I Prefer Paris

French Cooking with Wini Moranville: Tagliatelles with Asparagus and Prosciutto

Asparagus is one of those things that—thanks to modern shipping methods—you can get all year. But get one taste of true local grown asparagus—with its amazing combination of earthy-yet-fresh flavors that taste like the miracle of a spring garden—and it will be hard to ever enjoy trucked-in-from-afar asparagus again.

Before we get to today’s recipe, here are a couple FAQs:

• Do I need to peel asparagus?: You don’t have to, but French chefs nearly always do. My French friend David, a chef, says he and his compatriots have an aversion to the texture of those scales. So, after you’ve snapped off the base and rinsed the asparagus, simply take a veggie peeler to it and scrape off those scales.

• Are thin stalks better than thick stalks?: No. They taste the same. And, in fact, if you’re a fan of peeling asparagus, you’ll prefer thick stalks. Peeling thin asparagus is tricky, because you can too-easily scrape it down to nothing.

Now, on to today’s recipe, which combines asparagus and prosciutto for irresistible results:

French Tagliatelles with Asparagus and Prosciutto

This recipe is from The French Pasta Cookbook: 25 délicieuse recipes from bistros, cafés, and home kitchens.

8     ounces dried tagliatelle or fettucine
2     tablespoons extra-virgin olive oil
1     pound asparagus, trimmed and cut into 1-inch pieces
4     scallions (white portion and some tender green tops), sliced (about 1/4
cup)
2     garlic cloves, minced
1/2     teaspoon chicken base paste, such as Better than Bouillon or 1/2
teaspoon of crumbled chicken bouillon cube*
4     ounces soft-ripened or hard-aged goat cheese (crumbled if soft-ripened,
grated if hard) for more see
2     tablespoons snipped fresh parsley or chives, or a combination
Salt and freshly ground black pepper to taste
1/2     teaspoon Piment d’Espelette or 1/4 teaspoon dried red pepper flakes
1/4     cup prosciutto, sliced into thin ribbons (about 1 ounce)

1. Bring a large pot of salted and cook the tagliatelle according to package
directions; drain; reserve and set aside 1/2 cup of the cooking water. Keep pasta
warm.

2. Heat the olive oil in the pot used to cook the pasta over medium heat. Add
the asparagus and cook until just tender-crisp, about 4 minutes. Add the scallions
and garlic and cook about 1 minute, until the scallions are slightly tender but not
brown.

3. Stir the chicken base into the reserved pasta water. Off the heat, add the
pasta water to the vegetables (stand back, it will spatter). Boil until slightly reduced,
about 1 minute.

4. Return the cooked, drained pasta to the pot. Add the goat cheese, fresh
herbs, and salt and pepper; toss well to combine. Let stand about 3 minutes (the
pasta will absorb some of the liquid).

5. Divide into shallow bowls. Scatter the Piment d’Espelette and the prosciutto
ribbons evenly over the plates. Serve immediately.

* Chicken base, such as Better Than Bouillon, is a concentrated chicken paste
available in jars in the supermarket, next to the dried bouillon cubes and granules.
We find it tastes better than bouillon.

Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. For more French cooking tips and recipes, follow her on Facebook at Chez Bonne Femme.

Come experience Eye Prefer Paris live with Eye Prefer Paris Tours, which are 3-hour walking tours I personally lead. Eye Prefer Paris Tours include many of the places I have written about such as small museums & galleries, restaurants, cafes, food markets, secret addresses, fashion & home boutiques, parks and gardens and much more.  In addition to my specialty Marais Tour, I also lead tours of Montmartre, St. Germain, Latin Quarter, in addition to Shopping Tours, Gay Tours, Girlfriend Tours, Food Tours, Flea Market Tours, Paris Highlights Tours, and Chocolate & Pastry tours.

Tours start at 225 euros for up to 3 people, and 75 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.

 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 195 euros per person (about $210)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.

 

French Cooking with Wini Moranville: A French Salad to Welcome Spring

I’ve mentioned before what a nut I am about French goat cheese. I especially love Salade au Chèvre Chaud (warm goat cheese salad); see my Eye Prefer Paris post on this salad here.

Recently, an email from a US firm that represents Goat Cheeses of France had me revisiting goat cheese in salad once again. They sent me a recipe that made me realize that—of course—goat cheese salad doesn’t have to be chaud to be marvelous in salad.

