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About the food of The Gambia

This week we’re cooking The Gambia.

Not Gambia. The Gambia. I like that. It has presence. Has power. Did you know Facebook was originally The Facebook? It’s true. I saw it in the movie “Social Network.”

Edited to add: It’s THE Social Network. I sort of love that I made this error while writing about THE Gambia.

So, back to The Gambia. Despite her grandiose name, this country is teeny tiny – the smallest country in Africa – 30 miles wide at it’s widest. She looks rather like a wiggly worm inching into the continents western coastline, divided by the Gambia river and dividing Senegal.

Thanks to the river’s fresh waters, Gambia has bountiful produce and abundant fishing.

Staples are fairly typical of Western Africa – peanuts, peppers, tomatoes, green onions (called mandinka) and more exotic fare like fermented locust beans (do you remember these funky, blue-cheese tasting tidbits, from when we cooked Babenda? [Recipe] Ah, memories.) Well, much like Burkina Faso, people from The Gambia also enjoy bitter greens cooked with strong flavors, especially peanut butter [Recipe].

There must be far fewer upset tummies in The Gambia because fresh ginger root is  everywhere. Grated and ground, you can slurp it up in spicy, cold drinks (rather like extra strong, flat ginger ale) [Recipe], or mixed with custard and fruit – like tropical, sweet mango [Recipe].

Fish market and bakery in The Gambia

Photos: Steve Shaw, CIA World Factbook,  Ikiwaner, Atamari

Monday Meal Review: Gabon

THE SCENE

Like cold mercury in a hot thermometer, I quickly moved out of my comfort zone. Failure flushed my cheeks. I felt sun burnt from standing over hot flames. I was stifled. Mad. In order to save any semblance of a sane human being, I sat for a good twenty minutes by myself. I could have made 13.3 omelets in that time. Rather, I should have been able to.

But I was out of eggs.

I was out of eggs because I broke them all. The counters were littered with mistakes. Eggs that browned too fast, omelets that slid off the plate, ones that I pulled too soon, with icky, runny centers. There were even eggs I accidentally cracked over the trash bowl.

Misery.

The thought of going to the grocery store to get another pack of eggs made me want to kick a tire. I’d already been to the store 4 times in the last two days – not counting Keith’s last minute run to get hickory wood chips. Not to mention, there’s only so many mistakes we could consume. Our two brat cats are worthless when it comes to garbage disposal duty and I was sick of cold eggs.

So, instead, I sat on the couch, my body molded to the soft cushions. Twenty minutes turned into two long, pitiful hours. I believe the technical name for this activity is pouting. The funny thing about pouting is how easily it consumes hours of your life without any benefit. Time stands still but the world carries on. Productivity goes out the window. You gain nothing except – perhaps – a giant pot of self-pity.

As the sun crested the sky, I finally grew bored of wallowing.

Time to get to work.

An omelet. I knew how to do this. I got an A+ on that test at the CIA. I had done it perfectly – meaning I had cooked, plated, and delivered an omelet to my chef (across the kitchen) in less than 90 seconds.

I got up slowly, shuffled to the car, and didn’t stop until I had 24 eggs in my possession. My kitchen counters served as a reminder that 12 eggs would never do. I was clearly out of practice.

I cracked the first egg and called out to Keith.

“Are you going to film this?”

I was edgy, not in the mood for chit chat. I anticipated 15 million dirty dishes covered in wasted eggs.  Failures. Messes. Messes I’d have to clean up. More pouting was imminent. I could feel it.

By the time I cracked the next two eggs and whisked them into a frothy frenzy, Keith was filming. Good man.

We all held our breath.

I dropped the eggs into the hot pan. Sizzle. Nice.

I pushed the eggs around until they were creamy, smoothed them out with a soft spatula, and quickly dropped shredded cheese down the middle.

One, two, flip, and I had an almost perfect omelet folded up on Ava’s plate like a little blanket.

I couldn’t believe it. No browning. No falling off the plate. No yucky runny goo.

And it was captured on camera.

The only problem? It took 100 seconds to make. Sure, it would have been nice to make the omelet in less than 90 seconds, just like the good-ol-cooking-school-days, but… well… sometimes you have to cut your losses.

The best part? Miss Ava gave the omelet a thumbs up. That’s as good as an A+ in my book.

THE FOOD

French  Omelet with Cheese [Recipe]

What I liked most about this dish:

This was a flash back from my cooking school days. 90 seconds or less is pretty rockin’, if you can pull it off. The key is a super hot pan and constantly moving those eggs around. Mr Picky ate 905 of my mistakes. Ava didn’t want anything to do with the omelet at first – but, once she saw me make one, she ate it right up.

What I liked least about this dish:

No comment. See the story above. Arg.

Hickory Smoked Flank Steak Sandwiches (Coupé coupé) [Recipe]

What I liked most about this dish:

Mr Picky is a meat and potatoes kind of guy. The only problem is I rarely give him meat and only occasionally give him potatoes. I felt like I was a proper Oklahoma woman for the two hours I smoked this meat. Except for when the wood chips weren’t smoking.

What I liked least about this dish:

If a watched pot never boils, then watched meat definitely never smokes. Did you know that it takes about 5 minutes for the temperature to rise a degree? I know because I stared at the thermometer for five minutes. It’s a bit like watching paint dry. Better to go pick some flowers.

