Recettes de Nicole
Grenoble, Autumn 1998
Useful
Information
These are recipes gathered during my stay in Grenoble, France. They come from the personal collection of
Nicole Sémavoine, one of the “host-mothers” with our program, who was kind
enough to open her kitchen to us. On
alternate Tuesdays I’d get on the tram, ride it nearly to the southern end and
walk to her house. We’d spend a few
hours creating a meal, and then a few more enjoying what we’d made. I can’t think of a better way to learn to
cook. Thank you Nicole!
Due to their origin in a personal collection, some of these recipes are
lacking in exact measures. Do what you
think is best--for the herbs and spices, just wait until it smells right.
The French measure everything metrically, and for many ingredients they
use mass instead of volume. Here are
the conversions you’ll need for the following recipes:
Flour:
1 cup = 140 g.
1 Tbs. = 8.75 g.
Sugar: ½ cup = 100 g. 1 tsp. = 5 g.
Confectioner’s
Sugar: 4 cups = 450 g.
Butter: 8
Tbs. = 115 g.
1 Tbs. = 15 g.
Liquids: 4
cups = 1 liter
Gruyère is basically
Swiss cheese. However, the French use
it as an all-purpose grated cheese, so feel free to substitute whatever you
wish.
(Additional
conversion information may be found here
- BD)
Soupe à l’ “Woignon”
French
onion soup, as pronounced by young children.
50 g. matières grasses
3 onions
50 g. flour
1 l. water
salt
gruyère
bread
--heat the matières grasses,
brown the onions
--add the flour, and brown it well; add the water little by little
--cook 15 minutes
--add the cheese
--arrange the slices of bread over the top
--put in oven for 5-10 minutes
Soupe aux Corges
Delicious,
warm and easy for autumn evenings.
1 pumpkin
milk
water
shredded cheese
--boil the pumpkin in water with salt
--purée the pumpkin
--add milk and cheese to taste
Oeufs aux Roquefort
For
those who enjoy Roquefort. Not one of
my personal favorites, but this has received rave reviews from admirers of
strong, moldy cheese.
6 eggs 50 g.
Roquefort
500 g. potatoes 50 g. gruyère
1 cup milk 50 g. butter
salt
--purée the potatoes with the milk & add the Roquefort
--put the puréed potatoes into buttered ramequins
--place some gruyère in the
center, then an egg yolk, add salt
--beat the egg whites and use them to cover the ramequins
--cook 1-2 minutes at 400°
Béchamel
This
cream sauce is great with vegetables, and can be used in many, many ways. Mme. Bernède, the woman I lived with in
Grenoble, made spinach béchamel with hard-boiled eggs on my first night with
her—simple and delicious. The “fausse” sauce is the most often used, the “vraie” is richer, and has more
calories. I’ve also seen
variations—mostly from Provence—that use olive oil instead of butter.
Fausse: Vraie:
50 g. flour same
as fausse, + 50 g. butter
½ l. milk
salt
--heat the milk --melt
the butter in a
--add the water to the flour casserole,
add the flour & stir
--add the milk slowly --add
the cold milk all at once
--put back over heat, stirring --return
to heat, stirring w/o
stop
until done
--add more or less flour for a thicker or thinner sauce
--possible additions: grated
cheese
ham
eggs
tomato
concentrate
--use this sauce to make gratins
of cooked vegetables
--spinach* and
hard-boiled eggs
--leeks and cheese
--endive, ham and cheese
--zucchini, onion and
cheese
--thick béchamel + cheese + eggs
= soufflé
*spinach béchamel is great in
lasagna
Tomates Farcis
Tomatoes
stuffed with ground meat—eggplant, zucchini and onions work nicely too. Play with the stuffing, add basil or
parmesan or whatever you think might taste good.
tomatoes ground
meat (typically pork or lamb)
spinach pieces
of bread soaked in milk
2 onions parsley
1 egg garlic
rice
--cut the tops off the tomatoes and hollow them
--sauté the onions
--add the meat, cook a little
--add the rest (egg last)
--put rice in the bottom of the tomatoes (salt!)
--fill with the meat mixture
--replace the tomato tops, drizzle with oil
--cook 35 minutes
Ragoût de Haricots
This
is very tasty—a big hit with my family.
The red and green colors lend themselves nicely to a holiday meal. If serving as a main dish for four people,
you’ll need to double the recipe—and I recommend doubling the beans anyway.
