Recipes From Trip to France

As promised, here are the recipes that my daughter Nicole and I made one evening while in Paris. I have got to say, both recipes turned out amazingly delicious! Enjoy…  Oh and enjoy some photos too 🙂

Me & Nik in Paris near the Eiffel Tower

Me and Nik in the South of France... Are we cute or what? :-)

Okay, first recipe and first course for the evening:

Soupe Printaniere

Spring Harvest Soup with Fava Beans

This fresh, creamy green soup celebrates the arrival of spring’s first fava beans, they are so tender.

Serves 6

2 tablespoons olive oil

3 onions, finely chopped

4 slices bacon, chopped

2 garlic cloves, chopped

5 cups chicken or vegetable stock

3 pounds fresh fava beans, shelled

Sea salt, to taste

Freshly ground black pepper, to taste

A bunch of fresh flat-leaf parsley, leaves chopped

1. Heat the oil in a large pot over medium-high heat.

2. Add the onions and bacon and cook until the onions are browned, about 5 minutes.

3. Add the garlic and cook for 2 minutes more.

4. Stir in the stock and about three-quarters of the beans. Bring to a boil.

5. Reduce the heat to low, and simmer until the beans are tender, about 30 minutes.

6. Blend in a blender until smooth and return to pot. (we used a blending wand right in the pot)

7. Add the remaining beans and simmer for 5 minutes.

8. Season with the salt and pepper. Sprinkle with the parsley, mix well, and serve hot.

Nicole & host parents enjoying the soup

Next course:

CHEVRE CHAUD A LA GASCONNE

WARM GOAT CHEESE GASCON STYLE

This recipe is a regional version of the classic warm goat cheese salad.

Serves 6

Endive & Warm Goat Cheese Crostini Salad... It was delish!

A bunch of fresh basil

2 garlic cloves

3/4 cup olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

6 individual small goat cheese rounds (crottins)

1 baguette

1 head red endive, leaves separated (our endive was not the red version, it was green)

1/2 cup pitted black or mixed olives (we used mixed)

To make the marinade, finely chop the basil and garlic, then add the oil, salt, and pepper. Pour the marinade into a shallow dish and add the cheeses, making sure they are coated evenly. Cover and refrigerate for 24 hours. (Huh? we may have not read that little section when we made the dish, so our cheese only marinaded for about 2 hrs and it was still fantastic 🙂

1. Cut the baguette into 12 thick slices and toast.

2. Cut the cheeses in half crosswise, arrange on a baking sheet, and grill under hot broiler until golden.

3. Place 1 cheese on each toast.

4. Divide the endive leaves and olives among 6 plates.

5. Place 2 toasts on each plate, then top with the marinade.

You might be asking, “what about dessert Dianne, you said there was typically 3 courses?” Well, you’re right. However, we cheated and bought dessert. It’s Paris for goodness sakes! They have amazing desserts already made for us 😉

Hope you enjoy the recipes and have a chance to try them. Let me know what you think.


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