Green Salad with Poached Egg, Bacon and Champagne Vinegar and Walnut Oil Vinaigrette

The idea of the French bistro is the epitome of delicious French food.  Most people don't realize that bistro food is delicious because of its simplicity.  Take beef bourgignon: basically a beef stew cooked in red wine.  Or steak au poivre: just a good steak covered in peppercorns and grilled with some french fries.  One of my favorites, though, is the salade Lyonnaise: frisée or other salad greens with bacon and a poached egg.  It's taken me years to realize that bistro food can easily be made at home.  

And last night I finally jumped the hurdle that was stopping me from making this particular dish--the dreaded poached egg.  And you know what?  It was really quite simple!  I promise that I'll share my technique with you as soon as I can, but today I'm going to share the salad recipe with you, which is also really quite simple.  It takes only about 15 minutes to assemble, and you'll be rewarded with the crisp freshness of a salad with a tart and nutty vinaigrette, salty bacon and the rich gooeyness of a perfectly poached egg.

Paired with some crusty French bread and a glass of dry French rosé, and you'll have a French bistro meal on your table in no time!

Green Salad with Poached Egg, Bacon and Champagne Vinegar and Walnut Oil Vinaigrette
Serves 1
Cook's Notes: You'll have plenty of vinaigrette left to dress your salads for the rest of the week.  Feel free to scale down the recipe if you don't want leftovers.

For the salad:
1-2 cups fresh salad greens
2 strips bacon, cut into 1/2" strips and cooked until crispy
1 egg, poached
Flaky sea salt and freshly ground pepper

Vinaigrette:
1 ounce (about 1/8 cup) champagne vinegar (or a little more if you like your vinaigrettes a little more acidic, like I do)
1 ounce (about 1/8 cup) fresh lemon juice (about the juice of one lemon)
1/4 tsp Kosher salt
10 grinds of black pepper
1 clove of garlic, pressed or finely minced
1 tsp fresh dill, finely chopped
3 ounces (about 1/4 + 1/8 cup) walnut oil
3 ounces (about 1/4 + 1/8 cup) mildly flavored extra virgin olive oil (Don't use your best olive oil here...you want the walnut oil to shine in this vinaigrette.)

To make the vinaigrette:
Combine all of the ingredients in your salad dressing shaker and shake until combined.  (Alternatively, you can whisk the ingredients in a small bowl.)  Taste and add more salt, vinegar or oil until it reaches your desired taste.  Let it sit on the counter for about 15 minutes (which should be about the time it takes to crisp your bacon and poach your egg).

To assemble the salad:
Place the greens in a wide-mouthed bowl.  Toss with enough dressing to coat.  Sprinkle with the bacon bits.  Add the poached egg and sprinkle with a little sea salt and pepper.  Eat immediately.

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David Lebovitz's Easy Jam Tart

I have been a fan of David Lebovitz's blog since I started my own.  His food and techniques are so down to earth, but absolutely impressive when the finished product gets to the table.  I've never met the man, but he did help me out once via Twitter when I was trying to find the American substitute for crème épaisse.  (That would be crème fraiche or a good heavy cream according to him, by the way.)  I guess that's the next best thing to meeting him in person!  ;-)

So when I was looking for something different to make for Thanksgiving dessert, my husband and I looked through his blog's recipes.  We were having duck, so wanted something not too rich, but something fruity.  I had bookmarked this recipe for his Easy Jam Tart long ago, so we decided to finally make it.  I can't tell you how easy it was!  I made it the day before, and as David suggests, the flavors really do meld after resting. 

It's a beauty, too.  Make this and take it to your next potluck.  Or make it for your next fancy dinner.  Or just eat the leftovers for breakfast as I did.  It works well in all situations.  The crust comes out like a cookie, so it's easily eaten with a hand, but you could also add a scoop of ice cream or whipped cream (only slightly sweetened) to dress it up on a plate.

