The one major city which had the most profound effect on me was Paris, France. There is so much history, culture, and art all located in one city! And for a food lover where do you start? The daily life of a Parisian includes stopping at the local Boulangerie (bakery) for scrumptious French baguettes or heading to the Fromagerie (cheese shop) for delicious cheeses. One can also find a wide array of great yet inexpensive wines as well as the most amazing and artistic pastries you will ever set eyes on. The French take food to such a high level that it leaves you humbled. It seems through generations and generations of food heritage these people have created and molded recipes that are simply works of art! They have an uncanny ability to make pastries and many other confectionary items look and taste incredible. If you have the chance go to the famous Laduree Pastry shop and restaurant on the Champs Elysees and you will understand. It seems the French were reading my mind one day while strolling down the Montmartre neighborhood and dreaming about eating something sweet, something chocolate! However, since I was about to have dinner I did not want to eat a huge pastry. Next you thing you know, I walk upon the Le Grenier a` Pain Bakery and sitting in the window is this little chocolate croissant, about the size of an egg. I walked in and in my broken French ordered the croissant and smiled all the way back to my hotel. These people know how to eat for every occasion I thought to myself! These experiences carried over in other areas also. Every morning after breakfast I would walk less than a minute around the corner of my hotel and enjoy the wonderful farmers markets. The vendors had everything from fresh seafood to vegetables and exotic fruits to prized items like truffle mushrooms. The vendors were kind and open to questions, even in my broken French or their limited English.
Thanks to my loving Mother I had the privilege to attend a one day cooking class at the famous Ecole Ritz Escoffier cooking school in Paris. The school is named after Georges Auguste Escoffier who, as a famous French chef, restaurateur and culinary writer, popularized and updated traditional French cooking methods. He is a legendary figure among chefs, past and present, and was one of the most important leaders in the development of modern French cuisine. The school is located inside the world renowned Ritz hotel which is the hotel that Lady Diana had dinner at just before her unfortunate car accident that lead to her death. This place is one of the most prestigious hotels not only in France but in the entire world. However, I was there to cook in a professional kitchen and with some of the best chefs in the world. Excited to see the kitchens, I immediately made my way to find the class. I met our Head Chef, David, and the sous chef, Perrine from Alsace, France. They were both so nice and welcoming. The kitchen was heaven for me. Pans were simmering with stock and water, fresh produce was neatly put out on the table, and French butters and cheeses were neatly packed and ready for use. Each student had there own cooking station with a cutting board and the three essential knives every chef utilizes: a chef’s knife, a serrated knife, and a pairing knife. Chef David then informed us of the cooking menu for the day and what each student was going to be required to cook. Chef David mainly spoke in French so it was difficult at times to follow. However, with the help of Perrine’s translations and cooking being a universal language with cooking terms understood around the world, I caught on quickly and. Chef David kept asking me to take on more tasks so it felt good to see he had that extra confidence in me. Needless to say the experience was unique and unforgettable. Thanks Mom! Detailed below are some of the recipes we cooked (ingredients and directions included).
Comte cheese and Jura wine soufflé
Ingredients:
- 2 ½ oz butter
- 2 ½ oz flour
- 2 ½ cups milk
- Pinch of pepper
- Tablespoon salt
- Teaspoon nutmeg
- 6 egg yolks
- 7 egg whites
- 10 ½ oz Comte cheese (Gruyere cheese)
- ¼ cup Vin Jaune wine (from Jura region) – other white wine can be used but make sure it has some sweetness in taste
Directions:
- Preheat oven to 410 degrees F
- Melt butter in deep pot (enameled cast iron preferable). Add the flour to cook and make a white roux. Add the milk, pepper, salt, nutmeg and bring to the boil all the while stirring with a whisk.
- Remove from heat and once cool add the egg yolks, Comte cheese, and white wine until well combined.
- Beat egg whites with a pinch of salt until firm peaks & fold into base batter.
- Butter and flour a soufflé mold. Pour the batter into the mold and shake a bit allowing the batter to settle and push out air bubbles
- Bake for 20-25 minutes or until golden and rising and serve immediately
Cream of chicken soup with fresh herbs
Ingredients (Chicken Stock):
- 3-3.5 lbs of chicken bones
- 1 gallon water
- 1 large onion
- 2 carrots
- 1 leek
- 1 celery stalk
- 1 bouquet garni (tied bundle of thyme, parsley, and other herbs)
- 3 tablespoons of peppercorns
- 2-3 tablespoons coarse sea salt
Directions:
- Place the chicken bones in a large stock pot, cover with the water, bring to a boil and skim until the stock is clear.
- Add the rest of the ingredients and simmer for 1 hour, skimming off any foam and fat as it rises to the surface.
- After cooking, strain the stock through a fine mesh strainer and cool or place in the refrigerator for future use.
- Ingredients (Liaison for the sauce)
- 5 ¼ oz butter
- 5 ¼ oz flour
- 1 egg yolk
- 2 cups of heavy cream
Directions:
Melt butter in deep pot (enameled cast iron preferable). Add the flour to cook and make a white roux. See below for next two ingredients
Ingredients (Chicken & Sauce):
- 1 whole chicken
- 8-9 cups of water
- 2 onions
- 2 carrots
- 2 leek whites
- Peppercorns, as needed
- Coarse sea salt, as needed
- ½ gallon Chicken stock (from above)
Directions:
- Place clean, trussed chicken in a large stock pot with water and add leeks, carrots, onions, seasonings and cook over low heat at a simmer for 1 hour
- After cooking, remove the chicken and cool before removing the breasts and then cut the breasts into thin strips
- Strain stock through a fine mesh strainer and reduce to obtain about 3 cups
- Add the white roux and heavy cream and simmer over low heat for 10 min
- Add egg yolk mixed in with a little hot cream, remove from heat and reserve
- At this point you can add mushrooms or other vegetables to your liking.
- To serve, add sautéed vegetables, julienne chicken strips, cream of chicken sauce and garnish with fresh chives or parsley and enjoy!
In next month’s food article, I will share yet another culinary experience while traveling through Italy for almost two weeks. Venice, Florence, Rome and a very small town named Santa Agata de Goti near Mount Vesuvius in the Campania region.
