If It's COLD... Eat Cassoulet!

I am a little worried about what the weatherman says we have coming our way next week. COLD. Bitter cold! Now you may wonder why I am making such a big fuss (after all, it's still winter), but you see, I absolutely hate the cold. While some people are rejoicing at the possibility of freezing canals and being able to go ice skating, I am fearing slippery roads and having to wear thick layers of bulky, unappealing clothes. The snowman look is never pretty.
That aside, there is one thing I like about cold weather: the excuse to eat heavy, rich foods. The kind that Dr. Oz would wholeheartedly disapprove of. In an ideal world, I would stay home when the temperatures drop, hiberante like a bear and eat things like cheese and cream covered potatoes, boeuf bourguignon and thick pea soup with big, juicy slices of Dutch sausage. All washed down with liters of hearty red wine.
Cassoulet is of course one of the most perfect winter dishes. It is warming, delicious and has enough calories to keep you going for at least a week. If not more.
Now before I give you my recipe, let me remind you once again that this is one of those typical French recipes that can be rather finicky...if you let them. You can make a fuss about what kind of meat to use, where to cook the cassoulet and whether or not it should have a crunchy crust. So many rules, so much nonsense. Just do what I do. Think like a French grandma and it will always work out. Simplicity is usually key.
Bon Appétit!


Cassoulet
Serves 6

550g white beans
2 tbsps duck fat
4 medium onions, chopped
5 cloves of garlic, chopped
125g pork belly, cubed
1 bouquet garni
1,5 L water
5 tomatoes, skinned and roughly chopped
65g tomato paste
Salt and pepper, to taste
1 tbsp duck fat
350g lamb shoulder, cubed
3 Toulouse sausages
3 duck legs
Salt and pepper, to taste
2 handfuls fresh breadcrumbs

Soak the beans overnight.
Heat the duck fat, add the onions and the garlic and gently saute for 3 minutes. Add the pork belly and cook for another minute. Add the drained beans, the bouquet garni and the water. Bring to the boil and add the chopped tomatoes and the tomato paste. Cover and simmer for 1 hour, but add the salt and pepper halfway through the cooking time. At the end of the cooking time, preheat the oven to 200C. Heat 1/2 tbsp duck fat and brown the lamb. Add to the beans. Prick the sausges and brown them in the other 1/2 tbsp duck fat. Cut them into three pieces each and add to the beans as well. Take the duck legs out of the fat*, cut the meat in rough chunks and add to the beans. Stir well and top the dish with a handful of bread crumbs. Put the pan in the oven and cook uncovered for 45 minutes. Push the breadcrumbs down, add another layer and cook for a final 45 minutes, increasing the temperature to 220 during the last 10 minutes. Serve with a Corbrieres or a Minervois.
*Heat the tin of duck legs in a hot water bath before opening. That will soften the fat so that you can remove the legs in one piece.

Just a Song...

And one I love...

"La France est un jardin

Où l'on peut cuisiner sans fin
Avec du thym du romarin
Où le chasseur devient lapin.

La choucroute et le cassoulet.
Et les escargots de Bourgogne
Sauce béchamel et en civet.
A l'Armagnac de la Gascogne

Sans oublier le Madiran
Il faudra faire le trout Normand

L'vin Minervois
Sur les anchois
Sur les lentilles
Assaisonnées d'morilles

L'vin des Corbières
Sur d'la pissaladière
Pour un foie gras
Et en dessert un Bavarois

Au bord d'la me une mouclade
Agrémentée d'une tapenade
A l'huile d'olive ou en grillade
Vous aurez là la sardinade

Pour les paupiettes la tartiflette
Ou la blanquette et la raclette
Commencer par un navarin
Avec quelques pruneaux d'Agen

En se servant un vin d'la loire
Si le Bordeaux ne peut se boire

Y'a l'nougat
D'Montélimart
Le fréginat
Avec du Pommard
Et laminoir
Et le Brouilly
Ou le Pinot
Sur la poule au pot