Star Fruit Curd with Tropical Fruit [Recipe]

What I liked most about this dish:

Everything. I would put these in mini parfait cups so you can serve  a bunch of people – otherwise you’ll find yourself eating the whole thing yourself.

What I liked least about this dish:

You have to eat it right away, or the bananas will brown. To help avoid this, you can cover them up with curd. But, then it wouldn’t be nearly as pretty. Ava is in an anti-goup phase – no yogurt, dips, or anything that looks creamy. As a result she wanted nothing to do with this curd. Sad for her, but more for me. Mr Picky liked this pretty well, but called it alien skin, thanks to the lovely pale green hue.

Ava’s Corner

French Omelet

Makes 1 omelet

I cracked a mighty big smile when I read that omelets are all over Africa, especially in former French colonies. When I attended the Culinary Institute of America I learned from our Drill-Sargent chef how to make a perfect French omelet, as tidy as a neatly folded blanket. For my final exam I had to make one in less than 90 seconds. In fact, I had to plate it and walk it across the kitchen to the chef in less than 90 seconds. As if that wasn’t hard enough, we lost marks if the golden blanket was soiled with any flecks of brown or – like a Victorian showing her ankle, was crass enough to reveal any filling.

I never thought in a million years I’d be able to do it, but after making several dozen I figured it out.

Here are my tips from the trenches:

– Have everything you need out on the counters, ready to go (eggs, filling, topping, plate, paper towel)
– Get your pan very hot. The eggs won’t cook quickly enough otherwise.
– Keep the eggs moving
– Stay relaxed
– Flip that pan quickly or the egg will slide to the side

Today, several years later and very much out of practice, I am proud to make an omelet in about 100 seconds.

Ingredients:

3 eggs, vigorously whisked together
1 tsp ghee or a pat of butter
shredded cheese, to taste
fresh herbs like parsley and green onion (optional)

Method:

Rub the crusties out of your eyes. Wash your hands.

Heat a 10 inch nonstick skillet over medium-high. Add a pat of butter.

When the butter sizzles and cackles like a hungry chicken, pour in well-beaten eggs. Start your timer.

0:00

0:07

Stir the eggs with a spatula – keep them moving – until you get creamy curds.

0:42

Next, use the spatula to smooth the top flat and evenly across the pan.

0:57

Sprinkle the cheese down the middle…

1:07

Fold over 1/3 of the omelet.

1:20

Flip over onto plate.

1:30

Use a paper towel to tuck the other 1/3 under the omelet.

1:40

Enjoy with a happy sprinkle 0f parsley, green onion and soft window light.

Really, really beautiful. What’s 10 seconds, here or there, between friends?

French Omelet
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Here are my tips from the trenches for making great French omelet: - Have everything you need out on the counters, ready to go (eggs, filling, topping, plate, paper towel) – Get your pan very hot. The eggs won’t cook quickly enough otherwise. – Keep the eggs moving – Stay relaxed – Flip that pan quickly or the egg will slide to the side
Servings Prep Time
1 omelet 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
1 omelet 5 minutes
Cook Time
1-2 minutes
French Omelet
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Here are my tips from the trenches for making great French omelet: - Have everything you need out on the counters, ready to go (eggs, filling, topping, plate, paper towel) – Get your pan very hot. The eggs won’t cook quickly enough otherwise. – Keep the eggs moving – Stay relaxed – Flip that pan quickly or the egg will slide to the side
Servings Prep Time
1 omelet 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
1 omelet 5 minutes
Cook Time
1-2 minutes
Ingredients
  • 3 eggs , vigorously whisked together
  • 1 tsp ghee or butter
Toppings:
  • cheddar , shredded
  • parsley , chopped
  • green onions , sliced
Servings: omelet
Units:
Instructions
  1. Heat a 10 inch nonstick skillet over medium-high. Add a pat of butter.
  2. When the butter sizzles and cackles like a hungry chicken, pour in well-beaten eggs. Start your timer. 0:00 0:07 Stir the eggs with a spatula – keep them moving – until you get creamy curds. 0:42 Next, use the spatula to smooth the top flat and evenly across the pan. 0:57 Sprinkle the cheese down the middle… 1:07 Fold over 1/3 of the omelet. 1:20 Flip over onto plate. 1:30 Use a paper towel to tuck the other 1/3 under the omelet. 1:40 Enjoy with a happy sprinkle 0f parsley, green onion and soft window light.

Starfruit Curd with Tropical Fruit

Makes about 1 1/4 cups of curd

Read this recipe at your own peril. Inspired by the bountiful tropical fruit of Gabon, you’ll be inevitably faced with a choice. Spend an extravagant $12 dollars on 2 star fruit to make this simple treat, or live a life untouched by the smiles this dessert could bestow upon you.

While Gabon certainly grows mangoes, bananas and starfruit – and most likely serves up a great fruit curd in the capital (they were a French colony after all) – this particular recipe is my own creation. And, since I’m not exactly Gabonese, I must admit … that makes this recipe not exactly authentic.

Once you taste it, though, you’ll forgive me. I promise.

