Vincent's spicy apéritif dip

1 loaf French baguette bread
extra virgin olive oil
piment extra fort, moulu (ground cayenne hot pepper, like this one from Bahadourian)
nutritional yeast flakes

First, don't knock the nutritional yeast until you've tried it. Not sure how popular it is in the US, but it's very popular here - and with good reason. It's a nutty, rich taste that adds a great flavor to salads, breads and apparently... dips.

Pour a couple glugs of olive oil into a saucer. Add about 2 Tbsp of hot pepper and 2 Tbsp nutritional yeast.

Serve with pieces of bread, mixing the dip as you go and adding more of each ingrdient as needed.

Claire's traditional Alsatian onion tart

This is my friend Claire's recipe for a traditional Alsatian Onion Tart (la tarte à l'oignon), made with fresh onions from the morning market.

1 recipe pâte brisée or other flaky pie dough (Claire makes her own and adds about 1 Tbsp whole flax seeds in with the flour)
4-5 medium onions (purple and white), peeled and very thinly sliced
3 eggs
1/3 cup heavy cream
Salt
Freshly ground pepper
Grated nutmeg
Pinch of cumin

Preheat the oven to 375 degrees.



Roll out the pâte brisée and place in a tart dish or pie pan. Sprinkle a pinch of cumin on the crust.

Heat the oil in a large skillet over medium heat, and sauté the onions slowly, stirring regularly, until they are lightly golden. Remove the skillet from the heat.

In a small bowl, beat the egg and cream together. Add a pinch or two of salt and pepper and a pinch of nutmeg. Add this to the onions, stirring to combine.



Fill the tart dish with the onion and egg mixture. Bake tart for 25 minutes, or until the filling is golden brown and set. Bon appétit!

Spinach & pecan quiche

Look familiar? Well, the idea at least.

1 pie crust (pâte feuilletée)
5-6 eggs
1 1/2 cup milk
1 cup frozen chopped spinach, thawed
1/2 cup fresh goat cheese, crumbled OR fromage en faiselle OR full fat cottage cheese
handful of whole pecans, toasted
1 clove garlic, crushed
salt and pepper



Roll the crust out larger than you pie pan and place it in carefully.

Beat the eggs, then stir in milk, cheese, spinach, garlic, salt and pepper. Pour into the pie pan. Gently fold the pie crust dough in over the eggs mixture. Place pecans on top.

Bake in preheated oven at 350° for 30-20 minutes or until firm and golden.

Mushroom & sausage quiche

This variation on a traditional quiche is different in that the crust is folded over before baking. It changes the texture, but also make it more firm and easier to transport...on a spring picnic, for example!

1 pie crust (pâte feuilletée)
5-6 eggs
1 1/2 cup milk
1 cup frozen mushrooms, thawed
1/2 cup fresh goat cheese, crumbled OR fromage en faiselle OR full fat cottage cheese
2 chipolatas (or other sausage) sliced thinly
salt and pepper





Roll the crust out larger than you pie pan and place it in carefully. Sprinkle the mushrooms and sausage evenly on the bottom of the crust.

Beat the eggs, then stir in milk, cheese, salt and pepper. Pour into the pie pan over the sausage and mushrooms. Gently fold the pie crust dough in over the eggs mixture.

Bake in preheated oven at 350° for 30-20 minutes or until firm and golden.

Mâche salad with honey vinaigrette

2 Tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1/4 cup canola oil
8 cups mâche
1/4 cup toasted pecans
1/2 cup cubed roasted beets

In a medium bowl, whisk together vinegar, honey, mustard, salt, and pepper. Gradually whisk in oil until blended. Pour over mâche and toss gently. Serve with beets and pecans.

Chocolat chaud

French hot chocolate is the best. Thick and rich, but not overly sweet.

2 cups milk
5 ounces dark (at least 70%) chocolate, grated
2 teaspones brown sugar

Heat the milk slowly in a saucepan. Once the milk is warm, add the chocolate and whisk until melted and steaming. Continue stirring for 3-4 minutes, turning down the heat if it begin to boil. Serve hot in small cups, with brown sugar to stir in if desired. (I like mine straight!)

Jambon-beurre - the French answer to PBJ

The jambon-beurre (translated ham-butter) is the quintessential French sandwich. You know the American peanut butter and jelly? Think much more popular. According to 2009 statistics, for every hamburger consumed in France, eight jambon-beurres are eaten with contented smiles. (Okay, maybe I added that last bit.) Every day in France, 2.2 million of these forearm-length sandwiches are sold.

It's simple, elegant and delicious.

1/2 baguette (crusty French loaf)
butter
sliced ham, good quality

Voilà. If you want to go fancy, add a sprinkling of fresh thyme, sea salt and thinly sliced cornichons. Personally, I say don't mess with a good thing.

Spinach and chipolata quiche

We at this at least once a week in winter. It's simple and hot, and also great leftover for breakfast!