Pour quelques cuisses de grenouille
Une bouillabaisse à la rouille
Saupoudrées d' une ciboulette
Ou bien d' un piment d'Espelette

L'Etorki le poulet Basquaise
Le magret sauce Béarnaise
Éveilleront votre palais
Assortis d' un bon Tariquet

Rien ne vaut un bon pâté d'campagne
Avant de boire un bon Champagne

Un bon Calva
Du Roquefort
Puis du Cahors
Pour vous laisser baba

L'vin Minervois
Sur Des lentilles
Pour des anchois
Assaisonnées d' morilles

Dégustant une soupe au pistou
Accompagnant un bon ragoût
Arrosé du meilleur Fitou
Pour un délice de tripoux

Un pot au feu du Reblochon
Des mets Français de tradition
Dans vos cuisines vos maisons
Vous feront goûter nos régions

Pour une fougasse à l' anise
On vous conseille un bon pastis...."

It's from Rick Stein's French Odyssey. You can sample some of it here (second song): French Odyssey

From My Bookshelf

A few months back, I wrote a post on some of my favorite books. I mentioned four books out of my ever-growing collection, but choosing those four was no easy task. There are so many great books here in my office! And that reminds me, I could use an extra bookcase for all the new ones that have since been added.
I guess you could say that I never stopped being a bookworm. My passion for books started during the summer vacations of my grammar school years. Our public library was not very far from my house and I spent many an afternoon at that top floor (the children's section) of the library. I was particularly fond of the Ramona series from Beverly Cleary. Just like me, Ramona had a big imagination and sometimes, it got her into a bit of trouble.
During my nerdiest period, probaly while I was attending university, I collected old Dutch literature, and when I say old, I mean really old! I was infatuated (still am!) with Dutch 17th century writers such and Vondel, Cats and Huygens and I read there stories and poems (in old Dutch), over and over. Especially thrilling to me was finding some of their books in antique versions. The older the better! It always felt like those old volumes added just a little extra something to my reading experience.
At this point though, cookbooks have become my addiction. Everything from well-known food writers to books of foreign cuisine and even children's cookbooks. During my travels to France, I love to walk into a bookstore and browse through unkown French cookbooks. A few always make their way home with me.
Choosing four books was a bit of a challenge again this time, but I managed! I bet it won't be much of a surprise that all four of them have to do with France. Here they are in no particular order:


Les Recettes Lorraines de nos Grands-Mères
(Anne-Lise Henry)

This book (which is in French, as you can see from the title) has a lot of charm and even more great recipes. The focus is on simple, regional cuisinine. It has recipes for the type of food that a French grandmother from Lorraine would cook for you. Should you be lucky enough to have a French grandmother from Lorraine. The book taught me how to make a proper quiche filling. Next on my list is the ragoût d'escargots. You won't find any color photographs. Instead, the book is beautifully illustrated with Victorian-style pen drawings, black and white photographs of authentic French kitchens, cooks and scenes, and old advertisements. There are recipes for soups, breads, vegetables, cheese dishes, tarts, sweets and even liqueurs. The blueberry jam recipe in this book is definitely at the top of my list of favorite preserves.


Heimwee naar La Douce France: Recepten om thuis te genieten van de Franse sfeer
(Onno Kleyn)

Onno Kleyn is one of my favorite Dutch food writers. His recipes are well-written, easy to follow and they always work. This little book holds a concise collection of classic French dishes. Things like sole à la meunière, boeuf bourguignon, blanquette de veau, poulet au riesling and confit de canard. Onno is always singing the praises about oeufs durs mayonnaise, and ever since I read this book, the dish has always been a favorite when entertaining. Easy and so incredibly delicious! The last chapter on desserts has a wonderful tarte aux framboises which I've also made with strawberries. The crème brûlée and the bavarois à l'orange are also ones to try- a real treat to make and certainly to eat.