Ingredients:

1 cup strained, fresh starfruit juice (about 2 starfruit)
3 egg yolks
1/4 cup sugar
1 Tablespoon flour
1 Tablespoon cornstarch
butter, as needed

For the parfait

Banana slices
Mango cubes

Method:

Sing a few rounds of “Twinkle, twinkle, little star” while you make this recipe.

Use ripe starfruit. They’ll be heavy for size, mostly yellow and starting to brown slightly on the ridges.

Slice them across the ridges to make star shapes. Pick out any seeds.

Children love seeing the stars “appear.”

So do I.

Save a couple for garnish. Toss the rest into a food processor or blender (if you use a processor, do it in two batches or the liquid will overflow). Puree.

Here’s one starfruit pureed!

Now for the fun part… Strain the mixture, pressing all the juice out. You’ll need 1 cup of it. Celebrate the lime green gorgeousness. Bring to a boil in a small sauce pan. Remove from heat.

Meanwhile, beat up eggs with some sugar.

You’re wanting the mixture to look light and frothy. Try to look like you’re having fun…

No, really. Try to smile. Whipping eggs makes for great bicep burn.

When you’ve sufficiently beat the eggs into a thick pale batter, whisk in cornstarch and flour.

Add the hot star fruit juice, a little at first to temper the eggs. Once it is all whisked together, return to saucepan. Heat until bubbling and thick, like pudding. Whisk constantly or it can burn. You’re looking for a luscious, thick curd, like on the right.

Refrigerate until cool – you’ll need to cover it with plastic wrap so a skin doesn’t form (or you could rub it with a little butter).

Or, if you’re like me, layer it with fruit while still lukewarm and eat immediately.

First curd. Then mango. Then curd.

Then top with banana slices…

And a pretty star fruit slice…

I also found a secret treat. Combine spoonfuls of curd with vanilla meringue cookies.

The sugar will go straight to your veins.

Don’t be fooled by their innocent appearance.

Mr Picky was a fan of this evil sugar load-up. But I, being naturally more level headed, liked the subtle sweetness of the curd with bananas and mangoes.

Which would you try?

Starfruit Curd with Tropical Fruit
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While Gabon certainly grows mangoes, bananas and starfruit – and most likely serves up a great fruit curd in the capital (they were a French colony after all) – this particular recipe is my own creation. And, since I’m not exactly Gabonese, I must admit … that makes this recipe not exactly authentic. Once you taste it, though, you’ll forgive me. I promise.
Servings
1 1/4 cups of curd
Servings
1 1/4 cups of curd
Starfruit Curd with Tropical Fruit
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
While Gabon certainly grows mangoes, bananas and starfruit – and most likely serves up a great fruit curd in the capital (they were a French colony after all) – this particular recipe is my own creation. And, since I’m not exactly Gabonese, I must admit … that makes this recipe not exactly authentic. Once you taste it, though, you’ll forgive me. I promise.
Servings
1 1/4 cups of curd
Servings
1 1/4 cups of curd
Ingredients
  • 1 cup starfruit juice (freshly strained, about 2 starfruit)
  • 3 egg yolks
  • 1/4 cup sugar
  • 1 Tbsp all-purpose flour
  • 1 Tbsp cornstarch
  • butter (as needed)
For the parfait
  • 1 banana , sliced
  • 1 mango , cubed
Servings: cups of curd
Units:
Instructions
  1. Use ripe starfruit. They’ll be heavy for size, mostly yellow and starting to brown slightly on the ridges. Slice them across the ridges to make star shapes and pick out any seeds.
  2. Save a couple for garnish, but toss the rest into a food processor or blender and puree.
  3. Strain the mixture, pressing all the juice out. You'll need 1 cup of it. Bring to a boil in a small sauce pan. Remove from heat.
  4. Meanwhile, beat up eggs with some sugar. Then whisk in cornstarch and flour. Add the hot star fruit juice, a little at first to temper the eggs. Once it's all whisked together, return to saucepan. Heat until bubbling and thick, like pudding. Whisk constantly or it can burn.
  5. Refrigerate until cool, covered with plastic wrap.

Crazy for the Pangolin

Ever think to your hungry self “I could really go for a giant, roly-poly, tree-climbing, toothless anteater with scales, right about now?”

Me neither.

But in Gabon it happens.

Meet the pangolin. In the old days, before extinction was a very real threat, pangolin was considered top notch bush meat – great for beefing up stews and slathering with spicy sauces.

The only catch is, once this delightful animal rolls up into a ball, even lions cannot break through the scales to get a nibble.

Nice.

The scales are supposedly strong enough for armor. Just ask King George III – if you have a time machine handy (anyone friends with the Doctor?).

Happy Fun Fact Friday!

Photos: Joxerra Aihartza, Piekfrosch, Pangolin Waking Up, Acid Cow

Hickory Smoked Flank Steak Sandwiches | Coupé coupé

Serves 4

Barbecue, called coupé coupé, is all over Africa. This sandwich is inspired by Gabonese love for smoked meats piled into crusty baguettes.  I posted this recipe in diary format because, well, it was a little bit of an Adventure.

