PUMPKIN
SOUP (Soupe
de Potiron)
Pumpkins
are used to make gratins in northern Italy and southern France. This
rich, comforting soup is usually served during winter.
1,5
kg (3 lb 4 ½ oz) pumpkin, peeled and seeded
125
g (4 ½ oz) butter
salt,
to taste
freshly
ground black pepper, to taste
4
leeks, white parts only, thinly sliced
1,5
litres (2 2/5 pints/ 6 cups) chicken stock
300
ml (½ pint/1 ¼ cups) + extra for garnishing
1
tsp ground nutmeg
chervil
(optional) for garnishing
Cut
pumpkin flesh into chunks and place in a roasting dish. Cut butter into
cubes, then measure up 50 g and distribute over pumpkin. Season to taste
and roast pumpkin in a preheated oven at 180°C (350°F) for about 25
minutes or until the flesh is soft. Remove and set aside to cool.
Melt remaining butter in a saucepan. Add leeks and cook until soft and
golden, stirring constantly with a wooden spoon.
Pour
in stock and season to taste. Simmer for about 20 minutes. Add roasted
pumpkin and cook for a further 10 minutes. Remove from heat.
Add
cream and nutmeg, then transfer to a blender (processor) to purée.
Serve garnished with extra cream and chervil if using.
SALAD
WITH BACON AND CROUTONS (Salade
aux Noix)
Walnut
oil is used in many dressings. This particular salad is typically served
at lunch in the summer with a chilled glass of French wine.
8
thin slices baguette
1
clove garlic, peeled and halved
70
g (2 ½ oz) walnuts, roughly chopped
280
g (10 oz) streaky bacon, sliced into strips
150
g (5 oz) mesclun leaves (rocket)
Dressing:
1
tbsp walnut oil
1 tbsp red wine vinegar
1
tsp Dijon mustard
85
ml (2 ½ fl oz/ 1/3 cup extra virgin olive oil
Preheat
oven-grill and rub bread slices with garlic. Drizzle a little oil on
each side and grill until golden brown. Remove and leave to cool.
Prepare
dressing: Combine walnut oil, vinegar and mustard in a bowl. Whisk in
remaining olive oil. Adding in a thin stream. Season to taste, if
necessary and set aside. Immerse walnuts in boiling water and let stand
for 1 minute, then drain in a colander and shake dry. Set aside.
Sauté
bacon in a dry frying pan (skillet) until crisp. Remove with a slotted
spoon and drain on paper towels. Fry walnuts in the bacon fat left in
the pan for about 2 minutes or until golden, then dish out.
Place
salad leaves in a large bowl and sprinkle bacon and walnuts over. Pour
dressing into the same pan and heat through then pour over salad and
toss well. Lastly, add garlic croutons and serve. Alternatively, line a serving
platter with the croutons and top with tossed salad.
STUFFED
SQUID (Chipirons Farcis)
The
tangy taste of tomatoes make a perfect foil for the richly flavourful
stuffing of shallots, garlic, ham and fresh herbs.
6
large squids, or 10 – 12 medium size
4
tbsp extra virgin olive oil
1
red onion, peeled and finely chopped
Stuffing:
70
g (2 ½ oz) white sliced bread, crusts removed
85
ml (2 ½ fl oz) / 1/3 cup) white wine
90
ml (3 fl oz/ 6 tbsp) olive oil
6
shallots, peeled and finely chopped
2
cloves garlic, peeled and finely chopped
280
g (10 oz) ham or prosciutto, chopped
2
tbsp chopped parsley, + extra for garnishing
2
tbsp chopped thyme, + extra for garnishing
1
egg, beaten, preferably free-range
Wash
squids under cold running water. Cut off and reserve tentacles, then
remove and discard heads, quills, wings and purple skins. Gently turn
squid tubes inside out to clean, then turn back and pat dry with paper
towels. Chop tentacles finely and set aside.