1 pie crust (pâte feuilletée)
1/2 cup grated mild cheese (I used Gouda or Trappista)
1 chipolata sausage, cooked and sliced
6 eggs
1 cup milk
2 cups spinach, chopped
1/2 tsp garlic powder
salt and pepper

Roll the crust out in a pie pan. Sprinkle the cheese and chipolata evenly on the bottom.

Beat the eggs, then stir in milk, garlic powder, salt and pepper. Stir in the spinach. Pour into the pie pan over the cheese and squash.

Bake in preheated oven at 350° for 30-20 minutes or until firm and golden.

Warm fennel and orange salad

I'd never had fennel before moving to France. And the description of 'celery and licorice' did not entice me at all. But it really is delicious!

2 bulbs fennel, sliced into 1/2-inch thick slices
olive oil
salt and freshly ground pepper
2 oranges, peeled and cut into small pieces
1/2 cup orange juice
1 tsp orange zest
4 Tbsp Dijon vinagrette
chopped fresh mint leaves

Heat oven broiler. Brush the fennel with olive oil, then place in cast iron skillet or baking dish. Season with salt and pepper. Broil for 3 to 4 minutes per side or until tips are just blackened and fennel is soft.



Place fennel in a bowl. Place orange pieces on top.

Whisk together the orange juice, zest and vinaigrette in a small bowl. Season with salt and pepper, to taste.

Drizzle vinaigrette over the salad. Sprinkle with mint and serve.

Vin chaud (hot mulled wine)

Vin chaud is the definitive drink of French Christmas markets and festivals. This recipe was served at an event at our church last weekend and it's the best I've ever had. So I snagged the recipe from the pastor's wife :)

one bottle of good red wine
2 cups water
1/2 cup sugar
1 lemon, sliced
zest of 1 orange
2-4 cinnamon sticks
1-2 cloves (optional)

Heat the wine, sugar and spices in a pot over low heat. Stir occasionally until it simmers (not boiling) and a foam forms. Add the zest. Pour the wine into glasses while hot. Serve with a slice of lemon in each glass or a stick of cinnamon.

Caramelized pear Tarte Tatin

Tarte Tatin is a famous French dessert that is traditionally made with apples. This variation with pears is my favorite.



3 ripe pears, peeled
1/2 cup sugar
1 tablespoon butter
pinch dried ginger
1 sheet refrigerated puff pastry

Slice the pears very thinly using either a sharp knife or mandolin. Cut out any pieces of the core then set slices aside.

Over medium heat, heat sugar and 2 tablespoons water in a non-stick skillet. Cook, swirling occasionally, until it reaches a golden caramel color, about 7-8 minutes.

Add the butter to skillet, swirling it into the mixture. Pour the caramelized sugar into a round baking dish. Sprinkle with a pinch of ginger.

Add pear slices, working your way from the outside in, overlapping slices to create a circular pattern until you reach the middle. Continue until all slices are used. (Since the tarte will be inverted, use the prettiest pieces first!)

Lay the puff pastry over the top of pear slices. Fold under the loose edges and fit pastry to the skillet. Make a couple small slits in the puff pastry to allow steam to escape. Cook in preheated oven at 375° for 10 minutes until pastry is golden, about 25-35 minutes.



Remove skillet from oven and let the tarte set for about 15 minutes. Gently loosen pastry edges from skillet. Place a cookie sheet or larger round baking dish carefully over the tarte. In one quick motion, flip the skillet and invert the tarte.



Pour any pear syrup back over the pears and pastry crust. Bake at 375° for 20 minutes or until the edges darken and caramelize.

Gâteau aux noix (walnut cake)

I topped this traditional French walnut cake (recipe from a friend in Lyon) with a very American cream cheese frosting - well, Franco-American to be accurate. The idea of sweetened cream cheese in incredibly American, but I made it by mixing fresh French cheese (Petit Suisse) with powdered sugar.

1 1/4 cup very finely chopped walnuts
1/3 cup flour
3 eggs
3/4 cup sugar
1/3 cup butter
pinch of salt



In a bowl, mix together chopped and nuts with half of the sugar. In a second, larger bowl, beat together the butter and other half of the sugar. Mix in the nuts and sugar, then the eggs one by one, followed by the salt and flour.

Pour into a 9-inch round pan. Bake in a pre-heated oven at 350° for about 30 minutes. Cake is done when browned and knife inserted in the center comes out clean.

Serve cooled, with cream cheese frosting if you'd like. (I like.)

Honeyed pear tarte tatin

Tarte tatin is one of my absolute favorites, and as far as desserts go - pretty healthy! Traditionally it's made with apples, but we like it with pears too.

1 prepared pie crust (pâte feuilletée)
4-5 large pears (I use Williams)
2 Tbsp honey
2 tsp butter
1/4 tsp ground cinnamon
sprig of rosemary (opt)

Slice each pear into wedges and cut out the core.

