling water
  • 2 mint tea bags
  • 8 mint leaves, plus 16 mint leaves
  • ¼ cup water
  • ½ cup sugar
  • 1 cup vodka, very cold

Procedure

Brew a pot of mint tea, with 2 ½ cups hot water, 2 mint tea bags, and 8 fresh mint leaves. Allow to steep for 5 minutes, then pull out the tea bags (leave the mint leaves), and refrigerate until very cold.

Make the mint syrup by put 16 mint leaves, lightly chopped, into a sauce pot with ¼ cup water and ½ cup sugar. Heat on medium-high until the sugar has dissolved and the mixture is translucent. Set aside to cool, and then drain.

In a large pitcher, strain the mint tea. Add the cool, strained mint syrup, and the vodka. Serve, garnished with fresh mint leaves.

print this recipe
print this post Posted by Kerry | Leave a comment
Share

Categories: Cocktails, Drinks, Eat, Kitchen Caravan, Recipes, Series
 

My First Cooking Show: A French-Moroccan Mother’s Day (Part IV)

RECIPE: Olive Ratatouille with Harissa
Olive Ratatouille with Harissa

Olive Ratatouille with Harissa

Olive Ratatouille with Harissa
Olive Ratatouille with HarissaIngredients
  • 3 5.5-ounce (156-gram) jars Manzanilla Spanish olives (pitted, unstuffed)
  • 1 1⁄2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1-2 teaspoons harissa
  • 2 bay leaves
  • Zest 1⁄4-1/3 lemon
  • 2 cloves garlic, sliced
  • 1 14.5-ounce can petite diced tomatoes, partially drained
  • Salt and pepper

Procedure

Prepare the olives by boiling two medium saucepots half full of water. Drain and rinse the olives, and then put them into the first pot of boiling water for 2- 3 minutes. Drain. Then put the olives into the second pot of boiling water for 2-3 minutes. Drain. This removes a lot of the over-salinity of the olives.

In a medium saucepot, heat the olive oil over medium-low heat. Add the olives, tomato paste, harissa (use 1 teaspoon for good flavor, 2 teaspoons for good heat), bay leaves, lemon zest, and sliced garlic. Add a most-drained can of petite diced tomatoes, season with salt and pepper, and stir.

Cook on medium-low heat, uncovered, for 30 minutes. At the end of the cooking time, raise the heat to medium-high to boil off some excess liquid for 1 or 2 minutes.  Serve with baguette.

print this recipe
print this post Posted by Kerry | 1 Comment
Share

Categories: Appetizers & Hors D’Oeuvres, Eat, For a Crowd, Kitchen Caravan, Recipes, Salad, Series, Sides, Soup & Salad, Vegetables, Vegetarian
 

For Eyes Only: My First Cooking Show!

Kerry Kitchen Caravan

With Sophia Brittan

This Wednesday, I teamed up with Sophia Brittan of Kitchen Caravan to film my first ever cooking show (after my audio-only BBC segments). A Mother’s Day episode, it highlights four recipes from Meme’s and Maman’s kitchens, that I have loyally and dutifully reinvented with a French Revolution twist. The video should be up this weekend, and I’ll post it as soon as it arrives.

Until then, happy Mother’s Day weekend to all the mamans

print this post Posted by Kerry | 3 Comments
Share

Categories: Uncategorized
 

French in a Flash: Asparagus Parmesan Pain Perdu with Homemade Tomato Jam

RECIPE: Parmesan Pain Perdu with Asparagus and Tomato Jam
Asparagus Pain Perdu

Asparagus Pain Perdu

What’s in a name? A whole lot. Did you ever consider why French fries, French vanilla, or French toast are called “French” in America, but go by completely different names in France itself? French toast, for example, is known as “pain perdu,” or lost bread, because it is recycled day-old bread rejuvenated with the help of a custard and some pert flavors. It is also served as dessert–not for breakfast. This savory version pairs rosemary-roasted asparagus and parmesan with hearty country bread. Top with a savory-sweet homemade tomato jam for a spike of color and flavor.

As always, my French in a Flash series for Serious Eats contains the full text and recipe for this post. Here is this week’s Asparagus Parmesan Pain Perdu with Homemade Tomato Jam–easy, quick, unusual, unorthodox, and really, really good.

Parmesan Pain Perdu with Asparagus and Tomato Jam
serves 4

Asparagus Pain PerduIngredients

  • 16 asparagus tips
  • 1 teaspoon olive oil
  • 1 teaspoon fresh rosemary leaves
  • Salt and pepper
  • 1 cup half and half
  • 2 eggs
  • 1 cup grated Parmesan cheese, plus extra for sprinkling
  • 4 1 to 1 ½ inch slices of dense white peasant bread
  • 4 teaspoons unsalted butter

Procedure

  1. Preheat the oven to 375°F.  Toss the asparagus tips with 1 teaspoon of olive oil, the rosemary, and salt and pepper.  Scatter on a baking sheet, and roast for about 10 minutes.
  2. Meanwhile, whisk the half and half, eggs, and Parmesan together in a pie plate, and season with mixture with salt and pepper.
  3. Take 4 cooked asparagus tips, and line them up, facing in alternating directions, on one piece of bread.  Dip the bread in the egg mixture, and, holding the asparagus flat to one side of the bread, flip it over so the asparagus side is also coated.  Press the asparagus into the soggy bread.
  4. Heat a sauté pan over medium-low heat, and spray with nonstick cooking spray.  Melt 2 teaspoons of butter in the pan, and place 2 pieces of bread, asparagus side down, into the pan.  Sauté low and slow, about 4 minutes per side, pressing down so the bread browns evenly.  Flip when golden, and brown another 4 minutes on the other side.  While it’s cooking on the second side, sprinkle the asparagus side with about a teaspoon or so of Parmesan.  Keep warm in a 200°F oven.  Repeat for the next two slices.  Serve with tomato jam.