Joie de Vivre: Simple French Style for Everyday Living
(Robert Arbor & Katherine Whiteside)

What is it that the French have that makes them seem to enjoy their life so much? Whenever I'm in France, it becomes obvious. They take pleasure in the little things. From having a coffee at a café with a croissant while reading the paper to growing their own fruits and vegetables. If you crave the French lifestyle, than this is definitely one you'll want to add to your collection. I pretty much read the book in a couple of hours and after I finished it, I felt like I had come back from my France. Everything was so familiar, well-described, inspiring! I especially love the recipe for a simple spice rub for meat. And the recipe for menthe à l'eau.


French Odyssey
(Rick Stein)

How could one not love Rick Stein? Watching his shows is not only inspiring, but also soothing. His voice has a certain something which simply takes me away! I love his passion for food and how he always manages to make me feel hungry. His books are no exception. Especially his French Odyssey which was written to accompany the series that aired on BBC2 in the summer of 2005. From Bordeaux to Marseille, we travel with him to food markets, meet the people behind the food and taste some of the wonderful dishes he recreated during his exciting trip. It is as much a journal of his travels as it is a cookbook for those who love the cuisine of the south of France. The book has bright, beautiful photographs and a handy collection of side dishes and basic recipes at the end. 
*Note: my version is in Dutch.


I hope you've enjoyed my book suggestions and should you know of some books I simply must read, please let me know! Now off to make some poulet Basquaise!

A Winter Gratin...with Thoughts on Warmer Weather

As I write this blog, the sun is shining, my husband is out in the garden trimming some trees and hydrangea bushes and my head is already filled with thoughts of spring. Which is wrong. Very wrong. I think it has something to do with the crazy 'winter' we've been having. Hardly any frost or sub-zero temperatures. In fact, it's not even the middle of January and there are quite some trees blossoming in colors of yellow and pink. I even saw daffodils yesterday! Bizzare- especially when I think back to all the speculations about the 'horror winter' that were going around in October.
On the one hand, it worries me. Will there be anything to look forward to in April? What will happen to those poor plants? Not to mention to the insect world! On the other hand though, I must admit to really enjoying the more southern-like climate. This morning I took a long walk in the sunshine with the dog while listening to Aznavour on my headphones and dreaming of summer in the south of France. Winter has its charms, but deep blue skies, lush vineyards and the scent of lavender are much more appealing to me.
The strange weather is very confusing when it comes to cooking. I know that this is still the season for root vegetables and stews, but all I long for is lamb, asparagus and even cherries! The colors and tastes of the warmer months tempt me without mercy! I suppose that's why I picked up Patricia Well's Ma Cuisine en Provence the other day. I didn't really intend on cooking anything from the book. I was more in search of a little visual gratification. But between all those sunny recipes, there was also a recipe for gratin dauphinois. Ah! this was something 'wintery'! I decided to give it a try and it was utterly delicious, very comforting and exactly what I needed to bring me back to the moment. It's still winter so I might as well enjoy it!
The recipe that follows is based on Patricia's recipe. You can serve this as a meal on its own if you add in a little ham or bacon and perhaps a side of wilted, garlicky spinach. Of course, it's also a marvelous side dish.
Bon Appétit!


Gratin Dauphinois
Serves 4

1 clove of garlic
800g waxy potatoes (Charlotte, Belle de Fontenay)
400ml full-fat milk
2 handfuls freshly grated Gruyère
4 tbsps crème fraîche
salt and pepper, to taste


Preheat the oven to 190C. Cut your garlic clove in half and rub one half all over the surface of your baking dish. Thinly slice the rest of the garlic. Slice your potatoes thinly and place them in a large bowl. Add the milk, cheese, crème fraîche and salt and pepper to taste. Mix gently and transfer the mixture to your baking dish. Finish off with a little more grated cheese. Allow to cook for about an hour and 15 minutes. Serve hot!

