Tag Archives: bacon

Local and Seasonal Winter Salad with Endives, Pears and Mountain Cheese

28 Dec

Winter time in Serre-Chevallier…. I am cooking for a nice family of foodies expecting quality food with local and seasonal products….. just what I love!

Of course, they expect meals more sophisticated than Cheese Fondue, Raclette or Tartiflette…. otherwise, they would go to the restaurants rather than hiring a chef.

Let’s be inventive then…. and propose an alternative to the classic apple, walnut and endive salad.

Today, I decided to replace apples with pears and create a nice dressing with fried bacon strips, walnuts, cider vinegar and Dijon mustard to bring lots of flavor to the salad. And as a final touch, rather than a classic Emmenthal or colorful Mimolette shavings, I used a young Tomme de Savoie to bring some more texture to that crunchy salad.

Want to give it a try?

Let’s start then!

4-Endives, Pears and Dressing

Ingredients for 6-8 persons:

  • 6 endives medium size
  • 4 pears, neither too ripe nor too firm
  • a handful of walnuts
  • 150-200g of bacon strips
  • 150g of Mountain Cheese such as a young Tomme de Savoie
  • 1 tbsp of Dijon Mustard
  • Cider Vinegar
  • Vegetable Oil
  • Salt and Pepper

2-Pears, Endives, Tomme

Method:

If you prepare the salad slightly in advance, have a juiced lemon at hand to pour on top of the sliced endives and pears so that they do not oxidized and become brownish.

Prepare the garnish:

In a frying pan, pour the bacon strips and turn the heat on. When it start to make lots of noise, the bacon starts to get a nice coloration. Give them a good shake or stir them and let them cook longer until they get evenly cooked and crusty.

Gather them on one half of the pan and pour the hazelnut on the other half to roast them slightly on low heat.

Deglaze with Cider Vinegar -about 2-3 tbsp- until it evaporates then turn the heat of and add 1 tbsp of mustard, a little more vinegar and 2-3 tbsp of oil. Stir the whole mix until the bacon and walnuts get evenly coated with the dressing. Let it rest on the side.

Garniture

Wash the endives and remove the surrounding leaves if they don’t look good. Cut the endives lengthways and remove the center in a shape of a pyramid. Slice them into 1 inch stripes and set aside in a large bowl with lemon juice on top.

Wash the pears and cut them into quarters, remove the center and cut them into thin slices about 2-3mm. Set them aside on top of the endives with lemon juice on top.

At last prepare the cheese. Remove the rind then cut it into thin slices – about the same size as the pears. Keep it at hand.

3-Ingredients Prepares

Once ready to serve, pour the dressing with the walnuts and bacon on top of the endives and pears then spread the cheese on top.

Bring it to the table and toss it.

5-Assemble and Toss

Salade d’Endives, Poires, Noix et Fromage de Montagne

Ingrédients pour 6-8 personnes:

  • 6 endives de taille moyenne
  • 4 poires, ni trop mures, ni trop fermes
  • une poignée de noix
  • 150-200g de lardons
  • 150g de fromage de montagne tel que la Tomme de Savoie
  • 1 cas de Moutarde de Dijon
  • Vinaigre de Cidre
  • Huile végétale
  • Sel et Poivre

Méthode:

Si vous préparez cette salade en avance, préparez un jus de citron pour le verser sur les endives et les poires afin d’éviter que celles-ci ne s’oxydent au contact de l’air et ne brunissent.

Préparez la garniture :

Faites revenir le bacon dans une grande poêle à feu moyen. Quand ils commencent à grésiller, remuez un peu afin de les dorer uniformément. Laissez-les revenir jusqu’à ce qu’ils prennent une belle couleur dorée-brune et soient croustillants.

Poussez-les sur une moitie de la poêle et parsemez l’autre moitié de noix pour les torréfier 2-3 minutes à feu doux.

Déglacez le tout avec 2-3 cas de vinaigre de cidre jusqu’à ce qu’il s’évapore. Hors du feu, ajoutez une généreuse cas de moutarde, un peu plus de vinaigre et 2-3 cas d’huile pour créer la vinaigrette. Mélangez bien pour que les noix et les lardons soient bien enrobés et laissez reposer.

Lavez les endives et débarrassez-les des feuilles abîmées. Coupez-les en deux dans le sens de la longueur et ôtez le cœur en forme de pyramide. Emincez-les en lanières, placez-les dans un grand saladier de 2-3mm et arrosez-les de jus de citron.

Lavez les poires et coupez-les en quartiers. Otez le centre et coupez-les en tranches fines de 2-3mm. Arrosez-les de jus de citron et placez-les au dessus des endives.

Pour le fromage, ôtez la croute et coupez-le en fines lamelles de la taille des poires. Gardez-les a portée de main.

Au moment de servir, versez la garniture-assaisonnement sur les endives et les poires puis parsemez de lamelles de fromage.

Apportez le plat a table et servez après avoir pris le temps de bien fatiguer la salade pour que la garniture imprègne les endives et les poires.