But whatever the occasion, you do want to make this.  Now.  I used Bonne Maman Four Fruits jam, and it worked beautifully, but I'd like to try it with apricot next time.  The cornmeal gives it a hefty bite, so if you want something a little more refined, whir the cornmeal in a blender or food processor before using it.  I kind of liked the rough texture, though.  I also made another 1/2 batch of the dough because my tart pan was a little bigger than what David used.  Regardless, even with that little addition, this was a super easy and beautiful little tart to make and serve to your friends.  Or just hoard to yourself.

The recipe can be found at David Lebovitz's blog.  And if you haven't ever read it, take your time and read his other posts.  You can come back and thank me later.  :-)


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Mille-feuilles de Crêpes Cake

When I was in France, I made my first cake from scratch and a dirt cake for my daughter's third birthday. This year, she wanted me to make her another cake and requested one made out of crêpes.  She asked that strawberries and Nutella be included, and as I started to conceptualize this strange request, I finally settled on a milles-feuilles de crêpes cake.  Oh, and did I mention that this year my daughter turned five?  I'm a little scared to see what she'll request for her Sweet Sixteen.

This was challenging for me because I don't often work without a recipe, and because I didn't have any time to make any practice versions, the first attempt was her actual birthday cake.  It was time consuming, but it's easily done in stages.  First I made the crêpes--I made mine the night before and just stuck them in the fridge covered in plastic wrap.  Then when I was ready to assemble the cake, it just took a little time and patience.  I found that it was important to keep the filling layers thin because the crêpes have a tendency to slide around.  I only wish I had had a very sharp knife.  We were renting a house at the beach with dull knives, and the result was a messy cake.  Regardless, it was delicious!  Any filling would do--whipped cream, pastry cream, Nutella, preserves, fresh fruit (if smashed a little to keep the layer even) or another filling of your choice.

I covered mine in whipped cream because it looked slightly ugly without something on top, but I've seen pictures of very beautiful mille-feuilles de crêpes cakes just dusted with powdered sugar.  Go with your instincts on this one.  :-)  It turns into a crêpe heaven with oozing, gooey layers that can be eaten with a fork, but I recommend eating like a five year old...with your hands.

We hope you enjoy this as much as we did!

Mille-feuilles de Crêpes Cake

Crêpes:
2 cups flour
2 pinches salt
4 eggs
2 1/2 cups milk (I used whole, but you can use whatever you'd like.)
2 Tbl butter, melted and cooled
2 tsp vanilla
4 Tbl sugar

Filling:
1 small jar of Nutella
1 jar Bonne Maman Strawberry Preserves

Topping:
1 cup heavy whipping cream
1 tsp vanilla
1 Tbl sugar
1 bar of dark chocolate
Strawberries, sliced

To make the crêpes: Place all of the ingredients in a blender (liquids first) and blend until smooth.  Cover and refrigerate for at least 30 minutes or up to a day. 

When the batter is ready, heat a small frying pan (I use an 8-inch omelet pan.) over medium-high heat.  If your pan is not completely non-stick, place a tiny bit of butter in the pan.  Once it's melted, pick up the pan and quickly pour in 1/4 cup of batter, swirling the pan with your wrist to spread the batter evenly.  If you have a whole or two, dot them with a little more batter.  Place back on the burner and cook for about 30-90 seconds.  Using a small spatula, release the edges of the crêpe from the pan while it's cooking.  Once the bottom is starting to brown slightly, use your fingers (or as I prefer, one tiny and one larger spatula) to lift the crêpe gently and flip.  Plan on using the first couple of crêpes as test crêpes--my first one never turns out right! 

Once the second side starts to brown slightly, remove from the pan to a plate covered in wax paper.  Repeat the steps above until the batter is gone.  You can layer the crêpes without anything between them.  Once cooled, you can cover them with plastic wrap and store them in the refrigerator for up to two days or place in an airtight container in the freezer for up to a month.

To make topping: Pour very cold cream into a deep bowl.  Add the vanilla and sugar and beat with a hand-mixer until medium-stiff peaks form.

