Tuesday, August 28, 2012

Happy Birthday Julia!

Last week would have been the 100th birthday of Julia Child.  Her book on French cooking  is a cooking class between covers.  Julia played a major part in the interest of French cuisine in the U.S..  Along with Julia came Jacques Pepin.  They did a number of television programs showing their very different points of view on French cooking; much like a comedy routine. Several other chefs have entered into the world of French cooking.  Dorie Greenspan, Laura Calder and even Ina Garten has a French cookbook..  Marilyn's Table this week is my voyage into French cuisine:

Swordfish en Papillote
Salade Chevre Figue
Lemon Berry Crepes

I have only done fish in parchment paper in cooking classes so this was my first attempt at home.  It came out very well if I do say so.  The fish is placed in the center of a heart shaped piece of parchment paper.  I chose seasonal vegetables to go in with it.  I used heirloom baby tomatoes, shallots, sliced zucchini, fresh corn kernels and fava beans.  I lightly salted the mixture and added a spoonful of home made pesto before sealing the packet. It roasts in the oven for about half an hour.  Serve the packet on a plate; cuta cross in the paper so the packet can be folded back to show the fish and vegetables. The aroma was lovely.

Along with the fish, I made a salad of fresh figs, cut in quarters.  A spoon of herbed goat cheese is put in the center of the fig and it is served on chopped kale with walnuts pieces.  A dressing of EVOO, vinegar (I used a fig vinegar from Olive Tap in Long Grove) and seasonings to drizzle over all.  It complimented the fish very well.

Crepes are a French tradition and served in many ways.  My last attempt, years ago, was not a good one; this one went better.  As always the first couple went in the garbage and then they started coming out correctly.  Eggs, milk, melted butter, flour, sugar and salt are whipped into a thin batter.  In a small non-stick pan, spray a bit of canola oil and add about 3 tablespoons of the batter.  Swirl the batter around until the crepe is very thin.  Turn over once until both sides are lightly browned.  Stack them under paper towels until all are done.  They were folded into thirds and arranged on a plate.  A squeeze of lemon juice over the top with lemon slices, raspberries and a dusting of powder sugar.  At least it was supposed to be a dusting.  The bag slipped and most of the bag went on the floor.  But they were a lightly sweet ending to a successful meal.

I plan to venture into the French cuisine more often, but next week is Labor Day and BBQ will be on the table.  Stop by.....when you smell the ribs cooking, dinner won't be far behind. Have a good week and if you are on the road, drive safely.

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