Ingredients:

1 1/2 tsp garlic powder
1 1/2 tsp powdered chicken bouillon
1/4 tsp cayenne
salt
pepper

1 1/2 lbs flank steak
grilled poblano peppers, skinned and cut into strips
1 onion, sliced and grilled (I grilled in foil with olive oil)
1 baguette
2 cups hickory wood chips

Method:

8:00 am

Woke up to a perfect day. Methinks one should always smoke meat under a blue sky and budding trees.

8:01 am

Realize we don’t have any wood chips. Keith runs off to get some. I go back to sleep, ignoring blue skies and budding trees.

8:30 am

I wake up to my hero, sneaking in with arms full of hickory wood chips, aluminum trays, and cat food. Nice. (Cat food for cats, not for sandwiches. Double nice).  Soak wood chips for about an hour. Spent the next few hours blissfully distracted. Forget all about smoking meat.

11:00 am

Got back from baby dance class. Ava clapped and spun around like a wind-up doll. No more distractions – time to start smoking.

Drain off water and place tray of woodchips directly on the flame guard. Cover back up. Wonder if this will really work. Preheat the grill on medium until chips are smoking. Reduce heat to a constant 200-225 F. Only have left and right (or just left) burner on. The middle should be off and reserved for the meat. Place a foil tray of water on the right side. Keep grill closed and fingers crossed.

Take it from me, don’t rush this process. It can take 15 minutes or more for the chips to start smoking.

While waiting for the chips to smoke it helps to A) Ponder the meaning of life …. and…

B) Get the flank steak ready.

Mix together the chicken bouillon, cayenne, and garlic powder. As strange as it seems, chicken bouillon is classic in Africa, even on red meat.

Sprinkle heavily onto steak. If you like it spicy, double or triple the amount of cayenne. This mix is mild.

Add some lovely coarse ground salt and pepper.

11:30 am

Place flank steak on grill. Find yourself slightly disturbed at the lack of sizzle. Quickly close the grill cover again. Go read a book.

12:30 am

After an hour it looks like this….

Which is when I noticed the chips weren’t really smoking. So, after some debate, I lit some chips on fire. They all burst into flame which seemed wrong, so then I put the fire out and returned them to their designated spot. Not sure I made any progress with the wood chips.

Flip the meat. The bottom looks like this…

Weird. Those aren’t grill marks. Those are … raw marks.

After flipping, close the lid. Every once in a while, check the temperature, just in case it is creeping up or down.

2:00 pm (at the earliest)

After soaking up the sun, picking dandelions and listening to our stomachs growl, the food was finally ready. Spent at least five seconds thanking the daffodils that we own an instant read thermometer with a remote and alarm.

When your instant read thermometer beeps like crazy, telling you it has reached 160F, stop picking flowers, and go check on the meat. Poke it in a few different spots to make sure the reading is consistent. Here’s the deliciousness that awaits you…

Moist, lightly smoked, and well-seasoned. This is medium. You could go for medium rare. But I wouldn’t go for well done. No way.

Let rest 5-10 minutes.

Slice thinly across the grain. I snuck five bites within seconds of taking the picture below. I almost burned my tongue five times. Was worth the risk.

Oh my word. Now it’s sandwich time. Brush a baguette with olive oil and toast on the grill.

Spread with a little mayo. Ignore Mr. Picky’s whining about how “gross” mayo is.

Add on grilled poblano and onion strips.

And top with thinly sliced meat. Hello, my pretties!

Realize you assembled the sandwich upside down. Laugh, because laughter is the best medicine.

Then, flip the sandwich over and slice in half.

Dinner for two!

I ate this half.

And I ate it twice as fast as Mr Picky.

There’s enough for 4 small sandwiches like this one. Enjoy!

Hickory Smoked Flank Steak Sandwiches | Coupé coupé
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Rating: 0
You:
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Print Recipe
Barbecue, called coupé coupé, is all over Africa. This sandwich is inspired by Gabonese love for smoked meats piled into crusty baguettes. I posted this recipe in diary format because, well, it was a little bit of an Adventure.
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Hickory Smoked Flank Steak Sandwiches | Coupé coupé
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Barbecue, called coupé coupé, is all over Africa. This sandwich is inspired by Gabonese love for smoked meats piled into crusty baguettes. I posted this recipe in diary format because, well, it was a little bit of an Adventure.
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Ingredients
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp chicken bouillon
  • 1/4 tsp cayenne
  • salt
  • pepper
  • 1 1/2 lbs flank steak
  • Poblano peppers , grilled, skinned and cut into strips
  • 1 onion , sliced and grilled
  • 1 rustic baguette
  • 2 cups hickory wood chips
Servings: people
Units:
Instructions
Prepare the grill:
  1. Soak wood chips for about an hour.
  2. Drain off water and place tray of woodchips directly on the flame guard. Cover back up. Wonder if this will really work. Preheat the grill on medium until chips are smoking. Reduce heat to a constant 200-225 F. Only have left and right (or just left) burner on. The middle should be off and reserved for the meat. Place a foil tray of water on the right side. Keep grill closed and fingers crossed. It can take 15 minutes or more for the chips to start smoking.
Prepare the flank steak:
  1. Mix together the chicken bouillon, cayenne, and garlic powder. As strange as it seems, chicken bouillon is classic in Africa, even on red meat. Sprinkle heavily onto steak. If you like it spicy, double or triple the amount of cayenne. This mix is mild.
  2. Add some lovely coarse ground salt and pepper.
  3. Place flank steak on grill and close. After an hour, flip and continue cooking.
  4. The steak is done when it reaches 160F. Let rest 5-10 minutes.
To make the sandwiches:
  1. Brush sliced baguette with oil and grill until toasted. Meanwhile, slice the meat thinly across the grain. Spread the baguette with a little mayo. Add on grilled poblano and onion strips. And top with thinly sliced meat. Enjoy!

