French recipes | Page 5 of 5 | The Rambling Epicure

Mediterranean Food Connection: Zucchini and preserved lemon salad, a recipe by Christophe Certain

Published by Jonell Galloway + Tuesday, July 9, 2013 Permalink 0

zucchini preserved lemon salad christophe certain North African cuisine

Mediterranean Food Connection: Zucchini and preserved lemon salad, a recipe by Christophe Certain

Recipe translated from the French and adapted by Jonell Galloway

This recipe is perfect for Ramadan.

Recipe

Ingredients

2 onions, chopped

4 zucchini / courgettes

1 tablespoon of capers in vinegar

1 preserved lemon (see note I posted here a month or so ago about how to make them), chopped into 3 mm / 1/8” cubes

Salt

Pepper

Olive oil or butter

Equipment

Large, deep frying pan

Instructions

Heat olive oil or butter. Sautée onions.
While onions are cooking, wash zucchini / courgettes. Start by cutting off ends, then cut then slice them into medium-thick slices, leaving the skin on.
When onion is translucent, add zucchini / courgettes. Mix well, but gently.
Let this mixture cook over low heat for about 15 minutes, until the water from zucchini / courgette has evaporated. They should remain crunchy, but if you prefer them soft, just cook them a little longer.
Add capers and chopped lemon.
Leave on burner for a few minutes, gently stirring, so that the zucchini / courgette will absorb the lemon flavor.
This dish can be eaten warm with chicken or fish, for example, or cold, as a salad.

You can view the original recipe in French on Christophe’s website Cuisine Pied Noir.

Switzerland: Swiss Food: Rhubarb Cream Recipe

Published by Jonell Galloway + Monday, May 27, 2013 Permalink 0

by Jonell Galloway

Cherry-Rhubarb Fool

When you talk about rhubarb cream in Switzerland, you mean rhubarb cream, not pudding or custard. This naughty dessert is one of the easiest rhubarb desserts around, and is so thoroughly Swiss.

Recipe for Rhubarb Cream

Ingredients

Photo courtesy of Robin Stewart

1 lb. / 500 g rhubarb
3/4 cup / 200 g cane sugar
2 egg yolks
Cinnamon or lemon juice, according to which taste you prefer
3/4 cup / 0.2 l whipping cream

Directions

Scrape or cut off any hard outer surface of rhubarb.
Dice rhubarb and put into saucepan. Add sugar. Cover with water. Cook until tender but firm, 5 to 10 minutes.
While rhubarb is cooking, beat the yolks until smooth.
Run cooked rhubarb through food processor or chinois to purée.
Add hot rhubarb purée to beaten egg yolks. Beat until thoroughly blended and eggs start to cool.
Mix in cinnamon or lemon juice. Set aside to cool.
Beat whipping cream. When it starts to form hard peaks, fold in cooled rhubarb and egg mixture.
Cool in refrigerator, either in individual serving dishes or in a large bowl.
Serve cool.

Switzerland: Cucumber and Tarragon Salad Recipe

Published by Jonell Galloway + Monday, July 16, 2012 Permalink 0

Switzerland: Cucumber and Tarragon Salad Recipe

by Jonell Galloway

Spontaneous Cuisine: A Swiss Recipe

When the days are hot and sultry, few things can be as refreshing as a cold cucumber salad, especially this classic cucumber and tarragon salad. In Switzerland, we make it with sour cream and tarragon, while in France they cook the cucumbers slightly and then add crème fraîche and chives.

This salad goes perfectly with a grilled chicken breast or any white fish. It also goes perfectly with smoked or natural salmon, in which case you might want to replace the tarragon with fresh dill or dill seeds.

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Spontaneous Cuisine: Lacquered Pork Tenderloin, Roast Potatoes, Ramp/Ramson Recipe

Published by Jonell Galloway + Tuesday, April 17, 2012 Permalink 0

Wild Garlic Leaves or ramson, Spontaneous Cuisine, Jonell Galloway, The Rambling Epicure

From the archives

Lacquered Pork Tenderloin, Roast Potatoes & Ramson Recipe

by Jonell Galloway

Ramson and wild garlic leaves, as we call them in Switzerland, are in season, so now is the perfect time to make this recipe. The season doesn’t last long, so don’t tarry. If you don’t have ramson, or Allium ursinum, in your area, try ramps or Allium tricoccum, which will produce a similar taste.

The sweetness of the lacquer and the tart acidity of the ramps give this recipe a lovely balance of opposing flavors. The roast potatoes serve as a neutral taste that makes the contrasts less shocking.

Spontaneous Cuisine: Lacquered Pork Tenderloin, Roast potatoes & Ramps Recipe

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Spontaneous Cuisine: Scallops, Green Asparagus and Strawberry Balsamic Sauce Recipe

Published by Jonell Galloway + Friday, April 13, 2012 Permalink 0

scallops asparagus and strawberry balsamic vinegar recipe

by Jonell Galloway

From the archives

Spontaneous Cuisine: Scallops, Green Asparagus and Strawberry Balsamic Sauce Recipe

This is another low-fat, high-fiber meal that fits perfectly in to any weight loss plan. All these ingredients are available as of late April in Switzerland.

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Spontaneous Cuisine: Strawberry-Rhubarb Compote, It’s in Season!

Published by Jonell Galloway + Monday, April 18, 2011 Permalink 0

by Jonell Galloway

Recipe: Strawberry-Rhubarb Compote

I always get really excited when the strawberries and rhubarb come on the market. For me it’s literally like “breaking news.” They’re really the first local fruit.

Photo courtesy of Happy Hoarfrost.

One of my favorite dishes is strawberry-rhubarb compote. It’s healthy, full of fiber and vitamins; it’s also versatile and can be used in many ways.

In addition, it’s about as easy as you can get.

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Recipe: Spicy Fish Tajine, a Recipe by Christophe Certain

Published by Jonell Galloway + Thursday, January 20, 2011 Permalink 0

by Christophe Certain

Recipe translated and adapted by Jonell Galloway

Click here for French version

Tajine or tagine, as the Berbers call it, is a oven-stewed dish baked in a heavy clay pot. It is found in North African cuisines, in particular in Algeria, Morocco, Tunisia and Libya.

The name “tajine” actually refers to the clay pot in which it is cooked, because it has a very particular shape. The bottom part is flat and circular with low sides. The cover is dome-shaped and rests inside the base while baking. A tajine dish is usually painted or glazed and is quite decorative, so it can put directly on the table.