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17/01/2010, 21:40 Swissie Joined on 16/01/2010 Posts 815 Re: This one is strictly for the gourmets Bravo - it is one of those flashy bracelet with the name on a plaque, à la Johnny Haliday!    Report

17/01/2010, 21:56 sweet 17 Joined on 05/08/2006 charente maritime Posts 6,754 Re: This one is strictly for the gourmets Can't stand names engraved on anything:  not on your car number plates, not on gourmettes, not on those thingies that you wear on a chain round your neck! Guess I'm just congenitally secretive! LOL Anyway, back on thread.  Today, I carefully dipped the most perfect walnut halves in honey, baked them at 180 degrees, as per Cat's instructions, drooled over them, showed them to the OH, looked forward to peeling them off then..............une catastrophe!  Damned things wouldn't peel off without bringing some paper with them! So, what did I do wrong?  Perhaps Cat said on buttered or greased paper and I wasn't listening or had forgotten! Anyway, did my best to peel the paper off the nuts and anyway, I tasted a couple and thought nothing of baked paper, so there! Won't say anything to the guests about the paper:  there used to be a saying when I was young "what the eye doesn't see, the stomach does not get upset over!" I am waiting to see people's eyes light up when there is fresh fruit salad (nice one with grapes and kiwi fruit and some of that Monbazillac wine that didn't all get drunk!) then vanilla ice cream topped with roasted walnuts, honey and greaseproof paper!      Report

18/01/2010, 22:12 sweet 17 Joined on 05/08/2006 charente maritime Posts 6,754 Re: This one is strictly for the gourmets Sue56, are you there perchance? The chicken pie, ma pièce de resistance, looked pretty damned good, even if I say so myself. I had initial problems with making the pastry leaves, then I made a huge pastry rose in the middle of the pie, I brushed the pastry well with an egg yolk and salt wash and, fair play to the Godin, the pastry puffed and crisped up a treat. In the innards, I had a whole free-range chicken (skinned and boned), lardons, leeks, mushrooms, peas and carrots.  I thought back to school dinners and so I got it just right. The pie was made in a pretty big rectangular dish and, my goodness, if you want to impress anyone, there's nothing like a perfectly rolled out pastry piece that is at least 10 inches by 14 inches, just an expanse of pastry that glistens and begs you to cut into it!  LOL Wondered whether to make gravy as well but ran out of time and energy So, thank you, dear Sue.............I see this as something I'll make again.    Report

23/01/2010, 10:38 just john Joined on 28/04/2005 Dordogneshire/Charente borders Posts 1,485 Re: This one is strictly for the gourmets Probably a bit late now, but looking through my latest cookbook Van Gogh's Table at the Auberge Ravoux which sets out to give recipes from the artists time, and at three levels, Cuisine Poplaire, Cuisine du Terroir, and Cuisine Bourgeoise; I bought it for the recipes and menus but found it an interesting book in its own right, the cafe Auberge Ravoux has been renovated and is open for business.  I found the following for serving Fois Gras: Prepare vinaigrette with sherry vinegar, Dijon mustard, walnut oil, peanut oil and seasoning; lightly season a third of a pound of mache or mesclun salad greens and divide between four plates, sprinkle a tablespoon of pine nuts over each, then dip a long sharp thin blade knife into hot water and cut the Fois Gras into paper thin slices, place about 6 slices on each plate and sprinkle with a few grains of coarse salt and toasted whole grain bread.  the real troubles in your life are apt to be things that never crossed your worried mind, and blindside you at 4pm on some idle Tuesday    Report

23/01/2010, 15:01 sweet 17 Joined on 05/08/2006 charente maritime Posts 6,754 Re: This one is strictly for the gourmets JJ, that is mouth-watering stuff and I might even be converted to eating foie gras again. "Paper thin slices"........well, that bit, at least, wasn't a problem because that WAS all the amount that was available to go round five people! Will make notes of your recipe though....in case there's a next time!    Report

23/01/2010, 17:40 just john Joined on 28/04/2005 Dordogneshire/Charente borders Posts 1,485 Re: This one is strictly for the gourmets Tonight I am mostly trying Monkfish and Mussels in Fumet and Cream sauce the real troubles in your life are apt to be things that never crossed your worried mind, and blindside you at 4pm on some idle Tuesday    Report

23/01/2010, 18:05 Frenchie Joined on 31/05/2007 Granzay, 2 Sèvres,79 Posts 8,188 Re: This one is strictly for the gourmets I didn't know what to cook Are we invited? Life has a habit of biting you on the bum in ways that you least expect    Report

23/01/2010, 18:23 just john Joined on 28/04/2005 Dordogneshire/Charente borders Posts 1,485 Re: This one is strictly for the gourmets This week I have been mostly eating . . .   the real troubles in your life are apt to be things that never crossed your worried mind, and blindside you at 4pm on some idle Tuesday    Report

23/01/2010, 22:37 Rob Roy Joined on 11/03/2006 19 - Correze Posts 791 Re: This one is strictly for the gourmets We had Monkfish in Mussell and Saffron sauce for Christmas dinner - it was delicious Sweet, you said something about Mascapone pastry - where did you find the recipe please?    Report

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