Around the World Series: France

Patrick had the idea of trying another country’s cuisine once a week*. Since I like to cook and I like to learn about other countries, I thought that sounded like a good idea! This week I chose France because since I took French for four years in high school, it is a good place to start.

*Once a week will be my goal, however things come up… like traveling to another city, or wanting to wait to go to a farmer’s market, or Patrick knowing he will be home late from a job. Some of these reasons have already happened.

Menu:

Tarte a l’Oignon, Ratatouille, and Gateau de chocolat (I almost went with a chocolate mousse but will save that for another time when I have the ingredients. I decided not to make coq au vin, boeuf bourguignon, quiche lorraine, a bisque or bouillebaisse, pain au chocolat, creme brulee, and tarte aux pommes, among many others. )

Tarte a l’Oignon (Onion Tart) Recipe

SERVES 6

For the Filling:

• pie crust
• 1 Onion, thinly sliced
• 2 tablespoons butter
• 1 egg
• 1 egg yolk
• 1/2 cup milk
• 1/2 cup heavy cream
• salt & pepper, to taste
• nutmeg, a pinch

1. Heat the butter in a large skillet over medium low heat. Add the onions and cook about 30 minutes until they are very soft and caramelized. Add salt and pepper to taste.
2. Preheat the oven to 325 degrees F and prepare the custard. Combine the egg with the egg yolk in a small bowl with a whisk.
3. Add the milk, cream, salt, pepper and nutmeg, whisking gently until combined. Do not over whisk and create bubbles or froth/foam.
4. Spread the onions on the bottom of the prepared tart shell and pour the custard over the onions filling the shell completely.
5. Bake for 30 minutes until the custard is just set. Do not let the custard rise, as this is a sign of overbaking. Serve warm or at room temperature.

(Note, I added a pinch of pumpkin spice- which I wasn’t too sure how it would taste- and it was wonderful! I also added more eggs, well egg whites, and did not add the heavy cream).

Ratatouille

INGREDIENTS

• 2 large eggplants
• Kosher salt
• 2 red peppers
• 2 yellow peppers
• About 1/2 cup olive oil, for cooking
• 4 small zucchini, cut into thick rounds
• 2 onions, sliced
• 2 cloves garlic, minced

• 2 pepperoncini, crushed
• 1 bay leaf
• 1 sprig fresh rosemary
• 8 medium tomatoes, seeded and roughly chopped
• Freshly ground black pepper
• Handful or 2 chopped fresh basil leaves

DIRECTIONS

Preheat the oven to broil.Thickly slice the eggplant, and lay the rounds on cake racks which you’ve placed in the sink. Salt, very generously, and leave 30 minutes for the excess water to drain off. When they are ready, rinse them well under the tap and pat them dry with a towel.While the eggplant drains, put the red and yellow peppers in the oven and broil to blacken the skin on all sides, 20 minutes total. Remove to a bowl, cover with plastic wrap, and let sit 5 minutes. The skin will now peel off easily. Peel and seed, then slice the flesh to julienne and put it in a large bowl.Turn the oven down to 450 degrees F.Put some oil on a baking sheet and toss the zucchini slices in it. “Grill” in the oven, turning once, about 10 minutes. Remove, and add to the peppers. Finally, cut the rinsed and dried eggplant into large chunks, toss in oil, and spread on the baking sheet, and “grill” also, about 15 minutes. As things are done, add them to the bowl.While the vegetables are in the oven, heat a spoonful of olive oil in a saute pan, and fry the onions until soft. Add the garlic,pepperoncini, bay leaf, and rosemary, and saute 1 minute. Add the tomatoes. Cook the tomatoes until they are very soft and the whole mixture thickly soupy, about 15 minutes.Pour the tomato over the vegetables, and toss everything. Check the seasonings. Serve at room temperature with the basil scattered over.

(Note: this is called “Lazy” Ratatouille, but there is nothing lazy about it!)

The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.

—Joël Robuchon, The Complete Robuchon

And it was good.

Ghirardeli Individual Chocolate Lava Cakes

Ingredients

• Centers:
• 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
• 1/4 cup heavy cream

Cakes:

• 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
• 1/2 cup unsalted butter, cut into pieces
• 2 large whole eggs
• 2 large egg yolks
• 1/3 cup granulated white sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup cake flour
• Raspberries for garnish
• Whipped cream for garnish

Directions

1. To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.
2. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
3. Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
4. To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
5. In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
6. Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.

(I really only used this recipe as an outline and substituted for about half the ingredients. It was still really good!)