The key is to make sure you’re using the right goat cheese. While many diners enjoy crumbles of fresh goat cheese sprinkled in the salad, I’ve never found them to add much more to salads than tanginess.

If you, like me, love a little creaminess and complexity in your goat cheese, then a great choice for salads is a semi-aged (aka semi-ripened) goat cheese from Valençay; if you can’t find this particular goat cheese, ask your cheese monger for a similar French goat cheese that’s been aged long enough to form a rind. Other good options include Crottin de Chavignol, Selles-sur-Cher, and Pouligny-Saint Pierre.  

Another thing I love about this recipe: It features dressed, uncooked spring vegetables—without an abundance of lettuce to “bulk it up” as we sometimes do in the U.S. It’s the perfect salad to rouse the appetite. Or, serve it with bread and perhaps some charcuterie for a main dish.

May this find you enjoying spring—and the great produce that comes your way this season.

Shaved Spring Vegetable Salad with Valençay This recipe is from Goat Cheeses of France. Visit their website at http://goatcheesesoffrance.com. Salad photo by Geert Teuwen.

Serves: 2 as a main dish; 4 for an appetizer/starter salad

6 oz. asparagus (about 2 cup shaved)
2 medium-sized radishes
½ tsp capers, drained and minced
Fresh black pepper, to taste
1 Valençay
1 tbsp caper juice
1 tsp honey
1 tsp parsley, minced
3 tbsp extra virgin olive oil

Cut the top and bottom off the radishes, and thinly slice into the bowl with the asparagus.  Toss with capers.

In a small bowl, whisk together the caper juice, honey and parsley. Slowly drizzle in the olive oil, whisking until fully combined.

Drizzle the vinaigrette over the asparagus salad and mix with tongs. Top with freshly cracked pepper. Cut 4, ¼-inch slices of Valençay. Lay 2 slices of the cheese next to each other on one side of the plate. Divide the salad evenly among the plates, piling next to cheese. Serve immediately.

Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. Follow her on Facebook at Chez Bonne Femme, and check out her blog at Chez Bonne Femme.

New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 195 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

Come experience Eye Prefer Paris live with Eye Prefer Paris Tours, which are 3-hour walking tours I personally lead. Eye Prefer Paris Tours include many of the places I have written about such as small museums & galleries, restaurants, cafes, food markets, secret addresses, fashion & home boutiques, parks and gardens and much more.  In addition to my specialty Marais Tour, I also lead tours of Montmartre, St. Germain, Latin Quarter, in addition to Shopping Tours, Gay Tours, Girlfriend Tours, Food Tours, Flea Market Tours, Paris Highlights Tours, and Chocolate & Pastry tours.

Tours start at 225 euros for up to 3 people, and 75 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.

 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

 

 

 

French Cooking with Wini Moranville: Pasta with Piment d’Espelette

I’m crazy about Piment d’Espelette, that famed spice from the Basque country. It’s made in and around the town of Espelette, from chiles that have a subtle heat tinged with bright fruitiness.

The spice brings richness, intensity, and a gentle heat to dishes, and is great for revving up fish, chicken, and especially eggs.

Here’s one of my favorite recipes using Piment d’Espelette. It’s a quick pasta toss modeled a little bit after the famed Italian quickie, Spaghetti Aglio e Olio (pasta with garlic and olive oil). In my version, the Piment d’Espelette replaces the traditional red pepper flakes. For the cheese, use any great cheese you like—but to remain true to the Basque country, an Ossau-Iraty cheese would be great. Other good choices include Pecorino Toscana and Parmigiano-Reggiano.

Garlic-Olive Oil Pasta with Piment d’Espelette

This is from my e-book, The French Pasta Cookbook: 25 délicieuse recipes from bistros, cafés, and home kitchens.

Makes 4 servings.

8     ounces dried capellini or angel-hair pasta
1/4     cup top-quality extra-virgin olive oil
4     large garlic cloves, cut into thin slivers
1     teaspoon chicken base paste, such as Better Than Bouillon
1/2     cup minced fresh parsley or chives, or a combination
1/2     cup freshly grated aged Pyrenées sheep’s milk cheese, such as Ossau-
        Iraty or another hard-aged cheese (2 ounces)
1     teaspoon Piment d’Espelette, or more to taste.