250 g. red Adzuki beans
4 Tbs. oil
2 onions, minced
6 garlic cloves, crushed
1 red pepper
1 green pepper
6 tomatoes, peeled and
quartered
12 olives
thyme, marjoram,
parsley, basil, salt, pepper
--brown the onion, garlic, peppers and tomatoes
--add the thyme, marjoram, salt and pepper
--let simmer 30 minutes
--about 5 minutes before done, add parsley, basil and olives
--lay the beans on a platter and cover with the sauce
(you can also simply add the beans to the pan at the
end, warming them for a few minutes)
Ratatouille
This
is a classic veggie dish—best in summer when you can find everything fresh, but
still delicious the rest of the year. I
usually serve this with rice (and—as with everything else—some fresh, crusty
bread). This also works as a nice side
dish with chicken.
1 cup olive oil
1 onion
garlic
1 green pepper
1 eggplant, cubed
2 zucchini, in thin
half-rounds
4-5 tomatoes
salt, pepper
--heat the oil in a large pan
--brown the onions and garlic
--add the green pepper, the eggplant and the zucchini
--when all are slightly browned, add the tomatoes
--salt and pepper to taste (lots)
--cook for 30-60 minutes
Curry Végetarien
200 g. rice
400 g. potatoes
400 g. tomatoes,
quartered
4 cloves garlic
1 onion
2 carrots
1 green pepper
1 zucchini
oil, cumin, ginger,
curcumu
--heat 3 tsp. Oil in a casserole
--brown the onion, then add the spices and the tomatoes
--add ½ cup water, cook for 5 minutes
--add potatoes, pepper, zucchini, carrots and garlic
--cook covered for 25 minutes
--cook rice
--arrange rice in a crown, fill the center with the vegetables
Poulet Basquaise
chicken, in pieces
1 onion
2 green peppers
2-3 tomatoes, peeled
oil
garlic, salt, pepper
--brown the chicken in a large casserole pan
--add the onion, then the peppers
--cook for 5-10 minutes
--add the tomatoes, garlic, salt and pepper
--stir, cover, cook for 15-30 minutes
--serve with rice
Poulet Sauce Suprème
Basically, chicken with gravy.
chicken, whole or in
pieces
1 ½ l water
50 g. butter
50 g. flour
1 stalk celery
1 leek
2 carrots
thyme, laurel (bay
leaves), salt
--cook the chicken in the water (with the vegetables)
--when the chicken is cooked, melt the butter in a large pan
--add flour and stir
--add the water from the cooked chicken, stir well
--cook over low heat for 10 minutes
Pâte Brisée
The all-purpose tart shell. Fill it with anything you like. You can even use this for quiche.
250 g. flour
125 g. butter
1 pinch salt
cold water
--put the flour and salt in a bowl
--cut the butter into small pieces
--work together quickly with the tips of the fingers
--add water and make a ball
--roll out the dough and put it in a pan
--fill with: apple slices &
sprinkle with sugar
vegetables cut
into small pieces and cooked with some butter
--add
2 tsp. flour, ½ l. milk and (if desired) cheese:
vegetables: 3-4 zucchini + 1 onion
1
kg. peppers + 1 onion
1
kg. spinach
1
kg. cooked tomatoes + 2 eggs + cream
cheese: 300 g. gruyère (or other) + béchamel (use 100
g. flour)
Pâte à Tarte pour Fruits
For a
sweeter recipe. Fill with any sort of
fruit mixture you’d like.
250 g. flour
30 g. sugar
70 g. butter, soft
½ cup milk
1 egg
salt
--put the flour in a bowl, with a “well” in the center
--put the sugar, butter, salt, egg and milk in the well
--beat, slowly bringing the flour into the mix
--roll out and put in pan
Chaussons de Pomme
These
are terrific! I even prefer them this
way to the Pâtisserie version that uses a flakier,
croissant-like shell.
pâte à tartes
pour fruits
apples
egg
--make a potage by cooking the
apples in a little water, mashing and straining them (add cinnamon and/or
nutmeg to taste)
--roll the dough into a large rectangle
--place a small amount of the apple mixture on dough
--brush the edges with egg and fold over, pressing
firmly
--cut into half-moons, brush with more egg
--cook at 400°
Pâte à Crèpe
Ah,
crèpes. There’s nothing like them in
the world. Sprinkle them with sugar
and/or cinnamon; spread them with butter, jam, Nutella or even ice cream. Cut down the sugar to make savory crèpes and
fill with ratatouille, spinach and cream, ham and cheese, or
whatever else you can think of.
Traditionally, crèpes are served with Breton cider.
250 g. flour
50 g. sugar
½ l milk or water (warm)
½ cup oil
3 eggs
salt
--mix everything in a bowl, oil last
--let sit
--cook in a hot pan—the oil in the batter makes it unnecessary to oil
the pan as well
Clafoutis aux Fruits
This
is a neat alternative to a fruit tart.
Any fruit can be used; I’ve seen cherries, peaches, berries and varied
assortments. Use your favorites!
