What’s Cooking?

Go Back   Expat Forum For People Moving Overseas And Living Abroad > Europe > France Expat Forum for Expats Living in France

France Expat Forum for Expats Living in France Welcome to the France Expat forum. This is the place to meet like minded people who have made France their new home. This forum is ideal for those who have moved to France and those thinking about making France their new home.

Like Tree23Likes

What’s Cooking?


Reply
 
Subscribe to this Thread Thread Tools
  #1 (permalink)  
Old 25th March 2020, 07:42 AM
Yours truly confused's Avatar
Member
 
Join Date: Sep 2017
Location: Burgundy
Posts: 115
Rep Power: 0
Yours truly confused is on a distinguished road
99 likes received
44 likes given

Users Flag! Originally from uk. Users Flag! Expat in france.
Default What’s Cooking?

A number of people mentioned in a previous thread that, now they have the time they will get out the cookbooks and try some of those recipes they have been planning.

I thought a lighthearted thread, with recipes and maybe photos of your successes and failures might be light relief.

Today we will be making “baked beans”, we soaked our white coco beans overnight and will search for recipes over lunch. We normally take one recipe as a guide and add bits from others if we feel they fit. I will report back later as to whether they were good, bad or??

Over to you folks
VERITE likes this.

Reply With Quote Quick reply to this message
  #2 (permalink)  
Old 25th March 2020, 08:06 AM
Bevdeforges's Avatar
Super Moderator
 
Join Date: Nov 2007
Location: deepest, darkest Essonne
Posts: 46,972
Rep Power: 23318
Bevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond reputeBevdeforges has a reputation beyond repute
10058 likes received
1397 likes given

Users Flag! Originally from usa. Users Flag! Expat in france.
Default

Good topic!

With the chickens, we're always looking for recipes involving eggs - preferably lots of eggs.

Lately I've been making lemon curd to have for breakfast on bread machine challah (an egg bread - somewhat like brioche, but not as sweet).

Reply With Quote Quick reply to this message
  #3 (permalink)  
Old 25th March 2020, 08:32 AM
Member
 
Join Date: Jan 2018
Location: Paris, France
Posts: 199
Rep Power: 0
rwjones is on a distinguished road
83 likes received
59 likes given

Users Flag! Originally from usa. Users Flag! Expat in france.
Default Caille

One of the most pleasant culinary surprises I've had in France is discovering caille.

In the U.S. you can sometimes get a nice quail dish at a good restaurant, but if you want it at home you almost always have to buy a pack of frozen, split birds that are hard to cook and don't taste very good.

Here, there are fresh caille in pretty much every butcher shop. Here's what we've taken to doing...

We typically roast 3 - 4 birds for my wife and me. Roasting is easy peasy: I leave them out for an hour to get to room temperature...coat them lightly with goose fat...salt and pepper...and roast for about 15 - 18 minutes in a very, very hot oven (230C or higher).

At the same time, I will usually roast a vegetable. This winter I did Brussels sprouts a lot.

And I usually make a Camargue rice pilaf, with sautéed onions and mushrooms. The trick to the pilaf is that I make it with caille stock, which I made and froze from the carcasses the last time we had caille. (I make stock -- or freeze the carcass/bones to make stock -- literally every time we have any sort of bird or animal like rabbit.)

That along with a nice Burgundy was one of our favorite dishes this past winter. It's so easy and quick to make that I categorize it as comfort food now.

Reply With Quote Quick reply to this message
Sponsored Links
Advertisement
 
  #4 (permalink)  
Old 25th March 2020, 01:58 PM
Member
 
Join Date: Apr 2019
Posts: 129
Rep Power: 0
BarbTF is on a distinguished road
52 likes received
64 likes given

Default

Here's what I made this past weekend. Excuse the US format measurements, etc.

I'm also not sure if the NYT recipe is behind a paywall for you, so I apologize if it is. I made the recipe with some changes since I did not have turnips or rutabagas (which I'm sure would have improved it) so had to use additional potatoes instead. And I used dried rosemary rather than fresh. And of course I lit the pan on fire while melting butter to cook the vegetables (a change I would NOT recommend though some might like the smoky flavor it lent to the dish even after washing the pan/lid as thoroughly as I could!)

Pot Roast: https://cooking.nytimes.com/recipes/1018016-pot-roast

Anadama bread from the ***** Farmer cookbook (recipe is included in the blog post--not mine--below.)
Julie's New England Kitchen: Anadama Bread or facing my fear of baking yeast breads

I love that bread!

Last night I made green curry chicken with asparagus, green pepper and brown jasmine rice which was excellent, though I have no recipe and even if I did I'm unsure if you can buy green curry paste easily in France.

Living alone, I kind of need to be sure that things I cook are things I really love since I'll be eating them for several days...and/or ideally are things I can freeze the leftovers to eat later. Between the leftover pot roast and green curry chicken I should have all my evening meals until this coming weekend.

Reply With Quote Quick reply to this message
  #5 (permalink)  
Old 25th March 2020, 06:00 PM
Yours truly confused's Avatar
Member
 
Join Date: Sep 2017
Location: Burgundy
Posts: 115
Rep Power: 0
Yours truly confused is on a distinguished road
99 likes received
44 likes given

Users Flag! Originally from uk. Users Flag! Expat in france.
Default

Well, I cannot give the recipe, only the ingredients. Sorry but OH went “off piste” and made it up as he went along.