Menu: Gabon

Ava’s getting her molars in, which means she is in an extra special mood. These teeth must be massive. Ginormous. For weeks now they’ve been on the move – she’ll go a few days in pain, then a few days off. Patience is at a premium, but I’ve learned to fill entire afternoons with long walks in the stroller. Instantly Ava chills out and spends the walk pointing out the birds, squirrels, and flowers. It’s really rather sweet.

With all this teething, I wasn’t sure what food Ava was going to enjoy for Gabon, but I figured eggs were a sure bet. The rest was up in the air. The colonial influence on Gabon means we haven’t totally left France behind.

What sounds good to you?

French Omelet with Cheese [Recipe]
Omelets are all over Gabon. This is a classic French omelet, as was taught to me at the Culinary Institute of America.

Hickory Smoked Flank Steak Sandwiches (Coupé coupé) [Recipe]
Hickory smoked flank steak, thinly shaved and loaded onto a toasted baguette. Our version is piled high with spicy poblanos and onion.

Star Fruit Curd with Tropical Fruit [Recipe]
Pale green star fruit grow abundantly in Gabon. Following French tradition, I made a lovely curd and layered it, parfait-style, with cubed mango and bananas – two other fruit that grow well in Gabon.

*As usual, all recipes and our Meal Review will be posted by Monday morning*

About the food of Gabon

Ever have a dusty, bumpy bad kind of day? A day where you want to toss your cares into someone else’s hands? In a remote corner of Gabon, “Full service” takes on a whole new meaning: first they fill up your tank, then they wash your windshield, and finally, while you wait, women hand scrub your delicates. That’ll improve any bumpy bad day! Just be sure you have time to wait for the clothes to line-dry.  In the midst of this simple life reigns a cuisine that is as much French as it is African, particularly in the city.

As a former French colony it is no surprise that the omelet is everywhere [Recipe]. Eggs are plentiful, healthy, and affordable. Served with French fries or bitter greens makes for a filling meal. Staples like batons de manioc [Recipe] and fu fu also abound.

What might be more surprising are the number of boulangeries, or bakeries selling baguettes and other French goodies (Want your stomach to growl? Look at the Gabonese swan pastries on “Hello, we are the Millers“).

What to do with baguettes in Gabon, you ask? There’s one thing you’ll find a lot of in Gabon – barbecue, called coupé coupé, made by bédoumouses – ladies working the rickety stands. Meat, grilled, spit-roasted, or even smoked [Recipe], is often stuffed into a baguette sandwich – plain or with peppers, onions, and spicy sauces.

Tropical fruits like bananas, mangoes, pineapple, and starfruit [Recipe] are typical after-dinner nibbles. When in peak season, the sweet juices intoxicate the senses – each bite a fresh burst of clarity at the end of a long, hot day.

Kongou falls

Photos: Earwig, Lengai101, FX

Monday Meal Review: France

THE SCENE

I didn’t tell Ava on purpose. I couldn’t wait to see the look on her face.

When I opened the front door she squealed and jerked her body to the side. She pitter-pattered her feet up and down in a “wobble-wiggle-squat” move, her bulky diaper-butt leading the way. This was her happy dance, like I’d never seen it before.

She got so excited she actually fell over.

She popped right back up, her tiny body shaking in a hysterical giggle-fit, and toddled out onto our front stoop in her stocking feet. Her arms were open and raised up in the frosty air.

“Anya, Anya!” she shouted.

There, getting out of the car, was her old friend Sanya (they’ve known each other since they were just a few months old), coming for our French Global Table Adventure.

Ava spent the next ten minutes running around the house, shouting in high-pitched, giddy baby-babble, grabbing toys and presenting them to Sanya. She even grabbed the cat, grunting as she tried to lift it across the slippery hardwood floors, over to her friend.

She screamed intermittently.

I have never seen her so excited.

Later, at dinner, the two girls sat at the heads of the table. Ava munched on the soft bread, while Sanya went to town on the sweet, brothy, French Onion Soup. They watched each other eat and smiled, oblivious to us adults sitting between them.

When they’d had enough, they ran off to play, reading books, going “shopping,” and cooking in the mini-kitchen. We grown ups sat for a long while, chatting the chilly afternoon away – glad to have a few stolen moments of adult conversation.

Friendship is a thing of beauty. And no friendship is so pure, so simple and honest, as the one formed between two children – two babies, who have been on this earth less than 2 years. They can’t even speak to each other in sentences, but yet have the most fun -ever – in a million, billion years. May we all form friendships so joyful and sweet.

THE FOOD

Ratatouille [Recipe]

What I liked most about this dish:

Fresh and healthy, ratatouille is one of those dishes that I can’t stop eating. My mom made it all the time when I was a kid, so I suppose I have no choice but to love it. Ava wanted no part of it, so we did the old “I’ll be right back” trick, leaving her alone in her high chair, with her bowl. Mr Picky and I peered around the door and watched her eat several bites, smacking her lips and nodding her head. Success!