To make the cake:  Place a crêpe on your serving platter.  Spread a light layer of Nutella over the crêpe.  Add another crêpe and spread a light layer of strawberry preserves.  Continue until your desired height or until you run out of crêpes.  I used about 20.  If you are planning on serving right away, frost the cake with the whipped cream, shave chocolate over it and top with strawberries.  If you will be serving the cake later, cover and place in the refrigerator.  If using preserves, some of the "juices" will leak out.  When you're ready to serve, just wipe up the plate with paper towels and then decorate the cake.

Cut with a very large, sharp knife.  Enjoy!

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Crockpot French Onion Soup

As I mentioned in my last post, all of my posts this week will be French--today is French Onion Soup!  I love French Onion Soup, but as a busy mom with a full-time job, I just don't have the time to stand over a pot caramelizing onions for hours.  So what do I turn to?  My trusty crockpot, of course!  I use my crockpot a lot in the winter because, obviously, it makes great soups and stews.  It's also great in the summer when you don't want to turn on the oven and heat the house even more.  French Onion Soup is great in the winter or the summer--in the winter, I pair it with a grilled cheese, but in the summer a nice light salad does the trick.

I like to make cheese crisps to place on top of the soup instead of melting the cheese on the bowl under a broiler.  All you have to do is slice some French bread, top it with a pile of finely shredded gruyere or other Swiss cheese, and place it under the broiler until the cheese is all melty and starting to brown.  Ladle the soup into the bowls and top with the cheese crisps.  Voilà--a simple and very French meal!

Crockpot French Onion Soup
Adapted from Not My Mother's Slow Cooker Recipes

6 large yellow onions, peeled and sliced thinly
3 Tbl olive oil
1 Tbl bouquet garni, wrapped in cheesecloth
1 14-oz can chicken broth (or equivalent of homemade stock)
2-3 14-oz cans beef broth (or equivalent of homemade stock)
2 Tbl marsala

Sliced french bread
Gruyere cheese, finely grated

Turn your crockpot on to high.  Place the onions in the crockpot and toss them with the olive oil.  Lay the bouquet garni under some of the onions.  Cover and cook for about 8-10 hours or until the onions are caramelized, but not burnt.

Add the broths and marsala and cook for another 20 minutes or until the soup is hot.  In the meantime, pile some of the cheese on each piece of bread and place them on a baking sheet.  Place the baking sheet under the broiler for a couple of minutes until the cheese is melted and starting to turn brown.  Remove from the broiler and set aside.

Ladle the soup into bowls and top with cheese crisps.

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Beef Bourguignon...Sans Mushrooms

Although this blog started when I lived in France, I rarely post French recipes any more.  I don't know why that is--I do cook French food, but I just never get around to posting it.  So I'm taking care of that this week.  Today I'm tackling the ever-so-French Beef Bourguignon.  It sounds fancy, but really it's just a French beef stew.  Typically it's made with mushrooms too, but since my husband and I aren't fond of fungi, I just leave them out.  If you'd like to add them, just slice some, saute them in a little butter, and add them toward the end of cooking.  You'll definitely want to serve this with crusty bread and some wine.  I usually drink the same bottle that's used in the cooking process.

This makes quite a bit, but no one minds in my household.  Leftovers are a welcome addition to our busy lives.  :-)

Beef Bourguignon
Adapted from Ina Garten

1 Tbl olive oil
8 ounces bacon, cut into matchsticks
2 1/2 pounds stew beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 tsp chopped garlic
1 (750 ml) bottle dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 Tbl tomato paste
1 tsp fresh thyme leaves, or 1/2 teaspoon dried
2 Tbl unsalted butter at room temperature
3 tablespoons all-purpose flour
1 pound frozen whole pearl onions

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add about 1/2 cup of the wine and deglaze the pan, scraping up all of the bacon and veggie bits.  Put the meat and bacon back into the pot with their juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine the butter and the flour with a fork and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

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Fig and Walnut Spread

During my last days in France, I discovered the most delectable spread--a fig and walnut cheese spread. The cheese was like Alouette or Rondele cheese here in the states, but instead of a savory flavor, this one was slightly sweet. When I returned to the States, I realized that the flavor does not exist here, so I started making my own. Sometimes I blend it with a little milk to thin it out, but last time I made it, I just layered the ingredients (all three of them), and I think I'll be making it this way from now on--it's just so pretty. :-) Serve with crackers, and voilà, you have a simple and sophisticated appetizer!

