Another one of my savoury “cake” recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake – it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.
I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor’s mussels or Mariner’s mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the “spoon” in which to pick the remaining mussels from their shells and then eat them. It’s a brilliant excuse to use your fingers to eat rather than the usual knife and for – very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option – I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM – hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit!
Entrecote Bordelaise is a French classic, impressive yet simple to prepare – it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts……and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.
My two versions of this classic French café/bistro sandwich – oven baked for large quantities and ease…….or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain “je ne sais quoi” to even the simplest food …including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned … it’s not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!
Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard, use recipe #405945, or jam filling. It’s not overly sweet and can be enjoyed any time of day. It’s very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It’s best to serve the cream-filled cake the day it is made.