What I liked least about this dish:

Not much. To do it properly, you should sauté each ingredient individually in olive oil, then combine them. I don’t really have the time for that which makes me sad. Mr Picky wasn’t a huge fan, but I think if I’d had all that extra browned goodness, he might be converted.

Teardrop Onion Soup (French Onion Soup) [Recipe]

What I liked most about this dish:

I always love a good cry, especially when it results in spectacular soup. Mr Picky was a big fan, especially of the cheese. Ava thought the onions were noodles and wanted no part of the soup when she realized they weren’t.

What I liked least about this dish:

Nothing.

Artisan French Bread [Recipe]

What I liked most about this dish:

This bread never fails me. The long, slow rise makes for the most complex flavor and is absolutely addictive. If you give the bread a spray of water right before it goes into the oven, the crust becomes even crispier. Everyone in the house loves this bread.

What I liked least about this dish:

I would eat this every day if it didn’t go straight to my thighs.

Triple Pots de Crème (Chocolate, Espresso & Vanilla) [Recipe]

What I liked most about this dish:

This recipe is light and luxurious – no heaviness – and allows for freedom of choice. Ava was a dainty sweetheart, so we gave her a nibble of vanilla. Mr. Picky is a chocoholic, so the cocoa pot was perfect for him. I was feeling bright and perky, so I loaded up on espresso.  This dish will please everyone, no matter what their preferences.

What I liked least about this dish:

Make sure you let the custards chill completely before eating. We dug into it when it hadn’t quite finished (it was cool, but not cold). The pots were good, but later – when they were fully set -they were twice as creamy and velvety. They are totally fine chilled overnight.

Ava’s Corner

Grapefruit and Ginger Tart

Celebrate late winter with this French-inspired, bright citrus tart, featuring grapefruit and ginger flavored pastry cream on top of a spicy gingersnap crust. The candied ginger garnish is the exclamation point to this perky citrus dessert.

I created this dessert for a contest on Food52. The flavor was so good – tart and sweet and gingery – I thought I’d share it with you here, during French week. I came up with this happy combination while playing around with a classic French citrus tart recipe in “The Cordon Bleu at Home.” The result is a far cry from tradition. While the flavor combination is unusual, the ginger and grapefruit really complement each other. Even Mr. Picky gave it rave reviews, exclaiming “I could eat the whole thing.”

As you know, that’s a pretty good review, coming from him.

SERVES 6-8

For the Grapefruit & Ginger Pastry Cream:

  • 1 cup strained, fresh grapefruit juice
  • 1/2 teaspoon fresh grated ginger
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1 tablespoon corn starch
  • 1 teaspoon brandy (optional)
  • butter, as needed

For the garnish:

  • 1 teaspoon finely chopped candied ginger
  • 1-2 pinch sugar

For the Gingersnap Crust:

  • 1 cup ground gingersnaps
  • 4 tablespoons melted butter
  • 1/4 cup sugar

Method

To make the pastry cream:

    1. Bring the grapefruit juice and ginger to boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat.
    2. Meanwhile, whisk together egg yolks with sugar in a medium bowl, until pale yellow and fluffy. Then, add in the flour and cornstarch, whisking until smooth.

    1. Temper the egg mixture by pouring a little of the grapefruit mixture into the egg mixture, whisking constantly. Add the rest of the grapefruit mixture and whisk. Pour back into the pot and bring to a simmer.

  1. Whisk continually, while the pastry cream thickens. Once it first bubbles, cook for 5 more minutes or until thickened. Keep the heat rather low or it could burn. Remove from heat and whisk in Cointreau or brandy, if using. Set aside to cool – carefully rub a little butter on top of the pastry cream to keep a skin from forming.

To make the gingersnap crust:

Preheat the oven to 375F. Stir together the crushed gingersnaps with sugar and melted butter. Press into 8″ tart pan (or springform pan), I found the bottom of a measuring cup really helps to make an even surface. Bake 8-10 minutes, or until slightly browning. Let cool.

To prepare the Candied Ginger Garnish:

Toss the finely chopped candied ginger with a little sugar, to reduce stickiness. (This step is only necessary if you cut the candied ginger up yourself. If you lucked out and your crystallized ginger already came in tiny pieces it should be evenly coated with sugar).

To Assemble the Tart:

Fill the gingersnap crust with pastry cream, spreading evenly with a spatula. Top with finely chopped candied ginger (or try a candied slice of grapefruit). Serve chilled – slice with a clean, sharp knife. Enjoy with friends and a smile.