1. Cook the pasta according to package directions. Drain well, reserving 1 cup of the pasta cooking liquid. Set the pasta aside to keep warm.

2. In the same pot in which you cooked the pasta, heat the olive oil over medium heat until it shimmers. Add the garlic and cook, watching constantly and stirring often, until it starts to turn golden. Using a slotted spoon, remove the garlic from the oil. Set aside. Off the heat slowly add the pasta cooking water to the pot—stand back, it will spatter. Add the chicken base paste. Bring to a boil, cook until reduced by about half, about 3 minutes.

3. Add the cooked pasta and the garlic slivers to the pot. Toss well. Off heat, add the fresh parsley; toss again. Let the past stand for a few minutes for pasta to absorb some of the liquid. Divide into shallow bowls. Top each serving with some of the grated cheese and Piment d’Espelette.

For more ways to use Piment d’Espelette, check out my recent blog post, How to Use Piment d’Espelette.

For more ideas on how to bring easy, everyday French cooking to your table, follow me on Facebook at Chez Bonne Femme.

New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 195 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

Come experience Eye Prefer Paris live with Eye Prefer Paris Tours, which are 3-hour walking tours I personally lead. Eye Prefer Paris Tours include many of the places I have written about such as small museums & galleries, restaurants, cafes, food markets, secret addresses, fashion & home boutiques, parks and gardens and much more.  In addition to my specialty Marais Tour, I also lead tours of Montmartre, St. Germain, Latin Quarter, in addition to Shopping Tours, Gay Tours, Girlfriend Tours, Food Tours, Flea Market Tours, Paris Highlights Tours, and Chocolate & Pastry tours.

Tours start at 225 euros for up to 3 people, and 75 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.

 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

 

 

 

French Cooking with Wini Moranville:Holiday Food Gift for the French-Food Lover

If you’re a DYI kind of gift-giver, make up a few batches of my Winter Fruit Compote for Cheese. Offer it in small gift jars, perhaps alongside a wedge or two of your favorite cheeses, in a cute little mini-basket.

Also consider making this compote for your next gathering with friends. Served with a variety of cheeses, the compote makes a lovely French dessert—without a lot of work on your part.  See more information on How to Serve a Cheese Course—The French Way.

Winter Fruit Compote for Cheese
From The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.

1/2 cup finely chopped dried figs
1/2 cup finely chopped dried apricots
1/2 cup chopped dried cherries
1/2 cup fresh orange juice
1/4 cup sugar
1/4 cup Cognac or brandy
1 teaspoon finely chopped orange zest
Pinch of salt

In a medium-size saucepan, combine the figs, apricots, cherries, orange juice, sugar, Cognac, orange zest, and salt. Bring to a boil and cook, stirring, until the sugar is dissolved. Reduce the heat and simmer, stirring occasionally, until the liquid is reduced and syrupy, about 10 minutes. Transfer to a bowl and cool to room temperature. Cover and refrigerate. Bring to room temperature before serving. Makes about 2 cups (can easily be doubled).

Note: Be sure to tell the recipient to refrigerate this compote.

PS: Looking for other gifts for the French food lover? Check out my Holiday Gift Guide: 10 Epic French-Focused Gifts for Cooks.  

Wini Moranville blogs about French food and lifestyle at Chezbonnefemme.com. Also find her on facebook at Chez Bonne Femme.

 Christmas/Holiday Tour of Paris for 2014

Paris is magical during the holidays and I am happy to announce a special Christmas/Holiday Tour of Paris for 2014. Clients will experience the marvelous shop windows, gleaming outdoor lights, beautifully decorated trees, and festive Christmas markets. The tour includes a visit to Galeries Lafayette and Printemps department stores, the Champs Elysees Holiday market, the yummy gourmet shops Fauchon and Hediard on Place Madeleine overflowing with delicious holiday goodies, and the rue St. Honoré, with designer shops Hermes and Lanvin. To warm up, we stop for an authentic hot chocolate at one of the top Paris chocolate shops.

 

Tour times 10AM-1PM or 2PM-5PM
Cost: 225 euros for 1-3 people, 75 euros each additional person. Hot chocolate is not included in price. Click here to book the tour or for more information.