Joie de Vivre and a Really Good Pizza

Sometimes, when I realize that I have a 12-year-old daughter (oh my goodness, she's almost a TEEN!), I feel just a little ... 'mature'. Not old. I don't like the world old. But I can deal with 'mature'. To me it means that I no longer get worked up about the little things. Like making sure I have a face full of make-up on before I head to the post office or go walk the dog. And besides, I know that I'm as young as young can be because I still have the one thing that keeps everyone from aging. No, not anti-oxidants or expensive face creams (they don't work). I have an almost obsessive joie de vivre! If there's something to be enjoyed, I'm enjoying it, and if there isn't, I make sure there is!
This post, however, is not about my sometimes lavish dinners, love of good wine or appreciation of fine music. It's about something else that always manages to bring a smile to my face and makes me feel young at heart- pizza! Trust me, there's plenty to be enjoyed when it comes to pizza, and it always feels like 'kid food'! Especially a delicious, thin-crust, homemade pizza topped with yummy ingredients. 
Every year when we celebrate Kirstie's birthday, I ask her what she wants to do for her party. This year she wanted to have a make-up/pizza party. She asked if I would help her and four of her girlfriends make pizzas and of course I agreed! 
I made the dough ahead of time so that the only thing we had to do when the girls were hungry was roll it out, top it with the sauce and the ingredients of choice and bake it. I made the sauce a few hours before and I arranged a variety of toppings in small bowls so that they could create their own special pizza. There was thinly-sliced chorizo, pepper strips, ham, pineapple chunks, olives and of course, cheese. All of the girls really enjoyed making their own pizza and there was no fuss about someone not liking a particular food. Who doesn't like pizza?!
I really hope that you try your hand at making your own pizza soon, and if you're so inclined to use my recipe, I promise you won't be disappointed. Here's to good pizza, feeling like a kid ... and to that age-defying joie de vivre!

Paola's Perfect Pizza
Makes two pizzas


375 g all-purpose flour

½ tsp salt
1 envelope yeast, 7 g
2 tbsps olive oil
250 ml lukewarm waterFor the sauce:
180g tomato puree

75 ml water
1 tbsp mild olive oil
2 tsps dried oregano
1 tsp dried thyme

1 tsp rosemary-infused sugar

salt and pepper, to taste

Mix the flour, yeast and salt in a bowl. Mix the water and the olive oil in a measuring cup and add to the dry ingredients. Knead for approximately 8 minutes on a well-floured surface or in the bowl of your standing mixer using the hook attachment. Clean out your bowl, rinse it with hot water and grease it with a little bit of mild olive oil. Form the dough into a ball, put it in your bowl, cover with plastic and a tea cloth and allow to rest for 1 hour and 30 minutes. Punch down the dough, knead it again for about a minute and roll it out thinly. 

Preheat the oven to 220C.

Top the pizza with the sauce*, some cheese and your ingredients of choice. Bake for approximately ten minutes or until crust is crisp and browned and cheese is melted.

*Make your sauce by combining all of the ingredients in a small pan and letting it cook gently for about 20 minutes. You can also top the pizza with your own favorite tomato sauce or a good-quality ready made sauce.

Tasty 2012- Galette des Rois

Welcome to 2012! Can you believe how fast the year actually went by? Not to mention the month of December! It still feels like it was just yesterday that we were putting up the Christmas tree and discussing whether to have turkey or rabbit! 
We started the year off on an unusually warm note. There has been rain and even some heavy storms, but you'd be shocked to see just how many things are in bloom! As though spring were just around the corner! Unfortunately, there is still a chance for winter to really kick in. I prefer this though. Cold and me are like water and oil.
But let's talk food again!
I want to tell you about something utterly delicious I bought today- a galette des rois! This beautifully delicate cake is made of buttery puff pastry and frangipane and is eaten in celebration of the Epiphany. There is usually a little trinket (the fève) hidden inside the cake. Whoever finds it, has the privilege of wearing the crown and being king (or queen!) for the day! 

I didn't make this one myself. Instead, in good French tradition, I got mine from the baker, and not just any baker, but the best French baker in the Netherlands- Le Fournil de Sébastien. The shop carries a great selection of French breads, pastries and products such as jams and candies. We love to visit on Saturday mornings for their lovely viennoiserie and a fresh baguette or two to have with our afternoon paté. 

So if you live in the Netherlands and are wondering where to get your authentic galette des rois, than make your way to Hilversum or Amsterdam! 

Have a tasty 2012!