salad lyonnaise

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I have had salad lyonnaise a couple of times. Normally, it’s so acidic, and the croutons are sub-par. But I am reading Mastering the Art of French Eating and am currently on the Lyon–salad lyonnaise chapter. And hearing Ann talk about the salad made me want to try to create a more authentic version of the iconic lunch. And I must say I was so happy with the result. It is a little more involved then your average salad, but it’s French, why would you think it would be simple? I didn’t add and croutons to my salad, they were not needed. But feel free to add if you would like!

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recipe: pain au chocolat

To perk up your Monday: pain au chocolat

Not nearly as difficult as you would think.

Adapted from this recipe.

Surprisingly different from this a classic croissant recipe.

  • 4 teaspoons yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups bread flour
  • 1/2 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 1 cup butter, softened
  • 9 ounces dark chocolate
  • 1 egg
  • 2 tablespoons milk

Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.

Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time, chilling for 30 minutes.

Roll out the dough into 12×21 inch rectangle. Using a sharp knife, cut the dough crosswise into 8 rectangles. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape. Flip the shape, so that the the two stuffed ends are on the bottom, and the top is smooth fold of dough.

Arrange each finished pain au chocolate on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.

Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pan au chocolate for 12 to 14 minutes, until they are puffed and golden brown.

bon appetite

help: baguettes

I tried. I thought for some reason I could do it. f.a.i.l.

When they came out of the oven I thought I had succeeded. The crust was sounded crunchy and wonderful. But after they cooled they turned out to be nothing more then tasteless, white, baguette-shaped, bread-like tubes.

Have any of you ever successfully made baguettes? Is it even possible in a home kitchen? I am hunted by the memory of a real French Baguette sold on every corner in Paris.

I used this recipe.

(real life picture for you)


recipe: brie and apple baguettes

My lovely readers!

I am back stateside! I am so excited to show you what I have learned about food durning my trip, and also share my picture with you!

To kick off the string of French food, that I assure you is coming, is a
baguette sandwich. My sister and I had this on a small town right outside Omaha beach. We decided to recreate it tonight for dinner. And I must say, we nailed it. We were only missing the crash of the French seaside.

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Also, we added chicken to one of the sandwiches, you can see it on top. You can add meat, or leave it just cheese and apple!

1 large baguette,cut in half, or 2 small
1 granny smith apple, thinly sliced
1/2 large wedge brie, sliced
A handful baby spinach
Butter, softened
Course ground mustard

Slice the baguettes down the middle. Spread one side of the opened baguette with mustard, and the other with butter.
Arrange a thin layer of spinach inside each baguette. Add a layer of apples on top of the spinach, followed by the brie, finish with another layer of apple slices.

I am super stoked to show you my pictures from my trip! It was an amazing trip! Inspirational with the foods I ate and the sights I saw.

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