125 g. flour
100 g. sugar
3 eggs
¼ l. milk (a little over)
4 tsp. oil
1 pinch salt
3 apples or 4 kiwis
(peeled)
--grease the pan and lay down the sliced fruit
--mix the ingredients for the dough (as for crèpes )
--pour over the fruit and cook for 45 minutes
--the pâte must rise and then
fall again
Gâteau à Quatre Quarts
Easy
to make (and remember), there are possibilities for infinite variation.
1 egg ~ 50 g., 3 eggs ~ 150 g., etc.
as much butter, sugar and flour
--beat the sugar and butter for 15 minutes, using whisk
--add the eggs one at a time
--add flour
--cook in greased mold or in muffin pans with papers
--add: 100 g. chocolate melted in a bit of water
chocolate chips
thinly-sliced apples
Pommes en Pâte
This
is one of the most delicious cakes I’ve ever tasted. It’s nice and light, more fruity than rich. All around fabulous.
6-7 small apples
jam/jelly/preserves (blackberry, currant)
2-3 eggs
100 g. flour
100 g. sugar
1 cup milk
15 g. butter
½ Tbs. Salt
1 pinch cinnamon
--peel the whole apples and remove the cores (leave bottom intact)
--place in a greased oven pan
--fill the apples with jam (~1 Tbs.)
--beat the egg whites
--beat the yolks and sugar until the mixture is mousse-like
--add the flour, salt, milk and cinnamon
--gently fold in the egg whites
--pour the pastry between the apples—do not cover them
--cook at 350° for 40 minutes
--serve in the pan, hot, warm or cold
Délice aux Noix
If
it’s got walnuts in it, it must be Grenoblois!
Yes, walnuts, walnuts, everywhere in this region. This is very yummy, but also very heavy.
300 g. flour
250 g. sugar
300 g. walnuts
6 eggs
--separate the egg whites and yolks
--beat together the yolks and the sugar
--mix the flour and the nuts
--beat the egg-whites
--mix the yolks/sugar with the flour/nuts & fold in the egg whites
--pour into a well-buttered mold (you can flour the mold as well)
--cook for one hour
--un-mold and chill, serve with whipped cream
Le Sévillan
Delicious
orange cake. Requires some time to
prepare.
115 g. butter Icing:
115 g. sugar 2
oranges
2 eggs 230
g. confectioner’s sugar
115 g. flour
1 orange
1 Tbs. baking powder
--finely grate the orange skin and squeeze the juice
--work the butter with a wooden spoon in a warmed earthenware bowl,
making it creamy
--incorporate the sugar, little by little, and the whole eggs one at a
time, continuing to work the dough well
--add the flour, the orange juice and the zest, then add the yeast last
--pour into a buttered 24 cm. mold and cook at 350°
--dissolve the confectioner’s sugar in the juice of the other oranges
to make a smooth, thick cream
--un-mold the cake as soon as it is finished cooking
--ice the cake while it is hot—serve once the cake softens some
Gâteau Roulé
This
is basically a jelly roll. It’s pretty
quick to make (though it can take awhile to get the flipping-out-of-the-pan
technique down). This is also the basis
for the famed Bûche de Noël, which is featured below.
4 eggs 1
tsp. butter
200 g. sugar 1
tsp. water
175 g. flour pinch
of salt
jam/preserves
--separate the egg whites from the yolks
--beat the egg whites
--beat the yolks with the water until they appear white
--add the flour very slowly
--incorporate the beaten whites
--finish with the butter
--cook in a greased (oil or butter) aluminum pan (shallow rectangle) in
a very hot oven (400°+), for 4-7 minutes
--remove and quickly unmold onto a moist cloth (sprinkled with sugar,
if desired)
--quickly roll up and wait ~1 minute
--un-roll, spread with jam, re-roll and serve
Crème au Beurre
100 g. confectioner’s sugar
100 g. soft butter
50 g. melted chocolate
--mix in Cuisinart
Crème Pâtissière
¼ l. milk
1 egg
2 tsp. corn starch
40 g. sugar
flavor (coffee, chocolate, vanilla)
--heat the milk
--beat the eggs with the sugar, add the flour
--pour the hot milk little by little into the mix
--replace on burner, stirring continuously just until it begins to boil
--put into bowl, add flavor
(chocolate can be melted
with the milk)
Bûche
de Noël
This is
the classic French holiday dessert. Not
only scrumptious, but also fun to decorate.
gâteau roulé
crème patissière
(any flavor—Nicole recommended coffee)
crème au beurre (chocolate)
--make the gâteau roulé without using sugar on the rolling cloth
--spread the crème pâtissière inside and re-roll
--cut off the ends to make “knots” on the log
--spread the crème au beurre over the outside
--use a hot fork to make designs in the “bark”
--sprinkle with sugar “snow”, etc.