The French menu blog
Balls of Leftover Cheeses with Pinon Nuts
The whole idea here is to use up leftover cheese bits the collect in the refrigerator. I’ve used hard cheese finely grated with the soft.
This is a wonderful example of the legendary frugality of the French. Leftovers are transformed into elegance. And quickly.! Jacques often talks in these videos about his frugal mother, who ran a restaurant right off the main square in Lyon–“la capitale culinaire de la France.
This makes a great “apero”–a snack with the aperitif a small alcoholic drink before the meal. I serve them with toothpicks but nobody uses them.
NOTE: It’s also possible to grind the nuts into a powder and coat the cheese balls with that, as in the photo below. I used a mortar and pestle, but a spice grinder or small food processor will work.
INGREDIENTS:
3/4 cup pignoli nuts
1 C soft cheese–a combination of cheeses is best
1/2 cup peeled pear or apple in 1-inch pieces
2 tablespoons dried cranberries
1/4 teaspoon each salt and freshly ground black pepper.
METHOD
Spread about 3/4 cup pignoli nuts on a baking sheet. Bake in a preheated 400-degree oven for 6 to 8 minutes, or until lightly browned. Set aside to cool.
Remove any skin or mold from enough soft cheese—one variety or a mixture of those listed above or others—to yield 1 cup. Break into 1-inch pieces.
Put the cheese in a food processor with 1/2 cup 1-inch pieces of peeled pear or apple, 2 tablespoons dried cranberries, and 1/4 teaspoon each salt and freshly ground black pepper.
Process until the mixture is still chunky but is well combined and beginning to stick together.
Divide into 18 small portions of about 2 teaspoons each. Shape into small balls. Roll in the toasted pignoli nuts to coat.
Refrigerate until serving time
.
Makes 18 Small Cheeseballs
Velouté of Carrot with garnish of Browned Almonds
This is what the French call a Velouté, which translates as velvet. And it is a soup smooth as velvet.
NOTE: I roasted the sliced carrots in a 400º oven for about 20 minutes until they began to show a little brown carmelization. The flavor is superb.
INGREDIENTS
1 and 1/4 pounds carrots, peeled and cut into 2-inch pieces
4 cups chicken stock, preferably homemade
Teaspoon salt
I teaspoon sugar
1 cup heavy cream
1 cup milk
teaspoon Tabasco or other red-pepper sauce
GARNISHES
2 teaspoons unsalted butter
½ cup sliced almonds
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons chopped chives
METHOD
Bring the carrots, chicken stock, sesame oil, salt, and sugar to a boil in a saucepan set over high heat. When boiling, reduce the heat to low, and boil gently for 45 minutes. Purec until smooth in a food processor. (Yield: 5 cups.)
For the garnishes: Heat the butter in a small skillet, and add the sliced almonds. Cook for about 2 minutes, tossing the almonds in the butter so they are browned on all sides. Mix in the salt and cayenne, and transfer to a plate.
At serving time, return the puree to the saucepan, add the cream, milk, and Tabasco, and reheat. Divide among six soup plates. sprinkle the almonds and chives on top, and serve immediately.
Petits Casseroles de Crevettes
This is amazingly easy! And you can make ahead—way ahead. And pop it in the oven for 15 minutes or so.
NOTE: Jacques Pepin has several recipes for shrimp casserole or gratin. The one in the video below is the closest to what I did, but it’s really very adaptable. You can add ground nuts, vegetables, or even use snails. ¿Porquoi pas?
INGREDIENTS
- 4 tablespoons (½ stick) unsalted butter, melted
- 2 teaspoons chopped garlic
- ¼ cup minced scallions
- ½ cup coarsely chopped white button mushroom (about 2 mushrooms)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 pound large shrimp, peeled (about 24)
- 1 cup fresh bread crumbs (from about ¾ slice of bread processed in a food processor)
- ¼ cup dry white wine
METHOD
- Mix the butter in a large glass bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 tablespoon of the oil.
- Add the shrimp, and toss to mix well.
- Divide the mixture among four individual gratin dishes, or spoon it into one large gratin dish or a shallow baking dish.
- In another bowl, toss the bread crumbs with the remaining tablespoon of oil, so they are lightly coated but still fluffy.
- Sprinkle the shrimp mixture with the crumbs, and pour the wine on top.
- About 30 minutes before serving time, heat the oven to 425 degrees.
- When the oven is ready, place the gratin dishes or dish on a cookie sheet, and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through.
- Serve immediately.
INGREDIENTS
- 1 fennel bulb with fronds
- 2. pears, peeled, cored, and diced 1/4 inch
- 1 T sherry vinager
- 3 T peanut oil (or other light oil)
- Pumpkin seeds, toasted (optional)
- 2-3 Dried tomatoes, cut in thin strips (optional)
- Boil a small pot of water. Plunge the sliced bulb in boiling water for 3-4 minutes, until crisp-tender.
METHOD
- Boil a small pot of water. Plunge the sliced bulb in boiling water for 3-4 minutes, until crisp-tender. Drain.
- Beat together the sherry vinegar and oil.
- Toss the fennel and chopped pears with the dressing.
- Season with salt and pepper
- Add the optional pumpkin seeds and dried tomatoes
- Garnish with fennel fronds, chopped or in pieces.
Pound Cake to Birthday Cake
I made a little crême brulé to go with it. But of course ice cream or whipped cream are traditional and great!
INGREDIENTS
- A store-bought pound cake
- A jar of raspberry jam
- Birthday candles!
METHOD
- Using a long knife, trim the crust from the sides, ends, and top of the cake. Reserve the trimmings.
- Using two long thin dowels (long-handled wooden spoons will do), cut a horizontal slice about 1/3 of the height of the cake. Remove the larger top slice and cut it in half.
- Using a food processor or knife, chop the trimmings into crumbs.
- Heat the jam to soften it, then place the bottom slice on the serving platter you will use. Brush the top of it generously with jam. Place the middle slice on top and brush it. Then the top slice and brush it, as well as the sides and ends.
- Carefully push the crumbs into the sides, ends, and (optionally) the top.
- Clean off the excess crumbs (a damp cloth helps. Add candles.