He precooked the soaked beans in the pressure cooker for about 10 minutes. In a heavy, oven proof pan he fried lardons, then added onions to sweat down; tamarind, Worcester sauce, paprika and harrisa were added. Large tin of tomato’s, Tom sauce, thyme plus a bit of seasoning. Beans added to the sauce and thrown into the oven, at 120c for 4 hours. Served with baked potatoes and for me Toulouse sausage and for him Troyes sh1t. Absolutely lovely!!!
Attached Images
File Type: jpeg 9130BE0C-92BE-49B5-AD78-D182483E346B.jpeg (28.8 KB, 2 views)
EverHopeful likes this.

Reply With Quote Quick reply to this message
  #6 (permalink)  
Old 25th March 2020, 06:21 PM
Member
 
Join Date: Nov 2016
Location: 87, France
Posts: 183
Rep Power: 0
Lydi is on a distinguished road
127 likes received
108 likes given

Users Flag! Originally from uk. Users Flag! Expat in france.
Default

For other mushroom lovers, I recommend this recipe for stuffed mushrooms.

They're in the oven at the moment... mmmm. The only modification I make is to add grated parmesan to the breadcrumbs sprinkled over the top.
Tigerlillie likes this.

Reply With Quote Quick reply to this message
  #7 (permalink)  
Old 25th March 2020, 06:23 PM
Member
 
Join Date: Feb 2018
Location: Northern Ireland
Posts: 451
Rep Power: 0
Horsa is on a distinguished road
98 likes received
22 likes given

Users Flag! Originally from uk. Users Flag! Expat in france.
Default

Duck breast with a port reduction, marmalade carrots & fondant potato here.
Just because the duck needs used.

Reply With Quote Quick reply to this message
  #8 (permalink)  
Old 25th March 2020, 07:13 PM
Member
 
Join Date: Feb 2018
Location: Northern Ireland
Posts: 451
Rep Power: 0
Horsa is on a distinguished road
98 likes received
22 likes given

Users Flag! Originally from uk. Users Flag! Expat in france.
Default

I've just been informed it will be duck in green pepper sauce with green bean provencal as we also have to use up some cream and the green beans (plus, I suspect, it's her nibs favourite).

Reply With Quote Quick reply to this message
  #9 (permalink)  
Old 26th March 2020, 12:20 PM
Yours truly confused's Avatar
Member
 
Join Date: Sep 2017
Location: Burgundy
Posts: 115
Rep Power: 0
Yours truly confused is on a distinguished road
99 likes received
44 likes given

Users Flag! Originally from uk. Users Flag! Expat in france.
Default

This morning I baked my sourdough bread and as the oven was on I made a ginger parkin too. Not sure whether we will be able to leave that for the recommended couple of days before we cut into it.



Tonight’s meal will be a simple leek risotto based on a Nigel Slater recipe. Sweat your sliced leeks in butter and oil, add the rice to coat it and then start adding the veg stock. Finish off with a knob of butter and plenty of Parmesan cheese, lovely.
Attached Images
File Type: jpeg FDD95CEA-1663-4BF9-8B33-4918970E2ED0.jpeg (136.9 KB, 2 views)

Reply With Quote Quick reply to this message
  #10 (permalink)  
Old 26th March 2020, 01:42 PM
Member
 
Join Date: Jan 2018
Location: Paris, France
Posts: 199
Rep Power: 0
rwjones is on a distinguished road
83 likes received
59 likes given

Users Flag! Originally from usa. Users Flag! Expat in france.
Default From Elizabeth David

Elizabeth David is one of my favorite food writers. "An Omelette and a Glass of Wine" is my favorite, followed by "French Provincial Cooking."

Here is a variation on her onion sauce, which I make all the time for leftover chicken:

First, have some leftover chicken. Then, have some salted water going for wide egg noodles, and some salted water going for peas.
  • Make a little bit of roux or buerre manié with a tablespoon of unsalted butter and a tablespoon of flour. Set it aside.
  • Sauté some onions for about seven minutes, until they are soft and loose their crunch. I like to use goose fat, but butter will do.
  • Add a cup of chicken stock, and simmer for a while, until it's reduced by about 1/4 - 1/3. Salt and pepper to taste.
  • Now start your wide egg noodles and, when appropriate, peas.
  • Add the roux or buerre marié to the sauce to thicken it.
  • Add just a touch of grated nutmeg to the sauce.
  • Put the egg noodles in a bowl...put some leftover chicken on top...pour the onion sauce over. Peas on the side.

Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Expat Forum For People Moving Overseas And Living Abroad forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
Location
Where you live
Expat From Country
Please select the country you originate from. This will appear as a flag when you make posts on the site.
Expat To Country
Please select the country you have either moved to or want to relocate to. This will be presented on the site when you make posts.

Log-in


Thread Tools

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


FORUM PARTNERS

ExpatForum.com is owned and operated by VerticalScope Inc.

Retiring Overseas Guides | Moving Overseas Guides | Cost of Living | Health Care Guides


All times are GMT. The time now is 12:41 AM.


Powered by vBulletin®
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Search Engine Friendly URLs by vBSEO
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.