Fig and Walnut Cheese Spread

1 package block cream cheese
1/2 fig jam, or more or less to taste
1/4 cup walnuts, toasted and roughly chopped, or more to taste

Heat the jam in the microwave for just a few seconds to slightly warm--you just want to make the jam a little more pourable. Place the cream cheese on a plate or a bowl. Pour the jam over the top. Sprinkle the walnuts over the jam. Enjoy with crackers!

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Julia Child's Ratatouille

When we started to receive eggplant in our CSA shares this summer, I kind of cringed. I've had a hard time eating eggplant ever since my mom made us eggplant parmesan with a slightly off eggplant. The texture doesn't really do anything for me either. Often when texture is the sole problem, making some sort of puree solves it. I did make some baba ganoush earlier in the summer, but my husband requested ratatouille, so I reluctantly made some.

I decided to go straight for the French food pro--Julia Child--for this one, but did adapt the ratios a little. It was an easy recipe, if time consuming. The flavor was terrific, and this dish really lets the vegetables shine. I was even able to eat a few bites of the eggplant itself. I served it over couscous, and I think that the only change I would make next time would be to go ahead and use the juice from the tomatoes (and perhaps a little water or stock) and not let it reduce as much as Julia suggests to give it some extra moisture. The couscous needed some yummy vegetable juices to soak up.

Ratatouille
adapted from Julia Child


1 lb. eggplant
1 lb. zucchini
1 tsp salt
4 Tbl olive oil, plus more if needed
2 cups thinly sliced yellow onions
2 cups sliced green peppers
2 cloves garlic, mashed
1 lb. tomatoes, peeled, seeded and juiced (save the juice), sliced about 1/2 inch thick
3 Tbl parsely, minced
Salt and pepper to taste

Peel the eggplant and slice in half lengthwise. Slice the eggplant across to make approximately 3-inch wide and 1/2-inch thick pieces. Slice the zucchini into large, diagonal slices. Place the eggplant and zucchini into a large bowl and toss with 1 teaspoon of salt. Let sit for 30 minutes. Drain, and dry each piece with a towel.

Heat 4 Tablespoons of oil in a large skillet. Saute the eggplant for about a minute on each side, or until very lightly browned. Remove to a dish or bowl. Repeat with the zucchini.

In the same skillet, saute the onions and peppers over low heat for about 10 minutes until tender (but not browned). If there is not enough oil left from the eggplant and zucchini, add a little more. Stir in the garlic and season with salt and pepper to taste.

Lay the tomato strips on top of the onion and pepper mixture and season with salt and pepper. Cover and cook for about five minutes or until the tomatoes start to render their juice. Uncover and baste the tomatoes with their juice. Raise the heat and boil the mixture until the juices have almost completely evaporated.

In a 2 1/2 quart casserole dish (suitable for using on the stovetop), spoon about 1/3 of the tomato mixture onto the bottom. Sprinkle with about 1 Tablespoon of parsley and then layer about 1/2 of the eggplant and zucchini. Spoon on half of the remaining tomato mixture, 1 Tablespoon of parsley, and then layer the rest of the eggplant and zucchini. Finish it off by spreading on the rest of the tomato mixture and the remaining parsley. Pour the tomato juices (and a little stock or water if you want even more liquid) over the vegetables.

Cover the casserole and simmer over low heat for about 10 minutes. Uncover and baste with juices. Taste for seasoning and adjust. Raise the heat slightly and cook for another 15 minutes, basting the vegetables every once in a while. Be careful to not let the vegetables scorch on the bottom of the casserole.

Serve or set aside uncovered until you are ready to serve it. This dish can be served warm or cold.

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