Loin of Cod or Sandre au beurre blanc

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sandre au beurre blanc

Introduction

A culinary marriage from Poitou-Charentes. You'll find this in restaurants throughout Poitou-Charentes and the Western Loire. It is often referred to as simply "poisson au beurre blanc".

Sandre English: Pikeperch or Zander is a firm and fine white fish with a delicate flavour. Fine specimens up to 1.2m (4ft) long have been caught in the Thouet river just a two minute walk from our house and the fish is common in the rivers of Poitou-Charentes. In these days of dwindling fish stocks, it is nice to offer a recipe for a fish that is delicious, plentiful and thriving. You could substitute any firm white fish but my recommendation would be loin of cod (dos de cabillaud).

Beurre blanc English: White Butter is the sauce of the region. The butter of Poitou Charentes, the first to be granted an AOC, is a pale creamy butter with a high (82%) butterfat content. It is highly prized by chefs worldwide. The sauce is actually a warm emulsion and needs to be prepared and served immediately. If left to stand it will separate.

Sweet Potato or Squash Gnocchi with Gorgonzola Sauce

Sweet Potato or Squash Gnocchi with Gorgonzola Sauce

Introduction

Thanksgiving and Christmas are times to celebrate but they can also be used to innovate in the kitchen. I am happy to be constrained by “traditional” ingredients as long as I am free to choose what to do with them.

The reason for scare quotes: traditional = old bad habit, constraint and enemy of innovation; I have little time for it.

I came up with this dish for a Thanksgiving dinner in Atlanta a couple of years ago. We had sent our guests a wide list of ingredients and asked them to choose the flavours that they most associated with Thanksgiving, celebration and autumn/fall. This dish, one of many small courses that we served, was a result of their choices.

I had wanted to do something with sweet potato that showed it in a different light. The dish is equally good with sweet potato or squash, but look for a Potimarron or Hokkaido squash, they are less moist which is essential.

Fried Eggs with Truffles

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Fried Eggs with Truffles

Introduction

It's fun when a friend from afar comes to stay, but it's fabulous when said friend brings truffles with her. Hot foot from Abruzzo and on her way back to Manhattan our pal Jackie brought truffles, so I had to share them.

I watched Rick Stein eating fried eggs with truffles on TV last week, he was on location in Puglia and out with a truffle hunter. I have eaten truffle omelettes here in France, it's a popular dish, but I preferred the purity of fried eggs with truffles.

Lola, one of our chickens, has been laying enormous eggs. I figured that these were double yokers and this was confirmed this morning.

The method for frying eggs I learnt from observing and listening to Albert Roux many years ago.

Spaghetti with Garlic, Chili & Oven-Dried Tomatoes

Spaghetti with Garlic, Chili & Oven-Dried Tomatoes

Introduction

I was sorely tempted to show you a photograph of the empty plates follwing this dish, but that's not the point is it?

We have now stocked the Misse kitchen cupboard with oven-dried tomatoes to see us through the autumn and winter months. That will allow us to enjoy a taste of summer all year round.

I chose pecorino cheese for this recipe as it accentuates the earthy flavours of the dish.

Fried Green Tomatoes & Remoulade Sauces

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Fried Green Tomatoes with Remoulade

Introduction

It was a busy Sunday morning here, with a lot of dashing around, so we were grateful that Caitlyn thought to prepare us a 'Southern' brunch.

We have had a bumper crop of green zebra tomatoes this year. Caitlyn selected the larger and firmer ones from the vine as they need to hold together.

As a Brit, of a certain age, the phrase 'Fried Green Tomatoes' is indelibly linked to 'at the Whistlestop Cafe', the UK title of the 1991 film, starring Jessica Tandy and Kathy Bates, based on Fannie Flagg's bestselling novel.

Cheese, Potato, Rosemary & Red Onion Tart

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Tomme, Potato, Rosemary and Red Onion Tart

Introduction

This is a tart that Wayne put together in August of last year (2009) and it was excellent. It is really a cross between a tart and a flatbread.

As there are neither cream or eggs in this tart you need to use a semi-soft cheese.

Spaghetti alla Gricia

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Spaghetti alla Gricia

Introduction

This is my signature dish. The simplicity of it represents everything that I value about good Italian food.

At the Circle of Misse I use this dish to demonstrate recipe deconstruction. Once we have tasted the simplified dish, we then experiment with additional ingredients to identify and assess their contribution. With a small list of additions, this dish can be turned into three very different pasta 'classics'.

After curing the pancetta below, I took a slab of it to the market for Wes and Charlotte who supplied the raw ingredient. Charlotte, who was heavily pregnant at the time, was delighted. She cut off a slice and much to the horror of her customers tucked into it. 'Hey, this is from my pigs and I know what they ate,' was her response.

If you like this recipe visit lapasta.com for more pasta recipes. The site contains a collection of recipes that I began writing and publishing several years ago.

Potato and Tomato Flatbreads

Potato & rosemary flatbread

Introduction

When we lived in Atlanta, I was a devotee of Morningside organic farmer's market. I still miss Wes and Charlotte's Berkshire pork which is amongst the best in the world. I made several sides of pancetta and bacon from their pork bellies, guanciale from the cheeks and fresh and fermented sausages from a mixture of pork cuts. I posted many of these early curing experiments on egullet.

Right opposite the farmer's market is the original Alon's Bakery. After the 30 minute cycle, mostly uphill I might add, we felt deserving of a treat. My favourite: a slice or two (ahem) of Alon's flatbread. I decided to recreate them here.

Tomato Tarte Tatin

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Tomato Tarte TatinTomato Tarte Tatin

Introduction

We're growing several varieties with different hues at the moment, including small plum tomatoes, which we cut in half for this dish. Use whatever small tomatoes you can get your hands on. The fresher the better, and you should aim for cherry tomato-size. Like the name suggests, this is an upside-down tart. The pastry goes on top then you flip it over (carefully) when ready to serve.

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