Hi everyone and welcome to the blog. This week’s blog is dedicated to Bastille Day. 14th July is a French National holiday commemorating the Storming of the Bastille 14th July 1789. The recipes this week have a French flavour to them, they are A Quick Brioche, French Onion Soup, and Chicken with Sherry Vinegar and Tarragon Sauce. The spice of the week is Iowan.
Bastille Day is the French national holiday which is celebrated on 14 July of each year. In France, it is formally called La Fête National (The National Celebration) and commonly le quatorze juillet (the fourteenth of July). It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities and official ceremonies are held all over France. The oldest and largest regular military parade in Europe is held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests.
The parade opens with cadets from the École Polytechnique, Saint-Cyr, École Navale, and so forth, then other infantry troops, and motorized troops; aircraft of the Patrouille de France aerobatics team fly above. In recent times, it has become customary to invite units from France's allies to the parade; in 2004 during the centenary of the Entente Cordiale, British troops (the band of the Royal Marines, the Household Cavalry Mounted Regiment, Grenadier Guards and King's Troop, Royal Horse Artillery) led the Bastille Day parade in Paris for the first time, with the Red Arrows flying overhead. In 2007 the German 26th Airborne Brigade led the march followed by British Royal Marines. The president used to give an interview to members of the press, discussing the situation of the country, recent events and projects for the future. Nicolas Sarkozy, elected president in 2007, has chosen not to give it. The President also holds a garden party at the Palais de l'Elysée. Article 17 of the Constitution of France gives the President the authority to pardon criminals and, since 1991, the President has pardoned many petty offenders (mainly traffic offences) on 14 July. In 2007, President Sarkozy declined to continue the practice.
www.intimately-yours.org
The parade opens with cadets from the École Polytechnique, Saint-Cyr, École Navale, and so forth, then other infantry troops, and motorized troops; aircraft of the Patrouille de France aerobatics team fly above. In recent times, it has become customary to invite units from France's allies to the parade; in 2004 during the centenary of the Entente Cordiale, British troops (the band of the Royal Marines, the Household Cavalry Mounted Regiment, Grenadier Guards and King's Troop, Royal Horse Artillery) led the Bastille Day parade in Paris for the first time, with the Red Arrows flying overhead. In 2007 the German 26th Airborne Brigade led the march followed by British Royal Marines. The president used to give an interview to members of the press, discussing the situation of the country, recent events and projects for the future. Nicolas Sarkozy, elected president in 2007, has chosen not to give it. The President also holds a garden party at the Palais de l'Elysée. Article 17 of the Constitution of France gives the President the authority to pardon criminals and, since 1991, the President has pardoned many petty offenders (mainly traffic offences) on 14 July. In 2007, President Sarkozy declined to continue the practice.
www.intimately-yours.org
My first recipe is A Quick Brioche, courtesy of www.cookeryclub.co.uk.
Serves 6-8, takes 20mins plus rising time to prepare and 40mins to cook.
Serves 6-8, takes 20mins plus rising time to prepare and 40mins to cook.
675g x plain or strong flour
250g x butter -softened
120g x sugar
1/4 tsp x salt
30g x fresh yeast or 7g x dried yeast
6 x medium eggs
Milk to mix
250g x butter -softened
120g x sugar
1/4 tsp x salt
30g x fresh yeast or 7g x dried yeast
6 x medium eggs
Milk to mix
Sift the flour twice then add all the other dry ingredients. Beat in the butter and eggs, mix well (If needed add a little milk to produce a soft dough). Knead for 5 or so minutes, till softer and pliable. Make into a shape and place in a greased tin or loaf tin. Brush the top with egg yolk and a little milk. Prove by leaving in a warm place for 30 minutes or do till risen while you preheat your oven to 220C 450F gas 7. Cook in the middle shelf for 30-40 minutes till golden brown and cooked.
www.intimately-yours.org
www.intimately-yours.org
My next recipe is French Onion Soup recipe by Mike Robinson, courtesy of the GoodFood Channel website.
Serves 4, takes 30mins to prepare and 1hr to cook.
6 tbsp x Butter
10 x Onions, chopped
50g x Plain Flour
1 tbsp x Tomato Purée
50ml x White Wine
1 Ltrs x Organic Chicken Stock
100g x Gruyère Cheese, grated
4 slices x French Bread, toasted
10 x Onions, chopped
50g x Plain Flour
1 tbsp x Tomato Purée
50ml x White Wine
1 Ltrs x Organic Chicken Stock
100g x Gruyère Cheese, grated
4 slices x French Bread, toasted
Melt the butter in a large saucepan over a low heat and cook the onions for 30 minutes until softened, stirring constantly. Add the flour, tomato puree, wine and chicken stock. Cook for a further 30 minutes. Season to taste with salt and freshly ground black pepper. Scatter the grated cheese over the toasted French bread slices and grill until the cheese is golden and bubbling. Serve the soup immediately, with a piece of cheese topped toast floating on the top of each.
www.intimately-yours.org
www.intimately-yours.org
Spice of the week – Iowan
Trachyspermum copticum, commonly known as ajwain, ajowan caraway, carom seeds or mistakenly as bishop's weed, is a plant of India and the Near East whose seeds are used as a spice. It is the small seed-like fruit similar to that of the bishop's weed (Ammi majus) plant, egg-shaped and greyish in colour. The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds or mistakenly as Ammi majus seeds.
Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavour of a dish. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". Among other things, it is used for making a type of parantha, called ajwain ka parantha.