Grapefruit and Ginger Tart
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Celebrate late winter with this French-inspired, bright citrus tart, featuring grapefruit and ginger flavored pastry cream on top of a spicy gingersnap crust. The candied ginger garnish is the exclamation point to this perky citrus dessert.
Servings
6-8 people
Servings
6-8 people
Grapefruit and Ginger Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Celebrate late winter with this French-inspired, bright citrus tart, featuring grapefruit and ginger flavored pastry cream on top of a spicy gingersnap crust. The candied ginger garnish is the exclamation point to this perky citrus dessert.
Servings
6-8 people
Servings
6-8 people
Ingredients
For the Grapefruit & Ginger Pastry Cream
  • 1 cup grapefruit juice (fresh), strained
  • 1/2 tsp ginger root (freshly grated)
  • 3 egg yolks
  • 1/ cup sugar
  • 1 Tbsp all-purpose flour
  • 1 Tbsp cornstarch
  • 1 tsp brandy (optional)
  • butter , as needed
For the garnish
  • 1 tsp candied ginger , finely chopped
  • 1-2 pinch sugar
For the Gingersnap Crust
  • 1 cup gingersnaps , ground
  • 4 Tbsp butter , melted
  • 1/4 cup sugar
Servings: people
Units:
Instructions
To make the pastry cream
  1. Bring the grapefruit juice and ginger to boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat.
  2. Meanwhile, whisk together egg yolks with sugar in a medium bowl, until pale yellow and fluffy. Then, add in the flour and cornstarch, whisking until smooth
  3. Temper the egg mixture by pouring a little of the grapefruit mixture into the egg mixture, whisking constantly. Add the rest of the grapefruit mixture and whisk. Pour back into the pot and bring to a simmer.
  4. Whisk continually, while the pastry cream thickens. Once it first bubbles, cook for 5 more minutes or until thickened. Keep the heat rather low or it could burn. Remove from heat and whisk in Cointreau or brandy, if using. Set aside to cool – carefully rub a little butter on top of the pastry cream to keep a skin from forming.
To make the gingersnap crust
  1. Preheat the oven to 375F. Stir together the crushed gingersnaps with sugar and melted butter. Press into 8″ tart pan (or springform pan), I found the bottom of a measuring cup really helps to make an even surface. Bake 8-10 minutes, or until slightly browning. Let cool.
To prepare the Candied Ginger Garnish
  1. Toss the finely chopped candied ginger with a little sugar, to reduce stickiness. (This step is only necessary if you cut the candied ginger up yourself. If you lucked out and your crystallized ginger already came in tiny pieces it should be evenly coated with sugar).
To Assemble the Tart
  1. Fill the gingersnap crust with pastry cream, spreading evenly with a spatula. Top with finely chopped candied ginger (or try a candied slice of grapefruit). Serve chilled – slice with a clean, sharp knife. Enjoy with friends and a smile.

Ratatouille

Serves 4

When I was little, mom made ratatouille all the time. We ate it hot in the winter and cold in the summer, but always with loads of garlic. She’s half Italian, half Hungarian so – naturally – I figured ratatouille was a dish from our own, personal heritage.Later, when I moved to France, ratatouille turned up everywhere. Who knew? Ratatouille is French, French, French.

Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means “to toss food together.”

They key to great flavor is browning the veggies. With summer on the horizon, I dream about grilling each ingredient and tossing together into a ratatouille inspired salad.

Ingredients:

1/3-1/4 cup olive oil (as desired)
1 large onion, sliced
1 red bell pepper, cut in 1″ pieces
1 yellow bell pepper, cut in 1″pieces
6 cloves garlic, sliced
1 1/2 lbs zucchini, sliced into rounds
1 small eggplant – about 1 1/2 pounds – cubed
4 roma tomatoes, chopped
1/4 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
salt
pepper

Method:

First get inspired by the Colors of Provence, where you’ll see beautiful landscapes, towns, food markets, and more.

If color = health, these are the healthiest veggies I’ve seen in a long time. Time to get choppin’…

Next, heat a large pot/skillet until very hot. Add olive oil, sliced onions, and peppers. Cook until browned and the whole house smells sweet.

Toss in sliced garlic. I love biting into bits of softened garlic. If you are more of a vampire type, crush them. They’ll totally disappear into the stew.

Now, if you were a proper Frenchman (or woman), you would fry each ingredient separately, getting each vegetable brown and lovely before tossing them together. I didn’t have time, so I cranked the heat as hot as it would go, added some extra olive oil, and went to town with the zucchini…

… and eggplant. I managed to get about half of it browned. It still tasted wonderful.

Next, toss in the tomatoes…

And some herbs. First the chopped rosemary. I normally don’t enjoy rosemary, but this is a very subtle amount.

Next, a bunch of thyme. Thyme makes the world go round. You could safely double this amount, if desired.

Season with plenty of salt and pepper.

Serve chilled or hot, depending on your mood. And the weather.

It was chilly the day we made the ratatouille, so we ate it piping hot.

Eat with loads of soft, yet crackly artisan bread. Or an omelet, if you want to be really French.

Have a brilliant day.

Ratatouille
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Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means "to toss food together."
Ratatouille
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Rate this recipe!
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Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means "to toss food together."
Ingredients
  • 1/3-1/4 cup olive oil , as desired
  • 1 large onions , sliced
  • 1 red bell pepper , cut into 1" pieces
  • 1 yellow bell pepper , cut into 1" pieces
  • 6 cloves garlic , sliced
  • 1 1/2 lb zucchini , sliced into rounds
  • 1 small eggplants , cubed
  • 4 roma tomatoes , chopped
  • 1/4 tsp rosemary (freshly chopped)
  • 1 tsp thyme (freshly chopped)
  • salt , to taste
  • pepper , to taste
Servings:
Units:
Instructions
  1. Heat a large pot/skillet until very hot. Add olive oil, sliced onions, and peppers. Cook until browned.
  2. Add garlic, zucchini and eggplant. Cook until browned.
  3. Stir in tomatoes, rosemary, thyme, salt and pepper.
  4. Serve chilled or hot.
Recipe Notes

Thyme makes the world go round. You could safely double this amount, if desired.