Prepare
tomato sauce: Heat olive oil in a saucepan and sauté onion until
softened. Add canned tomatoes and seasoning. Reduce heat to low and cook
for about 15 minutes, then remove from heat.
Prepare
stuffing: Put bread slices into a bowl and add wine. Leave to soak.
Heat 2 tbsp olive oil in a frying pan (skillet). Sauté shallots
and garlic briefly, then add ham or prosciutto, tentacles, herbs and
seasoning to taste. Cook for 5 minutes. Remove from heat.
Add
soaked bread slices to pan ingredients. Break them up and blend them
into mixture with a fork. Leave to cool, then mix in beaten egg. Spoon stuffing into squid tubes. Secure openings with bamboo skewers of
cocktail sticks.
Heat
remaining olive oil in a pan. Lightly brown squid tubes on all sides,
then transfer to a baking dish or casserole. Add tomato sauce and bake
in a preheated oven at 180°C (350°F)
for 1 – 1 ½ hours, depending on size of squids. Turn them from time
to time. If serving warm, leave squid tubes whole and serve garnished
with herbs. If serving cold, slice squids into 2 cm (1 inch) rounds,
place on serving plates and spoon over to serve. Garnish as desired.
VEAL
CHOPS, NORMANDY STYLE (Côtes de veau Normandes)
This
dish of tender veal and sweet apples is well-complemented and made
substantial with the accompaniment of creamed potatoes.
3
Golden Delicious (yellow) apples, peeled and cored
85
g (3 oz) butter
4
– 6 veal chops, each about 200 g (7 oz)
salt,
to taste
freshly
ground black pepper, to taste
4 tbsp Calvados (apple brandy)
250
ml (8 fl oz/ 1 cup) crème fraîche or double (heavy) cream
Peel
and core apples, then halve each one. Slice each half into 3 equal
wedges. Melt the butter in a non-stick pan and cook apples over moderate
heat until golden. Remove from pan. Add remaining butter to pan. Season
well and sauté over moderate heat for 5 minutes on each side. Remove
veal from pan, then add calvados and cook until evaporated. Add crème
fraîche and reduce by half, whisking constantly until sauce is of
coating consistency. Remove from heat. Arrange veal chops on a serving
platter and place apples around, then spoon sauce over. Serve dish with
creamed potatoes, if desired.
FLOURLESS
CHOCOLATE CAKE
(Le
Nègre)
In
not using flour, this recipe makes a very soft-textured cake. Serve warm
with freshly whipped cream.
200
g (7 oz) dark chocolate, preferably orange infused
200
g (7 oz) soft butter
200
g (7 oz) sugar, or more to taste
4
eggs, large preferably free-range, separated
icing
(confectioner’s) sugar (optional) for dusting
Break
chocolate into small pieces and melt in a bain-marie or double-boiler.
Remove from heat. Add butter and stir with a spatula until smooth. Set
aside. Add half the sugar to egg yolks and whisk until mixture is pale
in colour, then beat in chocolate mixture. Separately beat egg whites
until soft peaks form. Gradually add remaining sugar, beating until
smooth and shiny.
Fold 2 rounded (heaped) tbsp chocolate mixture into
beaten egg whites. Gently fold egg white mixture into chocolate mixture
with a slotted spoon. Pour batter into a greased, 22 cm (9 in) round cake
pan. Bake on the centre shelf in a pre-heated oven at 190ºC (370ºF) for 40
minutes or until done. Dust surface with icing sugar, if using and slice
to serve.
FEAST
OF FLAVOURS from
the French Kitchen 
A
Step-by-Step Culinary Adventure
by Elsa Van der Nest
Marshall
Cavendish International (Asia)
Times Centre, 1 New Industrial Road, Singapore, 536196
Tel: +65 6213 9300
audrychow@sgmarshallcavendish.com
For
more information see Cook's Corner