Tours will be conducted everyday from December 20, 2014 to January 5, 2015 except on Christmas and New Years Day.

 

   New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

 

 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

 

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

 

Click here to watch a video of our famous Marais tour

 

 

French Cooking with Wini Moranville:My Recipe (and the Perfect Mustard for) Choucroute Garnie

Anyone who glances at my blog once in a while knows that I’m a fool for braising. And one of my favorite braises is choucroute garnie, that wonderful varied-meat and sauerkraut dish from Alsace.

In fact, I enjoy choucroute garnie so much that my cookbook includes two recipes for it—Choucroute Garnie pour le Week-End (a dish that takes some time to braise), and a quicker Choucroute Garnie Mardi Soir (a version that’s quick enough to serve on mardi soir—Tuesday night). Below, I offer the latter version.

But first, let’s talk about the ultimate accompaniment: No choucroute garnie would be complete without mustard served alongside. Outside of Alsace, the mustard I’ve seen served most often with this dish is moutarde de Dijon.

But for a true-to-Alsace mustard, I turned to chef David Baruthio, a native of Strasbourg who owns the acclaimed Baru 66 restaurant in Des Moines, Iowa.



Bereft of mustard from his native homeland, he taste-tested through many available choices before coming up with the perfect condiment: French’s Mustard.

Surprised? Me too.


Of course, there’s a trick. To the French’s mustard, David added a little bit of Cognac. It adds a depth of flavor and a glossy sheen; Baruthio claims that the French’s mustard/Cognac combo best approximates the mustard that would be served with Choucroute Garnie in Alsace. Give it a try.

Here’s my recipe:

Choucroute Garnie Mardi Soir
From The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day, by Wini Moranville.

Makes 4 servings
1     (2-pound) bag sauerkraut
8     juniper berries
2     whole cloves
2     bay leaves
2     tablespoon unsalted butter
1     medium-size onion, chopped
1     cup white wine, preferably an Alsatian Riesling
1     cup low-sodium chicken broth
2     slices thick-cut bacon, cut into 1-inch pieces
Freshly ground black pepper to taste
2     boneless smoked pork chops, each cut in half
4     good-quality, natural-casing frankfurters or 4 fully cooked
         Knockwurst or smoked sausage
8     small red-skinned potatoes, peeled, or four medium-size
       red-skinned potatoes, peeled and halved
Salt to taste
Dijon mustard, for serving (or, see note, above).

1. Preheat the oven to 350°F.

2. Rinse and drain the sauerkraut well in a colander under cold running water. Rinse again and drain; set aside.

3. Tie the juniper berries, cloves, and bay leaves in a piece of cheesecloth or a spice bag; set aside.

4. Melt 1 tablespoon of the butter in an oven-safe Dutch oven or braiser over medium heat. Add the onion and cook, stirring, until tender but not browned, 4 to 5 minutes. Add the wine, chicken broth, bacon, pepper, and spice bundle. Stir in the drained sauerkraut. Bring to a simmer. Cover the pot, transfer to the oven, and bake for 30 minutes.

5. Add the smoked pork chops and frankfurters to the pot, burying them in the sauerkraut. Cover and return to the oven; bake until the meats are heated through, about 30 minutes more.

6. Meanwhile, put the potatoes in a saucepan. Cover with water by at least an inch, add salt, and bring to a boil. Reduce the heat and cook at an active simmer until tender, about 20 minutes; drain. Return the potatoes to the pot along with the remaining 1 tablespoon butter. Remove from the heat and cover to keep warm.

7. Discard the spice bundle. With a slotted spoon, transfer the sauerkraut, smoked chops, and frankfurters to a platter. Toss the potatoes with the butter (which will have melted), then arrange the potatoes around the platter and serve, passing the Dijon mustard at the table.

If you love braising recipes, be sure to check out my e-book: The Braiser Cookbook.  And be sure to check out my blog, Chez Bonne Femme—I’ll be posting great braising recipes all season.

New Venue for My Photos
I have been invited by a café to display my photos, so if you missed seeing them at my show last month they will be up till November 10.