Ajwain originated in the Middle East, possibly in Egypt and the Indian subcontinent, but also in Iran, Egypt and Afghanistan. It is sometimes used as an ingredient in berbere, a spice mixture favoured in Eritrea and Ethiopia. In India, the major ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's total production.
It is also traditionally known as a digestive aid, a relief for abdominal discomfort due to indigestion and an antiseptic. In southern parts of India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume it relieves colic in babies, and for children it also improves digestion and appetite. Ajwain can be used as digestive mixture in large animals. In the northern part of India, it is often consumed after a heavy meal. A study conducted using the essential oil suggests that it has some use in the treatment of intestinal dysbiosis. Its benefit comes from being able to inhibit the growth of undesired pathogens while not adversely affecting the beneficial flora.
Trachyspermum copticum, commonly known as ajwain, ajowan caraway, carom seeds or mistakenly as bishop's weed, is a plant of India and the Near East whose seeds are used as a spice. It is the small seed-like fruit similar to that of the bishop's weed (Ammi majus) plant, egg-shaped and greyish in colour. The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds or mistakenly as Ammi majus seeds.
Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavour of a dish. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". Among other things, it is used for making a type of parantha, called ajwain ka parantha.
Ajwain originated in the Middle East, possibly in Egypt and the Indian subcontinent, but also in Iran, Egypt and Afghanistan. It is sometimes used as an ingredient in berbere, a spice mixture favoured in Eritrea and Ethiopia. In India, the major ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's total production.
It is also traditionally known as a digestive aid, a relief for abdominal discomfort due to indigestion and an antiseptic. In southern parts of India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume it relieves colic in babies, and for children it also improves digestion and appetite. Ajwain can be used as digestive mixture in large animals. In the northern part of India, it is often consumed after a heavy meal. A study conducted using the essential oil suggests that it has some use in the treatment of intestinal dysbiosis. Its benefit comes from being able to inhibit the growth of undesired pathogens while not adversely affecting the beneficial flora.
My final recipe is Chicken with Sherry Vinegar and Tarragon Sauce, courtesy of GoodFood Channel website.
Serves 4, takes 20mins to prepare and 50mins to cook.
1.75 kg x Chicken, jointed into 8 pieces, or you could use 4 bone-in chicken breast portions
150ml x Sherry Vinegar
2 tbsp x Tarragon Leaves, fresh
2 tbsp x Olive Oil
12 x Shallots, peeled and left whole
4 x Garlic Cloves, peeled and left whole
425ml x Medium Dry Sherry
1 tbsp x Crème Fraîche, heaped
1 Pinch of Black Pepper
8 x Sprigs of Tarragon, fresh, to garnish
150ml x Sherry Vinegar
2 tbsp x Tarragon Leaves, fresh
2 tbsp x Olive Oil
12 x Shallots, peeled and left whole
4 x Garlic Cloves, peeled and left whole
425ml x Medium Dry Sherry
1 tbsp x Crème Fraîche, heaped
1 Pinch of Black Pepper
8 x Sprigs of Tarragon, fresh, to garnish
First of all, heat the oil in a 23cm diameter frying pan and season the chicken joints with salt and pepper. Then, when the oil begins to shimmer, fry the chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second. Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest. Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly.
Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes. Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce. When they're ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon. This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas.
Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes. Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce. When they're ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon. This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas.
Events being remembered this week are on the 9th July 1900 Queen Victoria gave Royal Assent to an act creating the Commonwealth of Australia. 9th July 1922 Johnny Weissmuller (Tarzan actor) swam 100metres in 58.6 seconds breaking the world record and the minute barrier. 10th July 1212 The Great 1212 Fire of London occurred. 10th July 1553 Lady Jane Grey took the Throne of England. 10th July 1962 The world’s first communication satellite “Telstar” was launched. 10th July 1973 Bahamas gained independence from the United Kingdom. 11th July 1848 Waterloo station opened. 11th July 1914 Babe Ruth made his debut in Major League Baseball. 12th July 1962 The Rolling Stones performed their first concert at the Marquee Club in London. And finally, on the 13th July 1985 the Live Aid concerts. Famous birthdays and deaths being celebrated and remembered this week are on the 9th July 1896 Brazilian supercentenarian Maria Gomes Valentim, 9th July 1901 Dame Barbara Cartland, 9th July 1956 Tom Hanks American Actor. 9th July 1932 King Camp Gillette, American inventor of the safety razor, died. 10th July 1909 Donald Sinclair, inspiration for Basil Fawlty. 10th July 1970 John Simm, British Actor. 10th July 1989 Mel Blanc died. 11th July 1767 John Quincy Adams, President of the US. 11th July 1990 Caroline Wozniacki Danish Tennis player. 11th July 1937 George Gershwin died. 12th July 1730 Josiah Wedgwood. 12th July 1895 Oscar Hammerstein II. 12th July 1937 Bill Cosby. 12th July 1943 Christine McVie. 12th July 1910 Charles Rolls died. 12th July 1973 Lon Chaney Jnr. 13th July 100BC Julius Caesar. 13th July 1940 Patrick Stewart. 13th July 1942 Harrison Ford. 13th July 1955 Ruth Ellis, last woman to be executed in the UK.
"Vive la France!", "Vive la République!"
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
www.intimately-yours.org
www.chefgarfy.blog.co.uk/
www.chefgarfy.blogspot.com/
www.intimately-yours.org
www.chefgarfy.blog.co.uk/
www.chefgarfy.blogspot.com/
No comments:
Post a Comment