Monthly Archives: September 2017

Buckwheat rolls with seaweed butter

Brittany,  France is well known for their buckwheat crêpes or galettes.

Jim and I were traveling through the area in search of the town of Scaer, in the department of Finistere, where my Dad was born.

We stopped for lunch at this little crêperie in Quimper, a quaint little area known for their French pottery called Faience.

That was the first time I had ever eaten a buckwheat galette, it was quite delicious.

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As for today’s recipe,  it is not something I will repeat.  I enjoyed the galette plain,  but after adding the seaweed and refrying, it just didn’t work for me.  I found it too greasy.

I followed David’s instructions using the broiler to dry the seaweed, but the odor was not a pleasant one.  That said,  it was an interesting recipe and I’m glad I tried it.

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I am also adding the recipe that I missed earlier,  that was so enjoyable,  Baked Provençal vegetables.IMG_1140

We finally came across the town of Scaer but could not find any information with regard to my Dad.  He was born in 1892 and their records did not go back that far.  However, in the next town of Coray we came across a small patisserie that had my maiden name on it.  Checked it out, but they did not understand my poor attempt at trying to speak French.  We ended up with a fresh baguette and a photo of the shop.

 

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Potato, Feta, and basil tortilla

This week’s recipe from MyParis Kitchen brings back lovely memories from our trip through the Pyrenees mountains and all the delicious Basque food. It is a Spanish omelet that includes piment d’Espelette,  a chile powder that comes from the Basque region.

Driving through that area we came across a farm that had peppers drying on the side of the barn.  I could not resist the photo op.

Scan 16 Nearby, in the little town of Ainhoa, France, we stopped at a restaurant called Oppoca.   The food was definitely Basque style and very delicious.

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This recipe calls for potato, feta cheese, basil and eggs.

The  ingredients work  perfectly  together and are really quite flavorful.   I followed the instructions to a “T” but I think I over did the browning portion.  I then put  it in the oven for a few minutes to help set the egg.

I  only prepared half the recipe and still had a lot left over.  No problem,  this is something that is delicious cold or warm.

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Baked Provençal vegetables

IMG_1140I have never enjoyed eggplant and zucchini better than in this recipe from My Paris Kitchen by David Lebovitz.

The most difficult part of the recipe is slicing the vegetables and trying to have them at the same size.

After sautéing sliced onions and a bit of garlic, you layer that in the baking dish and then start alternating the sliced vegetables on top.  Drizzle some olive oil, add salt and pepper, some fresh thyme, (I used dried thyme here), and cover with tinfoil.  Bake for 45 minutes in a 375 degree oven.  Remove the foil and add some grated cheese and bake an additional 20 or so minutes.

This was so delicious and would be perfect with just about anything.

Baked Provençal vegetables

I’m not sure what I was thinking this week, but I made the wrong recipe.

IMG_1123 I thought the selection was for Roasted root vegetables, which sounded wonderful.  I was preparing a dinner for my son-in-law’s  birthday and thought the roasted vegetables would be perfect with the rack of lamb, and  a  mixed green salad on the side.

For  dessert, I prepared David’s Merveilleux, which was a big hit the first time around and since my Grandson did not get to sample it back then, it was a perfect time to have another go at it with a new taste tester.    As you know,  those desserts  are so scrumptious  I am always happy to have more people around to finish them off.IMG_1120

Anyway,  back to the roasted veggies. I used a combination of fingerling potatoes,  brussels sprouts, carrots and parsnips. I did use dried thyme for this, and  a drizzle of oil, salt and pepper.    They roasted  perfectly for 45 minutes and were really delicious.

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Roasting veggies in the oven,  is so  easy and with the right seasonings, they are really tasty.

As for the Provençal vegetable recipe, that will be made up shortly.