IMAGINE yourself in Paris.
You wander the narrow streets of the Latin quarter and you're surrounded by quaint little bistros glowing with candlelight and fragrant with the aromas of wonderful, simple French cooking. You seat yourself at a little table with a snowy cloth, order a vin ordinaire and contemplate the delights the menu holds.
A trip to France may not be in the cards right now, but you can certainly recreate some Parisian bistro favourites at home. This kind of French cooking isn't intimidating in the least; it's simple fare, easy to prepare and full of flavour. Tell the family you're off to Paris for the evening. Dim the lights, play some Edith Piaf tunes and put on your beret. Bon appétit!
(Note: The alcohol in the wine used in these recipes is burned off during cooking so they are fine to serve to the younger set).
ONION SOUP GRATINÃE
This is the classic bistro starter, or it can be a meal in itself if you serve a salad alongside it.
2 Tbsp butter
2 Tbsp olive oil
6 cups thinly sliced sweet onions (or a mixture of sweet and regular cooking onions)
¾ cup dry white wine (optional but it makes a big difference to the flavour)
1-2 garlic cloves, finely minced
1½ one-litre cartons low-sodium beef broth
1 Tbsp Worcestershire sauce
1 fresh thyme sprig or a large pinch of dried thyme, crushed between your fingers
4-6 thick slices of French bread
1-1½ cups grated Gruyère cheese (Fontina is a good substitute; in a pinch you can use Provolone or mozzarella but Gruyère is the traditional choice) Sea salt and freshly ground black pepper
In a large heavy-bottomed pan heat the butter and oil over medium-high heat until the butter is melted. Add the onions (it looks like a lot but they cook down quickly); cook and stir for 10-15 minutes, until the onions are very soft and slightly caramelized (reduce heat if they start to scorch or brown too quickly). Add the wine and the garlic; stir and cook for two minutes until wine is nearly evaporated. Add the broth, the Worcestershire and the thyme; bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes. Meanwhile, preheat the broiler. Place the bread on a baking sheet and broil each side until lightly toasted; set aside. Remove the thyme sprig from the soup and discard. Season the soup with salt and pepper to taste. Ladle the soup into four-six ovenproof soup bowls and top each with a slice of toasted bread. Sprinkle the grated cheese evenly over top of the bread slices. Place bowls on a rimmed baking sheet and place under broiler until cheese is melted and bubbly. Let cool a couple of minutes before serving. Makes four to six servings.
BOEUF BOURGUIGNON
I suggest making this the day before serving; the flavours deepen and you can easily skim off any excess fat, but it's good served right away as well.
2 large onions, chopped
2 large carrots, cut into rounds
2 Tbsp olive oil
6 slices lean side bacon, cut into small pieces
2 pounds beef stew meat, cut into bite-sized pieces
1 750-ml bottle red wine (use a good quality wine, one you would drink. Beaujolais or Chianti are good choices, but Cabernet, Pinot Noir or Shiraz would be OK)
1 bouquet garni (a large sprig each of fresh thyme and parsley, including stalks, and a bay leaf tied together in a little piece of cheesecloth, or you can substitute ½ tsp each of the dried herbs plus a bay leaf, placed directly into the pot)
1 garlic clove, peeled and sliced
1 pound mushrooms, sliced
2 Tbsp butter
1 Tbsp tomato paste
Sea salt and freshly ground pepper
Beurre manié (to thicken sauce): 2 Tbsp soft butter blended with 2 Tbsp flour (optional)
In a large heavy Dutch oven heat the two tablespoons of oil over medium-high heat; add the meat a little at a time and cook each batch, turning several times until browned on all sides. Remove each batch to a plate after browning. Once all the meat is browned add the onions and carrots to the pot (add a little more oil if necessary) and cook over medium heat until soft, about eight minutes. Add the bacon and continue cooking and stirring for another few minutes until bacon is cooked. Sprinkle the meat with a little salt and pepper and add it back to the pot, along with the herbs, garlic and wine. Cover, reduce heat to low, and let simmer for at least two hours or until meat is very tender.
Meanwhile, cook the mushrooms in the butter until soft; add to the stew after two hours, along with the tomato paste. (I suggest taking the lid off the pot for the last hour to concentrate the sauce). If you want a thicker sauce, once the meat is completely cooked add one tablespoon of the cooking liquid to the beurre manié and stir until blended. Add the beurre manié to the stew a little at a time, stirring constantly; continue cooking for several minutes until sauce thickens. Makes six servings.
MERINGUE GLACÃ
4 meringue nests
1 pint premium-quality vanilla ice cream
Chocolate Sauce (recipe follows)
Lightly sweetened whipped cream
Toasted sliced almonds (optional)
Coarsely crumble one meringue nest into each of four large wine glasses or dessert glasses; drizzle with one tablespoon of warm chocolate sauce. Top with one scoop of ice cream; pour additional chocolate sauce over top (as much as you like).
Top with whipped cream and garnish with sliced almonds. Makes four servings.
Chocolate Sauce:
½ cup sugar
2 Tbsp good quality cocoa powder
Pinch of salt
Approximately ¼ cup water (you need just enough to create a stirrable consistency)
2 Tbsp butter
½ tsp pure vanilla extract
Combine sugar, cocoa and salt in a small saucepan. Add enough water to make a stirrable consistency. Add the butter; bring mixture to a boil over medium-high heat, stirring constantly. Allow to boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Allow to cool to lukewarm before serving.
Angela Shellard is a self-professed foodie. She has done informal catering for sports and business functions and enjoys entertaining family and friends at home. Contact: [email protected].