Café Petit Luxe
29 rue Vaugirard, 75006
Metro: St. Sulpice
Open Monday-Friday 8:30AM-9:30PM,Saturday 8:30AM-6PM

   New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

 

 

 

French Cooking with Wini Moranville:The French Pasta Cookbook: 25 délicieuse recipes from bistros, cafés, and home kitchens

I’m thrilled to announce that my book, The French Pasta Cookbook: 25 délicieuse recipes from bistros, cafés, and home kitchens, has just been published as a Kindle e-book on Amazon.com.

I know what you’re thinking: French pasta?   

But the truth is, the French enjoy pasta almost as much as we do; in fact, per capita, they consume 17 pounds of pasta per year. That’s almost as much as Americans.  And French home cooks call on pasta in much the same way many of us do: As a way to quickly bring a gratifying, nourishing meal to the table.

So, why haven’t Americans heard that much about French pasta? It could
be that we simply don’t have as many French grandmothers in our country as
we do Italian grandmothers—the French just didn’t immigrate en masse quite
like the Italians did.

But love pasta, they do, and they often bring their own wonderful flavors
and finesse to all kinds of noodles.

In my new e-book, I’ve collected 25 of my favorite French pasta recipes. If you love French cooking at all, I hope you’ll give it a look.

To give you a taste of what this book is all about, here’s one of my favorite recipes from it:

Pasta with Sausage, Caramelized Onions, and Comté Mornay

I adapted this recipe from a French cookbook—it caught my eye because it combines the finesse of a Mornay sauce with the robustness of sausage. The original recipe simply called for saucisses de porc (pork sausages). Find fresh pork sausages you like best: If you can get your hand on Toulouse-style (slender sausages flavored often flavored with smoked bacon, wine, and garlic) or Provençal sausages (slender sausages flavored with dried herbes de Provence), that would make it especially French; however, Italian sausage will work wonderfully, too—but opt for a sweet, milder spiced version than a flaming hot one.

Makes 4 servings

3/4     pound fresh uncooked pork sausage links (2 medium onions, halved and sliced (about 2 cups)
2     tablespoons olive oil
Salt and freshly ground black pepper to taste
2     tablespoons unsalted butter
2     tablespoons all-purpose flour
1 1/2     cups 2 percent or whole milk, plus more if needed
1     cup shredded Comté, Gruyère, or Emmental cheese (4 ounces)
8     ounces dried orecchiette pasta
1/4     cup snipped fresh chives

1. Prick the sausage all over with a fork (cut them into 4-inch lengths, if they’re
in one long section). Place the sausage and enough water to barely cover in a
medium saucepan. Bring to boiling; reduce the heat. Cover the pan and simmer
until the sausage is no longer pink, about 15 minutes. Uncover the pan and
continue to cook, allowing water to evaporate and the sausage to cook through
and brown in its own fat, turning as needed. Remove the sausage and cut into
bite-size slices.

2. While the sausage is simmering, cook the onions. In a large skillet, heat
the olive oil over medium heat. Add the onions and salt and pepper to taste. Cook,
stirring occasionally, until the onions are tender and range from golden to dark
brown, about 12 minutes. Set aside. Meanwhile cook pasta according to package
directions. Drain pasta; keep warm.

3. Wipe out the saucepan used to cook the sausage. In the saucepan, melt
the butter over low heat. Whisk in the flour to make a smooth paste; cook, stirring,
for 1 minute. Do not allow the flour mixture to brown. Slowly add the milk, whisking
until smooth. Cook over medium heat, stirring occasionally, until thickened and
beginning to boil, about 5 minutes. Add the cheese to the sauce and whisk until
melted and smooth. If the sauce seems too thick, stir in up to 1/2 cup additional
milk to reach the desired consistency. Season with salt and pepper. Add the
sausage and the onions to the pot; stir gently to combine.

4. Toss pasta with sauce; divide among four serving bowls and top with
chives. Serve immediately.

Check out a full description of the book on Amazon.com.

Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. For French food and lifestyle tips, follow her on Facebook at Chez Bonne Femme.

My Paris Apartment for Rent
I am renting my fabulous Paris apartment in the heart of the Marais near St. Paul metro, from November 30 to December 16, a total of 17 nights. It's a spacious one-bedroom 750 sq. ft. loft style apartment with 12 ft. ceilings, decorated in chic Mid-Century Modern furniture and sleeps two people in a Queen size bed. Amenities include washer/dryer, 16" flat screen TV, dishwasher, internet connection/Wifi and free long distance calls to the U.S.  The apartment is located on the second floor with a large elevator.