In a bowl, melt the honey and butter on lowest microwave setting or in a skillet. Stir in cinnamon. Pour into a ceramic or glass pie pan, spreading evenly to coat bottom. Place rosemary sprig in center.

Place the pear slices on top of the butter and honey mixture. Start in the center and work around in a circular shape.

Roll out pie crust and place gently over the pears. If there is any extra crust, just fold it back so that it just reaches the edge of the pan.



Bake in preheated oven at 350° for 25-30 minutes or until browned.

Remove from oven and let sit 5 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.

Apple tarte tatin

This is a traditional French recipe for an upside-down apple tarte that I've adapted. It's great for fall!

1 prepared pie crust (pâte feuilletée)
3-5 large apples (I love Melrose - state apple of Ohio)
2 Tbsp honey
2 tsp butter
1/4 tsp ground cinnamon

Slice each apples into 16 wedges and cut out the core.

In a bowl, melt the honey and butter on lowest microwave setting or in a skillet. Stir in cinnamon. Pour into a ceramic or glass pie pan, spreading evenly to coat bottom.



Place the apple slices on top of the butter and honey mixture. Start in the center and work around in a circular shape.

Roll out pie crust and place gently over the apples. If there is any extra crust, just fold it back so that it just reaches the edge of the pan.

Bake in preheated oven at 350° for 25-30 minutes or until browned.

Remove from oven and let sit 5 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.

Spinach, goat cheese and walnut quiche

1 pie crust (pâte feuilletée)
5-6 eggs
1 cup milk
2 cups spinach, chopped
1 small yellow squash, thinly sliced, cooked and cooled
1 round fresh goat cheese, crumbled
salt and pepper
toasted walnuts

Roll the crust out in a pie pan. Sprinkle the goat cheese evenly on the bottom, then top with spinach.

Beat the eggs, then stir in milk, salt and pepper. Stir in the spinach. Pour into the pie pan over the cheese and squash. Sprinkle walnuts on top.

Bake in preheated oven at 350° for 30-20 minutes or until firm and golden.

Sea bream meunière

So good. So fast.

2 sea bream fillets (about 3/4 inch thick)
pinch black pepper
pinch salt
1 tsp flour
2 tsp butter
fresh lemon juice

Pat fish dry, and sprinkle both sides with black pepper and salt. Sprinkle with flour. Melt butter in a large skillet over medium heat. Add fish to pan, and cook 5 minutes or until lightly browned. Carefully turn fish over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with lemon juice and serve hot.

Vietnamese nems (with video!)

The beauty of nems, other than their deliciousness, is that they are so versatile. You can use many combinations in the filling. We made vegetarian nems using chickpeas, lentils and tofu. (I hear mung beans are good too.) But you can also use ground pork, chicken or shrimp, add in corn, peas or tarrow root, and even season them with curry. Have fun!

Ingredients:
60-80 spring roll wrappers (egg based)
1/4 bag of vermicelli (glass) noodles
4 zucchini, shredded
4-6 carrots, shredded
1 onion, chopped
3-4 cups cooked, cooled lentils
1 lg can chickpeas, drained
1 package firm tofu, crumbled
1 egg + 1 egg yolk
salt
pepper

Serve with nem sauce, mint leaves and/or green onions, and lettuce leaves for wrapping.




Dry vermicelli noodles

Soak the dried vermicelli noodles in cold water until soft, about 15 minutes. (You can break them if too large for your bowl.)



While the vermicelli soaks, you can grate the carrots and zucchini and whop the onion, placing them in a very, very large bowl, or dividing equally among several large bowls.


Soaked vermicelli

Drain the noodles.



Using kitchen scissors, cut the noodles into pieces about 4 inches long.



Using your hands, mix the noodles with the grated vegetables.



Firm organic tofu



Crumble the tofu, then mix in well. Don't be afraid to get elbow-deep!



Stir in cooked lentils, drained chickpeas, 1 tsp salt and 1/4 tsp pepper, mixing well. Taste and add more salt or pepper if needed. When seasoning is good, add one egg (serves as a binder) and mix well. Fun, right? :)



These spring roll wrapper are MUCH easier to use than the rice based papers that have to be soaked individually. Plus, I think these have a much better taste and texture.



A lovely video of our expert showing us how to roll them. Once rolled, stack them on a plate. (Don't worry - they don't stick like the rice paper ones.)



Fry in batches, being careful not to crowd them in the pan. We fried ours on medium-high and it took about 10 minutes per batch. If you use meat, you need to be very careful to fry them long enough to cook through.

Place cooked nems on a plate lined with paper towels and serve hot.

If you want to freeze them, allow to cool completely on a cooling rack. Use wax paper to separate them and place in a freezer bag. To reheat, place frozen nems on a baking sheet and place in the oven as it preheats to 350°. Once oven is hot, cook 5-10 minutes until crispy.