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Frenchie to Go…. simply yummy!

20 Sep

The Frenchie saga seems to be never ending and since I came back to France, I have been trying to go to any of there places without success! Lack of organization or place overcrowded!

Today, I got organized and told my friend Charles to be there at 12.20 to be sure to get a seat.

People don’t have lunch too early in this area…. arriving at 12.20 is almost like coming for breakfast!

The place is small but nice, simple but comfortable. High iron and wooden stools, same for the table. Open windows and very large kitchen with a good and silent extraction…. which means you do not smell like a fried sandwich when you leave the place!

photo 4

As the menu is short and simple, we made-up our choice pretty quickly…. a Reuben’s sandwich and a Lobster roll to start and a Cheesecake to share with our coffee!

It was simply delicious….

photo 1

The Lobster roll is in a very soft grilled brioche bun, the lobster (from Brittany) is perfectly cooked and dressed in a delicious butter sauce with celery. Of course, 22 euros is pretty expensive for a sandwich but it’s worth the price if it does not become your everyday habit.

photo 3

The Reuben’s sandwich was great too but very different. Closer to the street food that you expect when you go to Frenchie to Go.

The beetroot coleslaw is fresh and well dressed, the bread is well grilled and crispy and you have a lot of Pastrami, Bacon and Cheddar. Maybe the bacon was a bit too smoky for me and overpowered the Pastrami but in the end, we were both happy and satisfied.

photo 2

Was the Cheesecake the best part? I really don’t know but it was a delight for sure. Made with Brillat Savarin, Figs and Walnuts, it was really creamy with a citrus hint (orange zest?). The portion was not too big, just the perfect side to share with a coffee. The strawberry puree on top was a perfect balance as well and you know when you taste it that it’s an homemade puree.

photo 5

Of course, you also have lots of other treats and options but those were the one we choose and they made us happy.

Take the time to give it a try…. it’s really worth it and the service is fast, professional.  Also, unlike many places in Paris, the waiters and waitresses are genuinely smiling!

Also, we did not try them but they have a great range of Beers.

Frenchie to Go

5-6 rue du Nil

Paris 2eme

Metro: Sentier

Girolles and Bacon Linguine… Still waiting for the Spring indeed!

27 Mar

Sometimes, you just crave for something and whatever the season, you go for it.

That’s what happened to my Mum who came back on Sunday with a pack of frozen girolles in her bag. She just told me that she felt like having some as the weather really reminded her of Autumn but with no mushrooms in the wood to pick-up.

Why not? I did not really expect that in her grocery bag but it’s always a pleasure to cook an ingredient that your relative really crave for.

As it was only the 3 of us – my Mum, my Dad and myself – I wanted to cook those great mushrooms with daily ingredients that are too often forgotten when it comes to prepare “great food”. Usually, we cook mushrooms with poultry or roast beef, game…. we also serve them as a side and simply cooked in butter, garlic and herbs. We don’t really mix them with anything else. They are a treat, they are served in a separate dish or even as a starter with scrambled eggs.

Anyway…. I was the one cooking on that day…. and as I knew that my family would be skeptical when I’ll say linguine (they hear pasta….) and bacon…. I did not say anything. It’s too late for them to grumble once the dish is on the table. They have no choice but to try or to be hungry for another few hours!

Today, I write my recipe on the blog because the result was rather positive from both sides and they even asked for the leftovers the next day.

Ingredients:

  • 1 shallot
  • 1 garlic clove
  • 500g of girolles (fresh is better but frozen ones are okay as well)
  • 150g of bacon thinly sliced
  • 2 tbsp of chopped parsley
  • white wine
  • olive oil
  • butter
  • double cream
  • salt and pepper
  • 300g of linguine

Method:

Thinly dice the shallot and garlic.

If you have just picked the girolles, carefully clean them with a brush or have them out of the freezer 2-3 hours before using them.

1-Ingredients

Pour 1 tbsp of olive oil in a pan and pour the chopped garlic and shallot on top and start to fry gently. You can start with a cold pan as it will gently cook them instead of frying them. You are not looking for crispy shallot and garlic but soft and melting.

Pour the girolles on top of the shallots once they are getting translucent. Add 1 tbsp of butter and cook them for 5-10 minutes until they have released all their water and start to fry.

Add the bacon slices then and keep on frying for another 5 minutes. You can then deglaze with 2 tbsp of white wine and add the chopped parsley. Keep it on the side, covered.

2-Frying 3-Mushrooms and Bacon

About 20 minutes before serving, bring to a boil a large pan of salted water and pour the linguine in it for about 8 minutes or the time written on your pack to cook them al dente.

Drain them in a colander.

Pour them on top of the girolles preparation and gently stir on low heat.

4-Linguine 5-Great Help

If it is getting a little bit dry, add a dash of white wine or a good spoon of cream.

Adjust the seasoning and serve it straight away in individual plates or in a large serving dish.

Fresh Parmesan to grate on top and a generous mixed leaves salad are nice sides to propose with it.

6-Result