The price is 2800 euros/165 per night for 17 nights, 1500 euros for 7 nights, and anything in between 7 & 15 nights, 175 euros per night. Minimum rental 7 nights or 1500 euros. Photos upon request.

Please email me at r.nahem@gmail.com if you are interested.

   New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

 

 

 

 

French Cooking with Wini Moranville: Ratatouille Perfected

Whether you’re cooking in France or in North America, ratatouille will never taste better than right now—when all the right veggies are at their freshest, in-season best.

PS: I’ve spent major chunks of my late summers perfecting ratatouille, and I’ve decided it all boils down to these three tips:  

1. Use in-season, fresh, local veggies: My heart always sinks a little bit when my Google Analytics tells me that people have been spending time on my ratatouille recipe in winter. (I just hope those folks are from the Southern Hemisphere!). Honestly, don’t even bother to make ratatouille if you can’t find great in-season veggies.

2. Use a fabulous olive oil: So much of the flavor of ratatouille comes from a great olive oil. When I’m in Nice, I pick up Nicolas Alziari olive oil, but once home, I head to a trusted olive oil purveyor. (If there’s a Vom Fass in your neck of the woods, try the Agora olive oil—it’s great for this application).

3. Give It a Rest: After you’ve made the ratatouille, refrigerate it for a day. Those flavors will really take off after some time together. The next day, bring it to room temperature to serve. (If you’ve forgotten to do so, and it’s almost time to eat, reheat the ratatouille gently and let it cool back to room temperature).

And now, for my recipe:

Ratatouille à la Bonne Femme

From The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.

6 tablespoons the best extra-virgin olive oil you can find
2 medium-size onions, thinly sliced

2 red bell peppers, cored and cut into 1-inch chunks
4 garlic cloves, minced

Salt and freshly ground black pepper to taste

5 medium-size tomatoes (about 1 pound), cored, seeded, and chopped

1 teaspoon dried herbes de Provence, crushed

1 medium eggplant (about 1 pound), cut into1-inch cubes

1 medium-size zucchini, cut into 2.5 x 1/2-inch strips

1. In a 3 1/2-quart or 5 -quart braising pan or deep-sided skillet, heat 2 tablespoons of the oil over medium-low heat. Add the onions and cook, stirring occasionally, until tender and starting to turn golden, 15 to 20 minutes. Add the bell peppers, garlic, and salt and pepper and cook, stirring occasionally, until the peppers soften a bit, about 10 minutes. Add the tomatoes and herbes de Provence. Increase the heat and bring the mixture to a boil; return the heat to medium-low and cook, stirring occasionally, for 15 minutes more.

2. Meanwhile, heat 3 tablespoons oil in a 12-inch skillet over medium heat. Add the eggplant and cook, stirring, for 4 minutes. Add the zucchini and the remaining 1 tablespoon oil. Cook, stirring occasionally, until the eggplant and zucchini are crisp-tender, about 8 minutes. Season with salt and pepper.

3. Add the eggplant and zucchini to the tomato mixture in the braiser and simmer gently until the liquid is reduced to a tablespoon or two, 5 to 10 minutes. Check the seasoning, adding more salt and pepper if needed.

4. Serve warm or at room temperature. Or, chill overnight and bring to room temperature to serve. Serves 6.

Photo of ratatouille ingredients by Manjada_org via flickr.

See you next month—and until then, follow me on my facebook page at https://www.facebook.com/chezbonnefemme.

Also check out my book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.

A bientôt.

My Paris Apartment for Rent
I am renting my fabulous Paris apartment in the heart of the Marais near St. Paul metro, from November 30 to December 16, a total of 17 nights. It's a spacious one-bedroom 750 sq. ft. loft style apartment with 12 ft. ceilings, decorated in chic Mid-Century Modern furniture and sleeps two people in a Queen size bed. Amenities include washer/dryer, 16" flat screen TV, dishwasher, internet connection/Wifi and free long distance calls to the U.S.  The apartment is located on the second floor with a large elevator.

The price is 2800 euros/165 per night for 17 nights, 1500 euros for 7 nights, and anything in between 7 & 15 nights, 175 euros per night. Minimum rental 7 nights or 1500 euros. Photos upon request.

