Perfection for the Palate...mais oui!

When you visit Deauville/Trouville (two beautiful towns linked by a bridge) on the coast of Normandy, France, you imagine the Parisians of the roaring 20's on holiday, with its wide sweeping beaches, never-ending boardwalks, magnificent Casino's of past, woman clad in striped bloomers and big floppy sun hats under huge pastel coloured parasols. Add a little music and laughter and you get the picture.  What is most memorable for me is the sublime taste of the freshest cold water seafood. The very best kind.  The most beautiful kind. Couple this with Normandy's rich cream, (crème fraiche) butter and brine and you have heaven. Above all however is visiting this marvellous place with your Mom, sister and daughter and now you have total perfection!!

Coquille St. Jacques is not the saucy seafood dish we know, but the name of a most glorious shellfish, albeit a humongous scallop with its roe. ( yes, I actually took this photo!)

 

 

 

And, the magnificently displayed fish market in Trouville... mouth watering!

 

Dining on briny mussels and Cabillaud en crème (freshest of cod cooked in crème fraiche- beyond words) was a definite highlight for my palate, with a cold glass of Muscadet of course!

 

 

 

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Hearty Tuscan Bean Soup

On a particular rainy spring day, the phone rang... it was my son calling from Tuscany as I was making this soup, how crazy is that!!! Karma.  I suppose he was really on my mind and he inspired me to want to re-create certain Italian aromas and flavours in my own kitchen. This is a earthy soup... even better the next day, and the day after that! You really do need a cold and rainy day to make this soup, it fills the house with warmth and happiness. The KEY to the depth of flavour is the ROSEMARY!

Overnight, soak 2 cups of any small white bean, so navy, cannelli etc. Make sure to have at least 3 inches of water above the beans as they really do expand.

In a large Creuset or soup pot, sauté:
2 large diced onions
2 larger diced carrots
1 large red pepper
2 or 3 ribs of diced celery
3 minced cloves of garlic
Some paprika (put paprika in most anything you cook... adds great depth)

Add 1 tbsp. Chilli flakes, 2 tbsp. dried rosemary (needs to be dried) and 2 tbsp. dried or fresh thyme.  Now the house is singing!
Let all of this meld on a medium heat.

Then, add half of a large can of diced tomatoes, and add the pre-soaked beans. Cover the mixture with about 5 cups of chicken stock or vegetable stock. Add  a couple of bay leaves.  Bring to a boil and then let simmer slowly... for HOURS! You may need to add water at some point if it gets too thick. Once the beans are cooked through, remove about 1/3 of the soup and blend or purée, and add back to the pot.  This gives it a nice velvety background texture.

At this point, add a package of frozen chopped spinach (better than fresh in this recipe) and wow, this really lifts the soup to another level.  Also add about 1/4 cup lemon juice or juice of half a lemon. This really brings it all together, ties the flavour loop!

I like to serve this soup with shaved Parma on top and a warm loaf of the Spelt Bread. The rich and earthy flavours will take you to Italy... even if only in your mind. It's so worth it!

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Luxurious Homemade French Mayo

In Normandy, we had the honor of dining on many phenomenal meals prepared by our Tante Suzanne.  I can distinctly remember the unique and rich flavour of this homemade mayonnaise when she would come to visit us from France. No other version tastes like this one... and I've tried and failed at quite a few. Recently, we had the pleasure of making it with her in her kooky Normandy kitchen, and it was even more fun listening to the instructions in her most poetic French vocabulary.  All food and recipes sound better in French. Like velvet! The KEY is the peanut oil ( I never knew this!!) and Lesieur, I am told is the very best authentic French brand.

 

 

So, in a glass bowl, must be glass... whip with a hand mixer, or whisk if you are a very fast whisker only, the following... and very carefully:

 

1 and 1/2 egg yolks

1 tsp. Dijon mustard

Whip for a minute or so

And then, begin adding the peanut oil, literally drip by drip while whipping. Once the mixture starts to emulsify ( there's that great word again ) let the oil drip in a slow continuous drizzle. Add a tiny bit of lemon juice and salt to taste at the end. Stop when the texture is luxuriously thick and the color will be a rich deep-ish yellow.

 

This special mayo adds a particularly "golden" flavour to many dishes, either as a light spread and base for hors d'oeuvres, aioli, rouille for French fish soup or any other need for an unctuous condiment.

 

It is glorious. We are so grateful to have made this with our beautiful sophisticated family chef...Tante Suzanne.  It was a great and memorable moment.



 

 

 

 

 



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My Daughter's Favorite Potato Salad

We attribute this delicious salad to our friend Anne Marie, who is a glorious cook.  We also decided today that all my food pics are awful and so my daughter will be the new photographer and photo editor! (you'll be able to tell which are mine and which are hers!!)

Such a simple and yummy salad on the lighter side but super punchy in taste!  

Steam or boil nice white or yellow waxy potatoes. In the meantime, make the dressing which is really just a wonderful Dijon vinaigrette. The KEY to this dish is to dress the potatoes when they are hot so they soak up all of the delicious zumi.

Dressing: make this in a mason jar so when you shake it all up, the dressing will emulsify.
1 part white wine vinegar
3 parts canola and olive oiled mix
1 clove of garlic
I tsp. Dijon mustard
Salt and pepper to taste
If you want to be wild, add a hint of horseradish!

Chop many capers and lots of fresh crunchy watercress, leaves and stems. Gently fold everything together and devour.  This is a great side dish... fresh and light. 

Thanks AML for giving us an SCB often specially requested favorite!

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