Filed under Soup, Starter
Many years ago, we grew some Jerusalem artichokes. I loved the flavour, but the knobbly little roots were such a pain to scrub and peel that it was a one-off experiment. But the other day I was shopping for Christmas in the wonderful covered market in Narbonne. Apparently progress has been made in selective breeding of Jerusalem artichokes. One stall had a box of oval pink topinambours about the size of new potatoes. No lumps and bumps! A plan was formed, and I bought half a dozen.
With my idea in mind I had a quick browse on Marmiton.org and picked this simple recipe for its overwhelmingly favourable reviews; everyone who tried it gave it 5/5. An excellent choice: easy to do, and the flavour was exactly what I hoped for. I’m serving it in shot glasses garnished with small cubes of foie gras, as an amuse-bouche on Christmas day. If that doesn’t float your boat, you can garnish with shreds of crisp-fried prosciutto, Iberico ham, or bacon; shavings of truffle; or just a drizzle of truffle oil.
Recipe for Jerusalem artichoke velouté »
Filed under Accompaniment, Baking
Well, it had to come to this — with starter always on hand, I was eventually going to try making pitta bread with it. Turns out a quick Google was enough; I found a recipe on sourdough.com that worked first time. Here’s my version of it for the record. Strong bread flour doesn’t exist in France, so again I adapted it according to what I have. This recipe involves leaving it in the fridge overnight, but you don’t have to do that — you could just leave it at room temperature for 2-3 hours if it’s more convenient that way.
See also my non-sourdough version, which you can do on the dough cycle in a bread machine.
Recipe for Sourdough pitta bread »
Filed under Baking, Dessert
Walnut tart is a classic in south-west France, especially the Dordogne. Recently some visitors arrived from the Lot with a big bag of freshly gathered walnuts, so I had to try making it. It looks a bit odd, but it’s delicious, like a very sophisticated version of treacle tart. I used the recipe from Geraldene Holt’s lovely book of traditional French cuisine, French Country Kitchen, which is no longer a neglected cookbook.
It’s well worth making the pastry with orange juice; it adds an extra zing. In light of this, I substituted Cointreau for the rum Geraldene uses in her filling, and that was a good idea too. Pro tip: it takes ages to shell enough fresh walnuts for this, but listen to something nice on the radio while you do it
Recipe for Tarte aux noix »
Filed under Accompaniment, Baking
This is becoming a theme — yet again I had jars of starter bubbling all over the kitchen. We fancied smoked salmon, and I was sure it must be possible to use sourdough for blini. A quick Google and I found a recipe on a Spanish blog of all places, but it’s a blog I followed till it went dormant, so I felt confident that it would work. I was right; they were delicious. Just as good as the Delia recipe that was my standby up to now, and without all the cream.
The following is my adapted recipe. Use buckwheat flour if you can, for authenticity. I didn’t have any, so I used wholegrain spelt instead. I have an electric plancha which is perfect for cooking these as it remains at a low, even temperature — otherwise use a griddle or large heavy frying pan, over a low heat.
This made about 30 blini; halve the recipe if you want fewer, but they freeze really well. I wrap 6 or 8 together in flat foil packets and freeze them in ziplock bags. Then you can just take out as many packets as you need and warm them through in the oven. They are just as good with butter and honey as they are with salmon or caviar.
Recipe for Sourdough blini »