 

Please email me at r.nahem@gmail.com if you are interested.

   New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

 

 

 

 

French Cooking with Wini Moranville: Chicory with Bacon, Onions, and White Beans

You know my story: I love my French braising pan so much that I wrote a cookbook about it. Yet, you’d be fair to ask: What do you do with a braising pan in summer?

Plenty, that’s what! Although the braising pan is a great way to bring stews and long-simmering pot roasts to the table in fall and winter, I’ve found that it comes in very handy in summer too—especially when braising those terrific summer greens, such as curly endive (chicory) and Swiss chard.

Here’s a recipe for curly endive—known as chicory in parts of the U.S., chicory lettuce in Great Britain, and chicory frisée in France.

Try this with roasted salmon or with a great French-style sausage you brought home from the market.

Chicory with Bacon, Onions, and White Beans
3    slices thick bacon, chopped (use about 1/2 cup lardons if you live in France!)
Olive oil (if needed)
1    small onion, chopped
1    8-ounce head curly endive (chicory), rinsed, cored, and roughly chopped
2    large garlic cloves, minced
1/4    cup chicken stock
1    15.8-ounce can Great Northern beans or Cannellini Beans, rinsed and drained
    Salt and freshly ground black pepper to taste

In a 3 1/2-quart braising pan or a deep skillet with tight-fitting lid, cook bacon over medium heat until crisp. Remove bacon from pan. Add enough olive oil to the pan to equal about 1 tablespoon. Add the onion and cook 3 to 5 minutes or until tender but not brown. 

Stir in the chicory, garlic cloves, and chicken stock. Cover and cook for 3 to 4 minutes or until the endive is wilted but still colorful, stirring once during cooking time. Stir in the beans; cook and stir until the beans are heated through. Season to taste with salt and pepper. Serve warm or at room temperature. Serves 4.

To continue to bring a little bit of France to your table, follow me on Facebook: Chez Bonne Femme, or check out my blog at http://chezbonnefemme.com. And be sure to check out my book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. A bientôt!

   New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

French Cooking with Wini Moranville: An Easy French Recipe for Bastille Day

If you’re in France on Bastille Day, you’ll want to be out in the world celebrating. But if you’re anywhere else, why not bring a taste of France home—and raise a glass to Modern France, which truly began on July 14th, 1789.

Here’s a super-simple menu that’s great for four people, but easily doubled or tripled for more guests:

• Tapenade on Crackers with Crémant d’Alsace
• Roasted Salmon on French Tabbouleh (see recipe)
• A Cheese Course (see my article on how to serve a cheese course)
• Crêpes, of course (make them in advance, if you wish. I’ll show you how).

Recipe: French Tabbouleh

To make this into a main dish (as pictured):
• Grill or roast some salmon (or any fish that looks its freshest best at the market). You can also use shrimp.
• Toss some spinach and/or arugula with your favorite vinaigrette and scatter on a large patter.
• Top the spinach with the couscous salad.
• Top the couscous salad with the salmon, and drizzle some high-quality olive oil atop all; finish with some pepper and fleur de sel.

Makes 4 servings.

1    cup chicken broth
1/3    cup water
5    tablespoons olive oil, divided
1    cup plain quick-cooking couscous
1    tablespoon freshly squeezed lemon juice
    Salt and freshly ground black pepper
1/2    cup sliced Kalamata or Niçoise olives
1/2    cup thinly sliced green onions
1/2    cup snipped fresh mint, parsley, or a combination
1/4    cup roasted red pepper, cut into strips.
    Fleur de sel (to finish) (optional)

In a medium saucepan, bring the chicken broth, water, and 1 tablespoon of the olive oil to boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes.

Meanwhile, in a serving bowl, stir together the remaining 4 tablespoons olive oil, the lemon juice, and salt and freshly ground black pepper to taste.

Fluff the couscous with a fork. Add the olives, green onions, parsley, and red pepper strips to the couscous; stir gently to combine. Add the couscous mixture to the dressing in the serving bowl; toss gently to coat. Refrigerate for 2 to 24 hours. Stir well before serving.

What to drink: Try a rosé Crémant d’Alsace. These are made from the same grape (Pinot Noir) and using same intricate, time-intensive methods used to make great French Champagnes. Look for one of my favorites, Lucien Albrecht Brut Rosé Crémant d’Alsace (around $20).