Chocolate, Espresso & Vanilla Pots de Crème

Makes 8 individual desserts

Some days are so good – so deliriously happy, happy, happy – that I cannot limit myself to just one dessert to celebrate, even if it is a fabulously good French one…

Today is such a day because, when I told Ava “I love you,” she smiled big and lovingly, and gave me…. two… thumbs… up.

She only just learned how to give a thumbs up yesterday, so I’m feeling pretty special right about now.

In honor of her cuteness, we’re going with a sampler style celebration – 3 different flavors – perfect for parties, potlucks, or elegant dinners. The key to a good pot de creme isn’t a thick, creamy interior. In fact, despite the name, the dessert doesn’t even have to contain cream. It can be as delicate as a custard, which this is most definitely. Our version is an adaptation from Le Cordon Bleu at Home.

Ingredients:

3 cups milk
1/4 cup heavy cream
3/4 cup sugar
1 vanilla bean, scraped
3 eggs
3 egg yolks

1 tsp vanilla extract
1 tsp instant espresso
1/8 cup unsweetened cocoa powder

Method:

Listen to a French love song and dance a few steps while making this dessert.

Pour milk and cream into a small saucepan.

Scrape in the seeds of one vanilla bean.

Add heaps of sugary sweetness and bring to a boil. When it reaches the boil, remove from heat.

Next, prepare the flavorings. Chocolate, vanilla, and espresso.

Place them in 3 heat-safe bowls.

Preheat the oven to 375F.

In a large bowl, whisk the eggs and yolks together.

Ladle in a little of the hot milk mixture to bring the egg temperature up. Whisk thoroughly. This will keep them from scrambling.

Now you can whisk in the rest of the milk mixture.

Divide it between the three flavors. You may need to strain the chocolate and espresso ones again, if you have trouble working the lumps in. It helps to treat the cocoa like cornstarch and make a slurry.

Place 8 ramekins in a paper towel lined casserole dish. Fill with egg mixtures.

First chocolate…

Then vanilla…

And, finally, espresso.

Use a spoon to scoop off any bubbles. Otherwise they’ll still be there when you bake the custards.

Pour hot water in the casserole, about half way up the sides of the custards. This will keep them from overcooking.

Bake at 375F for about 25 minutes.

Remove them when the outer edges are set, but the inside is still really jiggly. The custards will set up in the fridge, once completely chilled (this will take a few hours).

It’s a leap of faith, but…

It’s true!

Just try to keep these from kids…

I dare you…

Just look at that face…

I’ve created the sweetest monster in the whole wide world!

Two thumbs up to love and French pots de Crème.

Chocolate, Espresso & Vanilla Pots de Crème
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The key to a good pot de creme isn’t a thick, creamy interior. In fact, despite the name, the dessert doesn’t even have to contain cream. It can be as delicate as a custard, which this is most definitely. Our version is an adaptation from Le Cordon Bleu at Home.
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
25 minutes 3 hours
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
25 minutes 3 hours
Chocolate, Espresso & Vanilla Pots de Crème
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The key to a good pot de creme isn’t a thick, creamy interior. In fact, despite the name, the dessert doesn’t even have to contain cream. It can be as delicate as a custard, which this is most definitely. Our version is an adaptation from Le Cordon Bleu at Home.
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
25 minutes 3 hours
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
25 minutes 3 hours
Ingredients
  • 3 cups milk
  • 1/4 cup heavy cream
  • 3/4 cup sugar
  • 1 vanilla bean , scraped
  • 3 eggs
  • 3 egg yolks
Mix-ins:
  • 1 tsp vanilla extract
  • 1 tsp instant espresso
  • 1/8 cup unsweetened cocoa
Servings: people
Units:
Instructions
  1. Pour milk and cream into a small saucepan with the seeds of one vanilla bean.
  2. Add heaps of sugary sweetness and bring to a boil. When it reaches the boil, remove from heat.
  3. Next, prepare the flavorings. Chocolate, vanilla, and espresso. Place them in 3 heat-safe bowls.
  4. Preheat the oven to 375F.
  5. In a large bowl, whisk the eggs and yolks together. Ladle in a little of the hot milk mixture to bring the egg temperature up. Whisk thoroughly. This will keep them from scrambling. Now you can whisk in the rest of the milk mixture.
  6. Divide it between the three flavors. You may need to strain the chocolate and espresso ones again, if you have trouble working the lumps in. It helps to treat the cocoa like cornstarch and make a slurry.
  7. Place 8 ramekins in a paper towel lined casserole dish. Fill with egg mixtures. Use a spoon to scoop off any bubbles. Otherwise they’ll still be there when you bake the custards.
  8. Pour hot water in the casserole, about half way up the sides of the custards. This will keep them from overcooking. Bake at 375F for about 25 minutes. Remove them when the outer edges are set, but the inside is still really jiggly. The custards will set up in the fridge, once completely chilled (this will take a few hours).
  9. Enjoy!