Tomato Jam Ingredients

  • 1 pint halved grape tomatoes
  • 1 tablespoon olive oil
  • 2 tablespoons sugar
  • Juice of 1 lemon

Tomato Jam Procedure

  1. Place all the ingredients in a sauce pot over high heat.  Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, until most of the liquid has evaporated.
print this recipe
print this post Posted by Kerry | Leave a comment
Share

Categories: French in a Flash, Recipes, Series
 

Dear Reader

Revolutionnaires, and dear, dear readers:

The French Revolution automated email subscription service, run by FeedBurner, is finally working again. My apologies if you have been receiving emails in doubles, or not at all. You will notice that there is a bar in which to type your email address if you would like to subscribe. If you have any questions as to whether or not you are on the automated service, go ahead and type your email in again in the SUBSCRIBE section at the right. FeedBurner Email Subscriptions will send you a confirmation email, which you must then open and follow the instructions in order to receive French Revolution emails.

I am sorry for any inconvenience, and I hope you will all remain dear readers!

print this post Posted by Kerry | Leave a comment
Share

Categories: Uncategorized
 

French in a Flash: Parmesan and Gruyère Gougères with Jambon de Bayonne, Arugula, and Dijon-Chive Butter

RECIPE: Parmesan and Gruyère Gougère Sandwiches with Jambon de Bayonne, Arugula, and Dijon-Chive Butter
Parmesan Gougère Sandwiches

Parmesan Gougère Sandwiches

What better time to highlight the absolute greatest ham-and-cheese sandwich? This week on Serious Eats, my French in a Flash is the perfect sandwich for springtime picnics or Mothers’ Day teas: Parmesan and Gruyere Gougères with Jambon de Bayonne, Arugula, and Dijon-Chive Butter. Warm, homemade gougères, or cheesy, savory profiteroles, are the bread on either side of a light Dijon-Chive Butter, baby arugula leaves, and salty, fragrant Jambon de Bayonne, or French prosciutto. The pate a choux in this recipe is so easy, and so versatile: change up the flavorings to make beignets, eclairs, profiteroles, or even other-flavored gougères. It’s time to pig out.

Parmesan and Gruyère Gougère Sandwiches with Jambon de Bayonne, Arugula, and Dijon-Chive Butter
makes 8 to 10 sandwiches

Parmesan Gougère SandwichesSandwich Ingredients

  • 8-10 Parmesan and Gruyère Gougères (recipe follows)
  • Dijon-Chive Butter (recipe follows)
  • 8-10 thin slices of Jambon de Bayonne, Proscuitto di Parma, or Serrano Ham
  • 1 cup of baby arugula leaves
  • 20 chives, halved

Sandwich Procedure

  1. Once the gougères are mostly cool, but still just a bit warm, slice them in half horizontally, revealing the air-pocket within.  Spread each half lightly with the Dijon-Chive butter.  Place one folded slice of ham on the bottom of each gougère, and top with a small handful of baby arugula leaves and chive halves.  Place the gougère lid on top, and <em>voila</em>, your perfect ham and cheese sandwich.

Gougère Ingredients

  • 1 stick butter
  • 1 cup water
  • 1 cup flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 ounces shredded gruyère (about 1 ½ cups), plus extra for topping the gougères
  • 1 ounce shredded Parmagiano Reggiano (about ½ cup), plus extra for topping the gougères
  • Coarsely cracked black pepper

Gougère Procedure

  1. Preheat the oven to 400°F.
  2. To make pâte à choux, or choux pastry, place the stick of butter and the cup of water in a medium sauce pot and put the lid on it.  Bring to a boil.  Take the pot off the heat, then add the salt, sugar, and flour all at once, and stir vigorously with a wooden spoon until the flour is absorbed into the butter-water mixture.  Lower the heat to medium-low, and return the pan to the heat, stirring the dough continuously for about 30-60 seconds, until the dough comes away from the sides of the pot.
  3. Scoop the dough out of the pot and into a large mixing bowl.  Let stand and cool for about 3 minutes.  Then add one egg at a time, and use a hand mixer to incorporate the eggs into the dough.  At the very end, add in 3 ounces of Gruyère and 1 once of Parmesan.
  4. Use an ice cream scoop to mound the gougères onto a parchment-lined baking or cookie sheet.  You should end up with 8-10 gougères, depending on your scoop.  Then top with the remaining Gruyère and Parmesan, and sprinkle with just a touch of coarse cracked black pepper.
  5. Bake the gougères at 400°F for 10 minutes.  Then lower the heat to 350°F and bake another 35-40 minutes, until they are golden, puffed, and hard to the touch.  You don’t want to take them out too early—if you have to return them to the oven, chances are, they’ll deflate a bit.  Place the gougères on a cooling rack.

Dijon-Chive Butter Ingredients

  • 8 chives, snipped
  • 3 tablespoons butter, room temperature
  • ½ teaspoon Dijon mustard

Dijon-Chive Butter Procedure

  1. Stir everything together until combined.
print this recipe
print this post Posted by Kerry | 1 Comment
Share

Categories: Bread & Butter, Eat, French in a Flash, Recipes, Sandwiches, Series