PS: I’m pleased to announce that my new e-book, The French Pasta Cookbook, will be published this September. To keep track of its progress, follow me on Facebook: Chez Bonne Femme, or check out my blog at http://chezbonnefemme.com. And be sure to check out my book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. A bientôt!


Photo Credits:
• Book jacket photo by Richard Swearinger.
• Tapenade photo by Sarmale / OAyuso via flickr.

I want to thank everyone so much for the great feedback and comments about my Louvre-Rivoli Metro photos. I am now offering the photos to purchase for $75 per print plus shipping. Prints will measure 11" by 14" with a 1" white border and will be printed on  Fuji crystal Archive metallic paper with a rich satin gloss finish. Email me at r.nahem@gmail.com if you would like to order some.

   New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

French Cooking with Wini Moranville: Swiss Chard—A French Way to Love Dark Leafy Greens

You’ve heard it again and again: Eat those dark-green leafy vegetables—many are especially rich in iron and in Vitamins A and C and a good source of dietary fiber.

Sure, you can always do spinach, but when you’re ready to veer off that beaten leafy-green path—in full French fashion—try a French favorite: Swiss Chard.

But first, let’s get one thing straight. The French don’t call it “Swiss” Chard. For them the leaves have nothing to do with Switzerland. Instead, they’re known as blettes.

Perhaps one of the best-known French ways to serve is in the utterly classic Tourte de Blettes—a double-crusted savory tart that has a filling that’s all about the chard. If you want a great recipe for Tourte de Blettes, try this recipe from David Lebovitz.

Or, try the green in my Swiss Chard Tart recipe that’s a little less eggy than a quiche (more about the chard and the cheese). It’s a nicely sturdy tart that can be cut into small wedges to serve as appetizers. You can also serve it with a variety of salads for lunch.

Swiss Chard Tart
1     recipe for a single-crust pie pastry (use your favorite or a purchased pastry)
3     tablespoons unsalted butter
1     bunch Swiss Chard (green chard red chard, or rainbow chard—any will work just fine), washed and patted or spun dry
2     large eggs
1/4     cup heavy cream
1/4     teaspoon salt
1/8     teaspoon cayenne pepper
1     cup shredded Comté, Gruyère, Emmental, or fontina cheese (about 4 ounces)

1. Position an oven rack in the lowest third of the oven. Preheat the oven to 425°F.

2. On a lightly floured surface, roll the chilled pastry dough into a 13-inch circle; ease it into a 9 1/2-inch round quiche dish (or use a tart pan with removable bottom). Cover with plastic wrap and refrigerate while you prepare the filling.

3. Trim and discard the rough ends of the Swiss Chard. Cut the leaves away from the remaining stems and slice the stalks thinly. Slice the leaves into shreds. You should have around 3 1/2 cups stems and leaves—if you have less, that’s okay. If you have much more than that, reserve any extra for a salad.  

4. Melt the butter in a large skillet over medium heat. Add the stalks and cook about 2 minutes. Then, add the leaves and cook, stirring occasionally, just until leaves are just wilted and the stalks are crisp-tender, about 3 minutes. Place the chard into the prepared pastry shell.

5. In a medium-size bowl, whisk together the eggs, cream, salt, and cayenne. Pour the mixture over and around the chard in the chilled pastry shell (don’t over-fill the shell—depending on how much chard you ended up with, you might have too much filling; just discard what you don’t need).  Sprinkle with the cheese. Bake until the filling is set and the top of the tart is browned, 25 to 30 minutes, covering the edges with foil halfway through the baking time, if needed, to prevent the crust from overbrowning.

6. Transfer to a wire rack to cool; slice into wedges and serve warm or at room temperature. Serves six as a light lunch serving.

Photo Credits:
All photos by Wini Moranville except:
• Swiss Chard at the Market by belmontmedina via Flickr.
• Sauteing Swiss Chard by CookingforGeeks via Flickr.

To continue to bring a little bit of France to your table, follow me on Facebook: Chez Bonne Femme, or check out my blog at http://chezbonnefemme.com. And be sure to check out my book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. A bientôt!

 Please follow me on Instagram- http://instagram.com/eyepreferparis  and get an extra dose of Eye Prefer Paris with a new daily photo

 

   New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour