Dani hosted a Rustic French Dinner at her house in January.




We began the evening with Pear Kir Royals (my favorite drink from Paris)!

Ingredients:
2 tablespoons pear nectar
2 tablespoons pear liqueur (such as Mathilde)
1 cup chilled Prosecco or Champagne

Pour 2 tablespoon pear nectar and 2 tablespoon pear liqueur into each Champagne glasse. Fill glasses with Prosecco and serve.



I (Dani) made Feuilletes Perigourdins de Marthe (Leek Tarts) from a cooking class I took in Paris. Since I could not find Brick Pastery, I substitued Puff Pastry.

Ingredients:
7 leeks
6 ounces goat cheese
12 sheets Brick pastry (or 1 package puff pastry cut into 3 to 4" squares)
1 tbsp olive oil
1 tsp honey
1 tsp cider vinegar
salt and pepper
Preheat the oven to 350 degrees. Wash, clean and chop the leeks. Heat the oil on medium high heat. Add the honey, cider vinegar, salt, pepper and leeks. Cook until leeks are soft and slightly browned. Take a piece of Brick and fold in half (or 3 inch square of Puff). Add about .5-1 ounce goat cheese, 2 tsp of leeks and fold pastry (for Puff, do not fold, place contents in center). Repeat.  Place on a backing sheet that has been greased and bake for 8-10 minutes or until golden. Serve immediately.

For the main dish, I (Dani) made Pot Au Feu, a french beef soup. This recipe made A LOT. I would recommend cutting it in half. The photos have the meat separated from the veggies and broth, but you cook it all together.

You can find the recipe here.

 I (Audra) made Provencal-Style Edamame Saute from Eating Well. Link to recipe here.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large bulb fennel, trimmed, cored and thinly sliced
• 2 tablespoons minced garlic
• 1/2 teaspoon herbes de Provence
• 3/4 cup dry white wine
• 1 10-ounce package frozen shelled edamame (about 2 cups), thawed
• 1 9-ounce package frozen artichoke hearts, thawed
• 1/4 cup vegetable broth, or reduced-sodium chicken broth
• 1 teaspoon freshly grated lemon zest
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped cured olives

Preparation
Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes. Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes. Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.

Tips & Notes
Herbes de Provence can be found in the specialty spice section. Make your own by mixing equal amounts of dried thyme, sage, rosemary, marjoram, summer savory and fennel seed.

I (Rebecca) made Pain Français (French Bread) from Mastering the Art of French Cooking, Vol II adapted for a mixer by barbarabakes.com.  Since I didn't have enough time in one day to make the bread, I spread the process out over two days and refrigerated the dough in between.

Ingredients:
2 1/4 teaspoons (1 packet) instant yeast
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cups warm water (120º – 130º)


Directions:
In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.

With the motor running on low, pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.

Turn the dough onto a kneading surface and let rest for 2 – 3 minutes while you wash and dry the bowl.

Return the dough to the mixing bowl and let it rise at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours (This is where I refrigerated the dough.  I made the dough in the evening and let it rise in the refrigerator overnight instead of the 3 hours at room temperature). 

Deflate the dough and return it to the bowl. Let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 – 2 hours.  This will take longer if the dough has been refrigerated.

Divide the dough into 3, 6, or 12 pieces depending on the size loaves you wish to make (I made two loaves). Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.
Shape the loaves and place them on the prepared towel or parchment. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 – 2 1/2 hours.

Preheat oven to 450º. Set up a “simulated baker’s oven” by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.  I used a heavy metal cookie sheet since my baking stone was not big enough.

Transfer the risen loaves onto a peel.  I didn't have a peel, so I transferred the loaves to a piece of parchment paper.

Slash the loaves.

Spray the loaves with water. Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the broiler tray.

Bake for about 25 minutes until golden brown. (If you used parchment paper you will want to remove it after about 10-15 minutes to crisp up the bottom crust. Spray the loaves with water three times at 3-minute intervals.

Cool for 2 – 3 hours before cutting.


I (Katharina) made braised red cabbage (chou rouge a la Limousine) from Julia Child's Mastering the Art of French Cooking. Julia's recipe uses chestnuts and a chunk of bacon, which I didn't have and thus omitted, so I'll omit them here as well.

1/2 cup thinly sliced carrots
1 cup sliced onions
3 Tbsp butter
2 lbs red cabbage, sliced 1/2 inch thick
2 cups diced tart apples
2 bayleaves
1/8 tsp clove
1/8 tsp nutmeg
1/2 tsp salt
1/8 tsp pepper
2 cups red wine
2 cups beef stock

Preheat oven to 325 degrees.
Melt butter in Dutch oven, add carrots and onions and cook slowly in the covered casserole without browning for 10 minutes.
Stir in the cabbage leaves, and when well covered with the fat and vegetables, cover and clook slowly for 10 minutes.
Stir in all remaining ingredients. Bring to the simmer on the stove top. Cover and place in middle of preheated oven. Regulate heat so cabbage bubbles slowly for 4 to 5 hours.

Note from Katharina: I cooked the cabbage for 4 hours and found that was too long. If doing this again, I wouldn't cook for more than 2 hours. Also, the dish was lacking some sweetness, I thought. German recipes typically add a few tablespoons of red jelly, such a red currant or grape jelly. I would add that to this recipe.



I (Lauren) made French style Lentils.  Here is the recipe from Weight Watchers that I tweaked a little bit. Only 3 points for 1/2 cup.

Green lentils make a nutty, rich-tasting side dish. Make it a salad by serving it cold with a splash of balsamic vinegar and lemon juice. You can substitute fennel bulb for celery.

Ingredients 1/2 pound(s) dry lentils, French green-variety, picked over   (I used Russian BLack lentils) 1 small uncooked red onion(s), peeled and pierced with 3 whole cloves    1 leaf/leaves bay leaf    1 medium uncooked carrot(s), cut into large dice    1 1/2 tsp table salt, divided    1/2 tsp black pepper, freshly ground    2 Tbsp fresh parsley, fresh, chopped    2 2/3 Tbsp olive oil, extra-virgin (8 tsp total)    Instructions Place lentils in a medium saucepan or stockpot. Add onion, bay leaf, carrot and 1 teaspoon of salt; pour in enough water to cover lentils and vegetables by 1 to 2 inches. Bring to a boil; cover, reduce heat to low and simmer until lentils are al dente, checking to be sure that water doesn't boil away, adding hot water if necessary, about 15 minutes. Remove lentils from heat; discard onion and bay leaf (and drain, if necessary). Gently stir in remaining 1/2 teaspoon each of salt and pepper, parsley and oil. Add lemon juice and balsamic if desired. Yields about 1/2 cup per serving. Notes For extra flavor, stir in a splash of balsamic vinegar.

I (Kim) made Espresso Profiteroles from Baking with Julia and filled them with Gianduia Mousse.

Espresso Profiteroles

from Baking with Julia

1/2 cup whole milk

1/2 cup brewed coffee

3/4 stick (3oz) unsalted butter

2 tablespoons sugar

1 tablespoon finely ground espresso beans

1 1/2 cups all-purpose flour

5 to 6 large eggs

1 large egg beaten with 1 teaspoon cold water, for egg wash

Position oven racks to divide the oven into thirds and preheat oven to 400 degrees.

Put the milk, coffee, butter, sugar and espresso into a 2-quart saucepan and bring to a full boil over medium heat, stirring freqently with a wooden spoon until the butter melts. Still stirring, add the flour all at once. Stir energetically and without stopping until flour is thoroughly incorporated, then continue to cook and stir for another 30-45 seconds, or until the dough forms a ball and a light crust is visible on the bottom of the pan.

Remove the pan from the heat and scrape the paste into a medium bowl. Immediately, while the dough is still hot, beat in the eggs one at a time, stirring vigorously with ah wooden spoon or spatula to incorporate one before adding the next. The first couple of eggs are the hardest to mix in , but as the mixture loosens it softens, smoothes and becomes easier to blend. If you want, you can beat the eggs in with a mixer – hand held or standing with the paddle attachment – just keep the speed low and take care to not beat too much air into the dough.

After you've incorporated 5 eggs, take a good look at the mixture, it might not need the remaining egg. You'll know the dough is perfect when, as you lift the spoon, it pulls up some of the dough that then detaches and forms a slowly bending peak. If the dough is too thick and doesn't yet peak, add the last egg.

Piping the Choux Paste: To make the profiteroles, you must use the pâte à choux while it is warm. Spoon the choux pate into a pastry bag fitted with a 1/2-inch plain tip and pipe quarter sized puffs onto parchment-lined baking sheets, leaving about 1-inch between puffs. Finish piping each puff with a quick twist as if you were writing the letter C, so that a tail or point isn't formed. Don't worry if your puffs end up with tails, you can poke them down and adjust small imperfections with a moistened fingertip. Brush each of the pastries with a little egg wash.

Bake for 20 minutes, lower the temperature to 350 degrees and bake for 5-7 minutes longer, or until the pastries are golden brown and feel hollow. Halfway through the baking period, rotate the baking sheets top to bottom and front to back. Transfer the sheets to cooling racks and allow the puffs to cool to room temperature before cutting & filling.


Hazelnut Butter (for Gianduia Mousse) 

8 oz. hazelnuts (1 2/3 cups), toasted and skinned (I used already toasted & skinned hazelnuts from Trader Joe's)
1/4 cup vegetable oil

To toast and skin the hazelnuts, heat the oven to 350. Spread the nuts in a single layer on a baking sheet. Toast in oven until the skins are mostly split and the nuts are light golden brown and fragrant, 15-18 minutes. Watch carefully!

Put the warm hazelnuts in a clean dishtowel. Fold the towel around the hazelnuts and let them steam for at least 5 minutes. Then rub the nuts inside the towel to remove most of the skins. Don’t worry if you don’t get it all. Even if you just get half off, it’ll be fine. Let the nuts cool completely.

Put the nuts in a food processor, add the oil and pulse a few times. Process, checking the consistency every few seconds, until the mixture looks like natural peanut butter (creamy but slightly grainy) or wet sand. It should take a minute or two.

Gianduia Mousse
from Fine Cooking Real Italian

6 oz. bittersweet or semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2/3 cup hazelnut butter
2 tsp. vanilla extract

In a 2-quart metal bowl set over a saucepan of simmering water, melt the chocolate, stirring with a rubber spatula until the chocolate is completely smooth. In a separate small sauce pan, heat 1/2 cup of the cream to just below the boiling point. Remove the bowl of chocolate form the pan of water, wiping the bottom and sides dry if necessary. Pour the hot cream into the melted chocolate and stir together until well-blended. Add the hazelnut butter and combine well, then add vanilla.

In a chilled mixing bowl, using chilled beaters, beat the remaining one cup cream until it holds soft peaks. Using a rubber spatula, fold the whipped cream into the chocolate mixture in four batches, blending thoroughly after each addition.

Pour the mousse into a 1 1/2 quart souffle dish or serving bowl. Cover with plastic wrap and refrigerate until set, at least 2 hours.

I also made a little appetizer from Rachel Khoo's The Little Paris Kitchen.

Cheese, Pistachio and Prune Cake
Recipe courtesy Rachel Khoo

9 ounces/250 grams plain flour (I used unbleached all-purpose)
5 1/2 ounces/150 grams soft goat's cheese, cut into small pieces
3 1/2 ounces/100 grams prunes, roughly chopped
2 3/4 ounces/80 grams pistachios, roughly chopped
1/2 ounce/15 grams baking powder
4 free-range eggs
5 fluid ounces/150 milliliters olive oil
3 1/2 fluid ounces/100 milliliters milk
1 3/4 ounces/50 grams plain yoghurt
1 teaspoon salt
Pinch freshly ground black pepper

Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and line an 18-ounce/500-gram loaf tin with baking paper. (I used two mini loaf pans)

In a bowl, mix together the flour, goat's cheese, prunes, pistachios and baking powder.

In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Add the salt and black pepper. Fold the flour mixture into the whisked eggs. Try not to over-beat as this will make the end result tough (it's better to under-mix). Pour the batter into the prepared tin.

Bake until a metal skewer inserted in the centre of the cake comes out clean, 30 to 40 minutes. Leave to cool in the tin. (Even though I used smaller loaf pans, the timing was pretty close to the same as in the recipe.)